My favourite recipe
DURING the week, The Ritz’s John Williams lives and breathes haute cuisine. Ballotine of duck liver with cherry and pistachio, veal sweetbreads with Parmesan and truffle, tournedos of beef—these are only three of the classical, Escoffier-inspired recipes making use of the best of British ingredients that the hotel’s executive chef is called upon to taste during service. However, at home for weekends, his menu looks very different.
‘When you live your life like me, you’re tasting a lot of very, very rich food. So when I’ve got time off, I eat really simply—that’s what your body tells you it needs,’ he says, speaking from his office beneath The Ritz’s Michelin-starred main dining room.
