The last question has aged horribly

Sadly now closed.

Great insight on these chefs! Really heartwarming seeing them and their staff's hard work being acknowledged😄😄

Wow. You guys started to upload a video again~!

Best Restaurant in London by far.

Is the big block of ice necessary? I don't get why not use regular bit size cubes

Sous vide at what temperature?

I worked for him for years. He is a two Michelin star master chef and a great character and great boss.!

I wonder what he thinks of Aunt Bessie’s lovely Yorkshire puds….

good

This looks WONDERFUL. The rude comments are so unexpected. I've wondered about this dish for a while now and this is one of the only video demonstrations I can find, so thank you.

Wow.Class and classic

"I don't want to refurbish my kitchen, for another eighteen, twenty years, and I'm pretty sure it will last that long." Sadly, it didn't.

Very nice and good quality kitchen equipment sir more blessings to come with you and your sir

Bet he was a horrendous bully 20 years ago.

Please boycott the Ritz: it is owned by the dictatorial family from Qatar. Apart from all the classics (no freedom of speech, no free press, tortures…), LGBT people are persecuted and women are second class citizens. If all that is not enough, migrant workers from poor asian countries (Pakistan, Bangladesh, Nepal, India…) work there in near-slavery conditions , specially during the construction of the infrastructures of the recent football cup. Give your money to someone else. Javi Caballero (Spain).

The title says Hrishikesh Desai , but we only saw Brian Turner !

what a load of bollocks

what i dont understand is that the chicken mousse needs to be cooked to 165 to kill salmonella bacteria. so how is the lamb midrare? unless they are using some sort of pasturizing process that I am not aware of/ seeing here.

The thin pasty folk are triggered.

Oh lord that's magnificent

❤❤❤❤

I don’t want to eat a mackerel with all the bones in

Claude , no no no have you heard of flavour confusion . Looks beautiful but curry powder and caviar? Jeepers where did the shrimp go 🚶‍♀️ 🤔

What with the tweezers? 😅😅

So it is amber vermouth!! Perfect, off to the shops i go.

Utter pretentious shite

The best

😂😂😂😂😂😂 Please god help me.

But where's the mash and Yorkshire pudding? Only joking , that is an absolute work of art , I bet it tastes delicious too , wonderful .

What an unbelievably outdated and gross dish. Culinary arts has evolved SO much since this ghastly thing was created. 🤢

Riger mortis

Flat 🐠 best cooked whole. The tasty bit along the edges are still there

The state of your façe ñeçk e t c please look and See ķev kev kev kev kev kev kev

Well, that was the most beautiful thing I’ve seen all day

Looks delicious

Nice dish chef.

Nice dish, very nice dish, but it’s not a “saddle of lamb” This is essentially a double loin of lamb. Sorry to correct head chef at the Ritz, but a saddle is “the loins and the rump” Sorry chef.

Why you using a white board CHEF

Damon!! Old style kitchen even after refurbished??? Michel really cheap kind of chef!! Compared to waterside inn, Ramsay at hospital road or fat duck, la gravoche no where near the Same level

Thank you

I remember that guy from back in the day, one real dick head.

Mr Horler, sir, please get a tie on and stop looking such an unkempt scruff. Theres really no need for it.

Tres bien

This man inspired me to work in fine dinning. I will be forever thankful Nico xoxo

The top already pops. That is enough action and entertainment. Sabre is kind of overkill. Yeah maybe if you were in old armies and had a sabre with you, it would be fun. But now with no sabres, it is too much work. Buy a sabre just for champagne.

LOL 🤢

Hartnett is the one who took over the Connaught kitchen, a very English tradition, and immediately put 'crispy vegetables with lard' on the new menu. Utter fool in my opinion..

Fabulous presentation

Excellent brilliant 👏 chef