Ritz Revelations: Unveiling London's Glamorous Secrets! | Hotel Intrigue Exposed

[Music] the Ritz hotel Fashions have been born here it is like a Spell's been cast books plays and songs have been written about it its name even appears in the English dictionary Ritz ritzy more than anything means luxury the Ritz looks much as it did when it first opened in 1906 people love that sense of tradition and history plus it's extraordinary beautiful but the London landscape is very different today we have to make sure that London realizes we are the place for tradition tourist numbers are down people are spending less and ever more luxury hotels are being [Music] opened so how does the grand dam of Picadilly stand out from the competition if we don't have a table I'll get the carpenter to make one for you how's that good morning Madam good morning sir welcome to the [Music] [Music] r everybody's heard of The Ritz the whole porest good morning this is Michael speaking how can I assist you whether you're a lord a lady or even a commoner like the rest of us yes who hasn't dreamt of popping in for afternoon tea or spending a night in the lap of luxury and when you're ready I've got Edward my pig boy will walk with you just 9 minutes walk to the main gate of Bingham Palace and then you can see the change of the Guard this morning yes [Music] the hotel is on the edge of Green Park just a Stones Throw from Buckingham Palace so it's always been a favorite of the fur the queen threw a party here for her golden jubilee and again on her 80th birthday for royalty perhaps its appeal lies not just in its convenience but in its uncanny resemblance to a palace with its lofty Louis the 16th interiors and Legions of uniform staff some of whom have worked here for decades I've been here now for 24 years the Ritz has that special feeling and even though it's work it it's not work it's a pleasure but not everyone at the rits gets to play the smooth notes table for two at Scott what time would you like that 8:00 p.m. no problem and is it a big birthday or just um it's not not just Royals who get the red carpet treatment head concierge Michael doar has been anticipating the needs of its clientele for 46 years we'll have the rollsroyce standing by at the hotel you'll take you 10 minutes to get to Scott and that's with the hotel hotel's compliment how's that people relate to characters I like to think I'm a character just of Barkley Square where the nothing El S I do things out of the ordinary surprise someone by upgrading a car this is the things that we do at the Ritz and people relate to that they come back one such regular famous for demanding Perfection is Fashion Icon Anna winter who enjoys the unique service it offers the rits actually Revels in the fact that it is a very traditional elegant hotel they're rightly proud of its Heritage and how it has always looked and maintains wonderful customs and it's why I go there and it's why I like it you know there are other hotels that may be super modern and you know super um of the moment but it's not what's appealing to me or what I think about when I go to London you're very welcome Scott M Street 495 7309 telephone number the service is fantastic they remember what you like and what you don't like and you know I don't like a lot of stuff in the hotel room and they have a lot of pictures of the original founder and old movie stars and you know I beginning I used to spend a lot of time putting them into drawers I didn't have to look at them and now they're just gone they may not be in Anna's room but there are plenty of pictures in the hotel proudly showing off the Ritz as one of London's big survivors the hotel was bombed twice in the second world war but I'm happy to say that all the staff managed to get here to serve our customers and indeed we never closed and it's the topend service that people come here for it's very subtle and you don't really notice it first time but then you realize that nothing's a problem everything is easy and it's full of people who have worked here for a long time and and and you feel from engaging with them that they love the rits there the key for you it was the hotel's founder Cesar Ritz who set the standard with the immortal words never say no when a client asks for something even if it is the moon have a lovely day same to you thank you the Ritz has 136 bedrooms so every week 2,000 king-size sheets are changed we have quite traditional beds in the sense that we still use blankets we do have a lot of guests that see that we have blankets and things oh wow that's something I remember from my childhood e it's all our pillows are feather and down a perfect pillow should be firm but not too firm if you rest it on your arm if both sides flop over then it's time to have a new one 25 of the luxury bedrooms are sweets checking into one tonight thank you very much how are you thank you very hi actor Richard E Grant known for frequenting the world's best hotels and tonight he's at this one your first impression are that you have to have either the money or the confidence or the invitation to be in this place so how long have you worked here um in total 5 and 1 half years I came before University during University and after University if you have got through those revolving doors and people greet you and welcome you you can delude yourself that you've arrived however briefly that moment may last are you here for life I made the mistake of going and but now I'm very F that the Signature suites which are the grandest most expensive rooms come with their own private Butler wow it's enormous as of course they should we start with one of the bedrooms here on the right hand side excellent who yes that'll do me great Wow Fresh Flowers beautiful Marvel what next the fact that they have two members of staff to every guest here is an astonishing ratio that I think makes it pretty extraordinary a kitchenette wow a kitchenet in the Ritz who would have thought it's amazing did you not hear anything the whole of London is just pulsing outside there every whim is catered to everything that you could wish for or think of somebody's either anticipated it or is trying to help you enjoy it a run with the view pickadilly down there Green Park Bucky and Palace in that [Music] corner when Cesar Ritz built the hotel in 1906 he wanted the exterior to look like it belonged in Paris and the interior like Vera the overall effect was carefully calculated to appeal to the creme de La Creme of society The Deco is you know Louis the 16th by a hybrid of chint and Lux it's gold and then gold and then more gold I mean it is glamour personified a recent convert to the Ritz is footballing SuperStar Mo Salah because of my job I've been in many hotels in the world but this is clearly the most beautiful hotel I have ever p on his first visit he was so taken aback by the opulence of the surroundings that he almost forgot he was in the 21st century the first time I had a coffee here like they asked us do you do you need coffee my favorite coffee is espresso macato I told him yeah you can give me normal coffee then my friend asked me why you didn't have espresso macato then I told them you thinking 100 years ago they were espresso macato take that one where you go in today's competitive market guests desire great food as well as great service for the last 15 years that responsibility has fallen to Executive Chef John Williams so his home is downstairs in the kitchen for me John Williams is one of uh the Britain's top chefs it's a Dublin Bay prawn alage quite a classic thing he has managed to marry modernity and classical cooking we have some fennel fonds here a little bit of fennel flour it's a beautiful dish anyway and off we go service a proud Jordie John is equally proud of the ingredients he sources from around the British aisle I'm very very lucky I'm not in a normal Hotel I get the very best that's available people like to supply me with great product my dad was a fisherman so I do get very very excited about seafood and fish you know we have the best in the world I think honestly look at that it's a wild summon totally totally different from farmed flavor shape it always looks like a torpedo because of the work it does to get up our Rivers it's actually super slim a little bit like me as you can see the dorsal fin very very sharp the back fin very very sharp I love the shape of that but the taste is absolutely superb I think that's an interesting thing this one piece will make 52 layers watch on mobile devices or the big screen all for free no subscription required [Applause] in 2016 after more than 40 years in the business John won the Ritz its first ever michelan star when it got announced that John Williams got his star at the rits it was almost like England scoring at the World Cup final the whole room just erupted I just need to get Chef to uh taste it Chef do you have a moment please and the joy that the room felt for that man who put so much work into our industry was just so moving you know I can't tell you how much respect I have for him he runs five star hotels like clockwork when I die make sure that I have that as my last me Che absolutely first class the same Michel our star Brigade prepare all the food in the hotel including its big draw afternoon tea a custom that originated among the wealthy social classes in the 1840s it was the Duchess of Bedford who introduced the idea of taking it in the late afternoon at the Ritz however guests can take tea at any time of day a table for before for the afternoon tea now you know we have five seatings started at 11:30 that's the Breakfast Tea lunch tea at 1:30 proper afternoon tea at 3:30 and 5:30 and then we have what we call the dinner tea at 7:30 in the evening we are Kings of afternoon teas it is on everybody's bucket list to come and have afternoon tea in the Ritz in the Palm Court it is a very special occasion with its pastal decor and soft flattering lighting the Palm Court was designed with women in mind it was another canny business move by impressario Cesar Ritz women by and large at the turn of the century were unable to go unaccompanied anywhere but it's well recorded that this was the first hotel that ladies could come un chaperon for afternoon tea Cesar Ritz always insisted to have a peachy pink glow and of course that was to actually help make the ladies look beautiful and if the ladies look beautiful the gentleman will follow it's a very unique Hue when you walk into the RS you do feel like you're walking into a palace but nevertheless it has a a warmth about it that you wouldn't get perhaps if you were walking into you know a proper Palace and I think that comes from the gold that's everywhere you've got Gold Leaf all around you which reflects light in a particular way I think it's quite flattering I think it makes everyone look rather lovely and so you know not only does it feel warm and Rich and elegant but I think it's also good for us Cesar Ritz wrote The Golden rules of good service see all without looking hear all without listening be attentive without being servile anticipate without being presumptuous can you put your finger on it is that makes the RIT so special the staff everybody that comes with the revolving doors are treated like royalty everybody the service of the RIT is absolutely diabolical because every whim is cater to everything that you could wish for or think of somebody's either anticipated it or is trying to help you enjoy it it's in those moments that you have to try and forget that you're being royally fleeced at the same time which is the nature of good service good morning welcome to the rip nothing says I've arrived more than pulling up to the hotel in its customized Rolls-Royce Phantom 8 an opportunity to be a member of the automotive glitter Ary that is very much in demand it's available for higher for all our clients whether they're VIPs or if you want to hire it to go to Ascot to go to Wimbledon for the day so we're really really proud as a hotel to have that in our Fleet as any decent Butler will tell you thank you very very much when famous people are in the building discretion is the key it's very important for us to have a privacy so the time you have it or you feel it you just like want to to hold it in your hand so here they always take care of that I like the anonymous sense of being there it's unlike any other hotel that I've stayed at it's very rare to be in a hotel where you feel you're also completely private going to the rits today we're going to the rits which is probably the most excited I've been in a long time long time I mean it's one of the most iconic hotels in the world isn't it and we're going to be there yeah sir good morning sir good morning oh thank you wow you know what it makes me want to dance does it shall we oh yeah what a room to dance in H I love it a little dance for afternoon ever look at this Dre you know hi hello very good morning welcome to the you will be joining us for tea absolutely fantastic follow me please thank you around 400 people a day come to the Ritz for its all day afternoon tea today married strictly professionals Janette and aliash have a birthday to celebrate for me the RIT is it's like a little Palace it's all gold and it's got royal colors and Royal settings and for me as a woman when you walk into a building like that you can't help but feel a little bit Royal on the inside thank you look at the te selection choose while I'm preparing your champagne thank you very much the champagne is specially made by the B roell just for the r in London and the in Paris thank you it's my pleasure London it's gorgeous thank you so much chin baby Chin Chin champagne like tea is in the the DNA of the rits but their current vintage has only been available for the last 3 years when they partnered with a company whose pedigree surpasses their [Music] own the Hallmark Ritz Reserve is produced in Champagne where else and comes from a vineyard with aristocratic Heritage oh wow this is beautiful the owners are part of the Rothschild dynasty who've been making some of the world most famous wines for over 150 years when you talk about the rits or when you talk about our family champagne there's a couple of expression that come to mind like you know long history of Excellence a passion for Perfection it really was a great partnership from day one perfect today Chief somier Giovani ferito has come to taste the latest vintage the Ritz Reserve is made from a blend of fermented pinoir and chardonay grapes Sauced from a variety of local Vineyards the first one is from Maro the precise blend is a closely guarded secret and is decided by taste alone I think it's nice but the acid is as lightly yeah why maybe we can do uh 65% of okay eventually The Perfect Blend is P wow I think I know this [Laughter] taste I think what we need now is just some some bubbles after a second fermentation which gives the wine its Fizz the bottles are aged in the cellar for at least 4 years then sediment is taken out corks are put in and the champagne's ready for drinking oh beautiful it's nice really bubbly it's nice in the old days of course in my childhood I when I was brought here for tea the greatest treat I might add it was at tea time but now the r tea seems to me to go on more or less all day it's become this extraordinary occasion and I think that they've been very astute at the way that they've maintained that and they haven't tried to change it and as a result they have cornered that particular Market sandwiches in the afternoon tea is a very important part of our business I go in there and taste them on a daily basis just to make sure that everything is right if we miss we miss on a big number here in the Ritz it doesn't matter what you're cooking whether it's a dish that's taken several days to produce or whether it is a sandwich or a snack it is important the same feeling and the same emotions go in to actually striving for Perfection hey Roy yes sir Manu Roy and John are colleagues who go way back the Chev is my mental Chef is my godfather Chef is my everything Manu was in John's kitchen at clares before joining him at the Ritz it's 31 years in total you know it's a long time it's the longest anybody ever put up with me and that's true there's for you thank you and that one's for me looks amazing it's really right oh enjoy enjoy oh wow sweet crispy they're not too crispy they're meant to be slightly soft it's just right isn't it like Aon my favorite part freshly baked skones with raisins and plain ones we have your organic strawberry jam and the fresh coted cream thank you you do need to be a perfectionist um to be a past Chef we make a lot of macaroons around 700 a day we also make all of the sces around 1,000 you meant to do the Jam first I'll do the [Music] cream we need to make sure everything's consistent and beautiful a couple of weeks ago I a very nice lady which was celebrating an 85th birthday and she told me this has been my dream since I was a little girl for anyone celebrating a birthday with afternoon tea the Ritz marks the occasion the way it's done for years with a live rendition of happy birthday happy birthday happy [Music] birthday congratulations very happy birthday than a it's quite a nice brand feeling for the person who celebrating I suppose other hotels do that but not the way we do it we do it special is it a rich tradition the tradition will never ever go away it will always stay here at the hotel our guests are first priority for everything and that's something that that we we work very hard on oh why does everything have to be focused on newness and the future what I like about the rits is that they accept that they understand that if everything is always about what is about to come then the past will cease to exist other places make sure you have a lovely bed and a nice meal but I think they think about everything don't they the music the feeling the vibe it's all there ready yes well that was lovely I had to open my suit cuz I can't actually put it back together we're dancers so most of our lives we are sweating we are dancing and moving in tracksuits or leggings and so to be able to dress up is so nice cuz we never get the chance to do that just for ourselves it was the best afternoon we've had I think in a really really long time the Ritz is an institution and it will be here for years to [Music] come for this good morning Michael speaking May assist you morning ladies morning yes absolutely what are you doing tonight why don't you relax have a drink in the bibbly bar I'll get a nice window table organized for you thank you so much have a great day goodbye this is what I love to do you know I like to make people happy make things happen if I had my life again this is what I I will do I wouldn't change it for the world [Music] Charlie how sauce we're back in the kitchens where Mitchell and stard executive chef John Williams is keeping an eye on his Brigade of 65 kitchen staff let's go C on 23 please two it's not just the restaurant and afternoon tea that John is responsible for he also provides food for the Palm Court and the riverly bar plus 24-hour room service they also cook for distinguished events including the Queen's 88th birthday party in the hotel's private dining rooms two tur and two L one of which has been booked today for a special banquet in John's honor you have to leave a legacy when you come and work in a place like the lit he's written the first ever Ritz cookbook revealing the secret of his most famous recipes and will be launching it at a dinner for some of the country's top chefs and food critics it feels quite incredible to hold something like this cuz it's a lifetime work my dad I remember one sent me say you're not bad at this cooking L are you so for me and dad over a thousand people a day come through the famous revolving doors if they haven't come for the Michela star food they probably come for the [Music] cocktails this is the Ritz 100 oo there are bubbles there is sugar it looks like there's something gold of course there is gold because it's the Ritz it's the rits the riverly bar is one of London's hidden Art Deco Secrets lovely Cheers Cheers D to compete the Richi stocks vintage Spirits bottles from the 1940s that are no longer in production it's one of the few places where you can taste these spirits of yester year in London please send I'm sure I [Music] will oh delicious cocktail are all served with canipes made by you guessed it Executive Chef John Williams and his Brigade oh wow thank you so much today's selection of amuse B includes a noisette of Brill Daran that's a fish nugget in a spudy crust it's nice that tastes like luxury doesn't it starting her evening in the riverly bar is Penny Lancaster model and wife of rock legend sir Rod Stewart this evening is quite special because um I'm with a group of girls and three of us are celebrating our birthdays this month that's my husband likes to say when he arrives at the Ritz it's an occasion good evening and ladies how are you welcome back to the how are you welcome back many birthdays I believe wonderful if you like to follow me through to the bar okay just the idea that you know you're going to the rits there's a buzz in the air there's nowhere else like it it's a very truly special place designed to create the impression of walking into a jewelry box the bar has camp for wood and laik glass panels molded from the Orient Express happy birthday thank you cheers you walk in and you become as important as your context what and you are allowed to live there for a time even if it's only an hour while you were having a drink you live there as if it was your home we had two options for dinner we could either choose from alart or we could be surprised I love I like back downstairs the pressure is on John to deliver a meal to match the occasion of the hotel's first ever book launch he's chosen his favorite fish as the starter all the Seafoods in look at them L the king of the sea and probably the most expensive fish in the sea is our one and only wonderful turbet absolutely superb I never buy turbet unless it's at least 7 kilo that's because of the thickness and it's had time to grow and it has flavor so absolutely first T just bring me that fish table one one I love to season with a little bit of Curry salt it's very delicate it doesn't actually flavor it of Curry but it does give a lovely taste to the fish for his main course John's planned a fittingly traditional favorite it's one of the signature dishes of the rich people come here just to eat a Wellington and they say he one of the best wellingtons in London possibly named in celebration of the dukee of Wellington's victory at the Battle of watero or perhaps because of its resemblance to a Wellington boot either way it's a challenging dish and an expensive one to mess up I like the food here a lot and favorite one is peef wilon so that's that's one I have to I like to eat it all the time when I come here okay so what we've got first of all is we've got a beautiful saddle of SE deer so this is a this is a venison saddle and we used the variety Seeker just because it's got very minimal fat it's got a beautiful flavor and it's not too gy Wellington's been on the menu for years and years and years it's a very traditional dish but we we interpret in different ways so we do a beef and we do a venison basically what it is is a beautiful fet which is then stuff with duck liver and truffle it's encased in a wild mushroom duck cell with a little bit of chicken mousse just to bind it we've then got a crap and then it's wrapped in puffed pastry but when it Cooks the meat cooks very gently the pastry goes crispy truffles released the duck liver melts just slightly and when you pour over the Truffle sauce it's one of the most amazing things to eat to dine in the restaurant or to have afternoon tea in the Palm Court there's a dress code the dress code has changed over the years but it is pretty strict no jeans or trainers are allowed a men must wear a jacket and tie and quite right too I think the Ritz is the only hotel that you are expected to to turnout uh and make the effort and that's what's lovely it just feels almost as if you're walking into an era of Elegance that doesn't really exist post the Bill Gates Watershed where if you're a billionaire you wore jeans and sneakers the Ritz was built to be a place to show off the corridors were among the first to be wide enough to allow two women to walk side by side so the standards are set very much by the building itself the Ritz hasn't fallen for any of that proletarian democracy if you like everyone's dressed up and we're all in the spirit of the [Music] Ritz the staff have a dress code too in traditional uniforms that have barely changed since the hotel opened in 1906 all are cleaned and pressed daily by valets I love the staff uniforms I love that sense of British correctness I feel that that's who they are and they celebrate it I don't feel when I walk in there oh there a lot of guys in funny costumes or this is like another time I just think I'm at The Ritz most people wear gloves on their hands but not here when I put my uniform on I'm an actor on stage as you can see I have stiff colors that are worn for for many many years and the white gloves now the white gloves is a rich tradition we worn these from day one the only time that we take them off is when we have a a member of the royal family coming into the hotel as a gested to them the four stripes on his sleeves denote Michael dear's seniority on the concierge team he's worked at this desk ever since he joined the hotel as a page boy my father worked here in room service back in the early' 70s he did 27 years of service he got me the job here when I was 16 years of age and I've been here ever since good morning Danel good morning how are you how are you this morning you okay you're looking very well today he's wanted in the rivy bar where a new cocktail has recently been added to the menu It's called The doosa and celebrates Michael's 46 years of service and his family's history at the hotel is the best seller yet or not one of the best yeah is Bard based yes B with the finest Rich champagne that's true W fantastic double strin look at that I'm so proud and honored and my father who was still alive will be his dream you know he liked a good cocktail my father did and sorry I feel a bit emotional feel like a little tear coming in now and then but you make sure you do it proud for me yeah I'm my father and my family thank you so much Daniel you are a true gmate thank you cheers you're welcome give me high five in the William Kent room where the Ritz cookbook will be officially launched florist to the Royals Paul Thomas is putting the finishing touches to the table today with the flowers I put in the candleabra for the formality that you would have had traditionally but with that masses of little singular vases so you celebrate each flower and the beauty of it just like with John's work he's celebrating each flavor individually but putting it all together to create this incredible overall [Music] effect a little bit of whipped cream to finish take the cream and a touch of butter yeah with only three 3 hours to go to the launch John's keeping a bey eye on the prep being done by suf Spencer and DPAC nothing less than Perfection will do some of the people that are coming today have got some of the finest pets in Britain so it's so important for me to get that food right I'm feeling very very excited by the whole thing it's a big deal it's it's uh it's a big one it's I mean you don't want to muck it up you got to make sure it's the best it can be every big occasion I do get W up there's a little bit of nervousness but I've got a wonderful Brigade of chefs here and two young men that actually look after me so Deepa and Spencer the pressure's [Laughter] On The Ritz is the only hotel in the world to have its name in the Oxford English Dictionary its meaning ostentatious luxury and Glamour the Ritz is a nightmare if you are a minimal IST and like Norman Foster architecture and one strangulated lily in a vase you know this is absolutely unadulterated unashamed opulence with gold leaf and chint and soft Furnishings that's to be commended if you can afford it at the rits All That Glitters really is gold to keep it glistening the hotel keeps gilders on the staff top Quality Gold Leaf costs around £200 a square meter so every gossam Ain sheet has to be handled with care people have different ways of picking up the leaf if you didn't have um the brush didn't have any friction on it it wouldn't pick up and if you touched it it just disappears Gold Leaf we're using is 23 and 3/4 karat so it's very nearly pure which means it doesn't tarnish when I've worked in areas especially down in the long Gallery people always stop and stand behind your back watching you they are fascinated everybody loves [Music] gold in one of the Gilded reception rooms celebrity chefs and food critics are eagerly awaiting the banquet to launch John Williams cookbook John will be feeling quite nervous but he's cooking brilliant food and he's confident in the food he's cooking so he'll want to have a great day today John and I think he will today is the culmination of all that work that effort that skill that talent that expertise and I suspect that he will be just saying to himself yeah cracked it as his guest take their seats Upstairs Downstairs John and his team are ready to Plate up the starter course of turbet someone take that tray out next TR is coming in okay we all know what we're doing yeah Sam you're on puree I'm on fish Connor you're on leaks and Romanesco yeah I think the waiters are coming huh move it now yeah boys yes I'm going yeah yeah nice and easy guys yeah fast but delicate okay service down here please nice and guys righty what your [Music] love very much that actually delicious you look fantasy this is so delicious Andrew the fish was cooked just to point the sauce was superb and the garnish was beautifully done for a little party like that when you're doing about 20 plates and it just making sure it's all just cooked nicely there's not many places can do that the next course is the Venice Wellington served with John's signature truffle sauce and a garnish of sep mushrooms wonderful Ros me a little bit of time garlic beautiful beautiful flavor venison's looking good proper so far everything's going gravy as they say in Chef circles all in place but we've just moments to go until the Wellington has to be plated up John's about to receive news no executive chef wants to hear shes where's [Music] that okay right thank [Music] you you got a vegetarian yes now we need a vegetarian I'll quick yeah we've got the celeryc dish um which we do in the restaurant we'll make it happen looking good deepack yes chef very good nice thick slice time is of the essence so your truffle doesn't dry out and we're going yeah yes you are let's go okay we need to go we need to go come on get the plate push forward push forward push forward the emergency salc dish arrives from the restaurant PS okay go go go just in time to be sent up alongside the venison you have to be prepared that's what we say be like a good boy scout look at that looks beautiful you can see incredible I mean one of the best venison wellingtons I've eat in my life and just you know cooked Perfection it was Sublime amazing it was really fantastic as you expect you know I mean what he pulling out of this kitchen technically and flavor is really unbelievable we're at the dessert stage this is an apple pa um with Calvados and we have a nougatine cylinder everything is actually in place we're ready to serve we're just waiting for the waiters to tell us you've got 15 minutes to finish cuz if we go too fast with the paway it will actually get into the TW and it'll go soggy Chef they've just called 15 you ready to go wait Chef we're going now [Music] going [Music] that is what I enjoy to it so I'm very pleased person when a chef takes the challenge of running something like the Ritz you have to stay true to its Traditions but at the same time not being chastized by them John's been able to transcend that and and make his food contemporary and it's gone on to make Ritz relevant again and that's all down to one man and that man is John Williams this book has been 43 years in the making from me and 112 years from the rits so I really do hope it was worth the wait to have your book published to have those people there for me John Williams the little lad that come from South Shields it's very very special my mom has just passed my dad died a few years ago I do wish I would have been able to give them and say this is what I do but they're probably having to look up from upstairs cuz they're in heaven thank you very very much for coming I do appreciate I hope you've enjoyed the evening [Applause] [Music] thank [Music] [Applause] [Music]

Channel: Only Human

Views: 4,931

Keywords: Exclusive Parties, Festive Decorations, Fine Dining, Hidden Secrets, High Society London, Historical Hotel, Hotel Experience, Hotel Exposé, Hotel Industry, Hotel Life, Human Spirit, Human Stories, Inspirational Journeys, London Attractions, Only Human, Opulent Decor, Travel Documentary, Unique Experiences, Uplifting Narratives, Upmarket Hotel, VIP Hotel

Id: qTxm320m1Ts

Length: 44min 31sec (2671 seconds)

Published: Sat Feb 03 2024