©
sped98: Fortnum and Masons clock.
©
sped98: One of the Ritz dining rooms.
©
sped98: little Amuse from the Ritz kitchens.
©
sped98: little Amuse from the Ritz kitchens.
©
sped98: little Amuse from the Ritz kitchens.
©
sped98: little Amuse from the Ritz kitchens.
©
sped98: Pressed Terrine of Goose liver with Rhubarb and Gingerbread.
©
sped98: Pressed Terrine of Goose liver with Rhubarb and Gingerbread.
©
sped98: Pressed Terrine of Goose liver with Rhubarb and Gingerbread.
©
sped98: Pressed Terrine of Goose liver with Rhubarb and Gingerbread.
©
sped98: Pressed Terrine of Goose liver with Rhubarb and Gingerbread.
©
sped98: Pressed Terrine of Goose liver with Rhubarb and Gingerbread.
©
sped98: Steak Tartare with Parsley and Caviar.
©
sped98: Steak Tartare with Parsley and Caviar.
©
sped98: Steak Tartare with Parsley and Caviar.
©
sped98: Steak Tartare with Parsley and Caviar.
©
sped98: Steak Tartare with Parsley and Caviar.
©
sped98: Steak Tartare with Parsley and Caviar.
©
sped98: Langoustine with Cauliflower and Morels.
©
sped98: Langoustine with Cauliflower and Morels.
©
sped98: Langoustine with Cauliflower and Morels.
©
sped98: Langoustine with Cauliflower and Morels.
©
sped98: Langoustine with Cauliflower and Morels.
©
sped98: Langoustine with Cauliflower and Morels.
©
sped98: Salt baked Celeriac with Perigord truffles.
©
sped98: Salt baked Celeriac with Perigord truffles.
©
sped98: Salt baked Celeriac with Perigord truffles.
©
sped98: Salt baked Celeriac with Perigord truffles.
©
sped98: Salt baked Celeriac with Perigord truffles.
©
sped98: A little Black truffle sauce and the aroma fills the whole restaurant.