The ingredients for the mosaic of game en croûte at the Ritz include equal quantities of woodcock, pheasant, wild duck and Bresse duck breast. Photo: Mitchell Beazley

How to cook like the chef at the Ritz

Chef John Williams has just published the luxury hotel’s first cookbook, and shares with us his recipe for aromatic nage of Dublin Bay prawns – one of the most popular dishes on the menu

Topic |   Luxury Hotels

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The ingredients for the mosaic of game en croûte at the Ritz include equal quantities of woodcock, pheasant, wild duck and Bresse duck breast. Photo: Mitchell Beazley
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