Birmingham born Keith Stanley, inherited his interest in cooking from his father who was involved in the restaurant and catering business. Keith received his formal training at the Birmingham College of Food and Domestic Arts from 1973-1975 where he became Student of the Year for ‘74/’75. He then joined the Savoy as Commis Rotisseur in the restaurant kitchen and over the next four years consolidated his training gaining extensive experience in the various departments of the famed kitchens finally becoming Sous Chef. After a two and a half year spell working at the Penn’s Hall Hotel in Sutton Coldfield; Keith returned to the Savoy and was sent to Paris for three months in January 1983 to work in three famous kitchens. Keith was then appointed Maitre Chef de Cuisine of the Savoy Grill upon the retirement of Louis Virot until he joined the Ritz as Head chef in January 1987 and now works with a brigade of 35 under his direction.

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ROULADE OF CREAM CHEESE AND

HERBS ON A ROSE MARIE SAUCE

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FILLET OF SALMON WITH

CRAYFISH ON A SALMON SAUCE

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CHOCOLATE CUP FILLED WITH

TEA ICE CREAM AND TOPPED

WITH RASPBERRIES

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