0:00:02 > 0:00:05'Claridge's Hotel in the heart of London's Mayfair provides
0:00:05 > 0:00:11'a five star service for the rich, where nothing is too much trouble.'
0:00:11 > 0:00:13Can you clean the chairs with your damp cloth?
0:00:13 > 0:00:15Can you make sure you do the legs, look?
0:00:15 > 0:00:17We nag. Do a lot of nagging.
0:00:17 > 0:00:19I'm sorry. We have to do it.
0:00:19 > 0:00:23'For the first time, the hotel has allowed cameras inside,
0:00:23 > 0:00:25'and we've spent a year filming upstairs
0:00:25 > 0:00:30'and downstairs, following the staff and the guests they serve, some
0:00:30 > 0:00:34'wealthy enough to treat the hotel as a second home.'
0:00:34 > 0:00:37Just in case weather's bad in London, he'll use one of those hats.
0:00:37 > 0:00:40But we have to wait to him to decide which one.
0:00:40 > 0:00:41But they will all stay in boxes.
0:00:41 > 0:00:45And what's it like, saying "yes" to people all the time?
0:00:45 > 0:00:46Horrible!
0:00:46 > 0:00:47HE LAUGHS
0:00:47 > 0:00:51It's fun! You've got to keep saying "yes". That's a positive "yes".
0:00:51 > 0:00:54'It's the summer of 2012,
0:00:54 > 0:00:58'and the hotel is facing a worldwide invasion.'
0:00:58 > 0:01:02There's a little bit of uncertainty, which we don't like in this business.
0:01:02 > 0:01:06'Dignitaries and heads of state are checking in for the Olympics.
0:01:06 > 0:01:09'And Thomas Kochs, the General Manager, is planning
0:01:09 > 0:01:15'a revolutionary Nordic dining experience, costing £195 a head.
0:01:16 > 0:01:19'The menu is going to cause quite a stir...'
0:01:19 > 0:01:23There's lots of charcoal in there and lots of hay and grass!
0:01:23 > 0:01:25'..With a few live ants!'
0:01:25 > 0:01:29How do you eat an ant, cos it's live when it goes on your tongue?
0:01:29 > 0:01:33You just chew and... God, yeah! Let's not put that in!
0:01:56 > 0:01:57We can take them off and then...
0:02:02 > 0:02:07'The hotel has over 36,000 guests a year, and some stay so often,
0:02:07 > 0:02:10'they have their clothes and furniture stored between visits.'
0:02:10 > 0:02:12Quickly!
0:02:12 > 0:02:14I think we should take this first.
0:02:14 > 0:02:19- And I'll follow behind with the clothes rail, Joel.- Yeah, sure.
0:02:21 > 0:02:25'One such guest is Cuban-born multi-millionaire Pepe Fanjul.
0:02:27 > 0:02:31'He's been staying at the hotel for over 62 years,
0:02:31 > 0:02:32'since he was a small boy.'
0:02:34 > 0:02:37How many suits have you got there, Stephen?
0:02:37 > 0:02:43Most of them are the shooting attire that he's taken with him before.
0:02:43 > 0:02:45And then sometimes, he'll leave things behind.
0:02:47 > 0:02:53So you've got mainly jackets, trousers,
0:02:53 > 0:02:56and then there's the clothes that he left behind,
0:02:56 > 0:02:59which we had to get ready for him to be pressed and cleaned.
0:02:59 > 0:03:01And they'll go back in his room.
0:03:06 > 0:03:11Four blankets, two sheets and two eiderdowns.
0:03:11 > 0:03:14Four feather pillows and two foam pillows.
0:03:14 > 0:03:19Is this unusual, to have four blankets and two eiderdowns?
0:03:19 > 0:03:24No. It's what a guest has asked for, so nothing's unusual.
0:03:37 > 0:03:39'So we take photos. You know, when he comes back,'
0:03:39 > 0:03:43everything is set up exactly how he wants it to be.
0:03:45 > 0:03:48'It's home from home, so it has to be correct.'
0:03:53 > 0:03:57You have an incredibly smart uniform.
0:03:57 > 0:03:59Everyone says I look like a snooker player!
0:03:59 > 0:04:00HE LAUGHS
0:04:00 > 0:04:03And why does a house porter look so smart?
0:04:05 > 0:04:08'Because we're seen by everyone and we're everywhere.'
0:04:08 > 0:04:10And it makes you feel nice, if you dress smartly, as well.
0:04:10 > 0:04:13You don't want to be wearing a T-shirt or something.
0:04:13 > 0:04:17So it's a bit nicer to wear a shirt and a waistcoat and a bowtie.
0:04:19 > 0:04:24'Mr Fanjul has notched up over 300 nights in the hotel
0:04:24 > 0:04:27'in the last ten years.
0:04:27 > 0:04:29'He likes to stay in a Linley Suite,
0:04:29 > 0:04:32'which can cost up to £3,500 a night.'
0:04:33 > 0:04:36He's an incredibly loyal guest at the hotel.
0:04:36 > 0:04:39He's been coming to us for many, many years,
0:04:39 > 0:04:43knows many of our staff members extremely well.
0:04:45 > 0:04:49He bought us an ice cream machine for our staff cafeteria,
0:04:49 > 0:04:50which was very kind of him.
0:04:50 > 0:04:54'It's gone down extremely well within the hotel.'
0:04:54 > 0:04:55So during winter and summer,
0:04:55 > 0:04:59we have a permanent supply of ice cream, thank you to Mr Fanjul!
0:04:59 > 0:05:03He's a very elegant gentleman, very tall, distinguished, fair hair.
0:05:03 > 0:05:06He's wonderful. He's coming to the hotel longer than I am.
0:05:06 > 0:05:09And he usually has the same suite all the time when he comes.
0:05:09 > 0:05:12When did he last stay?
0:05:12 > 0:05:18He was here last week for one night, and then he's left,
0:05:18 > 0:05:21gone back to Scotland. He'll be back again.
0:05:21 > 0:05:23- For how long?- For one night.
0:05:25 > 0:05:28It's as much work for one night as it is for a week.
0:05:28 > 0:05:30'Yes. It's the same whether he be here for one night,
0:05:30 > 0:05:33'two nights, a week or three weeks.'
0:05:33 > 0:05:34Everything has to be prepped,
0:05:34 > 0:05:37and it will always be prepped exactly the same.
0:05:46 > 0:05:49- Mr Fanjul, welcome back. - Thank you very much. Thank you.
0:05:49 > 0:05:53- Good to see you again. How are you? - Mr Fanjul, Michael.- How are you?
0:05:53 > 0:05:55- Hi there.- Thank you very much. - Nice to welcome you back!
0:05:55 > 0:05:57How are you? Everything well?
0:05:57 > 0:06:00'Mr Fanjul is a sugar magnate whose family owns
0:06:00 > 0:06:03'companies around the world, including Tate and Lyle.'
0:06:03 > 0:06:05- Have a lovely stay. - Thank you very much.
0:06:08 > 0:06:09'Much rather come to Claridge's
0:06:09 > 0:06:14'than have the headache of running another place and everything else.
0:06:14 > 0:06:16'While Claridge's continues to be good
0:06:16 > 0:06:20'and the service continues to be like home, I'd rather stay at Claridge's.
0:06:20 > 0:06:23'They do everything for me, instead of having to worry about staff
0:06:23 > 0:06:26'and everything else. And the staff here are like family.'
0:06:26 > 0:06:28Welcome back, sir. Nice to see you.
0:06:28 > 0:06:31- How's everything? I'm very well, thank you.- Have a lovely stay.
0:06:31 > 0:06:35- Thank you very much. - We'll see you a little bit later. - We'll see you in a few minutes.
0:06:35 > 0:06:39- Thank you so much, Mr Fanjul.- Have a good trip, Sir.- Thank you very much.
0:06:43 > 0:06:46Now, what do you like about this room when you look around?
0:06:46 > 0:06:48Just I know where everything is!
0:06:48 > 0:06:49HE LAUGHS
0:06:49 > 0:06:51That's half the battle.
0:06:51 > 0:06:56He's very organised and he likes to know where everything is kept.
0:06:58 > 0:07:01'I think that you may find hotels that are grander,
0:07:01 > 0:07:03'like the Ritz in Paris, maybe.'
0:07:03 > 0:07:07Or the Ritz in Madrid that has that wonderful outside area to have lunch,
0:07:07 > 0:07:09which is beautiful.
0:07:09 > 0:07:12'But I think what Claridge's is the people that come here, always.
0:07:12 > 0:07:15'They treat them as family, whether it's the hall porter,
0:07:15 > 0:07:18'whether it's the manager, whether it's the elevator man.'
0:07:18 > 0:07:22They all know you by name, you know them by name.
0:07:22 > 0:07:25"For Excellence We Strive."
0:07:25 > 0:07:27It's like the Butler Department!
0:07:27 > 0:07:31And while people go and come at upper levels, let's say,
0:07:31 > 0:07:34the people that work at the hotel every day,
0:07:34 > 0:07:36they pretty much all stay the same.
0:07:36 > 0:07:40We had it repaired recently because one of the wheels fell off.
0:07:40 > 0:07:43I think it was overloaded, and we actually got this for him
0:07:43 > 0:07:46to save us storing things in boxes.
0:07:46 > 0:07:50So this was from the hotel to Mr Fanjul from Claridge's.
0:07:50 > 0:07:52We normally go out for dinner, but if not,
0:07:52 > 0:07:57if we're tired and we want to have dinner here, they bring,
0:07:57 > 0:07:59you know, a table and you have dinner up here.
0:07:59 > 0:08:00And I love that.
0:08:00 > 0:08:04I have a TV night, watching TV in my pyjamas, which is very nice!
0:08:07 > 0:08:11'Mr Fanjul might be here for a quiet night in, but with the Olympics
0:08:11 > 0:08:15'opening in three days' time, the hotel is preparing for an influx
0:08:15 > 0:08:18'of world leaders and their extensive entourages.'
0:08:20 > 0:08:23Variety of different things that we're putting in for all
0:08:23 > 0:08:24the staff members.
0:08:24 > 0:08:27So we've got drinking bottles, energy drink.
0:08:27 > 0:08:31We've got a sort of fun book, all about the Olympics
0:08:31 > 0:08:35and the spirit of the Olympics. We've got a travel card holder.
0:08:35 > 0:08:37We've got lots of transport information,
0:08:37 > 0:08:40so people know how to get around London.
0:08:44 > 0:08:47Have you got lots of people arriving today?
0:08:47 > 0:08:50Yes. There's a few VIPs who's arrived today.
0:08:50 > 0:08:54- Do you know which countries they're from?- Different countries.
0:08:58 > 0:08:59Thank you very much.
0:09:03 > 0:09:07'They need doing every 15, 20 minutes. Even when I do them this morning,'
0:09:07 > 0:09:09there'll be someone coming in as soon as you do it,
0:09:09 > 0:09:13'and they'll just touch the glass where you've just done it.'
0:09:13 > 0:09:16So, yeah. They do need a clean quite regularly, really.
0:09:16 > 0:09:19Do you ever feel, "Oi! That was clean till you put your fingers..."
0:09:19 > 0:09:22Every morning! Said, "I've just done that!"
0:09:22 > 0:09:25'August is usually a quiet time of the year,
0:09:25 > 0:09:27'but with 30 nations in the hotel,
0:09:27 > 0:09:31'the Olympics is seriously big business.
0:09:31 > 0:09:34'The senior management team is inspecting every room to
0:09:34 > 0:09:37'ensure that not even a cushion is out of place.
0:09:38 > 0:09:42'Top suites for the visiting delegations can cost up
0:09:42 > 0:09:43'to £5,000 a night.'
0:09:45 > 0:09:47'Algeria, Angola, Argentina,'
0:09:47 > 0:09:51Armenia, Bulgaria, Brazil, Canada,
0:09:51 > 0:09:55China, Gabon, Hong Kong, Italy, Indonesia,
0:09:55 > 0:09:58'Jamaica,
0:09:58 > 0:10:02'Kazakhstan, Korea, Kyrgyzstan, Malawi,'
0:10:02 > 0:10:07Malaysia, Mexico, Moldova,
0:10:07 > 0:10:08'Morocco, Netherlands,'
0:10:08 > 0:10:14New Zealand, Oman, Qatar, Rwanda, Spain, Thailand and Tunisia.
0:10:16 > 0:10:19'Yeah. It's 30 countries, so...
0:10:19 > 0:10:21'You know, I think there's been a few moments'
0:10:21 > 0:10:24where we thought, "Wow! We're taking on probably quite a lot here."
0:10:30 > 0:10:34'It's 6:40am, and the husband of the President of Malawi
0:10:34 > 0:10:35'is due any moment.
0:10:39 > 0:10:40'But there's a problem.
0:10:43 > 0:10:47'A Rolls-Royce suddenly stalls outside the entrance.'
0:10:48 > 0:10:51Try to get the driver out. Is the driver there?
0:10:51 > 0:10:56'Despite their best efforts, the hotel staff can't restart it,
0:10:56 > 0:10:59'and the diplomatic car arrives somewhat awkwardly.'
0:11:06 > 0:11:07Welcome to Claridge's.
0:11:11 > 0:11:14'First Gentleman Richard Banda has booked into the hotel
0:11:14 > 0:11:19'for 11 nights, along with the rest of his 15-strong entourage.'
0:11:24 > 0:11:28John, who did you just take up in the lift?
0:11:28 > 0:11:30- Mr President.- What was he like?
0:11:30 > 0:11:35He was very nice person, very nice person. He's been here before.
0:11:35 > 0:11:38He knows the place, he likes to stay with us.
0:11:44 > 0:11:48'7:30, and it's the turn of the President of Gabon.'
0:11:49 > 0:11:53It's a highly unusual week. It's a very exciting week.
0:11:53 > 0:11:57'President Bongo has booked into a top suite for 12 nights,
0:11:57 > 0:12:00'and his delegation have taken a further eight rooms.'
0:12:03 > 0:12:07Will you have five or six kings and queens in the lobby, though?
0:12:07 > 0:12:11You potentially could have a number of heads of state waiting at one time.
0:12:11 > 0:12:13It's very swiftly done, and they have
0:12:13 > 0:12:15their own personal security too.
0:12:18 > 0:12:20We don't want to leave anything to chance.
0:12:21 > 0:12:24But does this mean you can't be spontaneous in Claridge's?
0:12:24 > 0:12:28No, I mean, spontaneity is lovely,
0:12:28 > 0:12:32but it all needs to be thought out.
0:12:32 > 0:12:36You know, there's ramifications for everything that you do,
0:12:36 > 0:12:41good and bad, so no, you just need to be really well prepared.
0:12:41 > 0:12:46- Fried egg, sunny side up, white toast, coffee and two croissants.- OK.
0:12:49 > 0:12:53We have one at 7:15am, two at 8 o'clock, one at 11:am,
0:12:53 > 0:12:57one at 10:15am and we sent one already at 6:45am.
0:12:57 > 0:13:00They're just the pre-orders. We have 30 rooms so most of our guests
0:13:00 > 0:13:03will have breakfast, so we're quite busy this morning.
0:13:06 > 0:13:09We're all creatures of habit. Usually people have the same breakfast.
0:13:09 > 0:13:13If it's English breakfast today, it's the same tomorrow. They don't vary much.
0:13:13 > 0:13:16The Japanese breakfast, have you seen it? Its very colourful.
0:13:16 > 0:13:21Salmon, pickle, poached eggs, miso soup, it's all very, very nice.
0:13:21 > 0:13:25This is a separate order for the omelette, but we also have an order
0:13:25 > 0:13:28of chicken burger and French fries for breakfast.
0:13:28 > 0:13:31- Does that happen often? - Every now and then.
0:13:31 > 0:13:36But yes, we do anything, any time for our guests. Yes.
0:13:41 > 0:13:46As if the kitchen didn't have enough to do with breakfast for the Olympic delegations...
0:13:46 > 0:13:47Friday's delivery...
0:13:47 > 0:13:49..there's a new ingredient to contend with.
0:13:51 > 0:13:56A parcel was brought down to me on Friday morning, a sort of long,
0:13:56 > 0:13:58brown parcel which I opened,
0:13:58 > 0:14:02and then there was another sort of foil container inside it.
0:14:02 > 0:14:05A little bit like a sort of Chinese takeaway box.
0:14:05 > 0:14:08And then all these ants started to fall out of it.
0:14:08 > 0:14:14'This single ant is the first in a series of bizarre foods,
0:14:14 > 0:14:18'quite unlike anything kitchen staff have seen before.'
0:14:18 > 0:14:22This poor little guy was the only one that was left, so he made it.
0:14:22 > 0:14:25He's rather special, actually.
0:14:25 > 0:14:27This is Orlando.
0:14:27 > 0:14:30Only because I think in A Bug's Life, there was an ant called Orlando,
0:14:30 > 0:14:34so I suddenly decided that he would be called Orlando.
0:14:34 > 0:14:40- He's very shy, actually.- So how many ants were sent to you?- 200.
0:14:43 > 0:14:45Ants are the heart of a radical idea
0:14:45 > 0:14:49to transform the empty ballroom into a pop-up restaurant.
0:14:51 > 0:14:57It will cost £195 a head, plus wine.
0:14:57 > 0:15:03Claridge's being such a meaningful hotel in the city,
0:15:03 > 0:15:06we thought about, how can we contribute
0:15:06 > 0:15:09to making London even more fascinating
0:15:09 > 0:15:13and even more exciting to all these people who come and visit our city?
0:15:13 > 0:15:19Thomas has set his sights on luring a Copenhagen-based restaurant to the hotel.
0:15:19 > 0:15:22Voted number one in the world for three years running,
0:15:22 > 0:15:27Noma is famed for its Nordic cuisine and avant-garde ingredients,
0:15:27 > 0:15:31a far cry from the usual Claridge's fair.
0:15:33 > 0:15:37You sit down, I think they put an empty plate in front of you.
0:15:37 > 0:15:40And then they move the flower arrangements and go,
0:15:40 > 0:15:43"There you go. There's your first course."
0:15:43 > 0:15:46So this whole discovery of the experience
0:15:46 > 0:15:48is what they're very much about.
0:15:49 > 0:15:53I think we should absolutely not call it a pop-up restaurant.
0:15:53 > 0:15:57- It's not...- It's an experience. - Exactly, it's a dining experience.
0:15:57 > 0:16:00We can maybe... Do we want to add to that?
0:16:00 > 0:16:02Is it a gastronomic dining experience
0:16:02 > 0:16:05or is it just a dining experience?
0:16:05 > 0:16:07What can people expect to eat?
0:16:09 > 0:16:12Whatever's on the menu, the ingredients are wild,
0:16:12 > 0:16:15weather dependent and often foraged on the day.
0:16:17 > 0:16:21At the most basic level, is this going to be Norwegian food?
0:16:21 > 0:16:23I think from our conversations, probably not.
0:16:23 > 0:16:27We need to have some kind of guidance, I think.
0:16:27 > 0:16:29I'm not convinced we have to tell people
0:16:29 > 0:16:32what they're actually going to be eating.
0:16:32 > 0:16:35I'm just confused, because if you read everything, all the time,
0:16:35 > 0:16:38look, this is what they're seeing.
0:16:38 > 0:16:40This is Time magazine, this is the visuals.
0:16:40 > 0:16:44Every picture of him is scavenging in the Norwegian fjords,
0:16:44 > 0:16:49or in Denmark's waters, how does that translate to Mayfair?
0:16:52 > 0:16:54Hi, Matt. How are you?
0:16:54 > 0:16:59'Matt Orlando, head chef at Noma, has just arrived.
0:16:59 > 0:17:03'He's here to find out whether the Claridge's kitchen can cope with the new menu.'
0:17:05 > 0:17:07How are you?
0:17:13 > 0:17:16- So you're just doing one portion? - Yeah. Of this measure.
0:17:19 > 0:17:21Do you want a smaller cup, like a demitasse?
0:17:21 > 0:17:26No, I think this is good because we need to be able to pile like 21 grams of raspberries.
0:17:26 > 0:17:29- Oh, right.- Not really crushed but kind of torn a little bit.
0:17:29 > 0:17:33And then a little bit of juniper oil,
0:17:33 > 0:17:36and then the herbs is kind of over the top.
0:17:36 > 0:17:39This dish is a play on tea and scones.
0:17:39 > 0:17:41It's raspberries with tea,
0:17:41 > 0:17:47and then served with a scone on the side with caviar and clotted cream.
0:17:56 > 0:17:58It's that kind of exploration of finding flavours
0:17:58 > 0:18:03that you associate with somewhere else but actually they've been in your backyard this whole time.
0:18:03 > 0:18:06For me, that's the most exciting part about the ants,
0:18:06 > 0:18:11making people realise that these flavours are all around us.
0:18:11 > 0:18:15You just need to actually step out of the realm of a vegetable
0:18:15 > 0:18:20or a fruit or an herb, and actually look into something else, like ants.
0:18:24 > 0:18:28- I'm bringing nine kilos of sol with us.- OK.
0:18:28 > 0:18:32Sole as in fish or...?
0:18:32 > 0:18:36- No, sol, the red seaweed from Iceland, sol.- Right.
0:18:36 > 0:18:40- To make the stocks, to make powders and stuff like that.- OK.
0:18:43 > 0:18:46And how prepared are you at this stage?
0:18:46 > 0:18:50Not as prepared as we probably feel that we should be.
0:18:52 > 0:18:56We have two things that are really outstanding in the menu.
0:18:56 > 0:19:00Outstanding questions that we don't really know very much about.
0:19:00 > 0:19:02Purely because of the change of ingredients.
0:19:02 > 0:19:06Originally we had the chestnut dish and we cannot get the chestnuts
0:19:06 > 0:19:09so now that's become an oyster dish. And although we know a little bit
0:19:09 > 0:19:12about the dish itself, we don't know exactly what they want,
0:19:12 > 0:19:16exactly what's going to go in it. And about three weeks ago,
0:19:16 > 0:19:20Matt said we need, I think it was 12 kilos of raspberries
0:19:20 > 0:19:24and 15 litres of vinegar. "Put it in a bucket and I'll tell you what you need".
0:19:26 > 0:19:31'It's not just the food that's a challenge, it's the Noma style.
0:19:31 > 0:19:34'Minimal, monochrome and Nordic,
0:19:34 > 0:19:38'it won't sit easily in the Art Deco ballroom.'
0:19:38 > 0:19:40This is how we'd be sitting.
0:19:40 > 0:19:42If there's a four, it won't be divided like that.
0:19:42 > 0:19:45It's almost a very, very positive obsession
0:19:45 > 0:19:48with getting it perfectly right,
0:19:48 > 0:19:53and by really almost over-focusing on the detail right now.
0:19:53 > 0:19:58The secret in hotels and in gastronomy is in the preparation.
0:19:58 > 0:20:01If you are prepared and if you have anticipated what could happen,
0:20:01 > 0:20:05the outcome is normally a very, very positive one.
0:20:05 > 0:20:09- You've got longer legs than me... - 'It's not what we do every day.
0:20:09 > 0:20:13- 'It's very, very new for us.' - I'm fine on that one.
0:20:13 > 0:20:16But you see, the question is, are you fine for 10 minutes
0:20:16 > 0:20:18or are you fine for three hours?
0:20:18 > 0:20:22'Even at just under £200 a head, plus wine,
0:20:22 > 0:20:27'the restaurant needs to seat 176 people to make a decent profit.
0:20:27 > 0:20:31'But Thomas is worried about compromising elbow room.'
0:20:32 > 0:20:36Can we afford to add five centimetres to the table widths?
0:20:36 > 0:20:42There isn't that sense of space and generosity and luxury.
0:20:42 > 0:20:46- That's the end of your next table. - That's my next table.- Which is fine.
0:20:46 > 0:20:50- Where, where?- Where my finger is. There's the centre line, Thomas.
0:20:50 > 0:20:53I know, but it's like how it would look, really.
0:20:53 > 0:20:58- You're not that close, are you? - No, but Eugene, honestly, make the banquettes a little bigger
0:20:58 > 0:21:01because it's different if you sit on the same banquette with someone
0:21:01 > 0:21:04who you don't know or you have two chairs next to each other.
0:21:04 > 0:21:06This is sharing a piece of furniture
0:21:06 > 0:21:09so you need a little bit more privacy, I think.
0:21:09 > 0:21:13There is that fine line between having 110 covers
0:21:13 > 0:21:16and having that privacy and having enough covers to make it work.
0:21:16 > 0:21:22- I'm being convinced now.- No, but the reality is the brief was 170.
0:21:22 > 0:21:24Correct, and that perfectly...
0:21:29 > 0:21:32You're kind of creating a piece of theatre, aren't you?
0:21:32 > 0:21:36We are, we are, we are. It's a 10 day show, really.
0:21:36 > 0:21:38And I think that's really important.
0:21:38 > 0:21:42Everything we can do to make these 10 days even more special, we will.
0:21:42 > 0:21:47And it's a set for 10 days. And I think that adds to the uniqueness
0:21:47 > 0:21:49because you either experience it during those 10 days,
0:21:49 > 0:21:52but it will be over after that.
0:21:52 > 0:21:55There is no extra day, we won't do it again next year.
0:21:55 > 0:21:58It's for the Olympics, 10 days, that's it.
0:22:00 > 0:22:03'It's a week before the opening and the brains behind Noma,
0:22:03 > 0:22:06'Rene Redzepi, is in the kitchen,
0:22:06 > 0:22:08'micromanaging the staff's every move.'
0:22:09 > 0:22:13What was it like when Claridge's first approached you?
0:22:13 > 0:22:16First initial thought was no.
0:22:17 > 0:22:22Because, well, because it's 10 days,
0:22:22 > 0:22:25and how on earth are we going to leave our restaurant for 10 days?
0:22:25 > 0:22:27I was very sceptical at first about it
0:22:27 > 0:22:30because it's something we've never done.
0:22:30 > 0:22:35For me, we're in our safe zone, up in Denmark, 35 for lunch,
0:22:35 > 0:22:3845 for dinner. It's safe.
0:22:40 > 0:22:43'This is the first time Rene has adapted his food philosophy
0:22:43 > 0:22:48'to British ingredients, and in such huge quantities.'
0:22:48 > 0:22:53This makes potato peeling seem like a luxury.
0:22:53 > 0:22:55LAUGHTER It does, no?
0:22:57 > 0:23:00So in here, you see all this soil?
0:23:00 > 0:23:03Obviously we don't want to serve that.
0:23:03 > 0:23:07'190 celeriacs from Lincolnshire
0:23:07 > 0:23:11'will take 10 chefs three hours to clean each day.'
0:23:11 > 0:23:18It took us years, really, to consider this the lead guitarist of a dish.
0:23:18 > 0:23:22'35,000 sorrel leaves have been hand-picked in Surrey.'
0:23:24 > 0:23:27Again, the yield, we only get 40% yield out of this.
0:23:27 > 0:23:32'And 2,000 necks of lamb have arrived from the Romney marshes.'
0:23:32 > 0:23:35What was the first ingredient you fell in love with?
0:23:35 > 0:23:37Most likely chicken.
0:23:37 > 0:23:40My relationship with chicken started in Macedonia,
0:23:40 > 0:23:43and it was very special occasions.
0:23:43 > 0:23:47My uncle, he would chop off the head and then he would release the chicken
0:23:47 > 0:23:49and the blood would squirt out of its neck
0:23:49 > 0:23:52and it would, of course, run everywhere.
0:23:52 > 0:23:54And we thought that was so fun.
0:23:54 > 0:23:58'Good morning, Claridge's, how may I help you?
0:23:58 > 0:24:00'Good morning, Claridge's, how may I help you?'
0:24:00 > 0:24:04Normally we get between 10,500 to 12,000 calls
0:24:04 > 0:24:07coming into the hotel per month.
0:24:07 > 0:24:14The day that Noma reservations opened, we had 4,258 calls that day.
0:24:14 > 0:24:20They're very excited about eating Rene Redzepi's cuisine
0:24:20 > 0:24:22and, you know, I can understand that.
0:24:22 > 0:24:26You know, it's the world's best restaurant. One moment.
0:24:27 > 0:24:30Good morning, this is Timothy.
0:24:30 > 0:24:33Yes, of course. Let me connect you.
0:24:33 > 0:24:36The calls were coming in from everywhere.
0:24:36 > 0:24:40I believe close to 10,000 people who pre-registered.
0:24:41 > 0:24:44So if you think that each of those people wanted a table too,
0:24:44 > 0:24:48it may have been more, there's 20,000 pre-registrations
0:24:48 > 0:24:54for 3,400 place settings, so there will be some disappointed people,
0:24:54 > 0:24:58but I don't know, I guess Noma is like our Lady Gaga.
0:24:58 > 0:25:00It goes very quickly.
0:25:03 > 0:25:08Noma has never fed more than 45 people at one sitting.
0:25:10 > 0:25:14But in a few days' time, they will need to seat four times that number,
0:25:14 > 0:25:16twice a day.
0:25:20 > 0:25:23We haven't tried that many covers before.
0:25:23 > 0:25:27So it's going to be a challenge. There's no question.
0:25:27 > 0:25:29I'm not going to lie
0:25:29 > 0:25:33and say that everything is going to be perfect and smooth.
0:25:33 > 0:25:37We don't expect that. We expect it to be very difficult initially.
0:25:37 > 0:25:41If you open a restaurant, most people would say, give us a year.
0:25:41 > 0:25:44Then we found our voice. Here, we have 10 days,
0:25:44 > 0:25:48so it is a challenge.
0:25:52 > 0:25:55It's the day before the Olympics begin.
0:25:55 > 0:25:58The torch is travelling through central London.
0:25:58 > 0:26:02The temperatures are soaring. And hotel staff are feeling the heat.
0:26:07 > 0:26:10It's very hot, very tacky, but you learn to live and learn
0:26:10 > 0:26:11and grow with it.
0:26:13 > 0:26:17- Do you think it's still important to wear the uniform?- Of course.
0:26:17 > 0:26:23You can't short change anything. Never will do. We never will.
0:26:23 > 0:26:26Even if we sweat and faint outside, we'll still wear it.
0:26:27 > 0:26:31I'm dreading when that sun gets round here, Jesus.
0:26:31 > 0:26:33I'm going to be up here. I'm going to be up there!
0:26:37 > 0:26:41- Who is about to arrive? - Prince Andrew. Prince Andrew, yeah.
0:26:41 > 0:26:45He comes periodically, because he likes the hotel, obviously,
0:26:45 > 0:26:47it's a nice hotel.
0:26:47 > 0:26:51- We welcome him and he is very, very nice.- Is it hats off again?
0:26:51 > 0:26:54No, I tip my hat to him, yeah. He never gives us a chance,
0:26:54 > 0:26:56he usually just runs straight in.
0:26:59 > 0:27:00Very quick, seriously.
0:27:16 > 0:27:20'Right now it almost feels as if we are running three different operations.
0:27:20 > 0:27:23So there's one hotel for our dignitaries and Olympic guests,
0:27:23 > 0:27:28then there's one hotel for our normal guests, which is still very busy, and then there is Noma.
0:27:28 > 0:27:30So it's all happening at the same time.
0:27:56 > 0:28:00Not an everyday occurrence but it happens quite a lot.
0:28:00 > 0:28:04And it's wonderful. We've just seen the Attorney-General of New Zealand,
0:28:04 > 0:28:07the Prime Minister of Jamaica and there's lots more to come.
0:28:10 > 0:28:13It's now gone up to seven protected heads of state,
0:28:13 > 0:28:17presidents, prime ministers. I got to use the famous line yesterday.
0:28:17 > 0:28:21Someone called up and said, "We're coming to see the President".
0:28:21 > 0:28:22And I was, "Which one?"
0:28:22 > 0:28:25It's an old line which is used in Claridge's' history.
0:28:38 > 0:28:41'It feels like Claridge's is the centre of the world.
0:28:41 > 0:28:47'All the delegations arriving, all the different nations.
0:28:47 > 0:28:49Everybody had a smile on their face.
0:28:55 > 0:29:01'I think one of the great things about Claridge's is that buzz in the lobby. It's quite musical in a way.
0:29:01 > 0:29:04However, when more people are added to that dynamic,
0:29:04 > 0:29:06it just can get a little too much.
0:29:06 > 0:29:1050, 60 people in the lobby really changes the ambience of the hotel.
0:29:10 > 0:29:12We like things to be very much in order as well.
0:29:12 > 0:29:17The lobby is set up in a certain way because we feel that's the best way the lobby looks,
0:29:17 > 0:29:20so where that sofa is and those chairs are and the table are,
0:29:20 > 0:29:24you know, it's very important. Someone has designed that space.
0:29:24 > 0:29:28When it's altered, the lobby begins not to look as good as it could.
0:29:28 > 0:29:31So if you go past someone and they've got a Starbucks
0:29:31 > 0:29:33and a muffin on their lap, does that make you wince?
0:29:33 > 0:29:36Slightly, slightly, but then it should,
0:29:36 > 0:29:39because you know, it affects what the lobby looks like.
0:29:41 > 0:29:45You have the odd person perhaps putting their foot on to a table,
0:29:45 > 0:29:50which we tend to try and limit, but we understand that business
0:29:50 > 0:29:54needs to continue and people need to use the lobby.
0:29:54 > 0:29:58It is the meeting place of a hotel. So we just need to manage that.
0:30:05 > 0:30:11It's two days before Noma opens and there are problems raising the bespoke chandelier.
0:30:13 > 0:30:17It's supposed to be Copenhagen from the sky, so, looking up,
0:30:17 > 0:30:20you see the light pattern of the city, basically.
0:30:22 > 0:30:25It's actually about 350 kilos, but then there's the chains
0:30:25 > 0:30:29and the structure. This is the old 1931 lightwell for the hotel,
0:30:29 > 0:30:32so above it is a glass block and concrete ceiling.
0:30:32 > 0:30:34The structure had to be drilled right up to the top,
0:30:34 > 0:30:36so it's another two metres above.
0:30:38 > 0:30:41Did you ever think it would be this big a job when you started?
0:30:41 > 0:30:44In my mind I know exactly what's involved,
0:30:44 > 0:30:48but you don't want to think about it at the beginning of a project
0:30:48 > 0:30:51because it gives you 100 reasons not to do it.
0:30:51 > 0:30:54Everything that's exceptional involves a lot of work.
0:30:54 > 0:30:58It's like that in life. Special things need special effort.
0:31:07 > 0:31:10This is not something you would expect to see at Claridge's!
0:31:13 > 0:31:17We have this for the hay plates that will be underneath the lamb necks,
0:31:17 > 0:31:20and it will, really, when they start to walk into the room,
0:31:20 > 0:31:23we're going to fluff them up before the lamb necks go on.
0:31:23 > 0:31:26When they start to walk in the room, it's just going to fill with hay.
0:31:26 > 0:31:30I don't know, don't quote me, but we were contemplating putting like bowls of it
0:31:30 > 0:31:33and when the main course arrives, maybe light it on fire,
0:31:33 > 0:31:38but we're trying to work around, we have to maybe shut the fire alarms off in the building or something!
0:31:41 > 0:31:442 o'clock. We're going to pretend that it's Saturday at 12 o'clock,
0:31:44 > 0:31:49at 2 o'clock today. Team one, you guys are going to welcome them
0:31:49 > 0:31:53as you will for the reception here, and then seated for dinner.
0:31:53 > 0:31:56The other teams are going to be the guests. Not the food runners.
0:31:57 > 0:31:59With one day to the opening,
0:31:59 > 0:32:04the staff of 70 waiters are faced with a whole new way of working.
0:32:04 > 0:32:10Next to that we have black ants with lemongrass flavour.
0:32:10 > 0:32:12Enjoy.
0:32:12 > 0:32:15Remember, it's not like a banquet, OK?
0:32:16 > 0:32:19When you come, straight down, into the position and back.
0:32:19 > 0:32:23Everything one between two, nice easy reach.
0:32:23 > 0:32:26Scones, description. Let's go, Orlando.
0:32:26 > 0:32:28- Welcome, ladies and gentlemen. - Quick, snappy.
0:32:28 > 0:32:32- Raspberry tea.- Yeah.- Yeah? - Yeah.- Two sentences.
0:32:32 > 0:32:34Two sentences, OK. Raspberry tea with some afternoon tea,
0:32:34 > 0:32:37um, with some, um, afternoon tea.
0:32:37 > 0:32:39Scones with a bit of...
0:32:39 > 0:32:43They do like we do in Claridge's a lot, which is very engaging,
0:32:43 > 0:32:48and we'll ask you about why you're here, but for this,
0:32:48 > 0:32:51it needs to be quick, quick, quick, snappy, snappy, snappy.
0:32:51 > 0:32:54So what's the line they should say about the ants?
0:32:54 > 0:32:58"These are black ants from Denmark."
0:32:58 > 0:33:00They're alive, you know.
0:33:07 > 0:33:10Matt is boiling dead animals for sauce.
0:33:12 > 0:33:14That always sounds so delicious.
0:33:14 > 0:33:17I tried boiling live animals, but they're a bit bitter.
0:33:17 > 0:33:19No, we're making lamb sauce.
0:33:19 > 0:33:23We make it in batches, as it is no more than 3,000 covers, so...
0:33:23 > 0:33:26I've made 60 litres of sauce over the last two days,
0:33:26 > 0:33:30and it's required 700 kilos of bones.
0:33:30 > 0:33:33We're kind of losing track of days, not really counting,
0:33:33 > 0:33:36because of course it's just imminent.
0:33:36 > 0:33:39The hotel's incredibly busy as well. We're full.
0:33:39 > 0:33:44We've just picked up little picnic for 30 people that want to take a picnic out somewhere,
0:33:44 > 0:33:47they're going to make use of the lovely weather.
0:33:47 > 0:33:52As well as a couple of meetings upstairs, a cocktail party for 100 this evening.
0:33:52 > 0:33:55Does it interest you that, for example,
0:33:55 > 0:33:57the president of Malawi arrived today,
0:33:57 > 0:34:01- the President of Jamaica's arriving at 4 o'clock?- No.
0:34:02 > 0:34:06- I mean...- Prince Andrew came for lunch today.- Who's he?
0:34:06 > 0:34:08The Queen's son.
0:34:12 > 0:34:17'The restaurant is designed and the staff are getting their heads around the service.
0:34:17 > 0:34:19'There's one thing left to do.
0:34:19 > 0:34:22'Someone needs to try the nine course menu.'
0:34:22 > 0:34:25We can move it quite quickly now. Can we let Pastry know?
0:34:33 > 0:34:34Hello.
0:34:36 > 0:34:40- How would people eat this, Martin? - Well, you're going to pick it up.
0:34:40 > 0:34:44But you need a side plate, because the soil's going to drop out.
0:34:44 > 0:34:50It will be radish, carrot and or turnip. Everything is between two.
0:34:50 > 0:34:53- OK, and how many ants are in the pot approximately?- Four.
0:34:53 > 0:34:55- So you have to...? - There's eight ants,
0:34:55 > 0:35:00- so you have to fight and make sure that everyone gets... Or you just eat them all.- Right.
0:35:02 > 0:35:03OK.
0:35:06 > 0:35:07It's moving.
0:35:07 > 0:35:09CHUCKLING
0:35:09 > 0:35:10It's so...
0:35:10 > 0:35:13It's so I'm A Celebrity, Get Me Out Of Here!, isn't it?
0:35:13 > 0:35:18- Shall we try it?- Is that Orlando? - Yeah.- Is Orlando the name of the ant?
0:35:18 > 0:35:21That's Orlando, yeah. No, you cannot eat that one. No.
0:35:21 > 0:35:23It's not allowed.
0:35:29 > 0:35:31What is this?
0:35:33 > 0:35:35Oh, and it really holds together.
0:35:39 > 0:35:41You drink the tea and then you eat the raspberries.
0:35:44 > 0:35:47I need to wash this down. I need a glass of water.
0:35:52 > 0:35:53It's fun.
0:35:56 > 0:35:59I'm just, I'm just thinking I'm a little bit worried.
0:35:59 > 0:36:02If it's too quick, it's also going to be over very quickly
0:36:02 > 0:36:04because at Noma, it's 26 courses.
0:36:04 > 0:36:08- Here, it's what, 6, 7?- 9. - 9, exactly.
0:36:08 > 0:36:13The service can feel on it and snappy and things are happening,
0:36:13 > 0:36:15I just think for us we need to,
0:36:15 > 0:36:18it has to last at least two hours per table.
0:36:18 > 0:36:21- I think it will, I think it will, totally.- It absolutely will.
0:36:32 > 0:36:37- It's a big day today, no? Friday, 27th July.- Its Olympic day!
0:36:37 > 0:36:40Yeah, so here we are. We've been waiting for it.
0:36:40 > 0:36:42It feels like a long time.
0:36:43 > 0:36:46It's for the New Zealand delegation.
0:36:46 > 0:36:49Breakfast for two. 8 o'clock sharp.
0:36:49 > 0:36:53Do you agree that the hotel feels incredible and it feels different?
0:36:53 > 0:36:57Tonight is the opening ceremony so we have a lot of departures and co-ordination.
0:36:57 > 0:37:00There will be a lot of pressure on the hotel and on London.
0:37:00 > 0:37:03- Which countries are you looking at? - Armenia, New Zealand, Qatar...
0:37:03 > 0:37:06and Bongo, President Bongo.
0:37:06 > 0:37:08- He's quite nice. - What's President Bongo like?
0:37:08 > 0:37:11Very nice. He arrived yesterday morning, bright and early. Very sweet man.
0:37:12 > 0:37:14Push, push.
0:37:14 > 0:37:18Wouldn't come from me if there wasn't a little, little word of caution.
0:37:18 > 0:37:19Noma opens today, of course,
0:37:19 > 0:37:24we have our first training service before tomorrow's big service.
0:37:24 > 0:37:26I've never seen so many chefs in the kitchens.
0:37:26 > 0:37:29There's 65 chefs just in there today.
0:37:29 > 0:37:32You know, continue as we have this week.
0:37:32 > 0:37:34Be happy but be humble.
0:37:34 > 0:37:37You know, keep on focusing, it's not over.
0:37:37 > 0:37:40Two guys with a little team are working on...
0:37:40 > 0:37:41The snacks are cut in half
0:37:41 > 0:37:43and then another guy's on the tartar with a team,
0:37:43 > 0:37:46and then the oyster team, and they're beavering away -
0:37:46 > 0:37:49like ants, you might say but...
0:37:49 > 0:37:51- Everyone is smiling, though?- Yes.
0:37:51 > 0:37:53Not so much in the morning, a bit sleepy still,
0:37:53 > 0:37:56but I'm sure as the day goes on you'll see their better side.
0:37:56 > 0:37:59- And are you looking forward to the Olympics?- Can't wait.
0:37:59 > 0:38:01Yes, perfect.
0:38:01 > 0:38:03Thank you, bye.
0:38:03 > 0:38:06What's the status of the rooms?
0:38:06 > 0:38:08OK, can you meet me there?
0:38:08 > 0:38:11The hotel is full to bursting.
0:38:11 > 0:38:13Anne, deputy head of housekeeping,
0:38:13 > 0:38:16is called upstairs for some last-minute adjustments.
0:38:16 > 0:38:18SHE EXHALES
0:38:18 > 0:38:20I decided to walk.
0:38:22 > 0:38:24OK, so, what are you two doing?
0:38:24 > 0:38:26- We're spotting.- Spotting? - VIP checking.
0:38:26 > 0:38:28Yeah, OK.
0:38:28 > 0:38:33We have an arrival time of 6.30 so what exactly are you going to do?
0:38:33 > 0:38:35Just going to wash down, make sure there's no black marks,
0:38:35 > 0:38:38ceilings, walls, skirting boards. Touch up, if needed.
0:38:38 > 0:38:41Here, look, we've got a little problem here already.
0:38:41 > 0:38:45- It's all cracked.- Oh, you're good, Anne.- I know.- Ain't she good?
0:38:47 > 0:38:49See, sometimes you can just rub them out.
0:38:49 > 0:38:51And can we do anything with this?
0:38:51 > 0:38:53There's a bit in here. We're going to be in here today, now.
0:38:53 > 0:38:57- OK, but I think we need to have a time...- We'll be out of here by two.
0:38:59 > 0:39:03- That's a football.- OK.- Somebody's kicked a football on the ceiling.
0:39:03 > 0:39:05How do you know that mark is a football?
0:39:05 > 0:39:08- Well, if you look on the ceiling, above your head, now.- Yeah.
0:39:08 > 0:39:11You'll see, like, a round, sort of, mark.
0:39:11 > 0:39:13So, we've got a football on the ceiling
0:39:13 > 0:39:15and a football on the wall, there.
0:39:15 > 0:39:18- Maybe there's a footballer staying in here, is there?- Sorry?
0:39:18 > 0:39:20Maybe there's a footballer staying in here?
0:39:23 > 0:39:25Are you just putting in...?
0:39:28 > 0:39:31First I've seen a football mark on the ceiling
0:39:31 > 0:39:32but I'm sure it will wash off.
0:39:32 > 0:39:35It's just a bit late in the day to be finding things like that.
0:39:35 > 0:39:40Yesterday, Rene and Martin, and Matt weren't happy with the lamb stock
0:39:40 > 0:39:42so they had to cook all that stock again,
0:39:42 > 0:39:44and, basically, everywhere in the kitchen
0:39:44 > 0:39:45they were cooking lamb stock.
0:39:45 > 0:39:48And, of course, a lot of time pressure,
0:39:48 > 0:39:51and all the lard, we think, was going into the drains.
0:39:51 > 0:39:54And because it was so much, and unusually - it was very unusual.
0:39:54 > 0:39:57- Unusual, yeah.- And then the whole basement was flooded.
0:39:57 > 0:40:01Can we just tidy up the pillows a wee bit? And just tidy up the ends?
0:40:01 > 0:40:04Cos they just don't... Look, this is not straight.
0:40:04 > 0:40:06- Who's coming into this room? - It's coming from Kazakhstan.
0:40:06 > 0:40:09Shall we have a look in the bathroom? Just make sure everything is there.
0:40:09 > 0:40:13I wonder if we should put any extra hangers in the wardrobe because they're here for a long time?
0:40:13 > 0:40:18Don't make any single bed up with blankets, use the new duvets.
0:40:18 > 0:40:20- Very good, OK.- Good, excellent.
0:40:29 > 0:40:31- That's pretty.- Great, eh?
0:40:33 > 0:40:35Well, it doesn't make the food taste better!
0:40:35 > 0:40:37HE LAUGHS
0:40:37 > 0:40:41- I mean, we're used to creating high energy with 45 people.- Yeah.
0:40:41 > 0:40:44- That's four times our restaurant. - There's 180 people in this place.
0:40:44 > 0:40:46BOOM!
0:40:46 > 0:40:49- This room has probably never seen that much action. - THEY LAUGH
0:40:51 > 0:40:56The highlight of Noma's menu, the Danish ants, must be really fresh.
0:40:56 > 0:41:02All attempts to send them in the post and keep them alive have failed
0:41:02 > 0:41:04so only one option remains
0:41:04 > 0:41:06and today they are being hand-delivered
0:41:06 > 0:41:08by a Danish ant forager.
0:41:08 > 0:41:12- How many have you collected to bring to London?- 16,000.
0:41:12 > 0:41:16Hand-picked... No, mouth-sucked, one by one,
0:41:16 > 0:41:19so I'm a little bit sore right now...
0:41:19 > 0:41:20How long did that take you?
0:41:20 > 0:41:22A couple of days.
0:41:22 > 0:41:25You can't suck them when they put out the acid. It's so hard.
0:41:25 > 0:41:30You cough and it will be like having your first cigarette ever. Once...
0:41:30 > 0:41:32It's been hard work. It's been hard work.
0:41:32 > 0:41:34I'm not used to getting that many.
0:41:34 > 0:41:36This is really a lot
0:41:36 > 0:41:42and some of them live in places which are quite hard to get to, so, yeah.
0:41:42 > 0:41:46Tell us what they actually taste of.
0:41:46 > 0:41:49I would say that it's in between an orangey taste
0:41:49 > 0:41:53and a little bit of lemon grass, ginger. It's a very exotic taste.
0:41:53 > 0:41:56It is a taste that is quite hard to find anywhere else
0:41:56 > 0:41:57in our part of the world.
0:41:57 > 0:41:59So, you just grab one and...
0:42:01 > 0:42:03- What, you just take one? - Just take, yeah.
0:42:03 > 0:42:04Put it in your mouth.
0:42:05 > 0:42:10You need to squeeze it between your front teeth. That's very important.
0:42:10 > 0:42:14It can bite you. It's not painful, it's just, erm...
0:42:14 > 0:42:15It can run!
0:42:16 > 0:42:18Some people like that.
0:42:20 > 0:42:22Mm, delicious(!)
0:42:28 > 0:42:31So, I ate an ant!
0:42:33 > 0:42:38120 of the hotel's staff are invited to a final dress rehearsal.
0:42:38 > 0:42:41They'll sample the nine course menu
0:42:41 > 0:42:44but won't be able to eat the precious ants.
0:42:49 > 0:42:50- Oh! - THEY LAUGH
0:42:50 > 0:42:54This is nice. Is not horrible, it's very nice.
0:42:54 > 0:42:56It's just an unusual taste.
0:42:56 > 0:42:59But...I mean, I grow vegetables but I never eat them with the stalk.
0:42:59 > 0:43:01Maybe I should!
0:43:05 > 0:43:07I think you can just use your fingers, look.
0:43:11 > 0:43:13Mm!
0:43:13 > 0:43:16- Can I get seven oysters away? - Yes, you can.
0:43:16 > 0:43:19So, you, take two oysters, two oysters.
0:43:21 > 0:43:23Position five - you've got to serve them in league.
0:43:30 > 0:43:32OK, good. Good.
0:43:32 > 0:43:38We had a rack of lamb that was served on some sort of hay or grass
0:43:38 > 0:43:40and I'm sure that's probably what they grazed on.
0:43:40 > 0:43:42And it was cooked to perfection.
0:43:42 > 0:43:48As with all lamb, it had what I really love about lamb dishes -
0:43:48 > 0:43:49no wool!
0:43:50 > 0:43:54This is unique. Utterly, completely unique.
0:43:54 > 0:43:56In its concept, in its presentation.
0:43:56 > 0:43:59- Could you eat it every day?- No.
0:43:59 > 0:44:01You could not. But then it wouldn't be special.
0:44:01 > 0:44:03Superb!
0:44:03 > 0:44:09You've got the fish and the samphire went down. It's delicious.
0:44:09 > 0:44:12Why don't you come and join us?!
0:44:12 > 0:44:14The wine is good as well!
0:44:15 > 0:44:18'It's like I keep on saying, "You're doing good, you're doing bad,'
0:44:18 > 0:44:20"come on, pick it up, pick it up, "let's go, let's go, let's go!"
0:44:20 > 0:44:22And that's what I think service should be like,
0:44:22 > 0:44:24instead of being too formal.
0:44:24 > 0:44:25Would you like to work in Noma?
0:44:25 > 0:44:28Oh, yes. Oh, my God! Oh, my God, of course, yes!
0:44:28 > 0:44:30I would love to work there.
0:44:30 > 0:44:33'Timing wise, on a few tables in the beginning,
0:44:33 > 0:44:35'it didn't start quickly enough.
0:44:35 > 0:44:37'I think it's really something that you want to happen'
0:44:37 > 0:44:40in two hours to two and a half hours,
0:44:40 > 0:44:43so that was, in fact, my main concern
0:44:43 > 0:44:48and you need to imagine that today 120, tomorrow 170.
0:44:48 > 0:44:49It's lunch and dinner.
0:44:49 > 0:44:53Because I think if you ask the team right now if they are tired
0:44:53 > 0:44:55they will probably very politely say, "No, I'm OK,"
0:44:55 > 0:44:58but what they really mean is, like, "Yes, I'm very tired,"
0:44:58 > 0:45:01and tomorrow, after lunch, we're re-setting the restaurant,
0:45:01 > 0:45:04they have dinner and then it's the briefing for dinner service,
0:45:04 > 0:45:05and then we do dinner.
0:45:05 > 0:45:07And we do that for ten days!
0:45:07 > 0:45:11And are you going to watch the opening ceremony of the Olympics tonight? Or go to bed early?
0:45:11 > 0:45:14I'm going to be here, in the underbelly,
0:45:14 > 0:45:18sweating at Claridge's, preparing for tomorrow.
0:45:18 > 0:45:21'This was simple, tomorrow is the real one.'
0:45:26 > 0:45:2930 Olympic delegations leave for the opening ceremony.
0:45:34 > 0:45:38And the next day Noma opens to the public for the first time.
0:45:44 > 0:45:47More people are eating ants than anyone expected
0:45:47 > 0:45:49and many of the ants are dying off...
0:45:51 > 0:45:54..five days in they run out.
0:45:58 > 0:46:01So, I have a case full of ants,
0:46:01 > 0:46:04which I have just picked up from Copenhagen airport.
0:46:04 > 0:46:07- Cos what's your job normally? - Deputy HR director.
0:46:07 > 0:46:09So, it's more of the people
0:46:09 > 0:46:13but I have 10,000 little things to look after here, now.
0:46:15 > 0:46:19- Do you know the entire success of tonight's dinner is in your hands! - HE LAUGHS
0:46:19 > 0:46:22Quite conscious that I haven't killed them on the way!
0:46:22 > 0:46:26So, erm, I'm pleased that they are all still alive!
0:46:28 > 0:46:31- Your ants have arrived!- YES!- Yes!
0:46:31 > 0:46:32Yes! Woo!
0:46:34 > 0:46:36They're all dead!
0:46:36 > 0:46:39No, they're alive! THEY ALL LAUGH
0:46:42 > 0:46:45- Did you eat one?- Yeah, of course. You got to do it, right?
0:46:45 > 0:46:47- I can still feel it crawling up the, er... - HE LAUGHS
0:46:47 > 0:46:50- 'Delicious.- And how many times do you eat live ants?'
0:46:50 > 0:46:52Have you ever eaten a live ant?
0:46:52 > 0:46:54The live ant that I had clung to my tongue, actually,
0:46:54 > 0:46:55for about five minutes.
0:46:57 > 0:46:58Where is the salad dressing?
0:47:00 > 0:47:02By the time the restaurant closed,
0:47:02 > 0:47:063,500 foodies, undaunted by the £200 price tag,
0:47:06 > 0:47:10have dined on 36 kilos of truffles,
0:47:10 > 0:47:1410,000 rose petals and 27,000 ants.
0:47:24 > 0:47:28So how was it when Noma finished and the Olympics finished?
0:47:28 > 0:47:29Was there, like, a calm?
0:47:29 > 0:47:33No, it was a little, I think it was a little bit depressing, personally.
0:47:33 > 0:47:34I missed it all.
0:47:34 > 0:47:37Well, I didn't miss it all, what I mean is I missed the buzz
0:47:37 > 0:47:40and I missed... Yeah. I missed all that but...
0:47:40 > 0:47:41Did you like the Olympics?
0:47:41 > 0:47:46- I loved the Olympics.- Did you watch a lot?- I did. I watched a lot.
0:47:46 > 0:47:49- And when it all finished? - It was sad. Mm-hm.
0:47:49 > 0:47:51- It was, wasn't it?- Mm.- (Yes.)
0:47:51 > 0:47:53What are you going to watch on the television now?
0:47:58 > 0:48:01'Good morning, Claridge's, how may I help you?'
0:48:02 > 0:48:05Of course, let me connect you with the Foyer and Reading Room.
0:48:05 > 0:48:07- 'Thank you.'- You're welcome.
0:48:08 > 0:48:10I've heard you have a very regular caller?
0:48:10 > 0:48:14Oh, yes, the captain.
0:48:14 > 0:48:17We're not sure what he was the captain of
0:48:17 > 0:48:21but he was definitely the captain of calling Claridge's.
0:48:21 > 0:48:24You'd say, "Good evening, Claridge's, how may I help you?",
0:48:24 > 0:48:29And he would say, "It's the captain, can I speak to the duty manager?"
0:48:29 > 0:48:33Ha-ha, and, of course, you would put the call through to the duty manager,
0:48:33 > 0:48:36the duty manager would probably pick up the telephone call
0:48:36 > 0:48:38and find out it was the captain,
0:48:38 > 0:48:41and just puts the handset down, and continue doing his work
0:48:41 > 0:48:43because he would just go on, and on, and on.
0:48:43 > 0:48:46And then hit every once in a while go, "Oh, OK,"
0:48:46 > 0:48:48and so that's how that would work.
0:48:50 > 0:48:55With the Olympics over it's back to the usual array of birthdays,
0:48:55 > 0:48:57bar mitzvahs and weddings.
0:48:59 > 0:49:01Weddings are a big part of Claridge's' business
0:49:01 > 0:49:06and the hotel charges anything from £1,000 for an intimate affair
0:49:06 > 0:49:10to £150,000 for a lavish celebration.
0:49:12 > 0:49:16Weekend is bride time. Every weekend we usually have a bride.
0:49:16 > 0:49:19At least one, if not two or three, staying in the hotel.
0:49:20 > 0:49:22- All ages?- All ages!
0:49:23 > 0:49:25All right.
0:49:25 > 0:49:29Bill Nay is a highflyer in finance.
0:49:29 > 0:49:30How are you doing?
0:49:30 > 0:49:32- How are you?- Good to see you. - Hello!- Hello!
0:49:32 > 0:49:36He's flown his fiancee Laura the 4,000 miles from Atlanta
0:49:36 > 0:49:40just so that they can have their wedding reception at the hotel.
0:49:41 > 0:49:46Bill first brought Laura to Claridge's when she was just 21.
0:49:46 > 0:49:50'I've always been drawn to, kind of, all things British.'
0:49:50 > 0:49:52Harris Tweed's and, you know, all that knit ties and the,
0:49:52 > 0:49:54and the British brogues.
0:49:54 > 0:49:57I don't know, I like, I like British sensibilities too, right?
0:49:57 > 0:49:58There's a sense of...
0:49:58 > 0:50:03Looking prim and proper, and a sense of occasion that, this is,
0:50:03 > 0:50:05this is the place to go, this is the epicentre of all that,
0:50:05 > 0:50:08and the birthplace, in a lot of ways, of all that.
0:50:09 > 0:50:12- Nice to see you back again. - My lucky number.
0:50:12 > 0:50:16The States has become casual to a fault, in a lot of ways, in my mind.
0:50:16 > 0:50:20I mean, you can't go to a restaurant now in, in the States,
0:50:20 > 0:50:24if you're in a suit, which I usually wear, sometimes, for dinner.
0:50:24 > 0:50:25You look out of place.
0:50:25 > 0:50:26Laura, you're on the fourth floor
0:50:26 > 0:50:29- and, Bill, you're on the first floor.- OK.- OK.
0:50:29 > 0:50:31So, I'll take you in and show you.
0:50:31 > 0:50:36I'm just a girl from a small town in the States, nobody special.
0:50:36 > 0:50:39'When I come to London it's a whole new life for me.
0:50:39 > 0:50:42'I feel like my life completely changes and I'm a princess.'
0:50:42 > 0:50:45- Oh, my God!- My God! SHE SQUEALS
0:50:45 > 0:50:48Are you kidding? HE LAUGHS
0:50:48 > 0:50:49Oh, my!
0:50:49 > 0:50:52- This is so pretty.- Look at that. SHE GASPS
0:50:52 > 0:50:53- Oh, my God!- It's so..!
0:50:54 > 0:50:57It's like a bowling alley in the bathroom.
0:50:57 > 0:50:59- Oh, really? Do you think? - Look at this.
0:50:59 > 0:51:01It's like, like...
0:51:02 > 0:51:04Oh, I love it! Beautiful.
0:51:04 > 0:51:07You could have all your bridesmaids in here, right? Like a sleepover!
0:51:07 > 0:51:10- So, you're happy to be here? - Oh, my gosh.- Thrilled!
0:51:10 > 0:51:13I've never been more excited to be in one single place in my life.
0:51:13 > 0:51:17I think it really will click in when I wake up tomorrow morning
0:51:17 > 0:51:19- and I'm like, "Where am I?" - Claridge's!
0:51:19 > 0:51:21Yeah, yeah, I'll be like, "Oh, my God!"
0:51:21 > 0:51:23Yeah. THEY LAUGH
0:51:27 > 0:51:30Franco will be the wine waiter for the wedding day.
0:51:32 > 0:51:37He's 70 and has been working at the hotel for the last 29 years.
0:51:37 > 0:51:41Yes, I'm very unhappy if you're not working. That's the way.
0:51:41 > 0:51:44I'm pensioner but I prefer working. I prefer to do something.
0:51:44 > 0:51:48I don't like being home to watch television or to stay to watch...
0:51:48 > 0:51:49I don't do it like that.
0:51:53 > 0:51:57- My wife did look after me well. - And how long have you been married?
0:51:57 > 0:52:01We've been married for about...36 years, 37 years...
0:52:02 > 0:52:05..but I'm still happy anyway!
0:52:17 > 0:52:20- Have you met the bride yet? - No, I haven't met the bride yet.
0:52:20 > 0:52:21This will be the first moment.
0:52:21 > 0:52:24You're rather fond of brides, though, aren't you?
0:52:24 > 0:52:26- Oh, I love brides! - HE CHUCKLES
0:52:26 > 0:52:30They're always very quiet and very, and very excited on the big day.
0:52:30 > 0:52:31That's very nice.
0:52:33 > 0:52:37'Some brides can be very nervous, some can be very difficult,'
0:52:37 > 0:52:40especially if we have to steam their dresses and things.
0:52:40 > 0:52:42That's when they get a little bit...
0:52:42 > 0:52:46sort of hyper and, "Ah, don't do anything with my dress," you know.
0:52:46 > 0:52:48We did have one celebrity bride that was here
0:52:48 > 0:52:51and she had two wedding dresses, and she couldn't decide.
0:52:51 > 0:52:54So, there was Stephen, the butler and myself,
0:52:54 > 0:52:56and she said, "Which one do you think I should use?"
0:52:56 > 0:52:59So, we said, "That one," and she wore it!
0:52:59 > 0:53:02And what have the brides and the bridesmaids ordered?
0:53:02 > 0:53:05Chicken sandwich, a little salad and some fruit kebabs.
0:53:05 > 0:53:06Hello, Lisa!
0:53:06 > 0:53:09- Hi.- Are these for me?- Yeah. Just be careful that they don't...
0:53:18 > 0:53:2150 of Bill and Laura's friends and family
0:53:21 > 0:53:24have flown in from the US to join in the celebrations.
0:53:24 > 0:53:27'There's a lot of people that will be attending the wedding that
0:53:27 > 0:53:31'have either never been to Europe or have never been here.
0:53:31 > 0:53:35'I want them to feel what I felt that first time.
0:53:35 > 0:53:38'That sense of, "Wow, I've arrived, I'm at a place that, you know,
0:53:38 > 0:53:40'just is very special,"'
0:53:40 > 0:53:44and I want to impart that feeling on them.
0:53:46 > 0:53:50- And has Bill showed you another world?- Definitely.
0:53:50 > 0:53:54He's always said that his biggest enjoyment is opening my eyes
0:53:54 > 0:53:56to other things out there.
0:53:56 > 0:53:58'Whether it's, you know,
0:53:58 > 0:54:00'eating leeks for the first time or coming to Claridge's
0:54:00 > 0:54:04'and being pampered, or, there are things that I've tried with him
0:54:04 > 0:54:07'that I probably never would have been able to try elsewhere.'
0:54:07 > 0:54:11Oh! Hee-hee-hee! They brought macaroons!
0:54:11 > 0:54:13Oh!
0:54:13 > 0:54:16Mm!
0:54:16 > 0:54:20- So, you never thought about getting married in Atlanta?- Oh, God, no!
0:54:40 > 0:54:42- Good luck!- Thank you so much.
0:54:42 > 0:54:44We're going to need it! THEY ALL LAUGH
0:54:49 > 0:54:51Here we go!
0:54:53 > 0:54:55All right.
0:55:09 > 0:55:12Whilst some people get married in Claridge's,
0:55:12 > 0:55:15Bill and Laura have chosen the traditional route
0:55:15 > 0:55:17and will tie the knot in church.
0:55:20 > 0:55:22This has to go in there!
0:55:22 > 0:55:24OK, you're in.
0:55:24 > 0:55:26Bye, Claridge's. See you soon!
0:55:36 > 0:55:40Claridge's isn't just a hotel and when I say, "just a hotel,"
0:55:40 > 0:55:43I mean it in a sense of go to reception, get a key,
0:55:43 > 0:55:46go into your room, sleep and check out again.
0:55:49 > 0:55:52'Dreams are being fulfilled in this hotel, sometimes.
0:55:52 > 0:55:55'And this is where that comes to life.
0:55:55 > 0:55:59'This hotel, suddenly, that means so much more than just sleeping.'
0:56:04 > 0:56:08It's a stage, isn't it? It's a theatre.
0:56:08 > 0:56:12You know, we're behind the scenes yet you go into the lobby
0:56:12 > 0:56:15and it's beautiful, it's glamorous, it's timeless.
0:56:17 > 0:56:20- The wow factor.- And has the wow factor worn off for you at all?
0:56:20 > 0:56:23No, not at all! No.
0:56:23 > 0:56:24Mm-mm.
0:56:24 > 0:56:25No.
0:56:36 > 0:56:38Yay!
0:56:38 > 0:56:39SHE LAUGHS
0:56:39 > 0:56:41We did it!
0:56:41 > 0:56:44- Now if I could get out of... - Are you all right, ma'am?
0:56:44 > 0:56:46- Can I take your...? - Thank you. Please.
0:56:46 > 0:56:49- Thank you so much.- A pleasure. You're looking... Oh!
0:56:49 > 0:56:51Thank you so much.
0:56:51 > 0:56:53Hey, congratulations! SHE SQUEALS
0:56:53 > 0:56:55- THEY ALL LAUGH - First one to say it!
0:56:55 > 0:56:57THEY ALL LAUGH
0:56:57 > 0:56:59'It's so exciting!'
0:57:02 > 0:57:08Franco has been at the hotel so long there is no-one he hasn't served.
0:57:08 > 0:57:11- 'What was it like serving the Queen? - It was all right.'
0:57:11 > 0:57:13I'd be happy to serve the Queen.
0:57:13 > 0:57:15I served the Queen like I serve anyone.
0:57:15 > 0:57:19'For me, no make a difference. Everybody be equal, the same.'
0:57:19 > 0:57:23'Ladies and gentlemen, would you please welcome Mr and Mrs Lay?'
0:57:23 > 0:57:25CHEERING AND APPLAUSE
0:57:32 > 0:57:36# Call me irresponsible
0:57:36 > 0:57:40# Call me unreliable... #
0:57:40 > 0:57:43'People always wanted to celebrate.
0:57:43 > 0:57:47'People always wanted to get together in a beautiful environment
0:57:47 > 0:57:52'and connect, and talk, and live, and create memories.'
0:57:54 > 0:57:58People these days have everything and every year you can buy more and more,
0:57:58 > 0:58:00if you have the money to buy it...
0:58:02 > 0:58:06'..but what you can't really buy is memories or a memory
0:58:06 > 0:58:09'and experiences, and that's why they come.'
0:58:09 > 0:58:13I really think people these days, they are curating their lives.
0:58:13 > 0:58:17They are collecting various select elements in their life
0:58:17 > 0:58:20and that's what they want to experience,
0:58:20 > 0:58:22and that's what they want to take away.
0:58:22 > 0:58:24And that is how they choose their hotels.
0:58:24 > 0:58:27CHEERING FROM WEDDING RECEPTION
0:59:02 > 0:59:05Subtitles by Red Bee Media Ltd