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Inside the Four Seasons Park Lane 2025 Season 01 Episode 05
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00:00At this first glimpse of Christmas, at Four Seasons Park Lane, there are 12,000 lights a-twinkly.
00:07Definitely very impressive.
00:091,100 cocktails smoking.
00:1210 men a-heaving.
00:14Whoa, whoa, whoa, stop.
00:159,000 pastries baking.
00:18Oh, my goodness.
00:2080 wreaths a-weaving.
00:22These are green, orange slices.
00:247,000 baubles hanging.
00:27I'm so tired.
00:2816 houses icing.
00:31A 25-foot spruce fir tree.
00:35Stress level's a little bit higher.
00:37400 staff.
00:39Wow.
00:39Three French bites.
00:41Voila.
00:42Two jingly shoes.
00:45And one invitation to Christmas at Four Seasons Park Lane.
00:52Christmas has begun.
00:58Welcome back to Four Seasons Park Lane.
01:04Four Seasons Park Lane reception.
01:06This is Thomas Hammers.
01:07Jim.
01:07The most glittering hotel in Mayfair with a dedicated team of over 400 staff serving up five-star hospitality 24-7.
01:17Have you got availability for three this evening?
01:19To distinguished guests from all over the world.
01:22Thank you for staying with us.
01:24Have a nice day.
01:25And today, as the weather cools and the leaves start to turn, the team begin to think about their busiest time of the year.
01:32Can I get 1,000 baubles?
01:35Christmas.
01:36Merry Christmas.
01:38Christmas at Four Seasons isn't simply a holiday.
01:42It's a grand production.
01:44Wow.
01:44It looks so Christmassy.
01:46Look at that tree.
01:48Trees rise like evergreen emperors.
01:51Baubles sparkle and golden pastries crisp to perfection.
01:55Oh, wow.
01:56Look.
01:57Across the hotel, an army of smartly dressed elves, otherwise known as concierge, housekeepers and florists, ensure every snowflake is centred, every light is positioned just so.
02:10I've just got to the end of 1,000 lights.
02:12And every guest is wrapped in comfort and joy.
02:16That's really good.
02:16Well done.
02:17And before the first cork is popped, this dedicated cast are already rehearsing.
02:2517 people squeezed into an igloo.
02:28Preparing to deliver a season that promises to be nothing short of tree-mendous.
02:36Overseeing all plans for Four Seasons festivities is regional vice president and general manager, Lynn Brutman.
02:43The holiday time is so special here in the hotel.
02:47Everybody is just celebrating and just enjoying time together.
02:50Lynn will sign off on everything from the fairy lights to the flowers.
02:55The theme of the hotel changes year to year.
02:58And we tailor all of the amenities, the entire guest experience, to what that theme is.
03:03This year's theme is the heart of Christmas.
03:09And in charge of delivering it is event designer, Ruth.
03:14Who has been giving the hotel its Christmas makeover for the last five years.
03:19She's created everything from a giant snow globe to a three-tiered sparkly snowman.
03:25I feel nervous, but it will be fine.
03:27We have a strong design concept and a lovely story, so I'm excited.
03:32Ruth's design this year features a winter scene in the lobby which signposts the way to a floor-to-ceiling tree in the hotel's lounge.
03:40With a month to go before the Christmas install, Ruth needs to check logistics with the hotel's operations team.
03:49The gate itself will go right up into there.
03:53Half up.
03:53Yeah.
03:53Okay.
03:54Yeah.
03:55And this is around...
03:56How wide is the...
03:58It's about four metres.
03:59So the central gate is one metre here, one point is like a metre, but then you have, like, either side and either side and a bit of dressing around.
04:08You have to make sure that we're not obstructing the sprinkler head.
04:11It's Director of Engineering Gary's job to keep an eye on health and safety.
04:16The things that we have to think about is, do we have the right power there?
04:18Do we have, you know, is everything safe?
04:21Is it in the right location?
04:22Are we impacting on any of the fire escape routes?
04:25Also in attendance is Assistant Director of Communications, Jess, who has her eye on the visuals.
04:32Will it be like a metallic gold?
04:34Or will it be...
04:35Yeah, it would be metallic, but we could kind of have it like a burnished gold.
04:39Um, yeah, exactly.
04:42Something similar to that.
04:43With the lobby decorations discussed, the meeting moves to the hotel lounge, which will house Park Lane's show-stopping tree.
04:51It fills this whole space.
04:54Because we have one of the tallest trees inside in London, we are going to make that our main focal point
04:59and create a story from the lobby to the show-stopper, which is the huge tree in here.
05:05So last year we had the, um, slight issue with the tree.
05:08It was the wrong one.
05:09It was delivered.
05:09Yeah.
05:09Are we taking any precautions to make sure we get the right one this year?
05:13Yeah.
05:14So that was, um, one of the worst nights of my life.
05:18Um, but we solved it.
05:19Every year Park Lane boasts one of the tallest indoor trees in London.
05:24But last year it felt quite a few inches short.
05:27I'm just concerned that it's not big enough.
05:30This kind of pathetic little thing turned out, which was just very embarrassing and not our tree.
05:35It's about a metre short of what it should be and it's way skinnier.
05:39We made the bold decision to change it in the middle of the night at 4am.
05:45We are literally going to be, like, trying to get this up as quick as we can, which we did.
05:50And then we had a beauty and it looked amazing.
05:54We'll just make sure that it's large, as large as possible, super fluffy, um, a lovely Scottish spruce
06:01and that we don't get given the wrong tree.
06:03There's a lot of pressure to make sure that Lynn's impressed with this.
06:06You know, it's a big thing that we're trying to achieve and with Lynn leading the hotel,
06:10it's important we, uh, make sure that she's, uh, impressed with this one, yeah.
06:14This year my biggest worry, it's always the tree.
06:17It's got to be the tree my heart cannot take another night like last year.
06:22While Ruth leads the front of house Sparkle, head of purchasing Ian...
06:27Ooh!
06:28...is in charge of decking the halls downstairs.
06:30Why is this so difficult?
06:32I'm telling you!
06:33Why is this so difficult?
06:34It's a gingerbread man!
06:38Let's put the lights on.
06:40One, two, three.
06:43Wow!
06:46Oh, hi!
06:49Where are we going to keep it?
06:50While Ian ponders where to put his light-up gingerbread man,
06:55Assistant Director of Communications Jess is presenting Ruth's designs for the hotel
06:59to General Manager Lynn.
07:01So we have Christmas decorations here.
07:04It's that time of year again.
07:06Lynn obviously comes with such a wealth of experience.
07:09She's four seasons through and through.
07:11She really understands what the four seasons guest wants
07:14when they come for a four seasons stay,
07:16so it's so important that we get her seal of approval on it.
07:19This is kind of what she's envisaging for the lobby,
07:24so when you first walk in.
07:26Oh, such an arrival gate.
07:28Yeah.
07:29Oh, I love it.
07:30She has an incredible eye for detail,
07:32and sometimes where other people might just miss something
07:35or not necessarily think of the tiny little details,
07:39Lynn is so fine-tuned into them.
07:41I just want to make sure that we have enough gold accent,
07:43because I think gold is what Christmas is about,
07:46and I think that adds a sparkle.
07:48So as long as they major on gold,
07:51Lynn's happy with the designs.
07:53And that tree, well, that's quite amazing.
07:55But having seen the size of the tree,
07:57she has some words of warning.
07:59When we're talking about a large tree going into the lounge,
08:03we have the whole lobby that needs to be done,
08:06and all of that has to happen on the overnights.
08:08So we need the overnight team, we need the engineering team,
08:12we need Bruce's team.
08:13Okay.
08:14They need to double the crew, they need to double the crew.
08:16Yeah, got it.
08:17Yeah.
08:17Okay, great.
08:18No pressure.
08:20Decorations decided, the Christmas rollout continues,
08:23and with three weeks to go until festive install,
08:27the countdown is on.
08:28Everything's looking great.
08:30With everything in the hotel being given the festive touch,
08:34from the cocktails...
08:35That's like a Christmas market in the Hyde Park.
08:38...to the croissant.
08:39The vision for this dish has come from a Christmas tree
08:43when it's lit up.
08:45And in the kitchen of the hotel's Michelin-starred restaurant,
08:48Pavillon, executive chef Benjamin...
08:51Okay, that's not the same thing, we're going to go.
08:52...an executive pastry chef, Francesco,
08:55are busy creating dishes for the festive afternoon tea.
08:58This is the bean brush with the cocoa butter on both sides.
09:03As with all things Christmas,
09:05regional vice president and general manager, Lynn,
09:07will be signing off on the chef's festive offerings.
09:10If we pass with Lynn, for me, it's a great achievement.
09:14It's not easy.
09:15With Lynn on her way to a tasting,
09:17the chefs are out to slay.
09:19We all like shoulder to shoulder,
09:21make sure everything is perfect.
09:23The sweet treats they're hoping will pass muster
09:26include a Paris breast with hazelnut and coffee.
09:30This is to give a bit of a texture.
09:33Mont blanc, meringues,
09:35a smoked vanilla crème brûlée.
09:38Oh, it needs to wiggle, but, uh, or jiggle,
09:40how do you say in English?
09:41Wiggle, jiggle.
09:43And a chocolate yule block.
09:46Et voilà .
09:47And for the savory lineup,
09:49a baguette with a ham butter.
09:51Well, it looks easy to make,
09:53but it takes a long time to make those little cubes.
09:57A mini pâté en croûte.
09:59Really rich, uh, really flavorful.
10:02A comté cheese puff pastry boujère.
10:05We slice the comté,
10:07and we make a little flour.
10:08And a lobster and leek tartlet.
10:11The lobster is from Scotland, beautiful products.
10:15With the festive tea ready for tasting,
10:17hopefully everyone like it.
10:18And Lynn ready and waiting?
10:20Have chefs Benjamin and Francesco
10:23earned a place on the naughty or nice list?
10:26I want her happy.
10:27That's the main thing.
10:29And, uh, if she's not happy,
10:31we're gonna make it again and again
10:32until she's happy.
10:34Let's go.
10:36Coming up, Lynn searches for the festive
10:39in the festive afternoon tea.
10:41There's nothing that screams Christmas.
10:44Construction starts on a gingerbread village.
10:46Three tier, plus one on the top.
10:49I'm a bit worried about it.
10:50And Ruth faces a perennial Christmas property.
10:53Will the tree fit through the door?
10:55Wait, wait, wait, wait, wait.
10:56You're stuck.
10:57It doesn't fit.
10:58One of the most important elements
11:12of the Christmas offering at Park Lane
11:14is their famous festive afternoon tea.
11:18And today, regional vice president
11:19and general manager Lynn
11:21and her senior team
11:22have come to taste the potential offerings.
11:24To Benjamin and Francesco,
11:27the pressure is on.
11:30This is beautiful, huh?
11:31Yes.
11:32Bon appétit.
11:33Merci.
11:33Of course.
11:35There's nothing that screams Christmas.
11:38First, they try the cheese gougere.
11:41It's missing something.
11:43I don't know what...
11:43The puff pastry is very good,
11:45but the inside is...
11:46The puff pastry is very good.
11:48I'm wondering,
11:50is there enough comte in it?
11:52Is it the right age of comte?
11:54Should it be...
11:54It's in the charcoal.
11:55Like, you know,
11:56it should be more aged.
11:57Like, we need to feel like I'm eating cheese.
11:59Next, the pâté en croûte.
12:02I could eat all of just this.
12:04This one?
12:05Yes.
12:07And finally,
12:08it's the leek and lobster tartlet.
12:11Now, the lobster is very discreet.
12:14Lobster's such a delicate flavor.
12:17Yeah, that you don't feel it.
12:18And I'm wondering
12:19if the lobster should be
12:20bigger pieces of lobster.
12:23With all savory dishes sampled,
12:25it's time for
12:26directive food and beverage Kevin
12:28to feed back to Benjamin.
12:31Overall,
12:32he was excellent.
12:33The gougere,
12:35a bit light on flavor.
12:36Is that something you're looking for?
12:37Or the conté, you know,
12:38you need a little tweak
12:40and make it more intense.
12:41Yeah.
12:41And then the quiche thermidor,
12:44very powerful in leek.
12:46It's challenging to feel
12:46the taste of the lobster.
12:47Okay.
12:48The pâté en croûte,
12:4920 euros.
12:51Yeah.
12:51That's nice.
12:52Nice.
12:52Bye.
12:53Bye.
12:55Overall, it's good.
12:56You know,
12:56I like the plating,
12:57the presentation was nice.
12:58Even there is few things to review.
13:01And we're gonna make it again,
13:03make it better,
13:04and that's it.
13:04After a whirlwind tasting
13:07of the savory components,
13:09it's now time to taste the sweets.
13:11In terms of the display
13:13with what's on the bottom,
13:14is there a way we can bring in
13:15a little bit more festive color?
13:17Yeah, I mean,
13:18I can put some little touches,
13:21a few little stars,
13:22or little gingerbreads.
13:24But I think that will help bring
13:26the spirit of the festive season.
13:28First up,
13:29the smoked vanilla crème brûlée.
13:32Oh, wow.
13:35There's a smokiness on the way.
13:37Do you think we should
13:38soften up a little bit,
13:39the smokiness?
13:40A little bit,
13:43because it's lingering out there.
13:45I think we,
13:47what we need to do is
13:50look at all the flavors
13:51of everything that we're serving
13:52to make sure that there's variety,
13:54they complement each other,
13:55and they don't fight each other,
13:57and it's all balanced.
13:58Okay.
13:59As they finish off
14:00all the rest of the sweet treats,
14:02it's a rough job,
14:03but somebody's got to do it.
14:04It's time to feed back
14:06to Francesco.
14:07The vanilla,
14:08smokiness,
14:09less,
14:10yeah,
14:10you know,
14:11to kind of please everybody.
14:13Very subtle,
14:14subtle,
14:15you know.
14:16Yeah,
14:16that's the only thing
14:17I would have definitely done that.
14:19Yeah.
14:19Thanks, chef.
14:20Nice one.
14:21Thank you so much.
14:22Yes.
14:23I had a feeling
14:24that crème brûlée was,
14:27the smokiness level,
14:29it was a bit too strong,
14:30so I can say that
14:31it's 75% ticked,
14:34so no,
14:34there's never rest
14:36for me,
14:37like, you know.
14:39There's no rest
14:42for event designer Ruth,
14:44either,
14:45as she and her florist VJ
14:46are busy buying baubles
14:48to decorate Park Lane's
14:49ginormous showstopper tree.
14:52It's such a big tree,
14:53so we do need quite a bit of gear.
14:55And this year,
14:55Ruth is going for gold.
14:58These are nice.
14:59I'm loving this combo
15:00of the sparklies.
15:02Yes,
15:02the sparklies as well.
15:04I love these colours.
15:05I actually love these colours,
15:06so I'm very happy.
15:07Once the baubles are selected,
15:09it's time to price them up.
15:10And with multiple boxes needed,
15:12there's some serious
15:13mental maths required.
15:15So the smaller ones
15:16come in 96s,
15:18and the bigger ones
15:18come in 48s.
15:20So we have 96 of those.
15:2196, 96,
15:22and then 48, 48, 48.
15:24That's already like 1,000.
15:25Then we've got
15:26all the gold and chocolate,
15:27like the ones
15:28that are going to go in deep.
15:30It's like at home,
15:31isn't it,
15:31when you dress your tree
15:32at home and you start
15:32and then you think,
15:33I'll just get a few,
15:34and then you go to the garden centre
15:35and spend a fortune.
15:36That's what I do,
15:37just on a much bigger scale.
15:39The average Brit
15:40decorates their standard-sized tree
15:42with around 100 baubles,
15:44costing approximately 150 pounds.
15:47Ruth's 25-foot spruce fir
15:49requires around 20 times that.
15:52So we're on 2,000 baubles.
15:54I think that needs to go
15:56in between as well.
15:57Yeah, but how much is it?
15:59So if you have 24,
15:59that's 420.
16:01I've just blown the budget,
16:03but there we go.
16:04I'll get it all ready.
16:04It'll be worth it.
16:06Yeah, exactly.
16:06It'll look fantastic.
16:08We just want it to look
16:09a million dollars
16:09and be super sparkly,
16:12loads of lights,
16:13and I've got a little surprise
16:15that I haven't told
16:154 Seasons about,
16:16which I hope they'll love,
16:17which will hopefully bring
16:18the whole theme full circle
16:20of the tree being
16:21the heart of the home
16:23and the heart of the season.
16:24Positive, like, manifestation
16:26that the tree is going to be great,
16:27everything's going to be great,
16:28it's all going to go to plan.
16:31That really hurts.
16:32Sorry.
16:33Bye!
16:40With two weeks to go
16:41until Christmas arrives
16:43at Park Lane,
16:44it's the perfect time
16:45to get the first wreaths ready,
16:47as demonstrated
16:47by in-house florist Roz.
16:49So, you start off with a frame.
16:54We use copper frames,
16:56and then we bind on some moth
16:59because it absorbs water,
17:01so it stays damp,
17:03and it helps to keep the greenery
17:05fresher for longer.
17:07So, once you've got your frame,
17:10you just start adding
17:12little bits of greenery.
17:14You go round
17:15and pull tight.
17:17And you can use
17:18any kind
17:20of evergreen greenery.
17:22The evergreen
17:23is symbolic
17:24of
17:25eternal life.
17:28Wreaths have pagan roots
17:30when wheels
17:31of evergreen branches
17:32were made
17:33during the winter solstice
17:34to pray for the return
17:35of the sun.
17:37So,
17:38you can see
17:38what it should look like
17:40when it's all finished.
17:41It's lovely and full.
17:42With the evergreen base
17:44completed,
17:45it's time to add
17:46some colour.
17:48We've got
17:48whole dried oranges,
17:50we've got orange slices,
17:51we've got pine cones,
17:53and we've got
17:54pretend berries.
17:55Push the wire
17:56straight through,
17:58right to the back,
18:01and then you tuck
18:02the end
18:03in.
18:05I think we'll use
18:06some pine cones next.
18:09After the larger
18:10decorations have been
18:11equally spaced,
18:13Ros likes to fill
18:13the gaps
18:14with colourful slices
18:15of dried fruit,
18:16which can be made
18:17at home
18:17by thinly slicing
18:19and baking them
18:19on a low oven.
18:22These are green
18:23orange slices,
18:25bright orange pieces,
18:27and then
18:28you should end up
18:30with something
18:30that looks
18:31like this.
18:32The main thing
18:33is to have fun,
18:35enjoy it,
18:36and be proud
18:37of what you've done,
18:39and use it
18:39to welcome
18:40guests into your home.
18:45Over in Park Lane's
18:46sister hotel
18:47in the countryside,
18:48Four Seasons Hampshire,
18:50Christmas preparations
18:51are also underway.
18:53Hungarian executive
18:54pastry chef,
18:55Timea,
18:55has grand designs
18:57for a festive
18:58gingerbread village.
18:59We have 16 houses,
19:03and then it will be
19:04three tier,
19:05plus one on the top.
19:07We're going to have
19:07the red ones over there
19:09on the side of the village,
19:10like little towers.
19:12Timea's team
19:13are building the village
19:14with construction-grade
19:16gingerbread,
19:17which uses a high ratio
19:18of flour to fat.
19:19What we're doing now
19:21is finishing
19:22with little bits
19:23and make it
19:24like more decorative.
19:26It's been a lot of work.
19:27We're around like
19:28over 60 hours
19:29with this.
19:30Timea and her team
19:31have been working
19:32around the clock
19:32using 20 kilograms
19:34of royal icing
19:35to decorate
19:3635 kilograms
19:37of gingerbread,
19:38equivalent to
19:393,500
19:41ginger nut biscuits.
19:43For transportation
19:44with the brick house,
19:45we need to find
19:46the exact way
19:47where we're going
19:47to take this.
19:48I have a few ideas.
19:50The plan is to display
19:52the gargantuan
19:53gingerbread village
19:54upstairs
19:55in the hotel's
19:56glass corridor.
19:57We have to measure
19:58all doors,
19:58all windows,
19:59all corridors in here.
20:00We need to find
20:01the right trolleys.
20:03I'm a bit worried
20:03about it.
20:04I'm still confident,
20:05but I'm a bit worried
20:06about it.
20:10It's late evening
20:11on Park Lane,
20:12and as the final
20:13arrivals check in...
20:15You'll find the
20:16left just on the side
20:16over here.
20:17...and the last
20:17restaurant diners
20:18leave,
20:19there's one person
20:20whose night
20:21is just beginning.
20:23Event designer
20:24Ruth is waiting
20:25for the safe arrival
20:26of the centrepiece
20:27for this year's
20:28Christmas decorations.
20:29Tonight's plan
20:31is that we just need
20:31to get the tree
20:32in and up,
20:34and then we're going
20:34to start dressing
20:35in the morning.
20:35Ten hours ago,
20:37a 25-foot spruce fir tree
20:40was felled
20:40from a sustainable
20:41tree farm
20:42in Scotland
20:43and embarked
20:43on its 500-mile journey
20:45down to London,
20:47ready to take
20:47centre stage
20:49in Park Lane's
20:50Pavillon Lounge.
20:51I guess my big worry
20:52is the size of the tree.
20:54Like, size matters
20:55when I say that.
20:56Yeah.
20:56The annual Christmas tree
21:02install is often
21:03fraught with challenges.
21:05The whole thing,
21:05it's just every year,
21:06it's just the worst
21:07night of my life.
21:08And for Ruth,
21:09the tension is palpable.
21:10I just can't have
21:11a repeat of last year,
21:13so I'm hoping very much
21:14that it's not too small,
21:16equally not too big.
21:18Hopefully,
21:18we've got the perfect tree.
21:21And before you can say,
21:22St Nick,
21:23the tree is arriving.
21:25Oh, my God,
21:25it's here!
21:26It's here!
21:28It looks huge!
21:31It's huge!
21:32OK, we're good.
21:33At least it's not small.
21:34We've got a big tree.
21:36Hi!
21:36How are you?
21:37I'm going to give you
21:38a big hug.
21:39Sure thing.
21:39We have a big tree.
21:41Like, it doesn't even
21:41fit on your truck.
21:42It's actually bigger
21:43than your truck.
21:44And this one is 7.6.
21:46Oh, my God,
21:47it's too big.
21:49Gary,
21:49what's the ceiling?
21:517.49.
21:52Oh, is it actually?
21:54The fact we're even
21:55trying this,
21:55like, we're all crazy.
21:56We're all Christmas
21:58lunatics, basically.
21:59We just are obsessed
22:01with making things amazing.
22:03Trying to do the impossible.
22:05This really is
22:05trying to do the impossible.
22:07With it looking likely
22:09to be a tight fit,
22:10the next worry
22:11is the tree's
22:12considerable weight.
22:14How heavy?
22:16Weight?
22:16Heavy.
22:177.000 kilograms.
22:21Somewhere there.
22:22How many guys have you got?
22:23Are we confident
22:24we can carry it off?
22:2415.
22:2515?
22:25Yes.
22:26OK.
22:28We try and do things
22:30a little bit bigger
22:30and better each year,
22:32trying to outdo each time.
22:34So it's always going
22:35to be a little bit challenging.
22:38So the guys are about
22:40to lift the tree
22:41off the truck.
22:42They're going to take it through.
22:43The first thing we need
22:44to make sure that happens
22:45is that it fits through the door
22:46because it's so chunky.
22:48So I hope it will get
22:49through the door
22:50because that's our
22:51only access point.
22:52You OK?
22:55No, I feel sick, Gary.
22:56My heart's like...
22:58Next year,
23:00should we do a six-foot tree?
23:04Do you think they seem calm?
23:06Or do you think they seem...
23:06No, they're not calm.
23:07Yeah, I think they're very nervous.
23:09Bye!
23:12And it's the moment of truth
23:14for Ruth.
23:15I don't know if it's going
23:15to fit through these doors.
23:19In true Christmas tradition,
23:21Ruth faces the perennial
23:22last-minute panic.
23:24Will the tree actually fit
23:25through the front door?
23:27OK, just watch...
23:28Careful, careful, careful,
23:28careful, careful.
23:29Wait, wait, wait, wait.
23:30You're stuck.
23:30It doesn't fit.
23:32It's not cool.
23:34We didn't think about it.
23:37Coming up,
23:39Gary and the team
23:40give the tree
23:40a heave ho-ho-ho.
23:42Whoa, whoa, whoa, stop!
23:44Will Lynn approve
23:45the chef's revised
23:47afternoon tea dishes?
23:48We really need
23:49to get these last elements right.
23:51And does Timae's gingerbread village
23:53require extra planning?
23:55One forte
23:56I'm 10 centimetre longer
23:58than I should be.
24:09While 296 guests
24:11are fast asleep
24:12and upstairs
24:13all is calm and tranquil...
24:15Careful, careful, careful, careful.
24:16Wait, wait, wait, wait, wait.
24:17...downstairs, Ruth,
24:18and her high-vis elves
24:19are wide awake
24:20and stuck.
24:22There, there, there, there.
24:23It doesn't fit.
24:23It's not cool.
24:27It fits in, it's in, nearly.
24:32That's the first bit over with.
24:33It fits through the door.
24:35The tree may be in,
24:37but there's still a long way to go.
24:39For their next trick,
24:40the team have to spin it round
24:4190 degrees
24:42to lead it into the pavillon lounge.
24:44With the tree now lined up
24:51and in position,
24:52all that's left
24:53is to hoist it to the sky
24:55without damaging
24:56the four Murano glass
24:5815,000 pound ceiling chandeliers.
25:01I'm just gonna hide behind there.
25:03No pressure there, then.
25:08Oh my god, I can't.
25:09With Ruth barely able to watch,
25:15Gary takes charge.
25:16Whoa, whoa, whoa, whoa, stop.
25:18I do like to muck in,
25:20you know,
25:20I do like to roll up my sleeves,
25:22I like to get involved.
25:25When it's your building,
25:26when you're here to look after
25:28what's going on inside it,
25:29I'll probably jump in
25:31and if I'll lend a hand,
25:32if I, if I can.
25:36I literally can't look.
25:37This is the worst.
25:38There we go.
25:39Stop, stop.
25:44Come on, this one.
25:47Is it okay?
25:49Is it up?
25:51Yeah.
25:52You got it?
25:54Okay.
25:55Stretch level's a little bit higher.
25:57It's the wobble on there.
26:00I'm glad you got it.
26:03It's more of a nervous laugh.
26:05No mean feet.
26:06Is it in the centre?
26:07I think they've done it.
26:08Well done.
26:09Yay.
26:10Thank you, guys.
26:13Yeah.
26:15No, it's perfect.
26:16A hundred percent.
26:18I just think,
26:19don't move it again,
26:19I can't cope.
26:21Don't move it again.
26:23No, it's lovely.
26:23I think everyone was so worried about it being too small and no one was worried about it being too big.
26:42It's fine.
26:43Look, he's chopping off bits already.
26:45Ruth's giant tree successfully takes root in the pavillon large just before dawn.
26:52I think we'll call it a night for tonight.
26:53He's a monster, a good monster, a friendly monster, but he's just huge, huge.
27:00It's a new day in Hampshire, and although she's not grappling with a 25-foot tree, executive pastry chef Timea has her own logistics worries.
27:15That is actually 88 centimetres, so I have two centimetres to play around in here.
27:21With the plan to transport the giant gingerbread village via the compact goods lift, Timea needs to be sure it will fit.
27:28140, and it should be 150, so I'm 10 centimetres longer than I should be.
27:35With the village looking likely to be as tight a fit as the park lane tree, Timea must make sure her measurements are accurate.
27:42Now it should be okay.
27:44It should be okay.
27:45It's 136.
27:46That's 140.
27:48So that gives me four centimetres.
27:50So what we're going to do, we're going to put it on the trolley, and then we're just going to slide it in, press the button,
27:57and then take it out on the other end, because it's exactly the size of that, like, like that lift.
28:02The height, maybe I should measure the height as well, before I put it on the trolley.
28:09With Timea not sure of the best way to transport her village up to the glass walkway,
28:14she calls guest relations manager Méti for advice.
28:17Oh, hello, hello, hello.
28:19How are you today?
28:20I'm leaving the train.
28:21Goodness me.
28:22You're at it.
28:23Ready?
28:24Yeah, ready.
28:24Listen, we have a situation.
28:26What's going on?
28:27It's very tight in the lift.
28:29I think we'll just put some hands together, bring some people around, take it around off the loading bay, and then around.
28:36It shouldn't move too much, because I'm trying to avoid, like, major cracks on it.
28:41We make it happen.
28:42That's what we do.
28:43It's going to be quite a challenge, especially with, they're quite narrow, and then up turns, and then the doorways.
28:49I'm not quite sure how we're going to do it, but we will.
28:51So it's not like we had a choice.
28:53And, I mean, it wouldn't be interesting without a little excitement.
28:57Back at Park Lane, with just days to go until the hotel launches its festive menu, Lynn's returned to retaste the chef's dishes.
29:09Festive happens at the same time every year, but we always find ourselves right up against the clock, right up against the calendar.
29:16So we're ready to launch, and we really need to get these last elements right.
29:21Lynn's first tasting of the festive tea didn't quite pass muster.
29:24Good morning, chefs.
29:25Good morning.
29:26Good morning.
29:27So the stakes are high.
29:29Lynn, she's not easy to convince as well, you know, she won't say yes to please us.
29:35Voila.
29:37That looks amazing.
29:39Here we have the lobster tartlet, terminal style, and the gougere with the 36-month edge conté on the top.
29:47Hopefully, you like it.
29:49This time, will the tartlet taste more of lobster than of leek?
29:55That's spectacular.
29:57You're really getting the lobster flavor, but it's just beautiful.
30:00Really well done.
30:02Okay, let's move on.
30:05Look at that.
30:07And will the gougere, now with 36-month-aged conté, be more cheesy?
30:14I'm someone who loves conté cheese, so I think this is phenomenal.
30:18I think it's part of our French identity, le gougere, le conté.
30:23That's a statement piece.
30:25With Benjamin's savory dishes ticked, it's time to move on to Francesco's sweet treats.
30:31I would suggest to start with the mini fruit tartlet, which is nice and refreshing, and then we go into the smoky crème brûlée.
30:39The surprise of the day is the fruit tart.
30:43I love it.
30:44I think it adds that festive element.
30:46We have the color and the special decoration of the tree.
30:49Will the now less smoky crème brûlée get her seal of approval?
30:54That is spot on.
30:55I think you got it right.
30:56Now it's perfectly balanced.
30:57Thanks, Jacqueline.
31:00We're good to know.
31:02I think we have our final afternoon tea.
31:05All right.
31:06Good job, Bunny.
31:10It's the second night of the Christmas in-store, and event designer Ruth is 11,000 lights into decorating her enormous tree.
31:20She has until morning to get all the decorations up and park lane perfect.
31:25But she's hit a snag.
31:28I don't think I ever thought it would be that big.
31:31We just can't reach the top.
31:33And I didn't realize that our scaffolding tower wasn't quite as tall as needed for that.
31:38Unlike the rest of us, when Ruth struggles to reach the top of her tree, she has an industrial machine.
31:45Emergency terror picker has come in, and we're going to get to the very top and be able to put the topper on.
31:50And apparently this was the last one in the south of England that was available today of this type.
31:56So there is a Christmas angel somewhere looking after us on these installs, I swear.
32:00As well as the lobby display and the 25-foot showstopper, Ruth is also charged with decorating numerous other areas of the hotel,
32:10including an alpine display outside, a mini tree arch under the stairs, and many statement fireplaces,
32:19which all need to be completed before breakfast opens at 6.30 a.m.
32:24There's not tons of foliage, so we might need a little top-up.
32:30Despite having over 2,000 baubles, 300 garlands, and 750 frosted stems,
32:36Ruth realizes she's going to need an awful lot more.
32:40And even though it's the small hours of the morning, she decides it's time to go shopping.
32:45So we're going to go into a flower market dash.
32:48I'm just hoping that they're open this early.
32:50I think they will be at this time for Christmas.
32:54So I just want to go and get more gear, basically.
32:57More is more.
32:58Bogdan, we've got to go.
33:01As Ruth arrives back at Covent Garden Flower Market,
33:04she's on a mission to buy as much foliage and gold decorations as she can find.
33:09Brian, help.
33:11I know kind of roughly what I want.
33:14It's like an on-site panic list.
33:16Could I take these trees?
33:18Yeah.
33:20I'll take all of them.
33:22All of this.
33:23That's really great.
33:24And the white one as well.
33:26Five of each.
33:27Two of these.
33:28I'm so sorry to pounce on you.
33:30This is my favourite way to actually buy.
33:34You've just got to go with your gut,
33:35and then it ends up amazing.
33:39Skinny birch trees.
33:40One gold, two snow.
33:43The one on the stick as well.
33:45Oh, that's gorgeous.
33:46Look at that.
33:47What's that?
33:47This cone.
33:48It's a slight one.
33:49Well, I'm taking it.
33:51She's got to get a new display, please.
33:53That'll look lovely in the Four Seasons.
33:56Now I feel happy, because Brian's come up with the goods,
33:59and we've literally got everything.
34:00We're on a six-hour countdown now, which feels tight, to be honest,
34:07so I wish they could load this van a little bit quicker.
34:09Coming up, it's moving day for the gingerbread village.
34:17Stop, stop, stop, stop, stop.
34:19Josh gets stuck into festivities.
34:21It's fantastic.
34:22It's actually just the right fit.
34:25And can Ruth deliver on her promise to bring the heart of Christmas to Park Lane?
34:29Three, two, one.
34:41As the rest of London sleeps, the hotel wheels keep turning.
34:45Especially for event designer Ruth.
34:51I got loads of lovely stuff.
34:52Now I feel happy.
34:54Who has just made it back from a last-minute dash to get extra springs for Four Seasons Christmas sprucing.
35:00Can we get this to the lobby?
35:03But with barely a foot in the door, there's immediately another issue to solve.
35:08The large fluorescent heart-like decoration Ruth has ordered as a surprise for Four Seasons appears too heavy to hang.
35:16Can we drill two tiny holes?
35:19One here, one here.
35:21If you think it won't crack the whole thing.
35:24We hope it won't crack the whole thing.
35:27Can't break my heart.
35:29You're literally going to break my heart.
35:31It's what the man did.
35:33We'll bring a drill.
35:37We'll see what happens.
35:39Okay.
35:40Because we've called the theme for this year the heart of Christmas, I just thought it would be really nice to have some hearts somewhere.
35:48And if he breaks it, I'm going to kill him.
35:51Meanwhile, in the office, the night shift is beginning for trainee assistant manager Josh, who's also putting his heart into Christmas.
35:59The whole hotel is going to be decorated and beautiful for all the guests.
36:03But we're going to spend our whole Christmas season here.
36:06So it's really nice that our home base here within the office is also decorated.
36:11This will be Josh's first festive season at Park Lane, and he's turning Christmas elf.
36:17Right, let's see what we got.
36:19Oh, ho, ho!
36:20Yeah!
36:21To turn the office into a Christmas wonderland.
36:24It's Christmas!
36:26Here we go.
36:29Christmas has begun at Four Seasons.
36:33Josh has till sunrise to give the back office some sparkle.
36:37And I'm going to be covered in glitter by the end of the shift.
36:40While Josh and fellow Christmas elf Mohammed...
36:44Hello, Josh.
36:45...busy themselves behind the scenes...
36:47We're going to have a Christmas tree here.
36:50It's nice.
36:51Out front, Ruth's creation is finally coming together.
36:55The team work on...
36:58...and on.
36:59I like the colour, my God.
37:01Through the night...
37:04I'm so tired, I'm not stressed anymore.
37:07The pressure is high...
37:08It's just such a big tree, it's just eating baubles.
37:10Like, literally, we put, like, 2,000 on there, and we're just adding and adding and adding.
37:15But so are the spirits.
37:17Come back down.
37:20And after countless hours of work...
37:23It's half six, I think, is it?
37:25Or is it six?
37:26I don't even know what time it is.
37:28A hundred kilos of foliage...
37:31...over 2,000 baubles.
37:35I think the Christmas tree's about there.
37:39And one huge heart.
37:42The heart's going on.
37:43I think it's the final thing.
37:45The last thing to go on.
37:47And I hope it'll work.
37:50Gary, it's the big moment.
37:52It's the heart going on.
37:54Just before the hotel awakes...
37:56Five, four, three, two...
38:01One, two...
38:03Christmas has come to four seasons.
38:09Oh, that's good.
38:10Both behind the scenes.
38:14Good morning.
38:15Welcome to Christmas.
38:17Did you do this?
38:18I did.
38:20That's amazing.
38:22That's so cute.
38:24And at the front of house.
38:26I think the tree looks lovely.
38:27Definitely very impressive.
38:29The heart of Christmas is well and truly aglow.
38:32That's a lot of baubles, isn't it?
38:37While Park Lane's Christmas makeover is complete...
38:41...over in Hampshire...
38:42...head chef Timea is bracing herself for the big house move.
38:47It's very tight.
38:48Corridor is very tight.
38:49And then my blood pressure is quite up.
38:52Guest relations manager, Mettie, has come to lend a hand.
38:56Hello, hello, hello.
38:58Okay.
38:59Are you going to come in there?
39:00We get in there?
39:00We go in there?
39:01Yeah.
39:02Okay.
39:02Go inside.
39:03Hold the lift door.
39:04The five-foot-high, four-tiered gingerbread castle...
39:07...perfect engineering.
39:09Okay.
39:10...just about squeezes into the goods lift.
39:14Stop, stop, stop, stop.
39:15Well, the lift door needs to shut up.
39:17...and reappears on the ground floor where the delicious cargo is lifted into position.
39:24Touchdown.
39:25Here we go.
39:25Safely.
39:27Okay.
39:27Let's not jinx it.
39:29It's on a table.
39:30Okay, let's bring the rest of it.
39:33With the main build safely in place,
39:35the team must now collect two huge sugar mountains,
39:39plus the 16 smaller houses,
39:42to create the Alpine village.
39:46Merry Christmas.
39:48Over in Park Lane,
39:50the Christmas season is fully underway.
39:52So you'd like to book three rooms over Christmas?
39:55Oh, fantastic.
39:56With the hotel due to be fully booked...
39:59So you're with us through to the 29th.
40:01...it's vital that the whole operation is flawless.
40:03Saturday the 20th, two people at 7 p.m.
40:07So regional vice president and general manager, Lynn...
40:11Wow.
40:12...is back to inspect the four seasons' festive transformation.
40:17As she journeys from lobby to lounge, the verdict is in.
40:21I think what you experience when you come into the hotel
40:26is this immediate warmth,
40:28this glow of the lights, the gate.
40:31It's magical.
40:33No sooner do the decorations get Lynn's sparkling seal of approval...
40:37Hi.
40:39How are you?
40:39Welcome to Pavillon.
40:40How may I help?
40:40...than the first guests arrive for a taste of Christmas at Four Seasons.
40:45Oh, wow.
40:48Look at the tree.
40:49Oh, my goodness.
40:49It's beautiful.
40:51Model Adrian and his wife, health entrepreneur Laura,
40:54have been coming to Four Seasons for years.
40:56Yes, this is lovely.
40:57And the hotel's afternoon tea signals the start of the festive season for the couple.
41:02This is our yearly tradition, the afternoon tea of the Four Seasons.
41:07It's a great way to get in the festive mood.
41:10Michelin star food.
41:11You can't go wrong.
41:12It's a really special treat.
41:15With the Christmas spirit already flowing...
41:17Cheers.
41:18...what will they make of this year's Four Seasons festive afternoon tea?
41:23Fantastic.
41:24Look at that.
41:25Looks amazing.
41:27But does it taste as good as it looks?
41:31I feel good.
41:37So good.
41:39Next, it's Francesco's sweet treats.
41:41Go on.
41:42Thumbs up.
41:42Oh, wow.
41:42Look at that.
41:53Stunning.
41:53Months in the making, moments in the tasting.
41:58Creme brulee is my favorite dessert.
42:00With plates cleared and hearts full, Laura and Adrian's Christmas is off to a delicious start.
42:15In the glass corridor at Four Seasons Hampshire, Chef Tim Mayer's gingerbread village boasting excellent transport links is finally complete.
42:27And guest relations manager, and guest relations manager, Mattie, is delighted.
42:30What I like the most about her is the attention to detail, like those little lights.
42:35Very proud of what she achieved there.
42:37She should be as well.
42:38And I'm looking forward to seeing people's faces, especially the kids when they look at how beautiful it is made.
42:47And especially when they realize that it's all edible and kicking off Four Seasons Hampshire's Christmas festivities.
43:00It's huge, it's bright, it's beautiful.
43:12Well, Christmas is officially here.
43:17As children open their stockings by the fire.
43:21Look at that, you can see the snow there.
43:23Really lovely.
43:24What do you think for Josh?
43:26Oh, you're most welcome.
43:28Backstage busy elves.
43:30Oh.
43:31Merry Christmas, everyone.
43:33Exchange gifts.
43:34It's fantastic.
43:35It's actually just the right fit.
43:38Ta-da.
43:39Perfect.
43:40And well wishes.
43:42Happy Christmas.
43:43Merry Christmas.
43:44Mince pies and hot chocolate keep kids' hands aglow.
43:50A choir of angels sings sweetly.
43:54Baubles twinkle just so.
43:56Three, two, one.
43:59Even Santa arrives.
44:06Ho, ho, ho.
44:08Merry Christmas.
44:10With his reindeer in tow.
44:11Well, prancer, well, dancer, we have a lot of work to do.
44:15The good cheer.
44:17We wish you a Merry Christmas.
44:20And team spirit.
44:21Come on in, team, come on.
44:23Sets the whole scene alight.
44:25Three, two, one.
44:27Merry Christmas to all.
44:30And to all a good night.
44:38Looking back to an historic and emotional broadcast,
44:41the Queen's final Christmas message in 2021
44:44in brand new Farewell to the Nation tomorrow at five past nine.
44:47Next tonight, tensely nostalgia as we remember those days
44:50when we'd listen to the Queen and then settled in to watch Christmas TV
44:54we loved and lost.
44:57The Queen and the Queen and the Queen and the Queen
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