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Inside The Four Seasons Park Lane - Season 1 Episode 100 - Special Inside The Four Seasons At Christmas
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00:03Merry Christmas!
00:05At this first glimpse of Christmas at Four Seasons Park Lane,
00:09there are 12,000 lights of twinkling.
00:12Definitely very impressive.
00:141,100 cocktails smoking.
00:1710 men a-heaving.
00:19Whoa, whoa, whoa, stop!
00:209,000 pastries baking.
00:23Oh, my goodness.
00:2580 wreaths a-weaving.
00:27These are green and orange slices.
00:297,000 baubles hanging.
00:32I'm so tired.
00:3316 houses icing.
00:36A 25-foot spruce fir tree.
00:40Stress level's a little bit higher.
00:42400 staff.
00:44Wow.
00:45Three French bites.
00:46Voila.
00:47Two jingly shoes.
00:51And one invitation to Christmas at Four Seasons Park Lane.
00:56Christmas has begun.
01:06Welcome back to Four Seasons Park Lane.
01:09Four Seasons Park Lane Reception.
01:11This is Thomas Hammister.
01:12The most glittering hotel in Mayfair with a dedicated team of over 400 staff,
01:18serving up five-star hospitality 24-7.
01:22Have you got availability for a three this evening?
01:24To distinguished guests from all over the world.
01:27Thank you for staying with us.
01:29Have a nice day.
01:30And today, as the weather cools and the leaves start to turn, the team begin to think about
01:35their busiest time of the year.
01:37Can I get a thousand baubles?
01:40Christmas.
01:41Merry Christmas to you.
01:44Christmas at Four Seasons isn't simply a holiday.
01:47It's a grand production.
01:48Wow.
01:49It looks so Christmassy.
01:51Look at that tree.
01:53Trees rise like evergreen emperors.
01:56Baubles sparkle and golden pastries crisp to perfection.
02:00Oh, wow.
02:01Look.
02:02Across the hotel, an army of smartly dressed elves, otherwise known as concierge, housekeepers
02:08and florists, ensure every snowflake is centred, every light is positioned just so.
02:15I've just got to the end of a thousand lights.
02:17And every guest is wrapped in comfort and joy.
02:21That's really good.
02:21Well done.
02:22And before the first cork is popped, this dedicated cast are already rehearsing.
02:30Seventeen people squeezed into an igloo.
02:33Preparing to deliver a season that promises to be nothing short of tree-mendous.
02:41Overseeing all plans for Four Seasons festivities is regional vice president and general manager,
02:47Lynne Brutzman.
02:48The holiday time is so special here in the hotel.
02:52Everybody is just celebrating and just enjoying time together.
02:55Lynne will sign off on everything from the fairy lights to the flowers.
02:59The theme of the hotel changes year to year, and we tailor all of the amenities, the entire
03:06guest experience, to what that theme is.
03:11This year's theme is the heart of Christmas, and in charge of delivering it is event designer,
03:16Ruth.
03:19Who has been giving the hotel its Christmas makeover for the last five years.
03:24She's created everything from a giant snow globe to a three-tiered sparkly snowman.
03:30I feel nervous, but it'll be fine.
03:32We have a strong design concept and a lovely story, so I'm excited.
03:37Ruth's design this year features a winter scene in the lobby which signposts the way to a floor-to-ceiling
03:43tree in the hotel's lounge.
03:47With a month to go before the Christmas install, Ruth needs to check logistics with the hotel's operations team.
03:53The gate itself will go right up into there.
03:58Right, half up.
03:58Yeah.
03:59Yeah.
04:00And this is around...
04:01How wide is the...
04:03It's about four metres.
04:05So the central gate is one metre here.
04:07One point is like a metre, but then you have like either side and either side and a bit of
04:12dressing around.
04:13You have to make sure that we're not obstructing the sprinkler head.
04:16It's Director of Engineering Gary's job to keep an eye on health and safety.
04:21The things that we have to think about is do we have the right power there?
04:23Do we have, you know, is everything safe?
04:26Is it in the right location?
04:27Are we impacting on any of the fire escape routes?
04:31Also in attendance is Assistant Director of Communications, Jess, who has her eye on the visuals.
04:37Will it be like a metallic gold or will it be...?
04:40Yeah, it would be metallic, but we could kind of have it like a burnished gold.
04:45Yeah, exactly, something similar to that.
04:48With the lobby decorations discussed, the meeting moves to the hotel lounge,
04:53which will house Park Lane's show-stopping tree.
04:56It fills this whole space.
04:59Because we have one of the tallest trees inside in London,
05:02we are going to make that our main focal point
05:04and create a story from the lobby to the show-stopper, which is the huge tree in here.
05:10So last year we had the slight issue with the tree.
05:13It was the wrong one, it was delivered.
05:14Yeah.
05:15Are we taking any precautions to make sure we get the right one this year?
05:18Yeah, so that was one of the worst nights of my life, but we solved it.
05:24Every year Park Lane boasts one of the tallest indoor trees in London,
05:29but last year it fell quite a few inches short.
05:32I'm just concerned that it's not big enough.
05:35This kind of pathetic little thing turned out, which was just very embarrassing and not our tree.
05:40It's about a metre short of what it should be and it's way skinnier.
05:44We made the bold decision to change it in the middle of the night at 4am.
05:50We are literally going to be like trying to get the stuff as quick as we can,
05:54which we did and then we had a beauty and it looked amazing.
05:58We'll just make sure that it's large, as large as possible, super fluffy, a lovely Scottish spruce
06:06and that we don't get given the wrong tree.
06:08There's a lot of pressure to make sure that Lynn's impressed with this.
06:11You know, it's a big thing that we're trying to achieve and with Lynn leading the hotel,
06:15it's important we make sure that she's impressed with this one, yeah.
06:19This year my biggest worry, it's always the tree.
06:22It's got to be the tree my heart cannot take another night like last year.
06:27While Ruth leads the front of house Sparkle, head of purchasing Ian
06:33is in charge of decking the halls downstairs.
06:36Why is this so difficult?
06:37Why is this so difficult?
06:38Why is this so difficult?
06:39It's a gingerbread man.
06:43Let's put the lights on.
06:45One, two, three.
06:48Wow.
06:51Oh, hi.
06:54Where are we going to keep it?
06:56Whilst Ian ponders where to put his light up gingerbread man,
07:00Assistant Director of Communications Jess is presenting Ruth's designs for the hotel
07:04to General Manager Lynn.
07:07So we have Christmas decorations here.
07:09It's that time of year again.
07:11Lynn obviously comes with such a wealth of experience.
07:14She's Four Seasons through and through.
07:16She really understands what the Four Seasons guest wants when they come for a Four Seasons stay.
07:21So it's so important that we get her seal of approval on it.
07:24This is kind of what she's envisaging for the lobby, so when you first walk in.
07:31Oh, such an arrival gate.
07:33Yeah.
07:34Oh, I love it.
07:35She has an incredible eye for detail.
07:37And sometimes where other people might just miss something or not necessarily think of the tiny little details,
07:44Lynn is so fine-tuned into them.
07:46I just want to make sure that we have enough gold access because the thing gold is what Christmas is
07:51about.
07:51Yeah.
07:51And I think that adds a sparkle.
07:53So as long as they major on gold, Lynn's happy with the designs.
07:58And that tree, well, that's quite amazing.
08:00But having seen the size of the tree, she has some words of warning.
08:04When we're talking about a large tree going into the lounge, we have the whole lobby that needs to be
08:11done.
08:11And all of that has to happen on the overnights.
08:14So we need the overnight team, we need the engineering team, we need Ruth's team.
08:18Okay.
08:19And if they need to double the crew, they need to double the crew.
08:21Yeah, got it.
08:22Yeah.
08:22Okay, great.
08:23No pressure.
08:26Decorations decided, the Christmas rollout continues.
08:29And with three weeks to go until festive install, the countdown is on.
08:33Everything's looking great.
08:35With everything in the hotel being given the festive touch.
08:39From the cocktails.
08:40That's like a Christmas market in a high park.
08:43To the croissant.
08:44The vision for this dish has come from a Christmas tree when it's lit up.
08:50And in the kitchen of the hotel's Michelin-starred restaurant pavillon, executive chef Benjamin.
08:57And executive pastry chef Francesco are busy creating dishes for the festive afternoon tea.
09:03This is the bean brush with the cocoa butter on both sides.
09:08As with all things Christmas, regional vice president and general manager Lin will be signing off on the chef's festive
09:14offerings.
09:15If we pass with Lin, for me it's a great achievement. It's not easy.
09:19With Lin on her way to a tasting, the chefs are out to slay.
09:24We all like shoulder to shoulder, make sure everything is perfect.
09:28The sweet treats they're hoping will pass muster include a Paris breast with hazelnut and coffee.
09:35This is to give a bit of a texture.
09:38Mont blanc, meringues.
09:40A smoked vanilla crème brûlée.
09:43Oh, it needs to wiggle, but, uh, or jiggle, how do you say in English?
09:47Wiggle, jiggle.
09:48And a chocolate yule log.
09:51Et voilà.
09:52And for the savory line-up, a baguette with a ham butter.
09:56It looks easy to make, but it takes a long time to make those little cubes.
10:01A mini pâté en croûte.
10:04Really rich, really flavorful.
10:06A conté cheese puff pastry boujère.
10:10We slice the conté and we make a little flour.
10:13And a lobster and leek tartlet.
10:16The lobster is from Scotland, beautiful products.
10:19With the festive tea ready for tasting.
10:22Hopefully everyone like it.
10:24And Lin ready and waiting.
10:25Have chefs Benjamin and Francesco earned a place on the naughty or nice list?
10:31I want her happy. That's the main fix.
10:33And, uh, if she's not happy, we're gonna make it again and again until she's happy.
10:39Let's go.
10:41Coming up, Lin searches for the festive in the festive afternoon tea.
10:46There's nothing that screams Christmas.
10:49Construction starts on a gingerbread village.
10:51Three tier, plus one on the top.
10:54I'm a bit worried about it.
10:55And Ruth faces a perennial Christmas property.
10:58Will the tree fit through the door?
11:00Wait, wait, wait, wait, wait. You're stuck.
11:02It doesn't fit.
11:15One of the most important elements of the Christmas offering at Park Lane is their famous festive afternoon tea.
11:22And today, regional vice president and general manager, Lin, and her senior team have come to taste the potential offerings.
11:30To Benjamin and Francesco, the pressure is on.
11:34This is beautiful, huh?
11:37Bon appétit.
11:38Yes, of course.
11:40There's nothing that screams Christmas.
11:43First, they try the cheese gougere.
11:46It's missing something.
11:48I don't know what...
11:48The puff pastry is very good, but the inside is...
11:51The puff pastry is very good.
11:53I'm wondering, is there enough comté in it?
11:56Is it the right age of comté?
11:59Should it be...
11:59It should be sharper.
12:00Like, you know, you need to feel the cheese.
12:01Should be more aged?
12:02Like, we need to feel like I'm eating cheese.
12:04Next, the pâté en croûte.
12:07I could eat all of just this.
12:09This one?
12:10Yes.
12:12And finally, it's the leek and lobster tartlet.
12:16Now, the lobster is very discreet.
12:19Lobster is such a delicate flavour.
12:21Yeah, that you don't feel it.
12:23And I'm wondering if the lobster should be bigger pieces of lobster.
12:28With all savoury dishes sampled, it's time for director of food and beverage, Kevin, to feed back to Benjamin.
12:36Overall, it was excellent.
12:38The gougere, a little bit light on the flavour.
12:41Is that something you're looking for?
12:42Or the comté, you know, you...
12:44You need a little tweak and make it more intense, you know?
12:46Yeah.
12:47And then the quiche thermidor, very powerful in leek.
12:50It's challenging to feel the taste of the lobster.
12:52Okay.
12:53The pâté en croûte, 20 a lot.
12:55Yeah.
12:56That's nice.
12:57Wow.
13:00Overall, it's good.
13:01You know, I like the plating.
13:02The presentation was nice.
13:03Even there is few things to review.
13:06And we're gonna make it again.
13:08Make it better.
13:09And that's it.
13:11After a whirlwind tasting of the savoury components, it's now time to taste the sweets.
13:16In terms of the display with what's on the bottom, is there a way we can bring in a little
13:21bit more festive colour?
13:23Yeah.
13:23I mean, I can put some little touches, a few little stars or little gingerbreads.
13:29But I think that will help bring the spirit of the festive season.
13:33First up, the smoked vanilla crème brûlée.
13:37Oh, wow.
13:40It has a smokiness into it.
13:42Do you think we should soften up a little bit, the smokiness?
13:47A little bit, because it's lingering out there.
13:50I still have it, huh?
13:51Yeah.
13:51I think what we need to do is look at all the flavours of everything that we're serving
13:57to make sure that there's variety.
13:59They complement each other and they don't fight each other.
14:02And it's all balanced.
14:03OK.
14:04As they finish off all the rest of the sweet treats, it's a rough job, but somebody's got
14:09to do it.
14:09It's time to feed back to Francesco.
14:12The vanilla, smokiness.
14:14Less?
14:15Yeah, you know, to kind of please everybody.
14:18Yeah, very subtle, subtle, you know.
14:21Yeah, that's the only thing I would have definitely done that, yeah.
14:25Nice one. Thank you.
14:26Thank you so much.
14:27Yes.
14:28I had a feeling that Creme Brulee was, the smokiness level, it was a bit too strong,
14:35so I can say that it's 75% ticked.
14:39So no, there's never rest for me, like, you know.
14:46There's no rest for event designer Ruth, either, as she and her florist Vijay are busy
14:52buying baubles to decorate Park Lane's ginormous showstopper tree.
14:57It's such a big tree, so we do need quite a bit of gear.
14:59And this year, Ruth is going for gold.
15:03These are nice.
15:04I'm loving this combo.
15:06Of the sparklies.
15:07Yes, the sparklies as well.
15:09I love these colours.
15:10I actually love these colours, so I'm very happy.
15:12Once the baubles are selected, it's time to price them up.
15:15And with multiple boxes needed, there's some serious mental maths required.
15:20So the smaller ones come in 96s.
15:23Yeah.
15:23And the bigger ones come in 48s.
15:25So we have 96 of those.
15:2696, 96, and then 48, 48, 48.
15:29That's already like a thousand.
15:30Then we've got the golden chocolate, like the ones that are going to go in deep.
15:35It's like at home, isn't it, when you dress your tree at home and you start and then you think,
15:38I'll just get a few, and then you go to the garden centre and spend a fortune.
15:41That's what I do, just on a much bigger scale.
15:44The average Brit decorates their standard-sized tree with around 100 baubles, costing approximately 150 pounds.
15:52Ruth's 25-foot spruce fir requires around 20 times that.
15:57So we're on 2,000 baubles.
15:59I think that needs to go in between as well.
16:02Yeah, but how much is it?
16:04So if you have 24, that's 420.
16:06Ah, I've just blown the budget, but there we go.
16:09I'll get it all ready.
16:10It'll be worth it.
16:11Yeah, exactly.
16:11It'll look fantastic.
16:13We just want it to look a million dollars and be super sparkly, loads of lights.
16:18And I've got a little surprise that I haven't told Four Seasons about, which I hope they'll love,
16:22which will hopefully bring the whole theme full circle of the tree being the heart of the home and the
16:28heart of the season.
16:29Positive, like, manifestation that the tree is going to be great, everything's going to be great.
16:33It's all going to go to plan.
16:36I really hope so.
16:38Bye!
16:45With two weeks to go until Christmas arrives at Park Lane,
16:48it's the perfect time to get the first wreaths ready, as demonstrated by in-house florist Ros.
16:55So, you start off with a frame.
16:59We use copper frames.
17:01And then we bind on some moss because it absorbs water, so it stays damp.
17:08And it helps to keep the greenery fresher for longer.
17:12So, once you've got your frame, you just start adding little bits of greenery.
17:19You go round and pull tight.
17:22And you can use any kind of evergreen greenery.
17:27The evergreen is symbolic of eternal life.
17:33Wreaths have pagan roots when wheels of evergreen branches were made during the winter solstice to pray for the return
17:40of the sun.
17:42So, you can see what it should look like when it's all finished.
17:46It's lovely and full.
17:48With the evergreen base completed, it's time to add some colour.
17:52We've got whole dried oranges, we've got orange slices, we've got pine cones, and we've got pretend berries.
18:00Push the wire straight through, right to the back, and then you tuck the end in.
18:10I think we'll use some pine cones next.
18:14After the larger decorations have been equally spaced, Roz likes to fill the gaps with colourful slices of dried fruit,
18:21which can be made at home by thinly slicing and baking them on a low oven.
18:26These are green orange slices, bright orange pieces, and then you should end up with something that looks like this.
18:37The main thing is to have fun, enjoy it, and be proud of what you've done, and use it to
18:45welcome guests into your home.
18:50Over in Park Lane's sister hotel in the countryside, Four Seasons Hampshire, Christmas preparations are also underway.
18:58Hungarian executive pastry chef Timea has grand designs for a festive gingerbread village.
19:04We have 16 houses, and then it will be three tier, plus one on the top.
19:12We're going to have the red ones over there on the side of the village, like little towers.
19:18Timea's team are building the village with construction-grade gingerbread, which uses a high ratio of flour to fat.
19:24What we're doing now is finishing with little bits and make it, like, more decorative.
19:31It's been a lot of work. We're around, like, over 60 hours with this.
19:35Timea and her team have been working round the clock using 20 kilograms of royal icing to decorate 35 kilograms
19:42of gingerbread,
19:43equivalent to 3,500 ginger nut biscuits.
19:48For transportation with the big house, we need to find the exact way where we're going to take this.
19:53I have a few ideas.
19:55The plan is to display the gargantuan gingerbread village upstairs in the hotel's glass corridor.
20:02We have to measure all doors, all windows, all corridors in here.
20:05We need to find the right trolleys.
20:07I'm a bit worried about it. I'm still confident, but I'm a bit worried about it.
20:15It's late evening on Park Lane, and as the final arrivals check in...
20:20You'll find the lectures from the side over here.
20:22..and the last restaurant diners leave, there's one person whose night is just beginning.
20:28Event designer Ruth is waiting for the safe arrival of the centrepiece for this year's Christmas decorations.
20:35Tonight's plan is that we just need to get the tree in and up, and then we're going to start
20:39dressing in the morning.
20:40Ten hours ago, a 25-foot spruce fir tree was felled from a sustainable tree farm in Scotland and embarked
20:48on its 500-mile journey down to London, ready to take centre stage in Park Lane's Pavillon Lounge.
20:56I guess my big worry, the size of the tree. Like, size matters, can I say that?
21:01Yeah.
21:05The annual Christmas tree install is often fraught with challenges.
21:09The whole thing, it's just every year, it's just the worst night of my life.
21:13And for Ruth, the tension is palpable.
21:15I just can't have a repeat of last year, so I'm hoping very much that it's not too small, equally
21:22not too big. Hopefully we've got the perfect tree.
21:25And before you can say, Saint Nick, the tree is arriving.
21:29Oh my God, it's him! It's his! It looks huge!
21:36It's huge!
21:37Okay, we're good. At least it's not small. We've got a big tree.
21:41Hi, how are you? I'm going to give you a big hug.
21:44Sure thing.
21:44We have a big tree. Like, it doesn't even fit on your truck. It's actually bigger than your truck.
21:49And this one is 7.6.
21:51Oh my God, it's too big.
21:54Gary, what's the ceiling?
21:567.49.
21:57Oh, is it actually?
21:59The fact we're even trying this, like, we're all crazy.
22:01We're all Christmas lunatics, basically, who just are obsessed with making things amazing.
22:08Trying to do the impossible. This really is trying to do the impossible.
22:12With it looking likely to be a tight fit, the next worry is the tree's considerable weight.
22:19How heavy?
22:26How many guys have you got? Are we confident we can carry it off?
22:3015?
22:31Yes.
22:31Okay.
22:33We try and do things a little bit bigger and better each year, trying to outdo each time.
22:39So, it's always going to be a little bit challenging.
22:43So, the guys are about to lift the tree off the truck.
22:47They're going to take it through.
22:48The first thing we need to make sure that happens is that it fits through the door, because it's
22:52so chunky.
22:53So, I hope it will get through the door, because that's our only access point.
22:56I hope it's going to be a little bit funny.
22:59You okay?
23:00Now, I feel sick, Garish.
23:01My heart's like...
23:04Next year, should we do a six foot tree?
23:09Do you think they seem calm? Or do you think they seem...
23:11No, they're not calm.
23:12Yeah, I think they're very nervous.
23:14Bye!
23:17And it's the moment of truth for Ruth.
23:20I don't know if it's going to fit through these doors.
23:24In true Christmas tradition, Ruth faces the perennial last minute panic.
23:29Will the tree actually fit through the front door?
23:32Okay, just watch.
23:33Careful, careful, careful, careful.
23:34Wait, wait, wait, wait.
23:35You're stuck.
23:35It doesn't fit.
23:37It's got caught.
23:39We didn't think about this.
23:42Coming up, Gary and the team give the tree a heave, ho, ho, ho.
23:47Whoa, whoa, whoa, stop.
23:49Will Lynn approve the chef's revised afternoon tea dishes?
23:53We really need to get these last elements right.
23:56And does Timae's gingerbread village require extra planning?
24:00Well, 40, I'm 10 centimeters longer than I should be.
24:14While 296 guests are fast asleep and upstairs all is calm and tranquil.
24:20Careful, careful, careful, careful.
24:21Wait, wait, wait, wait, wait.
24:22Downstairs Ruth at her high-vis elves are wide awake and stuck.
24:27It doesn't fit.
24:29It's got caught.
24:32It's fitting.
24:33It's in.
24:34Nearly.
24:37That's the first bit over with.
24:38It fits through the door.
24:40The tree may be in, but there's still a long way to go.
24:44For their next trick, the team have to spin it round 90 degrees
24:47to lead it into the pavillon lounge.
24:55With the tree now lined up and in position,
24:57all that's left is to hoist it to the sky
25:00without damaging the four Murano glass 15,000-pound ceiling chandeliers.
25:06And he's going to hide behind him.
25:07No pressure there, then.
25:13Oh, my God, I can't.
25:14I literally can't.
25:15I literally can't.
25:16I literally can't.
25:17With Ruth barely able to watch, Gary takes charge.
25:21Whoa, whoa, whoa, whoa.
25:22Stop.
25:23I do like to muck in, you know.
25:25I do like to roll up my sleeves.
25:27I like to get involved.
25:30When it's your building, when you're here to look after what's going on inside it,
25:34I'll probably jump in and if I'll lend a hand if I can.
25:41I literally can't look.
25:42This is the worst.
25:49One, this one.
25:52Is it okay?
25:54Is it up?
25:56Yeah.
25:57You got it?
25:57Yeah.
25:59Okay.
26:00Stress level's a little bit higher.
26:02It's the wobble on it.
26:05I'm glad you got it.
26:08That's more of a nervous laugh.
26:10No mean feet.
26:11Is it in the center?
26:12I think they've done it.
26:13Well done.
26:14Yay.
26:14Yay.
26:15Thanks, guys.
26:18Yes.
26:20No, it's perfect.
26:22A hundred percent.
26:23I just think, don't move it again.
26:24I can't cope.
26:26Don't move it again.
26:27No, it's lovely.
26:30Is it too big?
26:32Is it too big?
26:35I think everyone was so worried about him being too small and no one was worried about
26:43it being too big.
26:47It's fine.
26:48Look, he's chopping off bits already.
26:51Ruth's giant tree successfully takes root in the Pavillon Lounge just before dawn.
26:57I think we'll call it a night for tonight.
26:59He's a monster.
27:00A good monster.
27:01A friendly monster, but he's just huge.
27:04Huge.
27:10It's a new day in Hampshire, and although she's not grappling with a 25-foot tree, executive
27:16pastry chef Timea has her own logistics worries.
27:20That is actually 88 centimeters, so I have two centimeters to play around in here.
27:26With the plan to transport the giant gingerbread village via the compact goods lift, Timea needs
27:31to be sure it will fit.
27:33140, and it should be 150.
27:36So I'm 10 centimeters longer than I should be.
27:40With the village looking likely to be as tight a fit as the park lane tree, Timea must
27:45make sure her measurements are accurate.
27:47Now it should be okay.
27:49It should be okay.
27:50It's 136.
27:51That's 140.
27:53So that gives me four centimeters.
27:55So what we're going to do, we're going to put it on the trolley, and then we're just
27:58going to slide it in, press the button, and then take it out on the other end.
28:04Because it's exactly the size of that, like that lift.
28:07The height, maybe I should measure the height as well, before I put it on the trolley.
28:14With Timea not sure of the best way to transport her village up to the glass walkway, she calls
28:19guest relations manager Maiti for advice.
28:22Oh, hello, hello, hello.
28:24How are you today?
28:25I'm leaving the train.
28:26Goodness me.
28:27You're at it.
28:28Ready?
28:29Yeah, ready.
28:29Listen, we have a situation.
28:31What's going on?
28:32It's very tight in the lift.
28:34I think we'll just put some hands together, bring some people around, take it around off
28:39the loading bay, and then around.
28:41It shouldn't move too much because I'm trying to avoid, like, major cracks on it.
28:46We make it happen.
28:47That's what we do.
28:48It's going to be quite a challenge, especially with, they're quite narrow, and then up turns,
28:53and then the doorways.
28:54I'm not quite sure how we're going to do it, but we will.
28:56It's not like we had a choice.
28:58And, I mean, it wouldn't be interesting without a little excitement.
29:06Back at Park Lane, with just days to go until the hotel launches its festive menu,
29:11Linz returned to retaste the chef's dishes.
29:15Festive happens at the same time every year, but we always find ourselves right up against
29:19the clock, right up against the calendar.
29:21So we're ready to launch, and we really need to get these last elements right.
29:26Linz's first tasting of the festive tea didn't quite pass muster.
29:29Good morning, chefs.
29:30Good morning.
29:31Good morning.
29:32So the stakes are high.
29:34Linz is not easy to convince as well.
29:36You know, she won't say yes to please us.
29:40Voila.
29:42That looks amazing.
29:44Okay.
29:44Here we have the lobster tartlet.
29:47Terminator style.
29:48And the gougere with the 36-month aged conté on the top.
29:52Hopefully, you like it.
29:55This time, will the tartlet taste more of lobster than of leek?
30:00That's spectacular.
30:01You're really getting the lobster flavor, but it's just beautiful.
30:05Really well done.
30:07Okay.
30:08Let's move on.
30:10Look at that.
30:12And will the gougere, now with 36-month aged conté, be more cheesy?
30:19I'm someone who loves conté cheese, so I think this is phenomenal.
30:23I think it's part of our French identity, the gougere, the conté.
30:28That's a statement piece.
30:30With Benjamin's savory dishes ticked, it's time to move on to Francesco's sweet treats.
30:36I would suggest to start with the mini fruit tartlet, which is nice and refreshing.
30:40And then we go into the smoky crème brûlée.
30:45The surprise of the day is the fruit tart.
30:48I love it.
30:49I think it adds that festive element.
30:51We have the color and the special decoration of the tree.
30:54Will the now less smoky crème brûlée get her seal of approval?
30:58That is spot on.
31:00I think you got it right.
31:01Yes, it is.
31:01Now it's perfectly balanced.
31:02Exactly.
31:05We're good to go.
31:07I think we have our final afternoon tea.
31:10All right.
31:11Good job, buddy.
31:16It's the second night of the Christmas Inn store,
31:19and event designer Ruth is 11,000 lights into decorating her enormous tree.
31:25She has until morning to get all the decorations up and park lane perfect.
31:30But she's hit a snag.
31:33I don't think I ever thought it would be that big.
31:35We just can't reach the tower.
31:38And I didn't realize that our scaffolding tower wasn't quite as tall as needed for that.
31:43Unlike the rest of us, when Ruth struggles to reach the top of her tree, she has an industrial machine.
31:50Emergency terror picker has come in, and we're going to get to the very top and be able to put
31:54the topper on.
31:55And apparently this was the last one in the south of England that was available today of this type.
32:01So there is a Christmas angel somewhere looking after us on these installs, I swear.
32:06As well as the lobby display and the 25-foot showstopper,
32:11Ruth is also charged with decorating numerous other areas of the hotel,
32:15including an alpine display outside, a mini tree arch under the stairs, and many statement fireplaces,
32:24which all need to be completed before breakfast opens at 6.30 a.m.
32:30There's not tons of foliage, so we might need a little topper.
32:35Despite having over 2,000 baubles, 300 garlands, and 750 frosted stems,
32:41Ruth realizes she's going to need an awful lot more.
32:45And even though it's the small hours of the morning, she decides it's time to go shopping.
32:50So we're going to go into a flower market dash.
32:53I'm just hoping that they're open this early.
32:55I think they will be at this time for Christmas.
32:58So I just want to go and get more gear, basically.
33:02More is more.
33:03Bogdan, we've got to go.
33:06As Ruth arrives back at Covent Garden Flower Market,
33:09she's on a mission to buy as much foliage and gold decorations as she can find.
33:14Brian, help.
33:16I know kind of roughly what I want.
33:18It's like an on-site panic list.
33:21Could I take these trees?
33:23Yep.
33:25I'll take all of them.
33:26All of this.
33:28That's really great.
33:29And the white one as well.
33:31Five of each.
33:32Two of these.
33:33I'm so sorry to pounce on you.
33:35This is my favourite way to actually buy.
33:38You've just got to go with your gut, and then it ends up amazing.
33:44Skinny birch trees.
33:45One gold.
33:46Two snow.
33:48The one on the stick as well.
33:49Oh, that's gorgeous.
33:51Look at that.
33:53It's a display one.
33:54Well, I'm taking it.
33:56It's a display one.
33:57It's a display one.
33:59Good to see you on the on the boilies.
34:01Now I feel happy because Brian's come up with a good.
34:04So we've literally got everything.
34:07We're on a six-hour countdown now, which feels tight, to be honest.
34:12so I wish they could load this van a little bit quicker.
34:18Coming up, it's moving day for the gingerbread village.
34:22Stop, stop, stop, stop.
34:23Josh gets stuck into festivities.
34:26It's fantastic. It's actually just the right fit.
34:29And can Ruth deliver on her promise to bring the heart of Christmas to Park Lane?
34:34Three, two, one.
34:45As the rest of London sleeps, the hotel wheels keep turning.
34:53Especially for event designer Ruth.
34:55I got loads of lovely stuff. Now I feel happy.
34:59Who has just made it back from a last-minute dash
35:01to get extra springs for four seasons Christmas sprucing.
35:05Can we get this to the lobby?
35:08But with barely a foot in the door,
35:10there's immediately another issue to solve.
35:13The large fluorescent heart-like decoration Ruth has ordered
35:16as a surprise for four seasons appears too heavy to hang.
35:21Can we drill two tiny holes?
35:24One here and one here.
35:26If you think it won't crack the whole thing.
35:29We hope it won't crack the whole thing.
35:32Can't break my heart.
35:34You're literally going to break my heart.
35:36It's what I meant.
35:40We'll bring a drill.
35:42We'll see what happens.
35:44Okay.
35:45Because we've called the theme for this year
35:48the heart of Christmas,
35:49I just thought it would be really nice
35:51to have some hearts somewhere.
35:52And if he breaks it, I'm going to kill him.
35:56Meanwhile in the office,
35:58the night shift is beginning
35:59for trainee assistant manager Josh,
36:01who's also putting his heart into Christmas.
36:03The whole hotel is going to be decorated
36:06and beautiful for all the guests.
36:08But we're going to spend our whole Christmas season here.
36:11So it's really nice that our home base
36:13here within the office is also decorated.
36:16This will be Josh's first festive season at Park Lane
36:20and he's turning Christmas elf.
36:22Right, let's see what we got.
36:24Oh, ho, ho!
36:25Yeah!
36:26To turn the office into a Christmas wonderland.
36:30It's Christmas!
36:32Here we go.
36:34Christmas has begun at Four Seasons.
36:38Josh has till sunrise to give the back office some sparkle.
36:42And I'm going to be covered in glitter by the end of the shift.
36:46While Josh and fellow Christmas elf Mohammed...
36:49Hello, Josh.
36:50...busy themselves behind the scenes.
36:52I'm going to put a Christmas tree here.
36:54It's nice.
36:56Out front, Ruth's creation is finally coming together.
37:00The team work on...
37:03and on.
37:04Like the colour, my God.
37:08Through the night...
37:09I'm so tired, I'm not stressed anymore.
37:11The pressure is high.
37:13It's just such a big tree.
37:14It's just eating baubles.
37:15Like, literally, we put like 2,000 on there
37:17and we're just adding and adding and adding.
37:20But so are the spirits.
37:22Come back down.
37:25And after countless hours of work...
37:28It's half six, I think, is it?
37:30Or is it six?
37:31I don't even know what time it is.
37:33A hundred kilos of foliage.
37:36Over 2,000 baubles.
37:40I think the Christmas tree is about there.
37:44And one huge heart.
37:47The heart's going on.
37:48I think it's the final thing.
37:49The last thing to go on.
37:52And I hope it will work.
37:55Gary, it's the big moment.
37:57It's the heart going on.
37:59Just before the hotel awakes...
38:01Five, four, three, two, one...
38:11Christmas has come to four seasons.
38:14Oh, that's great.
38:17Both behind the scenes...
38:19Good morning.
38:20Welcome to Christmas.
38:22Did you do this?
38:23I did.
38:25That's amazing.
38:26That's so cute.
38:28And at the front of house.
38:30I think the tree looks lovely.
38:32Definitely very impressive.
38:34The heart of Christmas is well and truly aglow.
38:38That's a lot of baubles, isn't it?
38:42While Park Lane's Christmas makeover is complete...
38:46Over in Hampshire...
38:47Head Chef Timae is bracing herself for the big house move.
38:52It's very tight.
38:53Corridor is very tight.
38:54And then my blood pressure is quite up.
38:57Guest relations manager Mettie has come to lend a hand.
39:01Hello, hello, hello.
39:02Hello, okay.
39:04Are you going to come with us?
39:05We get in there.
39:05We go in there.
39:06Yeah, okay.
39:07Go inside.
39:08Hold the lift door.
39:09The five-foot-high, four-tiered gingerbread castle...
39:13Perfect engineering.
39:15Okay.
39:15...just about squeezes into the goods lift.
39:19Stop, stop, stop, stop.
39:20Well, the lift door needs to shut up.
39:22And reappears on the ground floor where the delicious cargo is lifted into position.
39:29Touchdown.
39:30Here we go.
39:30So, safely...
39:32Yeah.
39:32Okay.
39:32Let's not jinx it.
39:34It's on a table.
39:36Okay, let's bring the rest of it.
39:38With the main build safely in place, the team must now collect two huge sugar mountains,
39:44plus the 16 smaller houses to create the Alpine village.
39:51Merry Christmas.
39:53Over in Park Lane, the Christmas season is fully underway.
39:57So, you'd like to book three rooms over Christmas?
40:00Oh, fantastic.
40:01With the hotel due to be fully booked...
40:04So, you're with us through to the 29th.
40:05It's vital that the whole operation is flawless.
40:09Saturday, 22 people at 7 p.m.
40:13So, regional vice president and general manager, Lynn...
40:16Wow.
40:17...is back to inspect the four seasons' festive transformation.
40:22As she journeys from lobby to lounge, the verdict is in.
40:27I think what you experience when you come into the hotel is this immediate warmth, this glow of the lights,
40:35the gate.
40:36It's magical.
40:38It's magical.
40:38No sooner do the decorations get Lynn's sparkling seal of approval...
40:42Hello, Steve.
40:43Hi.
40:44Welcome to Pavillon.
40:45How may I help?
40:46...than the first guests arrive for a taste of Christmas at Four Seasons.
40:52Oh, wow.
40:53Look at the tree.
40:54Oh, my goodness.
40:54It's beautiful.
40:56Model Adrian and his wife, health entrepreneur Laura, have been coming to Four Seasons for years.
41:01Yes, this is lovely.
41:02And the hotel's afternoon tea signals the start of the festive season for the couple.
41:07This is our yearly tradition, the afternoon tea and the Four Seasons.
41:12It's a great way to get in the festive mood.
41:15Michelin star food.
41:16You can't go wrong.
41:18It's a really special treat.
41:19With the Christmas spirit already flowing...
41:22Cheers.
41:23...what will they make of this year's Four Seasons festive afternoon tea?
41:28Fantastic.
41:29Look at that.
41:30Looks amazing.
41:32But does it taste as good as it looks?
41:36The volume.
41:42So good.
41:44Next, it's Francesco's sweet treats.
41:47Bottoms up.
41:49Whoops.
41:53Oh, wow.
41:56Look at that.
41:58Stunning.
41:59Months in the making.
42:00Moments in the tasting.
42:02Creme brulee.
42:04Creme brulee is my favourite dessert.
42:08Mmm.
42:10I'm so happy.
42:12With plates cleared and hearts full.
42:14I'm so happy.
42:16Laura and Adrian's Christmas is off to a delicious start.
42:22In the glass corridor at Four Seasons Hampshire, Chef Tim Mayer's gingerbread village boasting excellent transport links is finally complete.
42:32And guest relations manager Mehdi is delighted.
42:35What I like the most about her is the attention to detail, like those little lights.
42:40Very proud of what she achieved there.
42:42She should be as well.
42:44Seven kilograms of flour, 11 kilograms of butter and 33 kilograms of sugar have been transformed into a colorful alpine
42:53wonderland.
42:56Attracting the hotel's youngest visitors.
43:01I'm looking forward to seeing people's faces, especially the kids when they look at how beautiful it is made.
43:07And especially when they realize that it's all edible.
43:10And kicking off Four Seasons Hampshire's Christmas festivities.
43:14It's huge.
43:15It's bright.
43:16It's beautiful.
43:18Christmas is officially here.
43:22As children open their stockings by the fire.
43:26Look at that.
43:27You can see the snow there.
43:28Really lovely.
43:29What do you think for Josh?
43:31Oh, you're most welcome.
43:33Backstage busy elves.
43:35Oh.
43:36Merry Christmas everyone.
43:38Exchange gifts.
43:39It's fantastic.
43:40It's actually just the right fit.
43:43Ta-da.
43:44Perfect.
43:45And well wishes.
43:47Happy Christmas.
43:48Merry Christmas.
43:49Mince pies and hot chocolate keep kids hands aglow.
43:54A choir of angels sings sweetly.
43:58Baubles twinkle just so.
44:01Three, two, one.
44:09Even Santa arrives.
44:11Ho, ho, ho.
44:12Merry Christmas.
44:14With his reindeer in tow.
44:16Well Prancer.
44:17Well Dancer.
44:18We have a lot of work to do.
44:20The good cheer.
44:22We wish you a Merry Christmas.
44:25And team spirit.
44:26Come on in team.
44:27Come on.
44:28Sets the whole scene alight.
44:30Three, two, one.
44:32Merry Christmas to all.
44:35And to all a good night.
44:38Den Bewear Christmas.
44:40That's hot.
44:40And we have hide you.
44:55We haven't corresponded for it.
44:56All the joy are lovely.
44:56And you 비 è finna.
44:56And if you're there.
44:57hearings.
44:59Heaven knows you're living.
45:00Also you'll be there.
45:00Yeah, I'm not gonna be Eugene.
45:02Her play τη맛 green coffee to you.
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