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Inside Claridge's

Last Updated by WMHT Web Editor on

Watch Sunday, May 15, 2016 beginning at 2pm on WMHT TV.

A favorite of royalty and celebrities, Claridge's has become a byword for discreet luxury, where a suite for night can set you back the price of a small family car. See hotel staff work round the clock to indulge every whim of the world's elite. From transforming an entire floor into a ‘palace' for a visiting princess to installing a Jacuzzi with a few days notice, there's no limit to the lengths the team will go to provide the ultimate comfort for the rich and famous.

Episode 1 | Sunday, May 15, 2016 at 2pm
Claridge’s, in the heart of London’s Mayfair, is a five star luxury hotel favoured by royalty and celebrities. For the first time in its long history, this famously discreet institution has opened its doors to documentary cameras. Director Jane Treays has spent a year behind the scenes, upstairs and downstairs, following staff and their guests, some of whom are prepared to pay the price of a small family car for one night’s stay.

Episode 2 | Sunday, May 15, 2016 at 3pm
Opened in 1854, Claridge’s is famed for its Art Deco interiors and traditional service. Many staff, such as Roman the doorman, have worked there for over 30 years, giving guests continuity and the sense they might be living in different century. The Crown Prince of Yugoslavia is a regular guest and he returns to stay in the suite where he was born in 1945. Joan Collins, Stephen Fry and the Emperor of Japan also come to visit, as well as 85 year-old Gerry Parker, an ex-East End bookmaker who has breakfasted at Claridge’s for the last 40 years.

Episode 3 | Sunday, May 15, 2016 at 4pm
It is mid-summer madness at Claridge’s, and it appears the whole world is coming through its doors. Thirty delegations from around the world are arriving for the Olympics. The red carpet is rolled out five times a day for heads of state and Noma, ranked the World’s No 1 restaurant, is setting up as a popup in the Ballroom. With the kitchen stuffed with hay and wood sorrel, Claridge’s chefs are faced with turning their back on the traditional fayre to provide Nordic foraged food to thousands of guests who have paid £195 per head to sample among other delights - live ants.