Thomas Kochs, formerly general manager of Claridge's and star of the award-winning documentary series Inside Claridge's, is at the helm of a new, modern five-star hotel in London. Only seven years old, Corinthia is situated just off London's Trafalgar Square. It faces competition from London's many other five-star hotels which also woo the superrich looking for the ultimate luxury stay in London. With guests paying up to tens of thousands of pounds a night, it is Thomas's job to try to make their stay perfect. How does the eagle-eyed German master hotelier make sure his hotel stays top of the game in such a fiercely competitive environment? Thomas's latest challenge is the painstaking curation of a new afternoon tea. Not every guest can afford the Royal Penthouse at an eye-watering £22,000 a night (although we get a private tour in the film), but many of us would like a cup of tea within touching distance of the hotel's magnificent Baccarat chandelier in the Crystal Moon lounge. Over 25 meetings of intense detail, Thomas dictates the precise texture and filling of sandwiches, trials the colour and taste of the exquisite cakes, and introduces new bespoke china and Baccarat glasses to bring the visual sense of the chandelier to the hands of those taking afternoon tea. Will he be able to double the number of teas served, and will his pursuit of perfection pay off? Guests, including Cuba Gooding Jr and will.i.am, are welcomed and looked after by staff comprising 54 different nationalities. There is Max, at 16 the youngest employee, who regularly collects thousand-pound suits from Harrods, and Elena, a room attendant who was once rich herself. Yvet, the first-floor supervisor, bursts with pride over her rooms, calling them 'my daughters'.
The hotel restaurant isn't doing well and the five-star Corinthia needs a big-name chef to compete with its rivals. Tom Kerridge, the British chef most famous for his two Michelin-starred restaurants in Marlow, 28 miles outside of London, takes on the job. His acclaimed traditional British upmarket fish and chips aren't the usual fare for a five-star hotel, and it is his first restaurant in London. It is a family enterprise - his artist wife Beth is providing sculptures to enhance the space. It is not enough to wait and see if the clients come for the new food and art. Thomas makes an annual pilgrimage to Las Vegas to a five-star trade convention with 6,000 delegates. He has to sell the hotel, competing with other London and global brands, to American luxury travel agents in hundreds of four-minute meetings. It is exhausting work in 110 degrees in crazy Vegas. One of the hotel's penthouses costs an eye watering £22k a night. Some guests choose to stay in the hotel for several months and clients' bills can reach £3 million. At those prices, in such a competitive market, Thomas can never stand still. There is always more to be done to cater for his super-rich clientele.
