<p>I move from the delicacy of the Causerie Restaurant in Claridges, to the rough and tumble of the central butchers Meat Department at the Savoy Hotel.</p>

I move from the delicacy of the Causerie Restaurant in Claridges, to the rough and tumble of the central butchers Meat Department at the Savoy Hotel.

Episode 4.

Philip Skitch’s If You Can’t Stand the Heat, Get Out of the Kitchen chronicles his journey as a management trainee in London’s elite hotel industry during the late 1970s and early 1980s. Through personal journal entries, Skitch candidly reveals the grueling realities of hotel and kitchen life at prestigious venues such as the Savoy, Claridge’s, and the Connaught. The narrative delves into the tension-filled working environments marked by demanding chefs, eccentric guests, workplace corruption, and complex personal relationships.

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Episode 4.

Episode 4.