Inside The Hilton: Park Lane

The London Hilton on Park Lane is in the middle of a multimillion-pound renovation, but that hasn't stopped the guests from arriving and the hotel is about to become busier than ever. The King's Coronation is just weeks away.

General Manager Matthew Mullan is hoping the building work on the new lobby will be finished ready for King Charles's Coronation. But with just over a week to go, Matthew must break the news to his team that the new lobby has fallen behind schedule.

Head of Sales Georgina and her deputy Marcia now face the prospect of welcoming several high-profile guests, including three Heads of State, into the Hotel's temporary side entrance and juggling the noise of the building works. The race is also now on to get the presidential and executive suites finished on time.

For Executive Chef Anthony Marshall, the build-up to the Coronation is stressful. His team is tasked with creating handmade chocolate sculptures for the VIP guests. When one of the presidents arrives early, Chef Marshall must think on his feet to deliver the sculptures to the suites on time.

The red carpets are rolled out and security arrangements put in place, as three national presidents and their large entourages arrive back to back.

In the hotel's executive lounge, Guest Experience Manager Maria welcomes two returning guests, Bruce and Chris, who have travelled to London to celebrate The Coronation. With its views over Buckingham Palace, the hotel's top floor restaurant is fully booked for the Coronation. Manager Peter Avis and his Deputy Manager Antonino are braced for the busiest day the industry has seen for years.

The restaurant's Head Chef Mark Hardiman has created an intricate five-course tasting menu with each course themed around King Charles' favourite dishes. But on the morning of The Coronation, Antonino receives a phone call that sends the restaurant's carefully laid plans into disarray.

At the London Hilton on Park Lane, the multi-million-pound renovation continues. The sales team welcome a foreign dignitary, the kitchen team prepare a banquet for 800 VIPs and the emotional stories of staff members and a special guest are revealed.

It's one week after The Coronation of King Charles and Head of Sales Georgina and her deputy Marcia, are welcoming an ambassador who has a royal appointment at nearby Buckingham Palace. The Ambassador of East Timor is one of the first foreign dignitaries to hold court with the newly-crowned King, but when his entourage arrive at the hotel early, restaurant manager Peter Avis is caught off guard. Will Peter pull out the stops to avoid an embarrassing diplomatic incident?

Chef Marshall and his team also have their plates full, as they prepare to host a huge event for one of the hotel's biggest clients. With 800 people booked into the ballroom, the kitchen has their work cut out. When staff realise they've run out of a key ingredient the night before the event, the pressure is really on.

Despite working at the hotel for over 50 years, 79-year-old Events manager Fillipe demonstrates he's one of one of the most energetic staff members of staff and is always on hand to meet the VIP clients' needs. His colleague, Ukrainian-born Events Co-ordinator Natalia reveals her stoic work ethic, as she must cope with the knowledge that her husband and son are fighting Russia back home in her home country.

In the hotel's top floor restaurant, Peter welcomes a very special guest who has a deeply moving story. Retired New York Stockbroker Kenny Otto has been coming to the hotel for over 40 years. He now travels everywhere with his dog, Bucks. But Bucks is no ordinary dog. He helps Kenny cope after he was caught up in one of the world's most devastating terrorist attacks. It's Kenny's last ever visit to the hotel and there's a surprising and emotional end.

The multimillion-pound renovation continues at the London Hilton on Park Lane, as the hotel enters its busy summer season. All the rooms are booked, they have 400 Brazilian guests arriving at the same time, must deal with missing bags, and are preparing for two huge parties for The Pride Parade, which starts on the Hotel's doorstep.

Now the hospitality industry has overcome the COVID pandemic, restaurant manager Peter can finally throw his first big celebration for the local LGBTQ+ community. It's a deeply personal day for Peter, as he reveals how he struggled with his own sexuality growing up in Liverpool. Peter challenges his team to book a celebrity drag act as the centrepiece of his party. But can Peter and his team balance a loud and proud Pride party in the bar, while also maintaining the serenity for hotel guests in the restaurant next door?

Chef Marshall also has a Pride party to cater for. Events manager Nicholas wants to throw a party for Hilton staff and tasks Chef to come up with a rainbow-themed spread, which pushes the pastry team to their limit.

General manager Matthew has his hands full for the arrival of a special VIP. Chuck Melhouse has returned to the hotel with his family to celebrate his 80th Birthday. Chuck worked at the hotel as a 21-year-old student, and this is the first time he has returned since 1963.

On the hotel's top floor, Peter has a staffing crisis to deal with. Since Brexit, the restaurant has a shortage of highly skilled Sommeliers. Peter must now turn to inexperienced home-grown apprentices. After Head Sommelier Rudina rejects several candidates, the hotel offers a chance to inexperienced young couple Jack and Dora. But can either of them make the grade in delivering fine wine in the world of high-end hospitality?

The multi-million-pound renovation nears completion as the new lobby finally opens. It's not a moment too soon as General Manager Matthew Mullan has a VIP guest arriving. Nicky Hilton, sister of Paris, and great granddaughter of The Hilton founder checks in.

Head of Sales Georgina and her deputy Marcia plan a big push on sales at the Hilton Showcase event. With a brand-new lobby to show off, hundreds of high rollers from across the globe have been invited for a special event in the ballroom. Expectations are high and the events team, Filipe and Natalia are on hand to make sure the front of house service doesn't slip.

There's huge pressure on Chef Marshall and his team to deliver a banquet of global dishes, from Middle Eastern cuisine to sushi. Things get off to a shaky start when, just before the event is due to open, as Chef has a paella crisis.

In the hotel's top floor restaurant, Manager Peter has a staff issue to solve. Kitchen porter Charles is part of the Galvin's Chance programme, a charity that offers opportunities to disadvantaged young people. With Charles pushing to move from the back of house to the bar, Peter pulls out all the stops to make sure his protégé makes the grade.

As the final piece in the Hotel's renovation finishes, Executive Chef Marshall launches a tense ‘MasterChef'-style cook off to find the ideal candidate to run the Hotel's new Park Corner Brasserie. After dozens of applications, will the final two candidates measure up to Chef Marshall's high standards?