Inside The Hilton: Park Lane

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?