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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.

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 拢22k a night. Some guests choose to stay in the hotel for several months and clients' bills can reach 拢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.

Made by Jane Treays, the award-winning director of Inside Claridge's, these films, shot over the course of a year, revisit the land of the rich, who can ask for anything they want and are willing and able to pay for perfection.