Britain's most outspoken chef
Born in Scotland, Gordon was raised in Stratford-upon-Avon, England, from the age of 5. With an injury prematurely putting an end to any hopes of a promising career in football, his considerable drive was turned to a career in food.
Ramsay’s first years in the kitchen were spent training under culinary luminaries such as Marco Pierre White and Albert Roux in London. He later moved to France where he worked in the kitchens of Guy Savoy and Joël Robuchon. In 1993, Gordon became chef of the newly opened Aubergine. Within 3 years the restaurant was awarded 2 Michelin stars.
Known as much for his no-nonsense attitude and fiery temper as for his food, he is also a major TV personality. Onscreen he’s helped struggling restaurants in Ramsay's Kitchen Nightmares and uncovered the best local cooking talent in the F Word.
Gordon now has 14 establishments in London and several Michelin stars to his name. So when you’re in town, don’t miss the chance to enjoy a meal from one of the world’s best chefs. Read on for details of his restaurants and pubs.
Restaurant Gordon Ramsay in London opened in 1998 and was Gordon’s first wholly-owned restaurant. It became a huge success earning him 3 Michelin stars and remains known for the exceptional quality of its food and its unrivalled sense of understated class.
Pétrus opened in 2010 under Head Chef Sean Burbidge. It serves impressive modern European food in a contemporary dining room surrounding an impressive 2,000-bottle open wine cellar. Expect dishes like Angus beef with Swiss chard, wild mushrooms and red wine sauce and baked line-caught sea bass with confit fennel and caviar sauce.
You’ll find Gordon Ramsay at Claridge’s in one of London’s most glamorous hotels. Casually classy, the refined cooking and elegant décor marry seamlessly with Claridge’s opulent art deco surroundings.
The Boxwood Café at The Berkeley in Knightsbridge offers fine food in a relaxed setting. The Prix Fixe menu offers unbeatable value for the quality with 3 courses for £25.
Cool and contemporary Maze overlooks graceful Grosvenor Square Gardens in Mayfair. It serves French/Asian cuisine typified by creative dishes like Cornish red mullet, cuttlefish garlic purée and rabbit Bolognese and Peanut butter and cherry jam sandwich, tonka bean cream and dehydrated cherries. Maze Grill next door is a more informal affair with a buzzy dining room and excellent steaks.
Modelled on a neighbourhood bistro, Foxtrot Oscar is serves Ramsay’s take on simple comfort food. The Set Lunch and Early Supper Menus are excellent value. Dishes might include English onion soup and Seared organic Scottish salmon with celeriac and gremolata.
Ramsay brings fine dining to Heathrow’s Terminal 5 with Plane Food, the last chance to sample superb British cuisine before you leave. A world away from the usual departure lounge fare, the menu delights harassed travelers with excellent food and super speedy service. If you’re in a real hurry, grab one of the restaurant’s takeaways to enjoy on the plane.
Ramsay’s Italian-inspired restaurant, Murano, is under the helm of Angela Hartnett, famous for her stint at the Michelin-starred Connaught. You’ll find subtle opulence and food like Braised rabbit pappardelle with confit lemons, black olives, mint and rocket and Warm apple terrine with salted caramel sauce and prune purée.
Described as a ‘restaurant, bar, delicatessen’ with a hotel attached, York and Albany serves simple, delicious dishes made with ingredients from chef, Angela Hartnett’s favourite suppliers. Overlooking Regent’s Park, rooms at the hotel are beautifully appointed. Remember to check out Nonna’s deli, selling groceries, hampers and great pizzas.
The Narrow in Limehouse, East London; the Devonshire in Chiswick, West London; and The Warrington in Maida Vale, Central London all serve classic British dishes with fresh, seasonal ingredients. They follow a wining formula of great beers and simple food served in historic pubs. Dishes might include Slow-cooked rabbit leg, grain mustard, shallots with smoked ham hock hash and Cider pork casserole, pearl barley, spring vegetables, apple sauce and crackling.