FOOD
Gordon gets a grilling
Why did you decide to redesign Restaurant Gordon Ramsay? You can’t rest on your laurels, even as a three- star restaurant. We always want to improve our customer experience, which is why we’ve made this investment. It also gives Clare the chance to put her own stamp on the restaurant. With the refurbishment, we wanted to enhance the guest experience both on the plate and in the room and I think we’ve done that.
Why the decision to make Clare a partner now? She’s an amazingly talented chef and we’ve been working together for so many years now that it felt like the time was right for her to build on this and become even more part of the restaurant. It’s great that she is a partner and I’m really excited about the future of the restaurant.
How has the food evolved at the restaurant since it first opened?
The menu has, of course, evolved with the restaurant and with Clare’s influence, but we still have some amazing dishes which have been on the menu since we opened and are as popular as ever. Our regulars get very upset if you change them.
Are Michelin stars still as important to you now as when you first started?
Michelin stars are the Oscars of the food world but it’s not good to get too hung up on gaining them and lose sight of the here and now.
How do you keep your restaurants fresh and relevant? You can never afford to stand still, particularly in this business. It is about being innovative and
Gordon Ramsay with chef patron Clare Smyth
creative to constantly update what you offer and move things forward. But for it to make sense, it’s got to be rooted in what you already offer and what it is you or your business is all about.
What are the biggest changes you’ve seen in London’s dining scene over the past ten years? There are so many types of different cuisines available – it is amazing – and a real focus on sharing dishes with beautiful small plates of food. Britain used to have this image of serving horrible food, but not any more.
You spend quite a bit of time in the US – have you thought about moving there?
The UK will always be my home! But, of course, I fell in love with the US straight away and I’m very attached to LA in particular. The kids love spending their summer holidays there.
Do you think spending so much time in the US has affected people’s perception of you and your restaurants here in the UK? I don’t think so. I have a phenomenal team behind me that keep the restaurants up to my exacting standards and I’m in touch with them every day. I’ve never been more in control and enjoying everything that I get to do.
What ambitions do you still have to fulfil? I’m very ambitious and like to keep looking forward. There is still so much I want to achieve. My focus now is on continuing to nurture the amazing culinary talent coming through the restaurants, and provide support and mentoring on projects that I’m really passionate about. I’d also love to do an Ironman [triathlon], which I’m planning on doing later this year.
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