"Ah, the beef wellington, a historical dish, a relic of times gone by, a relic of when Gordon Ramsay’s main concerns were how latticed his pastry was and how thickly the beef was sliced, and not whether opening a pan-Asian restaurant loaded with flattening stereotypes was a good idea. The man is obsessed with wellington, truly mad for it, and this version — served with horseradish cream and a red wine jus, presented on a trolley — is the winner across his portfolio." - James Hansen, Apoorva Sripathi
