Restaurant Gordon Ramsay

"Gordon Ramsay has created a mega-brand that includes multiple restaurant franchises of varying bog-standard quality. This makes it all the more surprising that his namesake flagship fine dining restaurant isn’t just competent, but really quite good. Located on a death-wish part of Royal Hospital Road in Chelsea, the inside of this restaurant is dull (cream) but its clientele (motley) and its food (delicious), is not. Let the chef lead with the Carte Blanche menu or go for the classics. Either way, there are brilliant takes on steak and chips, and a decadent lobster ravioli." - heidi lauth beasley, jake missing, rianne shlebak

"Restaurant Gordon Ramsay on Royal Hospital Road is a destination for all serious foodies. So much history. Such a special place." - The MICHELIN Guide UK Editorial Team

"Price: £260 Not quite loved, but strangely tolerated the world over, Gordon Ramsay has created a mega-brand that includes multiple restaurant franchises of varying bog-standard quality. This makes it all the more surprising that his namesake flagship fine dining restaurant isn’t just competent, but really quite good. Located on a death-wish part of Royal Hospital Road in Chelsea, the inside of this restaurant is dull (cream) but its clientele (motley) and its food (delicious), is not. Let the chef lead with the Carte Blanche menu or go for the classics. Either way, there are brilliant takes on steak and chips, and a decadent lobster ravioli." - jake missing, sinead cranna

"The less said about Gordon Ramsay’s sprawling food empire and on-screen personality, the better. But in his original flagship fine dining restaurant on Chelsea’s Royal Hospital Road, there are no idiot sandwiches being made. Restaurant Gordon Ramsay is an old-school example of high-class British cooking. At the table, it feels like the inside of a suede driving shoe loafing about Sloane Square. The walls are cream, the ceiling is low, and a playlist of waiting room music gently plays. Invigorating, it is not. But a big group of tourists sipping Diet Coke from Zalto glasses with a straw don’t seem to care. Nor do the anniversary couple tearing at the impeccable, warm Parker House rolls. It’s a polite conversation restaurant that has the cooking skills to match. video credit: Jake Missing photo credit: Jake Missing photo credit: Restaurant Gordon Ramsay There are a few ways to do Restaurant Gordon Ramsay, and the most worthwhile are the Carte Blanche or the Prestige menu. The former is the chef's choice, the latter is a selection of classics from the restaurant. Either way, both will see the staff thoughtfully ask how the pace of the meal is going after each course. Fancy slowing down after bread and luxurious, meaty lobster ravioli? No problem. They can always speed up after the softly mooing steak and panisse chips, which is a just the right amount of fussy take on a crowd-pleaser. At their worst, tasting menus can be like a laughably bourgeois form of incarceration, and this restaurant skilfully avoids that. In fact, come the end of the meal, there’s a pleasing buzz to the dining room. None of it feels particularly fashionable. Least of all the name above the door. But Restaurant Gordon Ramsay doesn’t feel out of touch; it just knows what it’s doing. Food Rundown The menu at Restaurant Gordon Ramsay changes seasonally, but these are some of the dishes we had to give you an idea of what’s served. photo credit: Jake Missing Parker Rolls The oldest of old-school bread serving. These delightful little buttery rolls are how every dinner should start. They’re warm, palm-sized, and shining with a stroke of butter. There are four rolls in a serving, so try to save some for the sauces ahead. Trust us—there will be some gleeful mopping up to do. video credit: Jake Missing Ravioli This inflated ravioli sits around inch-or-so high, and that height is all filling. Specifically, thickly chopped lobster. Finished with a glowing orange sauce américaine—which is, for all intents and purposes, a fine dining restaurant’s take on tomato soup—it’s hard to find fault in this buttery, saucy piece of pasta. photo credit: Jake Missing 100-Day Aged Cumbrian Blue Grey Playing around with steak and chips isn’t the most inventive thing in the world. But when it’s done so perfectly, we have to doff our proverbial caps. The steak arrives sliced and pink, with a small cube of rendered fat on top. Personally we’d like more. But it melts in your mouth anyway. The cosberg salad on the side, dressed with garlic oil, dashi, and croutons, is a simple-looking revelation. And as for the panisse chips: they work. Very well, in fact. photo credit: Jake Missing Pecan Praline Cocoa nib ice cream. A brioche tuile. A hard-shelled pecan praline. What does it all mean? What does it all add up to? Quite simply, a round and slightly chilled Kinder Bueno. This made us very happy." - Jake Missing

"He may be one of the most famous chefs on the planet, but Gordon Ramsay still remains fiercely committed to maintaining the highest standards at his elegant yet relaxed flagship restaurant. Head Chef and Co-Owner Matt Abé interprets Ramsay’s style impeccably, with signature dishes like the lobster, langoustine and salmon ravioli proving as exquisitely executed as ever. As an embodiment of the chefs' perfectly judged contrasts of flavour and texture, and their lightness of touch, you can't go wrong with the roast veal sweetbread." - Michelin Inspector