Comments on: Does Gordon Ramsay cook anymore?

by: Miles

Tue, 28 Aug 2007 19:59:05 +0000

Christine,
It often is-look out for a new comment soon.
Miles

by: Christine

Tue, 28 Aug 2007 13:06:04 +0000

Miles,
It is all in the name then, is it? Perhaps it should be raised in one of your professional magazines?

by: miles

Mon, 27 Aug 2007 19:28:12 +0000

Christine,
I have mixed feelings about Rick Stein, a few years ago I found his early books quite inspiring and was delighted to visit Padstow as a birthday suprise. Return visits showed steep price hikes and a feeling of playing on the name.
Eating at one of his restaurants which had awards from a certain good food guide I ate a whole lemon sole which was served with four new potatoes and eight green beans (yes, I counted them) When I was inspected by the same guide that same year I was told putting whole grilled lemon sole on the menu lacked imagination.
When I asked why it was ok for Mr. Stein to do it he couldn’t answer.

by: Christine

Mon, 27 Aug 2007 18:42:54 +0000

Miles,
I was most interested in reading your thoughts about Gordon Ramsay. I, too felt that he seemed to be popping up everywhere and could not imagine him being in any of his restaurants. I also agree with Rod’s comments and have heard people saying that there was no point in going to Padstow if you wanted to taste Rick Stein’s food. He was too busy travelling.

by: Miles

Mon, 27 Aug 2007 14:19:56 +0000

Rod,
Thanks for your comment, actually it is technically ‘Marcus Waering at the Savoy Grill’ who also isn’t ‘at’ either. I have been told GR pops his head in from time to time so maybe that counts for something?
He once remarked that if you own an Armani suit do you really think Georgio stiched it-well I would suggest that Georgio never inferred that he ever did spend all day in his factory stitching with the workers.
I suppose the moral of this tale is never forget what you said or did in the begining!
MIles

by: Rod Collins

Mon, 27 Aug 2007 08:33:32 +0000

Chef
this is a great write up, echoes much of what I also think.
I’m all for making money but all against hypocrisy.
He is the biggest celebrity chef and publicity whore out there - which is fine - but as you say stop calling others.

I have eaten at a Ramsay restaurant in London, The Savoy, and it was, in fairness, very nice indeed. The greatest thing was not the food but the professionalism of the staff and service - they clearly run a tight ship and it shows.

It’s great to get some insights from behind the scenes and I’m sure people would like more of this type of inside view.

In this case for example, debunking the myth !
I wonder how many people who eat at The Savoy Grill sit there wondering whether the great man himself has cooked their meal ?

Kudos also on your professional courtesy and restraint as well - I know you could have written so much more