Gordon Ramsay Restaurants - which launched in 1997 and now claims locations as far and wide as London, Singapore, South Korea, France and the US - has been awarded 17 Michelin stars throughout the years and currently holds eight.
I've been making my way through Gordon Ramsay's quick and easy pasta recipes. I love his 10-minute turkey and leek pasta, which the chef makes for his family every week. And my favorite Ramsay pasta dish is a Bolognese that's ready in 15 minutes. Inspired by my quest to find the best Ina Garten pasta recipes, I decided to do
The 45-second TV ad for the plant-based margarine spread I Can't Believe It's Not Butter! sees Ramsay, who is known for his foul-mouthed tirades and no-nonsense attitude, praise the spread via a litany of swear words. "What in the hell is this?!?" Ramsay angrily shouts in the ad, pointing at a tub of the butter-alternative. After trying it, Ramsay relents: "F*** me. This is really rich - any richer, you'd need a prenup!"
According to the Dubai Gastronomy Industry Report published by the Dubai Department of Economy and Tourism, the city's food-and-beverage sector has become a major economic driver, helping attract nearly 19 million international visitors in 2024 - up about 9% from the year before - and fueling constant innovation across both casual and upscale dining.
Airports are not usually known for their food. So often they are worlds of plastic-wrapped sandwiches, wilted lettuce and dishes that taste only of delay. When we are flying, we crave edible comfort and maybe even a touch of joy. For years, that has felt like too much to ask. Gordon Ramsay Plane Food Market at Heathrow Terminal 5 is far more than a quick refuelling stop. It recognises that travellers are human beings.
Holly, 25, kept the finer details of her dress under wraps as she arrived at the abbey shrouded in a white cloak, hand-in-hand with father Gordon Ramsay. Gathered well-wishers could only catch a glimpse of some lacy detail, with a hint of a scalloped skirt and long train. The bride, who opted for a dewy make-up look, styled her hair in an up-do and was wearing a veil.
Born in Scotland and brought up in England, Ramsay is arguably the most famous British chef in the U.S. With dozens of restaurants around the globe, one of Ramsay's U.S. endeavors has been a fast-casual restaurant chain called Gordon Ramsay Fish & Chips. Not to be confused with potato chips, British chips are what Americans consider french fries, and are often paired with battered white fish in the U.K.
Now, of course, Gordon Ramsay owns the place. If anyone can decide the dress code at a table of his own, it's the chef-proprietor himself. He can serve pigeon in a paddling pool and wear pyjamas if he likes. But ownership doesn't equal immunity from taste. There's a line between "relaxed contemporary cool" and "I've given up". And I'm afraid, Gordon, that night you were teetering perilously close to the latter - in trainers, no less.
I grew up watching Gordon Ramsay yell at chefs for serving raw food on "Hell's Kitchen" and judge dishes on "MasterChef." However, beyond the TV screen, the chef has built quite the global culinary empire, which now spans over 90 restaurants worldwide. Recently, I gave one of them a try when I headed to Ramsay's Kitchen in Boston. Described on its website as "casually refined," the restaurant is basically designed to feel elevated while making fine dining more accessible to a wider audience.
Straight-talking British chef Gordon Ramsay has come a long way since he opened his first restaurant in 1998. He's turned into a bonafide A-lister, known for a plethora of restaurants and cooking-themed TV shows. He's gained Michelin Stars, written best-selling books, and built a restaurant empire. To date, Ramsay has nearly 90 restaurants around the world, and more than 30 of those are in the U.S.
Few chefs are as synonymous with their signature dish as British celebrity chef Gordon Ramsay is with his beef Wellington. With roots in both French and British cuisine, beef Wellington is a dish of tender beef filet encased in mushrooms, Parma ham, and pastry. It is also one of Ramsay's most famous dishes, appearing on the menu at most of his restaurants.
From Michelin-starred restaurants to television screens across the globe, Gordon Ramsay's culinary credentials are undisputed. The renowned chef understands better than anyone the power of good ingredients, even if they are canned beans that you keep in your pantry, overlooked all along. Sure enough, it's none other than canned chickpeas that you will find in his Moroccan chicken traybake recipe. If you thought hummus and falafel were already the best uses for canned chickpeas, this dish is proof that they can always exceed expectations.
As for why we won't touch frozen food, Ramsay's reasons are understandable, but they're also a little tone-deaf. "It's so easy to prepare a quick meal using fresh produce, such as a simple stir-fry, but people still resort to ready meals that all taste exactly the same," he told the outlet. It's certainly true that there are plenty of quick and easy recipes if you're in a rush and that plenty of frozen foods are of less-than-ideal quality.
Garlic is an essential aromatic flavoring agent and the foundation for recipes worldwide, whether it's salad dressings, marinades, stews, or spreads. Since most recipes begin with a clove or two of garlic, knowing how to peel them quickly and easily is essential. We've provided many tips for peeling garlic like a pro, but why not get those tips directly from the pro's mouth? And the pro, in this case, is none other than acclaimed celebrity chef and restaurateur Gordon Ramsay.
First of all, get some ahi tuna and lightly sear it. From there, I would get a beautiful quail egg [and] lightly poach them. I'd have this amazing, beautiful, fresh tapenade spread over that wholesomely delicious Triscuit biscuit [...] with a quail egg that is runny in the middle. That would be the ultimate Triscuit niçoise for me.
Gordon Ramsay Pub & Grill offers a full-service, sit-down meal featuring hearty pub favorites, including his signature beef Wellington and various British dishes.
“When temperatures spike in the summertime, I never want to stand over a hot stove for too long, so a 10-minute pasta with some refreshing shrimp sounded like the perfect dish.”
I will literally go to a drive-thru, In-N-Out, and I'll wind the window down, and I'll ask for a Double-Double animal style, and they recognize me and they give me lots of extras. So I just stack them, jump in the backseat, and eat them all.
