Restaurant Gordon Ramsay

To admit upfront I'm not a GR fan at all, rather the contrary as he is the example of a great chef going way over the top and completely loosing focus and as result quality. Having said that he is no longer cooking here anyway (probably for the better) and the food is amazing. Very attentative service (than again it is a tiny setting with few tables). You'll be treated to high-end top haute cuisine. No experimental or innovative touches but extremely well made top food. You pay the bill for that (but that you expect). One let-down is the 2 shift setting for dinner, ie you either have to go early and done by 9:30 or late, not ideal as you will typically enjoy a multi course dinner at a restaurant like this

This is without a doubt the best restaurant i have ever been to. The only problem is that the quality of food and service spoils you for anything else.

My daughter and I could probably described as “foodies” but when you have had the best, forget the rest. One or even two Micheline stars is not good enough any more.

If you go anywhere else and pay £100/£200 for dinner this place is a bargain. What price perfection?

It is expensive but so is a Chanel handbag.

My first time dining at Gordon Ramsay’s signature restaurant to celebrate (?) my 40th birthday – incidentally it’s depressing, if clever, to see that I’ve now automatically become a ‘40’s male’ on Square Meal when only a couple of days ago I was happily a ‘30’s male’ – and it was an amazing, if costly, treat.

Clearly the venue comes lauded with praise from most who dine there, and its one of only 4 in the UK with the maximum 3 stars from Michelin and it’s the first time I’ve managed to attend one of these temples of gastronomy.

First impressions are that it’s compact and sleek, rather than massive and showy. Staff are simply wonderful – you get treated as though you are a regular and everything is achieved so smoothly as to be largely invisible, but you don’t wait, glasses almost appear to fill themselves, you get clear communication on what is on the menu and when one of our party who doesn’t eat shellfish was presented, unknowingly, with a lobster cornet as part of the pre starters it was replaced almost instantaneously with an avocado alternative. We also got a quick tour of the kitchen, which is cleaner than most operating theatres, on our way out.

Some people have noted that it seems to be one of those places you feel you should whisper – we didn’t get that impression; whilst there isn’t any music the atmosphere at 7pm on a Tuesday in January was fine – lots of conversation, but not noise and everyone smartly dressed.

The food is spectacular and it was the best meal I’ve ever eaten. You get a lovely selection of 3 pre starters, including the lobster cornet and a quails egg, each of which tastes perfect and which you’d neither add anything too nor take anything away from, each one having subtle but full flavours, and a delicious selection of bread (I can recommend the rosemary and the potato and honey) before starters of which you can get as much as you’d like.

I started with ravioli of lobster, langoustine and salmon poached in a light bisque with a lemongrass and chervil velouté – one single large ravioli with the lightest pasta I’ve ever eaten filled with a selection of flavours all of which complemented each other to perfection.

This was followed by best end of Cotswold lamb with confit breast and braised shank, navarin of winter vegetables and vitelotte potatoes – the only complaint was that you wished for more of it as it was perfect, the lamb pink and full of taste, with wonderful contrasts between the different methods of preparation.

In between courses was a pre dessert of a mango and yogurt milkshake – simply wonderful, even if getting the last little bit did entail some rather out of keeping slurping noises.

Dessert was banoffee pie souffle, banana and salted caramel crumble – the only minor quibble was this was just really good rather than wholly exceptional; it’s not better than the soufflé at the likes of Roux.

Overall it was wonderful – thankfully I wasn’t paying the bill though I’d expect something in the region of £150-170 per head given 3 courses on the a la carte menu are £95, then add wine, water, service etc – but it’s a truly magical experience and just about the only thing that made being 40 a little bit better. Hopefully I’ll get to return soon.

Best restaurant in London but I have only been able to afford this three times in my life, so it is a very special treat. What I love is the Maitre d' Jean-Claude Breton make's you feel like you are a regular and you are treated the same as the man with the Bentley and the ladies with the rocks if not better as he seems to know it really is a special treat. My other half loves the fact he always gets to the bathrooms before him to open the door and has never missed, nice little touches. Boxed chocolates to take away and a tour of the kitchen when I took my brother for is 21st birthday. Nothing is to much bar the bill! Nice that you can afford a bottle of wine but the wine list makes you feel intimated with the size and the price. Clean and crisp decor and a very relaxed ambience which makes the time just drift by. I love this restaurant I just wish I could go more often.

I have never had such great service and yet enjoyed it so little. There are almost as many staff as diners here, and they do what they have to to get their stars. But it is all so insincere – words such as obsequious and fawning spring to mind. It would have been great to just once feel as though you were getting a little bit of someone's own personality, but personality seems to have been banned.

The food is fine, it is good cooking no doubt, but compared to many other places in London it lacks ambition, inventiveness and originality. And if I have another novelty mini ice-cream cone … For the price the portion sizes (on the a la carte) were disappointing, bordering on unacceptable. I don't know how this place maintains three stars – I've definitely had food cooked as well but with more excitement, passion and flavour at many one-starred places – it seems to be much easier to keep the stars once you have them than to get them in the first place.

The whole thing needs shaking up, and GR's undoubted talents need to be focused on making one of his restaurants truly special again.

Went 3 months ago and was very dissapointed, whilst the food was good, it was no better than 1 and 2 michelin star restuarants i have been to and was super expensive 450 for 2 plp. Atmosphere is not nice, that hush hush wisper to each other which i hate. i have said it once and i will say it again, Michelin needs to bring in rules that states if your name is above the door you should be in the kitchen, it should be renamed Clare smith, its her food your eating not Ramsey, gets on my bloody nerves!! Its like driving a ferrari with a skoda badge!

we asked if Ramsey was there, they said he had just left, strange he can be here and the U.S at the same time!!
i am clearly in a minority. save your money and stay at the devonshire arms in skipton which will cost u the same money for 2 days with superb food and hospitality.!

What was fantastic about this restaurant was not only the food( you would hope so after all the hype of the Ramsay Empire) but the quality of the service.For once in a place like this,the waiters weren't starchy and over-formal,but had achieved what I thought was impossible- a combination of expertise,professionalism and charisma. Charming and worth it for a special occasion. Lots of unexpected and delicious extras.

My wife and I went to Restaurant Gordon Ramsay for lunch and were pleasantly surprised to be offered the full tasting menu. I was skeptical about how good the food could be – and if it could be worth all the hype. The answer, we soon discovered, is yes. I have eaten in michelin starred restaurants around the world and this is the best menu I have ever enjoyed. Aside from the wonderful tasting food the menu itself was so beautifully balanced. Big flavours were followed by subtle flavours and we never felt like we had been stuffed full of too much rich food (as some michelin star restaurants are guilty of). Everything – from portions of food, to amounts of each ingredient and sauce on the plate, to flavour combinations – was perfectly balanced. If you are a regular and somehwat cynical diner at michelin restaurants then you may argue that the menu wasn't majorly risky (although that does not mean that it is not an innovative menu – because it is). However, as much as I enjoy challenging food, it has to be delicious as well. Ramsay's restaurant uses a beautifully restrained (and in many ways very British) approach. It was – for me -pure class.

The staff were friendly, attentive and made me feel more relaxed and free to ask questions than in any michelin restaurant I have been in before. We asked if we could see the kitchen and our request was granted (if Clare hadn't been on the phone then we would also have been introduced to her), we asked for a copy of the menu to take home and we were immediately presented with our own copies of all their menus, we asked for a box to take away the truffles we couldn't finish and were given a beautiful little box and bag to take them home in. I would describe it as the best service I have ever experienced (including all other michelin restaurants I have been to before).

To contrast – we went to Hibiscus a day or two later. The food at Hibiscus was also great but it felt like the chef was trying too hard. Some combinations worked well but then some just felt gimmicky and brought nothing to the flavour of the dish. At Gordon Ramsay I left nothing on my plate as everything on the plate was perfectly measured out and balanced and necessary to the flavour of the dish. At Hibiscus there were dishes where there was just too much sauce with my foie gras (balance not quite perfect) or an ingredient that was just one step too far and disturbed the balance of the dish (pine nut and coffee puree served with the bream). Just to clarify that I also loved Hibiscus but when you make a direct comparison and look at the minute details you realise just how much detail and work must go into the Ramsay menu (and how hard that is to achieve as – for me – Bosi failed to achieve a similar standard). In addition the service at Hibiscus was only OK. We had to ask for the bill and then decided to go to the front to pay as everything was taking a while. Also while the staff were well informed they had that slight superiority thing going on that you sometimes experience at michelin restaurants (particularly French ones unfortunately). I would still recommend Hibiscus to everyone but, as great as Hibiscus was, Restaurant Gordon Ramsay always felt effortless and assured where Hibiscus – at times- did not. Restaurant Gordon Ramsay was well ahead of Hibsicus (a still exceptional restaurant).

I am not a fan of Mr Ramsay and his television chefery. I was therefore in a slightly perverse way hoping to find fault with his flagship restaurant. I didn't. The food was astonishingly good. My dining companion had a Meg Ryan moment when she tasted her quail ravioli. The room is pleasant enough in a Chelsea sort of way. It's well worth requesting a round table for two if you like a bit more personal space. Service was faultless although the staff will automatically assume that you are retarded. That is because many of your fellow diners will be. I can only assume that a number of people go there not because they want to sample the delights of a three star kitchen at the top of its game but because it belongs to ‘that bloke off the telly’. Anyway once you've had a chuckle at the woman on the table next to you asking if Gordon cooked her scallops and the staff have ascertained that you won't send your medium rare venison back because it's ‘not cooked properly’ then the whole experience is a treat.

Wonderful service ensured a memorable evening much more than the food.

The food is very good and the signature starter dish of the ravioli is exceptional. But I think it just needs some fresh inspiration. I have had better meals in other restaurants in the UK. I left just feeling that it hadn't quite fulfilled my expectations. It was all very impressive but for a three star kitchen, it just seemed to be missing something. I had the lamb for the main course which was tasty but of a standard you can now get in many hotels and restaurants in the UK. We had the selection of desserts – some were good but none were fantastic. The amuse bouches were very underwhelming.

The service though was the best I have ever had anywhere! Excellent from the Sommelier (who gave me welcome and economic advice) through to the Maitre D'.

It just seems that overall the main guy might not have his eye on the essential ball as much as he should – namely the food and making it better than anywhere else.