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Northcote Obsession
OBSESSION BOOKING HOTLINE: 0333 999 7762* OPENS 8am TUESDAY 17th OCTOBER 2017 *Bookings cannot be taken before the hotline opens Nurtured, harvested, exported, roasted by artisans... brewed by you. The difference is Gaggenau. You spend time searching out selectively-picked, organic Arabica, sun-dried in deepest Yirgacheffe. All this you stipulate. Because when it comes to actually brewing the bean, you have the means to turn all that potential into your cup of coffee. The new lighting concept of our fully automatic espresso machine puts the cup in the limelight. The intuitive TFT touch display makes it simple to create your ideal coffee and save your preferences; each cup will now be as perfect as the first. However you take your coffee, take it seriously. For more information, please visit www.gaggenau.com. Northcote_CoffeeCulture_210x297_SP_UK.indd 1 14.09.17 09:17 2001 TERRY LAYBOURNE 21 Queen Street, Newcastle PHILIP HOWARD The Square, London NICK NAIRN Nairn’s, Glasgow NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2002 GERMAIN SCHWAB Winteringham Fields, Lincolnshire PHILIP HOWARD The Square, London ROBBIE MILLAR Shanks Restaurant, Bangor BRIAN TURNER Turners Restaurant, London DANIEL COUET Fredsgaten 12, Stockholm NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2003 CHRIS & JEFF GALVIN Orrery & The Picasso Room, London CHRISTIAN OLSSON Vassa Eggen, Stockholm PHILIP HOWARD The Square, London HESTON BLUMENTHAL The Fat Duck, Berkshire JOHN TORODE Smiths of Smithfield, London NIGEL WIGGLESWORTH Twin Farms, USA NIGEL -
After a Year in Which His Global Restaurant Empire Almost Went
Gordon Ramsay's After a year in which his global restaurant empire almost went bankrupt, the bad boy of British cuisine is serving cheaper cuts of meat and focusing on the richer rewards of TV stardom. By WILLIAM GREEN Photograph by PHIL RISK n a gray morning in October, Gordon Ramsay bursts into the kitchen of his south London house, pop music blaring from the radio. At the heart of the room stands a 67,000 pound (Sill,000) French cooking range that weighs 2.5 tons and had to be lowered by crane into the celebrity chef's home. Ramsay, who is 6 feet 2 inches (1.88 meters) tall and weighs 215 pounds (98 kilograms), is wearing jeans, a tight black T-shirt that accentuates his muscles and a Bell & Ross watch—a Swiss brand marketed to soldiers, bomb-disposal experts and other "men facing extreme situations." The 43-year-old Scot pours himself a juice, sits at the Idtchen table and looks back on his own extreme situation: a year in which his global restaurant empire al most went banlmupt. In the fall of2008, his London-based father-in-law, Chris Hutcheson. In late Gordon Ramsay Holdings Ltd. breached December, Ramsay says, KPMG recom the covenants on a £10.5 million loan mended that the company declare bank and overdraft facility from Royal Bank of ruptcy, fire hundreds of people and close Scotland Group Pic. The bank hired all but its best-performing restaurants. talking with Hutcheson about how to save KPMG to perform an independent re "Everything was on the line," he says. -
Hell's Kitchen – Gordon Ramsay Biography
Hell’s Kitchen – Gordon Ramsay Biography Gordon Ramsay Head Chef, Gordon Ramsay Scottish by birth, Gordon Ramsay was brought up in England after his parents moved south to Stratford-upon-Avon. His first career break came while playing football for Oxford United, where he was spotted by a Glasgow Rangers scout in a F.A. youth club match. After completing trials, he was signed by the Scottish champions at age 15. Three years later he gave up professional football and went back to college to complete a course in hotel management. Ramsay then moved to London, where he joined Chef Marco Pierre White in the early days of Harvey's in Wandsworth. After a couple of years, he moved to Le Gavroche to work alongside Albert Roux. This was followed by three years of working in France in the kitchens of Guy Savoy and Joel Roubuchon. Here he was able to enhance his expertise in classic French cooking. In October 1993, Ramsay became chef of the newly opened Aubergine where he won many accolades, including two Michelin stars within three years of its debut. Chef Ramsay published his first cookbook, Passion for Flavour, in October 1996. His second book, Passion for Seafood, was published in May 1999. A Chef for All Seasons was published in September 2000, followed by Just Desserts in September 2001, Secrets in 2003, Gordon Ramsay Makes It Easy in 2005, Gordon Ramsay's Sunday Lunch in 2006 and Gordon Ramsay's Fast Food. His latest cookbook, Gordon Ramsay's Healthy Appetite, was published in May 2008 and is the current No. -
CODE Wih 2020 LM Final.Indd
O EDITI 2 ON 2O Sponsored by CODE is a community for the hospitality industry created to reward, inspire, connect and educate -3- SPONSORED BY Built by restaurants for restaurants, ResyOS is an innovative, all-in- one platform for reservations, guest discovery, table management, waitlist, ticketing, CRM and analytics. With an industry-leading London no-show rate of 3.5%, ResyOS empowers restaurants to tackle no-shows by filling cancellations automatically with tools like Notify; gain actionable insights into guest preferences and feedback; and deliver outstanding hospitality to guests by using modern technology like SMS. Restaurants using ResyOS will never pay cover or SMS fees, ever. Being part of American Express means that ResyOS will continue to lead the hospitality industry in innovative ways by connecting the world’s best restaurants with the world’s best guests. resyOS.com/code100 INTRODUCTION Welcome to our annual 1OO Most Influential Women in Hospitality, which this year is sponsored by American Express and Resy. Every year, we produce this list to champion women in hospitality and to shine a light on the diverse range of opportunities and career paths available in this industry – from support networks to sommeliers to chefs. This year’s list of women who affect change across the industry range from well-known faces who we’re used to seeing on TV to lesser-known figures behind the scenes who we’re not so familiar with but who are each doing important things in their own fields of expertise. Like all of our annual lists at CODE, our third Women in Hospitality list is not ranked – it’s published to champion the hospitality industry. -
A Memorable Mayfair Meal
A Memorable Mayfair Meal Text: Fransje van Riel Lunch at Murano should be on anyone’s divine smoked aubergine puree, topped cumin, chickpeas, and raisins; beetroot, gastronomical bucket list. Angela Hartnett, with a swerve of olive oil and a sprinkling radicchio and sweet potato with spiced who received an MBE in 2007 for her of pine nuts. yogurt; or polenta, kale, Taleggio cheese, services to the hospitality industry, opened Matteo Ramazzina, Murano’s head and trompette mushrooms. the doors of the restaurant in 2008, and sommelier, makes knowledgeable within just four short months it was awarded recommendations with regards to white a Michelin Star and four AA rosettes. wine and, choosing a bottle of Fattorie Sono homemade ricotta, which can be served The cuisine is modern European, heavily Montenidoli 2011 from Tuscany, we savour with the wild mushroom and garlic cream the tasting before studying the menu. sauce instead of the sage butter as grew up appreciating and cooking under As befits a restaurant of this calibre, mentioned on the menu. a great deal of attention is given to Although portions are not huge, our grandmother. For years Hartnett was the details of both food quality and service. protégé of Gordon Ramsay, working with him Whatever needs doing – be it clearing the richness and texture of the food. at such dazzling restaurants as Aubergine, tables or responding to a subtle wave of Still, there is the business of dessert. a patron’s hand – gets done by whomever is first at hand, regardless of whether it had my eye on the cheese trolley from at the Connaught Hotel. -
The 1Oo Most Influential Women in Hospitality
THE 1OO MOST INFLUENTIAL WOMEN IN HOSPITALITY Welcome to CODE’s inaugural list of she’s mature but she stays relevant by that despite the traditional view of the 100 most influential women working knowing everything that’s going on.” it being a business too punishing in British and Irish hospitality. With In the first category, chefs, for parents, it’s possible to combine industry stalwarts Ewan Venters (CEO judge Diana Henry noted that Pam motherhood with a successful career. of Fortnum and Mason), legendary Brunton is really ploughing her own Jeremy King came to the judging restaurateur Jeremy King of Corbin & furrow at Inver, and says of Angela table with a carefully annotated list. King, highly respected author Diana Hartnett, “I have huge admiration His own company is well known for Henry and Bloomberg food expert for her – I think she’s one woman its initiative to keep women in the Richard Vines, Adam Hyman and Lisa who shows other women that you business, and to help those returning Markwell have selected the women can be a successful female chef in after career breaks. King had studied who are trailblazers, highly successful, what is mostly a male world.” She the candidates in detail. “These inspirational, socially conscious … and also mentions the supportive kitchen women are not only doing their jobs just damned good at their jobs. environments run by Skye Gyngell as well, or better, than any man – they From the young woman pushing and Asma Khan. are also inspiring others, making at the staid world of sommeliers We believe this -
London 1974-2015 Star History
MICHELIN GUIDE STAR HISTORY 2015-1974: LONDON A-E District Establishment 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000 1999 1998 1997 1996 1995 1994 1993 1992 1991 1990 1989 1988 1987 1986 1985 1984 1983 1982 1981 1980 1979 1978 1977 1976 1975 1974 Battersea Cavaliers Battersea Chez Nico (moved to Reading) Battersea L'Arlequin Bayswater & Maida Vale Assaggi Barnet Le Connaisseur Belgravia Amaya Belgravia Ametsa with Arzak Instruction (at the Halkin H.) Belgravia Apsleys (at the Lanesborough H.) Belgravia La Tante Claire (at Berkeley H.) (moved from Chelsea) Belgravia Pétrus (moved from St James's) Belgravia Marcus Wareing at The Berkeley (formerly Pétrus) Belgravia The Halkin (Stefano Cavallini) Belgravia Nahm (at The Halkin H.) Belgravia Zafferano Bromley Chapter One Camden Dabbous Camden Kitchen Table at Bubbledogs Camden Pied à Terre Camden Hakkasan Hanway Place Camden High Holborn Chelsea Aubergine Chelsea Canteen Chelsea The Capital Restaurant Chelsea Chavot Chelsea Chelsea Room - Carlton Tower Chelsea Fulham Road Chelsea Gordon Ramsay Chelsea Le Gavroche (moved to Mayfair) Chelsea La Tante Claire (moved to Belgravia) Chelsea Ma Cuisine Chelsea Medlar Chelsea La Noisette Chelsea Outlaw's at the Capital (at the Capital H.) Chelsea Poissonnerie de l'Avenue Chelsea Rasoi Chelsea The Canteen Chelsea Tom Aikens Chelsea Waltons Chelsea Zaika (moved to Kensington) City Of London 1 Lombard Street (Restaurant) City Of London City Rhodes City Of London City Social City Of London Club Gascon City Of London Le -
Bread Street Kitchen
Bread Street Kitchen Introduction Internationally-renowned chef Gordon Ramsay has teamed up with Marina Bay Sands to bring his successful concept from London – Bread Street Kitchen – to Singapore. The double storey restaurant and bar serves British European fare in a lively and bustling space facing the spectacular waterfront of Marina Bay. Guests can savour British favourites reinvented by the multi-Michelin starred chef, including signature dishes such as Pork Belly, Fish and Chips and Roasted Veal Carpaccio, as well as BSK Burger, with melted Monterey Jack cheese and smoked bacon ketchup in a brioche bun. Starters are similarly distinctive – headlined by King Crab Cocktail with apple and pink peppercorn, Tamarind Spiced Chicken Wings and Seabass Carpaccio. The “interactive” bar area features a communal table and allows for mixologists to offer a lively drinking experience, perfect for an after-work catch up, serving both classic and innovative cocktails with fresh ingredients and a selection of world wines. At the basement level of the restaurant, diners can step into a more intimate environment of private dining or peek into the live and dynamic kitchen action over drinks and quick bites. The Team Gordon Ramsay Scottish by birth, Gordon Ramsay was brought up in Stratford-upon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management. His dedication and natural talent led him to train with some of the world’s leading chefs, such as Albert Roux and Marco Pierre White in London, and Guy Savoy and Joël Robuchon in France. -
Le Gavroche1.Pdf
1967 - 2007 4 0 t h A N N I V E R S A R Y 1 c l i v E c H R i ST i AN ( l o N d o N ) , U N i T 1 0 1 , 1 ST F l o o R , S o UTH d o m E , c H E l SEA H AR b o UR d E S i g N c E N T R E , l o N d o N S W 1 0 0 X E c l i v E c HR i ST i AN T E l: 020 7349 9200 4 0 t h A N N I V E R S A R Y 2 4 0 t h A N N I V E R S A R Y 3 48 CONTENTS 8 The Roux brothers in Great Britain – a culinary success story 9 An introduction to Le Gavroche 75 13 Setting the standard – by Matthew Fort, food critic 29 40th Anniversary party at Le Gavroche 41 A birthday party to remember – by Margaret Clancy – food writer/critic 43 Newspaper reviews 46 Rolls Royce – the Phantom Drophead Coupé 88 48 The godfather of the ‘Art of the table’ – Silvano Giraldin 51 Michel Roux Jr – Chef de Cuisine 59 The man in the wings – by Jack Valenti 75 What the celebrity chefs say about Le Gavroche 88 The Capital Hotel and Retaurant Le Gavroche 43 Upper Brook Street, 7 8 92 Le Gavroche – Awards London W1K 7QR [email protected] 97 www.le-gavroche.co.uk 97 Cooking, shooting, fishing – Jane Pruden talks to www.michelroux.co.uk Michel Roux Jr and his father, Albert Tel: 020 7408 0881 Tel: 020 7499 1826 103 Vive le France – Michel Roux and Silvano Giraldin choose Fax: 020 7491 4387 To hire Le Gavroche for a private six of their favourite restaurants on the Cote d’Azure function please call Silvano Giraldin on 020 7499 1826 111 A selection of menus at Le Gavroche... -
Festival Culinaire Bernard Loiseau
Festival Culinaire Bernard Loiseau 25 MARCH TO 02 APRIL 2017 AT CONSTANCE BELLE MARE PLAGE Table des matières Table of contents Personnalités Introduction 5 28 to 34 The special guests Message de Jean-Jacques Vallet Les Chefs étoilés 6 36 to 41 Message from Jean-Jacques Vallet The starred Chefs Message de Dominique Loiseau Chefs des îles 7 43 to 45 Message from Dominique Loiseau Island Chefs Les membres du jury Constance Hotels and Resorts 8 to 9 47 to 52 The jury members Le Concours Constance Pâtisserie Relais Bernard Loiseau 10 to 11 55 The Constance Pastry Competition Le Concours Nespresso Café Gourmand Bernard Loiseau 12 to 13 57 The Nespresso “Café Gourmand” Competition Le concept Trophée Deutz 14 58 The concept Deutz Trophy Les critères de notation Le Concours Constance Sommellerie 15 59 The assessment’s criterias The Constance Sommelier Competition Le programme de la semaine Le Concours Constance “art de la table” 18 to 19 61 The week’s program The Constance “art of the table” Competition La remise des prix Le Concours Constance Cocktails 20 63 The prize giving The Constance Cocktails Competition Les membres fondateurs Repères historiques 22 to 23 65 to 69 The founding members Historical landmarks Les organisateurs 24 to 27 The organisers 3 L’objectif principal de ce Festival est de favoriser l’échange, le savoir-faire, l’expérience et les connaissances entre les professionnels participants, et de rassembler des hommes et femmes venus d’horizons divers autour d’une passion commune : l’amour de la cuisine et l’art de la table. -
Bread Street Kitchen
Bread Street Kitchen Introduction Internationally-renowned chef Gordon Ramsay has teamed up with Marina Bay Sands to bring his successful concept from London – Bread Street Kitchen – to Singapore. The double storey restaurant and bar serves British European fare in a lively and bustling space facing the spectacular waterfront of Marina Bay. Guests can savour British favourites reinvented by the multi-Michelin starred chef, including signature dishes such as Pork Belly, Fish and Chips and Roasted Veal Carpaccio, as well as BSK Burger, with melted Monterey Jack cheese, spicy sriracha mayo in a brioche bun. Starters are similarly distinctive – headlined by King Crab Cocktail with apple and pink peppercorn, Tamarind Spiced Chicken Wings and Seabass Carpaccio. The “interactive” bar area features a communal table and allows for mixologists to offer a lively drinking experience, perfect for an after-work catch up, serving both classic and innovative cocktails with fresh ingredients and a selection of world wines. At the basement level of the restaurant, diners can step into a more intimate environment of private dining or peek into the live and dynamic kitchen action over drinks and quick bites. The Team Gordon Ramsay Scottish by birth, Gordon Ramsay was brought up in Stratford-upon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management. His dedication and natural talent led him to train with some of the world’s leading chefs, such as Albert Roux and Marco Pierre White in London, and Guy Savoy and Joël Robuchon in France. -
Bread Street Kitchen
Bread Street Kitchen Introduction Internationally-renowned chef Gordon Ramsay has teamed up with Marina Bay Sands to bring his successful concept from London – Bread Street Kitchen – to Singapore. The double storey restaurant and bar serves British European fare in a lively and bustling space facing the spectacular waterfront of Marina Bay. Guests can savour British favourites reinvented by the multi-Michelin starred chef, including signature dishes such as slow-roasted dingley dell pork belly, traditional fish and chips and beef filet wellington. Starters are similarly distinctive – headlined by seared scallops with spiced red lentils puree and chorizo, tamarind spiced chicken wings, and chicken liver and foie gras parfait. The “interactive” bar area features a communal table and allows for mixologists to offer a lively drinking experience, perfect for an after-work catch up, serving both classic and innovative cocktails with fresh ingredients and a selection of world wines. At the basement level of the restaurant, diners can step into a more intimate environment of private dining or peek into the live and dynamic kitchen action over drinks and quick bites. The Team Gordon Ramsay Scottish by birth, Gordon Ramsay was brought up in Stratford-upon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management. His dedication and natural talent led him to train with some of the world’s leading chefs, such as Albert Roux and Marco Pierre White in London, and Guy Savoy and Joël Robuchon in France.