11 November 2025
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If you visited Restaurant Gordon Ramsay without reading the name by the door, you wouldn’t know it was the flagship of a superstar chef. I have eaten here many times over the years and what struck me on this experience was the quiet restraint of it all. From decor that is understatedly elegant rather than brashly luxurious to cooking that has the confidence to stick with classic recipes, it’s an experience that may surprise those who only know Ramsay from his larger-than-life TV persona.
A Neighbourhood Feel, But with Three MICHELIN Stars
As we approached Restaurant Gordon Ramsay at its famous Royal Hospital Road address, I noticed the restaurant sign was a fairly small one, and despite there being a suited doorman, his welcome wasn’t over the top. As an arrival, it was indicative of the quiet class of the restaurant, which extends to the lack of grandeur in the decor and the relatively small size of the room. Being outside of the main restaurant districts, it almost seems like a neighbourhood restaurant – with the caveat that this neighbourhood is the upmarket Chelsea.The prioritising of genuine quality over excessive opulence continued into the service. The team seemed to glide around the intimate, romantic room as they were unfailingly attentive and extremely calm. I got the sense that nothing could fluster them and felt entirely at ease in their presence. A lot of people come here for a special occasion and each one is made to feel relaxed and welcome; there was a refreshing lack of snootiness about it all.
Never Out of Style
Of course, Gordon Ramsay himself is rarely in the restaurant these days, instead leaving things in the hands of his outstanding team. In the kitchen, like Clare Smyth and Matt Abé before her, Chef de Cuisine Kim Ratcharoen is an exquisite interpreter of the Ramsay style. My meal here was rooted in traditional French recipes and techniques but with superb British ingredients – in other words, classic Ramsay.Amongst all the accolades, the restaurant’s longevity is one of its most impressive feats, and behind that has been the kitchen’s ability to stay relevant without bowing to trends. It is a sign of the restaurant’s confidence, and indeed there was a confidence in everything we ate. The dishes were complex and impressive in the skill needed to produce them, but on the plate they looked simple and never was there an extra twist for the sake of it. Restraint can be a chef’s best friend and the team here know that well.
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‘Less is More’ at Its Best
There are three menus to choose from here and, simply put, you’ll have a great time with any of them. The Carte Blanche surprise menu, where Ratcharoen has free reign over your meal, is the most immersive and exciting experience; the Prestige tasting menu blends Ramsay classics with newer creations; and the à la carte offers a choice of dishes, which is increasingly rare these days. My fellow Inspector and I went with the à la carte, as we were keen to try different things.The starter, main course and dessert I ordered were all a joy to eat.
Ravioli, Lobster, Langoustine, Salmon, Lemon, Sauce Américaine
It’s a testament to Gordon Ramsay that many people have tried to emulate this dish over the years, but nobody can quite reach this level. A seemingly simple creation – yet so difficult to perfect – it consisted of a generously filled pasta containing pieces of meaty lobster and langoustine, bound together by the salmon, with added lemon for a little lift. The Américaine sauce showed this kitchen’s mastery of the classics, adding bold colour and robust flavour.Herdwick Hogget, Gem Lettuce, Tabbouleh, Baba Ghanoush
This dish was perhaps not as long-standing as the ravioli, but it still exemplified the cooking style. It had such a strikingly clean look on the plate, with minimal elements on display. The hogget was of such incredible quality and cooked so perfectly that it tasted utterly delicious in and of itself. Yet all the other elements added something of their own too: the lightness of the lettuce; the gentle spicing of a chipolata made from the hogget offcuts; the flavour bomb of the baba ghanoush purée; and finally, the clarity and depth of the textbook sauce.
Saffron and Sauternes Parfait, Peach, Sweet Cicely, Wakamomo
The two desserts we ordered contrasted nicely. My colleague’s raspberry soufflé was as classic as you can get, while I had the more modern option. A parfait is always a good test of a kitchen and this certainly did not disappoint. The eye-catching flower shape set the scene; the texture was silky smooth; and the saffron flavour was well-judged in combination with the sweet sauternes. A medley of tender ripe peach and the firmer wakamomo variety, along with leaves of cicely, added a welcome freshness.Inspector’s Tips
- If you’re choosing from the à la carte and have never been before, then don’t miss any version of the lobster ravioli. It’s a Ramsay classic for a reason and the standard is still high after all these years.
- It’s around a 20-minute walk from the nearest Tube station, so either look for a different mode of transport or allow extra time for a leisurely pre-dinner stroll through lovely Chelsea.
- If you’ve come from out of town, then one of the best hotels nearby is …At Sloane. Around a 15-minute walk away, it holds One MICHELIN Key and combines Chelsea townhouse elegance with Parisian flair.
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Hero Image: A colourful seafood dish from Restaurant Gordon Ramsay, a Three-MICHELIN-Star restaurant. © Gordon Ramsay Restaurants
