Gordon Ramsay was born in Scotland, but spent most of his childhood in Stratford-upon-Avon. Some of the most famous and legendary chefs like Albert Roux, Guy Savoy and Joël Robuchon trained Gordon Ramsay before he started his first restaurant in Chelsea back in 1998. Today there are many restaurants within the Gordon Ramsay enterprise, but his very first restaurant at Royal Hospital Road is still the very best one.
Of course no one will ever be as successful as Gordon Ramsay without a surrounding entourage of super talents such as the Head Chef of Restaurant Gordon Ramsay in Chelsea – Clare Smyth. She spent her childhood on a farm in Northern Ireland and started to get serious within the restaurant establishment already at the age of 16. Clare Smyth joined Restaurant Gordon Ramsay 2002, but left 2005 to gain more experiences at Alain Ducasse’s Le Louis XV in Monaco. In 2008 Clare Smyth became the Head Chef of Gordon Ramsay ’s flagship restaurant and she has brought in a lighter, more distinct and aware style in addition to the already established classics by Gordon Ramsay that always will be served.
The classic ravioli of lobster, langoustine and salmon poached in a light bisque with a lemongrass and chervil velouté is fantastic, but the sautéed foie gras with roasted veal sweetbreads, Cabernet Sauvignon vinegar and almond velouté is even better, simply amazing. Of course the pigeons from French Bresse and the oven roasted pigeon with grilled polenta, smoked ventrèche, braised shallots and date sauce are so delicious so it is difficult even for the absolutely best French Grand Chefs to match it.
Clare Smyth is one of the best women chefs in the world, her attention, presence and instinctive style in the kitchen combined with the entire restaurant of absolute top standard and an impeccable service from the team makes Gordon Ramsay ’s signature restaurant one of the very best in the whole world, impressive, indeed.
Image of Chef Patron Gordon Ramsay: Courtesy Gordon Ramsay Holdings
Written by Andy