We always look for somewhere special to celebrate our wedding anniversary and this year was no exception as we decided to make a return visit to Restaurant Gordon Ramsay. This turned out to be a perfect choice as the food , wine & service was simply fabulous. We arrived on Saturday and received the usual friendly welcome with the addition of the staff congratulating us on our anniversary. We were then escorted to our table where once seated we received a complimentary glass of champagne along with more good wishes which was just a perfect way to begin. It was now time to see the menus to which we decided to choose the Seasonal Inspiration Menu created by Chef Matt Abe as we’d never had the pleasure of trying this menu before. While enjoying our champagne we were treated to some amazing Cheese Gougeres. This was followed by a little extra dish which was chefs take on Pea & Ham and I have to say it was absolutely stunning in not only taste but also in presentation.
Chefs take on Pea & Ham
It was now time for our first course and if this was anything to go by we new we was in for a absolute treat as the Cornish Crab with Almonds & Elderflower was amazing. The next dish was the Organic Spelt with Girolles , Parmesan & Black Truffle which really was a taste sensation. We then moved on to the Smoked Eel with White Onion , Caviar & Watercress and just like the previous dishes this was just heaven. All these dishes were perfectly matched by excellent wine pairings from Head Sommelier James.
Now it was time for the main course which really was a fabulous dish the Cumbrian Blue Grey with Turnips , Smoked Bone Marrow & Green Peppercorns this was simply perfection. This dish was once again matched perfectly by Sommelier James with two different but excellent wine pairings. We then moved on to the Cheese course a Rove de Garrigues with Jersey Royals plus with the addition of Herbs & Olive Oil gave the dish a nice freshness.
Cumbrian Blue Grey
Rove de Garrigues
Now it was on to the desserts which started with a most delightful pre dessert a Cherry Sorbet , Buckwheat & Oxalis. Then came the main dessert a Custard Tart with Wild Strawberries , Tahitian Vanilla & Basil. But I decided decided to change and have the Raspberry Soufflé & Pistachio Ice Cream which was matched with one of the best Sweet Wines I’ve tasted a Johanneshof Reinisch Eiswein full of amazing berry flavours so a big thanks to James for this fabulous recommendation.
We finished with coffee & petit fours which brought to an end a truly memorable celebration lunch. I would like to say a big Thank You firstly to Chef Matt Abe & his team for the amazing food. To Head Sommelier James for the excellent wine pairings & finally to the staff for the service which was of the highest order. I look forward to seeing you all again in the near future.