What better way to continue our support for the hospitality industry than with a visit to the 3 Michelin Star Restaurant Gordon Ramsay. It’s always an absolute pleasure to dine hear and should be placed very highly on everyone’s places to eat list. Even in these tough times our return visit was once again amazing. The fabulous dining experience starts as soon as you enter despite the fact understandably at the moment there was no doorman to greet you. You walk up the corridor where the team are waiting for you with a delightful warm and friendly greeting. But first you have to sanitize your hands at the dispenser provided. We were then escorted to our table along the left hand side of the restaurant and once seated you could then notice the amount of covers they have lost in order to keep every table as far apart from each other as possible. I must say I personally liked the fact that the staff were not wearing face shields or masks which really does give you that feeling of normality even if it’s just for a few hours.

We started with a Gin & Tonic while we were guided through the two menus available at this time. The Prestige Tasting Menu and the A la Carte. We decided to choose the Tasting Menu. While enjoying our drinks it was nice to have a chat with first Manager James and then the legend himself Mr Jean Claude Breton who it was great to see again especially after missing him on our last two visits. We were next greeted by the sommelier to choose some wine to pair with the first part of the menu. This turned out to cause us a slight bit of awkwardness as his recommendations were all from the higher end wines on the list to the fact that we decided afterwards to just have wines by the glass.

So now on to the food itself which started with some amazing Cheese Gougeres. This was followed by the fabulous Bread & Butter that due to the current situation there was only one choice. We were then presented with a Tomato based Amuse Bouche that was just heaven especially the gazpacho.

Cheese Gougeres

Bread & Butter

Amuse Bouche

Now it was time for the first course a fantastic Pressed Foie Gras with cherries , pistachio & smoked duck accompanied by a piece of brioche. This was followed by my wife’s favourite dish the Ravioli filled with lobster , langoustine , salmon , sorrel and I have to agree with her it is just amazing. Next to come was a truly delightful Cornish Turbot with courgette , romesco , black olive & basil that was sublime and don’t worry if your not a fan of basil like myself it was so light and delicate that it enhanced the dish perfectly.

Pressed Foie Gras

Ravioli

Cornish Turbot

Now it was time for the main course to which there was a choice so my wife had the Cumbrian Blue Grey with leek , pickled alliums & black garlic. Myself on the other hand chose the Roast Pigeon with beetroot , pickled blackberries , buckwheat and accompanied by a pigeon leg that like the two main courses was heaven.

Cumbrian Blue Grey

Roast Pigeon

We then decided to have the Cheese Course to which they can’t unfortunately bring out the amazing cheese trolley but instead offer a selection of five British & French cheeses to choose from which are accompanied by fruit bread , crackers , biscuits , chutney & grapes. To go with our cheese one of the other sommeliers Andreas matched my wife a glass of Port while myself opted for his surprise selection and a fabulous choice it was to. It was a Macvin du Jura with flavours of quince & bergamot which was one of the best sweet wines I’ve had the pleasure of tasting and a perfect match for the cheese.

Cheese Course

Macvin du Jura

This led us to the last course and yes it’s dessert time. We started first with a fabulous palate cleanser an Apricot Sorbet with saffron & sauternes that was slightly sweet but very refreshing. So now to the dessert itself and it was one that I absolutely loved. It was a Pavlova with summer berries , sarawak pepper , lemon verbena that really was heavenly and perfect way to finish especially when paired with a fantastic Johanneshof Reinisch Austrian Eiswein.

Sorbet

Pavlova

Johanneshof Reinisch

We then finished with tea , coffee & petit fours to bring to an end another excellent visit to Restaurant Gordon Ramsay. The food created by Chef Matt Abe and his team is of the highest order with a stunning combination of flavours. The service led by James , Jean Claude and a new member of the team Lubna was excellent. I really would highly recommend a visit at least once in your lifetime. We are already looking forward to our next visit which hopefully won’t be that far away.

Petit Fours

I’d like to Thank All the Team and wish them the very best for the future.

#SupportHospitality

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