Gordon Ramsay himself might be preoccupied with opening burger restaurants (Gordon Ramsay Burger) across the UK or enjoying some male badinage with Gino D’Acampo and Fred Sirieix for the TV but it’s because he knows his flagship Chelsea restaurant is in safe hands. Manning the stove is chef-patron Matt Abé, who has ensured that the restaurant’s three stars not only stay intact but positively shine.
Abé, along with maitre d’ Jean-Claude Breton, who has worked with Ramsay from when he opened Aubergine in London in 1993, run a meticulously tight ship. Standards at the restaurant, which was established in 1998, remain as high as they have ever been.
Diners can choose from one of four menus – a la carte, menu prestige, carte blanche and vegetarian – each of which are packed with the super-premium ingredients for which the restaurant has rightly gained a reputation for. Regulars to the dining room typically opt for a la carte, where the likes of Cornish turbot, Dover sole, Herdwick lamb, scallops, lobster and langoustine can always be found, but destination diners can instead opt for the carte blanche. This is a menu that the restaurant says focuses on the element of discovery and surprise, with Abé creating an entirely bespoke menu based on seasonality, availability and how the creative juices happen to be flowing that day.
The wine list, overseen by head sommelier James Lloyd, comprises classic vintages as well as more adventurous niche wines from around the world. Lloyd is continually tweaking and discovering so the restaurant suggests customers email him directly to get the most updated version.
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