Restaurant Gordon Ramsay

Thursday, April 25, 2013 - Navarin, a simple French country spring lamb stew, is subjected to maximum haute cuisine shenanigans but emerges with its dignity intact. Slices of perfectly pink roasted best end come with meltingly tender braised shank, confit breast and shoulder with more of that baby spring veg and an intense yet light lamb jus...If you want classical cooking and old-school service and you’re willing to pay for it, even the most trend-conscious hipster would have to concede it’s hard to beat.

Sunday, May 24, 2009 - A little starter sings of springtime, as a delicate, clear tomato essence is poured over baby vegetables... Pan-fried sea scallops served with soft potato gnocchi and a whisper-thin layer of octopus form a harmonious balance of sweet and soft; each flavour singular and clear. In the current context, Restaurant Gordon Ramsay probably sits closest to the two-star-and-rising Alain Ducasse at The Dorchester. There are restaurants more ground-breaking (Fat Duck), more personal (Hibiscus), and more exciting (Texture), but you come here for crafty, harmonious cooking with full make-up and not a hair out of place.