Cover Chef Gordon Ramsay opens Gordon Ramsay Bar & Grill
Chef Gordon Ramsay opens Gordon Ramsay Bar & Grill
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Gordon Ramsay Bar & Grill opens in Newport World Resorts
The famed and feared top chef Gordon Ramsay extended his global food empire to the Philippines with the opening of Gordon Ramsay Bar & Grill at Newport World Resorts. While infamous for his fiery temper and inventive insults as seen on his many television shows, this Scottish-born and England-raised culinary juggernaut has merited the notches on his belt and stature in the F&B world. His eponymously named establishment in Chelsea, Gordon Ramsay, earned three Michelin stars in 2001 and has successfully maintained this ultra-prestigious ranking through the years despite the ruthless nature of the industry. On top of that, Ramsay maintains 2 stars at Le Peressoir d'Argent in Bordeaux, France; and 1 star at both Pétrus, London, and Gordon Ramsay au Trianon in Versailles.
Above Crispy fish and chips at Gordon Ramsay Bar & Grill
Above Gordon Ramsay Bar & Grill crab cake
Crispy fish and chips at Gordon Ramsay Bar & Grill
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Today, he has a plethora of restaurants operating globally under his watch. His celebrity as a chef and restaurateur brought him to our television screens across a multitude of series, and has moved him to become an author, plus venture into a wide array of other endeavours too. His contributions to the culinary and entertainment realms have earned him the prestige of being awarded an OBE (Order of the British Empire awarded by Queen Elizabeth II).
His concept, Gordon Ramsay Bar & Grill, is centred around comfort food, featuring hearty meals and stunning steaks. Various locations worldwide boast either English or American fare but here in the Philippines, we are treated to quintessential British cuisine, the food that Ramsay grew up with.
See also: Meet Me at the Bar: Abby Quila-lan of The Grasshopper Bar
Above Beef Wellington from Gordon Ramsay Bar & Grill
Above Hamburger at Gordon Ramsay Bar & Grill
Beef Wellington from Gordon Ramsay Bar & Grill
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The 400-metre restaurant features a 10-seater polished black Spanish-marble centrepiece bar which catches diners attention at first sight. We then notice navy blue tiles, dark moody wood, and deep hues of red and green throughout its interiors, designed so to evoke that classic pub-like feel.
The menu showcases favourites such as his classic fish and chips, a battered Pacific grouper served with crispy fried potato fries or his famous Beef Wellington, wrapped in a layer of mushroom and truffle duxelles, encased within a buttery gold, flaky pastry, served with creamed potato and drizzled with red wine jus. When dining at Gordon Ramsay Bar & Grill, you must not miss out on their succulent array of steak cuts that are finished to perfection on the charcoal grill.
See also: What makes a great cocktail menu? We ask Asia’s top bar owners and mixologists
Above A fresh seafood tower at Gordon Ramsay Bar & Grill
Above Chef Gordon Ramsay opens Gordon Ramsay Bar & Grill
A fresh seafood tower at Gordon Ramsay Bar & Grill
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With a schedule as hectic as his, you might think that he has no time to be hands-on with his numerous concepts across countries and continents, but he proudly shared with us that he most definitely plays a starring role in the development and taste testing of all his brands.
Read on to learn more and to hear from chef Gordon Ramsay:
What made you want to open a restaurant in the Philippines and why are you excited to expand to the Philippines?
The Philippines is an incredible country; with a stunning location in Asia, and such a diverse and multi-cultural population it really is a food lover’s dream.
What are the challenges you face when taking your brands global in terms of consistency, branding and quality? How do you maintain your standards?
That’s a good question and you’re right. Without a doubt the most important thing to me, when I meet with potential new international partners is will they deliver on my incredibly high standards. I have an amazing team of international directors and a culinary team who have worked with me for many years and ensure that everything from the interior to the ingredients is of the same standard as the flagship restaurants in London.
Above Beef Wellington at Gordon Ramsay Bar & Grill
Beef Wellington at Gordon Ramsay Bar & Grill
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What advice do you have when it comes to successfully balancing the commercial aspect of running an F&B empire with the quality of operations and F&B?
Just because your friends say you cook a brilliant dinner party at home on a Saturday night, doesn’t mean you can run a restaurant! It is much harder than you think! balancing your books, hiring your staff, the long hours, the rent, the payroll, buying stock, but not too much stock... It really is a very tough thing to do. I would say, really do your research and make sure you hire the very best team to do anything you don’t know how to do, don’t try and do it all yourself!
Do you do food tastings for your restaurants around the globe? How do you work with the team to develop menus? Do you believe in changing menus to cater to different palates from different countries?
Yes of course! There isn’t a dish on any menu, in any country in the world that I haven’t tasted! We have classic dishes that have been with me for over 25 years, like the Beef Wellington, a dish that I have perfected and that my culinary team now teach their teams to perfect. Then, there are the local dishes that mostly originate from something I have created, then we put a regional twist on, be it a local ingredient or different seasoning or sauces. Again, we develop, test and taste repeatedly to ensure they will sit seamlessly on a menu.
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About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
Work
Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
Follow her on Instagram @isabelvmf.
