Culinary Tidbits . . . As set forth in the UK edition of FT.com, Heston Blumenthal of Fat Duck fame is a self-taught chef, and he knows just how perplexing cooking can be. So he has always been keen to demystify the process. For some time he has wanted to write a book that has both exciting recipes and all the background information that explains how they actually work. A book that makes people feel at ease in the kitchen. Heston Blumenthal at Home is the result.
Archive for the ‘U.K.’ Category
Heston Blumenthal, His Book; ‘Heston Blumenthal at Home’ – U.K.
Tuesday, September 27th, 2011“Gastroporn” Does Not Translate into More Action in the Kitchen – U.K.
Wednesday, January 26th, 2011
Culinary Tidbits . . . Recipe books and cooking shows are more popular today than they ever were. Some have dubbed this trend of consuming cooking book photos and watching TV cooking programs “gastroporn”. However, this does not necessarily translate into action in the kitchen for the British public, once known for their “horrid” food, and they just might be cooking less and less.
L’Enclume, Cartmel, Lake District – UK
Sunday, May 9th, 2010Contributed by Carole Chung
Michelin Star restaurant L’Enclume
Opening Hours: Lunch Wed – Sun, 12noon – 1.30pm
Dinner Mon – Sun, 6.30pm – 9.00pm
Accommodation available every day (check in 3pm/check out 11am)
Situated in the heart of the picturesque village of Cartmel at the Southern edge of the English Lake District is the restaurant L’Enclume along with 12 rooms where you can stay comfortably overnight, or longer. The restaurant is run by chef proprietor Simon Rogan, recently, it has been gleaning praise from culinary circles around the globe. Rogan’s dictum is, “Forever restless I am looking for tastes, textures and fragrances, visual presentations to stun with a little bit of humour added. To reduce dairy products and to eliminate heavy meat based stocks and sauces, instead letting the subtle herbs, roots and flowers take control”. This is one restaurant to keep your eye on in the future . . . its going places on the fast track! C. C.
The Goose, Britwell Salome – U.K.
Friday, February 12th, 2010
(The Goose at Britwell Salome is Temporarily Closed and Chef Ryan Simpson and some of the former staff are looking for a “New Opportunity”).
Members of the staff are in a dispute with the owner regarding the direction of future operations for the one-time pub. The Goose had lost its one-Michelin star after Matthew Tomkinson left for the Montagu Arms in Beaulieu in the New Forest, The Goose had just recently regained its Michelin star back, due to the hard work of Chef Ryan Simpson and his team. Now Ryan and some of his staff in both the back and front-of-the-house have decided to quit after hearing that the present owner wanted to turn the fine dining restaurant back into a pub.
Keith Floyd, British Celebrity Chef Passes – U.K.
Monday, October 5th, 2009
The eccentric television chef Keith Floyd has passed away. There was a false rumor going around a few months ago that claimed he had died. That is why I paid little mind to it on this go around, although this time sadly, it is true. He was one of my favorites as he turned cooking shows from mere “How to Cook” into entertainment. He took the TV Cooking Show out of the “studio set” and into the countryside, vineyard, restaurant or wherever he saw fit, which could be an ostrich farm or a 16th century French château. He will be sorely missed for the spin he gave to cooking on television.
Best Restaurants in U.K.
Thursday, February 19th, 2009
The following restaurants have been compiled from dozens of authorities, guides, magazines, trade journals and internet sources. They have been listed in no particular order and might be omitted or updated as necessary.
Restaurant Gordon Ramsay
Operator: Gordon Ramsay
Chef : Clare Smyth
68 Royal Hospital Road
Greater London
England
SW3 4HP
Telephone: 020 7352 444
Website: www.gordonramsay.com
Le Manoir aux Quat’ Saisons
Great Milton, Oxfordshire
Operator: Tom Lewis
Chef: Raymond Blanc
Church Road
Great Milton
Oxfordshire
England
OX44 7PD
Telephone: 01844 278881
Website: www.manoir.com
The Square
Operator: Philip Howard
Chef: Philip Howard
6-10 Bruton Street
Greater London
England
W1J 6PU
Telephone: 0207 495 7100
Website: www.squarerestaurant.org
The Fat Duck
Operator: Heston Blumenthal
Chef: Heston Blumenthal
Highstreet
Bray
Berkshire
England
SL6 2AQ
Telephone: 01628 580 333
Website: www.fatduck.co.uk
Marcus Wareing at The Berkeley
The Berkeley Knightsbridge
Wilton Place
London SW1X 7RL
Telephone: 020 7235 1200
Website: www.the-berkeley.co.uk/marcus_wareing.aspx
Chez Bruce
Operator: Bruce Poole
Chef: Bruce Poole
2 Bellevue Road
Wandsworth Common
Greater London
England
SW17 7EG
Telephone: 0208 672 0114
Website: www.chezbruce.co.uk
Le Gavroche
Operator: Michel Roux
Chef: Michel Roux
43 Upper Brook Street
Greater London
England
W1K 7QR
Telephone: 0207 408 0881
Website: www.le-gavroche.co.uk
Nahm
Operator: Como Hotel & Resorts
Created by Australian Chef David Thompson
Chef: Matthew Albert
The Halkin Hotel
Halkin Street
Greater London
England
SW1X 7DJ
Telephone: 0207 333 1234
Website: http://halkin.como.bz/default.asp?section=186
Restaurant Sat Bains
Operator: Sat Bains
General Manager: Amanda Bains
Chef: Sat Bains
Lenton Lane
Nottinghamshire
England
NG7 2SA
Telephone: 0115 986 6566
Website: www.restaurantsatbains.com
Le Champignon Sauvage
Operator:David Everitt-Matthias
General Manager: Helen Everitt-Matthias
Chef: David Everitt-Matthias
24 Suffolk Road
Gloucestershire
England
GL50 2AQ
Telephone: 01242 573449
Website: www.lechampignonsauvage.co.uk
Pied à Terre
Operator: David Moore
Chef: Shane Osborn
34 Charlotte Street
Greater London
England
W1T 2NH
Telephone: 0207 636 1178
Website: www.pied-a-terre.co.uk
Mirabelle
Operator: Chris Bradley
General Manager: Judy Bradley
Chef: Chris Bradley
56 Curzon Street
Greater London
England
W1J 8PA
Telephone: 0207 499 4636
Waterside Inn
Operator: Alain Roux
Chef: Alain Roux
Ferry Road
Berkshire
England
SL6 2AT
Telephone: 01628 620 691
Website: www.waterside-inn.co.uk
Scott’s
Operator: Caprice Holdings
Chef: Kevin Gratton
20 Mount Street
Greater London
England
W1K 2HE
Telephone: 0207 496 7309
Website: www.scotts-restaurant.com
L’Escargot
Operator: Jimmy Lahoud
48 Greek Street
Greater London
England
W1D 4EF
Telephone: 0207 439 7474
Website: www.lescargotrestaurant.co.uk
Andrew Fairlie at Gleneagles
Operator: Andrew Fairlie
Chef: Andrew Fairlie
The Gleneagles Hotel
Auchterarder
Perthshire
Scotland
PH3 1NF
Telephone: 01764 662231
Website: www.andrewfairlie.com
Midsummer House
Operator: Crown Group
Chef: Daniel Clifford
Midsummer Common
Cambridgeshire
England
CB4 1HA
Telephone: 01223 369299
Website: www.midsummerhouse.co.uk
Foliage
Operator: Mandarin Oriental Hotel Group
Chef: Chris Staines
66 Knightsbridge
Greater London
England
SW1X 7LA
Telephone: 0207 235 2000
Website: www.mandarinoriental.com/london/
Drakes
Operator: Steven Drake
Chef: Steven Drake
The Clock House, High Street
Ripley
Surrey
England
GU23 6AQ
Telephone: 01483 224777
Website : www.drakesrestaurant.co.uk
The Maze
Operator: Gordon Ramsay Restaurants
Chef: Jason Atherton
10-13 Grosvenor Square
Greater London
England
W1K 6JP
Telephone: 0207 107 0000
Website: www.gordonramsay.com/maze
Hakkasan
Operator: Hakkasan Group
Chef: Hwee Chee Tong
8 Hanway Place
Greater London
England
W1T 1HD
Telephone: 0207 927 7000
Website: www.hakkasan.com
Nobu
Operator: Nobu Matsuhisa
Chef: Mark Edwards
Old Park Lane
Greater London
England
W1Y 4LB
Telephone: 0207 447 4747
Website: www.noburestaurants.com/
Restaurant Nathan Outlaw
17 Esplanade, Cornwall
Chef: Nathan Outlaw
Marine Villa Hotel
17 Esplanade
Cornwall
England
PL23 1HY
Telephone: 01726 833315
Website: www.themarinahotel.co.uk
Deanes
Operator: Deanes Restaurant Group
Chef: Michael Deane
34/40 Howard Street
County Antrim
Northern Ireland
BT1 6PF
Telephone: 028 9033 1134
Website: www.michaeldeane.co.uk
Umu
Operator: Marc Ltd
Chef: Ichiro Kubota
14-16 Bruton Place
Greater London
England
W1J 6LX
Telephone: 0207 499 8881
Website: www.umurestaurant.com
L’Enclume
Operator: Simon Rogan
Chef: Simon Rogan
Cavendish Street
Cartmel
Cumbria
England
LA11 6PZ
Telephone: 015395 36362
Website: www.lenclume.co.uk
Restaurant Martin Wishart
Operator: Martin Wishart
Chef: Martin Wishart
54 The Shore
Leith
Midlothian
Scotland
EH6 6RA
Telephone: 0131 553 3557
Website: www.martin-wishart.co.uk
Juniper
21 The Downs
Cheshire
England
WA14 2QD
Telephone: 0161 929 4008
Website: www.juniper-restaurant.co.uk
The Goose
Operator: Lisa Inglis
Chef: Ryan Simpson
Britwell Salome
Oxfordshire
England
0X49 5LG
Telephone: 01491 612 304
Email: info@gooserestaurant.com
Harry’s Place
Operator: Harry Hallam
Chef: Harry Hallam
17 High Street
Great Gonerby
Lincolnshire
England
NG31 8JS
Telephone: 01476 561780
Mr Underhill’s
Operator: Chris Bradley
General Manager: Judy Bradley
Chef: Chris Bradley
Dinham Weir
Ludlow
Shropshire
England
SY8 1EH
Telephone: 01584 874431
Website: www.mr-underhills.co.uk
Christophe
Operator: Christophe Vincent
Chef: Christophe Vincent
St Peter Port
Guernsey
England
GY1 1ZP
Telephone: 01481 230 725
Website: www.christophe-restaurant.co.uk
Bohemia
The Club Hotel & Spa, Green Street
Jersey
England
JE2 4UH
Telephone: 01534 880588
Website: www.bohemiajersey.com
Yauatcha
Operator: Hakkasan Group
Chef: Soon Wah Cheong
15 Broadwick Street
Greater London
England
W1F 0DL
Telephone: 0207 494 8888
Website: www.hakkasan.com
Club Gascon
Operator: Pascal Aussignac
Chef: Pascal Aussignac
57 West Smithfield Street
Greater London
England
EC1A 9DS
Telephone: 0207 796 0600
Website: www.clubgascon.com
Simpsons
Operator: Luke Tipping
Chef: Luke Tipping
20 Highfield Road
West Midlands
England
B15 3DU
Telephone: 0121 454 3434
Website: www.simpsonsrestaurant.co.uk
Plas Bodegroes
Operator: Chris Chown
General Manager: Gunna Chown
Chef: Chris Chown
Address: Nefyn Road
Pwllheli
Gwynedd County
Wales
LL53 5TH
Telephone: 01758 612363
Website: www.bodegroes.co.uk
The Kitchin
Operator: Tom Kitchin
Chef: Tom Kitchin
78 Commercial Quay
Leith
Midlothian
Scotland
EH6 6LX
Telephone: 0131 555 1755
Website: www.thekitchin.com/kitchin/home
The Greenhouse
Operator: Marc Ltd
Chef: Antonin Bonnet
27a Hays Mews
Greater London
England
W1J 5NY
Telephone: 0207 499 3331
Website: www.thegreenhouserestaurant.co.uk
The Ledbury
Operator: Philip Howard
Chef: Brett Graham
127 Ledbury Road
Greater London
England
W11 2AQ
Telephone: 0207 792 9090
Website: www.theledbury.com
L’Atelier de Joel Robuchon
Operator: Joel Robuchon
Chef: Frederick Simonin
13-15 West Street
Greater London
England
WC2H 9HE
Telephone: 0207 010 8600
Website: www.joel-robuchon.co.uk
Drakes on the Pond
Operator: John Morris
General Manager: Tracey Honeysett
Chef: John Morris
Dorking Road
Abinger Hammer
Surrey
England
RH5 6SA
Telephone: 0306 731174
Website: www.drakesonthepond.com
La Trompette
Operator: Chez Bruce
Chef: James Bennington
5-7 Devonshire Road
Chiswick
Greater London
England
W4 2EU
Telephone: 0208 747 1936
Website: www.latrompette.co.uk
Gordon Ramsay at Claridge’s
Operator: Gordon Ramsay Restaurants
Chef: Mark Sargent
Brook Street
Greater London
England
W1K 4HR
Telephone: 0207 499 0099
Website: www.gordenramsay.com
Locanda Locatelli
Operator: Giorgio Locatelli
General Manager: Roberto Veneruzzo
Chef: Giorgio Locatelli
8 Seymour Street
Greater London
England
W1H 7JZ
Telephone: 0207 935 9088
Website: www.locandalocatelli.com
Hibiscus
Operator: Claude Bosi
Chef: Claude Bosi
29 Maddox Street
Greater London
England
W1S 2PA
Telephone: 0207 629 2999
Website: www.hibiscusrestaurant.co.uk
Number One
Chef: Jeff Bland
The Balmoral Hotel
1 Princess Street
Midlothian
Scotland
EH2 2EQ
Telephone: 0131 557 6727
Website: www.roccofortehotels.com
The Crown at Whitebrook
Operator: Michael Davis
Chef: James Sommerin
Whitebrook
Monmouthshire
Wales
NP25 4TX
Telephone: 01600 860254
Website: www.crownatwhitebrook.co.uk
Wild Honey
Operator: Will Smith
Chef: Colin Kelly
12 St George Street
Greater London
England
W1S 2FB
Telephone: 0207 758 9160
Website: www.wildhoneyrestaurant.co.uk
Box Tree
Operator: Simon Gueller
General Manager: Rena Gueller
Chef: Simon Gueller
35-37 Church Street
Ilkley
West Yorkshire
England
LS29 9DR
Telephone: 01943 608484
Website: www.theboxtree.co.uk
The Room in the Elephant
Operator: Peter Morgan
Chef: Simon Hulstone
The Elephant Restaurant
3 & 4 Beacon Terrace
Devon
England
TQ1 2BH
Telephone: 01803 200 044
Website: www.elephantrestaurant.co.uk
Amaya
Operator: Masala World Ltd
Chef: Karunesh Khanna
Halkin Arcade
Motconb Street
Greater London
England
SW1X 8JT
Telephone: 0207 823 1166
Website: www.amaya.com
Nobu Berkeley Street
Operator: Nobu Matsuhisa
Chef: Hideki Maeda
15 Berkeley Street
Greater London
England
Q1J 8DY
Telephone: 0207 290 9222
Website: www.noburestaurants.com
The River Café
Operator: Rose Gray
Chef: Rose Grey
Thames Wharf
Rainville Road
Greater London
England
W6 9HA
Telephone: 0207 386 4200
Website: www.rivercafe.co.uk
Read’s
Operator: David Pitchford
Chef: Ricky Martin
Macknade Manor
Canterbury Road
Kent
England
ME13 8XE
Telephone: 01795 535344
Website: www.reads.com
L’Ortolan
Operator: Alan Murchison
Chef Alan Murchison
Church Lane
Shinfield
Berkshire
England
RG2 9BY
Telephone: 0118 988 8500
Website: www.lortolan.com
Tamarind
Operator: Tamarind Group
Chef: Alfred Prasad
20 Queen Street
Greater London
England
W1J 5PR
Telephone: 0207 629 3561
Website: www.tamarindrestaurant.com
Tean – St Martins on the Isle
Operator: Peter Sykes
Chef: Kenny Atkinson
Lower Town
St Martins
St Martins
Highlands and Islands
Scotland
TR25 0QW
Telephone: 01720 422092
Website: www.stmartinshotel.co.uk
Aubergine
Operator: London Fine Dining
Chef: William Drabble
11 Park Walk
Chelsea
Greater London
England
SW10 0AJ
Telephone: 0207 352 3449
Website: www.auberginerestaurant.co.uk
Lindsay House Restaurant
Operator: Richard Corrigan
Chef: Richard Corrigan
21 Romilly Street
Greater London
England
W1D 5AF
Telephone: 0207 439 0450
Website: www.lindsayhouse.co.uk
David Langlands’ Christmas – England
Tuesday, December 23rd, 2008
Above: Hambleton Hall, Oakham, Leicestershire
I thought it only fitting, as this is the first Christmas for this weblog, to post this article by the late David Langlands, a good friend and brilliant writer. It originally appeared in the December issue of our publication, “The Good Life” a Dining & Travel Newsletter in 1981. It has been left intact, wherever possible, and only amended and edited to bring it up-to-date and enhanced with a few photos:
At Christmas play and make good cheer
For Christmas comes but once a year.
So run the 16th century lines, and nowadays one can feel only profound relief that this should be so, such is the squalid commercialism that has overtaken the traditional festival. The images one cherishes of the old-fashioned Christmas tend to be illusory: only seldom does it snow, a fat goose is hard to find, even the carol singers rattle collecting tins. But there are compensations.
Perhaps on Christmas Eve a dinner of celebration in the handsome Dorchester Grill, where the best of British cooking was originally resurrected under the guiding hand and spectacular talents of Anton Mosimann and revitalized with style by Udo Schlentrich, formerly of the Regency on Park Avenue is now provided by 34 year old Head Chef Aiden Byrne, that have previously won him Michelin stars, followed by the midnight service at St. Margaret’s Westminster. An evening of sensual and spiritual delight. Indeed, the Dorchester with the opening of Alain Ducasse at the Dorchester is once again one of the best addresses in London due to the Grill and is further displayed in the lavishly decorated, Alain Ducasse at the Dorchester, which opened last year and where the menu suprises are justly famous.
An alternative could be an expedition to the country, in itself a pleasure despite the probability of foul weather; for in Lord Tweedsmuir’s words, “It is the English winter that intoxicates more even than the English May, for the noble bones of the land are bare, and you get the essential savour of earth and wood and water.” We are richly blessed with country hotels of charm and quality.
Of them all none is dearer to my heart than Gidleigh Park, set on the edge of Dartmoor above the infant Teign. Paul and Kay Henderson’s Edwardian house allies immense comfort, cuisine of rare finesse, a very remarkable cellar with certainly the strongest California list in England, to a happy atmosphere of genuine kindliness. One feels a great sense of peace and well-being here. Native British hoteliers might ponder the fact that this retreat is the achievement of Americans with no formal training in the field.
Editors Note: The property has been sold to the new proprietors: Andrew and Christina Brownsword, and ably guided by General Manager: Sue Williams and Executive Chef: Michael Caines MBE. It will be operated, as in the past, adhering to the highest standards.
Similar in style is Hambleton Hall, on the edge of Rudland Water, some 100 miles north of London. This is the recent and personal creation of Tim and Stefa Hart, enlightened amateurs also, and their Victorian house provides the solid comfort of the period. In the kitchen, Michelin star Chef, Aaron Patterson whose experience, shows a youthful virtuosity. Sample menus follow:
Our Michelin starred Chef, Aaron Patterson has created Special 3 Course Set Menus which are available every night of the week. Our Menus are changed daily to take account of the seasons and availability.
Selections à la carte:
FIRST COURSES
Assiette of Tomato £14.75
***
Mille Feuille of Seabream £15.00
with Vièrge Sauce
***
Mosaic of Chicken, Foie Gras & Veal Sweetbreads £17.25
with Hazelnuts & Orange
***
Ballotine of Foie Gras £22.25
with Spiced Pineapple & Pistachio Nuts
***
Hambleton’s Mixed Salad £14.75
with Woodland Leaves & Truffle Dressing
***
Pan Fried Langoustines £22.75
with Confit Pork Belly Tortellini & Rhubarb
***
Black Perigord Truffle Risotto £27.75
MAIN COURSES
Loin of Rabbit £33.25
with Carrot Purée & Pea & Mint Risotto
***
Poached Fillet of Seabass £34.00
with Tempura Fried Langoustines, Hazelnuts & Chervil Root Purée
***
Fillet of Hambleton Longhorn Beef £36.00
with Slow Roast Onions & Petit Chou Farci
***
Roast Breast of Goosnargh Duck £35.00
with Caramelised Endive & White Raisins
***
Poached & Roast Pigeon £33.25
with Truffle & Foie Gras Raviolo
***
Roast Loin of Venison £33.75
with Caramelised Endive, Spiced Pineapple & Cocoa Sauce
***
Hare Wellington £33.25
with a Prune & Armagnac Sauce
DESSERTS
(Desserts take up to 25 minutes to prepare)
Assiette of Apple & Blackberry £14.00
***
Passion Fruit Soufflé £15.25
with Passion Fruit & Banana Sorbet
***
Selection of Sorbets £13.00
with Wafer Thin Crisp Fruits
***
Chocolate & Olive Oil Truffle £14.75
with Salted Caramel, Pistachios & Baked Banana
***
Assiette of Hambleton’s Desserts £29.50 (for 2 people)
***
Pear Tart Tatin £14.00
Sunday Lunch Set Menu
£41.50
Tian of Crab
***
with Granny Smith & Ginger Beer Jelly
***
Traditional Roast Beef
with Yorkshire Pudding & Horseradish Hollandaise
***
Rice Pudding Soufflé with Raspberry Sorbet
***
Coffee & Petits Fours
Sunday Lunch À La Carte
Three Courses £46.00
FIRST COURSES
Assiette of Beetroot
***
Terrine of Chicken & Black Pudding with Root Vegetables
***
Hambleton’s Mixed Salad
with Woodland Leaves & Truffle Dressing
MAIN COURSES
Pan Fried Fillet of Seabream with Tartare Mash & Hazelnuts
***
Simply Roast Guinea Fowl
with a Pea & Mint Risotto & a Sherry Vinegar Sauce
***
Roast Loin of Venison
with Caramelised Endive, Spiced Pineapple & Cocoa Sauce
DESSERTS
(Desserts take up to 25 minutes to prepare)
Assiette of Apple & Blackberry
***
Selection of Sorbets with Wafer Thin Crisp Fruits
***
Chocolate Tart with Orange Sorbet
***
Coffee & Petits Fours £4.75
These are Sample Menus – we reserve the right to adjust menu prices – up or down to reflect fluctuations in the cost of ingredients.
All menus are subject to a discretionary service charge of 12.5%.
Nearer to London, only 30 miles south but hard to discover, is Gravetye Manor. Peter Herbert’s splendid Elizabethan house stands in a veritable and historic garden. The walk down to the lake, or rather the stiff 
climb back from it, is calculated to repair any excesses prompted by subtle skills in the kitchen. The public rooms are infinitely relaxing with their paneling and paintings, fine furniture and great log fires. Bedrooms, ancient and modern alike, are comfortable—the former are more fun and reinforce the sense of pleasurable escapism.
Editors Note: Peter Herbert arrived at Gravetye in 1958 and captivated by this property and its setting, he had the revolutionary idea of injecting his own exceptional hotel keeping and restaurant standards into this rural spot. Over 40 years on, Gravetye has lost none of its edge. It has a timeless quality – not trendy, and yet not aged and stuffy. Although only 30 miles from Hyde Park Corner the thousand acre forest in which it is set has resisted development.
In April 2004, General Manager, Andrew Russell and Chef de Cuisine, Mark Raffan, both of whom had worked for the Herbert Family for over seventeen years, purchased the hotel. They both have a great affection and affiliation with this historic house and garden. They are both delighted to be able to continue the philosophy of great country house hospitality and also to maintaining and nurturing this historically important garden.
The Dorchester Park Lane
London W1K 1QA
England
Tel: +44 20 7629 8888
Fax: +44 20 7629 8080
E-mail: info@thedorchester.com
E-mail: reservations@thedorchester.com
($$$)
Gidleigh Park Hotel, Chatford, Devon. Tel: 01647 432367, Email: gidleighpark@gidleigh.co.uk
($$$)
Hambleton Hall, Oakham, Leicestershire. Tel: 0572 56991
Tel: +44 (0) 1572 756 991
Fax: +44 (0) 1572 724 721
Email: info@hambletonhall.com
($$)
Gravetye Manor, West Hoathly, West Sussex. Tel: 0342 810567
telephone: +44 1342 810567
facsimile: +44 1342 810080
email: info@gravetyemanor.co.uk
($$$)
Global or Bust – British Restaurant Expansion
Monday, March 31st, 2008The other day an English friend of mine mentioned that he read an article outlining plans of certain high-profile British chefs to expand their operations overseas, and I had to grin, as this is definitely a big switch. It will be interesting to see what the French think about it.
Gordon Ramsay, the three-star Michelin chef is one of the most prominent of those who have already opened ventures overseas, and is now in the process of opening another series of restaurants destined for foreign capitals. In his case, the Los Angeles restaurant is under construction and poised to open March 2008 in the London Hotel called, not surprisingly, Gordon Ramsay.
It was not hard to understand that most of these new ventures are targeting the Middle East in cities such as Dubai, Abu Dhabi in the United Arab Emirates; as there are a plethora of investors ready to take the plunge and even more well-heeled customers anxious to make a booking.
Expanding globally is not without its risks, as it is difficult enough to open another branch across the city, not to mention halfway around the globe.
Mr. Ramsay will have his work cut out for him to convince the French that a Brit can succeed in Michelin-starred turf when he opens this spring in Versailles, a short distance from Paris, at the Trianon Palace.
