Let’s Set the Five-Star Table
Eating at a Gordon Ramsay restaurant carries a certain weight. After all, Ramsay’s name is built into the entire dining experience. But just because the chef is famous doesn’t mean every dish always hits the mark. Let’s dive into which plates dazzled guests, and which dishes didn’t earn a standing ovation.
1. Frenchie Burger
Topped with blue cheese, grilled onions, and aioli, the Frenchie Burger’s execution leaves much to be desired. The sharpness of the cheese clashes with the sweetness of the onions instead of blending, and the sauce overwhelms the bun until it disintegrates.
Is GORDON RAMSAY BURGER Worth The Hype? Review in Vegas by UA Eats
2. Fish and Chips
Classic British fare turned disappointing at York & Albany. The batter lacks crunch and clings to the cod-like soggy paper, while the chips lean closer to limp than crisp. For a chef who famously champions British classics, this rendition disappoints.
Is GORDON RAMSAY Fish & Chips a TOURIST TRAP? Review in Times Square by UA Eats
3. Sticky Toffee Pudding
This version of sticky toffee pudding veers off course with an overly dense base soaked in a sauce that's too sugary to enjoy. The dates vanish into a thick crumb, robbing the dessert of its fruity charm, so you get a dessert that clings to your palate and finishes heavy.
4. Crab Tagliolini
Pasta dishes demand finesse, yet this crab tagliolini fell flat. Its crab feels like an afterthought: barely present and oddly fishy. Worse still, the texture sits somewhere between soggy noodles and overcooked spaghetti. That’s why a critic even likened it to "cat food," criticizing its flavor.
Gordon Ramsay Shows How Make Tagliatelle With Crab | The F Word Full Episode by Gordon Ramsay
5. Veal Chop
An awkward presentation is only the start of this dish’s downfall, as the veal chop arrives oddly shaped and inconsistently seared. Veal, prized for its tenderness, feels overworked here—dry in parts and mushy in others. Also, the seasoning lacks flavor.
Pan-Seared Veal Chop – Bruno Albouze by Bruno Albouze
6. Lobster Mac & Cheese
This dish attempts to fuse comfort food with fine dining, but the lobster gets lost in a bland cheese base that tastes more powdered than crafted. The pasta arrives overcooked, the sauce under-seasoned, and the lobster chewy.
Lobster Mac and Cheese The Perfect Side Dish | Chef Jean-Pierre by Chef Jean-Pierre
7. Sea Bass
Airport dining faces hurdles, sure, but Ramsay’s name raises expectations. Sadly, this sea bass dish crashes before takeoff. Its skin lacks the desired crackle while the flesh suffers from uneven cooking.
Gordon Ramsay Cooks Mediterranean Sea Bass in Under 10 Minutes | Ramsay in 10 by Gordon Ramsay
8. Octopus With Borlotti Beans and 'Nduja
With a rubbery octopus, this dish suggests a rushed cook or a long sit under heat lamps. The ‘nduja, rich with chili and pork fat, bulldozes the already faint brininess of the seafood. It's really just a plate full of ingredients fighting for dominance.
I Cooked An Octopus With Nduja! by J.J. Jameson Cooks
9. Parmesan Skin Appetizer
Parmesan skin can work when treated delicately. However, here it arrives stiff, dry, and one-note. There’s no texture play, no contrast, just a salty shard meant to impress visually. Without balance, it feels like a concept left in development.
Don't Throw Those Parmesan Rinds Away - Check Out This Food Hack! by Serious Keto
10. Lobster Ravioli
Few dishes carry more pressure in Ramsay’s portfolio than this. Yet, the ravioli skins often arrive too thick, hiding rather than highlighting the lobster. Inside, the meat feels sparse and muted, like it’s been handled too many times.
How to Cook Gordon Ramsay's Lobster Ravioli by Fine Dining TV
Now, here are the ten standout dishes that actually live up to the Ramsay name.
1. Beef Wellington
Here’s the dish that built Ramsay’s empire—and for good reason. The beef arrives medium rare, wrapped in a golden puff pastry that shatters at the touch of a knife. Inside, mushroom duxelles and prosciutto create layers of earthy, savory brilliance.
Gordon Ramsay's Beef Wellington at Savoy Grill London. Is It Good? by The Gourmet Plate
2. Lobster Risotto
Elegance comes naturally to this risotto, as the grains of rice arrive with a firm heart, never soggy, bathed in a creamy bisque that feels kissed by the ocean. Plump lobster meat sits atop like a crown, adding a sweet richness to every forkful.
3. Pan-Seared Scallops
Seared scallops are a litmus test for any chef’s precision, and here, they pass with flying colors. These beauties arrive golden on one side, releasing a steady stream of steam as you cut through them. Ramsay’s kitchen pairs them with a fresh pea purée that’s bright and sweet.
4. Wagyu Meatballs
Crafted from Wagyu beef, these meatballs feature a fat-to-meat ratio that converts each bite into a juicy, umami-rich experience. The surface is seared to a crisp mahogany, while the inside remains soft, and the whole thing is topped with grated Parmesan.
Wagyu Meatballs by Chef Chris Binotto
5. Roasted Pigeon
Roasted pigeon doesn’t often appear on mainstream menus, and that’s what makes this dish something else entirely. At the London flagship, the bird is treated with a reverence normally reserved for prime cuts of steak.
Gordon Ramsay Shows How To Cook Pigeon | The F Word by The F Word
6. Roasted Fillet Of Turbot
At Restaurant Gordon Ramsay, the fillet is roasted until it glistens, gently flaking under your fork without falling apart. Often accompanied by beurre blanc, the dish doesn’t try to distract from the star, it only amplifies it.
How to Cook Fresh Turbot by Kinsale Gourmet Academy
7. Foie Gras
Golden on the outside and silky within, the foie is typically paired with a component like fig or gingerbread. You leave the dish feeling like you've been offered a glimpse into classic French cooking, filtered through the hand of someone who understands global taste.
Cooking Foie Gras, Easier Than Frying An Egg! | The F Word by The F Word
8. Breton Lobster
This dish is served using a 19th-century Christofle silver lobster press right at your table. Once extracted, the lobster is finished in a saffron-based sauce that celebrates the richness without drowning the meat. The lobster itself is fresh, and its sweetness is intensified by butter.
SILVER LOBSTER PRESS preparation at 2 Michelin star Pressoir d’Argent GORDON RAMSAY! by wbpstarscom
9. Gascon Pork
Gascon pork hails from southwest France and is known for its marbled fat and intense flavor. Ramsay’s interpretation at Bordeaux pays tribute to this heritage while refining it for a luxury crowd. It’s an earthy dish that tells a flavorful story.
4 Delicious Pork Recipes | Gordon Ramsay by Gordon Ramsay
10. Aged Casterbridge Beef Fillet
Casterbridge beef is aged for weeks to develop richness, then pan-roasted until a crust forms that crackles under your knife. Its accompaniments are minimal—perhaps a truffle jus or charred shallots—because the meat doesn’t need much help.
Gordon Ramsay's PERFECT Beef Fillet | The F Word by The F Word
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