GordonRamsay
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Verdict based on 6 critic, 2 blogger and 3 user reviews and awards
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Address: 68 Royal Hospital Road, London SW3 4HP

Website: Visit restaurant website

Telephone: +44 20 7352 4441

Gordon Ramsay’s flagship restaurant in Chelsea, which he opened in 1998, has retained its three Michelin stars for more than 10 years now. Since 2008, Clare Smyth runs the kitchen at Royal Hospital Road.

This restaurant has 3 Michelin Stars

Latest reviews of Restaurant Gordon Ramsay

andy_lynes

Andy Lynes, Metro

25 April 2013

A freebie of pea mousse with home-made ricotta is planted with baby spring veg and flowers. It looks like an English country garden and tastes equally bucolic. A tender poached lobster tail is raised to culinary heights by a sweet and fragrant vinaigrette made from lobster coral and spiked with tarragon…

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Andy_Hayler

Andy Hayler, andyhayler.com

5 December 2012

Clare Smyth is clearly a top class chef. Her cooking and own style have clearly developed since she took over the reins here, and the meal today was as good an overall culinary experience as you are likely to encounter in the UK…

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Time_Out

Time Out Editors, Time Out

20 June 2012

Elegant and intimate, with only a handful of tables, the carpeted room is quiet but for the hushed chatter of expectant diners. Given the celebrity chef’s reputation, the menu is entirely lacking in ego, with no gimmicks, just a succession of visually stunning, technically astute dishes…

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The_Independent_Small_Logo

Terry Durack, The Independent

24 May 2009

A dish of turbot is wedding-white, flanked by pretty langoustine bridesmaids with wild mushrooms and an undercarriage of soft, bland linguine. This is classic cooking; sophisticated, well-edited and flavour-first…

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What the Critics say

andy_lynes

Andy Lynes, Metro

25 April 2013

A freebie of pea mousse with home-made ricotta is planted with baby spring veg and flowers. It looks like an English country garden and tastes equally bucolic. A tender poached lobster tail is raised to culinary heights by a sweet and fragrant vinaigrette made from lobster coral and spiked with tarragon…

Read full review »
Time_Out

Time Out Editors, Time Out

20 June 2012

Elegant and intimate, with only a handful of tables, the carpeted room is quiet but for the hushed chatter of expectant diners. Given the celebrity chef’s reputation, the menu is entirely lacking in ego, with no gimmicks, just a succession of visually stunning, technically astute dishes…

Read full review »
The_Independent_Small_Logo

Terry Durack, The Independent

24 May 2009

A dish of turbot is wedding-white, flanked by pretty langoustine bridesmaids with wild mushrooms and an undercarriage of soft, bland linguine. This is classic cooking; sophisticated, well-edited and flavour-first…

Read full review »
metro

Marina O'Loughlin (Metro), Metro

18 October 2006

And the refurb? So utterly bland as to be forgettable. Acres of off-white furnishings, Caramac-coloured leather and cream panelling. Perhaps the blandness is deliberate, a blank canvas for the holy, sainted food. (…) I don’t think at this level of dining I’ve eaten a more soulless dinner…

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giles_coren

Giles Coren, The Times

21 September 2002

That was only my second meal at Royal Hospital Road, admittedly, but I have yet to laugh or weep over a mouthful. (…) I am sure there is not a more competent chef working in Britain. I will also pay ¬£356 for two (…) but in return I think it is fair to anticipate magic…

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Matthew Fort

Matthew Fort, The Guardian

18 May 2002

Each dish was, in effect, a sophisticated dialogue between food and consumer, eliciting intelligent pleasure from tongue, tastebuds, and olfactory bulb. The pyrotechnics of plate arrangement had given way to unostentatious virtuosity, sublimating visual √©clat to flavour and texture…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

5 December 2012

Clare Smyth is clearly a top class chef. Her cooking and own style have clearly developed since she took over the reins here, and the meal today was as good an overall culinary experience as you are likely to encounter in the UK…

Read full review »
Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

2 March 2007

This was English snails with vegetables and basil leaves surrounded by celeriac puree and jerusalem artichoke sauce. (…) Earthy and sweet, with a good firm texture and a distinctive taste, and the artichoke sauce worked perfectly…

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