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Interview with Gordon Ramsay

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Interview with Gordon Ramsay https://www.visitdubai.com/en/articles/interview-with-gordon-ramsay 20160103T105704 20171207T181224:636482671443795632 Celebrity Chefs

Gordon Ramsay doesn’t shy away from the celebrity spotlight – but with 16 Michelin stars under his apron he has a lot to ‘show off’ about. Now the Scottish-born British chef is back in Dubai with his informal European concept, Bread Street Kitchen, at Atlantis, The Palm. In his own words, the newly-opened restaurant is a “cool Britannia-esque East End London mash-up”. The 48-year-old guru tells us about food culture, Dubai, and lovers of salt and pepper.

Gordon Ramsay discusses food culture in Dubai

Interview: Gordon Ramsay


Gordon Ramsay doesn’t shy away from the celebrity spotlight – but with 16 Michelin stars under his apron he has a lot to ‘show off’ about. Now the Scottish-born British chef is back in Dubai with his informal European concept, Bread Street Kitchen, at Atlantis, The Palm. In his own words, the newly-opened restaurant is a “cool Britannia-esque East End London mash-up”. The 48-year-old guru tells us about food culture, Dubai, and lovers of salt and pepper.



What can guests expect when they eat at your restaurant?


It is big, boisterous and fun, with intimate quarters and booths. Favourites on the menu include English pea soup with spiced curried lobster or a fabulous Scottish salmon dish. It’s stripped-back, simple and vibrant food with a big emphasis on ingredients, without weird trends or frilly bits. Like micro greens [scoffs]: they will not be present at all.



How did your romance with Dubai begin?


I fell in love with Dubai eight years ago when there were virtually no chefs in sight. Now it’s like a mini-Las Vegas attracting the best chefs from around the world. I’ve been researching for the best location in Dubai for the past two years and we’re excited about Atlantis, but we’re not stopping there...



Is what we see on TV the full force of your temper or is it a little bit staged?


No one produces me. Honestly, it’s just passion that gets misconstrued as fury. I only get angry when things are in jeopardy. It’s just because I care.



What brings tears to your eyes in the kitchen?


Do you know what really gets my goat in my restaurant? When I’m working the line and the food goes out, and someone puts salt and pepper on their food straight away. Now that gets on my nerves. My mum always does it and I swear if she does it one more time in my restaurant, I’m going to ban her.



Tell us about some of your protégés making their mark on the Dubai culinary scene.


I guess I’m like a proud big brother. Scott Price [Table 9 and Taste Kitchen], Darren Velvick Table 9 and recently opened The Croft and Jason Atherton [Marina Social] are all doing brilliantly on their own. I just hope that what they learned whilst under my tutelage will be passed on to new and upcoming chefs.

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English Dubai Corporation of Tourism & Commerce Marketing

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