4Food Interviews Gordon Ramsay | Food

Date Published:: 20/10/2008

As we prepare for the new series of Cookalong: The series, Gordon talks about the French, celebrity dinner parties – and what he really thinks of Jamie Oliver's campaigns

If someone wanted to have a meal cooked for you in one of your restaurants, how likely is that?

If I was that much of a control freak I'd die on the stove. How could I nurse talent? I don't think customers come in thinking 'oh did Gordon make that this morning?'. Their disappointment is not because I'm not there, the disappointment comes when it's not up to the standard that they expect.

Where do you think this growing interest in food has come from, what had changed to make people interested?

Our bad reputation I think. I don't know if you ever see in the French press or the Spanish press but we always get a panning. Unfortunately we're in the doldrums and it's doom and gloom. We opened in Paris this year and we got a kicking before we even opened the restaurant simply because of the stigma they attach to British food. So it's nice to put a stake in the ground and say not just that we're proud to be British but we're a nation with phenomenal ingredients.

You've got a lot of celebrity friends and you go round to their house. Do they ever cook you dinner? Who's the best?

At dinner parties I'm like a Jack-in-the-box, up and down, helping out. The last dinner party we had we went round to David and Victoria's and we had fish, a really nice halibut with a vinaigrette and a warm salad and a chilled soup, a yellow tomato gazpacho. I think David cooked the fish and it was delicious.

Are you opening any new restaurants?

The next one is not till spring next year where we're re-launching the Savoy grill. It's exciting for me because we're going back to the Escoffier menu, the most famous chef in the world, reproducing his original menu for modern-day diners - and that's an amazing journey.

Is there such a thing as a natural cook? Or is it all in the training and practice?

Some people are born cooks, but everyone can learn. If you have the will, desire and passion you can cook anything.

Beer is gaining popularity in terms of a beverage to accompany food e.g. when dining out. Do you encourage correct food pairing with beers or wines – or do you feel it’s up to individual taste?

It’s like buying shoes, it’s up to individual taste. Beers and ales to go with food are improving in quality all the time, but it’s up to each individual whether they prefer wine, beer or anything else.

If the public could only buy one utensil to use in their kitchens and for the Cookalong, what should it be?

A really good frying pan, because it’s so versatile.

What’s the most indispensable herb in your kitchen(s)? Why

Basil and lemon thyme, growing in pots on the windowsill (in kitchen at home). In the sunlight the thyme generates buds every 48 hours, and there’s that wonderful sweet perfume.

What’s your favourite British dish, hands down?

Chicken Madras. Curries: I love them!

Catch all the excitement of Cookalong Live: The series from Friday 24th October at 9pm on Channel 4

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Comments

please show the whole show on the website because i do not get channel 4. thank you

Posted by Gordon on 15/04/2009 02:15:28

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Hi, watched your show for the first time tonight, 12/12/08. Im a full time 43yr old University student, but I also have a family to look after. Your show was very encouraging for me to start cooking alot more. I always tend to do the typical basic foods, byt after seeing the show, I'm hooked and I'm going to start cooking. Also glad that I can get the back dated recipes, especially the 1's for a tenner. So thanks for a fab cook show that I can learn from. Thanks and Merry Christmas to you all. Nicola, Pontypridd, S-Wales.

Posted by nicola meek on 12/12/2008 22:36:14

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How do you do it? Your meals are as pretty to look at as they are to taste. I know that it takes pride and attention to detail but seriously how do you make such a striving business when you are like a drill instructor? I follow you cause you are like the military, you run your restaurants like you have a mission on the ship. I would love to really see you in action. You are a diamond in the rough in the food service industry. I have alwalys looked up to you and would love to meet you one day now that I am out of the service, I am applying for culinary school and some day would love to have the chance to cook with you off the record and learn a few thinks from the master of all cooking. Thank you.

Posted by Lindsay on 14/11/2008 10:32:30

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What a shambles! The two of us managed to turn out a meal but more in spite of the programme than because of it. There was so much noise that it was not easy to hear the instructions. Having prepared very carefully -not enough detail given eg. was the garlic or ginger to be grated,crushed or finely chopped.The amount of butter required -how was it divided between the salmon and the crumble? No reference to 'flambe' requirements on the web site.There was so much more prep that could have been done if more information had been given. We are both accomplished cooks and speedy but when it came to finishing the broccoli and the new potatoes we each had a large glass of wine and 'threw in the tea towel'

Posted by Two Supergrans! on 25/10/2008 07:53:56

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Cookalong Live: The Series Gordon Ramsay in the hot seat

Contents:

If someone wanted to have a meal cooked for you in one of your restaurants, how likely is that?

Where do you think this growing interest in food has come from, what had changed to make people interested?

You've got a lot of celebrity friends and you go round to their house. Do they ever cook you dinner? Who's the best?

Are you opening any new restaurants?

Is there such a thing as a natural cook? Or is it all in the training and practice?

Beer is gaining popularity in terms of a beverage to accompany food e.g. when dining out. Do you encourage correct food pairing with beers or wines – or do you feel it’s up to individual taste?

If the public could only buy one utensil to use in their kitchens and for the Cookalong, what should it be?

What’s the most indispensable herb in your kitchen(s)? Why

What’s your favourite British dish, hands down?

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