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Gordon's little limpet: [Apr. 30th, 2009|10:33 pm]



Gordon's little limpet: How Tana Ramsay went to LA, had a Hollywood makeover and never leaves her husband's side )
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Q TV: Chef Gordon Ramsay Part I and Part II [Mar. 26th, 2009|11:56 pm]


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Gordon Ramsay's Soccer Career Is a Bunch of Baloney, Report Says [Mar. 2nd, 2009|02:13 pm]


Gordon Ramsay's Soccer Career Is a Bunch of Baloney, Report Says
Monday , March 02, 2009

The 42-year-old never played for the Glasgow Rangers soccer club, though he's long made the claim in his autobiography, on the radio and in a series of interviews, the News of the World reported.

"He was never a signed player for us and certainly didn't play any first team games and wasn't offered any sort of contract — it's all complete and utter nonsense," the Scottish team's historian, Robert McElroy, told the British tabloid.

Rangers coach Archie Knox, who Ramsay says cut him from the team, says that would've been impossible.

"He must be a very confused individual," Knox said. "I was the manager of Dundee [a different team] at the time."

The tabloid reported Ramsay told fellow chef Marco Pierre White that he was lying about his soccer career, explaining, "it just came out of my mouth and it was a good story at the time."
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FLAME ON: Niagara Falls Chef uses his fame to inspire children. [Jan. 11th, 2009|02:18 am]


Bobby Anderson knows about 15 minutes of fame. He’s trying to use his to make life better for young people who need proof that all things are possible.

Anderson grew up on the streets of Niagara Falls. He had a dark-edged youth and a few run-ins with the law. He’s a recovering alcoholic. And he achieved national fame recently as a favorite contestant on a cooking show called“Hell’s Kitchen.”

The show, which is a little like watching a wild-eyed marine drill sergeant lead a group of recruits through a kitchen obstacle course, set Anderson up for notoriety starting with the first episode in last year’s series.

The 15 contestants had just met and were being driven to Hell’s Kitchen, where the show takes place, when Anderson decided to tell the others exactly who he was. “I’m the black Gordon Ramsay,” he said boldly.

Little did he know the show’s host, world class chef Gordon Ramsay, was in disguise and sitting among the contestants. From the start of the series Ramsay used that boast to keep the Niagara Falls native on his toes, as Ramsay elevated bad language and verbal abuse to new levels on the bleep-filled show. Ramsay, however, is actually a really nice guy, according to Anderson.

“It’s nothing personal in that kitchen,” he said. “He’s an amazing guy ... You would never know this guy grossed $130 million last year. He’s the kind of guy you would go to war for.”

Ultimately, Bobby was one of five chefs left in the contest before he was eliminated. His attitude about loosing a head chef job at one of Ramsay’s world class restaurants? Well, the experience humbled him, he said, but not in the way that some might think.

Anderson said he has turned down high paying job offers from California since the show ended and instead wants to stay in his Niagara Falls community and “serve.”

“The experience changed my life,” he said. “It humbled me. It taught me that the better you are with your craft, the more humble you become.”

He has a dream of using his positive notoriety to help area children and especially young men, using his unexpected fame to prove that amazing things can happen when a person follows his dreams.

Recently, at a holiday party at the Boys and Girls Club on 17th Street, he demonstrated his skills at both cooking and inspirational speaking to a crowded room of children and adults. On the menu was pan- fried tortillas with a concoction of chicken and pineapple salsa. Many pairs of young eyes were fixed on the tall, white coated chef as he told his story and punctuated it with a little burst of flame from the portable burner, some sizzle from the frying tortillas and snaps from the pop rock candy he used to garnish each chip.

“I came from the streets,” he told them. “I’m not a stranger to the lows but once I got a taste of the bars, that was enough for me. Cooking kind of saved my life.”

He didn’t give the kids the details of his run-ins with the law, but said afterwards there was some hubcap theft, and some other youthful indiscretions involving drugs and alcohol.

From there to a variety of restaurant jobs and eventually the selection for “Hell’s Kitchen,” a Fox TV show. Since then job offers are coming in from high-rent restaurants as far away as California. “I never thought I’d be in a position to turn down 70 and 80 thousand-a- year jobs,” he said.

His roots in Niagara Falls run deep. He is currently living in North Buffalo but grew up on 39th Street. Recalling all those who helped him on his rise he ticks of the names of teachers and coaches who helped to change his path.

He still remembers being 9-years-old and the kindness of a football coach who picked him up and drove him to the year end banquet with the coach’s daughters and wife. “I’ll never forget that,” he said. Anderson is extremely proud of his twin sons, Jabrel and Jamar, 18, who are graduating this year from Niagara Falls High School. He meet his wife of six years, Anne, at the Seneca Niagara Casino where they met when he was a chef there. He has worked in many other prestigious area restaurants, including Shanghai Red’s, Harry’s, EB Greens, Wegman’s and most as head chef at Hyde Park Steakhouse at the Walden Galleria.

“I resigned a high paying job to start my own business and that means zero income, but I’m happy. I’m at peace,” he said.

Anderson has started an educational consulting company. He has been giving demonstrations and speeches at jails and Alcoholic Anonymous meetings. His presentations on leadership are also available to corporations and non-profits, but it is the “at risk” population he really hopes to influence. Whether that means a training facility that doubles as a restaurant or working with the area schools, he is not yet sure.

“It ll be fine with me if I never own a restaurant,” he said. “I need to give back in order to keep the joy inside of me.

To the city of his birth, he says: “Use me. Please use me while I’m here and keep me in this area.”

Watching his interaction with the children at the club, it is clear Anderson has the tools to pursue his dream if he chooses.

“That was great,” said Michael Hamilton, the director of operations at the Boys and Girls Club as Anderson closed down his little mobile kitchen. “He’s a great guy. I hope he can be an inspiration to our children.”

As for Anderson, he is choosing to let the path unfold in front of him and trying not to worry to much about where it leads. “It’s almost like I’m spiritually guided,” he said. “I’m standing out of my own way this time, and that’s what keeps me at peace. This is something way bigger than me and that’s the reason I’m not worrying.”
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Sixteen Aspiring Chefs Step Up to the Plate on the Season Premiere of "Hell's Kitchen" [Jan. 11th, 2009|02:15 am]

Sixteen Aspiring Chefs Step Up to the Plate on the Season Premiere of "Hell's Kitchen"

Thursday nights heat up this winter as a new batch of 16 aspiring chefs step through the doors of HELL'S KITCHEN to face world-renowned chef Gordon Ramsay as he serves up the fifth course of his fiery unscripted series, premiering Thursday, Jan. 29 (9:00-10:00 PM ET/PT) on FOX.

The chefs have varying degrees of culinary experience, but all are incredibly passionate about food. Demanding absolute perfection, Ramsay puts the chefs through rigorous culinary challenges, testing to see who will boil under the intense pressure. Each week, Ramsay will send one chef home, and the rest are left to sauté their way toward the grand prize of a "Head Chef" position at the East Coast's leading resort destination, Borgata Hotel Casino & Spa. Since opening in 2003, Borgata has raised the culinary bar in Atlantic City introducing world-class dining experiences to the market.

During the season premiere, the 16 chefs enter HELL'S KITCHEN and get to work right away by preparing and presenting their signature dishes to Chef Ramsay. Unlike past seasons, Ramsay is pleasantly surprised by some of the chef's creations. After the taste test, they waste no time breaking up into teams and prepping for that night's dinner service. When the doors of HELL'S KITCHEN open and the intensity heats up, tempers flare and emotions run high.

The 16 HELL'S KITCHEN chefs are:

The Red Team:

Andrea, 30, a line cook from Reading, PA
Carol, 30, a sous chef from Knoxville, TN
Coi, 22, a café cook from Austin, TX
Colleen, 41, a cooking school instructor from Papillion, NE
Ji, 33, a private caterer from Palisades Park, NJ
LA, 23, a line cook from Las Vegas, NV
Lacey, 24, a corporate buffet cook from Charlotte, NC
Paula, 28, an executive sous chef from Coconut Creek, FL

The Blue Team:

Ben, 26, an executive sous chef from Chicago, IL
Charlie, 24, a prep chef from Las Vegas, NV
Danny, 23, an executive chef from Edgewater, FL
Giovanni, 37, an executive chef from Destin, FL
J, 32, a food court chef from Clifton Park, NY
Robert, 29, a sous chef from Quogue, NY
Seth, 27, a private party chef from New York, NY
Wil, 27, a quality-control chef from Elgin, IL

HELL'S KITCHEN is produced by Granada America and A. Smith & Co. Arthur Smith and Kent Weed serve as executive producers.

Borgata Hotel Casino & Spa, a joint venture between Boyd Gaming and MGM MIRAGE, is a Las Vegas-style destination on the East Coast offering guests an unparalleled travel experience with world-class dining, entertainment, nightlife and gaming options. Since its opening in 2003, Borgata has changed the face of Atlantic City, igniting the city's revival and continuing its evolution toward becoming a multi-dimensional travel destination.
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Welcome to 'Hell' with Chef Gordon Ramsay [Jan. 11th, 2009|02:13 am]

Welcome to 'Hell' with Chef Gordon Ramsay

Follow host Gordon Ramsay into the hell of his kitchen. Fox's hit show, "Hell's Kitchen" is back for a fifth season and this time around, contestants, including Andrea Keinly, a line cook from Reading, will compete for a coveted position as head chef at an undisclosed restaurant in the Borgata (restaurant to be announced soon).

Watch in awe as contestants get pushed to their breaking point. "Hell's Kitchen" premieres on Thursday, January 29 at 9 p.m. on Fox.
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[Jan. 11th, 2009|02:09 am]

Overcooked: Chef Gordon Ramsay bastes himself in fake tan and ladles on the hair dye for a trip to LA

By Paul Revoir
Last updated at 1:50 AM on 07th January 2009

It's normally on the way back from California that most Brits look a bit frazzled.

But Gordon Ramsay was spotted jetting into Los Angeles already looking somewhat overcooked.

The TV chef arrived in LA on Monday to film a new series of Kitchen Nightmares with highlighted hair, an orange tan, a necklace and scruffy shirt, jeans and silver trainers.

More Under the Cut and Pics )
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Gordon Ramsay Looking For Local Restaurants to Embarrass on National TV [Jan. 11th, 2009|02:08 am]

Gordon Ramsay Looking For Local Restaurants to Embarrass on National TV

Gordon Ramsay Looking For Local Restaurants to Embarrass on National TV
By Kyle Munzenrieder in Food, Reality Bites

Wednesday, Jan. 7 2009 @ 5:00PM

There are so many reality tv shows on network television these days, that I've really lost track. Apparently the Fox television network allows this ornery British chef Gordon Ramsay to have not one, but two reality series run on it's airwaves. This second one which I've never heard of until now, "Kitchen Nightmares," features Ramsey coming into poorly run restaurants, screaming at people, and then somehow magically turning the place into a respectable joint. The first two seasons (seriously, this has already run for two seasons?) featured restaurants mainly in New York and SoCal, but season three is looking for shady eateries in Miami and Fort Lauderdale.

If any local restaurateurs wants the integrity of their establishment rubbished on national tv, then visit this page for casting information. Just pray that you don't go under while they're making casting decisions.

--Kyle Munzenrieder
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[Jan. 11th, 2009|02:05 am]

Tana Ramsay puts husband Gordon on a tight LA leash

They have put on a united front since their marriage was rocked last November by claims that TV chef Gordon Ramsay had been cheating with professional mistress Sarah Symonds.

But it seems Tana Ramsay, 34, who has loyally stood by her husband, isn’t prepared to take any chances.

My Stateside spies say mother-of-four Tana is preparing to leave the couple’s brood at home in South London to join Gordon, 42, in LA – where he is shooting a new series of Hell’s Kitchen and Kitchen Nightmares.

‘Initially Tana was going to stay at home with the kids, but she has decided to fly out,’ says a source.

‘She’s due to arrive on Thursday and will be staying a while.’

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Gordon Ramsay in the Toronto Star kitchen. [May. 3rd, 2008|03:09 pm]

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[Apr. 1st, 2008|06:40 pm]

Just wanted to let everyone know, a new series of Hell's Kitchen starts tonight on FOX.
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Meet the New Hell's Kitchen Chefs (from TV Guide) [Mar. 14th, 2008|06:43 pm]

Two people are in this from my area! However in this article they only list the one from Niagara Falls. There is one from Buffalo NY

Here's an idea: Let's look at a few of the 15 masochists talented chefs chosen for the new season of Hell's Kitchen and make some wildly unfair — and presumably inaccurate — assumptions about them based on their occupations and hometowns. Are you with me?

Ben, 29, an electrician and former chef from Charlotte, N.C.
Prediction: An electrician? Mark my words: There's a reason why his profile contains the word "former."

Christina, 25, a culinary student from Niagara Falls, N.Y.
Prediction: All sizzle, no steak!

Dominic, 43, a stay-at-home dad from Catawba, S.C.
Prediction: Cheerios and apple juice are not haute cuisine.

Louross, 24, a hotel cook from Las Vegas, Nev.
Prediction: Sin City is the new culinary-talent incubator (see: Top Chef's Marcel and Hung). He'll win.

Vanessa, 31, a line cook from Bozeman, Mont.
Prediction: Good with game meats.

Hell's Kitchen premieres on April 1 on Fox. Visit TVGuide.com on April 2 to see how wrong I really was, reinforcing the lesson that when you assume, it just makes an "ass" out of "u" and "me." — Mickey O'Connor
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Fox to debut new 'Hell's Kitchen' edition on April 1, air it after 'Idol' [Mar. 14th, 2008|06:41 pm]

By Christopher Rocchio, 11/08/2007

The Writers Guild of America strike has led Fox to plan for an earlier-than-usual reopening of Hell's Kitchen.

Fox has announced the fourth season of Hell's Kitchen is scheduled to premiere Tuesday, April 1 at 9PM ET/PT.

If the network follows through with that plan -- according to Fox, things could change if a strike settlement is reached before then -- it would mark the first time one of the Gordon Ramsay reality competition's editions premiered before the summer programming season. And in addition to debuting well before the May conclusion of the 2007-2008 regular programming season, most of Hell's Kitchen 4's episodes would also be airing in the most-coveted time period on television -- Tuesday nights at 9PM ET/PT, immediately after the Fox's 8PM ET/PT broadcasts of American Idol's seventh-season performance shows.

Fox originally renewed Hell's Kitchen for a fourth season over the summer and planned to air it in 2008, and the show's Fox publicist recently confirmed that the show was still "slated to air in Summer 2008." However Daily Variety recently reported Fox began back-to-back production on two new Hell's Kitchen installments, one of which will now debut in April.

Idol 7 will premiere over the course of two consecutive nights on Tuesday, January 15 and Wednesday, January 16, with both two-hour broadcasts beginning at 8PM ET/PT.

As part of its strike-revised midseason schedule, Fox also announced When Women Rule the Earth -- a new reality series that will feature 12 unsuspecting chauvinistic men becoming slaves in a new primitive Survivor-like "society" ruled by 12 "strong, educated and independent" women -- is now scheduled to premiere on Monday, March 3 at 8PM ET/PT.

Fox reportedly began production on When Women Rule the World back in January, and while the series was initially scheduled to debut last spring, that never happened, and it was also left off both Fox's Summer 2007 schedule as well as its initial 2007-2008 primetime programming lineup.

Fox also announced The Moment of Truth, a new game show that was developed under the working title Nothing but the Truth and will quiz contestants on personal questions and use a lie detector to determine if they're telling the truth, is scheduled to premiere Wednesday, January 23 at 9PM ET/PT immediately following that night's Idol broadcast.

The Moment of Truth will move into its Wednesdays at 8PM ET/PT time period beginning March 12, when it will serve as the lead-in for Idol 7's first results show broadcast.
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This Week on BBC America/Ramsay Kitchen Nightmares [Feb. 25th, 2008|11:32 am]

Episode six - The Granary

The Granary in rural Hampshire is an upscale restaurant which, at 200 seats, is the biggest Gordon's ever taken on. Originally opened four years ago by entrepreneur Nigel Nieddu, the restaurant was relaunched after a four million dollar refit, but it's still losing $8,000 a week. It promises classy modern British cuisine, but in reality, the fussy menu features food sourced from all over the globe. The locals, intimidated by its exclusive reputation, are staying far away. While the head chef plays parole officer to his unruly teenage charges in the kitchen, Nigel stubbornly struggles to contain the front-of-house chaos he's created. Gordon's got to carry out radical surgery to prevent disaster. The kitchen needs a massive injection of discipline to stop the lippy apprentices, and it's time to get some passion back on the menu. But there's a meltdown on the horizon. Can Gordon persuade the headstrong boss to see the grim reality, or will the Granary bite the dust?

Episode six airs February 28th at 8pm et/pt.
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Gordon Ramsay Ruins Valentine Dinner for Jersey Lovers [Feb. 25th, 2008|11:27 am]


Celebrity chef Gordon Ramsay doesn’t give a damn about you, your girlfriend, or the special Valentine’s Day dinner you had planned – so drop your fork and get the hell off his set! That seems to be the way things went last Thursday night when diners at New Jersey’s fancy Hannah and Masons restaurant were summarily evicted – mid-meal – to facilitate production on Ramsay’s Kitchen Nightmares USA series. No matter how romantic the rabble, it just wouldn’t do to have them cluttering up Ramsay’s frame – one only hopes the cameras were rolling when the guests were asked to leave.

When making reservations for V-Day, Hannah and Masons had informed couples about the TV production and said they should be prepared to have their experience immortalized on the small screen. Things turned out quite differently, and while some guests were told to go, other diners didn’t even make it inside to begin with, arriving for their reservation only to be turned away. John and Dana Lohn told The Star-Ledger about the nightmare:

When they showed up for their 8 p.m. reservation, the restaurant was cordoned off, they said. A 20-something production assistant tearfully told them that all reservations were canceled, and begged them not to yell at her. The Lohns could see Ramsay through the window, the restaurant illuminated like the set of a movie.

Like a Hallmark adaptation of Oliver Twist, with the Lohns cast as the ragged, unwanted urchins who can’t even get in to ask for another serving of Ramsay’s gruel. Calling the restaurant the next day, the manager told them they “had no idea how bad things got in there” and then hung up without apologizing. A publicist for FOX, which is broadcasting the series here, says “it was in the best interest of the customers to close the kitchen down.” Before Ramsay shivved them.
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Taming Hell's Kitchen [Feb. 25th, 2008|11:16 am]

Fiery English Chef Gordon Ramsay Serves a Sedate Sunday Lunch

February 16, 2008; Page W9

THE CHEF: Gordon Ramsay is the only chef in London to hold three Michelin stars, with his eponymous flagship restaurant in the city's affluent Chelsea neighborhood. His empire spans Japan, Dubai and the U.S., where he has three restaurants including at New York's London hotel, which was recently awarded two Michelin stars.

KNOWN FOR: Mr. Ramsay has made a name for himself serving up modern British-French cuisine. But the former professional soccer player has established a reputation among a much wider audience as a fiery-tempered, foul-mouthed chef through his reality cooking television shows. At home, however, he emphasizes the importance of social skills with his four children (who range in age from 6 to 9 years of age) by regularly sitting down with them to Sunday lunch. Mr. Ramsay, who grew up with the family-lunch tradition, sees it as an important ritual for his children to learn manners as well as discuss anything that has upset them. "It's almost therapy in a way," he says.

THE MEAL: Roast beef and Yorkshire pudding -- the quintessential British Sunday lunch -- with cabbage and caramelized onions, adapted from "Gordon Ramsay's Sunday Lunch" (Quadrille Publishing). The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. "Treat it like a soufflé."

COOKING TIP: Mr. Ramsay says the biggest mistake people make is not letting beef rest for sufficient time, which allows the meat to reabsorb the juices released during cooking. He recommends letting it sit for at least 25 or 30 minutes before slicing.

Recipes Found Here )
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Now it's my Tana to cook [Feb. 25th, 2008|11:15 am]

Article Found Here

Published: 23 Feb 2008
TANA RAMSAY wants her hot-headed hubby Gordon to join her in the kitchen for a Mr & Mrs cookery show.

The mum of four has already written two cookbooks and wants to show the nation how it’s done on TV alongside her Hell’s Kitchen fella.

Tana told This Morning: “It would be interesting to do a show together.

“What would be nice is you’d get the two different looks, the domestic touch and the very chefy stuff from Gordon.

“It would be more realistic.”

Although with Gordon’s temper tantrums, Tana’s more likely to serve up divorce papers than cordon bleu masterpieces.

Picture )
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Gordon Ramsay's so embarrassing, says wife [Feb. 25th, 2008|11:11 am]


Gordon Ramsay's so embarrassing, says wife
Saturday 23rd February

Gordon Ramsay's wife has admitted that she is embarrassed by some of his small screen antics - and says she hates watching him on TV.

Tana Ramsay told the Mirror that the hot-headed chef - renowned for his temper and his colourful language - makes her "cringe" when she sees him on the small screen.

"Gordon doesn't care what people think, which is fine for him," she said, "but I have to do the school run the next day."

"I feel people looking at me and I want to say 'if you've got something to say, then say it'".

Gordon is best known for the TV shows Hell's Kitchen, The F Word and most recently Ramsay's Kitchen Nightmares, in which he gives frank and often cutting advice to people whose restaurants are failing.

A US version of the show is currently being screened.
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Gordon Ramsay, Jamie Oliver Are Out to Get You: Richard Vines [Feb. 25th, 2008|11:08 am]

Article Found Here

Feb. 22 (Bloomberg) -- Gordon Ramsay and Jamie Oliver are taking the battle for our hearts and stomachs to the people, with both chefs planning chains of eateries across the U.K.

The first Jamie's Italian is scheduled to open in Oxford in May, followed by Bath in July and Brighton after that. Meanwhile, Ramsay opened his first Foxtrot Oscar in January and now, right behind it, comes his third pub, the Warrington, in Maida Vale.

(Ramsay has also bought the York and Albany in London's Camden Town, where Angela Hartnett will be in charge. Opening is scheduled for mid-May, though delays are common in the restaurant business. The Warrington was expected to open last year and the first Jamie's Italian was scheduled for next month.)

Ramsay says the aim of both his planned chains -- Foxtrot Oscar and the pubs -- is to provide fine British meals for about 30 pounds ($59) a head. (Just don't say ``gastropub,'' a term that is falling from favor on the grounds that pubs should serve good food, and those that do shouldn't be classed separately.)

If you've spent time in the U.K. provinces, you might agree that is an exciting prospect. In London, where there are plenty of acceptable midlevel eateries, it's less of a thrill, except for those who have seen Ramsay on TV and hope to kiss the ring.

The Warrington is my fourth midprice Ramsay eatery in a year, and the second in a month, so forgive me if I'm a little short of adjectives and enthusiasm about the menu. The venue itself is intriguing, however. It was built in the 1850s and, according to http://www.pubs.com , was then rumored to operate as a brothel on the side. The rich and lavish design helped lend it respectability.

Foxtrot Oscar

When Foxtrot Oscar opened last month, critics lined up to bemoan the fact that the place wasn't what it was before Ramsay got hold of it. I've no idea if such nostalgia will afflict the Warrington, but I can say the downstairs bar looks magnificent, while the restaurant's decor is more restrained and a bit dull. You wouldn't want much more than a short time there.

The high, molded ceiling looks great and there are attractive stained glass windows at one end of the room. But the color of the wallpaper is an inoffensive green you might describe as moss or mold, depending on your view. The warmth of the greeting from smiling staff members raises the spirits, and this is a hallmark of Ramsay operations that other operators might emulate.

The menu features popular starters such as steak tartare and unusual options such as Dorset snails with parsley butter. The dressed Cornish crab was beautifully fresh and well-seasoned, while the white onion and Montgomery cheddar soup could have used more punch, and the beignets on the side were as chewy as if they had been microwaved. Potted Goosnargh duck, sourdough toast, was wonderfully fatty and rich, the steak tartare just spicy enough.

Monster Pie

On my first of three visits, my guest ordered the steak and kidney pie, only to cancel when she saw the monster that arrived at the next table. Roasted guinea fowl, by contrast, was a delicate thing, small and perfectly formed. But it battled with its bed of puy lentils and bacon, which tasted vinegary.

Whole lemon sole -- the joint top-priced main, along with a dozen Purfleet rock oysters -- was a winner at 19.50 pounds. You can have it grilled or meuniere. Sides such as fries were fine. Roasted baby chicken was full of flavor, though not quite as much as the braised Gloucester pig cheeks which one of my guests ordered. These came with turnip puree and are an acquired taste.

The desserts are retro and sound like fun, though they are a mixed bunch. Steamed stem ginger pudding reminded me of canned concoctions I ate as a child, only this one was chewy and dense. Knickerbocker glory was fun and tasted good, but it was just ice cream, cream, raspberry sauce and three or four raspberries on top, with a wafer. I recall elaborate sundaes packed with fruit. Rhubarb and apple pie came with good custard flecked with vanilla.

Bacchus Reserve

The wine list is quite moderately priced, though I'm such a fan of English whites that I never got beyond the 2005 Bacchus Reserve, Tenterden Estate, Chapel Down, at 22.50 pounds. It's crisp, well-made and refreshing. The 2006 English Rose, Chapel Down, is also drinkable and a bargain at 20 pounds. I'd like to see more wines by the glass, or serving wines by the carafe.

The Warrington has much going for it, but lacks the views of the Narrow, a Ramsay pub beside the Thames, and the personality of Foxtrot Oscar, where the former owner Michael Proudlock lends the place a louche charm at odds with the suburban decor. Ramsay's midpriced venues are good. If the chef could just be cloned to give them a bit more excitement, we all might get excited.

The Warrington, 93 Warrington Crescent, London, W9 1EH. Telephone +44-20-7286-2929 or click on http://www.gordonramsay.com/thewarrington/ .

The Bloomberg Questions

Cost? About 30 pounds a head, plus wine.

Sound level? Murmurs of content.

Date place? Yes.

Inside tip? Try for a window table.

Special feature? Famously shouty TV chef.

Private room? Yes.

Will I be back? Yes, if in the area.

Rating? **

What the Stars Mean
**** Incomparable food, service, ambience.
*** First-class of its kind.
** Good, reliable.
* Fair.
(no stars) Poor.
(Richard Vines is London food critic for Bloomberg News. The opinions expressed are his own.)
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TV chef gives India a dream kitchen job [Feb. 10th, 2008|12:23 pm]

TV chef gives India a dream kitchen job

A YOUNG chef's televised Kitchen Nightmare has turned into a dream job after Gordon Ramsay offered her a full-time position at one of his London restaurants.

Trainee India Innes, 23, from Meadowbank, impressed the fiery chef when he met her while filming in Paris last year.

When the French restaurant she was working in closed, he offered her a work placement at his Boxwood Cafe.

She has now revealed that he has given her a full-time position.

India, who formerly worked at Shaw's Bistro, in Fishmarket Close, said it was a dream come true.

Talented chef India had been left jobless when the Piccolo Teatro, a vegetarian restaurant in Paris, closed after ignoring Ramsay's advice on an episode of the Kitchen Nightmares TV show.

The TV chef said that meeting India had been the highlight of filming there.

He said at the time: "There is no way that I am going to let her forget her dream. She has a great future ahead of her."

The full article contains 175 words and appears in Edinburgh Evening News newspaper.Last Updated: 04 February 2008 1:34 PM
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