Celebrating 22 Years of Perfection: A Journey with Chef Patron

Twenty-two years ago, I opened this restaurant at Restaurant Gordon Ramsay back in 1998. What a journey! Over two decades of absolute utter perfection and you know what? It's been an incredible ride. When I bought the restaurant off an amazing Frenchman called Pierre Kaufman, I sold my flats and conjured up the money to buy it, but I was short. You know what he did? He told me to pay some now and the rest in a year's time after the success of the first year's trading. That was generous beyond belief. Since then, two decades later, we're still here 19 years this year as a three-star Michelin, and honestly, it feels like 22 weeks because striving for that level of perfection is hard, but this may be the name above the door but the real talent is inside.

Let's celebrate 22 years so we get a chance to let our customers know. When everyone says what were you doing 22 years ago? I was in with John Claude McDonald, oh man! First of all, happy birthday 22 years today. You've been here now just coming up 12 years took over the reigns literally five years ago. I'm so happy that you're the chef patron, thank you very much. What's the difference by standing that side to run this side? How do you in your mind cope with not just the pressure and that level of insight but how do you separate that difference?

The biggest difference for me now standing this side of the past instead of in the kitchen is allowing myself to orchestrate the service, watch over the guys, and make sure that everything's coming together properly. How do you think you've changed in the last 10 years? About changing the last 10 years? Well, there's been a lot of change. I've grown as a chef, my palette's developed. I've grown with confidence, you know, I've grown in my managerial skills and my leadership and leading the team roles. World has always been instrumental with clean flavors, literally closing your eyes and identifying what you're eating not overworked, over-fussed.

What's been the highlight of those ingredients in your mind? You know whether it's the lamb, the beef, the turbo, but what stands out so my standout product would have to be the Herdwick lamb from the Lake District. Got an amazing balance of meat to fat ratio, the flavor is stunning and it's an absolute pleasure to cook every day. 22 years in the making, um I'm one of the fish and meat today where we going? You're underneath on the meat please don't shout at me.

"WEBVTTKind: captionsLanguage: en22 years ago i opened this baby at restaurant gordon ramsay back in 1998. uh what a journey uh over two decades of absolute utter perfection and you know what um i bought the restaurant off an amazing frenchman called pierre kaufman and i sold my flats and i conjured up the money to buy this but i was short and you know what he did he told me to pay some now and the rest in a year's time after the success of the first year's trading and that was generous beyond belief since then two decades later we're still here 19 years this year as a three-star michelin and honestly it feels like 22 weeks because striving for that level of perfection is hard but this may be the name above the door but the real talent is inside let me introduce you let's go so we're celebrating 22 years so we get a chance to let the customers know 22 years yeah and when everyone says what were you doing 22 years ago yeah i was in the with john claude mcdormany oh man first of all happy birthday 22 years today 22 years um you've been here now just coming up 12 years took over the reigns literally five years ago i'm so happy that you're the chef patron thank you very much what's the difference by standing that side to run this side how do you in your mind cope with not just the pressure and that level of insight but how do you separate that difference the biggest difference for me now standing this side of the past instead of in the kitchen uh is allowing myself to orchestrate the service watch over the guys and to make sure that everything's coming together properly how do you think you've changed in the last 10 years how about changing the last 10 years well there's been a lot of change i've grown as a chef my palette's developed i've grown with confidence you know i've grown in my managerial skills and my leadership and leading the team roles world has always been instrumental with clean flavours literally closing your eyes and identifying you know what you're eating not overworked over fussed but what's been the what's been the highlight of those ingredients in your mind you know whether it's the lamb the beef the turbo but what what stands out so my standout product would have to be the herdwick lamb from the lake district got an amazing balance of meat to fat ratio the flavour is stunning and it's an absolute pleasure to cook every day 22 years in the making um i'm one of the fish the meat today where we going you're underneath on the meat please don't shout at me you22 years ago i opened this baby at restaurant gordon ramsay back in 1998. uh what a journey uh over two decades of absolute utter perfection and you know what um i bought the restaurant off an amazing frenchman called pierre kaufman and i sold my flats and i conjured up the money to buy this but i was short and you know what he did he told me to pay some now and the rest in a year's time after the success of the first year's trading and that was generous beyond belief since then two decades later we're still here 19 years this year as a three-star michelin and honestly it feels like 22 weeks because striving for that level of perfection is hard but this may be the name above the door but the real talent is inside let me introduce you let's go so we're celebrating 22 years so we get a chance to let the customers know 22 years yeah and when everyone says what were you doing 22 years ago yeah i was in the with john claude mcdormany oh man first of all happy birthday 22 years today 22 years um you've been here now just coming up 12 years took over the reigns literally five years ago i'm so happy that you're the chef patron thank you very much what's the difference by standing that side to run this side how do you in your mind cope with not just the pressure and that level of insight but how do you separate that difference the biggest difference for me now standing this side of the past instead of in the kitchen uh is allowing myself to orchestrate the service watch over the guys and to make sure that everything's coming together properly how do you think you've changed in the last 10 years how about changing the last 10 years well there's been a lot of change i've grown as a chef my palette's developed i've grown with confidence you know i've grown in my managerial skills and my leadership and leading the team roles world has always been instrumental with clean flavours literally closing your eyes and identifying you know what you're eating not overworked over fussed but what's been the what's been the highlight of those ingredients in your mind you know whether it's the lamb the beef the turbo but what what stands out so my standout product would have to be the herdwick lamb from the lake district got an amazing balance of meat to fat ratio the flavour is stunning and it's an absolute pleasure to cook every day 22 years in the making um i'm one of the fish the meat today where we going you're underneath on the meat please don't shout at me you\n"