Gordon Ramsay at Claridge's reviews
by Marianne K, 28 Jan 2011
We opted for the prestige menu. Each course had a balance of flavours of ingredients that went down well with the lovely Chilean wines that I chose. The service team, run by Andy, is totally on the ball and pays attention to every detail. I was shown around the kitchen and was unlucky to have just missed the master, Gordon Ramsay.
Coming from the hotel industry, I must say that all is done by the book here and, yes, the meal was well worth it. Will be back again when in London.
by taquilina, 17 Jan 2010
I was there to celebrate my birthday as the guest of an elderly Aunt. So I was pleased that the maitre d' offered complimentary dessert wine or a cheese course to make up for the disappointment. Unfortunately, he cannot have told the people making up the bill, and my Aunt was charged the full whack plus service charge. As her guest, I could not complain about this.
I was bitterly disappointed. Such an exciting occasion to look forward to, such a beautiful place, and yet such poor service.
by London foodie, 10 Apr 2009
Given I'm a wine buff, I'd ordered specific wines in advance from the wine list provided. Surprisingly, I was also asked to pay for the wines in full before dining, something I've never been asked to do before.
My guests arrived and, after being sent to the wrong end of the hotel, were then shown to the wrong private dining room. The Champagne that I had pre-ordered (and paid for) was absent, replaced by something altogether different and of lower quality.
After some quiet words, we were shown to the correct room and seated for dinner. To my surprise, a waitress (not the sommelier) arrived to tell me that NONE of the wines I had pre-ordered were available and, literally, thrust a carte des vin into my hand. The first three of my four selections weren't available either. I was then given a 'lesson' in Sauternes vintages which I can only describe as complete fiction. By all means try to push the very poor vintage/Chateau selection, but please don't try to convince me they're something that they're not. Quite pathetic for a restaurant whose proprietor is so singularly arrogant and scathing of others.
The evening went on in this vein; I won't bore you with the specifics. The food was acceptable, but in no way remarkable or even noteworthy.
The one redeeming feature of this restaurant is that they do not add a service charge to the bill. A 'tip' wasn't warranted, so I didn't leave one. The maitre d' looked surprised, God only knows why. My £2,200 had not been wisely spent.
I shall never return to this restaurant and recommend that you avoid it. There are far, far better restaurants in London, with more emphasis on food and service and less ego driven.
by Banker, 29 Dec 2007
Upon arrival, a colleague and I were quickly whisked to our table and asked for drink orders. Very smartly done. I ordered my normal sparkling water and my colleague a bottle of wine. Unfortunately, the bottle he ordered was out of stock (understand the logic, but still not a 5-star way to start) and the sommelier was quick to recommend an alternative. I was told the alternate bottle was very good.
The menu is a 3-course, fixed at £65 ($135 at today’s exchange rate) per person. The waiter arrived and explained the specials. When he explained the Chateaubriand he mentioned that it could only be prepared for two people. Now this may be my quirk, but at these prices I do not want to find a partner at the table to share the special. Gordon, please make sure that each dish can be prepared individually. Likewise the Pear Tarte Tartin is a big favorite, and I was excited when I saw it on the dessert menu, but again it concluded “(for two people)”. This may be a minor annoyance but it is still an annoyance.
Pre-Appetizer - As soon as the meal was ordered, the service brought a small cup of Trumpet Mushroom Bisque. This was fantastic. Nicely seasoned and an elegant way to start the meal. Nice touch Gordon. If this was foreshadowing for the rest of the meal, this was going to be a fantastic experience.
Appetizer - I ordered the Persillade of Rabbit with Autumn Vegetables 'a la Grecque', grain mustard dressing. Without commenting on how Persillade fit into this dish, it was different than any other I've eaten. The rabbit was cooked off the bone in circular form (like an individual terrine) and presented amongst a melange of autumn vegetables (carrots, shallots, sprouts). The rabbit itself tasted as though it was poached versus baked and it lost some of its earthiness in the process. It was also lacking seasoning. I was very impressed with the flavors of the vegetables, as the chef showed how carrots could be vinegary, shallots could be sweet and clover could be bitter. Overall, the dish was good but not great (I liked the vegetables better than the rabbit). The chef changed the traditional complexion of the dish and it lost some of its richness. But it was very inventive.
Entree - I decided to continue the earthy-flavored dinner with the Roast Rump of Cumbrian Lamb, pomme mousseline, confit garlic, thyme jus. The waiter stated, "The chef cooks that medium-rare”, and I thought that was fine. Once again the presentation was beautiful. A small boneless rump, sliced, set amid some pomme mousseline and a few vegetables layered on top. I tasted the pomme first and was disappointed. The consistency can only be described as thick and gummy and not seasoned at all. Very disappointing. The next stop was the lamb. The ends were cooked to medium and the center slice was rare, at best. Not exactly medium-rare, but I did not mind all that much - different flavors/different textures. The meat was nice but not great. Unfortunately, there was a fairly large piece of sinew running through the meat which made it both difficult to cut and more difficult to chew. But the true downside was the taste - there was none. The outside had little seasoning and the meat itself had no depth. So overall this dish was a huge disappointment. I tried a combo of the pomme, meat and garlic and the garlic overpowered everything. Roasted garlic would have tamed the flavors better. And the day after I looked up exactly what Cumbrian Lamb was and what did I find? It is the subject of a national health scare in the UK as reported last week. So I would recommend being a little more news-centric in serving meat under investigation at this time.
Intermezzo - My colleague and I were presented with a large shot glass of wild berry puree topped with creme. Totally disappointing and neither of us finished the whole dish. The berries lacked any depth of flavor and the creme did nothing to support the dish.
Dessert - For dessert I ordered the Cinnamon Creme Brulee, hazelnut sable, spiced plum and red wine sorbet but substituted a different creme for the sable for allergy reasons. To be honest, I had no idea what a sable was and when I asked I was told it was a type of cream (still not sure if that was correct). The creme brulee was perfectly prepared, creamy, rich and full of flavor. Oh, if they could have made this entree-sized. But this time the flavors that accompanied the dish were suspect. The creme was bitter and the spiced plum and red wine sorbet did nothing for the dish. They could have served the brulee alone and I would have enjoyed it more.
Truffles - With the check, the service brought four truffles for the two of us - two covered in ganache and the other two covered in nuts. After I reminded him yet again of my food allergy, the tray was removed and four ganache-covered were returned. Upon their return I took a bite and was severely disappointed. They must have been taken directly from the fridge to the table. Truffles should be served at room temperature not at 40 degrees. So I waited until they came closer to the correct temperature and tried again. They were very good but again not great.
Service - Let me give you the good news first. The FOH and support staff were fantastic. They were there promptly, yet not too early, they allowed me to linger through the appetizer, and they removed the plates simultaneously as I like. Now onto the bad news. The server/waiter was horrible. He was rude, unhelpful, bumped into my chair constantly (the tables are fairly far apart) and fired the entree way too early. There was only a 7-minute gap between me finishing the appetizer and receiving the entree. This should have been longer, in my opinion. His lack of professionalism took away from the experience. I mentioned to him several times about my nut allergy and the server did not seem to care. When the dessert menus arrived (6 of 8 desserts were nut based) I mentioned this and instead of helping he merely asked, “What do you want?” and not in that helpful tone. Then he brought truffles covered in nuts. I finally needed to say something to the MOD, who was extremely apologetic. I should have mentioned something earlier, but at a restaurant of this quality there should not have been a need.
So to those of you that mentioned that the Ramsay restaurants are going downhill, I would hope that this experience was not my best. All I could think of as I ate some of the dishes and experienced some of the service was My Ramsay-ship standing over them screaming “Are you out of your f&%#ing mind?” Please Gordon, return to the homeship and fix your empire.
Trumpet Mushroom Bisque – 10
Rabbit Appetizer – 7
Lamb Entree – 4 (before reading the article) 0 (after reading the article)
Wild Berry Intermezzo – 2
Creme Brulee – 9
Service (Server) – 2
Service (Support) – 10
Truffles - 4
by jfood, 01 Nov 2007
Sadly, I fear this service overshadowed the food, which one month later I'm struggling to remember. I will not return.
by CallyLeBlanc, 05 Aug 2007
by welshronaldo, 21 Jun 2007
by martinidoc (5 reviews), 14 May 2007
by camguy, 06 May 2006
by THomasw (2 reviews), 05 Apr 2006
by Funky foodster (2 reviews), 11 Jan 2006
by pkeophaithool (3 reviews), 22 Oct 2005
by millie mop, 01 Oct 2005
is great value for money. The food was outstanding - quite
simply the best meal I've ever eaten. The service was impeccable, discreet and effortless, as it should be.
I will certainly return. Don't delay, book now.
by Anonymous, 15 Sep 2005
by Anonymous, 07 May 2005
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