Tatler discovers why Gordon Ramsay is one of few celebrities with multigenerational fans and someone everyone loves to watch
Seated opposite me in 8 Mayfair, one of three private dining rooms in the Gordon Ramsay Bar & Grill at Sunway Resort Hotel—all rich red and forest green furnishings with brass accents—Gordon Ramsay mentions beef Wellington, his signature dish, about five times throughout our interview. One of those mentions is a not-so-humble brag: “In order to leave your mark on the table and upset everybody [at a potluck dinner], I’d bring the perfect Wellington because no one can ever beat my Wellington.”
He has reason to be this confident. Throughout his career, Ramsay’s restaurants worldwide have earned a total of 17 Michelin stars; in the global ranking, his establishments come third, behind those of only Joël Robuchon and Alain Ducasse. More recently, less than a year since it opened, the Gordon Ramsay Bar & Grill in Malaysia has been named Best New Restaurant and one of the Top 20 Restaurants by Tatler Dining for 2023.
See also: The Top 20 Restaurants in Malaysia in 2023
In June 2022, team Ramsay opened the venue at Sunway Resort Hotel, the first foreign outpost of his Bar & Grill; and on this bright and early Thursday morning in December 2022, team Tatler gets one hour—no more, no less—to style, shoot and interview him.
The most surprising thing I learn about Ramsay, a man known for his love of big flavours, is that he likes oatmeal. In fact, it’s the one dish he says he could have every day. “I know that’s not a meal but it’s a great start for any chef; made with oat milk and puree of dates, it’s the best thing ever for breakfast. High in fibre, low in calories and just a great base.”
This is literally a beige answer but his love is true: he mentions oatmeal again, as part of his perfect-day routine, including his eating schedule. “Five o’clock in the morning, I’ll do a 60-minute HIIT in the gym. Then six or seven, I’ll get ready: coffee, oatmeal. Then I’m busy from 9am in the restaurants. Midday, quick tasting, maybe five or six dishes, one tiny spoon at a time. Afternoon: a beautiful fruit, and a protein shake. And then dinner is steamed fish, vegetables, and no dairy. So I’d rather eat four times a day—small bowls—than a big lunch, a big dinner and a late breakfast.”