Hi Greeno, thank you for the review, was interesting to say the least. I'm a Chef/Restaurateur and have been in the Industry for over 28 years working in different levels of kitchen including 1 and 2 Michelin star. Two of the restaurants I worked in, we offered Beef Wellington and both were 1 Michelin star establishments who's Head Chefs had worked for Gordon. If we'd have served a Wellington that looked like that I think we'd be getting out of hospital roundabout now! 1. You shouldn't have been served the end caps. 2. The oven was too hot which resulted in a none even cuisson to the meat along with not been allowed to rest long enough. 3. The duxelle looks uneven. We would roll it out before folding it around the Fillet to ensure even consistency. 4. The Pastry looks raw between the meat and the Pastry which would have been solved with a pancake or ensuring the Parma Ham totally surrounded the meat with no gaps. 5. The duxelle should be almost a mushroom paste and much darker which suggests the moisture hasn't been cooked out nearly enough. 6. The Pastry shouldn't fall apart after slicing. 7. The fillet is normally brushed with Dijon mustard as well. 8. The music is terrible.
That is all very interesting information, from someone who has clearly made their share of Beef Wellingtons to a very high level. Thank you for sharing that. I'm guessing you would have sent that back to the kitchen right?
@@GreenoEats Thank you for the reply. I personally would have. There's a misconception, I think, in this country that to bring an issue to the attention of the establishment is seen as a negative. As a Chef' I'd rather the guest leave happy, whether it involves redoing the dish or offer a discount, free drink etc. Obviously you were reviewing the restaurant so it wouldn't have been feasible to send it back, i'm just generalising. Kee p up the good work :)
@@GreenoEats look at that. Barry did a better, more professional and detailed review than you and he didn’t even eat it. But Barry is a chef and knows what he is on about. Thanks Barry.
There should be a cap on service charges. No matter whether a restaurant serves cheap or expensive food, good service should be a given. £18 is daylight robbery and the worst of it is that you feel guilty if you even question it. These restaurants and "businessmen" prey on the good nature of people. Today I went to a local restaurant and had an excellent meal which cost less than that service charge.
Very true, but at a restaurant with his name above the door, cooking his signature dish, and charging £120 for it, youl would at least expect that dish to be good!!
I'm at the stage now, if a service charge is added to the bill, I tell them to take it off and leave nothing, i'm fed up with service charge being added.
Or if you go to a restaurant on a midweek lunch time in the m8ddlemof a recession after the government have announced a budget that has scared everyone....
Gordon is always so demanding that the Wellingtons are cooked perfectly on his shows. Its unfortunate that he doesn't live up to his own standards. The bill is outrageous, no way I would pay 120 pounds for that mess. I with you on the score. Thanks Greeno!
The fact that any restaurant is empty when you go into it usually says a lot about the restaurant and personally I wouldn't pay anywhere close to that for something like that .
I'm from South Africa and that meal would equate to R2,760. I could go to a 4-star hotel with 5 friends, have starters, main-course, dessert and share 2 bottles of Dry-red wine for that price. Madness.
What really puts me off is that the place has the feel of a coffeeshop with the loud pop music, no tablecloths, that "industrial" interior, wooden chairs without cushions... you know, the sort of place youll have a cappucino and a brownie or something and then quickly leave after 15-30 minutes. What it absolutely doesnt feel like is an upscale dining restaurant to splurge on some quality beef. You would expect soft chairs, soft ambiant music, maybe like light jazz or whatever, soft lighting, proper tableware, cozy furnature.. a place where you really want to spend a couple of hours to have that full experience to justify these kind of prices. Its just a complete mismatch in my opinion.
I do wonder if it’s designed that way to try and attract a younger crowd… and without wanting to generalise too much, a crowd therefore with slightly less discerning palates?
@@GreenoEats Im sorry, are you suggesting 'm getting old? :D No I guess you have a point. But besides that, it doesnt seems to be designed in a way that makes it a comfortable place to linger. And when Im ordering 120 quid worth of food, you bet im going to stretch that experience in every way I can, perhaps order a good bottle of wine and really make it an experience you know... And somehow this just seems a terrible place to do that. It really screams " finish your plate and get out please". Now more restaurants do this to simply be able to serve more customers and make more money that way. But to use that strategy when serving food thats this bloody expensive, feels extremely cheap.
@@ageoflove1980 Nothing of the sort, I am guessing from your user name that I am a full 7 years older than you 🙂 I don’t know why they would be so focussed on turning tables quickly though, it’s not as if people were queuing out of the door to get in haha
That is simply not True at all of course he is still interested in the world of Gastronomy Just because Gordon Ramsay is no longer behind his stove that doesn't mean that he has lost interest
The irony that Gordon Ramsay has a TV series where he tells other restaurants that their food isn’t very good, only for his own restaurants food to be not very good.
That loud music is off putting for people who like to go out for a nice quiet meal. The meal did look nice, but it is all about the taste. Thanks Greeno.
It's basically a chain restairant. It's not like going to one of Ramsey's actual rastaurants where he cooks. The best way I could descrive it, it's like buying a plain white tshirt with a Georgio Armani logo on it thinking you have an Armani designer garment. It's just a bog standard chain style restaurant he gets money from, a franchise essentially. He probably never stepped foot in that place.
I don't rate Ramsay at all. He should know that fillet steak has to have flavour added to it, otherwise it's quite bland. £120 for this is ridiculous. Thank you so much for such a fair review, Greeno. You have a real ability to explain the flavours and textures of the food. All the very best to you.
I appreciate the kind words. Yes, fillet steak can be delicious, the texture is the main attraction, so you need to work hard to add that flavour to it. A good sear, plenty of seasoning. All fo which were lacking here - for the price it was an outrage!
Thanks for taking the hit on that one Greeno, always fancied a Beef Wellington, seen them on menu, seen them in frozen section of supermarkets, but as a “Wellington Virgin” (and a self confessed tight man!) I’ve never taken the plunge. I will, oh yeah, hear me, make one myself, and Lo the world will quake! For £120, I can probably afford 3 attempts, and with a service charge on top, make the Veg and Gravy of the Gods!
Beef Wellington does not normally have Parma ham on it at all. It normally has crepes wrapped around the beef. The recipe Gordon often touts does have Parma ham in it, but it is not a traditional ingredient.
@@GreenoEats I am aware a few do, but it’s not a traditional recipe for Beef Wellington. What Raymond Blanc will be making is boeuf en croute rather than Beef Wellington.
@@vegiemantwo2505that's probably why it was tasting so bland, as it's missing the salty fat or ham. Odd, since Gordon goes off on one when he sees a plate about to leave and it's not been properly seasoned.
30-35 years ago when you went to a restaurant with a renowned chef at its head, it was the chef who prepared his signature dish and you were delighted !! Now they always want more, always more recognition, always more fame, always more money to the point where they no longer run their establishments and are conspicuous by their absences!! In fact, the staff are human, if they are not strictly supervised and guided, they relax and that's what they get, approximate recipes that no longer reflect the chef's creation EXCEPT FOR THE PRICE REQUIRED !! Gordon Ramsay has reprised "kitchen nightmare in the USA", he will do and say what he wants, it is impossible for him to be in 2 countries at the same time and in his plethora of restaurants with different themes !! THE BEST IS THE ENEMY OF THE GOOD !!
Great video greeno. I’m listening to Gordens biography. And what a journey. £120 quid outrageous. The surroundings look liked the shop fitters haven’t been paid. And left the job. I’d want a bit more theatre for that amount. A bit more ambience. Great review.
I am sure his life story is a very interesting read - it's been quite the journey. I wonder if the last chapters will be him saying that in honesty he's just sitting back and watching the money come in without caring how the standards are!
I can't afford it - don't tell the wife whatever you do!!! That meal cost more than our weekly shop for our family of 4 - what a waste of time and money.
Sorry it didn't work out for you today. Don't go to a Gordon Ramsay business in future is the message of the day. Great video as usual Greeno. All the best Doug 🇨🇦
He is hyped by the media .We wouldn't fall for it in Africa. Italy didn't either; see his video with Gino D'Acampo in Italy they thought he was garbage. 😂
Greeno, the insanity of paying $215.34 CDN for a Beef Wellington for two. Underseasoned, and underwhelming. As Greeno said nothing to write home about. Gordon Ramsay is highly overrated. No wonder the restaurant is mostly empty.
Jamie Oliver's restaurant and all different restaurants where they don't go for Christmas dinner and a Christmas breakfast at wetherspoon's on the premier Inn the premier Inn the Birmingham city centre the Birmingham city centre premier Inn and Gatwick airport premier Inn breakfast meals and lunchtime meals I'm going to Greggs different places and windy McDonald's wimpy and McDonald's different and nando's nando's Fernando's Christmas meals
The old addage is "Once bitten twice shy". And you know who had a similar experience quite recently. That cost of £7 for brocolli is outrageous. I just hope that this was not the 'special' meal you had planned for Mrs. G. Frankly a steak at a Spoons (where I was today) at a fraction of the cost could give you a better experience (and their steak is a hit 'n miss affair)
At the beginning as soon as you said "Greeno's green light" the traffic light turned to green. Intentional or not, such brilliant timing! Up there with James Burke's rocket launch 😂
I’d love to say it was planned, or that I did multiple takes until it happened, but in reality I didn’t even notice until the edit ha ha. It was serendipitous though!
@@GreenoEats that food looked atrocious for the price apart from the mashed potatoes but even instant Smash is alright if you jazz it up a bit ha. and it doesn't cost a100 odd quid, thats just a piss take!
The 3 course set menu before 6.00pm for 24.50 sounds interesting. The beef Wellington was way overpriced. Us Aussies wouldn’t hav a bar of that service charge. So much so, that it is illegal for restaurants to even attempt to do it. They can put a surcharge on for Sundays and public holidays since wages are higher at those times. Very few Aussies will tip. We might tip a few dollars if dining with a large group and that’s probably because the waiters deserve it for putting up with the extra ruckus.
That's interesting - the service charge is becoming more prevalent here, and not just in top end places... personally I think it's so that restaurants can pay the staff as little as possible.
@@GreenoEats Very few establishments employ over 23 year olds(£11-44 per hour minimum wage). Very high staff turn over so they don't have to pay so-called "benefits" such as holiday, tips,bonus,etc. Post-covid it is a hideous industry to work in that only benefits middle aged managers and shareholders. Anyway, £120 plus service charge for ordinary, lukewarm food. I'd feel violated😮.
I have used GR’s recipe for beef wellington very successfully a couple of times. However, this presentation looks decidedly underwhelming! Shame. After this review I don’t think that I shall go there to celebrate my 55th wedding anniversary. Thank you for this review. You have saved me a great deal of money!
What a racket in the background. Don’t know why restaurants have to play music so loud. As for seasoning, I always carry some salt and pepper sachets in my bag these days. Hate waiting for staff to bring me salt as my food goes cold. Another great review.
Have to say, the music was the first thing I noticed. I'm sure there's not enough days in the year for Gordon to personally visit each of "his restaurants" to make sure the quality mark is being set.
I appreciate that he can’t personally oversee all of his restaurants, but if they’re using his name, he should have people in place that are making sure standards are upheld
Hi Greeno. I think Gordon may have removed you from his Christmas card list after that review 😂. Seriously though it's no wonder it was so quiet there. Anybody who would be happy paying £120 plus £18 service charge (absolutely disgraceful) for that has definitely got more money than sense. Great video though Greeno. I wouldn't be surprised if your next review is beans on toast at Alf's Caf as more than likely that's all you'll be able to afford after that 😂😂
Well in the unlikely event that he is ever made away of the review, I hope that he would take it as a call to action to sort things out a bit ! And yeah, skint now, so need to find some cheapo foods !
Food is one thing.....but what is going on with the loud and obnoxious background music??? Maybe that explains the disco ball. You would figure that something "upscale" would have very soft and mild music. But at that price they should have a grand piano and a professional pianist. Ridiculous!
Hi Greeno, I watch both you and Gary, great content. My background is the service industry, What always bothered me was the amount of guests who dined and didn't tell me what they really thought, they just didn't come back. I know Gary doesn't like confrontation and seems not to complain, what do you do?. I always used to tell my guests, if we are not doing it right, let us know so we can improve.
Depends on the situation. I will give my comments to the server, but as they know I am filming generally (the camera is a bit of a giveaway) I don’t want them to think I am just doing it for effect… so I might be a bit more forgiving than were I not filming. I am conscious too that there is a culture now of complaining for the sake of it to try and get discounts on the meal, and don’t want people ever to think I am doing that!!
@@GreenoEats Thanks for the reply. I get your point. Don't forget the dine and dash culture..To see you and Gary dashing, Now that would be a funny video 🏃🏃♂🤣
I dont think ive seen anyone review a gordon ramsey restaurant and actually enjoy it. Great review and again its a great warning to some of us who might have thought about going in to such a famous chef's restaurant as a special one off treat!. Its shocking and 18quid service charge is like a slap in the face on the way out!
I think I've seen a lot of food reviewers do a Ramsay establishment and I'm yet to see one that came out singing it's praises. I had a good experience at Street Burger, when it just opened in my town centre so I need to try again, but otherwise, it seems to be a case where you'd get a better experience in Spoons/Greene King
Hi Greeno, I have to say, for £120, you don’t really get much for two folk do you? Also, I booked Hells Kitchen in Vegas 3 months in advance of our holiday there for my wife’s birthday and we had the individual beef wellingtons for our mains and it looked far superior than what you had! They were a lot rarer done, beautifully seasoned and as a fungus hater, I hardly noticed they were there! I paid 450 dollars for 3 courses for the 4 of us and I thought it was pretty good value for money for a top tier restaurant! I think you were robbed mate! Poor show in my opinion, bearing in mind I know how much fillet steak REALLY costs!(I own a butcher’s shop in Scotland)! Great video but a bit of a miss in my opinion! Great honest review as always bud!👍😊👏👏❤️
It's interesting that the same dish varies quite a bit between different GR restaurants. We've had Beef Wellington when visiting London last year at Heddon Street Kitchen, which seems like a similar if not the same concept to this one, and it had very strong mushroom flavor, for me it overwhelmed the flavor of the beef. It was not bad and there were no issues with food temperature (I'm pretty particular about that as I like my food hot) but certainly not all that impressive or worth the whopping price tag. And regarding the service charge, it looks like Gordon's taking clues from the American market where he's worked and lived (?) for awhile where 20% tip is the norm/expected especially at fancy restaurants.
I've been a professional Chef for over 35yrs and some of the best meals ive eaten are usually produced by very good cooks who know the importance of quality and presentation and cook in a basic way that highlight the dish being served. Easy and simple is the way ahead.. Cold food is a no no in any establishment and you should have asked for the Bill to be reduced ( not just take of the Brocolli at 7 pound a serving) as it spoilt your experience. Also a lot of good Chefs/Cooks got out of the trade during covid and retrained for other jobs. There just isn't the quality of Kitchen staff around like there used to be.
Yes, the hospitality industry as a whole seems to be finding getting good staff an issue - especially those kind of "chain" restaurants who don't seem able or willing to look after staff
Is it suppose to be that rare in the middle? I’ve never had beef Wellington before but whenever I have fillet or sirloin steak, I do have it rare but steak isn’t as thick as that the height beef Wellington. I dunno 🤷♂️ just seems like most of the centre of that be would be cold-ish if that makes sense. I don’t know if this question even makes sense. 😂
£120 for beef Wellington? Ramsay came up amongst a generation of very talented chefs mentored by an older generation of exceptional chefs. His major talent appears to be separating punters from their money.
That's weird since Boiling Point when he was in the kitchen was filmed in 1998 and his restaurant RGR won 3 Michelin Stars in 2001 again when he was behind the stove. I get he's not in the kitchen now but saying since the 90's is definitely a stretch.
@@GreenoEats Pretty sure he still could if thrown or put into that situation. Plus I'm sure if he was still in kitchens now, people would be complaining or saying "this old guy is hogging the kitchen giving no space for the next generation or crop of chefs" which I believe is partly why he left the stove. So either way he's fu**ed imo. He still needs to snap his management team into shape though.
A service charge in the UK is compulsory if it is included in the menu & you are told before committing to purchase. It also needs to be clear if it can be removed from the bill. However, you can ask for some or all of the money to be taken off if you are unhappy with the service provided.
Hi Greeno, I had the beef Wellington at Gordon Heddon Street Kitchen, and honesty it was delicious and the seasoning done to perfection, the gravy was really nice but we had to order extra, but finally it was taken off the bill, the mash was perfect. I couldn't fail it, except for the price. Our food was nice and warm as well as it served on hot plates. But it's not worth the hype nor the price. So I think it varies from restaurant to restaurant and who's cooking.
Thanks for that info sir - I guess it's effectively an upmarket "chain" restaurant, so there can be inconsistencies in the cookery from branch to branch, day to day. I was just very underwhelmed for the price. It seemed to me there was good reason the restaurant was virtually deserted.
Shocking. You have definitely taken one for the team Greeno! Could have 3 great meals out for 2 at the price. Great review. Ramsey doesn’t give a monkeys.
First of all Greeno thank you for exposing what is in effect a scam, and really you were over generous with the score, I would have given minus 4. Oh and good job you didn't request pepper and salt, £6 a throw I expect. Hope your wallet recovers from the shock, and cheers as always for an honest review 😊👍
Isn't it a little deceiving to say you paid £120 for beef wellington when in actual fact it's £60 each which I'd consider reasonable for beef wellington, especially in London
HI yes at the end you said let's find somewhere cheaper A local bar / pub had steak pie mash and all the trimmings for a fraction of that price good review insight in to that chain of restaurants in the city's. good video 👌👌
I've had wellington a couple of times and found it chewy and rubbery both times. In reality, I don't get beef wellington as a dish, I don't want a great cut of beef in pastry, I want soft braising steak or shank etc in pastry, as in a quality pie. Shame the staff didn't care about trying their best for your experience. Gordon would sack them for that.......😂 A poor & dear doo for you Greeno PS - Remember that service charge is your choice to pay or not, it cannot be enforced.
In fairness, the servers were friendly and helpful - and it wasn't their fault the chefs screwed the cookery up. I do get what you mean though, better to have a good steak by itself, and have a proper pie too!
Wow that seemed very underwhelming Greeno. No excuse for cold food lacking seasoning at any price, never mind £120 . Also, where was the parma ham? It's a main ingredient for beef Wellington. Great review as always:)
Yep, disappointing on so many levels, and while GR wasn't going to cook it, for this recipe to be executed so poorly in a restaurant bearing his name should be a badge of shame!
Parma ham is absolutely not a main ingredient in classic Beef Wellington at all, in fact it’s not even an ingredient in Beef Wellington although I agree it’s a popular twist. Interesting review though Greeno, you don’t seem to have much luck with old Ramsay!
I wonder if these so called ‘celebrity Chefs’ watch these? Both you and Gary are now so popular that they would be foolish not to - keep up the great work!
Hi folks - Back in London again !! Let me know what you think of this place - would you be happy with what I was served for the money paid??
Given how quiet this place was, I would be surprised if this location is still open in a year's time!!
£138 not good ...
Is a service charge the same thing as a tip , if not do they expect a tip as well ?
7 GBP for a little broccoli?!? They are crazy... best think there, the glitter disco ball 😊 Would love to see you cook for a Pound again 😊
I don't know who I feel sorry for most you or your wallet.😳
Hi Greeno, thank you for the review, was interesting to say the least. I'm a Chef/Restaurateur and have been in the Industry for over 28 years working in different levels of kitchen including 1 and 2 Michelin star. Two of the restaurants I worked in, we offered Beef Wellington and both were 1 Michelin star establishments who's Head Chefs had worked for Gordon. If we'd have served a Wellington that looked like that I think we'd be getting out of hospital roundabout now!
1. You shouldn't have been served the end caps.
2. The oven was too hot which resulted in a none even cuisson to the meat along with not been allowed to rest long enough.
3. The duxelle looks uneven. We would roll it out before folding it around the Fillet to ensure even consistency.
4. The Pastry looks raw between the meat and the Pastry which would have been solved with a pancake or ensuring the Parma Ham totally surrounded the meat with no gaps.
5. The duxelle should be almost a mushroom paste and much darker which suggests the moisture hasn't been cooked out nearly enough.
6. The Pastry shouldn't fall apart after slicing.
7. The fillet is normally brushed with Dijon mustard as well.
8. The music is terrible.
That is all very interesting information, from someone who has clearly made their share of Beef Wellingtons to a very high level. Thank you for sharing that. I'm guessing you would have sent that back to the kitchen right?
@@GreenoEats Thank you for the reply. I personally would have. There's a misconception, I think, in this country that to bring an issue to the attention of the establishment is seen as a negative. As a Chef' I'd rather the guest leave happy, whether it involves redoing the dish or offer a discount, free drink etc. Obviously you were reviewing the restaurant so it wouldn't have been feasible to send it back, i'm just generalising.
Kee p up the good work :)
@@GreenoEats look at that. Barry did a better, more professional and detailed review than you and he didn’t even eat it. But Barry is a chef and knows what he is on about. Thanks Barry.
#8 was a brilliant end to that review.
Very insightful. Thanks for that detailed breakdown.
For £120, I'd need to have Gordon himself cook it and proceed to come out and call me an idiot sandwich for requesting medium 😂
Ha ha - I felt like an idiot sandwich for having gone there and ordered it - what a waste of money.
@@GreenoEats Gordon is now the idiot sandwich.
@@Korea4Me and you think he's bothered
That's not how a resteraunt works a Chef never leave the kitchen during service
£18 service charge???! That actually angers me for some reason - that would buy a whole main course in some restaurants.
Absolutely - most restaurants in London charge 10% - 12.5% - that's not enough if you go to a Ramsay joint - 15% !!!
I think you anger is well justified, considering the lack of quality in the meal, appalling!
There should be a cap on service charges. No matter whether a restaurant serves cheap or expensive food, good service should be a given. £18 is daylight robbery and the worst of it is that you feel guilty if you even question it. These restaurants and "businessmen" prey on the good nature of people. Today I went to a local restaurant and had an excellent meal which cost less than that service charge.
It shouldn't exist at all @@steveevans9067
I wonder how much of the service charge finds its way to the staff?
The problem with the top chef restaurants is that while the chef may be superb, they aren't actually cooking the food you eat
Very true, but at a restaurant with his name above the door, cooking his signature dish, and charging £120 for it, youl would at least expect that dish to be good!!
Yep…..they don’t even know the restaurants exist except for the revenue they receive 😅
Take it ,you won’t be rushing back ? 😂
Wow crap food and the music is way too loud….😡🤬😡🤬👎
No wonder it's empty fraudulent food criminal
I'm at the stage now, if a service charge is added to the bill, I tell them to take it off and leave nothing, i'm fed up with service charge being added.
That's a decision of the business though, not the staff.
Rule number one: never eat in an empty restaurant; it is probably empty for a reason.
Yes, that's a good rule to live by!
Not entirely fair. If you happen to be the first customer.
@@DMBriffa well yes, in that circumstance it's fine. If you're still the only customer when you finish then it's a worry!!
Or if you go to a restaurant on a midweek lunch time in the m8ddlemof a recession after the government have announced a budget that has scared everyone....
Music much too loud.
Gordon is always so demanding that the Wellingtons are cooked perfectly on his shows. Its unfortunate that he doesn't live up to his own standards. The bill is outrageous, no way I would pay 120 pounds for that mess. I with you on the score. Thanks Greeno!
Indeed he is - and then this abomination goes out in his name... scandalous!
So often i have heard Ramsay say "there is no seasoning and it's bland"...it is sinful to charge £120 plus service for that.
Agreed 💯
Regardless of the food, that music would drive me right out the door 🚪
I think they were trying to cover up the lack of ambience in the place - hard to get that with just 3 occupied tables!!
me too
Irritating or what!
Im not sure why restaurants have to blast out music like a nightclub.
I would have walked out because of the blasting music before the overpriced food even arrived
The fact that any restaurant is empty when you go into it usually says a lot about the restaurant and personally I wouldn't pay anywhere close to that for something like that .
People voting with their feet clearly!
People say that all the time about every type of restaurant on food vlogging channels!
Yep. If I'm on a town I don't know. I am walking past the empty places.
That's why they sit you in the window after all. Its an old trick.
I'm from South Africa and that meal would equate to R2,760. I could go to a 4-star hotel with 5 friends, have starters, main-course, dessert and share 2 bottles of Dry-red wine for that price. Madness.
Wow! I think I might have to look at taking a holiday in South Africa!
@@Malvo512 😎😎😎. Crazy, I know. At certain Fish and Chip shops, you can get FRESH Hake and Chips for about £3-5.
Checking flights to Cape Town now haha!!
@@GreenoEats best is Summer. From August- November is a great time. Sometimes windy though.
but you'd have to live in south africa
These celebrity chefs are so arrogant, they will not accept criticism and insist the customer is wrong.
Small independents all day long. Cheers Greano
Definitely had much better experiences at small independents than here!
What really puts me off is that the place has the feel of a coffeeshop with the loud pop music, no tablecloths, that "industrial" interior, wooden chairs without cushions... you know, the sort of place youll have a cappucino and a brownie or something and then quickly leave after 15-30 minutes. What it absolutely doesnt feel like is an upscale dining restaurant to splurge on some quality beef. You would expect soft chairs, soft ambiant music, maybe like light jazz or whatever, soft lighting, proper tableware, cozy furnature.. a place where you really want to spend a couple of hours to have that full experience to justify these kind of prices. Its just a complete mismatch in my opinion.
I do wonder if it’s designed that way to try and attract a younger crowd… and without wanting to generalise too much, a crowd therefore with slightly less discerning palates?
@@GreenoEats Im sorry, are you suggesting 'm getting old? :D No I guess you have a point. But besides that, it doesnt seems to be designed in a way that makes it a comfortable place to linger. And when Im ordering 120 quid worth of food, you bet im going to stretch that experience in every way I can, perhaps order a good bottle of wine and really make it an experience you know... And somehow this just seems a terrible place to do that. It really screams " finish your plate and get out please". Now more restaurants do this to simply be able to serve more customers and make more money that way. But to use that strategy when serving food thats this bloody expensive, feels extremely cheap.
@@ageoflove1980 Nothing of the sort, I am guessing from your user name that I am a full 7 years older than you 🙂 I don’t know why they would be so focussed on turning tables quickly though, it’s not as if people were queuing out of the door to get in haha
The age of the celebrity chef is coming to an end. Not before time
They're still able to make a lot of money from their name!!
I don't think Ramsey is in the slightest bit interested anymore.
I fear you may well be right, as long as the money keeps pouring in.
Oh yes , in money , money . He now has a cash register for a heart .
That is simply not True at all of course he is still interested in the world of Gastronomy
Just because Gordon Ramsay is no longer behind his stove that doesn't mean that he has lost interest
These franchises are just a money train for Gordon he doesn't care
Sadly shauntaylor6040 your 100% right.
Chris.
You're better off getting the old 'Pork Wellington' from Greggs for £1.50 - Can't beat it!
Haha - love it !
that's value! if that's you're objective.
@bonobobob Not really. They are pretty tasty as well as not being a rip off.
Haha!! 🤣 That made me chuckle 😂😂
Spelled S A U S A G E R O L L?
The irony that Gordon Ramsay has a TV series where he tells other restaurants that their food isn’t very good, only for his own restaurants food to be not very good.
Yep - maddening isn't it !!
And all the times Gordon tore a strip off someone for not seasoning the dish properly. What a disgrace.
Yep, if this place was on Kitchen Nightmares he would have gone ballistic!
@@GreenoEatshe would have sacked himself 😂
That loud music is off putting for people who like to go out for a nice quiet meal. The meal did look nice, but it is all about the taste. Thanks Greeno.
Yes, loud music in a really quiet restaurant... just trying to hide the fact there is no atmosphere!!
Especially if you're paying 120
My thoughts too
The taste indeed which you don;t get to experience in these videos! Pointless in my view.
When you asked "is it going to get Greeno's green light?" The traffic light behind you turned green! Awesome timing haha!
You thik that was a coincidence?? 😂
Seems to me that Ramsay's restaurants are mostly in red light districts
It's basically a chain restairant. It's not like going to one of Ramsey's actual rastaurants where he cooks. The best way I could descrive it, it's like buying a plain white tshirt with a Georgio Armani logo on it thinking you have an Armani designer garment. It's just a bog standard chain style restaurant he gets money from, a franchise essentially. He probably never stepped foot in that place.
Yep, just a name above the door
99.999% of celebrity chef restaurants are terrible. GR is one of the worst offenders.
I can't disagree with that!
I don't rate Ramsay at all. He should know that fillet steak has to have flavour added to it, otherwise it's quite bland. £120 for this is ridiculous. Thank you so much for such a fair review, Greeno. You have a real ability to explain the flavours and textures of the food. All the very best to you.
I appreciate the kind words. Yes, fillet steak can be delicious, the texture is the main attraction, so you need to work hard to add that flavour to it. A good sear, plenty of seasoning. All fo which were lacking here - for the price it was an outrage!
I agree, Greeno is a very good reviewer.
It's not Ramsay cooking it... Slapping his name on a restaurant like this is for money, not food.
@@ianthomas1060 Very kind of you to say so!
Thanks for taking the hit on that one Greeno, always fancied a Beef Wellington, seen them on menu, seen them in frozen section of supermarkets, but as a “Wellington Virgin” (and a self confessed tight man!) I’ve never taken the plunge. I will, oh yeah, hear me, make one myself, and Lo the world will quake! For £120, I can probably afford 3 attempts, and with a service charge on top, make the Veg and Gravy of the Gods!
Yes, probably better to do it yourself, at least you can put some salt and pepper in it!
If I was a millionaire I would rather feed some poor people. I would not allow myself to be insulted with that dish for two
That's a fair position to take certainly!!
The rip-off food would niggle me but the rubbish playing in the background would send me over the edge
It was a terrible experience from start to finish!!
Beef Wellington does not normally have Parma ham on it at all. It normally has crepes wrapped around the beef. The recipe Gordon often touts does have Parma ham in it, but it is not a traditional ingredient.
It's not just Gordon Ramsay - Raymond Blanc and many other chefs use parma ham rather than the herb infused crepe.
@@GreenoEats I am aware a few do, but it’s not a traditional recipe for Beef Wellington. What Raymond Blanc will be making is boeuf en croute rather than Beef Wellington.
In My chefing days..we would cover the beef with a mushroom duxelle,then rap thinly sliced italien salt fat or parma ham.
@@vegiemantwo2505that's probably why it was tasting so bland, as it's missing the salty fat or ham.
Odd, since Gordon goes off on one when he sees a plate about to leave and it's not been properly seasoned.
30-35 years ago when you went to a restaurant with a renowned chef at its head, it was the chef who prepared his signature dish and you were delighted !! Now they always want more, always more recognition, always more fame, always more money to the point where they no longer run their establishments and are conspicuous by their absences!! In fact, the staff are human, if they are not strictly supervised and guided, they relax and that's what they get, approximate recipes that no longer reflect the chef's creation EXCEPT FOR THE PRICE REQUIRED !! Gordon Ramsay has reprised "kitchen nightmare in the USA", he will do and say what he wants, it is impossible for him to be in 2 countries at the same time and in his plethora of restaurants with different themes !! THE BEST IS THE ENEMY OF THE GOOD !!
Yes, I think his empire is spread so thin across the world that he has no real input in any of the restaurants - just a name above the door.
I’ve seen the ones he cooks in are well worth the money but you’re right about the ones he isn’t physically in. What a let down.
@@jesclifford88 👍
My understanding is that the end parts of the Wellington isn't served, so not sure what they are doing there.
Normally they would be removed and eaten by the kitchen staff 🙂
Great video greeno. I’m listening to Gordens biography. And what a journey. £120 quid outrageous. The surroundings look liked the shop fitters haven’t been paid.
And left the job. I’d want a bit more theatre for that amount.
A bit more ambience.
Great review.
I am sure his life story is a very interesting read - it's been quite the journey. I wonder if the last chapters will be him saying that in honesty he's just sitting back and watching the money come in without caring how the standards are!
Love theese food reviews . Most FOLKS cannot afford theese prices £120. Having a Morrison's vindaloo and nan bread £4 .
I can't afford it - don't tell the wife whatever you do!!! That meal cost more than our weekly shop for our family of 4 - what a waste of time and money.
The curry is pretty good for £4.
Sorry it didn't work out for you today. Don't go to a Gordon Ramsay business in future is the message of the day. Great video as usual Greeno. All the best
Doug 🇨🇦
Yes Doug, I think you are right!!
He is hyped by the media .We wouldn't fall for it in Africa. Italy didn't either; see his video with Gino D'Acampo in Italy they thought he was garbage. 😂
He’s just monetising his name these days, nothing more than that
Greeno, the insanity of paying $215.34 CDN for a Beef Wellington for two.
Underseasoned, and underwhelming. As Greeno said nothing to write home about. Gordon Ramsay is highly overrated. No wonder the restaurant is mostly empty.
Agreed - more than my regular weekly shop for our family of 4 on one hugely disappointing meal. Outrageous.
Gordon thinks it is a great deal.
For his wallet ...
@@AdLockhorst-bf8pz Correct, it would be interesting to find out exactly how much GR makes out of each meal !
Jamie Oliver's restaurant and all different restaurants where they don't go for Christmas dinner and a Christmas breakfast at wetherspoon's on the premier Inn the premier Inn the Birmingham city centre the Birmingham city centre premier Inn and Gatwick airport premier Inn breakfast meals and lunchtime meals I'm going to Greggs different places and windy McDonald's wimpy and McDonald's different and nando's nando's Fernando's Christmas meals
Another day another greeno masterpiece. Keep up the great work. Indeed a disgrace it was. Cant wait for the next episode. 👍😄
Thanks, I appreciate the kind words!
Ramsey needs to review his own restaurants.
He does indeed, if this was on Kitchen Nightmares he would tear it a new one!
Can't believe most of Gordon Ramsay's restaurants are actually like this. Disgraceful is the only word to describe those restaurants...
Appaling really isn't it !
He always did seem a bit jealous of Jamie Oliver’s fame so guess he followed his branded restaurant template
He is just a loud mouthed ego driven maniac regarding cooking, good to see ramsey brought down a peg or two
The old addage is "Once bitten twice shy". And you know who had a similar experience quite recently. That cost of £7 for brocolli is outrageous. I just hope that this was not the 'special' meal you had planned for Mrs. G. Frankly a steak at a Spoons (where I was today) at a fraction of the cost could give you a better experience (and their steak is a hit 'n miss affair)
No, luckily Mrs G wasn't there (she doesn't like steak much anyway!!)
At the beginning as soon as you said "Greeno's green light" the traffic light turned to green. Intentional or not, such brilliant timing! Up there with James Burke's rocket launch 😂
I’d love to say it was planned, or that I did multiple takes until it happened, but in reality I didn’t even notice until the edit ha ha. It was serendipitous though!
I enjoy the authentic review, cheers from Canada !!
Thanks, just call it as i find it !
It's unfair to charge high prices when the actual chef isn't behind the stove
Just monetising their names aren’t they!
You missed a good pun then, what you should have said "covered in scaffolding, lets see how this holds up?" haha
Ah, now that would have been a good line!
@@GreenoEats that food looked atrocious for the price apart from the mashed potatoes but even instant Smash is alright if you jazz it up a bit ha. and it doesn't cost a100 odd quid, thats just a piss take!
I wonder ... How many times DID you redo the intro to have thé traffic light turn green when you say green light ?
Didn't even notice until the edit haha!!
At least Dick Turpin wore a mask!
True enough!
Gonna add you to my Gary Eats rotation. I really enjoyed this. Just subscribed.
Thanks, welcome to the channel!! I hope you will enjoy the content 🙂
The 3 course set menu before 6.00pm for 24.50 sounds interesting.
The beef Wellington was way overpriced.
Us Aussies wouldn’t hav a bar of that service charge. So much so, that it is illegal for restaurants to even attempt to do it. They can put a surcharge on for Sundays and public holidays since wages are higher at those times.
Very few Aussies will tip. We might tip a few dollars if dining with a large group and that’s probably because the waiters deserve it for putting up with the extra ruckus.
That's interesting - the service charge is becoming more prevalent here, and not just in top end places... personally I think it's so that restaurants can pay the staff as little as possible.
@@GreenoEats Very few establishments employ over 23 year olds(£11-44 per hour minimum wage). Very high staff turn over so they don't have to pay so-called "benefits" such as holiday, tips,bonus,etc. Post-covid it is a hideous industry to work in that only benefits middle aged managers and shareholders. Anyway, £120 plus service charge for ordinary, lukewarm food. I'd feel violated😮.
I have used GR’s recipe for beef wellington very successfully a couple of times. However, this presentation looks decidedly underwhelming! Shame. After this review I don’t think that I shall go there to celebrate my 55th wedding anniversary.
Thank you for this review. You have saved me a great deal of money!
There are many better places you could go and celebrate that milestone I am sure :-)
Ramsay is running his business franchise and media empire at this stage. Doesn't give a toss.
I fear you may be right there!
People need to keep away from Gordon Ramsey restaurants to expensive rip-off.
This one certainly was!
I went to the Savoy a few years ago and had the wellington and it was one of the best meals I've ever had.
Perhaps the Savoy employs better chefs than his Bread Street Kitchen!
Can you remember the cost?
What a racket in the background. Don’t know why restaurants have to play music so loud. As for seasoning, I always carry some salt and pepper sachets in my bag these days. Hate waiting for staff to bring me salt as my food goes cold. Another great review.
Good idea taking your own seasoning. As for the music, just trying to hide the complete lack of atmosphere in the virtually empty room.
So nice to see a food reviewer who actually knows how to hold a knife and fork properly.Great honest reviews.Keep up the good work.
Thank you Thomas - those years spent at the Swiss finishing school were well worth it :-)
Pretentious crap, the only right way to hold a knife and fork is how you feel comfortable!
Have to say, the music was the first thing I noticed. I'm sure there's not enough days in the year for Gordon to personally visit each of "his restaurants" to make sure the quality mark is being set.
I appreciate that he can’t personally oversee all of his restaurants, but if they’re using his name, he should have people in place that are making sure standards are upheld
@@GreenoEats 100% agree. That's what I was trying to infer. Why put your name above the door and let substandard food leave the kitchen?
Lets face it-if you dont complain then theyll just keep churning the crap food out
Perhaps so, but this video is my complaint - if it helps stop 1 person suffering the same fate I did then I've done my job!!
I enjoy your videos greeno. You talk about the food well compared to other RUclipsrs 👏
Thanks, I appreciate that :-)
Greeno 😳 I hadn't seen my aunty Elsbeth in a while... saw her today and was very impressed; she can now lift £ 45 of groceries with one hand 😱
Haha
The traffic light turned green after you mentioned “Greeno’s green light” 😂
It did, if only I had actually planned it... that would have been cool wouldn't it!
I am not overly surprised it wasn't very good considering Gordon Ramsay got caught serving boil in the bag meals at an offsite kitchen some years ago.
Did he really? I didn't know that!
That’s what almost all chain/hotel restaurants do but it’s surprising to hear of a celebrity chef doing that 😮 I’d not heard that before!
@@jesclifford88 he got caught in 2009 claiming his boil in the bag meals were freshly prepared.
Honest as ever, Greeno. Keep up the good work..
Thanks, always call it as I find it 🙂
Well said Greeno, let's hope he sees this. It's like an episode of Ramsays Kitchen nightmares in reverse.
I doubt he will see it, but if it helps anyone who views the video make a decision then I'll take that!
Great review.. shocking state of restaurant.. looks and sounds like a building site.. well done... Keep up the good work.
I appreciate the positive words, thank you!
Another spot on review Greeno lad! £120 is some people's rent ffs!?!? 😉👍
Thanks, it's mad isn't it - and all that money for something that's not even been done well - infuriating!
@@GreenoEatssorry but rather you than me this time but thanks for taking the hit! 😂👍
Hi Greeno. I think Gordon may have removed you from his Christmas card list after that review 😂. Seriously though it's no wonder it was so quiet there. Anybody who would be happy paying £120 plus £18 service charge (absolutely disgraceful) for that has definitely got more money than sense. Great video though Greeno. I wouldn't be surprised if your next review is beans on toast at Alf's Caf as more than likely that's all you'll be able to afford after that 😂😂
Well in the unlikely event that he is ever made away of the review, I hope that he would take it as a call to action to sort things out a bit ! And yeah, skint now, so need to find some cheapo foods !
Food is one thing.....but what is going on with the loud and obnoxious background music??? Maybe that explains the disco ball.
You would figure that something "upscale" would have very soft and mild music. But at that price they should have a grand piano and a professional pianist.
Ridiculous!
I guess they were trying to hide the lack of atmosphere in the almost empty restaurant by turning the music up
Hi Greeno, I watch both you and Gary, great content. My background is the service industry, What always bothered me was the amount of guests who dined and didn't tell me what they really thought, they just didn't come back. I know Gary doesn't like confrontation and seems not to complain, what do you do?. I always used to tell my guests, if we are not doing it right, let us know so we can improve.
Depends on the situation. I will give my comments to the server, but as they know I am filming generally (the camera is a bit of a giveaway) I don’t want them to think I am just doing it for effect… so I might be a bit more forgiving than were I not filming. I am conscious too that there is a culture now of complaining for the sake of it to try and get discounts on the meal, and don’t want people ever to think I am doing that!!
@@GreenoEats Thanks for the reply. I get your point. Don't forget the dine and dash culture..To see you and Gary dashing, Now that would be a funny video 🏃🏃♂🤣
That loud music would put anyone off eating ...I'd be out the door in minutes 😮
I wish I had been haha
I dont think ive seen anyone review a gordon ramsey restaurant and actually enjoy it. Great review and again its a great warning to some of us who might have thought about going in to such a famous chef's restaurant as a special one off treat!. Its shocking and 18quid service charge is like a slap in the face on the way out!
He's just become very good at monetising his name these days - it's not about the quality of the food.
Scathing, brutal review! Good job Greeno!
Just calling it as I find it !
Tbh I thought you were kind considering how bad it was.
It got what it deserved. If it's rubbish food, it's rubbish food, no matter whose name is above the door.
Is a service charge a mandatory tip?. Or are you supposed to tip on top of the service charge?.
The service charge is in place of the tip.
Our local pub does a fantastic beef Wellington for 18 pounds in lovely surroundings very good service
Blimey, that sounds a good price, where is that?
I think I've seen a lot of food reviewers do a Ramsay establishment and I'm yet to see one that came out singing it's praises. I had a good experience at Street Burger, when it just opened in my town centre so I need to try again, but otherwise, it seems to be a case where you'd get a better experience in Spoons/Greene King
My experience has just been of it being overpriced and underwhelming.
Hi Greeno,
I have to say, for £120, you don’t really get much for two folk do you?
Also, I booked Hells Kitchen in Vegas 3 months in advance of our holiday there for my wife’s birthday and we had the individual beef wellingtons for our mains and it looked far superior than what you had!
They were a lot rarer done, beautifully seasoned and as a fungus hater, I hardly noticed they were there!
I paid 450 dollars for 3 courses for the 4 of us and I thought it was pretty good value for money for a top tier restaurant! I think you were robbed mate! Poor show in my opinion, bearing in mind I know how much fillet steak REALLY costs!(I own a butcher’s shop in Scotland)!
Great video but a bit of a miss in my opinion! Great honest review as always bud!👍😊👏👏❤️
Glad you enjoyed the video pal - sounds like you had a much better experience in Vegas!!
@@GreenoEats that’s for sure!👍
It's interesting that the same dish varies quite a bit between different GR restaurants. We've had Beef Wellington when visiting London last year at Heddon Street Kitchen, which seems like a similar if not the same concept to this one, and it had very strong mushroom flavor, for me it overwhelmed the flavor of the beef. It was not bad and there were no issues with food temperature (I'm pretty particular about that as I like my food hot) but certainly not all that impressive or worth the whopping price tag. And regarding the service charge, it looks like Gordon's taking clues from the American market where he's worked and lived (?) for awhile where 20% tip is the norm/expected especially at fancy restaurants.
I guess it's just a high end "chain restaurant" really - the quality will depend on who's on shift that day....
@@GreenoEats yeah, high end chain restaurant sounds about right
Shocking!! A score of 1 was indeed generous.
Quite !
I've been a professional Chef for over 35yrs and some of the best meals ive eaten are usually produced by very good cooks who know the importance of quality and presentation and cook in a basic way that highlight the dish being served. Easy and simple is the way ahead.. Cold food is a no no in any establishment and you should have asked for the Bill to be reduced ( not just take of the Brocolli at 7 pound a serving) as it spoilt your experience. Also a lot of good Chefs/Cooks got out of the trade during covid and retrained for other jobs. There just isn't the quality of Kitchen staff around like there used to be.
Yes, the hospitality industry as a whole seems to be finding getting good staff an issue - especially those kind of "chain" restaurants who don't seem able or willing to look after staff
Ramsey couldn't care less. That's the way scammers operate.
Haha, interesting point!
Is it suppose to be that rare in the middle? I’ve never had beef Wellington before but whenever I have fillet or sirloin steak, I do have it rare but steak isn’t as thick as that the height beef Wellington. I dunno 🤷♂️ just seems like most of the centre of that be would be cold-ish if that makes sense. I don’t know if this question even makes sense. 😂
It should be served pink, somewhere in the rare to medium rare range.
£120 for beef Wellington?
Ramsay came up amongst a generation of very talented chefs mentored by an older generation of exceptional chefs.
His major talent appears to be separating punters from their money.
Certainly seems to be that way now!
It's a glorified sausage roll ffs .
Haha
People in the comments can call him a great chef but he’s not been in a kitchen since the 90’s. It’s just a name now.
That's weird since Boiling Point when he was in the kitchen was filmed in 1998 and his restaurant RGR won 3 Michelin Stars in 2001 again when he was behind the stove. I get he's not in the kitchen now but saying since the 90's is definitely a stretch.
Maybe not quite that long, but your point remains, just a marketable name now.
Yes, but I bet he hasn't run a pass for the best part of 20 years.
@@GreenoEats Pretty sure he still could if thrown or put into that situation. Plus I'm sure if he was still in kitchens now, people would be complaining or saying "this old guy is hogging the kitchen giving no space for the next generation or crop of chefs" which I believe is partly why he left the stove. So either way he's fu**ed imo. He still needs to snap his management team into shape though.
GORDON RAMSEY! YOUR PAYING FOR THE NAME, THATS IT?
It certainly seems so !
A Service charge is voluntary. Dont pay it if you're not happy
Ironically the service charge was about the best value part of the whole thing - and in fairness it wasn't the servers fault that the chef messed up
A service charge in the UK is compulsory if it is included in the menu & you are told before committing to purchase. It also needs to be clear if it can be removed from the bill. However, you can ask for some or all of the money to be taken off if you are unhappy with the service provided.
Hi Greeno, I had the beef Wellington at Gordon Heddon Street Kitchen, and honesty it was delicious and the seasoning done to perfection, the gravy was really nice but we had to order extra, but finally it was taken off the bill, the mash was perfect. I couldn't fail it, except for the price. Our food was nice and warm as well as it served on hot plates. But it's not worth the hype nor the price. So I think it varies from restaurant to restaurant and who's cooking.
Thanks for that info sir - I guess it's effectively an upmarket "chain" restaurant, so there can be inconsistencies in the cookery from branch to branch, day to day. I was just very underwhelmed for the price. It seemed to me there was good reason the restaurant was virtually deserted.
Unless GR is there cooking, no point. The restaurant is empty bad sign.
Yep, agreed!
Gordon Ramsey is the Alex Ferguson of cooking
A great manager but can’t play football
Good analogy!
The background music sounds a bit loud!
Trying to hide the lack of atmsphere in the almost empty restaurant perhaps?
Sounded like the radio blurring away at a building site.
Shocking. You have definitely taken one for the team Greeno! Could have 3 great meals out for 2 at the price. Great review. Ramsey doesn’t give a monkeys.
Quite - a real shame
Music is so loud 😩
Trying to hide the lack of atmosphere!!
Another great vid Greeno, If i was a millionaire i wouldn't waste my money in a celeb restaurant.....
Man of the people huh Ged :-)
That mash looks like apple sauce.
Haha, about the same portion size as you would normally get too.
It’s been made in the Thermomix. Turn the knob to cook. Turn the knob again to mash!
First of all Greeno thank you for exposing what is in effect a scam, and really you were over generous with the score, I would have given minus 4. Oh and good job you didn't request pepper and salt, £6 a throw I expect. Hope your wallet recovers from the shock, and cheers as always for an honest review 😊👍
Glad you enjoyed it Nigel - as always just called it as I found it.
Isn't it a little deceiving to say you paid £120 for beef wellington when in actual fact it's £60 each which I'd consider reasonable for beef wellington, especially in London
I guess you can view it that way, although given the portion size, I would suggest that if you shared this between 2 then you'd both leave hungry!
I laughed at your joke about whether the scaffolding outside was part of the decor, because of the industrial look inside.
Our minds clearly work in similar ways - whether that is a good or a bad thing I don't know haha!
Oh dear,cold plates is a no no,very disappointing 😮
How can a top priced place like this make such fundamental errors, it's baffling!!
HI yes at the end you said let's find somewhere cheaper A local bar / pub had steak pie mash and all the trimmings for a fraction of that price good review insight in to that chain of restaurants in the city's. good video 👌👌
Yep - lots of places around to spend your money more wisely!
I've had wellington a couple of times and found it chewy and rubbery both times.
In reality, I don't get beef wellington as a dish, I don't want a great cut of beef in pastry, I want soft braising steak or shank etc in pastry, as in a quality pie. Shame the staff didn't care about trying their best for your experience. Gordon would sack them for that.......😂 A poor & dear doo for you Greeno
PS - Remember that service charge is your choice to pay or not, it cannot be enforced.
In fairness, the servers were friendly and helpful - and it wasn't their fault the chefs screwed the cookery up. I do get what you mean though, better to have a good steak by itself, and have a proper pie too!
Heavens Greeno ,138 quid is nearly 300 nzd,
That would buy a lot of tucker down here😅😅😅
Would buy a lot of tucker most other places - it's more than my regular weekly shop for my family of 4 !!
Wow that seemed very underwhelming Greeno. No excuse for cold food lacking seasoning at any price, never mind £120 . Also, where was the parma ham? It's a main ingredient for beef Wellington.
Great review as always:)
Yep, disappointing on so many levels, and while GR wasn't going to cook it, for this recipe to be executed so poorly in a restaurant bearing his name should be a badge of shame!
Absolutely Greeno!
Parma ham is absolutely not a main ingredient in classic Beef Wellington at all, in fact it’s not even an ingredient in Beef Wellington although I agree it’s a popular twist. Interesting review though Greeno, you don’t seem to have much luck with old Ramsay!
I wonder if these so called ‘celebrity Chefs’ watch these? Both you and Gary are now so popular that they would be foolish not to - keep up the great work!
Well maybe Gary is popular enough haha!!
No they dont
@@VegasVloggerpity they should.......