THE SEASON’S FINEST
Autumn is a time when Britain feeds itself best. When woodland floors turn gold with mushrooms, game comes richly into its own, root vegetables sweeten in the cold, and orchards give up the last of their fruit.
Every dish this autumn is built on that same standard — the same precision brought to every service, all year round, now applied to ingredients that can't be forced or rushed.
This is The Wild Table.
Autumn at Restaurant Gordon Ramsay is met with the same exactitude that has always defined the three-starred kitchen: season and skill in conversation, ingredient by ingredient. At lunch, it arrives precise and simple with pumpkin seed hummus, and rice ravioli with buttery lobster.
What stays constant is the standard: the same precision our chefs bring to every service, all year round, now applied to ingredients that can’t be forced or rushed. On the plate, that might mean rich venison from Brett’s Farm, hand-reared by Lake District farmers, paired with earthy beetroot.
A distinct Thai influence comes through in turbot with Makrut lime and Thai basil, drawing on Chef de Cuisine Kim Ratcharoen’s heritage and bringing a personal touch to Restaurant Gordon Ramsay’s classical French approach.
