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Master professional techniques, then dine on an exclusive menu in Chelsea.
What to expect
Hands-on 3-hour session at the Gordon Ramsay Academy: sear chateaubriand, craft herb crêpes and mushroom duxelles, then assemble your own Wellington to take home.
3 Michelin stars since 2001. Tasting menu built around the day's best produce, paired with fine wines. Intimate 12-seat setting overlooking the City from level 60.
Restaurant Gordon Ramsay at 68 Royal Hospital Road has held three stars since 2001, hitting its silver jubilee in 2026. Ramsay is the only Scottish chef ever to hold them.
The Chelsea dining room runs 45 covers a service and books out three months ahead. Kim Ratcharoen heads a French-rooted kitchen across à la carte and tasting menus.
London
18°
Mixed with showers
Our best tips
London in June averages 13–23°C. Rain is possible but not likely. A light layer you can throw on will cover you.
Fine dining experiences usually require smart casual or formal attire. A jacket for gentlemen is often expected. Your booking confirmation will confirm the exact dress requirements.
Let your ICE events manager know about any dietary requirements or allergies well in advance. The kitchen teams are very accommodating but appreciate advance notice.
Getting you on track
Completely hands-off from start to finish
Tell us what you're after and we'll plan the rest. All you have to do is show up.
Everything you need at your fingertips
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Add personal touches to your trip
Make a request and our team will do everything they can to make it happen
Pick the experience, pick the tier, pick the day. Your account manager handles the rest.
F1, Wimbledon, Royal Ascot, the Six Nations, Glastonbury. If it sells out in minutes, we have people on the door.
Getting around
ICE arranges transfers for all international experiences. Your events manager will coordinate airport pick-ups, hotel transfers, and event transport.
Local taxis and ride-hailing services are available in most major cities. Your ICE events manager can advise on the best options for your destination.
Gordon Ramsay's trajectory from a council estate in Stratford-upon-Avon to the summit of global gastronomy is one of the most compelling stories in modern cooking. Trained under Marco Pierre White, Albert Roux, and Guy Savoy, he absorbed the rigour of classical French technique before channelling it into a restaurant empire that now spans continents. His flagship on Royal Hospital Road in Chelsea has held three Michelin stars for over two decades, a feat matched by only a handful of restaurants in British history.
I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
A knee injury at 19 closed one door and quietly opened the kitchen.
Gordon James Ramsay was born on 8 November 1966 in Johnstone, Renfrewshire. His family moved frequently during his childhood, eventually settling in Stratford-upon-Avon. A promising footballer in his teens, a knee injury at the age of 19 ended any hopes of a professional sporting career and redirected him towards the kitchen.
The crucible was a London kitchen under Marco Pierre White; everything Ramsay has cooked since traces back to those formative, unforgiving years.
After studying at North Oxfordshire Technical College, Ramsay entered the London restaurant scene and worked under Marco Pierre White at Harveys. The experience was formative and famously intense. He then moved to work with Albert Roux at Le Gavroche before spending time in France with Guy Savoy and at the three-Michelin-starred Le Cinq in the Hotel de Crillon. These years forged the classical French foundation that underpins everything he has cooked since.
Two Michelin stars in year one; Chelsea's quietest street suddenly had the loudest kitchen in London.
Ramsay opened his flagship restaurant at 68 Royal Hospital Road in Chelsea, stepping out on his own for the first time. The 45-cover dining room was intimate, precise, and immediately acclaimed. Within its first year it earned two Michelin stars, signalling that something exceptional was happening in this quiet corner of SW3.
Only the second British chef to earn three Michelin stars, and he has held every one of them ever since.
Restaurant Gordon Ramsay was awarded its third Michelin star in January 2001, making Ramsay only the second British chef (after Marco Pierre White) to hold three stars. The restaurant has retained them ever since, a streak of consistency that speaks to the relentless standards maintained in that Chelsea kitchen. At the time, it was one of just three restaurants in London to hold the top rating.
Raw, confrontational, and compulsive: a single Channel 4 programme turned Ramsay from chef into national fixture.
Following the success of the 2004 Channel 4 documentary series Ramsay's Kitchen Nightmares, Gordon Ramsay became a household name far beyond the dining room. The show's format, in which Ramsay visited struggling restaurants and attempted to turn them around, was raw, confrontational, and compulsive viewing. It spawned an American version and opened the door to a television career that would eventually include Hell's Kitchen, MasterChef, and Hotel Hell.
From Chelsea to Claridge's, the Connaught, and Tokyo. the OBE simply made it official.
Gordon Ramsay was appointed an Officer of the Order of the British Empire (OBE) in the 2006 New Year Honours for his services to the hospitality industry. By this point, his restaurant group had expanded well beyond Chelsea, with openings at Claridge's, the Connaught, and the Savoy Grill, as well as ventures in Dubai and Tokyo. The honour recognised not just his cooking but his role in elevating the profile of British gastronomy worldwide.
From Las Vegas to Hong Kong, Ramsay rebuilt his empire on two fronts: fine dining prestige and casual accessibility.
After a turbulent period that saw the closure of several restaurants during the financial downturn, Ramsay regrouped. Gordon Ramsay Holdings, the parent company of his restaurant empire, entered a phase of strategic international expansion. New openings in Las Vegas, Hong Kong, and across the Middle East followed. The business model shifted towards a mix of fine dining flagships and more accessible casual concepts, broadening the brand's reach without diluting its culinary credibility.
Tokyo's 1930s drinking dens, not Paris's classical kitchens, turned out to be Ramsay's next frontier.
The opening of Lucky Cat in Mayfair marked a departure from Ramsay's French classical roots. An Asian eating house inspired by the drinking dens of 1930s Tokyo, it demonstrated his willingness to move beyond the idiom that made his name. The concept has since expanded, with a second Lucky Cat opening at the Bishopsgate in the City of London. It proved that Ramsay's palate and ambition were far from static.
From feeding the world to teaching it; Ramsay's Battersea academy puts Beef Wellington squarely in your own hands.
Ramsay launched the Gordon Ramsay Academy in Battersea, offering hands-on cooking classes to the public. The flagship experience is the Beef Wellington Masterclass, teaching participants to prepare Ramsay's signature dish from scratch under the guidance of his trained chefs. It represents a natural evolution: from feeding people to teaching them. The Academy has become one of London's most sought-after culinary experiences, blending education with entertainment in a purpose-built kitchen space.
Seven Michelin stars and 80 restaurants later, the boy from Johnstone is still nowhere near finished.
Gordon Ramsay's restaurant group now operates more than 80 restaurants worldwide, from the three-starred flagship in Chelsea to street food concepts, steakhouses, and the ever-expanding network of Hell's Kitchen branded restaurants. He holds a total of seven Michelin stars across his portfolio. At 58, he shows no sign of slowing down, with new openings planned across the United States, Asia, and the Middle East. The boy from Johnstone has built one of the most recognisable names in global hospitality.
