The man, the sharp-tongued mouth, the culinary legend shares how he balances family, fame and a multimillion-dollar restaurant business
Stroll past a bright red telephone box and an impressive double of Big Ben, both unmistakable symbols of Britain, and you’ll find a pub. This isn’t just any pub; it’s the Gordon Ramsay Pub & Grill, brought over to The Londoner Macao by one of the world’s most famous chefs, with a string of Michelin stars, TV shows and a global restaurant empire to his name. Gordon Ramsay, synonymous with intense kitchen showdowns and an unwavering commitment to culinary excellence, has landed in Macau—and he’s bringing more than just his f-words.
“These parties are always fun,” Ramsay remarks during a call between meetings. We caught up with him in January after a jampacked schedule of photo shoots, a media masterclass, an opening party and a Q&A session with students from the Macau Institute for Tourism Studies. “On the back of a crazy day, it’s actually quite nice to see the kind of support we’ve got here in Macau,” he adds, thankful for the warm welcome he’s received.
Despite the relentless ticktock of a demanding timetable, the Scottish-born chef, who was raised in Stratford-upon-Avon in England’s West Midlands, remains strikingly calm and fully in the moment, rendering this encounter more of an engaging conversation than an interview.
“Great Britain is synonymous with tremendous pubs,” notes Ramsay, who is no stranger to the pub scene, having run his own: The Narrow, which reopened as Bread Street Kitchen & Bar, on the River Thames, and The Warrington in north-west London, which was later sold. “I understood the comfort that pubs bring and they’re amazing places to meet,” says the savvy publican. “They have incredible ales, beers and whiskies, but the food needs to be highlighted. Pub food is some of the most sought-after food anywhere in the world”.
On his latest venture, Ramsay shares his excitement about replicating the success of the Pub & Grill at Caesar’s Palace in Las Vegas, to offer a slice of “cool Britannia” and “quintessential Britishness”, in Macau. Upon entering, a nod to the architectural style of 1830s Industrial Revolution envelops you. A striking bar, the soul of any pub, takes centre stage, with various seating options in the patriotic hues of the British flag surrounding it. Exposed brick work, wood-panelled walls and reclaimed timber meet plush leather booths, glass detailing and a selection of contemporary London artwork and accessories, infusing modernity into the cherished traditions of the pub.
What sets this pub and grill apart is Ramsay’s incorporation of local flavours, with dishes that make use of dried cod and turmeric in the pipeline. “I’ve been a big fan of this part of the world for a long time,” says Ramsay. “I remember doing Great Escapes, a documentary on [British broadcaster] Channel 4, and studying Hong Kong, Macau, Vietnam, Cambodia. It’s a melting pot here, with a very strong Portuguese influence, laced with all those beautiful spices.”