Latest news with #GordonRamsay
Daily Mail
18 hours ago
- Entertainment
- Daily Mail
Jamie Oliver reveals what he really thinks of Gordon Ramsay after their 15-year long feud
Jamie Oliver has revealed what he really thinks of Gordon Ramsay after their 15-year long feud. The chefs' feud began in 2009 when Jamie, 49, criticised Gordon, 58, for comparing an Australian journalist to a pig, the following year Gordon said Jamie was 'just a cook' and a 'one-pot wonder' while he proclaimed himself to be 'a chef'. However, in recent years it all appears to have thawed, with Jamie addressing their relationship in a new interview. Speaking to The Times on Sunday, he explained: 'Me and Gordon are absolutely friends, our little berating decade is behind us. 'He's smashing life at the moment. He's doing things that no chef's ever done. We're on good terms and long may it continue.' From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new Showbiz newsletter to stay in the loop. Recently, Gordon admitted that his wife Tana uses Jamie's cookbooks to whip up lasagne and shepherd's pie when she's having guests over, and also posted a TikTok clip of himself with one of his rival's recipe books. It may have created the sneaking suspicion that their public spats were nothing more than a 'fake feud' to harmlessly drum up a bit of extra publicity, but in the past their animosity has taken a more serious turn. In one instance, Gordon refused to speak with Jamie after his rival made a seemingly innocent remark about the amount of children both men had - soon after his wife Tana had suffered a miscarriage. That same year, the Scottish chef also launched a verbal attack on Jamie, calling him a 'fat f**k' among other insults on a talk show, while he was trying to sort the UK's obesity problem by hogging all the food himself. According to the Irish Independent, he had during a show episode also decided to address the situation in a mock apology. 'Dear Jamie, I just want to say that I'm sorry,' he said. 'I have been hard on you this week, Jamie. 'What I said was hurtful, Jamie. I don't want to make you cry. The last thing I want to do is look at your cute face and think blubber, blubber, blubber.' However, the playful character of the feud took a turn when later that year, Gordon vowed never to speak to Jamie following a bitter exchange of words over the size of their respective families. The duo became embroiled in an extraordinary row over comments made by Jamie months after Gordon's wife's miscarriage. Gordon accused Jamie of 'judging' him for having four children at the time (he now has six), compared with the Naked Chef star's five, and insisted he must apologise to Tana before they can make peace. When Jamie was asked about Gordon's Nightly Show remarks by The Sun in August, he said: 'I was doing TV years before him, so maybe five years ago it would have bothered me and I may have responded. 'But he's got four kids and I've got five kids, and I don't want to be slagging off some kids' dad on telly. It's not nice.' Gordon, whose wife Tana suffered a miscarriage at five months in June the year prior, said he interpreted the comments as a dig after what was 'a s*** year'. He told Radio Times that their long-term 'feud' was 'fun' until Jamie made the comment. He said: 'Jamie turned round and said, 'I've got five kids, he's got four kids.' To judge someone else's family on the amount of kids you have.' Gordon then said said he would not talk to Jamie again until he apologises to Tana. He said: 'Boys will always fight and butt heads but Tana was mortified, I mean really mortified.' However, it appears all has thawed in recent years, as this week - in a rare admission of his rival's culinary skills - Gordon revealed his wife Tana is a fan of Jamie's and uses his recipe book to cook their food. Elsewhere, the Kitchen Nightmares star said he 'loves Jamie' in a TikTok, calling their fallout 'old news'.
South Wales Argus
2 days ago
- Entertainment
- South Wales Argus
I tried Gordon Ramsay's beef wellington at the Savoy
The first purpose-built deluxe hotel in London, The Savoy is still to this day the only 5-star hotel on the River Thames. A magnet for the wealthy, the famous, and the glamorous. Or so you thought. 'Cos I went last weekend. I've always loved a trip to London. The train down itself evokes a sense of excitement in me, but this trip surpassed all others. It was, without question, unforgettable in every way. On the Northbank of the River Thames, it is equidistant from the City of London, the world's financial capital, as well as the luxury thoroughfares of Knightsbridge and Mayfair. (Image: Newsquest) So, as I approached the grand entrance - as a man who often looks like he got dressed during a power cut - I was somewhat nervous at what lay ahead. Thankfully, I had the foresight to plan ahead, there would be no sartorial faux pas on this occasion. Ha! No sir. I wore jeans. Jokes aside, it honestly was quite nerve-wracking at first. My girlfriend and I had experienced Gordon Ramsay's food before, at his incredible restaurant in Manchester, but this was on another level. To the uninitiated, The Savoy is daunting. At first, you don't know how to act, whom to speak to, or even where to look. We were at least three social classes below the local stray cat. But then came along the concierge at the reception, who set the perfect tone for the evening. Charming, warm, friendly, and to put it plainly, nice, we were set at ease seconds upon crossing the threshold. All those preconceived emotions dissipated immediately, we simply gave in to the experience. And we were in for some ride. The inside of the Savoy screams elegance, yet somewhat delicately. Now, you might think, how? But it somehow manages it. Subtle, decadent, yet still retaining an incredible allure. We passed through a lounge, which had a feeling reminiscent of 1950's jazz bars, to get to our table. Right in the corner of The River Restaurant by Gordon Ramsay. Perfect. (Image: Newsquest) The view of the Thames was quickly forgotten by the sudden arrival of Ethan, our server for the night and Champagne, complimentary from the River Restaurant. I'm not one for bubbles, typically, but I could have had an entire bottle of this. After mulling over the menu (lord knows why, we had perused the online version weeks beforehand obsessively), we decided on a bottle of Chablis, the seafood platter for two, Gordon Ramsay's signature beef wellington, and the haddock in Champagne sauce. When. In. Rome. Ethan told us the wait for the seafood platter would be about half an hour, so he suggested we get some sides for the time being. Do not threaten us. We went for some malted sourdough and whipped taramasalata with cured scallop roe. In hindsight, this was a mistake. The Chablis and sides arrived promptly, and we tucked into both. I'll be totally honest, I'm not overly familiar with taramasalata, but it was a pure revelation with that sourdough bread and butter. However, we were in danger of filling up too quickly. Thankfully, my favourite white wine on the planet soothed our palates just in time for the showstopper, the seafood platter for two. Or as it should be styled, 'half of Brighton's seafront, on ice'. I gawped at what lay in front of me, staring open-mouthed at the mountain of Finding Nemo extras. Oysters, snails, cockles, clams, mussels, crevettes and deviled crab. For myself, the oysters complemented by the vinaigrette and Tabasco were a marriage made in heaven. The snails, on the other hand, a lonely singleton. Not for me. (Image: Newsquest) The mussels were equally moreish; they are perhaps my favourite fish of all, so to be edged out by the oysters is truly saying something. The prawns, the cockles and the clams were all equally delicious. It all tasted so incredibly fresh, like that half-hour wait was giving the chef ample time to go and catch them, just for us. Stunning. Where we sat felt special. Right in the corner where we could chat, drink amazing wine, and take in the incredible aura of the restaurant. 'Bury me here,' springs to mind. I do like a spot of people watching from time to time, so this best seat in the house gave us the perfect opportunity. Forgive everything I said earlier about this being a place solely for the ladies, lord's and aristocrats, it was a place for normal people wanting an unforgettable experience. An anniversary, a birthday, a celebration, the Savoy listens to what you want to get out of it and responds tremendously. But before I became lost in the moment, the next round of showstoppers was about to arrive. Gordon Ramsay's beef wellington is arguably one of the most famous dishes on the planet. From TikTok to YouTube, I've seen this dish recreated a thousand times, and the end result never ceases to amaze me. Aesthetically, it appears to be one of the most succulent things in the world. But I've never had the opportunity to see if the taste matches the look until now. As the plate approached my table, I had a flashback. Have you seen the Top Gear episode when Jeremy Clarkson arrives at camp with a cow on his roof? Yep, that's what it felt like. Imagine that cow in pastry. Georgia's haddock in Champagne sauce felt a little more delicate. Anyway, le verdict. Does it stand up to the hype? Yes, it does, in droves. (Image: Newsquest) The beef was cooked perfectly medium rare and cut through like butter, each mouthful felt more tender than the last. The accompanying red wine jus elevated the flavour of the beef to new levels; it was without doubt one of the best cuts of beef I've ever tasted. The haddock, word. I went in expecting the beef wellington to just blow me away, but that honour has to go to the haddock. The Champagne sauce had a hint of anise to it, which felt like a soothing Ouzo cuddle in the belly. Of the haddock itself, it was quite honestly one of the nicest things I've ever had the pleasure of tasting. It's called the River Restaurant for a reason, after all. After all this food, you're probably thinking, how can you possibly fit more in? Well, his beef wellington is probably just a touch more famous than his sticky toffee pudding. So we shared one. If this were to be our Mr Creosote moment, then so be it. It would've been worth it. Recommended reading: Gordon Ramsay's restaurant review: An incredible experience I visited the Grand Hotel in Birmingham and owe an apology REVIEW: Marco's New York Italian - a sad disappointment The Savoy's River Restaurant by Gordon Ramsay was a once-in-a-lifetime experience to be frank with you. I felt so lucky to be able to experience a place that lives up to the hype and more. Yes, ok, it's obviously going to be an expensive experience. You don't need me to tell you that. But if you want to visit somewhere for a special occasion that will truly give you a taste of the high life, then consider this top of your list. From the staff at reception to the waiters, sommeliers and chefs, it was a place that made you feel wealthy, famous, and glamorous, no matter your background
Yahoo
2 days ago
- Business
- Yahoo
Aldi Plans to Open More Than 30 New Stores Across 12 States, and Shoppers Are So Excited
This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Aldi shoppers, it's time to get excited! A brand new day is upon us, and it's bound to be equal parts affordable and delicious, because Aldi announced plans to open 33 new stores across 12 states. This is glorious news to loyal fans of the discount grocery chain and Aldi-curious folks alike! This isn't the first time that the popular grocery store declared its plans to open lots of new locations. Recently, Aldi said it would be opening 225 new stores by the end of the year, which is just one stop on the way to its bigger goal of opening 800 stores by the end of 2028. That's a lot of new stores in a relatively short time — but we're not complaining! 2025 is almost halfway through, and Aldi has already opened stores in plenty of states this year. Stores have sprouted up all over the country, including locations in Alabama, Florida, Missouri, Nebraska, New York, and the list goes on and on. Believe it or not, Aldi already holds the title of the third-largest grocery chain in the country with more than 2,400 stores nationwide. One hundred and twenty of those stores were opened in 2024, a sign that business is booming for Aldi. If you've never been to an Aldi store, you have so much to look forward to on your first trip! Aldi is known for its impressively low prices on grocery, kitchen, and home items, but never at the expense of quality. The store offers an incredible bakery, plenty of artisanal cheeses, old-school pasta, and an often robust selection of wine. Seriously, what's not to love?Keep your eyes open for a new Aldi destination popping up in your area. Even if it isn't part of these newly-announced stores, there may be another Aldi on its way to you soon. We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing The One Cookware Brand That Gordon Ramsay Can't Stop Talking About Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It Sign up for The Kitchn's Daily newsletter to receive our best recipes, posts, and shopping tips in your inbox.
Irish Daily Mirror
3 days ago
- Entertainment
- Irish Daily Mirror
Gordon Ramsay says there's one dish you should never order in a restaurant
Falling for the "dish of the day" at your favourite eatery might seem appealing due to its usually tempting presentation and exclusive vibes. A marketing and psychology expert has, however, warned customers to be wary through a TikTok revelation. These enticing offers might not actually hold the value we presume they do. Marketing guru Basia spilled on TikTok that these so-called "specials" are often nothing more than clever strategies to shift ingredients nearing their shelf life. For example, chefs may find themselves with an excess of steak close to expiration and decide to craft a novel dish to use it up wisely. Basia shed light on the trickery, saying: "The daily special written in chalk? It's been 'today's special' for three weeks. But your brain sees handwriting and thinks: limited, fresh, rare." Celebrity chef Gordon Ramsay, boasting Michelin stars, also sides with this cautionary stance. He warns his fans against opting for soup specials which could just be a smorgasbord of whatever's left over, reports the Mirror. In a session with Town and Country, he advised discerning food lovers: "Ask what yesterday's soup du jour was before today's special. It may be the case that it's the soup du month." Anthony Bourdain, the culinary legend behind Kitchen Confidential, also had words of advice about ordering fish on Mondays. Such a fishy deal could suggest it's a leftover from Friday, waiting to be sold off as the week begins. It appears that ordering fish on Mondays might not be the freshest choice, given many fish markets are closed on weekends. In a viral clip, Basia spills the beans on the sneaky methods restaurants employ to make you spend more. 1. The "anchoring effect" plays with customer's minds by setting high prices for some items so others appear to be a bargain, as noted by Basia: "It's to make others look like a deal." 2. It's no coincidence the tip jar looks used; Basia explained that it's a ploy to encourage you to follow suit: "They put cash in the tip jar before you even show up. So when you see it, your brain goes: 'Oh... tipping is what people do here." 3. That awkward moment when asked about water - still or sparkling? As Basia revealed, it's a subtle nudge towards spending: "[It's] not 'would you like water?' It skips the choice of whether, and jumps to which." 4. Currency symbols missing on a menu isn't an oversight. Basia uncovered why seeing '€24' strikes differently than just '24', stating: "Because '€24' screams money. But '24' just looks like a number."
Edinburgh Live
3 days ago
- Entertainment
- Edinburgh Live
Gordon Ramsay says there's one dish you should 'avoid ordering' at all costs
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info When you see a "dish of the day" promoted in a restaurant, it's rather appealing to consider trying it. These meals are often showcased as something unique and described so tantalisingly that customers feel an irresistible urge to order them. However, a marketing and psychology expert has revealed this can be somewhat misleading. Despite how good they might look, these offers may not always be the fantastic bargains they're made out to be. A TikTok marketing expert Basia suggests these "specials" are rarely as special as they suggest. Instead, she says they're typically just clever ways for chefs to ensure surplus ingredients get used before expiring. For example, there could be excess steak close to its sell-by date; savvy chefs might turn it into an enticing new offering to prevent waste. In her insightful TikTok video, Basia observed: "The daily special written in chalk? It's been 'today's special' for three weeks. But your brain sees handwriting and thinks: limited, fresh, rare.", reports the Mirror. Even celebrated chef Gordon Ramsay, with his Michelin-starred reputation, endorses this view and advises guests to be cautious of soup specials. He intimates they're usually just an amalgam of whatever leftovers exist, served again and again. Ramsay suggested in Town and Country magazine: "Ask what yesterday's soup du jour was before today's special. It may be the case that it's the soup du month." Similarly, prominent chef Anthony Bourdain warned his readers in Kitchen Confidential against choosing fish dishes on Mondays. Such a special at the beginning of the week might imply the fish has been sitting around since Friday, unsold. Fish markets usually close over the weekend, throwing into question Monday's seafood freshness. In her video, Basia unveils common restaurant psychological ploys to enlighten her audience on these covert tactics.... 1. The power of price perception. Join Edinburgh Live's Whatsapp Community here and get the latest news sentstraight to your messages. The "anchoring effect" is often utilised by eateries to shape patrons' value perception. By listing a steak for £50 alongside another for £35, it makes the second option seem like a steal. As Basia highlighted: "It's to make others look like a deal." 2. A never-empty tip jar. Social pressure is substantial even among unnamed diners. Basia points out: "They put cash in the tip jar before you even show up. So when you see it, your brain goes: 'Oh... tipping is what people do here." 3. The still or sparkling query. Upon being seated, you may be queried about your water preference, with tap water often feeling like an awkward choice and raising overall spend. Basia states: "[It's] not 'would you like water?' It skips the choice of whether, and jumps to which." 4. Menus sans currency icons. To soft-pedal the pricing, some establishments list prices sans the pound sign, leaving just digits that might appear less daunting. Clarifying this approach, Basia says: "Because '£24' screams money. But '24' just looks like a number."
