Traditional recipes

Gordon Ramsay Expands into Asia with Bread Street Kitchen

Gordon Ramsay Expands into Asia with Bread Street Kitchen

The Ramsay Group will open a series of restaurants throughout Asia, beginning with Bread Street Kitchen in central Hong Kong

Gordon Ramsay's Hong Kong outpost of Bread Street Kitchen is slated to open in September 2014.

In September, Gordon Ramsay will open a Hong Kong outpost of Bread Street Kitchen, making it the first restaurant from the Gordon Ramsay Group in Asia. More restaurants in the area and across Asia will follow throughout 2014 and 2015.

Bread Street Kitchen Hong Kong will “mirror its counterpart in London” and serve a British European menu, according to the press release. The restaurant and bar will be located in Lan Kwai Fong in central Hong Kong.

In Hong Kong, the Ramsay Group will partner with Dining Concepts, which specializes in creating luxury dining experiences. The Ramsay Group is also in final discussions with Las Vegas Sands to create even more restaurant concepts in Singapore and Macau.

“This is an exciting step for the Group, not only to be entering Asia, which has such an amazing food culture but also to bringing our London concepts which have been such a success, to new markets,” announced Gordon Ramsay.

Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.


French

French-inspired cuisine is prepared in the series opener. Recipes include tuna Niçoise salad chicken fricassee with sautéed potatoes and lavender crème caramels.

Classics With a Twist

Gordon puts a modern twist on classic recipes. Included: boiled eggs with anchovy toast a stuffed rib roast and, for dessert, an Eton mess.

South East Asian

Gordon is inspired by the flavors of South East Asia when he prepares a clam-noodle soup, followed by chicken wings that are both spicy and sticky. Also: banana-and-coconut fritters.

Big & Bold

Big and bold flavors are served by Gordon when he prepares croissants stuffed with merguez and fontina cheeses. Also: spicy Mexican soup crispy roast duck with black bean sauce and a spiced banana tarte tatin.

The Food I Grew Up On

Gordon modernizes some of his childhood favorites. Included: fluffy potato cakes fish fingers and a chip butty shepherd's pie and steamed date pudding with butterscotch sauce.

Food for Friends

Gordon cooks for friends. For brunch, he prepares griddled polenta with roasted tomatoes and goats curd. Later, lunch consists of sea bream in sea salt and dinner includes roasted chicken with chickpea stuffing. Also: a hazelnut meringue tower for dessert.

Healthy

Recipes that are healthy and delicious are demonstrated by Gordon, who prepares his take on Bircher muesli, as well as gazpacho and, with help from his youngest daughter, teriyaki salmon.

Street Food

Gordon prepares homemade versions of his favorite street food. Included: prawn tostada salted caramel popcorn and buttermilk fried chicken.

Italian

Gordon prepares his favorite Italian recipes, including crostini and beef with pappardelle, which he cooks with his son Jack. Also: a fennel-sausage frittata griddled sardines with gremolata panna cotta with hazelnut brittle.

Party Food

Gordon prepares party food. Included: spicy Mexican eggs a side of salmon cured with orange and coriander a shoulder of pulled pork with chipotle mayonnaise.

American

Gordon's take on American cuisine includes a breakfast of eggs, bacon and hash browns. Also: Caesar salad peanut butter-and-jam cookies and barbecued beef brisket.

Hearty

Gordon serves up some hearty fare. Included: Welsh rarebit roasted tomato soup and a beef-and-ale stew with mustard dumplings.

Vegetarian

Gordon's take on vegetarian cuisine. Included: crunchy pear-granola muffins halloumi-courgette-herb cakes served with a chili dressing beetroot-thyme risotto and for dessert, a white chocolate-and-lime mousse.

Comfort Food

Comfort-food recipes include: spiced baked porridge a hot pot of sausage, potatoes and beetroot gratin and an apple compote with a creamy whip for dessert.

Picnic Day

Gordon prepares food for a picnic, beginning with his version of a Scotch egg. Also: a giant sandwich called a Pan-bagnat a prawn-and-cucumber salad and a chocolate-marshmallow fridge cake.

Thrifty

Gordon demonstrates how to make great-tasting food on a budget. Recipes include: eggy bread with cinnamon and quick-stewed apples a potato soup with smoky bacon and sweet corn spicy braised oxtail chili-braised pears with star anise dust.

Middle Eastern

Gordon explores the flavors of the Middle East when making recipes for hummus, quail marinated in pomegranate and baklava made with lemon and pistachio.

More Healthy Recipes

Gordon prepares dishes that are delicious and healthy. Included: granola steamed mussels with cherry tomatoes and pancetta lamb chops and for dessert, mango sundaes.

Light

Gordon prepares some lighter fare. Included: sourdough bread, crushed avocados, mackerel ceviche served with fennel salad griddled chicken with chickpeas lemon-basil granita.

Special Occasions

Dishes perfect to serve at a special occasion are prepared by Gordon in the series finale. Included: eggs Benedict with crispy Parma ham grilled lobsters with Bloody Mary linguine beef fillet with salsa verde chocolate-and-pistachio semifreddo.


Gordon Ramsay Announces Expansion Plans & $10M Loss

2014 is turning out to be a year of drastic highs and lows for shouty chef Gordon Ramsay: His restaurant group has taken a multimillion dollar loss in the last year but he will soon expand his restaurant empire to Asia and open more restaurants in the UK. According to UK trade publication Caterer and Hotelkeeper, the Gordon Ramsay Group will soon announce a loss of £6.4M ($10.75M USD) for the last 12 months. They are attributing the majority of the loss to a "provision" in the lease for his restaurant York & Albany in London. Ramsay is "pursuing legal action over the contract" and plans to dispute the "validity" of the lease but the property's owner is calling the claim "absurd."

The loss doesn't seem to have slowed Ramsay's expansion plans however. According to a press release, he will open an outlet of his London restaurant Bread Street Kitchen in Hong Kong in September as part of a "consultancy and licensing arrangement" with restaurant group Dining Concepts. The new restaurant will "mirror its counterpart in London" and will serve a "British European menu." His Asian expansion plans don't stop there: He has plans to open "further restaurants in the area and across the region" in the later end of 2014 and in 2015. Gordon Ramsay's restaurant group is also in "final discussions" with Las Vegas Sands to possibly open restaurants in Singapore and Macau. A spokesperson for the restaurant group notes that they see a lot of potential for growth in Asia for their other concepts in London as well. Ramsay's expansion plans appear to be very similar to another British chef, Jamie Oliver, who will soon open a Hong Kong restaurant and has another one in Singapore.

Ramsay will also continue to expand in London where he already has 12 restaurants. According to the London Evening Standard, he will open a new restaurant in London's West End in the Fall. The restaurant called Heddon Street Kitchen will be an "all day dining room" that is two floors and will serve a menu of "modern European food." Ramsay also announced in March that he is opening another London restaurant in the space that formerly housed Aubergine, the restaurant where he first got his start. He paid almost $2M for the restaurant with plans to convert it into a "60-seater restaurant" that would open by August. It looks like the expansion plans are just the tip of the iceberg: Ramsay's business partner Stuart Gillies tells the Evening Standard that there's "no reason why we can't do 50 new restaurants over the next five years."

Ramsay's expansion plans in the US have appeared to stalled however. He is currently in the midst of a legal battle with ex-business partner Rowen Seibel who is suing Ramsay for $10M. Ramsay and Seibel were partners in multiple projects in Las Vegas and Atlantic City including a fish and chips concept.


Gordon Ramsay's New Bread Street Kitchen Cookbook

Famous British TV celebrity chef and all round restaurateur Gordon Ramsay is back with a new cookbook, based on his Bread Street Kitchenrestaurant in London, and it has all the makings of becoming a firm family favourite. In just 100 tempting recipes, Ramsay and his restaurant team manage to do a fine job of convincing us mere mortals that we can eat just as well at home as seated in his restaurant, no matter what's on the menu from "great breakfasts" to "weekend feasts."

Based on the popular offerings at his buzzy informal London restaurant the techniques are suitably simple yet still executed with a Ramsay twist. Ramsay tells Bookseller: "If you think you can’t eat as well at home as you do in a restaurant – think again. At Bread Street Kitchen we’re all about relaxed, fresh, seasonal ingredients which means that the recipes are perfect for the home cook looking for new ideas for breakfast, lunch or dinner."


Beef Wellington

Ingredients
400g Beef Fillet
200g Flat Mushrooms
4 Crepes
English Mustard
200g Puff Pastry
2 Egg Yolks
Salt and Pepper
Olive Oil

Method
1. In a large pan, heat some oil and quickly fry the seasoned beef all over until brown. Remove and cool down. The beef should be seared to seal and not cooked at all.
2. Meanwhile, finely chop the mushrooms and cook in a little oil until all the liquid has evaporated. Then cool.
3. Once cooled, brush the beef generously with the mustard and cover with the mushroom puree. Wrap in the slices of parma ham, then roll tightly in cling film and chill for 20-30 minutes.
4. Roll out the pastry quite thinly and rest for 5 minutes in the fridge.
5. Remove the beef from the cling film and wrap the pastry around so it completely covers the meat. Egg wash and chill, then egg wash again. This gives you a beautiful golden colour.
6. Bake at 200 degrees for 25-30 minutes. And then rest for 5 minutes.
7. Serve with roasted carrots, truffle mash and marrowbone sauce.


Gordon Ramsay Plans to Open 100 Restaurants in Next Five Years

The chef sold half of his North America brand to a private equity firm which plans to invest $100 million in new locations.

Gordon Ramsay has already taken over U.S. television multiple reality and travel series (including Gordon Ramsay: Uncharted debuting later this month). Now, he’s looking to further expand his American empire by going back to what made him a household name to begin with: The British celebrity chef is reportedly planning to open as many as 100 restaurants across the U.S. in the next five years.

Ramsay has signed a deal with Lion Capital, giving the private equity firm half ownership of Gordon Ramsay North America under the stipulation that they will invest over $100 million to open a chain of restaurants under the brand, according to Forbes. Lion Capital has previously had success in the food world with companies like the Asian restaurant chain Wagamama and the upmarket potato chip maker Kettle Chips.

Ramsay currently has eight restaurants in the United States, all in partnerships with Caesars Entertainment casinos. Three of those brands will reportedly be spun off to more locations across the country: Gordon Ramsay Steak, Gordon Ramsay Pub & Grill, and Gordon Ramsay Fish & Chips. Additionally, two international concepts are said to be coming to the U.S. for the first time: Gordon Ramsay Street Pizza and Gordon Ramsay Bread Street Kitchen — the latter of which he billed as 𠇊 modern Cheesecake Factory.”

Ramsay said it took a year to get the deal together with Lion Capital after he decided he needed help to expand his already popular restaurant group. “I wasn’t ready to pedal this bike up a hill on my own. That would take me another 15 years…. Let’s get this thing done,” he told Forbes. “It may seem aggressive, but we’re not opening up 80 or 90 of the same restaurant. We’re crossing over with a multilayered brand. That’s the bit that I’ve worked hard at. We’ve divided and conquered.”

The whole thing potentially bodes well for expanding Ramsay’s vast fortune. He’s already the only chef on Forbes list of The World’s Highest-Paid Celebrities.


Impossible Foods Continues Asian Expansion in Singapore

SINGAPORE--( BUSINESS WIRE )--Impossible Foods is launching its plant-based meat Thursday, 7 March, with a variety of dishes available at eight restaurants throughout Singapore -- one of the world’s most vibrant and discerning culinary hotspots.

Home to some of the world’s most fanatical food critics and gourmets, Singapore is considered one of the greatest food destinations worldwide. It’s the first Asian city to host The World's 50 Best Restaurants awards (called the “Oscars of the global restaurant industry”). Influenced by its geography and rich history – a cross-section of Malay, Chinese, Indonesian, Indian, Middle Eastern and European cultures – Singapore is famous for its abundance of Michelin-starred establishments and its bustling “hawker” street-food culture.

Tonight, 6 March from 6 to 10 pm, Impossible Foods will host the first public preview of its plant-based meat for the first 500 people who come to the world-famous Lau Pa Sat Festival Market. Dishes will be served at Lai Heng Fried Kway Teow and Sunny Viet Vietnamese Cuisine. In addition, one of the stalls will be transformed into an Impossible pop-up for one evening only, featuring the Impossible Burger by Chef Andrei Soen of Park Bench Deli and the Impossible Crispy Pancake with Chinese Chives by Chef Ricky Leung of Empress.

Starting 7 March, Impossible Foods’ flagship product will go on the menu at Singapore’s leading restaurants, including Park Bench Deli, Three Buns Quayside, Potato Head Singapore, Privé Orchard, Empress, and Marina Bay Sands’ Bread Street Kitchen by Gordon Ramsay, CUT by Wolfgang Puck and Adrift by David Myers. The restaurants will serve a wide variety of Impossible selections from Western and Asian gastronomy.

“Singaporeans are blessed with and obsessed with great food. They’re among the world’s most demanding gourmets -- and I’m sure the region’s chefs will rise to the occasion and create the world’s most imaginative Impossible dishes yet,” said Pat Brown, CEO and Founder of Impossible Foods.

Impossible: Better in Every Way

The Impossible Burger debuted in 2016 at Momofuku Nishi, the New York City restaurant of Chef David Chang. More than 5,000 restaurants in the United States now serve the Impossible Burger -- from award-winning restaurants to family-owned diners, and the nation’s original fast-food chain, White Castle. Last year, Impossible Foods launched in Asia and is now served in nearly 150 restaurants in Hong Kong and Macau.

Impossible Burger can be used in any ground meat dish and is easy to cook on the BBQ, charbroiler, flat top grill, high speed oven, steamer or sauté pan. The product contains no gluten, animal hormones or antibiotics. It’s kosher- and halal-certified.

A quarter-pound Impossible Burger has 0 mg cholesterol, 14 grams of total fat and 240 calories, and as much bioavailable iron and protein as a comparable serving of ground beef from cows. (A quarter-pound, conventional “80/20” patty from cows has 80 mg cholesterol, 23 grams of total fat and 290 calories.)

Impossible Every Which Way in Singapore

The island city-state of Singapore covers about 700 square kilometers and is home to more than 7,600 restaurants -- including those helmed by some of the world’s best known chefs. Starting 7 March, the following award-winning establishments will begin serving Impossible’s flagship product:

Park Bench Deli serves sandwiches with a strong focus on high-quality ingredients. Chef Andrei Soen will feature the Impossible Patty Melt, ($22) which will replace their existing Patty Melt made with ground beef from cows.

Potato Head Singapore and Three Buns Quayside by Potato Head serve innovative burgers, sides, and desserts designed by Group Executive Chef Adam Penney. Both locations will offer brand-new burgers, including The Impossible Dream ($27) and Impossible Chedda ($23).

Privé Orchard’s Group Executive Chef Robin Ho serves Juicy Lucy Impossible Meatball Spaghetti ($19) and Impossible Satay Sliders ($15), as well as the Nothing is Impossible Beef Cheeseburger, part of a kids set meal at $12.

Empress at the Asian Civilisations Museum offers traditional Chinese cuisine, and Executive Head Chef Ricky Leung will feature appetizers: Impossible Crispy Pancakes with Chinese Chives ($6.80), Pan-fried Impossible Gyoza ($6.80), Black Pepper Impossible Meatball Skewers ($8.80) and mains: Sichuan Mapo Tofu with Impossible Meat ($18) and Dragon’s Breath Fried Kuay Teow with Impossible Meatballs ($18).

Bread Street Kitchen by Gordon Ramsay showcases casual British European fare and is helmed by Executive Chef Sabrina Stillhart. The restaurant is offering The Impossible™ Flatbread ($24), The Impossible™ BSK Burger ($25), and The Impossible™ Wellington ($39), a creative spin on Bread Street Kitchen’s iconic Beef Wellington.

CUT by Wolfgang Puck is the first Asian outpost of the award-winning steak restaurant Executive Chef Joshua Brown has created The Impossible™ Slider, a remake of its signature mini Kobe beef sliders, priced at $18 for three.

Adrift by David Myers boasts a creative California izakaya menu, inspired by David Myers’ sojourns across Asia and Europe. Executive Chef Wayne Brown serves The Impossible™ Sausage Roll, a juicy plant-based sausage ($14).

Impossible will be available to restaurants in Singapore on a limited and exclusive basis through Classic Fine Foods – Asia’s leading importer and distributor of fine foods. The group specialises in sourcing, importation, storage, marketing and distribution, and has been operating throughout Asia and Europe since 2001.

Big Taste, Small Footprint

Earlier this year, Impossible Foods launched its first product upgrade at the International Consumer Electronics Show (CES), where “Impossible Burger 2.0” took home the show’s highest honors, including the “Most Unexpected Product,” “Best Product Launch,” and “Triumph of Food Engineering.”

Based in Redwood City, Calif., Impossible Foods uses modern science and technology to create wholesome and nutritious food, help restore natural ecosystems, and feed a growing population sustainably. The company makes meat from plants – with a much smaller environmental footprint than meat from animals.

To satisfy the global demand for meat at a fraction of the environmental impact, Impossible Foods developed a far more sustainable, scalable and affordable way to make meat, without the catastrophic environmental impact of livestock.

Shortly after its founding in 2011, Impossible Foods’ scientists discovered that one molecule — “heme” — is uniquely responsible for the explosion of flavors that result when meat is cooked. Impossible Foods’ scientists genetically engineer and ferment yeast to produce a heme protein naturally found in plants, called soy leghemoglobin.

The heme in Impossible Burger is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat — and while the Impossible Burger delivers all the craveable depth of beef, it uses far fewer resources because it’s made from plants, not animals.


Explore your culinary skills with Chef Gordon Ramsay approved Lobster Tagliolini

Some of us really took to expanding our palate and culinary skills during the coronavirus induced lockdown, and given the rising cases many foodies can't eat at their favourite haunts and ordering in doesn't work with all dishes especially pastas as they can get chewy from being packaged. If you are a fan of fine dining, sea food and pasta this recipe for Lobster Tagliolini served at celebrity chef Gordon Ramsay's Dubai restaurant Bread Street Kitchen & Bar will truly blow you away. While the directions for making fresh pasta are given one can also use store bought pasta although it will make a huge difference to the taste and texture of the dish. Check out this recipe to cook up a storm this weekend:

Fresh pasta dough (makes 20 portions):

150ml extra virgin olive oil

Blitz all ingredients together. Also you can buy already made fresh tagliolini or replace for dry pasta.

Garnish per portion:

1/2 a lobster meat roughly chopped (live lobster cooked in boiling water for 1’. Cool in ice water. Cut in half. Remove meat from body and claws. Keep shell for sauce)

Tbsp. chopped spring onions

Cook pasta for 4 minutes in salted boiling water.

In a pan add the lobster, chilly, spring onion, and 3-4 tbsp. of the emulsion. Bring to boil.

Add pasta and toss over heat for 1 minute.

Lobster Bisque base

Roasted lobster and langoustine shells

Herb stalks (basil, coriander, tarragon)

2 liters of chicken stock

Caramelize off the vegetables.

Add tomato paste and cook out a little

Deglaze with brandy and reduce

add white wine and reduce

Add socks, cook out approx. 35 minutes.

Pass and reduce to desired consistency

Infuse with fresh herbs last five minutes

Serve and finish with lobster sauce.

(Recipe by Chef Cesar Bartolini at Bread Street Kitchen & Bar, Atlantis Dubai)


Review

Review

Book Description

From the Publisher

About the Author

Now internationally renowned and holding seven Michelin stars, Ramsay has opened 34 restaurants globally including Europe, America, Asia and the Middle East. Ramsay has also become a star of the small screen in the US and UK, and earned himself an EMMY nomination in 2017.

Ramsay has released a number of books, many of which have become bestsellers around the world his latest cookbook is Quick and Delicious.

A keen triathlete, Gordon lives with his wife Tana and five children, Megan, twins Jack & Holly, Tilly and newest member of the family, Oscar. He divides his time between London, Los Angeles and Cornwall.