Latest news with #GordonRamsay
The Sun
2 hours ago
- Business
- The Sun
Michelin-starred Gordon Ramsay protégé to shut his first ever restaurant after 11 ‘incredible' years of trading
A MICHELIN-STARRED chef has announced the closure of his debut restaurant. The founder trained under Gordon Ramsay, and at the three-Michelin-starred John-Georges in New York. 3 3 3 The Edinburgh-based Aizle is set to close later this year on September 21. Stuart Ralston first opened the restaurant on St Leonard's Street in 2014. A description in the Michelin Guide read: "The constantly evolving menu takes on a surprise tasting format and is presented to diners as 'The Harvest', a list of produce to be featured in the meal rather than exact dish names." It follows Stuart's emphasis on incorporating local and seasonal goods in his menus - with some dishes available for several weeks and "others just a few" according to Aizle's website. Their most recent 'harvest' included items like guinea fowl, black garlic, quince and salted milk which came together in a blind tasting menu. Ralston announced Aizle's closure on social media. He wrote: "When I first opened the doors on St Leonard's Street in 2014 as a young chef, Aizle was born out of a desire to build something different, challenge me as a young chef and provide a place people would choose to work. "I wanted to work with producers who really care about what they grow and make people happy with our food. "Over the past 11 years, we have moved homes, met brilliant people along the way and grown into something to be proud of." Ralston added that the closure would give him more time to focus on his other restaurants, in addition to a new project. Popular food reviewer gives his thoughts on Scotland's 'most expensive restaurant' He went on to thank the "incredible, dedicated team, past and present", and said that he hopes to continue working with them. The restaurant relocated to the Garden Room at the Kimpton Charlotte Square Hotel. In 2018 it moved to a four-day week to reduce stress and staff burnout. He has since opened several other restaurants in the city, including Noto and Tipo, both of which hold Michelin Bib Gourmands and which will be unaffected by the closure. Earlier this year, his restaurant Lyla, was awarded a Michelin star. Vouchers which had been purchased for Aizle can still be redeemed at Ralston's other restaurants. Commenters on social media expressed sadness at the restaurant's closure, as well as excitement for Stuart's future projects. One wrote: "So sad I never got to eat at Aizle! And excited for all that's to come." Another said: "Such an iconic restaurant in the Edinburgh food scene." While another added: "To this day the best dining experience I've had." What is happening to the hospitality industry? By Laura McGuire, consumer reporter MANY Food and drink chains have been struggling in recently as the cost of living has led to fewer people spending on eating out. Businesses had been struggling to bounce back after the pandemic, only to be hit with soaring energy bills and inflation. Multiple chains have been affected, resulting in big-name brands like Wetherspoons and Frankie & Benny's closing branches. Some chains have not survived, Byron Burger fell into administration last year, with owners saying it would result in the loss of over 200 jobs. Pizza giant, Papa Johns is shutting down 43 of its stores soon. Tasty, the owner of Wildwood, said it will shut sites as part of major restructuring plans
The Herald Scotland
a day ago
- Entertainment
- The Herald Scotland
Gordon Ramsay protégé Stuart Ralston chef to close Aizle in Edinbrurgh
The Gordon Ramsay protégé, who was awarded a star in February this year for his other Restaurant Lyla, said that the decision to close 'didn't come easy', as he thanked staff and patrons who had worked and dined there since it opened in 2014. Lyla, and Ralston's other restaurants in Edinburgh Noto and Tipo, are unaffected by the closure. Aizle, in Edinburgh (Image: NQ) Announcing the decision on social media, he said: 'After an incredible decade, I have made the decision to close the doors to my first restaurant, Aizle. 'Firstly, thank you to our amazing team that have moulded Aizle to what it is, to all the producers, and to our guests, we have loved having you. I look forward to continuing our path, together. 'When I first opened Aizle on St Leonard's Street, I wanted to do something that would challenge me as a young chef, provide a place that people would choose to work in and serve food that would make people happy.' READ MORE: Inside the 'revolutionary' Scottish restaurant where there is no menu From washing dishes to a new Michelin Star - Edinburgh chef celebrates win 'If I wasn't a chef - I would have loved to have gone to art school' The Fife-born cook paid tribute to all those who had helped build the restaurant and said that a new project is in the pipeline, adding: 'Over the past 11 years, we've moved homes, met brilliant people along the way, served some great food and together, built a restaurant to be proud of and had some incredible staff throughout the years. Anyone who was a part of Aizle , thank you. 'A decision that didn't come easily to me, but the time has come to focus even greater on Lyla, Noto and Tipo, as well as our new project.'
Tatler Asia
2 days ago
- Entertainment
- Tatler Asia
Gordon Ramsay's Bar & Grill brings the classic Wellington to new heights
Gordon Ramsay's first Malaysian outpost sets a new benchmark for refined British cuisine in the city A name familiar to everyone, Gordon Ramsay brings elevated British fare to Sunway Resort Hotel with his first Malaysian venture. The restaurant's space is a showcase of both British sophistication and contemporary luxury, dominated by rich red and forest green hues and a 24 karat gold leaf ceiling for a touch of opulence. The best of British culture is celebrated here, and loudly at that. Set foot into the restaurant and it will prove difficult to ignore monochrome portraits by photographers Terry O'Neill and Arthur Steel featuring the likes of Sean Connery, Mick Jagger, Twiggy, and more. In case you missed it: Inside the first Gordon Ramsay Bar & Grill in the Philippines Above Executive Chef, Giles Langford (Image: Gordon Ramsay Bar & Grill) At the helm of Gordon Ramsay Bar & Grill is executive chef Giles Langford who cut his chops in kitchens across the UK, Middle East, and Asia. With a background in agriculture and horticulture, his dishes exemplify a profound appreciation for premium ingredients, particularly evident in Gordon Ramsay Bar & Grill's lineup of dishes. Photo 1 of 3 Beef wellington (Image: Gordon Ramsay Bar & Grill) Photo 2 of 3 Beef wellington (Image: Gordon Ramsay Bar & Grill) Photo 3 of 3 Their famous apple tarte tartin (Image: Gordon Ramsay Bar & Grill) The menu here is much like its decor and places familiar British favourites in the spotlight. The menu's crown jewel is undoubtedly its signature beef wellington, a Gordon Ramsay classic. A perfectly seared beef fillet is brushed in English mustard and encased in mushroom duxelles and puff pastry before being served alongside pomme puree and Bordelaise jus. Its Hanwoo beef sirloin is also bound to impress, finished in the restaurant's Josper charcoal oven for added complexity and accompanied by braised Roscoff onions and black garlic puree. Dessert is not an afterthought either, with the restaurant playing host to an indulgent apple tarte tatin made with only Pink Lady apples. Photo 1 of 4 The opulent bar (Image: Gordon Ramsay Bar & Grill) Photo 2 of 4 The Chelsea room, up to 10 pax (Image: Gordon Ramsay Bar & Grill) Photo 3 of 4 Step into opulent dining with Gordon Ramsay's first venture in Malaysia, parked within Sunway Resort Hotel (Image: Gordon Ramsay Bar & Grill) Photo 4 of 4 The main dining hall (Image: Gordon Ramsay Bar & Grill) Beyond the main dining room, wine enthusiasts will feel right at home with the restaurant's impressive wine cellar and extensive wine list. Also on offer are expertly crafted cocktails that pay homage to both the classics and Malaysian flavours, making the restaurant ideal when looking for an exceptional dining experience.
Daily Record
2 days ago
- Entertainment
- Daily Record
The luxurious Scottish castle offering visitors a Highland Cow safari this summer
The historic castle has been visited by celebrities like Gok Wan and Gordon Ramsay and featured on TV A luxurious estate on the Ayrshire coast is offering something a little different this summer, complete with Highland cow safaris, homemade traybakes, and countryside charm. Glenapp Castle, located near Girvan, is inviting visitors to enjoy its new Summer Special package, blending Scottish heritage, outdoor adventure and fine dining for a getaway to remember. The historic castle, which has hosted famous faces including Gok Wan and Gordon Ramsay, has featured on shows such as Good Morning Britain and Gordon Ramsay's Future Food Stars. Now it's inviting day-trippers and weekenders to enjoy a distinctly Scottish adventure through its new Summer Special package. With longer days, warmer weather and a rise in last-minute bookings, Glenapp's offering includes a quirky countryside highlight: a private Highland cow safari known as 'Glenapp's Private Coos and Ewes'. The tour gives guests an up-close introduction to Scotland's beloved Highland cows through an exclusive experience in partnership with Kitchen Coos and Ewes, Glasgow Live reports. The gentle giants, affectionately known as 'moodles', each have their own story, including one herd member with a budding modelling career. Guests will not only learn about the social structure and charm of these iconic animals but will also meet tour hosts Janet and Neale, whose 108 combined years of farm life add a warm, personal touch to the journey. The visit ends with Janet's freshly baked traybakes, served with tea and coffee straight from the farmhouse kitchen. To top it all off, guests take home a goody bag filled with Highland coo-themed souvenirs. Back at the castle, guests can unwind at the Azalea restaurant, located inside Glenapp's Victorian Glasshouse, where afternoon tea is served in stunning surroundings. The Summer Special package also includes two nights in one of Glenapp's luxurious Castle Bedroom Suites, along with a complimentary archery lesson, use of the tennis court, croquet lawn, boules, and access to electric and mountain bikes for exploring the estate's 110 acres of gardens and grounds. Dinner is served each night in either the grand Castle Dining Room or the newly launched Azalea restaurant, with a three-course meal included as part of the package. The Glenapp Castle Summer Special is priced from £312.50 per person per night. The Private Coos and Ewes safari experience can be added for £290 for one to four guests, with a £45 charge for each additional person. For more details or to book, visit Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. If you'd prefer to experience the cow safari independently, Kitchen Coos and Ewes offers a variety of tours throughout the season, with different packages available via their website. Travellers planning a longer stay in the area can also explore holiday cottage options in Girvan or nearby Ballantrae. Properties available this summer include Cairnhill and Ailsa View via Sykes Holiday Cottages, the charming Professor's Cottage listed on and a range of Airbnb stays. The idyllic Ailsa Shores, available through TripAdvisor, is also an option for those looking to turn a short visit into a scenic summer mini-break.
Sky News
2 days ago
- Entertainment
- Sky News
'It's invading menus': Top chef on overrated trend he doesn't get - and world's best food city
Every Thursday, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. This week, we chat to Mike Reid, renowned TV chef and "Aussie Beef Mate". Good food doesn't have to be expensive... tasty food is simply tasty food. Obviously, better ingredients and produce (which would usually mean higher costs) would lend to a better flavour. However, some of the best food I eat is street food, from local markets or vendors. When I was in Singapore last year, I tried one of the cheapest Michelin-starred restaurants in the world, with a pork noodle dish at about the equivalent of £5 for a one star dish. It proves that good food doesn't have to be expensive. Michelin-starred food isn't always the tastiest, but... it is definitely a marker of consistency and talent. We are blessed in the UK with a thriving food scene, with so many great chefs, and not all of them are cooking within Michelin restaurants. What I would say with Michelin restaurants is that it is a very good marker for a place to eat where you should be getting great service and great food. It is a guide to help you. I love dining out at Michelin restaurants and have cooked at this level too, but I'm just as happy dining across the great spectrum of restaurants that we are blessed to have. The best chefs I've worked with are... legends such as Michel Roux Jr and Gordon Ramsay. I also had the pleasure of making "Five Star Chef" with Michel for Netflix, and that was such an incredible experience of working with him again. His professionalism and talent stand out every day, and I learned so much from him about being on set and the energy and expertise he brings with him. I handle a TV chef cooking me a bad meal by... styling it out - I would never want to publicly embarrass anyone. Food is so subjective, even though it may not be to my taste, the next person who tries it might love it. So I would try my best not to pass comment. Or my other tactic is to focus on a redeeming element, so for example: "Oh wow, the flavour of that beef is beautiful, or the colour of that sauce is so vibrant." What annoys me the most about the industry is... how we have an expectation now of being able to eat most foods all year round - then we actually complain about how it doesn't taste as good. We need to get back to respecting our produce more and understanding the seasons. To enjoy strawberries in summer and not look for them in winter. To get back to eating tomatoes that have been grown and ripened on the vine in the sun, as opposed to in a greenhouse, grown and picked early. It will be so much better for the planet and better for us to enjoy things as nature intended. The biggest mistake I see chefs make is… overcomplicating their dishes. We have such a desire when we are younger and starting out to showcase our skills, to show on each plate what we can do, and this often leads to dishes being overly complicated and too much going on. Sometimes you see 10 elements on a plate when only five are needed to make it really outstanding. Restraint is the mark of confidence and a true belief in the food that they are cooking. I remember so clearly when the penny dropped for me and my food went to another level after this. My chefs were happier, too. The most overrated single food item is… Dubai chocolate. I do not understand why this has swept the world and taken over. It's invading menus in every area, breakfast is now littered with it, inspiring dishes, and dessert menus are overloaded with it too. I think it's overly rich and way too sweet. But that's just my humble opinion! What I think about food influencers is... that love them or hate them, they drive covers to your restaurants, so you need to embrace them. I have worked with and met many - most are lovely people and big foodies who feel fortunate to do what they do. The minority can be a little "needy", let's say, but I think when you have a genuine influencer that you know will drive business to your restaurant, you are happy to work with them. I think it's about being selective and choosing the right ones for your audience. My controversial food/restaurant opinion is… your meal should be paid for in advance. We are one of the few, if not the only, "entertainment" services where you pay after receiving your goods. Think if you go to the movies, theatre or a concert, you pay in advance. Paying after your meal gives some guests the impression that if it wasn't exactly as you wanted, you don't have to pay for anything. You don't get a refund if you don't like a movie? We have already paid for everything, the staff, the ingredients, the building and our costs have been laid out in advance, so I don't see why the experience is different to other industries. It shouldn't be a choice. Of course, if we don't meet your expectations, there needs to be a level of compensation, but at the moment, all the power lies with the guest. The best city in the world to eat is... San Sebastian. From the Michelin-starred restaurants to the incredible pinchos bars - the quality of food is incredible. My go-to cheap eat at home is... wagyu skirt sandwich 150g Wagyu Thick Skirt 1 Hens Egg ½ Tomato, Sliced Sprigs of fresh Watercress ½ Onion, Sliced & Sautéed ½ Tbsp Dijon Mustard 1 Tbsp Kewpie 3 Shallots 1 Tbsp Corn flour Oil for frying 2 Slices of White Sourdough For the gravy: 500ml Beef stock 2 Tsp Corn Flour Method Coat your shallots in the corn flour and then fry off in your oil at 160C; Grill the wagyu from room temperature, seasoning generously with salt on your BBQ for about eight minutes, making sure your coals are not too hot, you want a nice medium heat. Then rest for at least six minutes in a warm place; Start reducing your stock by half. Prepare your corn flour slurry by adding a touch of water to your corn flour and mix well; Over a low heat, fry your eggs till the white is cooked but ensuring you have a beautiful runny yolk; Once finished resting, take the roasting tray juices and add to your stock. Bring to the boil and then thicken with the cornflour slurry and season to taste; Assemble your sandwich, basting the bread with your mustard, then adding the chutney, the beef cut in half and all your other bits, finishing with the watercress and the chips on the side.
