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Restaurant Gordon Ramsay

68 Royal Hospital Road, LONDON, SW3 4HP

5 rosettes

The restaurant first opened its doors in 1998 to signal the launch of the Gordon Ramsay brand, which now extends to a dozen or so addresses in London, a brace apiece for France and Italy, a smattering of locations across Asia and the Middle East, and venues across the pond from Las Vegas to New York. The Royal Hospital Road location has a reputation as a dining destination that extends further back than even Ramsay's tenure, while its position in a quiet part of Chelsea adds to the sense of exclusivity. Clare Smyth took charge of the kitchen in 2008 and is now chef-patron. The dining room is compact - just 45 or so seats - and if at first glance it looks a little crowded, the tables are cleverly arranged to allow maximum privacy. There's a sophisticated finish to the space, with lilac shades and a smattering of art deco influence, plus tables that are set with precision and relative simplicity. The service team is headed-up by Jean-Claude Breton, who has remained in the Ramsay fold since the Aubergine days, with his charming manner making every guest feel like a regular visitor. The fixed-price lunch menu is almost half the price of the carte, making it a good option for anyone looking to keep the costs down, while at the other end of the spectrum the Prestige and Seasonal Inspiration menus offer the opportunity to go the whole hog. Ramsay's place has long been grounded in French classical ways, and so it continues under Clare Smyth's guidance, but there are some more contemporary flourishes on show these days. From the ? la carte menu comes a fashionable first course based around baked Cheltenham beetroot, where clementines and pink grapefruit, hazelnuts and smoked goats' curd combine in an attractive ensemble, or there's the no-holds-barred luxury of saut?ed foie gras with roast veal sweetbreads, carrot pur?e and almond foam, all finely offset with the astringency of Cabernet Sauvignon vinegar. Next comes suckling pig (crispy belly, roasted loin and a spicy sausage made from the shoulder meat), or a dish that conveys the essence of the sea: Cornish turbot, baked on the bone en papillotte and plated at the table with its accompaniments of seaweed, palourde clams, sea beet, an exquisite wild chervil sauce and charred hispi cabbage. Everything looks picture-perfect on the plate, right through to a signature dessert of trenchant lemonade parfait with a spun honeycomb tuile, bergamot gel and sheep's milk sorbet. Cheese lovers will not be able to ignore the passing trolley. When it comes to matters of wine, expect a truly memorable list with the world's best producers present and correct, with sommelier Jan Konetzki and his team to help you through it.

Further information

Tel: 020 7352 4441
Please quote 'The AA'.
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Days closed: Sat-Sun
Dates closed: 1 wk Xmas

Restaurant information

Cooking type: French, European
Chef: Gordon Ramsay, Clare Smyth
Number of seats: 45
Accessible for wheelchairs.
Steps for wheelchair: 1
Vegetarian meals available.
Children welcome.
Children's portions.



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Nearest station: Sloane Sq

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