Summary
I HAVE no problem with Gordon Ramsay getting the braised and slow- cooked dishes for his gastropubs, for which "sous vide" cooking is appropriate, pre-prepared in a central kitchen. He is using topgrade, well-sourced ingredients, and in a central environment can ensure the same high standards are replicated better than he can in each of his individual pub or restaurant kitchens.
Richard and Peter Harden suggest the cooking in Ramsay's gastropubs is mediocre to poor, but it is misunderstanding what he is attempting to do if you compare them with acclaimed one-off gastropubs such as The Gun in Docklands or The Eagle in Clerkenwell. Given the choice between the awful food offered by Britain's pub chains, re-heated in kitchens where noone understands cooking, and that in Ramsay's pubs, I would opt for Ramsay's every time.See the full content of this document
Extract
Gordon Still has the Right Recipe [Edition 2]
Let's hope this ...
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