THE GOR­DON RAM­SAY TAKEOVER

GQ (Australia) - - INSIDE GQ -

Cue the best Beef Welling­ton served with a potty mouth.

KNIVES OUT AS THE AC­CLAIMED BRI­TISH CHEF DISHES ON HIS IN­DUS­TRY, SO­CIAL ME­DIA AND THE PRES­SURE-COOKER EN­VI­RON­MENT HE LIVES AND BREATHES EVERY DAY.

Gor­don Ram­say takes no prisoners. You’re ei­ther an id­iot sand­wich (google it), or you’re the full meat with two veg. There’s no in-be­tween. If he’s not in one of his 20-plus global restau­rants, he’s film­ing one of six tele­vi­sion se­ries, launch­ing his own app, ap­pear­ing on Face­book Live, writ­ing vol­umes of books and punch­ing out triathlons. And he’s even learnt to come up for air and spend time with his fam­ily. An av­er­age week could see Ram­say – the ac­claimed, and an­i­mated, celebrity cook best known for his can­dour and pep­per­ing sen­tences with a cer­tain word that rhymes with ‘pluck’ – on four dif­fer­ent con­ti­nents and back home in time to take his daugh­ters to sports day. Put sim­ply, the man doesn’t rest. “I’ve man­aged, or learnt, to pace my­self a bit – I’m older now. But I’m also at the top of my fuck­ing game, so you can’t rest.” Sport­ing a moon boot (thanks to re­cent surgery on a rup­tured Achilles ten­don),

“FOR DIN­NER WITH MATES, YOU WANT SOME­THING EASY THAT CAN BE DONE AHEAD OF TIME SO YOU CAN EN­JOY YOUR COM­PANY AND A COLD BEER. FOR ME, THAT’S A BEEF WELLING­TON, ONE I’D PREP THE DAY BE­FORE AND THEN THROW IN THE OVEN WHEN MY MATES COME OVER. IT’S EAS­IER THAN YOU THINK AND YOU’LL LOOK LIKE A PRO.”

the 49-year-old com­pares his in­jury to a triathlon that went all wrong in 2015. “Bet­ter than I did in fuck­ing Hawaii!” he ex­claims with a smile. What hap­pened in Hawaii? “I col­lapsed dur­ing the marathon, didn’t I? Fuck­ing disas­ter,” he says, laugh­ing. “I’ve never been so fit in all my bloody life and never been so prepped for a race, but I took on too much salt wa­ter. The sea was rough.” Fol­low­ing the swim leg, he grabbed his bike and snacked on a fruit bar. The next minute, he pro­jec­tile vom­ited. It wasn’t long be­fore he woke up in the back of a med­i­cal tent. In a sense it ex­em­pli­fies Ram­say’s long-held life ethos – you have to fall to learn how to con­quer, even if he per­haps pushes a man a lit­tle too far. “That’s what gets the best out of any­one,” he says. “A right fuck­ing bol­lock­ing. Be­cause no one be­comes thick-skinned with­out get­ting ham­mered – you need to get dragged through the hedge back­wards.” Now that’s the full meat and two veg.

The lat­est col­lab­o­ra­tion be­tween Ram­say and his­tor­i­cal Bri­tish table­ware and col­lectibles out­fit, Royal Doul­ton, em­bod­ies the same ethos of his down-to-earth Lon­don restau­rant, Union Street Cafe. “I’ve been with Royal Doul­ton for more than a decade be­cause they de­liver the best,” says Ram­say. “Right from the start, with my Maze range, through to Bread Street Kitchen and now this ca­sual, ‘at home with your fam­ily’ Union Street Cafe set, they’re un­beat­able.” It’s based on how Ram­say him­self would dine and serve at home with friends. With a ‘less is more’ ap­proach, the new ceramic col­lec­tion also em­pha­sises shar­ing – en­com­pass­ing plates, ce­real and pasta bowls, mugs, serv­ing plat­ters and bowls with a speck­led glaze in ei­ther cream or blue. Built to last, each piece is also mi­crowave and dish­washer safe. roy­al­doul­ton.com

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