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Look up slaughterhouse in Wiktionary, the free dictionary.

Workers and cattle in a slaughterhouse.

A slaughterhouse or abattoir ⁱ/ˈæbətwɑr/ is a facility where animals are killed for consumption as food products. Slaughterhouses which process meat not intended for human consumption are sometimes referred to as Knacker's yards or Knackeries.

In the United States, around nine billion (an unverified number) animals are slaughtered every year^{[citation needed]} (this includes about 150.4 million cattle, bison, sheep, hogs, and goats and 8.9 billion chickens, turkeys, and ducks) in 5,700 slaughterhouses and processing plants employing 527,000 workers;^{[citation needed]} in 2009, 13,450,000 long tons (13,670,000 t) of beef were consumed in the U.S. alone.^[1] In Canada, 650 million animals are killed annually.^[2] In the European Union, the annual figure is 300 million cattle, sheep, and pigs, and four billion (an unverified number) chickens.^{[citation needed]}

Slaughtering animals on a large scale poses significant logistical problems and public health requirements.^{[citation needed]} Public aversion to meat packing in many cultures influences the location of slaughterhouses. In addition, some religions stipulate certain conditions for the slaughter of animals.

There has been criticism of the methods of transport, preparation, herding, and killing within some slaughterhouses, and in particular of the speed with which the slaughter is sometimes conducted. Investigations by animal welfare and animal rights groups have indicated that in some cases animals are skinned or gutted while alive and conscious. In some cases animals are driven for hundreds of miles to slaughterhouses in conditions that often result in injuries and death en route.^[3] Slaughtering animals is opposed by animal rights groups on ethical grounds.

Productivity[link]

Typically 45-50% of the animal can be turned into edible products (meat). About 15% is waste, and the remaining 40-45% of the animal is turned into byproducts such as leather, soaps, candles (tallow), and adhesives.^{[citation needed]}

History[link]

In the slaughterhouse, Lovis Corinth, 1893.

Slaughterhouses have existed as long as there have been settlements too large for individuals to rear their own stock for personal consumption.

Early maps of London show numerous stockyards in the periphery of the city, where slaughter occurred in the open air. A term for such open-air slaughterhouse is a shambles. There are streets named "The Shambles" in some English towns (e.g. Worcester, York) which got their name from having been the site on which butchers killed and prepared animals for consumption .^{[citation needed]}

Design[link]

This section requires expansion.

This article has been nominated to be checked for its neutrality. Discussion of this nomination can be found on the talk page. (October 2008)

In the latter part of the 20th century, the layout and design of most US slaughterhouses was influenced by the work of Dr. Temple Grandin.^[4] She suggested that reducing the stress of animals being led to slaughter may help slaughterhouse operators improve efficiency and profit.^[5] In particular she applied an intuitive understanding of animal psychology to design pens and corrals which funnel a herd of animals arriving at a slaughterhouse into a single file ready for slaughter. Her corrals employ long sweeping curves so that each animal is prevented from seeing what lies ahead and just concentrates on the hind quarters of the animal in front of it. This design also attempts to override the animals' survival instincts and prevent them from reversing direction.^{[citation needed]}

As of 2011 Grandin claimed to have designed over 54% of the slaughterhouses in the United States as well as many others around the world.^{[citation needed]}

Mobile design[link]

By 2010 a mobile facility the Modular Harvest System had received USEda approval. It can be moved from ranch to ranch. It consists of three trailers, one for slaughtering, one for consumable body parts and one for other body parts. Preparation of individual cuts is done at a butchery or other meat preparation facility.^[6]

Process[link]

This unreferenced section requires citations to ensure verifiability.

The slaughterhouse process differs by species and region and may be controlled by civil law as well as religious laws such as Kosher and Halal laws. A typical U.S. procedure follows:

1. Cattle (mostly steers and heifers, some cows, and even fewer bulls) arrive via truck or rail from a ranch, farm, or feedlot.
2. Place animals in holding pens.
3. Knock them out by applying an electric shock of 300 volts and 2 amps to the back of the head, effectively stunning them,^[7] or by use of a captive bolt pistol to the front of the cow's head (a pneumatic or cartridge-fired captive bolt). Swine can be rendered unconscious by CO₂/inert gas stunning. (This step is prohibited under strict application of Halal and Kashrut codes.)
4. Hang them upside down by both of their hind legs and place them on the processing line.
5. Sever the carotid artery and jugular vein with a knife. The blood drains from the body, causing death through exsanguination.
6. Remove the head and feet.
7. Cut around the digestive tract to prevent fecal contamination later in the process.
8. Remove the hide/skin by "down pullers", "side pullers" and "fisting" off the pelt (sheep and goats). Hides can also be removed by laying the carcase on a cradle and skinning with a knife.
9. Remove internal organs and inspect them for parasites and signs of disease. Separate the viscera from the heart and lungs, referred to as the "pluck" for inspection. Also separate livers for inspection. Drop or remove tongues from the head, and send the head down the line on head hooks or head racks for inspection of the lymph nodes for signs of systemic disease.
10. A government inspector inspects the carcase for safety. (This inspection is performed by the Food Safety Inspection Service in the U.S., and Canadian Food Inspection Agency in Canada.)
11. Reduce levels of bacteria using interventions such as steam, hot water, and organic acids.
12. Optionally Electrically stimulate cattle and sheep (only) to improve meat tenderness.
13. Chill carcases to prevent the growth of microorganisms and to reduce meat deterioration while the meat awaits distribution.
14. Cut the chilled carcase into primal cuts, subprimals and/or leave intact as a "side" of meat. Beef and horse carcases are always split in half and then quartered, pork is split into sides only and goat/veal/mutton and lamb is left whole.
15. The remaining carcase may be further processed to extract any residual traces of meat, usually termed advanced meat recovery or mechanically separated meat, for human or animal consumption.
16. Materials such as bone, lard or tallow, are sent to a rendering plant. Also, lard and tallow can be used for the production of biodiesel or heating oil.
17. The wastewater, consisting of blood and fecal matter, generated by the slaughtering process is sent to a waste water treatment plant.
18. The meat is transported to distribution centers that then distribute to retail markets.

International variations[link]

This unreferenced section requires citations to ensure verifiability.

The standards and regulations governing slaughterhouses vary considerably around the world. In many countries the slaughter of animals is regulated by custom and tradition rather than by law. In the non-Western world, including the Arab world, the Indian sub-continent, etc., both forms of meat are available: one which is produced in modern mechanized slaughterhouses, and the other from local butcher shops.

In some communities animal slaughter may be controlled by religious laws, most notably halal for Muslims and kashrut for Jewish communities. These both require that the animals being slaughtered should be conscious at the point of death,^{[citation needed]} and as such animals cannot be stunned prior to killing. This can cause conflicts with national regulations when a slaughterhouse adhering to the rules of kosher preparation is located in some Western countries. In Islamic and Jewish law, captive bolts and other methods of pre-slaughter paralysis are generally not permissible, due to it being forbidden for an animal to be killed prior to slaughter. Various halal food authorities have more recently permitted the use of a recently developed fail-safe system of head-only stunning where the shock is less painful and non-fatal, and where it is possible to reverse the procedure and revive the animal after the shock.

In many societies, traditional cultural and religious aversion to slaughter led to prejudice against the people involved. In Japan, where the ban on slaughter of livestock for food^[specify] was lifted only in the late 19th century, the newly found slaughter industry drew workers primarily from villages of burakumin, who traditionally worked in occupations relating to death (such as executioners and undertakers). In some parts of western Japan, prejudice faced by current and former residents of such areas (burakumin "hamlet people") is still a sensitive issue. Because of this, even the Japanese word for "slaughter" (屠殺 tosatsu) is deemed politically incorrect by some pressure groups as its inclusion of the kanji for "kill" (殺) supposedly portrays those who practice it in a negative manner.

Some countries have laws that exclude specific animal species or grades of animal from being slaughtered for human consumption, especially those that are taboo food. The former Indian Prime Minister Atal Behari Vajpayee suggested in 2004 introducing legislation banning the slaughter of cows throughout India, as Hinduism holds cows as sacred and considers their slaughter unthinkable and offensive. This was often opposed on grounds of religious freedom. The slaughter of cows and the importation of beef into the nation of Nepal are strictly forbidden. Several U.S. states have banned the slaughter and consumption of dogs.

Poultry slaughter house[link]

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Law[link]

This unreferenced section requires citations to ensure verifiability.

USDA inspection of pig.

Most countries have laws in regard to the treatment of animals at slaughterhouses. In the United States, there is the Humane Slaughter Act of 1958, a law requiring that all swine, sheep, cattle, and horses be stunned unconscious with just one application of a stunning device by a trained person before being shackled and hoisted up on the line (chickens are exempt from this Act). The United States Department of Agriculture (USDA) is opposed to the Humane Slaughter Act, and violations of the Act carry no penalties.^{[citation needed]} Since stopping the line to re-knock conscious animals causes "down time" and results in lower profits, the Humane Slaughter Act is usually bypassed and ignored by USDA supervisors. There is some debate over the enforcement of this act. This act, like those in many countries, exempts slaughter in accordance to religious law, such as kosher shechita and dhabiĥa halal. Most strict interpretations of kashrut require that the animal be fully sensible when its carotid artery is cut.^{[citation needed]}

The novel The Jungle detailed unsanitary conditions in slaughterhouses and the meatpacking industry during the 1800s. This led directly to an investigation commissioned directly by the President, and to the passage of the Meat Inspection Act and the Pure Food and Drug Act of 1906, which established the Food and Drug Administration. A much larger body of regulation deals with the public health and worker safety regulation and inspection.

Animal welfare concerns[link]

This article may be unbalanced towards certain viewpoints. Please improve the article by adding information on neglected viewpoints, or discuss the issue on the talk page. (April 2010)

For her book Slaughterhouse, Gail Eisnitz, chief investigator for the Humane Farming Association (HFA), interviewed slaughterhouse workers in the U.S. who say that, because of the speed with which they are required to work, animals are routinely skinned while apparently alive, and still blinking, kicking, and shrieking. Eisnitz argues that this is not only cruel to the animals, but also dangerous for the human workers, as cows weighing several thousands of pounds thrashing around in pain are likely to kick out and debilitate anyone working near them.^[8]

According to the HFA, Eiznitz interviewed slaughterhouse workers representing over two million hours of experience, who, without exception, told her that they have beaten, strangled, boiled, and dismembered animals alive, or have failed to report those who do. The workers described the effects the violence has had on their personal lives, with several admitting to being physically abusive or taking to alcohol and other drugs.^[9]

The HFA alleges that workers are required to kill up to 1,100 hogs an hour, and end up taking their frustration out on the animals.^[9] Eisnitz interviewed one worker, who had worked in ten slaughterhouses, about pig production. He told her:

Over the last few decades, some research has been done toward making slaughterhouses more humane; one well-known scientist in this field is Temple Grandin.

Fish[link]

Historically, some doubted that fish could experience pain. However, laboratory experiments have shown that fish do react to painful stimuli (e.g. injections of bee venom) in a similar way to mammals.^[11][12] The expansion of fish farming as well as animal welfare concerns in society has led to research into more humane and faster ways of killing fish.^[13] In large-scale operations like fish farms, stunning fish with electricity or putting them into water saturated with nitrogen so that they cannot breathe, results in death more rapidly than just taking them out of the water. For sport fishing, it is recommended that fish be killed soon after catching them by hitting them on the head followed by bleeding out, or by stabbing the brain with a sharp object^[14] (called pithing or ike jime in Japanese).

Major slaughterhouses[link]

The largest slaughterhouse in the world is operated by the Smithfield Packing Company in Tar Heel, North Carolina. It is capable of butchering over 32,000 pigs a day. In the US, the majority of major meat packing plants are located in the Midwestern and High Plains regions.^{[citation needed]}

See also[link]

• Beef ring
• Controlled-atmosphere killing (CAK)
• Environmental impact of meat production
• Pig slaughter
• Pig scalder
• Union Stock Yards

References[link]

External links[link]

Wikisource has the text of the 1911 Encyclopædia Britannica article Abattoir.

Wikimedia Commons has media related to: Slaughterhouses

• Slaughterhouse designer Temple Grandin's official site detailing her design principles, as well as many of the regulations affecting slaughter in the United States.
• Slaughter video Video footage (graphic) of a slaughterhouse in New Zealand.

Gordon Ramsay

Gordon Ramsay, 2010
Born	Gordon James Ramsay (1966-11-08) 8 November 1966 (age 45) Johnstone, Renfrewshire, Scotland
Cooking style	French/Italian/British
Education	North Oxfordshire Technical College
Spouse	Tana Ramsay (m. 1996) «start: (1996-12-21)»"Marriage: Tana Ramsay to Gordon Ramsay" Location: (linkback:http://en-wiki.pop.wn.com/index.php/Gordon_Ramsay)
Rating(s) Michelin stars Mobil Good Food Guide
Current restaurant(s) Restaurant Gordon Ramsay Boxwood Café Savoy Grill Maze Pétrus Banquette Verre Gordon Ramsay au Trianon Palace, Versailles Gordon Ramsay at Conrad Tokyo Gordon Ramsay at The London West Hollywood Gordon Ramsay at Powerscourt Cerise by Gordon Ramsay Gordon Ramsay at The London La Noisette The Narrow The Devonshire Rôtisserie Laurier Plane Food at Heathrow Airport T5
Previous restaurant(s) Gordon Ramsay at The Connaught Gordon Ramsay at Claridge's Amaryllis Aubergine
Television show(s) Boiling Point Beyond Boiling Point Kitchen Nightmares Hell's Kitchen (UK) Hell's Kitchen (US) The F Word Ramsay's Kitchen Nightmares Gordon Ramsay: Cookalong Live Gordon's Great Escape MasterChef (US) Ramsay's Best Restaurant
Official website
www.gordonramsay.com

Gordon James Ramsay, OBE (born 8 November 1966)^[1] is a British chef, television personality and restaurateur.^[2] He has been awarded 13 Michelin stars in total and currently holds 12.^[3][4][5]

Ramsay is known for presenting TV programmes about competitive cookery and food, such as the British series Hell's Kitchen, The F Word, Ramsay's Best Restaurant, and Ramsay's Kitchen Nightmares, along with the American versions of Hell's Kitchen, Kitchen Nightmares, and MasterChef.

Early life[link]

Gordon Ramsay was born in Johnstone, Renfrewshire, Scotland,^[6] and raised in Stratford-upon-Avon, Warwickshire, England from the age of 5.^[7] Ramsay is the second of four children; he has an older sister, Diane, a younger brother, Ronnie, and a younger sister, Yvonne. Ramsay's father Gordon (died 1997)^[8] was, at various times, a swimming pool manager, a welder, and a shopkeeper; his mother, Helen Cosgrove,^[9] and Yvonne^[8] have been nurses.^[10] Ramsay has described his early life as "hopelessly itinerant", as his family moved constantly due to the aspirations and failures of his father, who was violent.^[8] In 1976, they finally settled in Stratford-upon-Avon where he grew up in the Bishopton area of the town. In past public interviews, Ramsay has declined to describe his father as an alcoholic; however, his autobiography, Humble Pie,^[10] describes his early life as being marked by abuse and neglect from this "hard-drinking womaniser".^[10][11] At the age of 16, Ramsay moved out of the family house into a flat in Banbury.^[12]

Football career[link]

Ramsay played football and was first chosen to play under-14 football at age 12. He was chosen to play for Warwickshire. His football career was marked by a number of injuries, causing him to remark later in life, "Perhaps I was doomed when it came to football".^[10] In mid-1984, Ramsay had a trial with Rangers, the club he supported as a boy. He seriously injured his knee, smashing the cartilage during training.^[13] Ramsay continued to train and play on the injured knee, tearing a cruciate ligament during a squash game. He never fully recovered from the double injury.^{[citation needed]}

Ramsay has claimed to have played two first team games for Rangers.^[14] According to his autobiography Ramsay played "a couple of non-league matches as a trialist" for Rangers^[15] and was signed by the club at the age of 15.^[16] In May 2002 he told The Observer newspaper that he played two first-team games, for Rangers against St Johnstone and Morton.^[17] However, according to Rangers historians, there is no evidence he ever played for the Rangers first-team and he was never a signed player.^[18]

As evidence of his time with Rangers, Ramsay has produced a team photo showing him in full kit, boasting that he played in a reserve match against Celtic. But while the caption mentions the other players by name, Ramsay is labelled simply as 'triallist'. And Rangers historian Robert McElroy said: 'It's all nonsense. The reserve team was really good but Ramsay wasn't even a signed player and wasn't in it.'^[19]However Allan Cairns, the photographer who took the picture in September 1985, said the photo was not one of Rangers first team but a side picked to play a testimonial match. A Rangers spokesman said: "Ramsay was a trialist in that testimonial game. He trained with us for a few months after that but then got injured."^[20]

Rangers revisited[link]

In series 4, episode 12 of The F Word (originally aired on 29 July 2008),^[21] Ramsay visited Ibrox, the home playing field of his favourite childhood team, Rangers, and exclaimed, "Home, Sweet Home" and said, "My dream came true when I was spotted in the mid-80s and I joined the youth team here in Ibrox." He related that one of his fondest memories is playing alongside one of Scotland's football legends, Ally McCoist, who said about Ramsay, "I remember him well and the one thing that never ever will change is that he's a competitive so-and-so and wants to do and be the best that he can." Ramsay recalled that, "the pain of being released on the back of an injury" was only assuaged many years later, "after receiving [his] third Michelin Star", and concluded that, "without the upset at Ibrox, I would not be the chef I am today."^[22]

Early cooking career[link]

By this time, Ramsay's interest in cooking had already begun, and rather than be known as "the football player with the gammy knee",^[10] at age 19, Ramsay paid more serious attention to his culinary education. After weighing his options, Ramsay enrolled at North Oxfordshire Technical College, sponsored by the Rotarians, to study Hotel Management. He describes his decision to enter catering college as "an accident, a complete accident".^[10]

In the late 1980s, he worked as a commis chef at the Roxburgh House Hotel, then ran the kitchen and 60-seat dining room at the Wickham Arms, until his sexual relationship with the owner's wife made the situation difficult.^[23] Ramsay then moved to London, where he worked in a series of restaurants until being inspired to work for the temperamental Marco Pierre White at Harveys.^[10]

After working at Harveys for two years and ten months, Ramsay, tired of "the rages and the bullying and violence", decided that the way to further advance his career was to study French cuisine. White discouraged Ramsay from taking a job in Paris, instead encouraging him to work for Albert Roux at Le Gavroche in Mayfair. (While at Le Gavroche, he met Jean-Claude Breton, now his maître d' at Royal Hospital Road.) After working at Le Gavroche for a year, Albert Roux invited Ramsay to work with him at Hotel Diva, a ski resort in the French Alps, as his number two. From there, Ramsay moved to Paris to work with Guy Savoy and Joël Robuchon, both Michelin-starred chefs. He continued his training in France for three years, before giving in to the physical and mental stress of the kitchens and taking a year to work as a personal chef on the private yacht Idlewild, based in Bermuda.^[10]

Head chef[link]

Upon his return to London in 1993, Ramsay was offered the position of head chef at La Tante Claire in Chelsea. Shortly thereafter, Marco White re-entered his life, offering to set him up with a head chef position and 10% share in the Rossmore, owned by White's business partners. The restaurant was renamed Aubergine and went on to win its first Michelin star fourteen months later. In 1997, Aubergine won its second Michelin star. Despite the restaurant's success, a dispute with Ramsay's business owners and Ramsay's dream of running his own restaurant led to his leaving the partnership in 1997.^[10] In 1998, Ramsay opened his own restaurant in Chelsea, Restaurant Gordon Ramsay, with the help of his father-in-law, Chris Hutcheson. The restaurant gained its third Michelin star in 2001, making Ramsay the first Scotsman to achieve that feat.^[24]

From his first restaurant, Ramsay's empire has expanded rapidly, first opening Petrus, where six bankers famously spent over £44,000 on wine during a single meal in 2001,^[25] then Amaryllis in Glasgow (which he was later forced to close) and later Gordon Ramsay at Claridge's. Restaurants at the Dubai Creek and Connaught Hotels followed, the latter branded with his protégé, Angela Hartnett's, name. Ramsay has now begun opening restaurants outside the UK, beginning with Verre in Dubai. Gordon Ramsay at Conrad Tokyo and Cerise by Gordon Ramsay both opened in Tokyo in 2005, and in November 2006, Gordon Ramsay at the London opened in New York City,^[26] winning top newcomer in the city’s coveted Zagat guide, despite mixed reviews from professional critics.^[27]

In 2007, Ramsay opened his first Irish restaurant, Gordon Ramsay at Powerscourt, at the Ritz-Carlton Hotel in Powerscourt, Co. Wicklow, Ireland.^[28] In May 2008 Ramsay opened his first US west coast restaurant, in Los Angeles, California. Situated in the former Bel-Age hotel on the Sunset Strip in West Hollywood, the hotel has been renovated and renamed The London West Hollywood. The restaurant is called Boxwood.

On 9 August 2011 Ramsay opened his first Canadian restaurant in Montreal. Laurier Gordon Ramsay, formerly Rotisserie Laurier BBQ, will continue on with the tradition of BBQ rotisserie but with an update Ramsay is known for.^[29] However, in February 2012 Danny Lavy — the owner of the restaurant — announced the restaurant was disassociating itself from Ramsay, citing a lack of involvement and understanding on Ramsay's part.^[30]

Awards[link]

Opened in 1998, Restaurant Gordon Ramsay was Ramsay’s first solo restaurant, located at Royal Hospital Road, London. In 2001, it was voted Top Restaurant in the U.K. in the London Zagat Survey and was awarded its third Michelin star, making Gordon Ramsay the first Scottish chef to have ever won three Michelin stars.^[31] Though he spends more time on television than in the kitchen, Gordon Ramsay's Chelsea restaurant still managed to retain its three Michelin star status according to the latest edition of the guide.^[32] Ramsay is one of only four chefs in the UK to maintain three Michelin Stars for his restaurant (the others being Heston Blumenthal, Alain Ducasse and Alain Roux). He was appointed Officer of the Order of the British Empire (OBE) from Queen Elizabeth II in the 2006 honours list for services to the hospitality industry, but almost missed the award when his plane was delayed.^[33]

In July 2006, Ramsay won the Catey award for "Independent Restaurateur of the Year", becoming only the third person to have won three Catey awards, the biggest awards of the UK hospitality industry. Ramsay's two previous Catey awards were in 1995 (Newcomer of the Year) and 2000 (Chef of the Year). The other two triple-winners are Michel Roux, and Jacquie Pern.

In September 2006, he was named as the most influential person in the UK hospitality industry in the annual Caterersearch 100 list, published by Caterer and Hotelkeeper magazine. He overtook Jamie Oliver, who had been top of the list in 2005.^[34]

Also in 2006, Ramsay was nominated as a candidate for Rector at the University of St Andrews, but was beaten at the polls by Simon Pepper.^[35] Despite a publicity campaign, Ramsay never visited St Andrews and did not appear in press interviews.

Ramsay's flagship restaurant, Restaurant Gordon Ramsay, was voted London's top restaurant in food bible Harden's for eight years, but in 2008 was placed below Petrus, a restaurant run by former protégé Marcus Wareing.^[36]

Gordon Ramsay holdings[link]

All of Ramsay's business interests (restaurants, media, consultancy) are held in the company Gordon Ramsay Holdings Limited. Run in partnership with his father-in-law Chris Hutcheson, Ramsay owns a 69% stake valued at £67 million.^[37]

Whereas previous ventures acted as a combined consultant/brand, in November 2006 Ramsay announced plans to create three restaurants in the United States in partnership with private equity firm Blackstone Group, who are refurbishing each of the chosen hotels into five star locations at a cost of £100 million per hotel. At an investment of £3 million per restaurant for the 10-year lease, all the restaurants offer the chef’s trademark modern European cuisine, and opened in 2006/2007 at:

• Gordon Ramsay at the London Hotel in Manhattan, New York, October 2006^[26]
• Gordon Ramsay at the Cielo in Boca Raton, Florida
• Gordon Ramsay at the London Hotel in West Hollywood, California
• Gordon Ramsay at the Mirabelle in London

In late 2006 Gordon Ramsay Holdings purchased three London pubs which he converted into gastropubs. These are: The Narrow in Limehouse, which opened in March 2007, the Devonshire in Chiswick, which opened in October of that year and The Warrington in Maida Vale, which opened in February 2008. Both The Devonshire and The Warrington were subsequently sold in 2011, leaving The Narrow as the sole pub in GRH's portfolio.^[38]

Ramsay acts as a consultant to numerous catering organisations, and was recruited by Singapore Airlines as one of its "International Culinary Panel" consultants.^[39]

In May 2008 it was confirmed that Ramsay's protégé of 15 years, Marcus Wareing was going solo having opened and operated Pétrus at The Berkeley Hotel on behalf of Gordon Ramsay Holdings since 2003.^[40] With the name Pétrus owned by Gordon Ramsay Holdings, industry sources suggested it was likely to transfer to another restaurant in the group with the former La Noisette site identified as the most likely.^[41]

As of June 2009, Gordon Ramsay Holdings is reported to be in severe financial difficulty after a financial audit by accounting firm KPMG.^[42]

In April 2010, Jason Atherton, Executive chef of Maze restaurants worldwide resigned to open his own venue in Mayfair.^[43]

On 19 October 2010, the company Gordon Ramsay Holdings Limited announced that Chris Hutcheson had left his position as CEO of Gordon Ramsay Holdings Ltd. Shortly after, Ramsay released a letter to the press describing how he had unraveled the "manipulative" Hutcheson's "complex life" after having him followed by a private detective. His father-in-law's "away days", wrote Ramsay, "were rarely what I thought they were". Company accounts show Hutchenson borrowed up to £1.5 million from Gordon Ramsay Holdings, of which he was chief executive, though he says he reported the borrowings to the company and paid the money back. Hutcheson said he had been "vaporised" and subjected to a "public hanging" by Ramsay, whom he described as a friendless egotist.^[44]

Television[link]

Ramsay's first foray in television was in two fly-on-the-kitchen-wall documentaries: Boiling Point (1998) and Beyond Boiling Point (2000).

Ramsay appeared on series three of Faking It in 2001 helping the prospective chef, a burger flipper named Ed Devlin, learn the trade. This episode won the 2001 BAFTA for "Best Factual TV Moment".^[45][46]

In 2004, Ramsay appeared in two British television series. Ramsay's Kitchen Nightmares aired on Channel 4, and saw the chef troubleshooting failing restaurants over a one week period. This series ran its fifth season in 2007. Hell's Kitchen was a reality show, which aired on ITV1, and saw Ramsay attempt to train ten British celebrities to be chefs, as they ran a restaurant on Brick Lane which opened to the public for the two-week duration of the show.

In May 2005, the FOX network introduced Ramsay to American audiences in a US version of Hell's Kitchen produced by Granada Entertainment and A. Smith & Co. The show follows a similar premise as the original British series, showcasing Ramsay's perfectionism and infamous short temper. The show proved to be popular enough with audiences in the United States that, in August 2005, shortly following the Season 1 finale, Hell's Kitchen was picked up for a second season. The show has now run nine seasons. In addition, Ramsay had also hosted a US version of Kitchen Nightmares which premiered on Fox on 19 September 2007. The show's second season aired from September 2008 to January 2009; in September 2008, Fox announced that Kitchen Nightmares would return for a third season which aired from January 2010 to May 2010.

Ramsay at BBC Gardeners' World Live 2008

Ramsay has presented five series of a food-based magazine programme titled The F-Word; it launched on Channel 4 on 27 October 2005. The show is organised around several key, recurring features, notably a brigade competition, a guest cook competition, a food related investigative report and a series-long project of raising animals to be served in the finale. The guest cook (usually a celebrity) prepares a dish of their own choosing and places it in competition against a similar dish submitted by Ramsay. The dishes are judged by diners who are unaware of who cooked which dish and, if the guest wins (as they have on numerous occasions), their dish is served at Ramsay's restaurant.

In the first series of The F-Word, Ramsay mockingly named the turkeys he raised: Antony, Ainsley, Jamie, Delia, Gary and Nigella — all in reference to other celebrity chefs. During the second series, Ramsay named the two pigs that he was raising after Trinny Woodall and Susannah Constantine^[47] who found the naming highly amusing.^[48] In July 2006, Channel 4 announced that it had re-signed Ramsay to an exclusive four-year deal at the network, running until July 2011.^[49] During the third series, Ramsay reared lambs that had been selected from a farm in North Wales and he named them after two Welsh celebrities, Charlotte Church and Gavin Henson. The series became one of the highest rated shows aired on Channel 4 each week.^[50] During one episode of The F-Word, Ramsay cooked in Doncaster Prison in Marshgate for its inmates. The chef was so impressed by the speed at which a prisoner, Kieron Tarff, chopped vegetables that he offered him a job at his restaurant following his release in 2007.^[51]

In 2010, Ramsay served as a producer and judge on the US version of MasterChef.^[52] (A second season of the show began in June 2011, again starring Ramsay.) He starred in a travelogue about his visit to India, Gordon's Great Escape followed by a series set in Asia. He hosted the series Ramsay's Best Restaurant, which was the first UK series by Ramsay's own production company, One Potato Two Potato.

Ramsay joined several other celebrity chefs in the 2010 series, The Big Fish Fight, where he, along with fellow chef Jamie Oliver and a few others, spent time on a trawler boat to raise awareness about the discarding of hundreds of thousands of salt water fish.

In March 2012, Fox announced the coming of Ramsay's fourth series for the Fox network, Hotel Hell;^[53] the series is similar to Kitchen Nightmares, except that it focuses on struggling hotels, motels and other lodging establishments in the United States.^[54] Originally slated for debut 6 April 2012^[55] and 4 June 2012,^[56] the series has been delayed until later in the summer.^[57]

Guest appearances[link]

In September 2005, Ramsay, along with Jamie Oliver, Heston Blumenthal, Wolfgang Puck and Sanjeev Kapoor, were featured in CNN International's Quest, in which Richard Quest stepped into the shoes of celebrity chefs.^[58]

In 2006, Ramsay took part in a television series for ITV1, following the lead-up to Soccer Aid, a celebrity charity football match, in which he played only the first half, nursing an injury picked up in training. Ramsay captained the Rest of the World XI against an England XI captained by Robbie Williams. However, his involvement was limited after he received a four-inch cut in his calf.

During his second Top Gear appearance, he stated that his current cars are a Ferrari F430 and a Range Rover Sport Supercharged, the latter replacing the Bentley Continental GT he previously owned. On 14 May 2006, he appeared on Top Gear in the "Star in a Reasonably-Priced Car" segment. Ramsay held the top spot on Top Gear's celebrity leader board, with a lap time of 1.46.38 until overtaken by Simon Cowell.^[59]

Ramsay starred in part of a National Blood Service "Give Blood" television advertisement, in which he said that he would have died from a ruptured spleen^[60] had it not have been for another person's blood donation. On 13 October 2006, he was guest host on the first episode of Have I Got News for You's 32nd series. On 27 December 2007 Ramsay appeared in the Extras Christmas special.

In January 2008, Ramsay also guest featured on Channel 4's Big Brother: Celebrity Hijack as the Big Brother housemates took part in his Cookalong Live television show. Gordon spoke directly to the Big Brother House via the house plasma screens, regularly checking on the progress of the contestants.

In 2011, during the results show of American Idol, footage of the top 5 contestants taking on a challenge of cooking with Gordon Ramsay was shown. The Top 5 were given 10 minutes to make the best omelets.

Ramsay also made an appearance on The Simpsons episode "The Food Wife" in November 2011.

Legal proceedings[link]

In June 2006, Ramsay won a High Court case against the London Evening Standard newspaper, in which Victor Lewis Smith had alleged, after reports from previous owner Sue Ray, that scenes and the general condition of Bonaparte's had been faked for Ramsay's Kitchen Nightmares. Ramsay was awarded £75,000 plus costs.^[61] Ramsay said at the time: "I won't let people write anything they want to about me. We have never done anything in a cynical fake way".

In June 2007, Ramsay's show was sued by the terminated general manager (Martin Hyde) of the New York restaurant Purnima (Dillon's), who also alleged fakery. Hyde had quit his position at the restaurant during the show, when Ramsay suggested that the owner hire top Indian Chef Vikas Khanna as the Consultant Chef for Purnima. The lawsuit alleged that "unknown to the viewing audience, some or all of Kitchen Nightmares are fake and the so-called 'problems uncovered and solved' by Ramsay are, for the most part, created by Ramsay and his staff for the purpose of making it appear that Ramsay is improving the restaurant".^[62] However, in August 2007, the case was dismissed voluntarily and ordered into arbitration as stipulated in their contract.^[63]

On 21 March 2012, Ramsay filed a $2.7 million lawsuit against his former partners of his restaurant in Montreal, Canada, the Laurier Gordon Ramsay (since renamed The Laurier 1936), over lost licensing fees and defamatory statements made against him.^[64][65]

Public image and reception[link]

Personality[link]

Ramsay's reputation is built upon his goal of culinary perfection. Since the airing of Boiling Point which followed Ramsay's quest of earning three Michelin stars, the chef has also become infamous for his fiery temperament and use of expletives.^[66] Ramsay once famously ejected food critic A. A. Gill along with his dining companion, Joan Collins, from his restaurant, leading Gill to state that "Ramsay is a wonderful chef, just a really second-rate human being".^[24] Ramsay admitted in his autobiography that he did not mind if Gill insulted his food, but a personal insult he was not going to stand for. Ramsay has also had confrontations with his kitchen staff, including one incident that resulted in the pastry chef calling the police.^[67] A 2005 interview claimed Ramsay had retained 85% of his staff since 1993.^[68]

Ramsay attributes his pugnacious management style to the influence of previous mentors, notably chefs Marco Pierre White and Guy Savoy, father-in-law Chris Hutcheson, and Jock Wallace, his manager while a footballer at Rangers.^[69]

Ramsay's ferocious temper has contributed to his media appeal in both the United Kingdom and the United States, where his programmes are produced.^[70][71] His fierce personality ensured that he was voted television's most terrifying celebrity in a Radio Times poll consisting of 3,000 people.^[72] MSN Careers featured an article about television's worst bosses, which listed Ramsay as the only non-fictional boss. They cited his frequent loss of his temper and his harsh critiques, notably when he picks on something other than one's cooking abilities, such as calling someone a "chunky monkey."^[73] He maintains that such behaviour within the kitchen is necessary and demonstrates passion.

Although Ramsay often mocks the French, one of his most trusted maîtres d, Jean-Claude Breton (Royal Hospital Road) is French.^[74][75]

In November 2007, Ramsay installed 29-year-old Clare Smyth as head chef at his three-Michelin-starred flagship restaurant on London’s Royal Hospital Road.^[76] Smyth is the second high profile appointment of a female chef by Ramsay, after Angela Hartnett.

Ramsay has been criticised for his frequent use of profanity on his programmes, first by British celebrity cook Delia Smith,^[77] then, in relation to Ramsay's Kitchen Nightmares, by a member of the Federal Parliament of Australia.^[78] In his autobiography, Ramsay himself said he was unaware of the extent of his swearing until he watched an episode of Boiling Point. While he stated he did not have a problem with it, "Mum was appalled".

On 5 June 2009, Ramsay started trading national TV insults with Australia's Nine Network, A Current Affair journalist Tracy Grimshaw. The day after his interview, he was a guest feature at the Melbourne Food and Wine festival. While doing his display, he added some comments pertaining to a person who's name "starts with a T" at which time an audience member completed his sentence by shouting out Tracy Grimshaw's name. Ramsay laughed and said, "Oh don't shout that out". This incident was taken out of context by Tracy Grimshaw where she made claims of Ramsay questioning her sexual orientation and responded by calling Ramsay an "arrogant, narcissist bully" and implied that Ramsay mistreats his wife.^[79][80] Ramsay eventually apologised, stating that his behavior "was a joke".^[81][82]

Ramsay has also drawn the ire of vegetarians. In 2005, he served ham to an unknowing vegetarian. He has also told the BBC that he has lied to vegetarian diners to conceal the presence of chicken stock in his soup.^[83]

Food views[link]

On the second series of The F Word, Ramsay showed a softened stance after learning about intensive pig farming practices including castration and tail docking. On the programme, Ramsay commented, "It's enough to make anyone turn fucking vegetarian, for God's sake. And I've always sort of knocked vegetarians and vegans for missing out on the most amazing flavour you can get from meat. But you can see why so many people change instantly."^[84]

Some controversy arose in the third series of The F Word when journalist Janet Street-Porter, who thought horse meat should be eaten more widely in Britain, attempted to serve horse steaks and quiche at Cheltenham Racecourse during Gold Cup Week. The police prevented her from doing this, and deemed the stunt "highly provocative". She, subsequently, served the meat from a private property; most of the consumers shown in the programme approved. The conclusion of both Street-Porter and Ramsay was that horse meat merited a more prominent place in Britain's national diet. In the wake of the stunt, representatives of animal rights group PETA protested by dumping a tonne of horse manure outside Ramsay's restaurant at Claridge's in central London.^[85]

Other chefs[link]

Ramsay has been highly critical of Food Network and Iron Chef America star Mario Batali.^{[citation needed]} The New York Post reported in 2009 that Batali has banned Ramsay from his restaurants. This alleged feud goes back to when Batali was highly critical of Ramsay's cooking style for being "dull and outdated".^[86] However, Batali has since stated that the alleged feud "was created by a couple of journalists." Batali went on to state, "I'd love to hang out with [Ramsay]."^[87]

Personal life[link]

Ramsay stands at 6 feet 1.5 inches (186.7 cm).^[88] On his show Ramsay's Kitchen Nightmares, Ramsay has stated that he is afraid of dancing, especially in front of people.^{[episode needed]} On a later episode, at La Gondola, he decided to "confront his demons" and is seen dancing. Ramsay also demonstrates the moonwalk dance in the episode of Kitchen Nightmares spotlighting Mama Cherri's Soul Food Shack. He also learns to salsa dance on an episode of The F-Word^{[episode needed]} Ramsay is a fan of Scottish Premier League team Rangers F.C. and English Premier League team Chelsea F.C..

Family[link]

Ramsay married Cayetana Elizabeth Hutcheson (known as Tana), a Montessori-trained schoolteacher, in 1996. The couple have four children: Megan Jane (b. 1998), twins Jack Scott and Holly Anna (b. 2000), and Matilda Elizabeth (b. 2002), They live in Battersea. Ramsay's father-in-law, Chris Hutcheson, was until 2010 responsible for the business operations of Ramsay's restaurant empire.^[89][90]

Legal issues[link]

In 1994, Ramsay accepted a police caution for gross indecency involving him and two other men, both chefs, in the lavatory of a London Underground station. It was stressed to be only "hi jinks" by Ramsay and not sexual.^[91] Ramsay stated that the three, who were discovered in the early morning hours, were celebrating and drinking the night before. In regards to the caution, Ramsay stated that one of his friends was urinating in a sink, another friend was walking around with his trousers by his ankles, and that he himself was urinating in a urinal with his head against the wall, when the station supervisor discovered them.^[91]

On 15 November 2002, Ramsay was breathalysed, arrested, and charged with driving under the influence of excess alcohol in London. While he remained charged, he was informed by police that the case would be discontinued.^[92]

In 2007, Ramsay admitted arranging for a biker to steal the reservations book from the Aubergine restaurant in 1998 and blaming the theft on Marco Pierre White, because he suspected Aubergine's owners were planning to offer his job to Pierre White.^[93]

Charity work[link]

Ramsay has been involved in a series of charitable events and organisations. He fulfilled his aim of finishing 10 marathons in ten years by running his 10th consecutive London Marathon on 26 April 2009, sponsoring the Scottish Spina Bifida Association.^[94]

Ramsay has been Honorary Patron of the Scottish Spina Bifida Association since 2004, and in 2005 he launched The Gordon Ramsay "Buy a Brick" appeal to help the organisation raise funds to build a new Family Support Centre and Head Office in Glasgow. In 2006 he launched a new Appeal to help the charity raise the funds required to continue to run the support centre "What's your favourite F Word, Gordon's is Fundraising". In November 2007 Ramsay hosted a St Andrew's Day Gala Dinner at Stirling Castle in aid of the Association and has now made this fundraising Gala Dinner an annual event.^[95]

During March 2005 Ramsay teamed up with Indian chef Madhur Jaffrey to help the VSO, an international development charity group to support its Spice Up Your Life event. The charity hoped to raise £100,000 for VSO’s work in HIV and AIDS in India.^[96] The Ramsays were the first couple to become ambassadors for the women's charity Women's Aid in 2005. The couple ran the Flora Families marathon^[97] to support Women's Aid.^[98]

Life endangering experiences[link]

In 2008, Ramsay was in Iceland's Westman Islands filming a puffin hunting segment when he lost his footing and fell during a descent of an 85m cliff, landing in the icy water below. He said, "I thought I was a goner", reaching the surface of the water by removing his heavy boots and waterproof clothing. His film crew, who rescued Ramsay by throwing him a rope, reported that he was submerged for at least 45 seconds. During the ordeal he remembers how he felt: "I was panicking and my lungs were filling with water. When I got to the top after getting my boots off I was dazed and my head was totally massive".^[99] At first, Ramsay did not want to tell his wife. "I chickened out but she knew something was up. She was upset and extremely pissed off. When I was underwater, all I could think of was Tana and my kids. It wasn't until I was on the plane home I realised what a close call I'd had."^[100]

In January 2011, while in Costa Rica, Ramsay was doused in petrol and held at gunpoint as he tried to uncover the dark world of illegal shark fin trading for a new TV show.^[101] Ramsay stated:

They told me they’d shoot me. At one, I managed to shake off the people keeping us away, ran up some stairs to a rooftop and looked down to see thousands of fins, drying on rooftops for as far as the eye could see. When I got back downstairs, they tipped a barrel of petrol over me. Back at the wharf, there were people pointing rifles at us to stop us filming. A van pulled up and these seedy characters made us stand against a wall. The police came and advised us to leave the country.^[102]

Accusations of infidelity[link]

In late November 2008, the former British tabloid News of the World published a news story wherein Sarah Symonds, author of the book Having An Affair? A Handbook For The Other Woman, claimed to have been involved in a secret affair with Ramsay for a period of seven years.^[103][104] Symonds further alleged that Ramsay had been involved with at least two other women.^[103] Amidst the allegations, the family put off a holiday in Mauritius^[105] and Ramsay, initially ignoring the allegations, denied them during a live BBC show cooking demonstration, Good Food Show.^[106][107] An Australian woman has also made similar claims, while Ramsay denies even knowing the woman.^{[108][109][110][111]}

Richard Harden, co-publisher of the Harden's Restaurant Guide, speaking to the Evening Standard, concurs "It must damage the package",^[112] though publicist Max Clifford disagrees, noting that while the allegations might cause "a lot of aggravation" at home, it wouldn't impact his image and popularity "at all."^[113]

Pre-prepared meal controversy[link]

On 17 April 2009 it was revealed that Ramsay's restaurant, Foxtrot Oscar in Chelsea, West London, used pre-prepared food that was heated up and sold with mark-ups of up to 586%. It was also revealed that three of his gastropubs in London did the same thing. A spokeswoman for Gordon Ramsay explained, "Gordon Ramsay chefs prepare components of dishes devised and produced to the highest Gordon Ramsay standards. These are supplied to those kitchens with limited cooking space such as Foxtrot Oscar and Gordon Ramsay's highly-acclaimed pubs, including the Narrow. These are sealed and transported daily in refrigerated vans and all menu dishes are then cooked in the individual kitchens. This is only for the supply of Foxtrot Oscar and the three pubs and allows each establishment to control the consistency and the quality of the food served."^[114][115] Reflecting on the controversy in 2010, Ramsay was unapologetic, stating:

"When I was working at the Gavroche all those years ago, the duck terrine wasn’t made there. It was made outside, then brought to the restaurant wrapped in plastic. This is standard practice. What on earth was the fuss about?"^[116]

Cosmetic procedures[link]

Seeking the advice of Simon Cowell, in 2009, Ramsay admitted having Botox injections to smooth his wrinkles, at a cost of £1,000 a time. He has also spent up to £10,000 on procedures to improve his teeth.^[117]

After being photographed with a puffy face and wearing a “medical-looking” cap on his head (a common side effect of a hair transplant) rumours started that Ramsay had undergone a procedure. Initially, he explained away the rumours, putting his swollen face and scalp down to an infection and an allergic reaction.^[118] It was discovered afterwards, however, that he had undergone a procedure known as follicular unit extraction (FUE) for £30,000.^[119] The procedure, which lasted 12 hours, was done in a Los Angeles clinic and entailed Ramsay’s hair follicles being removed from lush patches of his scalp and reinserted where his hairline was thinning.^[120]

Restaurants owned or run by Ramsay[link]

United Kingdom[link]

• Restaurant Gordon Ramsay at Royal Hospital Road (three Michelin stars), Mark Askew (executive chef), Clare Smyth (head chef)
• Pétrus" (two Michelin stars), Marcus Wareing (executive chef) (until 2008)^[121]
• Gordon Ramsay at Claridge's, Steve Allen (head chef)
• The Boxwood Café at the Berkeley Hotel, Stuart Gillies (executive chef)
• Savoy Grill
• La Noisette (one Michelin star) Sloane Street (closed)
• Maze, (one Michelin star) Jason Atherton (executive chef)
• Foxtrot Oscar
• Maze Grill, Marriott Hotel in Grosvenor Square
• Gordon Ramsay's Plane Food at London Heathrow Airport Terminal 5
• York and Albany located in Ramsay's first hotel (only 10 rooms), Regents Park, Angela Hartnett (executive chef), opened in July 2008^[122]
• Murano (one Michelin star), Mayfair, Angela Hartnett (executive chef), opened 2008^[122]
• Bread Street Kitchen, the newest restaurant at One New Change, London opened September 2011

International[link]

This section of a biographical article needs additional citations for verification. Please help by adding reliable sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately, especially if potentially libelous or harmful. (April 2009)

• Gordon Ramsay at The London (two Michelin stars), New York, Josh Emett (chef de cuisine)^[123]
• Maze by Gordon Ramsay at The London, New York City
• Verre at the Hilton Dubai Creek, Dubai - (Closed^[when?])
• Gordon Ramsay at Conrad Tokyo, Tokyo (one Michelin star)
• Cerise by Gordon Ramsay, Tokyo
• Cielo by Angela Hartnett, Boca Raton, Florida, Nader Jaouhar (head chef)
• Gordon Ramsay at The London, West Hollywood (one Michelin Star)
• Gordon Ramsay at The Trianon Palace (two Michelin stars), Versailles near Paris, Simone Zanoni (head chef)
• Boxwood Café, across from Gordon Ramsay restaurant in Los Angeles^[124]
• Laurier Gordon Ramsay, Montreal, Quebec, opened August 2011, Danny Levy (owner), Guillermo Russo (head chef);^[125] became the Laurier 1936 in February 2012 after Ramsay was relieved of his consultant status,^[126] which later was the subject of Ramsay's lawsuit against his partners^[64]
• Maze by Gordon Ramsay at One and Only Hotel, Cape Town, South Africa, opened in April 2009 with first guests being Nelson Mandela and Sol Kerzner. (Closed^[when?])
• Maze by Gordon Ramsay at The Pearl-Qatar, Doha, Qatar. Opened in 2010.^[127]
• Maze and Maze Grill by Gordon Ramsay at Crown Metropol, Melbourne, Australia. Opened in March 2010. Josh Emett (head chef)^[128] (Closed)^[129]
• Grill from Hell by Gordon Ramsay in Flinders Street, Townsville, QLD and Gold Coast QLD. Opened mid 2011.
• Restaurant Gordon Ramsay - Steak in Las Vegas. (Opening May 7th)

Filmography[link]

• Boiling Point (5 part documentary) (Channel 4, 1998)
• Beyond Boiling Point (6 part documentary) (Channel 4, 2000)
• Ramsay – Trouble at the Top
• Love's Kitchen (2011)

Notable television appearances[link]

• Ramsay's Kitchen Nightmares (Channel 4, 2004–present)
• Hell's Kitchen (UK) (ITV, 2004–2009)
• Hell's Kitchen (U.S.) (Fox, 2005–present)
• The F Word (Channel 4, 2005–present)
• Kitchen Nightmares (Fox, 2007–present)
• Extras Christmas Special (BBC Two 2007)
• Gordon Ramsay: Cookalong Live (Channel 4, 18 January 2008–present)
• Gordon Ramsay: Cookalong Live U.S. (Fox, 15 December 2009, a one-off episode)
• Gordon's Great Escape (Channel 4, January 2010)
• Soccer Aid (ITV, May 2006, September 2008, June 2010, May 2012)
• MasterChef (U.S.) (Fox, since 27 July 2010)
• Ramsay's Best Restaurant (Channel 4, 2010)
• Christmas with Gordon (Channel 4, 2010)
• The Simpsons - "The Food Wife" (Fox, 2011)
• Top Gear (BBC Two, Star in a Reasonably Priced Car)

Bibliography[link]

Since 1996, Ramsay has written 21 books. Ramsay also contributes a food-and-drink column to The Times' Saturday magazine.

• Gordon Ramsay’s Passion For Flavour (1996)
• Gordon Ramsay’s Passion For Seafood (1999)
• Gordon Ramsay A Chef For All Seasons (2000)
• Gordon Ramsay’s Just Desserts (2001)
• Gordon Ramsay’s Secrets (2003)
• Gordon Ramsay’s Kitchen Heaven (2004)
• Gordon Ramsay Makes It Easy (2005)
• Gordon Ramsay Easy All Year Round (2006)
• Gordon Ramsay's Sunday Lunch and other recipes from the F word (2006)
• Humble Pie (2006) (Autobiography)
• Roasting in Hell's Kitchen (2006) (US title for Humble Pie)
• Gordon Ramsay's Fast Food Recipes from the F Word (2007)
• Playing With Fire (2007) (Follow up to Autobiography)
• Recipes From a 3 Star Chef (2007)
• Gordon Ramsay's Three Star Chef (2008)
• Gordon Ramsay's Fast Food (2008)
• Gordon Ramsay's Healthy Appetite (2008)
• Cooking for Friends: Food from My Table (2008)
• Gordon Ramsay's On Top of The World (2009)
• Gordon Ramsay's World Kitchen: Recipes from "The F Word" (2009)
• Ramsay's Best Menus (2010)

Master Chefs Series

• Pasta Sauces (1996)
• Fish And Shellfish (1997)

Cook Cards

• Hot Dinners (2006)
• Cool Sweets (2006)

References[link]