Star chef Gordon Ramsay celebrated the 25^th anniversary of his eponymous restaurant in Chelsea, London, with a special book co-written with chef patron Matt Abè, Restaurant Gordon Ramsay: A Story of Excellence. The book offers readers an in-depth history of the restaurant, as well as a peek behind its kitchen door, featuring some of the establishment’s most distinctive recipes and dishes. Opened in 1998, the kitchen on Royal Hospital Road has been awarded three Michelin stars for the past 22 years, holding a special place in Ramsay’s heart: ‘I sold our flat to raise £1 million to buy the place from Pierre Koffmann. We put it all on the line,’ says the British chef. ‘It is more than a restaurant to me, it’s my life. It’s me on a plate, it’s me at my best.’

To demonstrate the exceptional skill and attention to detail afforded each plate, the book contains a curation of Ramsay’s signature dishes divided by season, including the iconic ravioli stuffed with lobster, langoustine and salmon, and the Herdwick lamb loin served with a handmade lamb and black olive sausage.

‘Everything starts with the produce,’ he writes, showing how his excitement and creative inspiration in the kitchen come from superb ingredients and the story behind them. ‘I like to push the limits, I love to explore and know where the best produce comes from, to live and breathe it, to fear nothing.’ However, chef patron Matt Abè immediately warns us: ‘These recipes require a professional team and extremely long times, good luck if you try to make them at home!’

In his own style, Chef Ramsay describes the ethos of the restaurant reflecting his personal journey from Stratford-upon-Avon up to the most prestigious kitchens of London and Paris, where he worked alongside culinary kings Marco Pierre White and Guy Savoy. ‘I was constantly seeking ways to show dishes in a new light and trying to break free from the rich and heavy cookery traditions of Britain’s past,’ he writes. From the décor to the menu, everything at Restaurant Gordon Ramsay speaks about lightness underpinning a subtle yet elegant approach to fine dining.

Striving for perfection has been the mantra of the chef and his team throughout the years, and that’s why Restaurant Gordon Ramsay hasn’t stopped offering sublime food alongside impeccable service. ‘Food tastes better when you’ve earned it. If you want to be the best and use the best produce, you have to sacrifice and work for it. That’s the heart and soul of what we’ve done for 25 years at Restaurant Gordon Ramsay.’

Published by Hodder & Stoughton; gordonramsayrestaurants.com