
Michelin-starred chef Marcus Wareing has admitted he was more to blame in the fall out with Gordon Ramsay last year, because he wanted to “engineer a break” that would allow him to set up on his own.
Last summer, Wareing spoke out about his rift with Ramsay, saying he would rather kill himself than work with the “sad bastard” again. “If I never speak to that guy again for the rest of my life, it wouldn’t bother me one bit. Wouldn’t give a f***.”
Wareing had worked at Pétrus, with Ramsay’s backing, since 2003, but in May last year he announced he was to leave in September to run his eponymous restaurant at the Berkeley hotel, while Ramsay held onto the Pétrus name and its extensive wine cellar.
But in an interview with the Sunday Times yesterday, Wareing admitted he felt he was more to blame for the rupture than his mentor Ramsay.
He said: “I didn’t want to be in another man’s world any more. I was stubborn and I dug my heels in. I picked a fight to engineer the break. I don’t really think he did anything wrong — it was just me feeling how much I wanted to be on my own.”
But he admitted he felt freer now with “no political battles to fight” or anger inside, even saying he missed Ramsay’s friendship.
Wareing first met Ramsay at Le Gavroche, and when Ramsay launched Aubergine in 1993, he persuaded Wareing to come and work with him; in 1999, with Ramsay’s backing, Wareing launched Pétrus.
Gordon Ramsay to relaunch Pétrus in September >>
Ramsay left Wareing with empty reservations book, says critic >>
Marcus Wareing at Berkeley is the best restaurant in London, says critic >>
Marcus Wareing breaks his silence on his split with Gordon Ramsay >>
By Gemma Sharkey
E-mail your comments to Gemma Sharkey here.
If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.caterersearch.com/tabletalk
Caterersearch.com jobs
Looking for a new job? Find your next restaurant job here with Caterersearch.com
|
|
Newsletters For the latest hospitality news, sign up for our e-mail newsletters. | | |