Tags:

Gordon Ramsay’s grip on London restaurant scene stifling, says Harden’s

Tuesday 29 August 2006 16:11

Gordon Ramsay’s grip on the popular imagination is in danger of “stifling” the London restaurant scene, claims eating out guide Harden’s.

Five of Ramsay’s restaurants were named in the top 10 gastronomic experiences listing in the new edition of the London guide.

He was also voted the capital’s top chef, for the 11th year running.

“It is no criticism of Gordon to say that for one man, or brand, to achieve such dominance over London’s top-end restaurant scene risks becoming stifling,” said guide co-editor Richard Harden.

Bruce Poole garnered plenty of plaudits, coming second in the chef rankings and second in the top gastronomic experience listing with his restaurant Chez Bruce in Wandsworth.

Rising star Morgan Meunier of Morgan M restaurant in Islington placed third in the chef category.

But it wasn’t all good news. Oxo Tower took the title of most disappointing restaurant, while second place went to the world famous Ivy in Covent Garden, which was described as being “ever more at risk of slipping from classic to cliché status”.

Cipriani restaurant in Mayfair received the biggest tongue-lashing from the Harden's, coming sixth in the most disappointing experience cooking and second in the most overpriced ranking.

Harden’s called it “a vulgar Euro-trash trattoria with rip-off prices and surly service”.

London restaurants head for downturn >>

Chez Bruce pushes Ivy off Harden's top spot >>

Half of all customers don't use guidebooks >>

By Tom Vaughan


E-mail your comments to Tom Vaughan here.


Get your copy of Caterer and Hotelkeeper every week - click here to subscribe and save 25%.

Sudoku
Join the craze and play Sudoku online!
Newswire
For the latest hospitality news, sign up for our e-mail news alerts.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here