Today Gordon Ramsay brought his unique style and culinary flair to Las Vegas with the opening Gordon Ramsay Steak at Paris Las Vegas, marking the award-winning chef’s first restaurant in Las Vegas. The two-level steakhouse welcomes guests through a “chunnel” entrance and then immediately captures their attention with an eye-catching, restaurant wide Union Jack ceiling mural and custom neon sculpture, handsomely tailored servers and a menu which incorporates a modern approach to the classic steakhouse selections. To view Multimedia News Release, go to www.multivu.com

Gordon comes to a restaurant in Inverness to meet a team of Michelin background chefs looking to gain the same standard for this new franchise.

Gordon Ramsay learns how commercial pigs are kept and sees tail docking first hand and is shocked by piglet castration in Europe. The FWord’s bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond. Season 2.

Just off the Royal Rumble, where Yusuke Urameshi claimed the prize, we have a very entertaining Fatal Four Way match up here for you! The first man to score a pinfall or submission will come out on top! In the new M4GNation arena, we have 4 of the best new talent coming your way in what promises to be an entertaining match up. Stay tuned for updates! Links: Fan Page: www.facebook.com Shooting Channel: www.youtube.com Site With Wreslters: m4gnitude.com Twitter: www.twitter.com

Gordon Ramsay and his trusty sous chef, Dale, provide some disadvantaged people on the streets of New York a meal that’s big on flavors but short on calories. Brought to you by THINKfest.

Season 4 of 6 of The F Word with Gordon Ramsay and celebrity cooking brigades. Geri Halliwell and Gordon Ramsay have a discussion about Geri's past with spice girls whilst cooking meatballs. Conversation slowly turns into, food fights, hand stands and Chef Ramsay on the kitchen floor.

Gordon’s gastronomic tour of South East Asia brings him to Vietnam. In Vietnam the culinary rule seems to be that if it moves, eat it. Gordon samples a host of surreal, challenging and delicious foods, including still-beating snake heart, freshly slaughtered barbecue duck, and basket-caught squid. In Ho Chi Minh City Gordon visits the city’s finest snake restaurant. In Hanoi he grapples with the ferocious Madam Duck and begs her to reveal her secret duck recipe. He also rises to the challenge of broth maker Zi Hai to sell over 80 broths in a tiny boat at a floating market in the Mekong Delta. Gordon travels hundreds of miles to the tropical hot spot Mai Chau to learn how to prepare rice cakes. Gordon’s final challenge is to host a dinner of pork for several of Vietnam’s most discerning and critical food connoisseurs.

Gordon’s gastronomic tour of South East Asia brings him to Vietnam. In Vietnam the culinary rule seems to be that if it moves, eat it. Gordon samples a host of surreal, challenging and delicious foods, including still-beating snake heart, freshly slaughtered barbecue duck, and basket-caught squid. In Ho Chi Minh City Gordon visits the city’s finest snake restaurant. In Hanoi he grapples with the ferocious Madam Duck and begs her to reveal her secret duck recipe. He also rises to the challenge of broth maker Zi Hai to sell over 80 broths in a tiny boat at a floating market in the Mekong Delta. Gordon travels hundreds of miles to the tropical hot spot Mai Chau to learn how to prepare rice cakes. Gordon’s final challenge is to host a dinner of pork for several of Vietnam’s most discerning and critical food connoisseurs.

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Gordon’s gastronomic tour of South East Asia brings him to Vietnam. In Vietnam the culinary rule seems to be that if it moves, eat it. Gordon samples a host of surreal, challenging and delicious foods, including still-beating snake heart, freshly slaughtered barbecue duck, and basket-caught squid. In Ho Chi Minh City Gordon visits the city’s finest snake restaurant. In Hanoi he grapples with the ferocious Madam Duck and begs her to reveal her secret duck recipe. He also rises to the challenge of broth maker Zi Hai to sell over 80 broths in a tiny boat at a floating market in the Mekong Delta. Gordon travels hundreds of miles to the tropical hot spot Mai Chau to learn how to prepare rice cakes. Gordon’s final challenge is to host a dinner of pork for several of Vietnam’s most discerning and critical food connoisseurs.