Gordon Ramsay visits a renowned Restaurant critic to get his opinion on the Food and Service at Moore Place

Gordon has shuffled the staff in Moore Place in preparation for the busy Mother’s Day Service www.youtube.com

Chef Ramsay is back at Moore Place to see whether the changes he helped to make are still in effect and whilst he is there he tries out the new American themed menu.. will he enjoy it?? www.youtube.com

Gordon Ramsay’s Tips to Running a Successful Restaurant

Gordon Ramsay interview James May in The F Word restaurant. He challenges James May to eat some delicacies from around the world. Season 3 of Gordon Ramsay's The F Word

For Tha Sauce: 1 large carrot 1 half largeo nion 2 garlic cloves 1 bay leaf 2 pinches dried oregano 1 tbsp Worcestershire sauce 300 g minced beef 1 tbsp tomato puree 2 tsp red wine 1 tinned chopped tomatoes (400 g tin) 50 ml milk For The Cheese Sauce: 25 g butter 25 g plain flour 300 ml milk 1 pinch ground nutmeg 60 Cheddar 30 g Parmesan To Layer The Lasagne: 6 ‘non pre cook’ lasagne sheets For The Salad: 1 tsp Dijon mustard 1 tbsp white wine vinegar 1 round lettue head (rinsed and dried) You Will Also Need: salt and freshly ground blac pepper olive oil Difficulty: Intermediate TIme 55 minutes

Gordon and Tana Ramsay try to make sure their children are prepared for the turkeys they’ve raised to be slaughters ahead of Christmas so that they can eat them for dinner in the F Word restaurant. 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. ____________________ Add The F Word on facebook: www.facebook.com To find out more about Gordon Ramsay visit: www.gordonramsay.com Gordon Ramsay on Facebook http Follow Gordon Ramsay on Twitter twitter.com “gordon ramsay” michelin star Hell’s Kitchen nightmares The F Word Cooking Restaurant Savoy Connaught Boxwood Cafe “gordon ramsey” petrus maze savoy grill menus summer autumn spring menus “christmas recipe”

For The Caponata: 1 red pepper 2 celery stalks 1 onion 1 aubergine 5 tbsp olive oil 1 1/2 tbsp red wine vinegar (for balsamic vinegar) 5 large tomatoes 2 garlic cloves 2 tbsp caster sugar 1 handful fresh basil (leaves only) 100 g green pitted olives 50 g capers For The Veal: 100 g natural breadcrumb 50 g Parmesan 1 egg 50 g pain flour 4 British rose veal escalopes (about 170 g each and 5 mm thick) 3 tbsp olive oil 50 g pine nuts 1 knob butter 1 handful fresh basil (leaves only, torn) For The Lemon Linguine: 300 g fresh linguine 150 ml chicken stock 125 g unsalted butter 1/2 lemon (grated zest and juice) 1 handful fresh flat leaf parsley You Will Also Need: salt and freshly ground black pepper DIfficulty: Easy Time: 30 minutes