Name: 地獄廚神高登拉姆齊的倫敦最高餐廳！從開門到打烊｜第一集：Restaurant Gordon Ramsay High (Gordon Ramsay Runs London's Tallest Restaurant | Open to Close | Ep 1: Restaurant Gordon Ramsay High)
Uploaded: 2025-12-02T17:15:16.000Z
Duration: 16 min 23 s

London is now one of the most competitive, one of the most sought after culinary landmarks on the foodie map.

倫敦現在是美食地圖上，競爭最激烈、最受歡迎的美食地標之一。

There are phenomenal restaurants here, and

so I know I can bring something new, something exciting, but

所以我知道我可以帶來一些新的、令人興奮的東西，但是

I understand what it takes to get this place to that level of detail that very few chefs can match.

我明白要讓這裡達到極少數主廚能匹敵的細膩程度需要付出什麼。

The experience needs to be like no other.

And so, yes, it's daring, but that's how we tick.

所以，是的，這很大膽，但這就是我們的做事方式。

So we have a beautiful turbot here, comes from Cornwall, and

所以我們這裡有一條漂亮的 turbot，來自 Cornwall，

we get them fresh in every single day, straight from the boat onto the plates.

我們每天都會收到新鮮的，直接從船上送到餐盤上。

And then we're just very gently removing the flesh off the bone.

然後我們非常溫柔地將魚肉從骨頭上取下。

Obviously, we want to be hitting those bones as we go down, but

顯然，我們在處理時要盡量貼著骨頭，

I think you treat every single one like it's your first time.

我覺得你對待每一個都像是第一次一樣。

You know, when I come in every day and I get to look at this backdrop.

說真的，我每天進來，看到這個背景。

Spent all my life working in kitchens, usually in a basement, but

我花了一輩子在廚房工作，通常是在地下室，但

to be able to walk into this every single morning is just, it's quite jaw dropping.

每天早上能走進來這裡，真是令人驚嘆。

And my personal favorite bird, bit of a geek here, is a peregrine falcon.

而我個人最喜歡的鳥，我有點宅，是遊隼。

They do actually roost on the Tower of London, which is just down there.

牠們其實棲息在倫敦塔上，就在那邊。

I don't think you get to get to witness that every morning.

我覺得你不是每天早上都有機會看到。

And yeah, you know, we come in, it's a very small team, very intimate.

對啊，你知道，我們進來的時候，團隊很小，很親密。

I generally sort of look after the protein.

We have our sous chef, Michele, who's sort of doing a lot of the sauces and the stove work.

我們有副主廚 Michele，他負責很多醬汁和爐灶工作。

And then Gianmarco's currently in charge of the bread and the pastry people that are working here.

然後 Gianmarco 現在負責麵包和糕點的團隊。

We are passionate about what we represent.

我們對我們所代表的一切都充滿熱情。

Gordon Ramsay and restaurant Gordon Ramsay, I think comes through in what we're doing and that's tailoring the experience and that's what, you know, I'm very proud about.

Gordon Ramsay 和 restaurant Gordon Ramsay，我覺得體現在我們所做的一切，那就是量身打造體驗，這也是，你知道，我非常驕傲的地方。

We're sat in an extension of Reston Gorhamsey.

我們現在坐在 Reston Gorhamsey 的延伸區域。

You arrive at 7:30 and you leave at 11:30.

It's seamless because we connect not just the cooking, the experience, but

這一切都很順暢，因為我們連結的不只是烹飪、體驗，

we bring you into the kitchen and then of course, you've got the backdrops.

我們還讓你走進廚房，當然，還有這些背景。

One of the most stunning views over London.

Opening restaurant Gordon ramsay back in 1998 for me was the biggest risk in my life.

對我來說，1998 年開設 restaurant Gordon Ramsay 是我人生最大的冒險。

We were a tiny little 10 table restaurant in the back of beyond of Chelsea.

我們當時在切爾西的偏遠地區，是一家只有十張桌子的小餐廳。

We were cultivating this incredible sort of hard knock school of talent.

我們在培養這種非凡的、嚴酷磨練的才能學校。

Your Paul Ainsworths, your Claire Smiths, your Marcus Warings.

像是你的 Paul Ainsworth、Claire Smith、Marcus Waring。

Your Angela Hartnet's finding the right chef is like finding the best quarterback.

你的 Angela Hartnett，找到對的廚師就像找到最棒的四分衛。

But for me, what stood out with James Goodyear was his creativity.

但對我來說，James Goodyear 最讓我印象深刻的是他的創意。

When you hear about Gordon Ramsay, you know, is interested in you and, you know, he's the biggest name in the industry.

當你聽到 Gordon Ramsay 的名字，你知道，他對你有興趣，而且，你知道，他是業界最響亮的名字。

You know, I wouldn't say I'm nervous, but, you know, you want to impress him.

你知道，我不會說我緊張，但，你知道，你就是想讓他印象深刻。

Overall, you know, an incredibly proud moment, be approached by him.

總體來說，你知道，能被他找上門，是個令人難以置信的驕傲時刻。

Fantastic relationship with our suppliers.

和我們的供應商有很棒的關係。

You know, they managed to such a small amount as well.

你知道，他們也設法處理了這麼少的量。

We can get sort of the best quality, whatever's available on the day.

我們可以拿到當天最好的品質， whatever's available。

So it's a huge team effort just to, you know, operationally run this site.

所以，光是營運這個地方，就是一個巨大的團隊合作。

There's a big journey from the bottom to the top, so there's a lot of trolleys.

從底層到頂層的路途遙遠，所以有很多推車。

The property has to go on a lot of lifts.

And obviously we want our produce to be, you know, fresh as possible.

顯然我們希望我們的食材盡可能新鮮。

You know, another thing that we thought about heavily and discussed was the table.

我們也仔細考慮並討論了餐桌。

It's quite a unique chef stable restaurant that we have here.

我們這裡是一家相當獨特的廚師餐廳。

When we serve our food here as well, we're going to plate everything on our pass and then we're going to take the food round, we serve our guests and then every single course, we come round and we present in this space here and tell everyone what they're going to be eating.

當我們在這裡上菜時，我們會將所有東西擺在傳菜臺上，然後將食物送出去，為客人服務，接著每一道菜，我們都會過來介紹大家將會吃什麼。

And so we came up with this majestic idea of having an open plan kitchen, a unique table with your back to the kitchen.

所以我們想出了這個宏偉的想法，有一個開放式廚房，一張獨特的餐桌，背對著廚房。

But as you can see, my chair swivels round so you have the freedom of directly looking down on that stunning tower bridge and in between courses, taking a breather.

但正如你所見，我的椅子可以旋轉，所以你可以自由地直接俯瞰壯觀的倫敦塔橋，並在餐點之間稍作休息。

So spinning around and absolutely having a bird's eye view on top of the kitchen that makes the customer experience somewhat unique.

所以轉過身來，能從高處鳥瞰廚房，讓顧客體驗變得獨一無二。

You don't depend on the view, the dining experience from when you arrive to the open plan kitchen for the warm, welcoming, standing meeting, greeting the chefs and then pacing ourselves.

你從抵達時就開始了用餐體驗，到開放式廚房，與主廚們熱情地站著會面、打招呼，然後安排我們的步調。

An introduction to each and every course, A unique discovery of things they may not have tasted before, and

每道菜的介紹，獨特地發掘他們可能沒嚐過的新事物，

then understanding what kind of journey they're going to go on over the next three or four hours.

然後瞭解接下來三、四小時的用餐旅程。

We are doing our Parker House roll is a daily preparation.

我們做的 Parker House 麵包是每天現做的。

We basically do the mix the day before and we let it proof for 24 hours and then we start to portion it and shape it.

我們基本上前一天就做好麵團，讓它發酵 24 小時，然後再分塊和塑形。

What it is is we've taken the bread that we, we serve at Restaurant Gordon Ramsay.

這是我們在 Restaurant Gordon Ramsay 餐廳提供的麵包。

They serve this beautiful Parker House roll.

他們提供這款美味的 Parker House 麵包。

So a very sort of enriched dough similar to a brioche so it's a big shaping process.

所以是一種很豐富的麵團，類似布里歐麵包，所以塑形過程很費工。

He's a bit challenging even because, you know, like, the temperature and every day is different.

他甚至有點挑戰性，因為你知道，像是溫度和每天都不一樣。

Inside the bread there is all of the spring herbs.

We have chives, dill, basil, marjoram, thyme, and some crispy shallot.

我們有細香蔥、蒔蘿、羅勒、馬鬱蘭、百里香，還有一些酥脆的紅蔥頭。

We give the first roll over here, and now we give the final roll.

我們先放第一個麵團在這裡，然後現在放最後一個麵團。

It's been glazed with some honey and clarified butter as well.

And we get some mold and salt and beautiful mignonette pepper, and

然後我們放一些模具、鹽和漂亮的紅醋栗胡椒，

we serve it with a selection of butters as well.

我們也會搭配多種奶油一起上桌。

I'm passing through the chicken puree to make a chicken mousse.

我會把雞肉泥過篩，做成雞肉慕斯。

This is gonna fill our morel mushroom for the.

至於我們的 وهذه主菜，是鴨肉料理。

Inside this mousse, we're gonna put some shiitake mushroom, shallot, wild garlic and ginger.

在這個慕斯裡，我們會放一些香菇、紅蔥頭、野蒜和薑。

So I'm gonna stuff it now, steam it for three minutes at 100 degrees, cool it down, trim it, and

所以我要現在把它塞進去，用一百度蒸三分鐘，放涼，修整一下，然後

service is just gonna reheat it in the steamer and brush it with some.

上菜時，只要在蒸鍋裡加熱，然後刷上一些。

We make this glaze out of soy sauce, dashi vinegar, a lot of Asian ingredients, like very umami.

我們用醬油、日式高湯醋，還有很多亞洲食材來做這個醬，非常鮮美。

We are separate restaurants, Restaurant and Ramsay.

我們是獨立的餐廳，Restaurant 和 Ramsay。

But the philosophy and DNA of that restaurant runs through everything we do here.

但那間餐廳的理念和 DNA，貫穿了我們在這裡做的所有事。

It's recognizable, but, you know, if you dig deep down but on top the surface, you see we're taking it in its own direction.

這是可以辨識出來的，但你知道，如果你深入挖掘，但在表面上，你會看到我們正朝著自己的方向前進。

I never like to stifle the growth of a young chef.

我從不喜歡壓抑年輕主廚的成長。

You don't reach that level of perfection overnight.

你不可能一夜之間就達到那種完美的境界。

地獄廚神高登拉姆齊的倫敦最高餐廳！從開門到打烊｜第一集：Restaurant Gordon Ramsay High (Gordon Ramsay Runs London's Tallest Restaurant | Open to Close | Ep 1: Restaurant Gordon Ramsay High)

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地獄廚神高登拉姆齊的倫敦最高餐廳！從開門到打烊｜第一集：Restaurant Gordon Ramsay High (Gordon Ramsay Runs London's Tallest Restaurant | Open to Close | Ep 1: Restaurant Gordon Ramsay High)

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