Gordon Ramsay Reveals The Three Food Trends He Hates The Most
If, like us, you spend the majority of your evenings watching Gordon Ramsay scream at small business owners on YouTube, you’ll know the terrifying chef’s top advice for underperforming restaurants is to cut down their menu.
These days, it’s not enough to have a serviceable selection of hearty classics. Now you need to offer fancy flourishes, Blumenthal-ian tricks and Instagrammable luxury. And Ramsay is sick of it.
In an interview with Pop Sugar, the Kitchen Nightmares chef opened up about the trendy menu items that everyone (apart from him, obviously) are doing wrong…
“The worst thing, for me, is truffle oil. That thing needs to be let down. When [people] use it, they use the same fucking top [as any other oil], so they pour it, and it comes out in abundance. This thing needs to be let out in tiny, tiny, little [amounts].”
“It’s a special cut. It needs to be treated with a little bit of respect. Everywhere you go now, there’s fucking Wagyu meatballs. Preserve it a little bit. Rest it. Allow it to become special.”
"The latest one I had, I was in Saint Paul, and someone gave me a bone marrow foam. Now when I think about having bone marrow, I don’t think about it as a foam.
“Sometimes they look like toxic scum in a stagnant pool. It was not very good.”
This story originally appeared on Esquire.co.uk. Minor edits have been made by the Esquiremag.ph editors.