.jpg?20260211')
Gordon Ramsay is best known to television audiences for his theatrical meltdowns.
Woe betide a restauranteur with a dirty kitchen, an ill-conceived menu or a poorly prepped work station, you will feel the full force of Ramsay’s impressive ire.
But his new Netflix documentary series shows a different side to Ramsay – as he embarks on an ambitious new restaurant project, and as he spends time at home, with his wife Tana and their children.
The couple share six children – Megan, 27, Holly, 26, Jack, 26, Tilly, 24, Oscar, six and Jesse, two.
Being Gordon Ramsay follows the restaurateur, 59, as he works towards opening five restaurants in one of London’s tallest buildings, 22 Bishopsgate – his biggest culinary ventures to date.
Over a six-month window, Ramsay opens the doors to his home and businesses as the project begins to take shape. And with the official launch fast approaching, we see Gordon attempt to balance the challenges that come with being a husband and father.
Ahead of the series, which comes shortly after his daughter Holly’s high-profile wedding to Olympic swimmer Adam Peaty, Ramsay discusses family dynamics, his relationship with his wife, his restaurant venture and social media.
THE SERIES QUICKLY REVEALS THAT YOU ARE A LOVING, TIGHT-KNIT FAMILY – WAS THAT SOMETHING YOU HOPED TO GET ACROSS?
GORDON RAMSAY: Everybody has preconceived opinions of us – I think they genuinely think when I’m at home, I’m shouting at the kids over dinner or when they are getting ready for bed!
That time at home is very special for me, and I want people to see that. I take my responsibility as a father very seriously, but it’s bloody hard being a parent. I’ve always taught the kids to find their passion, that we’ll do all we can to help, but we’re not going to do it for them.
Everyone thinks it’s easy for these kids, but they’ve been brought up to have a hunger and to never be deterred. So I am really proud to see them in their chosen career paths – Jack in the Marines, Megan patrolling the streets as a police officer, Holly with her fashion thing and Tilly – finally someone following in my footsteps!
IT’S OBVIOUS FROM THE SHOW THAT YOU AND TANA HAVE A REALLY STRONG RELATIONSHIP – WHAT’S THE SECRET TO BEING SO CLOSE AFTER ALL THESE YEARS?
GORDON RAMSAY: It’s been an exceptional journey and a hell of a f****** ride. I was 25 when we met, and she was 18. She was dating a friend of mine who was a chef at Le Pont de la Tour, and when I came back from Paris to go to a mate’s wedding, they picked me up from the airport.
The minute I got in the back of the car, I couldn’t stop looking at her – we had that spark. We share a drive and are both hardworking. So now, while the time we have together is limited, it’s special.
YOU AND TANA TALK ABOUT SOME OF THE SACRIFICES YOU’VE MADE ALONG THE WAY – TIME APART, LATE NIGHTS, MISSED PARENTS’ EVENINGS AND HAVING TO SELL YOUR HOME TO FINANCE YOUR FIRST RESTAURANT – WERE THEY ALL WORTH IT?
GORDON RAMSAY: It’s a dream for any young couple to buy their own flat, so to ask her to give that up and to move back into rented accommodation and know that whatever money you are raising from the equity is going into a high-risk venture – it’s a big thing.
I am very grateful that Tana was understanding and was prepared to make that sacrifice. From there, we got stronger, we didn’t deviate, and with all the pressure that comes from running a business, we made sure to never put it on each other. We also kept communicating, as that’s absolutely imperative – and it still is today.
YOU MAKE IT CLEAR HOW IMPORTANT INFLUENCERS ARE TO YOU AND TO YOUR RESTAURANTS – WHY IS THAT?
GORDON RAMSAY: I got schooled by the British press back in 1998 when I opened my first restaurant. It was do or die for me, and I was getting pummelled by vile remarks from – what were then – these all-powerful restaurant critics.
It happened again in 2001 when I finally achieved my third Michelin star – all these personal attacks – but I stood strong. Now their power has declined, their write-ups are long-winded and boring, and no one is buying newspapers.
But an influencer can fill your restaurant in a heartbeat with one post that goes viral. Why on earth wouldn’t you embrace them? So I understand the power of YouTube, Instagram and Facebook, but if you’d said to me 10 years ago, I’d be sat here with 135 million followers across all those platforms, I would never have believed you.
IN THE DOCUMENTARY YOU MENTION HOW EXERCISE – BE IT RUNNING, CYCLING, WILD SWIMMING OR SURFING – IS IMPORTANT, ESPECIALLY BECAUSE WORKING IN KITCHENS IS SO STRESSFUL. IS IT DOUBLY SO FOR YOU BECAUSE YOUR FATHER PASSED AWAY AT 53 FROM A HEART ATTACK?
GORDON RAMSAY: It’s a combination of both. My dad was a heavy drinker and smoker; his arteries were clogged when he died, which was absolutely horrific. So I never want to be like that. I also get nervous when I see an overweight chef because, for me, they are out of control and have lost their discipline.
There’s a lot of b******* about how you should never trust a skinny chef, but I think it needs re-writing – it’s the fat chefs you can’t trust because they are always eating all the good bits from the kitchen!
All jokes aside, chefs need to be able to handle the pressure and be responsible. For me, I love training outdoors, so being down in Cornwall is amazing. There’s an incredible beach and a great microclimate – so whether we’re out swimming in our wetsuits, going surfing or rowing in the little dinghy, I just get such great energy from it.
A COUPLE OF TIMES DURING FILMING, YOU RECEIVED BAD NEWS ABOUT DELAYS TO THE PROJECTS – DID YOU EVER REGRET HAVING THE CAMERAS AROUND?
GORDON RAMSAY: There are ups and downs; these things are going to happen. Taking s*** and being told bad news is what I do every day, so I never wanted to edit that or pull my mic off and storm away.
For me, when the s*** hits the fan, I think: what’s the solution? Being the character I am, I can tackle most problems; some people are built like that, but most would run to the hill
Being Gordon Ramsay coming to Netflix on Wednesday, February 18
&uuid=(email))