Years ago I was involved in the PR for Bramley apples, which are a fantastic seasonal British product with its unique fluffy texture when cooked which makes it brilliant for apple pies etc. We hired Gordon to be our celebrity chef at the new season launch at which he was to cook some Bramley recipes for food journalists. He asked if he could film his activity as part of his documentary Boiling Point which we agreed to. When BP was aired, Gordon was shown preparing his Bramley recipes in his own kitchen at which point he said "I'm going to use Cox not Bramley because I think Bramleys are rubbish and they are all too thick to notice the difference." It was totally unprofessional, dishonest and was an appalling thing to do to the hardworking Bramley apple orchard owners - all just to stir up some controversy to publicise his own show. I think he is an awful man - we protested outside his restaurant and he had to apolgise and pay his fee back,
So there you go. I really don't like him!!
That was a dreadful thing to do, no wonder you're so angry. I shall avoid him and his products - if he has any - like the plague. Bramleys are unique and irreplaceable.
Bramleys are lovely! I don't like Cox's. What does he know anyway.
Calm down RC or you may have to change your name!!
It's disappointing though, I generally like GR's recipes and ideas, just not his vocabulary.
I must admit I'm a big fan of his but I do think he's now becoming a bit of a parody of himself ... and becoming famous seems more important now than being a chef. He always used to put down 'TV chefs' but now he has more shows on than any other chef plus his wife is cashing in on it now as well by having a newspaper column plus a tv show. I remember when he first started out laughing at his wife using his brand new mega expensive oven (about £25k if I remember) recently installed in his kitchen at home to heat an M&S frozen shepherd's pie !
There's a lovely letter in the Times today listing a dozen out-of-season fruit and veg on the menus of Gordon's restaurants - so there Mr Holier-than-Thou Seasonal Chef! Don't you just hate hypocrisy?
Gordon seems to be developing a particular skill for putting his foot in it. His latest tirade against Delia's How To Cheat Cookbook is, to say the least, unprofessional. Many of us have neither the skills, the time, nor the inclination to spend hours working on a recipe in the full knowledge that it is highly unlikely to turn out as we hope. Delia has opened up a whole new world to thousands giving us the opportunity to produce results to be proud of. Sadly Gordon appears to be relish in maintaining his reputation of being verbally abusive to those too intimidated to challenge this type of behaviour. Shame on him. Many many thanks Delia for a book which is a godsend to me and thousands like me.
The idea of being fined for using "air miles" fruit and veg is just ridiculous.
Find me a "posh" restaurant that does not use limes, mango, mangetout, pineapple, kumquats and far more exotica ....
And what would happen to all the 3rd world etc. farmers who can now manage to earn some money by growing such items for the rest of us to enjoiy and eat ??
He's too cheffy and out of touch for my liking. Every time I see a recipe of his it sends me reeling. Every thing looks so complicated and difficult with him.
Bramble, his ingredients as pointed out in The Times amused me too.
I read about the furore raised by Ramsay's remarks about out of season produce and the historian in me wonders if he really wants diseases such as malnutrition, beri-beri, rickets, etc. to make a comeback.
I also agree with Dolly Doodle that his recipes are also too complicated, makes me feel like inadequate.
He's getting far too big for his toque! But then, of course, GR has always been one for the soundbite, especially when he has a new series out. Why on earth do we listen to these opinionated chefs? He's entitled to his opinion but there are others who would disagree. Food is becoming the most boring subject on earth when it should be the most exciting. (Most chefs, by the way, tend to use a mixture of Cox's and Bramley's as the latter increase the tartness and the former give a better texture.)
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