Chef Masterclass: Clare Smyth at Restaurant Gordon Ramsay demos cucumber sorbet demo

[@unluckeeeee]

Worked with this genius long before her Ramsay days when she was in Cornwall. 18 months of learning, friendship and graft. She's gone on to unbelievable heights. Now with 3 star of her own.

[@missdoglover1644]

I’ve had the privilege of dining here, it was unbelievable. I’m going back for my 40th in April.

[@charan9231]

She is an artist. It is almost like a recitation of a beautiful poem.

[@KentonMac]

what a great demo

[@Massyraptor]

Exceptional great team

[@meysamlotfi5653]

I took my ex for her birthday in Chelsea Gordon restaurant. food and catering is lovely price is too high but is worth it, my season was 160 pound.

[@gkgyver]

I always get a chuckle out of comments like "of course the price is too high but worth it". They have 40 seats and 41 employees. That's one employee per guest. Be grateful the price is as low as it is. Go look in France if you want obscenely overpriced Michelin restaurants.

[@jaysmith5715]

just going to show you a 'really simple' dish that we do.. *drops 5 exotic herbs into a steaming tub of liquid nitrogen..*

[@gkgyver]

Lemon verbene and mint aren't exotic. Verbene tea is widely known.

[@jamesbagshaw8251]

I dig the 80s music and camera work

[@billymerlin4186]

41 staffs for 14 tables?? omg that's amazing... wish i can work there with them .

[@jamesbagshaw8251]

Some of them wont get paid... I was in London a while ago and I went to have a look in the windows, I saw someone in full chef garb running like hell towards the place with two packs of frozen peas! Even the great places need Tesco's nearby

[@Nothing-qq4hd]

Pierre Kauffman made that a 3 star before anyone else. Gordon chased that 3 star straight through his mentor marco Pierre White's best teacher. Pigs trotter, lobster ravioli....onto claire from marc to her to matt its all Koffman DNA

[@ajw5224]

jon alfaro yes chef

[@jslfcs7087]

Tha5 was simple. You can easily do this at your home.

[@TheCoolProfessor]

Liquid nitrogen? For cooking? Wow!

[@TheCoolProfessor]

Sloth What?

[@vjm3]

I think he said "Are you admiring this?" Ignore him he's a sloth. Sloths are slow.

[@heru-tehutire1329]

You should check out Heston Blumenthal (of The Fat Duck restaurant). He makes great use of liquid nitrogen.

[@SirBonarama5]

She's very pretty.

[@henryj8363]

Umm

[@mitchand9]

There's always one pervert.

[@RataStuey]

I imagine her management style is rather assertive and unpleasant

[@SuddenAlive]

Damn beautiful. I dont mind wasting my money in there

[@jaimeclifton9078]

People pay money for that bollocks?

[@marshadmostafa2270]

@Krappa 123 ifkr. People like him will never understand fine dining. Better go back to your mcdonalds

[@hondomclean6759]

How about you eat there before you comment.

[@_pjd]

Why do some women need to over compensate for being a woman?