Gordon Ramsay and his sneaky vans!

username said:
To be honest nothing they have said leads me to believe that it is a con. What is the difference between doing the prep work in a kitchen in the morning and then popping it in a fridge ( just as every other restaurant does) than to popping it in a refrigerated van and driving it to the end use place? It isn't as if they have said the ingredients are frozen and stored for weeks until needed. They have said they are prepared in a central kitchen and then shipped to the retail point (that has a small kitchen) for sale. If the ingredients are prepared daily and served daily then I see no problem. If a small Gastropub has no room for extensive prep work then this isn't as if Gordon Ramsey is serving Findus microwave cod in parsley sauce.

Storm in a Tea Cup if you ask me.
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bang on mate, and a reminder I havent had my cup of tea yet! cheers for that
 
Some food has to be prepared a while before service otherwise customers would end up having to wait hours for a meal, the only difference here is that GR is using a central kitchen to do that work, infact this probably guarantees food is of a more consistant quality amongst those 4 pubs
 
Telegraph said:
A spokesman for Ramsay was quoted: "On an average day up to 50 per cent of the menu at the three gastro pubs and Foxtrot Oscar could be done off-site.

"But no fresh produce, such as cuts of meat are done off-site."
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Could being the key word here. Doesn't mean anything.
 
apeZ said:
Could being the key word here. Doesn't mean anything.
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So someone who deals with the press for Ramsay would say 'up to 50% could be made off site on any one day', but what they actually meant was 'none of it is made off site'? If it wasn't true, wouldn't they deny it, rather than saying it's perfectly true?

They've said no fresh produce is made off site. As far as I can see, they're making the stuff the chef's could make on site in advance in exactly the same way. Just because it's a different building doesn't make it 'birds eye'. They're still more than likely to be hand made by chefs - it's not likely to be an automated ready-meal factory. For a kick off, they wouldn't sell enough in one day to justify the expense - let alone that Ramsay isn't that likely to let it happen.
 
The food is prepared off site and transported in a sealed bag to follow food hygiene laws. This does not make it a typical 'boil in the bag ready meal' that is sat in a freezer for weeks, high in preservatives, artificial ingredients and salt.

He has encouraged people to cook simple quick meals in their homes rather than buying microwave meals. The benefits of this are of course tastiness, nutritional value and cost. The comparison between this very good advice and the workings of a commercial kitchen is the typical garbage I expect from the British tabloids.
 
If its made and then transported to the pubs / restaurants I guess its still classed as freshly prepared.

If it gets refrigerated then there might be a bit of uproar.

No doubt we will see a few effs and blinds off him soon in the papers about this - the man is ace :D
 
malef!c said:
If its made and then transported to the pubs / restaurants I guess its still classed as freshly prepared.

If it gets refrigerated then there might be a bit of uproar.
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everything is prepared in the mourning and transported by refrigerated vans to the pubs. It is also only components, not whole dishes. In other words prepwork which would be done in the kitchen in the mourning anyway.

It's a non story really, apart from showing us how clever Ramsay is as a business man.
 
You could apply similar logic to the fat duck.

It takes days to prepare some dishes at the fat duck and I don't believe for one minute they do it all in the space of their kitchen (which is tiny). I expect most of the prep is done in their R & D kitchen around the corner and the dishes are assembled on site as it were.

Add a bit of spin to that and you've got "2nd best restaurant in europe uses ready meals"
 
AcidHell2 said:
It's a non story really, apart from showing us how clever Ramsay is as a business man.
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apart from the fact his restaurant portfolio is struggling and over loaded with debt obligations.

the fact the article refers to sausage rolls underlines it is for his mainstream establishments rather than haut cuisine etc - so really to be expected i agree
 
I agree with most people here, nothing wrong wit preparing food offsite. All the food in the papers ie fishcaked and sausage roles need to be prepared in advance in any kitchen and when needed popped in the oven.

I own a care home and we say all our food is home cooked and freshly prepared. When we have special occasions I cook at home the night before and take into work the next day. We just dont have the room to prepare all the food for a special occasion.
 
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