Gordon Ramsay has recently recounted a rather dramatic incident involving actress Joan Collins and a harsh food critic during an appearance on *The Graham Norton Show*. The renowned celebrity chef openly shared his experience of ejecting Collins from his restaurant, an act that stemmed from frustration at critical reviews of his establishment.
During the episode aired on 20 February, Ramsay explained the series of events that led to this unexpected confrontation. He noted that Collins had arrived at his restaurant accompanied by a critic known for their unfavourable reviews. Ramsay stated, “You know, I kicked out Joan Collins by accident. She was with a critic that absolutely panned the restaurant prior, and they turned back up literally a few months later.”
This moment of tension arose when Ramsay recognised the critic’s presence. “And I said to this critic, ‘Thanks, but no thanks,’” he elaborated, revealing that his decision to ask the pair to leave infuriated Collins. Contrary to what one might expect, Ramsay made it clear that this was not his intention. “I did apologise to Joan after,” he said, indicating that despite the escalation, he sought to smooth things over following the incident.
Ramsay’s frustrations with food critics seem to run deep, as he explained further on *The Graham Norton Show*. He expressed the difficulty of being evaluated by individuals he feels possess less knowledge of culinary arts than himself. In his own words, “It’s hard, though, isn’t it, when you’re under that kind of criticism.” This sentiment ties into broader themes of accountability and expertise that are often overlooked in the world of gastronomy.
The chef also discussed this incident in more detail in his new Netflix series, *Being Gordon Ramsay*, which premiered shortly before the *Graham Norton* episode. He recalled, “One of the most prolific critics had a brutal personal vendetta,” unveiling the lengths to which he felt some critics would go in their evaluations. Ramsay recounted that when the critic arrived alongside Collins, he sensed a test of his authority. He commented on the moment with frustration, stating, “I couldn’t wait for him to sit down, get the menu, time 20 minutes and ask him to get the hell out of that restaurant because whether you’re with Joan Collins or sat with the queen, you’re still going out, mate – you’re not sitting here.”
The chef’s candid portrayal of this experience highlights not only the stress associated with culinary criticism but also his determination to maintain the integrity of his establishment. Ramsay remarked with an air of reflection, “I know it was wrong, but that’s what happens when women like Joan Collins come to dinner with knobheads.” This rather colourful language illustrates the chef’s passionate approach to both his profession and the challenges he faces.
In speaking with *PEOPLE* prior to the series premiere, Ramsay expressed a desire to shed light on a different aspect of his life that extends beyond the polished television persona audiences are accustomed to seeing. “I wanted to show the other side, the other half of me and I don’t think that’s been done properly,” he explained. “And so it wasn’t sanitized and set up where it looked slightly, ‘oh God, this is boring.’ It was real, and not many people have seen me in my pajamas.”
Through this mix of humour and authenticity, Ramsay aims to connect with viewers on a more personal level. *Being Gordon Ramsay* offers a glimpse into his life that contrasts sharply with traditional culinary programming, which often fails to capture the genuine complexities of the chef’s daily existence.
In conclusion, Ramsay’s story about kicking Joan Collins out of his restaurant not only serves as an entertaining anecdote but also reflects broader themes in the culinary industry regarding criticism and the standards of professionalism. As he bravely confronts these issues both on the screen and in his restaurants, Ramsay continues to reaffirm his position within the cut-throat world of gastronomy, illustrating that every experience, whether celebrated or controversial, contributes to the rich tapestry of a chef’s career.