Last year, Gordon Ramsay shared some news. The fiery chef had grand plans to open not one, not two but five restaurants at 22 Bishopsgate, London’s tallest office building.
In February 2025, the plans materialized. Lucky Cat was the first to welcome guests into Ramsay’s new skyscraper home, with city folk flocking for the chef’s take on Asian-inspired dishes, stretching skyline views and the party atmosphere (helped in no small part by the 3am close time). Way up on floor 60, Lucky Cat Bishopsgate opened to the title of being London’s highest restaurant.
A few short weeks later, though, and the real star of Ramsay’s latest venture launched: Gordon Ramsay High. An homage to the original three-Michelin-starred Restaurant Gordon Ramsay (which is now coming up to 27 years old) in London’s swanky Chelsea, High is and undoubtedly a challenge, even for Gordon Ramsay.
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Like its little sister on the other side of the city (and very much unlike its fun-loving neighboring cousin, Lucky Cat), Gordon Ramsay High is as fine as fine dining comes. Premium produce sourced from suppliers Ramsay has spent years working with come together in delicately presented plates, all in tasting-menu format. Again, unlike Lucky Cat, its intimate and its highly exclusive: just 12 seats are available per sitting, and there’s just one sitting per day.
Although billed as a chef’s table, the cooks at this restaurant are (maybe gratefully for them) the secondary pull. Instead of facing the kitchen to see the team at work, the high-top seats are arranged dutifully around the enormous windows.
There is a little showmanship, with the diddy rectangle between table and window acting as a stage for the front and back of house – whether they’re talking you through your next wine or parading the duck which is about to be sliced and plated – but you’re really here to take in those views looking down at London below.
Must order:
It’s tasting menu only, but be sure to say yes to the second serving of cheese and onion Parkerhouse rolls.
What to drink:
There’s a wine list by the bottle but go for the pairing.
Best seat in the house:
There isn’t one: all 12 have front-row views of the twinkling London skyline.
Chef
At this stage, it is very unlikely that you need an introduction to Gordon Ramsay, but just in case: born in Stratford-upon-Avon in England’s Midlands region, Ramsay initially wanted to pursue a career in professional football (soccer) but an injury to persue a qualification in hotel management.
Early in his career, Ramsay worked under some of the industry’s most talented (and formidable) chefs – Marco Pierre White at Harvey’s, Albert Roux at Le Gavroche and Joël Robuchon at Jamin – but in 1993, became head chef for the first time at Aubergine in Chelsea, London. Within three years, Aubergine had two Michelin stars.
Unfortunately, a signature Ramsay fall-out ensued, causing the notoriously hot-headed chef to leave and set up shop solo. In 1998, aged just 35, he opened his first wholly-owned restaurant: Restaurant Gordon Ramsay. By 2001, Restaurant Gordon Ramsay had received the pinnacle three Michelin stars, an accolade it has held ever since – making it the UK’s longest-standing three-Michelin-starred restaurant.
A global culinary empire now sits under his name, with restaurants ranging from the (relatively) cheap and cheerful to Michelin-darling fine dining. To help keep this latest outpost firmly in the latter category, Ramsay has enlisted the help of James Goodyear, formerly of Hide and Evelyn’s Table, to man the ship as executive chef.
Menu
Although billed as a continuation of the original Restaurant Gordon Ramsay, the dishes served up at the top of 22 Bishopsgate are by no means a copy of the elder sister’s offering, but the influence is clear to see.
Like the original, classic techniques are deployed with but a certain lightness: less butter and cream, more freshness. Like the original, scallops are from the Isle of Skye and cooked simply – here they are dressed up in a floral chamomile veloute and finished with a sweet hint of Provence peas. There’s other freshness too: the zingy oyster ice cream with flashes of sorrel and fiery horseradish, the dinky seabream sashimi tartlet.
Heavier dishes make their way on to the menu too, still with grace and delicacy: meaty, rich turbot is confited and paired with buttery Jersey Royal potatoes, so tiny they could be mistaken for duck eggs, and saline seaweed. There are juicy langoustines wrapped up in noodles of flaky kataifi pastry, with a side of sweet Marie Rose sauce for dipping. The menu is fish-heavy, but reaches crescendo in a pink hunk of Sladesdown Farm duck breast, with a duck leg bao bun as its indulgent side course.
Interiors
As you would expect of a restaurant up this high (especially in a city where dining outlets tend to be street level), Gordon Ramsay High lets the views do the talking. Floor-to-ceiling windows frame the 180-degree stretch of London, covering the south side of the Thames River all the way east to Canary Wharf.
Back inside, there is a touch of pizazz, with blue-toned chandeliers suspending over the 12-seat table from a bronze-toned ceiling. For the most part, though, dark, moody interiors gladly slide into the background amid the city skyline.
