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Gordon Ramsay at Claridge was a restaurant owned by Gordon Ramsay and located with Claridge's hotel in Mayfair, London. Blackstone Group had enquired about Ramsay's availability to open a restaurant after he was awarded three Michelin Stars at Restaurant Gordon Ramsay. It marked the first of a number of restaurants that Ramsay would open at hotels owned by Blackstone. It opened in 2001, and by the fourth year was making a profit of £2 million a year. Mark Sargeant was the chef de cuisine of the restaurant until 2008, during which time the restaurant was awarded a Michelin star. The initial contract was for ten years, and after it was extended for three further short periods, Ramsay withdrew from negotiations with the new owners of the hotel and closed the restaurant at the end of the lease on 30 June 2013. It was positively reviewed by critics upon its launch, although work was required by staff to reduce the numbers of complaints it received from diners. Whilst some restaurant guides such as ''Zagat'' gave the restaurant positive reviews, ''Harden's'' did not. Both Sargeant and his successor Steve Allen won awards for cheffing when they worked at the restaurant. ==History== Following the awarding of a third Michelin star to Gordon Ramsay for Restaurant Gordon Ramsay,〔Ramsay (2008): p. 40〕 he was contacted by Blackstone Group who had recently acquired the Claridge's hotel in London. The negotiations for the lease of the restaurant were held between Ramsay's father in law, Chris Hutchinson, and John Ceriale from Blackstone.〔Ramsay (2008): p. 41〕 Ramsay was not the first choice for the restaurant, and Blackstone had been requiring whoever took on the restaurant to serve breakfast. All previous applicants had refused, but Hutchinson agreed without checking with Ramsay.〔 This decision was something that Ramsay was later pleased with as the cooperative working between Gordon Ramsay Holdings and Blackstone Group resulted in over £1 billion of takings in the following years for Ramsay's restaurants in hotels owned by the group.〔Ramsay (2008): p. 42〕 Ceriale and colleagues were invited to Restaurant Gordon Ramsay at Royal Hospital Road to meet Ramsay for the first time, and noticed a member of staff who had previously been working at Claridge's. Ramsay managed to smooth over the incident and an arrangement was reached. Blackstone agreed to fund the refit of the restaurant in return for 11% of the turnover as rent.〔Ramsay (2008): p. 45〕 Ramsay and his team were allowed to lead on the redesign of the kitchen. It had previously been broken into multiple small rooms for staff use, which were opened up into larger rooms. A chef's table was installed, where diners could sit within the kitchen itself. This was the first time one had been installed in one of Ramsay's restaurants. That table earned over £500,000 a year alone.〔Ramsay (2008): p. 46〕 The opening was delayed by three months due to the ongoing building works,〔 which gave additional time for the refit of the restaurant itself and for the transfer of 80 staff from the previous operation go forward under the Transfer of Undertakings (Protection of Employment) Regulations 2006. Thierry Despont was hired to design the interior of the restaurant.〔Ramsay (2008): p. 48〕 Mark Sargeant was chosen to be chef de cuisine, the de facto head chef for day-to-day operations. Sargeant had previously worked with Ramsay since being employed at Aubergine in 1998, and went on to work at Restaurant Gordon Ramsay.〔Ramsay (2008): p. 274〕 The restaurant hosted a red carpet-style opening party for 500 guests, with horse-driven Hackney carriages hired to sit outside the hotel to make it seem like when Claridge's was originally built. During the first two years, the profits were limited to £600,000, but rose to £2 million after the fourth year.〔Ramsay (2008): p. 51〕 The profits were increased by looking at purchasing ingredients on a seasonal basis and changing the menu to suit rather than buying more expensive products off season and having a static menu.〔Ramsay (2008): p. 53〕 Ian Waddle joined the restaurant as a demi chef de partie after being spotted by Ramsay during the production of his television show ''Ramsay's Kitchen Nightmares''. But he quit after three weeks after being dissatisfied with the long hours required. The restaurant was used to host a prepared segment for the final episode of season three of Ramsay's Channel 4 British television series ''The F Word''. In 2009, Sargeant quit the restaurant after stories appeared in the national press about the stability of his marriage.〔〔 He became creative director for intellectual property for Gordon Ramsay Holdings. He quit the company later that year to become the creative director of the Swan Collection, whose properties included The Swan at the Globe Theatre. After being open in the location for over 10 years, the contract with the hotel came up for renegotiation in 2011. The contract negotiation was lengthy, causing Ramsay to withdraw. He had already been given two six-month and one nine-month extensions to the contract. The contract between Gordon Ramsay and Claridge's ended on 30 June 2013. There was a list of statistics published by Gordon Ramsay Holdings which showed the quantities of food served over the lifetime of the restaurant. Lobster ravioli was served more than 198,000 times, while Beef wellington was the most popular main course, having been served over 300,000 times. The most expensive bill at the restaurant was £48,000, and the most expensive wine was a 1900 vintage of Château Lafite Rothschild which sold for £10,000. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Gordon Ramsay at Claridge's」の詳細全文を読む スポンサード リンク
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