Gordon Ramsay has received further criticism for the latest additions to his menu at his Savoy Grill restaurant. In particular, people are outraged that the Sunday roast costs £56 as it’s a “child portion” with three measly carrots.
The 53-year-old television chef has recently been slammed for his “overpriced” £19 fry up that includes an extra sausage for a fiver and now people are even more infuriated by his Sunday roast, which costs £56 and isn’t very generous in portion size.
Recently, the Hell’s Kitchen star took to Instagram to share a few of his latest dishes and this included Ramsay’s take on a Sunday roast at the Savoy Grill. The dish includes a single slice of beef, three roast potatoes, three carrots, broccoli and a Yorkshire pudding.
Gordon captioned the post: “Sunday’s at @SavoyGrillGordonRamsay roast sirloin of beef with all the trimmings… absolutely stunning!!”
However, the chef’s fans weren’t as impressed and took to the comments section to tell the chef that for £56, the portion size just wasn’t worth it.
One asked: “Where’s the rest of it?”
Another added: “Is that a child’s portion?”
A third joked: “Error 404. Trimmings not found.”
The Savoy Grill charges diners £56 for a two-course meal, alongside a drink.
Online, diners are told: “Our chefs’ insistence on prime local produce and precise culinary technique means guests revel in the delights of roast sirloin of beef, seasonal vegetables and Yorkshire pudding, followed by a classic Savoy dessert – Baked Alaska.
“Topped off with your choice of a Bloody Mary or fruit cocktail, this two-course experience is a luxurious roast you’ll remember!”
Recently, the chef has also been called out for “stealing” Australian chef Mitch Orr’s signature recipes.
The uncouth chef shared a video of himself making a Vietnamese braised pork carbonara, served up with egg yolk.
Although fans told the chef how delicious it looked, Mitch Orr popped up saying: “Looks familiar mate.”
The Australian chef then told Emerald City: “Gordon is one of the biggest chefs in the world with over nine million followers on social media – the right thing to do is to credit where the inspiration for the dish came from.”