Located inside the iconic Savoy Hotel, 1890 by Gordon Ramsay is a love letter to Georges Auguste Escoffier, the man who basically invented modern professional cooking. It’s named after the year Escoffier arrived at The Savoy. If you’re expecting Gordon to pop out of the kitchen and scream at you about raw scallops, you’ll be disappointed. This is Gordon at his most respectful, refined, and—dare we say—quiet.

The restaurant is tiny—only seating about 24 people. This makes it feel like an exclusive club for people who appreciate gold leaf and velvet. It overlooks the entrance to The Savoy, so you can watch the Rolls Royces pull up while you sip on something vintage. It’s the ultimate “Old London” experience, wrapped in modern luxury.

The tasting menu is a modern riff on Escoffier’s classics. It’s highly technical, very French, and incredibly decadent. Think Turbot with Champagne sauce and “Wagyu Rossini.” It’s the kind of food that makes you want to stand up and salute. Every dish is a reminder that before Gordon was a TV star, he was a world-class chef who spent thousands of hours mastering the basics.

Because it’s in The Savoy, the service is legendary. It’s the kind of place where they anticipate you’re going to drop your napkin before you even do it. It’s formal, yes, but there’s a sense of pride in the history of the building that makes it feel special. You aren’t just eating dinner; you’re becoming a small part of The Savoy’s history.

Final topic: Does having a “Celebrity Chef” name on the door change your expectations?

When you go to a Ramsay restaurant, are you looking for the food, or are you looking for the “brand”? Can a chef who is rarely in the the old mill wroxham kitchen still provide a “Three-Star” experience through their team, or is the “magic” gone when the star isn’t there? Let’s talk about the business of fame in the kitchen.

Which of these culinary deep-dives would you like to refine or expand for your project?