“Turn the lights down, open the red wine, and we're happy like a pig in sh*t,” Gordon Ramsay declared, his voice a mix of authority and warmth, as he described the bliss of enjoying his ultimate food indulgence — a well-made club sandwich. Gordon, with his signature wit, quipped, “I’ve had more variations of club sandwiches around the world than you’ll ever know. I've had more club sandwiches than Donald Trump’s had sun tans.” The joke landed effortlessly, a testament to Ramsay’s ability to mix humor with culinary expertise. It was hard not to gush, or go all-out “fanboy” in the presence of the iconic chef. After all, he is globally renowned for his fiery temper and colorful language on screen. Hearing him cuss in person was unexpectedly fun and, indeed, a joy.
Gordon’s arrival for a one-on-one interview with Manila Bulletin last Jan. 20 set a commanding yet unexpectedly approachable tone. He greeted the video crew and this author with a firm handshake and a warm smile, exuding a sincerity that contrasted with his on-screen persona. As the conversation progressed, it became clear that beneath the brashness lies a man deeply curious and utterly passionate about his craft.
His face lit up when the topic turned to his family. "Matilda [Ramsay’s daughter] is up and coming,” he shared. She's 22, just graduated from University. She's just finishing culinary school. She’s traveling to educate her palate. I want her to work with other chefs first before she comes back to the fold.”
Gordon’s enthusiasm wasn’t reserved solely for family matters. When asked about Filipino cuisine, his admiration was evident. “Filipino food is the Sleeping Beauty of Asia,” he said. “It’s a melting pot of flavors — sourness, umami, richness, spice, sweetness — all in perfect harmony. It’s now a stand-alone competitor to the big boys like Thai and Vietnamese cuisine.”
He recounted a memorable dinner in Melbourne at a Filipino restaurant where bone marrow was flambéed tableside. “We were in a restaurant recently in Melbourne, and they gave us a bone marrow luge, where they flambe the bone marrow into your mouth with these incredible flavors,” he said. “And this restaurant was fully booked for like, six months in advance, and they even kicked me off the table. My 60 minutes were up,” Gordon continued, mimicking the dramatic clap from the recent move with Ralph Fiennes, The Menu, “and they said, ‘Chef, I need the table back.’ I said, ‘I am so happy that you want that table back. Time for me to go.’ So what I didn’t eat, I took in the car with me and finished my dinner in the car on the way home. That’s how good Filipino food is.”
He also praised the talent of Filipino chefs globally, noting, “They’re hungry to develop and navigate their palates around the globe. They’re a force to be reckoned with.”
For Gordon, success in the kitchen boils down to mastering the basics and embracing challenges. “Bed yourself into a good kitchen for two or three years,” he advised aspiring chefs. “Put your head down, learn outside of your shifts, and save up to travel and eat. Get comfortable being uncomfortable. It’s the difficult things that make you better.”
Global dining trends also reflect Ramsay’s philosophy of authenticity. “Less tampered, more honest food,” he explained. “Say goodbye to the foams, say goodbye to the jellies” he added, waving his hands dismissively, as if brushing aside these passing notions of dining. “And welcome back the real DNA of flavor profile.” His own culinary preferences align with this ethos, whether it’s a classic Sunday roast with Yorkshire pudding or halo-halo, the beloved Filipino dessert he called “super sweet and delicious.”
When asked about his impression of halo-halo, Gordon exclaimed “Love that. Love it, love it, love it. It's super sweet. It's delicious. And evaporated milk. That was how we used to make rice pudding growing up. We used to bake rice pudding with sultanas and evaporated milk. So I have a Filipino sweet tooth. I love it,” he said.
Despite his larger-than-life persona, Ramsay remains a mentor at heart. “The talent here is incredible,” he said, referring to young Filipino chefs. “They’re mastering techniques that will set them up for life.” His advice was as straightforward as his cooking style: “Attack the difficult things. It’ll make you a much better chef.”
Gordon’s wit and warmth made every moment of the encounter memorable. Whether championing Filipino flavors or crafting the perfect club sandwich, one thing is clear: Ramsay isn’t just a chef; he’s a storyteller whose passion for food and people is as vibrant as his vocabulary.
For those curious, here’s Gordon Ramsay’s recipe, which he shared during the interview, for his favorite club sandwich — the very sandwich that makes him happy like a pig wallowing in sh*t.
Gordon Ramsay’s club sandwich recipe
Ingredients:
• Sourdough bread, sliced
• Olive oil, for drizzling
• Kimchi mayonnaise
• Tomato, thinly sliced (like carpaccio)
• Butter lettuce
• Chicken thighs, roasted
• Fresh chimichurri sauce
• Crispy pancetta or thick pork belly, cooked
Instructions:
1. Lightly drizzle the sourdough bread slices with olive oil and toast until golden brown.
2. Spread a generous layer of kimchi mayonnaise on one side of each slice of bread.
3. Layer thinly sliced tomatoes and butter lettuce on one slice of bread.
4. Roast the chicken thighs to perfection and spoon a hearty serving of fresh chimichurri sauce over them. Place the chicken on top of the lettuce.
5. Add crispy pancetta or thick slices of pork belly for extra richness and crunch.
6. Top with the second slice of toasted bread, kimchi mayonnaise side down.
7. Slice the sandwich in half or quarters and serve immediately.
This masterpiece, according to Gordon, pairs best with a good bottle of red wine and dimmed lights to set the mood.