In 1999, Boiling Point, a documentary series that premiered on Channel 4 in the UK, followed a young, fiery chef during a stressful, exhilarating time in his life as he opened his first restaurant. Restaurant Gordon Ramsay went on to receive three Michelin stars, and the chef at the helm went on to build an empire. Ramsay has become one of the most well-known names and faces in the food world through his restaurants, cookbooks, and countless television programs. 

“I think there’s one persona out there, whether you’re watching Kitchen Nightmares or Hell’s Kitchen or 24 Hours to Hell and Back, they see a condensed 150 hours into 42 minutes of a manic, frantic, high octane, dramatic episode,” Ramsay says of the public image that was first introduced in Boiling Point.

But in his latest and most personal series yet, Ramsay reveals a new side to himself. Being Gordon Ramsay follows the Emmy-winner and his family as he opens several new restaurants at the top of the 22 Bishopsgate skyscraper in London. “Doing this documentary for me was not just embarking on that incredible journey … of opening up five restaurants in one day. It was [also me] at home, it was in transit, it was in strange countries, it was at work, it was being a dad, and I think it gave the entire roundabout of me on that carousel. We left no stones unturned.”

Lobster Ravioli and Duck Bao Buns

To enter this more personal and vulnerable space required Ramsay to build trust with the team that would come into his home, interview his family and friends, and hit the road with him. “Handpicking that team was like picking a team to run a restaurant, a brand new restaurant that the spotlight is on. And I’ll be honest — they’ve done an incredible job.” 

Hosting, for Ramsay, is another extension of how he works, applying the same high standards and controlled chaos, as well as a deep respect for who you put around the table. Ramsay shared with Tudum his dream dinner party, hosted at his home with friends past and present, plus a surprising character put to work in the kitchen.

Beef Wellington

I was cooking with David Beckham the other day. This guy clearly knows how to play 

football, but secretly, his risottos are off the charts. Whilst he was playing in Italy, he’d go to culinary school after training and spend three hours perfecting Italian cuisine. So I would have him in the kitchen straight off. That guy’s precision is incredible. He knows what he’s doing. Another foodie close to my heart, the only one in the family that wants to follow my footsteps, is my daughter Matilda. So I would have her in the kitchen with David. 

We’d start off with the mocktail, letting everyone feel at ease. I’m a very citrusy, fragrant guy. There’s something quite tantalizing from a chef’s palette. It’s really refreshing. So a Japanese-inspired yuzu mocktail with some citrus salt and some candied lemon or pink grapefruit to really make it a little bit effervescent, so it’s sparkly and light. Then I’d go for a beautiful white Burgundy for the fish course, and treat the guests to a glass of Sassicaia for the red.

Madagascar Vanilla Soufflé

I would start off with a light appetizer: a bao bun with duck. And then for fish, I would go for a classic lobster ravioli. For the main course, it’s got to be the showstopper, the filet of beef Wellington. And then for desserts, I would do a Madagascar vanilla bean soufflé with caramelized-milk ice cream. I would put Tilly on the bao buns and the meringue for the soufflé, but David would nail the Wellingtons. 

I’ve been very fortunate throughout my career to meet some incredible guests. I go back to the beginning of my career, one of the most gracious ladies that was such a foodie, so excited to be tasting new things, and one of the most gentle, witty ladies that I’ve ever met in my entire life — Lady Di. She kicks off the head of the table. And then alongside her, I would sit, first of all, my wife, Tana. She knows how to host brilliantly. We don’t do that many dinner parties at home, but when we do, they are very special. Alongside Tana would be one of her good friends, Victoria Beckham. She’d want to be there to see what David’s up to in the kitchen.

Guests include Nikki Glaser, Noah Kahan, and Olivia Dean

Other guests would include Michael Strahan, a dear friend and massive foodie. Jimmy Kimmel is into barbecue, and he knows delicious meat like no tomorrow. We worked with Bradley Cooper on his movie Burnt, when he was spending time in my kitchen training. Opposite him, I would have Gigi Hadid. I’d also put Anna Wintour on that table, and I would try to put a smile on her face because I’ve never seen her smile yet. 

After that, I would go down the route of entertainment for dinner: Olivia Dean, Noah Kahan, and Nikki Glaser. I went to see her in Chicago recently, and oh my good God, she is incredible.

Then one final guest. I was very lucky to cook for their 90th birthday, and that was Nelson Mandela. Incredible time, listening to his stories, his insights, and what he stood for. Just to get him back across that table would be a dream.