Name: Inside Gordon Ramsay’s Billion‑Dollar Empire — And How He Built It
Uploaded: 2026-03-09T17:37:01.000Z
Duration: 14 min 52 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

This is Gordon Ramsay, TV star, chef and restauranteur.

Here in the heart of London's finance district.

Gordon has recently opened not one, but three new venues inside this tower so far.

Dust yourself down and stop crying over spilt milk.

And if you want to get there, there's a journey that you've got to go on.

You think the smartest person in the room, you're in the wrong room.

I'm Tanya Brier and I'm on my way to the 60th floor of one of London's tallest skyscrapers, where chef and restaurateur Gordon Ramsay has opened a number of venues.

Among them, an outpost of Gordon's flagship establishment, Restaurant Gordon Ramsay, which opened in Chelsea in West London almost three decades ago and today holds three Michlas stars.

This new venue, in a nod to its status as London's highest dining experience, is called Restaurant Gordon Ramsay High.

When this came on the radar over three years ago, the owners asked us to throw a hat in the ring and I took a look at it.

And so to bring a slice of Chelsea up into the sky, 300 meters in the air to this location was a dream come true.

And Lucky Cat is a beautiful modern Asian ecclectric mix.

And it was a way of sort of reminding the foodies that we can do something even more unique than our flagship in Chelsea and put 12 seats literally up in the sky.

Because it's five dinners, we operate Tuesday to Saturday.

You arrive at 7:30 and you leave three hours later.

Open plan kitchen chefs take you through the tasting menu.

It's a challenging time for the hospitality industry.

In March 2020, there were just over 115,000 licensed venues operating in Britain.

By December 2025, that number had fallen to just below 99,000.

I go back to the 2008 collapse with the Lehnman brothers and what that did to our industry.

Then you could have the degree in finance.

It still won't set you up on how to handle a turbulent period in the industry.

London's still one of the best cities anywhere in the world, not just Europe.

And I know deep down inside I'm not done yet.

Have you had to make any operational changes yourself, Gordon?

You've invested your own money in this for.

There's not a label slab, over 350 staff in the building and that's a big responsibility.

We have to be smart with our purchasing, we have to be smart with the seasonality aspect and if anything become a little bit more focused on less frivolous add ons and become a little bit more concentrated in maybe reducing the size of the menus, becoming a little bit more quintessential with the producer and then be smart with our opening hours.

So yeah, we pivot and we adapt, but the climate's tough out there.

Your early establishments were always about fine dining.

Today everything from Michelin stars to more casual dining.

The business is multifaceted and we have a lot of layers.

Bread Street Kitchen, which we're going to be launching here at 20th Bishopsgate, that's your all day dining, family orientated, great breakfast, great lunch, afternoon tea, dinners, cocktails.

And so that's how businesses have to function today in order to survive five operations as opposed to just lunch and dinner.

I didn't want to just sit in the fine dining portfolio.

We have one star, two star, three star restaurants, but

we also have the most amazing all day brasseries, quick serving, street pizzas, street burgers, fast casual as well.

There's so many establishments that you just talked about.

Yeah, there's three sort of layers to the business.

There's Gordon Ramsay restaurants that's headed up with an incredible team.

There's this multifaceted media production arm.

The key to the success of all of them is not running any of them.

You need to let go of that control freak that you had in the kitchen and employ some talent.

Minute you think the smartest person in the room, you're in the wrong room.

Under his leadership as executive head chef, restaurant Gordon Ramsay High has been awarded its first Misha star.

What's the best piece of advice he's given you so far, do you think?

I just get inspired by the way he goes about every single thing.

You know, I've been lucky enough to spend a lot of time with Gordon himself and just watching how he goes about the small details, the attention to detail of Everything, that's what I've taken from him.

With just hours to go until this evening's service, James gave Gordon and I a taster from tonight's menu.

Poached native lobster tail with courgettes, almonds and a sauce American made with lobster shells.

This restaurant is one of almost 100 establishments in Gordon's portfolio.

But this wasn't always Gordon's ambition.

While training with Glasgow Rangers as a teen, an injury brought his time on the pitch to an end.

You were training with Rangers when you were injured?

I was 18, though, and that was a very painful goodbye.

But I also had the underlining reminder of what my father held on to way too long, thinking he was going to be this incredible musician and it didn't happen for him.

And so I had that equal scenario that was a constant reminder.

Let go, dust yourself down, pivot, fight back and stop crying over spilt milk.

After walking away from his budding athletic career, Gordon made the ultimate pivot, enrolling at a technical college where he discovered his passion for cooking.

The first ambition for me was to submerge myself into something that took me away from football, got rid of the hurt, helped me bed into something that I could lose myself in.

This industry is a boisterous industry, and

so getting into college and studying hotel and catering was the sort of easy escape there.

After college, Gordon's big break was a job working for renowned chef Marco Pierre White in London.

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Inside Gordon Ramsay’s Billion‑Dollar Empire — And How He Built It

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