Yesterday, I was invited for dinner at Gordon Ramsay’s Savoy Grill by private hosts who are not connected to the restaurant. My hosts are wonderful people whom I deeply love and respect – generous, warm and thoughtful. Unfortunately, the restaurant itself was a profound disappointment.
.
I travel for food. I have dined in many Michelin-starred restaurants worldwide, including three-star establishments. I am accustomed to high prices – but also to the value that should accompany them, in ingredients, execution and service.
.
The first surprise was the wine list. Around half of the bottles were priced in the thousands of pounds. There were very few options around £140 and only a couple just above £80, the lowest entry point. Guests who can afford to dine at this level are rarely naïve; many understand value extremely well. Pricing at this level demands a corresponding experience.
.
Service, particularly in a hotel of this standing, should be impeccable. Instead, it was disorganised, slow and devoid of genuine hospitality. The staff appeared tired and disengaged. There was little warmth, little attentiveness and no sense of coordination. When dining at this price level, one expects excellence, not indifference.
.
The food followed the same pattern. A salad described as heirloom tomatoes and violet artichokes arrived as mostly radicchio, with two small pieces of tomato and three little pieces of ordinary jarred artichokes. The salad was barely seasoned. The steaks were sinewy, excessively salty and poorly butchered. They were ordered grilled but appeared pan-fried, and the pepper sauce lacked any real pepper character.
.
One of our guests ordered grilled Wagyu beef and was instead served a Beef Wellington. When he pointed out the mistake, he was told that a Wagyu would take another twenty minutes. Rather than delay the table further, he gave up. A mistake can happen in any kitchen; how it is handled defines the establishment. It certainly should not have appeared on the final bill – although I was left with the impression that it did.
The entire experience felt disproportionate to its cost.
.
To be clear: I did not arrive with exaggerated expectations. I expected something classic, perhaps conservative, but properly executed. At a hotel of this calibre, one anticipates precision and professionalism. Instead, the evening felt careless.
.
Also, I normally do not write about negative experiences, and if there is anything disappointing, I avoid naming the establishment. Until now, the shortcomings I encountered were genuine mistakes made by teams who were passionate and simply had an off day. This felt different. It felt systemic – a disregard for guests paying extraordinary prices in exchange for one of the poorest dining experiences I have encountered in years, so it needs to be told.
.
Savoy Grill trades on reputation. That reputation is long gone.
.