I’m not a vegan, not even close to being a vegan. But what I am is a cashew nut lover. I was curious about this ice cream as I had heard rave reviews from vegans but what I wanted to see was how it stacked up for a non vegan. Was it as good or were vegans just grateful for a halfway decent recipe that allowed them to partake in one of their favourite childhood treats?

I know I’ve been moaning about the cold but for this start of Spring I thought I’d coax a little warm weather out by making ice cream. I was pleased to see that there was an Organic version of Camp Maple Syrup and given that I was making a healthy ice cream, it seemed fitting to buy this.

The timing for this was fortuitous as I was sick with the flu so I couldn’t eat any dairy. But that also meant that my sense of smell and taste was affected. Once I was on the mend however it meant that I could judge this with a critical tongue and whilst it replicated the texture somewhat of ice cream, it isn’t what a non vegan eater would call like ice cream. It’s not bad, but it’s obviously not as “creamy” tasting as ice cream. Using something like soy milk would probably yield a more accurate ice cream doppelganger. Perhaps I need to try another flavour, which I will, one day.

Ice cream is probably my least favourite item to photograph, it takes a lot of hurrying and technique, moreso than any other food except for perhaps a souffle that may fall. So if my ice cream photos lack somewhat, it was probably as a function of my lack of expertise in the area and lack of enthusiasm for photographing this temperamental creature.

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Gordon Ramsay once said that his Royal Hospital Road is his pride and joy, if all goes bottoms up then he always has that baby. Only open Monday to Friday it’s also the hardest place to get a table, and at up to £120 a meal for just lunch, the costliest of his restaurants. To secure a coveted table one needs to ring exactly one month in advance, and to secure the table give them your credit card details and should you not show, they can at their discretion, deduct £100 per person for the meal missed. It’s all phrased very courteously but you get the feeling that they wouldn’t hesitate in doing so.

Dear sister of NQN,

Firstly let me thank you for your interest in Restaurant Gordon Ramsay.

I am pleased to confirm your table reservation at Restaurant Gordon Ramsay, located at 68 Royal Hospital Road, London, SW3 4HP as follows:

Where guests wish to make a reservation, it is the restaurant’s policy to secure the booking with their credit card details. In the event that the booking is cancelled in whole or in part by you with less than 24 hours notice or results in a no-show it will be at the discretion of Restaurant Gordon Ramsay to charge £100 per person to your credit card.
We are sorry that this has become a requirement but, regrettably, our experience dictates this precaution. We would be grateful if you could indicate your acceptance by completing and returning this form in order to confirm your booking by fax on 020 7592 1213
Email us at: royalhospitalroad@gordonramsay.com. Unfortunately, we will have to release the table if we have not received the completed form within 48 hours.As we will call you a day before to reconfirm, may I ask you for a contact number where we will be able to reach you on the working day prior to your reservation. Cancellations must be made in writing and sent by fax to 020 7592 1213 or by e-mail to royalhospitalroad@gordonramsay.com

Verbal cancellations cannot be accepted.
We very much look forward to welcoming you at Restaurant Gordon Ramsay.
On Behalf of Restaurant Gordon Ramsay

Picture in menu

The night before, we were left a rather firm sounding voicemail that we were expected at a certain time. The outside of the restaurant is understated elegance, with a simple plaque outside the door and a simple white building as befits the upmarket Chelsea area it resides in. Walking through the corridor there is a small area for guests to wait which also has many copies of his 3 Star chef book for those to read. There is no waiting though as service is brisk, they know who we are and lead us to our table. As it’s earlyish (12.30pm) the dining room room is about half full but within half an hour, all tables are full of diners.

The menu (excuse the fingerprints!)

The manager Jean-Claude Breton is a smoothie, reminiscent a little of Jerry Orbach. He asks us who is “hosting” the table to which we reply “Umm no-one”. Ahh ok not a problem, he smiles and hands us all menus. My sister and I don’t have prices on our menu but my husband has prices in his which is a first. It’s a nice touch if someone is hosting the table so that other guests feel more comfortable ordering without keeping watch of the price.

On the first pages are the a la carte menu featuring ravioli or lobster, langoustine and salmon poached in a light bisque with a lemongrass and chervil veloute as well as slow braised pied de cochon pressed then pan fried with ham knuckle, poached quail’s egg and hollandaise sauce as well as other fantastic sounding dishes. These can be had for £120. There is also following a menu Prestige or a tasting menu made up of 7 smaller dishes for £90. Then there is the Menu of the day, with 3 courses for £45.

Bread with salted and unsalted butter

We order a bit of everything from the Menu of the Day so that everyone can taste all of the dishes. Whilst we are waiting we receive salted and unsalted butter and are asked if we would like olive, white or brown sourdough bread. The olive is my husband’s favourite whilst the white sourdough thickly slathered with salted butter is my sister’s and mine. The service from the staff is wonderful, quiet and unobtrusive but anticipatory of your needs.

Amuse Bouche: vine riped tomato consomme

An amuse bouche arrives, a tomato consomme flavoured with coriander. It’s poured at the table and is intensively sweet with ripe tomatoes.

Quail and wild mushroom pithivier with confit leg and celeriac remoulade

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