{"id":4004,"date":"2026-05-06T05:00:00","date_gmt":"2026-05-06T05:00:00","guid":{"rendered":"https:\/\/facesjournal.com\/?p=4004"},"modified":"2026-05-06T05:00:00","modified_gmt":"2026-05-06T05:00:00","slug":"gordon-ramsay-opens-100th-restaurant-weve-gone-up-another-level","status":"publish","type":"post","link":"https:\/\/facesjournal.com\/?p=4004","title":{"rendered":"Gordon Ramsay Opens 100th Restaurant:\u00a0\u201cWe\u2019ve Gone Up Another Level\u201d"},"content":{"rendered":"

The chef reaches a career milestone at 22 Bishopsgate with a new Bread Street Kitchen & Bar opening.\u00a0<\/p>\n

\"gordon<\/div>\n

Today, Gordon Ramsay has opened the doors to his new Bread Street Kitchen & Bar at 22 Bishopsgate, a 59th-floor restaurant that marks a symbolic milestone for the famed chef: the 100th venue in his global restaurant empire.<\/p>\n

The launch follows the success of Lucky Cat at the same address, which opened in 2025. It also arrives as Ramsay\u2019s wider restaurant group expands its global footprint, from Singapore<\/a> and Dubai<\/a> to China.<\/p>\n

For Ramsay, the number carries a weight that is both professional and personal. \u201cOne hundred [restaurants] is quite a significant moment for me,\u201d he exclusively tells Elite Traveler.<\/em> \u201cThe door went early this morning at about 5.30am, and it was light. I went downstairs and there was this huge bouquet of flowers and I thought \u2013 whose birthday is it? It was from all the kids \u2013 Meg, Jack, Holly, Jessie, and Oscar \u2013 just saying, \u2018Dad, congratulations.\u2019 And it suddenly dawned on me. It\u2019s a big, big, big day.\u201d<\/p>\n

\u201cPeople hear one hundred restaurants and think of chains, conglomerates. But what we\u2019ve built is something completely different \u2013 premium casual through to super fine dining. And Bread Street Kitchen 2.0 here is us going up another level.\u201d<\/p>\n

See also: Are Gordon Ramsay\u2019s Sky-High London Restaurants Worth the Hype?<\/a><\/em><\/p>\n

\"Gordon
\u00a9Gordon Ramsay<\/figcaption><\/figure>\n

Bread Street Kitchen & Bar first launched in 2011 at St Paul\u2019s, rooted in a more informal East End-inflected take on modern British dining. This latest iteration, Ramsay says, is a deliberate step away from familiarity. \u201cThe message to the team two months ago was: don\u2019t rely on the view. Let\u2019s bring something quintessentially British back into the sky.\u201d<\/p>\n

The restaurant itself sits high above the city, offering sweeping views across London, but the focus is still firmly on the plate. Executive head chef Kamarl Rees John has developed a menu that offer more than 35 dishes across the day. For breakfast, there\u2019s lobster benedict; later service brings dry-aged Galician T-bone steak, while desserts include a Meyer lemon cheesecake. \u201cWe\u2019ve gone up a level with the food,\u201d Ramsay says. \u201cWe\u2019re looking at the best dry-aged beef in the country, incredible tomahawks. And we\u2019re doing one of the most exciting afternoon teas in London. In the sky, it has to feel special. It\u2019s off the charts.\u201d<\/p>\n

See also: The Best Fine Dining Restaurants in London<\/a><\/em><\/p>\n

\"gordon
\u00a9Gordon Ramsay<\/figcaption><\/figure>\n

Other food trends have shaped the menu: \u201cthere\u2019s a lot of fermentation and pickling,\u201d Ramsay explains. \u201cWe had that explosion ten years ago with Korean kimchi, and that\u2019s still influencing how we think. We\u2019re pickling a lot of vegetables, encouraging more sides built around veg. We\u2019re going a little more humble with whole grains, leeks \u2013 we\u2019re grilling a lot more.\u201d<\/p>\n

That shift extends to sourcing and provenance. \u201cWe\u2019ve got a farm down in Cornwall where we make this incredible honey,\u201d he says. \u201cWe\u2019re now producing and roasting turnips, serving them with crumbled feta on top. So, we\u2019re getting even more experiential than we ever had before.\u201d<\/p>\n

See also: How Many Michelin-starred Restaurants Does Gordon Ramsay Have?<\/a><\/em><\/p>\n

\"Gordon
\u00a9Gordon Ramsay<\/figcaption><\/figure>\n

For the first time, Bread Street Kitchen & Bar will also introduce a tasting menu, extending the concept beyond \u00e0 la carte dining. It moves through snacks into five courses, before two additional set menus provide more flexible options for celebrations and corporate dining.<\/p>\n

A dedicated sports bar will operate alongside the restaurant, screening live sport around the clock under a 24-hour licence. From Thursday to Saturday, DJs will take over late-night service, while Sundays will bring live music.<\/p>\n

For Ramsay, the symbolism is hard to miss: a hundred restaurants, a global footprint, and a flagship that looks back over the city where it all began \u2013 while pushing, quite literally, higher.<\/p>","protected":false},"excerpt":{"rendered":"

The chef reaches a career milestone at 22 Bishopsgate with a new Bread Street Kitchen & Bar opening.\u00a0 Today, Gordon Ramsay has opened the doors to his new Bread Street Kitchen & Bar at 22 Bishopsgate, a 59th-floor restaurant that marks a symbolic milestone for the famed chef: the 100th venue in his global restaurant […]<\/p>\n","protected":false},"author":1,"featured_media":4005,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","beyondwords_generate_audio":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"categories":[1],"tags":[],"class_list":["post-4004","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"_links":{"self":[{"href":"https:\/\/facesjournal.com\/index.php?rest_route=\/wp\/v2\/posts\/4004","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/facesjournal.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/facesjournal.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/facesjournal.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/facesjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4004"}],"version-history":[{"count":0,"href":"https:\/\/facesjournal.com\/index.php?rest_route=\/wp\/v2\/posts\/4004\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/facesjournal.com\/index.php?rest_route=\/wp\/v2\/media\/4005"}],"wp:attachment":[{"href":"https:\/\/facesjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/facesjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/facesjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}