Restaurant Gordon Ramsay High

Last Updated on February 14, 2026

An intimate Chef’s Table experience at Restaurant Gordon Ramsay High in the City of London

5.0 out of 5.0 stars

Restaurant Gordon Ramsay High is right in the heart of the City of London in Bishopsgate. High in the sky, as the name suggests, on the sixtieth floor of Twenty-Two Bishopsgate, Restaurant Gordon Ramsay High opened on February 4th, 2025 and is the highest restaurant in Europe, measured from ground level. You pass through security at the building entrance, and two lifts swiftly ascend to the restaurant level. Discreetly tucked away down the corridor from the lively Lucky Cat, another Gordon Ramsay restaurant, Restaurant High is a welcoming oasis of elegance.

Dining at Restaurant Gordon Ramsay High is an exclusive experience; the Chef’s Table, seating just twelve people, is ideal for celebrating a special occasion. The diner-style table with comfortable swivelling bar seats faces the floor-to-ceiling glass windows, offering a spectacular view of the City of London and the River Thames. This view is ever-present throughout the evening, making it a memorable dinner. I found it mesmerising. The kitchen takes up one side of the room, and stylish lighting cascades down from the high ceiling. The ambience is calm and relaxed; the noise level is low, so you can hold a conversation.

The team of chefs are led by Executive Head Chef James Goodyear. His pedigree is impeccable: he spent five years at Le Manoir aux Quat’Saisons under Raymond Blanc, followed by time overseas at Mugaritz in Spain and Maaemo in Norway, both award-winning fine-dining restaurants. At Restaurant Gordon Ramsay High, the menu is based on classic dishes from Gordon Ramsay’s flagship restaurant in Chelsea, Restaurant Gordon Ramsay. Seasonality is central to the tasting menu, which evolves based on the availability of fresh ingredients from trusted suppliers.

Throughout the evening, you can watch the chefs meticulously preparing the dishes. This is a real treat in itself. The main courses are presented by the chefs themselves, with descriptions of the ingredients, their origins, and the cooking methods.

To accompany the canapés, a glass of champagne, La Réserve Palmer champagne from the Northern terroirs of Reims, a balanced champagne with citrus notes. A glass of fizz is my favourite way to start a meal.

The experience starts with an assortment of exquisite canapés to whet the appetite:

A gougère with Tunsworth cheese and Iberico ham – a soft, creamy cheese morsel with a slight saltiness from the ham. A tiny tartlet of Cornish crab with caramelised cream and grapefruit. Packed with plenty of fresh, succulent crab, this was by far my favourite canapé. There was a miniature buckwheat crisp topped with aged beef tartare and Jerusalem artichoke.

And finally, a dainty, soft and salty ice cream pearl, presented in an oyster-shell-shaped dish.

Next, an amuse-bouche of grilled Cornish squid with wasabi and shiso. The squid was perfectly cooked, with a bit of bite, and the sauce provided a slight heat.

To pair with the main dishes, we moved on to a glass of Martin Codax Albarino from Rías Baixas, a Galician wine grown in steep vineyards by the Atlantic coast. It was a perfect match for what came next.

The first course was a signature dish from Restaurant Gordon Ramsay with a twist: lobster ravioli with langoustine, salmon and yuzu. Cooked to perfection with a slight bite to the ravioli, and a creamy sauce with a burst of sharpness.

Freshly warmed house bread, taken directly from the pan and served with Ampersand butter, was soft, with a honey glaze and a beautiful rosemary flavour, making it moreish and delicious.

The second course was veal sweetbread with malt, celeriac, and brown butter. The sweetbreads melted in the mouth, and the veal-bone sauce gave it real depth. 

The fish dish, a piece of perfectly cooked John Dory with new season’s white asparagus, wild garlic, citrus and a seaweed emulsion, was a fresh and light course.

The next course was the meat dish, Devon duck with morel, grape and pine nut. The duck breast was served with a tiny sausage made from the duck leg. The duck was pink and tender, the sausage meaty and full of flavour, making it the highlight of the evening for me.

To accompany the duck, we drank a glass of Aloxe-Corton Les Combes 2022. A Pinot Noir from Côte de Beaune, this was a balanced and textured wine.

Twice-baked Brie de Meaux cheese soufflé was next. The heavenly smell of the second cooking wafted through the room. Served with crunchy pieces of hazelnuts and truffle shavings, the cheese was soft and tangy.

The palate cleanser before the sweet section of the menu was a refreshing sheep’s milk ice cream with green apple and pine granita.

For dessert, a dainty dish of Yorkshire rhubarb with vanilla and pink peppercorns was served with the poaching juice. It was not overly tart; a small shard of meringue added a touch of sweetness.

The petit fours followed, with a choice of tea or coffee. The small red and blackcurrant jellies were sharp; a tiny tartlet of passion fruit with Sauternes was fresh; and the shard of chocolate with sobacha was delightfully crunchy.

For an intimate, Carte Blanche evening, Restaurant Gordon Ramsay High has it all: passionate chefs, outstanding food and a breathtaking view. At the end of the meal, you will receive a personalised copy of the menu as a memento of your visit. My companion commented that this was one of the best meals he had eaten in years. 

Restaurant Gordon Ramsay High is open from Tuesday to Saturday. The Chef’s Table experience starts promptly at 19.00 pm.

The tasting menu is £250, and wine pairings are £160 or £210. Alternatively, you can ask the sommelier for suggestions. All dietary requirements can be met with advance notice when making a reservation.

Restaurant Gordon Ramsay High,
Level 60,
22 Bishopsgate,
London,
EC2N 4BQ.

Telephone: 020 7952 1618.

Email RGRhigh@gordonramsay.com.

For more information and to make a reservation.