Gordon Ramsay recently shared that he’s lucky to be alive following a bike accident this week.
Showing off the extent of his injuries, the famous chef explained that he’d been riding his bike in the US when the accident occurred.
Fortunately he didn’t suffer any broken bones, but Ramsay showed the serious bruises which had occurred and gave thanks to staff at Lawrence + Memorial Hospital for treating his injuries.
Above all he urged all bikers to ‘WEAR A HELMET’, saying that doing so saved his life and the accident ‘really shook’ him.
A helmet might not seem much but it can be the difference between suffering some very nasty bruises and not getting back up from an accident.
One of his major tips was the things to look out for which might let you know that the food you’re getting might not be up to snuff.
The restaurateur previously spoke about his three golden rules for eating in a restaurant, telling diners they ought to be wary of any place which threw around ‘suspicious boasts’ about the quality of their food.
Buzzwords like ‘famous’ or ‘best in the country’ without any further evidence to back them up set the chef’s alarm bells ringing as it always made him wonder: “Who said that? Who named that?”
However, Ramsay’s top tip was all about the one thing you shouldn’t pick off the menu when the waiter comes up and asks you to place your order.
It turns out that the dish in question is pretty much anything off the specials board, particularly if it looks like there’s a lot of options on there.
He said: “Specials are there to disappear throughout the evening. When they list 10 specials that’s not special.”
Advice worth listening to, if the specials board is too big then it’s basically just another menu.
The chef also had a special trick to getting the best bottles of wine for a bargain price, saying you should ask for the ‘bin end’ list which is comprised of bottles with scratched labels or vintages which haven’t sold well.
He suggested that you ask for a bottle of whatever is recommended for no more than $30 (£24), as apparently that can be a secret way of getting an under appreciated tipple to your table without costing too much.
