Gordon Ramsay Faces Backlash for Controversial Raw Dish

Gordon Ramsay has come under fire for his latest culinary offering, a raw meat dish that some patrons liken to pet food. The controversial dish, named steak tartare, features minced raw beef paired with confit egg yolk, capers, and pane carasau. It is currently available on the A La Carte menu at Pizza East, located on High Street in Shoreditch, London, for a price of £14.

Critics of the dish have taken to social media to voice their disdain. One commenter, identified as Rob, humorously remarked, “Looks like my dog’s food.” Another user, Liv, echoed this sentiment, jokingly suggesting the dish was intended for dogs. A third commenter quipped, “No thanks,” while Paul King added, “Two invitations for salmonella,” hinting at concerns about food safety related to consuming raw meat.

Despite the backlash, Ramsay, who is known for his outspoken personality, defended the dish. He stated, “A delicious fresh start for 2026. Steak tartare with confit egg yolk, capers, and pane carasau. The only time it’s okay to be raw. A must try for your next visit to Pizza East.” This dish, which has a long history dating back to the 13th century in France, has sparked mixed reactions among food enthusiasts.

Interestingly, not all responses have been negative. Some fans expressed curiosity and enthusiasm about trying the dish. Melissa Pascall commented, “Yummy, I want to make this,” while Brandon Rance shared his desire to sample it after seeing a character in the British comedy series “Mr. Bean” enjoy a similar dish.

The criticism comes at a time when Ramsay is also in the spotlight for his father-of-the-bride speech at his daughter Holly Ramsay‘s wedding to Olympic swimmer Adam Peaty on December 27, 2023. Reports indicate that the wedding was overshadowed by a fallout involving Peaty’s parents, who were reportedly not invited to the ceremony.

While steak tartare may not be to everyone’s taste, it is evident that Ramsay’s bold approach continues to elicit strong reactions, showcasing the chef’s ability to generate conversation—whether positive or negative—around his culinary creations.