The prawns on ciabatta is not a dish you would see in Italy but it is a dish you would see on a dodgy italian owned restaurant in UK charging £16 for 6 prawns as the bread costs next to nothing!
@@MrLordingitwhere? In what region? I have lived in Italy for nearly 35 years and have travelled around all the regions north to the south and I have never seen ciabatta with prawns on any menu.
I almost spit out my drink when I saw the Ferrero Rocher placement on top of the cheesecake; wrapper and all. That was one of the funniest product placements I have seen in a long time. At least something was memorable about that all too average meal.
Reminded me of the time that Gary ate at an Indian (?--not certain) restaurant, and while his review of the food was good, one dish came out with a crumpled aluminum, sorry, _aluminium,_ ball in the center for decoration.
A fiver for a cup of tea is absolutely taking the proverbial. If these big name chefs are putting their name to places they really should make sure it delivers. Thanks for taking one for the team Gary, saves me spending my hard earned here!
Fully agree. I can get a home cooked large Sunday lunch at our local cafe with a coke for less than 8 quid, leave stuffed and happy for the rest of the day
I would always (as Gary says) Give it a Go. I would neither run to or avoid a celebrity venue, but if it was as mediocre as Gary found this one then the service charge would be removed and I would not go back!!
@@nasreireinas3392 Absolutely. Thought it might be blowing or sucking both equally bad. As for the main course coming so quickly, unforgivable alright in a Harvester when you got you 'free' salad bowl!
My partner and I went to Gino's in Birmingham. It was undoubtedly the most memorable dining experience we have ever had... for all the wrong reasons. Both our meals were completely inedible. Mine had so much salt in it, there was a real risk of renal failure. When we complained (in the most genteel manner imaginable), the manager went full on Basil Fawtly, repeatedly telling us that they had followed Gino's recipe cards. Which was totally the wrong response for so many reasons. The restaurant is still there, run by the same business, but, curiously, no longer bearing Gino's name. Awful.
Agree Gary def has no hidden agenda also he does a range from basic to well expensive which I like and the Subs count is going up nicely but def can be a lot more. So keep going Gary we just enjoy your style
I love watching your videos Gary. Lovely way you discuss the menus and your honest assessments. Best food critic videos on UA-cam. Great entertainment! Best wishes.
Nice frank review Gary. High prices require that extra zing from the food to translate into an experience worth paying for, rather than a value for money meal. Nicely done.
Sent a suggestion in to Gary Eats, and he firstly replies and then apologises for taking such a long time to reply (like a week!) - what a nice person!
Gary is a gentleman unlike this celebrity chef who's restaurant he is reviewing .Disappointed is a shark.Fleeced a food industry friend out of a few hundred quid!
Very shoddy all round really. Shouldn’t you have been able to choose the amount of Parmesan on your plate, especially for that avaricious amount of cash. Poor service pushing your main meal on you when you quite clearly are still eating, very odd. Gary you are a true gentleman, a rare beast indeed, one of the good fellas.😊 Why do they all ( Celeb Chefs ) get so grabby, that’s Salt Bay’s job! 😁
@michaelbarbato8403 also, stole a guitar from Paul Youngs home. I've never forgot that as Paul was devastated as he was trying to help him. I've never taken to him since. He also left a lot of his staff without wages, so I read a couple of years ago. No need to be like that, imo.
Gary , I’m the boring pensioner trying to Exist on £221 per week state pension but enjoying your vids, any way half English Half Italian, the only good thing is I’m a master when it comes to cooking Italian food , Pasta and a pizzas as you already know are the cheapest financial layout and highest return. £2.50 I could have made that dish and it would have been better , cheers Matey
I first met pasta in tins back in the late 1960s in rural Ireland.... discovered my first Italian restaurant and started cooking it at home when I moved to London in the 80s. During lockdown I started making pasta myself, living on my own I don't need to be perfect with the shapes and if I do have a disaster I've got a packet of dried in the cupboard 😊 the starter you had was definitely something anyone can do at home..... you can even do a cheat version with a can of crab for unexpected visitors. Frankly, I'm upset if I pay more than a tenner and the best thing I could say is that it's average
I just imagined my pension that looks like it isn't not going to grow more than 650 a month.. I'm going to have to make that pasta for £1 😄 But would I beat Gino? 100% 🤭
exactly wgat i was thinking rob ! not sure that was even ciabatta - looked like a tesco baguette to me .. i was expecting something really well presented, bit of rocket with olive oil and chilli woud be good on it, as for the pasta - yeah my homecooked ragu looks way better ...
I’ll file this under the same heading as the one with the Salt Bae chap; a place to give a big swerve. Plonking your main on the table with your starter only just begun is firmly out of order. Chucking a Fer-Roc choc on the dessert is something you’d do at home for a laugh. £53 for that meal is b’locks.
Not for me mate!! I was spitting feathers when he brought out your main and you hadn’t finished your starter,lazy service. I’ve passed this gaff a few times and I’ve been tempted to pop in…..thanks to you my friend, I’ll be giving it a wide berth!!
@@dannygeorge7909 It absolutely drives me mad when staff do that. I don't actually blame the individual waiter - it's down to bad training. But they might as well be saying "Hurry up mate - me need to turn this table twice more tonight"
in my humble opinion there is nowhere to hide really with Italian dining, it needs to be top quality ingredients, cooked perfectly, in beautiful surroundings. This looked to fall way short. Particularly given the price ! Thanks for another great review Gary
that's not beef ragu friend thats just tomatosauce,Ragu Boilognese is beef and LOADS of veggies that has simmered for HOURS and in italy even days. we have a name for this kinda kitchen in my country it's called 'rip-off'
I have tasted really good ragu in just two (modest) restaurants - one in Italy and one on Malta. I am trying to replicate something similar at home. Other than if I get lucky again, most restaurants will disappoint. Neither of these places charged anything like £22 - a total rip off.
I would rather give a £55 donation to charity than consume tasteless carbs. I doubt this place will exist for long unless everything improves. Value your honest and unbiased opinions as ever, well done.
Jamie Olivers place in Angel was horrendous. After 30mins our mains arrived, But i was told my main was not available, the 4 of us immediately walked out
I am a viewer from the United States and I have never found a famous chef-owned restaurant worth the hype! The city that I'm from was on one of Gordon Ramsay's shows. The restaurant that he "TRANSFORMED " was in business for 86 years before his transformation and lasted 18 months after he was done! The restaurant was located in an industrial zone and served breakfast and lunch to the area workers and then on Friday and Saturday they had a fish fry and a steak night and served hundreds of hungry patrons. The restaurant was sold and the new owners wanted to go upmarket and bought in Gordon Ramsay who changed the menu quadrupled the prices and tried to make it upscale. I had been there multiple times under former ownership and it was standing room only and after Gordon Ramsay got done with it you could hear an echo in it!
Ramsey is routinely the kiss of death to many eateries he has 'helped' on TV rivealled only by the real life failures of Jamie O's restaurants' 'cash flow challenges'.
@GaryEats I am sure the occasional unicorn does exist. I live in a suburb of Chicago and recently one of the city's major radio stations hosted a challenge to find the best burger in the Windy City. Gordon Ramsay's Burger made it to the top 10 but when everything was tallied it remained number 10 and the number one after the votes were tallied was from a diner that has been around since 1956. The double bacon cheeseburger with fries cost $10.86!
To be honest Gary , you've hit the nail on the head with this one! In the comments I noted "mediocre " mentioned. There's a small Italian restaurant near Finchley Rd Station ... Tiny... Amazing food, ambience, family run... Gino does have to pay some pretty stiff overheads , so that needs to be thrown in as well. But that doesn't mean serving ordinary Italian food...
Gino D'Acampo is a joke just like Jamie Oliver. He closes restaurants owing £4,939,332 to 49 creditors and suppliers, in addition to £113,975 to HMRC and £37,887 in staff wages then opens other restaurants again. He's a conman. Would like you to visit Lina stores sometime Gary and give us a review of one of their branches. The one near Coal Drops Yard in Kings Cross is probably the nicest one. 5 quid for an espresso. 😱 Ridiculous. They don't deserve your custom Gary. You should have said "do you know who I am?" 😂
Totally agree... plus in my opinion the Menu was too big. I would rather have a seasonal rotating menu which is smaller , but better quality . This restaurant is just a tourist trap.
Hello, Gary and Cameraman. It's the kind of food you can make very, very easily at home for a quarter of the price. I've worked with a few Italian chefs; a quote from one sticks in my head: 'Carbonara, Ragu Bolognaise, Cacio e Pepe, Fettuccine Alfredo - these are the dishes you cook at home for your family when you can't be bothered to cook - a bit like your Beans On Toast. They pay 30 euros for it!'. My favourite double act is probably Steptoe & Son or The Two Ronnies. Great post as always, pal. Love, Claire & Si 👍
Hi Gary. I think it's got to the stage that we are all sitting here holding our breath waiting for your next review! Fantastic to see you again. Thank you and as always cheers. Stephen.
If I'd missed the introduction I would've thought you were in an all bar one or slug and lettuce. I can't believe they stuck the ferrero rocher on top in the wrapper 😂
When making something like a ragu you should season throughout the cooking process, so when it arrives lacking seasoning you know it hasn't been cooked with much care. I can just picture my italian friends losing their minds at this!
@@GaryEats Usually when you try to add salt to pasta after it's been plated it's an indication that the pasta water was not salted and after the fact means it's now too late to salvage it.
He used to have one in Leeds that was just average my wife has a nut allergy told the waiter when the dessert arrived it had a hazelnut on top. We never went again. To they only get people through the door on their name. Great channel Gary love it 👍👍
Made the long trip from the midlands to Edinburgh The Kitchin for my 60th - worth every penny, you can feel and see the levels of quality attention and cooking the moment you walk through the door. Tom even invited us into the kitchen after service and there he was, alone, wiping down the ovens. That's the measure of passion and dedication that gets Michelin drooling and rightly so.
He must have calmed down a bit, it’s only 18 months since Tom Kitchin was apologising for bullying & harassing his staff & for keeping the staff tips, after they called him out online ! 😅
Keith Floyd is my favourite chef. My mum has a recipe book called "Far Flung Floyd" I like how some clips have him on a ship to disguise his swaying. I remember a clip of him cooking a french meal for a french woman, she said it wasn't right and he was just like "oh, nevermind" xD legend.
I loved Keith Floyd. He was hilarious and he could cook. I've managed to find around 10 of his books in second-hand bookstores. I treasure them and am always on the lookout for more.
Fun fact: A new tomb was recently discovered in the Valley of the Kings in Egypt, but it was rather unusual. When the lid of the sarcophagus was removed, they found a mummy that was encased in crispy wafer covered in chocolate and kibbled hazelnuts. It was only after the hieroglyphs in the tomb were eventually deciphered that the Egyptologists realised they had found the tomb of Pharaoh Rocher.
Totally agree - the dessert was the most positive dish in this review, but the 'plonking on' of a wrapped chocolate just cheapened the entire presentation !
Lasagna..."You can't have it as we haven't made it yet"...mmm why wouldn't a restaurant not have prepped this beforehand?. Regarding the chilli and garlic, restaurants have to 'play' safe as customers and their palates can vary so widely, so I can understand this. Regarding the prices, look at the Italian cuisine on this menu and it is set-up to make excellent margins with inexpensive, filling [both appetite and plate] ingredients/base constituents i.e. Pasta=flour and egg, Brushetta=flour and yeast, Pizza=Flour and tomato passata...all create volume on a plate at a small price. They can then 'add' some flavour with a smaller amount of the expensive ingredients i.e. meats/fish/cheeses. Regarding the level of cuisine/skill set required, a lot of the menu has the same base ingredients and then the variety is simply 'assembled' rather than relying on a high level of cooking ability; as you pointed out a lot of the food could be done quite easily at home for a far lower cost...like all celeb chef establishments, you are paying for a 'name', BUT the name isn't actually doing the cooking which then begs the question "Why not just go to a Traditional single-owner restaurant?" where a) the chef will be a native of the cuisine and so know it better than any other chef, and b) you won't be paying for a pointless celeb chef premium!
@@GaryEats I apply Teddy's thinking across not just cuisine but all forms of purchases where I can. If an item is heavily advertised in the media, then that item will without fail have an overhead cost attached to pay for said advertising. Likewise, any product with a celebrity endorsement will also have an additional attached cost ON TOP of the inevitable advertisement overheads. A case in point would be Mo Farah sponsored Air Fryers, these items have one single plastic panel in a different colour from the manufactures standard model, however as it has a celebrity endorsement it carries a £10 premium (minimum 30%) over the exact same product. Summary: If a product exists that large scale advertising media is pushing you towards, it is instantly overpriced for it's offering, if it has a "celebrity" name attached, you'll pay even more.
It's like Bella Italia with a celebrity name attached (not a knock on Bella Italia who are good at what they do - mass market, quick Italian food) and the prices inflated to reflect it.
If a restaurant tells you they haven’t got something on the menu ready yet and not willing to give good service and attempt to hurry up and make it for you, then get up and leave. Don’t tolerate that nonsense, especially at those prices. Secondly, sitting outside a toxic plume of car exhaust is not wine and dining. Nothing like a true Italian restaurant. Another great review.
Vehicle exhausts are clean in this area thanks to legislation. The same doesn't apply in certain areas of London who's occupants don't feel the law applies to them.
@@byteme9718 That’s up to you, but I have higher standards & do not want car fumes or cigarette smoke of any kind around me when eating outside a restaurant.
An excellent honest review once more Gary. Onwards and upwards get yourself back to the Wimpy for a "Bendy" as a treat after this disappointment, Comedy gold " would you stop tooting that horn "😂😂 brilliant.
Gary I fully agree, seasoning should be added before the plate arrives to the table! Any restaurant worth its salt (and pepper) wouldn't send a plate out that requires a bite eaten to be mediocre before the guest realizes they need to season the dish themselves.
So many "chefs" add too much salt, and believe that salt = seasoning, little else needed. Add a basic amount and let the diner add more at the table as desired. I like to taste the food.
The problem with celebrity chef restaurants is that you pay for the brand. It is style over quality. I bought Gino D'Campo frozen food products at a reduced price. I gave it a go and it tasted rank
Gary’s genteel approach is really soothing along with his incredibly expressive eyebrows. They should have their own channel! Doesn’t hold back though. Very enjoyable to watch.
Everyone should go back and revisit your meal at Osteria Romana and compare that to this. The gulf in quality, freshness, presentation and dining experience is enormous..
Hi Gary, been there twice and we were not impressed. Tried both the pasta and the pizza's, but not very happy about the quality. The only thing saving the meal was the dessert which was Giant profiterole with panna gelato, freshly grated dark chocolate & pistachio cream. Even the starters weren't anything to write home about home, we had parma ham and ciabatta with tomato, garlic and melon on the side. We gave it a 4 out of 10. Another great review, mate and love the way you describe the textures and flavours, it's making me hungry even though the meal is average. Have a wonderful rest of your weekend and all the best to your son and your mum. Looking forward to your email, mate! We are going out with some friends tonight, to a Mexican restaurant which has gotten fabulous reviews, so really looking forward to it. A couple a margaritas, a few beers, good food and great company!
Yes I have been there three times - once the main dish was completely bland (cod in tomato sauce I think it was) and the accompanying rosemary potatoes tasted like they have been re heated - chewy almost!. I totally agree - high prices for an average experience. I only went back because someone else booked it 🙂 I have to say though sitting inside does have the edge but I understand why you couldn't - it gets very noisy inside
8 quid each for 3 prawns on dry toast😮 I could've cooked a much better bolognese than that !! I think you should bin these celebrity chef places and stick to local businesses. Great work as usual gary ❤
Gino d'Acampo is pretty much the worst of the new TV chefs. More about being a personality than making good food. He is also a convicted burglar. Having spent 2 years in prison.
So, just to be clear, they brought out your main course before you'd finished your starter? If that's the case, that shows a real inattention to detail. Most waiting staff are very low paid and deserve every tip they get, and it's not their fault if food is brought out early, but that's just unforgivable. It shows that a restaurant isn't being run properly, and that starts higher up, not with the waiting staff.
It's also blatant profiteering by Italian restaurants here in the UK offering pasta dishes as a main course. They overload it with the cheap ingredients ie the pasta and the base sauce. In Italy the pasta course is the 'primi', between the 'antipasti' and the 'secondi' which is the meat/fish course. Yes you can mix and match but the pasta course is generally the carbs you build up on before the main course
I'll never forget a wedding feast (only wedding I've ever been to) in 2011 at the Parco Dei Principi hotel I think it was, in Naples. It was a three hour tour de force with heaven knows how many courses, each one with just enough time between for you to get hungry again. I vividly remember the pasta alla siciliana and the steak served bloody, I would eat like that every day if I could. A three hour dinner
Hello our lovely Gary, love all your videos and jolly personality and sense of humour 😊 What a gorgeous restaurant. Gino was great in the day but has sadly lost his flare over the years. I love the look of your starter but would love more garlic personally. That pasta looked so lovely but looks can be deceiving. What a shame . The sweet did looked perfect and I'm so happy you loved it. Yet again a very honest and fair score . I really appreciate all the very hard work you and your Son put in to all your videos. Thank you x Always fair, truthful and many times have us smiling. Bless you and your family. Have a lovely weekend and hopefully a good rest. You deserve it . All the best sweet x 😊
@@GaryEats You're welcome our Gary . I absolutely love your videos and your personality too and the banter between you and your Son. Thank you for being so honest and jolly all the time . We all love and appreciate you both. Have a super weekend sweet x 😊
Only good thing about your meal was the desert and that was brought in. Gino’s clip joint won’t last for long in London, it’s a harsh place for restaurants that aren’t any good.
It can follow the others going bust and leaving everyone else to shoulder the cost putting people and suppliers out of work. Another celebrity narcissist.
Brutal by the simplicity of your responses. This is why we watch the channel. Thank you ! You should never feel pressured on time when you go to a restaurant as you go there to relax and enjoy the food. Starter looked interesting, Italian Prawn Toasts. The amount of parmesan on the main is excessive. It looks like a snow storm in Canada (or Hoth if you watch AVE on UA-cam) Desert look nice, its aesthetically pleasing, but as you say, its all about the taste. For me, its a 50-50 as to if I'd visit. I'm sure I could make the same starter and main at home, although the desert is currently beyond my skill level.
I think after watching you reviews of celebrities restaurants I will save my money. Much prefer a family run affair anyway, nice review Gary and son. The pudding looks like something you can buy in any good supermarket 🤣🤣🤣
You are right about this being achievable by most at home. The starter looks like sliced garlic bread from a regular supermarket covered with prawns. Plonking a Ferrer Rocher out of the packet on top of the dessert is really not 'spoiling us ambassador'! The culinary world has become more sophisticated and the customer more discerning. When I was a kid in the 1970s (god bless the galloping gourmet!) I pressed an indent into a Bazooka bubble gum and placed a cherry into it. A proud moment indeed 🙂
The problem with these celebrity chef opening restaurants is they can charge what they want depending on how famous they are . And I’ll almost guarantee he’s never set foot in the restaurant, it’s just like paying extortion prices for brand name products when the product with no badge on is 10 times better, that’s why I would never entertain these establishments give me a family run restaurant every time. Keep up the honest reviews Garry 🤘🏻😎🤘🏻
I like to try most types Italian ready meals in supermarkets but will not buy his, I wouldn't want even just 1p of my money going to him, I dislike him immensely. I've never liked him, a lot of his Italian persona seems a big put on for the cameras.
I love every episode you make Gary, I like Greeno Eats, especially as he's down in my neck of the woods, and a Wareham boy like me 😁. The Harry Ramsden in Bournemouth with the two of you was great! But you sir are the King!! Eagerly looking forward to the next episode already. Plus I've now got lots of spots bookmarked to check out travelling the country
What, exactly, can someone do to spag bol to move it to the next level? Cover it with truffles? Gold leaf on the pasta, I don't know. Certainly not charging twenty quid for it. It's a expensive location, sure and a well known chef (cook?), but does that translate to a memorablly good meal. No, it doesn't. From now on, Gary, I'd concentrate on giving the oxygen of publicity to locally run places producing food with care and passion and leave the celebrity chefs to the cullinary darkness where they belong.
I thought the ferrero rocher was a patisserie replica of a real one I can't believe they plonked one unwrapped like that on top of your dessert. Thank you for the vid Gary - fabulous setting 👌
Once went to one of Gino’s restaurants in Manchester and had a similar experience. Maybe they shouldn’t let a convicted burglar rip people off just because his name is above the door.
Love an Italian. Spag-bol 🍝any old way is fine by me. But at £22.50 it needs to blow you away & this one obviously didn't! Love to see which dessert you are going to choose these days & luckily it saved the day (I knew you would give the Ferrero to your son!!)😄All those London restaurants you've been visiting lately have had their own musical theme tunes outside with tooting from every direction!📣But Morecambe & Wise theme song says it all...🎵''Bring me sunshine, in your smile, Bring me laughter all the while''....And you do of course Gary!!👨😄 x J x
Gary is always concise and detailed with his reviews and kind and considerate by the same token. He knows more than ever we need our moneys worth. I look for his new reviews daily and often revisit his catalog. Thanks Gary.
Daylight robbery! The whole meal looked like one that you would get at any average restaurant across the country for like 20/25 quid…then you could say “yeah, it was decent” Hope Mr D’Acampo watches this
Well done on sticking the boot in Gary… too many celebrity chefs taking the piss. Bringing your main out after one bite of the starter is a joke. If you’re charging them sort of prices, poor service along with mediocre food is extremely poor.
Went to his Leeds restaurant in May and you hit the nail on the head, overpriced flavourless food. My carbonara I make at home had more flavour in it then the one i had in there. My wife ordered the chicken in breadcrumbs dish and for £26 it came with no veg and no carbs it was pathetic. Great vid as always keep up the good work mate.
As many have and will say celebrity chef spots are generally not brilliant. Italian restaurants can be hit and miss anyways. There's one in Brighton east Sussex. Amazed me how they managed to make everything so bland! I actually watching this was more cross with that bent louvre behind you!! Cheers Gary.
Great video Gary. We see his restaurant when we stay over the road in Aldwych, and it doesn’t appear to be particularly busy. Having said that I think the menu had a lot of appealing options and would certainly tempt me. I didn’t think the prices were over the top - there were six king prawns in the starter, and £16 is less than you’d pay at Fishworks or Loch Fyne for the same. The pasta dish was very generous. I was surprised at one of the pieces of bruschetta not having any of the dressing on it. I was also an amazed that your main was brought out before you’d finished your starter. This happened to us at a Turkish recently and I was very clear what they could do with it, including don’t even think about keeping it warm and bringing it back. You should not have paid the SC. They didn’t even offer freshly ground pepper. It would be interesting if you thought about making a complaint when things are unacceptable, as most of us would in your shoes. Gino’s restaurant certainly warranted a comment or two. We’ve noticed you often laud the service as excellent when all the staff have done is ask if the meal is ok. This should be standard and not celebrated.
I'm sixty3 and learned long ago to avoid these types of restaurants, overpriced for generally basic meals. I go to "mom and pop" establishments, nothing fancy great meals for the most part. Enjoy your reviews sir. I haven't yet been to Europe but will soon and can't wait to hit the local eateries and avoid the celebrity joints.
6:25 _"It's very basic, I can do that at home, any of us can do that at home, there's nothing clever about that, in any shape or form, which is disappointing... that's great, thank you very much"_ 😂Gary you are the ultimate gentleman.
As someone who knows Italian food and Cooks Italian frequently, that Bolognese was pitiful! It looked liike they waved some meat over it and a few bits fell off!
5 quid for an espresso is really taking the piss. One day Gary will be doing a tour of Tokyo and will discover the best value for money restaurants in the world.
I don't know what anyone else thinks Gary but if I'm spending at the higher end of the scale with a celebrity chef, I feel that they should be there every now and again. Yes they devise the recipes and set the menu but you're paying top prices for a not so well known chef to do the actual cooking.
Seems like 80% of the time if there's a restaurant whose main attraction is celebrity name recognition, it's just a money grab with mediocre food.
Too true
Paul Ainsworth's restaurants are excellent but yes other than that, I do ag ree
Works out well for them, especially while there's plenty of these around 👉🤡🐑🤪🤡🐑🤪🤡🐑🤪🤡🐑🤪
It's all about branding. In most cases, the real chef is not even involved.
Sure, they must meet certain standards but the main person is not present.
Only 80%?
The prawns on ciabatta is not a dish you would see in Italy but it is a dish you would see on a dodgy italian owned restaurant in UK charging £16 for 6 prawns as the bread costs next to nothing!
Wasn't ciabatta by the look of it either.
Yes it wasn't particularly great either
I must say I thought garlic prawns on toast was an odd idea,and not something I would order.
I lived in Italy for over a decade and I had prawns on ciabatta in Italy.
@@MrLordingitwhere? In what region? I have lived in Italy for nearly 35 years and have travelled around all the regions north to the south and I have never seen ciabatta with prawns on any menu.
I almost spit out my drink when I saw the Ferrero Rocher placement on top of the cheesecake; wrapper and all. That was one of the funniest product placements I have seen in a long time. At least something was memorable about that all too average meal.
Don't most people consider Ferrero Rocher to be a bit of a joke because of their excruciatingly bad advertising campaigns? I know I do!
I agree with you that was very strange
Reminded me of the time that Gary ate at an Indian (?--not certain) restaurant, and while his review of the food was good, one dish came out with a crumpled aluminum, sorry, _aluminium,_ ball in the center for decoration.
Call the Ambassador! He'll have to cancel the party!
@@bookie5667 With these Rocher, they are really spoiling their reputation!
A fiver for a cup of tea is absolutely taking the proverbial. If these big name chefs are putting their name to places they really should make sure it delivers. Thanks for taking one for the team Gary, saves me spending my hard earned here!
It’s simply overpriced and mediocre John, much better out there to spend your hard earned money
It's a hive
Bringing the main before the starters finished 😮 I would have sent it back 😮😮😮
@stuartlowe6644 Risking something doing that?
Just shows that your pound note is better spent at a small, local, independent restuarant, rather than a chain or celebrity endorsed restaurant.
I completely agree with you David
@@GaryEats keep up the great work Gary
Great review Gary overated by the look of it
Fully agree. I can get a home cooked large Sunday lunch at our local cafe with a coke for less than 8 quid, leave stuffed and happy for the rest of the day
I would always (as Gary says) Give it a Go.
I would neither run to or avoid a celebrity venue, but if it was as mediocre as Gary found this one then the service charge would be removed and I would not go back!!
I think the slightly bent brown metal air conditioning vent behind you contrasting with the faux marble stone accentuated the 'utterly average'
We have to agree with you, Simon. It was strange. That’s where they sat us
😂😂😂😂😂😂😂😂
If they seat you next to an air vent outside anywhere, Leave
@@nasreireinas3392 Absolutely. Thought it might be blowing or sucking both equally bad. As for the main course coming so quickly, unforgivable alright in a Harvester when you got you 'free' salad bowl!
😂😂😂😂😂😂😂😂😂
My partner and I went to Gino's in Birmingham. It was undoubtedly the most memorable dining experience we have ever had... for all the wrong reasons. Both our meals were completely inedible. Mine had so much salt in it, there was a real risk of renal failure. When we complained (in the most genteel manner imaginable), the manager went full on Basil Fawtly, repeatedly telling us that they had followed Gino's recipe cards. Which was totally the wrong response for so many reasons. The restaurant is still there, run by the same business, but, curiously, no longer bearing Gino's name. Awful.
Had a very similar experience as well. Never going there again!!
@judgebeeb1967.......To be honest - what did you expect in Birmingham?!? [the most uncultured city in the UK!!]
@@thesoultwins72wtf are you on about Birmingham has plenty of cultural cuisine.
Oh dear. Not good enough at all and I'm sorry to hear that
@@thesoultwins72 🙄🙄🙄 and you are from,,?
Has anyone else noticed how Gary’s confidence in presenting has changed over time? Now so much more confidence and warm
That is very kind to say thank you
Yes definitely agree .and as always very honest . Wished this had been better as I like Gino 😢
Agree Gary def has no hidden agenda also he does a range from basic to well expensive which I like and the Subs count is going up nicely but def can be a lot more. So keep going Gary we just enjoy your style
I love watching your videos Gary. Lovely way you discuss the menus and your honest assessments. Best food critic videos on UA-cam. Great entertainment! Best wishes.
Nice frank review Gary. High prices require that extra zing from the food to translate into an experience worth paying for, rather than a value for money meal. Nicely done.
Sent a suggestion in to Gary Eats, and he firstly replies and then apologises for taking such a long time to reply (like a week!) - what a nice person!
Gary, really is the best Lucy
Gary is a gentleman unlike this celebrity chef who's restaurant he is reviewing .Disappointed is a shark.Fleeced a food industry friend out of a few hundred quid!
Thank you Lucy. Emails can be chocka block but I try my best to respond on that as fast as I can
Very shoddy all round really. Shouldn’t you have been able to choose the amount of Parmesan on your plate, especially for that avaricious amount of cash. Poor service pushing your main meal on you when you quite clearly are still eating, very odd.
Gary you are a true gentleman, a rare beast indeed, one of the good fellas.😊
Why do they all ( Celeb Chefs ) get so grabby, that’s Salt Bay’s job! 😁
@michaelbarbato8403 also, stole a guitar from Paul Youngs home. I've never forgot that as Paul was devastated as he was trying to help him. I've never taken to him since. He also left a lot of his staff without wages, so I read a couple of years ago. No need to be like that, imo.
I hate when the main dish arrives before i have finished the starter. I feel stressed out. Thank you Gary! From a windy Sweden with love.❤
Me too !
Yes not good and take care!
Think I am beginning to enjoy your "negative" reviews more and more. Giving these jokers a reality check. Great stuff as always 👍
I'm not surprised judging by your name! (Only kidding) Thank you
Agree but he always looks for the good instead of tearing restaurants down just for the sake of it. I think this is a big factor in his popularity.
Yep, I have watched many of these reviews... Always good... Always fair.
@@robertmclean5356He's a huge bag of positivity.
Gary , I’m the boring pensioner trying to Exist on £221 per week state pension but enjoying your vids, any way half English Half Italian, the only good thing is I’m a master when it comes to cooking Italian food , Pasta and a pizzas as you already know are the cheapest financial layout and highest return. £2.50 I could have made that dish and it would have been better , cheers Matey
I am absolutely certain you could cook for better than this, Rob
I bet you would👍
I first met pasta in tins back in the late 1960s in rural Ireland.... discovered my first Italian restaurant and started cooking it at home when I moved to London in the 80s. During lockdown I started making pasta myself, living on my own I don't need to be perfect with the shapes and if I do have a disaster I've got a packet of dried in the cupboard 😊 the starter you had was definitely something anyone can do at home..... you can even do a cheat version with a can of crab for unexpected visitors. Frankly, I'm upset if I pay more than a tenner and the best thing I could say is that it's average
I just imagined my pension that looks like it isn't not going to grow more than 650 a month.. I'm going to have to make that pasta for £1 😄 But would I beat Gino? 100% 🤭
exactly wgat i was thinking rob ! not sure that was even ciabatta - looked like a tesco baguette to me .. i was expecting something really well presented, bit of rocket with olive oil and chilli woud be good on it, as for the pasta - yeah my homecooked ragu looks way better ...
I’ll file this under the same heading as the one with the Salt Bae chap; a place to give a big swerve. Plonking your main on the table with your starter only just begun is firmly out of order. Chucking a Fer-Roc choc on the dessert is something you’d do at home for a laugh. £53 for that meal is b’locks.
I completely agree with you Ian, I'd give it a miss
Not for me mate!! I was spitting feathers when he brought out your main and you hadn’t finished your starter,lazy service.
I’ve passed this gaff a few times and I’ve been tempted to pop in…..thanks to you my friend, I’ll be giving it a wide berth!!
Yep no problem. Take care
That seemed absolutely poor service, you would not even expect that level of service in Spoons.
@@dannygeorge7909 It absolutely drives me mad when staff do that. I don't actually blame the individual waiter - it's down to bad training. But they might as well be saying "Hurry up mate - me need to turn this table twice more tonight"
gary you are doing such a service by exposing these chain scams. The celebrity made his money long ago and this is now private equity.
That’s very kind to say Johnathan
@@jonathanevans3024 Hi Jonathan, it's more disappointing rather than a scam.
whose house did gino burgle......was it paul youngs??
in my humble opinion there is nowhere to hide really with Italian dining, it needs to be top quality ingredients, cooked perfectly, in beautiful surroundings. This looked to fall way short. Particularly given the price ! Thanks for another great review Gary
Unfortunately I have to agree with you Peter
that's not beef ragu friend thats just tomatosauce,Ragu Boilognese is beef and LOADS of veggies that has simmered for HOURS and in italy even days. we have a name for this kinda kitchen in my country it's called 'rip-off'
I noticed that as well! It should be thick with meat!
Slow cooked beef ragù with San Marzano tomatoes & pecorino Romano is what it says on the menu
@@GaryEats Regardless, it wasn't £22 worth of food.
I do agree
I have tasted really good ragu in just two (modest) restaurants - one in Italy and one on Malta. I am trying to replicate something similar at home. Other than if I get lucky again, most restaurants will disappoint. Neither of these places charged anything like £22 - a total rip off.
You sir are a gem and a UA-cam hero.
Polite, honest and no hidden agenda
Thank you for another great video
Thanks so much Terry. Try to be as honest as possible, never any agendas. Not necessary. Have a good weekend!
@terryc522 yes he is. 👏👏
That's a nice thing to say, how about a review instead ???
I would rather give a £55 donation to charity than consume tasteless carbs.
I doubt this place will exist for long unless everything improves.
Value your honest and unbiased opinions as ever, well done.
Thank you my friend
Jamie Olivers place in Angel was horrendous. After 30mins our mains arrived, But i was told my main was not available, the 4 of us immediately walked out
I understand completely, Alan totally unacceptable
He's a convicted criminal, burgled Paul Youngs house and did 2 yrs.....sounds like he's robbing again at those prices.
Crikey I never knew that, Gino your busted👈💯
I thought that was Franki dettori
Never knew that Rob
@@CheshireCat6639*you’re.
Bloody hell didn't know that still robbing with those prices.
I am a viewer from the United States and I have never found a famous chef-owned restaurant worth the hype!
The city that I'm from was on one of Gordon Ramsay's shows.
The restaurant that he "TRANSFORMED " was in business for 86 years before his transformation and lasted 18 months after he was done!
The restaurant was located in an industrial zone and served breakfast and lunch to the area workers and then on Friday and Saturday they had a fish fry and a steak night and served hundreds of hungry patrons.
The restaurant was sold and the new owners wanted to go upmarket and bought in Gordon Ramsay who changed the menu quadrupled the prices and tried to make it upscale.
I had been there multiple times under former ownership and it was standing room only and after Gordon Ramsay got done with it you could hear an echo in it!
Not surprising, he does that in the UK too
It's not easy to find them but I can assure you a place in Cornwall by Paul Ainsworth is incredible
Ramsey is routinely the kiss of death to many eateries he has 'helped' on TV rivealled only by the real life failures of Jamie O's restaurants' 'cash flow challenges'.
@GaryEats I am sure the occasional unicorn does exist. I live in a suburb of Chicago and recently one of the city's major radio stations hosted a challenge to find the best burger in the Windy City.
Gordon Ramsay's Burger made it to the top 10 but when everything was tallied it remained number 10 and the number one after the votes were tallied was from a diner that has been around since 1956.
The double bacon cheeseburger with fries cost $10.86!
Would love to know which episode this was. I mean, whose fault was it? The owners or Gordon Ramsay?
Don't ever change Gary! Genuinely take time out of my day to watch your new videos
Thank you so much my friend
The restaurant is overhyped and too expensive because of Gino..great review as always Gary..exposing these frauds for what they true are
That’s very kind to say, thank you very much
To be honest Gary , you've hit the nail on the head with this one! In the comments I noted "mediocre " mentioned. There's a small Italian restaurant near Finchley Rd Station ... Tiny... Amazing food, ambience, family run... Gino does have to pay some pretty stiff overheads , so that needs to be thrown in as well. But that doesn't mean serving ordinary Italian food...
Just all so underwhelming!! Thank you
Gino D'Acampo is a joke just like Jamie Oliver. He closes restaurants owing £4,939,332 to 49 creditors and suppliers, in addition to £113,975 to HMRC and £37,887 in staff wages then opens other restaurants again. He's a conman. Would like you to visit Lina stores sometime Gary and give us a review of one of their branches. The one near Coal Drops Yard in Kings Cross is probably the nicest one. 5 quid for an espresso. 😱 Ridiculous. They don't deserve your custom Gary. You should have said "do you know who I am?" 😂
@@pureb7235 two first class twats
Hmmmm
Gino is a convicted burglar who served 2 years in prison, only now he does it through his food at his plush restaurants
Wok you expect from the 🍕mafia!! 😄
@@zbashir nice one 👍
2:02 when one of the menu items "isn't ready yet" that tells you a lot about how well run the kitchen is...
Chef lost can opener and microwave not working .
@@alanthomson1227😅😅😅
20 quid for a cheeseburger? 😂🤣. ‘Nuff said!
Yes didn't like that
Totally agree... plus in my opinion the Menu was too big. I would rather have a seasonal rotating menu which is smaller , but better quality . This restaurant is just a tourist trap.
Hello, Gary and Cameraman. It's the kind of food you can make very, very easily at home for a quarter of the price. I've worked with a few Italian chefs; a quote from one sticks in my head: 'Carbonara, Ragu Bolognaise, Cacio e Pepe, Fettuccine Alfredo - these are the dishes you cook at home for your family when you can't be bothered to cook - a bit like your Beans On Toast. They pay 30 euros for it!'.
My favourite double act is probably Steptoe & Son or The Two Ronnies.
Great post as always, pal.
Love, Claire & Si 👍
Hello hello and you're spot on, thank you as always
Those meals would be on the worker's lunch menu (pranzo di lavoro) in Italy, because they are simple and cheap.
Hi Gary. I think it's got to the stage that we are all sitting here holding our breath waiting for your next review! Fantastic to see you again. Thank you and as always cheers. Stephen.
Thank you very much Stephen. Been a few days and I hope you enjoyed this one!
If I'd missed the introduction I would've thought you were in an all bar one or slug and lettuce. I can't believe they stuck the ferrero rocher on top in the wrapper 😂
I thought that was indeed extracting the urine - right down to leaving the paper doily thing in place to !
LOL made me laugh
When making something like a ragu you should season throughout the cooking process, so when it arrives lacking seasoning you know it hasn't been cooked with much care. I can just picture my italian friends losing their minds at this!
Yep, I can only imagine lol
It's surprisingly tough to make a good ragù. I can't do it and I'm Italian lol
@@GaryEats Usually when you try to add salt to pasta after it's been plated it's an indication that the pasta water was not salted and after the fact means it's now too late to salvage it.
He used to have one in Leeds that was just average my wife has a nut allergy told the waiter when the dessert arrived it had a hazelnut on top. We never went again. To they only get people through the door on their name. Great channel Gary love it 👍👍
That is absolutely shocking to hear. Totally unacceptable. That is very kind to say thank you very much.
You could say he 'stole' your money.....bit like what he did to Paul Young......
He thought he’d pick what he wanted with no strings attached , but I bet he fretted later
Wherever I lay my hat 😂😂😂
That's my home
4 guitars and a platinum disc the thieving twat
"Daylight Robbery" (Allegedly)
Made the long trip from the midlands to Edinburgh The Kitchin for my 60th - worth every penny, you can feel and see the levels of quality attention and cooking the moment you walk through the door. Tom even invited us into the kitchen after service and there he was, alone, wiping down the ovens. That's the measure of passion and dedication that gets Michelin drooling and rightly so.
That is absolutely fantastic to hear, Derek
He must have calmed down a bit, it’s only 18 months since Tom Kitchin was apologising for bullying & harassing his staff & for keeping the staff tips, after they called him out online ! 😅
Celebrity chefs rarely fail to disappoint 😅
Pizza is just an expensive way to order cheese on toast!
Cheese on toast is better than most pizza.
It was all just very underwhelming
@@RichardReid-l3c best to go to Pizza Express with Tesco Club card and get a free night
@@hangxiaohuz748Rather have a cheese toastie done in my Breville than most pizzas you get.
@@stepheng8779 A nicely made fresh pizza absolutely destroys any cheese toastie mate. I'm talking a proper pizza though.
Keith Floyd is my favourite chef. My mum has a recipe book called "Far Flung Floyd"
I like how some clips have him on a ship to disguise his swaying.
I remember a clip of him cooking a french meal for a french woman, she said it wasn't right and he was just like "oh, nevermind" xD legend.
Remember it well😂😂😂
Who?
Mine too. He's a completely legend
I loved Keith Floyd. He was hilarious and he could cook. I've managed to find around 10 of his books in second-hand bookstores. I treasure them and am always on the lookout for more.
We have been to Thompson’s fish and chip place today on A64! Lovely - I agree about the curry sauce - it was delightful! x
Ah delightful to hear Anita. It's a brilliant place glad you enjoyed it
These celebrity restaurants just play on the name ! Loved ya face when you tried the cherries 😂😂👍
Corr that was sour lol
The Ferrero Rocher placement had me crying and the way you shared it with cameramen 😂😂 another great review Gary!!!
Thank you!!
£22.50 for Spaghetti Bolognese is absolute daylight robbery! I could probably make my own for about £4! 🤣
And it's not even authentic, that's the most laughable part.
Restaurants need to pay London rent, staff, utilities, ingredients, and try to make a profit. So £22.50 is totally reasonable
@@JTforty8 No it really isnt.Should be half the price at least.
Yep, you're spot on. Only way this is justifiable is if it gives me the ability to fly
Half based on what? Did you even read the previous post?
For a restaurant I would expect they would at least unwrap the ferrero rocher before serving
Agreed
Fun fact: A new tomb was recently discovered in the Valley of the Kings in Egypt, but it was rather unusual. When the lid of the sarcophagus was removed, they found a mummy that was encased in crispy wafer covered in chocolate and kibbled hazelnuts. It was only after the hieroglyphs in the tomb were eventually deciphered that the Egyptologists realised they had found the tomb of Pharaoh Rocher.
You're spoiling us?
@@nickk6518 Hilarious!! Got me laughing, that comment!!
Totally agree - the dessert was the most positive dish in this review, but the 'plonking on' of a wrapped chocolate just cheapened the entire presentation !
Lasagna..."You can't have it as we haven't made it yet"...mmm why wouldn't a restaurant not have prepped this beforehand?.
Regarding the chilli and garlic, restaurants have to 'play' safe as customers and their palates can vary so widely, so I can understand this.
Regarding the prices, look at the Italian cuisine on this menu and it is set-up to make excellent margins with inexpensive, filling [both appetite and plate] ingredients/base constituents i.e. Pasta=flour and egg, Brushetta=flour and yeast, Pizza=Flour and tomato passata...all create volume on a plate at a small price. They can then 'add' some flavour with a smaller amount of the expensive ingredients i.e. meats/fish/cheeses.
Regarding the level of cuisine/skill set required, a lot of the menu has the same base ingredients and then the variety is simply 'assembled' rather than relying on a high level of cooking ability; as you pointed out a lot of the food could be done quite easily at home for a far lower cost...like all celeb chef establishments, you are paying for a 'name', BUT the name isn't actually doing the cooking which then begs the question "Why not just go to a Traditional single-owner restaurant?" where a) the chef will be a native of the cuisine and so know it better than any other chef, and b) you won't be paying for a pointless celeb chef premium!
That's exactly what I was concerned about. Attention to detail, not right
@@GaryEats I apply Teddy's thinking across not just cuisine but all forms of purchases where I can. If an item is heavily advertised in the media, then that item will without fail have an overhead cost attached to pay for said advertising. Likewise, any product with a celebrity endorsement will also have an additional attached cost ON TOP of the inevitable advertisement overheads. A case in point would be Mo Farah sponsored Air Fryers, these items have one single plastic panel in a different colour from the manufactures standard model, however as it has a celebrity endorsement it carries a £10 premium (minimum 30%) over the exact same product.
Summary: If a product exists that large scale advertising media is pushing you towards, it is instantly overpriced for it's offering, if it has a "celebrity" name attached, you'll pay even more.
Your honest and detailed descriptions are amazing. Pls keep up the good work.
Thank you very much
I do not see myself leaving the states to dine in the restaurants you review but I absolutely enjoy watching your videos.
Thank you very much Matthew
It's like Bella Italia with a celebrity name attached (not a knock on Bella Italia who are good at what they do - mass market, quick Italian food) and the prices inflated to reflect it.
Very good comparison
Ask Italian is a similar establishment to Bella Italia - not as many around as there used to be, but definitely worth a try.
If a restaurant tells you they haven’t got something on the menu ready yet and not willing to give good service and attempt to hurry up and make it for you, then get up and leave. Don’t tolerate that nonsense, especially at those prices. Secondly, sitting outside a toxic plume of car exhaust is not wine and dining. Nothing like a true Italian restaurant. Another great review.
Thank you and yes wasnt all that pleasant but it's my choice to sit outside
Vehicle exhausts are clean in this area thanks to legislation. The same doesn't apply in certain areas of London who's occupants don't feel the law applies to them.
@@byteme9718 That’s up to you, but I have higher standards & do not want car fumes or cigarette smoke of any kind around me when eating outside a restaurant.
@@JustIce-u9w Same comment as above. Where did I mention cigarette smoke?
I take it you've never been to Naples? 😂
An excellent honest review once more Gary. Onwards and upwards get yourself back to the Wimpy for a "Bendy" as a treat after this disappointment, Comedy gold " would you stop tooting that horn "😂😂 brilliant.
That’s very kind to say thank you very much Joseph in London the horns drive me mad
Gary I fully agree, seasoning should be added before the plate arrives to the table! Any restaurant worth its salt (and pepper) wouldn't send a plate out that requires a bite eaten to be mediocre before the guest realizes they need to season the dish themselves.
I agree with you 100% it should be seasoned before it arrives at the table
You should season as you cook, several times would be normal on that kind of dish.
If seasoning is just adding salt and pepper yourself, something's wrong.
So many "chefs" add too much salt, and believe that salt = seasoning, little else needed. Add a basic amount and let the diner add more at the table as desired. I like to taste the food.
55 quid for one person,110 for 2,its out of most peoples league,but well done Gary
Mayfair prices but without Mayfair quality.
Absolutely ridiculous prices, unless someone else is paying ! 😂😂
Well said, a very good point and something that grates on me. For many £55 is affordable but take along a family of 4 it's unaffordable to most.
@@toffeelatte6042it seems you haven't been to Mayfair in a while.
@@franknicholls4698 I don't need to. I can afford it but many can't.
The problem with celebrity chef restaurants is that you pay for the brand. It is style over quality. I bought Gino D'Campo frozen food products at a reduced price. I gave it a go and it tasted rank
Can't even see any style here
Yes you're right
Gary’s genteel approach is really soothing along with his incredibly expressive eyebrows. They should have their own channel! Doesn’t hold back though. Very enjoyable to watch.
That is very kind to say thank you very much, Les
One of my mottos is….you get what you pay for! Sadly, when eating out, it’s not always the case…..another great review 😊
Thank you Stephanie
Everyone should go back and revisit your meal at Osteria Romana and compare that to this. The gulf in quality, freshness, presentation and dining experience is enormous..
That was absolutely incredible
Hi Gary, been there twice and we were not impressed. Tried both the pasta and the pizza's, but not very happy about the quality. The only thing saving the meal was the dessert which was Giant profiterole with panna gelato, freshly grated dark chocolate
& pistachio cream. Even the starters weren't anything to write home about home, we had parma ham and ciabatta with tomato, garlic and melon on the side. We gave it a 4 out of 10. Another great review, mate and love the way you describe the textures and flavours, it's making me hungry even though the meal is average. Have a wonderful rest of your weekend and all the best to your son and your mum. Looking forward to your email, mate! We are going out with some friends tonight, to a Mexican restaurant which has gotten fabulous reviews, so really looking forward to it. A couple a margaritas, a few beers, good food and great company!
Very underwhelming Frank, not great at all. I imagine you're having a much better time where you are the moment. On emails later tonight!
If the first time was bad, why did you go again? 😂
Fool me once, shame on you. Fool me twice, shame on me.
@@deadzio first I went with my wife and the second time I went with my work colleagues who planned where you eat.
Yes I have been there three times - once the main dish was completely bland (cod in tomato sauce I think it was) and the accompanying rosemary potatoes tasted like they have been re heated - chewy almost!. I totally agree - high prices for an average experience. I only went back because someone else booked it 🙂 I have to say though sitting inside does have the edge but I understand why you couldn't - it gets very noisy inside
Thank you so much for the comment
8 quid each for 3 prawns on dry toast😮
I could've cooked a much better bolognese than that !!
I think you should bin these celebrity chef places and stick to local businesses.
Great work as usual gary ❤
Thank you very much Wayne
Gino d'Acampo is pretty much the worst of the new TV chefs. More about being a personality than making good food. He is also a convicted burglar. Having spent 2 years in prison.
@@bobbyfatgun really!!!
Just been made aware of that
He's only a celeb for morons, I wouldn't buy anything he is involved with as I do not like him
So he's a Boogie Woogie Bugle Boy? Think you mean "burglar".
Imagine being locked up with this annoying untalented cook for 2 years.
So, just to be clear, they brought out your main course before you'd finished your starter? If that's the case, that shows a real inattention to detail. Most waiting staff are very low paid and deserve every tip they get, and it's not their fault if food is brought out early, but that's just unforgivable. It shows that a restaurant isn't being run properly, and that starts higher up, not with the waiting staff.
Yes a real lack of attention and we didn't take long with filming at all
This has often happened to me. So much so that I began ordering the app, eat it, then order the main.
It's also blatant profiteering by Italian restaurants here in the UK offering pasta dishes as a main course. They overload it with the cheap ingredients ie the pasta and the base sauce. In Italy the pasta course is the 'primi', between the 'antipasti' and the 'secondi' which is the meat/fish course. Yes you can mix and match but the pasta course is generally the carbs you build up on before the main course
I'll never forget a wedding feast (only wedding I've ever been to) in 2011 at the Parco Dei Principi hotel I think it was, in Naples. It was a three hour tour de force with heaven knows how many courses, each one with just enough time between for you to get hungry again. I vividly remember the pasta alla siciliana and the steak served bloody, I would eat like that every day if I could. A three hour dinner
Yes, just very overpriced and underwhelming
Hello our lovely Gary, love all your videos and jolly personality and sense of humour 😊
What a gorgeous restaurant.
Gino was great in the day but has sadly lost his flare over the years.
I love the look of your starter but would love more garlic personally.
That pasta looked so lovely but looks can be deceiving. What a shame .
The sweet did looked perfect and I'm so happy you loved it.
Yet again a very honest and fair score .
I really appreciate all the very hard work you and your Son put in to all your videos. Thank you x
Always fair, truthful and many times have us smiling.
Bless you and your family.
Have a lovely weekend and hopefully a good rest. You deserve it .
All the best sweet x 😊
Thank you so much Maria and as always, loved reading your comments. Thank you for being so positive and uplifting in the videos. Take care!
@@GaryEats You're welcome our Gary . I absolutely love your videos and your personality too and the banter between you and your Son.
Thank you for being so honest and jolly all the time . We all love and appreciate you both. Have a super weekend sweet x 😊
Only good thing about your meal was the desert and that was brought in.
Gino’s clip joint won’t last for long in London, it’s a harsh place for restaurants that aren’t any good.
It can follow the others going bust and leaving everyone else to shoulder the cost putting people and suppliers out of work. Another celebrity narcissist.
Yes, not good
Brutal by the simplicity of your responses. This is why we watch the channel. Thank you !
You should never feel pressured on time when you go to a restaurant as you go there to relax and enjoy the food.
Starter looked interesting, Italian Prawn Toasts. The amount of parmesan on the main is excessive. It looks like a snow storm in Canada (or Hoth if you watch AVE on UA-cam)
Desert look nice, its aesthetically pleasing, but as you say, its all about the taste.
For me, its a 50-50 as to if I'd visit. I'm sure I could make the same starter and main at home, although the desert is currently beyond my skill level.
Thanks very much, have to be honest
I think after watching you reviews of celebrities restaurants I will save my money. Much prefer a family run affair anyway, nice review Gary and son. The pudding looks like something you can buy in any good supermarket 🤣🤣🤣
I do agree Gail, me too lol
Thanks Gazza for another great review...
Your main looked like it came straight out of a tin can with some chedda sprinkled on top..😮😮😮
Thank you, it was incredibly underwhelming
Yellow polo shirt with Bolognese sauce 😂 - reminds me of that old Dolmio advert Gary
When is your Dolmio Day? lol
I thought Gary was re-enacting that advert for the camera man
Unfortunately Gary wasn't exactly wearing the 'Dolmio grin' at the end of his less than stellar meal!
You are right about this being achievable by most at home. The starter looks like sliced garlic bread from a regular supermarket covered with prawns. Plonking a Ferrer Rocher out of the packet on top of the dessert is really not 'spoiling us ambassador'! The culinary world has become more sophisticated and the customer more discerning. When I was a kid in the 1970s (god bless the galloping gourmet!) I pressed an indent into a Bazooka bubble gum and placed a cherry into it. A proud moment indeed 🙂
Thank you for your comment and observations Tony
Gino had a restuarant in Birmingham. It did not last long due to overpriced bland food.
Ah I see... hmmm
Wherever you lay your hat. Gino breaks into your home . . .
Head was the lyric
The Young Ones
@@jacobseager4897song title was wherever I lay my hat !!!
@@jacobseager4897head was never in the lyrics I’m afraid
Hmmm
That doesn’t look like ciabatta, looks more like a sliced baguette.
It was all just very underwhelming
It looked like you were sitting outside the bin stores. 😜😎. The Farmhouse in Coventry looks nice and Nibble in Hull is supposed to be very good too..
Winnie asked to sit outside Phil that is the only table they would allow us to sit at
The problem with these celebrity chef opening restaurants is they can charge what they want depending on how famous they are . And I’ll almost guarantee he’s never set foot in the restaurant, it’s just like paying extortion prices for brand name products when the product with no badge on is 10 times better, that’s why I would never entertain these establishments give me a family run restaurant every time. Keep up the honest reviews Garry 🤘🏻😎🤘🏻
Thank you very much, Jason for your comment. I agree they do not look for return or repeat business.
Gino's own brand of ready meals at Asda are dreadful, and I have no intention of purchasing them.
Yep the Iceland ones were better, quality has definitely suffered but that's true of most things at Asda.
No problem lol
I like to try most types Italian ready meals in supermarkets but will not buy his, I wouldn't want even just 1p of my money going to him, I dislike him immensely. I've never liked him, a lot of his Italian persona seems a big put on for the cameras.
Perfect video as always with professional camera work. Good and honest review. 😃👍
Thank you so much 😀
Gino doesn’t even wear a mask for robbery GARY❤❤
Yes not the best
I love every episode you make Gary, I like Greeno Eats, especially as he's down in my neck of the woods, and a Wareham boy like me 😁. The Harry Ramsden in Bournemouth with the two of you was great! But you sir are the King!! Eagerly looking forward to the next episode already. Plus I've now got lots of spots bookmarked to check out travelling the country
That is very kind to say thank you very much, I really hope you enjoyed tonight’s video as my mate Greeno helps me out
Really love your channel Gary keep up the great work ! Always watch while I'm eating, Irish fan here 🙏
That is very kind to say thank you very much 🇮🇪🇮🇪
What, exactly, can someone do to spag bol to move it to the next level? Cover it with truffles? Gold leaf on the pasta, I don't know. Certainly not charging twenty quid for it. It's a expensive location, sure and a well known chef (cook?), but does that translate to a memorablly good meal. No, it doesn't. From now on, Gary, I'd concentrate on giving the oxygen of publicity to locally run places producing food with care and passion and leave the celebrity chefs to the cullinary darkness where they belong.
Agree with you Les, this was one just lacked flavour sadly
They could put a decent amount of meat in the sauce.
Just getting Gino's frozen meals from Asda makes much more sense than visiting the restaurant i guess😂.
I would say so lol
They are awful too. He's put his name on ready meals & pizzas inspired by nonna
@@shoudd I second that.
I thought the ferrero rocher was a patisserie replica of a real one I can't believe they plonked one unwrapped like that on top of your dessert. Thank you for the vid Gary - fabulous setting 👌
I was absolutely stunned. It was put on top of the dessert Louise 🤷♂️🌹
@@GaryEats I can imagine you were Gary especially for that price 👍🙏
Once went to one of Gino’s restaurants in Manchester and had a similar experience. Maybe they shouldn’t let a convicted burglar rip people off just because his name is above the door.
Just all very underwhelming
Love an Italian. Spag-bol 🍝any old way is fine by me. But at £22.50 it needs to blow you away & this one obviously didn't! Love to see which dessert you are going to choose these days & luckily it saved the day (I knew you would give the Ferrero to your son!!)😄All those London restaurants you've been visiting lately have had their own musical theme tunes outside with tooting from every direction!📣But Morecambe & Wise theme song says it all...🎵''Bring me sunshine, in your smile, Bring me laughter all the while''....And you do of course Gary!!👨😄 x J x
Me too Judy. Sadly, I think we can all make this! Take care x
right right right , 16 pound for 6 prawns on two bits of bread , i'm out , ridiculous price
Luckily I Hate Seafood!
Yep, you're spot on
Gary is always concise and detailed with his reviews and kind and considerate by the same token. He knows more than ever we need our moneys worth. I look for his new reviews daily and often revisit his catalog. Thanks Gary.
That is very kind to say thank you very much, Dana
Daylight robbery! The whole meal looked like one that you would get at any average restaurant across the country for like 20/25 quid…then you could say “yeah, it was decent” Hope Mr D’Acampo watches this
Yes, very overpriced and underwhelming disappointing
Well done on sticking the boot in Gary… too many celebrity chefs taking the piss. Bringing your main out after one bite of the starter is a joke. If you’re charging them sort of prices, poor service along with mediocre food is extremely poor.
Yes, just very overpriced and underwhelming. Annoying!
Always amazed me how people ignored his 2 year stretch for burglary. Gino not Gary
👍
I’m not defending him really, but if you’ve completed your sentence, then you should be allowed to get on with your life.
@@thegoldendog7991unless it's for something really heinous in which case .......
@@RosieHarp Agreed.
Went to his Leeds restaurant in May and you hit the nail on the head, overpriced flavourless food. My carbonara I make at home had more flavour in it then the one i had in there. My wife ordered the chicken in breadcrumbs dish and for £26 it came with no veg and no carbs it was pathetic. Great vid as always keep up the good work mate.
Thank you my friend
Now that I do think is a rip off! I hate it when every part of a meal is priced independently. This can result in you paying silly money for the meal.
Gary - you confirm what I always suspected at watching Gino´s TV-shows: Nothing special....
Indeed not the best
As many have and will say celebrity chef spots are generally not brilliant. Italian restaurants can be hit and miss anyways. There's one in Brighton east Sussex. Amazed me how they managed to make everything so bland! I actually watching this was more cross with that bent louvre behind you!! Cheers Gary.
It was all just very underwhelming and thanks Damian
Bloody amazing you still reply! You surely can't keep it up!? Cheers
it’s Covent garden…
gonna be double the price.
HUGE rents etc
we wouldn’t go anywhere near Landan now.
happy in the country.
I understand the overheads Alan but his GP% would be astronomical on the prices
Great video Gary. We see his restaurant when we stay over the road in Aldwych, and it doesn’t appear to be particularly busy. Having said that I think the menu had a lot of appealing options and would certainly tempt me.
I didn’t think the prices were over the top - there were six king prawns in the starter, and £16 is less than you’d pay at Fishworks or Loch Fyne for the same. The pasta dish was very generous. I was surprised at one of the pieces of bruschetta not having any of the dressing on it. I was also an amazed that your main was brought out before you’d finished your starter. This happened to us at a Turkish recently and I was very clear what they could do with it, including don’t even think about keeping it warm and bringing it back. You should not have paid the SC. They didn’t even offer freshly ground pepper.
It would be interesting if you thought about making a complaint when things are unacceptable, as most of us would in your shoes. Gino’s restaurant certainly warranted a comment or two.
We’ve noticed you often laud the service as excellent when all the staff have done is ask if the meal is ok. This should be standard and not celebrated.
I always appreciate very good service, David but on this occasion it wasn’t great and you are right. I should have removed the service charge.
That bent Louvre in the back ground didn't help either. $100 plus Australian doesn't make sense. Always enjoy your show😊
That was very funny, thank you, Phil
I'm sixty3 and learned long ago to avoid these types of restaurants, overpriced for generally basic meals. I go to "mom and pop" establishments, nothing fancy great meals for the most part. Enjoy your reviews sir. I haven't yet been to Europe but will soon and can't wait to hit the local eateries and avoid the celebrity joints.
Yes, very overpriced and underwhelming
Gary, we've just come back from an amazing lunch in Hoppers at King's Cross. You should try it , fantastic Sri Lankan food!
I’ll take a look Phil thank you for the recommendation
6:25 _"It's very basic, I can do that at home, any of us can do that at home, there's nothing clever about that, in any shape or form, which is disappointing... that's great, thank you very much"_ 😂Gary you are the ultimate gentleman.
Very kind to say thank you very much
As someone who knows Italian food and Cooks Italian frequently, that Bolognese was pitiful! It looked liike they waved some meat over it and a few bits fell off!
@@jamesalexander5623 Exactly Right James, 🍷🇮🇹
Shocking. Why the lack of beef ragu? Hardly in there!
5 quid for an espresso is really taking the piss. One day Gary will be doing a tour of Tokyo and will discover the best value for money restaurants in the world.
Gary that's a fantastic idea if you have the money, once a year do a foreign restaurant
Might be coming sooner than you think David and I would love to go to Tokyo
He paid 5 for yorke tea in last place 💁
@@GaryEats Good on you, I once had a Kobe steak in Kobe and it was lovely
@@davidoldboy5425 I had a kurubota pork tonkatsu in a department store in Kagoshima. Best piece of pork I've ever eaten.
"Ohh Gino, You came and you gave us a tuuuurrrrrkey.
lol
Really love your videos Gary, I'm literally watching them back to back xxxx
Thanks very kind Wendy thank you xxx
I don't know what anyone else thinks Gary but if I'm spending at the higher end of the scale with a celebrity chef, I feel that they should be there every now and again. Yes they devise the recipes and set the menu but you're paying top prices for a not so well known chef to do the actual cooking.
I do understand your point. I feel that most celebrity places cut corners