Gordon Ramsay has delivered a characteristically blunt response to a former employee who questioned his exclusion from the celebrity chef's new Netflix documentary series, according to recent reports. Marcus Wareing, widely recognised for his role as a judge on MasterChef: The Professionals, once worked closely with Ramsay as his sous chef and protégé.
From Close Collaborators to Public Rivals
The two chefs first collaborated at Ramsay's Aubergine restaurant in Chelsea, where Wareing served under the fiery culinary icon. Their professional relationship deepened when they jointly launched the Michelin-starred Pétrus restaurant in London's exclusive Belgravia district, with Wareing taking on the head chef role. At one point, they were reportedly so close that Ramsay acted as best man at Wareing's wedding.
A Friendship Tested by Business Conflicts
However, their bond faced significant strain when Wareing sought to establish his own independent career path. A public feud and legal battle ensued as Wareing attempted to gain control of the Pétrus lease at The Berkeley hotel. Despite this history of conflict, the pair appeared to have reconciled when they were photographed sharing a meal together in Notting Hill in December 2025.
The Netflix Documentary Exclusion
Ramsay released his six-part Netflix docuseries, Being Gordon Ramsay, on February 18th, offering viewers an intimate look at how the father-of-six balances his family life with managing his culinary empire. The series particularly focuses on his ambitious new venture: developing five distinct dining concepts within London's towering 278-metre skyscraper at 22 Bishopsgate.
Despite their apparent reconciliation and shared history, Wareing was notably absent from the documentary. When questioned about this omission by The Times Magazine, Wareing expressed his disappointment, stating: "I'm sad I'm not in Gordon Ramsay's Netflix documentary. I asked him, 'Why not?' He said, 'You just came to the party too late.'"
Ramsay's Culinary Advice Coincides with Series Launch
In related news that coincided with the documentary's release, Ramsay made an appearance on BBC Radio 2's Scott Mills Breakfast Show on February 18th. During the broadcast, he offered characteristically direct cooking advice to a listener named Milly from Portrush who sought guidance on preparing the perfect sirloin steak.
Ramsay provided a detailed step-by-step method, emphasising the critical importance of allowing meat to rest before serving. "Right, Milly in Portrush, first of all, take that out of the fridge literally 15 minutes before you cook it, okay? Nicely season it, a touch of olive oil, a little bit of garlic, rosemary," he instructed.
"And then the hot pan needs to be absolutely screaming. You need to sear that; once it's seared, base it, and let it rest. Do not slice it piping hot. Slicing it piping hot is gonna bleed it dry. Let your steak rest, girl. Please! Come on; your dad should have taught you that, as a butcher."
The contrast between Ramsay's patient culinary instruction and his blunt dismissal of his former protégé's documentary inclusion highlights the complex dynamics that continue to characterise relationships within the competitive world of haute cuisine.
