County Wicklow

Powerscourt, Dublin

On 1st October 2007, Gordon Ramsay, in partnership with The Ritz-Carlton, Powerscourt opened his first signature restaurant in Ireland. Set amidst one of the most scenic and historic estates in Ireland, The Ritz-Carlton, Powerscourt offers guests a unique dining experience at Gordon Ramsay at Powerscourt.

Speaking of his new venture, Gordon Ramsay said “It is a pleasure to have the opportunity to open in Ireland, in partnership with The Ritz-Carlton and in such beautiful surroundings as the Powerscourt Estate, County Wicklow. Ireland is internationally renowned for the quality of its food and the warmth of its hospitality and I will ensure that these qualities are brought to the fore atGordon Ramsay at Powerscourt’.

Situated on the third floor of the hotel, the floor to ceiling glass fronted restaurant seats 82 guests and takes full advantage of The Sugar Loaf Mountain views. Al fresco dining for 48 guests on the terrace is offered during the summer months. The restaurant serves lunch and dinner daily and other distinctive features include two private dining rooms - each seating up to 16 guests, a private wine room accommodating 12 guests and a stunning Chef’s Table set in the heart of the kitchen and seating up to 10 guests.

Gordon Ramsay has appointed Paul Carroll as his Chef De Cuisine at Gordon Ramsay at Powerscourt. Paul, from Dublin, worked with Gordon Ramsay for almost six years in London. He started his career at the Clarence Hotel in Dublin, before moving to London where he first worked for three and a half years, under the guidance of Marcus Wareing, Chef Patron of Gordon Ramsay’s Pétrus, which secured a Michelin star during his first year there. Paul then moved to Gordon’s flagship restaurant, the eponymous three Michelin star, Restaurant Gordon Ramsay, Royal Hospital Road where he spent two years as Sous Chef. Following London, Paul spent some time travelling before returning to Ireland as Head Chef at Richard Corrigan’s Lyons Demesne.

The menu at Gordon Ramsay at Powerscourt features signature Gordon Ramsay dishes such as Lobster Ravioli, Fillets of John Dory with crab and Monkfish tail wrapped in Prosciutto. Gordon Ramsay and Paul Carroll have developed dishes for Gordon Ramsay at Powerscourt with a strong focus on local and seasonal produce. These include Roast sea scallop with crisp pork belly and tagliolini carbonara and Loin of Wicklow venison with pickled red cabbage, chocolate gnocchi and red wine sauce.

In addition to the Gordon Ramsay signature restaurant, this luxury resort hotel also features the Sugar Loaf Lounge and Bar, a traditional Irish pub and The Ballroom which serves 400 guests for a seated dinner and up to 600 guests for a reception. To the front of the Ballroom, a private walled garden is the perfect venue for pre-event cocktails and other social gatherings, especially weddings.

Welcoming Gordon Ramsay, Andrew Nasskau, General Manager of The Ritz-Carlton, Powerscourt, said, “We are delighted to be working with Gordon Ramsay and his team to open our signature restaurant in Ireland, as partnering with Gordon sits perfectly with our plans for the hotel, ensuring we offer our guests a truly memorable dining experience. It was important we sought a partner whose approach to excellence was on a par with our unique blend of five star luxury and outstanding customer service. Gordon was the perfect fit.”