Gordon Ramsay’s honest reply to former protégé left ‘sad’ after Netflix snub

Marcus Wareing, identified for his function on MasterChef: The Professionals, as soon as labored because the foul-mouthed culinary legend’s sous chef, however he was left out of Gordon’s Netflix present

Gordon Ramsay allegedly gave a blunt reply to a former worker who queried why he wasn’t featured within the chef’s new Netflix challenge. Marcus Wareing, maybe most recognised for his function on MasterChef: The Professionals, as soon as labored because the famously outspoken culinary star’s sous chef and protégé at his Aubergine restaurant in Chelsea.

Subsequently, they opened the Michelin-starred Pétrus within the Central London space of Belgravia, with Marcus taking over the place of head chef; certainly, they have been reportedly so shut that Gordon was greatest man at Wareing’s wedding ceremony.

Despite their friendship being strained by a public feud and authorized struggle after Wareing sought to department out on his personal and take management of the Pétrus lease on the Berkeley, they have been pictured collectively in December 2025 as they loved a meal in Notting Hill.

Gordon launched his new six-part Netflix docuseries, Being Gordon Ramsay, on Wednesday, February 18. However, regardless of the pair’s obvious reconciliation, Marcus has revealed that he wasn’t included.

Marcus informed The Times Magazine: “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’.”

Being Gordon Ramsay follows the father-of-six as he balances household, his empire, and his newest problem: 5 culinary ideas in 22 Bishopsgate, the City of London’s 278-metre skyscraper.

In different information coinciding with the discharge of Gordon’s docuseries, the Kitchen Nightmares star visited the BBC Radio 2 studio final month for a chat with Scott Mills, the place he offered some knowledgeable culinary steering.

He made his look on the Scott Mills Breakfast Show on Wednesday (18 February), the place he responded to a listener’s query about cooking steak, stating that her “dad should have taught you that”.

Milly, who disclosed that her father was a butcher, requested a “fool-proof” technique for cooking the “perfect sirloin”. She defined that she had tried timing and the “pressing the base of your thumb” approach, however with out success.

In reply, Gordon supplied a step-by-step information to cooking the favored dish, highlighting the significance of permitting your steak to “rest”.

He stated: “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.

“And then the new pan wants to be completely screaming. You want to sear that; as soon as it is seared, base it, and let it relaxation. Do not slice it piping sizzling. Slicing it piping sizzling is gonna bleed it dry. Let your steak relaxation, woman.

“Please! Come on; your dad should have taught you that, as a butcher.”