Copyright (2008) Daily Telegraph

Fresh, sumple fare is Greeks' gift to world

A working stint on a yacht in the Mediterranean was a valuable lesson, writes Gordon Ramsay.



When I was 25 years old and starting out as a chef, I spent three months on a boat sailing around the Greek islands. Cooking at sea forces you into real “ingredient cooking”.

Everything has to be quick and simple to prepare, using basic, fresh ingredients such as fish, vegetables, olive oil and herbs.

This style of cooking and the reliance on quality ingredients became ingrained in me, and when I set up my first restaurant I carried on using Greek products. I have also continued going to Greece every summer.

For me, the best part of using Greek ingredients is that they are so simple. When you use high-quality ingredients you need to treat them with respect; it is vital not to overpower and overcomplicate the dishes.

This means that cooking becomes quick and
easy, but the results are full of flavour, as you’ll discover in the recipes that ensure in the next few entries.