Gordon Ramsay won’t alter menus for Ozempic users, says they should eat less

If you think that the world’s most famously fiery chef is about to start tailoring his menus for the Ozempic generation, think again. Despite the global normalization of weight-loss drugs like Mounjaro, Wegovy, and Ozempic, Gordon Ramsay has made it clear that no injection will dictate his portion sizes anytime soon.The 58-year-old chef, who helms an empire of more than 80 restaurants worldwide, has spent decades perfecting indulgence, from Michelin-starred tasting menus to high-end comfort food that celebrates flavor, not restraint. His portfolio also spans two dozen cookbooks, three autobiographies, advertising campaigns for brands such as Burger King and Flora, and even his own television production company. But when it comes to the growing trend of restaurants adapting to smaller appetites brought on by injectable weight-loss drugs, Ramsay’s patience ends where the plate begins.In a new interview with The Times, Ramsay said he’s becoming “incredibly pissed off with the boring philosophers who go, ‘Well in my day it was much harder’. No, it wasn’t.” What frustrates him most, he said, are modern diners’ demands. “Coeliacs, dietary requirements … there’s so many demands now from customers; we were never faced with that kind of complication 20 to 30 years ago.”When asked directly about whether restaurants should adapt their menus to suit those on weight-loss injections, Ramsay didn’t mince words.

“There’s no f***ing way we’re giving in to the Mounjaro jab,” he told The Times. “The problem is with them [the diners] for eating too much in the first fing place! There’s no way that we’re coming in with an Ozempic tasting menu to make you feel like less of a fat f*** by 10.30 in the evening.

”The comments came in contrast to other celebrity chefs experimenting with the idea. In September, Heston Blumenthal introduced a “mindful experience” reduced-portion menu at The Fat Duck in Bray, Berkshire, while Antony Worrall Thompson said he was exploring more sharing-style menus at his restaurant Grill Off The Green in Kew, southwest London.

Ramsay, however, dismissed the concept altogether. “That is absolute bullshit,” he said flatly.For Ramsay, the issue circles back to self-discipline, a value he says is at the core of surviving in his line of work. “The older you get in this industry, you feel the downside of not getting the balance right,” he told The Times. “You can get sucked in, it gets too much and it destroys you, so I’ve always kept that incredible discipline of having a foot in each camp.

I have to find time and space to balance out and recalibrate.

”But it’s not just diet trends that get under his skin. Another thing Ramsay can’t stand about modern dining culture? Phones at the table. Though he acknowledges the necessity of “moving with social media”, he boasts nearly 19.5 million Instagram followers and over 41 million on TikTok, he draws a hard line at influencer-filled restaurants. “Bonheur will not be flooded with TikTokers,” he said, visibly recoiling at the thought.

“F***ing ring lights and posting about how good the food is.”While Ramsay admits influencer marketing “can be good,” he insists it’s often more irritating than effective, especially for other diners. “Americans are the worst offenders,” he added. “Because they’re constantly taking f***ing pictures with their flashlights on.”