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 .

 

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 also 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.