A diner slammed one of Gordon Ramsay's restaurants after they spent £239 on a meal for two and said the food was "disgusting".
The anonymous reviewer dined at Bread Street Kitchen and Bar, in Liverpool, with a friend as they wanted to sample the £95 a head Beef Wellington Experience.
But they were left disappointed after splurging over £200 on food, and didn't even get any booze included in the price.
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They wrote a complaint online, which read: "Waited years to try a real Beef Wellington from Gordon Ramsay's restaurant, and tonight was the night.
"Terrible experience, food was seriously overpriced and wasn’t of a very good standard paid for the Beef Wellington experience.
"Bill ended up coming to £239 for two people – we got a starter to share which included one piece of tuna, four chicken wings, and a slither of beef."
They added: "The main meal to share included four slices of Beef Wellington and a portion of mashed potato.
"Dessert to share included one small chocolate fondant, one small cheesecake without a biscuit base, and three scoops of ice cream.
"With the meal, we ordered three bottles of water. Total price of £239.
"Absolutely disgusting food was not done to any great standard.
"If it was offered to me again for £40 I still wouldn’t return as it wasn’t nice.
"Avoid this place unless you like overpriced trash or burning cash. Heartbroken."
The review was posted on Google where the restaurant has been given – on average – a 3.9-star rating.
Unfortunately for Gordon, it's not the only time he's hit the headlines following claims about his expensive food.
Gordon Ramsay Restaurants has been approached for comment.
On the flipside a chef who used to work with the TV icon for the best part of a decade said Gordon isn't always as people think he is on TV.
Steve Allen worked with the culinary mastermind for years before he went on to become the head chef at Gordon Ramsay at Claridge's.
He told The Mirror: "When I started working for him, he still wasn't that well known, he'd just done Boiling Point and it was very early days.
"You see these shows and all the shouting and swearing and you think, 'I'll do a year, I'll work here for a year', but it becomes quite addictive.
"The first year you do sort of see that TV persona of his, it's quite tough.
"I'm not going to tell you exactly what he says, but I've worked with nastier chefs that will push you and there's no follow back and they don't show you right from wrong, whereas with him, he's pushing and guiding you in the right direction."
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