Gordon Ramsay confirms end of Kitchen Nightmares: 'It’s been a blast but it's time to call it a day'

The reality TV show propelled Ramsay into the spotlight when it first aired in 2004

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The Independent Culture

Fiery chef Gordon Ramsay has announced that the latest series of Kitchen Nightmares will also be the last – as he brings the Bafta and Emmy-award winning programme to a close.

The reality show first aired in 2004 and made Ramsay a household name, as he visited a series of failing kitchens both here and across the pond, in a bid to help them turn around their fortunes.

In a statement published on his official website today, the celebrity chef wrote: “As filming comes to a close on the latest series of Kitchen Nightmares I've decided to stop making the show.

“I'm currently filming four new episodes, Costa Del Nightmares, for Channel 4 which will be my last. I've had a phenomenal 10 years making 123 episodes, 12 seasons, shot across two continents, watched by tens of millions of people and sold to over 150 countries. It’s been a blast but it's time to call it a day.”

He described the past ten years as “an amazing journey” and recalled some of the pivotal moments during the eventful decade.

“During this time I've visited over 100 restaurants, meeting and trying to help or in some cases failing to help, some of the most weird and wonderful people,” he said.

“Of course Amy's Baking Company is a standout along with Bonaparte's but there were good times too; the lovely sisters at La Galleria and Momma Cherri's to name but two.”

Ramsay added: “I'd like to thank you all for being so supportive. I'm glad I've been able to entertain and hopefully help a few people along the way. It's sad to say goodbye to Kitchen Nightmares but I'll be continuing with my other shows. It's been memorable! Thank you for watching.”

Ramsay has opened a string of restaurants across the world, including three Michelin star-Restaurant Gordon Ramsay in London. His other TV ventures include Hell’s Kitchen, Masterchef US and Hotel Hell.    

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