Humble Pie. Gordon Ramsay

ligament during the game, and was in plaster for another four months. I was worried that I wouldn’t regain my match fitness. Once the plaster came off, I started training again like a demon. But I was still in a lot of pain, though I tried to ignore it. After training sessions, I would spend hours in hot and cold baths, trying to ease the pain, to reduce any swelling. Deep down, I think I knew I was in trouble, but I pushed those kinds of thoughts to the back of my mind. I would tell myself: maybe all players are in this much pain. Or: maybe I can work through it. I was determined to put in a third appearance for the first team, and in order to do that, I had to ignore the message my body was trying to send me.

      But come the start of the new season, there was no getting away from it. My leg was just not the same, and this had become apparent to my bosses. Jock Wallace, the club’s manager, and his assistant, Archie Knox, called me into their office one Friday morning to give me the bad news. It was all over for me. I was not going to be signed. I was not going to play European, or even first division football. I remember their words coming at me like physical blows. It was so hard to take. But I was determined not to show how broken I felt inside. Years of standing up to Dad had put me in good stead for this performance. I might have wanted to cry, or to shout, or to punch the nearest wall, but I was damned if I was going to in front of these two. I admired Jock and I had always been intimidated by him. I certainly wasn’t going to let the side down now. I gripped my chair, and waited for the whole thing to be over. In those few minutes, all my dreams died. Part of me was wondering how I would manage to walk out of the room.

      They suggested I do more physio, and maybe sign with a different club, one in a lower league. So did my father. In fact, he was pathetically eager that I take this advice. I don’t think he could bear to lose sight of the dreams he had had for me. He wanted the good times to roll. He wanted to be able to boast to his so-called friends, who had always been so much more of a success in life than him. Dad was sitting in his van just outside the ground when Wallace broke the news to me; going out there and telling him was one of the toughest things I have ever done. But I wouldn’t let him have the pleasure of seeing me cry, either. On and on he went: ‘You carry on badgering Rangers,’ he said. ‘You prove to them you are fit again.’ But far harder to take was his lack of sympathy for me. He didn’t have a single kind word for me that day, not even so much as a gentle pat on the shoulder. Later on, he even suggested that I might be exaggerating the extent of my injury. So I went home, shut myself away, and had a good cry. I couldn’t face seeing anyone. I suppose I mourned for what might have been. But I was also certain that I had no future in football. Scrabbling around playing games here and there and working some other day job to pay the bills wasn’t for me. I wanted it all, or I wanted nothing. No matter how much promise I had shown, I was always going to be labelled as the player with the gammy knee. I had to let go of the game that I loved. That was hard because I had come so close to making it, and I felt bitter for a long, long time afterwards. But I was certain that I was doing the right thing in making a clean break: I had the example of my father and his so-called music career to encourage me, didn’t I? There was no way I wanted to be a pathetic dreamer like him for the rest of my life. The very idea disgusted me. I wanted to be the best at whatever I did, not the kind of guy that people secretly laughed at behind his back. I needed a new challenge. The only question was: what would that be?

      

      Looking back on this time, I’m struck, once again, by the cruelty of my father, and the way he dominated everything I did, even my football. I loved the game. But my involvement wasn’t about becoming a famous player with flash cars and flash houses and women hanging on my every word. It had so much more to do with proving myself to my father. I remember one night, when he was very drunk, he said to me that he used to think that I was gay when I was a little boy. I will never forget that. What is striking to me about that now is that he was so full of hatred for the idea that I might be gay; I couldn’t help but wonder why the idea made him feel so threatened. What was his problem?

      The film Billy Elliot has an amazing resonance for me. I remember going to see the musical version of it on stage in London with Tana. Fucking amazing. There was a moment – you can probably guess which one – when it took me straight back to my bedroom, to Dad being furious with me and accusing me of being gay. It moved me so much that I could hardly swallow for twenty-four hours. I know that world, where things are so hard. Mum trying to bake bread because we hadn’t even enough money to buy a loaf; us all depending on fucking powdered Marvel milk for months and months on end. No wonder I was so fucking thin. You never forget all that, and when you see the same kind of life up there on the big screen, you have one flashback after another. Not to be self-pitying, but it can leave you in pieces.

      Of course, going into cooking probably got Dad thinking all that crap about my being gay all over again. He always thought that any man who cooked had to be gay – and he wasn’t alone. When I started out, this country had no culture of great kitchens. It wasn’t like France – cooking was a suspect profession for a man. You may as well have said that you wanted to be a hairdresser.

      When I first started working in a kitchen, I kept the two worlds – football and food – as far apart as I could. One night, when I was at Harvey’s, Coisty came in for dinner with Terry Venables. I didn’t say a word to anyone. I didn’t want the other cooks to know about my life at Rangers, and I didn’t want anyone connected with football to see me in my whites. It seems bloody silly now. But back then, it felt like a matter of life and death. What a long way I have come.

       CHAPTER THREE GETTING STARTED

      GROWING UP, THERE wasn’t a lot of money for food. But we never went hungry. Mum was a good, simple cook: ham hock soup, bread and butter pudding, and fish fingers, homemade chips and beans. We had one of those ancient chip pans with a mesh basket inside it, and oil that got changed about once a decade. I loved it that the chips were all different sizes. She used to do liver for Dad – that was the only thing I refused to eat – and tripe in milk and onions; the smell of it used to linger around the house for days and days. Steak was a rarity: sausages and chops were all we could afford. We were poor, and there was no getting away from it. Lunch was dinner, and dinner was tea, and the idea of having a starter, main course and pudding was unimaginable. Did people really do that? If we were shopping in the Barras, and we decided to have a fish supper, we children all had to share. There was no way we would each be allowed to order for ourselves. Later on, when Mum had a job in a little tea shop in Stratford, she’d bring home stuff that hadn’t been sold. We regarded these as the most unbelievable treats: steak-and-kidney pies and chocolate éclairs.

      We were permanently on free school dinners. That was terrible. It used to make me cringe. In our first few years, of course, none of the other kids quite cottoned on to what those vouchers were about. But higher up the school it became fucking embarrassing. They’d tease you, try to kick the shit out of you. On the last Friday of every month, the staff made a point of calling out your name to give you the next month’s tickets. That was hell. It was pretty much confirmation that you were one of the poorest kids in the class. If they’d tattooed this information on your forehead, it couldn’t have been any clearer. So yes, I did associate plentiful food with good times, with status. But I’d be lying if I said I was interested in cooking. As a boy, it was just another chore. My career came about pretty much by mistake.

      I latched on to the idea of catering college because my options were limited, to say the least. I didn’t know if the football would work out. I looked at the Navy and at the Police, but I didn’t have enough O levels to join either of them. As for the Marines, my little brother, Ronnie, was joining the Army, and I couldn’t face the idea of competing with him. So I ended up enrolling on a foundation year in catering at a local college, sponsored by the Rotarians. It was an accident, a complete accident. Did I dream of being a Michelin-starred chef? Did I fuck! The very first thing I learned to do? A bechamel sauce. You got your onion, and you studded it with cloves. Then you got your bay leaves. Then you melted your butter and added some flour to it to make a roux. And no, I don’t bloody make it that way any more. I remember coming home and showing Diane how to chop an onion really finely. I had my own wallet of knives, a kind that came with plastic