Gordon Ramsay may soon be swapping frying pans for dancing shoes as he’s admitted interest in Strictly Come Dancing but has one concern that’s holding him back.
Hoping to follow in his daughter’s footsteps, Gordon has admitted he would “secretly” love to star in Strictly Come Dancing. Tilly Ramsay made it all the way to week ten of the show but was voted out just before the quarter-finals. Regularly appearing on the side-lines, Gordon was often seen cheering Tilly on and even shedding a tear or two with joy.
Despite the adoration for his daughter’s progress, Gordon admitted he doesn’t think she would feel the same. In an interview with Radio Times, he said: “She’d kill me, by the way.”
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The Hell’s Kitchen host admitted the show has already reached out to him to be get involved, most recently for their Christmas special alongside friends Gino D’Acampo and Fred Sirieix, but he turned it down. Having a change of heart, the 55-year-old said he may even contact the BBC for the next series.
“I would love to do it, though,” he said. “Secretly, I’d love to do it. I’ve always wanted to dance. There’s something so gorgeous about the rumba, the samba, the foxtrot, the tango… I don’t know. I may ask the BBC if I could do it next year.”
Adding that Tilly would probably “kill him”, Gordon’s primary concern with the show lies in the wardrobe. He said: “But the only bit I’d be slightly nervous about is all the tight lycra, sequins and the trousers. I’ve got size 15 feet and they were not made for a dancefloor, let me tell you.”
Further in the interview, the foul-mouthed chef also said he was happy that “s******* restaurants” had been wiped out by covid. Pressed if he was referring to particular chains, Ramsay said, “Well, just s*******’s in a prime position and taking advantage because they’re in a great location, and they’ve got the footfall. But now we’ve wiped the slate clean, which is good.”
He added: “Customers have got so much smarter in the last two years. They know a lot more about food than they ever have done and have been making their own sourdough, so it’s taught everyone [in the restaurant industry] to raise their game … It’s wiped the arrogance from the industry.”