He has lent his name to an airport restaurant and served as an advisor to an airline but you won't find this celebrity chef chowing down on airplane food.
Gordon Ramsay, in his typical blunt manner, has revealed why he refused to eat food served at 35,000ft.
"There's no f...... way I eat on planes," he told Refinery29. "I worked for airlines for 10 years, so I know where this food's been and where it goes, and how long it took before it got on board.
Ramsay, who opened a restaurant called Plane Food at Heathrow Airport, worked as an advisor for Singapore Airlines food about 10 years.
So what does the Kitchen Nightmares star eat instead? He opts for a pre-flight snack at an Italian bar, apparently.

"A nice selection of Italian meats, a little glass of red wine, some sliced apples or pears with some parmesan cheese, I'm like a pig in s...," he said.

WHY DOES IT TASTE SO BAD?
There's a good reason airplane food has not always had the best reputation.

Fresh ingredients are cooked, packaged, transported to the plane, and then reconstituted mid-flight in a convection oven, Delta Air Lines' general manager of product development, Dan Mord, said. We are essentially torture-testing food here," Mord added. "A lot of things that work in a restaurant may simply do not work on board a plane."The low air pressure and dry atmosphere of an aircraft pressurised to mimic the conditions at 8000 feet of altitude also numb our ability to perceive a food's taste and texture. That explains complaints about dry and bland dishes.
But there are certain dishes and characteristics to seek out if you want a pleasant dining experience on a flight.
"Moisture in the air is what transfers the flavour and airplane air is dry," Mord said. "So dishes with heavier and sweeter flavours work well at altitude."
In addition, the reheating process also threatens the moisture content and the overall texture of the food.