Gordon Ramsay Announces Birth of His Sixth Child

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Renowned celebrity chef Gordon Ramsay recently took to Instagram to share the joyous news of the arrival of his sixth child, Jesse James Ramsay, with his wife Tana Ramsay. The 57-year-old Hell’s Kitchen chef posted a heartwarming picture of the couple with their newborn at the hospital.

The Announcement

Gordon Ramsay joyfully announced the birth of Jesse James Ramsay as a special birthday present. The post featured an image of the beaming parents in the hospital, radiating happiness with their newest family member. Ramsay expressed his excitement in the caption, welcoming “one more bundle of love to the Ramsay brigade,” humorously noting the symmetry of three boys and three girls in the family. The birth of the baby boy came as a surprise, with no prior indications of the couple expecting another child.

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The Ramsays, who tied the knot in 1996, have witnessed their family grow over the years, now with a generational span of 25 years. Jesse James Ramsay joins five siblings in the Gordon Ramsay household. The rest of the Ramsay children include Megan Ramsay, 25, Twins Jack Scott Ramsay and Holly Anna Ramsay, 23, Matilda “Tilly” Ramsay, 22, and Oscar Ramsay, 4. Interestingly, along with now the youngest son Jesse, Ramsay also shares his birthday with his youngest daughter Tilly.

Congratulations Pour In

Fans and well-wishers flooded the comments section with congratulatory messages for the Ramsay family. Celebrity friends and colleagues of Gordon Ramsay joined the virtual celebration, offering their congratulations in the comments.

Swimmer Adam Peaty, currently dating Ramsay’s daughter Holly, expressed his excitement, while Fred Sirieix and Joe Wicks added their warm wishes to the growing Ramsay family. Gordon Ramsay’s Instagram followers also joined in the joy, recognizing the significance of the moment and extending their best wishes to the couple and their newborn son.

How to Make Easy One-Pot Spaghetti With Just a Few Ingredients

One-pot pasta dishes are incredibly versatile, delicious, and hassle-free. When you’re pouring all the ingredients along with the dry pasta at the same time into the pot, you’re actually cutting back your cooking and cleaning time by more than half, without sacrificing the textures and flavors. Here, we’ve come up with a super easy and flavorful one-pot spaghetti recipe for you.

The Flavors

This specific one-pot spaghetti dish involves simple seasonal ingredients like chicken stock, fresh tomatoes, jarred capers, and canned artichokes. While tomatoes add a burst of sweet juice, the capers deliver a much-needed salty bite, cutting through all that sweetness of the tomatoes and the starchiness of the pasta. Finally, you can take everything up to a notch by adding a grating of mild cheddar-like briny Manchego cheese. Let’s look at the simple recipe:

Ingredients (4-6 Servings)

● Dry spaghetti, 1 pound

● Halved grape tomatoes, 1 pint

● Drained and halved artichoke hearts, 1 can or 14 ounces

● Drained capers, ¼ cup

● Chicken stock, 4 cups or 32 ounces

● Finely chopped fresh basil leaves, 1 packed cup

● Kosher salt, ¼ teaspoon

● Ground black pepper, 1/8 teaspoon

● Grated Manchego cheese, ½ cup (optional)


● Take a large lidded skillet and add the dry spaghetti, artichoke hearts, tomatoes, chicken stock, capers, and basil leaves. Season with salt and black pepper. ● Place the skillet over high heat and bring it up to a boil, while covering it with the lid. Stir occasionally to make sure that the pasta doesn’t stick to the bottom of the skillet. You’ll need 6-7 minutes for the stock to start boiling. ● As soon as the stock comes to a boil, uncover the skillet and stir the spaghetti well. Continue cooking without putting the lid on. Keep stirring occasionally. It’ll take about 13 minutes until the pasta becomes al dente and the stock reduces to a glutinous sauce. ● If the skillet looks dry and the pasta isn’t cooked through at this point, pour an additional ½ cup water or stock and keep cooking. The final cooking time will basically depend on your stove’s strength and your spaghetti brand. ● After the pasta is cooked through, remove the skillet from the heat. Taste and add more seasonings if needed. Sprinkle in Manchego cheese if you like, and then toss to combine. Serve the spaghetti dish warm, and enjoy!


You can refrigerate the leftover spaghetti (if there’s any) by storing it in an airtight container for a maximum of three days. Reheat the dish on the stovetop over low to medium heat. Add a little bit of water or chicken stock. Cook until it gets warmed through and then it’s ready for serving!