Gordon Ramsay reveals his children won’t be left his multi-million dollar fortune and also says his kids aren’t allowed to sit in first class with him or eat in his restaurants.

The chef, who is known for his Michelin-starred restaurants and heated reality television programmes, said his children will only be getting a 25 per cent deposit on a flat as he prefers them to ‘work hard’ for their money as it is not his ‘number one objective,’ shares Daily Mail.

Speaking to The Telegraph, Mr Ramsay, 50, said: ‘It’s [his fortune] definitely not going to them, and that’s not in a mean way; it’s to not spoil them.

‘Last time we went to Royal Hospital Road [his restaurant in Chelsea] was for Megan’s 16th birthday, and that was the first time we’ve ever eaten there with the kids.

‘They have served the Chelsea pensioners there for Christmas lunch, but not eaten there.

‘They don’t sit with us in first class. They haven’t worked anywhere near hard enough to afford that…I worked my f—— arse off to sit that close to the pilot and you appreciate it more when you’ve grafted for it.’

Mr Ramsay was born in Scotland to a ‘violent alcoholic father’, Gordon Senior, who worked as a newsagent, swimming instructor and welder, and Helen, a nurse.

He was raised in Stratford-upon-Avon and married Tana, 42, in 1996, and the pair have four children together.

Matilda, 15, has her own cookery show called Matilda and the Ramsay Bunch, Jack, 17, has aspirations to become a Marine, Holly, 17, is interested in fashion and works part-time in a shop, and Megan, 18, is a philosophy student who babysits to earn cash.

During a Reddit discussion two months ago, the businessman reinforced his point about his children having a ‘work ethic’.

When a poster asked how he managed to have ‘seemingly well adjust kids’ after ‘sacrificing quality time with them in exchange for success’, he responded: ‘I’ve never been at home seven night a week cooking for the kids. What I’ve instilled in the kids, from day one, is a work ethic. So, the time we spend together is limited, but it’s quality.

‘I need to protect them and respect the restaurant and team in my restaurant. I made them as normal as possible…they’ve all got jobs, they’ve all taken care of animals, they’ve all got housework. There’s a rotor. They get pocket money, but they have to earn that pocket money.’ (sic)

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