Fed-up Gordon Ramsay complained quarantine at his £4million beach house was a "living nightmare".
Ramsay lamented he has cooked more in isolation than he has in the whole of his career.
The telly chef, 53, stressed lockdown with his five children was something out of his worst nightmares.
Gordon and his wife Tana have been holed up by the sea as the UK remains in coronavirus crisis mode.
Ramsay moaned living at his lavish £4million beach house was a "living nightmare" where he has been spending all day in the kitchen cooking.
The chef said he was "working his fingers to the bone" with his demanding brood always on the hunt for food.
Top chef Gordon compared himself to a "kitchen porter" as he slaved away in the kitchen.
The star said he prepares three meals a day for his constantly hungry kids, Meghan, 21, twins Holly and Jack, 20, Tilly, 17 and baby Oscar, who turned one on Saturday.
"Being stuck in my house with these five ravenous kids is a living nightmare,” Ramsay explained to Capital FM's Ronan Kemp. “Can you please tell me when all of this will end?
"Every single day is the same. I'm the resident kitchen porter, working my fingers to the bone.
"I have honestly cooked more food in the past ten days than I have in the past ten years of my career.”
Gordon has still getting some exercise - and giving his family's ears a break.
"As soon as I get up in the morning, I'm off down to the local butchers to buy some meat for their dinner,” he said. “When I get home, I make the breakfast straight away.
"After that, I'm back over the stove cooking lunch. After they have gobbled up their grub, I try to escape for a quick run every day just to get away, and after that I'm back in the kitchen making bloody dinner again.
"I swear that I have blisters on my bloody hands from cooking so much."
But in spite of all the moaning, he said he’s never eaten better as he has so much time to prepare and plan all the family meals.
“We have been eating so well,” he added. “Now that I have all the time in the world, I have the opportunity to put even more effort in. We've had some of the best curries of our lives, and I've been able to curate some fantastic new recipes.
"So I guess it's not all that bad actually."
