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00:07You
00:08Roll your swords
00:09Draw stand on here stand on here and draw your swords boom boom boom, you know, we are leaving in
00:1615 minutes
00:18Why do you want to swap? Well, this one's broken
00:27That's
00:27Oscar today mommy daddy gonna look at the new restaurant look we've got to wear how cool is that?
00:34You're a proper little Bob the Builder come here just in case there you go
00:43Oscar if you put bits of pancake on his tray and then you can just feed him that
00:48Let him finish what's in his mouth darling. I think those pancakes are too thick. They actually weren't for you
00:54Oscar are those pancakes a little bit too thick?
00:57In America the thick pancakes in the UK they're called crepes say crepes
01:07They are great for waiting the door open
01:18I'm gonna get my shoes and socks
01:26Those pancakes were a little bit thick darling. Could you just give it a rest? They were absolutely fine
01:38You're so weird
01:39Morning darling people at home think you're so weird
01:44Morning Mr. Magpie how should I feel?
01:46Hold on a minute so you say hello to every magpie in your view and you're saying I'm weird for
01:51saying good morning to
01:52It's quite normal a lot of people are superstitious
01:54Why superstitious?
01:55Well because you know that I'm nervous about this
02:00It's a huge undertaking and really the biggest thing you have done to date
02:08But it's not just your average restaurant this could be a once-in-a-lifetime opportunity and I'm not messing
02:13around now
02:14You just have to see it first
02:18There is in the back see I can see you say I see it thoughts
02:24It's high
02:31At this later stage of your career you know my want is for you to slow down a bit
02:37Later stage of my career when I come about to retire
02:39You're like nearly 60
02:41Nearly 60 my ass
02:43Or how old are you?
02:4467 how's that nearly 60?
02:46Er
02:47Can you count?
02:51It's like 30 years that we started dating
02:54Shut the front door
02:55Listen to what I'm saying 30 years since we got together
02:58And what
02:59A little coffee shop there just for a situation
03:01Do not go past a coffee shop without getting ready
03:03What I was trying to say to you
03:04I'll come back hold that moment for one thought
03:06Support your local coffee shops
03:08Come on Jesus Christ get up
03:11He drives me mental
03:15Good morning
03:15Can I have an extra hot oatmeal latte please?
03:19Thank you
03:29Good morning
03:31Good morning
03:32We are late
03:33Unbelievable
03:34I mean shopping
03:35I'm not late
03:36Good morning
03:38Good morning
03:38Good morning
03:39Good morning
03:39Good morning
03:39Good morning
03:39Good morning
03:39Good morning
03:40Good morning
03:41Good morning
03:51Oh my God come on
03:53Yeah
03:55It's so loud
03:55I never just plunge into a sofa and just like
03:59Yes you do
03:59No I do not
04:00Talk
04:04There you go
04:05There you go
04:14I need just one more cushion behind me.
04:16Do you know, he's like the princess and the pea, isn't he?
04:19No, he's just like, thank you.
04:20He's like, oh, it's your mind.
04:21Oh, my God.
04:22Sorry.
04:23There you go.
04:24Nick should be taking your trousers off.
04:26Oh, my God.
04:28Right.
04:28HR.
04:32Let's go.
04:33Come on.
04:34First of September 1998, we relaunched the restaurant of Will Gramsci.
04:3830 seconds gone.
04:40She said to me 25 years ago, hey, guess what?
04:44You're going to have three stars.
04:46You're going to have an empire, multiple businesses.
04:48I don't think I'd beg to understand just the vastness of what has been done.
04:57Service please.
04:59Today, we're running at over 95 restaurants.
05:01Almost 2,500 staff.
05:04The one and only Chef Gordon Ramsay!
05:10We have restaurants in Asia, North America, UK, France, and still growing.
05:20And then there's the media.
05:24Run the fucking food.
05:25Now.
05:26Run.
05:26Something you haven't done in 19 fucking years.
05:29From a TV program, to a TV ad, to a podcast, to a social media video.
05:36Millions of followers across the globe.
05:41It's got huge...
05:42How's it going, man?
05:44You good?
05:44You're good, son.
05:45Beating like this.
05:48This is a big one.
05:5022 Bishopsgate is the most difficult, high-pressurized, ambitious project I've ever, ever opened in my entire life.
06:02I'm opening five independent businesses under one roof in an iconic address.
06:10There is so much riding on this reputationally, financially.
06:17And if Bishopgate was to fail, uh, yeah, I'm fucked.
06:21There's no two ways about that.
06:24We've got 120 guests in here.
06:26Yeah, yeah, yeah.
06:27And about now it's time to have 240 guests.
06:30Talented fucking chefs need to dig in.
06:34I think people think that they know Gordon, because they see him everywhere.
06:39Young man, if I can fucking run the plates, so can you.
06:42Come on, you can do it.
06:44He's known for being opinionated, for saying it straight.
06:48He's just a little bit too straight-laced.
06:51I want everything on those fucking tables you need.
06:53Does it need to be that big?
06:55They're big fucking oyster shells, aren't they?
06:57It's just not good enough.
06:58Yeah.
06:58Not good enough.
06:59Common sense is not that fucking common tonight.
07:04But, do they know you when you're at home behind closed doors?
07:07No.
07:10The real Gordon is when we are on our own, with our family.
07:16That's the real us.
07:21For Gordon, the most important thing is the kids.
07:24Have you done a poo-pum?
07:25Have you done a poo-pum?
07:26You also don't do that, right?
07:27Look, you're missing all this.
07:28No, that's called piff.
07:30Piff off.
07:32You're such a nod.
07:33Yeah.
07:34So when Bishop's Gate first came up, the enormity of it is what made me so nervous.
07:42And I'm always going to worry at him taking on more.
07:54Take a look at this beauty.
07:58Whoa.
08:01Look at that.
08:03You ready?
08:05Come on.
08:06Let's go.
08:07You know I'm scared of high.
08:09No, I know.
08:09Oh, shit.
08:10You tell me now.
08:1422 Bishop's Gate keeps me up at night.
08:18These spaces just don't come on the radar.
08:23It's an iconic building in the middle of the city and it sticks out like a sore thumb.
08:30It is humongous.
08:3427,000 square feet.
08:38It's like opening a restaurant in the middle of fucking Wembley Stadium.
08:43And I've got big plans for this place.
08:47First off, right at the very top, a 60-seater rooftop garden with a retractable roof.
08:57Underneath that, Lucky Cat, a 250-seater Asian-inspired restaurant.
09:03Alongside that, a restaurant called Ramsey High.
09:06A 12-seater unique dining experience.
09:10And then underneath us, you know, our beautiful all-day browser at Bread Street Kitchen.
09:15And then finally, number five, the academy.
09:17A stunning culinary school.
09:20It's incredible.
09:22It is incredible.
09:24And I want to be in there.
09:26Doors opening.
09:28Okay, this is...
09:30This is the 59th floor.
09:32So this is Bread Street Kitchen.
09:35So, one of five.
09:37And every guest...
09:38Yeah, every guest.
09:39You ready?
09:40Yes.
09:41Every guest will have to come up through here to get up to...
09:43Okay.
09:45So...
09:46Look at that.
09:48Shit.
09:49Whoa.
09:50I know.
09:52It is enormous.
09:59Look how far you can see.
10:03Look at the aeroplanes.
10:06How low they are.
10:07Well, I think we're sort of on a level with them.
10:09I know.
10:12There's the shard.
10:14Which looks tiny.
10:16Look down there.
10:18Oh.
10:19No, no, come over.
10:20Come over.
10:21Seriously.
10:23Look how small everything looks.
10:27God, does that not make you feel a bit funny?
10:29No.
10:29God, no.
10:30No, no, no.
10:32London Eye, Houses of Parliament.
10:35St. Paul's Cathedral.
10:40Looks like a...
10:41It looks like some kind of game, doesn't it?
10:43Everything's so tiny.
10:46But also, down over there...
10:48Yeah.
10:49...just after Tower Bridge...
10:51...is where we first met.
10:53In Tower Bridge?
10:54Pond de la Tour.
10:55Oh, Pond de la Tour, yeah.
10:56Sorry.
10:57Shit, is that it in front of us?
10:58You brought your fiancé in to meet me.
11:00Stop fucking around.
11:01Jesus Christ.
11:02Honestly.
11:03Why'd you bring that shit up now?
11:05I'm only telling the story.
11:07Fucking hell.
11:10The first time I met Tana,
11:12I was mates with her boyfriend at the time.
11:15And they picked me up,
11:16and I was with my girlfriend from Paris
11:18to come to our mate's wedding.
11:20And Tana was driving the car,
11:24and I was sat in the back seats,
11:26and I'm looking at my mate,
11:27thinking,
11:28Oh, my God,
11:28your girlfriend is fucking gorgeous.
11:32Yeah, she looked like a young Julia Roberts.
11:35And she brought a level of excitement like no other.
11:40I'm not too sure if that's what Tana said
11:42when she first met me, though,
11:43but I get the feeling that she wasn't a big fan.
11:48I didn't like him.
11:51I thought he was really arrogant,
11:53really full of himself.
11:55So, yeah, he used to really irritate me.
11:57But then there's that whole thing where,
11:59did I not like him because maybe I really liked him?
12:02I don't know.
12:03It took about a month,
12:04and then we were both single.
12:08She knew I didn't have a pot to piss in,
12:10and so I'll be honest,
12:13I honestly thought for many months
12:16that Tana was out my knee.
12:19But then, yeah,
12:20we ended up sort of chatting one night
12:23and chatted all night.
12:26I guess I must have fancied him.
12:29I won her over with food.
12:31Thank fuck.
12:34The amazing ambition was there,
12:37absolute dedication.
12:38He's always been someone who dreams big.
12:43But you know what?
12:44He's just...
12:47He's just Gordon to me.
12:48I mean, I've known him since I was 18.
12:50So, you know,
12:52we sort of grew up through this time together.
12:55If you look at us on pen and paper, I know,
12:58but she is the foundation.
13:00There's no two ways about that.
13:03It would have been quite strange, I think,
13:05to meet someone who was already in the public eye
13:09and not understand what it was like before.
13:13You know, we've gone through that together,
13:15and I'm always very grateful for that.
13:21Right.
13:22I'm dying to take you up to the top floor, shall we?
13:24Yes.
13:25Wait till you see this.
13:27You ready?
13:28Don't worry about waiting for me.
13:30Sorry.
13:31Floor 61.
13:32I'm excited.
13:33I can't tell.
13:34Oh, my God.
13:36You ready?
13:37Fuck, which key is it?
13:39You always swear more when you get nervous.
13:41Sorry.
13:44Don't worry.
13:45It's just the wind.
13:48Fucking hell.
13:49Are you faking that?
13:50I'm not.
13:51I'm not fucking around.
13:52Think how high we are.
13:54Right.
13:54No, no, you go out first.
13:55No, after you.
13:56No, no, because I've closed the door.
13:57The door slams.
13:58You go first.
14:00There's no floor there!
14:01Oh, fuck off.
14:05So this is going to be a beautiful terrace.
14:08We'll have a retractable roof on top.
14:12We're going to hold you a 60 up here.
14:15I think it will be yours first.
14:17Isn't yours, like, next year?
14:18Yeah.
14:18Oh, my God.
14:20Look at this, baby!
14:24It's incredible, isn't it?
14:25It is incredible.
14:26It's a big pressure.
14:28Well, for now, it's a shell, but it's not that far away.
14:32I was going to say.
14:32We're a matter of months as opposed to years, so...
14:35Everybody in this building needs to understand, you know, we're up against it time-wise.
14:39Yeah.
14:40And for every week this place doesn't open, you know, you're losing a hundred grand.
14:44So it's got to open.
14:46And it will open.
14:47It will open.
14:53Let's put things in perspective, right?
14:56Bishop's Gate is high risk, but high reward.
15:00I'm 57.
15:02I'm not getting any younger.
15:03I never thought I'd say this.
15:05It's sort of one of my final stakes in the ground.
15:08You know, something that I'm going to be best remembered for.
15:13The budget is 20 million pounds, and I'm doing that personally with the help of the bank.
15:21It scares the shit out of me, man.
15:25I grew up on a council estate in Stratporn-Avon, and I still remember my school uniform.
15:31Having black patches on my second-hand trousers.
15:35I remember my mum saying to me that these nice leather patches on my trousers look great.
15:41It was only because there was holes underneath those patches.
15:44The way that I multitask is watching her multitasking.
15:49Three jobs, you know, a cook, you know, a night nurse and a cleaner.
15:56And one minute she's cooking food for us, and next minute she's got her hands inside a urinal cleaning the
16:03place.
16:05And I'll be honest with you, there's always that little needle of fear.
16:13You're going to lose it.
16:14And I hold on to that needle.
16:16You know, I want that little prod just to remind myself.
16:21That's why I'm a hard and difficult person to work for.
16:24I want to make sure everything's perfect, and I don't ever want anything to slip.
16:32So, it's sort of all or nothing.
16:36I want to make sure that this building has some of the best restaurants in the world.
16:42And to get there.
16:44We go through so many tiny details, even down to the napkins.
16:51You know, is that an open kitchen?
16:53Does it need something more intimate?
16:56First impressions?
16:57It needs a wow factor.
17:00Phenomenal chefs.
17:01Phenomenal chefs.
17:02Massive brigade.
17:03The uniforms.
17:05Menu size.
17:06The flour display.
17:07The size of the water bottle.
17:12I am the biggest pain in the arse, because I'll scrutinize everything.
17:20But before we do anything, we just got to build the thing.
17:35I'm actually not from London, I'm from Birmingham.
17:38I live in a place called Sturtley.
17:40So, it's about three and a half hour journey every Monday morning for me.
17:46Up at three o'clock this morning.
17:48On the train and across the tubes.
17:50Up to Bishop's Gate.
17:54I don't get much time at home on the weekend.
17:57That Friday afternoon.
17:59And my weekend spent shopping really with the wife.
18:02Then we'll probably have one of the grandkids on Sunday.
18:04And then, I'm in bed at nine o'clock.
18:07And up for three and a half three again Monday morning.
18:18This is the fourth build I've worked off for Gordon.
18:22This is another level.
18:23This is a big job.
18:25But at the end of the day, I hope to think he remembers me.
18:28As a man that can get the job done.
18:31On time.
18:32Every time.
18:34And right every time.
18:35Without any issues.
18:38Just get that one up first.
18:40To level 60.
18:42And the rest is level 59, yeah?
18:44All right.
18:46Biggest issues are the deliveries.
18:48You know, we're the highest building in the city of London.
18:52There's only one lift that comes to this floor.
18:54The size of the lift you can only get the materials in that are three metres long.
18:58So you're up and down the stairs all day.
19:00To make sure that the next delivery can come through.
19:04It's hard work.
19:05It's hard graft.
19:06It really is.
19:07But we are proud to be working on it.
19:10We really are proud.
19:16Christ, this place is busy.
19:18You good?
19:19When Gordon visits, it's always a nerve-racking time for us and the team on site.
19:26This should be in the next day.
19:28And what is this underneath here?
19:30Is that wood?
19:32Yeah, it is.
19:33Yeah, there's a lot to do.
19:35But the guys are throwing all the resource they've got at it.
19:40What happens to this, by the way?
19:42It's a structural beam.
19:43It'll be part of the sushi bar.
19:46And do you not think we should paint it black?
19:49Preference.
19:49It's whatever you prefer.
19:50I think it'll be more glamorous painted, right?
19:52Sick.
19:53Could you put that on your list?
19:54I will do, yes.
19:55Yep.
19:57Somebody was extremely driven, extremely focused.
19:59What's this area here?
20:00Pot wash.
20:01Is that right?
20:01Pot wash being so close to the...
20:03It was a door there.
20:03No, I'm just talking about the noise.
20:05Oh, noise-wise.
20:07Fuckin' hell.
20:09Doesn't leave any ambiguity on what is expected of us as a team.
20:16What's this in here?
20:17PDR.
20:18Private dining room.
20:18Private dining room.
20:19I think she's all glass on it.
20:20Yeah.
20:21Smoked glass.
20:22It can be if you want it smoked.
20:24I think it should be lightly smoked.
20:26Don't you?
20:27Well, just for privacy.
20:28Mm-hmm.
20:28If it's called a private dining room and you've got no privacy,
20:31then how is it fucking private?
20:32Yeah.
20:33So...
20:33Especially when you've got people walking past to the toilet.
20:35Yeah.
20:36I don't want it looking like the zoo.
20:37Don't I mean?
20:38So, can we lightly smoke that, please?
20:41Yeah.
20:43We've got 22 weeks, basically, to get this finished.
20:46No over the line.
20:47This is the setting out plan.
20:48We're 30 mil short here.
20:50You do get a lot more pressure because it's a high-profile job,
20:53especially who it's for, being Gordon Ramsay.
20:55And at the end of the day, it's his job.
20:57It's his restaurant.
20:59So, it's Gordon's rules.
21:01You know that wall you built?
21:03Yeah.
21:03Take it out.
21:04All right.
21:05They don't want it now.
21:15Are these your sons?
21:18They look like you.
21:20Thank you very much, Gordon.
21:21I don't think I'm that old yet.
21:22No, I didn't tell you.
21:23I'm not far off.
21:23But they look like your sons.
21:25The only question I want to...
21:26Are we on time?
21:27No.
21:27No.
21:28Yeah.
21:28Keep it in front.
21:30What?
21:31Love it.
21:31Keep it in front.
21:33Thanks, bud.
21:33Good to see you.
21:34Thanks for that, lads.
21:51Mate, Alfie's gonna be here in a minute.
21:52Are you ready for a haircut?
21:53Shall I show you what Nanny used to do to me?
21:56See, she used to put a bowl on my head.
21:57Round like that.
21:59And then cut all those bits here.
22:00So it looked like a proper helmet.
22:02Would you like that as well?
22:04Yeah!
22:04Yeah!
22:08Gordon works a lot.
22:10But when we're home, it's always a really happy time.
22:14Because he is most relaxed when things are just very normal.
22:18Come on, let's go there.
22:19Whose is this?
22:19Whose is this?
22:20Oh, no, T, don't do that.
22:21I mean, no one grounds you more than having kids, do they?
22:25Yeah, mini-mees, I call them.
22:26I fucking love it.
22:27Woo!
22:29We've got six kids.
22:30We've got our very own brigade.
22:32Megan, the eldest, 27 years of age.
22:34Then there's the twins, Holly and Jack, 25 years old.
22:39Matilda, at 23.
22:42Oscar, at six.
22:43Jesse James, at 18 months.
22:45Did I miss any of them?
22:46No, you didn't.
22:48I don't know.
22:49I don't know.
22:50My hair just how it is.
22:52But you need a tiny trim, because you don't like me brushing it.
22:55And you can't go to school, and you won't be able to see.
22:57And listen, it's school time, okay?
22:59Wow.
22:59We're going back to school, so you've got to look nice and smart.
23:02Being with them gives you an incredible uplift.
23:07It's a real special time.
23:11That was a good one.
23:12You know, I sadly had a torrid relationship with my father.
23:15I just couldn't wait to spend time out of the house, away from him.
23:19You know, it's fair to say you weren't his favorite son.
23:23He used to take joy in sort of saying things he knew you'd rebel against.
23:28Yeah.
23:29My father called me a snob once.
23:31And I said, no, no, definitely not a snob.
23:33I just want to get out of the shit mess I was born in.
23:36I had to sit there, you know, at weekends and almost watch him ruin his life through alcohol.
23:44It's hard, isn't it, when someone's an alcoholic.
23:46It's very hard to relate to that because you're nervous.
23:51You're worried about, you know, hitting the end of the bottle and seeing that bottle of Bacardi disappear
23:57because you know what happens at the end of that.
23:59So, in many ways, I'm using that awful relationship to become a better dad.
24:05What's that in there?
24:06Oh, there's a door.
24:07Alfie, you go and get it.
24:08Morning, Alfie.
24:10Morning.
24:10Morning, Alfie.
24:12A bowl goes on my head and then you cut all around the head.
24:15How big's the bowl going to be?
24:17I'll show you.
24:18I mean...
24:19I'll try this one.
24:20Let's try that.
24:21Oh, mate.
24:23There you go.
24:24A proper bellend.
24:27Don't say that.
24:29Don't say it.
24:30Imagine if he goes to his teacher.
24:32Do you like my haircut?
24:33I'm a bellend.
24:35You want to come with me to make a coffee?
24:37Is it nice?
24:38Yeah.
24:40Tilly and Gordon are very similar.
24:43Probably the most similar out of all the kids.
24:47They have this whole connection with Tilly's love of food and I think the fact that it does seem as
24:53if she's going to go into that industry has made him really happy.
24:57Because at one stage it looked like no one was interested in that.
25:01Let's make stir fry noodles.
25:04I started cooking when I was very young.
25:07When dad was filming, he used to see me watching through the door and he used to just prop me
25:12up on the side and very slowly he started saying,
25:15Or can you mix this or can you add a pinch of salt here?
25:18I think for me it was really exciting being part of everything he did.
25:24So I definitely got the bug for cooking at a young age.
25:28But now I'm about to have a chance to go to culinary school and learn things by myself.
25:34You know, get my own knowledge and tell dad some things that I learned that he might not know.
25:41Yeah, my little girl's going for a fitting to get her first set of chef whites, which, I mean, in
25:47many ways, I put them on her back at the age of, I think it was four.
25:51I got her a little pink chef's coat years ago and then thought, no, that's too forceful.
25:57You know, get them if you want it.
26:00And she's arse.
26:03It's quite an important moment.
26:05Not as daunting as seeing your daughter in a wedding dress.
26:08But it is fucking out there.
26:10It is out there.
26:10It's like shit.
26:12You know, a mini me.
26:15Tills!
26:16Let's go, girl.
26:18Jump in.
26:21You've got no space.
26:23Tills.
26:23Wait for mum.
26:24Just wait.
26:25Now you're reacting.
26:26Dad.
26:27Come on, Tills.
26:28I think you're on Jack's car.
26:29I am not on it.
26:30You are.
26:31Let's go, sexy bitch.
26:33Dad.
26:36You're in drive, right?
26:37This is careful.
26:38Tilly, seriously, I'm in drive.
26:40Really?
26:41Seriously.
26:46This cookery school's got one of the best reputations in the world.
26:49Really?
26:49Not just in Ireland.
26:51How do you think it compares to other ones that, you know, you've visited, you've seen?
26:56This is the real deal.
26:57You won't want to leave.
26:58No.
26:59You will not want to leave.
27:01I do feel quite nervous, you know.
27:04It's the first time I'll be in a proper professional setting like that.
27:08And I know I'm only learning, but I like things to go well.
27:11But you are going to make mistakes.
27:13Mm-hmm.
27:13And being nervous is quite a cool thing.
27:16Yeah.
27:16If you weren't nervous, I'd be a bit worried.
27:19But sponge, get over the mistake.
27:23Mm-hmm.
27:23And don't dwell on it.
27:25Yeah.
27:27What's the hardest kitchen you worked in?
27:30Which one?
27:31Oh, I mean, I'll be honest, Marcus was brutal.
27:34Was that the hardest?
27:35But in an incredible way.
27:36And the hardest, because I was learning the most.
27:41When I started cooking, I didn't have a father that guided me in my career.
27:49I had a father that told me, you know, cooking was for women.
27:53And it wasn't a man's job.
27:57But then I got into a kitchen with the first ever British chef to win three stars.
28:04The most prolific chef in the country.
28:07Marcus Pierre White.
28:10And he was like, in fact, a father figure.
28:16He had the gift of this Picasso.
28:20He put food on a plate like no other.
28:22And so your fingers had to become so disciplined.
28:25And you had to follow quickly.
28:27Because if you didn't, you know, step up and match what he wanted, you're fucking toast, man.
28:32And that scared the crap out of me.
28:35And I was Marco's right-hand man.
28:38I went to hell and back every day of my life for him.
28:4218 hours a day, six days a week.
28:45But the level of skill I was learning was at a rate of knots.
28:49And so I became good very quickly.
28:52And he brought that natural talent out of me.
28:57Do you ever remember any of your biggest first mistakes in the kitchen?
29:00Oh, massive fuck-ups.
29:02I remember the pasta machine.
29:05Two exact same machines.
29:07But for some reason, on zero, the pasta went thinner on the older one that had a blue plaster on
29:13there.
29:14So we made that for the raviolis.
29:15And I remember halfway through the raviolis, and Marcus said,
29:18The pasta's a big thing.
29:19Did you go through it?
29:20See, it went through twice, Marcus.
29:21He said, using the blue plaster machine.
29:23I said, yeah, yeah.
29:24So we finished making them.
29:25He turned the machine upside down.
29:26It was the wrong machine.
29:27And we're talking about millimeters, millimeter difference.
29:31He then made me pay for those raviolis.
29:34I never made that mistake again.
29:36You had to pay for all of them.
29:37And he sold them that night in the restaurant as well.
29:40Honestly.
29:41Ridiculous.
29:44Motherfucker.
29:48It's on your right, coming up soon.
29:52Let him come out.
29:59Oh, fuck.
30:01Fuck.
30:03Was that me?
30:05Oh, shit.
30:06You thought...
30:07Oh, fuck.
30:11Oh, shit.
30:14Dad.
30:14I did not see him.
30:15He's probably out to get you.
30:16Oh, fuck.
30:16Don't worry.
30:17I'll get him.
30:18Say sorry.
30:19Sorry.
30:19I didn't see you on the side there.
30:21My fault entirely.
30:22Can I give you my details, please?
30:25Sorry.
30:26What a fucking nightmare.
30:27It was so far left.
30:28Of course I didn't see it.
30:28No reverse sensors.
30:30Oh, well.
30:31This is going to be an expensive fucking trip.
30:33I only want a pair of chef whites.
30:35Dad, you need to park.
30:36Oh.
30:36Yeah.
30:43Fucking hell.
30:44And in your mum's car as well.
30:46Fuck's sake.
30:48Bollocks.
30:53Go on in.
30:55Hello.
30:56Hello.
30:56How are you?
30:58Good.
30:58Here for some chef jackets, please, downstairs.
31:03Out of all the kids, Tilly knows me, and she's very good at unlocking that defense mechanism.
31:09And she knows how to really get straight to me.
31:13Is there a chef's discount for my...
31:16I'm sure there is a chef's discount for you.
31:17Oh, yeah.
31:18Well, we'll just smash the car, so any, uh, any short change.
31:21We?
31:21It wasn't we.
31:22Any short change would be greatly appreciative.
31:23Am I able to try on?
31:25You are, of course, able to try on, yeah.
31:27I think just try some on, Dad, and have a look.
31:28They've got to be, they've got to be white.
31:30Yes.
31:30Yeah?
31:35The way Dad is in the kitchen is, you know, he's in a stressful environment.
31:39He reacts the way he does for perfection.
31:43At home, he is the complete opposite.
31:46He manages to juggle a lot, and I think that's one thing I've always admired about him,
31:52is he can be the busiest, the busiest man ever, but if any of us needed,
31:58I know I can text him, call him, any time.
32:01Jeez, it's like going back to school.
32:02So we've got two little ones going back to school,
32:04and we've got their eldest going back to culinary school.
32:07Jesus.
32:08When did...
32:08No, eldest daughter.
32:10No, sorry, youngest.
32:11I thought you were getting changed.
32:13He's emotional when he's proud, for sure.
32:16There are those signs you can always see, kind of, like, long blinks,
32:19and then he looks up, and then he won't face you, and you go,
32:21and he looks around, and he just...
32:23He doesn't want people to see him cry.
32:25Are you ready?
32:26I am ready. Let's go, girl.
32:28Hit me!
32:29I'm here.
32:30Oh, my God.
32:32What do you think?
32:33I love that.
32:35I've tucked it up, because it's quite long.
32:36No, they need to be long.
32:37Really?
32:38Yeah, they'll insist. Safety.
32:39That looks amazing. Come here.
32:41Oh, my God.
32:43Yeah, you never tuck that up like that.
32:44That's why I double-breasted.
32:46It looks amazing.
32:47Oh, my God.
32:48The blue trousers, as well.
32:50I love the blue.
32:51No, it's such a...
32:53Such a chef's look.
32:55Girl, you look frickin' amazing.
32:57I'm gonna wear these trousers.
32:59That jacket looks lovely on you.
33:01It's nicely fitted, as well.
33:02How do you wear this bit?
33:04Yeah, so that jacket there, the little button that gets done up in there,
33:09so that stops that from slipping down.
33:11Mm-hmm.
33:12Right.
33:13Oh, my God.
33:14And then that one doubles up.
33:16But the cool kids go there.
33:17But that's your dad's bit.
33:20Let me just take a picture.
33:20I cannot believe you're like that.
33:22And I'll send it to mum.
33:23My little girl's going all chef-y.
33:25Girl.
33:27Ta-da!
33:29Send it to family.
33:30Incredible.
33:31Look.
33:33Look.
33:36Now I look like you.
33:37Oh?
33:38Now you just need to fuckin' cook like me.
33:42Hey, how are you?
33:44I've crashed the fuckin' car.
33:50London is, for me, one of the culinary capitals,
33:54not just in Europe, but in the world.
33:57It's a hotspot.
33:58It's a destination for incredible food.
34:02So, for 22 Bishopsgate to stand out in amongst that competition,
34:06we need to put phenomenal chefs at the coalface.
34:11But it's also exciting because it's a unique opportunity for nursing talent.
34:24Breadbreath Street Kitchen is one of our mainstream, all-day concepts.
34:28Lucky Cat is an Asian-inspired, Japanese influence.
34:32And that's why I want to experiment with that hybrid and develop something magical.
34:39And Michael is an incredible, young, talented, hungry chef, late 20s.
34:45He hasn't hit his prime yet.
34:47This will be the beginning of his prime.
34:50He's still in the transition from head chef to executive chef.
34:54And I think it will be one of the biggest moves in his entire career.
35:02Trying to operate a restaurant that high in the sky
35:05is gonna be challenging on its own.
35:08You know, you're going up 60 floors,
35:10can't just receive a delivery at any time
35:13and just walk it into the kitchen.
35:16So, throughout the whole team, we're gonna have to adapt,
35:18you know, our normal day-to-day kitchen life on that.
35:24You know, to be a part of, you know,
35:27actually opening that and making it successful
35:30is really exciting.
35:32Really exciting.
35:33But it is a big, big role.
35:39I've been doing this now 13 years.
35:43So, two years at Lucky Cat.
35:46I went from Singesu, head chef, then exec quick.
35:50So, taking all these, you know, all these projects
35:53and trying to open a new restaurant in Bishop's Gate,
35:56which is obviously, it's like a massive, massive thing for everyone,
35:59and even for Gordon.
36:00This is huge.
36:02Even now, it's huge for him.
36:07Everything that I do, that the team does,
36:10is directly, you know, associated to Gordon there.
36:14Everything that we do, you know, is his name.
36:17You know, that's why every day we make sure
36:19that what we do in every restaurant
36:22is always up to that standard that he expects
36:25and that he sets, really.
36:33There's a determination behind those eyes
36:35that reminds me a little bit of myself.
36:39But the pressure's more harder than you can believe
36:43because the current state of the industry today
36:46is pretty dire.
36:50Cost of produce is extortion.
36:54There's increased tariffs coming onto the radar every day.
36:58The interest rates are on the rise.
37:00And, you know, the generations, multiple generations,
37:03drinking less.
37:03The whole sector is struggling.
37:09I've closed multiple restaurants over my career,
37:14and I've learned that competition is rife.
37:17I think 65% of new restaurants close
37:21in the first 18 months of trading.
37:22So you have to be better than good.
37:29The first time I had to close a restaurant,
37:31would you believe, was where I was born?
37:33In Glasgow, years ago.
37:37It was fully booked for six months in advance,
37:39Friday, Saturday.
37:41But Monday to Thursday, it was a freaking ghost town.
37:45No one could justify spending 120 quid, you know,
37:50for dinner on a Monday night in Glasgow.
37:52And so I left Glasgow with my tail between my legs.
37:55It was painful. Painful.
38:00That was a...
38:02That was a big wake-up call.
38:05But everything I've felled in,
38:08everything I've closed,
38:09everything I've opened,
38:10everything I've learnt,
38:12will go into Bishop's Gate.
38:15To be successful in this business,
38:17it needs to be incredibly popular.
38:22So I came up with an idea
38:24for a before and after party,
38:26and the team thought I was fucking mad.
38:29Hold on, mate.
38:30You're gonna bring what to a building site?
38:34Influencers.
38:35What? Are you fucking kidding me?
38:38There's gonna be, like, builders everywhere
38:40and bloody Viz jackets and boots and shit.
38:43But when you give incredible food
38:48in this incredible rooftop garden
38:52that's never been seen before
38:54with the view that is the best in the country,
38:58you're gonna blow their socks off.
39:04So when it comes to things like
39:05you came up with the hard hat party,
39:07where did that idea come from?
39:09Do you mind if I go first?
39:10Please.
39:11It was just to fuck every food critic off in the country.
39:13Because ten years ago,
39:15we were depending on their pens.
39:16Ten years ago,
39:17we were depending on their insults.
39:19Ten years ago,
39:20we were depending on their egos.
39:23And they destroyed restaurants.
39:25Yeah.
39:26And over 25 years,
39:28we've taken so much shit
39:32from, you know, critics.
39:34When we first started dating,
39:37we were excited for a family
39:39within the first two years.
39:40And there was a piece in one of the newspapers,
39:43the failed footballer
39:44that had a shotgun wedding.
39:45And it caused such hurt amongst us
39:51because it was like,
39:52how does that relate to food?
39:55How do you write about
39:57a rational experience with that headline?
40:00Critics are important, okay?
40:02And constructive criticism
40:03is something that we thrive on.
40:05But when it becomes personal,
40:07you know,
40:08one of the most prolific critics
40:09just had a brutal personal vendetta.
40:12So when he walked in with Joan Collins,
40:13he thought that I wouldn't have the balls
40:15to do anything to him
40:16because he sat with the glamorous,
40:18amazing Joan Collins.
40:19And yeah,
40:20I couldn't wait for him to sit down,
40:22get the menu,
40:23time 20 minutes,
40:24and ask him to get to hell out of that restaurant.
40:26Because whether you're with Joan Collins
40:28or sat with the Queen,
40:29you're still going out, mate.
40:30You're not sitting here.
40:30I know it was wrong,
40:31but that's what happens when women like Joan Collins
40:35comes to dinner with knobheads.
40:37And so it was 25 years of that stupid bashing
40:40that that whole influence event,
40:44for me,
40:44was a clever move to say,
40:47thanks,
40:48but no thanks.
40:49Welcome, guys,
40:51to sunny, lovely London.
40:52I'm Harrison Webb, your host.
40:54That's cringe, isn't it?
40:56That's gonna be in, though.
40:57You've seen it now.
40:58Today we're in London,
40:59and we are eating at Gordon Ramsay restaurants
41:02for 24 hours.
41:03RIP my bank account,
41:05because this video is not sponsored by Mr. Ramsay.
41:11A lot of chefs hate these influencers.
41:14This is sick. I love it.
41:16Because they don't understand where they're going
41:18with their phones and their constant posting.
41:22But they're very powerful,
41:24and they don't take six weeks to fill a restaurant.
41:30When they post, it goes viral,
41:32and it's gone in seconds to the other end of the world.
41:38That is really good.
41:40Oh, mine looks like a crime scene.
41:41You absolutely destroyed that.
41:45Equally, when it's bad,
41:47that storm can hit you before the end of service,
41:49so they are the most powerful critics on the planet today.
41:54Yeah, I personally just don't get it.
41:57So tonight I'm gonna fill the top floor
42:00with a hundred of the most powerful influencers
42:03to give them a before insight.
42:06I don't think it's been done before.
42:07So it's a nice way of sort of letting them know
42:10just A, how big this is,
42:12but B, you know, on the record.
42:16I fucking need you guys.
42:21This is gonna be a clear walkway for the influencers.
42:25I want to get most of it done today.
42:27It's a big man.
42:27I've got delivery coming in tonight as well.
42:29So we need to get this area clear.
42:35I'm not happy about doing it.
42:37You know, at the end of the day,
42:38it's a working building.
42:39So while we're doing this,
42:41we're not building Mr. Ramsay's restaurants.
42:43So the two of us are laid on this,
42:45making it all nice and rosy for influencers.
42:51I'm probably wrong in saying this.
42:52I think those, these people who are pretty for the camera
42:57and look pretty,
42:58but they just want to sit there
43:00taking pretty pictures of food
43:02and putting it out on the internet.
43:03What's the point?
43:04Sit there and eat it, enjoy it.
43:06Don't wait till it's gone cold.
43:13I'm not that big enough.
43:13Chives, gyozes, yes.
43:14Yes, Let's beef, yes.
43:15Mixed crest, we're gonna take now.
43:17Can I have a pan out of mixed crest, Josh, please?
43:21We have had to adapt to the fact that we have no facilities there at the moment to do anything
43:30hot and it is most definitely still a building site.
43:36And also they can't dust proof the area, it just means that we'll be working directly
43:41on the roof.
43:44Ideally we don't want rain, but obviously we're in London.
43:47We can't stop prepping, we can't change our plan and in six and a half hours we'll know
43:55if everyone needs to bring umbrellas or not.
44:00We can't ever become second, third best, people can't get tired of the ideas and of course
44:08I deal with things now in my 50s better than I did in my 40s and I dealt with things
44:12in
44:12my 40s better than I did in my 30s.
44:14Understand that there will be problems. Somewhere down the line something throughout your day
44:18is going to piss you off.
44:21If it was to rain between two and three, would there be enough time for set up between three
44:27and seven?
44:27Oh really there's not much point doing anything before that shower's come over.
44:31Yeah.
44:34For some reason I thought there was some kind of sheet over the top of that.
44:37Eventually it will be retractable so it's not always going to be mesh.
44:42I'm not quite there yet.
44:49Do you think half the towel will be covered in cloud up there or is that, because it's
44:54so grey I don't know how high that ceiling is.
44:57You think?
44:58You think?
44:58No you could have think it was covered.
45:00Jesus Christ.
45:01Look how sunny it's been all week as well.
45:06Look honestly now this is it.
45:07We're just packing up and we're, we won't be back until 11, 12 tonight.
45:14We've checked and double-checked every little detail yeah, because over there and up there
45:19it's going to be like shit we forgot the...
45:20We've checked but look I'm not a weatherman.
45:24If it rains it rains like it's, it is what it is.
45:27Let's put towels over it.
45:28Let's put, let's put towels over it so you can't see it.
45:37I think it's getting dark outside.
45:39Yes, definitely.
45:41I'm going to go with it being trees and bus coverage.
45:46I've got faith in the, in the British weather.
45:52Oh shh.
45:53Oh there you go.
45:53You spoke too soon.
46:00It's good, it's good, it's good, it's good, it's good.
46:02Come on young.
46:07Now it is rain.
46:08Yep.
46:10Oh yeah.
46:10We won't go out there right now.
46:17Motherfucker.
46:19The roof's not on yet.
46:21And that's where the fucking party is.
46:27Everyone's on this.
46:28Everyone's going to say that I look like a fucking idiot.
46:33Let's just hope this fucking rain stops.
46:43I want to expand.
46:45I want to grow.
46:47That's beautiful.
46:49Really beautiful.
46:50I want to be one of the best chefs in the world.
46:54Chef Gordon Ramsay's in the house.
46:59Is that real?
47:00Yeah chef.
47:02But, be careful what you wish for.
47:08Oh fuck.
47:09I think here we are in the aisle.
47:11When you get successful, everyone thinks it's glamorous.
47:15But, it's super full on.
47:17Unfortunately, we're looking at an eight week delay.
47:20Fuck, fuck, fuck, fuck, fuck.
47:22And there's a lot of figureheads in the industry that love to see me fall.
47:28Oh for fuck's sake.
47:32Especially at Bishop's Gate.
47:33This isn't working.
47:34This isn't working.
47:36This isn't working.
47:37Oh my gosh.
47:38This has got work.
47:40If I was a builder, I'd be shitting myself.
47:42I'm not gonna lie.
47:43It's actually much worse down here.
47:45Jesus Christ.
47:46It looks terrible.
47:47How many weeks do we open?
47:49Another 20 weeks.
47:50Shit.
47:51But, that's what puts extra fuel in my tank.
47:55Matt.
47:56Matt, Matt, Matt.
47:57Let's go!
48:03Gordon, thank you for trusting me with your beautiful daughter.
48:07I'm going.
48:09Girl.
48:10I'm so desperate to surprise you.
48:14I think I may retire down here.
48:16After Bishop's Gate.
48:19Absolute bullshit.
48:21What the fuck is that?
48:22It looks like shit on a plate.
48:23That looks fucking terrible.
48:25This thing is just gonna take balls of steel to get opened.
48:32Fuck me.
48:34My bollocks are like pancakes.
48:36Three, two, one.
48:38Let's go!
48:40Let's go!
48:41Let's go!
48:55Go!
48:56Go!
49:04You're gonna go!
49:07Dog strength!
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