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00:13Did you know originally I was going to be called Scott, not Gordon?
00:16Scott Ramsey just doesn't kind of...
00:18Scott's a lot better than fucking Gordon.
00:21Obviously, he's seven years older than you, but there was a horrific...
00:24Eight.
00:25There was a horrific...
00:26Which, if any way, you were August, November.
00:28Seven and a half...
00:29Quite close.
00:29Seven and a half.
00:30There was an awful song at school, at Shepard High, by Jilted John called Gordon is a Moron.
00:36A bit early.
00:39Wow.
00:41Wow.
00:42I've got to just play this, Jilted John, Gordon is a Moron, because it still goes back to home.
00:46But here on the radio now, I just switched the fucking thing off.
00:48Here we go, Jilted John, Gordon is a Moron.
00:50I didn't realize you had such a big thing about your name.
00:52Yeah.
00:53Ready?
00:54So every time I was at disco, I'd hear this.
00:56Ready?
00:58I've been going out with a girl, her name is Julie, but last night she said to me, when
01:05we were one, she said to me.
01:06Two.
01:08Listen.
01:09Here we go.
01:09Building up to the chorus.
01:11I know he's a Moron, Gordon is a Moron.
01:18I love the fact this song has affected you so much.
01:21You never knew that, did you?
01:23I'm going to play it to Oscar later.
01:25No, don't.
01:26Don't.
01:27No.
01:27But anyway.
01:27Have they got any music to play over the open titles?
01:35Here we go.
01:36Turn three more.
01:42I was so upset that I cried all the way to the chip shop.
01:47When I came out, there was Gordon standing at the bar stop.
01:52Sorry?
01:53How are you?
01:58Good.
01:59Good.
02:00Oh, I'll stop to a second.
02:03Can I?
02:04Quick selfie.
02:04We jump right up.
02:06Quick.
02:06One, two, and three.
02:09There we are.
02:10Take care.
02:10Have a good day.
02:11Selfies everywhere.
02:24My pace is $1,000 an hour.
02:29It looks chaotic, frantic, and mad, but it's controlled chaos.
02:36With the cocktail in Windsor class this afternoon, and then tonight, the event with, like, the mayor and some Dolphins
02:42players.
02:43Seriously?
02:44It's packed.
02:46And the pressure this year, it's massive.
02:51And there's no time to stop.
02:5522 Bishopsgate is going to be the most ambitious project I've ever, ever opened in my entire life.
03:04It was supposed to be not one restaurant, but five.
03:09But now, Breadstreet's delayed.
03:12So we're down one.
03:14And I'll be honest, Breadstreet was our safety net.
03:17And that thing was, you know, into the millions of turnover.
03:22So, you know, the shit has hit the fan, and the pressure's on.
03:27Financially, now those four unique businesses have to open on time.
03:32Yeah, beneath the wrinkles and the smile, I'm quietly shitting one's self.
03:41We've got two weeks, let me break up for Christmas, and then we're back on the 2nd of January.
03:46The restaurant opens on the 3rd of February, so that's when they'll have bums on seats.
03:50So, uh, yeah, it's busy.
03:53The main kitchen's going in now, and it's quite big and heavy, so we've got to be mindful how we
03:59get that in,
03:59and not cause any damage to any of the finishes up there as well.
04:04Oh, the fuck, Sykes!
04:09So I've got that crazy Bishop's Gate side going on there, and that's full-on 1,000 miles an hour.
04:16But I can't always be there, because that's what it's like running the global business.
04:29It's not just the restaurants keeping me busy.
04:33From a TV program, to a TV ad, to a podcast, to a social media post.
04:40Join me to film.
04:40How are you going to make a cocktail with one phone in one hand, and a cocktail in the other?
04:43How's that possible?
04:44I hate it when they think that you are more interested as a TV chef than a real chef,
04:50and I balk at that, because, yeah, I fucking worked hard in a kitchen, and I worked hard on TV.
04:58I didn't sacrifice the restaurants for the TV, and I haven't used the TV to fake what's going on in
05:05the restaurants.
05:06The restaurants are real, but for me, they go hand in glove, and one feeds off the other.
05:16This place is like the plague.
05:22Kitchen Nightmares, we've done over 10 seasons, in excess of 100 episodes, and traveled, I think, nearly every state in
05:31America.
05:33I'm very proud of that show.
05:40Let's go.
05:42It was the sort of first real insight to the danger of playing at running a restaurant, and I called
05:50it straight as a die.
05:52I wasn't fucking around.
05:54Run the fucking food now.
05:56Run.
05:57Something you haven't done in 19 fucking years.
06:01When they say you've left the industry, you've got too famous to be a chef, I'm like, fuck off, that's
06:07ridiculous.
06:08I'll still go behind that line, and I will still prove that I can do it.
06:13Fuck's sake.
06:14Come on, man.
06:14We're a little bit behind, but I need you talking, yes?
06:17Yeah, two minutes.
06:18Just dropped.
06:19My life is so different now.
06:23If you said to me, you know, 20 years ago, hey, guess what?
06:27You have an empire, multiple businesses, and then you're going to crap America.
06:32Hi, mate.
06:33You want to go on MasterChef Junior?
06:35No.
06:35Do you?
06:36I don't think I'd beg to sort of comprehend what that kind of spotlight would have looked like.
06:43Good night.
06:45Good night.
06:46But I'd still be disappointed if they thought that I'd sort of sold my soul because of the popularity.
06:55They've got no fucking idea what's the most important thing to me, and that's my reputation as a chef.
07:00We watch Gordon Ramsay all the time, and I just love him to pieces.
07:04I just love our little town, and I'm so glad he's here.
07:07What is that?
07:08Do you ride with that on the back?
07:10Yes.
07:11Yes.
07:11I programmed all this.
07:13Right.
07:14Thank you, Gordon.
07:15Love you.
07:22Can I FaceTime the boys to say goodnight?
07:25Ask us on the loo.
07:26Maybe let's not FaceTime you on the loo.
07:28It is very hard when someone is away a lot and has a job as demanding.
07:33As Gordon, you know, 30-odd years, and it's never got any easier.
07:39Hello?
07:41Hey.
07:42Oh, my God.
07:43Look at the speed he's crawling now.
07:47I know.
07:47Oh, my God.
07:49There has been times when it has been hard, and I think that's what we learned then, wasn't it?
07:52It's just appropriate to sort of stay in each other's lives and make an effort to connect.
07:58I'll meet Gordon on location, and he'll be on set, and I'll, you know, go to the hotel to sort
08:03of have a shower, get changed, and go and meet him.
08:05And your hotel room is so meticulous.
08:09You've left everything your side of the bed, and, like, the other side's ready for me.
08:13It makes me sad that he's been on his own, but then happy that we can just sort of have
08:18that couple of days.
08:18I miss you, too.
08:22Bye, Ask.
08:24Oh, Jesus.
08:25I let you go.
08:26Love you, darling.
08:26But also, Gordon has changed.
08:28He's become disciplined at having time off.
08:32And that's, I think, that's why sometimes he's just like, okay, that month in the summer, I'm not working.
08:39He's not going to be on set.
08:40He's not going to physically be anywhere but Cornwall.
08:56I keep thinking, that's a helicopter, but it's not.
08:59It's a bird.
09:02Cornwall is very much our happy place.
09:06It's like you go there, and after a day or two of just simply enjoying being outside, being together, you
09:12kind of get a sense of calm, and that's really special.
09:20So excited.
09:21I actually can't quite believe it.
09:23Gordon's been away for six weeks, but it's been far too long.
09:26We can't wait.
09:27Yeah!
09:28Oh.
09:29Woo!
09:30Over your head!
09:31It'll be chaotic.
09:32Oscar will be given sweets by the bucket load, and, yeah, I'll just fade into the background.
09:38Oscar, I think, is going to want every moment of his time.
09:41Fair enough.
09:42Oh, is that an airplane?
09:44I think I can hear it.
09:46There, there, there!
09:47Start waving!
09:49Hello!
09:50This way!
09:52Over here, Daddy!
09:55Daddy!
09:56Not here!
09:58Oh, look at that.
10:00Isn't that amazing, Oscar?
10:01Daddy!
10:03Daddy!
10:05You know what you say to the helicopter, Oscar?
10:07Thank you for bringing my daddy home safely.
10:10Daddy!
10:11Go, baby!
10:12Go, quick!
10:13Go!
10:13Go, go, go!
10:14I love daddy!
10:17Oh, mate!
10:19Hello, you're tickling!
10:21Oh, Bert, you good?
10:23Yeah.
10:23You've grown again!
10:24Thanks.
10:25You've grown!
10:26Oh, Dad, so good to see you.
10:28Very mud.
10:29Long time, Gord.
10:31Oh, God.
10:31Thank you, my God.
10:32Shall we?
10:32I'm bursting for a pee.
10:33I'm so sorry.
10:34Oh, my God.
10:35No, but honestly, I'm like, oh, my God.
10:36Daddy, you can be in there!
10:37Sorry?
10:38You can do a wee hair!
10:39I can do a wee hair!
10:40I can go!
10:41Come on, quick!
10:42I'll sit next to you, please, yes?
10:44Daddy!
10:45Oh, nice.
10:52Tea.
10:54Tea.
10:55Tea!
10:56I don't know what you're talking about.
10:57Jesus.
10:58Take off my glasses.
10:59They're my new glasses.
11:01You're going to stretch them.
11:03Whenever Gordon gets back from being away,
11:06all sort of normal day-to-day routines
11:09go out the window.
11:10Drives me absolutely crazy.
11:12Oscar, bear.
11:16Dad.
11:17What?
11:18It's not even 10 o'clock.
11:19For someone who is so sort of conscious
11:21about everything,
11:22you do love to give Oscar an overload of sweets.
11:24It's a fruit pastel, for God's sake.
11:27It's a little bit of sugar to wake him up.
11:28Yeah, because he's so tired.
11:30Oscar, what do your friends call daddy?
11:32It's a little bit too, man.
11:33It's one fruit pastel.
11:35I think I disrupt everyone's routine
11:37because Tyler's super disciplined,
11:40sometimes a little bit too disciplined.
11:42Too disciplined?
11:42I think you need to leave everyone
11:44to do things their way.
11:46Do you think he's overheating with that jumper on?
11:48Dad.
11:48He is fine.
11:50You're on it this morning.
11:51No.
11:52It's hard to let him back in,
11:54which sounds weird,
11:55but Gordon has sort of said to me,
11:57it's kind of hard to get back into the groove
12:00and we'll end up sort of having an argument
12:02and then everything is fine.
12:05Here you go, bud.
12:06Have a kiss, please.
12:08Dad.
12:09It's one fruit pastel.
12:10I think it is like some kind of disorder.
12:14Sweetie man disorder.
12:15I miss this big time when I'm away
12:18and I try to blend in quickly
12:21and it's hard.
12:23It takes me about 24 hours
12:25just to sort of relax.
12:32So this place is just like a little getaway,
12:36a little hideout.
12:40Jesus Christ.
12:42There's the great white,
12:43the man himself.
12:44You've got a picture of the hero.
12:46Marco.
12:47He, uh,
12:49he's always looking on,
12:51staring down.
12:55Working for Marco,
12:56Pierre White,
12:57was probably one of the best things
12:59that ever happened to me
13:00because it transformed me.
13:02A year in,
13:04Marco had gone up to Yorkshire
13:06for an event
13:07and said,
13:08you're on your own
13:09for a couple of days.
13:10I'm like,
13:11fuck, what?
13:11I'm 22
13:12and I'm running Harvest.
13:13And so I made all the sauces,
13:15boned out the pig strotter,
13:16stuffed them,
13:17made the raviolis.
13:18And then I was so excited
13:19for Marco to come back
13:20and I had all the sauces out
13:22and I watched him taste them all
13:23with such excitement
13:24and he turned around
13:25and he said,
13:25they're fucking shit.
13:27What the fuck are you doing?
13:29And I knew
13:30he was lying.
13:31I saw the feedback
13:32and it was like,
13:33send Marco my best,
13:34tell Marco something.
13:35And Marco wasn't even
13:36in the fucking kitchen.
13:37So,
13:38that was my passport then.
13:40That's when I knew
13:41I've got this.
13:45I knew I was in the kitchen
13:47and I was in the kitchen nightmares
13:47and then this one
13:48from the Michelin.
13:50Handing out all the awards,
13:52all those stars.
13:54Is it always the aim
13:55to get those stars?
13:57I think the stars
13:57are just a confirmation
13:59just how fucking good you are
14:01and, you know,
14:02every chef would be lying
14:03if they didn't want
14:04that recognition.
14:05You know,
14:05as a footballer,
14:06you want the Champions League
14:07or Premier League.
14:08As a chef,
14:09you want that star.
14:10And as I got my first star,
14:12Marco was celebrating
14:12his third star.
14:14So,
14:14it was sort of
14:16the beginning for me
14:17and the climax for him
14:19because then that set the tone.
14:21I was like,
14:21fuck it,
14:21okay,
14:22let's get two.
14:23Let's get three.
14:25So,
14:25these things are,
14:26are fucking powerful
14:28and they're also devastating
14:30because when you lose them,
14:31you know,
14:32it's a bitch
14:34because then you feel like
14:35the biggest fucking idiot
14:36in the industry
14:37and so you're embarrassed
14:38and I've lost stars
14:41and whether it's
14:43inconsistency,
14:45moving on,
14:46shutting the restaurant down,
14:48um,
14:48yeah,
14:49so,
14:50it's a double-edged sword
14:51but it's the,
14:53it's at the sharp end.
14:55It's exactly where
14:56you want to fucking be.
15:05So,
15:06we're going to
15:06Restaurant Gordon Ramsay HQ,
15:09a couple of little tastings,
15:11the head of,
15:11uh,
15:12Bishop's Gate.
15:13I know it's early
15:14but if we're going to call it
15:15Restaurant Gordon Ramsay High,
15:18then,
15:20fuck me,
15:20we need to deliver.
15:21We need to deliver.
15:25Restaurant Gordon Ramsay,
15:26it's fine dining, right?
15:28So,
15:28it's,
15:28it's unique food,
15:29it's perfection beyond belief.
15:31James Goodyear
15:32is going to be heading up
15:33Restaurant Gordon Ramsay High
15:35and
15:35he's not from the stable
15:37so we're going
15:38a little bit off-piste
15:40but
15:41I've created a safety net
15:42for James.
15:43You know,
15:44he sat with Kim
15:44and Matt,
15:45you know,
15:46the number one
15:46and number two
15:47of the flagships.
15:49He's had a chance
15:50to really start
15:50getting that
15:51understanding
15:52of Restaurant Gordon Ramsay.
15:56Here we are,
15:57still get
15:58chills
15:59driving past
16:00and we sacrificed
16:01fucking everything
16:02to get the keys
16:03to this thing.
16:05The restaurant
16:05called Ramsay
16:06started with nothing.
16:08Our only security
16:10was a flat we bought.
16:11Cheers, mate.
16:12Thanks, buddy.
16:13And then I convinced
16:14Tana to sell that.
16:16I remember
16:18the time
16:18when you said
16:19we need to have a chat.
16:20Meg was newborn.
16:21We sat
16:22in our living room
16:23and you said to me
16:25I think we're going
16:27to need to sell
16:27our home.
16:28So it was scary.
16:30The bank
16:31wouldn't invest,
16:33you know,
16:33Dreamer,
16:33thanks but no thanks.
16:34But I think
16:35in order,
16:36because of the hunger
16:37to move forward,
16:38to achieve,
16:39we were never
16:40not going to do it,
16:41we just had to get
16:41our heads around it.
16:53I still get more nervous
16:54walking through the front door
16:55than I do with the back door.
16:57Morning, guys.
16:58Because I want to be
16:58with the deliveries.
17:01I can honestly walk
17:03in that dining room
17:04and close my eyes
17:05and still walk in
17:06between the tables
17:06and know each and every space,
17:08each and every chair.
17:11Hey, bud.
17:11You good?
17:12Kim, how old is this one?
17:1320.
17:14He looks fucking 12.
17:16Honestly,
17:17I swear to God.
17:18Royal Hostelworld's
17:18very own Harry Potter.
17:2020.
17:21Amazing.
17:22I couldn't afford
17:23a filet mignon
17:24on my first venue.
17:25I had to use
17:27Oxtail.
17:28But I still want
17:29two Michelin star
17:29with Oxtail.
17:30And then when we got
17:31our second Michelin star,
17:32I thought,
17:32shit,
17:33we can afford
17:33to buy a filet mignon.
17:36Two stars,
17:37it's like,
17:38you know,
17:38wow,
17:38we're getting serious now.
17:40The top 1%.
17:42And then everyone's saying,
17:43how do you get three stars?
17:45Well,
17:45you've got to be
17:47individual
17:47and you have to stand out.
17:49And when you get
17:51that third star,
17:53everyone says
17:54it's a sigh of relief.
17:55But it's not a sigh of relief.
17:56It's fucking magical.
17:58James,
17:59how long do you need?
18:00Ten minutes, yeah?
18:01Yeah.
18:02Your parents,
18:04what did they think?
18:05Mum would pop in
18:06and see the stuff
18:07and say hello
18:08to the team in the kitchen.
18:09But way too intimidated
18:11to sit down and eat.
18:13Dad would never have felt
18:14comfortable in that scenario.
18:17We went for a breakfast together.
18:20And there was this
18:21full English breakfast
18:22with fried bread.
18:23And I said to the guy
18:25in the cafe,
18:25can I just have some toast, please?
18:27Dad said,
18:27see,
18:28you've gone all fucking past.
18:29You've forgotten your upbringing.
18:31If I tried to show him
18:33what I've learned
18:34or what I've done,
18:35it was just
18:37over his head.
18:38And suddenly a year later,
18:39you know,
18:40he dies of a heart attack.
18:42So,
18:43yeah,
18:44no,
18:45never once
18:46sat down at a table
18:47and I never had the chance
18:49to turn around
18:49and say,
18:50that's for my dad.
18:53What a shame.
18:54Yeah.
18:55Yeah,
18:56that's life.
18:58Hey, James.
18:58Come over.
18:59Sit down, sit down.
19:01I've got great things
19:03planned for James.
19:04I think the capabilities
19:05are sort of beyond
19:07one star,
19:08two star,
19:08three star.
19:09I think he can get that high.
19:10But
19:11the menu
19:11at 23 Bishop's Gates
19:13needs to be
19:14fucking immaculate.
19:16And I'm a tough chef
19:17to work for.
19:18So,
19:19Kim,
19:19lead the way, please.
19:20So,
19:21what we have here
19:21is our
19:22Colchester oyster custard.
19:24And then on the side,
19:25we have oyster tempura.
19:26And in the gel,
19:27is there any
19:28chopped up oyster in there?
19:29No.
19:29No.
19:30It's delicious.
19:31The only thing I'd suggest
19:33is before you put the custard
19:34in,
19:34get some pickle at the bottom.
19:36Mm-hmm.
19:36And does it need to be that big?
19:38They're big fucking oyster shells,
19:39aren't they?
19:40It's just a lot to eat,
19:41isn't it?
19:43No?
19:44I think it's light enough.
19:46Mm-hmm.
19:47Personally.
19:48I think it's very creamy,
19:50very light,
19:50not too rich either.
19:53That's very nice.
19:54Very nice indeed.
19:56I'm inspired by nature
19:58and produce.
19:59You know,
20:00working with
20:00fantastic ingredients
20:02and working with the seasons,
20:04that's what connects me to food.
20:06And I try and represent that
20:07whenever I cook.
20:11I'm passionate about
20:12being the best
20:13at whatever I do
20:14and, you know,
20:16being at the top
20:16is what I enjoy
20:17and that's where I want to be.
20:19You know,
20:19everyone in the world
20:20is looking at
20:21Gordon Ramsay's new
20:22sort of restaurant
20:23in the sky.
20:25But I think
20:26I'm just focusing on
20:27delivering to the best
20:28of my ability
20:29and, you know,
20:30I'm confident
20:31that that's good enough.
20:34I think if you have
20:35self-doubt,
20:36then, you know,
20:38you shouldn't really
20:38be in a position like this.
20:54Go down that door
20:55there, please.
20:58It's a building site.
20:59Try not to kill
21:01or get killed.
21:03To your average diner,
21:05the footprint of
21:07Bishop's Gate
21:07is enormous.
21:09But per millimetre
21:11per square foot
21:12is one of the most expensive
21:13real estates
21:14in London.
21:15You don't use that much.
21:17Academy,
21:18Lucky Cat,
21:19and RJ Ohio
21:19got to share these facilities.
21:21But this is all three of us,
21:22four of us.
21:23This is tiny.
21:24This is fucking tiny.
21:27Chefs want more space
21:29than ever before.
21:30Waiters want
21:31the biggest stations
21:32on the planet
21:33and so there's a scramble.
21:35There's a fight
21:36for every inch,
21:37every millimetre
21:38of that floor.
21:40We just need to find
21:41more space.
21:42We get racks built.
21:43Yeah, definitely.
21:44We'll definitely do racks.
21:45But we've still got to think
21:46of BSK
21:47when that opens as well.
21:49It all comes down
21:51to the cost.
21:52So you need to be
21:53super efficient
21:54and you need to work together
21:55and you need to share areas.
21:57You've got to share it
21:57between three businesses.
21:59Look, everything will work.
22:01You know, it's just,
22:02it's a lot,
22:03but it'll be fun.
22:10There's never a truer word.
22:11All good food comes out
22:12of a small kitchen
22:14because it produces greatness
22:15because you have
22:16absolute, utter control.
22:18It's great to be in the space.
22:19It's going to be so nice
22:20and intimate.
22:21The guests are going
22:21to be sat here
22:22and, you know,
22:23we're just going
22:23to be cooking just here.
22:25It's very, very close.
22:26I feel like some of the guests
22:27are going to get up,
22:29come and want to talk to us,
22:30being as involved
22:31as they can as well.
22:32I'm sure they'll sort of
22:33walk around the space.
22:34I think it'll start feeling
22:35like that sort of
22:35dinner party atmosphere.
22:38But I'm really looking forward
22:40to getting in here.
22:41It'll be, yeah,
22:42quite something as well,
22:43especially when it's dark.
22:44The lighting,
22:45obviously we just can't
22:46sort of feel that
22:47at the moment,
22:48but, yeah,
22:49super exciting.
23:00Halfway in,
23:01how is culinary school?
23:03It's been really good,
23:04thank you.
23:05What's the exam on Friday?
23:06Home and salad recognition.
23:08You probably wouldn't
23:09pass that nowadays.
23:10You're not in the kitchen enough.
23:11No, I would.
23:12I would.
23:13Do you want to try
23:14my flashcards?
23:15See if you know the...
23:16The letters.
23:17I think Dad and I
23:19are probably the most
23:20similar people in our family.
23:22He's competitive,
23:23I'm competitive.
23:24We're both quite stubborn,
23:25but only really
23:26to each other, I think.
23:27You know,
23:28I don't let Dad
23:29get away with anything.
23:31That's butter lettuce.
23:32Nope.
23:33What?
23:33Green oak leaf.
23:34You sure?
23:36Yep.
23:36What's that?
23:38Rocket.
23:39That's not rocket salad.
23:40It is.
23:40That is not rocket salad.
23:42It's their homegrown rocket.
23:43They're big leaves.
23:44Jesus Christ.
23:45Wood sorrel.
23:46That's not wood sorrel.
23:47The pitchers are terrible tills.
23:50Cooking definitely
23:51is something
23:52that's brought us together.
23:53You know,
23:53I was away at university
23:54and if I was ever
23:55trying to make something
23:56and I was stuck,
23:57the first person
23:58I'd call is him.
23:59But since I've gone
23:59to culinary school,
24:00I'm coming back
24:01and I'm showing him,
24:02actually, Dad,
24:03I'm going to do it
24:03a different way.
24:04And he's a bit like,
24:05um, I didn't teach you that.
24:06And I'm like,
24:07no, you didn't.
24:07Somebody else did.
24:08And I think he,
24:10I think he's a bit like,
24:12well, but my way's right.
24:13And I'm like,
24:14yes, but this way's also right.
24:16Dad.
24:17Right, watch.
24:18First of all,
24:18a little slice of the bottom,
24:20a little slice of the top.
24:21Let's keep the orange
24:22on the board
24:22and you go round.
24:24You never hold it like that.
24:26Never, ever, ever, ever, ever.
24:28Look, that's so dangerous.
24:29She's paying for that.
24:30When she came to my kitchen,
24:32I wouldn't charge her.
24:33I would just put her
24:33in the kitchen 12 weeks
24:35and produce an amazing chef.
24:37You're such a knob.
24:39You also don't do that right.
24:41Look, you're missing all this.
24:42No, that's called piff.
24:43It's not called piff.
24:44Piff off.
24:48Right, look.
24:49See?
24:50And segment.
24:51Meanwhile, you're still,
24:52look, this is crazy.
24:54As much as I don't love him
24:56interfering when I'm in the kitchen,
24:57I secretly love it
24:58because at the end of the day,
24:59he does know best.
25:02Well, not all the time,
25:03but sometimes.
25:05Tills.
25:05I'm not listening.
25:06You're not my teacher, Dad.
25:07I had to go to the experts.
25:09Do you know,
25:10you need to burn off some energy.
25:11You're a bit like a dog.
25:12Why don't you go
25:13and take yourself for a walk?
25:14Can we go surfing?
25:15Yeah.
25:16I'm going to throw you the waves.
25:17It's the perfect weather for surfing.
25:25Let's go.
25:26I'm not surfing.
25:27Right, should I throw you in the waves?
25:33Exercise for me is crucial,
25:35you know,
25:36whether it's, you know,
25:37going surfing with Oscar.
25:38Let's go, my man.
25:44I literally lose myself on the bike
25:47for hours.
25:48Can we race now?
25:50Quick.
25:51Let's go.
25:52Go, go, go.
25:53We started getting marathon places
25:56for the kids
25:57for their 18th birthday
25:59whilst other parents
26:00were buying cars and iPads
26:02because I wanted them
26:03to understand
26:04the importance
26:05of staying fit.
26:08Fitness keeps you
26:10intact.
26:11I do get to eat
26:12what the fuck I want
26:13because I train.
26:14I don't have to watch my diet.
26:16I don't have to watch
26:16my cholesterol.
26:17I'm not overweight.
26:18I'm in shape.
26:19I'm in fucking good shape
26:20and I'm strong.
26:21So, um,
26:22you need to be
26:23to take on
26:25what I've got on.
26:26And so,
26:27I think the busier
26:28I am,
26:29the fit I've become.
26:34I emphasize a lot now
26:35to all the chefs
26:36to find that time
26:37because this industry
26:38doesn't look after your body.
26:40From high cholesterol
26:41to high pressure
26:42to long hours,
26:44um,
26:44you need a release.
26:45Let's go, bud.
26:46Okay.
26:48So, I think
26:49chefs generally
26:50don't have
26:51the best level
26:53of fitness
26:53and this fucking industry
26:54can absolutely
26:55take you down
26:56if you don't
26:57look after yourself.
26:59I got out of shape
27:00once
27:01because it just all
27:02got too fucking much
27:03and so
27:04I got warned.
27:05I mean,
27:06I was 35
27:07or 34,
27:09you know,
27:10start taking care of yourself
27:11and then
27:12my father died
27:13of a heart attack
27:14literally,
27:15you know,
27:15six months later
27:16at 53.
27:18So,
27:19that scared the shit out of me,
27:21I think, really,
27:21more than anything
27:22in a way that
27:23you've got to look after yourself.
27:29Would you mind
27:29just doing another vat, please?
27:30I will, mate.
27:31Don't breathe in.
27:32Breathe in.
27:33Breathe back.
27:34Oh, my God,
27:35it's so nice
27:35to be back down here.
27:36Missed you, mate.
27:37Well, I tried to get a cycle in
27:38but they said you were
27:38wearing a holiday again.
27:39Every day's a holiday
27:40when you live in Cornwall, mate.
27:41You know that?
27:44I think Gordon
27:46has lots of acquaintances
27:48but not many
27:50normal friends
27:50because that's really
27:51hard to come by
27:52for him.
27:53People that don't see Gordon
27:54as any different
27:55to he was
27:56back when they met.
27:58Are you wearing
27:59shoes there, Paul?
28:00No.
28:00No.
28:00I'm going barefoot,
28:02no gloves.
28:03Gordon's friendship
28:04with Paul
28:04is amazing.
28:06We've both known him
28:07since he was probably
28:08about 18
28:09when he worked
28:11for Gordon.
28:14Oh, my God.
28:15I've got just enough
28:16wee inside me.
28:17Do you have any
28:18nice and nice?
28:19Not yet.
28:20Please save warm-up
28:21weeds until we're
28:21in the water.
28:36We've been able to watch
28:38him grow from
28:39taking him on
28:40as a junior chef
28:42to where he is now.
28:44How invigorated
28:45is this, though?
28:46Oh, it's the way
28:46it makes you feel,
28:47doesn't it?
28:48He's an old man like me.
28:49He's in shape,
28:49I'll tell you.
28:51I've always been
28:51really grateful
28:53that they have
28:53this whole connection
28:55with fitness
28:56and that he has
28:56something that he
28:58can just leave
29:00his friends behind,
29:01clear his head
29:02with a friend.
29:03That's real time out.
29:05Okay.
29:06Right, I am freezing.
29:07Right, race you back in.
29:09Let's do it.
29:10Come on.
29:16I love this kitchen.
29:17When can Austin
29:17come in here?
29:19Can we get him in?
29:21No, but I'd like him
29:22to spend a couple
29:23of hours in here
29:23next summer.
29:24Is that okay?
29:24He loves it in here.
29:25Amazing.
29:26They look delicious.
29:27Thanks, bud.
29:27Thanks, John.
29:29Look at this view,
29:30honestly.
29:31I mean,
29:32this does not get old
29:33here, does it?
29:34It does not.
29:35Beautiful.
29:35It really, really doesn't.
29:36Man, I love it down here.
29:37Yeah.
29:38I think I may retire
29:38down here after
29:39Bishop's Gate.
29:42Absolute bullshit.
29:43You can't.
29:44I can't retire?
29:45You can't retire.
29:46Don't, that scares me.
29:47I don't think
29:47you've got a round
29:48of golf in you.
29:49Oh, no, no.
29:50Fuck that.
29:50I'm not playing golf.
29:51Do you play golf?
29:51No.
29:52Oh, no.
29:52No.
29:53Do you mind
29:54if I have a little bite?
29:54Oh, my God.
29:55That is delicious.
29:57Mmm.
29:57My God.
29:58It's beautiful.
29:59How are you doing?
30:00Mmm.
30:02Okay, now.
30:02So, Russian Gore-Ramsey high.
30:04I definitely want to go
30:05for two stars from the get.
30:06Yeah.
30:06James, up and coming,
30:08young, on it.
30:09He's been at Royal Hustle Road
30:10for the last six months.
30:12Yeah, I think the pressure's on,
30:13but creative on it
30:14and young.
30:15I think that's what
30:16I'm excited about.
30:16It's a young, hungry team.
30:18Bit like we were at
30:19back at the beginning
30:20at Royal Hustle Road.
30:21I remember all of us.
30:22We were all, yeah,
30:23all wanted it to win.
30:24All wanted to be wrapped up
30:25in the success of it.
30:26That day will live with me forever
30:28when you came in and told us.
30:29Three stars?
30:30Three stars.
30:31Yeah.
30:31It feels like three months ago.
30:33How old were you then
30:34when you got there?
30:34I just turned 21.
30:36That's crazy.
30:37Yeah.
30:37That's crazy.
30:37You remember that?
30:38I can't wait to show you around
30:40at Bishop's Gate.
30:41Why don't we host your 40th birth?
30:43Have you passed 40 yet?
30:46Um, uh...
30:47No, seriously.
30:47Have you passed 40?
30:48Can you still look fucking 25?
30:49Well, yeah.
30:50How can you be this busy
30:51and still look so angelic?
30:52Cold water swimming.
30:53Cold water swimming.
30:54Oil of Yule.
30:58Don't change.
30:59Don't change.
31:15Is this square?
31:17I've got a metre 62 there.
31:19I've got 1,200.
31:21It's my finishing eye, boys.
31:23I might be nearly 60
31:24but my eyesight still works.
31:26Okay, boys.
31:27Thank you very much.
31:28Now, being at least
31:29the Christmas period
31:29coming up, boys.
31:30We finish on the Friday.
31:32Christmas gifts
31:33will be much appreciated.
31:36Yeah, we're winding down
31:37for Christmas, so, uh...
31:39People are getting tired.
31:40Yeah, it's a long build.
31:41But things are coming to a head now.
31:44I think we need to go darker
31:46because it does look a bit...
31:47It looks a bit dusty.
31:49Sorry.
31:50It's great.
31:51But it's a bit wrong.
31:53Choosing a designer
31:54is one of the most difficult choices
31:56because when you're...
31:59into this,
32:00you can't halt a project
32:01and say,
32:02oh, God, the design.
32:03I've worked with Russell
32:04multiple times
32:05and, uh, he's a genius.
32:08Even though, uh,
32:09he's scruffy,
32:10shirt-tail's hanging out.
32:13Uh, bank it all down there.
32:16He gets it.
32:17And I've been a real
32:19pain in the arse for Russell
32:22because I'm meticulous.
32:25It's gonna look amazing.
32:27This does look amazing.
32:28Better do.
32:29You know, anything less
32:30and we'll be stuffed.
32:33Gordon was my first or second-ever client
32:3622 years ago, I think.
32:40And actually, Bishopsgate,
32:42it's certainly one of the most complex builds
32:44we've ever done.
32:47Designers have egos
32:48and it's managing those egos
32:50because they want to manipulate your idea
32:53for what they think
32:55is the best direction.
32:57And you have to take
32:58the medicine that they want to give you
33:00to how they see this thing built out.
33:04We are in Gordon Ramsay High,
33:07which is very, very kind of premium
33:09and exclusive.
33:10So we had a discussion
33:12about what to put on these columns.
33:16And originally,
33:17we had shown padded leather squares,
33:23but that was gonna increase the columns so much
33:26that we'd actually lose two covers,
33:28two seats on the big table
33:31that's going between the two.
33:32You know, and then you just have to think,
33:33well, how much is that seat worth to Gordon?
33:36It's probably £300 a head per evening.
33:39So that's 600 times 7,
33:42£2,000, £8,000 a month,
33:45about £100,000 of possible turnover lost
33:49just by having a leather detail.
33:51So we need to make the cover of this
33:53much thinner.
33:56I guess ultimately the frustration
33:57is that Gordon would walk on site,
33:58go, I'm not happy about that.
34:01But we all know our jobs.
34:08We're live now with the bookings.
34:10Yeah.
34:10There is no way this thing could be delayed.
34:13No, it's fine.
34:14Don't worry.
34:14I don't think we're gonna have a problem with that.
34:16No, but you say every time,
34:17don't fucking worry.
34:18Yeah, I do worry.
34:19Well, it's your job to worry,
34:21but I worry more just so that you don't have to worry
34:23when you get there.
34:24Don't worry.
34:25I tell you, don't worry.
34:26Look at it, Gordon.
34:27It's almost finished.
34:27Don't worry.
34:28OK?
34:49Yeah, big one today.
34:50Really big.
34:51So we're gonna do a catch-up in the uniforms
34:53and then a little tasting with James.
34:58And so, fingers crossed.
35:01It's a big day.
35:03Very excited to cut for him.
35:04Ready to hear his thoughts and his feedback.
35:07Yes, nerves are there.
35:09There's a lot of expectation.
35:11But if I don't have that pressure,
35:13I don't really enjoy what I'm doing.
35:14So it gives me that drive.
35:22Good morning.
35:23Good morning.
35:24Good morning.
35:26Oh, my Lord.
35:27Hello, guys.
35:28Johnny, nice to meet you.
35:29Nice to see you.
35:30The colors are striking.
35:31It's just the apron.
35:33The hexagon takes you straight down to the aprons.
35:36Was that the intention?
35:37Yes.
35:37Yeah.
35:38My idea was to take the hexagon from your logo.
35:41They're not actually hexagons on there, though, are they?
35:44Well, alpha hexagons, yes.
35:47Yeah.
35:48It just feels like all these aprons are from the 80s.
35:52In the apron, we've got pockets on the sides.
35:54I'm never a big fan of pockets
35:56because they just start gathering shit in there.
35:59Lean over.
36:00So your tie's hanging out.
36:02So that's in the water glass.
36:03Then if you've got a mess or a stain on there,
36:05they're going to look terrible.
36:06It's so serious.
36:08You've walked the space.
36:09Sorry?
36:09Have you been up there?
36:10Not yet.
36:11Oh, shit.
36:11Why have you not been up there
36:13and designing something for something you haven't been up there?
36:15Because when you go up there,
36:16you'll understand what I'm trying to see.
36:18It's fucking cool.
36:19And it's not stiff cool.
36:21You know, let's lighten this up a little bit.
36:33So Savion's in.
36:35Yes, I'm with you guys.
36:36Can you spin chicken with parfait?
36:38Yep.
36:38James Goodyear is Mr. Unknown.
36:42And there's always that fear.
36:45Whams if he doesn't do well.
36:48I checked this morning.
36:50Yeah, we're at 2,000 reservations.
36:52I haven't told James yet,
36:54but I'm called Ramsey High.
36:56He's already fully booked for the first two months.
36:59The pressure's on.
37:00People are paid deposits.
37:01Got to get our shit together.
37:03Start spinning ice cream sorbet as well.
37:05Yep.
37:07The pressure's huge.
37:08You know, I feel it every day.
37:10You've put a lot of work into that,
37:12so there's apprehension.
37:15He's allowed several tiny blips,
37:21but, you know,
37:23major fuck-ups at this level
37:25will 100% never, ever pass.
37:28Hey, bud.
37:29Hi, Gordon.
37:29Good to see you.
37:30Very good, thanks.
37:31Yeah, I'm excited for this.
37:32Yeah, likewise.
37:33Just, yeah, just roll it out.
37:34Sure.
37:35Yeah.
37:37Okay, fire away, James.
37:39So we're starting with a selection of canapes.
37:41This will be served when the guests sort of arrive.
37:43We'll be doing them individually.
37:46Then we've got a parmesan sablé,
37:47so with a French onion cream on the inside,
37:49caviar and chives.
37:52An oyster ice cream here,
37:53serving it with fresh apple, dill,
37:55and some sorrel for freshness.
37:57It's a bit different than we had two months ago, right?
38:01And these look better sized,
38:02just visually already.
38:07Yeah, good.
38:08Save those canapes two at a time.
38:10If Tyler was here,
38:11she would go for the little sablé first,
38:13and I'd go for the oyster.
38:14So give me a little choice.
38:15Let them meddle a little bit,
38:16you know, and enjoy it.
38:18Yeah, really good.
38:19Really good indeed, yeah.
38:22I think of,
38:24how does it eat?
38:25Eating that level of, you know,
38:28finessed perfection
38:29should never be awkward,
38:31whether it's the way it's cut,
38:34the size of the portion.
38:36We're serving a tartar scallop,
38:38dressed in fresh clementine,
38:39hazeln oil,
38:40calamansi and truffle,
38:42level of vibrancy,
38:43and then we top it with a jelly
38:44made of a shellfish consomme.
38:46I envision that looks beautiful.
38:49Now I'll just
38:50reddish the notes,
38:52the seasoning,
38:54the acidity,
38:55the texture.
38:57Yeah, it needs a touch
38:58of seasoning on the scallops,
39:00because it's super sweet.
39:01You've got the acid,
39:01the sweet,
39:02and the one thing that's missing
39:03is a touch of salt.
39:04But beautiful.
39:08So next thing here,
39:09we've got the lobster.
39:11You just saw it smoked over the pine.
39:12In here, we've got a tartlet.
39:14Inside, we've got the pumpkin acrasate.
39:15Over here, we've got a pine cream.
39:17To bring that sort of freshness
39:18to the dish.
39:19And lobster oil to finish.
39:21That's lovely.
39:23Visually, it looks beautiful, James.
39:27Yeah, it's beautiful.
39:28I love the tartlet.
39:29It's super fine.
39:31Crunchy straight away.
39:34That's the big question for me.
39:35Does it need the caviar?
39:36But here it's lobster, right?
39:37Yeah.
39:39James, his food is unique.
39:41The only bit that he needs
39:43to evolve now
39:44is the character.
39:46Characters are what makes restaurants.
39:48It's that special added ingredients
39:51that you can't buy.
39:52He's shy in nature.
39:54He is a reserved character.
39:56And that character now needs to open up.
39:58He needs to spill the beans.
40:00I want to hear from him.
40:01They want to hear from him.
40:02That needs to come out of James now.
40:05Because it's so intimate,
40:08don't make it church service
40:10in a way that is whispering.
40:12I want more involvement
40:13when you're standing there.
40:14That's just a comfort zone
40:16that you need to get into.
40:17No, but really good.
40:18Flavors are incredible.
40:20I mean, really incredible.
40:21And just the foray into the first course,
40:23the scallops, the lobster.
40:24It's a two-star level.
40:27Yeah, just got to get through Christmas now
40:28and get you up there.
40:33Good job.
40:34Good job.
40:36Very happy.
40:38Yeah, let's get between that.
40:41It's great to see his point of view,
40:43his perspective.
40:44It's given us a couple of ideas.
40:45And now we'll take that away and improve it.
40:47Now we know the standard we need to be at.
40:50It's about how can we get it better
40:52from here on in.
40:55I am not at the coalface
40:58and behind that stove like I was
41:00in my 20s and my 30s.
41:02But I feel for my team
41:06because the onus on them is immense
41:08because the expectations of guests
41:11walking in there already are up here.
41:19Any business of this size depends on cash flow.
41:23So financially, no breadstreet is a big gap.
41:31Jacket's on, if you don't mind.
41:32This is breadstreet, right?
41:33This is breadstreet, yeah.
41:34Basically, it's a holding area
41:35for all the materials and commandments.
41:40The academy, it's intimate and small.
41:42We can't use that to float the finances.
41:52We've got a bit of a hiccup on the terrace.
41:55A hiccup?
41:56We knew when we started this project
41:58that putting a roof on a building
42:02that was never designed to have a roof on it
42:05was going to be ambitious.
42:07The idea was a Japanese rooftop terrace
42:10with an open bar
42:12and this incredible, almost zen garden
42:18with a roof that will retract.
42:21But for them to get an exact measurement
42:24on prefabrication,
42:26they needed five days of clear weather.
42:28We just didn't have that time.
42:30We didn't have that ability to get up into the roof,
42:32get the measurements, get the dimensions.
42:34So that meant a delay going into manufacture.
42:36Shit.
42:37Which meant a delay getting in
42:39for opening on the 3rd of Feb.
42:40But we had the fun to be scheduled
42:41five days of clear weather in the middle of winter.
42:44Jesus Christ.
42:45It looks terrible.
42:46Yeah.
42:47It's not going to be open for the 3rd of Feb.
42:53Jesus Christ.
42:54Setback with the terrace.
42:57That's just great British shit weather.
43:03It's a bit of a shock.
43:05How bad does that look?
43:07That fucking roof.
43:09Fuck me.
43:11What a task.
43:13What a task.
43:15Jesus Christ.
43:17What have we done?
43:18It's feeling more real.
43:25Fucking hell.
43:28It's happening.
43:48All right.
43:50All right.
44:07So...
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