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00:12We just need to up our comms so we're not standing out there wasting time.
00:16It might take 25 minutes, half an hour maximum.
00:19Gotcha.
00:20So today is a really important day for press.
00:23We're gonna go and walk.
00:24Shit.
00:24Look, you come through, Jay, what do you want?
00:27We work our way along the safety line on the other side.
00:30We've got the weather, so before it turns, shall we?
00:35Freddy Duke Bishopsgate is the most ambitious project.
00:40It's humongous.
00:42For me, personally, it's make or break.
00:44So what I need is fucking publicity.
00:50It's fucking freezing.
00:52Holy shit.
00:54It's windy as well, actually, no?
00:56Just step like this sideways.
01:00How many feet are we up?
01:03Uh, 880.
01:06Fuck me.
01:08Holy shizeminelli.
01:14For me, the image that I want is this kind of biblical, epic moment.
01:20My heart, yeah, is racing.
01:23Jesus Christ, the things we do for fucking food.
01:27It's gonna do a rise, so we see a good view of London.
01:30Right.
01:31And go like that?
01:31Yeah, yeah, it's perfect.
01:32Perfect.
01:33Count me in.
01:34I'm just gonna move to my, um...
01:36Count me in!
01:39We're getting there.
01:40Slight technical problems.
01:41But I think we're there now.
01:42Yeah, today's the day we don't need any technical problems whatsoever.
01:46The initial plan was five offerings.
01:48But there's delays with Red Street Kitchen and the open top bar.
01:54You know, the shit has hit the fan, and the pressure's on.
01:57Lucky Cats, RGR High, and the Academy have to open on time.
02:03I'm gonna get the drone in position.
02:10Three, two, one, go.
02:14Can we just get Gordon right in the center of the shop, please?
02:18My bollocks are like pancakes.
02:22It's a big investment.
02:23I am five million over budget, so, yeah.
02:26We're in the shit.
02:28Going over my head or not?
02:29Love that.
02:30Love that.
02:31I know what's at stake.
02:34But I will pursue perfection until I get it absolutely spot on.
02:40Here we go.
02:41Say when.
02:42This thing, I swear to God...
02:44Let's go!
02:46...is just gonna take balls of steel to get opened.
02:51Yes!
02:54Yes!
02:58Motherfuckers!
03:00Let's go!
03:20Let's go!
03:22Go!
03:23Hello. Hello, Rob.
03:27Yeah, busy, busy, busy, mate.
03:30Everybody's in here. There's a lot to do.
03:32I've got 50 guys on site and about 10 different trades.
03:37The last week or two is almost stressful.
03:39Everybody wants to get here and get finished,
03:41so we're all scrambling around now.
03:43Give Gordon what he wants at the end of the day.
03:48Is it achievable?
03:49It is, yeah, but it's gonna be fucking close to the wire, buddy.
03:54Wow.
03:55Something like that's really gonna stand out, isn't it?
03:59Oh, it's actually really much worse down here.
04:01What is it then?
04:02Yeah.
04:04We're out.
04:05We're out all the way, pretty much.
04:07Like, if someone's gonna, you know,
04:08spend 150 quid to sit in here ahead,
04:12it's gonna be perfect.
04:13And if you notice that, it's just all right.
04:16Is that all right?
04:19You got no gap here?
04:20Put that fucking wall out.
04:23Brian's frazzled, to be honest,
04:25but I just want to get it handed over to Gordon
04:27and get it done.
04:30It's awkward, and it's difficult,
04:31and it is very stressful.
04:46Where's Oscar?
04:47Should we have a look at Holly?
04:51Can we style your hair tonight, Oscar,
04:52so it looks a little bit smarter?
04:56But you give it to us.
04:58Bruno!
04:59If you give it to the side,
05:00you do like that.
05:00It's like you've got a pair of curtains on your head.
05:02You want a nice cool hairstyle.
05:03Wow.
05:04It's happening now.
05:05Engagement part is upon us.
05:07My little girl is disappearing.
05:09Why?
05:10Can't believe that.
05:11We're gonna see her walk down the aisle.
05:12It's gonna be...
05:13Well, in fact,
05:14I'm actually gonna be walking down there with her.
05:16Yeah, I hope so.
05:16Yeah, like, wow.
05:18You know...
05:19Emotional.
05:19Yeah, it's gonna be a tough one.
05:21And then the speech.
05:21You know, I've already started thinking about that.
05:23Mm-hmm.
05:24So, I think...
05:25Yeah, it's gonna be a moment.
05:27I'm gonna be a sack of shit, man.
05:29I mean, it's gonna be hard enough
05:30just getting her into the car.
05:31Yeah.
05:31But we always say
05:32the most important family
05:34is the one you create.
05:35Yeah.
05:35And she's coming from an incredible family,
05:37so it's now her time
05:38to create her own family.
05:40Yes.
05:40Yeah, it's quite...
05:42quite a moment.
05:45Oh, my God.
05:47Matilda.
05:48Can I taste that bread, by the way?
05:49Oh, Jesus.
05:51You...
05:51That's not the one.
05:52You bought that.
05:52No, she made it.
05:53I helped.
05:53Don't stick up for now, mate.
05:55No, honestly, I helped.
05:55She bought that.
05:57Cheers.
05:58Yeah?
05:58This is delicious.
05:59Seeing Holly so happy
06:00makes everyone happy.
06:02As a family, we're all super close.
06:04I remember I actually saw her the...
06:07I think it was literally
06:07the next day after her date,
06:09and I remember her being like,
06:10oh, my God, I love Adam.
06:12They just seemed to instantly bond
06:14and click, and she has just been,
06:17you know, the smiliest person
06:19since they met,
06:20and even more so
06:21since they got engaged.
06:23Is there an espresso martini tower?
06:24Oh, Jesus.
06:25What?
06:26Yeah.
06:27An espresso martini tower?
06:28And a tequila luge.
06:30What the hell?
06:30That's all for you.
06:31I can't do tequila.
06:32You guys do one, at least.
06:33No.
06:34No, no, honestly.
06:35If I do, I'm going straight home.
06:38Adam is so grounded.
06:39He's not walking around as Olympic champion.
06:42He's head up his ass.
06:44He's my type of guy.
06:47Dating an Olympian,
06:48it's very fast-paced.
06:50You're always active.
06:51Yeah.
06:52Never sleep in.
06:53These aren't bad things, by the way.
06:54They're just things I'm not used to.
06:56It's a lot of fun,
06:57apart from when you have to diet,
06:59because then there's no snacks in the house,
07:01and I struggle with that a lot.
07:03If she buys chocolate,
07:04I'm going to sniff it out.
07:05I will find it.
07:08You get on with everyone,
07:10but it's so nice seeing how well you and Dad get on.
07:15Have you got your speech ready?
07:17All in there, Ken.
07:18All in there.
07:19Oh, really?
07:19It's so exciting.
07:21It's happened very naturally,
07:22welcoming Adam into our family,
07:24and he comes with this incredible bonus
07:26that's his little boy, George.
07:28George, come and smell this, mate.
07:29Urgh.
07:30Urgh.
07:30What? Urgh.
07:32Do you want a bite?
07:32George is very nice.
07:33They stink.
07:34Are we hungry?
07:39Holly's absolutely smitten with him,
07:41which makes it even better.
07:44Georgie, I'm finished.
07:46Do you like it?
07:47Yeah.
07:49Obviously, I knew I wanted to marry whole,
07:52and I knew that because,
07:55without getting emotional,
07:56because I like to get emotional,
07:59Holly brings me a peace that I've never had.
08:01And all aspects of my life,
08:03and I saw what she was like with George.
08:05I've seen, obviously, how her family works.
08:07And I think when you are marrying someone,
08:09I believe you're also marrying into the family.
08:11And for me, Gordon's very fair,
08:14very respectful,
08:16but also loves a good joke.
08:18We're very similar.
08:19He just has to drop that fucking mustache.
08:22He'll swim faster as well, by the way.
08:23There's no point two seconds to save dropping that tache.
08:29Holly, I'm very nervous that makeup's starting
08:32two and a half hours before the birthday.
08:33Before the party, sorry.
08:35Yeah, but it's because yours takes longer than mine,
08:37so I've got to be done first.
08:38This old viz up.
08:39No.
08:40No, no, no.
08:41Are you doing the speech holes?
08:43I don't have a dress yet.
08:45What?
08:46It should be arriving the next hour and hour.
08:48Yeah, the next two hours.
08:49I thought you were joking.
08:50No, so I borrowed one, but it was too short,
08:52so then I bought the bigger size yesterday,
08:55but it hasn't arrived.
08:56It was meant to be here this morning,
08:57but it's getting here hopefully before six.
09:00If you wear the next size up,
09:02everyone's gonna say you've bloomed.
09:03Do you have something to announce and tell us?
09:05Thank you, Dad.
09:06No, but...
09:07Dad, one dress size doesn't make you look pregnant.
09:09I'm being Switzerland in this conversation.
09:11I'm neutral.
09:13You don't have to be the oldest to get married first,
09:14but I didn't think she would be married so quickly.
09:17There's not much more for me to do here at all.
09:19Are we supposed to feel this emotional
09:20for an engagement party?
09:23Oh, my goodness me.
09:26Holly, what is Dad-like emotions?
09:29A baby.
09:31A bit like Jessie just then.
09:32Yeah.
09:33Yeah, Jessie just...
09:34Saves it up and it just comes down.
09:35We could say Jessie just did a Gordon.
09:37Yeah, why am I, uh, a little nervous?
09:39It's just, it's crazy.
09:42Here we go.
09:43First daughter.
09:45One down.
09:46And two to go.
09:52It's like, come on, come on, everyone, come on, everyone.
09:55And now who are we waiting for?
09:56He's so busy.
10:00Oh, mate.
10:01You're late.
10:02Yeah, you're late.
10:03No, excuse me.
10:05Hello, Dad.
10:16Dad?
10:17Yes?
10:17Like, what restaurant are we going to?
10:20It's one of the bread street kitchens.
10:22Well, Mummy, like, is it Dad's one?
10:25Yep.
10:26Wait, so Dad has two restaurants called the same stuff?
10:30He's got more than two.
10:32There's about, how many bread streets are there, Dad?
10:34I think there's eight.
10:35Eight.
10:44Dress has just arrived.
10:46Oh, amazing.
10:50You look gorgeous, baby.
10:51Can I kiss?
10:53Yeah.
10:53Yeah.
10:54This is just the engagement party.
10:56Can you imagine what...
10:57I just said to her, imagine if it was a wedding dress.
10:59Can you imagine the wedding?
11:00The wedding.
11:01I'm getting nervous now about the wedding.
11:07Here we go.
11:08Look, ETA, ten seconds away.
11:10Straight down there.
11:11Wait, ten?
11:12No.
11:16Dad, it says your name.
11:18What?
11:19It has got your name.
11:22Yes.
11:24Yes.
11:25I haven't heard a pronounce like that.
11:27Well done.
11:33Good clapping you, George.
11:34Good clapping you.
11:36Having everyone together, all her and Adam's friends, family,
11:40is so special.
11:42Hold on.
11:43Where is Olly and Adam?
11:44There.
11:45Okay.
11:48Real nice to see you.
11:49Good to see you.
11:50Oh, my.
11:50Are you ever going to slow down?
11:52I am.
11:52I'm slowing down already.
11:53Oh.
11:54Hey.
11:54I'm going to cry.
11:56I'm going to cry.
11:57I'm going to cry.
11:58Have fun with it.
11:58I'm getting emotional right now.
12:00No.
12:00Honestly, I can't help it.
12:02Come on.
12:04You're not fucking Olympic champion.
12:06Come on.
12:06I know, but I get emotional.
12:08Come on.
12:08Yes.
12:11Good evening, everybody.
12:13So nice to see you all.
12:14Honestly, I couldn't be happier to welcome Adam and George into the Ramsay family.
12:20Are you mad?
12:22You don't read the press?
12:24Shit.
12:26Stop swearing.
12:27Swearing?
12:28Yes.
12:29It's fine.
12:30Holly is everything you want in an amazing woman.
12:32And if this is just a little insight to how cool your lives are going to be going forward on
12:40behalf of Tanerai and the entire Ramsay family, we wish you all the very best.
12:44And we couldn't be prouder.
12:45Congratulations.
12:52Oh, my goodness.
12:53I'm not very good at this, so I'm going to keep it very short.
12:55Thank you, everyone, for being here tonight.
12:57To be there to help create this party, it is such a celebration for so many reasons.
13:05It's the start of their life together.
13:09It's huge.
13:10We've had ups and downs, and you've been there through absolutely everything.
13:13For Gordon and I, that's our little girl.
13:17You see them move out, and now that she's getting married, it's no longer a little girl.
13:23It's like the sort of confirmation, and she's an amazing woman.
13:25I'm so thankful to you for loving me and believing in me and seeing you.
13:35You are the most beautiful person inside and out.
13:39I'm going to go.
13:40I'm going to go.
13:42I couldn't think of a better partner to battle and enjoy life with.
13:45We will face moments of hard times.
13:47I'm going.
13:52But also have a life full of love, children, and happiness.
13:57So with that in mind, before I cry too much, I'm going to cut most of the speech off.
14:01Gordon, thank you for trusting me with your beautiful daughter.
14:05I was just delaying that because I was about to cry.
14:08I'm just very glad that you didn't say no when asked for the permission to marry her.
14:14Of course she's ready, but my problem is that she's ready, but we're not.
14:20I think that's the hard thing for Dad.
14:49How many's here this morning?
14:50About 400.
14:52the roadshow is a way of showcasing the size of this incredible company and this company is built
15:01on everyone in that roadshow teamwork right now i want to bring them together look how smart you
15:07guys are honestly you put me to shame and we communicate exactly where we were where we are
15:12and where we're going my businesses are restaurants media and ip
15:21they all work in tandem and they're all pistons in the same engine they enhance each other the ip
15:28is unique to the restaurants the restaurants are dependent on the media company and not one of
15:36those businesses depend on me solely opening restaurants is hard maintaining standards is
15:50difficult getting chefs up to speed waiters up to speed mixologists on the ball is bloody hard
15:59and so i just want to say thank you because there's no i in team
16:08today we're celebrating talents five years 10 years 15 years
16:14i've seen john claude's i don't know what's happened in retirement but you're looking younger
16:18you're looking slicker the energy's off the charts you sure you would like to come back
16:24i want to come back you want to come back now i love that there's the attitude john claude for
16:30me is the perfect
16:32maitre d he is exemplary
16:38we were together at 22 year olds we worked together in france and then when i got the chance to
16:45open up
16:46and my first restaurant he was the first person i put the call into john claude um you're the man
16:52he's absolute perfection whether you came into restaurant called ramsay in year one year five
16:58year ten he will remember when you were last in that he will know what you ordered every time
17:04those customers ring for reservation or go online is john claude is he still with you you look great by
17:09the
17:09way no no no you look like a million dollars when tal and i first started dating john claude was
17:15single
17:15so i used to bring him on our dates and tala would say oh la la don't tell me it's
17:20me and john claude
17:21coming with you i'd say well come on of course it is he's your favorite man i met john claude
17:28before
17:29i was with gordon and he is one of a kind he's one of the kindest people i know he
17:35was to the dining
17:36room what gordon was to the kitchen he's always been a part of our lives and he and gordon have
17:41always had a very special relationship um incredibly loyal to each other and um and incredibly caring
17:49we did a long journey like a like a love story between gordon and i like a young brother we
17:56are
17:56like a like a you say in english a piece piece a piece in a a piece in a pot
18:01but i felt it a bit
18:06it's a bit true he's a lovely person lovely person you can count the name you can he will do
18:11anything
18:11for you anything i mean if if you do the the best for him yeah like i think i did
18:16for him with this
18:17area he will do anything we work so hard together we know each other very well now and we will
18:25know that
18:26when i came to join the team with gordon in 1994 who will know that one day look where he
18:32is
18:37john claude now is an ambassador and i need him to lead as an example
18:46for him to implement expertise whether you're serving an amazing burger or delivering a three-star
18:53michelin it's all about the attention to detail and that is that man through and through good morning
19:00how are you today
19:03it's not a job it's something you do every day for for your pleasure hello how are you everyone
19:12i go i go to say hello to the chef here if i may god unlike people of course who
19:16work very hard
19:17people who are passionate for what they're doing that's just again i'm finding you
19:21i respect him he's tough but you need to be tough as well i know he wants things perfect and
19:32he
19:33wants to reach like we all do on the service perfection every day
19:42john claude's ethos and his old mantra is how we train today
19:49it's so important if you haven't got that front of house
19:54i don't give a shit how good a chef you are you're zero if they can't serve it
20:02yes we have a reservation with us can i check yes i'm the john john perfect johns welcome to
20:09lucky car gordon is so proud of lucky cut restaurants okay bishop it would be the flagship restaurant
20:18thank you for choosing us the challenge will be to keep the guest journey smooth
20:27you know we need to keep the excitement up this is an asian restaurant we do sharing
20:35plates concept you in a way if you make a mistake you represent gordon
20:41if you do something really well you still represent gordon
20:44please don't forget that we have gardening here
21:08a bike is definitely the best means of transport here isn't it
21:12i don't know how long you'll survive on a bike here but um they are everywhere they're like little
21:16ants aren't they
21:20takes me back to being a commie in paris because at night if we'd miss the last tune and i'd
21:25just
21:25jump on the back with no helmet and get taken uh home down the champs on the back of the
21:30bike
21:37asia has always been a an incredible draw for me i fell in love with the place years ago the
21:42philippines has been a huge market for us and filipino cuisine in general is it's bubbling like no tomorrow
21:53i get excited breaking new grounds you know with the opening of bishop's gate you know it's crunch time
21:59for me but i'd never miss an opening you think of this schedule now this is books you know a
22:06year ago
22:06so you just can't move it can't postpone it in many ways it's like sort of a concert that you've
22:14sold
22:14tickets to and a venue that's fully booked i've committed i can't cancel that
22:22the importance of attending these openings for me is paying respect to the country they give me so
22:29much they support me endlessly it's a high pressurized sort of two three day event but it lasts for years
22:38because the impact is incredible yeah i want to expand i want to grow i want to be um one
22:45of the best
22:46chefs in the world and have one of the best teams one of the best groups the filipino flair just
22:54with
22:54the chefs alone what they do and what they stand for and the humbleness i can relate to because it
23:01relates to my upbringing and just the food scene the culture is incredible we're owning something
23:07unique something quintessentially british from the most amazing fish and chips to an incredible roast
23:13beef and yorkshire puddings their demand you know for that western food and that style is unique
23:20but i'm inspired by their culture and so you don't want to source ingredients from the uk to do
23:25something quintessential british it's you know we can adapt and we have to increase the heat the sour
23:31the bitterness you'd be so ignorant if you didn't incorporate what's happening locally
23:41let's go morning we've got a list of places that he wants to get to all of them you know
23:47he wants to
23:47see every restaurant that we open across the globe you know so everyone is super well prepared everyone
23:53is working super hard everybody the night before is you know not necessarily sleeping their best sleep
23:58because they're thinking so much about today certainly the kitchen team the front of house team the restaurant
24:03teams this is what they've been living for really you know gordon to be here and see what they do
24:07on a
24:07daily basis today globally we're over 2200 staff chefs is around the 650 mark that's a lot of chefs
24:18when we go into these restaurants i want to know who's running from the house who's the sous chef
24:23because they're like the heartbeat
24:30they're hugely excited and they know that gordon can't be here all the time so when they know he
24:34is here they just put so much energy behind it you know they're super excited to see him show him
24:39what
24:39they do so yeah there's a little buzz
24:47morning morning morning morning morning morning morning morning are we excited for today yes so am i oh my god
24:55who got up the earliest this morning what time did you get four four o'clock oh my god amazing
25:01morning guys morning buddy good you're good uh right thank you guys photo time here we go ready go
25:12i want to be around them because i want to know their names i want to know where they're from
25:17i want
25:18to know how their parents are the silent one yeah they need to understand how important i think they are
25:25i want your face is that real yeah i think that level of respect when you work so hard you
25:33see them
25:33working so hard for you
25:42hi guys it's jordan and i'm bringing a taste of the uk in manila that's right you can get my
25:48delicious sunday
25:48roast here inside golden ramsey bar and grill let's go the support we have is incredible they are
25:55so freaking loyal so we try to cram in as much as we can now you're here we'll do this
26:01together whether
26:01it's restaurants tv don't you may have a um uh flat white please books thank you next just social media
26:09hang on hang on this has got a message to go with it on our social media philippines are our
26:14biggest market
26:14outside of the united states thank you we're good jackets so it's go go go go go non-stop
26:20are these for the team yeah right and hearing from now all the local series the biggest talent
26:26across all the platforms so it's very exciting are we halfway yet yes it's a ball breaking schedule
26:34fucking hell hey buddy good i love the waistcoat by the way but we're launching something unique but
26:39also gaining something unique and so i love these trips right let's go you've been ahead of the curve in
26:47your career has the job changed i think my secret is staying relevant and having fun with it social media
26:53is one of the most exciting parts of my life it's very very effective in restaurants show me this thing
27:02nothing's done nothing's done easy for the burger seriously wait you can't try it it's not oh it's just an
27:07emoji it's dry it's cardboard viral sensations creating content that is an overnight phenomenon something
27:18can go from 1 000 likes to 10 million the new generation of chefs today swear by it it's their
27:26culinary bible
27:27and so respect it boom i enjoy it and also i think the inspirational side when a young chef asks
27:33for a
27:34selfie or they want to do a fun pose or yeah it let's have some fun with it this is
27:40abigail's kitchen
27:42nightmares live in the philippines let's go i think my role now and has been for a while
27:49is making new young chefs shine as individuals and listen i'm really sorry but i don't like it
27:56oh my god i want to enhance their ego i love it i think egos are important with talent the
28:06characters
28:06the boisterousness um the confidence and their egos need to shine how are you feeling this is the biggest
28:15thing of my life just this saturday he commented on my one of my videos and like immediately all of
28:23the
28:23media the press picked it up i tried to teach these young chefs today to strive for perfection and so
28:31i think my responsibility now going forward is to get them as good as or if not better than gordon
28:36ramsey that's the role i want to pass the baton over soon but i'm not done yet
28:54with the opening of bishop's gate we have a window to start the engine
29:04today is the first day that we're going to be doing all of the team training so michael with
29:09his brigade it's a rigorous boot camp and it is a culinary boot camp like no other
29:17when you cut down the middle when you bring this one across always bring it that way
29:22but if you've got that and it's a little bit uneven you trim that in practice practice practice practice
29:29don't bring the knife out all the way through and then go back from the top all the way through
29:33all
29:33the way through prepare for bishop's gate you know it has been it's been stressful but it is massively
29:43important this is like the biggest thing i've ever done right now i'm trying to make sure that this
29:50missile is not splitting that's the first time that's why i'm not sure how is the texture supposed to be
29:55like we're going to be doing a lot of food and it's going to be a lot of food that
30:01nobody has seen
30:02or done before i haven't got time to spend with his brigade so these dishes here are the breakdown
30:10of what will for bishop's gate go into the bento boxes he has to implement you know the ethos across
30:18that training moving on to the rice bowls so the base for the rice is the same across so he
30:24has to be as
30:24powerful with his brigade as soon as they sit down and they're having lunch menu one bowl of edamame
30:29as i am with him what allergy does the garlic crisp contain dairy because it's poached in milk three
30:39three times yeah and that needs to shine through
30:52that's really good been working hospitality maybe like three four years now and i've never done any
30:57training like this before he has to drive them is this supposed to be this thing push them
31:09it's supposed to be more more liquid it is more mirin not too much otherwise he's going to be held
31:18accountable this executive head chef this is huge there is pressure the role demands expectations of
31:27perfection and i mean that's tough already we don't compromise we don't let things slide it's 10 out of
31:3410 or or it's wrong you might think um on a dish of 12 components oh you know we still
31:40got 11 but that
31:41one changes the way it looks the way it smells the way it tastes and we can't you know we
31:49can't serve it
31:50i feel for my team because the onus on them is immense i'm scared i'm scared to up because the
31:59expectations of
32:00guests walk in there already are up here you know not after three weeks of opening day one
32:07so he has to absolutely get them to the finish line i think i'll have enough time to practice but
32:14yeah i've got a lot to learn
32:31i always want to be tested in a way that i i get put down a peg not knowing what
32:39i'm doing not
32:40knowing what i'm tasting and not having held that ingredient before so that's the that's the
32:46cooking me i think really that's the bit i'll think about when i see michael because that's the
32:52bit that i can i think in many ways continue leveling with them as a as a chef as opposed
32:58to
32:59someone that's too busy to be a chef they always give me new stuff and i want to go back
33:03to them
33:04and say hey have you seen this did you know that herb existed did you did you see these prawns
33:10did you
33:11have you have you tasted that fish so and i do that everywhere whether i've got a cap or glasses
33:18pair
33:18of glasses on i disappear and i'll get down to the market and i will absolutely dig deep and just
33:23be
33:23a chef that is excited about what's going on locally wow look at this place bloody hell amazing
33:31having restaurants all over the world you know we have a number of executive chefs
33:35on the ground and they'll be there 12 months prior to opening they're like my eyes and ears
33:40they're down to the local fish markets they're discovering the best at the very best and then when
33:46i arrive i'm then literally doing the same tour that they did and that's really important the
33:53variety and the plethora of things here meat veg fish everything's fresh half it's alive it is insane
34:04look at the size of these that's beautiful and the octopus as well that's beautiful really beautiful
34:11i'm like a little magpie every time i see something shiny i never copy that's lazy this place is
34:16incredible but i bring those ideas back i've always been fascinated by something new something
34:21that i haven't seen before it's the what sorry sperm sack tuna sperm yeah that's incredible
34:31this is unreal this place
34:35it's fucking incredible this is good enough for restaurants that's how good the produce is so
34:39in many ways i think it's my perfect day
34:44michael would have a field there with us my god michael would go crazy um should we get some crabs
34:47here
34:48as well yes sir yeah let's get some crabs amazing thank you
34:58thank you thank you sir this is beautiful wow that's a black lapu black lapu yeah christ that is
35:06ridiculous so that's the the black lapu that's beautiful that's beautiful oh my god thank you
35:17so the idea is here you can take it to a little restaurant and they'll cook it up for you
35:22so they
35:22don't have to buy anything you buy it you buy it and they just cook it for you insane
35:34and muscles oh my god look at that that looks incredible my god that influence of asia for me was
35:45closer to how i was brought up with that cheap fare of home cooking nothing pretentious and getting
35:53caught up in that french odd cuisine three-star stuff sometimes gets a little bit overwhelming
35:57and so i related to the asian impact early on
36:02whether it was a fish paste for curry or whether it was an amazing soup i could i could relate
36:08to that and
36:09so that crossover with that european connect with the asian influence was the beginning of the
36:14journey for lucky cat that was the that was the inspiration about that
36:20i need i need this time i need to be here i need to sit opposite this kitchen
36:26what i love most is no frills it's it's it's you and the produce that's it
36:36holy shit that was so good and that sauce is not overpowering either is it no
36:40making a mess right we're like two pigs in here
36:48i've always snuck away i've always disappeared and this for me is my uh my holy grail
36:55freedom it's it's how we started right just how we uh
36:59i go back to the time in paris at 22 and there'd be no asparagus arrived for lunch at five
37:05past 12
37:05and so i'd literally just run into the street go to the local market grab the white asparagus and
37:10run back to the restaurant even as a ticket's been called yeah and that's how good the produce was
37:15and this is this is this is exactly the same
37:19we send a picture of that to michael as well just say missing you bud missing you yeah absolutely
37:30all right let's go
37:34michael will sleep eat drink breathe
37:39shit in that restaurant 24 7 7 days a week to get it right that's how committed he is
37:44right okay keep moving go straight up the escalator please
37:48one at a time here no one jumping
37:49you know taking on an exec role for lucky cat quite recently follow me and being involved in this
37:55sort of straight away i mean it is big keep moving watch your cables when i hand over the baton
38:02or hand
38:03over the reins for that level of uh trust then i expect leadership like no other we're in
38:10in a new building one of the most iconic buildings in the country and one of the most high pressurized
38:18jobs in london anyone too many of us to go up in the lift we'll get lost there is so
38:24much going into
38:25this but i don't control them they control themselves but they have to step out of their comfort zone
38:33and more importantly don't crack do not crack under pressure okay we're about to go on to 60 yeah which
38:40is
38:40obviously our floor right it's full of builders i haven't done anything like this on this scale
38:45before there are definitely nerves now we're sort of at a stage where in eight days that's like we're
38:53open now it's very busy it's coming towards the end of the job so we got a lot to do
38:59follow me we'll
39:00cover everywhere okay follow me follow me the stuff coming through really doesn't help me right okay
39:06come all the way through come all the way through this is what spider-man must feel like yeah for
39:10real what the have they done with the carpet are they fixing that i'm sure they will if that's
39:17that's annoying you isn't it that's that proper analogy obviously when that's closed it will look
39:24oh it's wet okay so that's how the guest's journey would come through out into here main reception area
39:33oh my god i think it's got work i've got to trust the process because there's a lot going on
39:43and it will iron out it will come together but i hate being away from those difficult moments
39:53just keep it moving this should be marble another thing i need to sort out yeah if i was a
40:03builder i'll
40:03be sitting myself i'm not gonna lie it it looks like a lot of work
40:11baby so all the back uh bottle racks have got to go here there's a lot of boxes go on
40:15each side
40:16decorations to the top to black it out it's always stressful it's just a big project to do
40:23and the fact that it's for gordon and ramsey makes it a bigger project they want to make sure that
40:28man's
40:28happy i can't believe it was so close i cannot believe it jesus christ i do get nervous when you
40:39look at the the financial exposure in terms of what we're all put into bishop's game and at times
40:46you think you need to be over every little tiny detail because you want to be to give your mind
40:52peace
40:55i think that level of trust is the the real important part this morning was chaos
41:02it's our role it's our responsibility to make sure that all those things that we find
41:10people like gordon don't ever see because we fixed it
41:14oh my gosh this something that's been in the making for two and a half years nearly three years
41:22and now all of a sudden we're two weeks away from opening two weeks
41:33and i'm on the other side of the fucking world
41:40so
41:49so
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