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00:08So, middle stairs, so.
00:10Middle stairs.
00:11Okay.
00:13Ladies and gentlemen, please settle down as the show is about to begin.
00:18Once again, the show is about to begin.
00:26They started queuing up since this morning.
00:29I think they started queuing up from about 11.
00:31There's a lot of people.
00:33Yeah.
00:36Okay, good.
00:37How many coffees have we had today?
00:38Too many.
00:41Man, it's wild out there, no?
00:43My TV show has got me well known globally, and now the hard part is to stay visible.
00:50It is incredibly nerve-wracking, I mean, it's overwhelming just how much support you have
00:56here.
00:57You know, I'm a chef walking out to a live audience.
01:01What do you do with nerves?
01:03I have to keep my fingers moving.
01:05Just, yeah, constantly looking at their hand to make sure they're not shaking, which they're
01:08not.
01:09Which is great.
01:10I just want to get it done now.
01:14So are you ready to hit the rose jack?
01:41Let's go.
01:41Give your loudest Filipino welcome, the one and only Chef Gordon Ramsay's in the house.
02:13What an absolute privilege to have you here with us, and I hope you feel the love Filipinos
02:19have for you.
02:20Thank goodness me.
02:23I'm more in love with Manila than they are in love with me, so thank you.
02:26And it's so nice to see you all.
02:32Do you feel like you've had to gain a sense of self because of the whole thing thing?
02:38I think it's something that I have come to try to understand without sort of overthinking
02:46it in a way that it riles you because it's quite scary.
02:50It's quite intimidating.
02:52That is sweet.
02:53Oh, my God.
02:54This is food, right?
02:56This is restaurants.
02:57This is food.
02:58This is something I've been doing for 30 years plus.
03:02Do you mind if I deal a quick selfie with these extraordinary people here, please?
03:07So, yeah, it's hard, isn't it?
03:09It's hard to measure it.
03:11Take care.
03:12Hope you're nice.
03:17Well done.
03:18Quick selfie.
03:19What do you think your younger self would think of your fame now?
03:24So sorry.
03:25Shut the down.
03:25If I could have envisioned this level of success and that level of attention,
03:30I would tell my younger self to be careful what you wish for.
03:37Careful, guys.
03:40Jesus Christ.
03:42I had a pen in my eye and a pen mark all the way down my jaw.
03:47Nothing hit me right in the eye there.
03:48Do we get you?
03:53Jesus Christ.
03:54Right in the eye.
03:56Holy fire.
03:58You do a show like that and you connect with those young kids and those students and then you just
04:03forget how big you are in their eyes.
04:07Yeah, I'm not used to that.
04:08I sent Tana an image back home, just send her a quick picture and she just said, Jesus Christ, what
04:15are you doing?
04:17What are you doing?
04:18Do you have to get that close?
04:19I'm like, well, it's not about getting that close.
04:21It's about just doing your job, right?
04:24Doing your job and giving them a little piece of you.
04:42In any restaurant build, we always factor in a two week period where we get to stress test, understand the
04:50floor, test everything in the kitchen.
04:52This is going to be, fuck out.
04:54This is going to be scallops.
04:55Scallop gyozas.
04:56There's a lot that should be delivered today.
04:58That's probably gone to the CC center, so it'll be tomorrow.
05:02Those days are crucial for us because it's training on the spot.
05:05We need to find out where all the cracks are, but sometimes builders aren't there on time and the shit
05:11can hit the fan.
05:15Fat man coming through.
05:17Breathing.
05:22Whoa.
05:25I don't know what that is to know.
05:29There's still a fair bit to do, I guess, isn't there?
05:32There's always still a lot to do.
05:33All the big things that you see going, all the panelling, that takes quite a bit of time, but it's
05:38all the little things like the fittings, the chandeliers, the lights that are going, that's the ones that take the
05:43time.
05:45There was an issue with the pattern on the carpet where the pattern didn't quite line up and we weren't
05:50happy with it, so we made the call to take it up and put it back down again.
05:58Technically, the builders still are responsible of this site until Monday, so we need to make sure that there's no
06:06friction between them and staff.
06:09Hey, hey, don't stand on my glass, please. Off the glass.
06:12And they're already, let's be honest, a bit nervous because we thought that, we believed that we would already deliver
06:18a site, you know, in a better condition.
06:24We're just finding everything, you know. Still a bit of a building site. Things are spread around everywhere, so just
06:30locating it is difficult. Yeah.
06:35It is a bit daunting because, yes, progress is being made throughout the day. You can see the steps that
06:42they're going forward and, you know, some tables out or, you know, the bonkets have been put in around the
06:47kitchen.
06:47But is it going quick enough? Probably not for our liking.
06:54With Gordon arriving next week, we need that time to practice. You know, when he arrives, we don't really want
07:00to be seen running around, you know, fixing mistakes.
07:03We always want to be a step in front.
07:06Once everyone's grabbed their uniform, we need to sign, yeah? Sign next to your name, please. Go try one, come
07:11back.
07:12Because if there's any problems, we can't, we're going to fix it today, not tomorrow or the next day.
07:16It's too short. It's too big as well.
07:20What's wrong? What?
07:24There is nothing we can do about it. The medium, if it's three-fistings at my arm. So go too
07:27small.
07:28It's a problem that doesn't really fucking bother me at the moment.
07:34They know what's at stake. We're five million over budget and we're already short on cash because we're not opening
07:40everything that we said we would.
07:43The pressure with this entire project is that if it doesn't go to plan, you know, it's my neck on
07:50the line.
07:50And I have to guarantee every penny that we're borrowing, if it doesn't work, I have to pay that back
07:57personally.
08:00So it is literally non-negotiable. RGR High and Lucky Cat needs to pop from day one.
08:08Because how do we then open Bread Street Kitchen if we haven't made a huge success upstairs?
08:14We're supposed to be cooking now.
08:19Well, we've got power into the board, power coming out of the board, but this bit of kit's not coming
08:25on.
08:25And we don't know why yet. Can you tell me right now we can't cook up here?
08:30Not that. It's not light. Can't be light until Monday.
08:32All right.
08:33OK.
08:35The woks don't work.
08:37This isn't working. This isn't working. This isn't working. This isn't working. This isn't working. And this isn't working.
08:43There's no water feeding into the oven, so we can't turn them on either.
08:47Chefs, we just need to start cooking. Once we start cooking, and we start putting things on plates, and it
08:53all starts to look like dishes, then everyone will be happy.
08:59So it does set us back. Fuck's sake.
09:22How long has Gordon been away?
09:24Too long. It has been six weeks?
09:30Oh. Would you like to go out, Bruno?
09:36Crazy dog.
09:39It's like I haven't walked him for about six months, but he's spotted a squirrel on the top of the
09:43trellis.
09:45Can you do me a favour?
09:47Could you get Bruno a carrot out the fridge, and then put the carrot in his bed so he can
09:52sit in there and eat the carrot?
09:53What do we call it when you work together as a...?
09:57Team.
09:57Right, and what does Daddy say? Teamwork?
10:00Makes the dream work.
10:02Makes the dream work.
10:03Follow me, Bruno. Who wants a carrot?
10:08Oh.
10:11Is it Dad?
10:13Yes!
10:15For Oscar, it is the happiest day ever.
10:19Sometimes I actually don't tell him until he sees Gordon, because he just can't contain his excitement.
10:28Hello, Daddy!
10:29Hello!
10:30Hello!
10:32Hello!
10:33Hello!
10:34Hello!
10:35How have you been?
10:36Good!
10:37How have you been?
10:38Good! I've waited for you so much!
10:41Wow!
10:43Oh, my God, it's freezing here!
10:45You're in a T-shirt!
10:47Oh, my God, it's freezing!
10:49Mwah!
10:49Are we good?
10:50Can you turn the heating on?
10:51Yeah!
10:52You've got so tall!
10:53Yeah!
10:53I need to check. Stand over here. I need to check.
10:55Right.
10:56Okay.
10:57Two biceps.
10:58Two, four, six.
10:59One six-pack.
11:01Quads.
11:01Yes, calves.
11:03Dude, look how tall you are!
11:05Jump!
11:06Jump!
11:08I missed you so much!
11:12Tell me about the love you have for your kids.
11:16Yeah, it's such a tough one, isn't it?
11:18Because I'm...
11:20I absolutely adore the kids.
11:22There's part of that love and affection that's built up through guilt.
11:28The older ones have made it clear, you know,
11:33can we see you more?
11:34Do you need to work this hard?
11:37And, um, Dad, we miss you.
11:40And that's hard.
11:42That's...
11:42Oof.
11:43That's hard.
11:44Right.
11:44Any girlfriends?
11:47Secret!
11:49But I think I'll make more time for Oscar and Jessie.
11:54Just psychologically, I'll make more time for them
11:57because I never want them to say,
11:59You weren't there my first day at school.
12:02You missed my play.
12:03You missed my football match.
12:05I feel...
12:06Didn't let them down.
12:07I feel I could have been there a bit more.
12:11Truthfully.
12:13But I'm shit at nativity plays.
12:15I'm shit at Christmas carols.
12:17I'm shit at sports day
12:19because I want to compete and beat all the dads.
12:22And so maybe it's a good thing that I didn't do all those.
12:25What's there in the corner?
12:27Daddy hasn't met the fish!
12:28What?
12:29Oh, mate.
12:30How many fish have you got in there?
12:32Are they real?
12:32Don't forget the shrimp!
12:34Hold on a minute.
12:35There's shrimp in there.
12:36We can have a prawn cocktail.
12:37No!
12:4622 Bishopsgate for me has been the most fraught project I've ever done.
12:52Working at that height 60 floors up means even the tiniest things
12:56can become the most difficult things.
12:59Jesus Christ.
13:00Look at the mess of this place.
13:01How many weeks do we open?
13:02Another 20 weeks?
13:04Shit.
13:06It has required three decades of experience.
13:10Tens of millions of pounds investment.
13:12And multiple sleepless nights.
13:18But we've created a 240-seater restaurant with a beautiful open pan kitchen.
13:23The perfect, ultimate chef's table.
13:28A stunning culinary school academy.
13:31And all of it has 180 degrees of panoramic beauty.
13:43Listen, I am a self-confessed control freak.
13:46I still get incredibly nervous.
13:48I always need to see where they are.
13:51Just for my peace of mind.
13:52Oh my lord.
13:53So this is temporarily the phase one lucky cat.
13:57Now who came up with this colour?
13:58Russell Sage.
14:00Fuck.
14:00But it's dim the lights, artwork, planting.
14:07Fuck.
14:07Look at that.
14:08Oh my god.
14:09That looks beautiful.
14:22Oh my god.
14:24It's absolutely stunning.
14:35It's so dusty.
14:36Where's that all coming from?
14:37It's just in the atmosphere.
14:38In the atmosphere.
14:39They cleaned it this morning.
14:40Oh really?
14:41By this afternoon, there'll be more dust.
14:42Oh yeah.
14:43It's just literally the dust settling.
14:46How are we?
14:47We good?
14:47Thank you sir.
14:47Nice to see you.
14:49From here, the mood slightly changes.
14:52Holy shit.
14:55Wow.
14:56Stunning.
14:57Oh my god.
14:59They have done such a great job.
15:02Any business of this size depends on cash flow.
15:06The heat's on.
15:07And so, opening up a 12-seater, that's hard to get right.
15:12That's hard to make it work financially.
15:15With Lucky Cat, that is the one with the biggest footfall,
15:19the biggest demand, and the one that can float
15:24all of those projects, if we get it right.
15:28That's what our bets are on now.
15:32At Menuise, we did that big deep dive in Miami.
15:35Yep.
15:35We did a couple of tweaks.
15:36How have those tweaks gone?
15:37Suckling big.
15:38Right.
15:38Couldn't really hit the nail on the head with that one.
15:40So you just spent so much time developing it.
15:42It's such a great thing.
15:43We did, I don't know, a dozen different variations,
15:45and they were good, but we didn't feel we were 100% happy.
15:49After all that, I thought it was exceptional.
15:50Yeah.
15:51But what was the stumbling block?
15:51I think what happened was when we got back to Mayfair,
15:55we did it at a table rather than on the bar.
15:58What was the problem with it at the table?
16:00At the table, it just didn't feel quite smooth enough.
16:04It was taking up to 2 minute 40 seconds.
16:07So, two and a half minutes?
16:10What's off-putting about that?
16:12It's a showstopper, for God's sake.
16:13You put so much effort into it as well, so...
16:16Yeah.
16:16Was that their feedback or your feedback?
16:18That was our feedback.
16:18Yeah.
16:19I've got to be careful there.
16:19I mean, you'll be self-critical.
16:21I appreciate that.
16:21But you've also got to get the feedback from them.
16:23Yeah.
16:24How is this different to Mayfair?
16:26Yeah.
16:26How is this different to Miami?
16:28Bang, what was something big?
16:29I would add the confidence, put it back on the menu,
16:32stand by your convictions.
16:34Lee, I need you all over this as well.
16:36It's Michael's stress test moment.
16:37It's crucial.
16:39You've got a stress test, and who knows?
16:41Oh, shit.
16:42What the fuck happened there?
16:44That's not normal, is it?
16:45No.
16:46No.
16:47Holy shit.
16:48I'm only 14 stone, huh?
16:51All right.
16:52All good.
16:53All good.
16:53Jesus Christ.
16:55Fucking bonquets not working.
16:58It takes a certain type of persona to work in a kitchen.
17:02A sort of resilient, thick-skinned individual with character.
17:06It's a boisterous environment, and it's a high-tempo environment,
17:11and it's full-on.
17:14It's not for everybody.
17:15And so there needs to be a level of composure.
17:20Okay, salmon?
17:21A lot.
17:22A lot?
17:22Yeah.
17:23You got it?
17:23Sauce?
17:24Yep.
17:25Especially under pressure when it gets really busy.
17:29And then it takes an individual that enjoys multitasking.
17:34Having generated millions of eyeballs on a unique experience,
17:38we need to deliver.
17:41Those customers pay with their feeds, and that's the jeopardy.
17:52Way more important than any business.
17:54The family is absolutely front and centre.
17:58Here we are.
17:58Oh, my goodness me.
18:02Palette de poulet.
18:04There's a palace for the chickens.
18:07Dad, there's also duckies!
18:10Shh!
18:10Oscar!
18:11Oscar!
18:12Danny, come on!
18:14Do you know, he's like you.
18:15He just doesn't listen to us.
18:16Oscar, quick!
18:18Look, this is Tilly's head chef, Rachel.
18:21How lovely to see you!
18:24Rachel Allen is fantastic.
18:26I used to work with her, and I couldn't think of anyone better
18:29to give Tilly a really good foundation
18:33in a place that is so well-respected.
18:35What's she doing now?
18:36She is cooking.
18:37She's down in the kitchen too.
18:41Oh!
18:41Oh, look!
18:42The chicken!
18:42The chicken!
18:44Get your voice down.
18:46Right.
18:47Let's go.
18:50I'm so excited for him.
18:52Oh, my God, this place is crazy!
18:54He's going to see her in a proper kitchen, in Chef White's,
18:58and also, it's a big surprise for her.
19:01Oscar, don't touch.
19:03Sorry for disrupting.
19:05Hello, everybody.
19:05Good morning.
19:06So sorry.
19:07Good morning.
19:07Good morning.
19:09Oh!
19:10Hi!
19:11Hi!
19:12Sorry.
19:13Good morning, everybody.
19:14Good morning.
19:15Hello!
19:17Oh, my God.
19:19Oh, my God.
19:21Oh, my God.
19:25How cool is this?
19:28Oh, my Lord, girl.
19:31I'm sorry.
19:31I'm so desperate to surprise you.
19:34Gordon has got so emotional as he's got older.
19:38It's a bit of a thing we all laugh at is he cries at the drop of a hat
19:43with anything emotional with any of the kids.
19:45I get emotional because of the vulnerability.
19:52And I'm not saying she has to work as hard as I did, but I know she wants it.
19:57She's hungry.
19:58And so everyone thinks because, oh, you're Renzi's daughter.
20:02It's easy for you.
20:03It's fucking harder for her.
20:05Way harder.
20:06She didn't ask to have a dad like me.
20:10So for her to still go full throttle, you know, at it, I want to almost say, look, you know,
20:18I'm here to stop you from making mistakes, but I know deep down inside from a dad's point of view,
20:23she has to make her own mistakes.
20:27Oh, chef.
20:28Well, I can't call you chef yet.
20:30You haven't graduated yet.
20:31Huh?
20:32You haven't?
20:32How is she doing?
20:33She is too.
20:34I'm so great.
20:35You could even do a little taste test of Tilly's food.
20:38I'd love that.
20:40Let's go, girl.
20:42Let's go, Tills.
20:43Tilly's a female Gordon Ramsay.
20:45She is passionate, determined.
20:48Yeah.
20:48She looked into it and said, this is what I would like to do.
20:51And you were like, best thing you could possibly do.
20:53I would have trained her, though.
20:54No.
20:54Better than Ballymallow.
20:56Just think, you're far too similar.
20:58Right.
20:59She's a feisty little madam.
21:00Bless.
21:01I feel so in the way.
21:02It's like I used to feel when I used to come into your kitchen.
21:05What, like this?
21:06Yeah.
21:06Oh, God, that's high power.
21:16Ready?
21:17T, are you going to taste some?
21:18I will after you.
21:21I love the mash.
21:22Oh, my God.
21:25It isn't a career I would have chosen for her,
21:28to go down the same chef route that you did.
21:31I would.
21:32Well, there you go, you see.
21:34But I saw how much it took out of you.
21:39And I suppose, in my mind, I think there are easier routes,
21:43but she's so like you that, quite rightly,
21:46she won't choose the easy route.
21:48She'll do what you did and make it as difficult as possible.
21:51And I only said I wouldn't choose it for her,
21:55but that doesn't mean I don't want her to do it.
22:00It's so nice to have you guys here.
22:01You get to see everything.
22:03Has it gone quick, Tills?
22:04Mm.
22:06I feel like week one was last week.
22:08Like, it's crazy.
22:09And what's been your favourite section?
22:11I love learning bread.
22:13Bread.
22:14We've never done bread before, really.
22:15Funny enough, at 23, I was the baker at Gavroche,
22:19and I asked Albert if I could go and bake.
22:22He said, why do you want to bake?
22:23I just want to understand the science.
22:24I can't believe that.
22:25At the same age that you've taken to that.
22:28You look like you're meant to be here.
22:31You just look so happy.
22:35Don't forget to clean up.
22:36Thanks, Dad.
22:39I'll tell you to come back.
22:42For her to know that Gordi basically has taken the day off
22:46in a busy time, I think it means the world to her.
22:49And those kind of things are really important.
22:51It's also about, for me, making sure
22:53that he takes the pressure off sometimes,
22:55and he's not good at that yet.
22:57He likes the pressure.
22:58But there will come a time when it's like,
23:00do you know what, that's enough?
23:00Do you think a chef in the making?
23:03Do you think a chef?
23:04Oh, my goodness, yes.
23:05Jesus.
23:07Take soft a minute.
23:08Oh, my goodness.
23:25Soft openings are crucial.
23:28It's the final check before we take off.
23:31We are double-checking everything,
23:32and we are literally cross-examining everything.
23:36It's about, is this going to fucking work?
23:40Are we going to come out of this looking stupid?
23:43Have we made the wrong investment?
23:45And the time to train those powerhouse kids on the floor,
23:51can they fucking live up to what they told you they can do?
23:55The problem we've always got with soft openings
23:56is that everyone's loving everything,
23:58and I'm saying to the guests,
23:59no, just give me all the shit parts.
24:01What's not working for you?
24:02What's not seasoned properly?
24:04You invite them in, they are happy to be there,
24:07they're blown away with the setting,
24:09but, you know, tell me the problems.
24:11What are they?
24:12Tonight's about mistakes.
24:14And if you think you've made a mistake,
24:17I've made a thousand of those,
24:19but not the same mistake twice.
24:21I want to see mistakes,
24:22because then we get comfortable being under pressure
24:24when we press the button
24:26and the queue's outside the door,
24:28500 reservations a day at the moment.
24:30So it's intense, okay?
24:32So I don't want everyone saying,
24:34well, it's all so perfect.
24:35Make the mistakes tonight,
24:36and then we come back so much stronger.
24:38I have to say, you look immaculate, by the way.
24:40How are the uniforms?
24:42Amazing.
24:44Enjoy, okay?
24:45And thank you.
24:46Good luck, guys.
24:47Let's go.
24:53All the staff have got their friends,
24:55family, colleagues, et cetera,
24:57having a meal.
24:59So it doesn't help me,
25:00because I've still got some snaggingly to do.
25:06Ideally, I would have liked to have the builders out.
25:09So it is causing a little bit of an issue.
25:11Why is all these fucking bits
25:12all over the fucking carpet?
25:14Can we get those shoes on there now?
25:15Yeah.
25:16We've got food everywhere.
25:18I don't want to see that shit
25:19with dust and crap everywhere.
25:20So we're fucking live, guys.
25:22Yeah.
25:22Fucking hell.
25:24The restaurant is very dirty, yeah?
25:27What is that?
25:28Everywhere, not just here.
25:30These are the fucking builders,
25:31or whatever it is.
25:32Just, you know?
25:33Yeah, seated,
25:34and the guys walking around
25:35with fucking ladders on.
25:37I'm not going to let them back in tomorrow.
25:39No matter what.
25:40They're not coming back in tomorrow.
25:43We don't have a curhangs.
25:44I didn't know we don't have curhangs.
25:45yet.
25:46We will not ask for colds.
25:47Okay.
25:48We're ready, right?
25:52The oyster, yeah.
25:53And the scallop, yeah.
25:55Currently working that out now.
25:56RGR High is a unique space.
26:00Guests get to witness what it's like up close and personal
26:05with a chef.
26:07And that intimacy takes a completely different beast to deliver.
26:13What are you doing now?
26:14What are you doing now?
26:14You need to bring the sable through, the tart through.
26:17Ready to dress at half six, yeah?
26:19So, the job may look, well, that's easy.
26:21Twelve covers.
26:22Come on.
26:22This is...
26:23No, it's not.
26:25Spread out.
26:25Please, I need to come in here.
26:27Spread out.
26:28Yes.
26:29James is at front and center, and he's understand his value.
26:34This is a open kitchen, and we're not depending on a brigade of waiters.
26:39This is the first time those dishes are going out.
26:42Yeah.
26:43Honestly, the more action they get to see, the better.
26:45Whether you like it or not, you need to command what's going next.
26:49Yes.
26:49Because whilst you guys work in sync, they need to hear.
26:51Right.
26:52Let's go.
26:53What time is our first guest?
26:55Seven o'clock, they're right.
26:56Holy shit.
26:5740 minutes to go.
27:02Good hangers.
27:04Yes.
27:05Let's do this.
27:06Sorry.
27:07Just excited about hangers.
27:09We're opening a restaurant with no good hangers.
27:11The first reservation is arriving right now.
27:15Welcome to Lucky Cat.
27:16How are you?
27:17Just overwhelmed by this view.
27:19I think you just want to keep turning around.
27:21Absolutely stumped.
27:25Oh, my God.
27:26I can't believe this was a building site.
27:27I know, yeah.
27:28Sorry.
27:29I think I had a hard hat on last time I was in here.
27:33Wow.
27:35Main restaurant area.
27:37Very cool.
27:38I think with Bishopsgate, it scares me because it's just so different and it's so massive.
27:45I'm never going to stop him having his huge ideas, but the pressure is ours.
27:51I really hope that in six, eight months' time I'm turning around and saying, what was I worried about?
27:58Congratulations.
27:59Oh, my God.
28:00Oh, shit.
28:02Amazing.
28:03It's happening.
28:04Fuck it.
28:05Wow.
28:06Wow, wow, wow, wow, wow.
28:07Hold it.
28:08Wow, wow.
28:08You weren't fucking around, were we?
28:10No.
28:10No way.
28:12Just wanted to say good evening and welcome.
28:14Nice to see you.
28:15We good?
28:16Good to see you, bud.
28:17Thank you so much for coming.
28:19How are we?
28:20Everything's amazing this video.
28:21Good.
28:21We just want problems, so give us the problems, please.
28:29Hello, good evening, everyone.
28:31Welcome to Restaurant Gordon Ramsay High.
28:33Thank you for joining us this evening.
28:35Tonight, we're going to be serving a carte blanche menu to you, so it's a surprise menu.
28:39We're working with the finest ingredients, whatever we can find at the market.
28:43We're going to start with an amuse-bouche now.
28:44This is an ode to Gordon, his first restaurant aubergine.
28:47He used to serve a white bean cappuccino.
28:49So it's a lentil and chestnut cappuccino, finished with a little bit of truffle at the end.
28:54Hope you enjoy.
28:59We can finish the oysters over here, guys.
29:02Let's go, yeah?
29:02Go, go, go.
29:04We're serving an oyster here.
29:06It's a Cornish oyster.
29:07We've steamed them in their shells, get all that lovely flavour and turn it into an ice cream.
29:14You're sat in the middle of the kitchen.
29:18And so it's a dream because that theatre is played out in front of you.
29:28I am taking a risk because there is greatness to get out of James and he hasn't had that perfect
29:36platform yet.
29:37So if he doesn't open up, he's not bridging the gap between the customer and the food.
29:42You know, tell the story.
29:44Show me what you've got.
29:49RGR High is about delivering perfection each and every night, serving 12 customers only.
29:5975.
30:0075.
30:0175.
30:01Got six pieces.
30:02One more.
30:03One more.
30:03Let's go, let's go, let's go.
30:05For Lucky Cat, they're serving in excess of 300 customers.
30:09Get them on the grill, please.
30:11And keeping up that momentum.
30:14That's a big ask.
30:16Check on direct.
30:17One sea bream, one pork, scallops, all cupoos and kimchi fried rice.
30:21And the kitchen focusing and functioning on that scale, honestly, it comes down to timings, coordination and, most importantly, energy.
30:32Okay, one padron peppers, one squid.
30:34One stone bars, one sea bream, two baby chicken.
30:37Okay, all day guys, I need three padron peppers.
30:39There's a tempo that every kitchen needs to get up to speed with.
30:43They're young, they're all learning, and moving in tandem, all at the same pace, it's really hard to gauge.
30:51Just don't linger here, find something to do, yeah?
30:53If you're doing the same thing when he comes back round, it's a problem for me, not for you, yeah?
30:58You call it as you see it, you're blunt as fuck, you're straight to the point.
31:02You're not smokescreening and kissing people's asses.
31:06Michael, Michael.
31:07I want to hear those call outs.
31:08I don't want the answer back from them, like, so it's like a proper kitchen.
31:11Yeah, chef.
31:12Loud, yeah?
31:13Loud tonight.
31:14Loud, loud, loud, loud, loud, loud, loud, loud, loud, loud, loud.
31:19Hurry them up.
31:21How many fucking runners do we have?
31:22This section is a total mess.
31:24You see how many tickets you got waiting?
31:29Fuck it, everyone.
31:32My biggest bugbears, for me, are a dysfunctional kitchen and bad service.
31:38Nothing worse than that.
31:40Guys, the soft-shell crab, give it to me.
31:43They're really upselling the snacks today, and these guys are, like, so in the shit.
31:48When there's more than ten tickets on the board, you know you're starting to get backed up,
31:52and that's the critical time.
31:55Guys, I need six squid all day.
31:57Six squid all day, eh?
31:59One person plate this, and get more squid frying now.
32:02You've got a shitload of squid on.
32:03More squid.
32:04Split that into two bowls, so you can speed up twice as quick.
32:07Otherwise, half foot underneath is going to go soggled.
32:10Yes, chef.
32:10Right?
32:11Come on, guys.
32:12Just think logic, please.
32:15There's ten portions in the fucking bowl.
32:16Yeah.
32:17One person's divvying it out.
32:19They've got to divide and conquer.
32:20I'm not putting band-aids on there.
32:22Hey, you're doing not a bad job.
32:23No, it's shit.
32:24You need to get your shit together.
32:25I think the suit chefs on that path need a plate.
32:28Talented fucking chefs need to dig in.
32:30Yes.
32:30And when they're getting swamped, why is he asking, give it to me on plate?
32:34I don't get that shit.
32:36Fucking hell.
32:38He wants us to start seeing you plate food as well.
32:40Okay.
32:40So put the plate, so I'll give it to you.
32:42You plate it, get it out even faster, okay?
32:43Okay.
32:44You fine tune that balance between revving them up, making sure you're disciplining them,
32:52and then being the captain of the ship with the standards.
32:56Because you cross that line and that food goes, and it's overcooked, undercooked, under-seasoned.
33:03What's the point?
33:04The minute you start sending your mistakes, it's fucking game over.
33:12Yeah, tofu's coming up.
33:13Right now, the fry station's getting hit very hard.
33:16That slows everything down, gets away in a long period.
33:21This is the hardest section now.
33:23I seem to give the fryers a little breather.
33:25We're getting a pinch pointer on the fry station.
33:30Ah, Chef Oscar, Chef, it is not on it, it's fucked.
33:40Saying the temperature of the oil's dropping too much, it's taking too long to fry stuff.
33:43I said use the temp oil for it, you know? Common sense as well.
33:48There's no problem in jumping in there, because they need to get themselves out of shit and carry on.
33:52Tonight's about the fucking problem.
33:53One more person tells me it's going well. We've got 120 guests in here.
33:57Yeah, yeah, yeah.
33:57And in about an hour's time, we're going to have 240 guests.
33:59Exactly, yeah.
34:00OK? Try changing it now with that fry.
34:02Got it, OK.
34:03Do you know what I mean? Don't wait. Try changing it now.
34:05Let's go.
34:06I think it's good to care about when things go wrong.
34:09I'm not going to mask over that. I'm not going to pretend.
34:11It's real shit, man. It really is real shit.
34:14Why in the fuck have a glassy solid kind of them?
34:17The minute they're taking a cocktail, we remove the fucking white wine glasses.
34:23Come on, come on, come on. Common sense is not that fucking common tonight.
34:28How's it going?
34:29A lot of issues. Tonight's about mistakes.
34:31But we're making some very stupid rookie moves.
34:34I don't know. It's just basic stuff.
34:37Two dunk bow. Table 40. 4-0.
34:40Do we have any more bow at the back?
34:42No, we don't have... Do we? OK, OK.
34:47Hold up for the props.
34:49Go, go, go, go, go. Don't run. Don't run, you.
34:51Back, back, sorry.
34:54You, you, what are you doing?
34:55The fuck was that?
34:57Let's go. Holy shit.
35:00It's a fucking nightmare.
35:01Come back.
35:02I'm dead.
35:04I'm dead.
35:18I'm dead.
35:27I'm dead.
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