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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...
00:25Eight.
00:25There was a horrific...
00:26Which, if any way, you were August, November.
00:28Seven and a half.
00:29Quite close.
00:30Seven and a half.
00:31There was an awful song at school, at Shepard High, by Jilted John, called Gordon is a Moron.
00:36In the early.
00:39Wow.
00:41Wow.
00:42I've got to just play this, Jilted John, Gordon is a Moron, because it still comes back to
00:46the horn, but 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 realise you had such a big thing about your name.
00:52Yeah.
00:53Ready?
00:54So every time I was at a disco, I'd hear this.
00:57Ready?
00:58I've been going out with a girl, her name is Julie, but last night she said to me, when
01:05we were wanting to play.
01:07Two.
01:08Listen, here we go.
01:10Building up to the chorus.
01:14I mean, fuck it all.
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, don't.
01:27Have they got any music to play over the open titles?
01:35Here we go.
01:36Turn three, four.
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?
01:53Gordon is a Moron.
01:55How are you?
01:58Good.
01:59Good.
02:00Oh, I'll stop to a second.
02:03Can I?
02:04Quick selfie?
02:05Can we jump out?
02:06Up, quick.
02:07One, 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.
02:36So it's the cocktail influencer class this afternoon, and then tonight at the event with, like, the mayor and some
02:42Dolphins players.
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, Bread Street's delayed.
03:12So we're down one.
03:14And I'll be honest, Bread Street 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 to be 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, 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, and not cause any damage to any of the finishes up there as well.
04:04Oh, for 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, and
04:51I 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.
05:13Shut it down!
05:16This place is f***ing like the plane.
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 f***ing around.
05:54Run the f***ing food now.
05:56Run.
05:57Something you haven't done in 19 f***ing years.
06:01When they say you've left the industry, you've got too famous to be a chef.
06:05I'm like, f*** off, that's ridiculous.
06:08I'll still go behind that line, and I'll still prove that I can do it.
06:13F***'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.
06:18My life is so different now.
06:22Hi, Cory.
06:23We love you.
06:24If you said to me, you know, 20 years ago, hey, guess what?
06:27You have an empire, multiple businesses, and then you're gonna crack America.
06:31Hello, 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 f***ing 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?
07:09Did you ride with that on the back?
07:10Yes.
07:12I programmed all this.
07:14Thank you, Gordon.
07:22Can I FaceTime the boys and say good night?
07:25Oscar's 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 as Gordon.
07:35You know, 30-odd years, and it's never got any easier.
07:40Hello?
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,
08:05and go and meet him, and your hotel room is so meticulous.
08:08You'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.
08:19I miss you, too.
08:22Bye, Oscar.
08:24Oh, Jesus.
08:25I let you go.
08:26Love you, baby.
08:26But also, Gordon has changed.
08:28He's become disciplined at having time off, and that's, I think, that's why sometimes he's just like,
08:35OK, 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,
09:12you kind 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, um, yeah.
09:36I'll just fade into the background.
09:38Oscar, I think, is going to want every moment of his time.
09:41Fair enough.
09:42Oh!
09:43Is that an aeroplane?
09:44I think I can hear it.
09:46There, there!
09:47There!
09:47Start waving!
09:49Hello!
09:50This way!
09:53Over here, daddy!
09:55Daddy!
09:56Daddy!
09:57Not 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!
10:14Hello!
10:15Hello, daddy!
10:17Hello!
10:18Oh, mate!
10:19Hello!
10:20You're trickling!
10:21Oh, Bert!
10:22You good?
10:23Yeah.
10:23You've grown again!
10:24Thanks.
10:25You've grown!
10:26Oh, dad, so good to see you.
10:28Very good.
10:29Long time, Gord.
10:31So long.
10:31Shall we?
10:32I'm a person for a pee.
10:33I'm so sorry.
10:34Oh, my God.
10:35No, but honestly, I'm sorry.
10:36Daddy, you can be in there!
10:37Sorry?
10:38You can do a wee hair.
10:39I can do a wee hair.
10:40No!
10:40Come on, quick!
10:42I'll sit next to you, please, yes?
10:44Daddy!
10:45Oh, nice.
10:52Tea!
10:54Tea!
10:55Tea!
10:55Tea!
10:56I don't know what you're doing!
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 go 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 about everything,
11:22you do love to give Oscar an overload of sweets.
11:24It's a fruit pastel, for God's sake.
11:26It'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 sweet, you man.
11:33It's one fruit pastel.
11:36I think I disrupt everyone's routine,
11:38because Tyler's super disciplined,
11:40sometimes a little bit too disciplined.
11:42Too disciplined?
11:42I think you need to leave everyone to do things their way.
11:46Do you think he's overheating with that jumper on?
11:48Dad.
11:48His face is all red.
11:49He is fine.
11:50You're on it this morning.
11:51No.
11:52It's hard to let him back in, which 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,
12:03and 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 just 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, the man himself.
12:44You've got a picture of you here, really?
12:46Marco.
12:47He, er, he's always looking on, staring down.
12:55Working for Marco Pierre White was probably
12:58one of the best things that ever happened to me,
13:00because it transformed me.
13:02A year in, Marco had gone up to Yorkshire for an event
13:07and said, you're on your own for a couple of days.
13:10I'm like, fuck, what?
13:11I'm 22 and I'm running Harvies.
13:13Er, and so I made all the sauces,
13:15boned out the pigstraw to stuff them,
13:17made the raviolis.
13:18And then I was so excited for Marco to come back,
13:21and I had all the sauces out,
13:22and I watched him taste them all with such excitement,
13:24and he turned round and he said,
13:25they're fucking shit.
13:27What the fuck are you doing?
13:29And I knew he was lying.
13:31I saw the feedback, and it was like,
13:33send Marco my best, tell Marco something.
13:35And Marco wasn't even in the fucking kitchen,
13:37so that was my passport then.
13:40That's when I knew I've got this.
13:45Yeah, there's Kitchen Nightmares
13:47and then this one from the Michelin,
13:50handing out all the awards, all those stars.
13:54Is it always the aim to get those stars?
13:57I think the stars are just a confirmation,
13:59just how fucking good you are.
14:01And, you know, every chef would be lying
14:03if they didn't want that recognition.
14:05You know, as a footballer,
14:06you want the Champions League or Premier League.
14:08As a chef, you want that star.
14:10And as I got my first star,
14:12Marco was celebrating his third star,
14:13so it was sort of the beginning for me
14:17and the climax for him,
14:19because then that set the tone.
14:21Fuck it, OK, let's get two.
14:22Let's get three.
14:24So these things are fucking powerful
14:28and they're also devastating,
14:30because when you lose them, you know, it's a bitch.
14:34Because then you feel like
14:35the biggest fucking idiot in the industry
14:37and so you're embarrassed.
14:39And I've lost stars,
14:41and whether it's inconsistency,
14:45moving on, shutting the restaurant down,
14:48yeah, so it's a double-edged sword,
14:51but it's the...
14:53it's at the sharp end.
14:55It's exactly where you want to fucking be.
15:05So we're going to restaurant Gordon Ramsay HQ.
15:09A couple of little tastings.
15:10The head of Bishop's Gate.
15:13I know it's early,
15:14but if we're going to call it
15:15restaurant Gordon Ramsay High,
15:19then fuck me, we need to deliver.
15:21We need to deliver.
15:25Restaurant Gordon Ramsay,
15:26it's fine dining, right?
15:28So it's unique food,
15:29it's perfection beyond belief.
15:32James Goodyear is going to be heading up
15:33restaurant Gordon Ramsay High,
15:35and he's not from the stable,
15:37so we're going a little bit off-piste.
15:40But I've created a safety net for James.
15:44You know, he sat with Kim and Matt,
15:46you know, the number one and number two
15:47of the flagships.
15:49He's had a chance to really start getting
15:51that understanding of restaurant Gordon Ramsay.
15:56Here we are.
15:57Still get chills driving past,
16:00and we sacrificed fucking everything
16:02to get the keys to this thing.
16:05The restaurant, Gordon Ramsay,
16:06started with nothing.
16:08Our only security was a flat we bought.
16:11Cheers, mate.
16:12Thanks, mate.
16:13And then I convinced Tana to sell that.
16:16I remember the time when you said
16:19we need to have a chat.
16:20Meg was a newborn.
16:21We sat in our living room,
16:23and you said to me,
16:26I think we're going to need to sell our home.
16:28So it was scary.
16:30The bank wouldn't invest,
16:32you know, dreamer.
16:33Thanks, but no thanks.
16:34But I think in order,
16:36because of the hunger to move forward,
16:38to achieve,
16:39we were never not going to do it.
16:41We just had to get our heads around it.
16:53I still get more nervous walking through the front door
16:55than I do with the back door.
16:57Morning, guys.
16:58Because I want to be with the deliveries.
17:01I can honestly walk in that dining room
17:04and close my eyes
17:05and still walk in between the tables
17:06and know each and every space,
17:08each and every chair.
17:11Hey, bud. You good?
17:12How are you?
17:12Kim, how old is this one?
17:13Twenty.
17:14He looks fucking twelve.
17:16Honestly.
17:17I swear to God.
17:18Royal Hustle Road's very own Harry Potter.
17:20Twenty.
17:21Amazing.
17:23I couldn't afford a filet mignon on our first venue.
17:25I had to use Oxtail.
17:28But I still want two Michelin star with Oxtail.
17:31And then when we got our second Michelin star,
17:32I thought, shit,
17:33we can afford to buy a filet mignon.
17:36Two stars, it's like, you know,
17:38wow, we're getting serious now.
17:40The top one percent.
17:42And then everyone's saying,
17:43how do you get three stars?
17:45Well, you've got to be individual
17:48and you have to stand out.
17:50And when you get that third star,
17:53everyone says it's a sigh of relief.
17:55But it's not a sigh of relief.
17:56It's fucking magical.
17:58James, how long do you need?
18:00Ten minutes, yeah?
18:01Yeah.
18:03Your parents, what did they think?
18:05Mum would pop in and see the staff
18:07and say hello to the team in the kitchen.
18:09But way too intimidated to sit down and eat.
18:13Dad would never have felt comfortable in that scenario.
18:17We went for a breakfast together
18:19and there was this full English breakfast with fried bread.
18:23And I said to the guy in the cafe,
18:25can I just have some toast, please?
18:27Dad said, see, you've gone all fucking past.
18:29You've forgotten your upbringing.
18:31If I tried to show him what I've learned or what I've done,
18:35it was just over his head.
18:38And suddenly a year later, you know,
18:40he dies of a heart attack.
18:42So, yeah.
18:44No.
18:45Never once sat down at a table
18:47and I never had the chance to turn around and say,
18:50that's for my dad.
18:54Yeah.
18:55Yeah, that's life.
18:58Hey, James.
18:58Come over.
18:59Sit down, sit down.
19:01I've got great things planned for James.
19:04I think the capabilities are sort of beyond one star,
19:08two star, three star.
19:09I think he can get that high.
19:10But the menu at Trinity Bishop's Gates
19:13needs to be fucking immaculate.
19:16And I'm a tough chef to work for.
19:18So, Kim, lead the way, please.
19:21So, what we have here is our Colchester oyster custard.
19:24And then on the side, we have oyster tempura.
19:27And in the gel, is there any chopped up oyster in there?
19:29No.
19:29No.
19:30It's delicious.
19:31The only thing I'd suggest is before you put the custard in,
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, aren't they?
19:40It's just a lot to eat, isn't it?
19:43No?
19:44I think it's light enough.
19:46Mm-hmm.
19:47Personally.
19:48Yeah, I think it's very creamy, very light,
19:50not too rich either.
19:53Mm, that's very nice.
19:54Very nice indeed.
19:56I'm inspired by nature and produce.
19:59You know, working with fantastic ingredients
20:02and working with the seasons,
20:04that's what connects me to food.
20:06And I try and represent that whenever I cook.
20:11I'm passionate about being the best at whatever I do.
20:15And, you know, being at the top is what I enjoy
20:17and that's where I want to be.
20:19You know, everyone in the world is looking at Gordon Ramsay's
20:22new sort of restaurant in the sky.
20:25But I think I'm just focusing on delivering
20:28to the best of my ability.
20:29And, you know, I'm confident that that's good enough.
20:34I think if you have self-doubt,
20:36then, you know,
20:38you shouldn't really be in a position like this.
20:54Go down that door there, please.
20:57This next one.
20:58It's a building site.
20:59Try not to kill or get killed.
21:03To your average diner,
21:05the footprint of Bishop's Gate is enormous.
21:09Birds per millimetre per square foot
21:12is one of the most expensive real estates in London.
21:15You don't use that much.
21:16You don't use that much.
21:17Academy, Lucky Cat and R.J. Ohio got a share of these facilities.
21:21But this is all three of us, four of us.
21:23This is tiny.
21:24This is fucking tiny.
21:27Chefs want more space than ever before.
21:30Waiters want the biggest stations on the planet.
21:34And so there's a scramble.
21:36There's a fight for every inch, every millimetre of that floor.
21:40We just need to find more space.
21:42Will you get racks built?
21:43Yeah, definitely.
21:44We'll definitely do racks.
21:45But we've got to think of BSK when that opens as well.
21:50It all comes down to the cost.
21:52So you need to be super efficient and you need to work together
21:55and you need to share areas.
21:56You've got to share it between three businesses.
21:59Look, everything will work.
22:01You know, it's just, it's a lot, but it'll be fun.
22:10There's never a truer word.
22:11All good food comes out of a small kitchen
22:14because it produces greatness
22:15because you have absolute, utter control.
22:18It's great to be in the space.
22:19It's going to be so nice and intimate.
22:21The guests are going to be sat here
22:22and, you know, we're just going to be cooking just here.
22:25It's very, very close.
22:26I feel like some of the guests are going to get up,
22:29come and want to talk to us,
22:30being as involved as they can as well.
22:33I'm sure they'll sort of walk around the space.
22:34I think it'll start feeling like that sort of dinner party atmosphere.
22:39But I'm really looking forward to getting in here.
22:41It'll be, yeah, quite something as well,
22:43especially when it's dark, the lighting.
22:45Obviously, we just can't sort of feel that at the moment.
22:48But, yeah, super exciting.
23:00Halfway in. How is culinary school?
23:03It's been really good, thank you.
23:04Yeah. What's the exam on Friday?
23:06Home and salad recognition.
23:08You probably wouldn't pass that nowadays.
23:10You're not in the kitchen enough.
23:11No, I would. I would.
23:13Do you want to try my flashcards?
23:15See if you know the... The letters.
23:17I think Dad and I are probably the most similar people in our family.
23:22He's competitive, I'm competitive.
23:24We're both quite stubborn.
23:25But only really to each other, I think.
23:28You know, I don't let Dad get away with anything.
23:31That's butter lettuce.
23:32Nope.
23:33What? Green oak leaf.
23:35Are you sure?
23:36Yep. What's that?
23:38Rocket.
23:39That's not rocket salad.
23:40It is.
23:40That is not rocket salad.
23:42It's their home-grown rocket.
23:43They're big leaves.
23:44But that's... Jesus Christ.
23:45Wood sorrel.
23:46That's not wood sorrel.
23:47The pitchers are terrible tills.
23:50Cooking definitely is something that has brought us together.
23:53You know, I was away at university,
23:54and if I was ever trying to make something and I was stuck,
23:57the first person I'd call is him.
23:59But since I've gone to culinary school,
24:00I'm coming back and I'm showing him...
24:02Actually, Dad, I'm going to do it a different way.
24:04And he's a bit like,
24:05Um, I didn't teach you that.
24:07And I'm like, No, 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, Dad.
24:17Right, watch.
24:18First of all, a little slice of the bottom.
24:20A little slice on top.
24:21Keep the orange on the board.
24:23And you go round.
24:24You never hold it like that.
24:26Never, ever, ever, ever, ever.
24:28Look.
24:28That's so dangerous.
24:29She's paying for that.
24:30When she came to my kitchen, I wouldn't charge her.
24:33I'd just put her in the kitchen, 12 weeks, and 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.
24:45Piff off.
24:48Right, look.
24:49See?
24:50And segment.
24:51Meanwhile, you're still...
24:52Look, this is crazy!
24:55As much as I don't love him interfering when I'm in the kitchen, I secretly love it, because
24:59at the end of the day, he does know best.
25:02Well, not all the time, but 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, you need to burn off some energy.
25:11You're a bit like a dog.
25:12Why don't you go and take yourself for a walk?
25:14Can we go surfing?
25:16Yeah.
25:16I'll show you the waves.
25:17It's the perfect weather for surfing.
25:25Let's go.
25:26Right, so I'll throw you in the waves.
25:33Exercise, for me, is crucial, you know.
25:36Whether it's, you know, going surfing with Oscar.
25:38Let's go, my man!
25:44I literally lose myself on the bike for hours.
25:48Can we race now?
25:50Quick!
25:51Let's go!
25:52Go, go, go!
25:53We started getting marathon places for the kids for their 18th birthday, whilst other
26:00parents were buying cars and iPads, because I wanted them to understand the importance of
26:05staying fit.
26:08Fitness keeps you, you know, intact.
26:11I do get to eat what the fuck I want, because I train.
26:14I don't have to watch my diet.
26:16I don't have to watch my cholesterol.
26:17I'm not overweight.
26:18I'm in shape.
26:19I'm in fucking good shape, and I'm strong.
26:21So, um, you need to be, to take on what I've got on.
26:26And so, I think the busier I am, the fit I've become.
26:34I emphasize a lot now to all the chefs.
26:36Find that time, because this industry doesn't look after your body.
26:40From high cholesterol, to high pressure, to long hours, um, you need a release.
26:45Let's go, bud.
26:46Okay.
26:48So, I think chefs generally don't have the best level of fitness, and this fucking industry
26:54can absolutely take you down if you don't look after yourself.
26:59I got out of shape once, because it just all got too fucking much.
27:03And so, I got warned.
27:05I mean, I was 35, I was 34, you know, start taking care of yourself.
27:11And then, my father died of a heart attack, literally, you know, six months later, at 53.
27:19So, that scared the shit out of me, I think, really.
27:22More than anything, in a way that you've got to look after yourself.
27:29Would you mind just doing that at the back, please?
27:30I will, mate.
27:31Breathe in.
27:32Breathe in.
27:34Oh, my God, it's so nice to be back down here.
27:36Missed you, mate.
27:37Well, I tried to get a cycle in, but they said you were away on holiday again.
27:39Every day's a holiday, we live in Cornwall, mate.
27:41You hear that?
27:44I think Gordon has lots of acquaintances, but not many normal friends,
27:51because that's really hard to come by for him.
27:53People that don't see Gordon as any different to he was back when they met.
27:58Are you wearing shoes there, Paul?
28:00No.
28:00No, I'm going barefoot, no gloves.
28:03Gordon's friendship with Paul is amazing.
28:06We've both known him since he was probably about 18.
28:09when he worked for Gordon.
28:14Oh, my God.
28:15I've got just enough wee inside me.
28:17Do you need to be nice and warm?
28:18Have you weed already?
28:19Not yet.
28:20Please save warm-up wees until we're in the water.
28:26Woo!
28:28Shit, that's cold.
28:29Shit!
28:36We've been able to watch him grow from taking him on as a junior chef to where he is now.
28:44How invigorated is this, though?
28:46Ah, it's just the way it makes you feel, doesn't it?
28:48He's an old man like me.
28:49He's in shape, I'm telling you.
28:50I've always been really grateful that they have this whole connection with fitness and that he has something that he
28:58can just leave his phones behind, clear his head with a friend.
29:03That's real time out.
29:06Right.
29:06I am breathing.
29:07Right.
29:08Race you back in.
29:09Let's do it.
29:10Come on.
29:16I love this kitchen.
29:17When can Austin come in here?
29:19Can we get him in?
29:21Yeah.
29:21No, but I'd like him to spend a couple of hours in here next 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, honestly.
29:31I mean, this does not get old here, 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 down here after Bishop's Gate.
29:43Absolute bullshit.
29:43You can't.
29:44I can't retire?
29:45You can't retire.
29:46Don't that scare me.
29:47I don't think you've got a round of golf in you.
29:49Oh, no, no.
29:50Fuck that.
29:50I'm not playing golf, no.
29:51Do you play golf?
29:51No.
29:52Oh, no.
29:52No.
29:53No.
29:53Do you mind if I have a little bite?
29:54Oh, my God.
29:55Yeah, it's delicious.
29:57Mmm.
29:57My God.
29:58It's beautiful.
29:59How are you doing?
30:00Mmm.
30:01Fuck.
30:02Fucking hell.
30:02So, a restaurant going on MZ High.
30:04I definitely want to go for two stars from the get.
30:06Yeah.
30:06James.
30:07Up and coming.
30:08Young.
30:09Yeah.
30:09On it.
30:09He's been at Royal Hustle Road for the last six months.
30:12Yeah, I think the pressure's on, but creative on it and young.
30:15I think that's what I'm excited about.
30:17It's a young, hungry team.
30:18Bit like we were back at the beginning at Royal Hustle Road.
30:21I remember all of us.
30:22We were all, yeah, all wanted it to win.
30:24All wanted to be wrapped up in the success of it.
30:26That day will live with me forever when 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 when you got there?
30:34I just turned 21.
30:36That's crazy.
30:37Yeah.
30:37That's crazy.
30:38You remember that?
30:38I can't wait to show you around at Bishopsgate.
30:41Why don't we host your 40th birthday?
30:43Have you passed 40 yet?
30:46Um, er...
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 and still look so angelic?
30:52Cold water swimming.
30:53Cold water swimming.
30:54Oil of Yule.
30:58Don't change.
30:59Don't change.
31:14Don'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, but my eyesight's still working.
31:26OK, boys.
31:27Thank you very much.
31:28Um, no, Bernie's the Christmas period coming up, boys.
31:30We finish on the Friday.
31:32Christmas gifts will be much appreciated.
31:36Yeah, we're winding down for Christmas, so, er...
31:39People are getting tired.
31:40Yeah, it's a long build.
31:41But things are coming to a head now.
31:45I think we need to go darker, so...
31:46Cos it does look a bit...
31:47It looks a bit dusty.
31:49Sorry.
31:50It's great, but it is a bit wrong.
31:53Choosing a designer is one of the most difficult choices.
31:56Cos when you're...
31:59Into this, you can't halt a project and say,
32:02Oh, God, the design.
32:04I've worked with Russell multiple times, and, er...
32:06He's a genius.
32:08Even though, er...
32:09He's scruffy, shirt tails hanging out.
32:13Er...
32:13Bank it all down there.
32:16He gets it.
32:17And I've been a real pain in the arse for Russell, because I'm meticulous.
32:25It's gonna look amazing.
32:27This does look amazing.
32:28Better do.
32:29You know, anything less and we'll be stuffed.
32:33Gordon was my first or second ever client.
32:3722 years ago, I think.
32:40And actually, Bishopsgate.
32:42It's certainly one of the most complex builds we've ever done.
32:47Designers have egos, and it's managing those egos, because they want to manipulate your idea for what they think is
32:56the best direction.
32:57And you have to take the medicine that they want to give you to how they see this thing built
33:03out.
33:04We are in Gordon Ramsay High, which is very, very kind of premium and exclusive.
33:10So, we had a discussion about what to put on these columns.
33:16And originally, we had shown padded leather squares, but that was gonna increase the columns so much that we'd actually
33:27lose two covers, two seats on the big table that's going between the two.
33:32You know, and then you just have to think, well, how much is that seat worth to Gordon?
33:36It's probably £300 a head per evening, so that's £600 times seven, £2,000, £8,000 a month.
33:45It's about £100,000 of possible turnover lost just by having a leather detail.
33:51So, we need to make the cover of this much thinner.
33:55I guess, ultimately, the frustration is that Gordon would walk on site and go,
33:59I'm not happy about that.
34:00But 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, don't fucking worry.
34:18Yeah, I do worry.
34:19Well, it's your job to worry, but I worry more just so that you don't have to worry when you
34:23get there.
34:24Don't worry.
34:25I can tell you, don't worry.
34:26Look at it, Gordon.
34:27It's almost finished.
34:28Don't worry.
34:28Okay?
34:29Fucking wrong.
34:30Jesus.
34:49Yeah.
34:49Big one today.
34:50Really big.
34:51He's gonna catch up in the uniforms and then a little tasting with James.
34:58So, fingers crossed.
35:01It's a big day.
35:03Very excited to cook 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, I don't really enjoy what I'm doing.
35:14So, it gives me that drive.
35:22Good morning.
35:23Good morning.
35:26Oh, my Lord.
35:27Hello, guys.
35:28Johnny.
35:28Nice 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?
35:45Well, alpha hexagons, yes.
35:47Yeah.
35:48It just feels like all these aprons are from the 80s.
35:52In the apron, we go pockets on the sides.
35:54Yes.
35:54I'm never a big fan of pockets because 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.
36:03I mean, if you've got a mess or a stain on there, they're going to look terrible.
36:06It's so serious.
36:08You've walked the space.
36:09Sorry?
36:10Have you been up there?
36:10Not yet.
36:11Oh, shit.
36:12Why have you not been up there designing something for something you haven't been up there?
36:15Because when you go up there, you'll understand what I'm trying to see.
36:18It's fucking cool.
36:20And it's not stiff cool.
36:21You know, let's lighten this up a little bit.
36:26Ah.
36:33So Savion's in.
36:35Yes, Savion's.
36:36Are you going to spin chicken with a parfait?
36:38Yep.
36:38James Goodyear is Mr. Unknown.
36:42And there's always that fear.
36:45Wham's if he doesn't do well.
36:48I checked this morning and said, yeah, we're at 2,000 reservations.
36:52I haven't told James yet.
36:55But Gordon Ramsay High is already fully booked for the first two months.
36:59The pressure's on.
37:00People have 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.
37:16He's allowed several tiny blips.
37:21But, you know, major fuck-ups at this level will 100% never ever pass.
37:28Hey, bud.
37:29Hi, Gordon.
37:29Good to see you well.
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.
37:45Then we've got a Parmesan Sable.
37:47Yep.
37:47So with a French onion cream on the inside.
37:49Caviar and chives.
37:52And oyster ice cream here.
37:53Serving it with fresh apple, dill, and some sorrel for freshness.
37:57It's a bit different to what we had two months ago, right?
38:01And these look better size, just visually already.
38:07Yeah, good.
38:08Save those canapes two at a time.
38:10If Tala was here, she would go for the little sable first, then I'd go for the oyster.
38:14And so give me a little choice.
38:15Let them meddle a little bit, you know, and enjoy it.
38:18Yeah, really good.
38:19You're really good indeed, yeah.
38:22I think of, how does it eat?
38:25Eating that level of, you know, finessed perfection should never be awkward.
38:31Whether it's the way it's cut, the size of the portion.
38:36We're serving a tartar scallop, dressed in fresh clementine, hazeln oil, calamansi and truffle,
38:42a little bit of vibrancy.
38:43And then we top it with a jelly made of a shellfish consomme.
38:46And visually that looks beautiful.
38:49Now I'll just redister, the notes, the seasoning, the acidity, the texture.
38:57Yeah, it really needs a touch of seasoning on the scallops, because it's super sweet.
39:01You've got the acid, the sweet, and the one thing that's missing is a touch of salt.
39:04But beautiful.
39:08So next to me here, you'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 necrase.
39:15Over here we've got a pine cream to bring that sort of freshness to 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, super fine.
39:31Crunchy straight away.
39:34I think the big question for me, does 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 to evolve now is the character.
39:46Characters are what makes restaurants.
39:48It's that special added ingredients that 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, don't make it church service in a way that is whispering.
40:12I want more involvement when you're standing there.
40:14That's just a comfort zone that you need to get into.
40:17No, but really good.
40:18Flavours are incredible.
40:20I mean, really incredible.
40:21And just the foray into the first course, the scallops, the lobster.
40:24It's a two-star level.
40:27Yeah, just got to get through Christmas now and get you up there.
40:33Good job.
40:34Good job.
40:37Very good job.
40:37Very happy.
40:41It's great to see his point of view, his 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 from here on in.
40:56I am not at the coalface and behind that stove like I was.
41:00In my twenties and my thirties.
41:02But I feel for my team because the onus on them is immense.
41:09Because the expectations of guests walking 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.
41:30What?
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 for all the materials at the moment.
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?
41:55A hiccup.
41:56Fucking hell.
41:56We knew when we started this project that putting a roof on a building.
42:01Yes.
42:02That was never designed to have a roof on it was going to be ambitious.
42:06The idea was a Japanese rooftop terrace with an open bar and this incredible, almost zen garden with a roof
42:19that will retract.
42:21But for them to get an exact measurement on prefabrication, they 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, get the measurements, get the dimensions.
42:34So that meant a delay going into manufacture.
42:36Shit.
42:37Which meant a delay getting it in for opening on the 3rd of Feb.
42:40But we had the fun to be scheduled five days of clear weather in the middle of winter.
42:43Jesus Christ.
42:45It looks terrible.
42:46Yeah.
42:47It's not going to be open for the 3rd of Feb.
42:53Jesus Christ.
42:54Set back with the terrace.
42:57That's just great British shit weather.
43:03Maybe it's a bit of a shock.
43:05How bad does that look?
43:07That fucking roof.
43:09Fuck me.
43:11What a task.
43:16Jesus Christ.
43:17What have we done?
43:19It's feeling more real.
43:25Fucking hell.
43:28It's happening.
43:30It's happening.
43:32Heavy it topic.
43:36Probably the hell.
43:47It's having me during this interview.
43:48Okay.
43:49Henry.
43:50We got a crew and thank the obeso.
43:52Linda.
43:54I know.
43:59I just can't get it all right.
44:00Go ahead nemligarely face the leak.
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