#video #Being Gordon Ramsay - Season 1 - Episode 02
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Short filmTranscript
00:11do you like raspberry jam as well yeah because it is nice mm-hmm could you make
00:16sure you eat your crust please Jesse are you giving that to Bruno Bruno in your
00:21basket please basket yes 730 this one yes 734 the eighth time what's the world good
00:47morning good morning if you do it yourself what you didn't make it you know that's
00:54terrible what's the word is he be naughty no is he called into the headmaster he's
01:01not taking after you for once ask look at mummy could you put some toast in your
01:04mouth please while you're reading oh there you go there you go thank us Danny's
01:10breakfast thanks mate when he's starving at school you can remember this moment
01:14thank you mate
01:29hey Lee how are you where are you
01:37Lee oh Jesus Lee
01:42fuck's sake
01:46if it's possible there is a goods in entrance that we can get so far down before there's
01:52bollards Jesus Christ the roof's not on yet and that's where the fucking party is
02:02budget is 20 million pounds and that's fucked already how's it looking crazy but if the place
02:12is fully booked that could end up generating 1.7 million pounds of cash a month and so when we
02:19go
02:19live for those bookings you want a demand
02:24I came up with a crazy idea to do it before and after party and the team for us fucking
02:28mad a hundred
02:30influences averaging anything from half a million to a million followers and they are the most powerful
02:40critics on the planet today my God you know in terms of reviews they can destroy restaurants
02:52oh my goodness thank God it stopped
02:56it's all good thank you how are you hi guys rain stopped and it's going to be stopped until nine
03:02o'clock this evening according to the forecast it's great I'm ready to roll the idea of this party is
03:09to
03:09give them some secrets of what's coming not the whole fucking menu don't pull your pants down just pull them
03:17halfway down and give them an insight to what is coming
03:22all right how many canapés six two six hey man do you good let's go take it away hit me
03:29okay so we've got the uh vegetable summer roll with uh chili jam and then is that a bit big
03:34I always think canapés should be uh one bite
03:36Joey looks a little bit phallic yeah absolutely like a fucking baton from the relay
03:41and this little um log what the fuck is that it looks like shit on the plate we got the
03:47shoes on
03:47yeah you got the shit on the plate but what is that thing this is the uh tuna tartare that
03:51no where's
03:52the leaf you can't it's it's it's it's on the way we're just um fuck's sake that doesn't look very
03:56does it no it's it will look good it will because that looks fucking terrible Michael is an incredible
04:02young talented hungry chef but the transition to run bishopsgate is ginormous oh yeah we can turn
04:13the other way these are influences okay there needs to be one bite wonder right okay so got it okay
04:24in in in not two not two and a half seriously tell me yeah i'm going to visit what will
04:31be the
04:31tallest restaurant in london but they weren't lying when they said it's like a construction site
04:42an influencer wants to feel privileged they want to make sure that they're the first there
04:47because on their stories and on their posts and on their algorithms it creates a buzz
04:55and i want to create a buzz
04:58well there he is hello captain very well how are you very good how are you so much fun coming
05:04good work seriously amazing amazing amazing what ain't you
05:08incredible welcome
05:10what's up good to see you
05:13let's go
05:17welcome
05:28when you give incredible food in a location that's never been seen before with the view that
05:34is the best in the country you're going to blow their socks off so tonight's all about you we really
05:42appreciate your support um you guys have great opinions it's honest it's brutal and it's something
05:48we can never ever ever ever underestimate have a fun night and how cool is this fucking view
05:54that's what you guys have been a parent uh at the beginning um i thought running a restaurant was hard
06:25we have six children ranging from 26 down to 17 months so it's always going to be full-on
06:33osc it's a little bit empty what happened to the fish but i think having kids does sharpen you
06:40sharpens your focus you have to be super firm super fair yeah welcome to to chaos you know when
06:47the big kids are around as well they can be equally as demanding as the small ones by the way
06:52they're
06:52the ones that kind of they pretend they don't need you when really they do it's more complicated
06:58when they get older isn't it because you have to you have to so respect what they're telling you
07:03yet they're asking you and you have to sort of shape it it's a bit like talking to you i
07:08have to
07:08shape things as if you came up with it yourself but really i'm helping you no no that's not fair
07:14tana gets too involved tana needs to understand as a parent you need to be switzerland
07:17you have to stay neutral i'm so glad i've got you there to tell me how to do it
07:27hello hello oh who's that i'm just gonna grab jesse
07:31the marrying the marrying girl oh look at that ring oh i'm so excited
07:43dad is meant to be on the call as well uh holes holes
07:49look who's here hello congratulations to you both honestly
07:54honestly adam and holly are getting married holly's partner is an amazing young man called adam peaty
08:03he's a three-time olympic champion and the good news for me as a dad is that you know he
08:11is focused
08:12and on it he's a gent an absolute thoroughbred um and uh to see her walk down the aisle
08:19uh it's going to be pretty incredible i'm sorry to ask some personal questions how you how did you
08:25propose what did you do my man he got down on my knees did you cry yeah of course i
08:33actually can't
08:33remember anything i say because it was just a rush i was just i was just locked in i was
08:38some lot of tears it's not a hug please marry me
08:41for me i knew i had to go through the route of asking the parents it was quite daunting but
08:46it actually
08:47turned into a very wonderful moment that i'll remember for the rest of my life i thought
08:52fuck it was the borrower car but um this was a little bit more precious than the car it was
08:57our
08:57daughter got a few tears from both the parents which is always good it's always a good sign i kind
09:02of wish i was there i know it's like a big moment i missed out i should have i literally
09:05should have
09:06put a camera in the corner i know i don't know why i didn't holly's had one or two tough
09:13times in
09:13the last sort of five six years just to see that happiness and that glow we couldn't be happier
09:20obviously you know what holly's going to turn out like because isn't her mum gorgeous
09:26no but they always said study the mother-in-law and and i did the same
09:31i thought your mom was hot that's so weird that is so weird i had a lovely message from dave
09:38victoria
09:38and david was winding me up about how expensive it is with daughters as opposed to sons like he's got
09:43with one daughter we have three daughters and uh one son uh three sons shit sorry
09:52hey holly holly holly holly the line the line just crackled there dad he really is a teddy bear
09:58he's become a lot more sensitive as i've got older oh my lord congratulations especially now with the
10:05little boys yeah he's a very different person to what what he is on set and talking about our
10:12wedding he's father for the bride he's not gordon ramsay father of the bride you know to me he's just
10:19he's just dad we think maybe christmas next year oh i love a christmas wedding oh oh what happened there
10:27where's everyone gone um how do i know how do i get back on there oh sorry there you go
10:35oh sorry
10:35i'm gonna love you and leave you do uh my son-in-law welcome to the fucking family
10:49well there was a very defining moment wasn't there when tilly was looking at uni and and sort
10:55of getting everything in place and you said to me the house is going to be really quiet no hold
11:02on
11:02i said to you um yeah can let let me look at you who's who was it both of our
11:09ideas was it me pushing
11:10it it was definitely a joint decision yeah because he's crazy and funny he makes my day oh that's nice
11:24we're gonna miss him when he goes away again aren't we oh yeah you just reminded me that okay it's
11:30hard
11:30for mummy too it's hard oh that's all right i think i've got a fitter with two new young boys
11:42i've also
11:43got um more of a mindset to become a better dad i wasn't a dad the first time round i
11:49just wasn't there
11:50that much hello mate are you ready give me kiss she's in the mood she'll just go upstairs and just
12:03call in sick and say we're not going to school oh mate she's been like that for 25 years you've
12:11only
12:11seen five years of it this way mate hold his hand we had four kids of three and under and
12:21it was a case
12:22of we didn't have any help but if you don't manage to sort of stay on top of it it
12:28all would have just
12:29gone pear-shaped yeah and you coming home to to chaos and that kind of pressure was not really an
12:35option
12:36so it was all about managing to survive on my own with them at that stage thank you right you
12:41ready
12:41for a jog run sprint yeah let's go jog jog jog run and sprint crazy crazy jesse crazy crazy
12:59i remember coming home one night and we served them canned macaroni and cheese i know why i never
13:05because you know what it's a really funny thing but we had four kids that close together and sometimes
13:09i didn't have time to cook from scratch gosh how weird and there was no one there to help me
13:13but
13:13i wonder why if you told me i would have bought some mac and cheese home yeah right
13:19i like these school runs lift those knees lift the knees
13:25mate i'm gonna miss you too
13:32you all right i jump in the back yeah yeah no i'll go
13:41everyone thinks traveling is glamorous and everything's sort of yeah super luxurious
13:50it's super full-on being away from home is tough it's very tough so i i want that time to
14:00go
14:01as quick as possible there's the little ones i miss the little ones they just get used to me i
14:07get used
14:07to them and to come off the back of an amazing summer so yeah it's hard and then when oscar
14:14asked you
14:15know when are you back you can't say you know in four weeks time because he asks how many sleeps
14:20is that
14:21and so man that's painful
14:26i miss them terribly you know i i you know facetime is nice right but it is when i'm on
14:34my own and it's
14:35silent and then you know i'll see the pictures on my phone or there's a memory bank that comes up
14:41and
14:41it's just like oh god that that's when it hits home that's when it's you know painful
15:02this year's a big one we have a lot of pressure with bishop's gate
15:08and on top of that we've got the the partnership with f1
15:22i'm obsessed with cars and i love f1 there's something quite unique about that
15:29pressurized bubble that environment in that's what it's like running a three-star michelin restaurant
15:37between a three-star and a two-star there's sort of 0.1 of a percent of detail
15:45i can relate to that
15:53ramsay's gouge is a sort of unique pop-up that will go into 10 gouges in the pit lane across
15:59the globe
16:01it's michael break get this right and we'll land the global contract
16:06get it wrong and you look like the biggest helmet in nevada
16:15i'll be honest there's a thousand chefs that would be banging their front door down to be in
16:22this position to do this and so if i didn't do it there'd be another person behind me i love
16:27that
16:27i want that pressure and i want the jeopardy because it just makes me a better chef
16:34the thought of doing 10 or 12 of these around the globe
16:38i think it's exciting for the team but quite scary when you look at the price of the tickets
16:44in terms of what we're up against so we need to deliver
16:51the tickets are 35 grand ahead
16:54my mum would kill me she's never spent that in her life
17:00i'll be honest i remember in high school being called out for the
17:06uh lunch vouchers because your mum and dad are on social security and you have to go to another
17:11side of the school canteen to get your free meal or your dinner tickets
17:16i still remember those things
17:19i suppose there's other people that would be embarrassed about it i'm not embarrassed
17:23of my past that i got dealt with dysfunctional card big deal
17:28is that what makes you keep pushing in different areas there's nothing else i'll be honest so that
17:33drives me that puts fuel in my tank because um
17:39yeah i was so close to not making it that's what keeps me going
17:47what do you mean by that i have a brother who's a heroin addict we shared a bunk bed together
17:54he's 15 months younger than me and he's been an addict for the last four decades i've gone to hell
18:02and back with him and so i have a a guilt complex that could have been me could have been
18:07switched and
18:07so when that when that change is so close to you it's your brother right it's not a cousin it's
18:14not
18:14a mate down the pub it's it's your brother born in the same house grew up in the same bedroom
18:20shared
18:21bunk beds and so similar but how can we so different now and so um that's what i mean by
18:28that
18:38yeah you're going deep there girl like holy shit but if you ask me what scares you i'm going to
18:42tell
18:43you what scares me
18:50hi guys
18:53time to see this guy
19:05hey how are you bud you good good to see you man show me show me okay this looks great
19:15my god look how close we are to the track oh yeah that's incredible absolutely incredible
19:24i always cringe using this word called brand um but that's what the golden anti group is
19:32it's a brand and the affiliation with f1 reaffirms the global impact we have whether we're watching a
19:40race in asia north america uk we're recognized it's great for the restaurant business it's great for
19:51international clientele it's broadcasted to millions of viewers across the world and when that camera
20:00tracks down that pit lane and those cars are coming in they have to go past ramsey's garage before they
20:08get to get to the ferrari that makes me so happy
20:25let's go come on let's go let's go
20:30standing there for me it's a sort of pinch myself moment
20:34growing up on a council estate in daventry was just opposite silveston racecourse so we go to
20:40church sunday morning and then hop off up to the track
20:49what is this guy like famous or something who is this the biggest
20:52fucking chef in the world you have ramsey's garage here in the paddock this year talk to us a little
20:56bit about what that experience is good food it's a little bit noisy but uh amazing how are you
21:01how are you guys you have to be very very careful oh really max we close that door just in
21:23case the
21:24chefs get excited they'll follow us up uh holly will you go sort of in front of adam in case
21:28you
21:28fall he catches you otherwise who's gonna be the altar thank you jesus christ yeah thank you
21:36thank you very much oh my goodness me this is it
21:43my favorite place to watch the race ap the best view in vegas there's a secret place it's a place
21:50that no one else can get to it's actually on the roof of my restaurant
21:57i've literally got no one yeah it's amazing
22:03been up there with a selective few
22:09watching these mclarens ferraris astrid martins whiz pie here we go
22:17and you think that things are just going so well yeah remember where you came from remember the
22:24you went through oh my god it's crazy it's a lovely refreshing stern
22:34fucking reminder of where i came from
22:38now
22:59vegas for me is like this kungari epi center
23:04But it is fucking competitive good morning guys
23:10I opened up my first ration in Vegas back in 2012 a steakhouse. They said what?
23:16Fucking Brit it'll last two weeks
23:20That made me even more determined to get it right. We went from sort of zero to a thousand overnight
23:26Got into the second restaurant and the third arrived in the fourth arrived in the fifth arrived in the sixth
23:31arrived
23:32To let us further ado, it's my pleasure to welcome Chef Ford Ranty
23:41I want to be seen in these businesses
23:44It's not a label slap. I don't just stick a name on the door. I take it so seriously
23:52Isn't it crazy how wild it gets when he comes in. I can't believe it. Yeah, it wasn't like this
23:57when he first started
23:58Oh really? Good to see you. Are you good?
24:00I remember in my first ever restaurant sitting down having a long chat with sir Paul Smith and he was
24:06telling me they had 75 boutiques
24:09Around the world. I'm like well, how does Paul Smith?
24:13Design an amazing t-shirt and a pair of jeans and then sells them in Tokyo and I listened to
24:19him
24:20About how much a brand can grow when you have a standard that's unique that everyone wants to tap into
24:26and
24:27It's the same with food
24:31Much better right. Let's do a picture like that. Yes. Yes, sir. There we go
24:35It feels like it's getting it's getting more high-octane each year bang bang bang bang bang bang
24:40You know what I mean? Which is he's not slowing down
24:43I even said to him about a year ago. I said no. Well, you're gonna take the foot off the
24:46gas or what and he's like
24:47Um, no plans for that big boy
24:51There's a whole wall of like house kitchen much might get a bandana
24:59I like these bad boys. Oh
25:03They're nice. They look good on George
25:06It is sandwich
25:11That's good one for the stag do
25:13He's obviously everywhere any yeah, I feel like he's talking to me. Yeah, I know. It's a very peculiar three
25:19two one
25:23When I go to America
25:26With dad, it's definitely quite an eye-opener
25:31I
25:31I definitely kind of get a bit of a shock that oh
25:34He is who he is he is everywhere especially in Vegas. You can't go anywhere without seeing him on a
25:40billboard
25:45Did it always feel natural to involve the kids in what you were doing you could argue well
25:51Why didn't you keep the kids out the spotlight well?
25:53I suppose we were we were proud to be young parents and for them to be on this journey with
25:58us so
25:59And we made the decision exactly that as opposed to that sort of being a totally separate life
26:04We involve them and I'm really glad we did yeah, I
26:10Understand their nervousness when we're on a red carpet and there'd be like kids
26:16Teen choice awards or a red carpet event in the u.s. and
26:22They'd be squeezing my hand like mad and the photographers are shouting you know look this way look this way
26:29Kids and then Holly's hand would be tight and Jack would not let me go and Meg would be hiding
26:34behind tana
26:35And so we could sense that early on and it's it's heartbreaking because we're at work
26:40And so you're trying to explain to them walk down the red carpet big bright smile
26:44Let's go and they were like clinging on and it was hard for them to accept that
26:49So the fame game I just say no not famous I work hard
26:54We work hard kids work hard if they can just keep it to that
26:59It is a lot easier
27:06I just worried now the old stag do my father-in-law took me for a bungee jump for me.
27:12I think he was trying to kill me
27:13Great. Yeah. Yeah. Yeah, you kill me off. Yeah, you kill me off. Dad's changed as I've got older
27:19He's become a lot softer, but he's quite easy to wind up
27:23Just move his stuff
27:25That's the thing move his charges
27:27Move his stuff take move anything
27:30You guys good definitely bringing up wedding dresses to him anything wedding
27:35Dresses why isn't I've been to try them with mum already
27:37Stop it
27:38Yeah, you need three
27:43No
27:43Yes
27:44You can't have three dresses
27:45I can
27:46Jesus Christ
27:46I'm sweating here
27:48Shit
27:49No, three dresses my arse
27:51Absolute bullshit
27:52It's Tuesday norm isn't it for the
27:54Are you talking?
27:54No, no kids ceremony dress
27:57And then in the evening you have your little relaxed vibe but beautiful
28:00And then bridesmaids
28:02They're not changing dresses as well are they surely?
28:03No
28:04We got to keep it real
28:05No, no, but don't laugh mate
28:07You got this to come with two daughters
28:08Fucking hell
28:10Lisa Vanderpump
28:11Lisa Vanderpump
28:12Yeah
28:13Where are you?
28:14In Las Vegas, where are you?
28:15Mr. Mighty
28:16In Las Vegas
28:17Hold on I have someone to say hi
28:18Come and see me
28:19Oh my lord, good morning
28:21The restaurant looks incredible
28:23I'll pop by there later
28:24I'm gonna be open before you
28:26I know, I heard
28:27We got an issue with the permits
28:28Boo fucking who?
28:30What?
28:31We have an issue with the permits
28:32I know, I've been objecting to them all every time
28:36Oh
28:36You
28:36Bitch
28:39Help me out
28:40Holly is obviously getting married with Adam next year
28:43And she's saying she needs three fricking dresses for the wedding day
28:47Tell me that's not true
28:50Four
28:50Four
28:51Yeah four, that's not true
28:51Four
28:51See?
28:53There we go
28:54What?
28:55My father's got a shit load of money
28:57So
28:58They get a couple of spares
28:59Hey listen, I'm never gonna be on your side
29:01No, this is true
29:03I'll pop by there later
29:06No, not later, now
29:07Okay, give me ten minutes
29:10That's what I said last time
29:11That's what I said last time
29:12And I only took two
29:15Fucking hell
29:17She's so fucking bad
29:19Honestly
29:21This is nice
29:22Okay, I'm gonna go
29:24Get on your clothes
29:25Right, I'm gonna go
29:31Hello mate
29:32Hi, how are you?
29:34You're all good indeed, thank you
29:34How are you?
29:35Yes, all good, thank you
29:38Meetings today
29:39All the various different teams
29:40With Bishopsgate
29:42Negative
29:43To put onto your radar
29:45I've been working with the team all day today
29:47As unfortunately we're looking at an eight week delay
29:50At Bread Street
29:51Oh, fuck me
29:52Say that again
29:55Eight week delay with Bread Street
29:58Yeah
29:59Oh shit
30:00Shit, shit, shit
30:01Why?
30:03Basically problems with the supply chain
30:05Fucking hell
30:06But he's working through it
30:07And all that
30:08Right
30:08We'll keep you posted
30:09And so logistically
30:10I mean, fucking hell
30:12With the bookings coming in
30:13RGR High
30:14Lucky Cat
30:17Those
30:17Those trains have left the station
30:20Because to slow that down
30:21It's definitely just a mistake
30:23To Bread Street
30:24Everything else is on time, right?
30:26Yeah, Lucky Cat's a long time
30:29Reservations are really strong
30:31You know, we've got nearly 10,000 reservations in already
30:35Oh, fuck
30:37Fucking hell
30:38It was all going a little bit too smooth, if I'm honest
30:41What'd you say?
30:42Eight week delay in the restaurant
30:43Bishop's Gate
30:45Bishop's Gate
30:45Bishop's Gate
30:46Oh, fuck
30:48Fuck, fuck, fuck, fuck, fuck
30:52Shall we go?
30:53Are you ready to go?
30:54I'll be two minutes
30:55Thank you
30:55Fucking hell
30:59Fucking hell
31:00Fuck, fuck, fuck
31:01The delay
31:02Is my biggest nightmare
31:03We good?
31:05But
31:06If there's anything
31:07My mum taught me
31:07Was to dust yourself down
31:08And stop crying over spilled milk
31:10Get back out there
31:11I've made the
31:13Financial commitment
31:14I
31:15Cannot afford
31:16To drop the ball
31:18Anywhere
31:19Thank you very much
31:20Now
31:20I have to just
31:22Focus on the end game
31:24To deliver food like no other
31:28So
31:29The menu at Trinity Bishop's Gate
31:31Needs to be different
31:32And
31:33It needs to
31:34Go up a level
31:35If I'm under pressure
31:37I want the team
31:38Equally to be under pressure
31:44You want the tweezers?
31:48The first question
31:49Everyone asks
31:50Is always
31:52Does he always swear?
31:54You know
31:54Does he swear at you?
31:55And
31:56You know
31:57There are
31:58There are emotions
31:59And you know
32:00There are
32:00Heated
32:02Discussions
32:03That you get in kitchens
32:05But
32:06It's always
32:07For the right reasons
32:08It's to make
32:10What we're doing better
32:11It's always about
32:12The
32:12The end product
32:13The food
32:14Is
32:15You know
32:15Is the most important part
32:18You know
32:18Chefs want
32:19Chefs to like
32:20Their food
32:22Enjoy their food
32:24If you get
32:25That feedback
32:26From a chef
32:27Any chef
32:27I mean
32:28Let alone
32:28Gordon
32:30Then
32:31That's
32:31That's
32:31That's
32:31That's what you're doing it for
32:34Michael
32:34Michael deserves a shot at this
32:35Twelve months prior
32:37To even talking to her
32:39About the potential of
32:40Stepping up
32:41And running Bishop's Gate
32:42I was watching him
32:43I don't leave those decisions
32:44Right to the last minute
32:45I'm not that stupid
32:48But
32:48I think it will be
32:49One of the biggest moves
32:51His entire
32:51Career
32:53And
32:53Now
32:54I've got to see
32:55Just how creative
32:56Michael is
32:57And we need to perfect
32:59Service viz
33:00I'm not waiting a month
33:01I'm not jumping on a fucking zoom
33:02To see a dish
33:03That I can't taste
33:12No
33:12When I'm on my trips
33:14And working away
33:15And doing press
33:16And attending launch
33:17Etc
33:18I haven't got spare time
33:20So
33:22My team need to come to me
33:24How are you?
33:26Good to see you guys
33:27Jump on the plane
33:27And get your ass over to Miami
33:34And we are getting reports
33:35That up to 3 million Floridians
33:37Are left without power today
33:38After hurricane Milton
33:40It's evacuated
33:41Tens of thousands
33:42Remain in shelters
33:43It's too early to tell
33:45Just how devastating
33:46This storm has been
33:47This is
33:48You know
33:49The first
33:50Sort of official tasting
33:54Unfortunately
33:55We got delayed
33:56By the hurricane
33:58So
33:59So
33:59We are a little bit
34:01A little bit constricted on time
34:05There is pressure
34:06It's a
34:0725 million pound
34:09Project
34:10These aren't just dishes
34:12That I've
34:13Thought of on the plane
34:14You know
34:15It's
34:15A lot of planning
34:17That's gone into this
34:17A lot of
34:18A lot of hours
34:21It's like
34:21It's quite a big deal
34:28How are you feeling about the tasting?
34:30I'm more concerned for Michael
34:32I'm not saying he's a fish out of water
34:33But
34:34It's going to be a
34:36Unbeknown to him
34:37A second interview
34:38I'm dealing with the new brigade
34:39Then get them up to speed
34:41With one in once
34:41He's young too, right?
34:43Yeah
34:43Late 20s
34:44Young family
34:45I thought this was going to be a bit too big for him
34:47But it will be telling
34:5116 dishes
34:53And he's got less than 24 hours to get his shit together
34:56But
34:56Yeah, I'm nervous
34:57If I'm honest
35:05I'm just sort of half listening and half working out where I am
35:12I still don't know where anything is
35:17I feel a little bit shitty
35:19Getting in here
35:22Last minute
35:23Jump on a plane
35:25And get your ass to Miami
35:26But
35:27It will be good to see him out of comfort zone
35:29And it will be good to see him
35:31Being
35:32Comfortable
35:33Being uncomfortable
35:34Being uncomfortable
35:39Thanks captain
35:40You're welcome
35:41See you in 24 hours
35:47I just fucked it up
35:51There's a lot of demand for
35:55Perfection
35:55And
35:57If you don't deliver that
35:59Someone else will
36:00I forgot how much more difficult induction walks were
36:02Than gas
36:03It's fucking
36:05When you present the menu
36:06It needs to be fucking immaculate
36:08From the minute it hits my eyes
36:10To the concept
36:12To the delivery
36:13Texture seasoning
36:14And then what is the difference
36:17How much better are we
36:19Than the existing brand
36:23There he is
36:24How are you feeling?
36:25Good
36:26You good?
36:27We're up against it
36:28Literally 12 hours
36:30And then we're gonna shoot back
36:31How long do you need Michael?
36:32We can start
36:33Five minutes
36:33Good
36:34I'm gonna try to get a change
36:40Right
36:41Let's go
36:43So this is the whole roasted suckling pig
36:47So that's been marinated in a ginger and five spice
36:50Marinated's been hung in the fridge for three days
36:52Man you came out of the gate strong
36:54Visually it was beautiful
36:56I mean absolutely beautiful
36:57Really beautiful
36:58Okay
36:59So this is gonna be done table side
37:01Where's the demo?
37:02So
37:02Who's doing what?
37:03That's the bit I wanna
37:04I'm a customer now
37:05And I'm sat in front of you
37:07Can you just
37:07Can someone just start it
37:08And how long is the process from start to finish?
37:11Two minutes
37:11Okay great
37:12Off you go
37:13See what I'm saying
37:14It's gotta have that kind of action
37:15I love already the sound of the crackling
37:19We then
37:20Begin the shredding
37:23But before that
37:24How about a little pair of scissors
37:25Yep
37:26And give them a little tantalise
37:27Of a taste of crackling
37:29Yep
37:29And I think this is a two man job
37:30Yep
37:31Yep
37:31I don't think this is a one person job
37:34You know
37:35Whilst one's shredded
37:36And the other one's just sort of
37:37You know
37:38And we get some
37:39Fucking better scissors than that
37:41Not a big fan of dandelions
37:43Maybe a little prision of apple or something
37:44Yep
37:44We've got
37:45Yep
37:45That's it
37:46Mm-hmm
37:49It's delicious
37:49Really delicious
37:51But we're gonna have
37:53We're gonna have some fun with this
37:54Yeah
37:55My feedback gets firmer
37:57When I see them dropping beneath a line
37:58When I know there's more to come
38:00And I'll recognise what's in their tank
38:01Before they know how far they can go
38:05I've witnessed it
38:06I've studied that
38:07So I don't want to see a plain Jane
38:09Play it safe
38:10Copy of Mayfair
38:12Unless it blows me away
38:13I'm not gonna entertain it
38:15How long for the next one Michael?
38:16We're coming up now chef
38:17Thank you
38:20Next
38:21New concept
38:22We're looking at the world of Wagyu
38:24Right
38:25Love this
38:26That just
38:27I mean beautiful
38:28Really beautiful
38:29So this comes to the table
38:30I'm sat there
38:31Yes
38:31Next
38:33So we'll talk through the way it's gonna be cut
38:35The way it's gonna be served
38:36Right
38:36How it's gonna be cooked
38:37Are you starting off an entry of having it as a bow
38:40So you got 25 pounds for a bow
38:42And going up to sort of 200 pounds for the Wagyu fillet
38:45No
38:46I'm just confused why we're going to the bow
38:49I think we need to move on from that
38:51I love the idea of the multiple cuts
38:53I think that's very clever
38:53I think you're gonna shoot yourself in the foot
38:55When we're progressing to the entrees
38:57And then you go back to the appetizer with the bow
38:59Right
39:00And just try it with a little bit of dry ice next time
39:03With the ice pack on the knee
39:04Yep
39:04So it looks like we're preserving it properly
39:06Because the minute a Wagyu will hit anything to do with room temperature
39:09The fat starts running
39:10So a little touch of dry ice
39:12Yep
39:12And it's just this little shimmering
39:14Across the board
39:15So it's a bit mystique
39:16Yeah
39:17Yeah, it's great
39:17I love it
39:18Great
39:19I've got that
39:20Give you some sticks
39:27What about the Daoba?
39:29No, no, no, no, no
39:30He shot that down immediately
39:33What's next, please? Lee
39:35No, a little taste of everything
39:36Got you
39:36Little taste of all the Wagyu
39:38Right
39:39Let's go
39:39We are proud of the certificate that comes with the A5
39:42Do we think this knee is presenting
39:43Or is that a bit overkill at that point?
39:45No, I think it's a bit wank, that
39:46Do you know what I mean?
39:46If I'm eating dinner
39:47And someone gives me a pocket certificate
39:48Do you know what I mean?
39:50Yeah
39:50It's like serving a pair of bollocks to a piggy just there
39:52Do you know what I mean?
39:53No
39:55Tongahawk
39:55So this, yeah, Australian Tongahawk
40:02It's delicious, my God
40:07Sadly, it's overcooked a touch
40:10See that?
40:11Yeah
40:11Yeah, it should be like butter
40:13Yeah
40:18How long, Michael?
40:18Two minutes?
40:20Two minutes, yeah
40:20Two minutes
40:22Flare
40:23Flare, flare, flare, flare
40:25If it's just a little bit too straight-laced
40:28Then we can be getting a little bit more
40:31Wow
40:32And that's what he wins
40:35Wow, that is delicious
40:37Yep
40:38I love how crispy that is, my God
40:42How long, please, Lee?
40:44Right now, it's plating up right now, 30 seconds
40:47Five-wheeler on
40:48I see, Tony
40:56Here we have oysters, two dressings
40:58We've got to finish that with the shisa oil as well
41:03The oysters are delicious
41:04Yeah
41:05They're sweet, they're sucking, they're meaty
41:08But I want you to start taking some more risks
41:09Right
41:10Okay
41:10That's just too safe
41:12And I'm going to take it to task
41:14Because it's a unique, unique address
41:18And I want everything on those fucking tables unique
41:20Make-up
41:24What's next?
41:25That's it, desserts
41:26Two desserts
41:26Great
41:27Mm-hmm
41:27How long are the desserts?
41:28That red hammer is just finishing touches
41:36Perfect
41:37This is the rum barba
41:38Mm-hmm
41:39So, on the bottom we've got some roasted pineapple
41:42And there's a mango and passion fruit centre
41:45It's got a coconut sorbet
41:47And then a coconut foam
41:48Mm-hmm
41:49And there's just a little, a little bit more hit of rum
41:53Just over
41:55Right
41:55Yeah, thank you
41:57The coconut foam, did you say?
41:59Mm-hmm
41:59Mm-hmm
42:02I am not a big fan of foams
42:04This doesn't look good
42:05Yeah
42:05How long do you bake those barbers for?
42:08About long
42:09Right
42:0914 minutes
42:11It's too thin
42:12Yeah, minutes
42:13Here's the issue with the barber
42:15When you have it in this small mould
42:18Mm-hmm
42:18It never gets a chance to aerate
42:20And so when you go to rehydrate them and soak them
42:23It's too thin
42:25Yeah
42:25And so it's biscuity
42:26And that's what's happened here
42:27Wow
42:28We've gone for the aesthetics
42:30Do you know what I mean?
42:31Uh, over the quality
42:33Yeah
42:33Yeah
42:34Way too much pineapple on there
42:35Let it breathe, right?
42:36Yeah
42:39Um, I just need two minutes
42:41Yeah, absolutely
42:41Michael
42:42Sit down, thank you
42:43Cool
42:46Seriously
42:46Well done
42:48Yeah
42:48Um
42:50Not easy
42:51Right
42:51No
42:52I just want it unique
42:53Mm-hmm
42:54And I wanna, you know
42:55I wanna see you more on there
42:58Stuff that is new
43:00New to the table
43:01I just want
43:02Lucky Count 2.0
43:04Sure
43:05This is such a fucking big opening
43:07Mm-hmm
43:08And
43:08When we go up into the sky
43:10Man, it's gotta be magical
43:12Yeah
43:12Right?
43:12I never want anyone to think
43:14Ah, the view's better than the food
43:16And that's the problem you've got
43:21Any questions for me?
43:23No
43:23No
43:23No?
43:24No, no, no
43:25Thanks, Michael
43:26Cheers
43:28Thanks, guys
43:29Lee, I'll see you later
43:30Um
43:31You got the phones, Lord?
43:33Thank you
43:41Thank you
43:42Let's go
43:45We'll fucking
43:54Alright
43:55I've got a phone call
43:55If you have a phone call
43:58We're gonna go
43:58Promise
43:58Love
43:58You
43:58You
43:58You
43:58You
43:58You
44:10You
44:12You
44:12You
44:13You
44:16You
44:24You
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