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#video #Being Gordon Ramsay - Season 1 - Episode 02 #drama2026 #movie2026 #hotmovie
Transcript
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 canapƩs 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 canapƩs 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
22:36oh
22:39I
22:59Vegas for me is like this Connery epitenter
23:04But it is fucking competitive
23:10I
23:10Opened 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
23:25Overnight got into the second restaurant and the third arrived in the fourth arrived in the fifth arrived in the
23:30sixth arrived
23:32So without further ado, it's my pleasure to welcome Chef Ford Ranking
23:41They didn't I
23:41Would have 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
23:55I can't believe it. Yeah, it was it wasn't like this when he first started. Oh really good to see
24:00you man. You good?
24:00Yeah, I'm good
24:01I 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. You know what
24:41I mean?
24:41Which is he's not slowing down. I even said to him about a year ago
24:44I said no way you're gonna take the foot off the gas or what and he's like, no plans for
24:48that me, bud
24:49I
24:51There's a whole wall of like house kitchen much might get a bandana
24:55Yeah
25:00I like these bad boys. Oh
25:03They're nice. They look good on George
25:06Eddie sandwich
25:11That's good one for the stag do
25:13He's obviously everywhere any yeah, I know it's a very peculiar
25:19Three two one
25:23When I go to America
25:25With dad, it's definitely
25:28quite an eye-opener
25:30I definitely kind of get a bit of a shock that oh he is
25:35Who he is he is everywhere especially in Vegas. You can't go anywhere without seeing him on a billboard
25:45Did it always feel natural to involve the kids in what you were doing?
25:49You could argue well, why didn't you keep the kids out the spotlight? Well, I suppose we were we were
25:55proud to be young parents and for
25:57Them to be on this journey with us
25:59So 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
26:08I
26:10Understand their nervousness when we're on a red carpet and there'd be like
26:14kids
26:16Teen choice awards or a red carpet event in the u.s
26:21And they'd be squeezing my hand
26:24Like mad and the photographers are shouting you know look this way look this way kids and then
26:30Holly's hand would be tight and jack would not let me go and meg would be hiding behind tana
26:35And so we could sense that early on and it's
26:38It's heartbreaking because we're at work
26:41And 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
26:55We work hard kids work hard if they can just keep it to that
26:59It is a lot easier
27:06I
27:06Just worried now um the old stag do um my father-in-law took me for a bungee jump
27:11Don't fuck me. I think he was trying to kill me. Great. Yeah. Yeah. Yeah. He'll kill you off. Yeah.
27:16Yeah, he'll kill me off
27:17Dad's changed as I've got older. He's become a lot softer, but he's quite easy to wind up
27:23Just move his stuff. That's the thing move his charges move his stuff take move anything
27:30You guys good definitely bringing up wedding dresses to him
27:34Anything wedding dress is wiser. I've been to try on with mum already
27:38Stop it. Yeah, you need three
27:43No, yes, you can't have three dresses
27:45Jesus Christ, I'm sweating
27:49No, three dresses my ass absolute bullshit
27:52Yes, two's the norm isn't it for the talk
27:54No, no kids ceremony dress and then in the evening you have your little relaxed vibe but beautiful
28:00Um, and then bridesmaids. They're not changing dresses as well. Are they surely? No, we got to keep it real
28:05like no
28:05No, no, but don't laugh mate. You got this to come with two daughters. You know
28:11Lisa Vanderpump. Yeah
28:13Where are you in Las Vegas? Where are you?
28:17Hold on. I have someone to say hi. Oh my lord. Good morning. The restaurant looks incredible. I'll pop by
28:23there later
28:24I'm gonna be open before you. I know I heard we got an issue with the permits boo fucking who
28:30We have an issue with the permits
28:32I know I've been objecting to them all
28:39Help me out holly is obviously getting married with adam next year and she's saying she needs three freaking dresses
28:45For the wedding day. Tell me that's not true
29:01This is true
29:04I'll pop by there later
29:07Okay, give me ten minutes
29:15Fucking hell she's so fucking bad honestly
29:31Hello mate
29:33You're all good indeed. Thank you. How are you?
29:35Yes, all good. Thank you
29:38Meetings today all the various different teams
29:40uh, bishops gave me negative to uh, put onto your radar and i've been working with the team all day
29:47today is
29:47Unfortunately, we're looking at an eight-week delay at bread street. Oh, fuck me
29:52say that again
29:55Eight-week delay with bread street
29:58Yeah, um oh shit
30:01Shit, shit, shit. Why?
30:03Basically problems with the supply chain, but he's working through it and i'll keep you posted
30:09Well, and so logistically, I mean fucking hell with the bookings coming in rgr high lucky cat
30:16um
30:16Those those those trains have left the station because to slow that down
30:22It's definitely just a stick to bread street. Everything else is on time
30:26Yeah, lucky cat's a long time reservations are really strong
30:30um, you know, we've you know
30:33We've got nearly 10 000 reservations in already
30:35Oh, fuck
30:37fucking hell, um
30:39It was all going a little bit too smooth if i'm honest would you say it's an eight-week delay
30:43in the restaurant
30:45Bishop's gate oh, fuck
30:48Fuck, fuck, fuck, fuck, fuck
30:52Shall we uh, shall we go ready to go i'll be two minutes. Thank you. Fucking hell
31:01The delay is my biggest nightmare we good
31:05But if there's anything my mum taught me was to dust yourself down and stop crying over spilled milk get
31:10back out there
31:11I've made the financial commitment. I cannot afford to drop the ball
31:18anywhere
31:18Thank you very much
31:20Now i have to just focus on the end game
31:24To deliver food like no other
31:28So the menu at 22 bishop's gates needs to be different
31:32And it needs to go up a level if i'm under pressure i want the team equally to be under
31:38pressure
31:45Do you want the tweezers?
31:48The first question everyone asks is always
31:52Does he always swear you know does he swear at you and you know
31:57There are there are emotions and you know there are heated
32:02discussions that that you get in kitchens
32:06But it's always for the right reasons
32:09Is to make what we're doing better it's always about the the end product the food is is you know
32:15is the most important part
32:18You know chefs want chefs to like
32:21Their food enjoy their food
32:24If you get that feedback from a chef any chef i mean let alone gordon
32:30Then that's that's that's what you're doing it for
32:34Michael deserves a shot at this
32:3612 months prior to even talking to her about the potential of
32:40Stepping up and running bishop's gate i was watching him i don't leave those decisions right to the last minute
32:46i i'm not that stupid
32:48But i think it'll be one of the biggest moves his entire career and
32:54Now i've got to see um just how creative michael is and we need to perfect
32:59Service please i'm not waiting a month i'm not jumping on a fucking zoom to see a dish that i
33:03can't taste no
33:12When i'm on my trips and working away and doing press and attending launch etc
33:18i haven't got spare time so
33:21My team need to come to me
33:26Jump on the plane and get your ass over to miami
33:34And we are getting reports that up to three million floridians are left without power today after hurricane milton
33:40The storm has evacuated tens of thousands remain in shelters it's too early to tell just how devastating this storm
33:46has been
33:48This is you know the first sort of official tasting
33:55Unfortunately we got delayed by the hurricane
33:59So we are a little bit a little bit constricted on time
34:04There is pressure it's a 25 million pound project
34:10These aren't just dishes that i've thought of on the plane
34:14You know this is a lot of planning has gone into this a lot of a lot of hours
34:21It's like it's quite a big deal
34:28How are you feeling about the tasting i'm more concerned for michael
34:32i'm not saying he's a fish out of water but
34:34It's going to be a
34:36Unbeknown to him a second interview
34:38I'm dealing with the new brigade then get them up to speed with one in once he's young too, right?
34:43Yeah, the late 20s young family. I thought this would be a bit too big for him
34:47But it'll be telling
34:5116 dishes and he's got less than 24 hours to get his shit together
34:56Yeah, I'm nervous if 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 getting in here
35:22Last minute jump on a plane
35:25And get your ass to miami
35:26But it'll be good to see him out of comfort zone
35:29And it'll be good to see him being
35:33Comfortable being uncomfortable
35:39Thanks captain you're welcome see you in 24 hours
35:48Just fucked it up
35:51There's a lot of demand for perfection and if you don't deliver that
35:59Someone else will forgot how much more difficult induction watts were
36:02The gas is this fucking
36:05When you present the menu needs to be fucking immaculate from the minute it hits my eyes
36:10To the concept to the delivery texture seasoning and then what is the difference
36:17How much better are we than the existing brand
36:23There he is
36:24How are you feeling good you good yeah
36:27We're up against it literally 12 hours and then we're gonna shoot back um
36:31How long do you need michael
36:32Oh we can start five minutes
36:33Good i'm gonna try to get a chance
36:41Right let's go
36:43So this is the uh whole roasted suckling pig
36:47So that's been uh marinated a ginger and five spice marinade has been hung in the fridge for three days
36:53Man you you came out of the gate strong
36:54Visually it was beautiful
36:56I mean absolutely beautiful really beautiful
36:59So this is gonna be done table side
37:01Where's the demo
37:02Who's doing what that's the bit i want to i'm a customer now and i'm sat in front of you
37:07Can you just yeah someone just start it and how long is the process from start to finish two minutes
37:11Okay great here off you go
37:13So i'm saying it's gotta it's gotta have that kind of action i love already the sound of the crackling
37:19But then begin the shredding
37:23But before that how about a little pair of scissors
37:25Yep and give them a little tantalize of a taste of crackling
37:29Yeah
37:29And i think this is a two-man job
37:30Yeah
37:31Yeah
37:31I don't think this is a one-person job
37:34You know whilst one's shredded and the other one's just sort of you know
37:38And we get some better scissors than that
37:41Not a big fan of dandelions
37:43Maybe a little prison of apple or something
37:44Yeah we've got
37:45Yeah that's it
37:49It's delicious really delicious
37:51But we're gonna have we're gonna have some fun with this
37:54Yeah
37:54Yeah
37:55My feedback gets firmer when i see them dropping beneath a line
37:58When i know there's more to come
38:00And i'll recognize what's in their tank before they know how far they can go
38:05I've witnessed it i've studied that so
38:07I don't want to see a plain jane play it safe copy of mayfair
38:12Unless it blows me away i'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 new concept we're looking at the world of wagyu
38:24Right
38:25Love this that just look i mean beautiful really beautiful
38:29So this comes to the table i'm sat there yes next
38:32So we'll talk through the way it's going to be cut the way it's going to be served
38:36How it's going to be cooked are you starting off an entry of having it as a bow
38:40So you've got 25 pounds for a bow and going up to sort of 200 pounds for the wagyu fillet
38:45i'm just confused why we're going to the bow
38:49I think i think we need to move on from that i love the idea of the multiple cuts i
38:53think that's very clever
38:53You know i think you're going to shoot yourself in the foot when we're progressing to the entrees
38:57So then you go back to the appetizer with the bow right
39:00And just try it with a little bit of dry ice next time with the ice pack underneath
39:04So it looks like we're preserving it properly because the minute a wagyu will hit anything to do room temperature
39:09the fat starts running
39:10So a little touch of dry ice yeah, and it's just this little shimmering
39:14Across the board so it's a bit mystique. Yeah. Yeah, it's great. I love it. Great. I've got that big
39:20juice sticks
39:27What about the uh, no no no no no he shot he shot that down immediately
39:33What's next please lee it's not a little taste of everything gotcha little taste of all the wagyu
39:38Right let's go we are proud of the certificate that comes with the a5 do we think this knee's presenting
39:43or is that a bit overkill at that
39:44No, I think it's a bit wanked that yeah, if i'm eating dinner and someone gives me a pocket certificate
39:48jimmy
39:50It's like serving a pair of bollocks to a piggy just there jimmy
39:55The tomahawk so this yeah australian tomahawk
40:02It's delicious my god
40:06Sadly it's overcooked a touch
40:10See that yeah yeah it should be like butter
40:12Yeah
40:17How long michael two minutes uh two minutes yeah two minutes
40:22Flare flare flare flare
40:25It's just a little bit too uh straight laced and we can become a little bit more
40:30Um wow and that's what he means
40:35Mm wow that is delicious yeah i love how crispy that is my god
40:42How long please lee uh right now is plating up right now 30 seconds
40:46Five-way roll
40:56Uh here we have the oysters with two dressings we've got to finish that with the shisa oil as well
41:03The oysters are delicious yeah they're sweet they're sucking they're meaty but i want you to start taking some more
41:09risks right okay that's just too safe
41:12And i'm gonna i'm gonna take it to task because it it's a unique unique address and i want everything
41:19on those
41:19Fucking tables unique
41:24What's next that's it dessert two desserts great mm-hmm how long are the desserts that right hammer is just
41:29finishing touches
41:37Perfect uh this is the rum baba so on the bottom we've got some roasted pineapple and there's a mango
41:43and passion fruit
41:43Uh center it's got a coconut sorbet and then a coconut foam and there's just a little a little bit
41:51more hit of rum
41:53Just over right yeah thank you the coconut foam did you say mm-hmm
42:02I am not a big fan of foams just doesn't look good yeah how long do you bake those uh
42:07barbers for
42:08Yeah i love that long
42:1014 minutes then it's too thin yeah minutes then here's the issue with the barber when you have it
42:17In the small mold it never gets chance to aerate and so when you go to
42:22Rehydrate them and soak them it's too thin yeah and so it's biscuity and that's what's happened here
42:27We've gone for the aesthetics
42:30Jimmy
42:31Uh over the quality and yeah yeah way too much for pineapple and let it breathe right yeah
42:39Um i just need two minutes yeah with michael sit down thank you
42:46Seriously well done
42:48Yeah um
42:50Not easy right no i just want it unique and i want to you know i want to see you
42:57more on there
42:58Stuff that is new new to the table
43:01I just want lucky count 2.0 sure this is such a fucking big opening and
43:09When we go up into the sky man this is going to be magical right i never want anyone to
43:14think
43:14Ah the view's better than the food and that's the problem you've got
43:20Any questions for me no no no no no thanks michael cheers
43:28Thanks guys lee i'll see you later um you got the phones los thank you and let's go
43:38Mr. Ballet gentlemen how are we hurry let's go
43:45Oh fuck
43:53All right
43:55Oh
43:57Oh
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43:58Oh
43:59Oh
44:03Oh
44:07Oh
44:16Oh
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44:47Oh
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45:19Transcription by CastingWords
45:49Transcription by CastingWords
46:19Transcription by CastingWords
46:41Transcription by CastingWords
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