- 2 weeks ago
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00:30...by we've got the weather so yeah before it turns shall we?
00:34Freddy Duke Bishop's Gate is the most ambitious project
00:40It's humongous for me personally, it's make or break so what I need
00:48It's fucking publicity
00:50It's fucking freezing. Holy shit
00:54It's windy as well actually, know
00:56Just step like this sideways out of it.
01:00How many feet are we up?
01:03Uh, 880.
01:06Fucking me.
01:08Holy shizem, Minnelli.
01:14For me, the image that I want is this kind of biblical, epic moment.
01:20My heart, yeah, is racing.
01:23Jesus Christ, the things we do for fucking food.
01:27It's going to do a rise, so we see a good view of London.
01:30Right, and go like that?
01:31Yeah, yeah, it's perfect.
01:33Count me in.
01:34I'm just going to move to my, um...
01:36Count me in!
01:39We're getting there. Slight technical problems, but I think we're there now.
01:42Today's the day we don't need any technical problems whatsoever.
01:46The initial plan was five offerings, but there's delays with Bread Street Kitchen and the open top bar.
01:54You know, the shit has hit the fan, and the pressure's on.
01:57Lucky Cats, RGR High, and the Academy have to open on time.
02:03I'm going to get the drone in position.
02:10Three, two, one, go.
02:14Can we just get Gordon right in the center of the shop, please?
02:18My bollocks are like pancakes.
02:22It's a big investment.
02:23I am five million over budget, so, yeah, we're in the shit.
02:28Going over my head or not?
02:29Love that, love that.
02:31I know what's at stake, but I will pursue perfection until I get it absolutely spot on.
02:40Here we go. Say when.
02:42This thing, I swear to God...
02:44Let's go!
02:46...is just going to take balls of steel to get opened.
02:51Yes!
02:54Yes!
02:59Motherfuckers!
03:00Let's go!
03:20Let's take this.
03:22Hello, Rob.
03:24Hello, Rob.
03:27Yeah, busy, busy, busy, mice.
03:30Everybody's in here.
03:31There's a lot to do.
03:32I've got 50 guys on site and about 10 different trains.
03:37The last week or two is almost stressful.
03:39Everybody wants to get in and get finished,
03:41so we're all scrambling around now.
03:43He's doing what he wants at the end of the day.
03:48Is it achievable?
03:49It is, yeah, but it's going to be fucking close to the wire, buddy.
03:54Wow.
03:55Something like that's really going to stand out, isn't it?
03:59Oh, it's actually really much worse down here.
04:01What is it?
04:02Yeah.
04:04We're out.
04:05We're out all the way, pretty much.
04:07Like, if someone's going to, you know,
04:08spend 150 quid to sit in here ahead,
04:12you just want to be perfect.
04:13And if you notice that, it's just...
04:16Is that all right?
04:19You got no gap here?
04:20Put that fucking wall out.
04:23Brian's frazzled, to be honest.
04:25But I just want to get it handed over to Gordon and get it done.
04:30It's awkward and it's difficult and it is very stressful.
04:46Where's Oscar?
04:47Shall we have a look at Holly?
04:51Can we style your hair tonight, Oscar,
04:52so it looks a little bit smarter?
04:56But you give it to us...
04:58Bruno!
04:59If you give it to the side, you do like that.
05:00It's like you've got a pair of curtains on your head.
05:02You want a nice cool hairstyle.
05:04It's happening now.
05:05Engagement parties upon us.
05:07My little girl is disappearing.
05:10Can't believe that.
05:11We're going to see her walk down the aisle.
05:12It's going to be...
05:13Well, in fact, I'm actually going to be walking down there with her.
05:16Yeah, I hope so.
05:16Yeah, like, wow.
05:18You know...
05:19Emotional.
05:19Yeah, it's going to be a tough one.
05:20And then the speech, you know,
05:22I've already started thinking about that.
05:24So, I think, yeah, it's going to be a moment.
05:27I'm going to be a sack of shit, man.
05:29I mean, it's going to be hard enough just getting her into the car.
05:31But we always say the most important family is the one you create.
05:35Yeah.
05:35And she's coming from an incredible family,
05:37so it's now her time to create her own family.
05:40Yes.
05:40Yeah, it's quite a moment.
05:45Oh, my God.
05:47Matilda.
05:48Can I taste that bread, by the way?
05:49Oh, Jesus.
05:50Thank you.
05:51That's not the one.
05:52You bought that.
05:52No, she made it.
05:53I helped.
05:53Don't stick up for that, mate.
05:55No, honestly, I helped.
05:55She bought that.
05:57Tills.
05:57Yeah?
05:58This is delicious.
05:59Seeing Holly so happy makes everyone happy.
06:02As a family, we're all super close.
06:04I remember I actually saw her the...
06:07I think it was literally the next day after her date,
06:09and I remember her being like,
06:10Oh, my God, I love Adam.
06:12They just seemed to instantly bond and click,
06:15and she has just been, you know,
06:18the smiliest person since they met,
06:20and even more so since they got engaged.
06:23Is there an espresso martini tower?
06:24Oh, Jesus, what?
06:26Yeah.
06:27An espresso martini tower?
06:28And a tequila luge.
06:30What the hell?
06:30That's all for you.
06:31I can't do tequila.
06:32You guys do one, at least.
06:33No.
06:34No, no, honestly.
06:35If I do, I'm going straight home.
06:38Adam is so grounded.
06:39He's not walking around as Olympic champion.
06:42He's head up his arse.
06:44He's my type of guy.
06:47Dating an Olympian, it's very fast-paced.
06:50You're always active.
06:51Yeah.
06:52Never sleep in.
06:53These aren't bad things, by the way.
06:54They're just things I'm not used to.
06:55It's a lot of fun apart from when you have to diet,
06:59because then there's no snacks in the house,
07:01and I struggle with that a lot.
07:02If she buys chocolate, I'm going to sniff it out.
07:05I will find it.
07:08You can get on with everyone,
07:10but it's so nice seeing how well you and Dad get on.
07:15Have you got your speech ready?
07:17All in there, Ken.
07:18All in there.
07:19So exciting.
07:21It's happened very naturally,
07:22welcoming Adam into our family,
07:24and he comes with this incredible bonus
07:26that's his little boy, George.
07:28George, come and smell this, mate.
07:29Urgh.
07:30Urgh?
07:30What the...
07:31Urgh!
07:32Do you want a bite?
07:32George is very nice.
07:33I stink.
07:34Are we hungry?
07:37Oh!
07:39Holly's absolutely smitten with him,
07:41which makes it even better.
07:44Georgie, I'm finished.
07:46Do you like it?
07:47Yeah.
07:47Yeah.
07:49Obviously, I knew I wanted to marry whole,
07:52and I knew that because,
07:55without getting emotional,
07:56because I like to get emotional,
07:58Holly brings me a peace that I've never had.
08:02In all aspects of my life,
08:03and I saw what she was like with George,
08:04I've seen, obviously, how her family works,
08:07and I think when you're marrying someone,
08:09I believe,
08:10you're also marrying into the family,
08:11and for me,
08:13Gordon's very fair,
08:14very respectful,
08:16but also loves a good joke.
08:18We're very similar.
08:19He just has to drop that fucking mustache.
08:22He'll swim faster as well, by the way.
08:24There's no point two seconds to save dropping that tache.
08:29Holly, I'm very nervous that makeup's starting two and a half hours before the birthday,
08:33before the party, sorry.
08:35Yeah, but it's because yours takes longer than mine,
08:37so I've got to be done first.
08:38This old vis-up.
08:39No.
08:40No, no, no, no.
08:42Are you doing your speech holes?
08:43I don't have a dress yet.
08:45What?
08:46It should be arriving the next hour and a half.
08:48Yeah, the next two hours.
08:49I thought you were joking.
08:49No, so I borrowed one,
08:51but it was too short,
08:52so then I bought the bigger size yesterday,
08:55but it hasn't arrived.
08:56It was meant to be here this morning,
08:57but it's getting here hopefully before six.
09:00If you wear the next size up,
09:02everyone's going to say you've bloomed.
09:03Do you have something to announce and tell us?
09:05Thank you, Dad.
09:06No, but...
09:07Dad, one dress size doesn't make you look pregnant.
09:09I'm being Switzerland in this conversation.
09:11I'm neutral.
09:13You don't have to be the oldest to get married first,
09:14but I didn't think she would be married so quickly.
09:17There's not much more for me to do here at all.
09:19Are we supposed to feel this emotional
09:20for an engagement party?
09:23Oh, my goodness me.
09:26Holly, what is Dad-like emotions?
09:29A baby.
09:31A bit like Jessie just then.
09:32Yeah, yeah, Jessie just...
09:34We could say Jessie just did a Gordon.
09:37Yeah, why am I a little nervous?
09:39It's just... It's crazy.
09:42Here we go.
09:43First daughter.
09:44One down and two to go.
09:52It's like, come on, come on, everyone, come on, everyone.
09:55And now who are we waiting for?
09:56He's so busy.
10:00Oh, mate.
10:01You're late.
10:02Yeah, you're late.
10:03No, excuse me.
10:05Hello, Dad.
10:16Dad?
10:17Yes?
10:17Like, what restaurant are we going to?
10:20It's one of the Bread Street kitchens.
10:22Well, Mummy, like, is it Dad's one?
10:25Yep.
10:25Wait, so Dad has two restaurants called the same stuff?
10:31He's got more than two.
10:32There's about... How many Bread Streets are there, Dad?
10:34I think there's eight.
10:35Eight.
10:36Eww, eww, eww, eww.
10:44Dress has just arrived.
10:45Oh, amazing.
10:47Thank you.
10:50You look gorgeous, baby.
10:51Can I kiss?
10:53Dali, this is just the engagement party.
10:56Can you imagine...
10:57I just said to her, imagine if it was the wedding dress.
10:59Can you imagine the wedding?
11:00The wedding.
11:01I'm getting nervous now about the wedding.
11:07Here we go.
11:08Look, ETA, ten seconds away.
11:10Straight down there.
11:11Wait, ten?
11:12Nine?
11:16Dad, it says your name.
11:18What?
11:19It hasn't got your name.
11:20It says...
11:22Yes.
11:24Yes.
11:25I haven't heard a pronounce like that.
11:27Well done.
11:33We're clapping you, George.
11:34We're clapping you.
11:36Having everyone together,
11:38all her and Adam's friends,
11:40family,
11:41is so special.
11:42I love that.
11:43Where is Olly and Adam?
11:45Are you going to...
11:48Real nice to see you.
11:49Good to see you.
11:50Oh, my God.
11:50Are you able to get to slow down?
11:52I am.
11:52I'm slowing down already.
11:53Oh.
11:54Hey.
11:54I'm going to cry.
11:56I'm going to cry.
11:57I'm going to cry.
11:57I'm going to cry.
11:58Have fun with it.
11:58I'm getting emotional right now.
12:00No.
12:00Honestly, I can't help it.
12:02Come on.
12:04You're a fucking Olympic champion.
12:06Come on.
12:06I know, but I get emotional.
12:11Good evening, everybody.
12:13So nice to see you all.
12:14Honestly, I couldn't be happier
12:15to welcome Adam and George
12:18into the Ramsey family.
12:20Are you mad?
12:22You don't read the press?
12:24Shit.
12:26Swearing.
12:27Swearing?
12:28Yes.
12:29It's fine.
12:30Holly is everything you want
12:32in an amazing woman.
12:33And if this is just a little insight
12:35to how cool your lives are going to be
12:38going forward,
12:39on behalf of Tal and Ryan,
12:41the entire Ramsey family,
12:42we wish you all the very best
12:43and we couldn't be prouder.
12:45Congratulations.
12:52Oh, my goodness.
12:53I'm not very good at this,
12:54so I'm going to keep it very short.
12:55Thank you, everyone,
12:56for being here tonight.
12:57To be there to help create this party,
13:00it is such a celebration
13:02for so many reasons.
13:05It's the start of their life together.
13:09It's huge.
13:10We've had ups and downs
13:11and you've learned through
13:12absolutely everything.
13:13For Gordon and I,
13:14that's our little girl.
13:17You see them move out
13:20and now that she's getting married,
13:22it's no longer a little girl.
13:23It's like this sort of confirmation.
13:24And she's an amazing woman.
13:25I'm so thankful to you
13:27for loving me
13:28and believing in me
13:29and seeing you.
13:31CHEERING
13:32Thank you.
13:35You are the most beautiful person
13:36inside and out.
13:39I'm going to go.
13:40I'm going to go.
13:42I couldn't think of a better partner
13:43to battle and enjoy life with.
13:45We will face moments of hard times.
13:47I'm going.
13:52But also have a life
13:54full of love,
13:55children and happiness.
13:57So with that in mind,
13:58before I cry too much,
13:59I'm going to cut most of the speech off.
14:01Gordon, thank you for trusting me
14:03with your beautiful daughter.
14:05I was just delaying that
14:06because I was about to cry.
14:08I'm just very glad
14:09that you didn't say no
14:10when asked for the permission
14:12to marry her.
14:14Of course she's ready,
14:15but my problem is that
14:17she's ready,
14:17but we're not.
14:20I think that's the hard thing
14:21for Dad.
14:49How many is here this morning?
14:50It's about 400, Gordon.
14:52Wow.
14:53The roadshow is a way of
14:55showcasing the size of this
14:57incredible company.
14:59And this company is built on
15:01everyone in that roadshow.
15:03Teamwork, right?
15:05I want to bring them together.
15:06Look how smart you guys are.
15:08Honestly, you put me to shame.
15:09And we communicate
15:11exactly where we were,
15:12where we are,
15:13and where we're going.
15:15My businesses are restaurants,
15:17media,
15:18and IP.
15:21They all work in tandem,
15:23and they're all pistons
15:24in the same engine.
15:26They enhance each other.
15:27The IP is unique
15:29to the restaurants.
15:31The restaurants are dependent
15:33on the media company,
15:35and not one of those businesses
15:37depend on me solely.
15:38Thank you.
15:45Opening restaurants is hard.
15:48Maintaining standards is difficult.
15:51Getting chefs up to speed,
15:54waiters up to speed,
15:55mixologists on the ball
15:57is bloody hard.
15:59And so I just want to say thank you
16:02because there's no I in team.
16:08Today we're celebrating talents
16:11five years,
16:1210 years,
16:1315 years.
16:14Seeing Jean-Claude's,
16:15I don't know what's happened
16:16in retirement,
16:17but you're looking younger,
16:18you're looking slicker,
16:20the energy's off the charts.
16:22You sure you wouldn't like
16:22to come back?
16:24I want to come back.
16:25You want to come back?
16:26No.
16:27I love that.
16:28There's the attitude.
16:29Jean-Claude, for me,
16:31is the perfect maitre d'.
16:33He is exemplary.
16:38We were together
16:40at 22-year-old
16:41at Le Gavroche.
16:43We worked together in France
16:44and then when I got the chance
16:45to open up
16:46at my first restaurant,
16:47he was the first person
16:48I put a call into.
16:49He said,
16:49Jean-Claude,
16:51you're the man.
16:52He's absolute perfection.
16:54Whether you came into
16:55a restaurant called Ramsey
16:56in year one,
16:57year five,
16:58year ten,
16:58he will remember
16:59when you were last in that.
17:01He will know
17:02what you ordered.
17:03Every time
17:04those customers
17:04ring for a reservation
17:05and go on like,
17:06is Jean-Claude,
17:06is he still with you?
17:08You look great,
17:09by the way.
17:09No, no, no.
17:09You look like
17:10a million dollars.
17:12When Tyler and I
17:13first started dating,
17:14Jean-Claude was single
17:15so I used to bring him
17:16on our dates
17:17and Tyler would say,
17:18oh la la,
17:19don't tell me,
17:20it's me and Jean-Claude
17:21coming with you.
17:22I would say,
17:22well, come on,
17:23of course it is.
17:25He's your favourite man.
17:26I met Jean-Claude
17:28before I was with Gordon
17:29and he is one of a kind.
17:32He's one of the kindest people
17:34I know.
17:35He was to the dining room
17:36what Gordon was to the kitchen.
17:38He's always been a part
17:39of our lives
17:40and he and Gordon
17:41have always had
17:42a very special relationship,
17:44incredibly loyal
17:45to each other
17:46and incredibly caring.
17:49We did a long journey
17:50like a love story
17:52between Gordon and I.
17:55Like a young brother.
17:56We are like a,
17:57like a,
17:58you say in English,
17:59a piece,
18:00a piece in a pot.
18:03He was a good one.
18:05But I felt it a bit,
18:06it's a bit woof.
18:06He's a lovely person.
18:08Lovely person.
18:09You can count the name,
18:10he will do anything for you.
18:13If you do the best for him,
18:15like I think I did for him
18:16in Syria,
18:17he will do anything.
18:19We work so hard together.
18:21We know each other
18:22very well now.
18:23We're going to stay busy.
18:24And who will know
18:25that when I came
18:27to join the team
18:28with Gordon in 1994,
18:29who will know
18:30that one day
18:31look where he is.
18:37John Claude
18:38now is an ambassador
18:41and I need him
18:43to lead as an example.
18:45Debit for one.
18:46For him to implement
18:48the expertise,
18:49whether you're serving
18:50an amazing burger
18:52or delivering
18:52a three-star Michelin,
18:54it's all about
18:55the attention to detail
18:56and that is that man
18:57through and through.
18:59Good morning.
19:00How are you today?
19:03It's not a job.
19:05It's something you do
19:06every day
19:06for your pleasure.
19:08Hello, how are you,
19:08everyone?
19:27I know he wants things
19:32perfect and he want to reach
19:34like we all do on the service,
19:35perfection every day.
19:42John Claude's ethos
19:44and his old mantra
19:45is how we train today.
19:49It's so important.
19:51If you haven't got
19:52that front of house,
19:54I don't give a shit
19:55how good a chef you are.
19:57You're zero
19:57if they can't serve it.
20:02Yes, we have a reservation
20:04with us.
20:04Can I check?
20:05Yeah, it's on the Jones.
20:06Jones?
20:07Perfect Jones.
20:08Welcome to Naki Cut.
20:11Gordon is so proud
20:12of Naki Cut restaurants.
20:15Okay, Bishop Bitt
20:16would be the flagship restaurant.
20:19Thank you for choosing us.
20:21The challenge will be
20:22to keep the guest journey smooth.
20:27You know, we need
20:28to keep the excitement up.
20:31This is an Asian restaurant.
20:34We do sharing plates concept.
20:36You, in a way,
20:37if you make a mistake,
20:38you represent Gordon.
20:41If you do something
20:42really well,
20:43you still represent Gordon.
20:45Please don't forget
20:46that we have Gordon in here.
21:09A bike is definitely
21:10the best means of transport
21:11here, isn't it?
21:12I don't know how long
21:13you'll survive on a bike here,
21:14but they are everywhere.
21:16They're like little ants,
21:17aren't they?
21:20Takes me back
21:21to being a commie in Paris
21:22because at night,
21:23if we miss the last tune,
21:25I'll just jump on the back
21:26with no helmet
21:27and get taken home
21:28down the Champs-Elysées
21:30on the back of the bike.
21:37Asia's always been
21:38an incredible draw for me.
21:40I fell in love with the place
21:41years ago.
21:42The Philippines
21:43has been a huge market for us
21:45and Filipino cuisine
21:46in general is bubbling
21:49like no tomorrow.
21:53I get excited
21:55breaking new grounds.
21:56You know,
21:56with the opening
21:57of Bishop's Gate,
21:58you know,
21:58it's crunch time for me,
22:00but I'd never miss an opening.
22:02You think of this schedule now,
22:04this was built,
22:05you know,
22:06a year ago,
22:06so you just can't move it,
22:09can't postpone it.
22:10In many ways,
22:11it's like sort of a concert
22:13that you've sold tickets to
22:15and a venue that's fully booked.
22:17I've committed.
22:18I can't cancel that.
22:22The importance of attending
22:24these openings for me
22:25is paying respect to the country.
22:28They give me so much.
22:29They support me endlessly.
22:31It's a high-pressurised
22:34sort of two-, three-day event,
22:36but it lasts for years
22:38because the impact is incredible.
22:41Yeah, I want to expand.
22:43I want to grow.
22:44I want to be one of the best chefs
22:47in the world
22:47and have one of the best teams,
22:50one of the best groups.
22:52The Filipino flair,
22:54just with the chefs alone,
22:56what they do
22:57and what they stand for
22:59and the humbleness,
23:00I can relate to
23:01because it relates to my upbringing
23:02and just the food scene,
23:04the culture is incredible.
23:06We're opening something unique,
23:08something quintessentially British,
23:10from the most amazing fish and chips
23:12to an incredible roast beef
23:13and yorkshire puddings.
23:15Their demand, you know,
23:17for that Western food
23:18and that style is unique,
23:19but I'm inspired by their culture
23:21and so you don't want
23:23to sort ingredients from the UK
23:25to do something quintessential British.
23:27It's, you know, we can adapt
23:28and we have to increase
23:29the heat, the sour, the bitterness.
23:33You'd be so ignorant
23:35if you didn't incorporate
23:36what's happening locally.
23:41Let's go.
23:42Morning.
23:43We've got a list of places
23:45that he wants to get to all of them.
23:46You know, he wants to see
23:47every restaurant that we open
23:48across the globe.
23:50Thank you, Molly.
23:50Thanks, Steve.
23:51You know, so everyone
23:52is super well prepared.
23:53Everyone is working super hard.
23:55Everybody the night before
23:56is, you know,
23:57not necessarily sleeping
23:57their best sleep
23:58because they're thinking
23:59so much about today.
24:01Certainly the kitchen team,
24:02the front of house team,
24:03the restaurant teams.
24:04This is what they've been
24:04living for, really.
24:05You know, Gordon to be here
24:06and see what they do
24:07on a daily basis.
24:09Today at Globally,
24:10we're over 2,200 staff.
24:12Chefs is around the 650 mark.
24:15That's a lot of chefs.
24:18When we go into these restaurants,
24:20I want to know
24:20who's running front of house.
24:21Who's the sous chef?
24:23Because they're like
24:24the heartbeat.
24:30They're hugely excited
24:31and they know that Gordon
24:33can't be here all the time
24:34so when they know he is here,
24:35they just put so much energy
24:36behind it.
24:37You know, they're super excited
24:38to see him show him
24:39what they do.
24:40So, yeah, there's a little buzz.
24:47Morning, morning, morning,
24:49morning, morning, morning,
24:49morning, morning, morning.
24:50Morning, morning.
24:51Are we excited for today?
24:53Yes.
24:53So am I.
24:54Oh, my God.
24:55Who got up the earliest this morning?
24:57What time did you get?
24:58Four.
24:58Four o'clock?
25:00Oh, my God.
25:01Amazing.
25:02Morning, guys.
25:03Morning, bud.
25:03You good?
25:04You good?
25:05Right.
25:06Thank you, guys.
25:07Photo time.
25:07Here we go.
25:08Ready?
25:08Go.
25:09Next.
25:12Let's go.
25:12I want to be around them.
25:15I want to know their names.
25:16I want to know where they're from.
25:17I want to know how their parents are.
25:19The silent one.
25:20Yeah.
25:21The silent one.
25:22They need to understand
25:23how important I think they are.
25:25I want your face, Sam.
25:27Oh, it's true.
25:29Is that real?
25:30Yeah, Chef.
25:30I think that level of respect
25:32when you work so hard,
25:33you see them working so hard for you.
25:35Oh, honestly.
25:37OK.
25:42Hi, guys.
25:43It's George.
25:44And I'm bringing in a taste
25:45of the UK to Manila.
25:46That's right.
25:47You can get my delicious Sunday roast
25:49here inside Gordon Ramsay Bar and Grill.
25:51Let's go.
25:52The support we have is incredible.
25:55They are so frickin' loyal.
25:57So we try to cram in as much as we can.
26:00Now you're here.
26:00We'll do this together.
26:01Whether it's restaurants, TV.
26:04Don't you, may I have a flat white, please?
26:07Books.
26:07Thank you.
26:08Next, just.
26:08Social media.
26:09Hang on, hang on, hang on.
26:10This has got a message to go with it.
26:12On our social media,
26:13Philippines are our biggest market
26:14outside of the United States.
26:16Thank you.
26:17We good?
26:17Jackets?
26:18So it's go, go, go, go, go, non-stop.
26:21Are these for the team?
26:22Yeah.
26:23Great.
26:24And hearing from now,
26:25all the local series,
26:26the biggest talent across all the platforms.
26:28So it's very exciting.
26:29Are we halfway here?
26:31No.
26:31Yes, it's a ball-breaking schedule.
26:34Fuckin' hell.
26:34Hey, buddy, good?
26:35I love the waistcoat, by the way.
26:37But we're launching something unique,
26:39but also gaining something unique.
26:41And so I love these trips.
26:43Right.
26:44Let's go.
26:45You've been ahead of the curve in your career.
26:48Has the job changed?
26:49I think my secret is staying relevant
26:51and having fun with it.
26:53Social media is one of the most exciting parts of my life.
26:57It's very, very effective in restaurants.
27:01Show me this thing.
27:01Done.
27:02Nothing's done easy with a burger.
27:04Seriously?
27:05Wait, you can't try it.
27:06It's not, oh, it's just an emoji.
27:09It's a frog.
27:10It's a cardboard.
27:12Viral sensations, creating content that is an overnight phenomenon.
27:18Something can go from 1,000 likes to 10 million.
27:21The new generation of chefs today swear by it.
27:25It's their culinary Bible, and so respect it.
27:28Boom!
27:29I enjoy it.
27:31And also, I think the inspirational side,
27:32when a young chef asks for a selfie,
27:34or they want to do a fun pose,
27:36or, yeah, fuck it.
27:38Let's have some fun with it.
27:40This is Abigail's Kitchen Nightmares,
27:42live in the Philippines.
27:44Let's go!
27:45I think my role now, and has been for a while,
27:49is making new young chefs shine as individuals.
27:53And listen, I'm really sorry, but I don't like it.
27:56Oh, my God!
27:57I want to enhance their ego.
27:59I fucking love it!
28:01Ah!
28:01I think egos are important.
28:04With talent, the characters, the boisterousness,
28:08the confidence, and their egos need to shine.
28:12How are you feeling?
28:13This is the biggest thing of my life.
28:17Just this Saturday, he commented on one of my videos,
28:21and, like, immediately, all of the media,
28:24the press, picked it up.
28:25Excellent.
28:26I tried to teach these young chefs today
28:28to strive for perfection.
28:30And so I think my responsibility now, going forward,
28:33is to get them as good as,
28:34or if not better, than Gordon Ramsay.
28:36That's the role.
28:37I want to pass the baton over soon,
28:39but I'm not done yet.
28:54With the opening of Bishop's Gate,
28:56we have a window to start the engine.
29:03Today is the first day
29:05that we're going to be doing all of the team training.
29:07So, Michael, with his brigade,
29:10it's a rigorous boot camp,
29:11and it is a cunnery boot camp like no other.
29:17When you cut down the middle,
29:19when you bring this one across,
29:20always bring it that way.
29:22But if you've got that
29:23and it's a little bit uneven,
29:25you trim that in.
29:26Practice, practice, practice, practice.
29:29Don't bring the knife out all the way through,
29:31and then go back from the top
29:32all the way through, all the way through.
29:36Prepare for Bishop's Gate, you know this.
29:38It has been...
29:39It's been stressful,
29:41but it is massively important.
29:44This is, like, the biggest thing I've ever done.
29:46Right now, I'm trying to...
29:48make sure that this missile is not splitting.
29:52It's the first time.
29:53That's why I'm not sure
29:54how is the texture supposed to be like.
29:56We're going to be doing a lot of food,
29:59and it's going to be a lot of food
30:00that nobody has seen or done before.
30:03I haven't got time to spend with his brigade.
30:07So these dishes here
30:09are the breakdown of what will,
30:12for Bishop's Gate,
30:13go into the bento boxes.
30:15He has to implement, you know,
30:17the ethos across that training.
30:19Moving on to the rice bowls.
30:20So the base for the rice is the same across...
30:23So he has to be as powerful with his brigade.
30:26As soon as they sit down
30:27and they're having lunch menu,
30:28one bowl of edamame.
30:29As I am with him.
30:31What allergy does the garlic crisp contain?
30:34Dairy.
30:35Dairy, because...
30:37Milk.
30:37It's poached in milk three times, yeah?
30:39And that needs to shine through.
30:52That's really good.
30:53Been working in hospitality
30:54maybe, like, three, four years now.
30:56And I've never done any training like this before.
31:01He has to drive them.
31:04Is this supposed to be this thing?
31:05Push them.
31:09It's supposed to be more...
31:10more liquid.
31:12It needs more mirin.
31:13Not too much, yeah?
31:14Otherwise, he's going to be held accountable.
31:19This executive head chef, this is huge.
31:23There is pressure.
31:24The role demands expectations of perfection.
31:28And, I mean, that's tough already.
31:30We don't compromise.
31:32We don't let things slide.
31:33It's ten out of ten or it's wrong.
31:35You might think on a dish of 12 components, you know, we've still got 11.
31:41But that one changes the way it looks, the way it smells, the way it tastes, and we can't, you
31:49know, we can't serve it.
31:50I feel for my team, because the onus on them is immense.
31:55I'm scared.
31:57I'm scared to fuck up.
31:59Because the expectations of guests walking in there already are up here.
32:03You know, not after three weeks of opening.
32:07Day one.
32:08So, he has to absolutely get them to the finish line.
32:11I think I'll have enough time to practice, but, yeah, I've got a lot to learn.
32:31I always want to be tested in a way that I get put down a peg, not knowing what I'm
32:39doing, not knowing what I'm tasting, and not having held that ingredient before.
32:43So, that's the cook in me, I think, really.
32:47That's the bit I'll think about when I see Michael.
32:52That's the bit that I can, I think, in many ways, continue leveling with him as a chef, as opposed
32:58to someone that's too busy to be a chef.
33:01They always give me new stuff, and I want to go back to them and say, hey, have you seen
33:05this?
33:06Did you know that herb existed?
33:08Did you see these prawns?
33:10Did you, have you tasted that fish?
33:12So, and I do that everywhere.
33:16Whether I've got a cap, a pair of glasses on, I disappear, and I'll get down to the market, and
33:21I'll absolutely dig deep and just be a chef that is excited about what's going on locally.
33:28Wow, look at this place.
33:29Bloody hell.
33:31Amazing.
33:32Having restaurants all over the world, you know, we have a number of executive chefs on the ground, and they'll
33:37be there 12 months prior to opening.
33:39They're like my eyes and ears.
33:40They're down to the local fish markets.
33:42They're discovering the best at the very best.
33:45And then when I arrive, I'm then literally doing the same tour that they did, and that's really important.
33:52The variety and the plethora of things here, meat, veg, fish, everything's fresh, half of it's alive.
34:00It is insane.
34:04Look at the size of these.
34:06That's beautiful.
34:08And the octopus as well.
34:09That's beautiful.
34:11Really beautiful.
34:12I'm like a little magpie.
34:13Every time I see something shiny, I never copy that's lazy.
34:16This place is incredible.
34:17But I bring those ideas back.
34:19I've always been fascinated by something new, something that I haven't seen before.
34:23It's the what size?
34:24Sperm sack.
34:25Tuna sperm.
34:25Tuna sperm, yeah.
34:27That's incredible.
34:29Come on down.
34:31This is unreal, this place.
34:35It's fucking incredible.
34:37This is good enough for restaurants.
34:38That's how good the produce is.
34:39So in many ways, I think it's my perfect day.
34:44Michael would have a feel there with us.
34:45My God, Michael would go crazy.
34:47Should we get some crabs here as well?
34:48Yes, sir.
34:49Let's get some crabs.
34:52Amazing, thank you.
34:53It's a good feature, sir.
34:54Yeah, of course.
34:58Thank you.
34:59Thank you, sir.
34:59Take care.
35:01This is beautiful.
35:02Wow.
35:02That's a black lapu.
35:03Black lapu.
35:04Yeah.
35:05Christ.
35:05That is ridiculous.
35:07So that's the black lapu.
35:10That's beautiful.
35:11That's beautiful.
35:12Oh, my God.
35:14Thank you.
35:17So the idea is here, you can take it to a little restaurant and they'll cook it up for you.
35:22So they don't have to buy anything.
35:23You buy it.
35:24You buy it and they just cook it for you.
35:25Insane.
35:34And mussels.
35:35Oh, my God.
35:37Look at that.
35:38That looks incredible.
35:40My God.
35:41That influence of Asia for me was closer to how I was brought up with that cheap fare of home
35:51cooking.
35:52Nothing pretentious.
35:53And getting caught up in that French odd cuisine three-star stuff sometimes gets a little bit overwhelming.
35:57And so I related to the Asian impact early on.
36:02Whether it was a fish paste for curry or whether it was an amazing soup, I could relate to that.
36:08And so that crossover with that European connect with the Asian influence was the beginning of the journey for Like
36:14a Cat.
36:15That was the inspiration back there.
36:20I need this time.
36:22I need to be here.
36:23I need to sit opposite this kitchen.
36:26What I love most is no fucking frills.
36:30It's you and the produce.
36:31That's it.
36:36Holy shit.
36:37That was so good.
36:38And that sauce is not overpowering either, is it?
36:40No.
36:41Fuck making a mess, right?
36:43We're like two pigs in shit here.
36:48I've always snuck away.
36:49I've always disappeared.
36:50And this for me is my, uh, my holy grail.
36:55Freedom.
36:56It's how we started, right?
36:58Just how we, uh, I go back to the time in Paris at 22 and there'd be no asparagus arrived
37:04for lunch at five past 12.
37:05And so I'd literally just run into the street, go to the local market, grab the white asparagus and run
37:10back in the restaurant, even as the ticket's been called.
37:13Yeah.
37:13And that's how good the produce was.
37:15And this is, this is, this is exactly the same.
37:20We'll send a picture of that to Michael as well.
37:21Just say, missing you, bud.
37:23Missing you.
37:24Yeah, absolutely.
37:29Brilliant.
37:30Right, let's go.
37:34Michael will sleep, eat, drink, breathe shit in that restaurant 24-7, seven days a week to get it right.
37:43That's how committed he is.
37:44Right, okay, keep moving.
37:45Go straight up the escalator, please.
37:48One at a time here.
37:49You know, taking on an exec role for Lucky Cat quite recently, and being involved in this sort of straight
37:56away, I mean, it is big.
37:58Keep moving.
37:59Watch your cables.
38:01When I hand over the baton or hand over the reins for that level of trust, then I expect leadership
38:08like no other.
38:10We're in a new building, one of the most iconic buildings in the country, and one of the most high
38:17-pressurized jobs in London.
38:19Anyone?
38:21Too many of us to go up in the lift.
38:23We'll get lost.
38:23There is so much going into this, but I don't control them.
38:28They control themselves, but they have to step out of their comfort zone.
38:32And more importantly, don't crack.
38:36Do not crack under pressure.
38:37Right, okay, we're about to go on to 60, yeah, which is obviously our floor, right?
38:41It's full of builders.
38:43I haven't done anything like this on this scale before.
38:46There are definitely nerves.
38:48Anyone?
38:49Now we're sort of at a stage where in eight days, that's like, we're open now.
38:55It's quite busy today.
38:56It's very busy.
38:57It's coming towards the end of the job, so we've got a lot to do.
39:00Follow me.
39:00We'll cover everywhere, okay?
39:01Follow me, follow me.
39:03The staff coming through really doesn't help me.
39:05Right, okay.
39:06Come all the way through.
39:07Come all the way through.
39:08This is what Spider-Man must feel like.
39:10Yeah, for real.
39:12What the fuck have they done with the carpet?
39:15Are they fixing that?
39:16I'm sure they will.
39:17That's annoying you, isn't it?
39:18That's that proper annoying you.
39:21Obviously, when that's closed, it will look.
39:24Oh, it's wet.
39:26Okay, so that's how the guest's journey would come through.
39:29Out into here, main reception area.
39:33Oh, my God.
39:35I think he's got work.
39:38I've got to trust the process, because there's a lot going on.
39:42And it will iron out.
39:46It will come together.
39:48But I hate being away from those difficult moments.
39:53Let's keep it moving.
39:58This should be marble.
40:00Another thing I need to sort out.
40:02Yeah, if I was a builder, I'd be sitting myself.
40:04I'm not going to lie.
40:05It looks like a little fork.
40:31I can't believe it was so fucking close.
40:34I cannot believe it.
40:35Jesus Christ.
40:37I do get nervous when you look at the financial exposure
40:41in terms of what we're putting into Bishop's Gate.
40:45And at times, you think you need to be over every little tiny detail,
40:50because you want to be to give your mind peace.
40:55I think that level of trust is the real important part.
41:00This morning was chaos.
41:02It's our role.
41:03It's our responsibility to make sure that
41:06all those things that we find.
41:08This needs to go.
41:09That's not standard.
41:10People like Gordon don't ever see because we fixed it.
41:14Oh my gosh.
41:16This is something that's been in the making for two and a half years.
41:20Nearly three years.
41:22And now, all of a sudden, shit.
41:24We're two weeks away from fucking opening.
41:27Two weeks.
41:33I'm on the other side of the fucking world.
41:34We're two weeks away from everything.
42:04We're just going radical.
42:31Gracias por ver el video.
43:03Gracias por ver el video.
43:31Gracias por ver el video.
43:34Gracias.
44:04Gracias.
44:05Gracias.
44:05Gracias.
44:05Gracias.
44:05Gracias.
44:06Gracias.
44:06Gracias.
44:06Gracias.
44:06Gracias.
44:06Gracias.
44:07Gracias.
44:07Gracias.
44:07Gracias.
44:07Gracias.
44:07Gracias.
44:07Gracias.
44:07Gracias.
44:07Gracias.
44:07Gracias.
44:07Gracias.
44:08Gracias.
44:08Gracias.
44:08Gracias.
44:08Gracias.
44:08Gracias.
44:08Gracias.
44:08Gracias.
44:08Gracias.
44:08Gracias.
44:09Gracias.
44:09Gracias.
44:09Gracias.
44:09Gracias.
44:09Gracias.
44:09Gracias.
44:09Gracias.
44:09Gracias.
44:09Gracias.
44:09Gracias.
44:09Gracias.
44:09Gracias.
44:09Gracias.
44:09Gracias.
44:10Gracias.
44:10Gracias.
44:10Gracias.
44:10Gracias.
44:10Gracias.
44:10Gracias.
44:10Gracias.
44:10Gracias.
44:10Gracias.
44:10Gracias.
44:10Gracias.
44:10Gracias.
44:10Gracias.
44:10Gracias.
44:11Gracias.
44:11Gracias.
44:11Gracias.
44:11Gracias.
44:11Gracias.
44:11Gracias.
44:11Gracias.
44:11Gracias.
44:11Gracias.
44:11Gracias.
44:11Gracias.
44:11Gracias.
44:11Gracias.
44:12Gracias.
44:12Gracias.
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