- 2 days ago
مسلسل Being Gordon Ramsay مترجم - Episode 1
Category
📺
TVTranscript
00:00You
00:07Roll your swords
00:10Joy stand on here stand on here. I'm a Troy swords boom boom boom, you know, we are leaving in
00:1615 minutes
00:18Why do you want to swap? Well, this one's broken
00:27That's
00:27Oscar today
00:29Mommy daddy gonna look at the new restaurant look we've got to wear how cool is
00:34You're a proper little Bob the Builder come here just in case there you go
00:43Oscar if you put bits of pancake on his tray, and then you can just feed him that
00:48Let him finish what's in his mouth darling
00:51I think those pancakes are too thick they actually weren't for you Oscar are those pancakes a little bit too
00:56thick
00:57In America, they're thick pancakes in the UK. They're called crepes say crepes
01:03They're not actually they're called pancakes
01:12They are great for waiting the door open
01:17Right down again my shoes and socks
01:21Give me a kiss
01:26Those pancakes were a little bit thick darling. Could you just give it a rest? They were absolutely fine
01:37morning
01:38Morning
01:39Darling people who think you're so weird
01:44Morning mr. Magpie how should I feel?
01:46Hold on a minute. So you say hello to every magpie in your view and you're saying I'm weird for
01:51saying good morning to
01:52It's quite normal. A lot of people are superstitious.
01:54Why superstitious?
01:55Well, because you know that I'm nervous about this.
02:00It's a huge undertaking and really the biggest thing you have done to date.
02:08But it's not just your average restaurant.
02:10This could be a once-in-a-lifetime opportunity.
02:13And I'm not messing around now.
02:14You just have to see it first.
02:18There it is in the back. See?
02:20I can see.
02:20Do you see it?
02:21I see it.
02:23Thoughts?
02:24It's high.
02:31At this later stage of your career, you know my want is for you to slow down a bit.
02:37Later stage of my career? What if I'm about to retire?
02:39You're like nearly 60.
02:41Nearly 60, my arse.
02:43How old are you?
02:44I'm 57. How's that nearly 60?
02:47Can you count?
02:51It's like 30 years that we started dating.
02:54Shut the front door.
02:56Listen to what I'm saying.
02:5730 years since we got together.
02:58Sorry.
02:59One little coffee shop there.
03:00Just bought for a...
03:01Can you not go past a coffee shop without getting what I was trying to say to you?
03:04I'll come back.
03:05Hold that moment for one thought.
03:07Support your local coffee shops.
03:08Come on.
03:09Jesus Christ, get up.
03:11He drives me mental.
03:15Good morning.
03:16Can I have an extra hot oatmeal latte, please?
03:29Good morning.
03:32We are late.
03:33Unbelievable.
03:35I'm not late.
03:37Good morning.
03:38Good morning, everybody.
03:40Hello, everybody.
03:41Hello, everybody.
03:43Good morning.
03:51oh my god come on is it that it's so low i never just plunge into a sofa and just
03:58like
03:59yes you do no i do not there you go there you come i need just one more cushion behind
04:16you know he's like the princess and the pea isn't he oh it's your mind oh my god sorry
04:23there you go yeah nick should be taking your trousers off oh my gosh right hr
04:32let's go come on first of september 1998 here we launched fresh and gorg ramsey
04:3930 seconds gone if you said to me 25 years ago hey guess what you're gonna have three stars you
04:46have an empire multiple businesses i i don't think i'd be able to understand just the vastness of
04:53what has been done service please today we're running out over 95 restaurants
05:09we have restaurants in asia north america uk and france and still growing and then there's the media
05:24run the food now run something i haven't done in 19 years from a tv program to a tv ad
05:31to a podcast
05:32to a social media video
05:36millions of followers across the globe it's got huge
05:42how's it going man you're good you're good this is a big one 22 bishop's gates is the most difficult
05:54high pressurized ambitious project i've ever ever opened in my entire life
06:03i'm opening five independent businesses under one roof in an iconic address there is so much riding on this
06:15reputationally financially and if bishopgate was to fail uh yeah i'm fucked there's no two ways about that
06:24we've got 120 guests in here yeah yeah yeah and about now it's time we have 240 guests talented
06:30fucking chefs need to dig in
06:33i think people think that they know gordon because they see him everywhere
06:39young man if i can run the place so can you come on you can do it
06:44he's known for being opinionated for saying it straight
06:48he's just a little bit too straight laced and i want everything on those tables you need
06:53does it need to be that big they're big oyster shells aren't they it's just not good enough
06:58yeah not good enough common sense is not that common tonight
07:04but do they know you when you're at home behind closed doors no
07:10the real gordon is when we are on our own with our family
07:16that's the real us
07:21for gordon the most important thing is the kids have you did a poo poo have you did a poo
07:26you also don't do that right look you're missing all this no that's that's called piff piff off
07:32you're such a nod
07:34so when bishop's gate first came up the enormity of it is what made me so nervous
07:42and i'm always going to worry at him taking on more
07:54take a look at this beauty
07:58whoa
08:01look at that you ready come on let's go you know i'm scared of high no i know oh you
08:10tell me now
08:1422 bishop's gates keeps me up at night these spaces just don't come on the radar
08:23it's an iconic building in the middle of the city and it sticks out like a sore thumb
08:31is humongous
08:43and i've got big plans for this place
08:47first off right at the very top a 60-seater rooftop garden with a retractable roof underneath that
08:58lucky cat a children 50-seater asian inspired restaurant alongside that restaurant called
09:05ramsey high a 12-seater unique dining experience and then underneath us you know our beautiful all-day
09:13brasserie bread street kitchen and then finally number five the academy a stunning culinary school
09:20it's incredible it's incredible it is incredible and i want to be in there
09:25okay this is this is the 59th floor so this is bread street kitchen
09:35so one of five and every guest yeah every guest you ready yes every guest will have to come up
09:42through here to get up to okay good rooms so look at that shit whoa i know it is enormous
09:59look how far you can see
10:03look at the airplanes how low they are well i think we're sort of on a level with them i
10:09know
10:12there's the shard which looks tiny look down there oh no no come on come over come over
10:23seriously look how small everything looks
10:27god does that not make you feel a bit funny no god no no no no london eye houses of
10:34parliament
10:35st paul's cathedral
10:40looks like a it looks like some kind of game doesn't it everything's so tiny
10:46but also down over there yeah just after tower bridge
10:51it's where we first met in tower bridge pont de la tour oh yeah sorry is that it in front
10:58of us
10:58you brought your fiancee in to meet me stop talking around jesus christ honestly why did you bring that
11:04shit up now i'm only telling the story
11:07fucking hell
11:10the first time i met tana i was mates with her boyfriend at the time and they picked me up
11:16and i was with my girlfriend from paris to come to our mate's wedding and
11:22tana was driving the car and i was sat in the back seats and i'm looking at my mate thinking
11:27oh my god
11:28your girlfriend is fucking gorgeous yeah she looked like a young julia roberts and she brought
11:36a level of excitement like no other i'm not too sure if that's what tana said when she first met
11:43me
11:43though but i i get the feeling that she wasn't a big fan i didn't like him
11:49i thought he was really arrogant really full of himself so yeah he used to really irritate me but
11:57then there's that whole thing where did i not like him because maybe i really liked him i don't know
12:03it took about a month and then we were both single she knew i didn't have a pot to piss
12:10in
12:10and so i'll be honest i i i honestly thought for for many months uh that tana was out my
12:17knee
12:19but then yeah we ended up sort of chatting one night and chatted all night
12:26i guess i must have fancied him i won her over with uh with food thank fuck
12:34the amazing ambition was there absolute dedication he's always been someone who dreams big
12:43but you know what he's just
12:46he's just gordon to me i mean i've known him since i was 18. so you know we've sort of
12:53grew up through this time together if you look at us on pen and paper i know but she is
12:59the foundation
13:00there's no two ways about that it would have been quite strange i think to to meet someone who was
13:07already in the public eye and not understand what it was like before you know we've gone through that
13:14together and i'm always very grateful for that
13:21right i'm dying to take you up to the top floor shall we wait to see this you ready
13:28don't worry about waiting for me sorry floor 61 i'm excited i can't tell oh my god you ready
13:38what are you doing which key is it you always swear more when you get nervous sorry
13:44don't worry it's just the wind
13:48are you faking that i'm not i'm not around think how high we are
13:54no no you go out first no after you no no because i'll close the door the door slams you
13:59go first
14:00there's no floor there oh fuck off
14:05so this is going to be a beautiful terrace we'll have a retractable roof on top we're going to hold
14:13your 60 up here i think it'll be yours first isn't yours like next year oh my god look at
14:20this baby
14:24it's incredible isn't it it is incredible it's a big pressure well for now it's a shell but it's not
14:31that far away we're a matter of months as opposed to years so everybody in this building needs to
14:37understand you know we're up against it time-wise yeah and for every week this place doesn't open
14:42you know you're losing 100 grand so it's got to open and it will open it will open
14:53so let's put things in perspective right bishop's gate is high risk but high reward
15:01i'm 57 i'm not getting any younger i never thought i'd say this it's sort of one of my
15:06final stakes in the ground you know something that i'm going to be best remembered for
15:13budget is 20 million pounds and i'm doing that personally with the help of the bank
15:21it scares the out of me man
15:25i grew up on a council estate in straporn avon and i still remember my school uniform
15:31having black patches on my secondhand trousers i remember my mum say to me that these nice leather
15:38patches on my trousers look great it's only because there was holes underneath those patches
15:44the way that i multitask is watching her multitasking three jobs you know
15:51a cook you know a night nurse and a cleaner and one minute she's cooking food
15:57um for us and next minute she's got her hands inside a urinal um cleaning the place
16:05and i'll be honest with you there's always that little
16:11needle of fear you're gonna lose it and i hold on to that needle you know i want that little
16:17prod
16:18just to remind myself that's why i'm a hard and difficult person to work for i want to make sure
16:25everything's perfect and i don't ever want anything to slip so it's sort of all or nothing
16:36i want to make sure that this building has some of the best restaurants in the world
16:42and to get there we go through so many tiny details even down to the napkins
16:51you know is that an open kitchen does it need something more intimate
16:56first impressions it needs a wow factor phenomenal chefs massive brigade
17:03the uniforms menu size the flower display the size of the water bottle
17:11i am the biggest pain in the ass because i'll scrutinize everything
17:19but before we do anything we just got to build the thing
17:35i'm actually not from london i'm from birmingham i live in a place called sturchley
17:40so it's about three and a half hour journey every monday morning for me
17:46up to three o'clock this morning on the trine and across the tubes
17:51up to uh bishop's guys
17:54i don't get much time at home on the weekend
17:57back friday afternoon and my weekend spent shopping really with the wife then we'll probably have one of
18:03the grandkids on sunday and then i'm in bed at nine o'clock and look for a three or three
18:09again monday morning
18:18this is the fourth build i've worked off for gordon
18:22this is another level this is a big job but at the end of the day i hope to think
18:27he remembers me as a
18:29man that can get the job done on time every time and write every time without any issues
18:38just get that one up first to level 60 and the rest is level 59 yeah all right
18:46biggest issues are the deliveries you know we're the highest building in the city of london
18:52there's only one lift that comes to this floor the size of the lift you can only get the materials
18:56in
18:56that are three meters long so you're up and down the stairs all day to make sure that the next
19:01delivery
19:01can come through
19:04it's hard work it's hard graft really is but we are proud to be working on it really are proud
19:18you guys when gordon visits it's always a nerve-wracking time for for us and uh and the team on
19:25side this fish will be in the next day and what is this underneath there is that wood yeah yeah
19:33there's
19:33a lot to do um but the guys are throwing all the resource they got at it
19:40what happens to this by the way um it's a structural beam it'll be part of the uh the sushi
19:45bar
19:45and you don't think we should paint it black preference it's whatever you prefer i think it'll be
19:51more glamorous painted right could you put that on your uh list i will do yes yep he's somebody was
19:57extremely driven extremely focused what's this area here pot wash is that right the pot wash being so
20:02close to the it is a door there no i'm just talking about the noise oh noise wise
20:09it doesn't leave any ambiguity on what is expected of us as a team
20:16what's this in here pdr private dining i think she's all glass yeah smoked glass it can be if you
20:23want it smoked i think it should be lightly smoked don't you well just for privacy if it's called a
20:29private dining room you've got no privacy then how is it private yeah so especially when you've got people
20:34walking past to the toilet yeah i don't want it looking like the zoo don't i mean so can we
20:38lightly
20:39smoke that please we've got 22 weeks basically to get this finished i'm over the line this is
20:47the setting that plan we're 30 mil short here you do get a lot more pressure because it's a high
20:52profile job especially who it's for being gordon ramsey and at the end of the day it's his job it's
20:57it's his restaurant so it's gordon's rules you know that wall you built take it out all right they
21:05don't want it now
21:15are these your sons
21:18i think they look like you thank you very much gordon i don't think i'm that old yet no i
21:23didn't
21:23i'm not far off but they look like your sons the only question i want to are we on time
21:27no no
21:28yeah what love it but keep it in front thanks bud good to see you thanks for that let's
21:51mate alfie's gonna be here in a minute are you ready for a haircut should i show you what nanny
21:54used
21:55to do to me see she used to put a bowl on my head around like that and then cut
21:59all those bits here
22:00so look like a proper helmet would you like that as well yeah yeah
22:08gordon works a lot but when we're home it's it's always a really happy time because
22:14he is most relaxed when things are just very normal let's go who's is this who's is this oh no
22:20t don't
22:21do that i mean no one grounds you more than having kids do they yeah mini me's i call them
22:26i
22:26fucking love it we've got six kids we've got our very own brigade megan the eldest 27 years of age
22:34then there's the twins holly and jack 25 years old matilda at 23 oscar at six jesse james at 18
22:44months
22:45and i miss any of them no thanks for that no you need a tiny trim because you don't like
22:54me
22:54brushing it and you can't go to school and listen it's school time okay we're going back to school
23:00so you gotta look nice and smart being with them gives you an incredible uplift it's real special time
23:12you know i sadly had a torrid relationship with my father i just couldn't wait to spend time out
23:16of the house and away from him you know it's fair to say you weren't his favorite son he used
23:24to take
23:25joy in sort of saying things he knew you'd rebel against yeah my father called me a snob once
23:31i said no no definitely not a snob i just want to get out of the shit mess i was
23:35born in
23:36i had to sit there you know at weekends and almost watch him ruin his life through alcohol
23:44it's hard isn't it when someone's an alcoholic it's very hard to relate to that because you just
23:48you're you're you're nervous you're you're worried about you know hitting the end of the bottle and
23:55seeing that bottle of bacardi uh disappear because you know what happens at the end of that so
23:59in many ways i'm using that uh awful relationship to become a better dad
24:06oh there's a door is alfie you go and get it morning alfie morning morning alfie
24:11a bowl goes on my head and then you cut all around what how big's the bowl gonna be
24:17i'll show you i mean let's try this one let's try this oh mate there you go a proper bellend
24:27don't say that don't say it imagine if he goes to his teacher do you like my haircut i'm a
24:34bellend
24:35you want to come with me to make a coffee
24:41tilly and gordon are are very similar probably the most similar out of all the kids
24:47they have this whole connection with tilly's love of food and i think the fact that it does seem as
24:53if she's going to go into that industry has made him really happy because at one stage it looked like
24:59no one was interested in that let's make stir fry noodles i started cooking when i was very young
25:07when dad was filming used to see me watching through the door and he used to just prop me up
25:12on the side and very slowly he started saying or can you mix this or can you add a pinch
25:17of salt
25:18here i think for me it was really exciting being part of everything he did so i definitely got the
25:26bug for cooking at a young age but now i'm about to have a chance to go to culinary school
25:32and learn
25:33things by myself you know get my own knowledge and tell dad some things that i learned that he might
25:38not
25:40know yeah my little girl's going for a fitting to get her first set of chef whites which i mean
25:47in
25:47many ways i put them on her back at the age of i think it was four i got a
25:52little pink chef's coat
25:53years ago and then thought now it's too forceful you know get them if you want it and she's asked
26:03it's quite an important moment not as daunting as seeing your daughter in a wedding dress but it is
26:08fucking out there it is out there it's like shit you know a mini me
26:16tails let's go girl jump in
26:21you've got no space wait for mum just wait now you're reacting dad come on i think you're on jack's
26:28car
26:29i am not on it you are let's go sexy bitch
26:36you're in drive right
26:37this is careful tilly seriously i'm in drive really seriously
26:46this cookery school's got one of the best reputations in the world really not just in uh
26:50in ireland how do you think it compares to other ones that you know you you've visited you've seen
26:55this is the real deal you won't want to leave no you will not want to leave
27:02i do feel quite nervous you know it's the first time i'll be in a proper professional setting like
27:07that and i know i'm only learning but i like things to go well but you are going to make
27:12mistakes
27:13and being nervous is quite a cool thing yeah um if you weren't nervous i'd be a bit worried but
27:19sponge
27:21get over the mistake and don't don't dwell on it yeah what's the hardest kitchen you worked in
27:30which one oh i mean i'll be honest marco's was brutal was that the hardest but in an incredible
27:36way and the hardest because i was learning the most
27:41when i started cooking i didn't have a father that guided me in my career i had a father that
27:51told me you know cooking was for women and it was wasn't a man's job
27:58but then i got into a kitchen with the first ever pretty chef to win three stars
28:04the most prolific chef in the country market pierre white and he was like in fact a father figure
28:16he had the gift of this picasso he put food on a plate like no other so your fingers had
28:23to become
28:23so disciplined um and you had to follow quickly because if you didn't you know step up and match
28:30what he wanted uh you're toast man and that scared the crap out of me that was marco's right-hand
28:37man
28:38i went to hell and back every day of my life for him um 18 hours a day six days
28:43a week
28:45but the level of skill i was learning was at a rate of knots and so i became good very
28:51quickly and he
28:52brought that natural talent out of me do you ever remember any of your biggest first mistakes in the
29:00kitchen oh massive fuck-ups i remember the uh pasta machine two exact same machines but for what some
29:08reason on zero the pasta went thinner uh on the older one that had a blue plaster on there so
29:14we
29:14made that for the raviolis and i remember halfway through the raviolis and uh mark said that's a bit
29:19if you go through it see it went through twice market he said using the uh blue plaster machine
29:23i said yeah yeah so we finished making them he turned the machine upside down it was the wrong machine
29:27and we're talking about millimeters millimeter difference he then made me pay for those raviolis
29:34i never made that mistake again you had to pay for all of them and he sold them
29:38that night in the restaurant as well honestly ridiculous motherfucker
29:48it's on your right coming up soon let him come out thank you
29:59oh fuck fuck was that me oh shit you thought oh fuck
30:12i did not see him i'll get him i'll get him say sorry so sorry i didn't see you on
30:20the side there
30:21my fault entirely just can i give you my details please sorry what a fucking nightmare it was so far
30:27left of course i didn't see it no reverse sensors oh well this is gonna be an expensive
30:32fucking trip i don't want a pair of chef whites dad you need to park oh yeah
30:43fucking hell and in your mum's car as well fuck's sake bollocks
30:55hello hello how are you thank you good so i'm here for some chef jackets please downstairs thank you
31:03out of all the kids tilly knows me and she's very good at unlocking that defense mechanism and she knows
31:10how to really get straight to me is there a chef discount for my i'm sure there is a chef
31:17discount for
31:17you well you just smashed the car so any uh any uh any any change wasn't we any short change
31:23would be greatly appreciative am i able to try on you are of course able to try on yeah i
31:27think
31:27just try some on down and have a look they've got to be they've got to be white yes yeah
31:35the way dad is in the kitchen is you know he's in a stressful environment
31:39he reacts the way he does for perfection
31:43at home he is the complete opposite he manages to juggle a lot and i think that's one thing i've
31:50always admired about him is he can be the busiest the busiest man ever but if any of us needed
31:57i know
31:58i can text him call him anytime jesus like going back to school so we've got two little ones going
32:04back to school and they got their eldest going back to culinary school jesus when when did no
32:09eldest daughter no sorry youngest why are you getting changed he's emotional when he's proud for
32:15sure there are those signs you can always see kind of like long blinks and then he looks up and
32:20then
32:20he won't face you and he goes and he looks around and he just he doesn't want people to see
32:24him cry
32:26i am ready let's go girl hit me i'm here oh my god what do you think i love that
32:34i've tucked it up
32:35because it's quite long no they need to be long ready yeah they'll insist safety that looks amazing come
32:40here oh my god yeah you never took that up like that that's why i double-breasted uh it looks
32:46amazing
32:47oh my god the blue trousers as well i love the blue no it's such a such a such a
32:54chef's look girl
32:55you look freaking amazing i'm gonna wear these trousers that jacket looks lovely on you it's
33:01nicely fitted as well how do you wear this bit yeah so that jacket there the little button that gets
33:08done up in there so that stops that from slipping down all right oh my god and then that one
33:15doubles up
33:16but the cool kids go there but that's that's your dad's bit let me just take a picture i cannot
33:21believe you like that and i'll send it to mum my little girl's got all chefy go ta-da send
33:29it to
33:29family incredible look look now i look like you oh now you just need to cook like me
33:42hey how are you i've crashed the car
33:50london is for me one of the culinary capitals not just in europe but in the world
33:57it's a hot spot it's a destination for incredible food
34:01so for 22 bishops gate to stand out in amongst that competition we need to put phenomenal chefs at
34:09the cold face
34:12but it's also exciting because it's a unique opportunity for nursing talent
34:23the best street kitchen is one of our mainstream all-day concepts lucky cat is an asian inspired japanese
34:31influence and that's why i want to experiment with that hybrid and develop something magical
34:39and michael is an incredible young talented hungry chef late 20s he's he hasn't hit his prime yet this will
34:48be
34:48the beginning of his prime he's still in the transition from head chef to executive chef
34:54i think it will be one of the biggest moves his entire career
35:02trying to operate a restaurant that high in the sky is going to be challenging on its own you know
35:08you're
35:08going up 60 floors can't just receive a delivery uh you know at any time and and just walk it
35:15into the
35:15kitchen so throughout the whole team we're going to have to adapt you know our normal day-to-day kitchen
35:21kitchen life on that
35:24you know to be a part of you know actually opening that and making it successful is is really exciting
35:32really exciting but it's a big big role
35:39i've been doing this now 13 years so two years at lucky cat
35:46i went from singer sue head chef then exec quick so i've taken all these you know all these projects
35:53and trying to open a new restaurant in in bishop's gate which is obviously it's like a a massive massive
35:59thing for everyone and even for gordon this is huge even now it's huge for him
36:07everything that i do that that the team does is directly you know associated to gordon there
36:14everything that we do you know is is is his name you know that's why every day we make sure
36:20that that
36:21what we do in in every restaurant is always up to that standard that that he expects and and that
36:27he sets really there's a determination behind those eyes that reminds me a little bit of myself
36:40but the pressure's more harder than you can believe because the current state of the industry today is
36:47is pretty dire costs of produce is extortion there's increased tariffs coming onto the radar every
36:57day the interest rates are on the rise and you know the generations multiple generations drinking less
37:04the whole sector is struggling
37:09i've closed multiple restaurants over my career and i've learned that
37:16competition is rife i think 65 of new restaurants close within the first 18 months of trading so you
37:24have to be better than good
37:29the first time i had to close the restaurants would you believe was where i was born in glasgow years
37:35ago
37:37it was fully booked for six months in advance
37:39friday saturday but monday thursday it was a freaking ghost town no one could justify spending 120 quid you
37:49know for dinner on a monday night in glasgow and so i i i left glasgow with my tail between
37:55my legs it was painful painful
38:00that was a that was a big wake-up call but everything i've failed in everything i've closed everything
38:09i've opened everything i've learned will go into bishop's gate
38:15to be successful in this business it needs to be incredibly popular
38:22so i came up with the idea for a before and after party and the team thought i was mad
38:29that hold on you're gonna bring what to build the site
38:34influences what are you kidding me there's gonna be like builders everywhere and bloody viz
38:41jackets and boots and shit but when you give incredible food
38:48in this incredible rooftop garden that's never been seen before with the view that is the best in the
38:58country you're gonna blow their socks off
39:04so when it comes to things like you came up with the hard hat party where did the idea come
39:09from
39:09do you mind if i go first please it was just to every food critic off in the country
39:14because 10 years ago we were depending on their pens 10 years ago we were depending on their
39:18insults 10 years ago we were depending on their egos and they destroyed restaurants yeah
39:26and over 25 years we've taken so much um from you know critics when we first started dating
39:37we were excited for a family within the first two years and there was a piece in one of the
39:42newspapers
39:43the failed footballer that had a shotgun wedding and it caused such
39:49hurt amongst us because it was like how does that relate to food how how do you write about a
39:57restaurant experience with that headline critics are important okay and constructive criticism is
40:03something that we thrive on but when it becomes personal you know one of the most prolific critics just had
40:10a brutal personal vendetta when he walked in with joan collins he thought that i wouldn't have the
40:15balls to do anything to him because he sat with the glamorous amazing joan collins and yeah i couldn't
40:21wait for him to sit down get the menu time 20 minutes and ask him to get to hell out
40:25of that restaurant
40:26because whether you're with joan collins or sat with the queen you're still going out mate you're not
40:30sitting here i know it was wrong um but that's what happens when women like joan collins comes to dinner
40:36with knobheads and so it was 25 years of that stupid bashing that that whole influence event
40:44for me was a clever move to say thanks but no thanks welcome guys to sunny lovely london i'm harrison
40:53webb your host that's cringe isn't it that's going to be in though you've seen it now today we're in
40:59london
40:59and we are eating at gordon ramsley restaurants for 24 hours r.i.p my bank account because this video
41:06is not sponsored by mr ramsay a lot of chefs hate these influencers this is it i love it because
41:16they don't understand where they're going with their phones and their constant posting but they're
41:23very powerful and they don't take six weeks to fill a restaurant when they post it goes viral and it's
41:33gone in seconds uh to the other end of the world
41:38that is really good wow mine looks like a crime scene you absolutely destroyed that
41:45equally when it's bad that storm can hit you before the end of service so they are the most powerful
41:51critics on the planet today yeah i personally just don't get it so tonight i'm going to fill
41:59the top floor with a hundred of the most powerful influencers to give them a before insight i don't
42:06think it's been done before so it's a nice way of sort of letting them know just a how big
42:11this is but
42:12b you know on the records i need you guys
42:22this is going to be a clear walkway for the uh influencers so i want to get most of it
42:26done
42:26today it's a big man i've got delivery coming in tonight as well so we need to get this area
42:30clear
42:35i'm not happy about doing it you know at the end of the day it's a working building so
42:39and while we're doing this we're not building mr ramsey's restaurants so the two of us are laid on
42:44this uh making it all nice and rosy for influencers
42:51i'm probably wrong in saying this i think those these people who are pretty for the camera
42:57and look pretty but they just want to sit there taking pretty pictures of uh food and putting it out
43:03on the internet what's the point sit there and eat it enjoy it don't wait till it's gone cold
43:12tries gyozes yes that's beef yes yeah mixed crust we're not gonna take now can i have a planet of
43:17mixed crust josh please
43:22have had to adapt to the fact that we have no facilities there at the moment to do anything hot
43:31and um it is most definitely still a building site and also they can't dust proof the area
43:38it just means that we'll be working directly on the roof
43:44ideally we don't want rain but obviously we're in london we can't stop prepping we can't change our plan
43:50and in six and a half hours we'll we'll know if uh if everyone needs to bring umbrellas or not
44:01we can't ever become second third best people can't get tired of the the ideas and of course i
44:08deal with things now in my 50s better than i did in my 40s and i dealt with things in
44:12my 40s better
44:13than i did in my 30s understand that there will be problems somewhere down the line something throughout
44:18your day is going to piss you off if it was to rain between two and three would there be
44:25enough time
44:26for set up between three and seven already there's not much point doing anything before that shower's
44:31come over yeah for some reason i thought there was some kind of sheet over the top of that eventually
44:37it will be retractable so it's not always going to be mesh um i'm not quite there yet yet
44:49do you think half the towel recovered in cloud up there or is that because it's so gray i don't
44:55know
44:55how high that ceiling is you you think you couldn't it was covered jesus christ look how sunny it's been
45:02all week as well look honestly now this is it we're just packing up and we're we won't be back
45:10until 11 12 tonight we checked and double checked every little detail yeah because every detail over
45:18there and over there and over there it's gonna be like we forgot the we've checked but look i'm not
45:23a weatherman if it rains it rains like it's this is what it is let's put towels over it let's
45:29put let's
45:29put towels over it so that's it i think it's getting dark outside yes definitely i'm gonna go with it
45:42being
45:42trees and bus coverage i've got faith in the uh in the british weather oh there you go you spoke
45:54too soon
46:00it's good it's good it's good it's good come on now
46:07now it is right yeah
46:10we won't go out there right now
46:18motherfucker the roof's not on yet and that's where the fucking party is
46:27everyone's on this everyone's gonna say i look like a fucking idiot
46:33let's just hope this fucking rain stops
46:44i want to expand i want to grow
46:48that's beautiful really beautiful now i want to be one of the best chefs in the world
46:58is that real yes sir but be careful what you wish for
47:08i think everyone on the island when you get successful everyone thinks it's glamorous but it's super full on
47:17unfortunately we're looking at an eight week delay
47:22and there's a lot of figureheads in the industry that love to see me fall
47:28oh for fuck sakes especially bishop's game this isn't working this isn't working this isn't working oh my gosh this
47:39has got work
47:40if i was a builder i'll be shitting myself i'm not gonna lie
47:43it's actually much worse down here jesus christ it looks terrible how many weeks do we open
47:49another 20 weeks
47:50shit but that's what puts extra fuel in my tank
47:55mad mad mad mad let's go
48:03god and thank you for trusting me with your beautiful daughter i'm going
48:10girl i'm so i'm so desperate to surprise you i think i may retire down here after bishop's gate
48:19absolute bullshit what the fuck is that it looks like shit on the plate that looks fucking terrible
48:25this thing is just gonna take balls of steel to get opened
48:32fuck me my bollocks are like pancakes three two one let's go
48:54so
48:59so
49:01so
49:01so
49:46Transcription by CastingWords
50:16Transcription by CastingWords
50:46Transcription by CastingWords
51:16Transcription by CastingWords
51:27Transcription by CastingWords
Comments