- 4 hours ago
Being Gordon Ramsay - Season 1 - Episode 02
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TVTranscript
00:11do you like raspberry jam as well yeah because it is nice mm-hmm could you make sure you eat
00:17your crust please Jesse are you giving that to Bruno Bruno in your basket please basket
00:27yes 730 this one yes 730 for the eighth time what's the world good morning good morning
00:48if you do it yourself what you didn't make it no that's terrible why so early has he been naughty
00:58no is he according to the headmaster he's not taking after you for once ask look at
01:03mummy could you put some toast in your mouth please while you're reading oh there you go
01:09there you go thank you that's daddy's breakfast thanks mate when he's starving at school you can
01:13remember this moment thank you guys thank you hey Lee how are you where are you Lee
01:46if it's possible there is a good zim entrance that we can get so far down before there's bollards
01:52Jesus 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
02:11is fully booked that could end up generating 1.7 million pounds of cash a month and so when
02:18we go live with those bookings you want a demand I came up with a crazy idea to do it
02:26before and
02:26after party and the team thought I was fucking mad 100 influencers averaging anything from half a
02:34million to a million followers and they are the most powerful critics on the planet today my god you
02:45know in terms of reviews they can destroy restaurants oh 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
03:02this evening according to the forecast it's great ready to roll the idea of this party is to give them
03:10some 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 all right cafe six two six hey my dear
03:27let's
03:28go take it away hit me okay so we've got the vegetable summer roll with our chili jam and then
03:33is that
03:33bit big I always think canopy should be a one bite Joey looks a little bit phallic yeah absolutely like
03:39a
03:39fucking baton from the relay and this little log what the fuck is that it looks like shit on a
03:46plate
03:46we got the shoes only to go yeah you got the shit on the plate but what is that thing
03:49so this is the
03:50tuna tartare that no where's the leaf you can't it's it's it's on the way we're just there fuck's sake
03:55that doesn't look very does it no it's it will look good it will because that looks fucking terrible
04:01Michael is an incredible young talented hungry chef but the transition to run Bishopsgate is ginormous
04:11there you go we can turn the other way these are influences okay
04:19there needs to be one by wonder right okay got it okay in in in not two not two and
04:26a half seriously
04:27tell me yeah I'm going to visit what will be the tallest restaurant in London but they weren't lying
04:35when they said it's like a construction site an influencer wants to feel privileged they want
04:44to make sure that they're the first there because on their stories and on their posts and on their
04:50algorithms it creates a buzz and I want to create a buzz
04:58oh there he is
05:00hello captain very well me how are you
05:02very good thank you so much for coming
05:04not a good word seriously amazing
05:06amazing what a view
05:08incredible
05:10welcome
05:10what's up
05:11good to see you
05:17welcome
05:28when you give incredible food in a location that's never been seen before with the
05:34view that is the best in the country you're going to blow their socks off
05:39so tonight's all about you we really appreciate your support
05:43um you guys have great opinions it's honest it's brutal and it's something we can never ever ever
05:49ever underestimate have a fun night and how cool is this fucking view
06:17I've been a parent 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
06:34it'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 the ones that kind of they pretend they don't need you when really they do
06:56it's more complicated when they get older isn't it because you have to
06:59you have to so respect what they're telling you
07:03yet they're asking you and you have to sort of shape it
07:06it's a bit like talking to you I have to shape things as if you came up with it yourself
07:10but really I'm helping you
07:12no that's not fair Tana gets too involved Tana needs to understand as a parent you need to be
07:17Switzerland you have to stay neutral I'm so glad I've got you there to tell me how to do it
07:26hello hello oh who's that I'm just gonna grab Jesse the marrying girl oh look at that ring
07:39oh I'm so excited dad is meant to be on the call as well holes holes
07:52congratulations to you both honestly I don't know you're getting married
08:00holly's partners are amazing young man called Adam Peaty he's a three-time Olympic champion
08:06and the good news for me as a dad is that you know he is focused and on it he's
08:13a gent an
08:14absolute thoroughbred and to see her walk down the aisle it's going to be pretty incredible
08:22I'm sorry to ask some personal questions how you how did you propose what did you do my man
08:26got down on my knees and I said yes did you cry yeah of course I actually can't remember anything
08:34I say because it was just a rush I was just I was just locked in I was just a
08:38lot of tears
08:39for me I knew I had to go through the route of asking the parents it was quite daunting but
08:46it actually turned into a very wonderful moment that I'll remember for the rest of my life
08:51I thought fuck it was the borrowed car but um this was a little bit more precious than the car
08:57it was our daughter got a few tears from both the parents which is always good it's always a good
09:01sign kind of wish I was there I know it's like a big moment I missed out I should have
09:05I literally
09:05should have put a camera in the corner I know I don't know why I didn't
09:10Holly's had one or two tough times in the last sort of five six years just to see that happiness
09:16and that glow we couldn't be happier obviously you know what Holly's going to turn out like
09:22because isn't her mum gorgeous no no but they always said study the mother-in-law and
09:29and I did the same I thought your mum was hot that's so weird that is so weird I had
09:37a lovely
09:37message from Dave Victoria and David was winding me up about how expensive it is with daughters
09:41as opposed to sons like he's got with one daughter we have three daughters and uh one son
09:46uh three sons shit sorry
09:53Holly Holly Holly Holly the line the line just crackled there
09:57dad he really is a teddy bear he's become a lot more sensitive as I've got older
10:01oh my lord congratulations especially now with the little boys yeah he's a very different person
10:08to what what he is on set and talking about our wedding he's father for the bride he's not
10:17Gordon Ramsay father of the bride you know to me he's just he's just dad we think maybe Christmas
10:22next year oh I love a Christmas wedding oh oh what happened there where's everyone gone
10:30um no how do I get back on there oh sorry there you go oh sorry I'm gonna love you
10:36and leave you
10:37do 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 of getting
10:56everything in place and you said to me the house is going to be really quiet hold on I said
11:03to you
11:03um yeah can let let me look at you who's who was it both of our ideas was it me
11:09pushing it it was
11:10definitely a joint decision yeah because he's crazy and funny oh that's nice we're gonna miss him when
11:25he goes away again aren't we oh yeah you just reminded me that okay it's hard for mummy too
11:32it's hard oh it's all right I think I've got a fitter with two new young boys I've also got
11:43um
11:44more of a mindset to become a better dad I wasn't a shit dad the first time round I just
11:49wasn'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
12:10only seen five years of it this way mate hold down his hand we had four kids of three and
12:20under and
12:21it was a case of we didn't have any help but if you don't manage to sort of stay on
12:27top of it
12:27it all would have just gone pear-shaped yeah and you coming home to to chaos and that kind of
12:34pressure
12:34was not really an option so it was all about managing to survive on my own with them at that
12:39stage
12:39yeah thank you right you ready for a jog run sprint yeah let's go jog jog jog run and sprint
12:50crazy crazy jesse crazy crazy
12:58i 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
13:09sometimes i didn't have time to cook from scratch gosh how weird and there was no one there to
13:13help me but i wonder why if you told me i would have bought some mac and cheese home yeah
13:17right
13:19i like these school runs lift those knees lift the knees
13:25mate i'm gonna miss you too
13:32you all right watch i'm in the back yeah yeah no i'll go
13:41everyone thinks traveling is glamorous and everything's sort of yeah super uh luxurious
13:49um it's super full on being away from home uh it's tough it's very tough so i i want that
14:00time to go as quick as possible there's the little ones i miss the little ones they just get used
14:06to me i get used to them and just come off the back of an amazing summer so yeah it's
14:12hard
14:13and then when oscar asked you know when are you back you can't say you know in four weeks time
14:18because he asks how many sleeps is that and so man that's fucking 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
14:35it's silent and then you know i'll see the pictures on my phone or there's a memory bank that comes
14:40up and
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's in
15:33that's what it's like running a three-star michelin restaurant between a three-star and a two-star
15:39there's sort of 0.1 of a percent of detail
15:45i can relate to that
15:53ramsey's garage is a sort of unique pop-up that will go into 10 gouges
15:57in the pit lane across the globe it's michael break get this right and we'll land the global
16:04contract get 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 this
16:22position to do this and so if i didn't do it there'd be another person behind me i love that
16:27i want that
16:28pressure and i want that jeopardy because it just makes me a better chef
16:34the thought of doing 10 or 12 of these around the globe i think it's exciting for the team but
16:41quite scary when you look at the price of the tickets in terms of what we're up against so we
16:48need to deliver
16:51the tickets are 35 grand ahead my mum will 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 uh lunch vouchers because your
17:09mum and dad are on social security and you have to go to another side of the school canteen to
17:12get your
17:13free meal with your dinner tickets i still remember those things i suppose there's other people
17:21that would be embarrassed about it i'm not embarrassed of my past that i got dealt with dysfunctional car
17:26big deal is that what makes you keep pushing in different areas there's nothing else i'll be honest so
17:33that drives me that puts fuel in my tank because um yeah i was so close to not making it
17:42that'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 bunk beds and so similar but how can we be so different now and so um that's what i
18:28mean by that
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 you
18:43what scares me
18:50hi guys
18:53time to see this guy
19:05hey how are you guys good good to see you man show me show me
19:11this is great
19:15my god look how close we are to the track of you that's incredible absolutely incredible
19:24i always cringe using this word called brand um but that's what the
19:31golden anti group is it's a brand and the affiliation with f1 reaffirms
19:37the global impact we have whether we're watching a race in asia north america
19:44uk we're recognized
19:47it's great for the restaurant business it's great for international clientele
19:54it's broadcasted to millions of viewers across the world and when that camera tracks down that
20:02pit pit lane and those cars are coming in they have to go past ramsey's garage before they get to
20:08the ferrari that makes me so fucking happy
20:25let's go come on let's go uh let's go
20:29standing there for me it's a sort of pinch myself moment growing up on a council estate in daventry was
20:37just opposite silveston race course so we go to church sunday morning and then hop off up to the track
20:49what what 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
21:01good are you good thank you how are you good yeah thank you good bye-bye good luck tonight
21:20guys you have to be very very careful oh really all right max we close that door just in case
21:23the
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 thank
21:36you 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
21:49that no one else can get to it's actually on the roof of my restaurant
21:57like literally i've got no more voice yeah it's amazing
22:03been up there with a selected few
22:09watching these mclarens ferraris astrid martins whiz pie here we go
22:17when you think that things are just going so well yeah remember where you came from remember the
22:24shit you went through oh my god it's crazy it's a lovely refreshing stern
22:34fucking reminder of where i came from
22:38oh my god
22:59vegas for me is like this conwery epicenter
23:04but it is fucking competitive good morning guys
23:10I opened up my first restaurant in Vegas back in 2012 a steakhouse they said what a fucking
23:17Brit it'll last two weeks that made me even more determined to get it right we went from sort of
23:24zero to a thousand over night got into the second restaurant then the third arrived then the fourth
23:29arrived in the fifth arrived in the sixth arrived I would have been seen in these businesses it's not a
23:45label slap I don't just stick a name on the door I take it so seriously isn't it crazy how
23:53wild it
23:54gets when he comes in I can't believe it yeah it was it wasn't like this when he first started
23:58I
23:58really couldn't see you I'm you good I remember in my first ever restaurant sitting down having a
24:04long chat with sir Paul Smith and he was telling me they had 75 boutiques around the world I'm like
24:10well how does Paul Smith design an amazing t-shirt and a pair of jeans and then sells them in
24:17Tokyo and
24:18I listened to him about how much a brand can grow when you have a standard that's unique that everyone
24:25wants to tap into and it's the same with food much better right let's do a picture like that yeah
24:33yes there we go it feels like it's getting it's getting more high octane each year bang bang bang bang
24:40bang you know what I mean which is he's not slowing down I even said to him about a year
24:44ago I said no
24:45are you gonna take the foot off the gas or what and he's like um no plans for that big
24:49boy
24:51there's a whole wall of like house kitchen much might get a bandana yeah
25:00I like these bad boys oh they're nice they look good on George read it idiot sandwich
25:11that's good one for the stag do he's obviously everywhere any yeah I feel like he's talking to
25:16me yeah I know it's a very peculiar three two one when I go to America with dad it's definitely
25:28quite an eye-opener I definitely kind of get a bit of a shock that oh he is who he
25:35is he is
25:36everywhere 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 you could argue well why didn't
25:52keep the kids out the spotlight well I suppose we were we were proud to be young parents and for
25:57them to be on this journey with us so we made the decision exactly that as opposed to that sort
26:02of
26:02being a totally separate life we involved them and I'm really glad we did yeah I understand their
26:11nervousness when we're on a red carpet and there'd be like kids uh teen choice awards or a red carpet
26:19event
26:19in the US and um they'd be squeezing my hand like mad and the photographers are shouting you know
26:27look this way look this way kids and then Holly's hand would be tight and Jack would not let me
26:32go and
26:33Meg would be hiding behind Tana and so we could sense that early on and it's it's heartbreaking because
26:39we're at work and 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 so the fame
26:51game
26:51I just say no not famous I work hard we work hard the kids work hard if they can just
26:57keep it to that
26:59um it is a lot easier
27:06I just worried now um the old stag do um my father-in-law took me for a bungee jump
27:11oh fuck me I think he was trying to kill me great yeah yeah can we kill you off yeah
27:16yeah you kill me
27:17off dad's changed as I've got older he's become a lot softer but he's quite easy to wind up just
27:24move
27:24his stuff that's the thing move his charges move his stuff take move anything you guys good definitely
27:32bringing up wedding dresses to him anything wedding dresses why isn't I've been to try them with mum
27:37already um yeah you need three
27:43no yes you can't have three dresses Jesus Christ I'm sweating
27:47yeah no three dresses my ass absolute yeah it's Tuesday norm isn't it for the talk no no kids
27:56ceremony dress and then in the evening you have your little relaxed vibe but beautiful um and then
28:01bridesmaids they're not changing dresses as well are they surely no we've got to keep it real like no
28:05no but don't laugh mate you got this to come with two daughters you know
28:10uh Lisa Vanderpump yeah where are you in Las Vegas where are you in Las Vegas hold on I have
28:18someone to say hi come and see me oh my lord good morning the restaurant looks incredible I'll pop by
28:23there later I'm going to be open before you I know I heard we got an issue with the permits
28:28boo
28:28fucking who we have an issue with the permits help me out Holly is obviously getting married with
28:42Adam next year and she's saying she needs three freaking dresses for the wedding day tell me that's
28:47not true uh four yeah four that's not true see there we go my father's got a shitload of money
28:59hey listen I'm never going to be on your side no this is true and uh i'll pop by there
29:04later
29:06no not later now okay give me 10 minutes that's what you said last time
29:12yeah i only took two
29:15fucking hell she's so fucking bad honestly
29:31hello mate hi hi how are you you're all good indeed thank you how are you yes oh good thank
29:37you
29:37uh meetings today all the various different teams uh with bishopsgate negative to uh
29:44onto your radar and i've been working with the team all day today as unfortunately we're looking
29:48at an eight week delay at red street me say that again uh eight week delay with bread street um
29:58yeah um oh shit shit shit shit why
30:03basically problems with the supply chain but he's working through it and all that
30:08will keep you posted and so logistically i mean fucking hell with the bookings coming in
30:13rgr high lucky cat um those those trains have left the station because to slow that down
30:21it's definitely just going to stick to bread street everything else is on time right yeah lucky
30:27catch a long time reservations are really strong um you know we've you know we've got nearly 10 000
30:34reservations in already oh fuck fucking hell um it was all going a little bit too smooth if i'm
30:41honest would you say it's an eight week delay in the restaurant oh what have you made for
31:01the delay is my biggest nightmare we good but if there's anything my mum taught me was to dust
31:08yourself down and start crying over spilled milk get back out there i've made the financial commitment
31:14i cannot afford to drop the ball anywhere thank you very much now i have to just focus on the
31:23end game
31:24to deliver food like no other so the menu at 22 bishop's gates needs to be different and it needs
31:34to
31:34go up a level if i'm under pressure i want the team equally to be under pressure
31:45the tweezers the first question everyone asks is always does he always swear you know does he swear at
31:55you and you know there are there are emotions and you know there are heated discussions that you get in
32:04the kitchens but it's always for the right reasons it's to make what we're doing better it's always
32:12about the the end product the food is is you know is the most important part you know chefs want
32:19chefs to like their food enjoy their food if you get that feedback from a chef any chef i mean
32:28let alone
32:28gordon then that's that's that's what you're doing it for michael deserves a shot at this 12 months prior
32:37to even talking to her about the potential of stepping up and running bishop's game i was watching
32:43him i don't leave those decisions right to the last minute i'm not that stupid but i think it will
32:49be
32:49one of the biggest moves his entire career and uh now i've got to see um just how creative michael
32:57is
32:57and we need to perfect service i'm not waiting a month i'm not jumping on a zoom to see a
33:03dish that
33:03i can'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 my team need to come to me
33:24how are you jump 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
33:38after hurricane military tour through this curated tens of thousands remain in shelters it's too early
33:44to tell just how devastating this storm has been this is you know the first sort of official tasting
33:55unfortunately we got delayed by the hurricane so we are a little bit a little bit constricted on time
34:04there is pressure it's a 25 million pound project these aren't just dishes that i've thought of on the plane
34:13and you know this is a lot of planning has gone into this a lot of a lot of hours
34:21so it's quite a big deal
34:28how are you feeling about the tasting i'm more concerned for michael i'm not saying he's a fish
34:33out of water but it's going to be a unbeknownst to him a second interview i'm dealing with the new
34:39brigade then get them up to speed with what he wants he's young too right yeah the late 20s young
34:44family i thought this would be a bit too big for him but it'll be it'll be telling
34:5116 dishes and he's got less than 24 hours to get his shit together yeah i'm nervous if i'm honest
35:05i'm just sort of half listening and half working out where i am
35:12i feel a little bit shitty getting him here last minute jump on a plane and get your ass to
35:26miami but
35:27it'll be good to see him out of comfort zone and it'll be good to see him being comfortable being
35:38uncomfortable
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 someone else will
36:00i forgot how much more difficult induction watts were and gas it's it's fucking when you present
36:06the menu needs to be immaculate from the minute it hits my eyes to the concept to the delivery
36:13texture seasoning and then what is the difference how much better are we than the existing brand
36:22there he is how are you feeling good you good yeah we're up against it literally
36:2912 hours and then we're gonna shoot back um how long do you need michael
36:32we can start five minutes good i'm gonna try to get changed
36:41right let's go
36:43so this is the uh whole roasted suckling pig so that's been uh marinated a ginger and five spice
36:50marinade that's been hung in the fridge for three days man you you came out of the gate strong
36:54visually it was beautiful i mean absolutely beautiful really beautiful okay so this is gonna be done
37:00table side where's the demo so who's doing what that's the bit i want to i'm a customer now and
37:06i'm
37:06sat in front of you can you just yeah someone just start it and how long is the process from
37:10start to
37:10finish two minutes okay great off you go it's got to have that kind of action i love already the
37:16sound of the crackling we then begin the shredding
37:23but before that how about a little pair of scissors yep and give them a little tantalize of a taste
37:28of
37:28crackling yeah and i think this is a two-man job yeah yeah i don't think this is a one
37:32-person job
37:34you know whilst one's shredded and the other one's just sort of you know and we get some better
37:39scissors than that not big fan of dandelions maybe a little prison of apple or something yeah we've
37:45got yeah that's it it's delicious really delicious but we're gonna have we're gonna have some fun with
37:54this yeah my feedback gets firmer when i see them dropping beneath a line when i know there's more to
37:59come and 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 i don't want to see a plain jane play it safe
38:10copy of mayfair unless it blows me away i'm not going to entertain it
38:15how long for the next one michael uh we're coming up now chef thank you
38:20next uh new concept we're looking at the world of wagyu right uh love this that just look i mean
38:27beautiful really beautiful so this comes to the table i'm sat there yes next um so we'll talk
38:33through the way it's going to be cut the way it's going to be served and how it's going to
38:36be cooked
38:37are you starting off an entry of having it as a bow so you got 25 pound for a bow
38:42and going up to sort
38:43of 200 pounds for the wagyu fillet i'm just confused why we're going to the bow um i think i
38:49think we need
38:50to move on from that i love the idea of the multiple cuts i think that's very clever you know
38:54i think
38:54you're going to shoot yourself in the foot when we're progressing to the entrees so then you go
38:58back to the appetizer with a bow right and just try it with a little bit of dry ice next
39:02time with
39:03the ice pack underneath okay so it looks like we're preserving it properly because the minute a wagyu
39:07will hit anything to do room temperature the fat starts running so a little touch of dry ice yep and
39:13it's just this little shimmering across the board so it's a bit mystique yeah yeah it's great i love it
39:18great i've got that juice those sticks what about the uh no no no no he shot he shot that
39:31down
39:31immediately uh what's next please lee it's not a little taste of everything gotcha little taste of
39:37all the wagyu right let's go we are proud of the certificate that comes with the a5 do we think
39:43this knee is presenting or is that a bit overkill at that no i think it's a bit wank there
39:46if i'm eating
39:47dinner and someone gives me a pocket certificate it's like serving a pair of bollocks to a pig you
39:52just there don't mean no tomahawk so this is yeah australian tomahawk
40:02it's delicious my god
40:07sadly it's overcooked to touch
40:10see that yeah yeah it should be like butter
40:17how long michael two minutes uh two minutes yeah two minutes
40:22flare flare flare flare it's just a little bit too uh straight laced and we can be a little bit
40:29more wow and that's what he means
40:35wow that is delicious yeah i love how crispy that is my god
40:42how long please lee uh right now it's plating up right now 30 seconds
40:56uh here we have the oysters 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 always start taking some
41:09more risks right okay that's just too safe and i'm gonna take it to task because it it's a unique
41:16unique address and i want everything on those tables unique
41:24that's what's next uh dessert two desserts great how long are the desserts that right hammer is
41:29just finishing touches
41:36perfect 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 uh center it's got a coconut sorbet and then a coconut foam and there's just a little
41:50a little bit more hit of rum just over right yeah thank you the coconut foam do you say
41:58i am not a big fan of foams just doesn't look good right yeah how long do you bake those
42:07uh barbers
42:08for yeah i love that one 14 minutes um it's too thin yeah minutes and here's the issue with the
42:15barber
42:15when you have it in 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
42:27right we've gone for the aesthetics do you mean uh over the quality and yeah yeah way too much for
42:35pineapple on there let it breathe right yeah um i just need two minutes yeah with michael
42:42sit down thank you seriously well done yeah um not easy right i just want it unique and i want
42:54to
42:55you know i want to see you more on there stuff that is new new to the table i just
43:02want
43:02lucky count 2.0 sure this is such a big opening and when we go up into the sky man
43:11it's going to be
43:11magical right i never want anyone to think ah the view's better than the food and that's the problem
43:17you've got any questions for me no no no no thanks michael cheers thanks guys lee i'll see you later
43:30um you got the phones laws thank you uh let's go
43:38mr ballet gentlemen how are we hurry let's go
43:47it's all
43:49it's all right
44:05it's all right
44:11it's all right
44:41Transcription by CastingWords
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46:42You
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