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Being Gordon Ramsay - Season 1 - Episode 04
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00:12We just need to up our comms so we're not standing out there wasting time it might take 25 minutes
00:18half an hour maximum gotcha so today is a really important day for press
00:23we're gonna go more shit look you come through if you want we work our way along the safety line
00:29the other side we got the weather so yeah before it turns shall we ready to fish escape is the
00:37most
00:37ambitious project is humongous for me personally it's make or break so what I need it's fucking
00:49publicity it's fucking freezing holy shit it's windy as well actually no just step by this sideways
00:59out here how many feet are we up uh 880. Fuck me holy shizem and Nelly
01:10for me the image that I want is this kind of biblical epic moment my heart yeah is wasting
01:23Jesus Christ the things we do for the fucking food it's gonna do a rise so we see a good
01:30view of London
01:30right yeah yeah it's perfect come in I'm just gonna move to my um help me in we're getting
01:39there slight technical problems but I think we're there now yeah today's the day we don't need any
01:43technical problems whatsoever the initial plan was five offerings but there's delays with bread street
01:50kitchen and the open top bar you know the shit has hit the fan and the pressure's on lucky cats
01:58RGR high and
02:00the academy have to open on time I'm gonna get the drone in position three two one go can we
02:15just get
02:15Gordon right in the center of the shop please my bollocks are like pancakes it's a big investment I am
02:23five million over budget so yeah we're in the shit you're going over my head or not love that love
02:30that I know what's at stake but I will pursue perfection until I get it absolutely spot-on here we
02:41say when this thing I swear to God let's go and it's just gonna take balls of steel to get
02:50opened yes
02:54yes
02:59fucker let's go
03:20let's take this
03:23Robo hello Rob
03:27yeah busy busy busy mate everybody's in here there's a lot to do I've got 50 guys on site and
03:34about 10
03:34different trades the last week or two is the most stressful everybody wants to get here and get
03:40finished so we're all scrambling man man before them what he wants at the end of the day
03:49it is yeah but it's gonna be fucking close in a while buddy wow somebody that's really gonna stand
03:56out and not oh it's actually really much worse down here what is it yeah right right all the way
04:06pretty much like if someone's gonna you know spend a hundred and fifty quid to set in here
04:10ahead you want to be perfect and if you notice that it's just all right is that all right you
04:19got no
04:20gap here put a fucking wall out Brian's frazzled to be honest but just want to get it handed over
04:27to
04:27Gordon and get it done it's awkward but it's difficult and it is very stressful where's Oscar
04:47should we have a look at honey can we style your hair tonight Oscar so it looks a little bit
04:53smarter we give it to us Bruno if you give it inside you do like that it's like you've got
05:01a pair of
05:01curtains on your head you want a nice cool hairstyle it's happening now engaging parties upon us my
05:07little girl is disappearing can't believe that we're gonna see her walk down the aisle it's gonna be
05:13well in fact I'm actually gonna be walking down there with her yeah I hope so yeah like wow you
05:18know emotional yeah it's gonna be a tough one and then the speech you know I've already started
05:22thinking about that so I think yeah it's gonna be a moment I'm gonna be a sack of shit man
05:29I mean
05:29it's gonna be hard enough just getting into the car but we always say the most important family is the
05:34one you create yeah and she's coming from an incredible family so it's now her time to create her
05:39own family yes yeah it's quite quite quite a moment oh my god Matilda can I taste that bread by
05:49the way
05:49oh Jesus you that's not the one you bought that no she made it don't stick up for no mate
05:55honestly I
05:55helped she bought that yeah this is delicious seeing Holly so happy makes everyone happy as a family we're all
06:03super close I remember I actually saw her the I think it was literally the next day after her date
06:09I remember her being like oh my god I love Adam they just seemed to instantly bond and click and
06:15she
06:16has just been you know the smiliest person since they met and even more so since they got engaged is
06:23there an espresso martini tower oh Jesus what yeah an espresso martini tower and a tequila luge what that's all
06:31for
06:31you I can't do you guys do one at least no no no honestly if I do I'm going straight
06:35home Adam is so
06:39grounded he's not walking around as Olympic champion this head up his ass he's my type of guy
06:47dating an Olympian it's very fast-paced you're always active yeah never sleep in these aren't bad things
06:54by the way they're just things I'm not used to it's a lot of fun apart from when you have
06:58to diet
06:58because then there's no snacks in the house and I struggle with that a lot if she buys chocolate
07:04I'm gonna sniff it out I will find it you can get on with everyone but it's so nice seeing
07:12how well
07:12you and dad get on have you uh you got your speech ready um all naked all in there really
07:20it's happened very naturally welcoming Adam into our family and he comes with this incredible bonus
07:26that's his little boy George George can we smell this mate oh what do you want to buy it it's
07:32very nice
07:34are we hungry oh Holly's absolutely smitten with him which makes it even better Georgie I'm finished
07:45do you like it obviously I knew I wanted to marry whole and I I knew that because without getting
07:55emotional because I like to get emotional Holly brings me a piece I've never had um and all aspects
08:02of my life and I saw what she was like with George I've seen obviously how her family works and
08:07I think
08:08when you are marrying someone I believe you're also marrying into the family and for me Gordon's very
08:13fair very respectful but also loves a good joke we're very similar he just has to drop that fucking
08:21moustache he'll swim faster as well by the way there's no point two seconds to save dropping that
08:28tash Holly I'm very nervous that makeup's starting two and a half hours before the birthday before the
08:34party sorry yeah but it's because yours takes longer than mine so I gotta be done first this old visit
08:39no no
08:40no no no are you doing your speech holes I don't have a dress yet what it should be arriving
08:47the
08:47next hour yeah next two hours I thought you were joking no so I I borrowed one but it was
08:52too short so
08:52then I bought the bigger size yesterday but it hasn't arrived it was must be here this morning it's
08:57getting here hopefully before six if you wear the next size up everyone's gonna say you've bloomed and
09:03you have something to announce and tell us thank you dad no but that one dress size doesn't make you
09:08look pregnant I'm being I'm being Switzerland in this conversation I'm neutral you'd have to be the
09:13oldest to get married first but I didn't think she would be married so quickly there's not much
09:18more for me to do here are we supposed to fill this emotional for an engagement party oh my goodness
09:25me Holly what is dad like emotions a baby bit like Jessie just then yeah yeah Jessie just saves it
09:34up and
09:34we can't say Jessie just did a Gordon yeah why am I a little nervous it's just it's crazy here
09:43we go
09:43first autumn one down and to the goal it's like come on come on everyone come on everyone and now
09:55who are we waiting for he's so busy oh mate yeah you're late no excuse me hello dad
10:15dad yes like what restaurant are we going to it's one of the breadstreet kitchens well mommy like is it
10:24dad's one yep wait so dad has two restaurants called the same stuff he's got more than two
10:32there's about how many bread streets are there dad I think there's eight eight
10:44dressers just arrived oh amazing you look gorgeous baby can I kiss darling yes this is just the
10:55engagement party can you imagine I just said to imagine if it was a wedding can you imagine the
10:59wedding the the wedding I'm getting nervous now about the wedding here we go look ETA 10 seconds
11:10away straight down there what what it hasn't got you on yes well done having everyone together or her
11:38and Adam's friends family is so special
11:48feel nice to see good to see how much are you forget to slow down I have I'm slowing down
11:53already oh hey
11:54I'm gonna cry I'm gonna cry I'm gonna cry I'm gonna cry have fun with it I'm getting emotional right
11:59now nah honestly I can't help it come on you're not fucking Olympic champion come on I know but I
12:07get emotional
12:12good evening everybody so nice to see you all um honestly I couldn't be happier to welcome Adam and
12:17George into the Ramsey family are you mad you don't read the press
12:26it's swearing sorry it's fine Holly is everything you want in an amazing woman and if this is just a
12:34little insight to how cool your lives are going to be going forward on behalf of Tan Ryan entire Ramsey
12:41family we wish you all the very best and we couldn't be prouder congratulations oh my goodness I'm not
12:53very good at this so I'm gonna keep it very short thank you everyone for being inside to be there
12:58to
12:58help create this party it is such a celebration for so many reasons it's the start of their of their
13:07life
13:08together it's huge we've had ups and downs and you've been there through absolutely everything
13:13for Gordon and I that's that's our little girl you see them move out and now that she's getting
13:21married it's no longer a little girl it's like the sort of confirmation and she's an amazing woman
13:25I'm so thankful to you for loving me and believing in me and seeing you are the most beautiful person
13:36inside and out I'm gonna go I'm gonna go I couldn't think of a better partner to battle and enjoy
13:44life
13:45with we will face moments of hard times I'm good but also have a life full of love children and
13:56happiness so with that in mind before I cry too much I'm gonna cut most of the speech off Gordon
14:01thank you for trusting me with your beautiful daughter I was just delaying that so I was about
14:06to cry I'm just very glad that you didn't say no when asked for the permission to marry her of
14:14course
14:14she's ready but my problem is that she's ready but we're not that's I think that's the hard thing for
14:21dad
14:49how many is here this morning it's about 400 Gordon the roadshow is a way of showcasing the size of
14:57this
14:57incredible company and this company is built on everyone in that roadshow teamwork right now I want
15:05to bring them together look how smart you guys are honestly you put me to shame and we communicate
15:10exactly where we were where we are and where we're going my businesses are restaurants media and IP they
15:21all work in tandem and they're all pistons in the same engine they enhance each other the IP is unique
15:29to the restaurants the restaurants are dependent on the media company and not one of those businesses
15:37depend on me solely opening restaurants is hard maintaining standards is difficult getting chefs up to
15:53speed waiters up to speed mixologies on the ball it's bloody hard and so I just want to say thank
16:01you
16:02because there's no I in team today we're celebrating talents five years ten years fifteen years seeing
16:14Jean-Claude I don't know what's happened in retirement but you're looking younger you're looking slicker the
16:20energies off the charts you sure we would like to come back I want to come back you want to
16:25come back I love
16:27that's there's the attitudes Jean-Claude for me is the perfect maitre d he is exemplary we were together
16:40at 22 year olds Le Gavroche we worked together in France and then when I got the chance to open
16:45up
16:46at my first restaurant he was the first person I put a call into said Jean-Claude you're the man
16:51he's
16:53absolute perfection whether you came into Russian good Ramsey in year one year five year ten he will
16:59remember when you were last in that he will know what you ordered every time those customers ring
17:04for reservation or go on like this Jean-Claude is he still with you you look great by the way
17:09no no no you look like a million dollars when Tal and I first started dating Jean-Claude was single
17:15so I used to bring him on our dates and Tal would say oh la la don't tell me it's
17:20me and
17:21John-Claude coming with you I said well come on of course it is he's your favorite man I met
17:27John-Claude before I was with Gordon and he is one of a kind he's one of the kindest people
17:34I know he
17:35was to the dining room what Gordon was to the kitchen he's always been a part of our lives and
17:40he and Gordon have always had a very special relationship incredibly loyal to each other and
17:46and and and incredibly caring we did a long journey a like a like a love story yeah between the
17:53garden
17:53and like a young brother we are like a like a you say in English a piece piece in it
18:01a piece in a pot
18:01but I felt it a bit it's a bit of a lovely person lovely person you can count the name
18:10you can he will
18:10do anything for you and if if you do the best for him yeah like a thing I did for
18:16him or this area he
18:18will do anything we work so hard together is a win which is a very well and we will know
18:25that when I
18:26came to join the team with Gordon in 1994 we knew that one day look where he is John Claude
18:38now is an
18:39ambassador and I need him to lead as an example for him to implement expertise whether you're serving an
18:50amazing burger or delivering a three-star Michelin it's all about the attention to detail and that
18:57is that man through and through good morning are you today it's not a job it's something you do every
19:06day for for your pleasure hello how are you everyone my first am I say right I go I go
19:13to say hello to the
19:13chef if I may Gordon like people of course who work very hard people who are passionate for what
19:19they're doing that's this again I'm finding you respect too he's tough but you need to be tough as
19:24well I know he wants things perfect and he want to reach like we all do on the service perfection
19:36every
19:42day John Claude's ethos and his old mantra is how we train today it's so important if you haven't got
19:52that front of house I don't give a shit how good a chef you are you're zero if they can't
19:58serve it
20:02yes we have a reservation with us can I check yeah it's on the journey John perfect John's welcome
20:08to make it hard Gordon is so proud of Lucky Cut restaurants okay Bishop it would be the flagship
20:17restaurant thank you for choosing us the challenge will be to keep the guest journey smooth you know we
20:28need to keep the excitement up this is an Asian restaurant we do sharing takes concept you in a
20:37way if you make a mistake you represent Gordon if you do something really well you still represent
20:44Gordon please don't forget that we have Gordon name here
21:09a bike is definitely the best means of transport here isn't it I don't know how long you'll survive on
21:14a
21:14bike here but they are everywhere they're like little ants aren't they takes me back to being a commie in
21:22Paris because at night if we've missed the last tune and I'll just jump on
21:26the back with no helmet and get taken home down the Champs Elysées on the back of the bike
21:37Asia has always been a an incredible draw for me I fell over the place years ago the Philippines has
21:43been a huge market for us and Filipino cuisine in general
21:47is boof it's bubbling like no tomorrow
21:53I get excited breaking new grounds you know with the opening of Bishop's Gate you know it's crunch time for
21:59me but I'd never miss an opening
22:02you think you think of this schedule now this is booked you know a year ago so
22:07you just can't move it can't postpone it in many ways it's like sort of a concert that you sold
22:14tickets to and a venue that's fully booked I've committed I can't cancel that
22:22the importance of attending these openings for me is pay respect to the country they give me so much they
22:30support me endlessly it's a high pressurized sort of two three day event but it lasts for years because the
22:39impact is incredible
22:41yeah I want to expand I want to grow I want to be one of the best chefs in the
22:47world and have one of the best teams one of the best groups
22:52the Filipino flair just with the chefs alone what they do and what they stand for and the humbleness I
23:00can relate to because it relates to my
23:02upbringing and just the food scene the culture is incredible
23:06we're owning something unique something quintessentially British from the most amazing fish and chips to an incredible roast beef and
23:14Yorkshire puddings
23:14their demands you know for that Western food and that style is unique
23:19but I'm inspired by their culture and so you don't want to source ingredients from the UK to do something
23:25quintessential British it's you know we can adapt and we have to
23:29increase the heat the sour the bitterness you'd be so ignorant if you didn't incorporate what's happening locally
23:40let's go morning we've got a list of places that he wants to get to all of them you know
23:47he wants to see every restaurant
23:48that we open across the globe you know so everyone is super well prepared everyone is working super hard everybody
23:55the night before
23:56is you know not necessarily sleeping their best sleep because they're thinking so much about today
24:01certainly the kitchen team the front of house team the restaurant teams this is what they've been living for really
24:05you know Gordon to be here and see what they do on a daily basis
24:09today globally we're over 2200 staff chefs is around the 650 mark that's a lot of chefs
24:18when we go into these restaurants I want to know who's running front of house who's a sous chef
24:23because they're like the heartbeat
24:30they're hugely excited and they know that Gordon can't be here all the time so when they know he is
24:34here
24:35they just put so much energy behind it you know they're super excited to see him show him what they
24:39do
24:39so yeah there's a little bug
24:47morning morning morning morning morning morning morning morning morning
24:51are we excited for today yes
24:53so am I oh my god who got up the earliest this morning what time do you get
24:58four four o'clock oh my god amazing
25:01morning morning morning guys morning buddy you good
25:04you good uh right thank you guys photo time here we go
25:08ready go
25:09next
25:11up let's go
25:12I want to be around them
25:15I want to know their names I want to know where they're from
25:17I want to know how their parents are
25:19the silent one
25:21they need to understand how important I think they are
25:25I want your face
25:27oh
25:29is that real yes
25:30I think that level of respect when you work so hard you see them working so hard for you
25:42Hi guys it's Gordon and I'm bringing a taste of the UK to Manila
25:46that's right you can get my delicious Sunday roast here inside Gordon Ramsay Bar and Grill
25:51let's go
25:52the support we have is incredible
25:55they are so freaking loyal
25:57so we try to cram in as much as we can
25:59now you're here we'll do this together
26:01whether it's restaurants
26:03TV
26:04sorry may I have a um
26:06flat white please
26:06books
26:07social media
26:09on our social media Philippines are our biggest market outside of the United States
26:16thank you we good jackets
26:18so it's go go go go go non-stop
26:20are these for the team
26:22yeah
26:23right
26:24and hearing from now all the local series the biggest talent across all the platforms
26:28so it's very exciting
26:29are we halfway here
26:30yes it's a ball breaking schedule
26:33fucking hell hey buddy good
26:36I love the waistcoat by the way
26:37but we're launching something unique but 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 and having fun with it
26:52social media is one of the most exciting parts of my life
26:57it's very very effective in restaurants
27:00show me this thing
27:01done
27:02nothing's done easy for the burger
27:04seriously
27:04wait you can't try it it's not
27:06oh it's just an emoji
27:08it's wrong
27:10it's cardboard
27:11viral sensations creating content that is an overnight phenomenon
27:17something can go from 1000 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 and also I think the inspirational side when a young chef asks for a selfie or they
27:34want to do a fun pose or yeah fuck it let's have some fun with it
27:39this is Abigail's kitchen nightmares live in the Philippines
27:44let's go
27:45I think my role now and has been for a while
27:48is making new young chefs shine as individuals
27:52and 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
28:01I think egos are important
28:04with talent the characters the boisterousness
28:08the confidence and their egos need to shine
28:11how 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 the press picked it up
28:25excellent
28:26I tried to teach these young chefs today to strive for perfection
28:30and so I think my responsibility now going forward is to get them as good as or if not better
28:35than Gordon Ramsay
28:36that's the role I want to pass the baton over soon
28:39but I'm not done yet
28:54with the opening of Bishopsgate we have a window to start the engine
29:03today is the first day that we're going to be doing all of the team training
29:07so Michael with his brigade it's a rigorous boot camp and it is a culinary boot camp like no other
29:17when you cut down the middle when you bring this one across always bring it that way
29:22but if you've got that and it's a little bit uneven you trim that in practice practice practice practice practice
29:29don't bring the knife out all the way through and then go back from the top all the way through
29:33all the way through
29:36prepare for Bishopsgate you know this it has been it's been stressful but it is massively important
29:43this is like the biggest thing I've ever done
29:46right now I'm trying to make sure that this missile is not splitting
29:52it's the first time that's why I'm not sure how is the texture supposed to be like
29:56we're going to be doing a lot of food and it's going to be a lot of food that nobody
30:01has seen or done before
30:03I haven't got time to spend with his brigade
30:07so these dishes here are the breakdown of what will for Bishopsgate go into the bento boxes
30:14he has to implement you know the ethos across that training
30:18moving on to the rice bowls so 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 and they're having lunch menu
30:28one bowl of edamame
30:29as I am with him
30:31what allergy does the garlic crisp contain?
30:35dairy
30:35dairy because?
30:36milk
30:37it's poached in milk three times
30:39and that needs to shine through
30:52that's really good
30:53I've been working in hospitality maybe like three or four years now
30:56and I've never done any training like this before
31:01he has to drive them
31:03is it supposed to be this thing?
31:06push them
31:08it's supposed to be more
31:10more liquid
31:11he needs more mirin
31:13not too much
31:13otherwise
31:14he's going to be held accountable
31:19this executive head chef
31:21this is huge
31:22there is pressure
31:24the role demands expectations of perfection
31:28and I mean that's tough already
31:30we don't compromise
31:31we don't let things slide
31:33it's ten out of ten
31:34or it's wrong
31:36you might think
31:37on a dish of twelve components
31:39you know
31:40we still got eleven
31:41but that one
31:42changes
31:42the way it looks
31:44the way it smells
31:45the way it tastes
31:46and
31:48we can't
31:49you know we can't serve it
31:50I feel
31:52for my team
31:53because the onus on them is
31:54immense
31:55I'm
31:56scared
31:57I'm scared to fuck up
31:58because the expectations of
32:00guests walking in there
32:01already
32:02are up here
32:03you know
32:04not after
32:05three weeks of opening
32:06day one
32:07so
32:08he has to
32:09absolutely get them
32:10to the finish line
32:11I think I'll have
32:12enough time to practice
32:13but
32:14yeah
32:15I've got a lot to learn
32:31I always want to be tested
32:33in a way that I get put down a peg
32:38not knowing what I'm doing
32:39not knowing what I'm tasting
32:41and not having held that ingredient before
32:43so
32:44that's the
32:45that's the cook in me
32:46I think really
32:47that's the bit I'll think about
32:48when I
32:49see
32:51Michael
32:51that's the bit
32:52that I can
32:54I think in many ways
32:56continue leveling with him
32:57as a chef
32:58as opposed to someone that's
32:59too busy to be a chef
33:01they always give me new stuff
33:02and I want to go back to them
33:04and say
33:04hey
33:05have you seen this
33:06did you know that herb existed
33:08did you
33:08did you see these prawns
33:10did you
33:11have you
33:11have you tasted that fish
33:12so
33:14and I do that everywhere
33:16whether I've got a cap
33:17or a glasses
33:18pair of glasses on
33:18I disappear
33:19and I'll get down to the market
33:21and I will absolutely dig deep
33:22and just be a chef
33:24that is excited about
33:25what's going on locally
33:28wow
33:28look at this place
33:29bloody hell
33:31amazing
33:31having restaurants all over the world
33:33you know
33:34we have a number of executive chefs
33:35on the ground
33:36and they'll be there
33:37twelve months prior to opening
33:39they're like my eyes and ears
33:41they're down to the local fish markets
33:42they're discovering
33:43the best
33:44at the very best
33:45and then when I arrive
33:47I'm then literally
33:49doing the same tour that they did
33:50and that's really important
33:52the variety and the plethora of things here
33:55meat
33:55veg
33:56fish
33:57everything's fresh
33:58half it's alive
33:59it is insane
34:04what the size of these
34:06that's beautiful
34:08and the octopus as well
34:09that's beautiful
34:10that's beautiful
34:11really beautiful
34:11I'm like a little magpie
34:13every time I see something shiny
34:14I never copy
34:15that's lazy
34:15this place is incredible
34:16but I bring those ideas back
34:19I've always been fascinated by
34:20something new
34:21something that I haven't seen before
34:23it's the what size?
34:24sperm sac
34:25tuna sperm
34:26tuna sperm
34:27that's incredible
34:29come on down
34:31this is unreal this place
34:35it's fucking incredible
34:36this is good enough for restaurants
34:38that's how good the produce is
34:39so
34:39in many ways
34:40I think it's my perfect day
34:44Michael would have a field day with us
34:45my god Michael would go crazy
34:46should we get some crabs here as well?
34:48yes sir
34:48let's get some crabs
34:52amazing thank you
34:58thank you sir
34:59thank you
35:00this is beautiful
35:01that's a black lapu
35:03black lapu
35:04Christ
35:05that is ridiculous
35:06so that's the black lapu lapu
35:09that's beautiful
35:11that's beautiful
35:13oh my god
35:13thank you
35:17so
35:17the idea is here
35:19you can take it to a little restaurant
35:21and they'll cook it up for you
35:22so they don't have to buy anything
35:23you buy it
35:23you buy it
35:24and 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
35:43for me
35:44was
35:44closer to how I
35:46was brought up
35:47with that
35:48cheap
35:48fare
35:49of
35:50home cooking
35:52nothing pretentious
35:52and getting caught up in that
35:54French
35:54odd cuisine
35:55three-star stuff
35:56sometimes gets a little bit overwhelming
35:57and so I related to the Asian impact
36:00early on
36:02whether it was a
36:04fish paste for curry
36:05or whether it was an amazing soup
36:07I could relate to that
36:08and so
36:09that crossover
36:10with that European connect
36:11with the Asian influence
36:13was the beginning of the journey
36:14for Lucky Cat
36:15that was the
36:15that was the inspiration
36:17back there
36:20I need
36:21I need this time
36:22I need to be here
36:23I need to sit opposite this kitchen
36:26what I love most
36:27is no fucking frills
36:29it's
36:30it's you and the produce
36:31that's it
36:36holy shit
36:36that was so good
36:38and that sauce
36:39is not overpowering either
36:40is it?
36:40no
36:40fuck making a mess
36:42right?
36:42we're like two pigs in shit here
36:48I've always snuck away
36:49I've always disappeared
36:50and this for me
36:51is my
36:52my holy grail
36:55freedom
36:55it's
36:56it's how we started
36:57just how we
36:59I go back to the time in Paris
37:01at 22 and
37:02there'd be
37:02no asparagus
37:03arrived for lunch
37:04at 5 past 12
37:05and so
37:05I'd literally just run into the street
37:08go to the local market
37:09grab the white asparagus
37:10and run back in the restaurant
37:11even as the ticket's been called
37:13and that's how good the produce was
37:15and this is
37:15this is
37:16this is exactly the same
37:19will you send a picture of that to Michael as well
37:21just say missing you bud
37:23missing you
37:24yeah absolutely
37:30right let's go
37:34Michael will sleep
37:35eat
37:36drink
37:37breathe
37:39shit
37:39in that restaurant
37:4124-7
37:417 days a week
37:42to get it right
37:43that's how committed he is
37:44right okay keep moving
37:45go straight up the escalator please
37:47one at a time here
37:49no one jumping
37:49you know taking on an exec role for Lucky Cat
37:52quite recently
37:53follow me
37:53and being involved in this
37:55sort of straight away
37:56I mean it
37:57it is big
37:58keep moving
37:59watch your cables
38:01when I hand over the baton
38:02or hand over the reins
38:03for that level of
38:05trust
38:06then I expect
38:07leadership like no other
38:10we're in
38:10a new building
38:12one of the most iconic buildings in the country
38:15and
38:16one of the most high pressurized jobs
38:18in London
38:19anyone
38:21too many of us to go up in the lift
38:22we'll get lost
38:23there is so much going into this
38:25but
38:26I don't
38:27control them
38:28they control themselves
38:30but they have to step out of their comfort zone
38:32and more importantly
38:34don't crack
38:35do not crack under pressure
38:37okay we're about to go on to six here
38:39which is obviously our floor
38:41right
38:41it's full of builders
38:43I haven't done anything like this
38:44on this scale before
38:46there are definitely nerves
38:47anyone
38:48now we're sort of at a stage where
38:50in eight days
38:51that's like
38:52we're open now
38:56it's very busy
38:57it's coming towards the end of the job
38:58so we've got a lot to do
38:59follow me
39:00we'll cover everywhere okay
39:01follow me follow me
39:03the stuff coming through really doesn't help me
39:05right okay
39:06come all the way through
39:07come all the way through
39:07this is what spider-man must feel like
39:09yeah for real
39:12what the fuck have they done with the carpet
39:14are they things in there
39:15I'm sure they will
39:16follow me
39:16that's annoying you innit
39:18that's that proper analogy
39:20obviously
39:21when that's closed
39:22it will look
39:23oh it's fucking wet
39:26okay so that's how the guest's journey would come through
39:29out into here
39:30main reception area
39:33oh my god
39:35I think it's got work
39:38I've got to trust the process because
39:40there's a lot going on
39:42and
39:44it will
39:45iron out
39:46it will come together
39:47but
39:48I hate being away
39:50from those difficult moments
39:53just keep it moving
39:56this
39:58should be
39:59marble
40:00another thing I need to sort out
40:02yeah if I was a builder I'd be shitting myself
40:04I'm not gonna lie
40:05it looks like a lot of work
40:09Davey
40:11so all the back bottle racks have got to go in
40:13there's a lot of boxes go on each side
40:16decorations to the top to black it out
40:18fucking hell
40:20it's always stressful
40:21it's just a big project to do
40:23and the fact that it's for Gordon Ramsay
40:25makes it a bigger project
40:27they want to make sure that man's happy
40:32I can't believe it was so fucking close
40:34I can't believe it
40:35Jesus Christ
40:37I do get nervous when you look at the financial exposure
40:41in terms of what we're
40:42what we put into Bishop's game
40:45and at times
40:46you think you need to
40:48be over every little tiny detail
40:50because you want to be
40:51to give your mind peace
40:55I think that level of trust is the
40:58the real important part
40:59this morning was chaos
41:02it's our role
41:03it's our responsibility
41:04to make sure that
41:06all those things that we find
41:08this needs to go
41:09that's not standard
41:10people like Gordon
41:12don't ever see because we fixed it
41:14oh my gosh
41:15this is something that's been
41:17in the making for
41:18two and a half years
41:20nearly three years
41:22and now all of a sudden
41:23shit
41:24we're two weeks away from fucking opening
41:27two weeks
41:33and I'm on the other side of the fucking world
41:54too
42:05you
42:06you
42:08you
42:22you
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