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00:03I think I hate it here.
00:05Myself and Jim had a confrontation.
00:07This is Hell's Kitchen.
00:08It's a f***ing contest.
00:09Isn't that the whole idea of this?
00:10Is this the end of Hell's Kitchen for Jim?
00:14Do you think you're going to address Hell's Kitchen?
00:16I'm going home right now.
00:17It's such a horrible moment.
00:21I don't know if this is the right place for Jim to be.
00:24Marco, I'm going to leave today.
00:26I do think Jim's a bit of a divvy like that.
00:28He's threatened that several times and hasn't gone.
00:30Why are you here?
00:31I don't want to see Jim go.
00:32Those people in there need you.
00:35At least I'll have the courage to go and face everyone and tell them why.
00:42And I'm asking you to say, because I need you, Jim.
00:46Whatever your decision will never change my opinion of what you did in this kitchen
00:49and what you did for me as a person.
00:53You have a duty to yourself, your family, your children to stay.
01:00Everything!
01:08What do I have to do?
01:14Watch this time!
01:15Oh, hi.
01:38Good evening and welcome to Hell's Kitchen,
01:40the restaurant where the milk of human kindness curdled some time ago.
01:44But yes, tempers are frayed, nerves are on edge, and emotions are now as raw as Christine Hamilton's scallops.
01:50Because with the girls' team having lost their pastry chef Rosie in the first sacking,
01:54Brian did the unthinkable, offered to help them.
01:57Yes, much to Jim's disgust, he suggested helping Abby make a blackberry souffle.
02:02Purple, puffed up and wobbling slightly, Jim was furious.
02:06You know, I think your suggestion was a real f***ing bone idea, really, because we're already a man down.
02:11My suggestion was during the day, during preparations, if they need me to show them.
02:16Brian, no, you f***ing can't, mate.
02:17Listen, you can't be loved by everyone. You're on our team.
02:20You're one of our star players.
02:22Yeah, of course, it's not about being on a team.
02:24I thought this was Hell's Kitchen, though, where we have a battle against one another, blue against red.
02:28Yeah, it is.
02:29How can you go and play back to the other side?
02:31Well, maybe I'm not taking it that seriously, then.
02:33Look, I hate to be the arsehole here, but I still can't get it of the team.
02:36So one person gets taken away, that's shit.
02:41Well, then why would...
02:42Isn't that a team...
02:42Please tell me, because I can't understand it.
02:44Tell me why, then, did Marco say, if a boy leaves, a girl joins?
02:48Yeah.
02:49What's the f***ing point of that?
02:50Well, I find that just...
02:52Someone tell me the rules, I'm going to do it.
02:53It's not about being lied by everyone, it's just that I thought I could help the girls.
02:59The thing called being a people pleaser doesn't make you a better person.
03:03Well, I'm not trying to...
03:04You're in our team, Brian, why would you f***ing defect?
03:06Because I'm not defecting.
03:07Do you think I'm defecting, Paul?
03:09No, you don't.
03:09I'm not talking about what Paul thinks, I'm asking you.
03:11Well, I'm telling you, I think I'm defecting.
03:12I think you f***ing are defecting.
03:13I think I'm asking.
03:14No, I don't think he's defecting.
03:15I think I'm saying to the girls during the day, if they've got any questions, come ask me.
03:19I'll help you.
03:20I've been doing it since Saturday.
03:21Why not?
03:21I've been breathing, writing it, learning it.
03:23Then tell me.
03:24Like, tell me and I will shut up.
03:26What's the point?
03:27But why should I tell you?
03:27Why should I have to tell you?
03:28Tell me what is it?
03:29My decision, Jim.
03:30It's not your decision.
03:31I'm in pastries.
03:32You're not.
03:33I can decide by myself at 29 years of age, if I want to help anyone, I can help them.
03:38You don't have the right to say to me, you're defecting the blue.
03:41Who are you?
03:42Marco's my boss.
03:43You're not.
03:43If Marco said it, I'd accept it.
03:45Good.
03:46Just what I'm saying.
03:47Sorry.
03:48Hang on.
03:48Brian, take a breath.
03:50I'm taking a breath, but you can't say that to me.
03:52You expect me just to be like, yeah, you know what?
03:54I don't expect you to be like it.
03:55Give me a red apron.
03:56Take a breath.
03:57Can I ask you a question?
03:58I don't have to try.
03:59I'm very lucky.
04:00Of course you don't.
04:01But can I ask you a question before more teddies come out of the pram from all of us?
04:07What is the point of having girls against boys?
04:10Contest.
04:10Tell me that.
04:11Someone tell me that.
04:12Do you know what?
04:12I can answer that.
04:12Well, first of all, Jim.
04:14Shh.
04:14Please, please, please.
04:15Don't gobb off.
04:16I'm asking you a simple question.
04:17I've been honest with you.
04:18Hold on for a second.
04:19I can't answer that.
04:20You asked me a question.
04:21Let me answer it.
04:22Right.
04:22I can't answer that.
04:23Okay, fine.
04:24Don't say no more.
04:25What is the point of boys against girls?
04:26Oh, Jesus Christ.
04:27Well, I get that, then.
04:29If the Liverpool players and the Man United players are mates, one gets sent off, the
04:35I'll play for you a bit.
04:36It's a TV show.
04:38We haven't got a football league here.
04:39It is.
04:40We're playing against them.
04:46Do you think you're a bit overdressing?
04:48I'm going home, Brian.
04:49Why?
04:50Well, I'll get fed up with what you said last night.
04:52I can't be what I'm going to do.
04:54Look, I'm not going to argue, right?
04:56I'll make life easy for me.
04:58You never made life hard for me.
04:59No, okay.
05:00Whatever.
05:05I don't know if I said anything that was offensive or rude.
05:08Offensive?
05:09No, no, no.
05:10Don't worry about being rude or whatever.
05:12I'm not worrying about it, Jim, because I wasn't rude.
05:14No, whatever.
05:15It's only going to be a moment before I say something to someone that's going to be deemed
05:20racist, homophobic, sexist, or even if I don't, someone will complain that I do, so
05:23it's crazy.
05:26I don't know if this is the right place for Jim to be.
05:30Jim kind of, you know, has this real thing about reality TV shows.
05:35You know, we can't say this and we can't say that.
05:38Why are you here?
05:39Why are you here?
05:46Good morning, Mr. Davidson.
05:48Are we made to do this evening?
05:50No, I'm not made to do this evening.
05:51How are you?
05:52Always nice to see you out of the block still first.
05:57No, I'm going to leave today.
06:00I'll do it with a bit of respect and things.
06:04Well, that's very kind.
06:04Thank you, Jim.
06:05If I can have a little five-minute chat with you afterwards, just you and I together,
06:08because, you know, we've been through this journey together.
06:10Yes, I know.
06:11And here we have our thing.
06:12But always nice to see you on parade, first on parade.
06:16Good morning, Annika.
06:18Good morning, Kelly.
06:19Good morning, Adele.
06:20Good morning, Paul.
06:21Good morning, Brian.
06:22Good morning.
06:23Two, four, six.
06:24There's only eight of us left at this moment in time.
06:27But anyway, good morning.
06:28Good morning.
06:29Last night was a very tough service for me personally,
06:32but I thought Mr. Davidson did a fantastic job.
06:36And if it wasn't for Jim, I don't think it would have fed 76 customers.
06:40Also with everybody else's help.
06:42Marco, I'm going to leave today.
06:44I've made a few bullet points here just so I don't waffle on.
06:47And a number of reasons are I could stay in this kitchen with most of the people here forever.
06:54And I enjoy the work.
06:56I enjoyed working hard last night and helping each other out.
06:59I didn't realize it was going to be this intense.
07:02And I feel it's time to go because Brian and I had a little set two last night.
07:08And I feel it's only going to be a moment before I say something that I will regret,
07:13which is not acceptable in the PC world.
07:16So it's best if I leave.
07:19And everyone will get a lot more out of this program than I am.
07:23So, I mean, I'd like to thank you, Marco, for the very small trip.
07:26And my loyalty to you goes without saying.
07:29And I wish everyone good luck for the rest of it.
07:32I hope you've got with being a better cook and take away a bit of Marco's passion.
07:36Or if that's not just what you're here for,
07:38I hope it gives you the expected lift up the celebrity ladder.
07:44Good luck.
07:45Thanks, Jim.
07:46Take care, Marco.
07:47Thank you for your kind words.
07:48You're welcome.
07:48Bye, gang.
07:49Thanks very much, Jim.
07:50Jim, can I have two minutes to come and come to the coffee with you before you go?
07:53No, I will.
07:55That's very kind.
07:56Very nice.
07:58Can I see some Marco?
07:59Please.
07:59I think it's important that you try to get him to stay.
08:01Oh, I have to.
08:01But he is touchy in the extreme, and he's feeling the pace.
08:08It was over what I had said last night.
08:10Let's not get into that just to begin with, Brian.
08:12But I just think that he's touchy, he is old-fashioned, and he does tend to say things that maybe
08:20are sexually offensive,
08:22and it is upsetting him that, more than anything else, what upset him last night was that he got booed
08:29as he walked back in.
08:30That really upset him and hurt him.
08:31Can I just say, whatever people think of us out there, no one deserves to be booed.
08:37Because everyone in this kitchen has worked very hard.
08:39But if people are going to get booed, if they're being mean to people, can I please finish?
08:45Even if you don't like somebody, for whatever reason, it's an irrelevance.
08:50You have to judge the person on what they have done in those five days or six days we've been
08:55here.
08:55And everybody, in my opinion, should have been applauded.
08:58And what I'd like you to do this morning is crack on with what you have to do.
09:02I will deal with Jim first, I'll have a cup of tea with him, and I will do my utmost
09:05in bringing him back into the team.
09:07Thank you very much, I'll see you later. Thank you very much.
09:11I just think Jim's being, like, so petty.
09:14It's becoming, like, a big thing, and Jim's just, like, making a big issue out of things and putting his
09:20suit on today.
09:21And I do think Jim's a bit of a divvy like that.
09:24I think he's very much an individual in here.
09:27I don't think he is a team player, but, you know, Marco seems to think he is.
09:32Has he come in here? Hello.
09:33Oh, he'll come back, don't worry about it.
09:35Guaranteed.
09:36He'll come back.
09:37He's only bluffing again.
09:40But eventually, him and Marco fall out big time.
09:44Because he's a bit of a...
09:47Twat.
09:48Wanted.
09:49I don't want to see Jim go.
09:51I do think he plays a part.
09:52Everybody's personalities.
09:53We're all thrown in together, so everybody will get slightly annoyed at something in somebody else's personality.
10:00That's bound to happen.
10:01He says, well, I'm out of here.
10:03But he's threatened that several times and hasn't gone.
10:05And it doesn't surprise us anymore when he sort of, when he heads off in a temper or a tantrum.
10:13The bottom line is, he needs us because he said his career is over.
10:20So he needs it.
10:21Why would he not do it?
10:24His career's not over.
10:25Pardon?
10:26His career's not over.
10:27He said his career is over.
10:29That's what he said yesterday.
10:30Oh, OK.
10:31That's what he said.
10:32My career is over.
10:34I don't think his career's over.
10:35He's just not trying.
10:36He's just got lazy.
10:42Let's see which top celebrities are in the restaurant tonight.
10:48That's Edwina Curry, former contestant, former MP, former orderly cue with a baseball bat.
10:58That's Vanessa Feltz.
11:00Good grief.
11:03Oh, that's Susie Poe.
11:05That's better.
11:06She's a TV presenter.
11:08Ridiculous way to earn a living, but there we are.
11:11Jim had spent most of the morning wrestling with himself, turning first one way, then the other,
11:15before finally managing to squeeze into that suit and going to tell Marco he was leaving.
11:20So how would Marco talk him out of it?
11:22Would it be a dressing down?
11:23Would it be a G-ing up?
11:25Or would it be some abject fawning and a nice cup of tea?
11:32No, Jim, or just...
11:35Milk?
11:36Yeah, please.
11:40Do you think he'll stay?
11:42No.
11:44No, I don't.
11:44Yes.
11:45After all, that whole...
11:46He kept putting his suit on, not wearing his mic, reading that letter.
11:50It's not going to make it any easier if he stays, is it?
11:53No, sir.
11:53I don't think, I don't think he will.
11:55He, he, what, he don't think he'll stay?
11:57No.
11:58He will stay.
11:58I think he'll change his mind.
12:00But he didn't want him to stay.
12:02Firstly, and this is my personal belief, that I think you have a duty to yourself, your family, your children
12:10to stay.
12:12I think you have a duty to your team to stay.
12:41Mm-hmm.
12:44You shouldn't allow one or two things around you to bother you.
12:46Like, I try and detach myself from the odd mistake.
12:49And what I do is I override it and step in.
12:52Like the other night, two veal, for example.
12:53I whip off the bone, cut it in half, take a pan, beat it out.
12:56Shh!
12:56All right, Frank.
12:57I'll do that with Brian's head, then.
13:03You do make me laugh.
13:04And if one person has really contributed to my sanity over the last five days, it's yourself.
13:10You've been fantastic.
13:11And I think, me talking to you now, Jim, I think you should stay.
13:16You should consider staying.
13:17You should push on through.
13:19Detach yourself emotionally.
13:20I think those people in there need you.
13:23Please go upstairs, have a cup of tea, have a coffee, have a sit down, read a book for an
13:26hour.
13:27And please rethink it.
13:28Because I would love to see you walk back in the kitchen.
13:30I think if you can walk back in the kitchen, I think fan-fucking-tastic.
13:34And you know something?
13:35You are a proper person, Jim.
13:37And I say that from my heart.
13:38Mm-hmm.
13:39I think you're one of the funniest, most talented men I've ever met in my life.
13:42I think you're a proper person.
13:44This is between you and I.
13:45And I'm asking you to stay because I need you, Jim.
13:48I do need you, Jim.
13:49I can't argue with that.
13:53Thank you, Jim.
13:54I don't get a chance.
13:55Thank you very much.
13:55Don't tell anyone.
13:56No, no.
13:57Thank you, Jim.
13:59That's for you to stay, Jim.
14:00That's for you to stay.
14:04Do you have a listen to that?
14:05Yes, darling.
14:07Are you going to watch shallots and garlic today?
14:09No.
14:17Guaranteed, Jim stays.
14:20Yeah, I think I'll walk back in a minute.
14:24That's why you come in to talk to Marko, because he knew Marko would talk him back into it.
14:34It's not fair, that.
14:38I think I think I'm quite good at reading people like that, and I just think it's so transparent, what
14:42he's doing.
14:43It's such an act.
14:44We should just drop it.
14:47I really don't think he understands the team thing.
14:50I think he really was thinking, why would you help the girls?
14:54You know what I'm saying?
14:55I think he understood.
14:58He understood the team, but he thought, I think he also, maybe, I thought that the team thing took it
15:05too seriously, that it really is us against them.
15:08Well, no, that's exactly right.
15:10I think he, you're back, you're back.
15:13Yeah, what are we doing?
15:15Well, we've got loads of stuff to do.
15:18He's got his chef white, he strolls back into the kitchen.
15:20I think that makes him look weak, to be honest, you know.
15:23If he hadn't been so indignant about saying, I'm going, then thingy, but no, no one can change my mind,
15:29I'm going.
15:30Oh, just go, Jim, if you don't like it here.
15:33Everyone else is getting on.
15:34Just go, there's the door.
15:36I'll open it for you on the way out.
15:39What a f***ing idiot.
15:42That's why he did it for Marco, because he's an excuse to come back.
15:47Why can't anyone see that?
15:48Bad for me.
15:52Unbelievable.
15:53Unbelievable.
15:55Oh, what an absolute Belensky.
16:00He said he's going to walk out at least five times, and he's one of them, I'm going now, hold
16:05me back, hold me back, and just stays there.
16:08And you're like, just go if you want to go.
16:11The way he's going on, I know he was probably famous in his day or whatever, but he's not Tom
16:18Cruise, and he walks around thinking he is bloody Tom Cruise.
16:21I'm just back to cook now, mate.
16:23I'm not playing any silly TV f***ing games anymore.
16:26Let's just get on.
16:27Yeah.
16:27Let's just try and get on.
16:28Head down and do it.
16:33Hooray, he's back.
16:35Or as Brian would put it, oh dear God, no.
16:38Captain Jim's antics there, leading Abby to brand him an absolute Belensky.
16:42No, me neither.
16:43Well, to say Jim can be irritating on occasion is a bit like saying napalm can make you itchy.
16:49And as Jim walked back into the kitchen, there were mixed emotions for Brian.
16:53Half of him was devastated, the other half was distraught.
16:56But he wasn't going to get upset about it, was he?
17:04Since Jim's returned, he's not even looked at me and not even spoke to me.
17:10Now, maybe that's just best for both of us, because what can he say to me?
17:16Can't say anything really, because I don't believe him anymore.
17:19I don't believe what he says.
17:22Not particularly bothered who wins, because we're all learning something.
17:25But I still can't get my head around it.
17:27Are we blue against red, or what?
17:29I just like some rules.
17:31I don't know how this stuff works.
17:35I'm probably going to get upset about it.
17:36I don't want to get upset in the middle of the day, because it really could ruin my day.
17:39I just said that I'd help the girls.
17:41And then it kind of led to a stupid argument.
17:43And he said really kind of hurtful things.
17:48I said, Brian, look, it's not important for you to please everybody.
17:52Don't be a people pleaser.
17:53Stick with the team.
17:54How dare you talk to me like that?
17:56I'll help whoever I want.
18:03He just said that, you know, everything I do is just an act for the cameras, and that
18:07all I want to be is a people pleaser.
18:08And I said that I don't have to try.
18:10I don't talk about it.
18:12And then this morning, when he read the letter out, on it, he had his brine of blue.
18:19He didn't read it out, but it was on the thing.
18:24It was such a horrible fact.
18:35He also said that if he stayed, there'd be a risk that he'd say something that would upset someone.
18:41And I know that's me.
18:43And I feel sick in my stomach.
18:48All right.
18:51I have to be very careful.
18:53I don't want to, I don't mind being thrown out.
18:55I don't mind, you know, anything like that.
18:57But I don't want to be accused of something that I'm not.
19:00People leap to that, don't they?
19:01Playing the gay card.
19:08He's not blatantly said anything.
19:10But I know what he's going to, I know what he's afraid of saying.
19:13And that's why I almost feel sorry for him.
19:15I'm not going to pretend not to be myself.
19:17I can't.
19:19It's all I know.
19:20And shame on him for trying to ruin my time here.
19:22And I won't let him win.
19:23I will not let him ruin my time here.
19:28It's just a shame, because I'm sure there are some points where he actually generally is a nice man.
19:33And he can be a nice man.
19:40Many thanks for all your texts and emails.
19:43And we are looking into the possibility of Marco accommodating a spatula in that fashion.
19:47But many of you, it seems, are enjoying Marco's sayings and bon mot.
19:51He seems to be the man with more catchphrases than Little Britain.
19:55Marco has lots of sayings, and my particular favourite is right or wrong, Paul.
19:59We're there to protect you, to encourage you to cook right or wrong.
20:02Right or wrong.
20:02Right or wrong.
20:03Right or wrong.
20:04Right or wrong.
20:05Marco's constantly saying to us that Mother Nature is the true artist.
20:09Great chefs have three things in common.
20:11They accept, firstly, that Mother Nature is the true artist.
20:13So Mother Nature is the true artist.
20:15Allow Mother Nature to be the artist.
20:17We're just the cooks.
20:19Let's not forget.
20:20Mother Nature is the true artist.
20:22We are just the technicians.
20:23Mother Nature is a true artist.
20:26Not me.
20:27What are fingers for?
20:29Burning.
20:30That's right.
20:30He has some very interesting phrases, and they come out a lot.
20:34Well, fingers are for burning.
20:35Never forget that.
20:36What are fingers for, girls?
20:38Fingers are for burning.
20:39Can you finish them?
20:43I told them that fingers were for burning.
20:45Ow, f***.
20:47What are fingers for, girls?
20:49For burning.
20:51Remember, it's a way of life, cooking.
20:53It's not a job.
20:54It's not a recipe.
20:55Cooking is a philosophy.
20:57Cooking is a philosophy.
20:58Allow me to take you by the hand and guide you.
21:01I told you I'd get you through.
21:02I'll hold your hand.
21:04I will get you through.
21:06You allow me to guide you.
21:07And thank you for allowing me to take you by the hand.
21:10Right or wrong?
21:10Right or wrong?
21:11Right or wrong?
21:12I feel like saying wrong, actually.
21:13All I did was cook it.
21:14But I allowed Mother Nature to be the artist.
21:16All those words are ringing in their heads.
21:19They know it.
21:20Did I help you?
21:22Did I take you by the hand?
21:23Lead you through?
21:24Right or wrong?
21:26I told you.
21:27Mother Nature is a true artist.
21:29Not me.
21:30What a finger's full.
21:31I can't remember.
21:39So, all his catchphrases there.
21:41Apart from, Jim, you're the funniest person I know.
21:43Still, he's probably just saying that.
21:44Am I right or am I wrong?
21:46Back to yesterday then, and it's hard to deny there had been a rather fractious atmosphere in the blue kitchen.
21:51That things were no more rosy in the red kitchen.
21:54In fact, because there were no more rosy in the red kitchen,
21:57our old job as pastry chef was being eagerly eyed up by Abby and Annika.
22:01Yes, there hasn't been a fight like this over pastry since Eamon Holmes and Fernbritton both went for the last
22:06sausage roll at the GMTV party.
22:13Good morning.
22:37Good morning.
22:38You're all going to have to now learn a little bit about pastry.
22:38To just have a go at something else, and pastry especially, because I've never made pastry in my life.
22:43I've always wished I could just toss up a tart-tat-tan, so I really hope I do get the
22:47chance.
22:48Unfortunately for Annika, Abby has her sights set on pastry.
22:52I think Abby probably is used to getting what she wants.
22:55Pick me first.
22:56Please, Roger.
22:57Pick me first, because I asked first.
22:59Abby tried everything to get into pastry.
23:01No, Roger said I'm making a decision.
23:03She wants to make bellinis. Do you want to make bellinis?
23:05I've never met them.
23:06I want to make everything.
23:07I want to be taken.
23:08I'm going to get it.
23:09It's got my pocket.
23:10No, it's got my pocket.
23:11Do you want me to take this one?
23:15What were you going to do now?
23:16I was going to do it tomorrow.
23:17I can do that afterwards.
23:20Is it tomorrow?
23:21If you've got something for her to do, yeah.
23:22Tatans?
23:22Yeah.
23:24Oh, no.
23:26I don't think there's an official replacement for Rosie.
23:31But Abby's straight in there, and she's having a ball with that.
23:37Annie?
23:39Annie?
23:40Do you want to see what we do here?
23:45Just put the apple in half.
23:48Take out either end and middle.
23:53And that's it.
23:55Enjoying it?
23:56Yeah.
23:57Lovely.
23:57You're doing something different.
23:59I'm definitely going to make this at home.
24:02Yeah.
24:03I know.
24:03Next, you just cut it in half.
24:05Scoop that out, that out, and the middle.
24:08I think everyone would have liked to have a go at pastries,
24:11but I just volunteered first, really, so I got what I wanted, yeah.
24:15Where's my scallops?
24:17Marco, I'll do the scallops after this if you want.
24:19No, do that, do that.
24:21You know how to do scallops.
24:22I like doing them.
24:24You said you wanted to be Rosie's replacement, didn't you?
24:27Yeah.
24:27Ah, there you are.
24:28So you got your wish, didn't you?
24:30And now you're moaning.
24:31No, no, no, I'm just trying to help.
24:33Good girl.
24:35Oh, no, I don't.
24:36I don't mind.
24:37I'm very happy being shoved wherever.
24:40No, no, no.
24:41I was very happy for Abby to do the pastries.
24:44I'm loving it today.
24:48So Annika clearly fine at losing the coveted role of pastry chef.
24:55Meanwhile, Abby contemplates life outside Hell's Kitchen.
24:58I absolutely love doing the photo shoots and stuff.
25:01But I'd like to have, like, an underwear campaign and that's, like, my dream really.
25:07But for who, for example?
25:08For, like, Marxies or Victoria's Secrets.
25:13Oh, obviously.
25:14Love Victoria's Secrets.
25:15Erm, La Pela.
25:18There's loads.
25:20Gossard, no wonder bra, anything.
25:23But if they want me as the wonder bra girl, he'll have to hurry up because my boobs are literally
25:26sweating off in here.
25:29Like, they're going smaller every day.
25:31And you like children?
25:32Yeah.
25:34Do you know, you don't know, you don't say when or...?
25:37Me and Peter just, like, have the most perfect life now.
25:42I didn't want to change that for a minute.
25:45But there's loads of things I like doing and bad, like, once I've done something, I want to go on
25:51to something else.
25:52Like, dummy dream thing or what I think.
25:55Like, I've done the fish now, I want to move on to something else.
25:57Yeah, I know what you mean.
25:58Because I can do it.
25:59Yeah.
26:02So, once Abby's done something, she likes to move on to something else.
26:05If I was Peter Crouch, I wouldn't book the church just yet.
26:08So, to yesterday and one of Hell's Kitchen's favourite recipes.
26:12Yes, Marco briefly took time off from teaching the celebrities to cook because he literally had bigger fish to fry.
26:22We're going to do a tranche net of turbot with just fresh oranges.
26:25Very simply, olive oil and coriander.
26:31Turbot is one of my very favourite fishes.
26:34The flavour's fantastic.
26:38What we're going to serve it with is oranges, lemon zest and fennel.
26:42Very simple.
26:43I don't like my plates filled with vegetables.
26:45When a plate comes filled with food, I just can't get my head around it.
26:49The confit of lemon.
26:52We put the lemon zest in cold water and we're going to bring it to the boil.
26:58Once it comes to the boil, we will refresh in cold water.
27:01We drain it, it goes into the vinegar syrup, sugar, white wine vinegar, equal quantities.
27:07Just to take the bitterness out of them and allow the natural flavour of the lemon to come through.
27:12Just bring it to the boil and bring it straight off.
27:17The lemon zest, as you see, we just drop them into the vinegar syrup.
27:20What we're going to do now is oranges.
27:22What I'm trying to capture is those sunshine flavours.
27:25I just want a little bit more juice so I can make a reduction.
27:29By reducing things quickly, you retain the freshness.
27:35Here's our baby fennel. Off with the outside.
27:39Retain the shape of the fennel.
27:41So it's got a prettiness about it.
27:44There's our turbot.
27:45In the pan, in a soft oven, seven minutes.
27:49Nice and golden.
27:51So you can imagine that golden brown with the oranges, with the lemon, with the herbs, with the citrus fruits.
27:55A little salt.
27:57Delicious.
27:58Once this fish is caramelised, you pop them in the oven.
28:01Then with the fennels, we'll just black them for two and a half minutes.
28:11So with the fennel, you're going to try and achieve some hype for the dish.
28:15Then the oranges.
28:16Tiny bit of coriander.
28:19Then again, just look at the plate.
28:21Think about what you're trying to create.
28:23A bit of zest.
28:25And to finish, our orange reduction.
28:30Tiny bit.
28:32I think presentation is very important, but in the most natural of senses.
28:36Turbot with oranges.
28:43So that's how Marco makes it.
28:46Anika, of course, prefers to stand holding the fish in the middle of the kitchen for half an hour.
28:49So as another service loomed large, Hell's Kitchen prepared to throw open its doors.
28:55Just time for some last minute preparation.
28:57A splash of oil whisked for 20 minutes and Marco's hair was ready for action.
29:10Okay, boys.
29:12You know the numbers, 76.
29:17So we've got a tough game ahead.
29:20Tonight's going to have to be a fight because, you know, we've got Barry with his hand in his situation.
29:24We haven't got Lee anymore.
29:26Still the same number, still the same menu.
29:28It's a tall order.
29:31Please, girls, please.
29:33Please, I'm talking.
29:35If we just keep our heads down, keep focused, keep on pushing and driving ourselves forward.
29:39I'm here as always to guide you all.
29:41And what I'd like to say is actually, thank you, Jim.
29:44I'm thrilled that you decided to come back and stay with us and continue to work, Jim.
29:47Didn't want to get beaten up, Marco.
29:52But all I can say is thank you, Jim.
29:54Very kind.
29:54Please don't thank me.
29:55Maybe you should have counted to 10.
29:57And all I say, have a great service, boys.
29:59Again, be brave.
30:00We're a team, we're a unit.
30:01And we've got to keep on going.
30:02And thank you very much.
30:03Thanks, Marco.
30:04Look after your hand, Barry.
30:05Don't bend the other one.
30:05Thank you very much.
30:11We've ordered from the Red kitchen.
30:13I like the idea of Abigail Tracy touching my meat.
30:19We ordered from the girls' menu because we champion Annika Rice.
30:31Girls, who's missing?
30:34Oh, that's it.
30:34They were missing.
30:35Rose is not here.
30:37OK.
30:37We're one down tonight.
30:38So we're going to have to sort of work as a unit and really work as a team.
30:42Not like last night.
30:43Last night was quite, it wasn't our greatest night in the Red team.
30:47But you've got eight points at the end of it, which is what counts, really.
30:50Tonight will be a hell of a night.
30:51Please stay concentrated.
30:54Please dig down deep if you have to.
30:56And just do one thing.
30:57Communicate with each other.
30:59You know, and use your personalities.
31:01Don't allow me to suppress them.
31:02If we just stick to the plan, the strategy we've always used, I'd like to think that we'll
31:06get through again.
31:07Thank you, girls.
31:08Thank you, Marco.
31:09Good luck.
31:10You're in enough trouble.
31:11Would you like some Sergeant Stripes?
31:12No, I'm fine, actually.
31:14I'm all right.
31:14Can I have some?
31:15Do you want me to put this in?
31:16Sergeant Stripes, please.
31:19Can you get your extra time, have you?
31:22Aye.
31:25Oh, yes, sir.
31:27Pull you to the ends of the hearth.
31:30Stand by through, boys.
31:31Samar's Red Team, one ragu, one foie gras, one Samar, one veal.
31:35Samar's straight away.
31:41Looking around me tonight, nice to see A-list celebrities, sorry, A-list of celebrities,
31:46here in Hell's Kitchen.
31:50There's Chantelle, merely famous for winning a reality show, as Brian Dowling was telling
31:55me the other day.
31:57And there's Michael Bridges, former striker for Leeds.
32:03Not sure if he's still playing, but the fact that he seems to be free on a Saturday
32:07isn't a good sign.
32:10So, back to last night, and as the celebrity guests arrived and some of the nation's top
32:14entertainers embarked on an unseemly frenzy of chewing, slurping, licking and spitting,
32:19which would only get worse when the food arrived, it fell to maitre d' Nick to do what
32:23he does best.
32:24Meet, greet, advise, serve and, invariably, apologise.
32:29Hey guys, we've got five minutes before we open the doors, so let's just keep on the
32:33ball and have a good service.
32:35Thanks guys.
32:43We open the doors at seven o'clock to greet the first customers and then get the show
32:47on the road.
32:52We then obviously show them to their tables, we offer them a pre-drink, then we obviously
32:57go through the format of the menu situation.
33:10On order, blue kitchen, one foie gras, two scallops, one ragout.
33:14The reason I take all the orders myself is because if I flood the kitchen with too many
33:16orders, then it would be a complete nightmare for the kitchen.
33:19If you fancy a fish main course, I recommend to you the pan-fried scallop of wild salmon.
33:24Are you sure?
33:26Yeah.
33:27Veal.
33:28Nice choice, perfect.
33:29As the menu's quite long and it's obviously a classic French menu, I have to then go through
33:33every single dish with the customer because obviously there's a lot of French words in
33:37that they might not quite understand.
33:39Would you like some help with the menu?
33:41Yes, please.
33:41Yeah, obviously we have some nice curry out there which is 50 grams worth.
33:45Is pigeon an actual pigeon?
33:46Yeah, it's natural pigeon, yeah.
33:49And what comes with it?
33:52It comes with mashed potato.
33:54Oh, that's nice.
33:54I know that.
33:55I try to be mind polite but when somebody doesn't know anything, it's actually quite odd, even
34:00from what are mushrooms, you know, like a wild mushroom or what is a ragout.
34:05What's this ragout of shellfish?
34:09What have you told you, babe?
34:10Ragout is like a soup, fish soup.
34:12Oh no, I hate soup.
34:14I mean, it's quite difficult to keep a straight face.
34:20And then obviously you get the food out as quickly as possible in the correct fashion.
34:25Away, two trotter now, one, two, sole.
34:28Go.
34:30Tell me what main course is away, boss?
34:31Yeah.
34:32Go, go, go, go.
34:38Build over sole, served on the loan.
34:40Service, service, come on, eyes open, please.
34:46Baked sea scallops in the shell, with a little fish stock and some vegetables.
34:51And a shell foie gras, duck liver, hand fried, with a little ducking, served on brioche toast.
34:59How's your pigeon? Are you going to eat any more?
35:01I'm going to try, but I'm just waiting for it to go.
35:03Okay, go doggy bags, take it.
35:04Okay, yeah, take it.
35:05Well, there are obviously big complaints and little complaints.
35:09We are waiting rather a long time.
35:11I just think it's a bad idea to complain.
35:14Nicholas, clear that table.
35:15Sorry, sir.
35:16I apologise.
35:16Unfortunately, we won't be serving you any more food this evening.
35:21We're not going to serve you any more food.
35:23None at all.
35:24So bad.
35:25There's nothing wrong with the asparagus, sir.
35:29It's just not to my taste.
35:32Don't tell Marco.
35:34What the is that?
35:35Why do you love it?
35:38I think something may have gone astray.
35:40I made a mistake on that order.
35:41She asked for a pigeon.
35:42Sorry, ladies.
35:44It was an ATG's mistake.
35:45Sorry.
35:45It looks wonderful.
35:47If there is a ratio issue, then obviously that has to be rectified by Marco.
35:51But it's something you can do in the room without any disruption.
35:54Then so be it.
35:55That's all you have to do.
35:56This is lovely and soft.
35:57Look at that.
35:58It's like a sponge.
35:59Fantastic.
35:59It's so big.
36:00Don't get a sucker on your bone afterwards.
36:05Easy.
36:05I do think that's a bit tough for a dough of salt.
36:08It's mine as well.
36:09I might be wrong.
36:10It's my job to understand food as well.
36:12You know, well, it's just taking orders.
36:14You know, it's just a team effort.
36:17That's how it sounds.
36:18Pink inside.
36:19That is perfectly cooked.
36:20That is perfectly cooked.
36:21I felt that the major D was protecting Marco's opinion of what is right.
36:25Nicholas.
36:26Yes, my fool.
36:26I don't ever want you to forget me or my name.
36:28Yes, my fool.
36:29If I went back to that pass and I said to Marco, this sandwich is under the quilt,
36:33he's going to think I'm a complete idiot.
36:34Your mistake, Nicholas.
36:36Not mine.
36:37No.
36:38I quite actually enjoy getting it in the neck.
36:41Bring it on.
36:43That's easy in there.
36:44It's all that easy out here, boss.
36:45Oh, come on.
36:46Oh, yeah.
36:46I'll make it look easy, boss.
36:48Let's see.
36:55Poor old Nick.
36:57Don't know why he doesn't just pack it in and go back to his old job as a Thunderbirds
37:00puppet.
37:01Well, until now, our teams had produced some of the worst services since Tim Henman retired.
37:05But last night, there was magic in the air.
37:13Reds.
37:14Red girls.
37:15Steam on ragu.
37:15One foie gras.
37:16One salmon.
37:17One veils.
37:17Samage.
37:20Ragu on.
37:21Last night, it was like a well-oiled machine.
37:23The food just came out perfectly.
37:27Two turbo in the steamer.
37:30Darling, come here.
37:32Just keep on pushing.
37:33Just keep on pushing.
37:33Yep.
37:34Soul's coming out.
37:35I think, on a whole, the girls worked amazingly well as a team.
37:39What?
37:39That's our chives.
37:40It's a vinaigrette sauce.
37:42Thank you, Abs.
37:43I could be beheaded, literally, for that.
37:46We were all helping each other and setting our timers for each other.
37:49I put a little drop in the salt.
37:51Huh?
37:52We kind of pushed everything out.
37:54We had loads of orders come in.
37:55But it was good.
37:57I think we're all on top of it a little bit more now.
37:59Come on, Reggie.
38:00Very nice, Anneke.
38:02The boys seem much more like they don't have as much to do.
38:07We invariably would get battered in the next half an hour.
38:13Don't be scared.
38:14Just be ready.
38:17Here we go, boys.
38:18Eyes down.
38:19Mary and Jim, one pigeon, one veal, one trotter.
38:22Roger that, Marco.
38:23One pigeon, one veal, one trotter.
38:25I really believe I'm getting better.
38:27I'm getting much better out of it.
38:28And I'm getting used to the timing.
38:30I'm getting used to Jim.
38:31I know what his qualities are.
38:33Barry, is this ten seconds on your pigeon?
38:35Yes, that's right.
38:36Right, Paul, let's have that salt.
38:37You all right, mate?
38:38Very good, boys.
38:39Very good.
38:40Thank you very much.
38:41I never know I'm doing that well.
38:42Maybe I'm too picky.
38:45Thank you, sir.
38:46Marco seemed very pleased with it.
38:47And they all keep going fish as the artist's job.
38:49And I'm going, no.
38:50All I see you do is work, work, work, work, work.
38:52Very nice, Paul.
38:53Did you dress that yourself?
38:54Yes.
38:54Very nice.
38:56I just sit there and think, I can't believe that these are the people who turned up a week
39:00ago.
39:00Jesus Christ.
39:02There we go.
39:03Go with that.
39:04Those two trays.
39:05And well done, boys.
39:07Well done, everyone.
39:09You've done amazingly well today.
39:11Haven't we?
39:12I keep on pushing and pushing and pushing.
39:14They keep focused.
39:15They keep their head down.
39:16And they keep on pushing forward as a unit.
39:19And, I mean, it's a pleasure to work with them.
39:25Yes, the kitchen's almost as well oiled as the diners.
39:28Now, apparently there is one dish in the kitchen that sends stomachs fluttering and makes people
39:33weak at the knees.
39:34not the dodgy scallops, but Marco Pierre White.
39:40Save Marco.
39:42Yes.
39:44Oh, he looks fantastic.
39:47He looks like a real man.
39:53Oh, Marco.
39:55Marco.
39:56Marco.
39:57Yes, Marco.
39:58Marco.
40:02He's that, he's that interesting mix of being utterly, utterly gorgeous and totally terrifying,
40:08isn't he?
40:08He's a hulk of a man.
40:10I love you, baby.
40:11No, I love you.
40:12I love you.
40:13I love you.
40:13I do find Marco attractive in a sort of menacing sort of way.
40:17Stay concentrated.
40:18Yes, Marco.
40:19Yes, Marco.
40:20He's smouldering.
40:21He's sexy.
40:21He's intense.
40:23He's definitely got a glint in his eye.
40:25See, only the pastry chef is listening to me.
40:27He's like a bull of a man.
40:29Do you know what I mean?
40:29You've just got to admire a man like that.
40:31Look at him.
40:32Suck him here.
40:33Now just go for it.
40:37Oh, there's something quite saucy about him, isn't there?
40:39I think you just want to take him to your capacious bosom.
40:43Can you tell I've been thinking about this for a while?
40:46I think he knows what he wants.
40:49He can control the woman.
40:50You might like to have a fling with him, but you wouldn't want to take him home.
40:57How much of that have you had?
40:59Let's take that away from you.
41:06Marco Pierre White there, the thinking woman's psychotic serial killer.
41:10Now, as a condition of eating in Hell's Kitchen, every diner has to fill out a form.
41:14The first part being our insurance waiver.
41:16The second, the diner's verdict.
41:18And with service over, it was time for maitre d' Nick to reveal the latest scores.
41:27Feeling happy that we haven't been here that long, and we're already fed and watered.
41:30It's very nice.
41:33If I'd paid for it, I'd probably be saying, eh, I'm not sure I'm coming here again.
41:39It was spectacular.
41:40We had a great night.
41:41We've had an awful lot of fun.
41:45What a boy's done really good.
41:49That was absolutely fantastic.
41:51It was superb.
41:52It was far better than I'd expected or hoped for.
41:58What I'd like to say is fantastic.
42:00We proved that we could feed 76 people with any eight of us.
42:03I think, well, you were a star, Jim, tonight.
42:06Yeah.
42:06You were so good.
42:07You were masterful.
42:08You didn't look like you were working.
42:10I thought Abigail was a star on puddings since it was your first thing.
42:14Happy, happy, happy.
42:16We have 76 customers to feed.
42:18It was like a walk in the park tonight.
42:21I thought, personally, myself, it was mostly the best food we've served tonight since we've been in Hell's Kitchen.
42:26So I've got to congratulate you.
42:28I thought the levels of consistency were very good.
42:30I think timings were very good.
42:32Can we say something, boss?
42:34You made us feel like stars tonight.
42:35We got to the stage now where you trust us.
42:39I do, yeah.
42:40And it makes us feel great.
42:41All I can say is thank you very much.
42:42Because you know something?
42:43You say I might make you look good.
42:45Yeah.
42:45You make me look amazing.
42:46Yeah.
42:47And if it wasn't for you, I couldn't do it.
42:48Are we Michelin star level yet, Marco?
42:51I'll tell you something.
42:52I had my own biographer in tonight.
42:54And he said tonight, Marco, what you gave us was faultless.
42:58Wow.
42:58And that came from the red kitchen.
43:01Did he leave a tip?
43:01Did he leave a tip?
43:02Nicholas!
43:04Yeah, the 2.15's in our red rum.
43:06That's it.
43:09Nick, you better be nice.
43:12That was great.
43:15Well done, Marco.
43:16Here we come.
43:16Are we ready?
43:17Yeah.
43:17Here are some of the comments made by the diners of the red kitchen.
43:21The herbs and the cheese are a little too overpowering for the subtle taste of the caviar,
43:26and the blini are a little too thick.
43:28You think they were paying?
43:29I think.
43:30Main course.
43:31Lovely piece of turbot, and the orange sauce complemented it beautifully.
43:35Well done, girls.
43:37Very nice.
43:37That's nice.
43:38That's good.
43:39That's good.
43:39Blue kitchen.
43:40Here are some of your comments.
43:41Starter.
43:42Sorry, boys, but the asparagus was nasty.
43:44Must have been a northerner.
43:46They're used to the tinned stuff.
43:47Main course.
43:49The veer was a little too pink for me.
43:52Excuse me.
43:52Can I just say something?
43:53It was perfectly cooked.
43:54No, I know that, boss.
43:55I know that.
43:55Here's something.
43:56Here's what I go down the beefy to the side.
43:58I know.
43:59I did love Barry's bare knuckle mash.
44:02Oh.
44:04One-handed mash.
44:06Yeah.
44:06You can easily get food to every table, but will it be edible?
44:11Excuse me.
44:11Can I just say one thing, Nicholas?
44:13I would have gladly eaten every plate of food that went over the past day.
44:15Exactly.
44:15So would I.
44:16Don't complain.
44:17And trust me, my palate is better than theirs.
44:19Dessert.
44:20The maitre d' was fantastic.
44:23Ha, ha, ha, ha.
44:32And the apple pie wasn't bad either.
44:35So, well, tonight, each kitchen served 38 diners, half of the restaurant each.
44:40So the average for the girl's kitchen is 8 out of 10.
44:44Well done.
44:47You deserve it.
44:47Trust me, you deserve it.
44:49And the average for the boy's kitchen is also 8 out of 10.
44:54Yay!
44:56The diners' verdict was a draw, and we both got 8 out of 10, which is excellent.
45:01So tonight's the verdict.
45:02What I like about that, two nights on the trot, you've proven to me consistency.
45:068 out of 10, both kitchens, twice on the trot.
45:09And let's do it again tomorrow night.
45:10Okay.
45:11Oh, let's try and get 8.5.
45:13Then we let out.
45:19Bye.