Being Gordon Ramsay (2026) s01e02 Episode Script
Episode 2
1
Do you like raspberry jam as well?
- Yeah.
- 'Cause it is nice.
- Mm-hmm.
- Mm-hmm.
Could you make sure
you eat your crusts, please?
Jesse, are you giving that to Bruno?
Bruno, in your basket, please!
Basket.
- T?
- Yes?
- What time are we leaving?
- 7:30.
This one… "r-ain."
Rain?
- T?
- Yes?
- What time are we leaving?
- 7:30, for the eighth time!
Why so early?
Good morning.
- Ah, shit.
- Good morning.
- Have I got time for toast?
- If you do it yourself.
- What, you didn't make it?
- Nope.
That's terrible.
- Why so early? Has he been naughty?
- No.
- Has he been called in to the headmaster?
- He's not taking after you for once.
Osc, look at Mummy.
Could you put some toast in your mouth
while you're reading?
- Dad?
- Yes, mate?
Oh, there you go. There you go. Thank you.
That's Daddy's breakfast. Thanks, mate.
When he's starving at school,
you can remember this moment.
Thank you, mate.
Thank you.
- How are you doing, Gordon?
- Hey, Lee, how are you? Where are you?
Lee?
Oh Jesus. Lee?
Fuck's sake.
If it's possible,
there is a goods-in entrance
that we can get so far down
before there's bollards.
Jesus Christ.
The roof's not on yet.
And that's where the fucking party is.
Budget is £20 million,
and that's fucked already.
How's it looking?
Crazy.
But if the place is fully booked,
that could end up generating
£1.7 million of cash a month.
And so when we go live
with those bookings,
you want a demand.
I came up with the crazy idea
to do a before and after party.
The team thought I was fucking mad.
A hundred influencers,
averaging anything from half a million
to a million followers.
And they are the most powerful critics
on the planet today.
My God.
You know, in terms of reviews,
they can destroy restaurants.
Oh my goodness. Thank God it's stopped.
Hello, mate. All good, thank you.
How are you? Hi, guys.
Rain's stopped, and it's gonna be stopped
until 9:00 this evening,
according to the forecast.
That's great.
Ready to roll.
The idea of this party is to give them
some secrets of what's coming.
Not the whole fucking menu.
Don't pull your pants down.
Just pull them halfway down
and give them an insight
to what is coming.
How many canapés? Six.
Two, four, six.
- Hey. You good?
- Chef.
Let's go. Take it away. Hit me.
Okay, so we've got
the vegetable summer roll with chili jam.
Is that a bit big? I always think
canapés should be one bite.
Do you know what I mean?
Looks a bit phallic.
- Yeah, absolutely.
- Like a fucking baton from the relay.
- And this little, um, log?
- Yeah.
What the fuck is that?
It looks like shit on a plate.
We've got the shiso leaf--
You've got shit on a plate,
but what is that thing?
- The tuna tartare that came fresh.
- And then where's the leaf? You can't…
- It's… it's on the way. We're just…
- Fuck's sake.
- That doesn't look very… does it?
- Not now.
- It will look good.
- It will.
Because that looks fucking terrible.
Michael is an incredible,
young, talented, hungry chef,
but the transition
to run Bishopsgate is ginormous.
There you go. Will you turn the other way?
These are influencers, okay?
They need to be a one-bite wonder.
Right, okay, got it. Okay.
In, in, in. Not two,
not two and a half, seriously.
Do you know what I mean? Yeah?
On my way to visit what will be
the tallest restaurant in London.
They weren't lying when they said
it's like a construction site.
An influencer wants to feel privileged.
They want to make sure
that they're the first there.
Because on their stories
and on their posts
and on their algorithms,
it creates a buzz.
I wanna create a buzz.
Oh my God! Hello!
- Welcome. There he is.
- All right, mate?
- Hello, Captain. Very well. How are you?
- Very good. How are you?
Thank you for coming.
Keep up the good work.
- Amazing.
- I'm inspired. Thank you.
What a view!
It's incredible.
Welcome. Bonsoir. Good to see you.
Welcome. Are you good?
Good, how are you?
Do you mind if I…
- I got a cuddle!
- Of course we can.
When you give incredible food
in a location
that's never been seen before,
with a view that is
the best in the country,
you're gonna blow their socks off.
So tonight it's all about you.
We really appreciate your support.
You guys have great opinions.
It's honest, it's brutal,
and it's something we can never, ever,
ever, ever underestimate.
Have a fun night.
And how cool is this fucking view?
Being a parent, at the beginning, um…
I thought running a restaurant was hard.
Jesse do it.
We have six children,
ranging from 26 down to 17 months.
So, it's always gonna be full-on.
Osc.
It's a little bit empty.
What happened to the fish?
But I think having kids
does sharpen you, sharpens your focus.
You have to be super firm, super fair.
Yeah. Welcome to… to chaos.
You know,
when the big kids are around as well…
They can be equally as demanding
as the small ones, by the way.
They're the ones that kind of…
They pretend they don't need you,
when really they do.
It's more complicated when they get older,
isn't it?
Because you have to…
You have to so respect
what they're telling you,
yet they're asking you,
and you have to sort of shape it.
- Ah.
- It's a bit like talking to you.
I have to shape things
as if you came up with it yourself.
But really, I'm helping you.
- No, that's not fair.
- But, you know…
Tana gets too involved.
Tana needs to understand,
as a parent, you need to be Switzerland.
You have to stay neutral.
I'm so glad I've got you there
to tell me how to do it. You know that?
Hello.
- Hello.
- Hello!
Who's that? I'm just gonna grab Jesse.
The marrying girl.
Oh, look at that ring.
Are you getting in shot?
Oh, I'm so excited.
Is Dad meant to be on the call?
Dad is meant to be on the call as well.
Uh… Holls. Holls. H--
Look who's here!
Hello!
Congratulations to you both.
- Honestly. It's amazing.
- Thank you very much.
Adam and Holly are getting married!
Holly's partner is an amazing young man
called Adam Peaty.
He's a three-time Olympic champion.
And the good news, for me as a dad,
is that he is focused and on it.
He's a gent, an absolute thoroughbred.
And, uh, to see her walk down the aisle,
it's gonna be pretty incredible.
I'm sorry to ask a personal question.
How did you propose?
What did you do, my man?
He got down on one knee, and I said yes.
- Oh my gosh.
- Did you cry?
- Yeah.
- Of course.
I actually can't remember anything I said
'cause it was just a rush.
I was just locked in. I was just…
- There was a lot of tears, a lot of hugs.
- "Please marry me."
For me, I knew I had to go through
the route of asking the parents.
It was quite daunting,
but it actually turned into
a very wonderful moment that
I'll remember for the rest of my life.
I thought,
"Fuck, he wants to borrow a car."
But this was a little bit more precious
than the car. It was our daughter.
Got a few tears from both the parents,
which is always good.
It's always a good sign.
I kind of wish I was there.
It's like a big moment I missed out on.
I literally should've put a camera
in the corner.
I know. I don't know why I didn't.
Holly's had one or two tough times
in the last, sort of, five, six years.
Just to see that happiness and that glow,
we couldn't be happier.
Obviously, you know
what Holly's gonna turn out like.
'Cause isn't her mum gorgeous?
No. No, but they always said,
study the mother-in-law.
And… I did the same.
Tana, I thought your mum was hot.
That's so weird. That is so weird.
I had a lovely message
from David and Victoria.
David was winding me up
about how expensive it is
with daughters as opposed to sons,
like he's got with one daughter.
We have three daughters and, uh, one son.
Three sons. Shit! Sorry.
- There's noise everywhere.
- Holly. Holly.
Holly, Holly. The line…
The line just crackled there.
Dad, he really is a teddy bear.
He's become a lot more sensitive
as I've got older.
Oh my Lord.
Congratulations.
- Especially now with the little boys.
- Yeah.
He's a very different person
to what he is on set.
And talking about our wedding,
he's father of the bride.
He's not…
Gordon Ramsay, father of the bride.
You know, to me, he's just… He's just Dad.
We think maybe Christmas next year.
- Aw, I love a Christmas wedding.
- Or before Christmas.
Shit. Oh. Uh… Oh, what happened there?
Where's everyone gone?
Um… No. How do I get back on there?
Oh.
Sorry.
- There you go.
- Oh, sorry.
I'm gonna love you and leave you to it.
My son-in-law,
welcome to the fucking family!
I don't think I've asked you this.
Why did you have two more kids?
Well, there was a very defining moment,
wasn't there?
When Tilly was looking at uni
and sort of getting everything in place,
and you said to me,
"The house is gonna be really quiet."
No, hold… Hold on.
I said to you?
- Um…
- Yeah, let… let me look at you.
Whose… Was it both of our ideas?
Was it me pushing it?
It was definitely a joint decision. Yeah.
I just like Dad.
Because he's crazy and funny.
He makes my day.
Aw, that's nice.
We're gonna miss him
when he goes away again, aren't we?
Oh yeah, you just reminded me that again.
It's hard for Mummy too. It's hard for--
Mummy, I need a quick cuddle.
Aw! That's all right.
I think I've got fitter
with two new young boys.
I've also got, um, more of a mindset
to become a better dad.
I wasn't a shit dad the first time round.
I just wasn't there that much.
- Hello, mate.
- Hello.
- Are you ready?
- Yes.
Give me a kiss.
Mum takes Jesse, and you take me.
She's in a mood.
Shall we just go upstairs
and just call in sick
and say we're not going to school?
Oh no. Why's she in a mood?
Oh, mate.
She's been like that for 25 years.
You've only seen five years of it.
This way, mate. Hold Daddy's hand.
We had four kids of three and under,
and it was a case of
we didn't have any help,
but if you don't manage
to sort of stay on top of it,
- it all would've just gone pear-shaped.
- Yeah.
And you coming home to chaos
and that kind of pressure
was not really an option.
So it was all about managing to survive
on my own with them at that stage.
Yeah.
Thank you.
Right, you ready for a jog, run, sprint?
Yeah!
Let's go. Jog.
Jog. Run.
And sprint!
- Crazy, crazy, Jesse.
- Yes!
Crazy, crazy.
I remember coming home one night, and…
What had you served them,
canned macaroni and cheese?
I know. Why I never…
'Cause do you know what?
It's a really funny thing,
but we had four kids that close together,
and sometimes I didn't have time
to cook from scratch.
Gosh, how weird!
And there was no one there to help me.
Oh, I wonder why.
If you told me,
I would've brought mac and cheese home.
Yeah, right.
I like these school runs.
Lift those knees! Lift the knees!
I'm going to miss you, Dad.
Mate, I'm gonna miss you too, bud.
You all right?
I'll jump in the back.
- Of course.
- Yeah.
Yeah, no, I'm good.
Everyone thinks traveling is glamorous,
and everything's sort of,
you know, super luxurious.
Um, it's super full-on.
Being away from home is tough.
It's very tough. So…
I… I want that time
to go as quick as possible.
It's the little ones I miss.
The little ones,
they just get used to me,
I get used to them,
and we've just come off
the back of an amazing summer. So…
Yeah, it's hard.
Then when Oscar asks, "When are you back?"
You can't say, you know,
"In four weeks' time,"
because he asks,
"How many sleeps is that?"
And so… Man, that's fucking painful.
I miss them terribly.
You know, I… You know,
FaceTime is nice, right?
But it is when I'm on my own,
and it's silent,
and then, you know,
I'll see the pictures on my phone,
or there's a memory bank that comes up,
and it's just like, "Oh God."
That's when it hits home.
That's when it's, you know, painful.
This year's a big one.
We have a lot of pressure
with Bishopsgate.
And on top of that,
we've got the partnership with F1.
I'm obsessed with cars, and I love F1.
There's something quite unique
about that pressurized bubble
that environment's in.
That's what it's like
running a three-star Michelin restaurant.
Between a three-star and a two-star,
there's sort of 0.1% of detail.
I can relate to that.
Ramsay's Garage is a sort of unique pop-up
that will go into ten garages
in the pit lane across the globe.
It's make-or-break.
Get this right,
and we'll land a global contract.
Get it wrong,
and you look like the biggest helmet
in fucking Nevada.
I'll be honest,
there's a thousand chefs that would be
banging their front door down
to be in this position to do this,
and so if I didn't do it,
there'd be another person behind me.
I love that. I want that pressure,
and I want that jeopardy
because it just makes me a better chef.
The thought of doing
10 or 12 of these around the globe,
I think it's exciting for the team,
but quite scary
when you look at the price of the tickets
in terms of what we're up against.
So we need to deliver.
The tickets are 35 grand a head.
My mum would fucking kill me.
She's never spent that in her life.
I'll be honest.
I remember in high school,
being called out
for the, uh, lunch vouchers
because your mum and dad
are on social security,
and you have to go to another side
of the school canteen
to get your free meal
with your dinner tickets.
I still remember those things.
I suppose there's other people
that would be embarrassed about that.
I'm not embarrassed of my past.
I got dealt a dysfunctional card.
Big fucking deal.
Is that what makes you
keep pushing in different areas?
There's nothing else. I'll be honest.
So that drives me,
that puts fuel in my tank because, um…
Yeah, I was so close to not making it.
That's what keeps me going.
What do you mean by that?
I have a brother who's a heroin addict.
We shared a bunk bed together.
He's 15 months younger than me,
and he's been an addict
for the last four decades.
I've gone to hell and back with him,
and so I have a guilt complex.
That could've been me.
It could've been switched.
And so, when that…
When that change is so close to you…
It's your brother, right?
It's not a cousin.
It's not a mate down the pub. It's…
It's your brother.
Born in the same house,
grew up in the same bedroom,
shared bunk beds, and so similar…
But how can it be so different now?
And so, um, that's what I mean by that.
- Wow.
- Yeah, you were going deep there, girl.
Like, holy shit.
But if you ask me, "What scares you?"
I'm gonna tell you what scares me.
This is a test of the emerg--
Hi, guys.
I'm dying to see this garage.
Hey. How are you, bud?
You good? Good to see you, bud.
Show me. Show me.
This looks great.
My God.
Look how close we are to the track.
That's incredible.
Absolutely incredible.
I always cringe
using this word called "brand."
Um, but that's what
the Gordon Ramsay Group is.
It's a brand, and the affiliation with F1
reaffirms the global impact we have.
Whether we're watching a race in Asia,
North America, UK, we're recognized.
It's great for the restaurant business.
- It's great for international clientele.
- Mate.
- Hi, bud. How's it going?
- Good, thank you.
It's broadcasted to millions of viewers
across the world.
And when that camera tracks
down that pit lane,
and those cars are coming in,
they have to go past Ramsay's Garage
before they get to Ferrari.
That makes me so fucking happy.
Let's go, come on.
Let's go. Let's go.
Standing there, for me,
it's a sort of pinch-myself moment.
Growing up on a council estate in Daventry
was just opposite Silverstone racecourse,
so we'd go to church Sunday morning
and then hop off up to the track.
- You good?
- It's Gordon Ramsay!
Good to see you, bud. You good?
What? Is this guy, like,
famous or something?
- Who is this?
- The biggest fucking chef in the world.
You have Ramsay's Garage
in the paddock this year.
Talk to us a bit
about what that experience is.
Good food.
It's a little bit noisy, but amazing.
- How are you, sir?
- I'm good. You?
All good, thank you. Family good?
- Yeah, good.
- Likewise. Best wishes. Good luck tonight.
- We've gotta stop meeting like this.
- I know! Are you well?
Guys, you have to be very, very careful.
- Really?
- Max, will you close that door?
In case the chefs get excited,
they'll follow us up.
Holly, will you go
sort of in front of Adam?
In case you fall, he catches you.
Otherwise, who's gonna be at the altar?
Thank you.
Jesus Christ.
Yep. Thank you.
Thank you very much. Oh my goodness me.
This is it.
My favorite place to watch the race?
AP, the best view in Vegas.
Is a secret place.
It's a place that no one else can get to.
It's actually on
the fucking roof of my restaurant.
Literally I've got no other words.
Yeah, it's amazing.
Being up there with a selected few,
watching these McLarens,
Ferraris, Aston Martins whizz by.
Here we go.
When you think that
things are just going so fucking well,
you gotta remember where you came from.
Remember the shit you went through.
Oh my God.
That is crazy.
It's a lovely, refreshing,
stern fucking reminder
of where I came from.
Vegas, for me,
is like this culinary epicenter.
- Gordon!
- Morning, bud. Hey, bud. You good?
But it is fucking competitive.
Good morning, guys. Good morning, guys.
I opened up my first restaurant in Vegas
back in 2012. A steakhouse.
They said, "What?"
"A fucking Brit? It'll last two weeks."
That made me even more determined
to get it right.
We went from, sort of,
zero to 1,000 overnight.
Got into the second restaurant,
then the third arrived,
then the fourth arrived,
then the fifth, then the sixth arrived.
So, without further ado, it's my pleasure
to welcome chef Gordon Ramsay.
You have to go.
I want to be seen in these businesses.
It's not a label slap.
I don't just stick a name on the door.
I take it so seriously.
Isn't it crazy how wild it gets
when he comes in?
I can't believe it.
- It wasn't like this when he started.
- Oh really?
Good to see you, man. You good?
- I'm good.
- Where are you from?
I remember in my first ever restaurant
sitting and having a long chat
with Sir Paul Smith,
and he was telling me
they had 75 boutiques around the world.
I'm like, well, how does Paul Smith design
an amazing t-shirt and a pair of jeans
and then sells them in Tokyo?
And I listened to him
about how much a brand can grow
when you have a standard that's unique
that everyone wants to tap into,
and it's the same with food.
- There you go.
- Yes, chef.
That's much better.
Let's do a picture like that.
Yes, chef.
- There we go. Up.
- Up.
Yeah, but it feels like it's getting
more high-octane each year.
- Bang, bang, bang. You know what I mean?
- He's not slowing down.
He's not slowing down.
I even said to him about a year ago,
I said, "Are you gonna take
the foot off the gas or what?"
And he's like,
"No plans for that, me, bud."
I'm like, fuck. Jeez.
There's a whole wall
of Hell's Kitchen merch.
I might get a bandana.
- Fun.
- Yeah.
I like these bad boys.
Ah, they're nice.
That'd look good on George.
- Have you read it?
- Idiot sandwich.
That's a good one for the stag do.
- He's everywhere, isn't he? In Vegas.
- I feel like he's talking to me.
- Yeah, I know. It's very peculiar.
- Wait for it. Three, two, one.
Welcome to Hell's Kitchen.
When I go to America with Dad,
it's definitely quite an eye-opener.
Yeah.
I definitely kind of get a bit of a shock
that, oh, he is who he is.
He is everywhere, especially in Vegas.
You can't go anywhere
without seeing him on a billboard.
Did it always feel natural to involve
the kids in what you were doing?
You could argue, "Well, why didn't you
keep the kids out of the spotlight?"
Well, I suppose
we were proud to be young parents
and for them to be
on this journey with us.
- So we made the decision--
- And keep them normal.
Exactly that, as opposed to that
sort of being a totally separate life.
We involved them,
and I'm really glad we did.
Yeah. I understand their nervousness
when we're on a red carpet,
and there'd be, like, kids'…
Teen Choice Awards
or a red carpet event in the US,
and they'd be squeezing my hand like mad,
and the photographers
are shouting, you know,
"Look this way! Look this way, kids!"
And then Holly's hand would be tight,
and Jack would not let me go,
and Meg would hide behind Tana.
And so we could sense that early on,
and it's heartbreaking
because we're at work,
and so you try to explain to them,
"Walk down the red carpet.
Big, bright smile. Let's go."
And they were, like, clinging on,
and it was hard for them to accept that.
So the fame game, I just say,
"No, not famous. I work hard."
We work hard. The kids work hard.
If they can just keep it to that,
um, it is a lot easier.
On your left, please. Thank you.
I'm just worried now. Um, the old stag do…
My father-in-law took me
for a bungee jump.
- Fuck me.
- I think he was trying to kill me.
- Great.
- Yeah.
- Yeah. Kill you off.
- Yeah, kill me off.
Dad's changed as I've got older.
He's become a lot softer,
but he's quite easy to wind up.
- Sometimes.
- Just move his stuff.
That's the thing, move his chargers.
- Move his stuff.
- Move anything.
You guys good?
Definitely bringing up
wedding dresses to him. Anything wedding.
- Dresses-wise?
- I've been to try on with Mum already.
- Stop it.
- Yeah.
You need three.
- No. You can't have three dresses.
- Yes. I can.
Jesus Christ, I'm sweating here.
Shit.
No, three dresses, my arse.
Absolute bullshit.
Yeah, two's the norm, isn't it?
- What are you talking about?
- No, kid. Ceremony dress.
And then in the evening,
you have your little relaxed vibe,
but beautiful.
And then bridesmaids, they're not changing
dresses as well, are they, surely?
- No.
- We've gotta keep it real.
Don't laugh, mate. You've got this to come
with two daughters. Fucking hell.
Lisa.
- Lisa Vanderpump?
- Yeah.
- Where are you?
- In Las Vegas. Where are you?
Christ Almighty.
-In Las Vegas?
- Hold on. I have someone to say hi.
- Come and see me.
- Oh my Lord! Good morning.
The restaurant looks incredible.
I'll pop by there later.
I'm gonna be open before you.
I know. I heard. We've got an issue
with the permits. Boo-fucking-hoo.
- What?
- We have an issue with the permits.
I know. I've been objecting to them all.
Oh, you fucking bitch.
Uh, help me out. Holly is obviously
getting married with Adam next year,
and she's saying she needs three
fricking dresses for the wedding day.
Tell me that's not true.
- Uh, four. Yeah, four. That's not…
- Four? For fuck's sake.
See? There we go.
Your father's got a shitload of money.
Get a couple of spares.
Hey, listen,
I'm never gonna be on your side.
Yeah, this is true.
- Come and see me.
- I'll pop by there later.
- No, not later. Now.
- Okay, give me ten minutes.
That's what you said last time.
It only took two.
Fucking hell.
She's so fucking bad, honestly.
Jesus Christ.
- Go make your calls.
- Get on your calls right now.
No.
Hello, mate.
Hi. Hi, how are you?
Yeah, all good. Thank you. How are you?
Yes, all good. Thank you.
Uh, meeting today
with all the various different teams.
With Bishopsgate,
the negative to put onto your radar,
I've been working
with the team all day today,
is unfortunately,
we're looking at an eight-week delay
- at Bread Street.
- Oh, fuck me.
- Say that again.
- Yeah.
Uh, eight-week delay with Bread Street.
Um, yeah. Um…
- Oh shit.
- Yeah.
Shit, shit, shit. Why?
Basically, problems with the supply chain.
- Fucking hell.
- But he's working through it. And I'll…
- Right.
- I'll keep you posted.
Right. And so, logistically, I mean,
fucking hell, with the bookings coming in,
RGR High, Lucky Cat…
Um… Those trains have left the station.
Because to slow that down…
It's definitely just gonna stick
to Bread Street?
Everything else is on time, right?
Yeah, Lucky Cat's still on time.
- Sure.
- Reservations are really strong.
You know, we've got
nearly 10,000 reservations in already.
Holy fuck.
Fucking hell. Um… It was all going
a little bit too smooth, if I'm honest.
What did you say?
There's an eight-week delay
on the restaurant, on Bishopsgate.
Bishopsgate? Oh fuck.
Fuck, fuck, fuck, fuck, fuck.
Shall we, uh… Shall we go?
Are you ready to go?
- I'll be two minutes.
- Thank you.
Fucking hell.
Fucking hell. Fuck, fuck, fuck.
The delay is my biggest nightmare.
We good?
But if there's anything my mum taught me,
was to dust yourself down
and stop crying over spilt milk,
get back out there.
I've made the financial commitment.
I cannot afford to drop the ball anywhere.
Thank you very much.
Now I have to just focus on the end game.
To deliver food like no other.
So the menu at 22 Bishopsgate
needs to be different,
and it needs to go up a level.
If I'm under pressure, I want the team
equally to be under pressure.
Have you got the tweezers?
The first question
everyone asks is always,
"Does he always swear?"
You know, "Does he swear at you?"
And, you know…
There are… There are emotions,
and, you know,
there are heated discussions
that you get in kitchens,
but it's always for the right reasons.
It's to make what we're doing better.
It's always about the end product.
The food is, you know…
is the most important part.
You know, chefs want chefs
to like their food, enjoy their food.
If you get that feedback from a chef,
any chef, I mean, let alone Gordon,
then that's… that's…
that's what you're doing it for.
Michael deserves a shot at this.
Twelve months prior to even talking to him
about the potential of stepping up
and running Bishopsgate,
I was watching him.
I don't leave those decisions
right to the last minute.
I'm not that stupid.
But I think it will be one of the biggest
moves of his entire career.
And now, I've got to see
just how creative Michael is.
- And we need to perfect.
- Service, please.
I'm not waiting a month.
I'm not jumping on a fucking Zoom
to see a dish that I can't taste. No.
Thank you.
When I'm on my trips and working away
and doing press
and attending launches, etcetera,
I haven't got spare time.
So…
my team need to come to me.
- How are you? Good to see you.
- Welcome aboard.
Jump on the plane
and get your arse over to Miami.
And we're getting reports
that up to three million Floridians
are left without power today after
Hurricane Milton tore through the city.
While some evacuated,
tens of thousands remain in shelters.
It's too early to tell just
how devastating this storm has been.
This is, you know,
the first, sort of, official tasting.
Unfortunately,
we got delayed by the hurricane.
So we are a little bit…
a little bit constricted on time.
There is pressure.
It's a £25 million project.
These aren't just dishes
that I've thought of on the plane.
You know, it's a lot of planning
that's gone into this, a lot of…
…a lot of hours.
It's quite a big deal.
How are you feeling about the tasting?
I'm more concerned for Michael.
I'm not saying he's a fish out of water,
but it's gonna be a…
unbeknown to him, a second interview.
And dealing with the new brigade,
then get them up to speed
with what he wants.
He's young, too, right?
Yeah, late twenties. Young family.
I thought this would be
a bit too big for him.
But it'll be telling.
Sixteen dishes,
and he's got less than 24 hours
to get his shit together.
Yeah, I'm nervous, if I'm honest.
I'm just sort of half listening
and half working out where I am.
Um…
Still don't know where anything is.
I feel a little bit shitty
getting him here,
uh, last minute.
"Jump on a plane
and get your arse to Miami."
But it will be good
to see him out of the comfort zone.
And it will be good to see him
being comfortable being uncomfortable.
- Thanks, Captain.
- You're welcome.
See you in 24 hours.
I just fucked it up.
There's a lot of demand for perfection,
and if you don't deliver that,
someone else will.
I forgot how much more difficult
induction woks were than gas.
It's fucking…
When you present the menu,
it needs to be fucking immaculate.
From the minute it hits my eyes,
to the concept, to the delivery,
texture, seasoning.
And then what is the difference?
How much better are we
than the existing brand?
How are you, bud? You good? There he is.
- How are you feeling?
- Good.
- You good?
- Yeah, good.
- We're up against it, literally.
- Absolutely.
Twelve hours. Then we've gotta shoot back.
How long do you need, Michael?
- We can start in five minutes.
- Good. I'm gonna get changed.
Right, let's go.
So this is the whole-roasted suckling pig.
So that's been marinated
in a ginger and five-spice marinade.
It's been hung in the fridge
for three days.
Man, you came out of the gate strong.
Visually, it looks beautiful.
I mean, absolutely beautiful.
- Really beautiful.
- Yeah.
This is gonna be done table-side?
Where's the demo? Who's doing what?
That's the bit that I wanna…
I'm a customer now,
and I'm sat in front of you.
- Can someone just start it?
- Yes.
And how long is the process
from start to finish?
- Two minutes.
- Great. Off you go.
See what I'm saying?
It's gotta have that kind of action.
I love already the sound of the crackling.
We then begin the shredding.
But before that,
how about a little pair of scissors?
- Yep.
- Give them a tantalize
of a taste of crackling.
- Yeah.
- And I think this is a two-man job.
- Yep.
- Yeah.
I don't think this is a one-person job.
You know, whilst one's shredding,
the other one's just sort of, you know…
Can we get some fucking better scissors
than that?
Not a big fan of dandelions.
Maybe a Parisienne of apple or something.
- Yep. We've got…
- Yep.
Mm-hmm.
It's delicious. Really delicious.
- But we've gotta have some fun with this.
- Yeah.
My feedback gets firmer
when I see them dropping beneath a line,
when I know there's more to come.
And I'll recognize what's in their tank
before they know how far they can go.
I've witnessed it. I've studied that.
So I don't wanna see a plain Jane,
play-it-safe copy of Mayfair.
Unless it blows me away,
I'm not going to entertain it.
- How long for the next one, Michael?
- Coming up now, chef.
Thank you.
Next, new concept.
- We're looking at the world of Wagyu.
- Right.
Uh, love this.
That just… I mean, beautiful.
Really beautiful.
So this comes to the table. I'm sat there.
- Yes.
- Next?
Um, so we'll talk through
the way it's gonna be cut,
the way it's gonna be served,
how it's gonna be cooked.
We're starting off an entry
of having it as a bao.
So you've got £25 for a bao,
going up to sort of £200 for…
- No.
- …the Wagyu fillet.
I'm just confused
why we're going to a bao.
I think…
I think we need to move on from that.
I love the idea of the multiple cuts.
I think that's very clever.
I think you're gonna shoot yourself
in the foot
when we're progressing to the entrées,
and then you go back
to the appetizer with bao.
Right.
And just try it
with a little bit of dry ice next time
- with your ice pack underneath.
- Okay.
So it looks like
we're preserving it properly,
because the minute a Wagyu hits
anything to do with room temperature,
the fat starts running.
- So a little touch of dry ice…
- Yeah.
…and it's just this little shimmering
across the board.
So it's a bit mystique.
- Yeah. That's great.
- Yeah?
- I love it.
- Great. I've got that.
…steaks.
What about the, uh, bao bun?
No, no, no, no, no.
He shot… He shot that down immediately.
What's next please, Lee?
Little taste of everything.
- Got you.
- A little taste of all the Wagyu.
Right, let's go.
We are proud of the certificate
that comes with the A5.
Do we think this need presenting,
or is that a bit of overkill?
I think it's a bit wank, that.
If I'm eating dinner,
and someone gives me
a fucking certificate…
- Do you know what I mean?
- Yep.
It's like serving a pair of bollocks to
a pig you just ate, know what I mean? No.
- Tomahawk?
- Yeah, the Australian tomahawk.
It's delicious, my God.
Sadly, it's overcooked a touch.
- See there?
- Yeah.
- It should be like butter.
- Yeah.
- How long, Michael? Two minutes?
- Two minutes, yeah.
Two minutes.
Flair. Flair, flair, flair.
It's just a little bit too,
uh, straight-laced.
And we can be a little bit more, um, wow.
And that's what you need.
- Mmm. Wow. That is delicious.
- Yep.
I love how crispy that is. My God.
- How long, please, Lee?
- He's plating up right now. 30 seconds.
Fuck. Where are you going?
Where's he going?
Uh, here we have
the oysters with two dressings.
We've got to finish that
with the shiso oil as well.
The oysters are delicious. They're sweet,
they're succulent, they're meaty.
But I want you to start taking
some more risks.
- Right.
- Okay? It's just too safe.
And I'm gonna take you to task,
'cause it's a unique, unique address,
and I want everything
on those fucking tables unique.
Yeah.
- What's next?
- Desserts.
- Two desserts.
- Great.
Mm-hmm. How long for the desserts?
Right now. Incoming.
Just finishing touches.
Perfect.
- This is the rum baba.
- Mm-hmm.
So, on the bottom,
we've got some roasted pineapple.
There's a mango and passion fruit center.
It's got a coconut sorbet
- and then a coconut foam.
- Mm-hmm.
And there's just
a little bit more hit of rum.
Just over.
Right.
Yeah, thank you.
The coconut foam, did you say?
- Mmm.
- Mm-hmm.
Yeah, I am not a big fan of foams.
- It just doesn't look good.
- Right. Yep.
How long did you bake those babas for?
- Not that long.
- Right.
Fourteen minutes.
- It's too thin.
- Yep.
Um, here's the issue with the baba.
When you have it in the small mold,
it never gets a chance to aerate.
And so when you go to rehydrate them
and soak them, it's too thin.
- Yeah.
- And so it's biscuity.
That's what's happened here.
We've gone for the esthetics,
do you know what I mean,
uh, over the quality.
And… you know,
way too much pineapple there.
- Let it breathe, right?
- Yeah.
- Um, I just need two minutes with Michael.
- Yeah, absolutely.
- Sure.
- Sit down. Thank you.
Seriously. Well done.
Yeah, um…
- Not easy. Right?
- No.
- I just want it unique.
- Mm-hmm.
And I want to, you know…
I want to see you more on there.
Stuff that is new, new to the table.
I just want Lucky Cat 2.0.
Sure.
- This is such a fucking big opening.
- Mm-hmm.
And when we go up into the sky,
man, it's gotta be magical, right?
I never want anyone to think,
"Ah, the view's better than the food."
And that's the problem you've got.
- Any questions for me?
- No.
- No?
- No, no, no.
- Thanks, Michael.
- Cheers.
Thanks, guys. Lee, I'll see you later.
- Um, you've got the phones, Laurs?
- I do.
Thank you. Let's go.
Mr. Valet.
- Gentlemen, how are we?
- Hey.
Hey. Let's go.
Fucking hell.
All right.
Do you like raspberry jam as well?
- Yeah.
- 'Cause it is nice.
- Mm-hmm.
- Mm-hmm.
Could you make sure
you eat your crusts, please?
Jesse, are you giving that to Bruno?
Bruno, in your basket, please!
Basket.
- T?
- Yes?
- What time are we leaving?
- 7:30.
This one… "r-ain."
Rain?
- T?
- Yes?
- What time are we leaving?
- 7:30, for the eighth time!
Why so early?
Good morning.
- Ah, shit.
- Good morning.
- Have I got time for toast?
- If you do it yourself.
- What, you didn't make it?
- Nope.
That's terrible.
- Why so early? Has he been naughty?
- No.
- Has he been called in to the headmaster?
- He's not taking after you for once.
Osc, look at Mummy.
Could you put some toast in your mouth
while you're reading?
- Dad?
- Yes, mate?
Oh, there you go. There you go. Thank you.
That's Daddy's breakfast. Thanks, mate.
When he's starving at school,
you can remember this moment.
Thank you, mate.
Thank you.
- How are you doing, Gordon?
- Hey, Lee, how are you? Where are you?
Lee?
Oh Jesus. Lee?
Fuck's sake.
If it's possible,
there is a goods-in entrance
that we can get so far down
before there's bollards.
Jesus Christ.
The roof's not on yet.
And that's where the fucking party is.
Budget is £20 million,
and that's fucked already.
How's it looking?
Crazy.
But if the place is fully booked,
that could end up generating
£1.7 million of cash a month.
And so when we go live
with those bookings,
you want a demand.
I came up with the crazy idea
to do a before and after party.
The team thought I was fucking mad.
A hundred influencers,
averaging anything from half a million
to a million followers.
And they are the most powerful critics
on the planet today.
My God.
You know, in terms of reviews,
they can destroy restaurants.
Oh my goodness. Thank God it's stopped.
Hello, mate. All good, thank you.
How are you? Hi, guys.
Rain's stopped, and it's gonna be stopped
until 9:00 this evening,
according to the forecast.
That's great.
Ready to roll.
The idea of this party is to give them
some secrets of what's coming.
Not the whole fucking menu.
Don't pull your pants down.
Just pull them halfway down
and give them an insight
to what is coming.
How many canapés? Six.
Two, four, six.
- Hey. You good?
- Chef.
Let's go. Take it away. Hit me.
Okay, so we've got
the vegetable summer roll with chili jam.
Is that a bit big? I always think
canapés should be one bite.
Do you know what I mean?
Looks a bit phallic.
- Yeah, absolutely.
- Like a fucking baton from the relay.
- And this little, um, log?
- Yeah.
What the fuck is that?
It looks like shit on a plate.
We've got the shiso leaf--
You've got shit on a plate,
but what is that thing?
- The tuna tartare that came fresh.
- And then where's the leaf? You can't…
- It's… it's on the way. We're just…
- Fuck's sake.
- That doesn't look very… does it?
- Not now.
- It will look good.
- It will.
Because that looks fucking terrible.
Michael is an incredible,
young, talented, hungry chef,
but the transition
to run Bishopsgate is ginormous.
There you go. Will you turn the other way?
These are influencers, okay?
They need to be a one-bite wonder.
Right, okay, got it. Okay.
In, in, in. Not two,
not two and a half, seriously.
Do you know what I mean? Yeah?
On my way to visit what will be
the tallest restaurant in London.
They weren't lying when they said
it's like a construction site.
An influencer wants to feel privileged.
They want to make sure
that they're the first there.
Because on their stories
and on their posts
and on their algorithms,
it creates a buzz.
I wanna create a buzz.
Oh my God! Hello!
- Welcome. There he is.
- All right, mate?
- Hello, Captain. Very well. How are you?
- Very good. How are you?
Thank you for coming.
Keep up the good work.
- Amazing.
- I'm inspired. Thank you.
What a view!
It's incredible.
Welcome. Bonsoir. Good to see you.
Welcome. Are you good?
Good, how are you?
Do you mind if I…
- I got a cuddle!
- Of course we can.
When you give incredible food
in a location
that's never been seen before,
with a view that is
the best in the country,
you're gonna blow their socks off.
So tonight it's all about you.
We really appreciate your support.
You guys have great opinions.
It's honest, it's brutal,
and it's something we can never, ever,
ever, ever underestimate.
Have a fun night.
And how cool is this fucking view?
Being a parent, at the beginning, um…
I thought running a restaurant was hard.
Jesse do it.
We have six children,
ranging from 26 down to 17 months.
So, it's always gonna be full-on.
Osc.
It's a little bit empty.
What happened to the fish?
But I think having kids
does sharpen you, sharpens your focus.
You have to be super firm, super fair.
Yeah. Welcome to… to chaos.
You know,
when the big kids are around as well…
They can be equally as demanding
as the small ones, by the way.
They're the ones that kind of…
They pretend they don't need you,
when really they do.
It's more complicated when they get older,
isn't it?
Because you have to…
You have to so respect
what they're telling you,
yet they're asking you,
and you have to sort of shape it.
- Ah.
- It's a bit like talking to you.
I have to shape things
as if you came up with it yourself.
But really, I'm helping you.
- No, that's not fair.
- But, you know…
Tana gets too involved.
Tana needs to understand,
as a parent, you need to be Switzerland.
You have to stay neutral.
I'm so glad I've got you there
to tell me how to do it. You know that?
Hello.
- Hello.
- Hello!
Who's that? I'm just gonna grab Jesse.
The marrying girl.
Oh, look at that ring.
Are you getting in shot?
Oh, I'm so excited.
Is Dad meant to be on the call?
Dad is meant to be on the call as well.
Uh… Holls. Holls. H--
Look who's here!
Hello!
Congratulations to you both.
- Honestly. It's amazing.
- Thank you very much.
Adam and Holly are getting married!
Holly's partner is an amazing young man
called Adam Peaty.
He's a three-time Olympic champion.
And the good news, for me as a dad,
is that he is focused and on it.
He's a gent, an absolute thoroughbred.
And, uh, to see her walk down the aisle,
it's gonna be pretty incredible.
I'm sorry to ask a personal question.
How did you propose?
What did you do, my man?
He got down on one knee, and I said yes.
- Oh my gosh.
- Did you cry?
- Yeah.
- Of course.
I actually can't remember anything I said
'cause it was just a rush.
I was just locked in. I was just…
- There was a lot of tears, a lot of hugs.
- "Please marry me."
For me, I knew I had to go through
the route of asking the parents.
It was quite daunting,
but it actually turned into
a very wonderful moment that
I'll remember for the rest of my life.
I thought,
"Fuck, he wants to borrow a car."
But this was a little bit more precious
than the car. It was our daughter.
Got a few tears from both the parents,
which is always good.
It's always a good sign.
I kind of wish I was there.
It's like a big moment I missed out on.
I literally should've put a camera
in the corner.
I know. I don't know why I didn't.
Holly's had one or two tough times
in the last, sort of, five, six years.
Just to see that happiness and that glow,
we couldn't be happier.
Obviously, you know
what Holly's gonna turn out like.
'Cause isn't her mum gorgeous?
No. No, but they always said,
study the mother-in-law.
And… I did the same.
Tana, I thought your mum was hot.
That's so weird. That is so weird.
I had a lovely message
from David and Victoria.
David was winding me up
about how expensive it is
with daughters as opposed to sons,
like he's got with one daughter.
We have three daughters and, uh, one son.
Three sons. Shit! Sorry.
- There's noise everywhere.
- Holly. Holly.
Holly, Holly. The line…
The line just crackled there.
Dad, he really is a teddy bear.
He's become a lot more sensitive
as I've got older.
Oh my Lord.
Congratulations.
- Especially now with the little boys.
- Yeah.
He's a very different person
to what he is on set.
And talking about our wedding,
he's father of the bride.
He's not…
Gordon Ramsay, father of the bride.
You know, to me, he's just… He's just Dad.
We think maybe Christmas next year.
- Aw, I love a Christmas wedding.
- Or before Christmas.
Shit. Oh. Uh… Oh, what happened there?
Where's everyone gone?
Um… No. How do I get back on there?
Oh.
Sorry.
- There you go.
- Oh, sorry.
I'm gonna love you and leave you to it.
My son-in-law,
welcome to the fucking family!
I don't think I've asked you this.
Why did you have two more kids?
Well, there was a very defining moment,
wasn't there?
When Tilly was looking at uni
and sort of getting everything in place,
and you said to me,
"The house is gonna be really quiet."
No, hold… Hold on.
I said to you?
- Um…
- Yeah, let… let me look at you.
Whose… Was it both of our ideas?
Was it me pushing it?
It was definitely a joint decision. Yeah.
I just like Dad.
Because he's crazy and funny.
He makes my day.
Aw, that's nice.
We're gonna miss him
when he goes away again, aren't we?
Oh yeah, you just reminded me that again.
It's hard for Mummy too. It's hard for--
Mummy, I need a quick cuddle.
Aw! That's all right.
I think I've got fitter
with two new young boys.
I've also got, um, more of a mindset
to become a better dad.
I wasn't a shit dad the first time round.
I just wasn't there that much.
- Hello, mate.
- Hello.
- Are you ready?
- Yes.
Give me a kiss.
Mum takes Jesse, and you take me.
She's in a mood.
Shall we just go upstairs
and just call in sick
and say we're not going to school?
Oh no. Why's she in a mood?
Oh, mate.
She's been like that for 25 years.
You've only seen five years of it.
This way, mate. Hold Daddy's hand.
We had four kids of three and under,
and it was a case of
we didn't have any help,
but if you don't manage
to sort of stay on top of it,
- it all would've just gone pear-shaped.
- Yeah.
And you coming home to chaos
and that kind of pressure
was not really an option.
So it was all about managing to survive
on my own with them at that stage.
Yeah.
Thank you.
Right, you ready for a jog, run, sprint?
Yeah!
Let's go. Jog.
Jog. Run.
And sprint!
- Crazy, crazy, Jesse.
- Yes!
Crazy, crazy.
I remember coming home one night, and…
What had you served them,
canned macaroni and cheese?
I know. Why I never…
'Cause do you know what?
It's a really funny thing,
but we had four kids that close together,
and sometimes I didn't have time
to cook from scratch.
Gosh, how weird!
And there was no one there to help me.
Oh, I wonder why.
If you told me,
I would've brought mac and cheese home.
Yeah, right.
I like these school runs.
Lift those knees! Lift the knees!
I'm going to miss you, Dad.
Mate, I'm gonna miss you too, bud.
You all right?
I'll jump in the back.
- Of course.
- Yeah.
Yeah, no, I'm good.
Everyone thinks traveling is glamorous,
and everything's sort of,
you know, super luxurious.
Um, it's super full-on.
Being away from home is tough.
It's very tough. So…
I… I want that time
to go as quick as possible.
It's the little ones I miss.
The little ones,
they just get used to me,
I get used to them,
and we've just come off
the back of an amazing summer. So…
Yeah, it's hard.
Then when Oscar asks, "When are you back?"
You can't say, you know,
"In four weeks' time,"
because he asks,
"How many sleeps is that?"
And so… Man, that's fucking painful.
I miss them terribly.
You know, I… You know,
FaceTime is nice, right?
But it is when I'm on my own,
and it's silent,
and then, you know,
I'll see the pictures on my phone,
or there's a memory bank that comes up,
and it's just like, "Oh God."
That's when it hits home.
That's when it's, you know, painful.
This year's a big one.
We have a lot of pressure
with Bishopsgate.
And on top of that,
we've got the partnership with F1.
I'm obsessed with cars, and I love F1.
There's something quite unique
about that pressurized bubble
that environment's in.
That's what it's like
running a three-star Michelin restaurant.
Between a three-star and a two-star,
there's sort of 0.1% of detail.
I can relate to that.
Ramsay's Garage is a sort of unique pop-up
that will go into ten garages
in the pit lane across the globe.
It's make-or-break.
Get this right,
and we'll land a global contract.
Get it wrong,
and you look like the biggest helmet
in fucking Nevada.
I'll be honest,
there's a thousand chefs that would be
banging their front door down
to be in this position to do this,
and so if I didn't do it,
there'd be another person behind me.
I love that. I want that pressure,
and I want that jeopardy
because it just makes me a better chef.
The thought of doing
10 or 12 of these around the globe,
I think it's exciting for the team,
but quite scary
when you look at the price of the tickets
in terms of what we're up against.
So we need to deliver.
The tickets are 35 grand a head.
My mum would fucking kill me.
She's never spent that in her life.
I'll be honest.
I remember in high school,
being called out
for the, uh, lunch vouchers
because your mum and dad
are on social security,
and you have to go to another side
of the school canteen
to get your free meal
with your dinner tickets.
I still remember those things.
I suppose there's other people
that would be embarrassed about that.
I'm not embarrassed of my past.
I got dealt a dysfunctional card.
Big fucking deal.
Is that what makes you
keep pushing in different areas?
There's nothing else. I'll be honest.
So that drives me,
that puts fuel in my tank because, um…
Yeah, I was so close to not making it.
That's what keeps me going.
What do you mean by that?
I have a brother who's a heroin addict.
We shared a bunk bed together.
He's 15 months younger than me,
and he's been an addict
for the last four decades.
I've gone to hell and back with him,
and so I have a guilt complex.
That could've been me.
It could've been switched.
And so, when that…
When that change is so close to you…
It's your brother, right?
It's not a cousin.
It's not a mate down the pub. It's…
It's your brother.
Born in the same house,
grew up in the same bedroom,
shared bunk beds, and so similar…
But how can it be so different now?
And so, um, that's what I mean by that.
- Wow.
- Yeah, you were going deep there, girl.
Like, holy shit.
But if you ask me, "What scares you?"
I'm gonna tell you what scares me.
This is a test of the emerg--
Hi, guys.
I'm dying to see this garage.
Hey. How are you, bud?
You good? Good to see you, bud.
Show me. Show me.
This looks great.
My God.
Look how close we are to the track.
That's incredible.
Absolutely incredible.
I always cringe
using this word called "brand."
Um, but that's what
the Gordon Ramsay Group is.
It's a brand, and the affiliation with F1
reaffirms the global impact we have.
Whether we're watching a race in Asia,
North America, UK, we're recognized.
It's great for the restaurant business.
- It's great for international clientele.
- Mate.
- Hi, bud. How's it going?
- Good, thank you.
It's broadcasted to millions of viewers
across the world.
And when that camera tracks
down that pit lane,
and those cars are coming in,
they have to go past Ramsay's Garage
before they get to Ferrari.
That makes me so fucking happy.
Let's go, come on.
Let's go. Let's go.
Standing there, for me,
it's a sort of pinch-myself moment.
Growing up on a council estate in Daventry
was just opposite Silverstone racecourse,
so we'd go to church Sunday morning
and then hop off up to the track.
- You good?
- It's Gordon Ramsay!
Good to see you, bud. You good?
What? Is this guy, like,
famous or something?
- Who is this?
- The biggest fucking chef in the world.
You have Ramsay's Garage
in the paddock this year.
Talk to us a bit
about what that experience is.
Good food.
It's a little bit noisy, but amazing.
- How are you, sir?
- I'm good. You?
All good, thank you. Family good?
- Yeah, good.
- Likewise. Best wishes. Good luck tonight.
- We've gotta stop meeting like this.
- I know! Are you well?
Guys, you have to be very, very careful.
- Really?
- Max, will you close that door?
In case the chefs get excited,
they'll follow us up.
Holly, will you go
sort of in front of Adam?
In case you fall, he catches you.
Otherwise, who's gonna be at the altar?
Thank you.
Jesus Christ.
Yep. Thank you.
Thank you very much. Oh my goodness me.
This is it.
My favorite place to watch the race?
AP, the best view in Vegas.
Is a secret place.
It's a place that no one else can get to.
It's actually on
the fucking roof of my restaurant.
Literally I've got no other words.
Yeah, it's amazing.
Being up there with a selected few,
watching these McLarens,
Ferraris, Aston Martins whizz by.
Here we go.
When you think that
things are just going so fucking well,
you gotta remember where you came from.
Remember the shit you went through.
Oh my God.
That is crazy.
It's a lovely, refreshing,
stern fucking reminder
of where I came from.
Vegas, for me,
is like this culinary epicenter.
- Gordon!
- Morning, bud. Hey, bud. You good?
But it is fucking competitive.
Good morning, guys. Good morning, guys.
I opened up my first restaurant in Vegas
back in 2012. A steakhouse.
They said, "What?"
"A fucking Brit? It'll last two weeks."
That made me even more determined
to get it right.
We went from, sort of,
zero to 1,000 overnight.
Got into the second restaurant,
then the third arrived,
then the fourth arrived,
then the fifth, then the sixth arrived.
So, without further ado, it's my pleasure
to welcome chef Gordon Ramsay.
You have to go.
I want to be seen in these businesses.
It's not a label slap.
I don't just stick a name on the door.
I take it so seriously.
Isn't it crazy how wild it gets
when he comes in?
I can't believe it.
- It wasn't like this when he started.
- Oh really?
Good to see you, man. You good?
- I'm good.
- Where are you from?
I remember in my first ever restaurant
sitting and having a long chat
with Sir Paul Smith,
and he was telling me
they had 75 boutiques around the world.
I'm like, well, how does Paul Smith design
an amazing t-shirt and a pair of jeans
and then sells them in Tokyo?
And I listened to him
about how much a brand can grow
when you have a standard that's unique
that everyone wants to tap into,
and it's the same with food.
- There you go.
- Yes, chef.
That's much better.
Let's do a picture like that.
Yes, chef.
- There we go. Up.
- Up.
Yeah, but it feels like it's getting
more high-octane each year.
- Bang, bang, bang. You know what I mean?
- He's not slowing down.
He's not slowing down.
I even said to him about a year ago,
I said, "Are you gonna take
the foot off the gas or what?"
And he's like,
"No plans for that, me, bud."
I'm like, fuck. Jeez.
There's a whole wall
of Hell's Kitchen merch.
I might get a bandana.
- Fun.
- Yeah.
I like these bad boys.
Ah, they're nice.
That'd look good on George.
- Have you read it?
- Idiot sandwich.
That's a good one for the stag do.
- He's everywhere, isn't he? In Vegas.
- I feel like he's talking to me.
- Yeah, I know. It's very peculiar.
- Wait for it. Three, two, one.
Welcome to Hell's Kitchen.
When I go to America with Dad,
it's definitely quite an eye-opener.
Yeah.
I definitely kind of get a bit of a shock
that, oh, he is who he is.
He is everywhere, especially in Vegas.
You can't go anywhere
without seeing him on a billboard.
Did it always feel natural to involve
the kids in what you were doing?
You could argue, "Well, why didn't you
keep the kids out of the spotlight?"
Well, I suppose
we were proud to be young parents
and for them to be
on this journey with us.
- So we made the decision--
- And keep them normal.
Exactly that, as opposed to that
sort of being a totally separate life.
We involved them,
and I'm really glad we did.
Yeah. I understand their nervousness
when we're on a red carpet,
and there'd be, like, kids'…
Teen Choice Awards
or a red carpet event in the US,
and they'd be squeezing my hand like mad,
and the photographers
are shouting, you know,
"Look this way! Look this way, kids!"
And then Holly's hand would be tight,
and Jack would not let me go,
and Meg would hide behind Tana.
And so we could sense that early on,
and it's heartbreaking
because we're at work,
and so you try to explain to them,
"Walk down the red carpet.
Big, bright smile. Let's go."
And they were, like, clinging on,
and it was hard for them to accept that.
So the fame game, I just say,
"No, not famous. I work hard."
We work hard. The kids work hard.
If they can just keep it to that,
um, it is a lot easier.
On your left, please. Thank you.
I'm just worried now. Um, the old stag do…
My father-in-law took me
for a bungee jump.
- Fuck me.
- I think he was trying to kill me.
- Great.
- Yeah.
- Yeah. Kill you off.
- Yeah, kill me off.
Dad's changed as I've got older.
He's become a lot softer,
but he's quite easy to wind up.
- Sometimes.
- Just move his stuff.
That's the thing, move his chargers.
- Move his stuff.
- Move anything.
You guys good?
Definitely bringing up
wedding dresses to him. Anything wedding.
- Dresses-wise?
- I've been to try on with Mum already.
- Stop it.
- Yeah.
You need three.
- No. You can't have three dresses.
- Yes. I can.
Jesus Christ, I'm sweating here.
Shit.
No, three dresses, my arse.
Absolute bullshit.
Yeah, two's the norm, isn't it?
- What are you talking about?
- No, kid. Ceremony dress.
And then in the evening,
you have your little relaxed vibe,
but beautiful.
And then bridesmaids, they're not changing
dresses as well, are they, surely?
- No.
- We've gotta keep it real.
Don't laugh, mate. You've got this to come
with two daughters. Fucking hell.
Lisa.
- Lisa Vanderpump?
- Yeah.
- Where are you?
- In Las Vegas. Where are you?
Christ Almighty.
-In Las Vegas?
- Hold on. I have someone to say hi.
- Come and see me.
- Oh my Lord! Good morning.
The restaurant looks incredible.
I'll pop by there later.
I'm gonna be open before you.
I know. I heard. We've got an issue
with the permits. Boo-fucking-hoo.
- What?
- We have an issue with the permits.
I know. I've been objecting to them all.
Oh, you fucking bitch.
Uh, help me out. Holly is obviously
getting married with Adam next year,
and she's saying she needs three
fricking dresses for the wedding day.
Tell me that's not true.
- Uh, four. Yeah, four. That's not…
- Four? For fuck's sake.
See? There we go.
Your father's got a shitload of money.
Get a couple of spares.
Hey, listen,
I'm never gonna be on your side.
Yeah, this is true.
- Come and see me.
- I'll pop by there later.
- No, not later. Now.
- Okay, give me ten minutes.
That's what you said last time.
It only took two.
Fucking hell.
She's so fucking bad, honestly.
Jesus Christ.
- Go make your calls.
- Get on your calls right now.
No.
Hello, mate.
Hi. Hi, how are you?
Yeah, all good. Thank you. How are you?
Yes, all good. Thank you.
Uh, meeting today
with all the various different teams.
With Bishopsgate,
the negative to put onto your radar,
I've been working
with the team all day today,
is unfortunately,
we're looking at an eight-week delay
- at Bread Street.
- Oh, fuck me.
- Say that again.
- Yeah.
Uh, eight-week delay with Bread Street.
Um, yeah. Um…
- Oh shit.
- Yeah.
Shit, shit, shit. Why?
Basically, problems with the supply chain.
- Fucking hell.
- But he's working through it. And I'll…
- Right.
- I'll keep you posted.
Right. And so, logistically, I mean,
fucking hell, with the bookings coming in,
RGR High, Lucky Cat…
Um… Those trains have left the station.
Because to slow that down…
It's definitely just gonna stick
to Bread Street?
Everything else is on time, right?
Yeah, Lucky Cat's still on time.
- Sure.
- Reservations are really strong.
You know, we've got
nearly 10,000 reservations in already.
Holy fuck.
Fucking hell. Um… It was all going
a little bit too smooth, if I'm honest.
What did you say?
There's an eight-week delay
on the restaurant, on Bishopsgate.
Bishopsgate? Oh fuck.
Fuck, fuck, fuck, fuck, fuck.
Shall we, uh… Shall we go?
Are you ready to go?
- I'll be two minutes.
- Thank you.
Fucking hell.
Fucking hell. Fuck, fuck, fuck.
The delay is my biggest nightmare.
We good?
But if there's anything my mum taught me,
was to dust yourself down
and stop crying over spilt milk,
get back out there.
I've made the financial commitment.
I cannot afford to drop the ball anywhere.
Thank you very much.
Now I have to just focus on the end game.
To deliver food like no other.
So the menu at 22 Bishopsgate
needs to be different,
and it needs to go up a level.
If I'm under pressure, I want the team
equally to be under pressure.
Have you got the tweezers?
The first question
everyone asks is always,
"Does he always swear?"
You know, "Does he swear at you?"
And, you know…
There are… There are emotions,
and, you know,
there are heated discussions
that you get in kitchens,
but it's always for the right reasons.
It's to make what we're doing better.
It's always about the end product.
The food is, you know…
is the most important part.
You know, chefs want chefs
to like their food, enjoy their food.
If you get that feedback from a chef,
any chef, I mean, let alone Gordon,
then that's… that's…
that's what you're doing it for.
Michael deserves a shot at this.
Twelve months prior to even talking to him
about the potential of stepping up
and running Bishopsgate,
I was watching him.
I don't leave those decisions
right to the last minute.
I'm not that stupid.
But I think it will be one of the biggest
moves of his entire career.
And now, I've got to see
just how creative Michael is.
- And we need to perfect.
- Service, please.
I'm not waiting a month.
I'm not jumping on a fucking Zoom
to see a dish that I can't taste. No.
Thank you.
When I'm on my trips and working away
and doing press
and attending launches, etcetera,
I haven't got spare time.
So…
my team need to come to me.
- How are you? Good to see you.
- Welcome aboard.
Jump on the plane
and get your arse over to Miami.
And we're getting reports
that up to three million Floridians
are left without power today after
Hurricane Milton tore through the city.
While some evacuated,
tens of thousands remain in shelters.
It's too early to tell just
how devastating this storm has been.
This is, you know,
the first, sort of, official tasting.
Unfortunately,
we got delayed by the hurricane.
So we are a little bit…
a little bit constricted on time.
There is pressure.
It's a £25 million project.
These aren't just dishes
that I've thought of on the plane.
You know, it's a lot of planning
that's gone into this, a lot of…
…a lot of hours.
It's quite a big deal.
How are you feeling about the tasting?
I'm more concerned for Michael.
I'm not saying he's a fish out of water,
but it's gonna be a…
unbeknown to him, a second interview.
And dealing with the new brigade,
then get them up to speed
with what he wants.
He's young, too, right?
Yeah, late twenties. Young family.
I thought this would be
a bit too big for him.
But it'll be telling.
Sixteen dishes,
and he's got less than 24 hours
to get his shit together.
Yeah, I'm nervous, if I'm honest.
I'm just sort of half listening
and half working out where I am.
Um…
Still don't know where anything is.
I feel a little bit shitty
getting him here,
uh, last minute.
"Jump on a plane
and get your arse to Miami."
But it will be good
to see him out of the comfort zone.
And it will be good to see him
being comfortable being uncomfortable.
- Thanks, Captain.
- You're welcome.
See you in 24 hours.
I just fucked it up.
There's a lot of demand for perfection,
and if you don't deliver that,
someone else will.
I forgot how much more difficult
induction woks were than gas.
It's fucking…
When you present the menu,
it needs to be fucking immaculate.
From the minute it hits my eyes,
to the concept, to the delivery,
texture, seasoning.
And then what is the difference?
How much better are we
than the existing brand?
How are you, bud? You good? There he is.
- How are you feeling?
- Good.
- You good?
- Yeah, good.
- We're up against it, literally.
- Absolutely.
Twelve hours. Then we've gotta shoot back.
How long do you need, Michael?
- We can start in five minutes.
- Good. I'm gonna get changed.
Right, let's go.
So this is the whole-roasted suckling pig.
So that's been marinated
in a ginger and five-spice marinade.
It's been hung in the fridge
for three days.
Man, you came out of the gate strong.
Visually, it looks beautiful.
I mean, absolutely beautiful.
- Really beautiful.
- Yeah.
This is gonna be done table-side?
Where's the demo? Who's doing what?
That's the bit that I wanna…
I'm a customer now,
and I'm sat in front of you.
- Can someone just start it?
- Yes.
And how long is the process
from start to finish?
- Two minutes.
- Great. Off you go.
See what I'm saying?
It's gotta have that kind of action.
I love already the sound of the crackling.
We then begin the shredding.
But before that,
how about a little pair of scissors?
- Yep.
- Give them a tantalize
of a taste of crackling.
- Yeah.
- And I think this is a two-man job.
- Yep.
- Yeah.
I don't think this is a one-person job.
You know, whilst one's shredding,
the other one's just sort of, you know…
Can we get some fucking better scissors
than that?
Not a big fan of dandelions.
Maybe a Parisienne of apple or something.
- Yep. We've got…
- Yep.
Mm-hmm.
It's delicious. Really delicious.
- But we've gotta have some fun with this.
- Yeah.
My feedback gets firmer
when I see them dropping beneath a line,
when I know there's more to come.
And I'll recognize what's in their tank
before they know how far they can go.
I've witnessed it. I've studied that.
So I don't wanna see a plain Jane,
play-it-safe copy of Mayfair.
Unless it blows me away,
I'm not going to entertain it.
- How long for the next one, Michael?
- Coming up now, chef.
Thank you.
Next, new concept.
- We're looking at the world of Wagyu.
- Right.
Uh, love this.
That just… I mean, beautiful.
Really beautiful.
So this comes to the table. I'm sat there.
- Yes.
- Next?
Um, so we'll talk through
the way it's gonna be cut,
the way it's gonna be served,
how it's gonna be cooked.
We're starting off an entry
of having it as a bao.
So you've got £25 for a bao,
going up to sort of £200 for…
- No.
- …the Wagyu fillet.
I'm just confused
why we're going to a bao.
I think…
I think we need to move on from that.
I love the idea of the multiple cuts.
I think that's very clever.
I think you're gonna shoot yourself
in the foot
when we're progressing to the entrées,
and then you go back
to the appetizer with bao.
Right.
And just try it
with a little bit of dry ice next time
- with your ice pack underneath.
- Okay.
So it looks like
we're preserving it properly,
because the minute a Wagyu hits
anything to do with room temperature,
the fat starts running.
- So a little touch of dry ice…
- Yeah.
…and it's just this little shimmering
across the board.
So it's a bit mystique.
- Yeah. That's great.
- Yeah?
- I love it.
- Great. I've got that.
…steaks.
What about the, uh, bao bun?
No, no, no, no, no.
He shot… He shot that down immediately.
What's next please, Lee?
Little taste of everything.
- Got you.
- A little taste of all the Wagyu.
Right, let's go.
We are proud of the certificate
that comes with the A5.
Do we think this need presenting,
or is that a bit of overkill?
I think it's a bit wank, that.
If I'm eating dinner,
and someone gives me
a fucking certificate…
- Do you know what I mean?
- Yep.
It's like serving a pair of bollocks to
a pig you just ate, know what I mean? No.
- Tomahawk?
- Yeah, the Australian tomahawk.
It's delicious, my God.
Sadly, it's overcooked a touch.
- See there?
- Yeah.
- It should be like butter.
- Yeah.
- How long, Michael? Two minutes?
- Two minutes, yeah.
Two minutes.
Flair. Flair, flair, flair.
It's just a little bit too,
uh, straight-laced.
And we can be a little bit more, um, wow.
And that's what you need.
- Mmm. Wow. That is delicious.
- Yep.
I love how crispy that is. My God.
- How long, please, Lee?
- He's plating up right now. 30 seconds.
Fuck. Where are you going?
Where's he going?
Uh, here we have
the oysters with two dressings.
We've got to finish that
with the shiso oil as well.
The oysters are delicious. They're sweet,
they're succulent, they're meaty.
But I want you to start taking
some more risks.
- Right.
- Okay? It's just too safe.
And I'm gonna take you to task,
'cause it's a unique, unique address,
and I want everything
on those fucking tables unique.
Yeah.
- What's next?
- Desserts.
- Two desserts.
- Great.
Mm-hmm. How long for the desserts?
Right now. Incoming.
Just finishing touches.
Perfect.
- This is the rum baba.
- Mm-hmm.
So, on the bottom,
we've got some roasted pineapple.
There's a mango and passion fruit center.
It's got a coconut sorbet
- and then a coconut foam.
- Mm-hmm.
And there's just
a little bit more hit of rum.
Just over.
Right.
Yeah, thank you.
The coconut foam, did you say?
- Mmm.
- Mm-hmm.
Yeah, I am not a big fan of foams.
- It just doesn't look good.
- Right. Yep.
How long did you bake those babas for?
- Not that long.
- Right.
Fourteen minutes.
- It's too thin.
- Yep.
Um, here's the issue with the baba.
When you have it in the small mold,
it never gets a chance to aerate.
And so when you go to rehydrate them
and soak them, it's too thin.
- Yeah.
- And so it's biscuity.
That's what's happened here.
We've gone for the esthetics,
do you know what I mean,
uh, over the quality.
And… you know,
way too much pineapple there.
- Let it breathe, right?
- Yeah.
- Um, I just need two minutes with Michael.
- Yeah, absolutely.
- Sure.
- Sit down. Thank you.
Seriously. Well done.
Yeah, um…
- Not easy. Right?
- No.
- I just want it unique.
- Mm-hmm.
And I want to, you know…
I want to see you more on there.
Stuff that is new, new to the table.
I just want Lucky Cat 2.0.
Sure.
- This is such a fucking big opening.
- Mm-hmm.
And when we go up into the sky,
man, it's gotta be magical, right?
I never want anyone to think,
"Ah, the view's better than the food."
And that's the problem you've got.
- Any questions for me?
- No.
- No?
- No, no, no.
- Thanks, Michael.
- Cheers.
Thanks, guys. Lee, I'll see you later.
- Um, you've got the phones, Laurs?
- I do.
Thank you. Let's go.
Mr. Valet.
- Gentlemen, how are we?
- Hey.
Hey. Let's go.
Fucking hell.
All right.