Being Gordon Ramsay (2026) s01e04 Episode Script
Episode 4
1
Okay. Gordon standing by.
We just need to up our comms, um,
so we're not standing out there
wasting time.
It might take 25 minutes,
half an hour maximum.
Gotcha.
So today is
a really important day for press.
- We're gonna go--
- Shit.
You come through the gate,
we'll hook you on
and work our way
along the safety line to the other side.
We've got the weather.
So before it turns, shall we?
22 Bishopsgate is
the most ambitious project.
It's humongous.
For me, personally, it's make-or-break.
So what I need…
is fucking publicity.
It's fucking freezing.
Holy shit. Fuck.
It's windy as well, actually, no?
- Just step like this. Sideways, sir.
- Gotcha.
- You all right?
- How many feet are we up?
Uh, eight hundred and eighty.
Fuck me. Holy Shiza Minnelli.
For me, the image that I want is
this kind of biblical, epic moment.
My heart, yeah, is racing.
Jesus Christ,
the things we do for fucking food.
We're just gonna do a rise
so we see a good view of London.
- Right, and go like that.
- Yeah, yeah, it's perfect.
Count me in.
I'm just gonna move to my…
- Count me in!
- We're getting there.
Slight technical problems,
but I think we're there now.
Yeah, today's the day we don't need
any technical problems whatsoever.
The initial plan was five offerings,
but there's delays
with Bread Street Kitchen
and the open-top bar.
You know, the shit has hit the fan,
and the pressure's on.
Lucky Cat, RGR High,
and the Academy have to open on time.
I'm gonna get the drone in position.
Three, two, one, go.
Can we just get Gordon
right in the center of the shot, please?
My bollocks are like pancakes.
It's a big investment.
I am five million over budget.
So, yeah, we're in the shit.
Is it going over my head or not?
Love that. Love that.
I know what's at stake,
but I will pursue perfection
until I get it absolutely spot-on.
Here we go. Say when.
This thing, I swear to God…
Let's go!
…is just gonna take balls of steel
to get opened.
Yes!
Yes!
Motherfuckers!
Let's go!
Just take this.
Robbo.
Hello, Rob.
Yeah, busy, busy, busy, mate.
Everybody's in here. There's a lot to do.
I got 50 guys on site
in about ten different trades.
The last week or two
is the most stressful.
Everybody wants to get in
and get finished,
so we're all scrambling 'round now.
Give Gordon what he wants
at the end of the day.
Is it achievable?
It is, yeah, but it's gonna be
fucking close to the wire, buddy.
Wow. Something like that's
really gonna stand out, innit?
It's actually really much worse down here.
What, is it there?
- Yeah.
- Oh.
We're out…
We're out all the way, pretty much.
Like, if someone's gonna, you know,
spend 150 quid to sit in here, a head,
you want to be perfect,
and if you notice that, it's like…
Is that all right?
You've got no gap here.
Cut that fucking wall out.
My brain's frazzled, to be honest.
But just wanna get it
handed over to Gordon and get it done.
It's awkward, and it's difficult,
and it is very stressful.
- Where's Oscar?
- Shall we have a look at Holly?
- Ooh!
- Hi.
Can we style your hair tonight,
Oscar, so it looks a bit smarter?
If you give it to the-- Shh! Bruno!
If you give it to the side,
if you do like that, it's like you've got
a pair of curtains on your head.
You want a nice, cool hairstyle.
It's happening now.
Engagement party's upon us.
My little girl is disappearing.
Can't believe that we're gonna see her
walk down the aisle. It's gonna be…
Well, in fact, I'm actually gonna be
walking down there with her.
- Yeah, I hope so.
- Yeah, like, wow. You know…
- Emotional.
- Yeah, it's gonna be a tough one.
And then the speech,
I've already started thinking about that.
- Mmm.
- So I think, yeah, it's gonna be a moment.
I'm gonna be a sack of shit, man.
I mean, it's gonna be hard enough
just getting into the car.
But we always say
the most important family
is the one you create.
- Yeah.
- She's coming from an incredible family.
So it's now her time
to create her own family.
- Yes.
- Yeah, it's quite, quite, quite a moment.
Oh my God.
Matilda.
Can I taste that bread, by the way? Jesus.
- You… That's not… You bought that.
- No, she made it. I helped her.
Don't stick up for her now, mate.
- Honestly, I helped.
- She bought that.
- Tills.
- Yeah?
This is delicious.
Seeing Holly so happy
makes everyone happy.
As a family, we're all super close.
I remember I actually saw her the…
I think it was literally
the next day after her date,
and I remember her being like,
"Oh my God, I love Adam."
They just seemed
to instantly bond and click,
and she has just been, you know,
the smiliest person since they met,
and even more so since they got engaged.
Is there an espresso martini tower?
- Yeah.
- Jesus. What?
- Yeah.
- An espresso martini tower?
And a tequila luge.
- What the hell?
- That's all for you.
- I can't do tequila.
- Do one at least.
No. No, no, honestly.
If I do, I'm going straight home.
Adam, he is so grounded.
He's not walking around
as an Olympic champion
with his head up his ass.
He's my type of guy.
Dating an Olympian, it's very fast-paced.
You're always active.
- Yeah.
- Never sleep in.
These aren't bad things, by the way.
They're just things I'm not used to.
It's a lot of fun,
apart from when you have to diet.
- 'Cause there's no snacks in the house.
- Yes.
And I struggle with that a lot.
If she buys chocolate,
I'm gonna sniff it out. I will find it.
You get on with everyone, but it's so nice
seeing how well you and Dad get on.
Have you, uh…
Have you got your speech ready?
- All in there, kid. All in there.
- Really?
So exciting.
It's happened very naturally,
welcoming Adam into our family,
and he comes with this incredible bonus
that's his little boy, George.
- George, come here and smell this, mate.
- Ugh.
"Ugh"? What the… "Ugh"?
Do you want a bite?
- George, it's very nice.
- They stink!
Are we hungry?
I'm not.
- Oh!
- I'm hungry.
Holly's absolutely smitten with him,
which makes it even better.
Georgie, I'm finished.
Do you like it?
- Yes.
- Yeah.
Obviously, I knew
I wanted to marry Hol, and…
I knew that because,
without getting emotional,
because I like to get emotional,
Holly brings me a peace
that I've never had,
um, in all aspects of my life.
And I saw what she was like with George.
I've seen, obviously,
how her family works.
And I think when you're marrying someone,
I believe
you're also marrying into the family.
And for me,
Gordon's very fair, very respectful,
but also loves a good joke.
We're very similar.
He just has to drop that fucking mustache.
He'll swim faster as well, by the way.
There's 0.2 seconds to save
dropping that 'tache.
Holly, I'm very nervous
that make-up's starting
two and a half hours before the birthday…
before the party, sorry.
But it's because
yours takes longer than mine.
- No.
- So I've gotta be done first.
This old visage… No. No, no, no.
- Are you doing a speech, Hols?
- I don't have a dress yet.
You… What? What?
It should be arriving
in the next hour and a half.
I thought you were joking.
No, so I borrowed one,
but it was too short,
so I bought the bigger size yesterday,
but it hasn't arrived.
It was meant to be here this morning.
It's getting here, hopefully, before six.
If you wear the next size up,
everyone's gonna say you've ballooned.
Do you have something to announce?
Tell us.
- Thank you, Dad.
- No, but…
Dad, one dress size
doesn't make you look pregnant!
I'm being Switzerland
in this conversation. I'm neutral.
You don't have to be the oldest
to get married first,
but I didn't think
she would be married so quickly.
There's not much more for me to do here.
Are we supposed to feel
this emotional for an engagement party?
Oh my goodness me.
Holly, what is Dad like at emotions?
A baby.
A bit like Jesse just then.
- Yeah, Jesse just--
- Saves it up, and it just comes out.
We could say Jesse just did a Gordon.
Yeah, why am I a little nervous?
It's just… It's crazy.
Here we go.
First daughter.
One down and two to go!
He's like, "Come on, everyone.
Come on, everyone."
And now, who are we waiting for?
He's so busy.
- Oh, mate.
- You're late.
Yeah, you're late.
Uh… No! Excuse me. "Hello, Dad."
- Dad?
- Yes?
Like, what restaurant are we going to?
It's one of the Bread Street Kitchens.
Well, Mummy, like, is it Dad's one?
Yep.
Wait, so Dad has two restaurants
called the same stuff?
He's got more than two.
There's about… How many
Bread Streets are there, Dad?
- I think there's eight.
- Eight.
Dress has just arrived.
Oh. Amazing.
Thank you.
You look gorgeous, baby.
Can I have a kiss?
Of course.
Darling, this is just
the engagement party. Can you imagine--
I just said to her,
"Imagine if it was the wedding dress."
Can you imagine the wedding?
The… The… The wedding.
I'm getting nervous now about the wedding.
Here we go.
Look, ETA, ten seconds away.
Straight down there.
Wait, ten?
Nine…
- Dad, it says your name.
- What?
Look, it says… …"G-O-R-D-O-N R-A-M-S-A-Y."
Yes. I haven't heard it
pronounced like that. Well done.
They're clapping you, George.
- They're clapping you.
- It's for you.
Having everyone together,
all her and Adam's friends,
family, is so special.
I love that. Where is Holly and Adam?
Are we good? Okay.
Hello.
- Phil.
- Phil. Nice to see you. Good to see you.
- Are you ever going to slow down?
- I'm slowing down already.
Mate, I'm going to cry. I'm going to cry.
- I'm gonna cry. I'm gonna cry.
- Have fun with it.
- Mate, I'm getting emotional right now.
- No.
- Honestly, I can't help it.
- Come on.
You're a fucking Olympic champion.
Come on.
I know, but I get emotional.
Good evening. So nice to see you all.
Honestly, I couldn't be happier to welcome
Adam and George into the Ramsay family.
Are you mad?
You don't read the press?
Shit!
- Um…
- Stop swearing.
- Swearing?
- Yes.
It's fine. Um…
Holly is everything you'd want
in an amazing woman.
And if this is just a little insight
to how cool your lives
are gonna be going forward,
um, on behalf of Tana and I
and the entire Ramsay family,
we wish you all the very best,
and we couldn't be prouder.
Congratulations.
- Well done. Amazing.
- Thank you.
Over to you.
Oh my goodness. I'm not very good at this,
so I'm gonna keep it very short.
Thank you, everyone,
for being here tonight.
To be there to help create this party,
it is such a celebration
for so many reasons.
It's the start of their life together.
It's huge.
We've had ups and downs,
and you've been there
through absolutely everything.
For Gordon and I,
that's… that's our little girl.
You see them move out,
and now that she's getting married,
it's no longer a little girl.
It's like the sort of confirmation,
and she's an amazing woman.
I'm so thankful to you for loving me,
and believing in me, and seeing me.
I love you.
You are the most beautiful person
inside and out.
I'm gonna go. I'm gonna go.
I couldn't think of a better partner
to battle and enjoy life with.
We will face moments of hard times.
I'm going.
Go on, bro.
But also have a life
full of love, children, and happiness.
So with that in mind,
before I cry too much,
I'm gonna cut most of the speech off.
Gordon, thank you for trusting me
with your beautiful daughter.
I was just delaying that
because I was about to cry.
I'm just very glad that you didn't say no
when I asked for permission to marry her.
Of course she's ready, but…
my problem is that she's ready,
but we're not.
I think that's the hard thing for a dad.
How are you? Good morning.
How many is here this morning?
- It's about 400, Gordon.
- Wow.
The roadshow is a way of showcasing
the size of this incredible company.
And this company is built
on everyone in that roadshow.
Teamwork, right?
I want to bring them together.
Look how smart you guys are.
Honestly, you put me to shame.
And we communicate exactly where we were,
where we are, and where we're going.
My businesses are restaurants,
media, and IP.
They all work in tandem,
and they're all pistons
in the same engine.
They enhance each other.
The IP is unique to the restaurants.
The restaurants are dependent
on the media company,
and not one of those businesses
depend on me solely.
Thank you.
Opening restaurants is hard.
Maintaining standards is difficult.
Getting chefs up to speed,
waiters up to speed,
mixologists on the ball,
is bloody hard.
And so I just want to say thank you
because there's no "I" in team.
Today we're celebrating talent.
Five years, ten years, 15 years.
Seeing Jean-Claude…
I don't know what's happened
in retirement,
but you're looking younger.
You're looking slicker.
The energy's off the charts.
You sure you wouldn't like to come back?
I want to come back.
You want to come back?
I love that. There's the attitude.
Jean-Claude, for me,
is the perfect maître d'.
He is exemplary.
Here he is.
How are you?
We were together at 22-year-olds
at Le Gavroche.
We worked together in France.
And then when I got the chance
to open up my first restaurant,
he was the first person I put a call into.
I said, "Jean-Claude, um, you're the man."
He's absolute perfection.
Whether you came
into Restaurant Gordon Ramsay
in year one, year five, year ten,
he will remember
when you were last in there.
He will know what you ordered.
Every time those customers ring
for a reservation or go online,
"Is Jean-Claude… Is he still with you?"
- You look great, by the way.
- No.
You look like a million dollars.
When Tana and I first started dating,
Jean-Claude was single,
so I used to bring him on our dates,
and Tana would say,
"Oh la la, don't tell me.
It's me and Jean-Claude coming with you."
I'd say, "Well, come on. Of course it is."
Here's your favorite man.
I met Jean-Claude
before I was with Gordon,
and he is one of a kind.
He's one of the kindest people I know.
He was to the dining room
what Gordon was to the kitchen.
He's always been a part of our lives,
and he and Gordon have always had
a very special relationship.
Um, incredibly loyal to each other
and incredibly caring.
We did a long journey, like a love story,
yeah, between Gordon and I.
He's like a young brother. We are like…
Like you say in English,
peas in a… peas in a pod. Voilà.
- That's why we love you.
- I find it a bit, a little bit…
- He's a lovely person.
- You look great.
Lovely person. You can count on him.
He will do anything for you.
Anything… I mean,
if you do the best for him,
yeah, like I think I did for him
all these years, yeah,
he will do anything.
We worked so hard together.
We know each other very well now.
…stay busy.
And who will know that when I came
to join the team with Gordon in 1994,
who will know that one day,
look where he is.
Jean-Claude now is an ambassador,
and I need him to lead as an example.
Table for one?
For him to implement that expertise,
whether you're serving an amazing burger,
or delivering a three-star Michelin,
it's all about the attention to detail.
And that is that man through and through.
Good morning.
- Morning.
- How are you today?
Nice to see you.
It's not a job.
It's something you do
every day for your pleasure.
Hello, how are you, everyone?
Did breakfast go well? Yes?
I'll go to say hello
to the chef here, if I may.
Gordon likes people,
of course, who work very hard,
people who are passionate
for what they are doing.
Nice to see you again. I'm fine, and you?
- Respect too.
- How are you?
It's tough, but you need
to be tough as well.
All going well? Doing well?
The smile.
It's very important.
I know he wants things perfect,
and he wants to reach, like we all do
on the service, perfection every day.
Jean-Claude's ethos and his whole mantra
is how we train today.
It's so important.
If you haven't got that front of house,
I don't give a shit
how good a chef you are,
you're zero if they can't serve it.
Do you have a reservation with us?
Can I check?
Yeah, it's under Jones.
Jones? Perfect, Jones.
Welcome to Lucky Cat.
Gordon is so proud
of Lucky Cat restaurants.
Okay, Bishopsgate will be
the flagship restaurant.
Thank you for choosing us.
The challenge will be
to keep the guests' journey smooth.
You know, we need to keep
the excitement up.
This is an Asian restaurant.
We do sharing plates concept.
You, in a way, if you make a mistake,
you represent Gordon.
If you do something really well,
you still represent Gordon.
Please don't forget
that we have Gordon's name here.
A bike is definitely the best means
of transport here, isn't it?
I don't know how long
you'll survive on a bike here,
but they are everywhere.
They're like little ants, aren't they?
Takes me back to being a commis in Paris.
At night, if we'd missed the last tube,
I'd just jump on the back
with no helmet and get taken, uh, home
down the Champs-Élysées
on the back of a bike.
Asia's always been
an incredible draw for me.
I fell in love with the place
years ago and…
The Philippines have been
a huge market for us,
and Filipino cuisine in general is… Oof!
It's bubbling like no tomorrow.
I get excited breaking new grounds.
You know, with the opening of Bishopsgate,
you know, it's crunch time for me.
But I'd never miss an opening.
You think of this schedule now,
this was booked, you know, a year ago, so…
You just can't move it. Can't postpone it.
In many ways, it's like, sort of,
a concert that you've sold tickets to,
and a venue that's fully booked.
I've committed. I can't cancel that.
The importance of attending these openings
for me is paying respect to the country.
They give me so much.
They support me endlessly.
It's a high-pressurized,
sort of, two, three-day event,
but it lasts for years
because the impact is incredible.
Yeah, I want to expand. I want to grow.
You know, I want to be
one of the best chefs in the world
and have one of the best teams,
one of the best groups.
The Filipino flair,
just with the chefs alone,
what they do, and what they stand for,
and the humbleness,
I can relate to
because it relates to my upbringing.
And just the food scene,
the culture is incredible.
We're opening something unique,
something quintessentially British,
from the most amazing fish and chips
to an incredible roast beef
and Yorkshire puddings.
Their demand, you know,
for that Western food
and that style is unique.
But I'm inspired by their culture,
and so you don't want
to source ingredients from the UK
to do something quintessentially British.
It's… You know, we can adapt.
And we have to increase
the heat, the sour, the bitterness.
You'd be so ignorant
if you didn't incorporate
what's happening locally.
Let's go.
Morning.
We've got a list of places
that he wants to get to all of them.
He wants to see every restaurant
that we open across the globe.
Hey, good morning. Thanks, Steve.
He knows
that everyone's super well-prepared.
Everyone is working super hard.
Everybody, the night before,
is not necessarily
sleeping their best sleep
because they're thinking
so much about today.
Certainly the kitchen team,
the front of house team,
the restaurant teams, this is what
they've been living for, really,
Gordon to be here
and to see what they do on a daily basis.
Morning.
Today, globally, we are over 2,200 staff.
Chefs is around the 650 mark.
That's a lot of chefs.
When we go into these restaurants,
I want to know
who's running front of house,
who's the sous chef.
Good morning.
Because they're like the heartbeat.
They're hugely excited, and they know
that Gordon can't be here all the time,
so when they know he is here,
they just put so much energy behind it.
You know, they're super excited
to see him, show him what they do. So…
Yeah, there's a real buzz.
- Morning, morning, morning.
- Morning, chef.
Are we excited for today?
Yes, chef!
So am I. Oh my God.
Who got up the earliest this morning?
What time did you get--
- Seven
- Four.
- Four o-- Four o'clock?
- Yeah.
Oh my God. Amazing.
- Morning, guys.
- Morning.
- Morning, bud. You good?
- Good.
Uh, right. Thank you, guys.
Photo time. Here we go. Ready? Go.
- Nice.
- Next.
Rock and roll.
Good. Up. Let's go.
- I wanna be around them.
- Can you stand taller, chef?
I wanna know their names,
where they're from.
I wanna know how their parents are.
- The silent one. Silent one.
- Silent but deadly.
They need to understand
how important I think they are.
- I got your face, chef.
- Oh my God.
- Is that real?
- Yeah, chef.
I think that level of respect,
when you work so hard,
and you see them working so hard for you.
Girl, honestly.
Let's go.
Hi, guys. It's Gordon. And I'm bringing in
a taste of the UK to Manila.
That's right.
You can get my delicious Sunday roast
here inside Gordon Ramsay Bar & Grill.
Let's go.
The support we have is incredible.
They are so freaking loyal.
So we try to cram in as much as we can.
You're here. We'll do this together.
Whether it's restaurants, TV…
Darling, may I have a, um…
a flat white, please?
- …books…
- Thank you. Next, Just.
…social media.
Hang on. Hang on.
This has got a message to go with it.
On our social media,
Philippines are our biggest market
outside of the United States.
Thank you. We good? Jackets?
So it's go, go, go, nonstop.
- Are these for the team?
- Yeah.
Great.
And hearing from all the locals here,
he's the biggest talent
across all the platforms.
So it's very exciting.
- Are we halfway yet?
- No.
Yes, it's a ball-breaking schedule.
Fucking hell. Hey, bud, you good?
I love the waistcoat, by the way.
But we're launching something unique
but also gaining something unique.
And so I love these trips.
Right. Let's go.
You've been ahead of the curve
in your career. Has the job changed?
I think my secret is staying relevant
and having fun with it.
Social media is
one of the most exciting parts of my life.
It's very, very effective in restaurants.
- Show me this thing.
- Done.
Nothing's done easy with a burger.
Seriously?
What… Yeah, you can't try it.
It's not… Oh, it's just an emoji.
It's dry.
It's cardboard.
Viral sensations, creating content
that is an overnight phenomenon.
Something can go
from 1,000 likes to 10 million.
The new generation
of chefs today swear by it.
It's their culinary bible,
and so respect it.
- Boom!
- I enjoy it.
Also, I think the inspirational side,
when a young chef asks for a selfie
or they want to do a fun pose or…
Yeah, fuck it.
Let's have some fun with it.
This is Abigail's Kitchen Nightmares,
live in the Philippines. Let's go!
I think my role now,
and has been for a while,
is making the new, young chefs
shine as individuals.
Listen, I'm really sorry,
but I don't like it.
Oh my God!
I want to enhance their ego.
I fucking love it!
And I think egos are important.
With talent, the characters,
the boisterousness,
um, the confidence,
and their egos need to shine.
How are you feeling?
This is the biggest day of my life.
Just this Saturday,
he commented on one of my videos,
and, like, immediately,
all of the media, the press picked it up.
Excellent!
I try to teach these young chefs
today to strive for perfection,
and so I think
my responsibility now, going forward,
is to get them as good as,
or if not better than, Gordon Ramsay.
That's the role. I want to pass the baton
over soon, but I'm not done yet.
With the opening of Bishopsgate,
we have a window to…
start the engine.
Today is the first day that we're gonna be
doing all of the team training.
So, Michael, with his brigade,
it's a rigorous boot camp.
And it is a culinary boot camp
like no other.
When you cut down the middle,
when you bring this one across,
always bring it that way.
But if you've got that,
and it's a little bit uneven,
you trim that end.
Practice, practice, practice, practice.
Don't bring the knife out
all the way through
and then go back from the top
all the way through, all the way through.
Preparing for Bishopsgate,
you know, it has been…
It's been stressful,
but it is massively important.
This is the biggest thing I've ever done.
Right now I'm trying to make sure
that this miso is not splitting.
It's the first time.
That's why I'm not sure
how is the texture supposed to be like.
We're gonna be doing a lot of food,
and it's gonna be a lot of food
that nobody has seen or done before.
I haven't got time
to spend with his brigade.
So these dishes here are the breakdown
of what will, for Bishopsgate,
go into the bento boxes.
He has to implement, you know,
the ethos across that training.
Moving on to the rice bowls.
So the base for the rice
is the same across all…
So he has to be
as powerful with his brigade…
As soon as they sit down
and they're having lunch menu,
one bowl of edamame.
…as I am with him.
What allergy does
the garlic crisp contain?
- Dairy.
- Dairy. Because…?
- It's poached in milk.
- It's poached in milk three times, yeah?
And that needs to shine through.
That's really good.
I've been working in hospitality
maybe three, four years now,
and I've never done
any training like this before.
He has to drive them.
Is this supposed to be this thick?
Push them.
It's supposed to be more… more liquid.
It needs more mirin.
Not too much, yeah?
Otherwise, he's gonna be held accountable.
This executive head chef… This is huge.
There is pressure.
The role demands
expectations of perfection.
And I mean, that's tough already.
We don't compromise.
We don't let things slide.
You know, it's 10 out of 10,
or it's… or it's wrong.
You might think
on a dish of 12 components,
oh, you know, we've still got 11,
but that one changes
the way it looks, the way it smells,
the way it tastes,
and we can't… you know, we can't serve it.
I feel for my team,
because the onus on them is immense.
I'm scared. I'm scared to fuck up.
Because the expectations of guests
walking in there already are up here.
You know, not after three weeks
of opening. Day one.
So he has to absolutely
get them to the finish line.
I think I'll have enough time
to practice, but…
Yeah, I've got a lot to learn.
I always want to be tested
in a way that I…
I get put down a peg,
not knowing what I'm doing,
not knowing what I'm tasting,
and not having held
that ingredient before.
So that's the…
that's the cook in me, I think, really.
That's the bit I'll think about
when I see Michael.
Because that's the bit that I can,
I think, in many ways,
continue levelling with him
as a… as a… as a chef
as opposed to someone
that's too busy to be a chef.
They always give me new stuff,
and I wanna go back to them and say,
"Hey, have you seen this?
Did you know that herb existed?"
"Did you see these prawns? Did you…
Have you… have you tasted that fish?"
So…
And I do that everywhere.
When I've got a cap
and a pair of glasses on,
I disappear,
and I'll get down to the market,
and I will absolutely dig deep
and just be a chef that is excited
about what's going on locally.
Wow, look at this place.
Bloody hell. Amazing.
Having restaurants all over the world,
you know,
we have a number
of executive chefs on the ground,
and they'll be there
12 months prior to opening.
They're like my eyes and ears.
They're down to the local fish markets.
They're discovering
the best of the very best.
And then when I arrive,
I'm then literally doing
the same tour that they did,
and that's really important.
The variety
and the plethora of things here,
meat, veg, fish, everything's fresh.
Half of it's alive.
It is insane.
Look at the size of these.
That's beautiful.
And the octopus as well.
That's beautiful. Really beautiful.
I'm like a little magpie
every time I see something shiny.
I never copy. That's lazy.
This place is incredible.
But I bring those ideas back.
I've always been fascinated
by something new,
something that I haven't seen before.
- It's the what?
- Sperm sack.
- Tuna sperm sack.
- Tuna sperm.
That's incredible.
Come on, then.
This is unreal, this place.
It's fucking incredible.
This is good enough for restaurants.
That's how good the produce is.
So in many ways,
I think it's my perfect day.
- Michael would have a field day with this.
- My God, Michael would go crazy.
- Shall we get some crabs?
- Yes, sir.
Yeah, let's get some crabs.
Amazing. Thank you.
- Can I get a picture, sir?
- Yeah, of course you can.
- Thank you. Take care.
- Thank you, sir.
This is beautiful.
Yeah, that's a black lapu.
- Black lapu?
- Yeah.
Christ. That is ridiculous.
So that's the black lapu-lapu.
- Yeah.
- That's beautiful.
That's beautiful.
Oh my God.
Thank you.
So the idea is here
you can take it to a little restaurant,
and they'll cook it up for you.
So they don't have to buy anything?
- You buy it, and they cook it for you.
- That's insane.
- Please.
- And mussels. Oh my God.
- Look at that.
- That looks incredible.
My God.
That influence of Asia, for me,
was closer to how I was brought up
with that cheap fare of home cooking.
Nothing pretentious.
And getting caught up in that
French haute cuisine, three-star stuff,
sometimes gets a little bit overwhelming.
And so I related
to the Asian impact early on.
Whether it was a fish paste for a curry,
or whether it was an amazing soup,
I could relate to that.
And so that crossover
with that European connect
with the Asian influence
was the beginning of the journey
for Lucky Cat. That was the…
That was the inspiration back there.
I need… I need this time.
I need to be here.
I need to sit opposite of this kitchen.
What I love most,
there's no fucking frills.
It's… It's… It's you and the produce.
That's it.
Holy shit. That is so good.
And that sauce is not overpowering either.
- Is it?
- No.
Fuck making a mess, right?
We're like two pigs in shit here.
I've always snuck away.
I've always disappeared.
This, for me, is my, uh… my holy grail.
The freedom.
- It's how we started, right? It's how we…
- Yeah.
I go back to the time in Paris at 22,
and there'd be no asparagus arrived
for lunch at 5 past 12:00.
And so I'd literally just run
into the street, go to the local market,
grab the white asparagus and run back
to the restaurant.
- Even as the ticket's been called.
- Yeah.
And that's how good the produce was.
And this is… this is exactly the same.
Can you send a picture of that
to Michael as well?
- Just say, "Missing you, bud."
- Missing you. Yeah, absolutely.
Right, let's go.
Michael will sleep, eat, drink, breathe,
shit in that restaurant
24-7, seven days a week to get it right.
That's how committed he is.
Right, okay, keep moving.
Go straight up the escalator, please.
One at a time, yeah?
No one jump in the back.
You know, taking on an exec role
for Lucky Cat quite recently…
Follow me.
…and being involved in this
sort of straight away, I mean, it is big.
Keep moving.
Watch the cables.
When I hand over the baton or hand over
the reins for that level of trust,
then I expect leadership like no other.
We're in a new building,
one of the most iconic buildings
in the country,
and one of the most high-pressurized jobs
in London.
Anyone?
Too many of us
to go up in the lift. We'll get lost.
There is so much going into this,
but I don't control them.
They control themselves,
but they have to step
out of their comfort zone.
And more importantly, don't crack.
Do not crack under pressure.
Right, okay, we're about to go on to 60,
yeah, which is obviously our floor, right?
It's full of builders.
I haven't done anything like this
on this scale before.
There are definitely nerves.
Anyone?
Now we're sort of at a stage
where, in eight days,
that's like, we're open now.
- It's quite busy today.
- It's very busy.
It's coming towards the end of the job,
so we got a lot to do.
Follow me. We'll cover everywhere, okay?
Follow me. Follow me.
The staff coming through
really doesn't help me.
Right, okay, come all the way through.
- This is what Spider-Man must feel like.
- Yeah, for real.
What the fuck have they done
with the carpet?
- Are they fixing that?
- I'm sure they will if it's…
That's annoying you, innit?
That's, like, proper annoyed you.
Obviously, when that's closed,
it will look…
Oh, it's fucking wet.
Okay, so that's how the guests' journey
would come through.
Out into here, main reception area.
Oh my gosh. This has got worse.
I've gotta trust the process
because there's a lot going on.
And it will iron out.
It will come together.
But I hate being away
from those difficult moments.
Just keep it moving.
This…
should be marble.
Another thing I need to sort out.
If I was a builder,
I'd be shitting myself. I'm not gonna lie.
It looks like a lot of work.
Stanley!
So, all the back bottle racks
have got to go in.
There's a lot of boxes go on each side.
Decorations to the top to black it out.
Fucking hell.
It's always stressful.
It's just a big project to do.
And the fact that it's for Gordon Ramsay
makes it a bigger project.
We want to make sure that man's happy.
I can't believe we're so fucking close.
I cannot believe it. Jesus Christ.
I do get nervous
when you look at the financial exposure
in terms of
what we're putting into Bishopsgate.
And at times, you think you need
to be over every little, tiny detail,
because you wanna be
to give your mind peace.
I think that level of trust
is the… the really important part.
This morning was chaos.
It's our role, it's our responsibility
to make sure that
all those things that we find…
This needs to go. That's not standard.
…people like Gordon don't ever see
because we fixed it.
Oh my gosh.
This is something
that's been in the making
for two and a half years,
nearly three years.
And now, all of a sudden, shit.
We're two weeks away from fucking opening.
Two weeks.
And I'm on the other side
of the fucking world.
Okay. Gordon standing by.
We just need to up our comms, um,
so we're not standing out there
wasting time.
It might take 25 minutes,
half an hour maximum.
Gotcha.
So today is
a really important day for press.
- We're gonna go--
- Shit.
You come through the gate,
we'll hook you on
and work our way
along the safety line to the other side.
We've got the weather.
So before it turns, shall we?
22 Bishopsgate is
the most ambitious project.
It's humongous.
For me, personally, it's make-or-break.
So what I need…
is fucking publicity.
It's fucking freezing.
Holy shit. Fuck.
It's windy as well, actually, no?
- Just step like this. Sideways, sir.
- Gotcha.
- You all right?
- How many feet are we up?
Uh, eight hundred and eighty.
Fuck me. Holy Shiza Minnelli.
For me, the image that I want is
this kind of biblical, epic moment.
My heart, yeah, is racing.
Jesus Christ,
the things we do for fucking food.
We're just gonna do a rise
so we see a good view of London.
- Right, and go like that.
- Yeah, yeah, it's perfect.
Count me in.
I'm just gonna move to my…
- Count me in!
- We're getting there.
Slight technical problems,
but I think we're there now.
Yeah, today's the day we don't need
any technical problems whatsoever.
The initial plan was five offerings,
but there's delays
with Bread Street Kitchen
and the open-top bar.
You know, the shit has hit the fan,
and the pressure's on.
Lucky Cat, RGR High,
and the Academy have to open on time.
I'm gonna get the drone in position.
Three, two, one, go.
Can we just get Gordon
right in the center of the shot, please?
My bollocks are like pancakes.
It's a big investment.
I am five million over budget.
So, yeah, we're in the shit.
Is it going over my head or not?
Love that. Love that.
I know what's at stake,
but I will pursue perfection
until I get it absolutely spot-on.
Here we go. Say when.
This thing, I swear to God…
Let's go!
…is just gonna take balls of steel
to get opened.
Yes!
Yes!
Motherfuckers!
Let's go!
Just take this.
Robbo.
Hello, Rob.
Yeah, busy, busy, busy, mate.
Everybody's in here. There's a lot to do.
I got 50 guys on site
in about ten different trades.
The last week or two
is the most stressful.
Everybody wants to get in
and get finished,
so we're all scrambling 'round now.
Give Gordon what he wants
at the end of the day.
Is it achievable?
It is, yeah, but it's gonna be
fucking close to the wire, buddy.
Wow. Something like that's
really gonna stand out, innit?
It's actually really much worse down here.
What, is it there?
- Yeah.
- Oh.
We're out…
We're out all the way, pretty much.
Like, if someone's gonna, you know,
spend 150 quid to sit in here, a head,
you want to be perfect,
and if you notice that, it's like…
Is that all right?
You've got no gap here.
Cut that fucking wall out.
My brain's frazzled, to be honest.
But just wanna get it
handed over to Gordon and get it done.
It's awkward, and it's difficult,
and it is very stressful.
- Where's Oscar?
- Shall we have a look at Holly?
- Ooh!
- Hi.
Can we style your hair tonight,
Oscar, so it looks a bit smarter?
If you give it to the-- Shh! Bruno!
If you give it to the side,
if you do like that, it's like you've got
a pair of curtains on your head.
You want a nice, cool hairstyle.
It's happening now.
Engagement party's upon us.
My little girl is disappearing.
Can't believe that we're gonna see her
walk down the aisle. It's gonna be…
Well, in fact, I'm actually gonna be
walking down there with her.
- Yeah, I hope so.
- Yeah, like, wow. You know…
- Emotional.
- Yeah, it's gonna be a tough one.
And then the speech,
I've already started thinking about that.
- Mmm.
- So I think, yeah, it's gonna be a moment.
I'm gonna be a sack of shit, man.
I mean, it's gonna be hard enough
just getting into the car.
But we always say
the most important family
is the one you create.
- Yeah.
- She's coming from an incredible family.
So it's now her time
to create her own family.
- Yes.
- Yeah, it's quite, quite, quite a moment.
Oh my God.
Matilda.
Can I taste that bread, by the way? Jesus.
- You… That's not… You bought that.
- No, she made it. I helped her.
Don't stick up for her now, mate.
- Honestly, I helped.
- She bought that.
- Tills.
- Yeah?
This is delicious.
Seeing Holly so happy
makes everyone happy.
As a family, we're all super close.
I remember I actually saw her the…
I think it was literally
the next day after her date,
and I remember her being like,
"Oh my God, I love Adam."
They just seemed
to instantly bond and click,
and she has just been, you know,
the smiliest person since they met,
and even more so since they got engaged.
Is there an espresso martini tower?
- Yeah.
- Jesus. What?
- Yeah.
- An espresso martini tower?
And a tequila luge.
- What the hell?
- That's all for you.
- I can't do tequila.
- Do one at least.
No. No, no, honestly.
If I do, I'm going straight home.
Adam, he is so grounded.
He's not walking around
as an Olympic champion
with his head up his ass.
He's my type of guy.
Dating an Olympian, it's very fast-paced.
You're always active.
- Yeah.
- Never sleep in.
These aren't bad things, by the way.
They're just things I'm not used to.
It's a lot of fun,
apart from when you have to diet.
- 'Cause there's no snacks in the house.
- Yes.
And I struggle with that a lot.
If she buys chocolate,
I'm gonna sniff it out. I will find it.
You get on with everyone, but it's so nice
seeing how well you and Dad get on.
Have you, uh…
Have you got your speech ready?
- All in there, kid. All in there.
- Really?
So exciting.
It's happened very naturally,
welcoming Adam into our family,
and he comes with this incredible bonus
that's his little boy, George.
- George, come here and smell this, mate.
- Ugh.
"Ugh"? What the… "Ugh"?
Do you want a bite?
- George, it's very nice.
- They stink!
Are we hungry?
I'm not.
- Oh!
- I'm hungry.
Holly's absolutely smitten with him,
which makes it even better.
Georgie, I'm finished.
Do you like it?
- Yes.
- Yeah.
Obviously, I knew
I wanted to marry Hol, and…
I knew that because,
without getting emotional,
because I like to get emotional,
Holly brings me a peace
that I've never had,
um, in all aspects of my life.
And I saw what she was like with George.
I've seen, obviously,
how her family works.
And I think when you're marrying someone,
I believe
you're also marrying into the family.
And for me,
Gordon's very fair, very respectful,
but also loves a good joke.
We're very similar.
He just has to drop that fucking mustache.
He'll swim faster as well, by the way.
There's 0.2 seconds to save
dropping that 'tache.
Holly, I'm very nervous
that make-up's starting
two and a half hours before the birthday…
before the party, sorry.
But it's because
yours takes longer than mine.
- No.
- So I've gotta be done first.
This old visage… No. No, no, no.
- Are you doing a speech, Hols?
- I don't have a dress yet.
You… What? What?
It should be arriving
in the next hour and a half.
I thought you were joking.
No, so I borrowed one,
but it was too short,
so I bought the bigger size yesterday,
but it hasn't arrived.
It was meant to be here this morning.
It's getting here, hopefully, before six.
If you wear the next size up,
everyone's gonna say you've ballooned.
Do you have something to announce?
Tell us.
- Thank you, Dad.
- No, but…
Dad, one dress size
doesn't make you look pregnant!
I'm being Switzerland
in this conversation. I'm neutral.
You don't have to be the oldest
to get married first,
but I didn't think
she would be married so quickly.
There's not much more for me to do here.
Are we supposed to feel
this emotional for an engagement party?
Oh my goodness me.
Holly, what is Dad like at emotions?
A baby.
A bit like Jesse just then.
- Yeah, Jesse just--
- Saves it up, and it just comes out.
We could say Jesse just did a Gordon.
Yeah, why am I a little nervous?
It's just… It's crazy.
Here we go.
First daughter.
One down and two to go!
He's like, "Come on, everyone.
Come on, everyone."
And now, who are we waiting for?
He's so busy.
- Oh, mate.
- You're late.
Yeah, you're late.
Uh… No! Excuse me. "Hello, Dad."
- Dad?
- Yes?
Like, what restaurant are we going to?
It's one of the Bread Street Kitchens.
Well, Mummy, like, is it Dad's one?
Yep.
Wait, so Dad has two restaurants
called the same stuff?
He's got more than two.
There's about… How many
Bread Streets are there, Dad?
- I think there's eight.
- Eight.
Dress has just arrived.
Oh. Amazing.
Thank you.
You look gorgeous, baby.
Can I have a kiss?
Of course.
Darling, this is just
the engagement party. Can you imagine--
I just said to her,
"Imagine if it was the wedding dress."
Can you imagine the wedding?
The… The… The wedding.
I'm getting nervous now about the wedding.
Here we go.
Look, ETA, ten seconds away.
Straight down there.
Wait, ten?
Nine…
- Dad, it says your name.
- What?
Look, it says… …"G-O-R-D-O-N R-A-M-S-A-Y."
Yes. I haven't heard it
pronounced like that. Well done.
They're clapping you, George.
- They're clapping you.
- It's for you.
Having everyone together,
all her and Adam's friends,
family, is so special.
I love that. Where is Holly and Adam?
Are we good? Okay.
Hello.
- Phil.
- Phil. Nice to see you. Good to see you.
- Are you ever going to slow down?
- I'm slowing down already.
Mate, I'm going to cry. I'm going to cry.
- I'm gonna cry. I'm gonna cry.
- Have fun with it.
- Mate, I'm getting emotional right now.
- No.
- Honestly, I can't help it.
- Come on.
You're a fucking Olympic champion.
Come on.
I know, but I get emotional.
Good evening. So nice to see you all.
Honestly, I couldn't be happier to welcome
Adam and George into the Ramsay family.
Are you mad?
You don't read the press?
Shit!
- Um…
- Stop swearing.
- Swearing?
- Yes.
It's fine. Um…
Holly is everything you'd want
in an amazing woman.
And if this is just a little insight
to how cool your lives
are gonna be going forward,
um, on behalf of Tana and I
and the entire Ramsay family,
we wish you all the very best,
and we couldn't be prouder.
Congratulations.
- Well done. Amazing.
- Thank you.
Over to you.
Oh my goodness. I'm not very good at this,
so I'm gonna keep it very short.
Thank you, everyone,
for being here tonight.
To be there to help create this party,
it is such a celebration
for so many reasons.
It's the start of their life together.
It's huge.
We've had ups and downs,
and you've been there
through absolutely everything.
For Gordon and I,
that's… that's our little girl.
You see them move out,
and now that she's getting married,
it's no longer a little girl.
It's like the sort of confirmation,
and she's an amazing woman.
I'm so thankful to you for loving me,
and believing in me, and seeing me.
I love you.
You are the most beautiful person
inside and out.
I'm gonna go. I'm gonna go.
I couldn't think of a better partner
to battle and enjoy life with.
We will face moments of hard times.
I'm going.
Go on, bro.
But also have a life
full of love, children, and happiness.
So with that in mind,
before I cry too much,
I'm gonna cut most of the speech off.
Gordon, thank you for trusting me
with your beautiful daughter.
I was just delaying that
because I was about to cry.
I'm just very glad that you didn't say no
when I asked for permission to marry her.
Of course she's ready, but…
my problem is that she's ready,
but we're not.
I think that's the hard thing for a dad.
How are you? Good morning.
How many is here this morning?
- It's about 400, Gordon.
- Wow.
The roadshow is a way of showcasing
the size of this incredible company.
And this company is built
on everyone in that roadshow.
Teamwork, right?
I want to bring them together.
Look how smart you guys are.
Honestly, you put me to shame.
And we communicate exactly where we were,
where we are, and where we're going.
My businesses are restaurants,
media, and IP.
They all work in tandem,
and they're all pistons
in the same engine.
They enhance each other.
The IP is unique to the restaurants.
The restaurants are dependent
on the media company,
and not one of those businesses
depend on me solely.
Thank you.
Opening restaurants is hard.
Maintaining standards is difficult.
Getting chefs up to speed,
waiters up to speed,
mixologists on the ball,
is bloody hard.
And so I just want to say thank you
because there's no "I" in team.
Today we're celebrating talent.
Five years, ten years, 15 years.
Seeing Jean-Claude…
I don't know what's happened
in retirement,
but you're looking younger.
You're looking slicker.
The energy's off the charts.
You sure you wouldn't like to come back?
I want to come back.
You want to come back?
I love that. There's the attitude.
Jean-Claude, for me,
is the perfect maître d'.
He is exemplary.
Here he is.
How are you?
We were together at 22-year-olds
at Le Gavroche.
We worked together in France.
And then when I got the chance
to open up my first restaurant,
he was the first person I put a call into.
I said, "Jean-Claude, um, you're the man."
He's absolute perfection.
Whether you came
into Restaurant Gordon Ramsay
in year one, year five, year ten,
he will remember
when you were last in there.
He will know what you ordered.
Every time those customers ring
for a reservation or go online,
"Is Jean-Claude… Is he still with you?"
- You look great, by the way.
- No.
You look like a million dollars.
When Tana and I first started dating,
Jean-Claude was single,
so I used to bring him on our dates,
and Tana would say,
"Oh la la, don't tell me.
It's me and Jean-Claude coming with you."
I'd say, "Well, come on. Of course it is."
Here's your favorite man.
I met Jean-Claude
before I was with Gordon,
and he is one of a kind.
He's one of the kindest people I know.
He was to the dining room
what Gordon was to the kitchen.
He's always been a part of our lives,
and he and Gordon have always had
a very special relationship.
Um, incredibly loyal to each other
and incredibly caring.
We did a long journey, like a love story,
yeah, between Gordon and I.
He's like a young brother. We are like…
Like you say in English,
peas in a… peas in a pod. Voilà.
- That's why we love you.
- I find it a bit, a little bit…
- He's a lovely person.
- You look great.
Lovely person. You can count on him.
He will do anything for you.
Anything… I mean,
if you do the best for him,
yeah, like I think I did for him
all these years, yeah,
he will do anything.
We worked so hard together.
We know each other very well now.
…stay busy.
And who will know that when I came
to join the team with Gordon in 1994,
who will know that one day,
look where he is.
Jean-Claude now is an ambassador,
and I need him to lead as an example.
Table for one?
For him to implement that expertise,
whether you're serving an amazing burger,
or delivering a three-star Michelin,
it's all about the attention to detail.
And that is that man through and through.
Good morning.
- Morning.
- How are you today?
Nice to see you.
It's not a job.
It's something you do
every day for your pleasure.
Hello, how are you, everyone?
Did breakfast go well? Yes?
I'll go to say hello
to the chef here, if I may.
Gordon likes people,
of course, who work very hard,
people who are passionate
for what they are doing.
Nice to see you again. I'm fine, and you?
- Respect too.
- How are you?
It's tough, but you need
to be tough as well.
All going well? Doing well?
The smile.
It's very important.
I know he wants things perfect,
and he wants to reach, like we all do
on the service, perfection every day.
Jean-Claude's ethos and his whole mantra
is how we train today.
It's so important.
If you haven't got that front of house,
I don't give a shit
how good a chef you are,
you're zero if they can't serve it.
Do you have a reservation with us?
Can I check?
Yeah, it's under Jones.
Jones? Perfect, Jones.
Welcome to Lucky Cat.
Gordon is so proud
of Lucky Cat restaurants.
Okay, Bishopsgate will be
the flagship restaurant.
Thank you for choosing us.
The challenge will be
to keep the guests' journey smooth.
You know, we need to keep
the excitement up.
This is an Asian restaurant.
We do sharing plates concept.
You, in a way, if you make a mistake,
you represent Gordon.
If you do something really well,
you still represent Gordon.
Please don't forget
that we have Gordon's name here.
A bike is definitely the best means
of transport here, isn't it?
I don't know how long
you'll survive on a bike here,
but they are everywhere.
They're like little ants, aren't they?
Takes me back to being a commis in Paris.
At night, if we'd missed the last tube,
I'd just jump on the back
with no helmet and get taken, uh, home
down the Champs-Élysées
on the back of a bike.
Asia's always been
an incredible draw for me.
I fell in love with the place
years ago and…
The Philippines have been
a huge market for us,
and Filipino cuisine in general is… Oof!
It's bubbling like no tomorrow.
I get excited breaking new grounds.
You know, with the opening of Bishopsgate,
you know, it's crunch time for me.
But I'd never miss an opening.
You think of this schedule now,
this was booked, you know, a year ago, so…
You just can't move it. Can't postpone it.
In many ways, it's like, sort of,
a concert that you've sold tickets to,
and a venue that's fully booked.
I've committed. I can't cancel that.
The importance of attending these openings
for me is paying respect to the country.
They give me so much.
They support me endlessly.
It's a high-pressurized,
sort of, two, three-day event,
but it lasts for years
because the impact is incredible.
Yeah, I want to expand. I want to grow.
You know, I want to be
one of the best chefs in the world
and have one of the best teams,
one of the best groups.
The Filipino flair,
just with the chefs alone,
what they do, and what they stand for,
and the humbleness,
I can relate to
because it relates to my upbringing.
And just the food scene,
the culture is incredible.
We're opening something unique,
something quintessentially British,
from the most amazing fish and chips
to an incredible roast beef
and Yorkshire puddings.
Their demand, you know,
for that Western food
and that style is unique.
But I'm inspired by their culture,
and so you don't want
to source ingredients from the UK
to do something quintessentially British.
It's… You know, we can adapt.
And we have to increase
the heat, the sour, the bitterness.
You'd be so ignorant
if you didn't incorporate
what's happening locally.
Let's go.
Morning.
We've got a list of places
that he wants to get to all of them.
He wants to see every restaurant
that we open across the globe.
Hey, good morning. Thanks, Steve.
He knows
that everyone's super well-prepared.
Everyone is working super hard.
Everybody, the night before,
is not necessarily
sleeping their best sleep
because they're thinking
so much about today.
Certainly the kitchen team,
the front of house team,
the restaurant teams, this is what
they've been living for, really,
Gordon to be here
and to see what they do on a daily basis.
Morning.
Today, globally, we are over 2,200 staff.
Chefs is around the 650 mark.
That's a lot of chefs.
When we go into these restaurants,
I want to know
who's running front of house,
who's the sous chef.
Good morning.
Because they're like the heartbeat.
They're hugely excited, and they know
that Gordon can't be here all the time,
so when they know he is here,
they just put so much energy behind it.
You know, they're super excited
to see him, show him what they do. So…
Yeah, there's a real buzz.
- Morning, morning, morning.
- Morning, chef.
Are we excited for today?
Yes, chef!
So am I. Oh my God.
Who got up the earliest this morning?
What time did you get--
- Seven
- Four.
- Four o-- Four o'clock?
- Yeah.
Oh my God. Amazing.
- Morning, guys.
- Morning.
- Morning, bud. You good?
- Good.
Uh, right. Thank you, guys.
Photo time. Here we go. Ready? Go.
- Nice.
- Next.
Rock and roll.
Good. Up. Let's go.
- I wanna be around them.
- Can you stand taller, chef?
I wanna know their names,
where they're from.
I wanna know how their parents are.
- The silent one. Silent one.
- Silent but deadly.
They need to understand
how important I think they are.
- I got your face, chef.
- Oh my God.
- Is that real?
- Yeah, chef.
I think that level of respect,
when you work so hard,
and you see them working so hard for you.
Girl, honestly.
Let's go.
Hi, guys. It's Gordon. And I'm bringing in
a taste of the UK to Manila.
That's right.
You can get my delicious Sunday roast
here inside Gordon Ramsay Bar & Grill.
Let's go.
The support we have is incredible.
They are so freaking loyal.
So we try to cram in as much as we can.
You're here. We'll do this together.
Whether it's restaurants, TV…
Darling, may I have a, um…
a flat white, please?
- …books…
- Thank you. Next, Just.
…social media.
Hang on. Hang on.
This has got a message to go with it.
On our social media,
Philippines are our biggest market
outside of the United States.
Thank you. We good? Jackets?
So it's go, go, go, nonstop.
- Are these for the team?
- Yeah.
Great.
And hearing from all the locals here,
he's the biggest talent
across all the platforms.
So it's very exciting.
- Are we halfway yet?
- No.
Yes, it's a ball-breaking schedule.
Fucking hell. Hey, bud, you good?
I love the waistcoat, by the way.
But we're launching something unique
but also gaining something unique.
And so I love these trips.
Right. Let's go.
You've been ahead of the curve
in your career. Has the job changed?
I think my secret is staying relevant
and having fun with it.
Social media is
one of the most exciting parts of my life.
It's very, very effective in restaurants.
- Show me this thing.
- Done.
Nothing's done easy with a burger.
Seriously?
What… Yeah, you can't try it.
It's not… Oh, it's just an emoji.
It's dry.
It's cardboard.
Viral sensations, creating content
that is an overnight phenomenon.
Something can go
from 1,000 likes to 10 million.
The new generation
of chefs today swear by it.
It's their culinary bible,
and so respect it.
- Boom!
- I enjoy it.
Also, I think the inspirational side,
when a young chef asks for a selfie
or they want to do a fun pose or…
Yeah, fuck it.
Let's have some fun with it.
This is Abigail's Kitchen Nightmares,
live in the Philippines. Let's go!
I think my role now,
and has been for a while,
is making the new, young chefs
shine as individuals.
Listen, I'm really sorry,
but I don't like it.
Oh my God!
I want to enhance their ego.
I fucking love it!
And I think egos are important.
With talent, the characters,
the boisterousness,
um, the confidence,
and their egos need to shine.
How are you feeling?
This is the biggest day of my life.
Just this Saturday,
he commented on one of my videos,
and, like, immediately,
all of the media, the press picked it up.
Excellent!
I try to teach these young chefs
today to strive for perfection,
and so I think
my responsibility now, going forward,
is to get them as good as,
or if not better than, Gordon Ramsay.
That's the role. I want to pass the baton
over soon, but I'm not done yet.
With the opening of Bishopsgate,
we have a window to…
start the engine.
Today is the first day that we're gonna be
doing all of the team training.
So, Michael, with his brigade,
it's a rigorous boot camp.
And it is a culinary boot camp
like no other.
When you cut down the middle,
when you bring this one across,
always bring it that way.
But if you've got that,
and it's a little bit uneven,
you trim that end.
Practice, practice, practice, practice.
Don't bring the knife out
all the way through
and then go back from the top
all the way through, all the way through.
Preparing for Bishopsgate,
you know, it has been…
It's been stressful,
but it is massively important.
This is the biggest thing I've ever done.
Right now I'm trying to make sure
that this miso is not splitting.
It's the first time.
That's why I'm not sure
how is the texture supposed to be like.
We're gonna be doing a lot of food,
and it's gonna be a lot of food
that nobody has seen or done before.
I haven't got time
to spend with his brigade.
So these dishes here are the breakdown
of what will, for Bishopsgate,
go into the bento boxes.
He has to implement, you know,
the ethos across that training.
Moving on to the rice bowls.
So the base for the rice
is the same across all…
So he has to be
as powerful with his brigade…
As soon as they sit down
and they're having lunch menu,
one bowl of edamame.
…as I am with him.
What allergy does
the garlic crisp contain?
- Dairy.
- Dairy. Because…?
- It's poached in milk.
- It's poached in milk three times, yeah?
And that needs to shine through.
That's really good.
I've been working in hospitality
maybe three, four years now,
and I've never done
any training like this before.
He has to drive them.
Is this supposed to be this thick?
Push them.
It's supposed to be more… more liquid.
It needs more mirin.
Not too much, yeah?
Otherwise, he's gonna be held accountable.
This executive head chef… This is huge.
There is pressure.
The role demands
expectations of perfection.
And I mean, that's tough already.
We don't compromise.
We don't let things slide.
You know, it's 10 out of 10,
or it's… or it's wrong.
You might think
on a dish of 12 components,
oh, you know, we've still got 11,
but that one changes
the way it looks, the way it smells,
the way it tastes,
and we can't… you know, we can't serve it.
I feel for my team,
because the onus on them is immense.
I'm scared. I'm scared to fuck up.
Because the expectations of guests
walking in there already are up here.
You know, not after three weeks
of opening. Day one.
So he has to absolutely
get them to the finish line.
I think I'll have enough time
to practice, but…
Yeah, I've got a lot to learn.
I always want to be tested
in a way that I…
I get put down a peg,
not knowing what I'm doing,
not knowing what I'm tasting,
and not having held
that ingredient before.
So that's the…
that's the cook in me, I think, really.
That's the bit I'll think about
when I see Michael.
Because that's the bit that I can,
I think, in many ways,
continue levelling with him
as a… as a… as a chef
as opposed to someone
that's too busy to be a chef.
They always give me new stuff,
and I wanna go back to them and say,
"Hey, have you seen this?
Did you know that herb existed?"
"Did you see these prawns? Did you…
Have you… have you tasted that fish?"
So…
And I do that everywhere.
When I've got a cap
and a pair of glasses on,
I disappear,
and I'll get down to the market,
and I will absolutely dig deep
and just be a chef that is excited
about what's going on locally.
Wow, look at this place.
Bloody hell. Amazing.
Having restaurants all over the world,
you know,
we have a number
of executive chefs on the ground,
and they'll be there
12 months prior to opening.
They're like my eyes and ears.
They're down to the local fish markets.
They're discovering
the best of the very best.
And then when I arrive,
I'm then literally doing
the same tour that they did,
and that's really important.
The variety
and the plethora of things here,
meat, veg, fish, everything's fresh.
Half of it's alive.
It is insane.
Look at the size of these.
That's beautiful.
And the octopus as well.
That's beautiful. Really beautiful.
I'm like a little magpie
every time I see something shiny.
I never copy. That's lazy.
This place is incredible.
But I bring those ideas back.
I've always been fascinated
by something new,
something that I haven't seen before.
- It's the what?
- Sperm sack.
- Tuna sperm sack.
- Tuna sperm.
That's incredible.
Come on, then.
This is unreal, this place.
It's fucking incredible.
This is good enough for restaurants.
That's how good the produce is.
So in many ways,
I think it's my perfect day.
- Michael would have a field day with this.
- My God, Michael would go crazy.
- Shall we get some crabs?
- Yes, sir.
Yeah, let's get some crabs.
Amazing. Thank you.
- Can I get a picture, sir?
- Yeah, of course you can.
- Thank you. Take care.
- Thank you, sir.
This is beautiful.
Yeah, that's a black lapu.
- Black lapu?
- Yeah.
Christ. That is ridiculous.
So that's the black lapu-lapu.
- Yeah.
- That's beautiful.
That's beautiful.
Oh my God.
Thank you.
So the idea is here
you can take it to a little restaurant,
and they'll cook it up for you.
So they don't have to buy anything?
- You buy it, and they cook it for you.
- That's insane.
- Please.
- And mussels. Oh my God.
- Look at that.
- That looks incredible.
My God.
That influence of Asia, for me,
was closer to how I was brought up
with that cheap fare of home cooking.
Nothing pretentious.
And getting caught up in that
French haute cuisine, three-star stuff,
sometimes gets a little bit overwhelming.
And so I related
to the Asian impact early on.
Whether it was a fish paste for a curry,
or whether it was an amazing soup,
I could relate to that.
And so that crossover
with that European connect
with the Asian influence
was the beginning of the journey
for Lucky Cat. That was the…
That was the inspiration back there.
I need… I need this time.
I need to be here.
I need to sit opposite of this kitchen.
What I love most,
there's no fucking frills.
It's… It's… It's you and the produce.
That's it.
Holy shit. That is so good.
And that sauce is not overpowering either.
- Is it?
- No.
Fuck making a mess, right?
We're like two pigs in shit here.
I've always snuck away.
I've always disappeared.
This, for me, is my, uh… my holy grail.
The freedom.
- It's how we started, right? It's how we…
- Yeah.
I go back to the time in Paris at 22,
and there'd be no asparagus arrived
for lunch at 5 past 12:00.
And so I'd literally just run
into the street, go to the local market,
grab the white asparagus and run back
to the restaurant.
- Even as the ticket's been called.
- Yeah.
And that's how good the produce was.
And this is… this is exactly the same.
Can you send a picture of that
to Michael as well?
- Just say, "Missing you, bud."
- Missing you. Yeah, absolutely.
Right, let's go.
Michael will sleep, eat, drink, breathe,
shit in that restaurant
24-7, seven days a week to get it right.
That's how committed he is.
Right, okay, keep moving.
Go straight up the escalator, please.
One at a time, yeah?
No one jump in the back.
You know, taking on an exec role
for Lucky Cat quite recently…
Follow me.
…and being involved in this
sort of straight away, I mean, it is big.
Keep moving.
Watch the cables.
When I hand over the baton or hand over
the reins for that level of trust,
then I expect leadership like no other.
We're in a new building,
one of the most iconic buildings
in the country,
and one of the most high-pressurized jobs
in London.
Anyone?
Too many of us
to go up in the lift. We'll get lost.
There is so much going into this,
but I don't control them.
They control themselves,
but they have to step
out of their comfort zone.
And more importantly, don't crack.
Do not crack under pressure.
Right, okay, we're about to go on to 60,
yeah, which is obviously our floor, right?
It's full of builders.
I haven't done anything like this
on this scale before.
There are definitely nerves.
Anyone?
Now we're sort of at a stage
where, in eight days,
that's like, we're open now.
- It's quite busy today.
- It's very busy.
It's coming towards the end of the job,
so we got a lot to do.
Follow me. We'll cover everywhere, okay?
Follow me. Follow me.
The staff coming through
really doesn't help me.
Right, okay, come all the way through.
- This is what Spider-Man must feel like.
- Yeah, for real.
What the fuck have they done
with the carpet?
- Are they fixing that?
- I'm sure they will if it's…
That's annoying you, innit?
That's, like, proper annoyed you.
Obviously, when that's closed,
it will look…
Oh, it's fucking wet.
Okay, so that's how the guests' journey
would come through.
Out into here, main reception area.
Oh my gosh. This has got worse.
I've gotta trust the process
because there's a lot going on.
And it will iron out.
It will come together.
But I hate being away
from those difficult moments.
Just keep it moving.
This…
should be marble.
Another thing I need to sort out.
If I was a builder,
I'd be shitting myself. I'm not gonna lie.
It looks like a lot of work.
Stanley!
So, all the back bottle racks
have got to go in.
There's a lot of boxes go on each side.
Decorations to the top to black it out.
Fucking hell.
It's always stressful.
It's just a big project to do.
And the fact that it's for Gordon Ramsay
makes it a bigger project.
We want to make sure that man's happy.
I can't believe we're so fucking close.
I cannot believe it. Jesus Christ.
I do get nervous
when you look at the financial exposure
in terms of
what we're putting into Bishopsgate.
And at times, you think you need
to be over every little, tiny detail,
because you wanna be
to give your mind peace.
I think that level of trust
is the… the really important part.
This morning was chaos.
It's our role, it's our responsibility
to make sure that
all those things that we find…
This needs to go. That's not standard.
…people like Gordon don't ever see
because we fixed it.
Oh my gosh.
This is something
that's been in the making
for two and a half years,
nearly three years.
And now, all of a sudden, shit.
We're two weeks away from fucking opening.
Two weeks.
And I'm on the other side
of the fucking world.