Being Gordon Ramsay (2026) s01e06 Episode Script

1
One more veg tempura down,
one more crispy beef down.
Go, go, go, go. Don't run. Don't run.
Don't worry about it.
No one can see this.
Just go and chuck them in the bin.
Hang on. Wait, wait, wait, wait. All good?
I'm gonna be an athlete
by the end of my shift.
Fucking hell, I've been running…
since I got here.
Mario!
The fuck's going on here?
Gordon Ramsay, he's watching all of us.
So, yeah.
It's a bit nerve-wracking.
Gordon being here is pressure.
He sees things that you don't.
Look, we can't walk
'round the dining room like this.
And look, we have to look left and right.
He's gonna walk into
a customer sideways, yeah?
Open your eyes. Holy shit.
Soft launches are crucial.
They're more important than the training
because it's… it's gotta function.
You sort of find…
You find what's right
and what's wrong instantly.
Max, I need you
to run to the shop and get cucumbers.
- Yeah, there's a tenner.
- We need as many cucumbers--
Cucumbers. Marks and Spencer's.
Go get cucumbers. Run, run, run, run.
Sometimes it's like a live version
of fucking Kitchen Nightmares.
Has he got anything
from the sushi counter?
Prioritize and get it out right now.
Every time I get upset
with things that have gone wrong,
it's a real upset
because it means so much.
You can't just casually…
"Don't worry. I don't give a fuck."
I do give…
a thousand fucks.
It's been 15, 20 minutes with no food.
He's fuming.
Lee. Uh, Lee. There is nothing worse,
especially from a customer's perspective.
- Agreed. 100%.
- Get your shit together. Let's go.
Fucking hell.
Mario.
Just saw the bottleneck on the pass.
I just saw the bottleneck
outside the reception.
So it's gotta function better.
- It's just not good enough.
- Yep.
Not good enough.
Where's Tana?
Uh, Tana's sitting at the table.
The pressure's on financially.
Fucking hell. Mon Dieu!
So you have to be better than good.
We've got so much riding on this.
We've gotta make this work.
There is challenges
that need tackling immediately.
I don't get it.
I honestly don't fucking get it.
But we'll deal with this,
because in the morning,
we're open for business,
and this place is gonna be full.
On the soft opening,
what fryer did we use?
I… can't remember.
- They just got hit too hard.
- Yeah. Yeah.
Unfortunately.
Yesterday it was chaotic.
Everyone was tired,
anxious, and all that stuff.
So, yeah, we're all over the place.
For me, it can't get any worse.
I've never had a soft launch
that's gone perfect.
They're not supposed to go to plan.
In many ways,
the more fuck-ups, the better.
And so, uh, soft openings
are a pain in the arse,
but a real important pain in the arse.
James, sit down.
- You good?
- Very good.
- Yeah? Did you get some sleep?
- Yeah. On a bit of a high, to be honest.
Thankfully,
James at RGR High nailed it, 100%.
Yeah, it's been a long time coming,
getting in the space.
Feedback I got from every course,
the food was exceptional.
- Well done. You should be very happy.
- Thank you.
I am. Seriously, I mean, incredible.
Thank you.
But let's be honest.
There's only 12 seats there,
and he's had the last six months
to perfect that.
The flip side to RGR High
is that Lucky Cat has
a completely different amount of pressure.
They're responsible for nearly 90%
of the turnover in that building.
And, uh, there's a lot of issues
to sort out.
Lee, the Yorkshire Beast.
Lee! Let's go.
Uh, right, first thoughts.
Um, the fry station definitely took us
a little harder than expected.
- Mm-hmm.
- Didn't help the fryers went down.
It just seems like they're perfectly fine
until they get hit very hard,
then they're switching off.
We need to find out why.
When you're saying "hit hard…"
That's what they're built for.
That's what they're built for, exactly.
That's the thing. It's not--
"Hit hard"? The fryer needs to fry.
How backed up did we get
when they went down?
Oh, incredibly.
We had 22 tickets on the side.
Twenty-two tables?
Twenty-two tickets with items
all in the fry station.
- Is there a fry station in the Academy?
- Yes, there is, yeah.
- Can you temporarily set one up there?
- Absolutely.
Right. And then, I'm not hearing
much response from the kitchen.
- Is that you who's told them to do that?
- No, not at all.
I think last night was just
first-night nerves.
There's a lot we're taking away,
and you'll see a different team tonight.
Let's get some energy, some camaraderie.
It's an amazing team.
They've worked so hard to get here.
So let the guests hear it.
- Let them get confident with that, please.
- Agreed.
Yeah, just they don't…
They need to relax a little bit.
- They do. Perfect.
- Okay, good job.
Let's go. Fucking hell, Lee. Jesus Christ.
There's clearly decades
of experience in my team,
but we're in a new space.
Uh, it's gigantic.
And there are so many areas
where it can go wrong.
So the good news is we're open,
and the official launch is imminent,
but we've still got a lot to get right.
The energy levels
that we started at last night
was where we need to just keep it.
We're gonna carry on tonight.
Um, we need to be more prepared.
We know what's coming now.
Keep talking to each other.
Answer whenever anyone's calling a ticket.
If you don't answer, it feels like
we don't know that you know,
and then it gets messy, okay?
The wish list
in the beginning of this journey started
with opening five incredible businesses
at 22 Bishopsgate.
I have to be honest. We've…
We've achieved three out of the five.
Fucking budget has, you know, skyrocketed.
So now we have to cut our losses,
park them,
and focus on what's in hand, um,
and get this thing over the line.
Some final feedback from Gordon.
We need energy from the team.
We need callbacks, okay?
So, two beef away on table 24, please.
Yes, chef.
There we go. Guests love it.
That's what we need.
That echoes in the room, okay?
Fool us if we make
the same mistakes two nights in a row.
Let's seriously learn, okay? Thank you.
Yes, chef.
What are we doing today?
Getting the cats.
Oscar's birthday present was a kitten.
Three days after we got this kitten,
his favorite brother out of the litter
was also now available
because the people have pulled out.
So now we're getting two cats.
Yeah, but, Mummy…
Oscar, come here.
Right, I need to talk to you.
I've got some serious questions.
First of all, how's your girlfriend?
Oooh!
Dad, not right now!
- Not right now!
- I've heard.
Right, what are the names of these cats?
Keith and Simon.
Keith and Simon?
The most boring names
on the entire planet.
Hey, Mum.
Dad just said Keith and Simon are
the most boringest names on the planet.
Darling, look at Mummy.
When your name is Gordon,
you shouldn't say things like that,
should you?
Have I mellowed?
I still get incredibly fucking upset
when things go wrong.
I can't help take it personally.
Maybe I was too boisterous too young,
and that has sort of mellowed out.
And now, I'm very good at jumping
out of one scenario into the next
and leaving that shit behind.
Tana would put my nuts in a vice
and then blitz them
in a fucking Robot-Coupe
if I brought that shit home,
I promise you.
- Let's get cool names for the cats.
- Yeah, but--
- Yeah. Keith and Sim--
- Like Malcolm.
As a family, we are a team.
We support each other fully
in what we both want to do.
And certainly, there is no one
I would want to, uh…
to do this life journey with
apart from Gordon.
- Listen.
- Osc! Osc! I've got fake tan on.
- Please don't cling to me.
- You've got what on?
Fake tan.
Have you…
I used yours. Is that okay?
He loves a bit of…
And in fact,
maybe "stress" is the wrong word,
because Gordon doesn't tend
to get stressed.
He just gets more excited.
But that's the way his stress comes out,
I suppose. It's…
He loves a challenge.
Right, Osc, we've gotta go.
Right, Tills, I'm starving.
Cheese on toast.
- Bye.
- Bye, darling.
May the best toastie win.
Oh, this is gonna be beautiful.
Wait till you taste it.
Ready? Look, this is the moment.
Flip that over, and you go, "Ooh." Ready?
That does look pretty good.
Tilly's… I mean, already she's got a mind
that is working 1,000 miles an hour.
Um, I think a definite chef in the making.
That, my son. Oh yes!
Seriously, it's gonna go in the oven
for three minutes.
- Why the oven?
- Well, to melt the cheese.
Yeah, but do the water trick.
- Do what?
- The water trick.
- It's gonna melt the cheese.
- No.
'Cause I'm gonna steam it.
You're steaming bread.
The bread's gonna go soggy.
No, it's not,
because the bread is nice and crispy.
Who in the hell taught you
to put water in a grilled cheese?
It's actually a great tip.
- Turn that over. That's burnt.
- No. No, it's not.
I'm gonna get a picture of it.
The other side.
Don't touch my toastie.
- No, the other side.
- This is just how I like it, Dad.
I swear to God, that is burned.
Right, the moment of truth.
But Dad!
Oh shit, the cheese is not melted.
It's not melted.
- Stone-cold cheese.
- It's gotta… Okay, back in there.
- Right.
- He's getting…
No, it's gotta go back in.
She's very smart. And just seeing
what she's accomplished at 23…
You have experience now.
You've been in several kitchens.
- Next up, where are you thinking?
- That was what I was gonna ask you.
Anywhere you think, you know,
you must go there, gain some experience?
- Um, Mountain.
- Mountain?
That's one of your favorites, no?
You went there recently.
Um, seriously. Dorian.
- Yeah.
- Mm-hmm.
- I love that idea.
- Mm-hmm.
And, um… Kim.
Obviously, one of my dreams
since I've been young
is to open my own restaurant.
I've seen you do it.
I don't feel like it's fair to say when
I haven't had the experience in a kitchen.
And that'd be the worst thing to do,
by the way.
'Cause if you opened young and failed,
you've got that for the rest of your life.
I know that cooking is…
It's not just like
you do a course, and that's it.
It's experience.
And I don't have a fraction of that yet,
but that's one thing
I'm super excited to do and get.
Dad has got to where he is
because of everything he put in.
So, build up into the--
Shit, my cheese.
Build into those layers.
- No?
- Oh!
- Gosh, Dad.
- Fucking hell.
I think your sandwich has exploded.
Jesus, see, you get me distracted.
Careful with that on the marble.
Mum's gonna kill you.
Well, let's forget
the aesthetics here, right?
I can guarantee
that the cheese has melted.
The thought of, you know, maybe being
able to be a part of the business one day,
it's incredibly exciting to me,
but it's incredibly daunting.
You must be getting very excited
with Bishopsgate.
I am getting very excited, but
a couple of intense few days coming up.
And yeah, some stuff
I'm not fucking happy with.
You'd be a bit concerned
if everything was going swimmingly, right?
Yeah, no, you're right.
So, officially, today's my last day.
How's it looking?
So, yeah, I mean, look at it.
It looks… It looks brilliant.
Looks absolutely wonderful.
And you've got the views across there.
Well, that's what I'll miss. The Shard.
Tower of London.
Tower Bridge.
Really does look nice, this place does.
Uh, hopefully, the staff
and Gordon will enjoy
the restaurant that we've built for them.
I think it looks amazing.
It really does.
Yeah, it's the biggest project
I've ever done.
The most expensive.
I mean, a bottle of whiskey up there,
£26,000. £2,000 a shot.
We were still working here
when they were laying this out.
And when that went up there,
I was thinking,
"I hope somebody don't knock that off."
Oh God.
Happy with my store?
Do we all like my restaurant?
Yeah.
Doors closing.
Floor 59.
Terry is a guy that is someone
that gives you his word,
and he'll run
to the end of the world for you.
- Doors opening.
- Very proud. Hard work.
Very proud, though.
Some people you meet in life,
you see money first before dedication.
With Terry, it's purely dedication.
And now it's all done, I'm grateful.
He's delivered.
Yeah, it's been a…
It's been a privilege to work on this.
But… all good things come to an end.
And at the end of the day,
you know, I'm 60 this year, so I feel,
shouldn't it be time
to pack up and move on?
But, uh, end of an era, really.
Hand over the reins to somebody else.
And then start my new project, so…
See you, B22.
Love that guy.
An absolute fucking genius.
We're days old,
but the buzz is just incredible.
So I need six rice
right now, please, yeah?
Yes, chef.
We got off to a cracking start.
It's been fricking amazing.
Okay, next up, we're gonna go crab.
- And then I need a salmon.
- Yes, chef.
I think there's over 350 articles.
Some are good.
Some are fair.
Some are snipey,
positioning the restaurant as the…
sort of the latest mile-high club.
You know, "Great view,
shame about the food."
And that shit kills me, that pains me,
because that's so wrong,
that's so not true.
I take it personally. It does hurt.
It really digs deep,
and it's sort of… yeah.
It's fucking eight days old,
for God's sake.
We've just given birth to it.
Where's the cracks?
Uh, I think we talked about downstairs
with reception,
particularly come to the top
of the escalator.
- So, reception, that's been tough.
- Reservation, how's that gone?
So RGR High is fully booked
for three months.
- Wow.
- We are pretty much fully booked
at Lucky Cat for the next six weeks.
The bank will love the fact
that we're fully booked.
But I think 65% of new restaurants close
within the first 18 months of trading.
And I'm playing
with a 20-million-pound outfit
that I can't afford one ounce of collapse,
one ounce of failure.
To survive, it's very simple.
We need the customers to come in,
fill the place,
and then repeat that custom.
Come back again.
I just went to the bathroom.
There's, like, all the glue on the top
of the bathroom in one of the mirrors.
Are people stealing the cats?
Ripping them off.
We've had… We had three go
on just Saturday night, I believe.
Just taking them.
- In their bags?
- Yeah.
- Why would you fucking steal a cat?
- With the little ones as well.
- We lost 320 last week.
- What?
So 10% of our guests last week
took one of these with them.
As a memento of their first week.
Thieving bastards.
320 little cats left the building.
22 Bishopsgate needs
to be making £500,000 a week.
That's an annual turnover of 25 million.
And I'm saddled with a 20-year lease.
Yeah.
I'll be in my mid to late seventies.
That's a lot of wok action.
We have to create
something incredibly special
to keep… alive for 20 years,
without a doubt.
I mean, seriously.
I'll just take one of them.
Are you going to steal
one of your own cats?
No, I'm gonna put little tags on them
to stop them from being stolen.
They cost a lot of money, a lot of money.
What are you doing up there?
My daddy's pretty!
Do you know who Gordon is?
Yes. He's… He's Daddy's boss.
- He's Daddy's boss.
- Oh, good boy, yeah.
- That was good. That's good.
- He's Daddy's work friend.
- That's what Lottie calls him.
- Definitely not Daddy's work friend.
Not Daddy's work friend.
Is he scary? No, he's not scary.
- I thought he was because…
- As long as you do everything right.
- …he looked like a big guy.
- He is a big guy, yeah.
- They're all big compared to Daddy.
- Yeah, I know.
Right, I'm going.
See you later.
Nearly done. I just have to color it in.
Right, see you later.
Bye.
Don't go!
Today's the big day.
I haven't really been home very much
in the last two to three months.
Would I like to see
Lucy and the kids more?
Yeah, of course,
but we do sacrifice a lot to make it work.
Like, it's not an easy decision,
but at the same time,
you know, this is… this is huge.
This is a massive, massive, massive thing.
So…
Hopefully, that, you know,
everything will be successful,
and it will be… it will be…
worth it in a way.
Everything that we've done up to now
is literally all only about today.
All this practicing,
like, it could be the best,
but if today isn't the best,
it's all pointless.
There's been so much work
that's gone into this project,
but the official launch,
that's when we do bang the drum.
And then it's… it's game on.
Then you're under the microscope.
Then you get the naysayers.
Then you'll get the critics.
Then you'll get the onslaughts.
And then… then it all starts to happen.
Morning.
Fantastic. You?
You're very calm for the moment.
- I'm very calm in general.
- Doors opening.
I always… You know, I keep calm
and, uh, leave the stress to the others.
All right, so we're ready for the launch.
Um, 350 people looking to be here.
But when enough people start to arrive,
food needs to start going out, okay?
Obviously, that's a lot of food
coming from a lot of places,
but it needs to be smooth and fast.
Okay, guys. Let's go.
When you get to this stage
of an official press launch,
and you open those doors
and those floodgates…
…fill up, um,
there needs to be the wow factor.
I've done over 100 launches in my life,
um, but this is by far the biggest.
It's the one with the biggest risk.
So we need to create something unique.
Because once that's done,
that train's left the station.
You don't relaunch.
You don't change and reconceptualize.
You are live.
And it's for the great
and the good to witness.
Excited. So excited.
And all the press is starting
to go out now as well.
So it's all, you know, very real.
So everything has to be right.
It's not about just getting through.
We need to polish that performance
ahead of this launch.
Now we've got to look almost like swans
gliding across that beautiful
Bishopsgate floor,
and then underneath pedaling like fuck.
Food is gonna go quick,
and we need to be keeping
that constant cycle going, okay?
Michael has the biggest night
of his career coming up.
He's young, he's hungry, he's capable.
He's gone from this underdog
into someone that has absolutely deserved
and warrants his position.
But the pressure of him now,
with that spotlight on him,
is gonna be the real, true test.
The tuna's going to come out of here.
Oh, look at…
Fucking hell, mate, look at that.
It's a big tuna, 120 kilos.
- We taking the whole box or just the fish?
- We should take the whole box.
Yeah, yeah, yeah.
We have to take the whole box.
I was just doing a bit of archaeology.
We got 300 people coming in tonight.
The bluefin tuna has just arrived.
This is obviously
for breaking down in front of guests,
and more for, like, a showpiece.
Watch the table.
Watch the poles.
One, two, three.
This needs to work for him big time
because he has a status now.
He's gonna be more exposed now,
you know, critic-wise,
chef-wise, in the industry.
Oh shit.
Right, hold on.
Rest it on the box. Rest it on the box.
We're gonna go straight onto the bar.
- One, two, three.
- Okay, three.
I'm gonna go down.
Three, push.
Yes.
- Thank you. Appreciate it. How are you?
- Good. How are you?
All good, thanks. Yeah.
- Final checks.
- Yeah.
I'm gonna take you
through the flow of this evening.
At least it's not cloudy.
- The sun is out, which is fantastic.
- Yes.
You cannot buy success.
How do you get it?
You work for it.
You get off your arse,
and you work for it.
Get this launch right,
and we would have put
22 Bishopsgate on the map.
Why is this door so marked
this fucking badly? What are they doing?
They're ruining it. In a week's time,
it's gonna be chipped to fuck.
And this is the entrance
to RGR High, right?
So in a month's time, that door's gonna be
like the back of Millwall Football Club.
- It's not good enough.
- Yes.
- It's brand new, for God's sake.
- Yes.
The execution of this launch,
uh, is massive.
- I heard we smashed ten glasses.
- Yes.
Ten glasses?
Ten glasses.
- Ten. How do we smash 10 glasses?
- Ten glasses.
You're smashing more glass than The Shard.
It lies on the responsibility of the team
to make an impact when those doors open.
Very important evening, okay?
Is the launch party, okay?
It has to be perfect.
Guest experience, top-notch.
This is not a rehearsal. This is it.
Bye, guys. See you later.
And so every member of that team…
has to have their fingers on the button.
- Shit. What's happening?
- What have you done?
Sorry.
Oh, fucking hell. Is that an alarm?
Sorry. Yeah, sorry. I'm so sorry.
I pressed the button for the lift,
but I realized there's no button needed.
No need to call.
The lift will come up automatically.
- No need to press the button.
- Okay, sorry.
Mario, why didn't you tell me that?
God. Fucking hell. Why is there… Oh God.
Lift going down.
We're doing the last final touches
and just sort of getting, uh…
getting ready to go now.
So, almost time.
Obviously, when guests arrive,
they will be welcomed with champagne.
What time is the food going out?
Cold will be ready at 8:00,
and we'll start cooking the hot at 8:00.
Just make sure there's food out,
and it's flowing.
Yeah.
We've got lots of VIPs here.
There's a lot of press here tonight
as well.
So smile, eye contact, please.
This is an event, yeah?
This is a big launch party,
and you should be very, very proud
of what you've done to get here,
but also to bring this restaurant here
as well. So relax, float, enjoy.
- And a round of applause for Michael.
- Yes.
The best!
- Is it there, T?
- Yes, it is.
We're going to town on this launch.
We've got to.
So we're spending in excess of 100 grand.
- All the best, take care.
- Thank you.
- Hello.
- Hey, darling.
You look gorgeous.
- How are you? You look amazing.
- Thank you.
We've got everybody
and the world watching us.
Amazing. Let's go.
This launch for all of us signifies
the beginning of this incredible journey.
And the eyes of the world are on you,
and what they see will determine
the future success of that business.
People are starting to just arrive now,
so very excited, yeah.
Time to put this thing on the map.
- Just want to get it done now.
- I know.
Just want to get it done.
Get the word out there.
It's quite an evening, isn't it?
It feels very special.
Got a lovely message from Adam
to say sorry he can't make it.
I know. He wishes he could be here.
Can't believe it's my first time.
Could you not get a table?
- Yeah, it's pretty booked up.
- That's unfortunate.
- I've got contacts if you haven't.
- Thank you.
I'm glad it's a clear night, so the views…
I know. It's…
…inside the restaurant
will be spectacular.
It's a perfect night.
How are those lucky cats?
Are there any left?
They're all fucking gone.
I will have a few in my bag
by the end of the night.
You do not need to steal from your father.
I think you encouraged one or two people
to take the big ones, Holly Ramsay.
- Also we have a wedding to pay for.
- Yes.
Every cat you steal
will be deducted from your menu.
Okay, here we go.
We've got to be on it as a unit.
Dad and I are gonna somehow try
and stay together.
Good luck, guys. Here's Mario.
- Good luck.
- Good luck.
Thank you.
We don't turn up,
you know, until the party's in full swing.
Hey.
- Gordon, good evening.
- How are you? Let's go.
Yeah, how is everybody?
Yeah, 230 people already in.
- 230?
- Yes, already in.
Why so many?
- What are we going to do?
- Because we invited them.
Good to see you guys.
- Congratulations on the new restaurant.
- Thank you, sir. Thank you.
Then there's the media.
One wrong word somewhere,
and it can come crashing down.
I match the carpet.
You do match the carpet.
Everybody is on us.
- Thank you. How are you? Nice to see you.
- Good evening.
- Nice handbag.
- Come in, guys.
Lovely. Lovely, lovely, lovely.
- The lights are nice and dim as well.
- Thank you, sir. Yes.
- Finally. Thank you. Thank you.
- Finally. I'm getting there.
Let's push.
- Sorry. He's marching off again.
- You are.
- Hiya.
- You good?
- Yeah.
- You look great, kid.
We are working the room,
smartly, entertaining.
Let's go. Let's go.
But trying to give everybody,
you know, the respect they deserve.
The food, the food…
The food is off the charts.
But you're the host,
and you cannot touch it.
It's like you're forbidden.
Good evening. How is everything?
- Everything is perfect.
- Good.
So yeah,
I do find it quite nerve-wracking,
because when it kicks off,
it gets a bit crazy.
Tana is a little anxious,
and I swear to God, I am on my tiptoes.
- Welcome.
- Hello!
Thank you both for coming.
When we go to launches together,
it's important to support Gordon.
- How are you?
- Very well. Thanks, mate. How are you?
I don't want him
having to do it on his own.
He doesn't want to be on his own.
Let me do a quick hello
in the kitchen very quickly.
Yes, of course.
Michael, get your ass in here.
Come on, down here. Jesus Christ.
Amazing. Thank you, guys. Good job.
You see all these people
having a great time.
It's our responsibility to promote that
and make sure that they leave there
having had amazing cocktails,
amazing food, said hello.
And if we feel we've done that,
that's really exciting.
Chocolates from Vancouver. They…
Thank you for the trip. From Karen and I,
some chocolate from Vancouver.
It was lovely, and you do so much for me.
- I will never forget. Thank you.
- Love you.
I can't believe it.
- Thank you.
- You started it.
- Yeah, I loved it.
- Merci.
- Enjoy tonight. Relax and enjoy yourself.
- I will.
What point are you still trying to prove
after all these years?
I just want to fucking please.
And so that's the part of me
that hasn't died down.
Constantly wanting to please.
I got embarrassed with school reports
from Stratford High being sent home,
and it was C minus, D, E.
And so you…
You feel bad about
letting your parents down.
And now, today, I feel…
happy that I've made my mum happy.
Of course, deep down inside,
I would love for my dad
to have tasted something
and even said, "Yeah, good job."
Uh, I would've loved him
to have understood,
um, even though
he didn't back what I was doing
or believed in where it was going,
um, you want validation from your parents.
But I'll come back
to the values that I stand for.
And the most important family ever
is the family you build.
Thank you, gentlemen.
Ladies and gentlemen,
welcome Gordon Ramsay to the stage.
Thank you so much, Mario.
Ladies and gentlemen, good evening.
Welcome to a historic, monumental evening.
I'd like to take this moment
to say an incredible thank you
to one of the most outstanding teams
we've ever had.
It's never easy putting
something of this magnitude together
in such a short period of time.
And then opening with the pressure
that we had, fully booked from day one.
It's a testament
to all your strengths and commitment.
Tonight marks the celebration
of 22 Bishopsgate.
Tomorrow we know the real work starts.
And from the bottom of my heart,
from Tana and all the Ramsay family,
thank you for everything you've done.
It shows.
Enjoy tonight. God bless. Thank you.
- Music, please.
- Yeah.
I stood there,
and I'm just looking around,
and the perception for them
is just this mega party.
And they have no idea just
what has gone into getting this ready.
There was nothing in there,
and just what's come together
over the last nine months
is nothing short of a miracle.
And Michael… Everything I said a year ago
about the strength of his shoulders…
The kid is just incredible.
Every nut, every bolt,
every piece of wood,
every piece of joint came up
in a fucking lift to build this place.
All the hours, all the training,
and then just to see
how beautiful it's turned out to be…
It is rewarding. It is really rewarding.
Yeah, God.
- Good job, Mario.
- We are all proud. Thank you, sir.
No, seriously, I thought…
I was gonna hand the speech
over to you there for a moment.
- I thought you were gonna say a few words.
- Thank you.
Okay.
- Don't come out in the cold.
- I won't.
Talk in the morning.
Wow, well done. We did it.
We did it.
- Well done.
- So proud of you.
Thank you. Couldn't have done it
without you. Thank you, Hols.
The team did so well.
And they should feel
incredibly proud of themselves.
Makes you feel quite emotional,
doesn't it?
It is.
It's a big team.
Are you happy?
Yeah. I mean, you know,
I hate leaving it. I think that's…
that's a sign of something
that I'm happy with.
Isn't London beautiful?
You see all those bridges
lit up like that.
So stunning…
Look at it there.
There's Bishopsgate. Look at it.
It's weird to think
we've just come down from there.
I know, but look.
That's crazy.
What a beautiful beast.
That is extraordinary.
It's funny, 'cause I look at that now
and I want to go back.
You're going to sleep well tonight?
Yeah.
Finally.
We'll get back, and we just want to sit.
And we'll do a dinner,
beans on toast with a fried egg,
and it's just that moment
with Heinz baked fucking beans,
uh, Warburtons bread,
Marmite, Worcester sauce, a bottle of red.
We'll get a really nice cheddar cheese,
and we'll grate it
all over that fried egg,
and I'll sit there, and it's like,
"Fuck, we've done it, babe."
And no one else can see that.
I think I might possibly have uttered
the words, "I'm glad you did it."
I didn't hear that bit.
Just speak louder.
I'm glad you did it.
Oh jeez!
Oh.
Rachel.
Hiya, darling.
- Hey, how are you?
- Good indeed. Thank you. How are you?
Good. Yeah, really good. Well done.
Everyone's absolutely buzzing.
Great.
It was a great evening.
I think you did brilliantly.
- Great.
- I'll give you the night off, if you like.
Yeah, I'd like the night off.
Uh, it's nearing 11 o'clock,
and a lie-in tomorrow.
So, yeah, you've got a couple appointments
first thing in the morning tomorrow,
a bit of time to catch your breath,
and then you're back at it.
12:10, you'll be flying to Washington, DC.
- Okay, darling, thank you. Bye-bye.
- Bye, Gordon.
Yeah.
Fuck.
I… I love the jeopardy of challenges.
Tana,
maybe not so much.
Let me just recover
from this one a little bit.
Serious?
- Really?
- Do I have a choice?
- What have you got up your sleeve?
- Course you do.
There… There is…
There is something in New York
that has just come on the radar.
You love New York, right?
- We love New York.
- Yeah, but that doesn't…
It was a special place for us
when we went there New Year's Eve.
Come on.
Uh…
TBC.