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1
00:00:06,880 --> 00:00:09,960
Stunning.
Look at those cliffs.
2
00:00:10,840 --> 00:00:14,180
Oh, my goodness me.
That is breathtaking.
3
00:00:15,800 --> 00:00:17,970
It's those cliffs you really
get to understand the power of
4
00:00:17,970 --> 00:00:19,720
the Atlantic Ocean.
5
00:00:22,230 --> 00:00:23,270
Oh boy.
6
00:00:44,040 --> 00:00:46,670
I'm
swimming next time.
7
00:00:52,260 --> 00:00:53,670
I'm in the
west of Ireland,
8
00:00:53,670 --> 00:00:57,010
excited to explore the
rugged Connemara coast.
9
00:00:57,590 --> 00:01:00,260
But my journey is starting
here on the smallest of the
10
00:01:00,260 --> 00:01:02,810
Aran Islands, Inisheer.
11
00:01:03,680 --> 00:01:06,100
I was told this timeless
island truly embodies
12
00:01:06,100 --> 00:01:07,600
the spirit of Ireland,
13
00:01:07,600 --> 00:01:10,570
and that it was the perfect
place to begin my adventure.
14
00:01:10,900 --> 00:01:12,860
Now I'm here to
meet Anna Haugh,
15
00:01:12,860 --> 00:01:14,740
a super talented chef.
16
00:01:14,740 --> 00:01:17,910
But more importantly,
she had a great teacher.
17
00:01:17,910 --> 00:01:19,120
Me.
18
00:01:19,120 --> 00:01:20,490
In all honestly,
19
00:01:20,490 --> 00:01:22,120
she cut her cloth in one
of my kitchens years ago.
20
00:01:22,120 --> 00:01:23,620
And since then, honestly,
21
00:01:23,620 --> 00:01:25,210
she's gone on to become
one of the most prominent
22
00:01:25,210 --> 00:01:27,040
Irish chefs
anywhere in the world.
23
00:01:27,040 --> 00:01:29,880
And she said meet me
near the shipwreck.
24
00:01:29,880 --> 00:01:31,670
And I hope my day goes
better than that captain's,
25
00:01:31,670 --> 00:01:33,170
that's for sure.
26
00:01:35,720 --> 00:01:36,970
Anna!
27
00:01:36,970 --> 00:01:38,180
Gordon!
28
00:01:38,180 --> 00:01:40,510
Oh my God, how was your flight?
29
00:01:40,510 --> 00:01:42,850
Oh my gosh,
that thing was tiny.
30
00:01:42,850 --> 00:01:45,100
But it's the best
way to see the landscape.
31
00:01:45,100 --> 00:01:46,810
Good to see you.
32
00:01:48,900 --> 00:01:50,190
Born and bred in Ireland,
33
00:01:50,190 --> 00:01:52,020
Anna eventually left
to train under some of the
34
00:01:52,020 --> 00:01:53,480
best chefs in Europe,
35
00:01:53,480 --> 00:01:55,780
before opening her first
restaurant in London, Myrtle,
36
00:01:55,780 --> 00:01:57,950
where she features Irish cuisine
37
00:01:57,950 --> 00:01:59,990
that showcases the
finest ingredients
38
00:01:59,990 --> 00:02:01,830
from her homeland.
39
00:02:04,240 --> 00:02:05,540
How have you been?
40
00:02:05,540 --> 00:02:07,210
Amazing.
I mean, look at where we are.
41
00:02:07,210 --> 00:02:08,580
Yeah, I mean,
talk about amazing.
42
00:02:08,580 --> 00:02:10,040
Congrats on the restaurant,
by the way.
43
00:02:10,040 --> 00:02:11,250
Thanks very much.
44
00:02:11,250 --> 00:02:13,000
I knew you
had it in you years ago.
45
00:02:13,000 --> 00:02:15,260
But to see the way you
flourish is fantastic.
46
00:02:15,260 --> 00:02:17,010
But I'm in your back garden.
47
00:02:17,010 --> 00:02:18,380
And that smells delicious.
48
00:02:18,380 --> 00:02:21,010
- Do you want to eat a bit?
- I'd love to eat a bit.
49
00:02:21,010 --> 00:02:22,600
Let me get it.
This is hake.
50
00:02:22,600 --> 00:02:24,140
Wow, what a treat.
That is beautiful.
51
00:02:24,140 --> 00:02:25,890
Yeah, so it's
just burnt Irish butter and
52
00:02:25,890 --> 00:02:26,980
fish cooked in it.
53
00:02:26,980 --> 00:02:28,690
Sometimes you
just slowly kind of
54
00:02:28,690 --> 00:02:30,560
give a little bit of love
and the right ingredients and
55
00:02:30,560 --> 00:02:31,730
put them together and it's--
56
00:02:31,730 --> 00:02:33,820
Oh, my God.
That's so delicious.
57
00:02:33,820 --> 00:02:35,480
It's sweet. It's salty.
58
00:02:35,480 --> 00:02:38,900
Local hake, caught meters
away from this rock,
59
00:02:39,660 --> 00:02:42,450
and just basted and
basted into this beautiful
60
00:02:42,450 --> 00:02:44,280
brown butter sauce.
61
00:02:44,580 --> 00:02:47,450
Simple, elegant,
but mind blowing.
62
00:02:48,120 --> 00:02:49,750
That's Anna Haugh.
63
00:02:49,750 --> 00:02:51,040
Are we blessed with
the weather or is this just
64
00:02:51,040 --> 00:02:52,380
because I'm here?
65
00:02:52,380 --> 00:02:53,590
Oh, sure, it's
like this all year round.
66
00:02:53,590 --> 00:02:55,380
Ireland is famous for
its sunshine, isn't it?
67
00:02:55,380 --> 00:02:58,170
Honestly, that
accent's got stronger and
68
00:02:58,170 --> 00:03:00,590
stronger as you got older.
69
00:03:00,590 --> 00:03:02,010
It was never this
strong years ago.
70
00:03:02,010 --> 00:03:03,180
Ah, it was
always the same.
71
00:03:03,180 --> 00:03:04,220
It's always the same.
72
00:03:04,220 --> 00:03:05,430
- Was it?
- Yeah, yeah, yeah.
73
00:03:05,430 --> 00:03:06,600
I just didn't talk a lot
when I worked for you.
74
00:03:06,600 --> 00:03:08,230
I was too busy
cooking and less chat.
75
00:03:08,230 --> 00:03:09,730
See, I could say the
same about my Scottish accent.
76
00:03:09,730 --> 00:03:11,560
That was my first ambition
losing that thing.
77
00:03:11,560 --> 00:03:13,770
Fair enough.
78
00:03:14,860 --> 00:03:16,110
Now, I mean,
seriously, I mean,
79
00:03:16,110 --> 00:03:17,860
I know you built your,
80
00:03:17,860 --> 00:03:20,240
your brand on this
incredible country.
81
00:03:20,240 --> 00:03:23,120
But is it better than
other islands, seriously?
82
00:03:23,910 --> 00:03:26,410
Listen, all I know
is what's in my heart.
83
00:03:26,410 --> 00:03:28,290
What's in my blood.
What's in my DNA.
84
00:03:28,290 --> 00:03:30,040
- Right.
- And it is Irish food.
85
00:03:30,040 --> 00:03:32,120
Well, what's so
special about the coastline?
86
00:03:32,120 --> 00:03:33,750
Well, if you
open your eyes, Gordon,
87
00:03:33,750 --> 00:03:35,880
and you take a little look
around there that will answer
88
00:03:35,880 --> 00:03:37,170
all of your questions.
89
00:03:37,170 --> 00:03:38,630
Wow.
90
00:03:38,630 --> 00:03:40,720
It is the perfect
marriage of like Mother Nature
91
00:03:40,720 --> 00:03:41,970
and humans combined.
92
00:03:41,970 --> 00:03:43,390
Good farming techniques,
93
00:03:43,390 --> 00:03:45,720
great land, results
in brilliant flavor.
94
00:03:45,720 --> 00:03:47,100
And if you're feeling
a bit thirsty,
95
00:03:47,100 --> 00:03:49,020
I might have a little
drop of whiskey for you to
96
00:03:49,020 --> 00:03:50,430
play around with.
97
00:03:50,430 --> 00:03:51,480
But, I mean,
Scottish whiskey because we
98
00:03:51,480 --> 00:03:52,940
invented it, right?
99
00:03:52,940 --> 00:03:54,150
That's not even funny.
100
00:03:54,150 --> 00:03:55,520
Like that's, you
know what I mean?
101
00:03:55,520 --> 00:03:57,610
Honestly, I will, I will
throw you in the sea now.
102
00:03:57,610 --> 00:03:59,690
The Irish, the
Irish created whiskey.
103
00:03:59,690 --> 00:04:01,360
You guys don't even
spell it right.
104
00:04:01,360 --> 00:04:02,530
- Stop it. Stop.
- It's embarrassing.
105
00:04:02,530 --> 00:04:03,860
It's one thing
to steal the drink.
106
00:04:03,860 --> 00:04:05,370
It's another thing to
not even spell correctly.
107
00:04:05,370 --> 00:04:07,910
Whiskey originated
from the west coast of Scotland.
108
00:04:07,910 --> 00:04:09,580
Are you saying now?
Seriously?
109
00:04:09,580 --> 00:04:10,830
I'm not even
gonna have this argument.
110
00:04:10,830 --> 00:04:12,040
I tell you what, we can
settle the argument...
111
00:04:14,540 --> 00:04:15,750
Moonshine?
112
00:04:15,750 --> 00:04:17,880
Mother's milk
for the Irish people.
113
00:04:17,880 --> 00:04:19,670
It is, it's Irish moonshine.
114
00:04:19,670 --> 00:04:20,710
It's good for you.
115
00:04:20,710 --> 00:04:23,130
- Right.
- Put hairs on your chest.
116
00:04:23,380 --> 00:04:24,590
Well, you might
need a drop of it,
117
00:04:24,590 --> 00:04:27,550
though when it comes
to the final cook-off.
118
00:04:27,550 --> 00:04:29,810
You see over there on
the Cliffs of Moher?
119
00:04:29,810 --> 00:04:31,100
That's where we're
going to be cooking.
120
00:04:31,100 --> 00:04:32,180
What, up there?
121
00:04:32,180 --> 00:04:33,560
- Yeah.
- Why so high?
122
00:04:33,560 --> 00:04:35,560
It's honestly,
you're close to the gods.
123
00:04:35,560 --> 00:04:37,150
You up for that
level of competitiveness?
124
00:04:37,150 --> 00:04:39,400
You're on my
turf now, Gordon.
125
00:04:39,400 --> 00:04:40,530
This is true.
126
00:04:40,530 --> 00:04:42,070
I still have that
competitive spirit.
127
00:04:42,070 --> 00:04:44,820
I know you think that
at 56 I've lost it.
128
00:04:44,820 --> 00:04:46,200
But I promise you.
129
00:04:46,200 --> 00:04:48,490
The fire, girl, is still there.
130
00:04:48,490 --> 00:04:49,910
Yeah, I'll be
honest with you, Gordon.
131
00:04:49,910 --> 00:04:51,160
I know the fire is there.
132
00:04:51,160 --> 00:04:52,620
I can see it in
the back your eyes.
133
00:04:52,620 --> 00:04:53,910
I'll see you
the end of the week, girl.
134
00:04:53,910 --> 00:04:55,000
Huh?
135
00:04:55,000 --> 00:04:56,420
Delicious fish by the way.
136
00:04:56,420 --> 00:04:58,130
She's now set the task.
137
00:04:58,130 --> 00:05:00,500
Get down, get dirty,
but more importantly,
138
00:05:00,500 --> 00:05:03,920
I'll see you the
top of those cliffs.
139
00:05:03,920 --> 00:05:06,680
I mean, she is setting the bar.
140
00:05:06,930 --> 00:05:09,050
I'm not too sure what I'm
more intimidated by,
141
00:05:09,050 --> 00:05:13,230
the heights or Anna's prowess.
142
00:05:20,820 --> 00:05:22,780
I'm back on the mainland,
143
00:05:22,780 --> 00:05:25,990
ready to hunt down my first
ingredient for the final cook.
144
00:05:25,990 --> 00:05:29,450
And it's one I'm
really excited about.
145
00:05:29,450 --> 00:05:31,120
I've cooked with
all types of crabs,
146
00:05:31,120 --> 00:05:33,450
but there is one
species that is not
147
00:05:33,450 --> 00:05:37,250
commonly found elsewhere,
the brown crab.
148
00:05:38,000 --> 00:05:39,500
And this crab is unique,
149
00:05:39,500 --> 00:05:42,000
unique for its sweetness,
the texture,
150
00:05:42,000 --> 00:05:43,170
but more importantly,
151
00:05:43,170 --> 00:05:45,010
it's very difficult
to get hold of.
152
00:05:45,010 --> 00:05:48,050
I really hope I can get my
hands on some of this delicacy
153
00:05:48,050 --> 00:05:50,300
because when
that hits the table,
154
00:05:50,300 --> 00:05:52,310
it's a show stopper.
155
00:05:57,310 --> 00:05:58,810
Stevie!
156
00:05:58,810 --> 00:06:00,400
- Hey, Gordon.
- Top of the morning, sir.
157
00:06:00,400 --> 00:06:01,900
How you doing, mate?
158
00:06:01,900 --> 00:06:03,780
Stevie is a local
guide who grew up foraging on
159
00:06:03,780 --> 00:06:06,440
Long Island shorelines with
his mother and grandmother
160
00:06:06,440 --> 00:06:07,900
for family meals.
161
00:06:07,900 --> 00:06:10,280
If you look out there,
you got pristine beaches,
162
00:06:10,280 --> 00:06:12,780
rugged coastline,
caves, cliffs, crab.
163
00:06:12,780 --> 00:06:14,080
- Brown crabs, right?
- Brown crabs,
164
00:06:14,080 --> 00:06:16,160
some really good brown crab,
hopefully today.
165
00:06:16,160 --> 00:06:17,210
Got you.
166
00:06:21,960 --> 00:06:23,710
So we're gonna try
and work our way down here,
167
00:06:23,710 --> 00:06:25,960
and we're gonna be poking about
in all these little crevices,
168
00:06:25,960 --> 00:06:28,970
maybe little gaps in the rocks,
through maybe some tunnels.
169
00:06:28,970 --> 00:06:30,510
Right.
170
00:06:30,510 --> 00:06:31,680
And I'd say we'll get
ourselves some good eating.
171
00:06:31,680 --> 00:06:33,100
So sounds a lot
of work for a crab.
172
00:06:33,100 --> 00:06:34,470
Is it worth it?
173
00:06:34,470 --> 00:06:35,850
Well, look.
I generally eat what I catch.
174
00:06:35,850 --> 00:06:37,430
Right.
175
00:06:37,430 --> 00:06:38,640
And I came the whole
way out here and we're gonna go
176
00:06:38,640 --> 00:06:40,400
through all this because
they are so worth it.
177
00:06:40,400 --> 00:06:42,730
Right.
Wetsuit, or Speedos?
178
00:06:42,730 --> 00:06:44,020
Yeah definitely,
we want to get wetsuits. No.
179
00:06:50,320 --> 00:06:52,490
Excellent.
180
00:06:52,490 --> 00:06:54,530
There's three crabs
I'm generally looking for here.
181
00:06:54,530 --> 00:06:56,080
Yes.
182
00:06:56,080 --> 00:06:57,370
The brown crab which
is what we're gonna go for.
183
00:06:57,370 --> 00:06:58,500
Yeah.
184
00:06:58,500 --> 00:06:59,830
You get some
big spider crabs.
185
00:06:59,830 --> 00:07:02,380
And then these nasty
little velvet crabs.
186
00:07:02,380 --> 00:07:04,790
They've got like red
eyes like the devil.
187
00:07:04,790 --> 00:07:06,880
- Oh, really?
- Really agile, really fast.
188
00:07:07,130 --> 00:07:08,260
Yeah.
189
00:07:08,260 --> 00:07:09,670
Their claws
are really sharp,
190
00:07:09,670 --> 00:07:10,880
and if they get a
hold of you, mate,
191
00:07:10,880 --> 00:07:13,010
they will not let go.
192
00:07:16,010 --> 00:07:17,310
That's not deep enough
for me to jump in there, is it?
193
00:07:28,320 --> 00:07:32,700
Oh, my God.
Seriously?
194
00:07:40,210 --> 00:07:42,710
Well, we just scared the
out the crabs.
195
00:07:46,040 --> 00:07:47,920
- See this rock here?
- Yes.
196
00:07:47,920 --> 00:07:49,880
If you want to
work your way towards that.
197
00:07:49,880 --> 00:07:51,340
Yeah.
198
00:07:51,340 --> 00:07:52,340
Check because we
might find them in the open
199
00:07:52,340 --> 00:07:53,590
if we're lucky.
200
00:07:53,590 --> 00:07:55,350
- Gotcha.
- The brown crabs are slow enough - Yeah.
201
00:08:01,890 --> 00:08:04,270
The search is on,
and I'm not gonna let a
202
00:08:04,270 --> 00:08:07,270
nasty crab keep me from
catching a tasty one.
203
00:08:10,820 --> 00:08:14,740
Hey, Gordon, Gordon,
this way, this way.
204
00:08:17,530 --> 00:08:18,700
I see one.
205
00:08:18,700 --> 00:08:20,750
- Oh. Where is it?
- Look.
206
00:08:21,580 --> 00:08:24,290
You see the sort of orangey,
sneaking in there?
207
00:08:24,290 --> 00:08:26,500
Look, can you see?
Look, look in quick.
208
00:08:26,500 --> 00:08:27,710
Oh, yeah. Wow.
209
00:08:27,710 --> 00:08:29,420
How the
did you find that?
210
00:08:29,420 --> 00:08:32,090
They're so hard to see because
the actual color of the crab is
211
00:08:32,090 --> 00:08:34,630
the exact same color as
the surface of the rocks.
212
00:08:34,630 --> 00:08:36,470
Almost like looking for
a needle in a haystack,
213
00:08:36,470 --> 00:08:38,640
so thank God Stevie was here.
214
00:08:40,270 --> 00:08:41,270
Wow.
215
00:08:41,270 --> 00:08:42,520
Yeah,
look at that, man.
216
00:08:42,520 --> 00:08:44,020
Nice.
217
00:08:44,020 --> 00:08:44,850
That's a beauty.
Bloody hell, that's beautiful.
218
00:08:44,850 --> 00:08:45,850
What a lovely size that is.
219
00:08:45,850 --> 00:08:47,150
- Yeah.
- Bloody hell.
220
00:08:47,150 --> 00:08:48,480
You can get
them big around here,
221
00:08:48,480 --> 00:08:49,570
but that one's a decent size.
222
00:08:49,570 --> 00:08:50,730
They come
bigger than that?
223
00:08:50,730 --> 00:08:51,820
Yeah.
224
00:08:51,820 --> 00:08:53,700
,
that is beautiful.
225
00:08:53,700 --> 00:08:55,160
Yeah.
226
00:08:55,160 --> 00:08:56,070
There's always a
joy when you catch something
227
00:08:56,070 --> 00:08:57,280
from a chef's point of view.
228
00:08:57,280 --> 00:09:00,490
Let's just stick it in
Benny's waders for now.
229
00:09:03,250 --> 00:09:04,540
No!
230
00:09:14,050 --> 00:09:16,090
Once I understood
where and how to look
231
00:09:16,090 --> 00:09:17,220
for these things...
232
00:09:17,220 --> 00:09:18,550
- Any luck?
- No. Nothing there.
233
00:09:18,550 --> 00:09:19,930
No.
234
00:09:19,930 --> 00:09:22,270
...I was hell
bent on finding more.
235
00:09:24,060 --> 00:09:26,230
Stevie, one here.
236
00:09:26,980 --> 00:09:30,650
These brown crab were sort of
embedded underneath those rocks.
237
00:09:31,020 --> 00:09:33,280
And then all of a sudden
you saw the huge pincers.
238
00:09:33,280 --> 00:09:36,070
They said those pincers
will crush your fingers.
239
00:09:36,070 --> 00:09:37,360
Be smart.
240
00:09:37,360 --> 00:09:40,030
Go from behind.
Hold it firm and yank it out.
241
00:09:40,450 --> 00:09:43,040
- Wow, yeah, man.
- Look at that beauty.
242
00:09:43,040 --> 00:09:48,000
- That is epic.
- Wow. Wow. That is beautiful.
243
00:09:48,000 --> 00:09:49,500
Yeah. Cook that up.
244
00:09:49,500 --> 00:09:50,790
Look at
the color of that.
245
00:09:50,790 --> 00:09:52,300
Cook up a
decent sized claw.
246
00:09:52,300 --> 00:09:53,550
Amazing. Amazing.
Let's put it in the bucket.
247
00:09:53,550 --> 00:09:56,050
Let's stick
in the bucket, man.
248
00:09:56,800 --> 00:09:59,300
I need at least one
more crab for the final cook,
249
00:09:59,300 --> 00:10:02,060
and Stevie is leading me
deeper into the rocks and caves
250
00:10:02,060 --> 00:10:03,890
on the hunt.
251
00:10:07,850 --> 00:10:08,900
- Ah, mate.
- Oh, my God.
252
00:10:24,410 --> 00:10:26,080
- Right in there.
- That's crazy.
253
00:10:26,080 --> 00:10:28,000
All I can see is his backside.
254
00:10:28,000 --> 00:10:31,000
I can't see any eyes to tell
me what I'm dealing with here.
255
00:10:31,000 --> 00:10:32,540
I don't love the idea
of sticking my hand
256
00:10:32,540 --> 00:10:35,460
blindly into this crevice,
but here goes nothing.
257
00:10:39,840 --> 00:10:41,220
See it there,
right on the right?
258
00:10:41,220 --> 00:10:42,260
Look at the color of him.
259
00:10:46,020 --> 00:10:47,980
They're so hard to see
because you think it's a rock,
260
00:10:47,980 --> 00:10:50,480
but when you get underneath
those crevices that they're
261
00:10:50,480 --> 00:10:52,900
waiting to be prised.
262
00:10:52,900 --> 00:10:54,980
It's gonna be
tricky to get it out maybe.
263
00:10:54,980 --> 00:10:56,360
Pry it out.
264
00:10:56,360 --> 00:10:58,150
You get it?
265
00:10:58,150 --> 00:10:59,360
That's a beauty.
266
00:10:59,360 --> 00:11:01,410
That is
it good solid one. Yes.
267
00:11:01,410 --> 00:11:03,450
hell.
Look at the size of that one.
268
00:11:03,450 --> 00:11:04,910
Man, he was wedged
right down there.
269
00:11:04,910 --> 00:11:06,330
Yeah.
270
00:11:06,330 --> 00:11:07,750
I've got the money.
I've got the brown crab.
271
00:11:07,750 --> 00:11:09,210
Look at those.
272
00:11:09,210 --> 00:11:11,080
With this beautiful crab in
my arsenal for the big cook,
273
00:11:11,080 --> 00:11:13,210
I'm a step closer
to tasting a win.
274
00:11:13,210 --> 00:11:14,880
We done well.
That's a good day's eating.
275
00:11:14,880 --> 00:11:17,050
That makes
for one of us.
276
00:11:17,050 --> 00:11:18,510
That is amazing.
277
00:11:18,510 --> 00:11:21,300
- Yeah.
- Thank you. Great stuff.
278
00:11:34,150 --> 00:11:36,770
There's a very rare
ingredient in Ireland that
279
00:11:36,770 --> 00:11:40,610
I'm told you only
find in Connemara.
280
00:11:41,070 --> 00:11:42,200
Abalone.
281
00:11:42,200 --> 00:11:44,320
And it's endangered in the wild.
282
00:11:44,320 --> 00:11:46,910
The high demand for this rare
mollusk has left the abalone
283
00:11:46,910 --> 00:11:49,620
population in a steady
and serious decline.
284
00:11:50,370 --> 00:11:52,920
But I'm meeting a mother
and daughter who are using
285
00:11:52,920 --> 00:11:55,590
aquaculture to grow
them sustainably.
286
00:11:56,130 --> 00:12:00,260
Anna, watch out girl
because I am pulling out all
287
00:12:00,260 --> 00:12:02,220
the big guns on this one.
288
00:12:06,600 --> 00:12:07,640
Sinead!
289
00:12:07,640 --> 00:12:08,720
Hi, Gordon.
290
00:12:08,720 --> 00:12:10,680
- How are you, darling?
- Good, thanks.
291
00:12:10,680 --> 00:12:11,890
What a beautiful spot.
292
00:12:11,890 --> 00:12:13,270
Well, you got
a good day as well.
293
00:12:13,270 --> 00:12:14,770
Oh, my Goodness me.
Now, what's in there?
294
00:12:14,770 --> 00:12:17,070
Oh, so this is some
kelp that I was just collecting.
295
00:12:17,070 --> 00:12:18,610
Oh, wow.
That's beautiful.
296
00:12:18,610 --> 00:12:20,150
This is what
we feed to the abalone.
297
00:12:20,150 --> 00:12:21,610
Now, I've heard
so much about this system.
298
00:12:21,610 --> 00:12:22,990
What you do with mum.
I'd love to see the abalone.
299
00:12:22,990 --> 00:12:24,660
Okay, great.
Well, I'll show you now.
300
00:12:24,660 --> 00:12:26,570
Thank you.
301
00:12:28,740 --> 00:12:30,790
Ah, so this is where they are?
302
00:12:30,790 --> 00:12:33,040
- Yes.
- Wow. Morning.
303
00:12:33,040 --> 00:12:34,210
Morning. Hi.
304
00:12:34,210 --> 00:12:35,460
- This is my mom, Cindy.
- Cindy, how are you?
305
00:12:35,460 --> 00:12:36,960
I'm fine.
Welcome to the farm.
306
00:12:36,960 --> 00:12:39,090
Thank you so much.
First of all, what a great idea.
307
00:12:39,090 --> 00:12:40,840
- Yeah.
- And they originate from
308
00:12:40,840 --> 00:12:42,130
- Japan.
- Japan.
309
00:12:42,130 --> 00:12:43,380
- Yes. Yeah.
- Wow.
310
00:12:43,380 --> 00:12:44,970
Back in the late 70s,
311
00:12:44,970 --> 00:12:47,800
they were brought over and we're
dealing with all the offspring.
312
00:12:47,800 --> 00:12:49,350
Yes.
313
00:12:49,350 --> 00:12:50,930
When they start off,
right there, little tiny dots
314
00:12:50,930 --> 00:12:53,180
when they start off as a larvae,
a little seed.
315
00:12:53,180 --> 00:12:55,060
And how old
is this one here now?
316
00:12:55,060 --> 00:12:56,440
Let's check that.
317
00:12:56,440 --> 00:12:59,320
Okay, so this is seven and
a half, almost an eight.
318
00:12:59,320 --> 00:13:01,690
So you're looking at a
four to four and a half
319
00:13:01,690 --> 00:13:03,110
year abalone there.
320
00:13:03,110 --> 00:13:04,240
- Wow.
- Yeah.
321
00:13:04,240 --> 00:13:05,660
So that's
a long process.
322
00:13:05,660 --> 00:13:07,030
Yeah, but it's no
different from an oyster.
323
00:13:07,030 --> 00:13:08,410
No.
324
00:13:08,410 --> 00:13:09,660
An oyster takes
about four years as well.
325
00:13:09,660 --> 00:13:11,870
- It's quite rare, right?
- It is.
326
00:13:11,870 --> 00:13:14,250
Here in Ireland, we're
the only abalone farm.
327
00:13:14,250 --> 00:13:16,120
- Across Ireland?
- Yes.
328
00:13:16,120 --> 00:13:17,500
- Yes. Yes.
- Wow.
329
00:13:17,500 --> 00:13:19,090
In the wild,
their numbers are dwindling.
330
00:13:19,090 --> 00:13:21,840
And then environmental changes
that are happening as well like
331
00:13:21,840 --> 00:13:25,550
ocean acidification,
rising temperature, you know,
332
00:13:25,550 --> 00:13:26,630
in the sea.
333
00:13:26,630 --> 00:13:28,300
That's all causing
stress globally.
334
00:13:28,300 --> 00:13:29,800
Sure. For sure.
335
00:13:29,800 --> 00:13:31,350
These things would never
survive in the wild,
336
00:13:31,350 --> 00:13:33,680
but here they're produced
in a sustainable way.
337
00:13:33,680 --> 00:13:36,600
That's quite rare.
I'm amazed how heavy they are.
338
00:13:36,600 --> 00:13:38,060
So right there are two
339
00:13:38,060 --> 00:13:40,060
seven-to-eight-centimeter
abalones,
340
00:13:40,060 --> 00:13:41,820
protein-wise is
equivalent to a six ounce
341
00:13:41,820 --> 00:13:43,190
piece of steak.
342
00:13:43,190 --> 00:13:44,780
I would love just
a little sliver, please.
343
00:13:44,780 --> 00:13:46,360
Oh, definitely.
344
00:13:46,360 --> 00:13:47,780
Do want to give me a
hand getting some more seaweed
345
00:13:47,780 --> 00:13:48,870
and then we can...
346
00:13:48,870 --> 00:13:50,370
You've
got some in there.
347
00:13:50,370 --> 00:13:52,660
I know, but we have
all of these tanks to fill.
348
00:13:53,040 --> 00:13:54,750
- Seriously?
- Yes.
349
00:13:54,750 --> 00:13:56,710
Work to do.
350
00:14:01,290 --> 00:14:03,210
What kind of
kelp are we looking for?
351
00:14:03,210 --> 00:14:05,380
So it's a
Laminaria digitata,
352
00:14:05,380 --> 00:14:06,630
that's the kind of kelp.
353
00:14:06,630 --> 00:14:08,800
- Say that again.
- Sorry. Laminaria digitata.
354
00:14:08,800 --> 00:14:10,340
Yes.
355
00:14:10,340 --> 00:14:11,470
And I'm hoping because
it's low tide we might be able
356
00:14:11,470 --> 00:14:12,720
to find some here.
357
00:14:12,720 --> 00:14:14,060
Right.
God, it's beautiful by the way.
358
00:14:14,060 --> 00:14:15,930
It's, yeah,
it's lovely.
359
00:14:15,930 --> 00:14:17,810
Oh, actually, I see
some sea spaghetti.
360
00:14:17,810 --> 00:14:19,020
Can you eat that?
361
00:14:19,020 --> 00:14:20,940
Yes, you
can use it as a veg,
362
00:14:20,940 --> 00:14:22,230
like a kind of a
string bean type thing.
363
00:14:22,230 --> 00:14:23,480
Got you.
364
00:14:23,480 --> 00:14:24,480
If you sauté it
up with a bit of butter.
365
00:14:24,480 --> 00:14:26,070
Well spotted.
366
00:14:26,070 --> 00:14:27,530
Hang on.
Here's the kelp.
367
00:14:27,530 --> 00:14:28,990
Got some kelp here.
368
00:14:28,990 --> 00:14:30,360
Got you.
369
00:14:30,360 --> 00:14:31,490
So this
is what we want.
370
00:14:31,490 --> 00:14:32,990
Wow.
371
00:14:32,990 --> 00:14:34,450
This is what
the abalone wants anyway.
372
00:14:34,450 --> 00:14:35,790
Got you.
373
00:14:35,790 --> 00:14:37,160
So yeah, this
is what gives the abalone
374
00:14:37,160 --> 00:14:38,460
their flavor actually.
375
00:14:38,460 --> 00:14:40,000
Right.
God, it's beautiful isn't it?
376
00:14:40,000 --> 00:14:41,960
So you've only got a couple
of hours literally every day...
377
00:14:41,960 --> 00:14:42,960
Yeah.
378
00:14:42,960 --> 00:14:44,340
...To get these.
379
00:14:44,340 --> 00:14:45,920
Time and
tide wait for no man.
380
00:14:45,920 --> 00:14:47,050
So you got to...
381
00:14:47,050 --> 00:14:48,220
Nope.
382
00:14:48,220 --> 00:14:49,720
...Get in
while the tide is low.
383
00:14:49,720 --> 00:14:51,220
Now I'm starting
to understand why Anna met me
384
00:14:51,220 --> 00:14:53,720
at that shipwreck,
because the power of the sea,
385
00:14:53,720 --> 00:14:55,970
the power of the ocean,
the kelp, the seaweed,
386
00:14:55,970 --> 00:14:59,310
what these areas thrive on
to what they produce is,
387
00:14:59,310 --> 00:15:01,440
is like no other.
388
00:15:01,440 --> 00:15:02,900
Amazing.
389
00:15:02,900 --> 00:15:04,400
Would you cook
with the kelp yourself or?
390
00:15:04,400 --> 00:15:05,730
- Yeah.
- Oh, you would. Okay.
391
00:15:05,730 --> 00:15:07,070
Yeah. 100%.
Definitely, without a doubt.
392
00:15:07,070 --> 00:15:10,780
Great flavor,
amazing flavor. Lovely.
393
00:15:10,780 --> 00:15:12,410
Yeah, or it, like
it enhances flavors as well.
394
00:15:12,410 --> 00:15:14,740
Yeah, and great
for infusing things as well.
395
00:15:14,740 --> 00:15:15,870
Let me take that for you.
396
00:15:15,870 --> 00:15:17,040
- Oh, thank you.
- Is that enough?
397
00:15:17,040 --> 00:15:18,040
Perfect.
398
00:15:18,040 --> 00:15:19,410
Yeah, that should
be good for now.
399
00:15:19,410 --> 00:15:21,830
Ah, please may I
have some abalone now?
400
00:15:21,830 --> 00:15:23,290
- Yeah.
- Please.
401
00:15:23,290 --> 00:15:25,710
- That was hard work.
- That's incredible.
402
00:15:25,710 --> 00:15:28,010
Okay,
here's your abalone.
403
00:15:28,300 --> 00:15:29,920
Now, we don't put any
sauce on it or anything.
404
00:15:29,920 --> 00:15:32,970
So you can taste the
actual abalone there.
405
00:15:34,260 --> 00:15:36,260
Mm. My God.
406
00:15:36,260 --> 00:15:38,060
And the rest
are just wild flowers and
407
00:15:38,060 --> 00:15:39,350
herbs and things.
408
00:15:39,350 --> 00:15:41,810
That's so good.
It's sweet. It's salty.
409
00:15:41,810 --> 00:15:42,940
And there's no vinegar or...
410
00:15:42,940 --> 00:15:44,230
- No, nothing.
- No.
411
00:15:44,230 --> 00:15:47,400
- Yeah.
- Wow. That is delicious.
412
00:15:47,400 --> 00:15:49,530
Oh, my goodness me,
it's so tender.
413
00:15:49,530 --> 00:15:50,990
Mmm-hmm.
414
00:15:50,990 --> 00:15:52,950
From a chef's point
of view, it's a dream.
415
00:15:52,950 --> 00:15:54,280
They are sweet.
416
00:15:54,280 --> 00:15:56,620
They're tender, and it
just melts in your mouth.
417
00:15:56,620 --> 00:15:57,910
Quite rare.
418
00:15:57,910 --> 00:15:59,160
And one of the best kept
secrets on the
419
00:15:59,160 --> 00:16:00,790
west coast of Ireland.
420
00:16:00,790 --> 00:16:03,210
That's giving me some
great ideas for the cook.
421
00:16:03,210 --> 00:16:06,170
And I think it's a sort of a
bit of a lethal local weapon
422
00:16:06,170 --> 00:16:07,250
up my sleeve.
423
00:16:07,250 --> 00:16:08,590
- Oh.
- Mm.
424
00:16:08,590 --> 00:16:10,130
The good news
for me is I've got abalone
425
00:16:10,130 --> 00:16:11,300
for the final cook.
426
00:16:11,300 --> 00:16:13,430
And that, for me, is
a jewel in my crown.
427
00:16:13,430 --> 00:16:14,550
Thank you.
428
00:16:14,550 --> 00:16:15,680
- Great.
- You're welcome.
429
00:16:15,680 --> 00:16:18,260
Great job.
Thank you so much.
430
00:16:25,730 --> 00:16:27,940
Now the big cook's only a
few days away, and so far,
431
00:16:27,940 --> 00:16:30,940
everything I've sourced
has been from the sea,
432
00:16:30,940 --> 00:16:35,620
but there's one iconic Irish
ingredient that we have to go
433
00:16:35,620 --> 00:16:37,910
inland to get my hands on.
434
00:16:37,910 --> 00:16:39,620
Connemara lamb.
435
00:16:39,620 --> 00:16:41,790
Now this is lamb like no other.
436
00:16:41,790 --> 00:16:43,120
Why?
437
00:16:43,120 --> 00:16:45,710
Because of the pastures
and the way it's grazing.
438
00:16:45,710 --> 00:16:47,590
The Allen family has
been farming this land
439
00:16:47,590 --> 00:16:50,960
since the 1820s,
producing award winning lamb,
440
00:16:50,960 --> 00:16:53,260
and Derek Allen is the
man who'll help me get that
441
00:16:53,260 --> 00:16:56,090
prize meat on my
plate at the final cook.
442
00:16:56,340 --> 00:16:57,350
Good to see you.
443
00:16:57,350 --> 00:16:58,640
Gordon.
444
00:16:58,640 --> 00:17:00,100
And it's so
good to be so far inland.
445
00:17:01,890 --> 00:17:03,100
Thank you so much.
446
00:17:03,100 --> 00:17:04,640
Now they say you've
got the best lamb.
447
00:17:04,640 --> 00:17:06,940
A leg, a saddle, a neck would
be great for the final cook.
448
00:17:10,150 --> 00:17:12,070
- Sheep dip?
- Yeah. So would you.
449
00:17:14,610 --> 00:17:15,860
- I'm on. Here we go.
- All right.
450
00:17:15,860 --> 00:17:17,280
I've never
done a sheep dip.
451
00:17:17,280 --> 00:17:18,570
Okay, follow the lead.
452
00:17:18,570 --> 00:17:19,740
Where we going?
Which way?
453
00:17:19,740 --> 00:17:22,500
- So we're going out that gate.
- Yes, sir.
454
00:17:24,080 --> 00:17:26,040
Woo-hoo! Amazing.
455
00:17:28,380 --> 00:17:29,960
Let's go!
456
00:17:29,960 --> 00:17:32,300
Today, I'm acting
as Derek's sheepdog,
457
00:17:32,300 --> 00:17:33,630
but instead of
having four legs,
458
00:17:33,630 --> 00:17:34,840
I have four wheels.
459
00:17:37,340 --> 00:17:39,720
My job is to
hold the left flank and
460
00:17:39,720 --> 00:17:41,810
help guide the sheep towards
the dipping pen.
461
00:17:45,310 --> 00:17:47,190
Woo-hoo!
462
00:17:47,190 --> 00:17:50,400
Trust me, herding sheep on
ATVs is way more exciting than
463
00:17:50,400 --> 00:17:52,480
whistling at a dog,
let me tell you.
464
00:17:52,480 --> 00:17:53,780
But Derek knows his stuff.
465
00:17:53,780 --> 00:17:55,700
And man, they were disciplined.
466
00:17:55,700 --> 00:17:59,120
They stick together and
they almost like congealed.
467
00:17:59,120 --> 00:18:00,620
They're like one solid unit.
468
00:18:07,000 --> 00:18:08,000
Back, oh.
469
00:18:09,750 --> 00:18:12,090
Come on, baby.
470
00:18:12,090 --> 00:18:14,300
Get back
behind their eye-line.
471
00:18:14,960 --> 00:18:16,470
As you get
closer to these sheep,
472
00:18:16,470 --> 00:18:18,840
you start to
understand the welfare.
473
00:18:19,590 --> 00:18:20,800
Look at the pastures.
474
00:18:20,800 --> 00:18:22,760
They're out 24/7.
475
00:18:22,760 --> 00:18:26,180
You can just see the
healthy side to this land.
476
00:18:26,180 --> 00:18:27,310
It's unique.
477
00:18:27,310 --> 00:18:31,230
Come on! They're happy.
It's incredible.
478
00:18:35,070 --> 00:18:38,320
Yes! That was good.
I like that.
479
00:18:41,200 --> 00:18:43,200
That was great.
480
00:18:43,200 --> 00:18:45,040
Right, and now the next process?
481
00:18:45,040 --> 00:18:46,910
So we're, what
we're gonna do today is
482
00:18:46,910 --> 00:18:47,910
we're gonna dip them.
483
00:18:47,910 --> 00:18:49,250
Yeah. Geez.
Bathing sheep.
484
00:18:49,250 --> 00:18:51,290
I just want to a leg
for the final cook.
485
00:18:51,290 --> 00:18:53,670
We have to take the
sheep for a bath.
486
00:18:53,670 --> 00:18:54,670
Important time of the year.
487
00:18:54,670 --> 00:18:56,090
They've just been sheared.
488
00:18:56,090 --> 00:18:58,510
And so, for protection from,
from lice, the maggots,
489
00:18:58,510 --> 00:19:00,010
it's crucial.
490
00:19:00,010 --> 00:19:01,010
Well, you
go around there.
491
00:19:01,010 --> 00:19:02,090
Got you.
492
00:19:02,090 --> 00:19:03,180
Hey.
493
00:19:03,180 --> 00:19:05,390
- Make a bit of noise.
- Hey. Woo!
494
00:19:05,770 --> 00:19:07,480
- Come on.
- Woo!
495
00:19:07,480 --> 00:19:09,600
- Yup.
- Oh, they're jumping.
496
00:19:09,600 --> 00:19:10,730
They've started.
497
00:19:10,730 --> 00:19:12,060
Once they start,
we're, we're away.
498
00:19:12,060 --> 00:19:13,860
- They've started.
- That might do it.
499
00:19:13,860 --> 00:19:18,400
That should do it then.
Oh, watch out. Bloody hell.
500
00:19:20,610 --> 00:19:22,570
So now they go headfirst?
501
00:19:22,570 --> 00:19:24,910
So they go back first.
Ass first in.
502
00:19:24,910 --> 00:19:26,540
They're
reversing in there?
503
00:19:26,540 --> 00:19:27,870
Reversing, yeah.
504
00:19:27,870 --> 00:19:28,950
So when you put them in...
505
00:19:28,950 --> 00:19:30,160
Yes.
506
00:19:30,160 --> 00:19:31,330
...Then I'm
gonna dump them down.
507
00:19:31,330 --> 00:19:32,670
Right.
508
00:19:32,670 --> 00:19:33,880
Because they have
their heads submerged.
509
00:19:33,880 --> 00:19:34,920
It, it's gonna be a bit
of a wrestling match.
510
00:19:34,920 --> 00:19:36,090
Right.
511
00:19:36,090 --> 00:19:37,170
So you get
them like this, so...
512
00:19:37,170 --> 00:19:38,300
Yeah.
513
00:19:38,300 --> 00:19:39,380
...So they
get the reverse in.
514
00:19:39,380 --> 00:19:40,470
- Yes.
- Use your hands.
515
00:19:40,470 --> 00:19:41,840
Want the two back legs up in.
516
00:19:41,840 --> 00:19:43,220
- Got you.
- And they're in.
517
00:19:43,220 --> 00:19:44,350
Right.
518
00:19:44,350 --> 00:19:45,890
And then I
get this tool then.
519
00:19:45,890 --> 00:19:47,430
This might
look uncomfortable,
520
00:19:47,430 --> 00:19:50,690
but it doesn't hurt the sheep,
and it's for their own good.
521
00:19:50,690 --> 00:19:53,560
- The bugs float back up.
- Bloody hell. Right.
522
00:19:53,560 --> 00:19:55,860
And see the steps there?
She can get out.
523
00:19:55,860 --> 00:19:57,320
Just like that.
524
00:19:57,320 --> 00:19:58,980
So they're okay getting
dunked right under there?
525
00:19:58,980 --> 00:20:00,190
Yeah,
they're actually, see.
526
00:20:03,860 --> 00:20:05,950
Stepping into a bath
from now on in is gonna look
527
00:20:05,950 --> 00:20:07,410
completely different in
my house, let me tell you.
528
00:20:07,410 --> 00:20:08,870
I'm going in backwards.
529
00:20:08,870 --> 00:20:10,200
Okay, so grab on that.
530
00:20:10,200 --> 00:20:11,160
Grab on there under,
right under the chin,
531
00:20:11,160 --> 00:20:12,250
you'll have control.
532
00:20:12,250 --> 00:20:13,330
Under the chin.
Come on.
533
00:20:13,330 --> 00:20:14,830
That's it.
Keep her going.
534
00:20:14,830 --> 00:20:17,130
Come on.
Hey, come on.
535
00:20:18,000 --> 00:20:20,210
- Lovely.
- There you go.
536
00:20:20,550 --> 00:20:21,970
That's it.
She'll be happy.
537
00:20:21,970 --> 00:20:23,090
They don't like
being on their own.
538
00:20:23,090 --> 00:20:24,390
Got you.
539
00:20:24,390 --> 00:20:26,470
She's
going back in again.
540
00:20:26,470 --> 00:20:27,930
- Oh,.
- She wants a second one.
541
00:20:27,930 --> 00:20:31,060
Got you. Come on.
542
00:20:33,140 --> 00:20:34,560
Man, they are heavy.
543
00:20:34,560 --> 00:20:36,770
So you got to prise them
from the chin, lift them up,
544
00:20:36,770 --> 00:20:38,690
and reverse them into the bath.
545
00:20:38,690 --> 00:20:39,690
You're getting
the hang of it.
546
00:20:41,530 --> 00:20:43,780
That's
the delicious one.
547
00:20:44,110 --> 00:20:45,660
Man, why are they so stubborn?
548
00:20:45,660 --> 00:20:46,870
That's just
the way they are.
549
00:20:46,870 --> 00:20:48,870
Other leg in.
First time in my career,
550
00:20:48,870 --> 00:20:50,120
I found someone more
stubborn than me.
551
00:20:52,620 --> 00:20:53,710
200?
552
00:20:55,790 --> 00:20:57,210
Right. next one.
We'll be...
553
00:20:57,210 --> 00:20:58,750
- Next one.
- We'll be here all day.
554
00:20:58,750 --> 00:21:00,170
Come on.
555
00:21:00,170 --> 00:21:01,880
For me, it's about the
personal care that Derek and
556
00:21:01,880 --> 00:21:03,590
the family put into these sheep.
557
00:21:03,590 --> 00:21:06,180
It does affect the taste,
the welfare,
558
00:21:06,180 --> 00:21:09,470
but just the basic condition of
these sheep is second to none.
559
00:21:09,470 --> 00:21:12,560
They're prized assets,
and I have that now as the
560
00:21:12,560 --> 00:21:14,270
centerpiece for my final cook.
561
00:21:15,190 --> 00:21:17,560
Just one leg of lamb,
please, Derek.
562
00:21:17,560 --> 00:21:18,690
I'll give you,
I'll give you two for that.
563
00:21:19,060 --> 00:21:20,900
Two legs.
Thank you, sir.
564
00:21:20,900 --> 00:21:22,740
Oh, my God.
565
00:21:29,990 --> 00:21:33,450
Look at this place.
Absolutely gorgeous.
566
00:21:33,450 --> 00:21:35,290
Now, everyone knows
that I love my oysters,
567
00:21:35,290 --> 00:21:39,630
but I've heard that the wild
Connemara oysters are unlike
568
00:21:39,630 --> 00:21:42,380
any oyster that
I've ever tasted.
569
00:21:42,760 --> 00:21:46,380
Shall we put them to the test?
570
00:21:48,800 --> 00:21:51,680
Dermot Kelly is one of
Ireland's top oyster producers
571
00:21:51,680 --> 00:21:54,350
and a man rightfully
proud of his mollusks.
572
00:21:54,350 --> 00:21:55,770
Dermot!
573
00:21:55,770 --> 00:21:57,650
Gordon!
574
00:21:59,650 --> 00:22:00,900
How are you sir?
An absolute pleasure.
575
00:22:00,900 --> 00:22:02,150
- You're more than welcome.
- Good to see you.
576
00:22:02,150 --> 00:22:03,530
You too, now.
You're very welcome.
577
00:22:03,530 --> 00:22:04,900
Now, they say
they're some of the best oysters
578
00:22:04,900 --> 00:22:05,950
in the world.
579
00:22:05,950 --> 00:22:06,990
- World.
- That's a bold statement.
580
00:22:06,990 --> 00:22:07,990
I need a...
581
00:22:07,990 --> 00:22:09,240
Everybody, look it,
582
00:22:09,240 --> 00:22:10,200
everybody has the
best oysters in the world.
583
00:22:10,200 --> 00:22:11,660
Yes.
584
00:22:11,660 --> 00:22:12,870
But really they're
different in each location
585
00:22:12,870 --> 00:22:14,830
because of the
environment they're in.
586
00:22:14,830 --> 00:22:17,120
And they're, and look at the
environment they're in here.
587
00:22:17,120 --> 00:22:19,040
- Yeah.
- Beautiful Atlantic coming in.
588
00:22:19,040 --> 00:22:21,540
- Yeah.
- The Connemara, the Burren,
589
00:22:21,540 --> 00:22:22,920
the Fields of Athenry,
590
00:22:22,920 --> 00:22:24,920
you really have the
essence of the ocean when you
591
00:22:24,920 --> 00:22:25,970
eat those oysters.
592
00:22:25,970 --> 00:22:27,380
Excellent.
593
00:22:27,380 --> 00:22:28,720
And is there any chance
you can say that in English?
594
00:22:28,720 --> 00:22:32,100
In English,
they taste bloody fantastic.
595
00:22:32,350 --> 00:22:33,600
I'm joking, come on.
596
00:22:33,600 --> 00:22:35,180
But I've really
something very special,
597
00:22:35,180 --> 00:22:37,020
the flat native oyster,
so they're down in,
598
00:22:37,020 --> 00:22:38,270
in the beds down here.
599
00:22:38,270 --> 00:22:39,730
And I brought
you some gear here,
600
00:22:39,730 --> 00:22:41,400
some boots and a rake.
601
00:22:41,400 --> 00:22:43,150
Get down and
have a look at those.
602
00:22:43,150 --> 00:22:46,070
Okay, let's get going.
603
00:22:46,070 --> 00:22:48,700
Dermot focuses on
two species of oysters,
604
00:22:48,700 --> 00:22:49,950
the farm Pacific,
605
00:22:49,950 --> 00:22:51,910
which are grown in
cages and are the world's
606
00:22:51,910 --> 00:22:54,290
most cultivated oyster,
and wild oysters,
607
00:22:54,990 --> 00:22:58,460
which mature freely in the sea,
and are a much rarer find.
608
00:22:59,040 --> 00:23:00,290
Just take
your time for a second.
609
00:23:00,290 --> 00:23:02,380
We see, we can see them
out here in front of us.
610
00:23:02,380 --> 00:23:03,670
Wow.
611
00:23:03,670 --> 00:23:04,590
Just be careful.
Don't walk on them.
612
00:23:04,590 --> 00:23:05,800
They don't like being walked on.
613
00:23:05,800 --> 00:23:06,840
No.
614
00:23:14,760 --> 00:23:15,930
Right. So--
615
00:23:15,930 --> 00:23:17,270
So if you
just slide your fork,
616
00:23:17,270 --> 00:23:19,350
slide them in under
the oyster like this.
617
00:23:19,350 --> 00:23:21,730
Just to pick them up.
618
00:23:25,440 --> 00:23:27,990
Beautiful.
The size of these.
619
00:23:32,820 --> 00:23:35,080
You are kidding me,
nine pounds a pop, seriously?
620
00:23:35,080 --> 00:23:36,580
Yeah, yeah.
621
00:23:36,580 --> 00:23:38,000
They're beautiful,
and the weight of that as well.
622
00:23:38,000 --> 00:23:39,330
- Yeah, yeah.
- How long has that been here?
623
00:23:39,330 --> 00:23:41,420
You're looking
at an oyster that's maybe
624
00:23:41,420 --> 00:23:42,710
six years old.
625
00:23:42,710 --> 00:23:44,380
- Wow.
- So these are the oysters that
626
00:23:44,380 --> 00:23:45,790
we use at the
Oyster Festival as well.
627
00:23:45,790 --> 00:23:47,420
Have you heard of the
Galway Oyster Festival?
628
00:23:47,420 --> 00:23:48,710
Yeah, huge.
629
00:23:52,640 --> 00:23:54,800
In and
I give it a twist.
630
00:23:54,800 --> 00:23:58,390
Twist, oh, la la.
Oh, my Lord, look at that.
631
00:23:58,390 --> 00:23:59,810
We really have
a nice oyster there.
632
00:23:59,810 --> 00:24:01,560
It does look like
the French Belon oyster.
633
00:24:01,560 --> 00:24:03,270
Exactly.
So it's the same species.
634
00:24:03,270 --> 00:24:04,860
Right.
635
00:24:04,860 --> 00:24:06,190
They're a little bit
soft at the moment because of
636
00:24:06,190 --> 00:24:10,320
the water temperature,
but they're, they're nice.
637
00:24:10,320 --> 00:24:11,400
Bloody hell.
638
00:24:11,400 --> 00:24:13,200
Those oysters are
on another level.
639
00:24:13,200 --> 00:24:16,410
Rich, dense, creamy
but incredibly sweet.
640
00:24:16,410 --> 00:24:18,450
$12 for one oyster,
that's how good they are.
641
00:24:18,450 --> 00:24:19,660
These are exceptional.
642
00:24:19,660 --> 00:24:21,410
And I'd love these for
the final cook, please.
643
00:24:21,410 --> 00:24:22,750
Yeah, no,
that'll be good.
644
00:24:22,750 --> 00:24:25,380
These are beautiful.
Really beautiful.
645
00:24:25,380 --> 00:24:26,920
Yeah,
they're nice all right there.
646
00:24:26,920 --> 00:24:29,300
Forking gorgeous.
647
00:24:30,260 --> 00:24:32,090
So my brother
Michéal works in the business
648
00:24:32,090 --> 00:24:34,430
with me and his son
Michael are here today.
649
00:24:34,430 --> 00:24:35,510
They're working over here.
650
00:24:35,510 --> 00:24:36,720
Right.
651
00:24:36,720 --> 00:24:38,220
And they're
anxious to give you a,
652
00:24:38,220 --> 00:24:39,640
a little bit of a competition
and show you how it's done
653
00:24:39,640 --> 00:24:40,810
after a while.
654
00:24:40,810 --> 00:24:41,890
What, you
mean like a shuck-off?
655
00:24:41,890 --> 00:24:43,270
Yeah,
if you're up to it.
656
00:24:43,270 --> 00:24:45,310
Yeah, I mean,
these guys are pros what I saw.
657
00:24:45,310 --> 00:24:46,810
If you're able.
You're able to have an oyster.
658
00:24:46,810 --> 00:24:48,940
No, they're beautiful.
659
00:24:48,940 --> 00:24:51,240
No, not bad day's
fishing all the same now.
660
00:24:51,240 --> 00:24:53,740
No. Right.
661
00:24:54,660 --> 00:24:56,490
So this is
my brother Michéal.
662
00:24:56,490 --> 00:24:57,870
- Hi, guys.
- And his son Michael.
663
00:24:57,870 --> 00:24:58,990
- How are you, good?
- Yeah.
664
00:24:58,990 --> 00:25:00,160
Good now.
665
00:25:00,160 --> 00:25:01,660
Gordon reckons
he can open oysters,
666
00:25:01,660 --> 00:25:03,460
but I've said you're, you're
better at the, the shucking.
667
00:25:04,830 --> 00:25:06,040
Yeah.
668
00:25:06,040 --> 00:25:07,170
Do you
want a shuck-off? Really?
669
00:25:07,170 --> 00:25:08,420
We'll have
a shuck-off, yeah.
670
00:25:08,420 --> 00:25:10,420
Oh, for shuck's sake.
I cannot wait.
671
00:25:11,050 --> 00:25:13,550
Dermot's just roped me into
an oyster shucking competition
672
00:25:13,550 --> 00:25:16,220
with his brother who just
happens to be a former record
673
00:25:16,220 --> 00:25:19,470
holder at the biggest oyster
festival in the world.
674
00:25:19,850 --> 00:25:21,930
And his son is currently
gunning for his dad's old title.
675
00:25:21,930 --> 00:25:23,560
Knives out, gentleman.
676
00:25:23,560 --> 00:25:25,730
This looks serious, look at the,
look at, look at his face.
677
00:25:25,730 --> 00:25:27,100
Yeah.
It’s setup for you, yeah.
678
00:25:27,100 --> 00:25:28,520
All ready for you.
Very competitive.
679
00:25:28,520 --> 00:25:29,610
He means business,
this man.
680
00:25:29,610 --> 00:25:30,610
- Pull up the sleeves now.
- Right.
681
00:25:32,610 --> 00:25:34,820
Two, four,
six, eight, ten, twelve.
682
00:25:34,820 --> 00:25:36,610
And how many oysters you
open up in a, in a minute?
683
00:25:36,610 --> 00:25:38,240
So normally
in the competition,
684
00:25:38,240 --> 00:25:40,080
you get 30 oysters and
you have to open them
685
00:25:40,080 --> 00:25:41,410
as quickly as possible,
686
00:25:41,410 --> 00:25:43,040
and you have to make
them all look like that.
687
00:25:43,040 --> 00:25:44,200
Wow.
Are you ready?
688
00:25:44,200 --> 00:25:45,250
Yeah.
689
00:25:45,250 --> 00:25:46,580
Be, be kind.
Be kind.
690
00:25:46,580 --> 00:25:48,080
Okay guys,
I'll count you in.
691
00:25:48,080 --> 00:25:50,590
- Yes.
- Three, two, one.
692
00:25:52,420 --> 00:25:54,340
Okay. Go.
693
00:26:02,220 --> 00:26:04,640
Oh, I need to know.
Yeah. All right, here we go.
694
00:26:05,390 --> 00:26:06,730
We'll, we, we'll start, yeah.
695
00:26:10,730 --> 00:26:12,900
I'm super efficient.
I don't like wasting time.
696
00:26:12,900 --> 00:26:16,070
But that shuck-off
was shucking incredible,
697
00:26:16,070 --> 00:26:17,110
let me tell you.
698
00:26:17,110 --> 00:26:18,320
These guys know their stuff.
699
00:26:18,320 --> 00:26:19,450
Geez, come on, man.
700
00:26:19,450 --> 00:26:22,160
- Just mind your fingers.
- Ah, come on, man.
701
00:26:22,790 --> 00:26:24,240
I got a little bit confused
halfway through competition.
702
00:26:24,240 --> 00:26:25,330
I don't like losing.
703
00:26:25,330 --> 00:26:26,540
And maybe some of my oysters,
704
00:26:26,540 --> 00:26:28,710
the wind blew them
into their pile.
705
00:26:29,500 --> 00:26:31,840
I, you know, I thought
I counted twelve.
706
00:26:34,880 --> 00:26:36,420
Last one.
707
00:26:36,420 --> 00:26:39,380
- No, no.
- Yes!
708
00:26:39,380 --> 00:26:41,970
Oh, oh. Almost.
You nearly did it.
709
00:26:41,970 --> 00:26:43,220
I think I had a lot
more than 12 to open.
710
00:26:43,220 --> 00:26:44,600
I think
we opened about 14.
711
00:26:44,600 --> 00:26:46,100
Yeah.
712
00:26:46,100 --> 00:26:47,100
So you literally
take an oyster and a sip of
713
00:26:47,100 --> 00:26:48,140
Guinness as well.
714
00:26:48,140 --> 00:26:49,560
That's it. Yeah.
715
00:26:49,560 --> 00:26:50,850
Guys, it's too
early in the morning.
716
00:26:50,850 --> 00:26:52,190
- No, it's not.
- It's never too early.
717
00:26:52,190 --> 00:26:53,480
It's a real
Irish breakfast this now.
718
00:26:53,480 --> 00:26:55,780
A real Irish breakfast.
Cheers, Gordon.
719
00:26:56,030 --> 00:26:57,820
Good to see you guys.
Congrats.
720
00:26:57,820 --> 00:26:59,610
Glad you
enjoyed the oysters.
721
00:27:04,580 --> 00:27:06,830
- It didn't go down, huh?
- Is that the Irish breakfast?
722
00:27:06,830 --> 00:27:09,710
- A real Irish breakfast.
- I'm gonna stick to the oysters.
723
00:27:10,080 --> 00:27:11,830
Thank you.
724
00:27:11,830 --> 00:27:14,710
- Thank you.
- Good job. Thank you, sir.
725
00:27:15,250 --> 00:27:16,670
Alright, good luck in September.
726
00:27:16,670 --> 00:27:17,710
- Yeah?
- Yeah.
727
00:27:17,710 --> 00:27:20,680
- Okay? Thank you, guys.
- No problem.
728
00:27:25,970 --> 00:27:27,640
What a week I've had.
Let me tell you.
729
00:27:27,640 --> 00:27:29,890
And the big cook is tomorrow.
730
00:27:29,890 --> 00:27:33,810
Now, my native Scotland
is famous for its whiskey,
731
00:27:33,810 --> 00:27:37,070
but Ireland is just
as proud of its own.
732
00:27:38,070 --> 00:27:41,200
If I can impress these diners
at that table with a local
733
00:27:41,200 --> 00:27:44,740
hooch that may just
give me the edge over Anna,
734
00:27:45,200 --> 00:27:48,450
and right now,
I'll take any little advantage.
735
00:27:49,120 --> 00:27:52,170
I'm meeting up with Pádraic,
an owner of
Micil Distillery,
736
00:27:52,170 --> 00:27:55,840
which produces whiskey
and PoitĂn, Irish moonshine,
737
00:27:55,840 --> 00:27:58,630
in the peat bogs deep
in the countryside.
738
00:27:58,630 --> 00:28:01,510
And when I say deep,
I mean deep.
739
00:28:01,800 --> 00:28:03,760
Oh,.
740
00:28:13,060 --> 00:28:14,810
I got stuck.
741
00:28:14,810 --> 00:28:16,980
Honestly, I knew it
was boggy down here,
742
00:28:16,980 --> 00:28:19,230
but I didn't realize it was
six foot deep down there.
743
00:28:19,230 --> 00:28:20,400
Pádraic!
744
00:28:20,400 --> 00:28:22,400
I'm stuck.
745
00:28:22,400 --> 00:28:24,450
It's probably a good thing
my truck is stuck because I'm
746
00:28:24,450 --> 00:28:27,870
about to sip on the Irish
version of a Scottish classic.
747
00:28:27,870 --> 00:28:28,870
Pádraic.
748
00:28:28,870 --> 00:28:30,000
Yes.
749
00:28:30,000 --> 00:28:32,040
For Pete's sake.
Bloody hell.
750
00:28:32,040 --> 00:28:34,880
We'll call a tractor.
We'll get it out.
751
00:28:34,880 --> 00:28:35,920
Nice to meet you.
752
00:28:35,920 --> 00:28:37,340
- Sorry about that.
- It's all good.
753
00:28:37,340 --> 00:28:38,460
What's
going on down there?
754
00:28:38,460 --> 00:28:39,670
- It's all boggy.
- It is, yeah.
755
00:28:43,720 --> 00:28:44,720
They say you've
got some of the best whiskey.
756
00:28:44,720 --> 00:28:46,140
Yup.
757
00:28:46,140 --> 00:28:47,970
Well, you know
that the Scots gave birth to
758
00:28:47,970 --> 00:28:50,140
that first back in 1494.
759
00:28:50,140 --> 00:28:51,930
Well, well,
look, you know,
760
00:28:51,930 --> 00:28:54,230
obviously just to be kind of
clear, I, I don't want
761
00:28:54,230 --> 00:28:55,650
anybody under
the wrong impressions.
762
00:28:55,650 --> 00:28:57,110
Right.
763
00:28:57,110 --> 00:28:59,270
But the first written
record of aqua vitae is in
764
00:28:59,270 --> 00:29:01,150
Ireland in the 14th century.
765
00:29:01,150 --> 00:29:03,070
And then look as the,
766
00:29:03,070 --> 00:29:05,490
the Scots later
started making whiskey,
767
00:29:05,490 --> 00:29:06,910
but listen, it's all good.
768
00:29:06,910 --> 00:29:09,080
This stuff
looks amazing, this is--
769
00:29:09,080 --> 00:29:10,950
- Yes.
- This is peat here, right?
770
00:29:10,950 --> 00:29:12,960
It is indeed, yeah.
This is our family bog.
771
00:29:12,960 --> 00:29:15,670
We've been cutting
here for generations.
772
00:29:21,920 --> 00:29:24,130
Right, and
that helps smoke the whiskey.
773
00:29:31,640 --> 00:29:33,640
So all our family
tradition was illegal.
774
00:29:33,640 --> 00:29:36,350
So I'm the first as well as
my brother to do this legally.
775
00:29:36,350 --> 00:29:37,400
Okay?
776
00:29:37,400 --> 00:29:38,730
- Congratulations.
- Thank you.
777
00:29:38,730 --> 00:29:40,320
Congratulations.
Where should we start?
778
00:29:40,320 --> 00:29:41,320
First of all.
779
00:29:43,440 --> 00:29:45,570
- A?
- A sleán.
780
00:29:45,570 --> 00:29:47,240
- Sorry.
- This one is a...
781
00:29:47,240 --> 00:29:50,080
-.
- A sleán.
782
00:29:50,660 --> 00:29:52,040
Yeah, it's a lan-, it's
an Irish language word.
783
00:29:52,040 --> 00:29:54,370
So S-L-E-A fada- N.
784
00:29:54,370 --> 00:29:56,210
I know it kind of sounds
very much like something
785
00:29:56,210 --> 00:29:57,370
in the English language.
786
00:29:57,370 --> 00:29:58,830
- Sleán.
- Yeah.
787
00:29:58,830 --> 00:30:00,210
- Sleán.
- Perfect pronunciation.
788
00:30:00,210 --> 00:30:01,250
You were pretty good
the first time as well. Right?
789
00:30:01,250 --> 00:30:02,670
Sleán.
790
00:30:02,670 --> 00:30:03,670
What you want to
do is you want to go down
791
00:30:03,670 --> 00:30:05,630
to an angle,
not straight down. Okay?
792
00:30:05,630 --> 00:30:06,840
Got you.
793
00:30:06,840 --> 00:30:08,220
So kind of like that,
down and out.
794
00:30:08,220 --> 00:30:09,300
It's like
blocks of butter.
795
00:30:09,300 --> 00:30:11,470
- It is, yeah.
- Right. So--
796
00:30:14,730 --> 00:30:17,350
There you are.
That's it. There you go.
797
00:30:17,810 --> 00:30:20,560
All good stuff.
You kept it on the sleán.
798
00:30:20,560 --> 00:30:22,020
Not bad.
799
00:30:22,020 --> 00:30:23,980
Why'd you, how did
you make it look so easy?
800
00:30:23,980 --> 00:30:26,030
Bloody hell.
801
00:30:26,400 --> 00:30:27,610
Well, you getting
the hang of it here.
802
00:30:27,610 --> 00:30:29,240
Oh, I got this one.
803
00:30:29,240 --> 00:30:31,280
That is
not easy, is it?
804
00:30:31,530 --> 00:30:33,990
You'd fancy a
day of this, wouldn't you?
805
00:30:33,990 --> 00:30:35,620
That was like
the ultimate workout.
806
00:30:35,620 --> 00:30:39,000
It's really starting to sink in
just on the level of difficulty
807
00:30:39,000 --> 00:30:40,580
and the extremes they go to.
808
00:30:40,580 --> 00:30:42,040
It's a tough backyard.
809
00:30:42,040 --> 00:30:43,710
Even after 20 minutes,
look, blisters.
810
00:30:43,710 --> 00:30:45,130
Yeah.
811
00:30:45,130 --> 00:30:46,840
I need these hands
for final cook, my man.
812
00:30:46,840 --> 00:30:47,880
I need them.
813
00:30:47,880 --> 00:30:49,090
You'll be fine.
814
00:30:49,090 --> 00:30:50,300
Do you want to,
will we have a drop?
815
00:30:50,300 --> 00:30:51,800
I'd love to
taste the evidence.
816
00:30:51,800 --> 00:30:54,510
Yeah. Okay, great.
So this is our heritage poitĂn.
817
00:30:57,230 --> 00:30:58,480
- Ah, see already
- Yeah.
818
00:30:58,480 --> 00:30:59,810
You smell
that smokiness.
819
00:30:59,810 --> 00:31:03,360
Oh, thanks a million.
Wow, look how clear it is.
820
00:31:03,650 --> 00:31:05,320
Yeah, this is
exactly like our grandfather
821
00:31:05,320 --> 00:31:06,740
would have made it.
822
00:31:06,740 --> 00:31:08,200
So it was handed down from
generation to generation.
823
00:31:08,200 --> 00:31:09,650
Sláinte.
824
00:31:09,650 --> 00:31:12,120
While poitĂn and
whiskey can have the exact same
825
00:31:12,120 --> 00:31:15,200
ingredients, unlike whiskey,
poitĂn is unaged.
826
00:31:15,540 --> 00:31:18,000
So even a sip packs
a hell of a punch.
827
00:31:18,000 --> 00:31:21,210
It's powerful.
It is powerful.
828
00:31:21,210 --> 00:31:24,170
We'll try a drop
of whiskey as well shall we
829
00:31:24,170 --> 00:31:25,300
while we're here.
830
00:31:25,300 --> 00:31:26,590
This is our Inverin whiskey.
831
00:31:26,590 --> 00:31:27,760
- Look at that color.
- Yeah.
832
00:31:27,760 --> 00:31:28,880
I grew up with whiskey.
833
00:31:28,880 --> 00:31:30,180
whiskey, for me,
834
00:31:30,180 --> 00:31:33,550
was put on my back tooth
as I had a toothache
835
00:31:33,550 --> 00:31:35,310
and all of a sudden
the toothache had gone.
836
00:31:35,310 --> 00:31:39,890
Mm.
See that's lovely.
837
00:31:39,890 --> 00:31:44,230
I was in rehab at 12 and
back out, normal, at 15.
838
00:31:46,730 --> 00:31:48,150
That's so much more refined.
839
00:31:48,150 --> 00:31:49,490
This has
been in the cask for,
840
00:31:49,490 --> 00:31:51,070
this is like nearly
five years old.
841
00:31:51,070 --> 00:31:52,530
And that's the kind
of key difference.
842
00:31:52,530 --> 00:31:53,990
That's lovely.
843
00:31:53,990 --> 00:31:55,780
I may not be a whiskey maker,
but that was delicious.
844
00:31:55,780 --> 00:31:56,950
Creamy.
845
00:31:56,950 --> 00:31:59,080
A little acidic at
the end but so smooth.
846
00:31:59,080 --> 00:32:01,710
Something you very
rarely get with whiskey.
847
00:32:01,710 --> 00:32:03,210
That's exactly what I
need for the big cook.
848
00:32:03,210 --> 00:32:04,880
Thank you. May I?
849
00:32:04,880 --> 00:32:06,250
Thanks yourself.
Absolutely.
850
00:32:06,250 --> 00:32:08,380
Seriously, that
and some of the moonshine.
851
00:32:08,380 --> 00:32:10,130
- Yeah, 100%, yes.
- Please.
852
00:32:10,130 --> 00:32:12,680
Whether it's the marinade
or is it a beurre blanc, as a,
853
00:32:12,680 --> 00:32:14,470
as a way of finishing
a sauce, do I flam--
854
00:32:14,470 --> 00:32:15,640
I don't know yet.
855
00:32:15,640 --> 00:32:18,600
But what I have got
are two amazing assets.
856
00:32:18,600 --> 00:32:21,480
Great job.
That is hard work.
857
00:32:31,700 --> 00:32:33,740
It's the day of the big cook,
858
00:32:33,740 --> 00:32:36,580
and I promise you I've
got all my ingredients.
859
00:32:36,580 --> 00:32:40,080
But the one thing I
don't have is Anna's extensive
860
00:32:40,080 --> 00:32:42,500
knowledge of Irish cuisine.
861
00:32:42,500 --> 00:32:43,960
And trust me,
862
00:32:43,960 --> 00:32:49,090
Anna is hell-bent on the teacher
now becoming the student.
863
00:32:49,460 --> 00:32:52,630
Right. We'll see about that.
864
00:32:53,050 --> 00:32:56,430
It's time to get Irish.
865
00:33:07,900 --> 00:33:08,940
Anna!
866
00:33:08,940 --> 00:33:11,030
- Ah.
- What a week, girl.
867
00:33:11,030 --> 00:33:13,530
- Bam, bam, bam.
- Look at this.
868
00:33:13,530 --> 00:33:14,610
You are ready.
869
00:33:14,610 --> 00:33:16,240
Are you go?
Is it, is it now?
870
00:33:16,240 --> 00:33:17,820
Oh, my God.
871
00:33:17,820 --> 00:33:19,410
It's go.
We're, we're, we're off.
872
00:33:19,410 --> 00:33:20,540
I'm getting my cake on.
873
00:33:20,540 --> 00:33:21,410
What, what are you
doing for your dessert?
874
00:33:21,410 --> 00:33:22,580
Cake?
875
00:33:22,580 --> 00:33:24,160
Yeah, what
dessert are you doing?
876
00:33:24,160 --> 00:33:25,580
I've never done a
dessert in Uncharted yet.
877
00:33:25,580 --> 00:33:27,040
What's the cake?
878
00:33:27,040 --> 00:33:30,420
I'm gonna do like a,
like poitĂn-based kind of
879
00:33:30,420 --> 00:33:31,840
Black Forest gâteaus.
880
00:33:31,840 --> 00:33:33,800
I love that.
How you gonna bake this cake?
881
00:33:34,300 --> 00:33:35,510
How are you gonna get this done?
882
00:33:35,510 --> 00:33:37,140
Like my ancestors
used to bake, Gordon.
883
00:33:37,140 --> 00:33:38,300
In a pot.
884
00:33:38,300 --> 00:33:40,140
In a pot.
I mean, look at this.
885
00:33:40,140 --> 00:33:44,060
In the middle of nowhere
on the top of these cliffs
886
00:33:44,060 --> 00:33:47,650
she starts cooking a
Black Forest gâteau in a pan.
887
00:33:48,310 --> 00:33:50,360
Man.
888
00:33:50,860 --> 00:33:53,740
I'm missing some of
my abalone, what the?
889
00:33:55,490 --> 00:33:57,410
Whoa, whoa,
whoa, don't look at me.
890
00:33:57,410 --> 00:33:58,450
Don't look at me, Gordon.
891
00:33:58,450 --> 00:33:59,910
Have you?
Have you taken?
892
00:33:59,910 --> 00:34:00,780
What, what, I don't
know what you're talking about.
893
00:34:00,780 --> 00:34:01,990
Did you take--
894
00:34:01,990 --> 00:34:03,120
What are you
talking about, Gordon?
895
00:34:03,120 --> 00:34:03,950
You have.
You've taken my abalone.
896
00:34:03,950 --> 00:34:05,290
Listen. Listen.
897
00:34:05,290 --> 00:34:07,710
I just had this like a
realization that my dish was
898
00:34:07,710 --> 00:34:10,670
missing one really
important ingredient.
899
00:34:10,670 --> 00:34:12,500
Half my
abalone have gone.
900
00:34:12,500 --> 00:34:15,130
She knows what a prized asset
they are here to the west coast.
901
00:34:15,130 --> 00:34:17,050
You're like a little Magpie,
you come up to my bench,
902
00:34:17,050 --> 00:34:18,640
you spotted everything
glistening and
903
00:34:18,640 --> 00:34:20,970
is like I'll take,
I'll take, I'll take.
904
00:34:20,970 --> 00:34:24,680
You only get one chance
to take Gordon Ramsay on.
905
00:34:26,350 --> 00:34:27,560
So that's the lamb.
906
00:34:27,560 --> 00:34:29,100
Can we just talk about
the flavor of that lamb?
907
00:34:29,100 --> 00:34:30,310
The lamb is incredible.
908
00:34:30,310 --> 00:34:32,110
I'm gonna do a
traditional Irish dish,
909
00:34:32,110 --> 00:34:33,530
which is called boxty.
910
00:34:33,530 --> 00:34:35,110
It's like a dumpling.
911
00:34:35,110 --> 00:34:37,700
And I'm gonna stuff it with
like lovely braised lamb.
912
00:34:37,700 --> 00:34:39,410
So I'm gonna
stuff some oysters.
913
00:34:39,410 --> 00:34:40,820
I'm gonna braise some abalone.
914
00:34:40,820 --> 00:34:42,330
Ooh.
915
00:34:42,330 --> 00:34:43,740
And I'm gonna take
some of the loin and some of
916
00:34:43,740 --> 00:34:45,620
the neck of that amazing
lamb and almost make like a
917
00:34:45,620 --> 00:34:47,120
sort of fast stew.
918
00:34:47,120 --> 00:34:48,330
You might
be getting old,
919
00:34:48,330 --> 00:34:51,000
but that's not slowing you down.
920
00:34:53,630 --> 00:34:55,960
Now we have to
glaze this lamb stew with
921
00:34:55,960 --> 00:34:58,470
a little bit of this
Irish whiskey.
922
00:34:58,970 --> 00:35:00,390
Oh, nice.
923
00:35:00,390 --> 00:35:02,100
I can't believe
you're making dumplings.
924
00:35:02,100 --> 00:35:04,350
Little cheeky
bit of red wine.
925
00:35:04,350 --> 00:35:06,930
Loads of vegetables in there.
926
00:35:06,930 --> 00:35:08,440
These oysters
are incredible.
927
00:35:10,230 --> 00:35:12,810
I'm gonna treat myself to one.
928
00:35:12,810 --> 00:35:14,320
Oh, yeah.
Do you know what?
929
00:35:14,320 --> 00:35:15,820
They're so sweet.
Aren't they?
930
00:35:15,820 --> 00:35:17,360
- Would you like one?
- I would, yeah.
931
00:35:17,360 --> 00:35:19,030
Sorry, I got none left.
932
00:35:19,450 --> 00:35:21,410
How are we
doing for time?
933
00:35:21,410 --> 00:35:23,700
Yeah, is
that gâteau okay?
934
00:35:23,700 --> 00:35:26,580
Is, is it, it, it's just
been on there a long time.
935
00:35:26,580 --> 00:35:31,170
Oh, my God.
Mary mother of God.
936
00:35:33,000 --> 00:35:34,960
That's you distracting me
with all your charm, Gordon.
937
00:35:34,960 --> 00:35:36,130
But how about
thank you, Gordon,
938
00:35:36,130 --> 00:35:37,210
for saving my gâteau?
939
00:35:37,210 --> 00:35:38,630
Yeah.
940
00:35:38,630 --> 00:35:39,670
Well, how long were you
watching it before you said it?
941
00:35:39,670 --> 00:35:40,880
Well, I
had my eye on it.
942
00:35:40,880 --> 00:35:42,140
Is it okay?
943
00:35:42,140 --> 00:35:43,550
I don't know.
Come on, baby.
944
00:35:43,550 --> 00:35:44,930
Oh, it looks burnt.
945
00:35:44,930 --> 00:35:46,220
Actually, it's
really nice when it's burnt.
946
00:35:46,220 --> 00:35:47,220
Darling, you've
turned the gâteau into a
947
00:35:47,220 --> 00:35:48,480
cow pat.
948
00:35:48,480 --> 00:35:49,810
Oh, will you stop.
It's delicious.
949
00:35:49,810 --> 00:35:51,650
Will you, go on, go on,
get out here, you.
950
00:35:51,650 --> 00:35:53,400
Go on, shoo, shoo!
951
00:35:53,400 --> 00:35:54,610
Are you
sure that's a gâteau?
952
00:35:54,610 --> 00:35:56,360
It sounds like
you're threatened.
953
00:35:56,360 --> 00:35:59,650
Come on, girl.
Get it together.
954
00:36:03,030 --> 00:36:06,580
Right, lamb stew's coming down.
Onions are doing well.
955
00:36:06,580 --> 00:36:08,080
And then with the crab,
956
00:36:08,080 --> 00:36:11,790
I'm gonna dress the crab and
almost do like a Brown crab meat
957
00:36:11,790 --> 00:36:16,000
sort of Hollandaise
with the crab claws.
958
00:36:17,210 --> 00:36:20,090
Mm, delicious if I may say so.
959
00:36:28,930 --> 00:36:30,680
I'm gonna finish these
abalone with some butter,
960
00:36:30,680 --> 00:36:33,270
just to sort of monter
au beurre in there.
961
00:36:33,270 --> 00:36:34,900
Yeah.
A little bit of lemon.
962
00:36:34,900 --> 00:36:35,980
Oh my god.
963
00:36:35,980 --> 00:36:37,070
Anna,
you got two seconds?
964
00:36:37,070 --> 00:36:38,320
- Yes.
- Look.
965
00:36:38,320 --> 00:36:40,240
- No, not for this.
- No it just, it just--
966
00:36:40,240 --> 00:36:41,700
- Not for you to flex.
- No, no, no, no.
967
00:36:41,700 --> 00:36:44,530
But just the, the miso butter.
And that Irish butter.
968
00:36:44,530 --> 00:36:45,700
What a combination.
969
00:36:45,700 --> 00:36:47,530
- Oh, my God.
- How beautiful is that?
970
00:36:47,530 --> 00:36:51,500
Oh, nice, but
not as nice as mine.
971
00:36:51,500 --> 00:36:54,870
Oh,.
Hey, you stole my abalone.
972
00:36:55,250 --> 00:36:57,290
You look like you don't
have enough work to do, Gordon.
973
00:36:57,290 --> 00:36:59,250
- I'm just ex--
- You're playing it safe.
974
00:36:59,250 --> 00:37:02,630
I'm letting the
ingredients do the talking.
975
00:37:02,880 --> 00:37:04,930
Oh, beautiful.
976
00:37:04,930 --> 00:37:06,390
I've got this in the bag, girl.
I mean--
977
00:37:06,390 --> 00:37:07,550
We'll see.
978
00:37:07,550 --> 00:37:08,760
It's very rare
I'm this confident.
979
00:37:08,760 --> 00:37:10,140
We'll see, Gordon.
We'll see.
980
00:37:10,140 --> 00:37:11,520
Our guests
have arrived.
981
00:37:11,520 --> 00:37:13,480
And I know they're all
anxious to taste what I've done
982
00:37:13,480 --> 00:37:16,350
with these incredible Irish
ingredients from land and sea.
983
00:37:16,350 --> 00:37:17,560
Good to see you.
984
00:37:17,560 --> 00:37:19,020
Good to see you, man.
How are you?
985
00:37:19,020 --> 00:37:21,360
This week, I've seen their
dedication to Irish cuisine,
986
00:37:21,360 --> 00:37:23,190
and I hope I don't
let them down.
987
00:37:23,190 --> 00:37:24,400
- How are you?
- Welcome.
988
00:37:24,400 --> 00:37:26,660
You guys are about to
have a right treat, huh?
989
00:37:29,910 --> 00:37:31,490
What are you doing now?
990
00:37:31,790 --> 00:37:34,460
I'm gonna smoke the
abalone and the oysters.
991
00:37:34,460 --> 00:37:36,080
Oh, my God. Honestly.
992
00:37:36,080 --> 00:37:38,040
D-, how many tricks you
got up your sleeve, girl?
993
00:37:38,040 --> 00:37:39,840
Yeah, but this is
like all me ancestors.
994
00:37:39,840 --> 00:37:41,420
They came to me in the
night and said Anna,
995
00:37:41,420 --> 00:37:42,710
don't let us down.
996
00:37:42,710 --> 00:37:43,840
I love these pea,
are they fresh peas?
997
00:37:43,840 --> 00:37:45,590
Get away, you.
Go on.
998
00:37:45,590 --> 00:37:47,180
Oh, my god, they're,
are you not using those?
999
00:37:47,180 --> 00:37:48,550
I'll put them in my abalone.
Do you need those?
1000
00:37:48,550 --> 00:37:49,850
Get, I need those.
Get away, you.
1001
00:37:49,850 --> 00:37:52,100
Don't be, don't you be
using my skills to win.
1002
00:37:54,640 --> 00:37:56,480
Right so, I am ready
to start plating.
1003
00:37:56,480 --> 00:37:58,980
- Whoa, whoa, whoa.
- I'm ready to go.
1004
00:37:58,980 --> 00:38:00,520
Please.
1005
00:38:00,520 --> 00:38:01,570
All right, and we're
getting hungry out here too.
1006
00:38:01,570 --> 00:38:02,900
I didn't
come here to play.
1007
00:38:02,900 --> 00:38:04,030
You did not come
here to play, did you?
1008
00:38:04,030 --> 00:38:06,070
Oh, my God. These abalone.
Incredible.
1009
00:38:06,070 --> 00:38:08,030
Wait until you
try my oysters, Gordon.
1010
00:38:08,030 --> 00:38:09,820
Anna, I don't want to
sauce this if you're not ready.
1011
00:38:09,820 --> 00:38:12,040
Gordon, I was born ready.
Sauce your lamb.
1012
00:38:12,040 --> 00:38:13,240
- Thank you.
- You know.
1013
00:38:13,240 --> 00:38:14,370
I can see you're nervous.
1014
00:38:14,370 --> 00:38:16,040
Let's go, I'm on
my last dish, Gordon.
1015
00:38:16,040 --> 00:38:17,790
If you win, just
promise me you will save me a
1016
00:38:17,790 --> 00:38:19,630
slice of that gâteau.
1017
00:38:19,630 --> 00:38:22,380
What do you mean, if?
Stop with these "ifs", Gordon.
1018
00:38:22,380 --> 00:38:23,920
Yes! We good?
1019
00:38:23,920 --> 00:38:27,130
- We're good!
- Well done. She's good.
1020
00:38:27,130 --> 00:38:28,720
The girl's still got it.
1021
00:38:31,720 --> 00:38:34,720
Okay, all right.
Final dishes here.
1022
00:38:35,060 --> 00:38:38,940
- Woo, woo, woo!
- Wow, what a feast.
1023
00:38:39,190 --> 00:38:40,230
Would you like to go first?
1024
00:38:40,230 --> 00:38:41,440
Yes.
1025
00:38:41,440 --> 00:38:42,820
I chose a version of
Black Forest gâteau,
1026
00:38:42,820 --> 00:38:44,650
instead of using Kirsch,
I've gone with a poitĂn,
1027
00:38:44,650 --> 00:38:46,400
put a bit of spices in there,
and the blackberries,
1028
00:38:46,400 --> 00:38:47,900
and it works really,
really, really, really well.
1029
00:38:47,900 --> 00:38:51,530
Boxty, so this is a refined
take on what boxty is.
1030
00:38:51,530 --> 00:38:53,740
And I've stuffed it with
this slow cooked, braised,
1031
00:38:53,740 --> 00:38:55,250
delicious lamb.
1032
00:38:55,250 --> 00:38:56,830
So then we have
pickled cucumbers,
1033
00:38:56,830 --> 00:38:59,000
and then just nice,
fresh kind of seaweed,
1034
00:38:59,000 --> 00:39:00,750
herbs, lemon zest,
1035
00:39:00,750 --> 00:39:03,750
all through that gorgeous,
fresh cut-up white crab meat.
1036
00:39:03,750 --> 00:39:06,670
And then here I have my
abalone and the oysters,
1037
00:39:06,670 --> 00:39:09,880
and I've created like a
smoked beurre blanc for them.
1038
00:39:09,880 --> 00:39:12,760
I honestly think the
two of these are a match
1039
00:39:12,760 --> 00:39:14,140
made in heaven with the sauce.
1040
00:39:14,140 --> 00:39:18,560
And I just want to say
these yous all look very
1041
00:39:18,560 --> 00:39:20,400
handsome and gorgeous.
1042
00:39:20,400 --> 00:39:22,150
And it's a pleasure
to cook for you.
1043
00:39:22,150 --> 00:39:23,940
Ladies and
gentlemen, welcome.
1044
00:39:23,940 --> 00:39:25,820
First of all, I
bring no dessert.
1045
00:39:25,820 --> 00:39:29,320
Madam snuck that one
and blindsided me.
1046
00:39:29,320 --> 00:39:32,070
However, the ingredients
are good enough.
1047
00:39:32,070 --> 00:39:34,080
It doesn't need a dessert today.
1048
00:39:34,080 --> 00:39:35,580
Right. I'm gonna
start off with these oysters.
1049
00:39:35,580 --> 00:39:37,700
They've been beautifully
poached in a
1050
00:39:37,700 --> 00:39:39,790
Brown crab meat
beurre blanc.
1051
00:39:39,790 --> 00:39:41,960
And then make sure you
dip into that beautiful
1052
00:39:41,960 --> 00:39:44,290
Brown crab Hollandaise.
1053
00:39:44,290 --> 00:39:45,920
It's a showstopper.
1054
00:39:45,920 --> 00:39:48,840
Shoulder and neck of
lamb slowly braised
1055
00:39:48,840 --> 00:39:51,180
and sliced potatoes
that have been caramelized
1056
00:39:51,180 --> 00:39:52,550
over the grill.
1057
00:39:52,550 --> 00:39:56,430
And then finally, my
abalone poached gently in a
1058
00:39:56,430 --> 00:39:58,390
miso beurre blanc.
1059
00:39:58,390 --> 00:39:59,480
And fingers crossed,
1060
00:39:59,480 --> 00:40:01,310
you'll have no
room for dessert.
1061
00:40:01,310 --> 00:40:03,900
Thank you. Enjoy.
1062
00:40:03,900 --> 00:40:06,770
Thank you.
Oof, where do we start?
1063
00:40:06,770 --> 00:40:08,440
I'm gonna start
with an oyster anyway.
1064
00:40:08,440 --> 00:40:10,650
Oh, that's a
good idea, actually.
1065
00:40:10,950 --> 00:40:12,070
And they're digging in.
1066
00:40:12,070 --> 00:40:13,620
Can you see
what they're eating?
1067
00:40:13,620 --> 00:40:14,740
I think one of them's
gone straight for that dessert.
1068
00:40:14,740 --> 00:40:16,280
Seriously.
1069
00:40:16,280 --> 00:40:18,660
Bypass the oysters,
bypass the crab,
1070
00:40:18,660 --> 00:40:20,620
and go straight in
for that Black Forest.
1071
00:40:20,620 --> 00:40:24,250
- Mm. So good.
- It's nice, isn't it? Yeah.
1072
00:40:24,250 --> 00:40:26,170
Yeah, really
well balanced. Isn't it?
1073
00:40:26,170 --> 00:40:29,010
Anna has done a
great job with the oysters.
1074
00:40:29,010 --> 00:40:30,630
It so tender,
isn't it?
1075
00:40:30,630 --> 00:40:32,970
This is a hard toss up.
1076
00:40:32,970 --> 00:40:35,390
Michelin star
on the edge of the cliff.
1077
00:40:35,390 --> 00:40:39,020
I like the texture
of Gordon's miso abalone.
1078
00:40:39,020 --> 00:40:42,810
But I liked the flavor
of Anna smoked abalone.
1079
00:40:43,480 --> 00:40:45,190
All happy faces, though.
I don't see any...
1080
00:40:45,190 --> 00:40:46,730
- So far.
- Yeah.
1081
00:40:46,730 --> 00:40:48,190
So there's
lamb inside this also.
1082
00:40:48,190 --> 00:40:49,730
- Lamb inside.
- Really enjoying them.
1083
00:40:49,730 --> 00:40:52,570
- It just flakes apart.
- That's so good, isn’t it?
1084
00:40:52,570 --> 00:40:53,950
- Isn't it?
- Yeah.
1085
00:40:53,950 --> 00:40:55,490
That's definitely a
big winner for me.
1086
00:40:55,490 --> 00:40:56,700
Cheers.
1087
00:40:56,700 --> 00:40:58,830
The sauce kind
of dominates a bit.
1088
00:40:58,830 --> 00:41:01,660
Looks
like they're done.
1089
00:41:01,660 --> 00:41:03,540
Damn, they're eating
that bloody gâteau.
1090
00:41:03,540 --> 00:41:05,000
Shall we?
1091
00:41:05,000 --> 00:41:07,630
.
1092
00:41:09,090 --> 00:41:11,550
Right. We good?
1093
00:41:11,550 --> 00:41:13,090
- Yes, thank you.
- Yes.
1094
00:41:13,090 --> 00:41:14,300
- Full tummies?
- Amazing.
1095
00:41:14,300 --> 00:41:16,550
- We're very well fed.
- Yes, absolutely.
1096
00:41:16,550 --> 00:41:18,220
Right.
Okay, where should we start?
1097
00:41:18,220 --> 00:41:20,310
So starting
with the lamb,
1098
00:41:20,310 --> 00:41:22,100
Anna pulled out all the stops.
1099
00:41:22,100 --> 00:41:24,020
It was just
beautifully seasoned.
1100
00:41:24,020 --> 00:41:26,190
Now, Gordon's dish
was also delicious.
1101
00:41:26,190 --> 00:41:28,480
The way this was cooked,
like the texture was beautiful.
1102
00:41:28,480 --> 00:41:29,900
Yes.
1103
00:41:29,900 --> 00:41:31,530
It was just the
flavor was a bit dominated
1104
00:41:31,530 --> 00:41:32,820
by the sauce.
1105
00:41:32,820 --> 00:41:35,990
Right.
So I take it I lost the lamb.
1106
00:41:35,990 --> 00:41:37,410
Yes.
1107
00:41:37,410 --> 00:41:41,490
Okay, all right.
Okay, okay, okay. Mm.
1108
00:41:42,250 --> 00:41:44,160
So yeah, the crab.
1109
00:41:44,160 --> 00:41:47,540
Anna's crab was delicious
with the, the pickle.
1110
00:41:47,540 --> 00:41:50,960
But as a group, we kind
of decided that the,
1111
00:41:50,960 --> 00:41:54,090
that Gordon's oyster slash crab
combo was the winner there.
1112
00:41:54,090 --> 00:41:55,550
- Yeah.
- Come on, girl!
1113
00:41:55,550 --> 00:41:57,930
- It was pretty incredible.
- It was a nice combination.
1114
00:41:57,930 --> 00:41:59,260
A nice combination.
1115
00:41:59,260 --> 00:42:00,680
For me, for me, the
oyster was a little bit lost...
1116
00:42:00,680 --> 00:42:02,100
Right.
1117
00:42:02,100 --> 00:42:03,020
But the crab,
the whole combination made up
1118
00:42:03,020 --> 00:42:04,390
for the whole lot.
1119
00:42:04,390 --> 00:42:05,560
So it's all
coming down to the abalone.
1120
00:42:05,560 --> 00:42:06,890
It's all coming
down to the abalone.
1121
00:42:06,890 --> 00:42:08,190
Surprise, surprise.
1122
00:42:08,190 --> 00:42:09,560
I have to say the
texture of Gordon's
1123
00:42:09,560 --> 00:42:10,770
abalone was perfect.
1124
00:42:10,770 --> 00:42:11,980
It was p--
1125
00:42:11,980 --> 00:42:13,570
- It truly was.
- It was like impeccably cooked.
1126
00:42:13,570 --> 00:42:17,860
Anna's abalone, the hay smoke
really added something extra.
1127
00:42:17,860 --> 00:42:19,240
It was close.
1128
00:42:19,240 --> 00:42:23,410
It was really, really
tough as a group to decide.
1129
00:42:24,660 --> 00:42:27,250
So as a group, we kind
of decided that Anna,
1130
00:42:27,250 --> 00:42:29,130
Anna's abalone won.
1131
00:42:29,130 --> 00:42:30,880
Yes!
Bam, bam, bam, bam, bam!
1132
00:42:30,880 --> 00:42:33,420
Oh, my God!
Oh, don't worry, Gordon.
1133
00:42:33,420 --> 00:42:36,220
You'll always have
a job in my kitchen.
1134
00:42:36,220 --> 00:42:37,430
But I won today.
1135
00:42:37,430 --> 00:42:39,510
Bam, bam, bam, bam, bam!
1136
00:42:41,800 --> 00:42:44,020
No, Gordon!
Oh, my God!
1137
00:42:44,020 --> 00:42:46,560
- Oh! Oh, my God.
- Oh, my God, oh, my God.
1138
00:42:46,560 --> 00:42:48,100
Anna
brought her A-game.
1139
00:42:48,100 --> 00:42:51,940
She handed my ass to me on a
plate garnished with heather.
1140
00:42:51,940 --> 00:42:53,780
Listen, I didn't win.
1141
00:42:53,780 --> 00:42:55,990
But deep down inside, I did win.
1142
00:42:55,990 --> 00:42:57,900
Because I was part
of that journey.
1143
00:42:57,900 --> 00:43:01,620
And, you know, her
DNA is part of my DNA.
1144
00:43:01,620 --> 00:43:03,830
And it, it showed clearly today.
1145
00:43:03,830 --> 00:43:05,950
But a tremendous chef,
1146
00:43:05,950 --> 00:43:08,920
a phenomenal front-runner
for Irish ingredients.
1147
00:43:08,920 --> 00:43:10,670
I've had an exceptional week,
1148
00:43:10,670 --> 00:43:13,290
and it's just been a
real highlight, honestly.
1149
00:43:13,290 --> 00:43:15,050
And you've been amazing.
Seriously, girl.
1150
00:43:15,050 --> 00:43:17,090
I loved every second.
Can we do it again?
1151
00:43:17,090 --> 00:43:21,180
- We'll come back.
- Uncharted Revenge.
1152
00:43:21,640 --> 00:43:24,810
Thank you. God bless.
See you back home.
1153
00:43:24,810 --> 00:43:27,520
Oh, my God.
I got my ass kicked, didn't I?
1154
00:43:28,140 --> 00:43:29,480
Thank you. Take care.
1155
00:43:29,480 --> 00:43:31,060
- Yeah.
- Thanks.
1156
00:43:31,350 --> 00:43:33,020
Bye-bye.
1157
00:43:33,020 --> 00:43:35,270
Now, being a chef
from Scotland, honestly,
1158
00:43:35,270 --> 00:43:37,490
I thought I was spoiled with
some of the best ingredients
1159
00:43:37,490 --> 00:43:39,070
from Northern Europe.
1160
00:43:39,070 --> 00:43:42,160
But this Irish experience has
really shown me that they can
1161
00:43:42,160 --> 00:43:44,120
measure up to my
homeland favorites.
1162
00:43:44,450 --> 00:43:46,040
Woo-hoo!
1163
00:43:46,040 --> 00:43:48,200
And it wasn't just the Irish
land and sea that helped create
1164
00:43:48,200 --> 00:43:49,790
such gorgeous dishes.
1165
00:43:49,790 --> 00:43:52,130
It was the effort and care the
locals put into each of their
1166
00:43:52,130 --> 00:43:54,380
crafts that I'll never forget.
1167
00:43:54,380 --> 00:43:57,000
Now I'm on to my next adventure.
1168
00:44:01,930 --> 00:44:03,090
Captioned by
Cotter Media Group.
79684