All language subtitles for 1 1 Being.Gordon.Ramsay.S01E01.480p

Roll your sword.

Stand on here. Stand on here.

Roll your sword.

Boom. Boom. Boom. You know we are
leaving in 15 minutes.

Why do you want to swap?

Oh, this one's broken.

Hold on.

Roll your sword.

Oscar, today, Mum and Daddy are going to
look at the new restaurant.

Look what we've got to wear.

How cool is that?

You're a proper little Bob the Builder.
Come here.

Just in case. There you go.

He looks like it.

Oscar, if you put bits of pancake on his
tray and then you can just feed him

that.

Let him finish what's in his mouth,
darling.

I think those pancakes are too thick.
They actually weren't for you.

Oscar, are those pancakes a little bit
too thick?

In America, they're thick pancakes.

In the UK, they're called crepes. Say
crepes.

They're not actually. They're called
pancakes in the UK. No, they're not.

They're called crates. No.

They are actually quite thick.

They are great for waiting the door
open.

Right, I'm going to get my shoes and
socks.

Give me a kiss.

Love you.

Those pancakes were a little bit thick.

Darling, could you just give it a rest?
They were absolutely fine.

Morning. Darling, people all along think
you're so weird.

Morning, Mr. McPie. How's your work?
Hold on a minute. So you say hello to

McPie in your view and you're saying I'm
weird for saying good morning to...

It's quite normal. A lot of people are
superstitious.

Why superstitious?

Well, because you know that I'm nervous
about this.

It's a huge undertaking and really the
biggest thing you have done to date.

But it's not just your average
restaurant. This could be a once -in -a

opportunity. And I'm not messing around
now. You just have to see it first.

There it is at the back. See? I can see.
Do you see it? I see it.

Thoughts? It's high.

At this later stage of your career...

You know, my want is for you to slow
down a bit. Latest stage of my career,

what, like I'm about to retire?

You're like nearly 60.

Nearly 60, my arm.

How old are you? I'm 57.

How's that nearly 60?

Can you count?

It's like 30 years.

that we started dating.

Shut the front door. Listen to what I'm
saying. 30 years since we got together.

Sorry, got a little coffee shop there
just for... Do not go past a coffee shop

without getting... What I was trying to
say to you... I'll come back. Hold that

moment for one thought.

Support your local coffee shops. Come
on. Jesus Christ, yeah.

He drives me mental.

Good morning. Could I have an extra hot
oatmeal latte, please?

Thank you.

Good.

Oh, my God, come on.

It's so loud.

I never just plunge into a sofa and just
like... Yes, you do.

No, you're not.

There you go. There you go.

I need one more cushion behind.

You know, he's like the princess and the
pea, isn't he? Oh,

do you mind? Oh, my God.

Sorry.

There you go.

Nick should be taking your trousers off.

Oh, my God. Right.

HR.

Let's go. Come on.

First of September 1998, I relaunched
Freshly Cooked Energy.

30 seconds gone.

He said to me 25 years ago, hey, guess
what? You're going to have three stars,

you're going to have an empire, multiple
businesses.

I don't think I'd be able to understand
just the vastness of what has been done.

Today we're running over 95 restaurants,
2 ,500 staff.

The one and only, Chef Gordon Ramsey!

We have a restaurant in Asia, North
America, UK, and France.

And it's all growing.

And then there's the media.

Run the fucking food now. Run.

Something you haven't done in 19 fucking
years.

From a TV program to a TV ad to a
podcast to a social media or video.

Millions of followers across the globe.

It's got huge.

How's it going, man? You good?

Let's use the big one.

22 Bishopsgate is the most difficult,
high -pressurized, ambitious

project I've ever... ever opened in my
entire life.

I'm opening five independent businesses
under one roof in an iconic address.

There is so much riding on this,
reputationally, financially, and

if Bishopgate was to fail, yeah, I'm
fucked.

There's no two ways about that.

We've got 120 guests in here. Yeah,
yeah, yeah. And about now it's time we

240 guests.

Talented fucking chefs need to dig in.

I think people think that they know
Gordon because they see him everywhere.

Young man, if I could fuck him on the
plate, so can you.

Come on, you can do it.

He's known for being opinionated, for
saying it straight.

It's just a little bit too straight
-legged. And I want everything on those

fucking tables unique.

Does it need to be that big? They're big
fucking oyster shells, aren't they?

It's just not good enough. Not good
enough.

Common sense is not that fucking common
tonight.

But do they know you when you're at home
behind closed doors? No.

The real Gordon is when we are on our
own with our family. That's the

real us.

For Gordon, the most important thing is
the kids.

Have you done a poo -poo?

Have you done a poo -poo? You also don't
do that right. Look, you're missing all

this. No, that's called piff.

Piff off.

You're such a knob.

So when Bishop's Gate first came up, the
enormity of it is what made me

so nervous.

And I'm always going to worry at him
taking on more.

Take a look at this beauty.

Whoa.

Look at that.

You ready?

Come on.

Let's go.

You know I'm scared of heights. Oh,
shit, you tell me now.

22 bits of gaze keep me up at night.
These spaces just don't come on the

It's an iconic building in the middle of
the city and it sticks out like a sore

thumb.

It is humongous.

27 ,000 square feet.

It's like opening a restaurant in the
middle of fucking Wembley Stadium.

And I've got big plans for this place.

First off, right at the very top,
they...

60 -seater rooftop garden with a
retractable roof.

Underneath that, lucky cat, a 250
-seater Asian -inspired restaurant.

Alongside that, restaurant called Ramsey
High, a 12 -seater unique dining

experience.

And then underneath those, you know, our
beautiful all -day brasserie, Bread

Street Kitchen.

And then finally, number five, the
Academy, a stunning culinary school.

It's incredible.

It is incredible.

And I want to be in there.

Door's opening.

Okay, this is... This is the 59th floor.

So this is Bedstreet Kitchen.

So one of five.

And every guest... Yeah, every guest.

You ready?

Yeah. Every guest will have to come up
through here to get up to... Okay.

So... Look at that.

Shit.

Whoa.

I know.

It is enormous.

Look how far you can see.

Look at the aeroplanes.

How low they are.

Well, I think we're sort of on a level
with them. I know.

There's the shaft.

Which looks tiny.

Look down there.

Oh. No, no, come over, come over.

Seriously.

Look how small everything looks.

God, does that not make you feel a bit
funny? No, God, no.

No, no, no.

London Eye, Houses of Parliament.

Some porcupines.

It looks like some kind of game, doesn't
it? Everything's so tiny.

But also, down over there, just after
Tower Bridge, is where we first met.

In Tower Bridge?

Pond de la Tour.

Oh, Pond de la Tour, yeah, sorry. Shit,
is that it in front of us?

You brought your fiancée in to meet me.

Fucking around, Jesus Christ.

Honestly, why do you bring that shit up
now?

I'm only telling the story.

Fucking hell.

The first time I met Tana, I was mates
with her boyfriend at the time.

And they picked me up, and I was with my
girlfriend from Paris to come to our

mate's wedding.

And Tana was driving the car, and I was
sat in the back seat, and I'm looking at

my mate thinking, oh, my God, your
girlfriend is fucking gorgeous.

Yeah, she looked like a young Julia
Roberts, and she brought a level of

excitement like no other.

I'm not too sure if that's what Carla
said when she first met me, though, but

get the feeling that she wasn't a big
fan.

I didn't like him.

I thought he was really arrogant, really
full of himself.

So, yeah, he used to really irritate me.
But then there's that whole thing

where, did I not like him because maybe
I really liked him? I don't know. It

took about a month, and then we were
both single.

She knew I didn't have a pot to piss in,
and so, I'll be honest, I honestly

thought for many months that Tana was
out my league.

But then, yeah, we ended up sort of
chatting one night and chatted all

I guess I must have fancied him.

I won her over with food, thank fuck.

The...

Amazing ambition was there, absolute
dedication.

He's always been someone who dreams big.

But you know what? He's just... He's
just Gordon to me. I mean, I've known

since I was 18.

So, you know, we've sort of grew up
through this time together.

If you look at us on pen and paper, I
know, but she is the foundation. There's

no two ways about that.

It would have been quite strange, I
think, to meet someone who was already

the public eye and not understand what
it was like before.

You know, we've gone through that
together, and I'm always very grateful

that.

Right, I'm dying to take you up to the
top floor, shall we?

Yes. Wait till you see this.

You ready?

Don't worry about waiting for me.

Sorry. Floor 61. I'm excited.

I can't tell.

Oh, my God.

You ready?

Fuck, which key is it?

You always swear more when you get
nervous.

Sorry.

Don't worry, it's just the wind.

Fucking hell. Are you faking that? I'm
not. I'm not fucking around.

Think how high we are.

Right. No, no, you go up first. No,
after you.

No, no, because I'll close the door. The
door slams. You go first.

There's no floor there!

Oh, fuck off.

So this is going to be a beautiful
terrace.

We'll have a retractable roof on top.

We can hold you a 60 up here.

I think it'll be yours first.

Isn't yours, like, next year?

Oh, my God. Look at this, baby!

It's incredible, isn't it?

It is incredible. It's a big pressure.

Well, for now, it's a shell.

But it's not that far away. We're a
matter of months as opposed to years.

Everybody in this building needs to
understand that we're up against it time

-wise. Yeah. And for every week this
place doesn't open, you're losing 100

grand. So it's got to open.

And it will open.

It will open.

Let's put things in perspective, right?

Bishop K, you.

High risk, but high reward.

I'm 57.

I'm not getting any younger.

I never thought I'd say this. It's sort
of one of my final stakes in the ground.

You know, something that I'm going to be
best remembered for.

Budget is 20 million pounds. And I'm
doing that personally with the help of

bank.

It scares the shit out of me, man.

I grew up on a council estate in
Stratford -upon -Avon, and I still

school uniform having black patches on
my second -hand trousers.

I remember my mum saying to me that
these nice leather patches on my

looked great.

It was only because there was holes
underneath those patches.

The way that I multitask is watching her
multitasking.

Three jobs, you know, a cook.

you know, a night nurse and a cleaner,
and one minute she's cooking food, and

for the next minute she's got her hands
inside a urinal cleaning the place.

And I'll be honest with you, there's
always that little needle of

fear. You're going to lose it. And I
hold on to that needle. You know, I want

that little prod just to remind myself.

That's why I'm a hard and difficult
person to work for. I want to make sure

everything's perfect, and I don't ever
want anything to slip.

So it's sort of all or nothing.

I want to make sure that this building
has some of the best restrooms in the

world and get there.

We go through so many tiny details, even
down to the napkins.

You know, is there an open kitchen?

Does it need something more intimate?

First impression, it needs a wow factor.

Phenomenal chef, massive brigade.

The uniform, menu size, the flower
display, the size of a water bottle.

I am the biggest pain in the arse
because I'll scrutinize everything.

But before we do anything, we've got to
build the thing.

I'm actually not from London. I'm from
Birmingham. I live in a place called

Sturtley.

So it's about a three -and -a -half
-hour journey every Monday morning for

Up at three o 'clock this morning.

on the train and across the tubes up to
Bishopsgate.

I don't get much time at home on the
weekend.

I've had Friday afternoon and my weekend
spent shopping, really, with the wife.

Then we'll probably have one of the
grandkids on Sunday.

And then I'm in bed at nine o 'clock and
up for three, half three again Monday

morning.

This is the fourth build I've worked on
for Gordon.

This is another level. This is a big
job.

But at the end of the day, I hope to
think he remembers me as the man that

get the job done on time, every time,
and right every time, without any

issues.

Just get that one up first to level 60.

And the rest is level 59, yeah? All
right, brother.

Biggest issues are the deliveries.

You know, we're the highest building in
the city of London.

There's only one lift that comes to this
floor. The size of the lift, you can

only get the materials in that are three
metres long.

So you're up and down the snares all day
to make sure that the next delivery can

come through.

It's hard work, it's hard graft. It
really is. But we are proud to be

it.

We really are proud.

This place is busy. You good?

When Gordon visits, it's always a nerve
-wracking time for us and the team on

the side.

This fish will be in in the next day.
And what is this underneath there?

Is that wood?

Yeah, it's wood. Yeah, there's a lot to
do, but the guys are throwing all the

resources they've got at it.

What happens to this, by the way? It's a
structural thing. It'll be part of the

sushi bar.

Do you not think we should paint it
black?

Preference. It's whatever you prefer.

I think it'll be more glamorous painted,
right? Can you put that on your list? I

will do, yes.

Yeah.

Somebody was extremely driven, extremely
focused.

What's this area here? Hot wash. Is that
right? Hot wash being so close to

the... There's a door there. No, I'm
talking about the noise.

Oh, noise -wise?

Fucking hell.

Doesn't leave any ambiguity on what is
expected of us as a team.

What's this in here?

PDR. Private dining room. Private
dining.

Since it's all glass.

Yeah.

Smoked glass.

It can be if you want it smoked.

I think it should be lightly smoked.

Don't you?

Well, just for privacy.

If it's called a private dining room and
you've got no privacy, then how is it

fucking private? Yeah.

Especially when you've got people
walking past to the toilet. Yeah. I

it looking like the zoo. I mean, so can
we lightly smoke that, please?

We've got 22 weeks, basically, to get
them finished and over the line. We're

mil short here. You do get a lot more
pressure because it's a high -profile

especially who it's for, being Gordon
Ramsay.

At the end of the day, it's his job,
it's his restaurant.

It's Gordon's rules.

You know that wall you built?

Take it out.

They don't want it now.

Are these your sons?

They look like kids.

Thank you very much, Gordon. I don't
think I'm that old yet. No, I didn't

you. I'm not far off.

But they look like your sons.

The only question I want to ask, are we
on time?

No. No.

What?

Love it.

Keep in front.

Thanks, bud. Good to see you.

Thanks for that, lads.

Mate, Alfie's going to be here in a
minute. Are you ready for a haircut?

Shall I show you what Nanny used to do
to me?

She used to put a bowl on my head, round
like that, and then cut all those bits

here so I look like a proper helmet.

Would you like that as well?

Yeah! Yeah!

Gordon works a lot, but when we're home,
it's always a really happy time because

he is most relaxed when things are just
very normal. Come on, let's go do this.

Who's this?

Oh, no, see, don't do that.

I mean, no one grounds you more than
having kids, do they? Yeah, mini -me's,

call them. I fucking love it.

We've got six kids. We've got our very
own brigade.

Megan, the eldest, 27 years of age.

Then there's the twins, Holly and Jack,
25 years old.

Matilda at 23.

Oscar at six.

Jesse James at 18 months.

Did I miss any of them? No, you didn't.
No, thanks a lot for that.

You need a tiny trim because you don't
like me brushing it. And you can't go to

school and you won't be able to see.
It's school time, OK? We're going back

school so you've got to look nice and
smart.

Being with them gives you an incredible
uplift.

It's a real special time.

That was a good one.

You know, I sadly had a torrid
relationship with my father.

I just couldn't wait to spend time out
of the house, away from him.

You know, it's fair to say you weren't
his favourite son. He used to take joy

sort of saying things he knew you'd
rebel against.

Yeah. My father called me a snob once.

I said, no, no, definitely not a snob. I
just want to get out of the shit mess I

was born in.

I had to sit there, you know, at
weekends and almost watch him ruin his

through alcohol.

It's hard, isn't it, when someone...

An alcoholic, it's very hard to relate
to that because you're nervous. You're

worried about, you know, hitting the end
of the bottle and seeing that bottle of

Bacardi disappear because you know what
happens at the end of that. So in many

ways, I'm using that awful relationship
to become a better dad.

Oh, there's the door. Alfie, you go and
get it. Morning, Alfie.

Morning. Morning, Alfie.

How big's the bowl going to be?

I'll show you.

Oh, mate.

There you go.

A proper bellend.

Don't say that.

Don't say it. Imagine if he goes to his
teacher. Do you like my haircut?

I'm a bellend.

Do you want to come with me to make a
coffee?

Tilly and Gordon are...

are very similar probably the most
similar out of all the kids they have

whole connection with tilly's love of
food and i think the fact that it does

seem as if she's going to go into that
industry has made him really happy

because at one stage it looked like no
one was interested in that let's make

stir -fry noodles i started cooking when
i was very young when dad was filming

he used to see me watching through the
door and he used to just propped me up

the side and very slowly he started
saying, or can you mix this or can you

pinch of salt here? I think for me it
was really exciting being part of

everything he did.

So I definitely got the bug for cooking
at a young age.

But now I'm about to have a chance to go
to culinary school and learn things by

myself, you know, get my own knowledge
and tell Dad some things that I learnt

that he might not know.

You have my little girl going for a
fitting to get her first set of chef

which, I mean, in many ways, I put them
on her back at the age of, I think it

was four. I got her a little pink chef's
coat years ago and then thought, no,

that's too forceful.

You know, get them if you want it.

And she's asked.

It's quite an important moment.

Not as daunting as being your daughter
in a wedding dress.

But it is fucking out there. It is out
there. It's like shit.

You know, a mini me.

Bye, bud.

Tilt.

Let's go, girl.

Jump in.

You've got no space.

Tilt. Wait for mum. Just wait.

Now you're a reaction.

Dad.

Come on, Tilt. I think you're on Jack's
car.

I'm not on it. You are.

Let's go, sexy bitch.

Dad.

You're in drive, right?

Tilly, seriously, I'm going to drive.
Really?

Seriously.

This country's got one of the best
reputations in the world. Really? Not

Ireland. How do you think it compares to
other ones that you've visited, you've

seen? This is the real deal.

You won't want to leave.

No. You'll not want to leave.

I do feel quite nervous, you know.

It's the first time I'll be in a proper
professional setting like that, and I

know I'm only learning, but I like
things to go well. But you are going to

mistakes, and being nervous is quite a
cool thing.

Yeah. If you weren't nervous, I'd be a
bit worried.

But sponge, get over the mistake, and
don't dwell on it.

Yeah.

What's the hardest kitchen you've worked
in?

Which one? Oh, I mean, I'll be honest,
Marcos was brutal.

Was that the hardest? But in an
incredible way, and the hardest because

learning the most.

When I started cooking, I didn't have a
father that guided me

in my career. I had a father that told
me, you know, cooking was for women and

it wasn't a man's job.

But then...

I got into a kitchen with the first ever
British chef to win three stars.

The most prolific chef in the country.

Marco Pierre White.

And he was like, in fact, a father
figure.

He had the gift of the... He put food on
a plate, like... No other. So your

fingers had to become so disciplined.

And you had to follow quickly because if
you didn't, you know, step up and match

what he wanted, you're fucking toast,
man. And that scared the crap out of me.

I was Marco's right -hand man.

I went to hell and back every day of my
life for him, 18 hours a day, six days a

week.

But the level of skill I was learning
was at a rate of not.

And so I became good very quickly, and
he brought that natural talent out of

Do you ever remember any of your biggest
first mistakes in the kitchen? Oh,

massive fuck -ups.

I remember the pasta machine, two exact
same machines, but for some reason on

zero, the pasta went thinner on the
older one that had a blue plaster on

so we made that for the raviolis.

And I remember halfway through the
raviolis and Mark said, that's a big

It went through twice, Mark. He said,
using the blue plastic machine. He said,

yeah, yeah.

So we finished making them. He turned
the machine upside down. It was the

machine. And we're talking about
millimetres, millimetre difference.

He then made me pay for those raviolis.

I never made that mistake again.

You had to pay for all of them? And he
sold them that night in the restaurant

well. Honestly, ridiculous.

Motherfucker.

It's on your right. They're coming up
soon.

Let him come out.

Thank you.

Oh, fuck.

Fuck.

Was that me?

Oh, shit.

You thought... Oh, fuck.

Oh, shit.

I did not see him.

Oh, I'll get him. I'll get him.

Please, sorry.

Sorry, sorry. I didn't see you on the
side there. My fault entirely.

Can I give you my details, please?

Sorry. What a fucking nightmare. It was
so far left. Of course I didn't see it.

No reverse sensors.

Oh, well.

This is going to be an extensive fucking
trip.

I only want a pair of chef wipes.

Dad, you need to park. Oh. Yeah.

Fucking hell. And in your mum's car as
well.

Fuck's sake.

Bollocks. Go on in.

Hello. Hello. How are you?

Thank you. Good.

Here for some chef jackets, please.

Thank you.

Out of all the kids, Tilly knows me, and
she's very good at unlocking that

defence mechanism, and she knows how to
really get straight to me.

Is there a chef discount for my...

I'm sure there is a chef discount for
you. Well, we've smashed the cast, so

any... We?

Wasn't we?

Am I able to try on? You are, of course,
able to try on, yeah.

I think just try some on, Dad, and have
a look. They've got to be white.

Yeah. Yeah?

The way Dad is in the kitchen is, you
know, he's in a stressful environment.

He reacts the way he does for
perfection.

At home, he is... the complete opposite
he manages to juggle a lot and i think

that's one thing i've always admired
about him is he can be the busiest the

busiest man ever but if any of us needed
i know i can text him call him anytime

jesus like going back to school so we've
got two little ones going back to

school and you've got the elders going
back to economy school jesus when did

when did no i own his daughter no sorry
youngest

He's emotional when he's proud, for
sure.

There are those signs you can always
see, kind of like long blinks, and then

looks up, and then he won't face you,
and he goes... And he looks around, and

just... He doesn't want people to see
him cry.

Are you ready?

I am ready. Let's go, girl.

Hit me!

I'm here.

Oh, my gosh.

What do you think? I love that.

I've tucked it up because it's quite
long.

No, they need to be long.

Really? Yeah, they'll insist. That looks
amazing. Come here.

Oh, my God.

Yeah, you never tuck that up like that.
That's why I double -breasted.

It looks amazing.

Oh, my God.

The blue trousers as well.

I love the blue. No, it's such a chef's
look.

Girl, you look freaking amazing.

I'm going to wear these trousers.

That jacket looks lovely on you.

Nicely fitted as well.

How do you wear this bit?

Yeah, so that jacket there, the little
button you get thrown up in there.

So that one's clipping down. Mm -hmm.
All right.

Oh, my God. And then that one doubles
up.

But the cool kids go there. But that's
your dad's bit.

Let me take a picture. I cannot believe
you like that.

And I'll send it to Mum. My little
girl's gone all chef -y.

Go.

Ta -da!

Send it to family.

Incredible. Look.

Look.

Now I look like you.

Oh?

Now you just need to fucking cook like
me.

Hey, how are you?

I've crashed the fucking car.

London is, for me, one of the culinary
capitals, not just in Europe, but in the

world.

It's a hotspot. It's a destination for
incredible food.

So for 22 Bishopsgate to stand out in
amongst that competition, we need to...

put Phenomenal Chef at the coalface.

But it's also exciting because it's a
unique opportunity for

nursing talent.

Breakfast Street Kitchen is one of our
mainstream all -day concepts.

Lucky Cat is an Asian -inspired Japanese
influence, and that's where I want to

experiment with that hybrid and develop
something.

And Michael is an incredible, young,
talented, hungry chef, late 20s. He

hasn't hit his prime yet. This will be
the beginning of his prime.

He's still in the transition from head
chef to executive chef, and I think it

will be one of the biggest moves of his
entire career.

Trying to operate a restaurant that high
in the sky is going to be challenging

on its own.

You're going up 60 floors, can't just
receive a delivery at any time and just

walk it into the kitchen. So throughout
the whole team, we're going to have to

adapt our normal day -to -day kitchen
life on that.

To be a part of actually opening that
and making it successful is

really exciting.

Really excited.

But it's a big, big role.

I've been doing this now 13 years.

So two years at Lucky Cat.

I went from thingy -thoo, head chef,
then exec quick. So I'd taken all these

projects and trying to open a new
restaurant in Bishopsgate, which

like a massive, massive thing for
everyone, even for Gordon.

This is huge.

Even now, it's huge for him.

Everything that I do, that the team
does, is directly associated to Gordon.

Everything that we do is his name.
That's why every day we make sure that

we do in every restaurant is always up
to that standard that he expects and

he sets, really.

But the determination behind those eyes,
that reminds me a little bit of myself.

But the pressure's more harder than you
can believe because the current state of

industry today is pretty dire.

Cost of projects is extortion.

There's increased tariffs coming onto
the radar every day. The interest rates

are on the rise and, you know, the
generation.

multiple generations drinking less. The
whole sector is struggling.

I've closed multiple restaurants over my
career, and I've learned that

competition is rife. I think 65 % of new
restaurants close within the first 18

months of trading.

So you have to be better than good.

The first time I had to close a
restaurant, would you believe, was where

born, in Glasgow, years ago.

It was fully booked for six months in
advance, Friday, Saturday.

But Monday and Thursday, it was a
fricking goat's house.

No one could justify spending 120 quid,
you know, for dinner on a Monday night

in Glasgow.

And so I left Glasgow with my tail
between my legs. It was painful,

That was a big wake -up call.

But everything I've failed in,
everything I've closed, everything I've

everything I've learned will go into
Bishopsgate.

To be successful in this business, it
needs to be incredibly popular.

So I came up with an idea for a before
and after party, and the team thought I

was fucking mad.

Hold on a minute. You're going to bring
what to a building site?

Influencer. What?

Are you fucking kidding me?

There's going to be like builders
everywhere and bloody jackets and boots

shit. But when you give incredible food
in this incredible

rooftop garden that's never been seen
before with the view that it's the best

the country.

You're going to blow their socks off.

So when it comes to things like you came
up with the hard hat party, where did

the idea come from?

Do you mind if I go first?

Please. It was just to fuck every food
critic off in the country.

Because 10 years ago, we were depending
on their pens.

10 years ago, we were depending on their
insults.

10 years ago, we were depending on their
egos.

And they destroyed restaurants.

Yeah.

And over 25 years, we've taken so much
shit from,

you know, critics.

When we first started dating, we were
excited for a family within the first

years. And there was a piece in one of
the newspapers, the failed footballer

that had a shotgun wedding. And it
caused such hurt amongst us because

it was like, how does that relate to
food?

How do you write about a rational
experience with that headline?

Critics are important, OK? And
constructive criticism is something that

thrive on. But when it becomes personal,
you know, one of the most prolific

critics just had a brutal personal
vendetta.

So when he walked in with Joan Collins,
he thought that I wouldn't have the

balls to do anything to him because he
sat with the glamorous, amazing Joan

Collins. And, yeah, I couldn't wait for
him to sit down, get the menu, time 20

minutes, and ask him to get the hell out
of that restaurant because whether

you're with Joan Collins or sat with a
queen, you're still going out, mate.

You're not sitting here. I know it was
wrong, but that's what happens when

like Joan Collins come to dinner with
novice.

And so it was 25 years of that stupid
bashing that...

that whole influence event for me was a
clever move to say thanks but no

thanks welcome guys to sunny lovely
london i'm harrison webb your host

cringe innit that's gonna be in though
you've seen it now today we're in london

and we are eating at gordon ramsey
restaurants for 24 hours r .i .p my bank

account because this video is not
sponsored by mr ramsey

A lot of chefs hate these influencers.

This is sick, I love it. Because they
don't understand where they're going

their phones and their constant posting.

But they're very powerful and they don't
take six weeks to fill a restaurant.

When they post, it goes viral and it's
gone in seconds to the other end of the

world.

That is really good. Mine looks like a
crime scene. You absolutely destroyed

that.

Equally, when it's bad, that storm can
hit you before the end of service, so

they are the most powerful critics on
the planet today.

Yeah, I personally just don't get it.

So tonight I'm going to fill the top
floor with 100 of the most powerful

influencers to give them a before
insight.

I don't think it's been done before. So
it's a nice way of sort of letting them

know just, A, how big this is, but, B,
you know, on the record, I

fucking need you guys.

This is going to be a clear walkway for
the influencers.

I want to get it massively done today.

I've got dinnivers coming in tonight as
well.

So we need to get this area clear.

I'm not happy about doing it.

You know, at the end of the day, it's a
working building.

And while we're doing this, we're not
building Mr Ramsey's restaurant. So the

two of us are laid on this, making it
all nice and rosy for the influencers.

I'm probably wrong in saying this. I
think these people are pretty for the

camera and look pretty, but they just
want to sit there taking pretty pictures

of food.

and putting it out on the internet.
What's the point? Sit there and eat it,

enjoy it. Don't wait till it's gone
cold.

Try the others, yeah? Yeah.

Mixed cress, we're going to take now.
Can I have a pint of mixed cress, Josh,

please?

We have had to adapt to the fact that we
have no facilities

there at the moment to do anything hot.

and it is most definitely still a
building site. And also, they can't

dustproof the area. It just means that
we'll be working directly on the roof.

Ideally, we don't want rain, but
obviously we're in London. We can't stop

prepping, we can't change our plan, and
in six and a half hours, we'll

know if everyone needs to bring
umbrellas or not.

We can't ever become second, third best.
People can't get tired of the ideas.

And, of course, I deal with things now
in my 50s better than I did in my 40s.

And I dealt with things in my 40s better
than I did in my 30s. Understand that

there will be problems. Somewhere down
the line, something throughout your day

is going to piss you off.

If it was to rain between 2 and 3, would
there be enough time for set -up

between 3 and 7?

Oh, really, there's not much point doing
anything before that.

showers come over.

Yep.

For some reason I thought there was some
kind of sheet over the top of that.

Eventually it will be retractable, so
it's not always going to be mesh.

I'm not quite there yet.

Do you think half the tower will be
covered in cloud up there?

Because it's so grey, I don't know how
high that ceiling is.

No, you could think it's covered.

Jesus Christ.

Look how sunny it's been all week as
well.

Now, honestly, now this is it. We're
just packing up and we won't be back

11, 12 tonight.

We checked and double -checked every
little detail, yeah? Every detail. Over

there and up there, it's going to be
like, shit, we forgot the... We've

but, look, I'm not a weatherman.

If it rains, it rains. It is what it is.
Let's put towels over it.

Let's put towels over it so you can't
see it.

It's getting dark outside.

Yeah, definitely.

I'm going to go with it being trees and
bus coverage.

I've got faith in the British weather.

Oh, there you go. You spoke too soon.

It's good. It's good. It's good. It's
good.

Go on, young.

Now it is right. Yeah.

We won't go out there right now.

Motherfucker.

The roof's not on yet.

And that's where the fucking party is.

Everyone's on this.

Everyone's going to stay.

I look like a fucking idiot.

Just take this fucking ring.

I want

to expand. I want to grow.

That's beautiful.

Really beautiful.

I want to be one of the best chefs in
the world.

Is that real?

Yes, sir.

But be careful what you wish for.

When you get successful, everyone thinks
they're glamorous,

but they're super long.

Unfortunately, we're looking at an eight
-week delay.

Fuck, fuck, fuck, fuck.

And there's a lot of figureheads in the
industry that would love to see me fall.

Oh, for fuck's sake!

This place is a bit of a case.

This isn't working.

This isn't working. This isn't working.

Oh, my God.

This has got work.

If I was a builder, I'd be shitting
myself.

I'm not going to lie.

It's actually much worse down here.

Jesus Christ.

It looks terrible.

How many weeks till we open?

Another 20 weeks.

Shit. But that's what puts extra fuel in
my tank.

Matt, Matt, Matt, Matt, let's go!

Gordon, thank you for trusting me with
your beautiful daughter.

I'm going.

Girl,

I'm sorry.

I'm so desperate to surprise you.

I think I may retire down here after
Bishop's Gate.

Absolute bullshit.

What the fuck is that? It looks like
shit on a plate. That looks fucking

terrible. The thing is just going to
take balls of steel to get opened.

Fuck me.

My bollocks are like pancakes.

Three, two, one.

Let's go!