Original subtitles

Gordon, standing by.

We just need to up our comms so we're not standing out there wasting time.

It might take 25 minutes, half an hour maximum.

Gotcha. So today is a really important day for press. Are we going to do more?

Sure.

You come through, Jay, if you want. We work our way along the safety line to

other side.

We've got the weather, so before it turns, are we?

22 pieces, Kay, is the most ambitious project.

It's humongous. For me, personally, it's make or break.

So, what I need is fucking publicity.

It's fucking freezing.

Holy shit.

It's windy as well, actually, no?

Just step sideways, Josh.

How many feet are we up?

Uh, 880.

Fuck me!

Holy shite of Manelli!

For me, the image that I want is this kind of biblical, epic moment.

My heart, yeah, is racing.

This is quite the thing we do for fucking food.

I'm just going to do a ride so we see a good view of London. Right. I'll go like

that. Yeah, yeah, it's perfect.

Come in.

I'm just going to move to my... Help me in!

We're getting there. Slight technical problems, but I think we're there now.

Today's the day we don't need any technical problems whatsoever.

The initial plan was five offerings, but there's delays with Bread Street

Kitchen and the open top bar.

You know, the shit has hit the fan and the pressure's on.

Lucky Cat, RGR High and the Academy have to open on time.

I'm going to get the drone in position.

Three, two, one, go.

Can we just get Gordon right in the centre of the shot, please?

My bollocks are like pancakes.

It's a big investment.

I am five million over budget, so, yeah, we're in the shit.

Going over my head or not?

Love that, love that.

I know what's at stake, but I will pursue perfection.

Until I get it absolutely spot on.

Here we go. Say when.

This thing, I swear to God.

Let's go!

I'm just going to take balls of steel to get open.

Yeah!

Yeah!

Motherfuckers! Let's go!

Hello, Rob.

Yeah, busy, busy, busy, mate.

Everybody's in here.

There's a lot to do. I've got 50 guys on site and about 10 different trades.

The last week or two is almost stressful. Everybody wants to get in and

finished, so we're all scrambling round now.

He's doing what he wants at the end of the day.

It is, yeah, but it's going to be fucking close to the wire, buddy.

Wow.

Something like that's really going to stand out, isn't it?

Oh, it's actually really much worse down here. What is it there?

Yeah. Oh.

We're out.

We're out all the way, pretty much.

Like, if someone's going to, you know, spend 150 quid to sit in here, how do

you... You just want to be perfect, and if you notice that, it's just... Is that

all right?

We've got no gap here.

What a fucking walrus.

It's a bit dry and sprazzled, to be honest.

But I just want to get it handed over to Gordon and get it done.

It's awkward and it's difficult and it is very stressful.

Where's Oscar?

Can we style your hair tonight, Oscar, so it looks a little bit smarter?

Bruno!

If you give it to Si, if you do like that, it's like you've got a pair of

curtains on your head. You want a nice, cool hairstyle.

It's happening now.

Engagement party's upon us.

My little girl is disappearing.

Can't believe that. We're going to see her walk down the aisle. It's going to

wild. In fact, I'm actually going to be walking down there with her. Yeah, I

hope so.

Yeah, like, wow, you know.

Emotional. Yeah, it's going to be a tough one. And then the speech, you

I've already started thinking about that.

So I think, yeah, it's going to be a moment. I'm going to be a sack of shit,

man. I mean, it's going to be hard enough to get into the car.

But we always say the most important family is the one you create.

Yeah. And she's coming from an incredible family, so it's now her time

her own family. Yeah.

Yeah, it's quite a moment.

Oh, my God.

Matilda. Can I take that bread, by the way? Oh, Jesus.

That's not the one. You bought that. No, she made it. I helped her.

Don't stick up for now, mate. No, honestly, I helped. She bought that.

Cheers. Yeah? This is delicious.

Seeing Holly so happy makes everyone happy.

As a family, we're all super close.

I remember I actually saw her, I think it was literally the next day after her

date, and I remember her being like, oh, my God, I love Adam.

They just seem to instantly bond and click.

And she has just been, you know, the smiliest person since they met and even

more so since they got engaged.

They're doing a freshly martini tower. Oh, Jesus. What?

Yeah. And a freshly martini tower. And a tequila luge.

What the hell? I thought for you. I can't do tequila. You've got to do one

least. No. No, no, honestly.

If I do, I'm going straight home.

Adam, he's so grounded. He's not a walk -around Olympic champion.

He's my type of guy.

Dating an Olympian is very fast -paced.

You're always active.

Yeah. Never sleep in.

These aren't bad things, by the way. They're just things I'm not used to.

It's a lot of fun, apart from when you have to diet, because then there's no

snacks in the house, and I struggle with that a lot. If he buys chocolate, I'm

going to sniff it out. I will find it.

You can get on with everyone, but it's so nice seeing how well you and Dad get

on.

Have you got your speech ready?

All in there, Tim. All in there. Really? How exciting!

It happened very naturally welcoming Adam into our family, and he comes with

this incredible bonus that's his little boy, George.

George, come and smell this, mate.

Urgh!

Urgh! Do you want a bite? George, it's very nice. They stink!

Are we hungry?

Holly is absolutely smitten with him, which makes it even better.

Georgie, I'm finished.

Do you like it?

Yeah. Yeah.

Obviously, I knew I wanted to marry Hol, and I knew that because, without

getting emotional, because I like to get emotional, Holly brings me a peace that

I've never had.

In all aspects of my life, and I saw what she was like with George, I've

obviously, how her family works.

And I think when you are marrying someone, I believe, you're also marrying

the family.

And for me, Gordon's very fair, very respectful, but also loves a good joke.

We're very similar.

He just has to drop that fucking moustache. He'll swim faster as well, by

way. There's no point, two seconds, to save dropping that tache.

Holly, I'm very nervous that makeup's starting two and a half hours before the

birthday, before the party, sorry.

Yeah, but it's because yours takes longer than mine, so I've got to be done

first. This old vis -a -... No.

No, no, no.

Are you doing a speech hold?

I don't have a dress yet.

What? It should be arriving in the next hour and a half. Yeah, the next few

hours. Oh, I thought you were joking. No, so I borrowed one, but it was too

short, so then I bought...

The biggest size yesterday, but it hasn't arrived. It was meant to be here

morning. It's getting here, hopefully, before six.

If you wear the next size up, everyone's going to say you've bloomed. Do you

have something to announce and tell us?

Thank you, Dad.

No, but... Dad, one dress size doesn't make you look pregnant.

I'm being Switzerland in this conversation.

I'm neutral.

You'd have to be the oldest to get married first, but I didn't think she

be married so quickly.

There's not much for me to do here at all. Are we supposed to fill this

emotional for an engagement party?

Oh, my goodness me.

Holly, what is Dad like of emotions?

A baby.

A bit like Jessie just then. Yeah, yeah. Jessie just did... We could say Jessie

just did a Gordon.

Yeah, why am I a little nervous? It's just crazy.

Here we go. First daughter.

One down and two to go.

Like, come on, come on, everyone, come on, everyone. And now who are we waiting

for? He's so busy.

Oh, mate.

You're late.

Yeah, you're late.

No, here's me. Hello, Dad.

Dad? Yes?

Like, what restaurant are we going to?

It's one of the Bread Street kitchens.

well mommy like is it dad's one yep wait so dad has two restaurants

called the same stuff he's got more than two there's about how many bread

streets are there dad i think there's eight eight

dresser

just arrived oh amazing look gorgeous baby okay

Dolly, this is just the engagement party.

Can you imagine... I just said to her, imagine if it was a wedding dress. Can

you imagine the wedding? The wedding. I'm getting nervous now about the

Here we go.

Look, ETA, ten seconds away. Straight down there.

Wait, ten?

Nine?

Dad, it says your name.

What? It hasn't got your name.

Yeah.

Well done.

Having everyone together, her and Adam's friends, family,

is so special.

Phil, nice to see you. Good to see you.

Oh, my God. Are you ever going to slow down?

I am. I'm slowing down already.

Oh. Hey, I'm going to cry.

I'm going to cry.

I'm going to cry. I'm going to cry. Have fun with it. I'm getting emotional

right now. No.

Honestly, I can't help it.

Come on.

You're an Olympic champion.

Come on. I know, but I get emotional.

Come on.

Good evening, everybody. So nice to see you all.

Honestly, I could be happier to welcome Adam and George into the Ramsey family.

Are you mad?

You don't read the press?

Shit!

I'm swearing.

Swearing? It's fine.

Holly is everything you want in an amazing woman.

And if this is just a little insight to how cool your lives are going to be

going forward, on behalf of Tanra and the entire Ramsey family, we wish you

the very best and we couldn't be prouder.

Congratulations.

Oh, my goodness. I'm not

very good at this, so I'm going to keep it very short.

Thank you, everyone, for being here tonight.

To be there to help create this party, it is...

Such a celebration for so many reasons.

It's the start of their life together.

It's huge.

We've had ups and downs, and you've been there through absolutely everything.

For Gordon and I, that's our little girl.

You see them move out, and now that she's getting married, it's no longer a

little girl. It's like the sort of confirmation, and she's an amazing

I'm so thankful to you for loving me and believing in me and seeing me.

You are the most beautiful person inside and out.

I'm going to go. I'm going to go.

I couldn't think of a better partner to battle and enjoy life with.

We will face moments of hard time.

I'm going.

But also have a life full of love, children and happiness.

So with that in mind, before I cry too much, I'm going to cut most of the

off.

Gordon, thank you.

for trusting me with your beautiful daughter.

I was just delaying that because I was about to cry.

I'm just very glad that you didn't say no when asked for the permission to

her.

Of course he's ready, but my problem is that she's ready, but we're not.

I think that's the hard thing for Dad.

Hey. Morning.

How many's here this morning?

About 400, Gordon. Wow.

The Roadshow is a way of showcasing the size of this incredible company.

And this company's built on everyone in that Roadshow.

Teamwork, right? I want to bring them together.

Look how smart you guys are. Honestly, you put me to shame.

And we communicate exactly where we were, where we are, and where we're

My businesses are restaurants, media, and IP.

They all work in tandem, and they're all pistons in the same engine.

They enhance each other.

The IP is unique to the restaurant.

The restaurants are dependent on the media company, and not one of those

businesses depend on me solely.

Thank you.

Opening restaurants is hard.

Maintaining standards is difficult.

Getting chefs up to speed, waiters up to speed, mixologists on the ball is

bloody hard.

And so I just want to say thank you because there's no I in team.

Today we're celebrating talent.

Five years, ten years, fifteen years.

Being Jean -Claude, I don't know what happened in retirement, but you're

younger.

You're looking clicker. The energy's off the charts.

You sure you wouldn't like to come back?

I want to come back. You want to come back? I love that. There's the attitude.

Jean -Claude, for me, is the perfect Maitre D'. He is exemplary.

There he is.

We were together at 22 -year -old at Le Gavroche. We worked together in France,

and then when I got the chance to open up my first restaurant, he was the first

person I put a call in to, John Claude.

You're the man.

He's absolute perfection.

Whether you came into restaurant called Ramsey in year one, year five, year ten,

he will remember when you were laughing at him. He will know what you ordered.

Every time the customers ring for a reservation, I'll go on like this, John

Claude. Is he still with you? You look great, by the way. No, no, no.

You look like a million dollars.

When Tal and I first started dating, John Claude was single, so I used to

him on our dates, and Tal would say, oh, la, la, don't tell me.

It's me and John Claude coming with you. I'd say, well, come on.

Of course it is.

Who's your favourite man?

I met John Claude before I was with Gordon, and he is one of a kind. He's

the kindest people I know.

He was to the dining room what Gordon was to the kitchen.

He's always been a part of our lives, and he and Gordon have always had a very

special relationship, incredibly loyal to each other, and incredibly caring.

We did a long journey, like a love story, yeah, between Gordon and I.

Like a young brother. We are like a, you say in English, a piece in a pot.

He's a lovely person. You can count on him. He will do anything for you.

If you do the best for him, like I think I did for him in Syria, he will do

anything. We work so hard together.

We know each other very well now.

And we will know that when I came to join the team with Gordon in 1994, we

know that one day...

Look where he is.

John Claude now is an ambassador.

And I need him to lead as an example.

For him to implement expertise, whether you're serving an amazing burger

or delivering a three -star Michelin, it's all about the attention to detail.

And that is that man from Crewe.

Good morning.

Are you today?

It's not a job.

It's something you do every day for your pleasure.

Hello, how are you, everyone?

I go to say hello to the chef here, if I may. God unlike people, of course, who

work very hard, people who are passionate for what they're doing.

Respect, too.

It's tough, but you need to be tough as well.

I know he wants things perfect and he wants to reach, like we all do on the

service, perfection every day.

John Thorpe's ethos and his old mantra is how we train today.

It's so important.

If you haven't got that front of house, I don't give a shit how good a chef you

are. You're zero if they can't serve it.

Yes, we have a reservation with us. Can I check? Yes, on the Jones.

Jones? Perfect Jones. Welcome to Lucky Cat.

Gordon is so proud of Lucky Cat restaurant.

Okay, Bishop would be the flagship restaurant.

Thank you for choosing us. The challenge will be to keep the guest journey

smooth.

You know, we need to keep the excitement up.

This is an Asian restaurant. We do sharing taste concept.

You, in a way, if you make a mistake, you represent Gordon.

If you do something really well, you still represent Gordon.

Please don't forget that we have Gordon name here.

A bike is definitely the best means of transport here, isn't it?

I don't know how long you could survive on a bike here, but they are everywhere.

They're like little ants, aren't they?

Take us back to being a commie in Paris.

At night, if we'd missed the last tune, I'd just jump on the back with no helmet

and get taken home, down the Champs -Élysées on the back of the bike.

An incredible draw for me. I fell in love with the place years ago.

The Philippines has been a huge market for us, and Filipino cuisine in general

is bubbling like no tomorrow.

I get excited breaking new ground.

You know, with the opening of Bishop's Gate, you know, it's crunch time for me.

But I'd never miss an opening.

You think of this schedule now, this was built, you know, a year ago, so...

You just can't move it, can't postpone it. In many ways, it's like sort of a

concert that you've sold tickets to and a venue that's fully booked.

I've committed. I can't cancel that.

The importance of attending these openings for me is paying respect to the

country. They give me so much. They support me endlessly.

It's a high -pressurised sort of two-, three -day event.

But it lasts for years because the impact is incredible.

Yeah, I want to expand. I want to grow. I want to be one of the best chefs in

the world and have one of the best teams, one of the best groups.

The Filipino flair, just with the chefs alone, what they do and what they stand

for and the humbleness I can relate to because it relates to my upbringing.

And just the food scene, the culture is incredible.

We're opening something unique, something quintessentially British.

From the most amazing fish and chips to an incredible roast beef and Yorkshire

pudding. Their demand for that Western food and that style is unique.

But I'm inspired by their culture, and so you don't want to source ingredients

from the UK to do something quintessential British. We can adapt,

increase the heat, the sour, the bitterness.

You'd be so ignorant.

if you didn't incorporate what's happening locally.

Let's go.

Morning. We've got a list of places that he wants to get to all of them. You

know, he wants to see every restaurant that we open across the globe.

You know, so everyone is super well prepared.

Everyone is working super hard. Everybody the night before is, you know,

necessarily sleeping their best sleep because they're thinking so much about

today.

Certainly the kitchen team, the front of house team, the restaurant team. This

is what they've been living for, really. You know, for them to be here and see

what they do on a daily basis.

Morning. Today, globally, we're over 2 ,200 staff.

Chefs with around 650 marks.

That's a lot of chefs.

When we go into these restaurants, I want to know who's running front of

Who's the two chefs?

Because they're like the heartbeats.

They're hugely excited, and they know that Gordon can't be here all the time,

when they know he is here, they just put so much energy behind it. You know,

they're super excited to see him, show him what they do. So, yeah, there's a

little buzz.

Morning, morning, morning, morning, morning, morning, morning.

Morning, morning.

Are we excited for today?

Yes. So am I. Oh, my God. Who got up the earliest this morning? What time did

you get?

Four. Four?

four o 'clock oh my god amazing morning guys morning buddy good you're good uh

right thank you guys photo time here we go ready go all right i

want to be around them because i want to know their name

i want to know where they're from i want to know how their parents are the

silent ones they need to understand how important i think they are

Is that real?

Yes, sir. I think that level of respect when you work so hard, you see them

working so hard for you.

Hi,

guys. It's George. And I'm bringing a take of the UK to Manila.

That's right. You can get my delicious Sunday roast here inside Gordon Ramsay

Bar and Grill.

Let's go.

The support we have is incredible. They are.

So freaking loyal.

So we try to cram in as much as we can.

No, you're here. We'll do this together. Whether it's restaurants,

TV. Don, may I have a flat white, please? Book. Thank you. Next, Jess.

Social media.

Hang on, hang on, hang on. We've got a message to go with it.

On our social media, Philippines are our biggest market outside of the United

States. Thank you. We good? Check it. So it's go, go, go, go, go, non -stop.

I'll be for the team.

Yeah. Great.

And hearing from all the local theories, the biggest talent across all the

platforms, so it's very exciting.

Are we halfway yet?

Yes, it's a ball -breaking schedule.

Fucking hell. Hey, bud, you good?

I love the waistcoat, by the way. But we're launching something unique, but

gaining something unique, and so I love these trips.

Right, let's go.

You've been ahead of the curve in your career.

Has the job changed?

I think my secret is staying relevant and having fun with it.

Social media is one of the most exciting parts of my life.

Very, very effective in reference.

Show me this thing. Done.

Nothing's done easy with a burger.

Seriously? You can't try it. It's not... Oh, it's an emoji.

It's dry.

It's cardboard.

Viral sensations creating content that is an overnight phenomenon.

Something that can go from 1 ,000 likes to 10 million.

The new generation of chefs today swear by it. It's their Connery Bible, and so

respect it. Boom!

I enjoy it. And also I think the inspirational side when a young chef

selfie or they want to do a fun pose or, yeah, fuck it, let's have some fun with

it. This is Abigail's Kitchen Nightmares live in the Philippines. Let's go!

I think my role now has been for a while.

It's making the new young chef shine as an individual.

Listen, I'm really sorry, but I don't like it. Oh, my God!

I want to enhance their ego.

I fucking love it!

I think egos are important.

With talent, the character, the boisterousness, the confidence, and

need to shine.

How are you feeling?

This is the biggest day of my life.

Just this Saturday, He commented on one of my videos, and immediately all of the

media, the press, picked it up.

Excellent.

I tried to teach these young chefs today to strive for perfection.

And so I think my responsibility now going forward is to get them as good as,

if not better than, Gordon Ramsay.

That's the role. I want to pass the baton over soon, but I'm not done yet.

With the opening of Bishop's Gate, we have a window to start the engine.

Today is the first day that we're going to be doing all of the team training.

So Michael with his brigade, it's a rigorous boot camp and it is a culinary

camp like no other.

When you cut down the middle, when you bring this one across, always bring it

that way.

But if you've got that and it's a little bit uneven you trim that in practice

practice practice practice Don't bring the knife out all the way through and

then go back from the top all the way through all the way through Prepare for

bishops get you know, this has been it's been stressful but Is massively

important the biggest thing I've ever done right now. I'm trying to Make sure

that this missile is not splitting that's the first time that's why i'm not

how is detection supposed to be like we're going to be doing a lot of food

it's going to be a lot of food that nobody has seen or done before i haven't

time to spend with his brigade so these dishes here are the breakdown of what

will for bishop's gate go into the bento boxes he has to implement you know the

ethos across that training Moving on to the rice bowls. So the base for the rice

is the same across.

So we have to be as powerful with his brigade.

As soon as they sit down and they're having lunch menu, one bowl of edamame.

As I am with him.

What allergy does the garlic crisp contain?

Dairy. Dairy, because it's poached in milk three times. And that needs to

through.

That's really good.

I've been working on satiety maybe like three, four years now, and I've never

done any training like this before.

He has to drive them.

Is this supposed to be the stick?

Push them.

Supposed to be more molecule.

It is more mirin. Not too much, yeah? Otherwise, he's going to be held

accountable.

This executive head chef, this is huge.

There is pressure.

The role demands expectations of perfection, and, I mean, that's tough

We don't compromise. We don't let things slide 10 out of 10 or it's wrong.

You might think on a dish of 12 components, you know, we've still got

that one changes the way it looks, the way it smells, the way it tastes, and

we can't... You know, we can't serve it.

I feel for my team, because the onus on them is immense.

I'm scared.

I'm scared to fuck up.

Because the expectations of Gethwalk in there already are up here.

You know, not after three weeks of opening. Day one.

So he has to absolutely get them to the finish line.

I think I'll have enough time to practice, but, yeah, I've got a lot to

I always want to be tested in a way that I get put down a peg, not

knowing what I'm doing, not knowing what I'm tasting and not having held that

ingredient before. So that's the cooking me, I think, really. That's the bit

I'll think about when I see Michael.

That's the bit that I can, I think in many ways, continue living with him as a

chef as opposed to someone that's...

too busy to be a chef. They always give me new stuff and I want to go back to

them and say, hey, have you seen this?

Did you know that herb existed?

Did you see these prawns?

Have you tasted that fish?

And I do that everywhere.

Whether I've got a cap, a pair of glasses on, I disappear and I'll get

the market and I will absolutely dig deep and just be a chef that is excited

about what's going on locally.

Wow, look at this place. Bloody hell.

Amazing. Having restaurants all over the world, you know, we have a number of

executive chefs on the ground.

And they'll be there 12 months prior to opening.

They're like my eyes and ears.

They're down at the local fish market. They're discovering the best of the very

best. And then when I arrive, I'm then literally doing the same tour that they

did. And that's really important.

The variety and the plethora of things here.

Meat, veg.

Fish, everything's fresh.

Half of it's alive.

It is insane.

Look at the size of these.

That's beautiful.

And the octopus as well.

That's beautiful.

Really beautiful.

I'm like a little magpie. Every time I see something shiny, I never copy that

lazy. This place is incredible.

But I bring those ideas back.

I've always been fascinated by something new, something that I haven't seen

before.

It's the what, sorry? Sperm sack.

Tuna sperm, yeah.

That's incredible.

Come on, Dad.

This is unreal, this place.

Fucking incredible.

This is good enough for restaurants.

That's how good the produce is. So, in many ways, I think it's my perfect day.

Michael would have a field day with it. My God, Michael would go crazy.

Can we get some grabs here as well?

Yeah, sir.

Amazing.

Thank you.

Can I speak to you, sir?

Yeah, of course.

Thank you. Thank you, sir.

This is beautiful.

Yeah, that's a black lapu.

Black lapu? Yeah. Wow.

That is ridiculous.

So that's the black lapu lapu?

Yeah. That's beautiful.

That's beautiful.

Oh, my God.

Thank you.

So the idea is here you can take it to a little restaurant and they'll cook it

up for you. So they don't have to buy anything. You buy it. You buy it and

just cook it for you.

Insane.

And mussels. Oh, my God.

Look at that. That looks incredible.

My God.

That influence of Asia, for me, was closer to how I was brought up with that

cheap fare of home cooking. Nothing pretentious.

Again, caught up in that French cuisine, sometimes gets a little bit

overwhelming. And so I related to the Asian impact early on.

Whether it was a fish paste for curry or whether it was an amazing soup, I could

relate to that. And so that crossover with that European connect with the

influence was the beginning of the journey for Lucky Cat. That was the

inspiration about that.

I need this time. I need to be here. I need to sit opposite this kitchen.

What I love most is no fucking thrill.

It's you and the project. That's it.

Holy shit.

That was so good.

And that thought is not overpowering either, is it? No.

Fuck making a mess, right?

We're like two pigs in shit here.

I've always snuck away. I've always disappeared.

And this, for me, is my holy grail.

Freedom. It's how we started, right? It's how we... I go back to the time in

Paris at 22 and...

there'd be no asparagus arrived for lunch at 5 past 12. And so I'd literally

just run into the street, go to the local market, grab the white asparagus

run back to the restaurant.

Even as the ticket's been called.

And that's how good the project was. And this is exactly the same.

We can send a picture of that to Michael as well. Just say, missing you, bud.

Missing you. Yeah, absolutely.

Right, let's go.

Michael will sleep, eat, drink, breathe shit in that restaurant 24

-7, seven days a week to get it right. That's how committed he is. Right, OK,

keep moving, go straight up the escalator, please.

One at a time, yeah, no -one's jumping. You know, taking on an exec role for

Lucky Cat quite recently... Follow me!

..and being involved in this sort of straightaway, I mean, it is big.

Keep moving.

Watch your cables.

When I hand over the baton or hand over the reins for that level of trust, then

I expect leadership like no other.

We're in a new building, one of the most iconic buildings in the country, and

one of the most high -pressurised jobs in London.

Too many of us will go up in the lift and get lost.

There is so much going into this, but I don't control them.

They control themselves.

But they have to step out of their comfort zone.

And more importantly, don't crack.

Do not crack under pressure.

OK, we're about to go on to six here, which is obviously art floor, right?

It's full of builders.

I haven't done anything like this on this scale before.

There are definitely nerves.

Now we're sort of at a stage where in eight days, that's like, we're open now.

It's very busy. It's coming towards the end of the job, so we've got a lot to

do. Follow me. We'll cover everywhere, okay? Follow me, follow me.

The stuff coming through really doesn't help me.

Right, okay. Come all the way through. Come all the way through.

This is what Spider -Man must feel like. Yeah, for real.

What the fuck have they done with the carpet?

Are they thinking that? I'm sure they will.

That's annoying you, isn't it? That's not proper annoying you.

Oh, machine.

When I've closed, it will look.

Oh, it's fucking wet.

Okay, so that's how the guest journey would come through. Out into here, main

reception area.

Oh, my God.

This has got to work.

I've got to trust the process because there's a lot going on.

And it will iron out. It will come together.

But I hate being away from those difficult moments.

Keep it moving.

This should be marble.

Another thing I need to sort out.

Yeah, if I was a builder, I'd be shitting myself. I'm not going to lie.

It looks like a lot of work.

David!

So all the back bottle racks have got to go in. There's light boxes go on each

side. Decorations to the top for blacking out.

Fucking hell.

It's always stressful.

It's just a big project to do.

And the fact that it's for Gordon Ramsay makes it a bigger project.

We want to make sure that man's happy.

I can't believe we're so fucking close.

I cannot believe it. Jesus Christ.

I do get nervous when you look at the financial exposure in terms of what

all putting into Bishop's Game.

And at times you think you need to...

be over every little tiny detail because you want to be to give your mind peace

i think that level of trust would be the really important

part this morning was chaos it's our role it's our responsibility to make

that all those things that we find people like gordon don't ever

see because we fixed it oh my gosh There's something that's been in the

for two and a half years.

Nearly three years.

And now what we've had, shit, we're two weeks away from fucking opening.

Two weeks.

And on the other side of the fucking world.