All language subtitles for 1 1 Being.Gordon.Ramsay.S01E05.480p

Ladies and gentlemen, please settle down
as the show is about to begin.

Once again, the show is about to begin.
Thank you.

They started queuing up since this
morning.

I think they started queuing up from
about 11.

There's a lot of people. Yeah.

Okay, good. How many copies have we had
today?

Too many.

Man, it's wild out there, no?

My TV show has got me well -known
globally, and now the hard part is to

visible. It is incredibly nerve
-wracking.

I mean, it's overwhelming just how much
support you have here.

You know, a chef walking out to a live
audience.

What do you do with your hair?

I keep my fingers moving.

Yeah, constantly looking at her hand to
make sure they're not shaking, which

they're not.

This is great.

I've got to get it done now.

So are we ready to hit the road now?
Let's go, yeah.

Don't fuck it up.

Please don't fuck this up. Thank you.

Let's go.

stage, we will be joined by an absolute
legend.

Give him your loudest Filipino welcome.

Chef Gordon Ramsay in the house. What an
absolute privilege to have you here

with us. And I hope you feel the love
Filipinos have for you. Oh my goodness

I'm more in love with Milena than they
are in love with me. So thank you. And

it's so nice to see you all.

Do you feel like you've had to gain a
new sense of self because of the whole

thing?

I think it's something that I...

have come to try to understand without
sort of overthinking it in a way that it

riles you, because it's quite scary,
quite intimidating.

That is sweet. Oh, my God.

This is food, right? This is
restaurants, this is food, this is

been doing for 30 years plus.

Do you mind if I do a quick selfie of
these extraordinary people here, please?

So...

Yeah, it's hard, isn't it? It's hard to
measure it.

Thank you, guys. Take care. Love you
guys.

Thank you.

What do you think your younger self
would think of your fame now?

If I could have envisioned this level of
success and that level of attention,

I would tell my younger self to be
careful what you wish for.

Careful, guys.

I had a pen in my eye and a pen mark all
the way down my jaw.

I think it hit me right in the eye
there. Did it get to you?

Right in the eye.

Holy Christ.

You do a show like that and you connect
with those young kids and those students

and then you just forget how big you are
in their eyes.

Yeah, I'm not used to that.

I sent Tana an image back home, just
sent her a quick picture.

And she just said, Jesus Christ, what
are you doing?

What are you doing?

Do you have to get that close? I'm like,
it's not about getting that close. It's

about just doing your job, right? Doing
your job and giving them a little piece

of you.

In any restaurant build, we always
factor in a two -week period where we

stress test, understand the floor, test
everything in the kitchen.

This is going to be... This is going to
be scallops.

Scallop gyozas. There's a lot that
should be delivered today. That's

gone to the DC centre, so it'll be
tomorrow.

Those days are crucial for us because
it's training on the spot.

We need to find out where all the cracks
are.

But sometimes builders aren't there on
time.

And the shit could hit the fan.

Flat man coming through.

Breathing.

Whoa.

I don't know what day is today.

There's still a fair bit to do, I guess,
isn't there?

There's always still a lot to do. All
the big things that you see going in,

the paddling, that takes quite a bit of
time, but it's all the little things

like the fittings.

The chandeliers, the lights that go in,
that's the ones that take the time.

There was an issue with the pattern on
the carpet, where the pattern didn't

quite line up and we weren't happy with
it, so we made the call to take it off

and put it back down again.

Technically, the builders still are
responsible of this site until Monday,

need to make sure that there's no
friction between them and staff.

Hey, hey, don't stand on my glass feet.
Off the glass.

And they're already, let's be honest, a
bit nervous because we thought that, we

believed that we would already deliver a
site, you know, in a better condition.

We're just finding everything, you know.

There's a bit of a building site. Things
are spread around everywhere. So just

locating it is difficult.

Yeah.

It is a bit daunting because...

Yes, progress is being made throughout
the day. You can see the steps that

they're going forward and, you know,
some tables out or, you know, the

being put in around the kitchen.

But is it going quick enough?

Probably not for our liking.

With Gordon arriving next week, we need
that time to practice.

You know, when he arrives, we don't
really want to be seen running around,

know, fixing mistakes.

We always want to be a step in front.

Once everyone's grabbed their uniform,
we need to sign, yeah? Sign next to your

name, please.

Go try one, come back. If there's any
problems, we're going to fix it today,

tomorrow or the next day.

It's too short. It's too big.

What's wrong?

What?

I'm just kidding.

There was nothing we could do about it.

It's a problem that doesn't really
fucking bother me at the moment.

They know what to say.

We're five million over budget and we're
already short on cash because we're not

opening everything that we said we
would.

The pressure with this entire project is
that if it doesn't go to plan, it's my

neck on the line.

And I have to guarantee every penny that
we're borrowing.

If it doesn't work, I have to pay that
back personally.

So it is literally non -negotiable.

RGR high.

A lucky cat needs to pop from day one.

Because how do we then open Bread Street
Kitchen if we haven't made a huge

success upstairs?

We're supposed to be cooking now.

Well, we've got power into the board,
power coming out of the board, but this

bit of kit's not coming on.

And we don't know why yet.

Can you tell me right now we can't cook
up here?

Not live. Not live.

Can't be live until Monday.

All right.

the woks don't work this isn't working
this isn't working this isn't working

this isn't working and this isn't
working there's no water feeding into

so we can't turn them on either yeah we
just need to we just need to start

cooking once we start cooking and we
start putting things on plates and it

starts to look like dishes and everyone
will be happy so it does set us back

How long has Colin been away?

Too long.

It has been six weeks.

Oh.

Would you like to go out, Bruno?

Crazy dog.

It's like I haven't walked him for about
six months, but he's spotted a squirrel

on the top of the trellis.

Can you do me a favour?

Could you get Bruno a carrot out the
fridge and then put the carrot in his

so he can sit in there and eat the
carrot?

What do we call it when you work
together as a... Team.

Right, and what does Daddy say?

Teamwork? Makes the dream work. Makes
the dream work.

Follow me, Billy.

Who wants a carrot?

Oh.

Is it Dad?

Yes!

For Oscar, it is the happiest day ever.

Sometimes I actually don't tell him
until he sees Gordon because he just

can't contain his excitement.

Hello, Daddy.

Hello. Hello.

Hello.

How have you been?

Good. How have you been?

Good. I've waited for you.

You're in a T -shirt.

Oh, my God, I'm screaming.

All good?

Can you turn the heating on?

You've got so tall. Stand over here, I
need to check.

Right, OK.

Two by six.

Two, four, six. One six -pack.

Quads. Yes, calves.

Dude, look how tall you are.

Jump.

Jump.

I miss you so much.

Tell me about... The love you have for
your kids.

Yeah, it's such a tough one, isn't it?
Because I'm... I absolutely adore the

kids. There's part of that love and
affection that's built up through guilt.

The older ones have made it clear, you
know, can we see you more?

Do you need to work this hard?

And, um, Dad, we miss you. And that's
hard.

That's...

That's hard.

Right. Any girlfriends?

But I think I'll make more time for
Oscar and Jessie.

Just psychologically, I'll make more
time for them because I never want them

say, you weren't there my first day at
school.

You missed my play. You missed my
football match.

I feel, didn't let them down.

I feel I could have been there a bit
more.

Truthfully.

But I'm shit at nativity plays. I'm shit
at Christmas carols.

I'm shit at sports day because I want to
compete and beat all the dads. And so

maybe it's a good thing that I didn't do
all those.

What's there in the corner?

Daddy hasn't met the fish. What?

Oh, mate.

How many fish have you got in there? Are
they real?

Don't forget the shrimp.

Hold on a minute. There's shrimp in
there? Are we going to have a prawn

cocktail? No!

22 Bishopsgate for me has been the most
fraught project I've ever done.

Working at that height, 60 floors up,
means even the tiniest things can become

the most difficult things.

Jesus Christ, look at the mess of this
place. How many weeks do we open?

Another 20 weeks?

Yes.

It has required three decades of
experience, tens of millions of pounds

investment, and multiple.

It was nice.

But we created a 240 -seater restaurant
with a beautiful open -plan kitchen.

The perfect ultimate chef's head.

A stunning culinary school academy.

And all of it has 180 degrees of
panoramic view.

Listen, I am a self -confessed control
freak.

I still get incredibly nervous.

I always need to see where they are,
just for my peace of mind. Oh, my Lord.

this is temporarily the phase one lucky
cat.

Now, who came up with this colour?

Russell Sage.

But it's within the light, artwork,
planting.

Fucking hell, look at that. My God.

That looks beautiful.

Oh, my God.

Absolutely stunning.

It's so dusty. Where's that all coming
from?

It's just in the atmosphere.

They cleaned it this morning.

By this afternoon, there'll be more
dust.

It's just literally the dust settling.

How are we? We good? Nice to see you.

From here, the mood slightly changes.

Holy shit.

Wow.

Stunning. Oh, my God.

They have done such a great job.

Any business of this size depends on
cash flow.

The heat's on.

And so opening up a 12 -seater, that's
hard to get right. That's hard to make

work financially.

The Lucky Cat, that is the one with the
biggest footfall, the biggest demand.

the one that can float all of those
projects, if we get it right.

That's what our bets are on now.

Menu -wise, we did that big deep dive in
Miami. We did a couple of tweaks. How

have those tweaks gone?

Suckling thick.

Couldn't really hit the nail on the head
with that one. So you spent so much

time developing it. It's such a great
thing. We did, I don't know, a dozen

different variations, and they were
good, but we didn't feel we were 100 %

happy. I thought it was exceptional.

Yeah. But what was the stumbling block?

I think what happened was when we got
back to Mayfair, we did it at a table

rather than on the bar.

What was the problem with that at the
table?

At the table, it just didn't feel quite
smooth enough.

It was taking up to two minutes, 40
seconds.

Two and a half minutes?

What's off -putting about that?

It's a showstopper, for God's sake. You
put so much effort into it as well. So

was that their feedback or your
feedback?

That was our feedback. Be careful there.
I mean, you'll be self -critical. I

appreciate that. But you've also got to
get the feedback from them.

How is this different to Mayfair? How is
this different to Miami?

Bang, well, something big.

I would add the confidence, put it back
on the menu, stand by your conviction.

Lee, I need you all over this as well.

It's Michael's stress test moment. It's
crucial.

You got a stress test and who knows? Oh,
shit. What the fuck happened there?

That's not normal, is it? No.

No. Holy shit.

I'm only 14 stone.

Huh?

All right. All good.

Jesus Christ.

The fucking bonkette's not working.

It takes a certain type of persona to
work in a kitchen. A sort of resilient,

thick -skinned individual with
character.

It's a boisterous environment and it's
a...

high -tempo environment, and it's full
-on.

It's not for everybody.

And so there needs to be a level of
composure.

Okay, salmon?

A lot.

A lot. We've got it. Sauce? A lot.

Especially under pressure when it gets
really busy.

And then it takes an individual that
enjoys multitasking.

Having generated millions of eyeballs on
a unique experience, we need to

deliver.

Those customers pay with their feet, and
that's the jeopardy.

Way more important than any business.

The family is absolutely front and
center.

Here we are. Oh, my goodness me.

Palais de poulet.

There's a palace for the chickens.

Dad, there's also duckies.

Oscar. Oscar.

Danny, come on.

Do you know he's like you? He doesn't
listen. Oscar, quick.

This is Tilly's head chef, Rachel.

That was lovely.

Rachel Allen is fantastic. I used to
work with her. And I couldn't think of

anyone better to give Tilly a really
good foundation in a place that is so

respected.

What's she doing now? She is cooking.
She's down in kitchen two.

Oh, look, a chicken. A chicken.

Right.

Let's go.

I'm so excited for him.

Oh, my God, this place is crazy.

He's going to see her in a proper
kitchen, in Chef White's, and also it's

surprise for her.

Oscar, don't talk.

Sorry for disrupting. Hello, everybody.
Good morning. So sorry. Good morning.

Good morning.

Oh. Hi.

Hi. Sorry. Good morning, everybody.

Good morning. Hello.

Oh, my God.

Oh, my God.

How cool is this?

Oh, my Lord.

I'm sorry.

I was so desperate to surprise you.
Gordon has got so emotional as he's got

older.

It's a bit of a thing we all laugh at,
is he cries at the drop of a hat with

anything emotional with any of the kids.

I get emotional because of...

The vulnerability.

And I'm not saying she has to work as
hard as I did, but I know she wants it.

She's hungry.

And so everyone thinks because, oh,
you're Renzi's daughter, it's easy for

It's fucking harder for her.

Way harder. She didn't ask to have a dad
like me.

So for her to still go full throttle,
you're acid.

I want to almost say, look, you know,
I'm here to stop you from making

But I know deep down inside, from a
dad's point of view, she has to make her

mistakes.

Oh, chef.

Well, I can't call you chef yet. You
haven't graduated yet.

Huh?

How's she doing?

She's doing so great.

You could even do a little taste test of
Tilly's food.

I'd love that.

Let's go, girl.

Let's go, Tills.

Tilly's a female Gordon Ramsay.

She is passionate, determined.

She looked into it and said, this is
what I would like to do, and you were

best thing you could possibly do. I
would have trained her, though.

No, you wouldn't. Better than
Ballymallow.

Just think, you're far too similar.

Right. She's a feisty little madam.

I know.

It's like I used to feel when I used to
come into your kitchen.

What, like this?

Yes. Oh, God, that's how I felt.

Ready? So you're going to taste some? I
will after you.

I love the mash.

Oh, my God.

It isn't a career I would have chosen
for her, to go down the same chef route

that you did.

I would.

Well, there you go, you see, but I saw
how much it took out of you,

and I suppose, in my mind, I think there
are easier routes, but she's so like

you that...

Quite rightly, she won't choose the easy
route. She'll do what you did and make

it as difficult as possible.

And I only said I wouldn't choose it for
her, but that doesn't mean I don't want

her to do it.

It's so nice to have you guys here and
get to see everything.

Has it gone quick, Till? Mm.

I feel like week one was last week.

Like, crazy.

And what's been your favorite section?

I've loved learning bread. Bread. We've
never done bread before, really. Funny

enough, at 23, I was the baker at
Gavroche, and I asked Albert if I could

bake. He said, why do you want to bake?
I said, I just want to understand the

science. I can't believe that. At the
same age that you've taken to that, you

look like you're meant to be here.

You just look so happy.

Don't forget to clean up.

Thanks, Dad.

For her to know that Gordon basically
has taken the day off in a busy time, I

think it means the world to her.

And those kind of things are really
important.

It's also about, for me, making sure
that he takes the pressure off

And he's not good at that yet.

He likes the pressure.

But there will come a time when it's
like, do you know what, that's enough.

Do you think you're a chef in the
making?

Do you think you're a chef? Oh, my
goodness, yes.

Jesus.

Take self to me.

Soft openings are crucial.

It's the final check before we take off.

We are double -checking everything, and
we are literally cross -examining

everything.

It's about, is this going to fucking
work?

Are we going to come out of this looking
stupid?

Have we made the wrong investment?

And the time to train those powerhouse
kids on the floor, can they fucking live

up to what they told you they can do?

The problem we've always got with soft
openings is that everyone's loving

everything. And I'm saying to the guys,
no, just give me all the shit part.

What's not working for me? What's not
seasoned properly?

You invite them in. They are happy to be
there. They're blown away with the

setting. But, you know, tell me the
problems.

What are they?

Tonight's about mistakes.

And if you think you've made a mistake,
I've made a thousand of those, but not

the same mistake twice.

I want to see mistakes because then we
get comfortable being under pressure

we press the button and the queue's
outside the door.

500 reservations a day at the moment. So
it's intense.

Okay, so I don't want everyone saying,
well, it's all so perfect.

Make the mistakes tonight, and then we
come back so much stronger.

I have to say, you're looking massive,
by the way. How are the uniforms?

Amazing.

Enjoy, okay?

And thank you. Good luck, guys.

Let's go.

All the staff have got their friends,
family, colleagues, et cetera, having a

meal.

So it doesn't help me.

I've still got some slag in me to do.

Ideally, I would have liked to have the
builders out.

So it is causing a little bit of an
issue.

Why is all these bush bits all over the
fucking carpet?

Can we get those shoes on there now?

We've got food everywhere. I don't want
to see that shit with dust and crap

everywhere. So we're fucking live, guys.
Fucking hell.

The restaurant is very dirty.

What is that?

But everywhere, it's not just here.

These are the fucking builders or
whatever it is.

You know, the guys walking around with
fucking ladders on.

I'm not going to let them back in
tomorrow.

No matter what, they're not coming back
in tomorrow.

We don't have coat hangers. I didn't
know we didn't have coat hangers yet.

We will not ask for coat. Okay.

We're ready, right?

The oyster, yeah, and the scallop, yeah.

I'm currently working that out now.

RGR High is a unique space.

Guests get to witness what it's like up
close and personal with a chef.

And that intimacy takes a completely
different beast to deliver.

What are you doing now?

You need to bring the sublay through,
the tart through. Ready to dress at half

six, yeah? So the job may look, well,
it's easy, 12 colours, come on. This is,

no, it's not.

Spread out. Please, I need to come in
here.

Spread out. Yes.

James is at front and centre, and he
needs to understand his value.

This is an open kitchen, and we're not
depending on a brigade of waiters. This

is the first time those dishes are going
out.

Yeah. Honestly, the more action they get
to see, the better.

Whether you like it or not, you need to
command what's going next. Yeah. Because

whilst you guys work in things, they
need to hear, right, let's go.

What time's our first guest seven o
'clock they were holy shit 40 minutes to

Good hunger Yeah, let's

do this. Sorry.

It's excited about hunger only
restaurant with no good hunger The first

reservation is arriving right now.

Welcome to lucky cat. How are you?

Just overwhelmed by the view. I think
you just want to eat

Oh, my God, I can't believe this was a
building.

I know. I think I had a hard hat on last
time I was in here.

Wow.

Main restaurant area.

Very cool.

I think with Bishop's Gate, it scares me
because it's just so different and it's

so massive.

I'm never going to stop him having his
huge ideas, but the pressure is ours.

I really hope that in...

Six, eight months' time I'm turning
around and saying, what was I worried

Congratulations. Oh, my God.

Oh, shit.

Amazing. It's happening.

Fuck it up.

Wow. Wow, wow, wow, wow.

Wow, wow. You weren't fucking around,
were you? No. No way.

Good evening and welcome.

Nice to see you. We good?

Good to see you, bud.

Thank you so much for coming.

How are we?

everything's amazing we just want
problems so give us a problem please

hello good

evening everyone welcome to restaurant
Gordon Ramsay hi thank you for joining

this evening uh tonight we're going to
be serving a carte blanche menu to you

it's a surprise menu we're working with
the finest ingredients whatever we can

find at the market i'm going to start
with an amuse bouche now This is an ode

Gordon, his first restaurant, Aubergine.
He used to serve a white bean

cappuccino. So it's a lentil and
chestnut cappuccino finished with a

of truffle at the end.

Hope you enjoy.

We can finish the oysters over here,
guys.

Let's go, yeah? Go, go, go.

We're serving an oyster here. It's a
Cornish oyster.

We've seen them in their shells, get all
that lovely flavour and turn it into an

ice cream.

You're sat in the middle of the kitchen.

And so it's a dream because that theatre
is played out in front of you.

I am taking a risk because there is
greatness to get out of

James and he hasn't had that perfect
platform yet. So if he doesn't open up,

he's not bridging the gap between the
customer and the food.

Tell the story.

Show me what you've got.

RGR High is about delivering perfection
each and every night, serving 12

customers only.

75, 75.

You've got six pieces.

One more, one more.

Let's go, let's go, let's go.

For Lucky Cats, they're serving in
excess of 300 customers.

Get them on the grill, please.

and keeping up that momentum.

That's a big ask.

And to keep them focusing and
functioning on that scale, honestly, it

comes down to timing, coordination, and
most importantly, energy.

Okay, one padron peppers, one squid.

Okay,

all right, guys, I need three padron
peppers.

There's a tempo that every kid needs to
get up to speed with.

They're young, they're all learning, and
moving in tandem, all at the same pace,

it's really hard to gauge.

Just don't linger here, find something
to do, yeah? If you're doing the same

thing when he comes back round, and it's
a problem for me, not for you, yeah?

You call it as you see it, you're blunt
as fuck, you're straight to the point,

you're not smoke -screening and kissing
people's asses.

Michael, Michael!

I want to hear those call -outs. I don't
want the answer back from them. So it's

like a proper kitchen.

Yeah, sure.

Loud, yeah? Loud tonight?

Loud, loud, loud, loud, loud, loud,
loud, loud, loud, loud. Hurry them up.

How many fucking runners do we have?

This section is a total mess.

You see how many tickets we've got
waiting?

Fuck it, everyone.

My biggest bugbear for me are a
dysfunctional kitchen.

And bad service.

Nothing worse than that.

Guys, the soft -shell crab, give it to
me.

They're really upselling the snacks
today.

And these guys are, like, so into shit.

When there's more than ten tickets on
the board, you know it's time to get

backed up. And that's the critical time.

Guys, I need six squid all day.

I need six squid all day, eh? One person
plate this and get more squid frying

now. You've got a shitload of squid on.
More squid.

Split that into two bowls so we can
speed up twice as quick.

Otherwise, half of it underneath is
going to go to struggles.

Yes, Chef. Right?

Come on, guys. Just think logic, please.

There are ten portions in a fucking
bowl. Yeah. One person is divvying it

They've got to divide and conquer.

I'm not putting Band -Aids on there.
Hey, you're doing a lot of bad stuff.

it's shit. You need to get your shit
together.

I think the sous chefs on that part need
a plate.

Talented fucking chefs need to dig in.
Yes. And when they're getting swamped,

why is he asking, give it to me on a
plate?

You fine -tune that balance between

revving them up, making sure you're
disciplining them, and then being the

captain of the ship with the standards.

Because you cross that line, and that's
where it goes, and it's overcooked,

undercooked, under -seasoned.

What's the point?

The minute you start sending your
mistakes, it's fucking game over.

Yeah, chocolate's coming up.

Right now, the fry station's getting hit
very hard. That slows everything down.

You have to wait in a long period.

This is the hardest section now. I seem
to give the fryers a little breather.

We're getting a pinch point on the fry
station.

All right, still Oscar.

Sir, it's not on it.

It's fucked.

Then the temperature of the oil is
dropping too much. It's taking too long

fry stuff.

I said use the tempura oil for it.

Common sense is lost.

It's no point me jumping in there. They
need to get themselves out of this shit

and carry on.

Tonight's about the fucking problem.
Exactly. One more person tells me it's

going well. We've got 120 guests in
here. Yeah, yeah, yeah. And in about an

hour's time, we're going to have 240
guests. Exactly, yeah. Okay? Try

it now with that price.

Tell me, don't wait. Try changing it
now. Let's go.

I think it's good to care about when
things go wrong. I'm not going to mask

that. I'm not going to pretend.

It's real shit, man. It really is real
shit.

Why in the fuck have I started talking
to them?

The minute they're taking a cocktail,
you remove the fucking white wine

Come on, come on, come on. Common sense
is not that fucking common tonight.

How's it going?

A lot of issues.

Tonight's about mistakes, but we're
making some very stupid rookie moves,

don't know, it's a place itself.

Two dunk bow, table 40, 4 -0.

Do we have any more bow at the back? No,
we don't have to do it. OK, OK.

Hold on for the pro.

Go, go, go, go, go. Don't run, don't
run, Hugh.

Back, back, sorry.

Hugh, Hugh, what are you doing?

The fuck was that?

Let's go.

Holy shit.

That's a fucking nightmare.