Original subtitles

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.