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[Andres Ruano] Welcome
to Costa de Morte,

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the coast of death.

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- The Coast of Death.
- Yeah.

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[Gordon Ramsay] They say
the best are are here.

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[Gordon Ramsay]
Around the corner?

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- Yeah, around there.
- Okay, let's go.

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[Gordon Ramsay] Down there.

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[bleep] [bleep].

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There's a big
[bleep] coming now.

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[bleep]! Watch out!

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[waves crashing]

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[Gordon Ramsay] I'm in Galicia,
in northwestern Spain.

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This region is vast and wild.

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Nearly 12,000 square miles of
coastline, countryside,

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and valleys filled with

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countless world
class ingredients.

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For many, Galicia, is the final
stop of the Camino de Santiago,

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an ancient religious pilgrimage.

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But me, I've
come for the food.

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Wow, what a beautiful spot.

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Now I'm here to meet the
amazing chef Pepe Vieira.

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If you want to understand
Galician cuisine,

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then he's the man to know.

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Now where is he?

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This must be him.

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Pepe has two Michelin stars,
but he's also been awarded a

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coveted Green star for
his eco-friendly practices.

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Which is probably why he's
arranged for both of us to be

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riding these super cool
electric motorcycles.

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Pepe.

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[Pepe Vieira] Hey.

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[Gordon Ramsay] Hello, sir.

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[Pepe Vieira]
Welcome to Galicia.

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[Gordon Ramsay] Thank you.

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Born and bred in Galicia,
Chef Pepe left Spain to train

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in kitchens across the globe.

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Since returning home,
he's emerged as one of

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this far-flung
region's leading chefs.

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At his destination restaurant,
Pepe Vieira, his goal is to

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preserve Galician
culinary traditions.

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And celebrate what he calls

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the Farthest Cuisine
of the World.

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[Pepe Vieira] Good to see you.

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[Gordon Ramsay] Likewise,
my absolute pleasure.

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- Vamos.
- Vamos?

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- Let's go.
- Which way?

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[Pepe Vieira] That way.

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[Gordon Ramsay]
Oh, man, seriously.

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[Pepe Vieira] Come on.

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[Gordon Ramsay] Okay.
Please, don't go too fast.

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[Pepe Vieira] Si. Let's go.

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[Gordon Ramsay] Let's go.
Wait for me.

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Wait for me!

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[motorbikes buzzing]

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That was amazing.

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[Pepe Vieira] Yeah, it is.

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[Gordon Ramsay] Thank you.
Now look at this coastline.

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- Really.
- I gonna show you something.

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- Okay.
- Come with me.

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[Gordon Ramsay]
You're the local, Pepe.

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[Pepe Vieira]
Look at that view.

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[Gordon Ramsay] And
this is your office.

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[Pepe Vieira] This
is my office, it is.

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[Gordon Ramsay] Oh
my goodness, me.

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- Tetilla.
- Yeah, look at this.

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- Look at that.
- This is great.

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- Wow. May I?
- Yeah.

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[Gordon Ramsay] Oh my Lord.

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Now, I've been to Spain many
times, but I think the thing

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that's always been a surprise
to me is that Galician cuisine

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is not widely
renowned outside of Spain.

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[Gordon Ramsay] Yes.

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[Pepe Vieira] The way of, of
fishing and the way of life is,

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is the same for, for,
for years and years.

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[Gordon Ramsay] Yeah.

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[Gordon Ramsay] Smell.

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- Oh, my God.
- I like it.

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[Gordon Ramsay]
They're beautiful.

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And there's something about

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the energy of the
sea here, isn't it.

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In terms of just what the
sea does to the produce is,

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is like no other.

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[Pepe Vieira] Yeah, this
is because our weather is,

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is quite different too.

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I mean, here is, during the
winter it's raining a lot,

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that give a lot
of personality.

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[Gordon Ramsay] Mm hmm.
Delicious. Really delicious.

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Thank you.

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I've been in love with this
country for decades,

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but I've never really had
a chance to understand

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true Galician cuisine.

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[Pepe Vieira] You have to go
inside of there of, of Galicia.

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[Gordon Ramsay]
Galician, are they tough?

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Are they, are they?

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[Pepe Vieira] We
are a nice people.

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- Yes.
- But be careful.

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[Gordon Ramsay] Right.

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- One more thing.
- Yes.

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[Gordon Ramsay] Hold on.

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Your son's gonna be
cooking with you?

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- Yeah.
- Two against one?

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[Gordon Ramsay] Seriously.

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[Pepe Vieira] Seriously, yeah.
Is that okay for you or no?

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[Gordon Ramsay] Wow, yeah.
Now you got me thinking.

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I'll see you at
the end of the week.

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Galicia is one of the
best kept secrets in Spain.

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It's a cuisine that
stands out on its own right.

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It has an identity.

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It's barren.
It's rough.

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It depends so
much from the sea.

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Meanwhile,
Pepe's the real deal.

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And now he's bringing his son
who's in culinary school to

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the final cook.

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That's a game changer.

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I got to go off-piste,
get up to speed and bed in.

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I've got my work
cut out for me.

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For my first stop, I've met
up with an old friend,

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Andres Ruano, a
local mussel farmer.

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He's promised to help get my
hands on some of Galicia's

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finest shellfish.

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The Shellfish King
back together again.

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[Andres Ruano] Back together.
Let's do it.

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[Gordon Ramsay] Now, you
know how competitive I am.

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I want to beat Pepe.

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Give me an idea of the, the best
two seafood this time of year.

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What would you recommend?

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[Gordon Ramsay] Got you.

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So, let's start
with the percebes.

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I mean, these things
are a 100 a kilo now.

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[Andres Ruano] Yeah.

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[Gordon Ramsay] A delicacy.

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[Andres Ruano]
Yeah, you'll see why.

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I'm gonna introduce you now to
a crazy man that dedicates

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his life to collect percebes.

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[Gordon Ramsay] Love that.
What's his name?

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[Andres Ruano] His
name is Antonio.

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[Gordon Ramsay]
Let's go, baby.

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[Andres Ruano] Let's go.

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[Gordon Ramsay] Outside the
Iberian Peninsula, percebes

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are known as
gooseneck barnacles.

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I've risked my life
harvesting them in Portugal.

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[bleep] [bleep].

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I can't get it.

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But they were so extraordinary

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that I'm willing
to give it another go.

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Which way are we going?

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[Andres Ruano] We're
going down, right there, man.

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[Gordon Ramsay] Straight down.

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Oh my goodness.

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[Andres Ruano]
The coast of death.

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- The coast of death?
- Yeah.

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[Gordon Ramsay] I want percebes.
I don't want to spread my ashes.

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[Andres Ruano] Don't worry, man.
We'll be careful.

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[Gordon Ramsay] And how
am I gonna get down there?

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[Andres Ruano] We have
to rappel from here.

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- Rappel?
- Yeah.

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Tonito.

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There you go.

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[Antonio] Hola, hola.

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[Gordon Ramsay]
Why is he up there?

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[Andres Ruano] Well,
he's watching the waves.

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If they're too big,
it's too dangerous.

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[Gordon Ramsay] He's not
even on a rope right now.

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[Andres Ruano] Oh,
he just goes down.

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Don't worry, he's crazy.

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[Gordon Ramsay] Oh [bleep].

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[Andres Ruano] You
want your percebes.

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[Gordon Ramsay]
I, I, I do, yeah.

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[Andres Ruano] Those
are the best ones.

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[Gordon Ramsay]
Are they the best?

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[Andres Ruano] The
best ones in the world.

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[Gordon Ramsay] Let's go.

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I've rappelled down a few cliffs
in my time, but normally

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the dangerous part is over
when I get to the bottom.

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All good, mate.

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[Gordon Ramsay] In this case,
going down is only half the

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work because I still have to
brave the waters of the

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coast of death.

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[Gordon Ramsay] Okay,
Andres, you're next.

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Bloody hell.

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Well done, bud.

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Right.

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Get off my, where,
there he is there.

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[Andres Ruano]
There is Antonio.

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- Hi.
- Hola, hola.

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[Gordon Ramsay]
Nice to see you. You good?

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- Hola, hola.
- Hola Antonio.

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[Gordon Ramsay]
Now, the percebes.

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They say the best
ones are here.

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[Gordon Ramsay]
Around the corner.

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[Andres Ruano]
Yeah, around there.

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[Gordon Ramsay] Okay,
let's go. Hey, what?

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- I'm done, man.
- You're done?

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[Andres Ruano] That's up to you.
Yeah, yeah.

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I'm not going over there, man.
I'm not crazy.

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[Gordon Ramsay] Seriously?

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[Andres Ruano]
Seriously, yeah.

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[Gordon Ramsay] They're lost.
Oh my lord.

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Andres said the
percebes are around there.

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Which I'm guessing in Spanish
translates to beyond the

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jagged slippery rocks,
where you might die.

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00:08:48,610 --> 00:08:50,150
[bleep]

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[Gordon Ramsay] Meanwhile, for
Antonio, this is just another

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day on the job.

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I'm beginning to think coast
of death is the nicest way

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to describe this place.

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00:09:03,120 --> 00:09:05,830
Where? Down there?

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00:09:06,080 --> 00:09:08,960
We finally arrive at a spot
and it's time for another

209
00:09:08,960 --> 00:09:10,500
rope and harness.

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00:09:10,500 --> 00:09:12,170
So, this one goes in.

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00:09:12,170 --> 00:09:15,930
That will secure me to
the rocks and to Antonio.

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00:09:16,260 --> 00:09:18,050
Okay.

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00:09:22,020 --> 00:09:24,730
Removing the percebes from
the rocks involves using a

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00:09:24,730 --> 00:09:28,310
crowbar-like tool
called a rasper.

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00:09:28,310 --> 00:09:31,020
That is if you can keep
your balance long enough.

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00:09:33,440 --> 00:09:35,320
[bleep]!

217
00:09:36,860 --> 00:09:39,030
[bleep]!

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00:09:40,030 --> 00:09:42,580
Suddenly, these 4 foot
waves went to 8 foot waves.

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You don't know if that thing's
coming left or right, you just

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00:09:44,580 --> 00:09:47,210
got to brace and
hold on to that rope.

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00:09:47,500 --> 00:09:49,710
I'll take some more down here.

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There's, there's a big, there's
a big [bleep] coming now.

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What's that? Again.

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00:10:05,560 --> 00:10:11,150
[waves crashing]

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00:10:11,610 --> 00:10:14,280
[Gordon Ramsay] It's
that wash left to right.

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00:10:14,280 --> 00:10:15,150
You don't know where to go.

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00:10:15,440 --> 00:10:18,070
You just got to
hold on for dear life.

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00:10:19,610 --> 00:10:20,820
One more.
Get one more.

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00:10:20,820 --> 00:10:21,950
[Andres Ruano]
Uno mas, uno mas.

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00:10:21,950 --> 00:10:23,830
[Gordon Ramsay]
[bleep]!

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00:10:23,830 --> 00:10:27,040
Down.

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00:10:29,750 --> 00:10:31,330
Okay.

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00:10:35,630 --> 00:10:37,050
[Antonio] Opa.

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00:10:37,050 --> 00:10:39,010
[Gordon Ramsay] [bleep].

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00:10:39,010 --> 00:10:41,220
[Antonio] Opa.

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00:10:42,390 --> 00:10:44,640
[Gordon Ramsay] [bleep].

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00:10:44,640 --> 00:10:46,390
[bleep]!

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00:10:46,390 --> 00:10:48,480
After 30 long
minutes of scraping

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00:10:48,480 --> 00:10:51,270
I've collected enough
barnacles for the final cook.

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00:10:51,270 --> 00:10:54,900
Bravo. Gracias.
Mucho gracias. [bleep].

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00:10:55,150 --> 00:10:56,440
I know it's a dangerous job,

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00:10:56,440 --> 00:10:57,860
but that thing was
on a different level.

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00:10:57,860 --> 00:10:59,070
And it, unforgiving.

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00:10:59,320 --> 00:11:01,030
[Gordon Ramsay] The general
consensus about Spain is

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00:11:01,030 --> 00:11:03,200
sunbeams and paella.

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00:11:03,200 --> 00:11:05,330
This is for me, from a
chef's point of view,

247
00:11:05,330 --> 00:11:06,620
the real Spain.

248
00:11:06,620 --> 00:11:09,580
Spain: Uncharted
lies on that rock.

249
00:11:10,170 --> 00:11:12,920
Now that I've survived
the coast of death,

250
00:11:12,920 --> 00:11:15,000
it's time to head inland
to learn about making

251
00:11:15,000 --> 00:11:17,710
an iconic Galician bread.

252
00:11:17,710 --> 00:11:20,800
I seriously hope it's not
called the crust of death.

253
00:11:21,340 --> 00:11:24,220
Local Food expert,
Adriana Perdomo Perez

254
00:11:24,220 --> 00:11:26,760
has agreed to show
me how it's done.

255
00:11:26,760 --> 00:11:28,680
[Adriana Perdomo Perez] In
Galicia, bread is a religion.

256
00:11:28,680 --> 00:11:29,730
[Gordon Ramsay] Right.

257
00:11:32,190 --> 00:11:33,560
[Gordon Ramsay] Pan gallego.

258
00:11:33,560 --> 00:11:34,900
- Gallego, yes.
- Right.

259
00:11:35,190 --> 00:11:37,400
[Adriana Perdomo] It has been
always very important for us.

260
00:11:37,400 --> 00:11:40,110
In the past, in rural areas,
when people didn't have much

261
00:11:40,110 --> 00:11:43,700
money, it was one of the few
foods that they could afford.

262
00:11:43,700 --> 00:11:45,990
[Gordon Ramsay] And is it
a simple bread to make?

263
00:11:45,990 --> 00:11:48,120
[Adriana Perdomo Perez]
It's simple but not easy.

264
00:11:50,370 --> 00:11:53,170
[Gordon Ramsay] Pan gallego
is Spanish for Galician bread.

265
00:11:53,170 --> 00:11:55,840
And it's baked in a
traditional stone oven.

266
00:11:55,840 --> 00:11:59,050
So, we're going to a bakery
where they keep it old school.

267
00:11:59,880 --> 00:12:01,300
We are here.

268
00:12:01,300 --> 00:12:02,130
[Daniela Herrera] Hola.

269
00:12:02,550 --> 00:12:03,470
[Gordon Ramsay] Hello.
We bring you gifts.

270
00:12:03,470 --> 00:12:04,140
[Daniela Herrera] Hello.

271
00:12:04,760 --> 00:12:06,180
[Gordon Ramsay] Daniela
Herrera and Alejo Deco,

272
00:12:06,180 --> 00:12:09,060
are bakers who make bread
that's in high demand.

273
00:12:09,060 --> 00:12:11,680
So I'm told we'll have to
hit the ground running.

274
00:12:11,680 --> 00:12:12,850
[Daniela Herrera] You
want to make pan gallego?

275
00:12:12,850 --> 00:12:13,900
[Gordon Ramsay] Si.

276
00:12:13,900 --> 00:12:15,150
[Daniela Herrera] Okay.
Let's do it.

277
00:12:15,150 --> 00:12:17,900
- So, that's already...
- Very quickly.

278
00:12:17,900 --> 00:12:19,320
[Gordon Ramsay] We're
starting with a dough

279
00:12:19,320 --> 00:12:20,780
that's already risen.

280
00:12:20,780 --> 00:12:21,990
What de, what degrees is this?

281
00:12:21,990 --> 00:12:24,570
[Alejo Deco] So, we,
we got it at 40, 40-30.

282
00:12:24,570 --> 00:12:26,530
430 degrees.

283
00:12:26,530 --> 00:12:27,740
[Gordon Ramsay] 430.

284
00:12:28,120 --> 00:12:30,290
Time is of the essence because
the dough needs to be formed

285
00:12:30,290 --> 00:12:33,620
and ready when the
oven is hot and ready.

286
00:12:33,620 --> 00:12:35,120
- We're gonna make two shapes.
- Two shapes.

287
00:12:35,120 --> 00:12:36,080
- Yeah.
- Si.

288
00:12:38,250 --> 00:12:39,170
- Bun.
- Yeah.

289
00:12:41,050 --> 00:12:42,090
[Gordon Ramsay] Si.

290
00:12:42,090 --> 00:12:43,130
[Alejo Deco] Quickly.

291
00:12:43,130 --> 00:12:44,300
[Daniela Herrera] I know.

292
00:12:44,300 --> 00:12:45,090
[Gordon Ramsay] That's it?

293
00:12:45,470 --> 00:12:46,010
[Daniela Herrera]
Yeah, and that's it.

294
00:12:46,300 --> 00:12:47,760
[Gordon Ramsay] Beautiful.

295
00:12:49,760 --> 00:12:51,020
How long have you been baking?

296
00:12:51,020 --> 00:12:53,230
[Daniela Herrera]
Two years, so. Yeah.

297
00:12:53,230 --> 00:12:54,100
[Gordon Ramsay]
Just two years.

298
00:12:54,100 --> 00:12:54,890
[Daniela Herrera] Yeah.

299
00:12:55,650 --> 00:12:56,400
[Gordon Ramsay] What were
you doing before making bread?

300
00:12:56,770 --> 00:12:57,730
[Daniela Herrera]
I'm psychologist,

301
00:12:57,730 --> 00:12:59,020
and he's a broker so.

302
00:12:59,020 --> 00:13:00,020
[Gordon Ramsay] Amazing.

303
00:13:00,480 --> 00:13:02,070
Even though this bread making
technique is ancient,

304
00:13:02,070 --> 00:13:05,070
Daniela and Alejo took it up
when they moved from Madrid

305
00:13:05,070 --> 00:13:07,370
back to the countryside
during the pandemic.

306
00:13:07,370 --> 00:13:08,740
And how long has
this been proving?

307
00:13:08,740 --> 00:13:09,910
[Alejo Deco] Six, seven hours.

308
00:13:09,910 --> 00:13:11,580
- Six seven hours.
- Yeah.

309
00:13:13,870 --> 00:13:14,540
[Gordon Ramsay] Is that the
secret behind the recipe?

310
00:13:15,750 --> 00:13:17,960
[Gordon Ramsay] This is
such a simple process.

311
00:13:22,670 --> 00:13:23,720
- Right.
- You know.

312
00:13:30,310 --> 00:13:31,720
[Gordon Ramsay] Got you.

313
00:13:31,720 --> 00:13:32,720
[Daniela Herrera]
It's going faster.

314
00:13:33,100 --> 00:13:35,020
[Gordon Ramsay] Yes.
The old man is speeding up.

315
00:13:35,020 --> 00:13:36,100
[speaking Spanish].

316
00:13:36,640 --> 00:13:38,900
[Alejo Deco] The next step is
you have to get out the ashes.

317
00:13:38,900 --> 00:13:40,020
[Gordon Ramsay] Yes.

318
00:13:40,020 --> 00:13:41,190
[Alejo Deco] Put
the gloves, please.

319
00:13:41,190 --> 00:13:42,570
Put the mask.

320
00:13:42,570 --> 00:13:43,530
[Gordon Ramsay] Are you
sure we're baking bread,

321
00:13:43,530 --> 00:13:45,150
not <i>Breaking Bad.</i>

322
00:13:45,650 --> 00:13:49,570
The oven is over 500
degrees and ready for baking.

323
00:13:49,570 --> 00:13:51,990
But first, all of the birch
embers that give the bread its

324
00:13:51,990 --> 00:13:54,910
special aroma needs to be
removed to make room for the

325
00:13:54,910 --> 00:13:58,540
loaves, which then bake in the
heat that remains in the oven.

326
00:14:01,840 --> 00:14:03,500
[Gordon Ramsay] You know,
I've worked many ovens,

327
00:14:03,500 --> 00:14:04,710
let me tell you.

328
00:14:04,710 --> 00:14:06,590
But the heat coming
out of there, yeah.

329
00:14:06,590 --> 00:14:08,010
This thing's on a
different level.

330
00:14:08,010 --> 00:14:08,840
[Alejo Deco] Are you okay?

331
00:14:09,180 --> 00:14:10,260
[Daniela Herrera] I
think it's enough.

332
00:14:10,260 --> 00:14:11,350
[Gordon Ramsay]
Oh, [bleep] hell.

333
00:14:11,350 --> 00:14:12,810
- Are you okay?
- Yeah, no, I'm good.

334
00:14:12,810 --> 00:14:14,180
I'm good, I'm good. Yes.

335
00:14:14,180 --> 00:14:14,680
[Daniela Herrera]
You are, okay.

336
00:14:15,430 --> 00:14:15,680
[Alejo Deco] We have
to put, put the bread.

337
00:14:16,770 --> 00:14:16,810
[Daniela Herrera] Now
we have to put the...

338
00:14:17,940 --> 00:14:17,980
[Gordon Ramsay] Put
them in there now?

339
00:14:18,850 --> 00:14:18,900
[Alejo Deco] Quickly, quickly.

340
00:14:20,400 --> 00:14:20,440
[Daniela Herrera] Yeah, we
have to make some cuts like...

341
00:14:21,150 --> 00:14:21,190
[Gordon Ramsay] Flour.

342
00:14:22,770 --> 00:14:22,820
The cuts I have to make allow
the bread to rise in the oven

343
00:14:23,440 --> 00:14:24,440
without splitting.

344
00:14:24,440 --> 00:14:25,190
Si.

345
00:14:25,690 --> 00:14:26,990
[Daniela Herrera] Yeah.
And now put in there.

346
00:14:26,990 --> 00:14:27,820
[Alejo Deco] Oi.

347
00:14:28,240 --> 00:14:29,160
[Gordon Ramsay] Left or
right, left or right?

348
00:14:29,160 --> 00:14:30,200
[Daniela Herrera] Left or right?

349
00:14:30,200 --> 00:14:31,200
[Gordon Ramsay] Left.

350
00:14:31,200 --> 00:14:32,080
[Alejo Deco] Yeah, yes.

351
00:14:32,740 --> 00:14:33,740
[Gordon Ramsay] With a batch
of the round loaves in the oven,

352
00:14:34,080 --> 00:14:36,660
it's time to focus
on the baguette-shape ones.

353
00:14:36,660 --> 00:14:37,620
Tension.

354
00:14:37,620 --> 00:14:38,540
[Daniela Herrera] Tension.

355
00:14:38,540 --> 00:14:39,330
Cut.

356
00:14:39,330 --> 00:14:40,290
Yeah.

357
00:14:40,290 --> 00:14:41,710
You're master chef.

358
00:14:41,710 --> 00:14:43,750
[Gordon Ramsay] So, now,
same way, make the circle?

359
00:14:43,750 --> 00:14:45,050
[Adriana Perdomo Perez] Ah.

360
00:14:45,050 --> 00:14:47,050
[Gordon Ramsay] Oh,
[bleep]. [bleep]

361
00:14:47,050 --> 00:14:48,170
[Alejo Deco] Nada.

362
00:14:48,170 --> 00:14:49,680
[Gordon Ramsay]
[bleep]. [bleep] Sorry.

363
00:14:49,680 --> 00:14:50,970
[laughs].

364
00:14:50,970 --> 00:14:52,470
[Daniela Herrera]
What the heck.

365
00:14:52,470 --> 00:14:53,930
[Gordon Ramsay] It
was stressing me out.

366
00:14:53,930 --> 00:14:55,220
Slowly, slow and steady.

367
00:14:55,220 --> 00:14:56,270
[Daniela Herrera] Hurry up.

368
00:14:59,520 --> 00:15:00,850
[Gordon Ramsay] Watch out.

369
00:15:00,850 --> 00:15:02,730
[Daniela Herrera] Be careful.

370
00:15:03,310 --> 00:15:04,480
[Gordon Ramsay] Last one.

371
00:15:04,480 --> 00:15:06,610
- The last one.
- Man.

372
00:15:07,240 --> 00:15:09,860
[Daniela Herrera]
Be careful please.

373
00:15:09,860 --> 00:15:11,660
That's perfect.

374
00:15:11,660 --> 00:15:12,950
Well done.

375
00:15:13,200 --> 00:15:14,280
[Gordon Ramsay] I've never
seen this method before where

376
00:15:14,280 --> 00:15:15,790
you get the oven preheated.

377
00:15:15,790 --> 00:15:17,330
You remove all the wood.

378
00:15:17,330 --> 00:15:18,500
To begin with, it's hot.

379
00:15:18,830 --> 00:15:20,120
It forms the crust and it cools
down and it cooks the bread.

380
00:15:20,120 --> 00:15:21,500
- Yeah. Yeah.
- Yeah.

381
00:15:21,500 --> 00:15:23,000
[Gordon Ramsay] Wow. May I?

382
00:15:23,000 --> 00:15:24,460
[Daniela Herrera] And voila.
Here you have.

383
00:15:24,460 --> 00:15:25,710
[Gordon Ramsay]
From this morning?

384
00:15:25,710 --> 00:15:27,550
[Daniela Herrera] Yeah.

385
00:15:28,630 --> 00:15:29,670
Let's try.

386
00:15:29,670 --> 00:15:30,970
[Gordon Ramsay] Please.

387
00:15:30,970 --> 00:15:33,090
Man.

388
00:15:33,090 --> 00:15:34,300
Wow, thank you.

389
00:15:34,300 --> 00:15:35,970
Gracias.

390
00:15:35,970 --> 00:15:37,350
Sweet.

391
00:15:37,350 --> 00:15:39,060
[Alejo Deco] So, chin chin.

392
00:15:39,060 --> 00:15:40,350
Cheers.

393
00:15:40,350 --> 00:15:41,190
[Gordon Ramsay] Cheers.

394
00:15:41,440 --> 00:15:43,230
[Adriana Perdomo Perez]
Sure. Cheers.

395
00:15:43,230 --> 00:15:44,270
[Gordon Ramsay] Wow.

396
00:15:44,810 --> 00:15:47,440
I understand why you traded in
your career to come and bake

397
00:15:47,440 --> 00:15:49,360
bread because this
is, this is unique.

398
00:15:49,360 --> 00:15:51,650
I don't think Pepe has
baked bread like this

399
00:15:51,650 --> 00:15:53,240
so fingers crossed.

400
00:15:53,240 --> 00:15:55,700
It's a nice little secret
up my sleeve. Mucho gracias.

401
00:15:57,540 --> 00:15:58,910
[Gordon Ramsay] Mucho gracias.
Thank you very much.

402
00:15:58,910 --> 00:16:00,330
[Daniela Herrera] Si.

403
00:16:04,540 --> 00:16:05,960
[Gordon Ramsay] With no time
to waste, I'm headed to the

404
00:16:05,960 --> 00:16:08,460
coast to meet
back up with Andres.

405
00:16:08,460 --> 00:16:10,920
He's promised to help me
get another iconic Galician

406
00:16:10,920 --> 00:16:13,550
shellfish, mussels.

407
00:16:13,970 --> 00:16:16,890
Now there are only a couple of
days left before the big cook.

408
00:16:16,890 --> 00:16:20,310
And with the added pressure
of Pepe bringing his son,

409
00:16:20,310 --> 00:16:21,980
Dario as a sous chef,

410
00:16:21,980 --> 00:16:26,650
I've had to make a call to
bring in some reinforcements.

411
00:16:28,440 --> 00:16:31,440
Tills! I love you

412
00:16:31,440 --> 00:16:32,740
[Tilly Ramsay] Dad.

413
00:16:36,620 --> 00:16:39,080
[Gordon Ramsay] Oh, man.
Good to see you, girl.

414
00:16:39,080 --> 00:16:41,620
My daughter, Tilly is
pretty handy in the kitchen.

415
00:16:41,620 --> 00:16:43,750
And a scrappy
competitor to boot.

416
00:16:43,750 --> 00:16:46,290
So, she's exactly the
type of sous chef I need.

417
00:16:46,290 --> 00:16:47,540
[Tilly Ramsay] Nice
and on time as always.

418
00:16:47,920 --> 00:16:49,380
[Gordon Ramsay] If I wanted to
have a fighting chance against

419
00:16:49,380 --> 00:16:50,960
Pepe and his son.

420
00:16:50,960 --> 00:16:52,590
Right. First up, mussels.

421
00:16:52,590 --> 00:16:53,670
[Tilly Ramsay] Okay.

422
00:16:53,670 --> 00:16:55,340
[Gordon Ramsay]
Andres. You good?

423
00:16:55,340 --> 00:16:56,390
[Andres Ruano]
Very good, guys.

424
00:16:56,930 --> 00:16:57,720
[Gordon Ramsay] Good to see you.
This is Matilda, my daughter.

425
00:16:57,970 --> 00:16:58,640
[Tilly Ramsay]
Good to meet you.

426
00:16:59,390 --> 00:17:00,010
[Andres Ruano] How you doing?
Please to meet you.

427
00:17:00,560 --> 00:17:01,810
[Gordon Ramsay] We
need mussels, okay.

428
00:17:01,810 --> 00:17:03,680
And Galicia produces the
best mussels anywhere.

429
00:17:03,680 --> 00:17:05,600
- In the world.
- In the world, right.

430
00:17:05,600 --> 00:17:06,730
- Yeah.
- Where are we going?

431
00:17:08,860 --> 00:17:10,230
[Andres Ruano]
They're the wooden platform

432
00:17:10,230 --> 00:17:12,030
where the mussels
are hanging on ropes.

433
00:17:12,030 --> 00:17:13,860
I'm gonna show you
now we collect them.

434
00:17:13,860 --> 00:17:15,070
- Right.
- Let's go.

435
00:17:15,070 --> 00:17:16,700
[Gordon Ramsay]
Let's go, Captain.

436
00:17:17,910 --> 00:17:20,410
Andres and his brothers,
Fernando and Juan,

437
00:17:20,410 --> 00:17:22,660
are third-generation
Mussel farmers.

438
00:17:22,660 --> 00:17:25,580
And have been working these
bateas all of their lives.

439
00:17:25,580 --> 00:17:30,000
So, this water is full
of amazing nutrients.

440
00:17:38,430 --> 00:17:39,470
[Gordon Ramsay] Right. Right.

441
00:17:39,890 --> 00:17:42,600
There are over 3300 bateas
in the waters off Galicia.

442
00:17:42,600 --> 00:17:46,520
Each of which can produce up
to 120 tons of mussels a year.

443
00:17:46,770 --> 00:17:49,440
Andres family owns 23 of them.

444
00:17:49,440 --> 00:17:50,610
[Tilly Ramsay]
They're massive.

445
00:17:50,610 --> 00:17:52,360
[Gordon Ramsay] Oh,
they're beautiful.

446
00:17:52,360 --> 00:17:53,990
[Andres Ruano] We're good, man.
Ready to work.

447
00:17:53,990 --> 00:17:55,860
[Tilly Ramsay] Good luck.
See you.

448
00:17:55,860 --> 00:17:56,900
[Andres Ruano]
Watch out, okay?

449
00:17:56,900 --> 00:17:58,110
[Gordon Ramsay] Yes.

450
00:17:58,110 --> 00:17:59,700
The mussels grow below,
suspended on ropes,

451
00:17:59,700 --> 00:18:01,660
up to 40 feet long.

452
00:18:01,660 --> 00:18:05,500
They feed on phytoplankton that
thrive in these chilly waters.

453
00:18:05,500 --> 00:18:06,870
Is it moving?

454
00:18:07,120 --> 00:18:09,380
[Andres Ruano] You don't have
to risk your life, okay, here,

455
00:18:09,380 --> 00:18:11,590
like you did
with the percebes.

456
00:18:11,590 --> 00:18:13,130
[Gordon Ramsay] I got
size 15 feet so it's hard.

457
00:18:13,130 --> 00:18:14,420
[Andres Ruano] Yeah, well.

458
00:18:14,420 --> 00:18:15,880
[Gordon Ramsay] [bleep]!

459
00:18:15,880 --> 00:18:17,680
[Tilly Ramsay] Oh. God.

460
00:18:19,970 --> 00:18:21,220
[Gordon Ramsay] Okay.

461
00:18:21,220 --> 00:18:22,350
[Andres Ruano] There you go.

462
00:18:22,350 --> 00:18:24,770
So, now we have to
put them to work.

463
00:18:24,770 --> 00:18:26,930
[Gordon Ramsay] Back on board,
Tilly is tasked with lowering

464
00:18:26,930 --> 00:18:29,850
a massive metal
basket into the water.

465
00:18:31,060 --> 00:18:33,860
Vamos, Tilly.

466
00:18:34,690 --> 00:18:36,610
Okay, slowly.

467
00:18:36,610 --> 00:18:38,360
Slow is fast, Tills.

468
00:18:38,360 --> 00:18:40,530
[Tilly Ramsay] Stop
telling me what to do.

469
00:18:40,780 --> 00:18:42,620
[Gordon Ramsay] Slow down.
It's gonna hit me.

470
00:18:42,620 --> 00:18:44,160
[Tilly Ramsay]
Well, duck then.

471
00:18:44,160 --> 00:18:45,750
[Gordon Ramsay]
Slow it down, Tills.

472
00:18:45,750 --> 00:18:47,960
[Tilly Ramsay] The more
you shout, the harder it is.

473
00:18:47,960 --> 00:18:49,540
[Gordon Ramsay] Tills.

474
00:18:49,540 --> 00:18:50,540
[Andres Ruano] Yeah.

475
00:18:50,920 --> 00:18:52,000
[Gordon Ramsay] Ooh,
watch the boat, watch the boat,

476
00:18:52,000 --> 00:18:53,590
watch the boat, watch the boat.

477
00:18:53,590 --> 00:18:55,590
Bloody hell.

478
00:18:55,590 --> 00:18:57,130
[Tilly Ramsay] You made that
so much more stressful than

479
00:18:57,130 --> 00:18:58,550
it had to be.

480
00:18:58,550 --> 00:18:59,720
[Gordon Ramsay] With the
bucket in the water below,

481
00:18:59,970 --> 00:19:03,470
it's time to lower the
mussel-lined ropes down into it.

482
00:19:03,470 --> 00:19:05,060
[Andres Ruano] And now we
have to, let them free.

483
00:19:05,060 --> 00:19:06,390
[Gordon Ramsay] Let them fr...

484
00:19:06,390 --> 00:19:07,770
[Andres Ruano]
Let them free, man.

485
00:19:07,770 --> 00:19:09,850
There you are, man.
There you are. Very good.

486
00:19:09,850 --> 00:19:11,020
[Gordon Ramsay]
No, no, no, down.

487
00:19:11,020 --> 00:19:11,940
[Andres Ruano] Oof.

488
00:19:12,190 --> 00:19:14,440
[Gordon Ramsay]
[bleep] Sorry. [bleep]

489
00:19:14,440 --> 00:19:15,900
[Tilly Ramsay] Dad, do you want
me to come give you a hand?

490
00:19:15,900 --> 00:19:17,900
[Gordon Ramsay] No,
it's okay, Matilda. Thank you.

491
00:19:17,900 --> 00:19:19,950
How many ropes
on each platform?

492
00:19:19,950 --> 00:19:21,450
[Andres Ruano] 500.

493
00:19:21,450 --> 00:19:24,200
[Gordon Ramsay] [bleep].

494
00:19:24,200 --> 00:19:26,830
Once the ropes are released,
they fall into the bucket,

495
00:19:26,830 --> 00:19:29,370
which is then hauled
up by Tilly's crane.

496
00:19:29,710 --> 00:19:32,540
That's crazy.
What's the weight in here?

497
00:19:32,540 --> 00:19:35,040
[Andres Ruano] You have there,
almost 2,000 kilos.

498
00:19:35,040 --> 00:19:37,300
[Gordon Ramsay] 2,000 kilos.

499
00:19:37,300 --> 00:19:38,630
Ama, okay, Tilly, vamos.

500
00:19:38,880 --> 00:19:41,510
[Tilly Ramsay] Dad, I can't
have you in my ear right now.

501
00:19:41,510 --> 00:19:44,260
[Gordon Ramsay] Steady please.
Steady. Steady.

502
00:19:45,300 --> 00:19:47,470
Higher.

503
00:19:48,140 --> 00:19:49,180
[Andres Ruano] We're there.

504
00:19:49,180 --> 00:19:49,980
[Gordon Ramsay] You ready?

505
00:19:50,390 --> 00:19:52,600
[Andres Ruano] Yeah, back.
And move out.

506
00:19:53,690 --> 00:19:55,650
[Gordon Ramsay] Wow.

507
00:19:55,650 --> 00:19:56,820
Look at all this.

508
00:19:57,110 --> 00:19:58,610
[Andres Ruano] Well done, man,
now it's time to work.

509
00:19:58,610 --> 00:19:59,990
[Gordon Ramsay] Work.

510
00:19:59,990 --> 00:20:01,450
[Andres Ruano] Yeah,
let's do some CrossFit then.

511
00:20:01,450 --> 00:20:02,660
- Let's go.
- Okay.

512
00:20:02,660 --> 00:20:03,820
[Andres Ruano]
This one for you.

513
00:20:03,820 --> 00:20:05,450
[Juan Ruano] You're
going like this...

514
00:20:05,450 --> 00:20:06,620
Do it like this.

515
00:20:06,910 --> 00:20:08,080
[Fernando Ruano] Yeah, but you
can get, there you go.

516
00:20:08,080 --> 00:20:09,540
Grab it a little
farther forward.

517
00:20:09,540 --> 00:20:10,500
And then you go like that.

518
00:20:11,040 --> 00:20:13,620
[Andres Ruano] There you are.
Come on. Go for it, guys.

519
00:20:13,620 --> 00:20:15,290
[Gordon Ramsay] Bloody hell.

520
00:20:15,290 --> 00:20:17,800
They use this CrossFit-type
method rather than a machine

521
00:20:17,800 --> 00:20:20,210
to strip the shells so
that fewer of the mussel are

522
00:20:20,210 --> 00:20:22,970
damaged in the
harvesting process.

523
00:20:22,970 --> 00:20:25,800
But this is CrossFit from
hell, because each rope is

524
00:20:25,800 --> 00:20:28,600
lined with hundreds
of kilos of mussels.

525
00:20:28,600 --> 00:20:31,600
And every shake rewards you
with a mix of seawater and

526
00:20:31,600 --> 00:20:33,310
mollusk juice.

527
00:20:33,310 --> 00:20:36,860
It's probably karmic payback
for all the mussels I've eaten.

528
00:20:37,110 --> 00:20:38,770
[Andres Ruano] You said you
wanted some mussels, guys.

529
00:20:38,770 --> 00:20:39,820
[Gordon Ramsay] Yeah.

530
00:20:39,820 --> 00:20:41,650
[Andres Ruano] Let's get them.

531
00:20:42,240 --> 00:20:43,450
[Gordon Ramsay] [bleep]!

532
00:20:43,450 --> 00:20:44,610
[Andres Ruano]
Well done, Tilly.

533
00:20:44,610 --> 00:20:45,910
[Tilly Ramsay] Thank you.

534
00:20:45,910 --> 00:20:46,870
[Fernando Ruano] Good job.

535
00:20:47,320 --> 00:20:48,530
[Tilly Ramsay] I'm done, Dad.
What are you up to?

536
00:20:48,530 --> 00:20:49,660
[Gordon Ramsay] I'm stuck.

537
00:20:49,660 --> 00:20:50,200
[Tilly Ramsay] Do
you want a hand.

538
00:20:50,540 --> 00:20:51,500
[Gordon Ramsay] Here we go.

539
00:20:51,500 --> 00:20:52,660
Tills, really. Seriously.

540
00:20:52,660 --> 00:20:53,790
[Tilly Ramsay]
I'm coming to help. Pull.

541
00:20:53,790 --> 00:20:55,000
- Seriously?
- You got to pull.

542
00:20:55,000 --> 00:20:56,170
- Seriously?
- Pull.

543
00:20:56,170 --> 00:20:59,000
[Andres Ruano]
One, two, three.

544
00:20:59,880 --> 00:21:01,210
[Juan Ruano] There you go.

545
00:21:01,210 --> 00:21:02,380
[Andres Ruano]
Well done, Tilly.

546
00:21:02,380 --> 00:21:03,130
[Gordon Ramsay] Thanks, Tilly.

547
00:21:03,510 --> 00:21:04,680
[Andres Ruano] He
needed your help.

548
00:21:05,050 --> 00:21:05,840
[Tilly Ramsay] I thought Dad
would be pretty good at this

549
00:21:05,840 --> 00:21:06,970
kind of thing.

550
00:21:06,970 --> 00:21:08,390
You know, he's
usually quite hands-on.

551
00:21:08,390 --> 00:21:09,890
[Gordon Ramsay] Man.

552
00:21:09,890 --> 00:21:11,560
[Tilly Ramsay] Although,
today, he was pretty useless.

553
00:21:11,560 --> 00:21:13,600
[Gordon Ramsay]
Look at those babies.

554
00:21:13,600 --> 00:21:16,940
I'm finally on a mussel bed.

555
00:21:16,940 --> 00:21:19,320
[laughing]

556
00:21:19,320 --> 00:21:21,650
Muah, muah, muah, muah.

557
00:21:21,650 --> 00:21:23,150
Bellissimo.

558
00:21:23,150 --> 00:21:24,900
Oh my god.

559
00:21:24,900 --> 00:21:27,410
We pulled up
eight, nine ropes.

560
00:21:27,410 --> 00:21:29,070
They do 400 a day.

561
00:21:29,070 --> 00:21:30,330
Man, these guys move.

562
00:21:30,330 --> 00:21:32,080
Pepe said, get
close to the water.

563
00:21:32,080 --> 00:21:33,700
Understand what it takes.

564
00:21:33,700 --> 00:21:39,000
Gardening these mussels is
what Galicia is all about.

565
00:21:39,000 --> 00:21:42,000
With Galithian CrossFit behind
us, Tilly and I are heading

566
00:21:42,000 --> 00:21:44,630
inland to get up to speed
with a local ingredient that's

567
00:21:44,630 --> 00:21:47,380
caught the attention of
the foodie community.

568
00:21:49,050 --> 00:21:51,930
Now let's go meet
my friend, Adriana.

569
00:21:51,930 --> 00:21:54,980
And she's gonna introduce us
to a lady that produces

570
00:21:54,980 --> 00:21:57,900
the most amazing,
award-winning cheese.

571
00:21:57,900 --> 00:21:59,560
[Tilly Ramsay] Ooh,
what kind of cheese?

572
00:21:59,560 --> 00:22:01,570
[Gordon Ramsay] It's this
unique blue cheese that's made

573
00:22:01,570 --> 00:22:04,030
right here in these fields.

574
00:22:04,030 --> 00:22:06,990
[Tilly Ramsay] Sounds great.
I can't wait to meet her.

575
00:22:06,990 --> 00:22:08,990
[Gordon Ramsay] Ope!

576
00:22:08,990 --> 00:22:12,830
No. Sorry. Wow.

577
00:22:15,290 --> 00:22:16,710
[Adriana Perdomo Perez] Hello.

578
00:22:16,710 --> 00:22:17,710
[Anna Vasquez] Hello.

579
00:22:17,710 --> 00:22:18,670
[Gordon Ramsay] Hola.

580
00:22:19,120 --> 00:22:21,840
Anna Vasquez, is one of the
owners of Airas Moniz,

581
00:22:21,840 --> 00:22:25,130
a local company responsible
for creating Savel,

582
00:22:25,130 --> 00:22:27,300
a unique variety of blue cheese.

583
00:22:27,300 --> 00:22:30,680
[speaking Spanish].

584
00:22:30,680 --> 00:22:31,600
[Adriana Perdomo Perez] You
want to learn how to make

585
00:22:31,600 --> 00:22:33,470
blue cheese from Savel?

586
00:22:33,470 --> 00:22:35,020
[Gordon Ramsay] Got a big cook
big cook at the end of the week.

587
00:22:35,020 --> 00:22:38,390
This is one of the best
kept secrets in Galicia.

588
00:22:38,390 --> 00:22:39,600
So, we, I would love to.

589
00:22:39,600 --> 00:22:40,560
[Tilly Ramsay] Absolutely.

590
00:22:49,910 --> 00:22:51,200
[Gordon Ramsay] Great.

591
00:22:51,200 --> 00:22:52,410
[Adriana Perdomo Perez]
Let's go get the cows.

592
00:22:52,740 --> 00:22:54,700
[Gordon Ramsay] The cattle that
Anna raises are Jersey cows.

593
00:22:54,700 --> 00:22:57,540
A breed known for
producing high quality milk.

594
00:22:57,540 --> 00:22:58,910
But like all cows,

595
00:22:58,910 --> 00:23:01,040
they're also known for
producing other things.

596
00:23:01,040 --> 00:23:01,920
[speaking Spanish].

597
00:23:02,290 --> 00:23:03,090
[Gordon Ramsay] Watch
out for the cow [bleep].

598
00:23:03,090 --> 00:23:04,300
Yes. Thank you.

599
00:23:04,300 --> 00:23:07,590
What gives the cow's
milk the special flavor?

600
00:23:21,310 --> 00:23:22,730
[Adriana Perdomo Perez] Vamos.

601
00:23:22,730 --> 00:23:23,810
[Gordon Ramsay] Vamos.

602
00:23:23,810 --> 00:23:24,820
[Adriana Perdomo Perez]
This way.

603
00:23:24,820 --> 00:23:27,070
- Vamos!
- Vamos!

604
00:23:27,400 --> 00:23:28,990
[Gordon Ramsay] Vamos.
Come on, girls, let's go. Vamos!

605
00:23:28,990 --> 00:23:29,860
[Tilly Ramsay] Vamo...

606
00:23:30,450 --> 00:23:31,070
[Gordon Ramsay] Get behind
them, behind them, Tills.

607
00:23:31,320 --> 00:23:32,870
[Tilly Ramsay] It's working.

608
00:23:32,870 --> 00:23:34,660
[Anna Vasquez] Vamos.

609
00:23:34,660 --> 00:23:35,700
[Gordon Ramsay] Oh my God.

610
00:23:35,700 --> 00:23:36,870
Vamos.

611
00:23:36,870 --> 00:23:37,910
[Tilly Ramsay] Don't yell.
Just nice.

612
00:23:38,200 --> 00:23:39,460
[Gordon Ramsay] I'm not yelling.
I'm just shouting.

613
00:23:39,460 --> 00:23:42,000
[Tilly Ramsay] Be nice. Vamos.

614
00:23:42,000 --> 00:23:43,880
[Gordon Ramsay]
The smell, kid.

615
00:23:43,880 --> 00:23:45,880
She's walking and
[bleep] at the same time.

616
00:23:45,880 --> 00:23:48,010
- Yeah.
- Oh.

617
00:23:48,510 --> 00:23:51,130
Hard to imagine award-winning
cheese coming from that [bleep].

618
00:23:53,050 --> 00:23:54,260
[Gordon Ramsay] Come on.
Come on.

619
00:23:54,260 --> 00:23:55,510
[Tilly Ramsay] Vamos.

620
00:23:55,510 --> 00:23:56,560
[Gordon Ramsay] Good.

621
00:23:57,100 --> 00:23:59,350
Rather than having us milk the
cows, Anna proposes another

622
00:23:59,350 --> 00:24:02,190
task that will make up
for eye-opening sights and

623
00:24:02,190 --> 00:24:03,900
eye-watering smells.

624
00:24:05,310 --> 00:24:06,940
[Gordon Ramsay] Awe.

625
00:24:06,940 --> 00:24:09,070
[Tilly Ramsay]
How old are they?

626
00:24:12,400 --> 00:24:13,740
[Tilly Ramsay] Hello.

627
00:24:13,740 --> 00:24:14,780
[Gordon Ramsay]
Gracia, this one?

628
00:24:14,780 --> 00:24:15,700
[Anna Vasquez] Si.

629
00:24:15,700 --> 00:24:16,080
[Gordon Ramsay] Si.

630
00:24:16,780 --> 00:24:17,700
[Tilly Ramsay]
Would you like some?

631
00:24:17,700 --> 00:24:18,910
[Anna Vasquez] Muy bien.

632
00:24:18,910 --> 00:24:20,120
[Gordon Ramsay] Come on.

633
00:24:20,120 --> 00:24:22,410
[speaking Spanish].

634
00:24:22,410 --> 00:24:24,880
[Adriana Perdomo Perez]
She's shy, apparently.

635
00:24:24,880 --> 00:24:26,170
[Tilly Ramsay] Would
you like some help?

636
00:24:26,170 --> 00:24:27,290
[Gordon Ramsay] No.

637
00:24:27,670 --> 00:24:29,460
But I can see some delicious
potential Tomahawks here.

638
00:24:29,460 --> 00:24:31,090
[Tilly Ramsay] Dad, stop it.

639
00:24:31,090 --> 00:24:32,760
Don't say that.

640
00:24:32,760 --> 00:24:34,640
Look, you scared him.

641
00:24:36,220 --> 00:24:39,060
[Gordon Ramsay]
Yes, please. Please.

642
00:24:39,060 --> 00:24:40,060
[Tilly Ramsay] Bye bye.

643
00:24:40,560 --> 00:24:41,390
[Adriana Perdomo Perez] I
don't think she wants to leave.

644
00:24:41,850 --> 00:24:42,390
[Gordon Ramsay]
Tilly, come on, seriously.

645
00:24:43,350 --> 00:24:44,230
[Tilly Ramsay] Can we take
that one home for Christmas?

646
00:24:44,480 --> 00:24:45,440
[Gordon Ramsay]
What, so I could eat it?

647
00:24:45,440 --> 00:24:46,860
[Tilly Ramsay] No, stop it.

648
00:24:49,440 --> 00:24:50,730
[Gordon Ramsay]
This is beautiful.

649
00:24:50,730 --> 00:24:51,900
[Anna Vasquez] Gracias.

650
00:24:52,240 --> 00:24:54,030
[Gordon Ramsay] Finally,
it's time to make some Savel.

651
00:24:54,030 --> 00:24:56,820
Which unfortunately, also
means I have to walk the

652
00:24:56,820 --> 00:24:58,120
cheese farm runway.

653
00:24:58,120 --> 00:24:59,370
[Anna Vasquez] Que guapo.

654
00:24:59,370 --> 00:25:00,450
[Adriana Perdomo Perez]
You look handsome.

655
00:25:00,450 --> 00:25:01,330
[Gordon Ramsay] Handsome.

656
00:25:01,950 --> 00:25:03,500
[Adriana Perdomo Perez] And your
shoes, she likes your shoes.

657
00:25:03,500 --> 00:25:04,670
[Gordon Ramsay] Thank you
very much. Mucha gracias.

658
00:25:06,540 --> 00:25:07,920
[Adriana Perdomo Perez]
Let's go make some cheese.

659
00:25:07,920 --> 00:25:09,210
[Gordon Ramsay] Right.

660
00:25:09,210 --> 00:25:11,510
We start by mixing the
cheese curds with salt.

661
00:25:11,510 --> 00:25:12,550
This is the curd.

662
00:25:12,550 --> 00:25:13,630
- Yes.
- Gotcha.

663
00:25:14,010 --> 00:25:15,630
The salt regulates the
moisture and texture and also

664
00:25:15,630 --> 00:25:18,430
controls the bacteria
that grows in the cheese.

665
00:25:18,430 --> 00:25:20,180
Okay, good.
Let's go, Tills.

666
00:25:20,180 --> 00:25:22,430
The grinder breaks a
larger cheese curds

667
00:25:22,430 --> 00:25:24,140
down into crumbly bits.

668
00:25:32,440 --> 00:25:34,450
[Gordon Ramsay] Once the
salt is added, the curds are

669
00:25:34,450 --> 00:25:36,280
carefully packed into forms.

670
00:25:45,750 --> 00:25:47,080
[Gordon Ramsay] Got you.

671
00:25:47,080 --> 00:25:48,960
Penicillium is a harmless fungus

672
00:25:48,960 --> 00:25:50,790
that gives the
cheese its flavor.

673
00:25:50,790 --> 00:25:52,420
I feel like I'm moving a body.

674
00:25:52,420 --> 00:25:54,840
Next, the forms are moved into
an aging room where they'll

675
00:25:54,840 --> 00:25:56,880
spend the next four weeks.

676
00:25:56,880 --> 00:25:58,140
[Tilly Ramsay] Come on in.

677
00:25:58,140 --> 00:25:59,850
- One...
- Oh, the smell.

678
00:26:03,220 --> 00:26:05,270
[Gordon Ramsay] I have a very
sensitive nose from a chef's

679
00:26:05,270 --> 00:26:06,270
point of view.

680
00:26:06,270 --> 00:26:08,060
That's why it's so big.

681
00:26:08,060 --> 00:26:09,560
Okay, Tills, let's get
to work. Come on.

682
00:26:09,560 --> 00:26:10,650
[Anna Vasquez] Muy bien.

683
00:26:10,650 --> 00:26:11,480
[Tilly Ramsay] I'm doing it.

684
00:26:11,900 --> 00:26:12,610
[Adriana Perdomo Perez]
Very good, very good.

685
00:26:13,360 --> 00:26:13,860
[Gordon Ramsay] It smells
like my granddad's socks.

686
00:26:14,690 --> 00:26:15,360
[Tilly Ramsay] I
think it's nice. Smells good.

687
00:26:16,200 --> 00:26:16,990
[Adriana Perdomo] You just need
to do some more work, so.

688
00:26:17,650 --> 00:26:19,660
[Gordon Ramsay] Si. Let's
get some fresh air, first.

689
00:26:20,030 --> 00:26:22,030
After aging, the cheese
is coated with a layer of

690
00:26:22,030 --> 00:26:25,000
penicillium that needs to be
scraped back into the cheese.

691
00:26:33,300 --> 00:26:35,550
[Gordon] Caress the cheese
like I'm caressing my wife.

692
00:26:35,550 --> 00:26:36,760
- Okay.
- Yeah, that's...

693
00:26:36,760 --> 00:26:38,430
[Adriana Perdomo Perez]
Very gentle.

694
00:26:38,430 --> 00:26:39,380
[Gordon Ramsay] Very gentle.

695
00:26:40,050 --> 00:26:42,260
I can confirm my wife smells a
lot better when I caress her.

696
00:26:42,260 --> 00:26:43,810
[Adriana Perdomo Perez]
Well, then.

697
00:26:43,810 --> 00:26:45,100
[Gordon Ramsay] What does it
do to the cheese when we rub

698
00:26:45,100 --> 00:26:46,890
the mold back into it?

699
00:26:55,980 --> 00:26:56,940
[Gordon Ramsay] Got you.

700
00:26:57,240 --> 00:26:58,700
Scraping the mold back
into the holes stops the

701
00:26:58,700 --> 00:27:00,320
penicillium from growing.

702
00:27:00,320 --> 00:27:02,780
And is a way of controlling
the flavor intensity,

703
00:27:02,780 --> 00:27:05,290
by incorporating more
of the tasty blue parts

704
00:27:05,290 --> 00:27:07,370
back into the cheese.

705
00:27:15,380 --> 00:27:18,130
[Gordon Ramsay] Oh,
give it a look.

706
00:27:21,890 --> 00:27:23,350
[Gordon Ramsay] Si.

707
00:27:25,100 --> 00:27:26,350
Wow.

708
00:27:26,350 --> 00:27:27,180
[Anna Vasquez] It's...

709
00:27:27,520 --> 00:27:28,310
[Gordon Ramsay] Mm,
that's delicious.

710
00:27:28,310 --> 00:27:29,100
[speaking Spanish].

711
00:27:29,560 --> 00:27:30,230
[Gordon Ramsay] The p,
so much more milder.

712
00:27:30,480 --> 00:27:32,020
But creamy.
And very rich.

713
00:27:32,020 --> 00:27:34,110
I'd love some for final cook.

714
00:27:34,110 --> 00:27:35,320
This is important for me.

715
00:27:35,320 --> 00:27:36,860
[speaking Spanish].

716
00:27:36,860 --> 00:27:38,030
[Adriana Perdomo Perez] Okay.

717
00:27:38,030 --> 00:27:39,490
- Yes?
- She's gonna give it to you.

718
00:27:39,490 --> 00:27:40,700
[Gordon Ramsay]
Mucha gracias, madam.

719
00:27:40,950 --> 00:27:43,410
This whole cheese making
process is done with hands.

720
00:27:43,410 --> 00:27:45,410
It's done with passion.
It's done with love.

721
00:27:45,410 --> 00:27:47,290
How do I incorporate
that and do it justice.

722
00:27:47,290 --> 00:27:49,870
Don't try and change the
texture, but improve

723
00:27:49,870 --> 00:27:51,670
what you're gonna add it to.

724
00:27:51,670 --> 00:27:53,580
And that's, that's the secret.

725
00:27:57,050 --> 00:28:00,720
Now with just one day left
before we take on Pepe and

726
00:28:00,720 --> 00:28:03,300
his son, Dario, it's now
time for Tilly and I

727
00:28:03,300 --> 00:28:04,890
to divide and conquer.

728
00:28:04,890 --> 00:28:08,310
So, I've sent her to the local
vegetable market to come up

729
00:28:08,310 --> 00:28:10,560
with some
exciting ingredients.

730
00:28:10,560 --> 00:28:14,020
Whilst I'm taking a trip down
to this amazing fish market.

731
00:28:15,270 --> 00:28:17,650
Joao. How are you?

732
00:28:17,650 --> 00:28:19,230
[Joao Baganha]
Excellent. Welcome.

733
00:28:19,230 --> 00:28:21,190
Joao Baganha is one
of the managers

734
00:28:21,190 --> 00:28:23,070
here at Lonxa de Ribeira.

735
00:28:23,070 --> 00:28:25,740
One of the busiest
seafood auctions in Galicia.

736
00:28:25,740 --> 00:28:27,740
[Gordon Ramsay] Looking for
something really exciting from

737
00:28:27,740 --> 00:28:30,750
the auction, I have a big cook,
so, sea bass would be amazing.

738
00:28:30,750 --> 00:28:32,660
[Joao Baganha] To come into
the auction house,

739
00:28:32,660 --> 00:28:33,710
which is not, it's not a market.

740
00:28:33,710 --> 00:28:34,420
[Gordon Ramsay] No.

741
00:28:35,290 --> 00:28:35,420
[Joao Baganha] So, you need
to earn your keep to come in.

742
00:28:35,830 --> 00:28:36,590
- Right.
- So.

743
00:28:43,340 --> 00:28:45,340
[Gordon Ramsay] The boats arrive
directly from their fishing

744
00:28:45,340 --> 00:28:48,850
grounds and offload their catch
with frightening efficiency.

745
00:28:48,850 --> 00:28:50,140
[Joao Baganha] Yeah,
let's get that there, yeah.

746
00:28:50,140 --> 00:28:52,310
Onto the pallet.
Just drag it over.

747
00:28:52,310 --> 00:28:53,310
Here we go.

748
00:28:53,310 --> 00:28:54,980
[Gordon Ramsay] Gracias.

749
00:28:54,980 --> 00:28:57,560
[Joao Baganha] In it goes,
we'll take it, and down.

750
00:28:58,320 --> 00:28:59,820
Excellent.
Let's get some ice on top.

751
00:28:59,820 --> 00:29:01,190
And just push it.

752
00:29:01,190 --> 00:29:02,030
[Gordon Ramsay] And
scoop, scoop on ice.

753
00:29:02,400 --> 00:29:03,450
[Joao Baganha] Yeah.
Now scoop on ice on top.

754
00:29:03,450 --> 00:29:04,530
[Gordon Ramsay] Bloody hell.

755
00:29:04,860 --> 00:29:06,620
[Joao Baganha] Come on, quick.
We got to be quick.

756
00:29:06,620 --> 00:29:08,620
The skipper's getting annoyed
that it's taking too long.

757
00:29:08,620 --> 00:29:10,120
[Gordon Ramsay] It's a dance
that's repeated hundreds of

758
00:29:10,120 --> 00:29:12,250
times every afternoon.

759
00:29:12,250 --> 00:29:13,500
Man, this is crazy business.

760
00:29:13,500 --> 00:29:15,080
[bleep]!

761
00:29:15,080 --> 00:29:17,330
Which explains why the fish
that come out of this auction

762
00:29:17,330 --> 00:29:19,500
are some of
the freshest in Spain.

763
00:29:19,500 --> 00:29:20,590
[Joao Baganha] All right.

764
00:29:20,590 --> 00:29:21,510
[Gordon Ramsay] Si.
Right around?

765
00:29:22,090 --> 00:29:23,920
[Joao Baganha] And so, the
seagulls don't come and get it.

766
00:29:23,920 --> 00:29:24,930
[Gordon Ramsay] Seagulls?

767
00:29:24,930 --> 00:29:25,880
[Joao Baganha] Yeah.

768
00:29:25,880 --> 00:29:26,890
[Gordon Ramsay] Okay, next.

769
00:29:26,890 --> 00:29:28,550
[Joao Baganha] Cut it off.

770
00:29:28,550 --> 00:29:29,390
[Gordon Ramsay] Bloody hell.

771
00:29:29,680 --> 00:29:30,720
[Joao Baganha] Alright.
Let's go. Yeah.

772
00:29:30,720 --> 00:29:32,470
[Gordon Ramsay] [bleep] Yeah.

773
00:29:32,470 --> 00:29:33,680
[Joao Baganha] Come on.
We've got to be fast.

774
00:29:33,680 --> 00:29:34,730
The auction's
starting in a bit.

775
00:29:34,730 --> 00:29:35,560
[Gordon Ramsay] Yeah, so down?

776
00:29:36,310 --> 00:29:37,600
[Joao Baganha] Yeah. Let's go.
It's off the ground. We can go.

777
00:29:37,600 --> 00:29:38,730
Go, go, go.

778
00:29:39,020 --> 00:29:40,070
[Gordon Ramsay] Watch your
backs, watch your backs.

779
00:29:40,320 --> 00:29:41,440
[Joao Baganha] And into
the auction house we go.

780
00:29:41,440 --> 00:29:42,190
[Gordon Ramsay]
Watch your feet.

781
00:29:42,780 --> 00:29:43,190
[Joao Baganha] Pull, pull it.
Yeah. That's it.

782
00:29:43,490 --> 00:29:45,030
Stopped. We're done.

783
00:29:45,030 --> 00:29:46,530
I think we can go
to the market now.

784
00:29:46,530 --> 00:29:47,610
Yeah.

785
00:29:47,610 --> 00:29:49,450
[Gordon Ramsay] [bleep].

786
00:29:49,910 --> 00:29:51,450
Do we have any
indication of the price?

787
00:29:51,450 --> 00:29:52,370
[Joao Baganha] It's a free
market so you're gonna have to

788
00:29:52,370 --> 00:29:53,450
compete for it.

789
00:29:53,450 --> 00:29:54,370
[Gordon Ramsay] Oh, [bleep].

790
00:29:54,620 --> 00:29:55,910
[Joao Baganha] With
everything Dutch-style.

791
00:29:56,160 --> 00:29:57,920
[Gordon Ramsay] Dutch style
means the auction starts at

792
00:29:57,920 --> 00:29:59,540
the highest price.

793
00:29:59,540 --> 00:30:03,340
And the auctioneer lowers the
price until someone calls out

794
00:30:03,340 --> 00:30:05,260
the first bid.

795
00:30:05,260 --> 00:30:06,630
Who are we bidding against?

796
00:30:06,630 --> 00:30:07,680
[Joao Baganha] Everybody.

797
00:30:08,180 --> 00:30:10,470
[Gordon Ramsay] Oh my god.
Red mullet. That is beautiful.

798
00:30:10,470 --> 00:30:12,180
Huh? Little barb on there.

799
00:30:12,180 --> 00:30:13,270
[Joao Baganha] Yep.

800
00:30:13,270 --> 00:30:14,430
[Gordon Ramsay]
Absolute stunning.

801
00:30:14,430 --> 00:30:15,480
And every night
it's like this.

802
00:30:16,060 --> 00:30:17,520
And, and, and all these people
are running restaurants, or?

803
00:30:22,400 --> 00:30:23,610
[Joao Baganha] We got to
find your fish first though.

804
00:30:23,610 --> 00:30:25,150
[Gordon Ramsay] My fish.

805
00:30:25,150 --> 00:30:27,820
As I prepare to fight for some
sea bass, I'm sweaty and

806
00:30:27,820 --> 00:30:29,660
smell like sardines.

807
00:30:29,660 --> 00:30:31,830
It's not pretty, but
it's how it's done.

808
00:30:31,830 --> 00:30:33,950
I'm sure Tilly is fighting
just as hard for the best

809
00:30:33,950 --> 00:30:35,750
ingredients at the market.

810
00:30:35,750 --> 00:30:37,830
[yells].

811
00:30:41,330 --> 00:30:48,090
[♪ relaxed Spanish music]

812
00:30:48,930 --> 00:30:51,260
[Tilly Ramsay] Gracias.

813
00:30:58,390 --> 00:31:00,270
[Gordon Ramsay] Definitely,
yeah. Oh, there you go. Perfect.

814
00:31:00,270 --> 00:31:02,190
Si. That would be amazing.

815
00:31:02,190 --> 00:31:03,070
[Joao Baganha] Yeah.

816
00:31:03,610 --> 00:31:05,230
[Gordon Ramsay] Absolutely.
Two would be perfect.

817
00:31:05,230 --> 00:31:06,650
(Kisses fish].

818
00:31:06,650 --> 00:31:07,490
Please.

819
00:31:08,030 --> 00:31:08,740
[Joao Baganha] All you
got to do is fight for it.

820
00:31:09,570 --> 00:31:11,030
[Gordon Ramsay] I found the fish
I need to compete with Pepe,

821
00:31:11,030 --> 00:31:13,780
but now, I've got to
fend off other suitors.

822
00:31:13,780 --> 00:31:15,620
They start off with the
highest price, normally.

823
00:31:15,620 --> 00:31:17,160
[Joao Baganha] Yeah.
And going, going down.

824
00:31:17,160 --> 00:31:18,160
Wh, when you want to stop.

825
00:31:18,160 --> 00:31:19,080
[Gordon Ramsay] Yes.

826
00:31:19,370 --> 00:31:20,210
[Joao Baganha] You
put one of these down.

827
00:31:20,210 --> 00:31:20,920
[Gordon Ramsay] Yes.

828
00:31:21,460 --> 00:31:22,500
[Joao Baganha] Sunny side up.
We mark it.

829
00:31:22,500 --> 00:31:23,290
[Gordon Ramsay] Yes.

830
00:31:23,920 --> 00:31:24,000
[Joao] And you pay highest price
in the auction house.

831
00:31:24,630 --> 00:31:25,170
[Gordon Ramsay] Yes.

832
00:31:25,800 --> 00:31:26,550
[Joao Baganha] But
you've got competition.

833
00:31:27,300 --> 00:31:28,510
[Gordon Ramsay] Yes. Madame,
I've already bought them.

834
00:31:28,510 --> 00:31:30,380
Thank you.
Mucho gracias.

835
00:31:30,380 --> 00:31:31,720
[Joao Baganha] Yeah, be
careful, because the, the

836
00:31:31,720 --> 00:31:33,100
locals are, get feisty.

837
00:31:33,100 --> 00:31:34,220
[Gordon Ramsay] Oh my god.

838
00:31:34,220 --> 00:31:35,760
I'm so scared to
let those things go.

839
00:31:35,760 --> 00:31:37,390
[Joao Baganha] Yeah, those
are the, the good two, the two

840
00:31:37,390 --> 00:31:39,100
good pieces for today.

841
00:31:39,100 --> 00:31:40,520
[Gordon Ramsay]
Please come on, my bass.

842
00:31:43,810 --> 00:31:45,400
[Joao Baganha] The sea bass,
the sea bass, the sea bass.

843
00:31:45,400 --> 00:31:46,730
He's calling
people to the auction.

844
00:31:53,660 --> 00:31:56,280
- 13...
- 30. 30. Not 13.

845
00:31:56,280 --> 00:31:57,660
[Gordon Ramsay] 30 a kilo.

846
00:31:57,660 --> 00:31:59,500
That's 100 for one fish.

847
00:31:59,500 --> 00:32:01,500
[Joao Baganha]
It is what it is.

848
00:32:01,500 --> 00:32:03,080
It's the best one
you're gonna find.

849
00:32:03,080 --> 00:32:04,670
[Gordon Ramsay] Sir,
bring the price down.

850
00:32:04,670 --> 00:32:06,170
Please, por favor.

851
00:32:06,170 --> 00:32:07,880
[speaking Spanish].

852
00:32:07,880 --> 00:32:09,050
[Joao Baganha]
No, no, mira, mira.

853
00:32:10,630 --> 00:32:12,380
- Too expensive.
- He said there's no sales here.

854
00:32:14,890 --> 00:32:16,050
[Gordon Ramsay] How much?

855
00:32:16,050 --> 00:32:17,260
[Joao speaking Spanish]

856
00:32:17,260 --> 00:32:19,060
30.

857
00:32:19,060 --> 00:32:21,180
[Gordon Ramsay] 30.
Is she gonna pay that?

858
00:32:21,180 --> 00:32:23,350
[Joao Baganha] Sh, yeah.
And she'll see it, no problem.

859
00:32:23,350 --> 00:32:24,270
She's a fishmonger.

860
00:32:24,600 --> 00:32:26,060
[Gordon Ramsay] A fishmonger.
Bloody hell.

861
00:32:26,060 --> 00:32:28,400
To say this is chaos
doesn't do it justice.

862
00:32:28,400 --> 00:32:30,690
And I don't quite
understand the rules.

863
00:32:30,690 --> 00:32:33,320
So, I'm gonna use
every trick up my sleeve.

864
00:32:33,320 --> 00:32:35,160
Por favor.
I need the fish.

865
00:32:35,160 --> 00:32:37,200
I, I give you my watch.

866
00:32:37,200 --> 00:32:38,790
[Joao Baganha] You're
gonna have to outbid her.

867
00:32:38,790 --> 00:32:39,830
[Auctioneer] Lubina.

868
00:32:40,160 --> 00:32:43,830
Quarenta y tres, quarenta
y dos, quarenta y uno.

869
00:32:43,830 --> 00:32:44,880
[Gordon Ramsay] 42.

870
00:32:44,880 --> 00:32:46,080
[Auctioneer] A
quarenta lubina.

871
00:32:46,080 --> 00:32:47,130
[Joao Baganha] 40. Wait. Let it.

872
00:32:47,130 --> 00:32:49,250
39. 39.50.

873
00:32:49,250 --> 00:32:50,760
[speaking Spanish].

874
00:32:50,760 --> 00:32:51,920
[Gordon Ramsay] Si.
I'll take it. I'll take it.

875
00:32:51,920 --> 00:32:53,180
[Joao Baganha]
Mark it. Mark it.

876
00:32:53,180 --> 00:32:54,800
[Gordon Ramsay] Yes. Both?

877
00:32:54,800 --> 00:32:57,350
I've paid a small fortune,
but I've got my fish.

878
00:32:57,350 --> 00:33:00,470
Most importantly, it didn't
cost me my watch.

879
00:33:00,470 --> 00:33:01,600
Gracias.

880
00:33:02,060 --> 00:33:02,930
[Joao Baganha] Yeah, you,
your, the first cup is yours.

881
00:33:03,560 --> 00:33:05,150
Now, let's get you the hook
and get them out of here.

882
00:33:05,150 --> 00:33:06,690
[Gordon Ramsay] That
was a unique auction.

883
00:33:06,690 --> 00:33:07,610
Let me tell you.

884
00:33:07,900 --> 00:33:09,230
It's not like
walking into a fishmonger.

885
00:33:09,230 --> 00:33:11,570
And that bass literally,
hours out of the ocean.

886
00:33:11,570 --> 00:33:13,700
I already got an
idea to butterfly it.

887
00:33:13,700 --> 00:33:16,780
Use some amazing local herbs
and cook this thing whole

888
00:33:17,160 --> 00:33:18,200
[Joao Baganha]
All right, come on.

889
00:33:18,200 --> 00:33:19,200
[Gordon Ramsay] Gracias.

890
00:33:19,200 --> 00:33:20,580
[Joao Baganha] Quick.

891
00:33:20,830 --> 00:33:22,410
[Gordon Ramsay] I know I'm not
Galician, but with Tills by my

892
00:33:22,410 --> 00:33:25,460
side, I don't think Pepe's
got any idea what's coming.

893
00:33:25,830 --> 00:33:28,380
Honestly, it's like
pulling Oscar along in a sled.

894
00:33:32,880 --> 00:33:34,550
What an exciting
week this has been.

895
00:33:34,550 --> 00:33:37,220
We're going up against t,
two very, very talented

896
00:33:37,220 --> 00:33:39,050
locals with Michelin stars.

897
00:33:39,050 --> 00:33:40,180
Don't forget.

898
00:33:40,180 --> 00:33:41,140
[Tilly Ramsay] I know.

899
00:33:41,680 --> 00:33:43,430
Those Michelin stars are
using those local ingredients.

900
00:33:43,430 --> 00:33:44,980
They know them like
the back of their hand.

901
00:33:44,980 --> 00:33:45,850
[Gordon Ramsay] That's right.

902
00:33:46,390 --> 00:33:47,100
[Tilly Ramsay] Different
to what we, we're used to.

903
00:33:47,520 --> 00:33:48,150
[Gordon Ramsay]
You ready for this?

904
00:33:48,400 --> 00:33:49,270
[Tilly Ramsay] Let's do it.

905
00:33:49,810 --> 00:33:51,150
[Gordon Ramsay] Galicia will
not beat the Ramsays.

906
00:33:51,150 --> 00:33:53,150
[Tilly Ramsay] Absolutely not.

907
00:33:58,240 --> 00:33:59,450
[Gordon Ramsay] Pepe!

908
00:33:59,450 --> 00:34:00,490
[Pepe Vieira] Hey, Gordon.

909
00:34:00,490 --> 00:34:01,370
[Gordon Ramsay] I made it.

910
00:34:01,660 --> 00:34:02,910
And I have a
surprise for you as well.

911
00:34:02,910 --> 00:34:04,080
[Pepe Vieira] Wow.
Good to see you.

912
00:34:04,330 --> 00:34:06,790
[Gordon Ramsay] Oh, what a week.
What a week. Oh my god.

913
00:34:06,790 --> 00:34:08,290
- My sous chef, Matilda.
- Hey, looky there.

914
00:34:08,290 --> 00:34:09,630
[Tilly Ramsay] Lovely to meet
you. How are you?

915
00:34:09,630 --> 00:34:10,420
[Pepe Vieira] Nice to meet you.
Nice to meet you.

916
00:34:10,710 --> 00:34:11,340
- How you are?
- Hey, how are you, bud?

917
00:34:11,800 --> 00:34:12,590
- This, this is Dario.
- I'm Dario.

918
00:34:13,340 --> 00:34:14,130
[Gordon Ramsay] Dario, good
to see you, bud. Are you ready?

919
00:34:14,630 --> 00:34:15,380
[Dario Vieira] I'm ready.
I was born ready.

920
00:34:15,760 --> 00:34:16,630
[Gordon Ramsay] Love that.
Good luck.

921
00:34:16,630 --> 00:34:17,880
[Dario Vieira] Here we go.

922
00:34:17,880 --> 00:34:18,760
[Gordon Ramsay] Because
you're gonna need it.

923
00:34:18,760 --> 00:34:19,930
- Yeah.
- Let's go.

924
00:34:19,930 --> 00:34:22,060
- Let's go.
- Dario, yeah.

925
00:34:22,390 --> 00:34:25,430
On <i>Uncharted,</i> I've cooked
against many talented chefs.

926
00:34:25,430 --> 00:34:28,520
But this is the first time
we've ever had sous chefs.

927
00:34:28,520 --> 00:34:30,900
Can you slice the shallots
and garlic first please?

928
00:34:30,900 --> 00:34:32,820
[Tilly Ramsay] Yes,
little circles?

929
00:34:32,820 --> 00:34:34,440
[Gordon Ramsay] Yeah, just nice
and thinly sliced, please.

930
00:34:34,440 --> 00:34:35,280
Thank you.

931
00:34:35,280 --> 00:34:36,650
Dario, you good?

932
00:34:36,650 --> 00:34:37,490
[Dario Vieira]
I'm really good.

933
00:34:38,200 --> 00:34:39,410
[Gordon Ramsay] I'm watching you
very carefully, by the way.

934
00:34:39,410 --> 00:34:41,120
And so is Tilly.

935
00:34:41,120 --> 00:34:42,660
Yeah, he seems to
be moving fast.

936
00:34:42,660 --> 00:34:43,790
[Tilly Ramsay] Yeah, but slow
and steady wins the race.

937
00:34:44,200 --> 00:34:46,000
[Gordon] I know, I know, I know,
but don't let me down, kid.

938
00:34:46,000 --> 00:34:47,660
[Tilly Ramsay]
Don't let me down.

939
00:34:47,660 --> 00:34:49,580
[Pepe Vieira] So, Gordon,
what, what was your favorite

940
00:34:49,580 --> 00:34:51,170
part of the week?

941
00:34:51,170 --> 00:34:52,460
[Gordon Ramsay] A combination
between the mussels

942
00:34:52,460 --> 00:34:53,550
and the percebes.

943
00:34:56,010 --> 00:34:57,420
[Gordon Ramsay] I did
taste the ropes, yeah.

944
00:34:57,420 --> 00:34:59,300
I nearly fell in as well
with the ropes of Galicia.

945
00:34:59,300 --> 00:35:02,220
After the percebes, I then
went out with Andres to find

946
00:35:02,220 --> 00:35:03,390
those amazing mussels.

947
00:35:03,760 --> 00:35:05,060
[Pepe Vieira] Wow. You know
that Andres is my neighbor.

948
00:35:05,060 --> 00:35:06,390
[Gordon Ramsay]
He's your neighbor.

949
00:35:06,390 --> 00:35:07,560
[Pepe Vieira] He
has a huge house.

950
00:35:07,560 --> 00:35:08,770
[Gordon Ramsay] He
has a huge house.

951
00:35:08,770 --> 00:35:10,940
A very, very,
very successful man.

952
00:35:10,940 --> 00:35:12,440
I'm using a sea bass as well.

953
00:35:12,440 --> 00:35:16,230
I went to the auction and
actually bidded for my sea bass.

954
00:35:16,230 --> 00:35:17,610
[Pepe Vieira] And
mine is better.

955
00:35:17,610 --> 00:35:19,200
[Gordon Ramsay] Huh?
Yours is better.

956
00:35:19,200 --> 00:35:21,950
Why is yours
better, Pepe, please?

957
00:35:21,950 --> 00:35:23,370
[Pepe Vieira]
Because it's mine.

958
00:35:23,370 --> 00:35:25,660
[Gordon Ramsay] It's yours.
Very similar to mine.

959
00:35:25,660 --> 00:35:27,080
And you left a few bones in.
It's fine.

960
00:35:27,080 --> 00:35:29,290
I'll get them
out for you later.

961
00:35:29,290 --> 00:35:31,750
To complement the bounty of
seafood we have, Pepe and I

962
00:35:31,750 --> 00:35:34,590
are also cooking with some
special blonde beef from the

963
00:35:34,590 --> 00:35:38,550
famous Galician species of
cattle called Rubia Gallega.

964
00:35:39,010 --> 00:35:42,090
On my menu it'll go perfectly
with the blue cheese I sourced

965
00:35:42,090 --> 00:35:43,890
earlier in the week.

966
00:35:43,890 --> 00:35:45,810
So, Dario, what's
the, what's the dream?

967
00:35:45,810 --> 00:35:47,310
One day to take over from Dad?

968
00:35:50,060 --> 00:35:51,020
- [bleep]
- Big dream.

969
00:35:53,020 --> 00:35:53,770
[Gordon Ramsay] Oh, you wi...

970
00:35:53,770 --> 00:35:54,860
- Yeah.
- Ooh.

971
00:35:55,270 --> 00:35:56,110
[Gordon Ramsay] Hey, we got
to start somewhere though.

972
00:35:56,110 --> 00:35:57,070
[Dario Vieira] Yeah.

973
00:35:57,610 --> 00:35:58,320
[Tilly Ramsay] Dario, do you
feel pressure having a dad

974
00:35:58,320 --> 00:35:59,240
with Michelin stars?

975
00:35:59,530 --> 00:36:00,450
[Dario Vieira] A lot.
A lot of pressure.

976
00:36:00,450 --> 00:36:01,860
- Yeah.
- And you?

977
00:36:01,860 --> 00:36:02,820
[Tilly Ramsay]
Yeah, absolutely.

978
00:36:05,160 --> 00:36:07,240
[Tilly Ramsay]
Yeah, everyone does.

979
00:36:07,870 --> 00:36:09,200
[Gordon Ramsay] Your sea
bass need turning, no?

980
00:36:09,200 --> 00:36:10,160
[Pepe Vieira] Yeah.

981
00:36:10,830 --> 00:36:11,870
[Gordon Ramsay] No, you don't
want to burn that do you. Ooh.

982
00:36:11,870 --> 00:36:13,580
[Tilly Ramsay] Stop.

983
00:36:13,580 --> 00:36:14,670
[Pepe Vieira] It's okay.

984
00:36:14,670 --> 00:36:15,500
- Are you sure?
- Yes.

985
00:36:15,790 --> 00:36:16,630
- It's not too burnt?
- No, no, no, no.

986
00:36:16,630 --> 00:36:17,670
- No?
- No, no, no, no.

987
00:36:17,670 --> 00:36:18,630
It's okay. It's okay.

988
00:36:19,010 --> 00:36:19,840
[Gordon Ramsay] No? You sure?
Okay. Just ch...

989
00:36:20,470 --> 00:36:21,130
[Pepe Vieira] Remember I
have Michelin s, stars too.

990
00:36:21,720 --> 00:36:22,430
[Gordon Ramsay] Y, you
have Michelin sta...

991
00:36:22,840 --> 00:36:23,510
- You are not the only.
- Yes, you do.

992
00:36:24,050 --> 00:36:25,680
- No, you have three stars.
- Yes, I have.

993
00:36:25,680 --> 00:36:26,970
Two red, one green.

994
00:36:26,970 --> 00:36:28,680
[Pepe Vieira] The
green one is the good one.

995
00:36:28,680 --> 00:36:30,430
[Dario Vieira] Tilly, you
study psychology, right?

996
00:36:30,430 --> 00:36:31,600
[Tilly Ramsay] Yes, I do.

997
00:36:31,600 --> 00:36:32,940
[Dario Vieira] Do
you study your dad?

998
00:36:32,940 --> 00:36:34,350
[Tilly Ramsay] Big
case study that one.

999
00:36:34,350 --> 00:36:36,520
[Gordon Ramsay] It's,
it's an incredible study.

1000
00:36:37,190 --> 00:36:38,860
How is your bass, Chef?

1001
00:36:38,860 --> 00:36:40,780
[Pepe Vieira] My
bass is amazing.

1002
00:36:40,780 --> 00:36:42,240
[Gordon Ramsay] The conditions
of the bass here are

1003
00:36:42,240 --> 00:36:43,200
beautiful, huh.

1004
00:36:43,820 --> 00:36:46,030
[Pepe Vieira] The sea, the salt,
the temperature of the water.

1005
00:36:46,030 --> 00:36:47,030
[Gordon Ramsay] Yes.

1006
00:36:47,280 --> 00:36:48,450
[Pepe Vieira] Make it
amazing fish, you know.

1007
00:36:48,740 --> 00:36:50,580
Yeah, it's expensive because
it's very hard to find.

1008
00:36:50,580 --> 00:36:52,790
[Gordon Ramsay] Yes.
Let's go baby.

1009
00:36:52,790 --> 00:36:54,500
[Tilly Ramsay]
Talking to the fish?

1010
00:36:54,500 --> 00:36:56,210
[Gordon Ramsay] Thank, yeah,
I'm, I always talk to my fish.

1011
00:36:56,210 --> 00:36:58,250
[Tilly Ramsay] Let's go baby.

1012
00:36:58,590 --> 00:37:00,170
[Gordon Ramsay] Looks nice, huh?
It looks beautiful, doesn't it.

1013
00:37:00,170 --> 00:37:01,460
[Tilly Ramsay] Dad,
did you give her a kiss?

1014
00:37:01,460 --> 00:37:02,050
[Gordon Ramsay] I...

1015
00:37:02,050 --> 00:37:03,590
[kisses fish].

1016
00:37:03,590 --> 00:37:05,220
[Tilly Ramsay] Magic touch.

1017
00:37:05,220 --> 00:37:06,590
[Gordon Ramsay]
Beautiful, yes.

1018
00:37:06,590 --> 00:37:08,720
It's easy to bask in the
glow of the cooking with

1019
00:37:08,720 --> 00:37:10,270
world class ingredients.

1020
00:37:10,270 --> 00:37:13,480
But the arrival of my new
Galician friends is a reminder

1021
00:37:13,480 --> 00:37:15,440
that the clock is ticking.

1022
00:37:15,440 --> 00:37:16,350
[Andres Ruano] Hola.

1023
00:37:16,690 --> 00:37:17,650
[Pepe Vieira] This is
my famous neighbor.

1024
00:37:17,650 --> 00:37:19,400
- Yeah.
- Hey, how you doing?

1025
00:37:19,400 --> 00:37:21,150
[Gordon Ramsay] Hello.
How are you, sir? We good?

1026
00:37:21,150 --> 00:37:22,030
- Oh yeah.
- Nice to see you. You good?

1027
00:37:22,030 --> 00:37:23,320
Tilly, say hello to Andres.

1028
00:37:23,320 --> 00:37:24,320
[Tilly Ramsay] Hola.

1029
00:37:24,320 --> 00:37:25,820
[Gordon Ramsay] Oh, la, la.

1030
00:37:25,820 --> 00:37:28,370
Okay.

1031
00:37:28,370 --> 00:37:31,620
Beautiful before I
cook underneath.

1032
00:37:31,620 --> 00:37:33,080
[Pepe Vieira] Skin.

1033
00:37:33,080 --> 00:37:34,500
[Gordon Ramsay] Her
skin is beautiful.

1034
00:37:36,830 --> 00:37:38,420
[Gordon Ramsay] While I'll be
using the bread I baked and

1035
00:37:38,420 --> 00:37:41,090
serving it with my mussels,
Pepe has a different idea

1036
00:37:41,090 --> 00:37:44,300
about how he wants to
incorporate bread into his menu.

1037
00:37:44,300 --> 00:37:46,300
So, you let it all run all the
way down so it's nice and thin.

1038
00:37:46,300 --> 00:37:48,550
- Yep.
- A lovely technique.

1039
00:37:48,550 --> 00:37:50,220
I've never seen
this way before.

1040
00:37:50,220 --> 00:37:52,770
Reminds me of a
creperie in Paris.

1041
00:37:52,770 --> 00:37:55,310
[Pepe Vieira] Yeah, it's
something like that but it's not

1042
00:37:55,310 --> 00:37:57,100
[Gordon Ramsay] Right. Now for
the most important part.

1043
00:37:57,100 --> 00:37:59,230
We're gonna start
slicing and plating.

1044
00:37:59,230 --> 00:38:00,610
Chef you ready
to start plating?

1045
00:38:00,610 --> 00:38:01,730
[Pepe Vieira] I, I'm
more ready than you.

1046
00:38:01,730 --> 00:38:02,980
[Gordon Ramsay]
That on your board,

1047
00:38:02,980 --> 00:38:04,320
I'm gonna start
slicing the beef.

1048
00:38:04,320 --> 00:38:06,610
We're a little behind.

1049
00:38:07,110 --> 00:38:09,490
It's one last push to the
finish line, as we put the

1050
00:38:09,490 --> 00:38:11,410
final touches on our plates.

1051
00:38:11,410 --> 00:38:13,160
[Pepe Vieira] Looks great.

1052
00:38:13,160 --> 00:38:14,580
[Gordon Ramsay] So,
load that with vegetables.

1053
00:38:14,580 --> 00:38:15,540
[Tilly Ramsay] Yeah.

1054
00:38:15,830 --> 00:38:17,080
[Gordon Ramsay] And
I'll do the salad now.

1055
00:38:17,080 --> 00:38:20,340
[Pepe Vieira] It's good, man.
Very good.

1056
00:38:20,340 --> 00:38:21,500
Very good.

1057
00:38:22,750 --> 00:38:24,460
[Gordon Ramsay] Not rushing,
kid. Not rushing. Never ever.

1058
00:38:24,460 --> 00:38:25,630
[Dario Vieira]
Well, then what's this?

1059
00:38:25,880 --> 00:38:26,880
[Gordon Ramsay] Never
underestimate the power of a

1060
00:38:26,880 --> 00:38:29,010
three-star chef. Beautiful.

1061
00:38:33,560 --> 00:38:35,390
[Gordon Ramsay] Young man,
it's all about the flavor.

1062
00:38:35,390 --> 00:38:37,190
Watch and learn.

1063
00:38:38,230 --> 00:38:39,900
Little blue cheese butter.

1064
00:38:40,440 --> 00:38:41,650
[Dario Vieira] Are
we going to win?

1065
00:38:41,650 --> 00:38:42,730
With this, we're going to win.

1066
00:38:43,020 --> 00:38:44,860
[Pepe Vieira] Yeah.
We're waiting for you, man.

1067
00:38:44,860 --> 00:38:46,990
[Gordon Ramsay]
Coming now, coming now.

1068
00:38:49,660 --> 00:38:51,660
Here we go.

1069
00:38:52,530 --> 00:38:54,330
Boom.

1070
00:38:54,330 --> 00:38:56,370
Vamos.

1071
00:38:56,370 --> 00:38:58,250
Now it's all
down to the flavor.

1072
00:38:58,250 --> 00:38:59,960
That looks
beautiful, by the way.

1073
00:38:59,960 --> 00:39:01,040
Vamos.

1074
00:39:01,040 --> 00:39:02,790
[Pepe Vieira] Come on.

1075
00:39:09,430 --> 00:39:10,590
[Gordon Ramsay] Hola.

1076
00:39:10,590 --> 00:39:11,430
[Andres Ruano] Hola,
buena, hola, hola.

1077
00:39:11,680 --> 00:39:12,970
[Gordon Ramsay]
Hola, hola, hola.

1078
00:39:12,970 --> 00:39:14,060
Here we go.

1079
00:39:14,060 --> 00:39:15,010
[Pepe Vieira] Here we are.

1080
00:39:15,010 --> 00:39:15,850
[Gordon Ramsay] Ah.

1081
00:39:15,850 --> 00:39:17,480
[Andres Ruano] Wow.

1082
00:39:17,480 --> 00:39:19,020
[Gordon Ramsay]
Beautiful sea bass.

1083
00:39:19,020 --> 00:39:20,400
[Andres Ruano] That
looks nice, guys.

1084
00:39:20,400 --> 00:39:21,940
[Gordon Ramsay] Sir,
please, off you go.

1085
00:39:24,690 --> 00:39:27,240
[Pepe Vieira] It has a salt with
garlic and has herbs on the top.

1086
00:39:27,240 --> 00:39:29,860
And this is my sea bass
with [speaking Spanish].

1087
00:39:29,860 --> 00:39:31,570
Galician sauce.

1088
00:39:31,570 --> 00:39:34,370
Of course we have the best
mussels in the world from

1089
00:39:34,370 --> 00:39:35,830
my neighbor, Andres.

1090
00:39:35,830 --> 00:39:37,790
We make the mussels in a
[speaking Spanish],

1091
00:39:37,790 --> 00:39:39,540
which is a, like a
soup from Galicia.

1092
00:39:39,540 --> 00:39:41,120
We make it with, with
onions, with garlic.

1093
00:39:41,120 --> 00:39:43,380
Well, enjoy.

1094
00:39:43,380 --> 00:39:45,880
[Gordon Ramsay] I'm, I'm gonna
start off with my mussels

1095
00:39:45,880 --> 00:39:48,300
courtesy of the, the
mussel man himself.

1096
00:39:48,300 --> 00:39:49,840
That's done beef, or chorizo.

1097
00:39:49,840 --> 00:39:51,720
And finished with a
nice Galician bread.

1098
00:39:51,720 --> 00:39:53,390
The bread we baked.

1099
00:39:53,390 --> 00:39:55,850
And then onto the local
Galician beef, finished with a

1100
00:39:55,850 --> 00:39:57,520
beautiful blue cheese.

1101
00:39:57,520 --> 00:39:58,930
And then, my sea bass.

1102
00:39:58,930 --> 00:40:01,190
This was auctioned, paid for.

1103
00:40:01,190 --> 00:40:03,100
And we roasted
it on the grill.

1104
00:40:03,100 --> 00:40:06,860
Roasted the tomatoes, and made
a tomato Galician vinaigrette.

1105
00:40:06,860 --> 00:40:10,030
And spread the tomatoes
on top of the sea bass.

1106
00:40:10,030 --> 00:40:12,990
Amazing ingredients
and bon appetito.

1107
00:40:12,990 --> 00:40:13,910
Huh? Please.

1108
00:40:14,240 --> 00:40:14,990
[Andres Ruano] Thank
you so much. Bye bye.

1109
00:40:14,990 --> 00:40:16,120
Thank you so much.

1110
00:40:16,120 --> 00:40:18,080
[Gordon Ramsay]
Vamos. Vamos. Okay.

1111
00:40:18,330 --> 00:40:20,290
[Joao Baganha] So, do
you mind if I serve you?

1112
00:40:20,290 --> 00:40:22,370
[Andres Ruano] First.

1113
00:40:22,370 --> 00:40:23,250
[Joao Baganha] El lubina.

1114
00:40:23,540 --> 00:40:25,670
[Andres Ruano] Lubina.
Just go for it.

1115
00:40:26,960 --> 00:40:29,420
Well, I'll tell you, the
percebes are marvelous.

1116
00:40:29,420 --> 00:40:30,760
Even that we know.

1117
00:40:33,340 --> 00:40:35,720
- A more... Traditional fish.
- Si.

1118
00:40:36,180 --> 00:40:37,760
[Gordon Ramsay] So, they seem
to be enjoying themselves.

1119
00:40:37,760 --> 00:40:38,640
[Pepe Vieira] Yeah.

1120
00:40:39,390 --> 00:40:40,220
[Gordon Ramsay] That's the best
of Galicia on that table there.

1121
00:40:40,220 --> 00:40:41,060
[Pepe Vieira] Yeah.

1122
00:40:41,680 --> 00:40:42,230
[Gordon Ramsay] But not just
the food. The purveyors.

1123
00:40:43,190 --> 00:40:43,810
[Pepe Vieira] You know what,
very important things are

1124
00:40:44,270 --> 00:40:45,560
happening, are
happening at that table.

1125
00:40:45,560 --> 00:40:46,940
[Joao Baganha]
Pepe's is lovely.

1126
00:40:46,940 --> 00:40:47,940
It just melts in your mouth.

1127
00:40:48,440 --> 00:40:49,860
But it, the mixture with the
cheese, the meat, and that

1128
00:40:49,860 --> 00:40:52,150
point, really sort
of red, that's...

1129
00:40:52,150 --> 00:40:53,570
[Andres Ruano] And those
vegetables as well, even that,

1130
00:40:53,570 --> 00:40:54,660
the, they're marvelous.

1131
00:40:55,200 --> 00:40:56,120
[Joao Baganha] I'm going, I have
to say, I, I went for the meat.

1132
00:40:56,740 --> 00:40:58,830
[Andres Ruano] So, it all comes
down to the sea bass, okay.

1133
00:40:58,830 --> 00:41:00,500
So, let's go for it.

1134
00:41:00,500 --> 00:41:01,910
[Tilly Ramsay] Look at
them digging into the fish.

1135
00:41:01,910 --> 00:41:03,250
I can't see whose that is.

1136
00:41:03,250 --> 00:41:04,670
[Dario Vieira] Yeah,
they're enjoying it.

1137
00:41:04,670 --> 00:41:05,580
[Tilly Ramsay] Hopefully,
they're gonna have a

1138
00:41:05,580 --> 00:41:06,750
tough time deciding.

1139
00:41:06,750 --> 00:41:07,540
[Dario Vieira] Yeah.

1140
00:41:07,920 --> 00:41:08,710
[Tilly Ramsay] On
who, whose they prefer.

1141
00:41:09,130 --> 00:41:10,000
[Dario Vieira] Well,
I don't know. Maybe.

1142
00:41:10,300 --> 00:41:11,170
[Tilly Ramsay] Maybe
yours, maybe mine.

1143
00:41:11,760 --> 00:41:12,550
[Dario Vieira] Yeah. I think
it's gonna be ours, no?

1144
00:41:12,550 --> 00:41:13,930
[Tilly Ramsay] Do you?

1145
00:41:13,930 --> 00:41:15,090
[Alejo Deco] I don't
like fish in general.

1146
00:41:15,090 --> 00:41:16,430
- Yeah.
- No.

1147
00:41:16,430 --> 00:41:18,180
- Just hate him.
- No, but this fish is amazing.

1148
00:41:18,180 --> 00:41:19,560
[Andres Ruano] It's
gonna be difficult.

1149
00:41:19,560 --> 00:41:20,970
[Joao Baganha] It's
down to the wire.

1150
00:41:20,970 --> 00:41:22,180
[Andres Ruano] It's gonna
be difficult to choose.

1151
00:41:22,520 --> 00:41:23,810
[Gordon Ramsay] Okay, looks
like they're finishing up.

1152
00:41:23,810 --> 00:41:25,560
- You ready?
- Yeah, I'm ready.

1153
00:41:25,560 --> 00:41:27,020
- Shall we?
- Come on.

1154
00:41:27,020 --> 00:41:28,980
[Gordon Ramsay] Vamos.

1155
00:41:29,230 --> 00:41:30,650
First of all, I
hope you enjoyed it.

1156
00:41:30,650 --> 00:41:32,190
Tilly and I gave it
our absolute best.

1157
00:41:32,190 --> 00:41:33,650
We're competitive, right.

1158
00:41:33,650 --> 00:41:34,650
[Andres Ruano] Yeah, you are.

1159
00:41:34,650 --> 00:41:35,990
- Yes.
- Looks like.

1160
00:41:35,990 --> 00:41:37,700
- How was it?
- Okay...

1161
00:41:37,700 --> 00:41:39,740
[Gordon Ramsay] Oh,
no, he's gone serious.

1162
00:41:39,740 --> 00:41:41,040
[Andres Ruano] It was
really, really close.

1163
00:41:41,040 --> 00:41:41,910
[Gordon Ramsay] Excellent.

1164
00:41:42,620 --> 00:41:44,710
[Andres Ruano] So, we're gonna
start for the mussels, yeah?

1165
00:41:44,710 --> 00:41:46,080
[Gordon Ramsay]
Si, your mussels.

1166
00:41:46,080 --> 00:41:47,040
[Andres Ruano]
My mussels, yeah.

1167
00:41:47,290 --> 00:41:48,330
[Pepe Vieira] Your
mussels, your mussels.

1168
00:41:48,750 --> 00:41:50,750
[Andres Ruano] And the
decisions of, of all seven for

1169
00:41:50,750 --> 00:41:52,920
the mussels were that

1170
00:41:52,920 --> 00:41:54,260
Pepe was the winner.

1171
00:41:54,260 --> 00:41:55,930
- Okay. Bravo.
- Oh, hey.

1172
00:41:55,930 --> 00:41:57,390
[Gordon Ramsay] Oh, yeah.
Hold on.

1173
00:41:57,390 --> 00:41:59,100
[Andres Ruano] Pepe's
traditional sauce, it was

1174
00:41:59,100 --> 00:42:00,300
perfect for the mussels.

1175
00:42:00,300 --> 00:42:02,930
[Pepe Vieira] Yes. Yes.

1176
00:42:02,930 --> 00:42:04,810
[Andres Ruano] For the
next vote, the meat.

1177
00:42:04,810 --> 00:42:06,310
[Gordon Ramsay] Yes.

1178
00:42:06,310 --> 00:42:09,270
[Andres Ruano] That, the
final vote was Gordon's meat.

1179
00:42:09,270 --> 00:42:10,940
[Pepe Vieira] Oh, okay.

1180
00:42:10,940 --> 00:42:13,440
[Gordon Ramsay] Yeah, the top.
Good job girl, yes, okay.

1181
00:42:13,440 --> 00:42:15,450
[Andres Ruano] The way that,
that, the meat was cooked,

1182
00:42:15,450 --> 00:42:16,700
and everything.

1183
00:42:16,700 --> 00:42:19,240
Vegetables, actually
got into us and,

1184
00:42:19,240 --> 00:42:21,080
and you got our vote, for sure.

1185
00:42:21,080 --> 00:42:23,120
[Gordon Ramsay] That's
a tough one to accent.

1186
00:42:23,120 --> 00:42:25,540
Okay. Right.
So, it's one, one.

1187
00:42:25,540 --> 00:42:27,170
All down to the bass.

1188
00:42:27,170 --> 00:42:29,330
[Andres Ruano] This was a, the,
the difficult, real difficult.

1189
00:42:29,330 --> 00:42:30,250
[Gordon Ramsay] Okay.

1190
00:42:30,540 --> 00:42:31,540
[Pepe Vieira] I know
where all you live.

1191
00:42:31,840 --> 00:42:32,750
[Andres Ruano] Yeah, I
know, I know, I know.

1192
00:42:33,000 --> 00:42:33,760
[Pepe Vieira] Be
careful what you say.

1193
00:42:34,260 --> 00:42:34,840
[Andres Ruano] I know.
to be, to be honest,

1194
00:42:35,510 --> 00:42:37,090
I, I, I, I'm not feeling
so comfortable though.

1195
00:42:37,090 --> 00:42:39,220
[Gordon Ramsay] But two
good sea bass dishes, right?

1196
00:42:39,220 --> 00:42:40,970
[Andres Ruano] They
were both really nice.

1197
00:42:40,970 --> 00:42:44,770
In both of them, we
could see Galician cuisine.

1198
00:42:44,770 --> 00:42:47,020
But we had to make a decision.

1199
00:42:47,020 --> 00:42:53,730
And after thinking about it a
lot, we must say that, the,

1200
00:42:53,730 --> 00:42:57,320
the winner was...

1201
00:42:57,320 --> 00:42:58,650
Gordon Ramsay.

1202
00:42:58,650 --> 00:42:59,860
[Gordon Ramsay] Yeah!

1203
00:42:59,860 --> 00:43:00,950
[Pepe Vieira] Awe.

1204
00:43:00,950 --> 00:43:02,160
[Gordon Ramsay] Yeah!

1205
00:43:02,160 --> 00:43:03,830
[Pepe Vieira] You
know nothing about it.

1206
00:43:03,830 --> 00:43:05,580
[Andres Ruano] I know, I, I
know I'm gonna have to run out

1207
00:43:05,580 --> 00:43:06,830
of the town.

1208
00:43:06,830 --> 00:43:08,710
- Yeah! We did it.
- I'm sorry, Pepe.

1209
00:43:08,710 --> 00:43:10,330
[Gordon Ramsay] Come on, man.
Come on.

1210
00:43:10,330 --> 00:43:11,580
[Andres Ruano] I know I'm
not a good neighbor anymore.

1211
00:43:11,830 --> 00:43:13,040
[Gordon Ramsay] Listen,
seriously, we've been in love

1212
00:43:13,040 --> 00:43:14,380
with Spain for,
for many years.

1213
00:43:14,380 --> 00:43:15,590
But Galicia is unique.

1214
00:43:15,960 --> 00:43:17,510
So, we've had an extraordinary
week, and this man is at the

1215
00:43:17,510 --> 00:43:20,380
forefront of Galician cuisine.

1216
00:43:20,380 --> 00:43:23,510
And these two on the outside
are our future generations.

1217
00:43:23,510 --> 00:43:25,850
Thank you.
Take care.

1218
00:43:25,850 --> 00:43:28,180
Muchas gracias, thank you.

1219
00:43:28,180 --> 00:43:29,690
[Andres Ruano] Thanks a
lot, Gordon, bye bye.

1220
00:43:29,690 --> 00:43:31,440
[Gordon Ramsay] Wow, what
an amazing week I've had in

1221
00:43:31,440 --> 00:43:33,650
Galicia Getting to meet
just some of the people and

1222
00:43:33,650 --> 00:43:35,940
understand their
culinary traditions.

1223
00:43:35,940 --> 00:43:37,570
With Tilly by my side.

1224
00:43:37,570 --> 00:43:38,690
[Tilly Ramsay] Do
you want a hand?

1225
00:43:39,030 --> 00:43:41,610
[Gordon Ramsay] Has been
nothing short of extraordinary.

1226
00:43:41,610 --> 00:43:43,280
Muah, muah, muah, muah.

1227
00:43:43,280 --> 00:43:44,740
[Tilly Ramsay] Don't yell.
Just nice.

1228
00:43:44,740 --> 00:43:46,240
[Gordon Ramsay] I'm not
yelling, I'm just shouting.

1229
00:43:46,240 --> 00:43:48,700
Spain has been
redefined for me.

1230
00:43:48,700 --> 00:43:51,080
Madam, I've already
bought them. Thank you.

1231
00:43:51,080 --> 00:43:54,090
And honestly, Galicia is waiting
for the rest of the world

1232
00:43:54,090 --> 00:43:55,750
to discover it.

1233
00:43:55,750 --> 00:43:59,170
But for now, as you know,
I'm on to my next adventure.

1234
00:44:01,180 --> 00:44:02,510
Captioned by
Cotter Media Group.