1 00:00:06,880 --> 00:00:09,960 Stunning. Look at those cliffs. 2 00:00:10,840 --> 00:00:14,180 Oh, my goodness me. That is breathtaking. 3 00:00:15,800 --> 00:00:17,970 It's those cliffs you really get to understand the power of 4 00:00:17,970 --> 00:00:19,720 the Atlantic Ocean. 5 00:00:22,230 --> 00:00:23,270 Oh boy. 6 00:00:44,040 --> 00:00:46,670 I'm swimming next time. 7 00:00:52,260 --> 00:00:53,670 I'm in the west of Ireland, 8 00:00:53,670 --> 00:00:57,010 excited to explore the rugged Connemara coast. 9 00:00:57,590 --> 00:01:00,260 But my journey is starting here on the smallest of the 10 00:01:00,260 --> 00:01:02,810 Aran Islands, Inisheer. 11 00:01:03,680 --> 00:01:06,100 I was told this timeless island truly embodies 12 00:01:06,100 --> 00:01:07,600 the spirit of Ireland, 13 00:01:07,600 --> 00:01:10,570 and that it was the perfect place to begin my adventure. 14 00:01:10,900 --> 00:01:12,860 Now I'm here to meet Anna Haugh, 15 00:01:12,860 --> 00:01:14,740 a super talented chef. 16 00:01:14,740 --> 00:01:17,910 But more importantly, she had a great teacher. 17 00:01:17,910 --> 00:01:19,120 Me. 18 00:01:19,120 --> 00:01:20,490 In all honestly, 19 00:01:20,490 --> 00:01:22,120 she cut her cloth in one of my kitchens years ago. 20 00:01:22,120 --> 00:01:23,620 And since then, honestly, 21 00:01:23,620 --> 00:01:25,210 she's gone on to become one of the most prominent 22 00:01:25,210 --> 00:01:27,040 Irish chefs anywhere in the world. 23 00:01:27,040 --> 00:01:29,880 And she said meet me near the shipwreck. 24 00:01:29,880 --> 00:01:31,670 And I hope my day goes better than that captain's, 25 00:01:31,670 --> 00:01:33,170 that's for sure. 26 00:01:35,720 --> 00:01:36,970 Anna! 27 00:01:36,970 --> 00:01:38,180 Gordon! 28 00:01:38,180 --> 00:01:40,510 Oh my God, how was your flight? 29 00:01:40,510 --> 00:01:42,850 Oh my gosh, that thing was tiny. 30 00:01:42,850 --> 00:01:45,100 But it's the best way to see the landscape. 31 00:01:45,100 --> 00:01:46,810 Good to see you. 32 00:01:48,900 --> 00:01:50,190 Born and bred in Ireland, 33 00:01:50,190 --> 00:01:52,020 Anna eventually left to train under some of the 34 00:01:52,020 --> 00:01:53,480 best chefs in Europe, 35 00:01:53,480 --> 00:01:55,780 before opening her first restaurant in London, Myrtle, 36 00:01:55,780 --> 00:01:57,950 where she features Irish cuisine 37 00:01:57,950 --> 00:01:59,990 that showcases the finest ingredients 38 00:01:59,990 --> 00:02:01,830 from her homeland. 39 00:02:04,240 --> 00:02:05,540 How have you been? 40 00:02:05,540 --> 00:02:07,210 Amazing. I mean, look at where we are. 41 00:02:07,210 --> 00:02:08,580 Yeah, I mean, talk about amazing. 42 00:02:08,580 --> 00:02:10,040 Congrats on the restaurant, by the way. 43 00:02:10,040 --> 00:02:11,250 Thanks very much. 44 00:02:11,250 --> 00:02:13,000 I knew you had it in you years ago. 45 00:02:13,000 --> 00:02:15,260 But to see the way you flourish is fantastic. 46 00:02:15,260 --> 00:02:17,010 But I'm in your back garden. 47 00:02:17,010 --> 00:02:18,380 And that smells delicious. 48 00:02:18,380 --> 00:02:21,010 - Do you want to eat a bit? - I'd love to eat a bit. 49 00:02:21,010 --> 00:02:22,600 Let me get it. This is hake. 50 00:02:22,600 --> 00:02:24,140 Wow, what a treat. That is beautiful. 51 00:02:24,140 --> 00:02:25,890 Yeah, so it's just burnt Irish butter and 52 00:02:25,890 --> 00:02:26,980 fish cooked in it. 53 00:02:26,980 --> 00:02:28,690 Sometimes you just slowly kind of 54 00:02:28,690 --> 00:02:30,560 give a little bit of love and the right ingredients and 55 00:02:30,560 --> 00:02:31,730 put them together and it's-- 56 00:02:31,730 --> 00:02:33,820 Oh, my God. That's so delicious. 57 00:02:33,820 --> 00:02:35,480 It's sweet. It's salty. 58 00:02:35,480 --> 00:02:38,900 Local hake, caught meters away from this rock, 59 00:02:39,660 --> 00:02:42,450 and just basted and basted into this beautiful 60 00:02:42,450 --> 00:02:44,280 brown butter sauce. 61 00:02:44,580 --> 00:02:47,450 Simple, elegant, but mind blowing. 62 00:02:48,120 --> 00:02:49,750 That's Anna Haugh. 63 00:02:49,750 --> 00:02:51,040 Are we blessed with the weather or is this just 64 00:02:51,040 --> 00:02:52,380 because I'm here? 65 00:02:52,380 --> 00:02:53,590 Oh, sure, it's like this all year round. 66 00:02:53,590 --> 00:02:55,380 Ireland is famous for its sunshine, isn't it? 67 00:02:55,380 --> 00:02:58,170 Honestly, that accent's got stronger and 68 00:02:58,170 --> 00:03:00,590 stronger as you got older. 69 00:03:00,590 --> 00:03:02,010 It was never this strong years ago. 70 00:03:02,010 --> 00:03:03,180 Ah, it was always the same. 71 00:03:03,180 --> 00:03:04,220 It's always the same. 72 00:03:04,220 --> 00:03:05,430 - Was it? - Yeah, yeah, yeah. 73 00:03:05,430 --> 00:03:06,600 I just didn't talk a lot when I worked for you. 74 00:03:06,600 --> 00:03:08,230 I was too busy cooking and less chat. 75 00:03:08,230 --> 00:03:09,730 See, I could say the same about my Scottish accent. 76 00:03:09,730 --> 00:03:11,560 That was my first ambition losing that thing. 77 00:03:11,560 --> 00:03:13,770 Fair enough. 78 00:03:14,860 --> 00:03:16,110 Now, I mean, seriously, I mean, 79 00:03:16,110 --> 00:03:17,860 I know you built your, 80 00:03:17,860 --> 00:03:20,240 your brand on this incredible country. 81 00:03:20,240 --> 00:03:23,120 But is it better than other islands, seriously? 82 00:03:23,910 --> 00:03:26,410 Listen, all I know is what's in my heart. 83 00:03:26,410 --> 00:03:28,290 What's in my blood. What's in my DNA. 84 00:03:28,290 --> 00:03:30,040 - Right. - And it is Irish food. 85 00:03:30,040 --> 00:03:32,120 Well, what's so special about the coastline? 86 00:03:32,120 --> 00:03:33,750 Well, if you open your eyes, Gordon, 87 00:03:33,750 --> 00:03:35,880 and you take a little look around there that will answer 88 00:03:35,880 --> 00:03:37,170 all of your questions. 89 00:03:37,170 --> 00:03:38,630 Wow. 90 00:03:38,630 --> 00:03:40,720 It is the perfect marriage of like Mother Nature 91 00:03:40,720 --> 00:03:41,970 and humans combined. 92 00:03:41,970 --> 00:03:43,390 Good farming techniques, 93 00:03:43,390 --> 00:03:45,720 great land, results in brilliant flavor. 94 00:03:45,720 --> 00:03:47,100 And if you're feeling a bit thirsty, 95 00:03:47,100 --> 00:03:49,020 I might have a little drop of whiskey for you to 96 00:03:49,020 --> 00:03:50,430 play around with. 97 00:03:50,430 --> 00:03:51,480 But, I mean, Scottish whiskey because we 98 00:03:51,480 --> 00:03:52,940 invented it, right? 99 00:03:52,940 --> 00:03:54,150 That's not even funny. 100 00:03:54,150 --> 00:03:55,520 Like that's, you know what I mean? 101 00:03:55,520 --> 00:03:57,610 Honestly, I will, I will throw you in the sea now. 102 00:03:57,610 --> 00:03:59,690 The Irish, the Irish created whiskey. 103 00:03:59,690 --> 00:04:01,360 You guys don't even spell it right. 104 00:04:01,360 --> 00:04:02,530 - Stop it. Stop. - It's embarrassing. 105 00:04:02,530 --> 00:04:03,860 It's one thing to steal the drink. 106 00:04:03,860 --> 00:04:05,370 It's another thing to not even spell correctly. 107 00:04:05,370 --> 00:04:07,910 Whiskey originated from the west coast of Scotland. 108 00:04:07,910 --> 00:04:09,580 Are you saying now? Seriously? 109 00:04:09,580 --> 00:04:10,830 I'm not even gonna have this argument. 110 00:04:10,830 --> 00:04:12,040 I tell you what, we can settle the argument... 111 00:04:14,540 --> 00:04:15,750 Moonshine? 112 00:04:15,750 --> 00:04:17,880 Mother's milk for the Irish people. 113 00:04:17,880 --> 00:04:19,670 It is, it's Irish moonshine. 114 00:04:19,670 --> 00:04:20,710 It's good for you. 115 00:04:20,710 --> 00:04:23,130 - Right. - Put hairs on your chest. 116 00:04:23,380 --> 00:04:24,590 Well, you might need a drop of it, 117 00:04:24,590 --> 00:04:27,550 though when it comes to the final cook-off. 118 00:04:27,550 --> 00:04:29,810 You see over there on the Cliffs of Moher? 119 00:04:29,810 --> 00:04:31,100 That's where we're going to be cooking. 120 00:04:31,100 --> 00:04:32,180 What, up there? 121 00:04:32,180 --> 00:04:33,560 - Yeah. - Why so high? 122 00:04:33,560 --> 00:04:35,560 It's honestly, you're close to the gods. 123 00:04:35,560 --> 00:04:37,150 You up for that level of competitiveness? 124 00:04:37,150 --> 00:04:39,400 You're on my turf now, Gordon. 125 00:04:39,400 --> 00:04:40,530 This is true. 126 00:04:40,530 --> 00:04:42,070 I still have that competitive spirit. 127 00:04:42,070 --> 00:04:44,820 I know you think that at 56 I've lost it. 128 00:04:44,820 --> 00:04:46,200 But I promise you. 129 00:04:46,200 --> 00:04:48,490 The fire, girl, is still there. 130 00:04:48,490 --> 00:04:49,910 Yeah, I'll be honest with you, Gordon. 131 00:04:49,910 --> 00:04:51,160 I know the fire is there. 132 00:04:51,160 --> 00:04:52,620 I can see it in the back your eyes. 133 00:04:52,620 --> 00:04:53,910 I'll see you the end of the week, girl. 134 00:04:53,910 --> 00:04:55,000 Huh? 135 00:04:55,000 --> 00:04:56,420 Delicious fish by the way. 136 00:04:56,420 --> 00:04:58,130 She's now set the task. 137 00:04:58,130 --> 00:05:00,500 Get down, get dirty, but more importantly, 138 00:05:00,500 --> 00:05:03,920 I'll see you the top of those cliffs. 139 00:05:03,920 --> 00:05:06,680 I mean, she is setting the bar. 140 00:05:06,930 --> 00:05:09,050 I'm not too sure what I'm more intimidated by, 141 00:05:09,050 --> 00:05:13,230 the heights or Anna's prowess. 142 00:05:20,820 --> 00:05:22,780 I'm back on the mainland, 143 00:05:22,780 --> 00:05:25,990 ready to hunt down my first ingredient for the final cook. 144 00:05:25,990 --> 00:05:29,450 And it's one I'm really excited about. 145 00:05:29,450 --> 00:05:31,120 I've cooked with all types of crabs, 146 00:05:31,120 --> 00:05:33,450 but there is one species that is not 147 00:05:33,450 --> 00:05:37,250 commonly found elsewhere, the brown crab. 148 00:05:38,000 --> 00:05:39,500 And this crab is unique, 149 00:05:39,500 --> 00:05:42,000 unique for its sweetness, the texture, 150 00:05:42,000 --> 00:05:43,170 but more importantly, 151 00:05:43,170 --> 00:05:45,010 it's very difficult to get hold of. 152 00:05:45,010 --> 00:05:48,050 I really hope I can get my hands on some of this delicacy 153 00:05:48,050 --> 00:05:50,300 because when that hits the table, 154 00:05:50,300 --> 00:05:52,310 it's a show stopper. 155 00:05:57,310 --> 00:05:58,810 Stevie! 156 00:05:58,810 --> 00:06:00,400 - Hey, Gordon. - Top of the morning, sir. 157 00:06:00,400 --> 00:06:01,900 How you doing, mate? 158 00:06:01,900 --> 00:06:03,780 Stevie is a local guide who grew up foraging on 159 00:06:03,780 --> 00:06:06,440 Long Island shorelines with his mother and grandmother 160 00:06:06,440 --> 00:06:07,900 for family meals. 161 00:06:07,900 --> 00:06:10,280 If you look out there, you got pristine beaches, 162 00:06:10,280 --> 00:06:12,780 rugged coastline, caves, cliffs, crab. 163 00:06:12,780 --> 00:06:14,080 - Brown crabs, right? - Brown crabs, 164 00:06:14,080 --> 00:06:16,160 some really good brown crab, hopefully today. 165 00:06:16,160 --> 00:06:17,210 Got you. 166 00:06:21,960 --> 00:06:23,710 So we're gonna try and work our way down here, 167 00:06:23,710 --> 00:06:25,960 and we're gonna be poking about in all these little crevices, 168 00:06:25,960 --> 00:06:28,970 maybe little gaps in the rocks, through maybe some tunnels. 169 00:06:28,970 --> 00:06:30,510 Right. 170 00:06:30,510 --> 00:06:31,680 And I'd say we'll get ourselves some good eating. 171 00:06:31,680 --> 00:06:33,100 So sounds a lot of work for a crab. 172 00:06:33,100 --> 00:06:34,470 Is it worth it? 173 00:06:34,470 --> 00:06:35,850 Well, look. I generally eat what I catch. 174 00:06:35,850 --> 00:06:37,430 Right. 175 00:06:37,430 --> 00:06:38,640 And I came the whole way out here and we're gonna go 176 00:06:38,640 --> 00:06:40,400 through all this because they are so worth it. 177 00:06:40,400 --> 00:06:42,730 Right. Wetsuit, or Speedos? 178 00:06:42,730 --> 00:06:44,020 Yeah definitely, we want to get wetsuits. No. 179 00:06:50,320 --> 00:06:52,490 Excellent. 180 00:06:52,490 --> 00:06:54,530 There's three crabs I'm generally looking for here. 181 00:06:54,530 --> 00:06:56,080 Yes. 182 00:06:56,080 --> 00:06:57,370 The brown crab which is what we're gonna go for. 183 00:06:57,370 --> 00:06:58,500 Yeah. 184 00:06:58,500 --> 00:06:59,830 You get some big spider crabs. 185 00:06:59,830 --> 00:07:02,380 And then these nasty little velvet crabs. 186 00:07:02,380 --> 00:07:04,790 They've got like red eyes like the devil. 187 00:07:04,790 --> 00:07:06,880 - Oh, really? - Really agile, really fast. 188 00:07:07,130 --> 00:07:08,260 Yeah. 189 00:07:08,260 --> 00:07:09,670 Their claws are really sharp, 190 00:07:09,670 --> 00:07:10,880 and if they get a hold of you, mate, 191 00:07:10,880 --> 00:07:13,010 they will not let go. 192 00:07:16,010 --> 00:07:17,310 That's not deep enough for me to jump in there, is it? 193 00:07:28,320 --> 00:07:32,700 Oh, my God. Seriously? 194 00:07:40,210 --> 00:07:42,710 Well, we just scared the out the crabs. 195 00:07:46,040 --> 00:07:47,920 - See this rock here? - Yes. 196 00:07:47,920 --> 00:07:49,880 If you want to work your way towards that. 197 00:07:49,880 --> 00:07:51,340 Yeah. 198 00:07:51,340 --> 00:07:52,340 Check because we might find them in the open 199 00:07:52,340 --> 00:07:53,590 if we're lucky. 200 00:07:53,590 --> 00:07:55,350 - Gotcha. - The brown crabs are slow enough - Yeah. 201 00:08:01,890 --> 00:08:04,270 The search is on, and I'm not gonna let a 202 00:08:04,270 --> 00:08:07,270 nasty crab keep me from catching a tasty one. 203 00:08:10,820 --> 00:08:14,740 Hey, Gordon, Gordon, this way, this way. 204 00:08:17,530 --> 00:08:18,700 I see one. 205 00:08:18,700 --> 00:08:20,750 - Oh. Where is it? - Look. 206 00:08:21,580 --> 00:08:24,290 You see the sort of orangey, sneaking in there? 207 00:08:24,290 --> 00:08:26,500 Look, can you see? Look, look in quick. 208 00:08:26,500 --> 00:08:27,710 Oh, yeah. Wow. 209 00:08:27,710 --> 00:08:29,420 How the did you find that? 210 00:08:29,420 --> 00:08:32,090 They're so hard to see because the actual color of the crab is 211 00:08:32,090 --> 00:08:34,630 the exact same color as the surface of the rocks. 212 00:08:34,630 --> 00:08:36,470 Almost like looking for a needle in a haystack, 213 00:08:36,470 --> 00:08:38,640 so thank God Stevie was here. 214 00:08:40,270 --> 00:08:41,270 Wow. 215 00:08:41,270 --> 00:08:42,520 Yeah, look at that, man. 216 00:08:42,520 --> 00:08:44,020 Nice. 217 00:08:44,020 --> 00:08:44,850 That's a beauty. Bloody hell, that's beautiful. 218 00:08:44,850 --> 00:08:45,850 What a lovely size that is. 219 00:08:45,850 --> 00:08:47,150 - Yeah. - Bloody hell. 220 00:08:47,150 --> 00:08:48,480 You can get them big around here, 221 00:08:48,480 --> 00:08:49,570 but that one's a decent size. 222 00:08:49,570 --> 00:08:50,730 They come bigger than that? 223 00:08:50,730 --> 00:08:51,820 Yeah. 224 00:08:51,820 --> 00:08:53,700 , that is beautiful. 225 00:08:53,700 --> 00:08:55,160 Yeah. 226 00:08:55,160 --> 00:08:56,070 There's always a joy when you catch something 227 00:08:56,070 --> 00:08:57,280 from a chef's point of view. 228 00:08:57,280 --> 00:09:00,490 Let's just stick it in Benny's waders for now. 229 00:09:03,250 --> 00:09:04,540 No! 230 00:09:14,050 --> 00:09:16,090 Once I understood where and how to look 231 00:09:16,090 --> 00:09:17,220 for these things... 232 00:09:17,220 --> 00:09:18,550 - Any luck? - No. Nothing there. 233 00:09:18,550 --> 00:09:19,930 No. 234 00:09:19,930 --> 00:09:22,270 ...I was hell bent on finding more. 235 00:09:24,060 --> 00:09:26,230 Stevie, one here. 236 00:09:26,980 --> 00:09:30,650 These brown crab were sort of embedded underneath those rocks. 237 00:09:31,020 --> 00:09:33,280 And then all of a sudden you saw the huge pincers. 238 00:09:33,280 --> 00:09:36,070 They said those pincers will crush your fingers. 239 00:09:36,070 --> 00:09:37,360 Be smart. 240 00:09:37,360 --> 00:09:40,030 Go from behind. Hold it firm and yank it out. 241 00:09:40,450 --> 00:09:43,040 - Wow, yeah, man. - Look at that beauty. 242 00:09:43,040 --> 00:09:48,000 - That is epic. - Wow. Wow. That is beautiful. 243 00:09:48,000 --> 00:09:49,500 Yeah. Cook that up. 244 00:09:49,500 --> 00:09:50,790 Look at the color of that. 245 00:09:50,790 --> 00:09:52,300 Cook up a decent sized claw. 246 00:09:52,300 --> 00:09:53,550 Amazing. Amazing. Let's put it in the bucket. 247 00:09:53,550 --> 00:09:56,050 Let's stick in the bucket, man. 248 00:09:56,800 --> 00:09:59,300 I need at least one more crab for the final cook, 249 00:09:59,300 --> 00:10:02,060 and Stevie is leading me deeper into the rocks and caves 250 00:10:02,060 --> 00:10:03,890 on the hunt. 251 00:10:07,850 --> 00:10:08,900 - Ah, mate. - Oh, my God. 252 00:10:24,410 --> 00:10:26,080 - Right in there. - That's crazy. 253 00:10:26,080 --> 00:10:28,000 All I can see is his backside. 254 00:10:28,000 --> 00:10:31,000 I can't see any eyes to tell me what I'm dealing with here. 255 00:10:31,000 --> 00:10:32,540 I don't love the idea of sticking my hand 256 00:10:32,540 --> 00:10:35,460 blindly into this crevice, but here goes nothing. 257 00:10:39,840 --> 00:10:41,220 See it there, right on the right? 258 00:10:41,220 --> 00:10:42,260 Look at the color of him. 259 00:10:46,020 --> 00:10:47,980 They're so hard to see because you think it's a rock, 260 00:10:47,980 --> 00:10:50,480 but when you get underneath those crevices that they're 261 00:10:50,480 --> 00:10:52,900 waiting to be prised. 262 00:10:52,900 --> 00:10:54,980 It's gonna be tricky to get it out maybe. 263 00:10:54,980 --> 00:10:56,360 Pry it out. 264 00:10:56,360 --> 00:10:58,150 You get it? 265 00:10:58,150 --> 00:10:59,360 That's a beauty. 266 00:10:59,360 --> 00:11:01,410 That is it good solid one. Yes. 267 00:11:01,410 --> 00:11:03,450 hell. Look at the size of that one. 268 00:11:03,450 --> 00:11:04,910 Man, he was wedged right down there. 269 00:11:04,910 --> 00:11:06,330 Yeah. 270 00:11:06,330 --> 00:11:07,750 I've got the money. I've got the brown crab. 271 00:11:07,750 --> 00:11:09,210 Look at those. 272 00:11:09,210 --> 00:11:11,080 With this beautiful crab in my arsenal for the big cook, 273 00:11:11,080 --> 00:11:13,210 I'm a step closer to tasting a win. 274 00:11:13,210 --> 00:11:14,880 We done well. That's a good day's eating. 275 00:11:14,880 --> 00:11:17,050 That makes for one of us. 276 00:11:17,050 --> 00:11:18,510 That is amazing. 277 00:11:18,510 --> 00:11:21,300 - Yeah. - Thank you. Great stuff. 278 00:11:34,150 --> 00:11:36,770 There's a very rare ingredient in Ireland that 279 00:11:36,770 --> 00:11:40,610 I'm told you only find in Connemara. 280 00:11:41,070 --> 00:11:42,200 Abalone. 281 00:11:42,200 --> 00:11:44,320 And it's endangered in the wild. 282 00:11:44,320 --> 00:11:46,910 The high demand for this rare mollusk has left the abalone 283 00:11:46,910 --> 00:11:49,620 population in a steady and serious decline. 284 00:11:50,370 --> 00:11:52,920 But I'm meeting a mother and daughter who are using 285 00:11:52,920 --> 00:11:55,590 aquaculture to grow them sustainably. 286 00:11:56,130 --> 00:12:00,260 Anna, watch out girl because I am pulling out all 287 00:12:00,260 --> 00:12:02,220 the big guns on this one. 288 00:12:06,600 --> 00:12:07,640 Sinead! 289 00:12:07,640 --> 00:12:08,720 Hi, Gordon. 290 00:12:08,720 --> 00:12:10,680 - How are you, darling? - Good, thanks. 291 00:12:10,680 --> 00:12:11,890 What a beautiful spot. 292 00:12:11,890 --> 00:12:13,270 Well, you got a good day as well. 293 00:12:13,270 --> 00:12:14,770 Oh, my Goodness me. Now, what's in there? 294 00:12:14,770 --> 00:12:17,070 Oh, so this is some kelp that I was just collecting. 295 00:12:17,070 --> 00:12:18,610 Oh, wow. That's beautiful. 296 00:12:18,610 --> 00:12:20,150 This is what we feed to the abalone. 297 00:12:20,150 --> 00:12:21,610 Now, I've heard so much about this system. 298 00:12:21,610 --> 00:12:22,990 What you do with mum. I'd love to see the abalone. 299 00:12:22,990 --> 00:12:24,660 Okay, great. Well, I'll show you now. 300 00:12:24,660 --> 00:12:26,570 Thank you. 301 00:12:28,740 --> 00:12:30,790 Ah, so this is where they are? 302 00:12:30,790 --> 00:12:33,040 - Yes. - Wow. Morning. 303 00:12:33,040 --> 00:12:34,210 Morning. Hi. 304 00:12:34,210 --> 00:12:35,460 - This is my mom, Cindy. - Cindy, how are you? 305 00:12:35,460 --> 00:12:36,960 I'm fine. Welcome to the farm. 306 00:12:36,960 --> 00:12:39,090 Thank you so much. First of all, what a great idea. 307 00:12:39,090 --> 00:12:40,840 - Yeah. - And they originate from 308 00:12:40,840 --> 00:12:42,130 - Japan. - Japan. 309 00:12:42,130 --> 00:12:43,380 - Yes. Yeah. - Wow. 310 00:12:43,380 --> 00:12:44,970 Back in the late 70s, 311 00:12:44,970 --> 00:12:47,800 they were brought over and we're dealing with all the offspring. 312 00:12:47,800 --> 00:12:49,350 Yes. 313 00:12:49,350 --> 00:12:50,930 When they start off, right there, little tiny dots 314 00:12:50,930 --> 00:12:53,180 when they start off as a larvae, a little seed. 315 00:12:53,180 --> 00:12:55,060 And how old is this one here now? 316 00:12:55,060 --> 00:12:56,440 Let's check that. 317 00:12:56,440 --> 00:12:59,320 Okay, so this is seven and a half, almost an eight. 318 00:12:59,320 --> 00:13:01,690 So you're looking at a four to four and a half 319 00:13:01,690 --> 00:13:03,110 year abalone there. 320 00:13:03,110 --> 00:13:04,240 - Wow. - Yeah. 321 00:13:04,240 --> 00:13:05,660 So that's a long process. 322 00:13:05,660 --> 00:13:07,030 Yeah, but it's no different from an oyster. 323 00:13:07,030 --> 00:13:08,410 No. 324 00:13:08,410 --> 00:13:09,660 An oyster takes about four years as well. 325 00:13:09,660 --> 00:13:11,870 - It's quite rare, right? - It is. 326 00:13:11,870 --> 00:13:14,250 Here in Ireland, we're the only abalone farm. 327 00:13:14,250 --> 00:13:16,120 - Across Ireland? - Yes. 328 00:13:16,120 --> 00:13:17,500 - Yes. Yes. - Wow. 329 00:13:17,500 --> 00:13:19,090 In the wild, their numbers are dwindling. 330 00:13:19,090 --> 00:13:21,840 And then environmental changes that are happening as well like 331 00:13:21,840 --> 00:13:25,550 ocean acidification, rising temperature, you know, 332 00:13:25,550 --> 00:13:26,630 in the sea. 333 00:13:26,630 --> 00:13:28,300 That's all causing stress globally. 334 00:13:28,300 --> 00:13:29,800 Sure. For sure. 335 00:13:29,800 --> 00:13:31,350 These things would never survive in the wild, 336 00:13:31,350 --> 00:13:33,680 but here they're produced in a sustainable way. 337 00:13:33,680 --> 00:13:36,600 That's quite rare. I'm amazed how heavy they are. 338 00:13:36,600 --> 00:13:38,060 So right there are two 339 00:13:38,060 --> 00:13:40,060 seven-to-eight-centimeter abalones, 340 00:13:40,060 --> 00:13:41,820 protein-wise is equivalent to a six ounce 341 00:13:41,820 --> 00:13:43,190 piece of steak. 342 00:13:43,190 --> 00:13:44,780 I would love just a little sliver, please. 343 00:13:44,780 --> 00:13:46,360 Oh, definitely. 344 00:13:46,360 --> 00:13:47,780 Do want to give me a hand getting some more seaweed 345 00:13:47,780 --> 00:13:48,870 and then we can... 346 00:13:48,870 --> 00:13:50,370 You've got some in there. 347 00:13:50,370 --> 00:13:52,660 I know, but we have all of these tanks to fill. 348 00:13:53,040 --> 00:13:54,750 - Seriously? - Yes. 349 00:13:54,750 --> 00:13:56,710 Work to do. 350 00:14:01,290 --> 00:14:03,210 What kind of kelp are we looking for? 351 00:14:03,210 --> 00:14:05,380 So it's a Laminaria digitata, 352 00:14:05,380 --> 00:14:06,630 that's the kind of kelp. 353 00:14:06,630 --> 00:14:08,800 - Say that again. - Sorry. Laminaria digitata. 354 00:14:08,800 --> 00:14:10,340 Yes. 355 00:14:10,340 --> 00:14:11,470 And I'm hoping because it's low tide we might be able 356 00:14:11,470 --> 00:14:12,720 to find some here. 357 00:14:12,720 --> 00:14:14,060 Right. God, it's beautiful by the way. 358 00:14:14,060 --> 00:14:15,930 It's, yeah, it's lovely. 359 00:14:15,930 --> 00:14:17,810 Oh, actually, I see some sea spaghetti. 360 00:14:17,810 --> 00:14:19,020 Can you eat that? 361 00:14:19,020 --> 00:14:20,940 Yes, you can use it as a veg, 362 00:14:20,940 --> 00:14:22,230 like a kind of a string bean type thing. 363 00:14:22,230 --> 00:14:23,480 Got you. 364 00:14:23,480 --> 00:14:24,480 If you sauté it up with a bit of butter. 365 00:14:24,480 --> 00:14:26,070 Well spotted. 366 00:14:26,070 --> 00:14:27,530 Hang on. Here's the kelp. 367 00:14:27,530 --> 00:14:28,990 Got some kelp here. 368 00:14:28,990 --> 00:14:30,360 Got you. 369 00:14:30,360 --> 00:14:31,490 So this is what we want. 370 00:14:31,490 --> 00:14:32,990 Wow. 371 00:14:32,990 --> 00:14:34,450 This is what the abalone wants anyway. 372 00:14:34,450 --> 00:14:35,790 Got you. 373 00:14:35,790 --> 00:14:37,160 So yeah, this is what gives the abalone 374 00:14:37,160 --> 00:14:38,460 their flavor actually. 375 00:14:38,460 --> 00:14:40,000 Right. God, it's beautiful isn't it? 376 00:14:40,000 --> 00:14:41,960 So you've only got a couple of hours literally every day... 377 00:14:41,960 --> 00:14:42,960 Yeah. 378 00:14:42,960 --> 00:14:44,340 ...To get these. 379 00:14:44,340 --> 00:14:45,920 Time and tide wait for no man. 380 00:14:45,920 --> 00:14:47,050 So you got to... 381 00:14:47,050 --> 00:14:48,220 Nope. 382 00:14:48,220 --> 00:14:49,720 ...Get in while the tide is low. 383 00:14:49,720 --> 00:14:51,220 Now I'm starting to understand why Anna met me 384 00:14:51,220 --> 00:14:53,720 at that shipwreck, because the power of the sea, 385 00:14:53,720 --> 00:14:55,970 the power of the ocean, the kelp, the seaweed, 386 00:14:55,970 --> 00:14:59,310 what these areas thrive on to what they produce is, 387 00:14:59,310 --> 00:15:01,440 is like no other. 388 00:15:01,440 --> 00:15:02,900 Amazing. 389 00:15:02,900 --> 00:15:04,400 Would you cook with the kelp yourself or? 390 00:15:04,400 --> 00:15:05,730 - Yeah. - Oh, you would. Okay. 391 00:15:05,730 --> 00:15:07,070 Yeah. 100%. Definitely, without a doubt. 392 00:15:07,070 --> 00:15:10,780 Great flavor, amazing flavor. Lovely. 393 00:15:10,780 --> 00:15:12,410 Yeah, or it, like it enhances flavors as well. 394 00:15:12,410 --> 00:15:14,740 Yeah, and great for infusing things as well. 395 00:15:14,740 --> 00:15:15,870 Let me take that for you. 396 00:15:15,870 --> 00:15:17,040 - Oh, thank you. - Is that enough? 397 00:15:17,040 --> 00:15:18,040 Perfect. 398 00:15:18,040 --> 00:15:19,410 Yeah, that should be good for now. 399 00:15:19,410 --> 00:15:21,830 Ah, please may I have some abalone now? 400 00:15:21,830 --> 00:15:23,290 - Yeah. - Please. 401 00:15:23,290 --> 00:15:25,710 - That was hard work. - That's incredible. 402 00:15:25,710 --> 00:15:28,010 Okay, here's your abalone. 403 00:15:28,300 --> 00:15:29,920 Now, we don't put any sauce on it or anything. 404 00:15:29,920 --> 00:15:32,970 So you can taste the actual abalone there. 405 00:15:34,260 --> 00:15:36,260 Mm. My God. 406 00:15:36,260 --> 00:15:38,060 And the rest are just wild flowers and 407 00:15:38,060 --> 00:15:39,350 herbs and things. 408 00:15:39,350 --> 00:15:41,810 That's so good. It's sweet. It's salty. 409 00:15:41,810 --> 00:15:42,940 And there's no vinegar or... 410 00:15:42,940 --> 00:15:44,230 - No, nothing. - No. 411 00:15:44,230 --> 00:15:47,400 - Yeah. - Wow. That is delicious. 412 00:15:47,400 --> 00:15:49,530 Oh, my goodness me, it's so tender. 413 00:15:49,530 --> 00:15:50,990 Mmm-hmm. 414 00:15:50,990 --> 00:15:52,950 From a chef's point of view, it's a dream. 415 00:15:52,950 --> 00:15:54,280 They are sweet. 416 00:15:54,280 --> 00:15:56,620 They're tender, and it just melts in your mouth. 417 00:15:56,620 --> 00:15:57,910 Quite rare. 418 00:15:57,910 --> 00:15:59,160 And one of the best kept secrets on the 419 00:15:59,160 --> 00:16:00,790 west coast of Ireland. 420 00:16:00,790 --> 00:16:03,210 That's giving me some great ideas for the cook. 421 00:16:03,210 --> 00:16:06,170 And I think it's a sort of a bit of a lethal local weapon 422 00:16:06,170 --> 00:16:07,250 up my sleeve. 423 00:16:07,250 --> 00:16:08,590 - Oh. - Mm. 424 00:16:08,590 --> 00:16:10,130 The good news for me is I've got abalone 425 00:16:10,130 --> 00:16:11,300 for the final cook. 426 00:16:11,300 --> 00:16:13,430 And that, for me, is a jewel in my crown. 427 00:16:13,430 --> 00:16:14,550 Thank you. 428 00:16:14,550 --> 00:16:15,680 - Great. - You're welcome. 429 00:16:15,680 --> 00:16:18,260 Great job. Thank you so much. 430 00:16:25,730 --> 00:16:27,940 Now the big cook's only a few days away, and so far, 431 00:16:27,940 --> 00:16:30,940 everything I've sourced has been from the sea, 432 00:16:30,940 --> 00:16:35,620 but there's one iconic Irish ingredient that we have to go 433 00:16:35,620 --> 00:16:37,910 inland to get my hands on. 434 00:16:37,910 --> 00:16:39,620 Connemara lamb. 435 00:16:39,620 --> 00:16:41,790 Now this is lamb like no other. 436 00:16:41,790 --> 00:16:43,120 Why? 437 00:16:43,120 --> 00:16:45,710 Because of the pastures and the way it's grazing. 438 00:16:45,710 --> 00:16:47,590 The Allen family has been farming this land 439 00:16:47,590 --> 00:16:50,960 since the 1820s, producing award winning lamb, 440 00:16:50,960 --> 00:16:53,260 and Derek Allen is the man who'll help me get that 441 00:16:53,260 --> 00:16:56,090 prize meat on my plate at the final cook. 442 00:16:56,340 --> 00:16:57,350 Good to see you. 443 00:16:57,350 --> 00:16:58,640 Gordon. 444 00:16:58,640 --> 00:17:00,100 And it's so good to be so far inland. 445 00:17:01,890 --> 00:17:03,100 Thank you so much. 446 00:17:03,100 --> 00:17:04,640 Now they say you've got the best lamb. 447 00:17:04,640 --> 00:17:06,940 A leg, a saddle, a neck would be great for the final cook. 448 00:17:10,150 --> 00:17:12,070 - Sheep dip? - Yeah. So would you. 449 00:17:14,610 --> 00:17:15,860 - I'm on. Here we go. - All right. 450 00:17:15,860 --> 00:17:17,280 I've never done a sheep dip. 451 00:17:17,280 --> 00:17:18,570 Okay, follow the lead. 452 00:17:18,570 --> 00:17:19,740 Where we going? Which way? 453 00:17:19,740 --> 00:17:22,500 - So we're going out that gate. - Yes, sir. 454 00:17:24,080 --> 00:17:26,040 Woo-hoo! Amazing. 455 00:17:28,380 --> 00:17:29,960 Let's go! 456 00:17:29,960 --> 00:17:32,300 Today, I'm acting as Derek's sheepdog, 457 00:17:32,300 --> 00:17:33,630 but instead of having four legs, 458 00:17:33,630 --> 00:17:34,840 I have four wheels. 459 00:17:37,340 --> 00:17:39,720 My job is to hold the left flank and 460 00:17:39,720 --> 00:17:41,810 help guide the sheep towards the dipping pen. 461 00:17:45,310 --> 00:17:47,190 Woo-hoo! 462 00:17:47,190 --> 00:17:50,400 Trust me, herding sheep on ATVs is way more exciting than 463 00:17:50,400 --> 00:17:52,480 whistling at a dog, let me tell you. 464 00:17:52,480 --> 00:17:53,780 But Derek knows his stuff. 465 00:17:53,780 --> 00:17:55,700 And man, they were disciplined. 466 00:17:55,700 --> 00:17:59,120 They stick together and they almost like congealed. 467 00:17:59,120 --> 00:18:00,620 They're like one solid unit. 468 00:18:07,000 --> 00:18:08,000 Back, oh. 469 00:18:09,750 --> 00:18:12,090 Come on, baby. 470 00:18:12,090 --> 00:18:14,300 Get back behind their eye-line. 471 00:18:14,960 --> 00:18:16,470 As you get closer to these sheep, 472 00:18:16,470 --> 00:18:18,840 you start to understand the welfare. 473 00:18:19,590 --> 00:18:20,800 Look at the pastures. 474 00:18:20,800 --> 00:18:22,760 They're out 24/7. 475 00:18:22,760 --> 00:18:26,180 You can just see the healthy side to this land. 476 00:18:26,180 --> 00:18:27,310 It's unique. 477 00:18:27,310 --> 00:18:31,230 Come on! They're happy. It's incredible. 478 00:18:35,070 --> 00:18:38,320 Yes! That was good. I like that. 479 00:18:41,200 --> 00:18:43,200 That was great. 480 00:18:43,200 --> 00:18:45,040 Right, and now the next process? 481 00:18:45,040 --> 00:18:46,910 So we're, what we're gonna do today is 482 00:18:46,910 --> 00:18:47,910 we're gonna dip them. 483 00:18:47,910 --> 00:18:49,250 Yeah. Geez. Bathing sheep. 484 00:18:49,250 --> 00:18:51,290 I just want to a leg for the final cook. 485 00:18:51,290 --> 00:18:53,670 We have to take the sheep for a bath. 486 00:18:53,670 --> 00:18:54,670 Important time of the year. 487 00:18:54,670 --> 00:18:56,090 They've just been sheared. 488 00:18:56,090 --> 00:18:58,510 And so, for protection from, from lice, the maggots, 489 00:18:58,510 --> 00:19:00,010 it's crucial. 490 00:19:00,010 --> 00:19:01,010 Well, you go around there. 491 00:19:01,010 --> 00:19:02,090 Got you. 492 00:19:02,090 --> 00:19:03,180 Hey. 493 00:19:03,180 --> 00:19:05,390 - Make a bit of noise. - Hey. Woo! 494 00:19:05,770 --> 00:19:07,480 - Come on. - Woo! 495 00:19:07,480 --> 00:19:09,600 - Yup. - Oh, they're jumping. 496 00:19:09,600 --> 00:19:10,730 They've started. 497 00:19:10,730 --> 00:19:12,060 Once they start, we're, we're away. 498 00:19:12,060 --> 00:19:13,860 - They've started. - That might do it. 499 00:19:13,860 --> 00:19:18,400 That should do it then. Oh, watch out. Bloody hell. 500 00:19:20,610 --> 00:19:22,570 So now they go headfirst? 501 00:19:22,570 --> 00:19:24,910 So they go back first. Ass first in. 502 00:19:24,910 --> 00:19:26,540 They're reversing in there? 503 00:19:26,540 --> 00:19:27,870 Reversing, yeah. 504 00:19:27,870 --> 00:19:28,950 So when you put them in... 505 00:19:28,950 --> 00:19:30,160 Yes. 506 00:19:30,160 --> 00:19:31,330 ...Then I'm gonna dump them down. 507 00:19:31,330 --> 00:19:32,670 Right. 508 00:19:32,670 --> 00:19:33,880 Because they have their heads submerged. 509 00:19:33,880 --> 00:19:34,920 It, it's gonna be a bit of a wrestling match. 510 00:19:34,920 --> 00:19:36,090 Right. 511 00:19:36,090 --> 00:19:37,170 So you get them like this, so... 512 00:19:37,170 --> 00:19:38,300 Yeah. 513 00:19:38,300 --> 00:19:39,380 ...So they get the reverse in. 514 00:19:39,380 --> 00:19:40,470 - Yes. - Use your hands. 515 00:19:40,470 --> 00:19:41,840 Want the two back legs up in. 516 00:19:41,840 --> 00:19:43,220 - Got you. - And they're in. 517 00:19:43,220 --> 00:19:44,350 Right. 518 00:19:44,350 --> 00:19:45,890 And then I get this tool then. 519 00:19:45,890 --> 00:19:47,430 This might look uncomfortable, 520 00:19:47,430 --> 00:19:50,690 but it doesn't hurt the sheep, and it's for their own good. 521 00:19:50,690 --> 00:19:53,560 - The bugs float back up. - Bloody hell. Right. 522 00:19:53,560 --> 00:19:55,860 And see the steps there? She can get out. 523 00:19:55,860 --> 00:19:57,320 Just like that. 524 00:19:57,320 --> 00:19:58,980 So they're okay getting dunked right under there? 525 00:19:58,980 --> 00:20:00,190 Yeah, they're actually, see. 526 00:20:03,860 --> 00:20:05,950 Stepping into a bath from now on in is gonna look 527 00:20:05,950 --> 00:20:07,410 completely different in my house, let me tell you. 528 00:20:07,410 --> 00:20:08,870 I'm going in backwards. 529 00:20:08,870 --> 00:20:10,200 Okay, so grab on that. 530 00:20:10,200 --> 00:20:11,160 Grab on there under, right under the chin, 531 00:20:11,160 --> 00:20:12,250 you'll have control. 532 00:20:12,250 --> 00:20:13,330 Under the chin. Come on. 533 00:20:13,330 --> 00:20:14,830 That's it. Keep her going. 534 00:20:14,830 --> 00:20:17,130 Come on. Hey, come on. 535 00:20:18,000 --> 00:20:20,210 - Lovely. - There you go. 536 00:20:20,550 --> 00:20:21,970 That's it. She'll be happy. 537 00:20:21,970 --> 00:20:23,090 They don't like being on their own. 538 00:20:23,090 --> 00:20:24,390 Got you. 539 00:20:24,390 --> 00:20:26,470 She's going back in again. 540 00:20:26,470 --> 00:20:27,930 - Oh,. - She wants a second one. 541 00:20:27,930 --> 00:20:31,060 Got you. Come on. 542 00:20:33,140 --> 00:20:34,560 Man, they are heavy. 543 00:20:34,560 --> 00:20:36,770 So you got to prise them from the chin, lift them up, 544 00:20:36,770 --> 00:20:38,690 and reverse them into the bath. 545 00:20:38,690 --> 00:20:39,690 You're getting the hang of it. 546 00:20:41,530 --> 00:20:43,780 That's the delicious one. 547 00:20:44,110 --> 00:20:45,660 Man, why are they so stubborn? 548 00:20:45,660 --> 00:20:46,870 That's just the way they are. 549 00:20:46,870 --> 00:20:48,870 Other leg in. First time in my career, 550 00:20:48,870 --> 00:20:50,120 I found someone more stubborn than me. 551 00:20:52,620 --> 00:20:53,710 200? 552 00:20:55,790 --> 00:20:57,210 Right. next one. We'll be... 553 00:20:57,210 --> 00:20:58,750 - Next one. - We'll be here all day. 554 00:20:58,750 --> 00:21:00,170 Come on. 555 00:21:00,170 --> 00:21:01,880 For me, it's about the personal care that Derek and 556 00:21:01,880 --> 00:21:03,590 the family put into these sheep. 557 00:21:03,590 --> 00:21:06,180 It does affect the taste, the welfare, 558 00:21:06,180 --> 00:21:09,470 but just the basic condition of these sheep is second to none. 559 00:21:09,470 --> 00:21:12,560 They're prized assets, and I have that now as the 560 00:21:12,560 --> 00:21:14,270 centerpiece for my final cook. 561 00:21:15,190 --> 00:21:17,560 Just one leg of lamb, please, Derek. 562 00:21:17,560 --> 00:21:18,690 I'll give you, I'll give you two for that. 563 00:21:19,060 --> 00:21:20,900 Two legs. Thank you, sir. 564 00:21:20,900 --> 00:21:22,740 Oh, my God. 565 00:21:29,990 --> 00:21:33,450 Look at this place. Absolutely gorgeous. 566 00:21:33,450 --> 00:21:35,290 Now, everyone knows that I love my oysters, 567 00:21:35,290 --> 00:21:39,630 but I've heard that the wild Connemara oysters are unlike 568 00:21:39,630 --> 00:21:42,380 any oyster that I've ever tasted. 569 00:21:42,760 --> 00:21:46,380 Shall we put them to the test? 570 00:21:48,800 --> 00:21:51,680 Dermot Kelly is one of Ireland's top oyster producers 571 00:21:51,680 --> 00:21:54,350 and a man rightfully proud of his mollusks. 572 00:21:54,350 --> 00:21:55,770 Dermot! 573 00:21:55,770 --> 00:21:57,650 Gordon! 574 00:21:59,650 --> 00:22:00,900 How are you sir? An absolute pleasure. 575 00:22:00,900 --> 00:22:02,150 - You're more than welcome. - Good to see you. 576 00:22:02,150 --> 00:22:03,530 You too, now. You're very welcome. 577 00:22:03,530 --> 00:22:04,900 Now, they say they're some of the best oysters 578 00:22:04,900 --> 00:22:05,950 in the world. 579 00:22:05,950 --> 00:22:06,990 - World. - That's a bold statement. 580 00:22:06,990 --> 00:22:07,990 I need a... 581 00:22:07,990 --> 00:22:09,240 Everybody, look it, 582 00:22:09,240 --> 00:22:10,200 everybody has the best oysters in the world. 583 00:22:10,200 --> 00:22:11,660 Yes. 584 00:22:11,660 --> 00:22:12,870 But really they're different in each location 585 00:22:12,870 --> 00:22:14,830 because of the environment they're in. 586 00:22:14,830 --> 00:22:17,120 And they're, and look at the environment they're in here. 587 00:22:17,120 --> 00:22:19,040 - Yeah. - Beautiful Atlantic coming in. 588 00:22:19,040 --> 00:22:21,540 - Yeah. - The Connemara, the Burren, 589 00:22:21,540 --> 00:22:22,920 the Fields of Athenry, 590 00:22:22,920 --> 00:22:24,920 you really have the essence of the ocean when you 591 00:22:24,920 --> 00:22:25,970 eat those oysters. 592 00:22:25,970 --> 00:22:27,380 Excellent. 593 00:22:27,380 --> 00:22:28,720 And is there any chance you can say that in English? 594 00:22:28,720 --> 00:22:32,100 In English, they taste bloody fantastic. 595 00:22:32,350 --> 00:22:33,600 I'm joking, come on. 596 00:22:33,600 --> 00:22:35,180 But I've really something very special, 597 00:22:35,180 --> 00:22:37,020 the flat native oyster, so they're down in, 598 00:22:37,020 --> 00:22:38,270 in the beds down here. 599 00:22:38,270 --> 00:22:39,730 And I brought you some gear here, 600 00:22:39,730 --> 00:22:41,400 some boots and a rake. 601 00:22:41,400 --> 00:22:43,150 Get down and have a look at those. 602 00:22:43,150 --> 00:22:46,070 Okay, let's get going. 603 00:22:46,070 --> 00:22:48,700 Dermot focuses on two species of oysters, 604 00:22:48,700 --> 00:22:49,950 the farm Pacific, 605 00:22:49,950 --> 00:22:51,910 which are grown in cages and are the world's 606 00:22:51,910 --> 00:22:54,290 most cultivated oyster, and wild oysters, 607 00:22:54,990 --> 00:22:58,460 which mature freely in the sea, and are a much rarer find. 608 00:22:59,040 --> 00:23:00,290 Just take your time for a second. 609 00:23:00,290 --> 00:23:02,380 We see, we can see them out here in front of us. 610 00:23:02,380 --> 00:23:03,670 Wow. 611 00:23:03,670 --> 00:23:04,590 Just be careful. Don't walk on them. 612 00:23:04,590 --> 00:23:05,800 They don't like being walked on. 613 00:23:05,800 --> 00:23:06,840 No. 614 00:23:14,760 --> 00:23:15,930 Right. So-- 615 00:23:15,930 --> 00:23:17,270 So if you just slide your fork, 616 00:23:17,270 --> 00:23:19,350 slide them in under the oyster like this. 617 00:23:19,350 --> 00:23:21,730 Just to pick them up. 618 00:23:25,440 --> 00:23:27,990 Beautiful. The size of these. 619 00:23:32,820 --> 00:23:35,080 You are kidding me, nine pounds a pop, seriously? 620 00:23:35,080 --> 00:23:36,580 Yeah, yeah. 621 00:23:36,580 --> 00:23:38,000 They're beautiful, and the weight of that as well. 622 00:23:38,000 --> 00:23:39,330 - Yeah, yeah. - How long has that been here? 623 00:23:39,330 --> 00:23:41,420 You're looking at an oyster that's maybe 624 00:23:41,420 --> 00:23:42,710 six years old. 625 00:23:42,710 --> 00:23:44,380 - Wow. - So these are the oysters that 626 00:23:44,380 --> 00:23:45,790 we use at the Oyster Festival as well. 627 00:23:45,790 --> 00:23:47,420 Have you heard of the Galway Oyster Festival? 628 00:23:47,420 --> 00:23:48,710 Yeah, huge. 629 00:23:52,640 --> 00:23:54,800 In and I give it a twist. 630 00:23:54,800 --> 00:23:58,390 Twist, oh, la la. Oh, my Lord, look at that. 631 00:23:58,390 --> 00:23:59,810 We really have a nice oyster there. 632 00:23:59,810 --> 00:24:01,560 It does look like the French Belon oyster. 633 00:24:01,560 --> 00:24:03,270 Exactly. So it's the same species. 634 00:24:03,270 --> 00:24:04,860 Right. 635 00:24:04,860 --> 00:24:06,190 They're a little bit soft at the moment because of 636 00:24:06,190 --> 00:24:10,320 the water temperature, but they're, they're nice. 637 00:24:10,320 --> 00:24:11,400 Bloody hell. 638 00:24:11,400 --> 00:24:13,200 Those oysters are on another level. 639 00:24:13,200 --> 00:24:16,410 Rich, dense, creamy but incredibly sweet. 640 00:24:16,410 --> 00:24:18,450 $12 for one oyster, that's how good they are. 641 00:24:18,450 --> 00:24:19,660 These are exceptional. 642 00:24:19,660 --> 00:24:21,410 And I'd love these for the final cook, please. 643 00:24:21,410 --> 00:24:22,750 Yeah, no, that'll be good. 644 00:24:22,750 --> 00:24:25,380 These are beautiful. Really beautiful. 645 00:24:25,380 --> 00:24:26,920 Yeah, they're nice all right there. 646 00:24:26,920 --> 00:24:29,300 Forking gorgeous. 647 00:24:30,260 --> 00:24:32,090 So my brother Michéal works in the business 648 00:24:32,090 --> 00:24:34,430 with me and his son Michael are here today. 649 00:24:34,430 --> 00:24:35,510 They're working over here. 650 00:24:35,510 --> 00:24:36,720 Right. 651 00:24:36,720 --> 00:24:38,220 And they're anxious to give you a, 652 00:24:38,220 --> 00:24:39,640 a little bit of a competition and show you how it's done 653 00:24:39,640 --> 00:24:40,810 after a while. 654 00:24:40,810 --> 00:24:41,890 What, you mean like a shuck-off? 655 00:24:41,890 --> 00:24:43,270 Yeah, if you're up to it. 656 00:24:43,270 --> 00:24:45,310 Yeah, I mean, these guys are pros what I saw. 657 00:24:45,310 --> 00:24:46,810 If you're able. You're able to have an oyster. 658 00:24:46,810 --> 00:24:48,940 No, they're beautiful. 659 00:24:48,940 --> 00:24:51,240 No, not bad day's fishing all the same now. 660 00:24:51,240 --> 00:24:53,740 No. Right. 661 00:24:54,660 --> 00:24:56,490 So this is my brother Michéal. 662 00:24:56,490 --> 00:24:57,870 - Hi, guys. - And his son Michael. 663 00:24:57,870 --> 00:24:58,990 - How are you, good? - Yeah. 664 00:24:58,990 --> 00:25:00,160 Good now. 665 00:25:00,160 --> 00:25:01,660 Gordon reckons he can open oysters, 666 00:25:01,660 --> 00:25:03,460 but I've said you're, you're better at the, the shucking. 667 00:25:04,830 --> 00:25:06,040 Yeah. 668 00:25:06,040 --> 00:25:07,170 Do you want a shuck-off? Really? 669 00:25:07,170 --> 00:25:08,420 We'll have a shuck-off, yeah. 670 00:25:08,420 --> 00:25:10,420 Oh, for shuck's sake. I cannot wait. 671 00:25:11,050 --> 00:25:13,550 Dermot's just roped me into an oyster shucking competition 672 00:25:13,550 --> 00:25:16,220 with his brother who just happens to be a former record 673 00:25:16,220 --> 00:25:19,470 holder at the biggest oyster festival in the world. 674 00:25:19,850 --> 00:25:21,930 And his son is currently gunning for his dad's old title. 675 00:25:21,930 --> 00:25:23,560 Knives out, gentleman. 676 00:25:23,560 --> 00:25:25,730 This looks serious, look at the, look at, look at his face. 677 00:25:25,730 --> 00:25:27,100 Yeah. It’s setup for you, yeah. 678 00:25:27,100 --> 00:25:28,520 All ready for you. Very competitive. 679 00:25:28,520 --> 00:25:29,610 He means business, this man. 680 00:25:29,610 --> 00:25:30,610 - Pull up the sleeves now. - Right. 681 00:25:32,610 --> 00:25:34,820 Two, four, six, eight, ten, twelve. 682 00:25:34,820 --> 00:25:36,610 And how many oysters you open up in a, in a minute? 683 00:25:36,610 --> 00:25:38,240 So normally in the competition, 684 00:25:38,240 --> 00:25:40,080 you get 30 oysters and you have to open them 685 00:25:40,080 --> 00:25:41,410 as quickly as possible, 686 00:25:41,410 --> 00:25:43,040 and you have to make them all look like that. 687 00:25:43,040 --> 00:25:44,200 Wow. Are you ready? 688 00:25:44,200 --> 00:25:45,250 Yeah. 689 00:25:45,250 --> 00:25:46,580 Be, be kind. Be kind. 690 00:25:46,580 --> 00:25:48,080 Okay guys, I'll count you in. 691 00:25:48,080 --> 00:25:50,590 - Yes. - Three, two, one. 692 00:25:52,420 --> 00:25:54,340 Okay. Go. 693 00:26:02,220 --> 00:26:04,640 Oh, I need to know. Yeah. All right, here we go. 694 00:26:05,390 --> 00:26:06,730 We'll, we, we'll start, yeah. 695 00:26:10,730 --> 00:26:12,900 I'm super efficient. I don't like wasting time. 696 00:26:12,900 --> 00:26:16,070 But that shuck-off was shucking incredible, 697 00:26:16,070 --> 00:26:17,110 let me tell you. 698 00:26:17,110 --> 00:26:18,320 These guys know their stuff. 699 00:26:18,320 --> 00:26:19,450 Geez, come on, man. 700 00:26:19,450 --> 00:26:22,160 - Just mind your fingers. - Ah, come on, man. 701 00:26:22,790 --> 00:26:24,240 I got a little bit confused halfway through competition. 702 00:26:24,240 --> 00:26:25,330 I don't like losing. 703 00:26:25,330 --> 00:26:26,540 And maybe some of my oysters, 704 00:26:26,540 --> 00:26:28,710 the wind blew them into their pile. 705 00:26:29,500 --> 00:26:31,840 I, you know, I thought I counted twelve. 706 00:26:34,880 --> 00:26:36,420 Last one. 707 00:26:36,420 --> 00:26:39,380 - No, no. - Yes! 708 00:26:39,380 --> 00:26:41,970 Oh, oh. Almost. You nearly did it. 709 00:26:41,970 --> 00:26:43,220 I think I had a lot more than 12 to open. 710 00:26:43,220 --> 00:26:44,600 I think we opened about 14. 711 00:26:44,600 --> 00:26:46,100 Yeah. 712 00:26:46,100 --> 00:26:47,100 So you literally take an oyster and a sip of 713 00:26:47,100 --> 00:26:48,140 Guinness as well. 714 00:26:48,140 --> 00:26:49,560 That's it. Yeah. 715 00:26:49,560 --> 00:26:50,850 Guys, it's too early in the morning. 716 00:26:50,850 --> 00:26:52,190 - No, it's not. - It's never too early. 717 00:26:52,190 --> 00:26:53,480 It's a real Irish breakfast this now. 718 00:26:53,480 --> 00:26:55,780 A real Irish breakfast. Cheers, Gordon. 719 00:26:56,030 --> 00:26:57,820 Good to see you guys. Congrats. 720 00:26:57,820 --> 00:26:59,610 Glad you enjoyed the oysters. 721 00:27:04,580 --> 00:27:06,830 - It didn't go down, huh? - Is that the Irish breakfast? 722 00:27:06,830 --> 00:27:09,710 - A real Irish breakfast. - I'm gonna stick to the oysters. 723 00:27:10,080 --> 00:27:11,830 Thank you. 724 00:27:11,830 --> 00:27:14,710 - Thank you. - Good job. Thank you, sir. 725 00:27:15,250 --> 00:27:16,670 Alright, good luck in September. 726 00:27:16,670 --> 00:27:17,710 - Yeah? - Yeah. 727 00:27:17,710 --> 00:27:20,680 - Okay? Thank you, guys. - No problem. 728 00:27:25,970 --> 00:27:27,640 What a week I've had. Let me tell you. 729 00:27:27,640 --> 00:27:29,890 And the big cook is tomorrow. 730 00:27:29,890 --> 00:27:33,810 Now, my native Scotland is famous for its whiskey, 731 00:27:33,810 --> 00:27:37,070 but Ireland is just as proud of its own. 732 00:27:38,070 --> 00:27:41,200 If I can impress these diners at that table with a local 733 00:27:41,200 --> 00:27:44,740 hooch that may just give me the edge over Anna, 734 00:27:45,200 --> 00:27:48,450 and right now, I'll take any little advantage. 735 00:27:49,120 --> 00:27:52,170 I'm meeting up with Pádraic, an owner of Micil Distillery, 736 00:27:52,170 --> 00:27:55,840 which produces whiskey and Poitín, Irish moonshine, 737 00:27:55,840 --> 00:27:58,630 in the peat bogs deep in the countryside. 738 00:27:58,630 --> 00:28:01,510 And when I say deep, I mean deep. 739 00:28:01,800 --> 00:28:03,760 Oh,. 740 00:28:13,060 --> 00:28:14,810 I got stuck. 741 00:28:14,810 --> 00:28:16,980 Honestly, I knew it was boggy down here, 742 00:28:16,980 --> 00:28:19,230 but I didn't realize it was six foot deep down there. 743 00:28:19,230 --> 00:28:20,400 Pádraic! 744 00:28:20,400 --> 00:28:22,400 I'm stuck. 745 00:28:22,400 --> 00:28:24,450 It's probably a good thing my truck is stuck because I'm 746 00:28:24,450 --> 00:28:27,870 about to sip on the Irish version of a Scottish classic. 747 00:28:27,870 --> 00:28:28,870 Pádraic. 748 00:28:28,870 --> 00:28:30,000 Yes. 749 00:28:30,000 --> 00:28:32,040 For Pete's sake. Bloody hell. 750 00:28:32,040 --> 00:28:34,880 We'll call a tractor. We'll get it out. 751 00:28:34,880 --> 00:28:35,920 Nice to meet you. 752 00:28:35,920 --> 00:28:37,340 - Sorry about that. - It's all good. 753 00:28:37,340 --> 00:28:38,460 What's going on down there? 754 00:28:38,460 --> 00:28:39,670 - It's all boggy. - It is, yeah. 755 00:28:43,720 --> 00:28:44,720 They say you've got some of the best whiskey. 756 00:28:44,720 --> 00:28:46,140 Yup. 757 00:28:46,140 --> 00:28:47,970 Well, you know that the Scots gave birth to 758 00:28:47,970 --> 00:28:50,140 that first back in 1494. 759 00:28:50,140 --> 00:28:51,930 Well, well, look, you know, 760 00:28:51,930 --> 00:28:54,230 obviously just to be kind of clear, I, I don't want 761 00:28:54,230 --> 00:28:55,650 anybody under the wrong impressions. 762 00:28:55,650 --> 00:28:57,110 Right. 763 00:28:57,110 --> 00:28:59,270 But the first written record of aqua vitae is in 764 00:28:59,270 --> 00:29:01,150 Ireland in the 14th century. 765 00:29:01,150 --> 00:29:03,070 And then look as the, 766 00:29:03,070 --> 00:29:05,490 the Scots later started making whiskey, 767 00:29:05,490 --> 00:29:06,910 but listen, it's all good. 768 00:29:06,910 --> 00:29:09,080 This stuff looks amazing, this is-- 769 00:29:09,080 --> 00:29:10,950 - Yes. - This is peat here, right? 770 00:29:10,950 --> 00:29:12,960 It is indeed, yeah. This is our family bog. 771 00:29:12,960 --> 00:29:15,670 We've been cutting here for generations. 772 00:29:21,920 --> 00:29:24,130 Right, and that helps smoke the whiskey. 773 00:29:31,640 --> 00:29:33,640 So all our family tradition was illegal. 774 00:29:33,640 --> 00:29:36,350 So I'm the first as well as my brother to do this legally. 775 00:29:36,350 --> 00:29:37,400 Okay? 776 00:29:37,400 --> 00:29:38,730 - Congratulations. - Thank you. 777 00:29:38,730 --> 00:29:40,320 Congratulations. Where should we start? 778 00:29:40,320 --> 00:29:41,320 First of all. 779 00:29:43,440 --> 00:29:45,570 - A? - A sleán. 780 00:29:45,570 --> 00:29:47,240 - Sorry. - This one is a... 781 00:29:47,240 --> 00:29:50,080 -. - A sleán. 782 00:29:50,660 --> 00:29:52,040 Yeah, it's a lan-, it's an Irish language word. 783 00:29:52,040 --> 00:29:54,370 So S-L-E-A fada- N. 784 00:29:54,370 --> 00:29:56,210 I know it kind of sounds very much like something 785 00:29:56,210 --> 00:29:57,370 in the English language. 786 00:29:57,370 --> 00:29:58,830 - Sleán. - Yeah. 787 00:29:58,830 --> 00:30:00,210 - Sleán. - Perfect pronunciation. 788 00:30:00,210 --> 00:30:01,250 You were pretty good the first time as well. Right? 789 00:30:01,250 --> 00:30:02,670 Sleán. 790 00:30:02,670 --> 00:30:03,670 What you want to do is you want to go down 791 00:30:03,670 --> 00:30:05,630 to an angle, not straight down. Okay? 792 00:30:05,630 --> 00:30:06,840 Got you. 793 00:30:06,840 --> 00:30:08,220 So kind of like that, down and out. 794 00:30:08,220 --> 00:30:09,300 It's like blocks of butter. 795 00:30:09,300 --> 00:30:11,470 - It is, yeah. - Right. So-- 796 00:30:14,730 --> 00:30:17,350 There you are. That's it. There you go. 797 00:30:17,810 --> 00:30:20,560 All good stuff. You kept it on the sleán. 798 00:30:20,560 --> 00:30:22,020 Not bad. 799 00:30:22,020 --> 00:30:23,980 Why'd you, how did you make it look so easy? 800 00:30:23,980 --> 00:30:26,030 Bloody hell. 801 00:30:26,400 --> 00:30:27,610 Well, you getting the hang of it here. 802 00:30:27,610 --> 00:30:29,240 Oh, I got this one. 803 00:30:29,240 --> 00:30:31,280 That is not easy, is it? 804 00:30:31,530 --> 00:30:33,990 You'd fancy a day of this, wouldn't you? 805 00:30:33,990 --> 00:30:35,620 That was like the ultimate workout. 806 00:30:35,620 --> 00:30:39,000 It's really starting to sink in just on the level of difficulty 807 00:30:39,000 --> 00:30:40,580 and the extremes they go to. 808 00:30:40,580 --> 00:30:42,040 It's a tough backyard. 809 00:30:42,040 --> 00:30:43,710 Even after 20 minutes, look, blisters. 810 00:30:43,710 --> 00:30:45,130 Yeah. 811 00:30:45,130 --> 00:30:46,840 I need these hands for final cook, my man. 812 00:30:46,840 --> 00:30:47,880 I need them. 813 00:30:47,880 --> 00:30:49,090 You'll be fine. 814 00:30:49,090 --> 00:30:50,300 Do you want to, will we have a drop? 815 00:30:50,300 --> 00:30:51,800 I'd love to taste the evidence. 816 00:30:51,800 --> 00:30:54,510 Yeah. Okay, great. So this is our heritage poitín. 817 00:30:57,230 --> 00:30:58,480 - Ah, see already - Yeah. 818 00:30:58,480 --> 00:30:59,810 You smell that smokiness. 819 00:30:59,810 --> 00:31:03,360 Oh, thanks a million. Wow, look how clear it is. 820 00:31:03,650 --> 00:31:05,320 Yeah, this is exactly like our grandfather 821 00:31:05,320 --> 00:31:06,740 would have made it. 822 00:31:06,740 --> 00:31:08,200 So it was handed down from generation to generation. 823 00:31:08,200 --> 00:31:09,650 Sláinte. 824 00:31:09,650 --> 00:31:12,120 While poitín and whiskey can have the exact same 825 00:31:12,120 --> 00:31:15,200 ingredients, unlike whiskey, poitín is unaged. 826 00:31:15,540 --> 00:31:18,000 So even a sip packs a hell of a punch. 827 00:31:18,000 --> 00:31:21,210 It's powerful. It is powerful. 828 00:31:21,210 --> 00:31:24,170 We'll try a drop of whiskey as well shall we 829 00:31:24,170 --> 00:31:25,300 while we're here. 830 00:31:25,300 --> 00:31:26,590 This is our Inverin whiskey. 831 00:31:26,590 --> 00:31:27,760 - Look at that color. - Yeah. 832 00:31:27,760 --> 00:31:28,880 I grew up with whiskey. 833 00:31:28,880 --> 00:31:30,180 whiskey, for me, 834 00:31:30,180 --> 00:31:33,550 was put on my back tooth as I had a toothache 835 00:31:33,550 --> 00:31:35,310 and all of a sudden the toothache had gone. 836 00:31:35,310 --> 00:31:39,890 Mm. See that's lovely. 837 00:31:39,890 --> 00:31:44,230 I was in rehab at 12 and back out, normal, at 15. 838 00:31:46,730 --> 00:31:48,150 That's so much more refined. 839 00:31:48,150 --> 00:31:49,490 This has been in the cask for, 840 00:31:49,490 --> 00:31:51,070 this is like nearly five years old. 841 00:31:51,070 --> 00:31:52,530 And that's the kind of key difference. 842 00:31:52,530 --> 00:31:53,990 That's lovely. 843 00:31:53,990 --> 00:31:55,780 I may not be a whiskey maker, but that was delicious. 844 00:31:55,780 --> 00:31:56,950 Creamy. 845 00:31:56,950 --> 00:31:59,080 A little acidic at the end but so smooth. 846 00:31:59,080 --> 00:32:01,710 Something you very rarely get with whiskey. 847 00:32:01,710 --> 00:32:03,210 That's exactly what I need for the big cook. 848 00:32:03,210 --> 00:32:04,880 Thank you. May I? 849 00:32:04,880 --> 00:32:06,250 Thanks yourself. Absolutely. 850 00:32:06,250 --> 00:32:08,380 Seriously, that and some of the moonshine. 851 00:32:08,380 --> 00:32:10,130 - Yeah, 100%, yes. - Please. 852 00:32:10,130 --> 00:32:12,680 Whether it's the marinade or is it a beurre blanc, as a, 853 00:32:12,680 --> 00:32:14,470 as a way of finishing a sauce, do I flam-- 854 00:32:14,470 --> 00:32:15,640 I don't know yet. 855 00:32:15,640 --> 00:32:18,600 But what I have got are two amazing assets. 856 00:32:18,600 --> 00:32:21,480 Great job. That is hard work. 857 00:32:31,700 --> 00:32:33,740 It's the day of the big cook, 858 00:32:33,740 --> 00:32:36,580 and I promise you I've got all my ingredients. 859 00:32:36,580 --> 00:32:40,080 But the one thing I don't have is Anna's extensive 860 00:32:40,080 --> 00:32:42,500 knowledge of Irish cuisine. 861 00:32:42,500 --> 00:32:43,960 And trust me, 862 00:32:43,960 --> 00:32:49,090 Anna is hell-bent on the teacher now becoming the student. 863 00:32:49,460 --> 00:32:52,630 Right. We'll see about that. 864 00:32:53,050 --> 00:32:56,430 It's time to get Irish. 865 00:33:07,900 --> 00:33:08,940 Anna! 866 00:33:08,940 --> 00:33:11,030 - Ah. - What a week, girl. 867 00:33:11,030 --> 00:33:13,530 - Bam, bam, bam. - Look at this. 868 00:33:13,530 --> 00:33:14,610 You are ready. 869 00:33:14,610 --> 00:33:16,240 Are you go? Is it, is it now? 870 00:33:16,240 --> 00:33:17,820 Oh, my God. 871 00:33:17,820 --> 00:33:19,410 It's go. We're, we're, we're off. 872 00:33:19,410 --> 00:33:20,540 I'm getting my cake on. 873 00:33:20,540 --> 00:33:21,410 What, what are you doing for your dessert? 874 00:33:21,410 --> 00:33:22,580 Cake? 875 00:33:22,580 --> 00:33:24,160 Yeah, what dessert are you doing? 876 00:33:24,160 --> 00:33:25,580 I've never done a dessert in Uncharted yet. 877 00:33:25,580 --> 00:33:27,040 What's the cake? 878 00:33:27,040 --> 00:33:30,420 I'm gonna do like a, like poitín-based kind of 879 00:33:30,420 --> 00:33:31,840 Black Forest gâteaus. 880 00:33:31,840 --> 00:33:33,800 I love that. How you gonna bake this cake? 881 00:33:34,300 --> 00:33:35,510 How are you gonna get this done? 882 00:33:35,510 --> 00:33:37,140 Like my ancestors used to bake, Gordon. 883 00:33:37,140 --> 00:33:38,300 In a pot. 884 00:33:38,300 --> 00:33:40,140 In a pot. I mean, look at this. 885 00:33:40,140 --> 00:33:44,060 In the middle of nowhere on the top of these cliffs 886 00:33:44,060 --> 00:33:47,650 she starts cooking a Black Forest gâteau in a pan. 887 00:33:48,310 --> 00:33:50,360 Man. 888 00:33:50,860 --> 00:33:53,740 I'm missing some of my abalone, what the? 889 00:33:55,490 --> 00:33:57,410 Whoa, whoa, whoa, don't look at me. 890 00:33:57,410 --> 00:33:58,450 Don't look at me, Gordon. 891 00:33:58,450 --> 00:33:59,910 Have you? Have you taken? 892 00:33:59,910 --> 00:34:00,780 What, what, I don't know what you're talking about. 893 00:34:00,780 --> 00:34:01,990 Did you take-- 894 00:34:01,990 --> 00:34:03,120 What are you talking about, Gordon? 895 00:34:03,120 --> 00:34:03,950 You have. You've taken my abalone. 896 00:34:03,950 --> 00:34:05,290 Listen. Listen. 897 00:34:05,290 --> 00:34:07,710 I just had this like a realization that my dish was 898 00:34:07,710 --> 00:34:10,670 missing one really important ingredient. 899 00:34:10,670 --> 00:34:12,500 Half my abalone have gone. 900 00:34:12,500 --> 00:34:15,130 She knows what a prized asset they are here to the west coast. 901 00:34:15,130 --> 00:34:17,050 You're like a little Magpie, you come up to my bench, 902 00:34:17,050 --> 00:34:18,640 you spotted everything glistening and 903 00:34:18,640 --> 00:34:20,970 is like I'll take, I'll take, I'll take. 904 00:34:20,970 --> 00:34:24,680 You only get one chance to take Gordon Ramsay on. 905 00:34:26,350 --> 00:34:27,560 So that's the lamb. 906 00:34:27,560 --> 00:34:29,100 Can we just talk about the flavor of that lamb? 907 00:34:29,100 --> 00:34:30,310 The lamb is incredible. 908 00:34:30,310 --> 00:34:32,110 I'm gonna do a traditional Irish dish, 909 00:34:32,110 --> 00:34:33,530 which is called boxty. 910 00:34:33,530 --> 00:34:35,110 It's like a dumpling. 911 00:34:35,110 --> 00:34:37,700 And I'm gonna stuff it with like lovely braised lamb. 912 00:34:37,700 --> 00:34:39,410 So I'm gonna stuff some oysters. 913 00:34:39,410 --> 00:34:40,820 I'm gonna braise some abalone. 914 00:34:40,820 --> 00:34:42,330 Ooh. 915 00:34:42,330 --> 00:34:43,740 And I'm gonna take some of the loin and some of 916 00:34:43,740 --> 00:34:45,620 the neck of that amazing lamb and almost make like a 917 00:34:45,620 --> 00:34:47,120 sort of fast stew. 918 00:34:47,120 --> 00:34:48,330 You might be getting old, 919 00:34:48,330 --> 00:34:51,000 but that's not slowing you down. 920 00:34:53,630 --> 00:34:55,960 Now we have to glaze this lamb stew with 921 00:34:55,960 --> 00:34:58,470 a little bit of this Irish whiskey. 922 00:34:58,970 --> 00:35:00,390 Oh, nice. 923 00:35:00,390 --> 00:35:02,100 I can't believe you're making dumplings. 924 00:35:02,100 --> 00:35:04,350 Little cheeky bit of red wine. 925 00:35:04,350 --> 00:35:06,930 Loads of vegetables in there. 926 00:35:06,930 --> 00:35:08,440 These oysters are incredible. 927 00:35:10,230 --> 00:35:12,810 I'm gonna treat myself to one. 928 00:35:12,810 --> 00:35:14,320 Oh, yeah. Do you know what? 929 00:35:14,320 --> 00:35:15,820 They're so sweet. Aren't they? 930 00:35:15,820 --> 00:35:17,360 - Would you like one? - I would, yeah. 931 00:35:17,360 --> 00:35:19,030 Sorry, I got none left. 932 00:35:19,450 --> 00:35:21,410 How are we doing for time? 933 00:35:21,410 --> 00:35:23,700 Yeah, is that gâteau okay? 934 00:35:23,700 --> 00:35:26,580 Is, is it, it, it's just been on there a long time. 935 00:35:26,580 --> 00:35:31,170 Oh, my God. Mary mother of God. 936 00:35:33,000 --> 00:35:34,960 That's you distracting me with all your charm, Gordon. 937 00:35:34,960 --> 00:35:36,130 But how about thank you, Gordon, 938 00:35:36,130 --> 00:35:37,210 for saving my gâteau? 939 00:35:37,210 --> 00:35:38,630 Yeah. 940 00:35:38,630 --> 00:35:39,670 Well, how long were you watching it before you said it? 941 00:35:39,670 --> 00:35:40,880 Well, I had my eye on it. 942 00:35:40,880 --> 00:35:42,140 Is it okay? 943 00:35:42,140 --> 00:35:43,550 I don't know. Come on, baby. 944 00:35:43,550 --> 00:35:44,930 Oh, it looks burnt. 945 00:35:44,930 --> 00:35:46,220 Actually, it's really nice when it's burnt. 946 00:35:46,220 --> 00:35:47,220 Darling, you've turned the gâteau into a 947 00:35:47,220 --> 00:35:48,480 cow pat. 948 00:35:48,480 --> 00:35:49,810 Oh, will you stop. It's delicious. 949 00:35:49,810 --> 00:35:51,650 Will you, go on, go on, get out here, you. 950 00:35:51,650 --> 00:35:53,400 Go on, shoo, shoo! 951 00:35:53,400 --> 00:35:54,610 Are you sure that's a gâteau? 952 00:35:54,610 --> 00:35:56,360 It sounds like you're threatened. 953 00:35:56,360 --> 00:35:59,650 Come on, girl. Get it together. 954 00:36:03,030 --> 00:36:06,580 Right, lamb stew's coming down. Onions are doing well. 955 00:36:06,580 --> 00:36:08,080 And then with the crab, 956 00:36:08,080 --> 00:36:11,790 I'm gonna dress the crab and almost do like a Brown crab meat 957 00:36:11,790 --> 00:36:16,000 sort of Hollandaise with the crab claws. 958 00:36:17,210 --> 00:36:20,090 Mm, delicious if I may say so. 959 00:36:28,930 --> 00:36:30,680 I'm gonna finish these abalone with some butter, 960 00:36:30,680 --> 00:36:33,270 just to sort of monter au beurre in there. 961 00:36:33,270 --> 00:36:34,900 Yeah. A little bit of lemon. 962 00:36:34,900 --> 00:36:35,980 Oh my god. 963 00:36:35,980 --> 00:36:37,070 Anna, you got two seconds? 964 00:36:37,070 --> 00:36:38,320 - Yes. - Look. 965 00:36:38,320 --> 00:36:40,240 - No, not for this. - No it just, it just-- 966 00:36:40,240 --> 00:36:41,700 - Not for you to flex. - No, no, no, no. 967 00:36:41,700 --> 00:36:44,530 But just the, the miso butter. And that Irish butter. 968 00:36:44,530 --> 00:36:45,700 What a combination. 969 00:36:45,700 --> 00:36:47,530 - Oh, my God. - How beautiful is that? 970 00:36:47,530 --> 00:36:51,500 Oh, nice, but not as nice as mine. 971 00:36:51,500 --> 00:36:54,870 Oh,. Hey, you stole my abalone. 972 00:36:55,250 --> 00:36:57,290 You look like you don't have enough work to do, Gordon. 973 00:36:57,290 --> 00:36:59,250 - I'm just ex-- - You're playing it safe. 974 00:36:59,250 --> 00:37:02,630 I'm letting the ingredients do the talking. 975 00:37:02,880 --> 00:37:04,930 Oh, beautiful. 976 00:37:04,930 --> 00:37:06,390 I've got this in the bag, girl. I mean-- 977 00:37:06,390 --> 00:37:07,550 We'll see. 978 00:37:07,550 --> 00:37:08,760 It's very rare I'm this confident. 979 00:37:08,760 --> 00:37:10,140 We'll see, Gordon. We'll see. 980 00:37:10,140 --> 00:37:11,520 Our guests have arrived. 981 00:37:11,520 --> 00:37:13,480 And I know they're all anxious to taste what I've done 982 00:37:13,480 --> 00:37:16,350 with these incredible Irish ingredients from land and sea. 983 00:37:16,350 --> 00:37:17,560 Good to see you. 984 00:37:17,560 --> 00:37:19,020 Good to see you, man. How are you? 985 00:37:19,020 --> 00:37:21,360 This week, I've seen their dedication to Irish cuisine, 986 00:37:21,360 --> 00:37:23,190 and I hope I don't let them down. 987 00:37:23,190 --> 00:37:24,400 - How are you? - Welcome. 988 00:37:24,400 --> 00:37:26,660 You guys are about to have a right treat, huh? 989 00:37:29,910 --> 00:37:31,490 What are you doing now? 990 00:37:31,790 --> 00:37:34,460 I'm gonna smoke the abalone and the oysters. 991 00:37:34,460 --> 00:37:36,080 Oh, my God. Honestly. 992 00:37:36,080 --> 00:37:38,040 D-, how many tricks you got up your sleeve, girl? 993 00:37:38,040 --> 00:37:39,840 Yeah, but this is like all me ancestors. 994 00:37:39,840 --> 00:37:41,420 They came to me in the night and said Anna, 995 00:37:41,420 --> 00:37:42,710 don't let us down. 996 00:37:42,710 --> 00:37:43,840 I love these pea, are they fresh peas? 997 00:37:43,840 --> 00:37:45,590 Get away, you. Go on. 998 00:37:45,590 --> 00:37:47,180 Oh, my god, they're, are you not using those? 999 00:37:47,180 --> 00:37:48,550 I'll put them in my abalone. Do you need those? 1000 00:37:48,550 --> 00:37:49,850 Get, I need those. Get away, you. 1001 00:37:49,850 --> 00:37:52,100 Don't be, don't you be using my skills to win. 1002 00:37:54,640 --> 00:37:56,480 Right so, I am ready to start plating. 1003 00:37:56,480 --> 00:37:58,980 - Whoa, whoa, whoa. - I'm ready to go. 1004 00:37:58,980 --> 00:38:00,520 Please. 1005 00:38:00,520 --> 00:38:01,570 All right, and we're getting hungry out here too. 1006 00:38:01,570 --> 00:38:02,900 I didn't come here to play. 1007 00:38:02,900 --> 00:38:04,030 You did not come here to play, did you? 1008 00:38:04,030 --> 00:38:06,070 Oh, my God. These abalone. Incredible. 1009 00:38:06,070 --> 00:38:08,030 Wait until you try my oysters, Gordon. 1010 00:38:08,030 --> 00:38:09,820 Anna, I don't want to sauce this if you're not ready. 1011 00:38:09,820 --> 00:38:12,040 Gordon, I was born ready. Sauce your lamb. 1012 00:38:12,040 --> 00:38:13,240 - Thank you. - You know. 1013 00:38:13,240 --> 00:38:14,370 I can see you're nervous. 1014 00:38:14,370 --> 00:38:16,040 Let's go, I'm on my last dish, Gordon. 1015 00:38:16,040 --> 00:38:17,790 If you win, just promise me you will save me a 1016 00:38:17,790 --> 00:38:19,630 slice of that gâteau. 1017 00:38:19,630 --> 00:38:22,380 What do you mean, if? Stop with these "ifs", Gordon. 1018 00:38:22,380 --> 00:38:23,920 Yes! We good? 1019 00:38:23,920 --> 00:38:27,130 - We're good! - Well done. She's good. 1020 00:38:27,130 --> 00:38:28,720 The girl's still got it. 1021 00:38:31,720 --> 00:38:34,720 Okay, all right. Final dishes here. 1022 00:38:35,060 --> 00:38:38,940 - Woo, woo, woo! - Wow, what a feast. 1023 00:38:39,190 --> 00:38:40,230 Would you like to go first? 1024 00:38:40,230 --> 00:38:41,440 Yes. 1025 00:38:41,440 --> 00:38:42,820 I chose a version of Black Forest gâteau, 1026 00:38:42,820 --> 00:38:44,650 instead of using Kirsch, I've gone with a poitín, 1027 00:38:44,650 --> 00:38:46,400 put a bit of spices in there, and the blackberries, 1028 00:38:46,400 --> 00:38:47,900 and it works really, really, really, really well. 1029 00:38:47,900 --> 00:38:51,530 Boxty, so this is a refined take on what boxty is. 1030 00:38:51,530 --> 00:38:53,740 And I've stuffed it with this slow cooked, braised, 1031 00:38:53,740 --> 00:38:55,250 delicious lamb. 1032 00:38:55,250 --> 00:38:56,830 So then we have pickled cucumbers, 1033 00:38:56,830 --> 00:38:59,000 and then just nice, fresh kind of seaweed, 1034 00:38:59,000 --> 00:39:00,750 herbs, lemon zest, 1035 00:39:00,750 --> 00:39:03,750 all through that gorgeous, fresh cut-up white crab meat. 1036 00:39:03,750 --> 00:39:06,670 And then here I have my abalone and the oysters, 1037 00:39:06,670 --> 00:39:09,880 and I've created like a smoked beurre blanc for them. 1038 00:39:09,880 --> 00:39:12,760 I honestly think the two of these are a match 1039 00:39:12,760 --> 00:39:14,140 made in heaven with the sauce. 1040 00:39:14,140 --> 00:39:18,560 And I just want to say these yous all look very 1041 00:39:18,560 --> 00:39:20,400 handsome and gorgeous. 1042 00:39:20,400 --> 00:39:22,150 And it's a pleasure to cook for you. 1043 00:39:22,150 --> 00:39:23,940 Ladies and gentlemen, welcome. 1044 00:39:23,940 --> 00:39:25,820 First of all, I bring no dessert. 1045 00:39:25,820 --> 00:39:29,320 Madam snuck that one and blindsided me. 1046 00:39:29,320 --> 00:39:32,070 However, the ingredients are good enough. 1047 00:39:32,070 --> 00:39:34,080 It doesn't need a dessert today. 1048 00:39:34,080 --> 00:39:35,580 Right. I'm gonna start off with these oysters. 1049 00:39:35,580 --> 00:39:37,700 They've been beautifully poached in a 1050 00:39:37,700 --> 00:39:39,790 Brown crab meat beurre blanc. 1051 00:39:39,790 --> 00:39:41,960 And then make sure you dip into that beautiful 1052 00:39:41,960 --> 00:39:44,290 Brown crab Hollandaise. 1053 00:39:44,290 --> 00:39:45,920 It's a showstopper. 1054 00:39:45,920 --> 00:39:48,840 Shoulder and neck of lamb slowly braised 1055 00:39:48,840 --> 00:39:51,180 and sliced potatoes that have been caramelized 1056 00:39:51,180 --> 00:39:52,550 over the grill. 1057 00:39:52,550 --> 00:39:56,430 And then finally, my abalone poached gently in a 1058 00:39:56,430 --> 00:39:58,390 miso beurre blanc. 1059 00:39:58,390 --> 00:39:59,480 And fingers crossed, 1060 00:39:59,480 --> 00:40:01,310 you'll have no room for dessert. 1061 00:40:01,310 --> 00:40:03,900 Thank you. Enjoy. 1062 00:40:03,900 --> 00:40:06,770 Thank you. Oof, where do we start? 1063 00:40:06,770 --> 00:40:08,440 I'm gonna start with an oyster anyway. 1064 00:40:08,440 --> 00:40:10,650 Oh, that's a good idea, actually. 1065 00:40:10,950 --> 00:40:12,070 And they're digging in. 1066 00:40:12,070 --> 00:40:13,620 Can you see what they're eating? 1067 00:40:13,620 --> 00:40:14,740 I think one of them's gone straight for that dessert. 1068 00:40:14,740 --> 00:40:16,280 Seriously. 1069 00:40:16,280 --> 00:40:18,660 Bypass the oysters, bypass the crab, 1070 00:40:18,660 --> 00:40:20,620 and go straight in for that Black Forest. 1071 00:40:20,620 --> 00:40:24,250 - Mm. So good. - It's nice, isn't it? Yeah. 1072 00:40:24,250 --> 00:40:26,170 Yeah, really well balanced. Isn't it? 1073 00:40:26,170 --> 00:40:29,010 Anna has done a great job with the oysters. 1074 00:40:29,010 --> 00:40:30,630 It so tender, isn't it? 1075 00:40:30,630 --> 00:40:32,970 This is a hard toss up. 1076 00:40:32,970 --> 00:40:35,390 Michelin star on the edge of the cliff. 1077 00:40:35,390 --> 00:40:39,020 I like the texture of Gordon's miso abalone. 1078 00:40:39,020 --> 00:40:42,810 But I liked the flavor of Anna smoked abalone. 1079 00:40:43,480 --> 00:40:45,190 All happy faces, though. I don't see any... 1080 00:40:45,190 --> 00:40:46,730 - So far. - Yeah. 1081 00:40:46,730 --> 00:40:48,190 So there's lamb inside this also. 1082 00:40:48,190 --> 00:40:49,730 - Lamb inside. - Really enjoying them. 1083 00:40:49,730 --> 00:40:52,570 - It just flakes apart. - That's so good, isn’t it? 1084 00:40:52,570 --> 00:40:53,950 - Isn't it? - Yeah. 1085 00:40:53,950 --> 00:40:55,490 That's definitely a big winner for me. 1086 00:40:55,490 --> 00:40:56,700 Cheers. 1087 00:40:56,700 --> 00:40:58,830 The sauce kind of dominates a bit. 1088 00:40:58,830 --> 00:41:01,660 Looks like they're done. 1089 00:41:01,660 --> 00:41:03,540 Damn, they're eating that bloody gâteau. 1090 00:41:03,540 --> 00:41:05,000 Shall we? 1091 00:41:05,000 --> 00:41:07,630 . 1092 00:41:09,090 --> 00:41:11,550 Right. We good? 1093 00:41:11,550 --> 00:41:13,090 - Yes, thank you. - Yes. 1094 00:41:13,090 --> 00:41:14,300 - Full tummies? - Amazing. 1095 00:41:14,300 --> 00:41:16,550 - We're very well fed. - Yes, absolutely. 1096 00:41:16,550 --> 00:41:18,220 Right. Okay, where should we start? 1097 00:41:18,220 --> 00:41:20,310 So starting with the lamb, 1098 00:41:20,310 --> 00:41:22,100 Anna pulled out all the stops. 1099 00:41:22,100 --> 00:41:24,020 It was just beautifully seasoned. 1100 00:41:24,020 --> 00:41:26,190 Now, Gordon's dish was also delicious. 1101 00:41:26,190 --> 00:41:28,480 The way this was cooked, like the texture was beautiful. 1102 00:41:28,480 --> 00:41:29,900 Yes. 1103 00:41:29,900 --> 00:41:31,530 It was just the flavor was a bit dominated 1104 00:41:31,530 --> 00:41:32,820 by the sauce. 1105 00:41:32,820 --> 00:41:35,990 Right. So I take it I lost the lamb. 1106 00:41:35,990 --> 00:41:37,410 Yes. 1107 00:41:37,410 --> 00:41:41,490 Okay, all right. Okay, okay, okay. Mm. 1108 00:41:42,250 --> 00:41:44,160 So yeah, the crab. 1109 00:41:44,160 --> 00:41:47,540 Anna's crab was delicious with the, the pickle. 1110 00:41:47,540 --> 00:41:50,960 But as a group, we kind of decided that the, 1111 00:41:50,960 --> 00:41:54,090 that Gordon's oyster slash crab combo was the winner there. 1112 00:41:54,090 --> 00:41:55,550 - Yeah. - Come on, girl! 1113 00:41:55,550 --> 00:41:57,930 - It was pretty incredible. - It was a nice combination. 1114 00:41:57,930 --> 00:41:59,260 A nice combination. 1115 00:41:59,260 --> 00:42:00,680 For me, for me, the oyster was a little bit lost... 1116 00:42:00,680 --> 00:42:02,100 Right. 1117 00:42:02,100 --> 00:42:03,020 But the crab, the whole combination made up 1118 00:42:03,020 --> 00:42:04,390 for the whole lot. 1119 00:42:04,390 --> 00:42:05,560 So it's all coming down to the abalone. 1120 00:42:05,560 --> 00:42:06,890 It's all coming down to the abalone. 1121 00:42:06,890 --> 00:42:08,190 Surprise, surprise. 1122 00:42:08,190 --> 00:42:09,560 I have to say the texture of Gordon's 1123 00:42:09,560 --> 00:42:10,770 abalone was perfect. 1124 00:42:10,770 --> 00:42:11,980 It was p-- 1125 00:42:11,980 --> 00:42:13,570 - It truly was. - It was like impeccably cooked. 1126 00:42:13,570 --> 00:42:17,860 Anna's abalone, the hay smoke really added something extra. 1127 00:42:17,860 --> 00:42:19,240 It was close. 1128 00:42:19,240 --> 00:42:23,410 It was really, really tough as a group to decide. 1129 00:42:24,660 --> 00:42:27,250 So as a group, we kind of decided that Anna, 1130 00:42:27,250 --> 00:42:29,130 Anna's abalone won. 1131 00:42:29,130 --> 00:42:30,880 Yes! Bam, bam, bam, bam, bam! 1132 00:42:30,880 --> 00:42:33,420 Oh, my God! Oh, don't worry, Gordon. 1133 00:42:33,420 --> 00:42:36,220 You'll always have a job in my kitchen. 1134 00:42:36,220 --> 00:42:37,430 But I won today. 1135 00:42:37,430 --> 00:42:39,510 Bam, bam, bam, bam, bam! 1136 00:42:41,800 --> 00:42:44,020 No, Gordon! Oh, my God! 1137 00:42:44,020 --> 00:42:46,560 - Oh! Oh, my God. - Oh, my God, oh, my God. 1138 00:42:46,560 --> 00:42:48,100 Anna brought her A-game. 1139 00:42:48,100 --> 00:42:51,940 She handed my ass to me on a plate garnished with heather. 1140 00:42:51,940 --> 00:42:53,780 Listen, I didn't win. 1141 00:42:53,780 --> 00:42:55,990 But deep down inside, I did win. 1142 00:42:55,990 --> 00:42:57,900 Because I was part of that journey. 1143 00:42:57,900 --> 00:43:01,620 And, you know, her DNA is part of my DNA. 1144 00:43:01,620 --> 00:43:03,830 And it, it showed clearly today. 1145 00:43:03,830 --> 00:43:05,950 But a tremendous chef, 1146 00:43:05,950 --> 00:43:08,920 a phenomenal front-runner for Irish ingredients. 1147 00:43:08,920 --> 00:43:10,670 I've had an exceptional week, 1148 00:43:10,670 --> 00:43:13,290 and it's just been a real highlight, honestly. 1149 00:43:13,290 --> 00:43:15,050 And you've been amazing. Seriously, girl. 1150 00:43:15,050 --> 00:43:17,090 I loved every second. Can we do it again? 1151 00:43:17,090 --> 00:43:21,180 - We'll come back. - Uncharted Revenge. 1152 00:43:21,640 --> 00:43:24,810 Thank you. God bless. See you back home. 1153 00:43:24,810 --> 00:43:27,520 Oh, my God. I got my ass kicked, didn't I? 1154 00:43:28,140 --> 00:43:29,480 Thank you. Take care. 1155 00:43:29,480 --> 00:43:31,060 - Yeah. - Thanks. 1156 00:43:31,350 --> 00:43:33,020 Bye-bye. 1157 00:43:33,020 --> 00:43:35,270 Now, being a chef from Scotland, honestly, 1158 00:43:35,270 --> 00:43:37,490 I thought I was spoiled with some of the best ingredients 1159 00:43:37,490 --> 00:43:39,070 from Northern Europe. 1160 00:43:39,070 --> 00:43:42,160 But this Irish experience has really shown me that they can 1161 00:43:42,160 --> 00:43:44,120 measure up to my homeland favorites. 1162 00:43:44,450 --> 00:43:46,040 Woo-hoo! 1163 00:43:46,040 --> 00:43:48,200 And it wasn't just the Irish land and sea that helped create 1164 00:43:48,200 --> 00:43:49,790 such gorgeous dishes. 1165 00:43:49,790 --> 00:43:52,130 It was the effort and care the locals put into each of their 1166 00:43:52,130 --> 00:43:54,380 crafts that I'll never forget. 1167 00:43:54,380 --> 00:43:57,000 Now I'm on to my next adventure. 1168 00:44:01,930 --> 00:44:03,090 Captioned by Cotter Media Group.