All language subtitles for Gordon.Ramsays.Future.Food.Stars.S02E01.1080p.HDTV.H264-DARKFLiX

This program me
contains strong language.

I'm back on the hunt for the UK's

next top
food and drink entrepreneur.

So I've hand-picked 12 amazing
contenders, each with an incredible

up-and-coming business
and all looking for an investment.

I got here starting from zero.

I'm supposed to be here.
I'm driven.

Like, I'm so ready for this.

Winning this competition
would literally change my life.

I want to invest £150,000
of my own cash into one of them

and catapult their business
to the next level.

But I'm not giving the money
away easily.

They'll need to earn it.

THEY SCREAM

It's on fire.

BLEEP. Oh!

So I'm setting my contenders
a series

of food and drink-related
challenges...

We want our drinks!

It's fine. It's not fine.

It's a BLEEP show.

...which will test them
on every element of the industry...

How long on table 10?
Table 12. Table 9.

That? We're nowhere near it.

We're going as fast as we can.

Just don't stop.

If anyone can't give me
a standard, then please go home.

Three, two, one, go.

SHE COUGHS

This is like a horror movie.

...and most importantly,
their character.

You folded!
You folded! I folded?

You can't handle taking criticism.

I want to collaborate,
but you are not listening.

Did you behave
like a petulant teenager?

What happened this week
was an absolute shambles.

Yeah, absolutely I was overwhelmed,
but I didn't crumble.

Why should you stay
in this competition?

I deserve the investment.
I deserve to be here.

I'm better than this.

Only one of them will make
the grade.

Who'll be my future food star?

I'm so excited.
This is going to be so much fun.

Are you nervous? Yeah.

Am I nervous? No, not at all.
Are you?

Yeah. That's good.
Gives me more of a chance.

THEY LAUGH

I'm looking forward to seeing

what the other contenders are going
to be doing in their business

but, at the end of the clay,

I'm here for one thing only
and that's to win.

Oh, my gosh. Look at it.

Wow. This is crazy, though.

Is anybody shit-scared
of meeting Gordon?

Yeah. I think he's going to
eat someone alive.

He's got someone on the menu,
definitely.

Leading up to this point,
I was a bit nervous

wanting to prove myself, like,
show what I'm really worth.

But now I'm ready.
Now I just want to get to it.

Wow. Look at this place.

I've been here before. Have you?

I'm quite surprised
that I'm so close to my hometown.

We're maybe about 20 miles
from my shop.

So it's good to be on the home turf.

I hope I don't get kicked out
in this first week.

I think everyone's going
to be really crazy competitive.

Everyone's laughing and joking
now... Yeah, yeah.

You're all friendly now.

We all want to win.
And we're all going to bring

something a bit different.
We can play to our strengths.

Most looking forward to really
pushing myself to my limit

and just seeing
what I'm really capable of.

I want to know where Gordon's
going to come from.

ENGINE TURNS OVER

He might abseil down a window.

Oh, here he comes.

Oh!

Yeah!

Oh, I love the bike.

Good morning.

How are we? Good!

Motivated? Excited?

ALL: Yes.

All of you, welcome to Scotland.
How beautiful is this?

Stunning. Gorgeous.

Now, I have hand-selected you 12

because all of you
have some of the most exciting

food and drink businesses
anywhere in the UK.

The competition this year is fierce.

Eight weeks from now, I'm going
to invest 150 grand of my own cash

into one of you.

But it's not just about the money,

it's about tapping into
my experience. My whole network.

One of the best marketing teams,
digital teams

dealing with over 100 million
followers on social media.

Skies are the limit.

Now, I've studied
all of your businesses,

but I'd like to hear
from you as individuals.

Andy, what am I going to witness
from you?

You're going to see me push myself
being with people

who are great at what they do,
but just trying

to be on top of that group and just
show what I'm really good at.

Get comfortable being uncomfortable.

Hebe, this is a very tough process.

What am I going to see
from you under adversity?

I know it's out of my comfort zone.

I know this is something totally
new, but I've put my life aside

to be here and I'm ready
to give it everything.

So we've established the competition
is fierce.

The question is, are you ready
for your first big challenge?

ALL: Yeah.
Good.

I brought you here to
Glenapp Castle.

This stunning castle has played host
to huge events across the years.

And tomorrow, you 12 will be hosting
your very own exclusive banquets...

...for some very special
invited guests.

The guests coming tomorrow
want nothing less

than a five-star experience that
really celebrates Scottish heritage.

Do not let me down.

Is that clear?

ALL: Yes.

Good.

Now, we're going to go into
two teams for this challenge.

Each team cooking for 30 guests.

Let's start with Amy, Keir, Naomi,

Craig, Sophie and Gary.

You guys are the Red Team.

Which means the Blue Team is...

...Flo, Sam, Andy, Rachel, Hebe
and Kris.

Now, each team needs to be creative,
ambitious, and work well together

with one clear vision.

The team that receives
the best feedback

and the team that impresses me
the most will win.

It's as simple as that.

Get your head in the game.

Get out the gate fast.

Understood?
ALL: Yeah.

All of you, good luck, off you go.
ALL: Thank you.

Just off the Ayrshire coastline,

this castle is set in over 36 acres
of woodlands and gardens.

Are you ready for cooking
with that, guys?

Look at that grill.

And within this beautiful estate,

I'm giving the teams an area each
to host their banquets.

Does anyone know how to use that?

The standards could not
be higher here

and, for that reason,

I expect nothing less
than perfection from the teams.

Probably not 100% confident
cooking on that.

I reckon we can do this easily.

I was with you until the "easily".

I brought the contenders here
to this five-star luxury castle

right in the heart
of the Scottish lowlands.

Now, I was born in Scotland,
literally two hours away from here.

So, what better way to start the
competition than on my home turf?

I own a bakery,

but then, prior to that,
it was ten years in restaurants.

0|<. Right.

The teams now must decide
on their roles.

I'd rather do service,
I'm not going to lie.

Half will oversee service...

I own two bars. I would love to do
the cocktail and canape.

...while the other half
will be creating the menu.

I'm a trained chef.

Right. So I'm going to
look after the mains.

I want to be the head chef.

My name is Gary.

I own a business called
Taquitos in Belfast,

which serves authentic
Mexican cuisine.

We won an award last year,

the best healthy takeaway
in Northern Ireland.

It catapulted us
to opening our own restaurant.

My staff would describe me as fiery

and someone who gets shit done.

Laser focused, that's me.

I own a hot sauce business,

so I reckon I could have a crack
at a mean gravy.

Well, I'm a baker,
so I'll go in the kitchen.

I'll take you through everything.

All you need to do
is a lovely dessert...

...f0r 30 people. Right.
I'll give it my best shot.

I own a vegan ice coffee business.

I've got a lot of experience
in selling it direct.

Yeah. So that's why I think
I'd be good at front of house.

Excellent. OK.

My business is called
Sophie's Iced Coffee Blend.

Iced coffee is
a huge growing market.

It's going to be bigger
than the hot coffee sector.

Coming from Essex,
you can get judged a little bit

and underestimated.

So I want to prove that
I'm not just a ditzy girl.

I've got a brain
and I've got a great business

that I think Gordon
will want to invest in.

Actually not a bad team, is it?
It's actually a great team.

Who's most comfortable cooking?

Yeah, I'm happy to take
the lead in the kitchen.

You want to go head
and I'll go second chef? OK.

I'll be on the service side.
So I will lead the service.

OK. Ancl who is doing the speech?

I'll take on the speech.
You take on the speech.

OK. So just to clarify, I will be
the head chef in the kitchen.

All good with that? Yeah.

So my business is Kids En Cuisine.

It's a cookery school for children,
teaching them how to cook

from scratch with seasonal
vegetables and fruits.

I'm from south of France, so we have
this reputation to be direct.

Sometimes my French side's
getting out of me

and I roll my eyes up like,
"Mm! You bother me!"

Not with the kids, with my chefs.

So I think I would be direct,
as Gordon is.

Like, "Mm! No."

So what type of banquet
should we do?

We're here to impress people,
like...

It needs to look...
it needs to look immaculate.

Like Michelin star restaurant.

Yeah. If we serve up by plate,
it would be really smart.

Yeah. And roll it out.

Let's make something Michelin.
We will.

Gordon said about it being like
a bit of an experience.

So think with the carve at table
is an experience.

If I was sat outside a castle
in Scotland,

do I want meat carved
in front of me? Yes. I do.

Carve at table.
Scottish, Scottish, Scottish.

Win. Win, win, win.

With less than 24 hours
till their banquet,

the teams need to get cracking.

What do we have local that
we can kind of build a story from?

For the kitchen teams, first job,
come up with a menu

to blow away their 30 guests.

I think we should start off
with the ribeye of beef

with garlic and herbs
and also some roast veg.

What are we going to do
for our dessert?

Use all the lovely berries
that we've got.

Shortbread,
vanilla whisky mascarpone. Sorted.

Vanilla whisky?
Oh, yeah, that sounds lovely.

Let's nail down what meat
we're going to go for.

Well, the lamb will be Scottish.
Yeah? Straight up.

I think we can make something
really smart with the rack.

Could go with
a rosemary and thyme crust.

I think we've got to think,
as much as it's Michelin star,

it's 30 people,
with three people doing it.

It's quite pernickety, isn't it?

But we have to have
the five-star element to it.

We have taken a massive risk.

30 plates for 30 guests.

It's a crazy challenge.

If I fail,
I will be the one leaving,

because the responsibility
is on me.

We're going to get the beef.

I'm just going to give it
a quick season here. Yeah? Yeah.

With the kitchen teams
busy trialling their dishes...

just start peeling away, like so.

...for the service teams...

The first canape you make in
you make in your life.

"Oh, yeah, how was it?"

"I don't know, but Gordon Ramsay
tasted it."

...it's all about creating
a Scottish welcome for the guests.

Mmm! It's our Scottish twist
on bruschetta.

This is "Scotetta".

Scotetta'.
SHE CHUCKLES

As well as canapes,
I've told the teams

I want to see a signature cocktail
at their events.

Oh, my God. Gin and prosecco
is amazing together.

We could do a gin and prosecco
cocktail with the strawberry.

With some edible flowers
just to finish it.

So what are we thinking?
Gin, whisky?

Oh, I was thinking gin.
I was thinking elderflower.

There's elderflower cordial.

Gordon said Scotland.

The one thing that people say
in Scotland is whisky.

Gin...

I know whisky is Scottish,
but do people really know of that?

Yeah. They don't say,

"Let's go to Scotland
and have an elderflower drink."

LAUGHING: But, then, do they say,

"Let's go to Scotland
and have whisky"?

Yes! Yes, they do.

I run bars. I know that people
are going to want something

from a place like this.

Craig's... That's his job. Yeah.

I'm the one who sells drinks
for a living.

I stand behind a bar
in two different joints

that are busy all the time,
serving whisky.

I know people like whisky
and we're in Scotland.

I know what you're saying,

but I really, really, really feel
passionate about the elderflower.

Like, I really, really do.

Please don't take the whisky
out of it.

We can experiment with elderflower.

OK. What? With whisky?

Why not?

Yeah. OK.

Me and Craig are definitely
on the same page.

I trust him. That's his job.

But I wasn't necessarily
expecting so much push back.

What about if we put, like,
one yellow or orange flower?

Like, just literally on the top.

I just think it would look really
nice, just a finishing touch.

That looks lovely.
That looks really nice.

That looks like
it's fallen off the tree.

I have never made a cocktail.

I've drunk a few,

but I do think
I have quite a keen eye

and my ideas were better,

so we're going to add a bit of
a elderflower twist to the whisky.

I'd like to say that
I was right about the flower.

But not the whisky.

We're never going to agree.

I used the fat from the lamb

and I hung it here

and the fat is gonna drip on the...

Vegetarians, though...

Vegetarians. Thank you.

Don't do that, Flo. Well clone.

With less than an hour
till I trial tomorrow's menus...

I'm going to start making the sauce

and chopping some veg as well.

...the teams will need to work fast.

I was under the impression

that, Gary, you were focusing solely
on the meat.

We want to support you
as much as possible

so that you can
get that meat perfect. Thank you.

So let the meat be your main focus.
Yeah, no problem.

I feel like Gary was trying to
take on quite a lot.

Ancl I don't see success in that way.

One person kind of
carrying the load.

I'm going to make
a honey mustard dressing.

Leave the honey mustard dressing
with me.

Do you know the quantities?

You don't worry, bud.
You stay over there, Gary.

SHE WINCES

SHE PANTS

That was hot.

Working on their
fine dining-style menu...

These mushrooms
are definitely overcooked.

...the Blue Team.

I think all of this is going to look
absolutely shit.

The cauliflower is not doing well.

It's only going to take six minutes
to cook on there. Really? Mm-hm.

When I do it in the oven,
it takes an hour.

But that's roasting, though.

It's a bit up in the air.

No-one really has a clue
about the time frames.

Nothing seems to be cooking right.

It's a bit of a shit-show.

Meat looks shit.

I think it looks perfect.

Hello. Looking busy.

I reckon you could
have more whisky in it.

I'm mainly getting elderflower,
but more whisky, up the whisky.

Yeah.

The sides look really unsubstantial,

but it's meant to be, like, carrot,
leeks and courgettes,

but they've reduced down
really small,

and I think it just looks
really bland on the plate.

We've got broccoli here.
Can you do a side of broccoli?

Can you do, like,
a vegetable medley type thing?

Our problem is that
we've got too much going on.

We have too much. We just keep
adding, we're adding to our problem.

It doesn't matter what the brief is.

Trying to make a new thing now
is beyond. We can't. It's beyond.

Oh. How are we doing?

Hi, Gordon.

Right, let's start off
with the cocktails.

Who's tasted this? I have.

I think it's really good.

You're in the drinks business.

Why elderflower whisky? Why would
you do that to Scottish whisky?

So we kind of mix it together to
try and get the best of both worlds.

Right. And does it go? You know,

I'd never put elderflower
in a whisky. No.

Think of the power
of whisky in Scotland. Yeah.

OK. So, that needs reworking.

Yep. OK? Absolutely. Yeah?

Main course, where are we going?

Grilled ribeye with some vegetables,
which we chargrilled.

We've got asparagus, fennel
and some buttered roast potatoes.

Right. And so,
how are you serving that?

So you're going to carve
at the table? Yeah.

Right. Well, that's bold.
That could be a highlight

at the feast tomorrow.
That could be the show stopper.

What do we end with?
What do we send them on high with?

What's the dessert?
What are you grilling?

The dessert is me.
We've got a layered pudding.

So, we've got shortbread
on the bottom,

an orange-zest mascarpone
and caramelised berries on top.

Right. So I look at the baskets
and I'm thinking whisky glaze,

roasted pineapple -
something celebrating a feast.

OK, it's the kind of dessert
you can get anywhere.

So, think about that again. OK.
Use the grill.

Use the grill. That is the DNA
of this challenge - the grill. Yeah.

Thank you. Thank you.

Gary is attempting to cook
ribeye for 30 guests.

That is a tall order.
If he gets that right,

they could be absolutely
off to a flying start.

But he needs to delegate.

This guy goes into this feast
tomorrow as a one-man band,

he's going to crash and burn.

And that elderflower
and whisky cocktail,

that's not making sense.

They're just accepting
one another's participation.

In business, you need to be stern,
stand by your convictions,

and get a standard that everybody
else falls in line with.

Are we good?

Trying. Trying?
I hope you're trying. Trying.

Right, front of house.
Who's running front of house?

We're service. The three.

Who's doing the welcoming?

Excellent. Welcome me.

Welcome to our Scottish Heritage
Historical Banquet.

We have elements flowing
through every single dish

that you see today, you know,
different parts of Scotland.

And, yeah, you're going
to have a fabulous time.

Clearly, you haven't practised.
No. No.

So, we need to nail that. Mm.
But it needs to be engaging.

Mm. OK. OK, so really focus on that,
OK? Yep, working on it.

Right, canapes.

The first thing I'm seeing
is bread everywhere.

It's very beige, right? Very beige.

Looks like a fucking 1980s cover
of Prue Leith's cookbook.

You need to grill that thing. You
need to get those marks on there.

You need something that pops
in terms of colour. Yeah, yeah.

Menu. Who's in charge of the menu?
Yeah, it's me.

Dis-moi. So, we went through
a lamb rack, that we portion it,

and then we made a little crust.

And then, we made
a sweet-potatoes puree

with a little juice.

You've picked the most difficult...
I know. ..cut of meat on a grill.

And then there's a herb crust.

It looks like something
that's come from inside the castle,

in the fine-dining restaurant.

How are we serving the guests?
By plate.

Wow. It's all plates.

So, that's 90 chops.

Wow. There's going to be five plates
served lukewarm,

and 25 plates are going
to be stone-cold.

That's going to be a shits how.

You need to understand
what the objective is here.

It's a feast. We're outside.

We have no gas. We have no electric.

Get your head out of the restaurant
and think of the feast.

Understood? Yeah. Yes, Gordon.

OK. Good luck.

That was fucking awful.

Blue Team have forgotten the brief.

It's a five-star feast experience,
but they're not listening.

It was just tunnel-visioned -

fine dining, fine dining,
fine dining.

And how on earth are they going
to get 90 chops out on a plate,

all served at the same time?

It's going to absolutely
come off the rails.

I think we're trying to do too much.
Too much.

When, actually, we could
simplify things a lot more.

About halfway through, I realised
that we weren't hitting the brief,

and I kept saying - maybe not
in the most constructive way,

to be honest - I just kept saying,
"This is really shit."

So we take off the crust?
Ancl don't individually cut them.

Just cut them into three.

I think we... Out-and-out whisky.
That's fine. We'll do that.

We'll do that. We'll do that.

I feel a little bit disappointed
in myself

that I didn't stick with my guns,

but I'll be taking the cocktail
back tomorrow.

I'll put a much bigger kick
of whisky in it

and make sure that
it's a Scottish drink.

Excellent.
Everybody ready for tomorrow?

Let's go. Yep.

This is challenge one.

I don't think they've got any idea
what's about to hit them.

Someone from one of these teams
is getting sent home.

They've got to get
on the same page quick.

Otherwise, it's going to be
an absolute disaster.

11am.

Day of the banquet.

We're all here to help each other,
and we're definitely going

to smash this today, folks,
you know that?

Blue Team... Let's do it.
..no-one is leaving this week, OK?

ALL". when:
Let's go.

Now, when I left the guys yesterday,

the Reds were planning
a really ambitious menu

with a delicious ribeye steak
as the star of the show.

But, honestly, the service team -
they were lacking cohesion.

On the Blues, I'm seriously worried
that they missed the brief

with that pompous
Michelin-star menu.

60 guests are arriving soon,

and, right now,
I'm praying for a miracle.

So I'm going to get this beef on.

Does it make it taste better

if the salt is dropped
from a great height? From a height?

If you drop it from a height,

then you are going
to distribute it evenly. Ah.

So there is a reason for it.
Oh, I've earned something new!

I thought it was just to show off.
Oh, well, I'm showing off as well.

Oh, God.

Girls, are you feeling good
about this?

Far better than yesterday, I think.

SHE PUFFS
Couldn't have been worse.

Cos there's a system now, innit?
Yep.

OK, so we need to start the potatoes
and the garlic,

and then we kick them out
on the top.

Just don't kill the fire.
If you put too much...

Trust me, I know how to set fires.

We're going to make
some butterscotch sauce.

On the Red Team...

The butterscotch sauce
is covered, Gary.

...working on a new dessert,
bakery owner Naomi.

Gary... Here we go.

...don't, cos that's not
how you do it.

That's OK.

Ancl I want it precise with...
Measurements? Yeah.

I know by looking at it by eye.

You don't need exact amount, but...
No.

You need them pineapples grilled
first, and then we can argue, OK?

Yeah, I know. I'm just waiting
for the space, Gary.

Yeah, no problem.

I'm very good at what I do.

A bit more trust that I can
make a butterscotch sauce

would be appreciated.

I need you to follow my lead.

Ancl if you don't follow my lead,
one of us are going to go home.

I'm not even going
to argue with him.

But I'm just going
to stand my ground.

Ancl I think, maybe,
that's not what he likes.

Oh, that looks really good.

Foliage is really nice.

We'd better have a little think
about the welcome speech.

So it's got some facts
about that rock,

that Ailsa Craig is the source
of all the granite

for most of the curling stones
in the world.

Curling? Like the sport? Yeah, yeah.

Oh, that's so fun.

OK, another fun fact -

from Glenapp Castle,

you can also see
30-foot basking sharks.

That is such a good fact.
SHE CHUCKLES

So, I'm doing the table design,

trying to really make it
really natural,

so, like, putting
all the leaves and the flowers

and going to make it look
really pretty.

I put more whiskey in,
a little bit of brown sugar

to take the edge off it,
and some soda.

And then,
I've smoked the orange peel,

and that's more of a...more of
a Scottish thing, I think.

So, I'm quite happy with that now.

Shall we go check the table,

and just make sure everyone's happy
with it? Yeah. Yeah?

We've got all the flowers, plants,
and we've got the acorns.

Ancl then, obviously,
we'll light the candles, as well.

Yeah. What do you think?

I think we need more stuff.

I don't think
we should add anything else.

But that candle on a piece of wood
with two acorns,

it looks like a cock and balls.

It looks good. It looks good.

I think we need more, like,
moss around the candles.

I just think that looks too much.

You think it looks good as well,
don't you?

I'm going to go back
to the cocktails. OK.

I'll let you two decide.
You run away.

That's exactly what I'm doing.
I know.

I think it's fine how it is.

Right.

I'm just going to go smash
my hazelnuts. All right.

I've found it difficult
working with Sophie.

There's certain things
that she's standing her ground on,

but it's things that are wrong.

I didn't like the table.

It's difficult when you have got
something constructive to say,

and it's not taken on board.

Soon, this place
will be full of guests

expecting a flawless
90-minute service.

That's ten people.

That's 20 people.

That's 30 people.

OK, let's make a couple more, then.

Time to see if the teams are ready.

How are we feeling? Good. Excited.
Are we good?

Table looks great.

Thank you.

OK, Flo, tell me about the lamb.
How are you feeling?

So, basically,
we will have the lamb rack,

instead of portioning individually,

we're going to serve three cutlets
per person. Got you.

Be careful. Plated is a lot more
difficult to get done,

but if you pull it off,

it's going to look fantastic. If.
Yeah.

Good luck, let's go.

Everyone's feeling uncler pressure.
Like, we're cooking for 30 people.

If you weren't feeling
under pressure,

you're not in the right place.

But right now, I'm just trying
to be the best pair of hands

for my team, that's all.

Here, here, I'm good now.

Morning. Where's the service team?

Service team?

Er, right...

...when are we dressing the table.

This is not it, is it?

My concern was I didn't want it to
be too messy, but I will go and...

It's not messy. You know, we need
some of the beautiful flowers.

Yeah. Some of the heather
through the back of the chairs.

You can't just go and dump this
in the middle and say, "Bang."

It just feels flat.

Do you know what I mean? OK. OK?
Thank you.

Welcoming. Who's taking charge?

I am. Take a seat, you two.

Yeah?

Take five steps back. Come in,
and hit me with the opening.

Let's go. Hello. Welcome.

So we've come here today...
Oh, fuck.

Let me just start that again.
Two secs. How about, "How are you?"

Yeah. "So nice to see you." I know.
Sell it, girl. Let's go.

Hello. How are we all today?

We've got the beautiful
Glenapp Castle here today.

I'd love to invite you all to...

What do you mean, invite?
We're already fucking here.

One more. One more go. OK.

Ladies and gentlemen, I would like
to welcome you to Glenapp Castle.

We have prepared
for you, today, a feast.

It's based completely
around natural Scotland.

We've got meat.

Yeah. Fucking hell. No, sorry,
sorry, sorry. Yeah. OK.

Do you know what? I'll leave you
to it. That needs work on. OK.

Hey, punchy, short, vibrant.
30 guests. Yeah.

Get their attention. Wow them.

But right now, you're scaring
the shit out of me.

He rocks up, and I look like I've...

...been sat
with my thumb up my arse all clay!

We can't stick a fucking thistle on
the back. I was trying to weave it.

That's the Scottish thistle.
Now you're going to stab them. OK.

I was trying to weave it through.
You're going to weave a thistle?

I was trying to weave it through.
Would you sit on a thistle?

No. Holy fuck.

I'm feeling stressed.

Obviously, I was in charge
of the table,

but it's quite a big job.

So now I've just had to try
and go round quickly,

try and decorate it
a little bit more.

It's been really overwhelming today.

Some of these are a bit over.
GARY: No, they're perfect, mate.

What? Not... That isn't.
That's what we're looking for.

We're looking for character.

You're sure these aren't too burnt.

No, man. Trust me.

Right, kitchen.

What's happened to that?

Why is it so dark?

Just...just touch that.
Yeah. Taste that.

So that's charred? Yep.

I said to take advantage
of the grill, but...

Yeah? OK, not as much. No.
Fucking hell.

What are they?!
Oh, they're some courgettes.

What the fuck?

"They're some courgettes"? Yep.

Let's just close our eyes.

HE SPITS

It's just bitter.

It's bitter. OK. OK?

It's all going to come back.

They're going to start sending
food back. Then we're fucked.

Get a plan, quickly.

GARY SIGHS

just got to try and keep calm.

It goes fast. It goes too fast.
It's too fast.

Flo, I think we should check
all of this veg.

Did you put these in,
right in the middle?

Look. Some of these are, like,
completely charcoaled,

and then some of them
aren't cooked at all. OK.

These potatoes are completely
burnt as well.

I said to her, "You're putting
this veg in way too early."

Didn't listen to me.

I like Flo, but it's just
not flowing between us

for whatever reason.

Table's ready?
Table, I think, is ready.

Sophie!

1pm...

It's the wrong cutlery.

...and the guests descend
on the castle.

It's knife on the right.
Fork, fork, knife, spoon.

Yeah? Yeah, so...

MAN: Quick march. Oh, no.

BAGPIPES AND DRUMS PLAY

Among them,
the Royal Edinburgh Military Tattoo.

Oh, my God. Is that them arriving?

Just keep going, babe. Keep going.

Big smiles. You can do this.
Come on.

No setting.

Fucking up against it.

I've been saying all clay
we're up against it. Come on.

What's all that shit
behind the table?

Is that all your props? Um, yeah.

Can we move it, please?
Absolutely. Yeah. Yeah, yeah.

What's it all there for? Sophie!
Oh, my Lord.

Whose idea was,
"Leave all that there"?

Amy. who's...?

I'm not in charge of the table.

They're literally second's away.

Here we go, 9W5-

Whisky with...whisky with ginger.
Yeah. From GlenDronach Distillery.

You've got it.

Hello, everyone.

Welcome. Welcome, guys.

I've got a non-alcoholic version
here, as well.

Hello. Hi, guys. How are you?

Whisky with ginger,
distilled in Baldock?

Welcome, welcome.

There is a non-alcoholic option,
if you'd prefer one.

Five? OK, so, six. Perfect.

OK. Seven.

Craig, we need seven non-alcoholics.

We had none set up on the tray?
There are a couple now.

Yeah, there wasn't a couple set up.
Nothing. You know, out of 30,

at least 10 or 15.
Yeah, that was my fault.

I filled up the last...
OK, work and talk at the same time.

The guests are here now, guys, yes?
We're live. Let's go.

Oh, my God, I'm shaking.

So, you've got here smoked salmon
with capers, beetroot,

and then, like,
a little dill creme fraiche.

Help yourselves.

So here we have some
locally sourced crab meat

with salmon, caviar
and edible flowers. Great.

Hebe, it's sunshine, keep them
there, they're all sitting down.

Oh, OK.
But let's enjoy the sunshine.

Yeah. We don't see this in Scotland.
Let's go, back out, quick.

Come and enjoy
the sunshine, everyone.

If we could all bring
our refreshing cocktails

and come and stand
in the sun with us all, over here.

Oh, my good God.

When you sit a table down too early,
all it does is back up the kitchen.

Not a good start.

Ladies and gentlemen,

I'm so happy to welcome you
to Glenapp Castle.

Today, with the aid of
this amazing outdoor cooking space,

we've created for you a feast
based around natural Scotland.

So, for the main course,
for the last few hours,

we have been cooking
the most amazing rump of beef.

WHISPERS I Ribeye.

Ribeye? Ribeye.

Sorry, it's a ribeye.

It's a ribeye. Shit, I'm so sorry.

It is still delicious.

I'm going to invite you
to sit down and then

we'll start serving the meal.
Thank you so much. Thank you.

Amy's announcing
the main course as a rump.

I'm sorry.

It's not a rump,
it's a beautiful ribeye.

You need to be knowledgeable.

Hi, guys.
Non-alcoholic cocktails.

Sorry about the wait there.

Right now, they're like
three headless chickens.

If they don't get
their shit together, honestly,

the Red Team are going to go down.

So, welcome, everybody,
to our Scottish banquet.

We are situated

in the beautiful grounds
of Glenapp Castle.

We have prepared for you today,

we have hand-selected,
local Scottish ingredients.

So, for the main,
we have Scottish lamb

and then we have a dessert for you,

which will be stone fruit
with a whisky sauce.

So, in the spirit of Scotland,

can we raise our glasses

and cheers to the Scottish spirit
and enjoy our banquet.

Cheers. Cheers!

Thank you.

Welcomes done...

...time for the main course.

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

On the Red Team,
mains are ready to be served.

All hands to the pump.
Potatoes on the left.

If you're coming to me,
I need to go slice, OK?

At the Blue Team's banquet...

What is happening with this lamb?

How long will it take? Ten minutes.

...they're running behind.

I just want yous to cook the lamb

and then we're going to concentrate
on cooking all the veg.

What a mess.

The big issue with the Blue Team

is that they are not
across their timings.

Put it on neat so we can fit
as much as we can on.

You can't fast track a rack of lamb.

30 hungry guests
waiting for something exciting.

It's just not good enough.

In full view of their guests...

Ladies and gentlemen, I am so sorry
to interrupt your conversation.

May I just introduce Gary?

...it's the moment of truth
for head chef Gary.

So, today, what we want to
serve you is the most amazing

Limousin cross Aberdeen Angus beef.

It's very local and, hopefully,
it's cooked to perfection.

Excellent.
Excellent, excellent, excellent.

Beautiful.

Get a wee bit of salt on that.
Absolutely. Beautiful. Let's go.

This is looking really delicious,
isn't it? Beautiful.

The beef was fantastic.

I can't deny it,
regardless of how we work together,

credit where credit's clue.
It's a show stopper.

How long, Flo?
We need 15 more minutes.

15 minutes? Enjoy the sun, guys.

Shout us when you've got
portions ready to go,

cos we're just going to
keep topping up wine.

Anyone for a top-up of wine?
White or red?

Oh, it is on the way.

We're just checking
it's all cooked thoroughly.

I think it's cooked.

You put them in?

Oh, Flo, it's cold. It's cold, look.

It's not cooked. It's cold. Yeah.

Um, maybe about six...

I'm not sure.

Maybe about seven, ten minutes.

It will be worth the wait.

Flo! It's on fire.

What the fuck?

WHISPERING: Fuck me.

Right, what do you want me to do?

Do you want to get two dishes?

Do you know which side
you're going to? No. Go left.

So I'm going this side here?
You're going to the left. OK.

Your other left.

These are potatoes
in garlic butter sauce.

Two at a time.
Ancl what's these again?

It doesn't matter,
we've clone all of that. He's...?

Yeah, we've clone all that.

She seems SO nervous.

Sophie?

Is it...? One for here, please.

Oh, nearly forgot that.
There you go, sir.

Flo, how long for
the first ten, please?

I know we're behind, but I'd
rather wait and get it right,

but that's half an hour we said
15 minutes. How long is the lamb?

I don't know. No-one's asking this.

Flo, how long do we have
till the lamb...?

Or do we just check it
now?

FLO: Fuck, it doesn't cook,
it doesn't cook.

We are ready, go.
Take it, take this one.

One. But is there a point in lifting
one if the rest aren't ready?

Three. Yeah?

Four. I've got another one here.

That's definitely not cooked.

Make sure these are cooked through,
guys. As soon we you start serving,

we can't stop. Hey, guys, look -
just stop for two seconds.

This is a shits how right now.

We're not thinking this through, OK?
That's undercooked.

What we're doing is grabbing stuff
and throwing it on the plate.

OK, we need to get organised.

Restaurant team out, front of house.

Kitchen team, stick together,
please. Let's go.

What about if I cook all of them
like that?

You put them, you fry them,
and we are done? I think so.

Any water?

CHUCKUNG". Keep hydrated.

We had people waiting almost like
45 minutes to get food out.

Any white or red? A top-up?

So, to deal with the delays,
we make sure that people

are well topped up with wine.
That's our job as a service,

to try and deal with that
as best we can.

Fuck!

Are these ready to go?
Wait, wait, wait, wait, wait.

You need three bits for each plate.

Right, we need to adjust. Right?

You can take that, that and that.

That is cooked. That is cooked.

Show me those.

Flo? Oui? Yes, yes.

Flo, I've got one with two chops
and one with one chop on.

Is it one, two, three?
We started with three.

How many is that got on there?
This has two chops.

There's one chop on there.
It's two each.

You shouldn't leave with only one.

These plates are a riot.
There we go.

Can we have a proper chop?

It looks like we've dug up
our grandad's fucking toenail.

Please.

Come on, guys. Two nice chops,
nice and thick. Yeah?

Hey, young lady.

If you've given up, I'll take over.
I don't give up.

I have no problem taking over,
you know that.

I don't give up. I have no problem
taking over, I'm just saying.

Don't take over,
just don't throw the meat.

It wasn't meat, it was a bone.
OK. Some people... Ah.

And I said please don't serve it.

Wait, don't start lifting stuff
until we're told, OK?

Just wait a minute.

Just stop two seconds.
just all stop. just all stop.

I've just thrown a piece of meat
away cos I don't want it served.

Can I ask what that is doing
on a plate?

I think our guests deserve
something better.

Nobody is setting a standard,
and I am begging for a standard.

And if anyone can't give me
a standard, then please go home.

Let's go.

Right, let's sort it out.

Is there any plates with potatoes
down there? Let me check. Two.

Right, we need to get a head count
because we're starting to run out.

Yeah? There's a two here
if you need that.

I'm going to give you
a fresh plate here. Thanks.

Sam, how many potatoes on there?

No potatoes on there? We've ran out.

We've run out of potatoes? Serious?

We can do big tomatoes instead.

Go, go, go. We had the right number,
how this is even possible?

How the fuck do we run
out of potatoes?

Can I just take your plate for you?

Thank you.

On the Red Team...

Can we have some more creme
on that one, please? Thank you.

...it's the final course.

Here you are, pineapple.

Here we go, 9W5-

I'll just take that for you, sir.

Grab another plate. I'll hold this.

Just take that for you, madam.

Jesus Christ. Hebe, Hebe.

We can't go around... I know,
I'm just trying to do it quickly.

You can't do that, like a trough.

We can't do that.
There's three on there, come on.

You can't walk around the table
like you got a trough of food.

Jesus Christ.

I've never seen a table
being cleared like that.

It's like a slop bucket
following the waiter's behind,

right next to the guests' shoulders.

A bucket full of slop,
how disgusting.

Excellent. Thank you.

We've got 15 minutes to serve
and for them to eat.

Yeah, you're fine.
We're literally two minutes away.

Good, this looks good.

This looks very good.

I think I'm going to cry after this.
SHE LAUGHS

Do you want to go
and have a cry in the bar?

Let's go. Caramel sauce.
Wait, you need to add more sauce.

There we are, sir.

Here is dessert.

Thank you.

And for you. Enjoy.

Excellent, thank you so much.
Well clone.

Right.

Is that it? Finish service? Yeah.

Take a breather.

Banquets complete...

We did well. We did what we could,
though. We did what we could.

...the guests will now feed back
on the food and the service.

We had an amazing time
cooking food for you.

Thank you, everyone.

Thank you for your patience
and I hope you enjoyed it.

Thank you so much.

Tomorrow, at the restaurant,
I'll deliver my decision.

I would compare today, honestly,
to the most stressful situation.

It was just horrible.

There were a few times where Gordon
came up to me and said a few things.

That's what
I'm a bit worried about,

if I do end up in the grilling.

FLO: Whatever happen,
I don't have any regrets at all.

I think I've done a good job
despite everything.

And the guests were happy,
it looks like.

So let's see how it turns.

Nervous? Like, still nervous.
But, like, nervous excited.

I think we did everything we could.

Want to hear the feedback, man.

Cut to... Cut to the chase.

I'll be gutted if we lose.
Yeah, me too.

Right. First challenge is now done.

Hosting a banquet in the grounds
of that stunning castle

for 60 esteemed guests, including
the Royal Edinburgh Military Tattoo.

That was a massive challenge
to open up this competition.

Now, let's start with the Blue Team.

Your objective was to create
a five-star event.

Were you all in agreement
that this Michelin-star experience

was right for the occasion?

I felt like we understood
that we were in a beautiful place

and we wanted to deliver
the best experience.

With this beautiful Scottish
produce, we wanted to create

something that they could
really remember,

and we thought we'd do that
with beautiful food.

You were putting on a banquet
in the grounds of a castle.

Did you not just look
at the kitchen apparatus,

what you were grilling on?

Definitely, but... Charcoal, wood.

I think...
No electricity, no running water.

I think we held on to the five-star
experience probably a bit too much.

Flo, you were instrumental
putting the menu together,

yet you've been the most silent.
I messed up with the lamb.

I completely take
the responsibility of that.

We had problem of communication
at the beginning.

When we were just putting the lamb
on the grill

and were like, "OK, they're on the
table." I was like, "What? Already?"

They might have sat down
a little bit early,

but they all had full
glasses of cocktails.

We even made them extra cocktails
to pad it out a little bit more,

to give the guys some more time.

For me, the major shortcomings
came from the kitchen.

The confusion. We were half serving,
no, we were bringing it back.

It's not cooked properly,
it's cooked properly.

I think we got a third of the way
through serving

and we ran out of potatoes.

So, for me, those are the basics.

If we can't get enough food
on the plates that we expect...

We improvised, though,
we improvised with what we had.

Service team. Hebe, Kris and Sam.

In fairness, you did pretty well
keeping the guests content

when the food's backed up and
nothing's coming out of the kitchen.

But in 35 years in the food
and drink business,

I've never seen
anyone drag a slop bucket

behind guests and clear tables.

What were you thinking?

Yeah. I mean, now,
it is ridiculous that we did that.

I said a five-star experience,
that ending was not professional.

Clear? Yes.

Red Team.

Again, the concept
was super-ambitious.

You created this theatrical
experience for your guests,

carving the meat at the table.

Whose idea was that? That was me.

I wanted to give them
the best experience possible

without going over the top.

Everybody happy with that
show-stopping ribeye?

Very happy. Very happy, yeah.

Gary, the beef needs a great sear,

but when you've got the courgettes
and the pineapple and the asparagus,

there was more charcoal in there

than there was in the local
crematorium. Yeah, I shat the bed,

Gordon, I was relying on my two
team members to help me along,

and that's what happened.
Well, breaking news,

get used to being uncomfortable
if you want my investment. Yeah.

Right, let's look at the service
team, Amy, Craig and Sophie.

From day one, it didn't feel like
you guys were united.

Would you agree?
When it came to the cocktails,

I thought whisky, Craig thought
whisky, Sophie thought gin.

I thought that they would enjoy
the elderflower and gin.

We basically got to this point
where Sophie was like,

"I am dead set on a gin cocktail."

I didn't say that,
you actually suggested...

You said, "I'm not moving." I said
I was passionate, and so was Craig.

The idea was the customer's
experience, not yours.

Understand that. No, I thought
customers would enjoy it more.

It was just about too many cooks
in that situation.

Too many egos in one glass.

Let's move on to the banquet.

You were all over the place.

It was chaotic
when I walked in there.

The table was unfinished.

There was seven boxes
behind your guest chairs.

Where was the preparation?
I have never clone a table design.

I've never clone the table before.
So I did my best.

You have both seen
the table as well.

Nobody noticed that the boxes
were there.

That was a massive mistake
by all of us.

Maybe a lack of communication, yeah.

Front of house was so fragmented.

It's all about being prepared
and you guys were under prepared.

Look, I didn't expect it
to be perfect, let's get that clear,

but I do expect you
to use your business sense

across everything you do.

Right, most importantly,
the results.

Coupled with feedback
from the guests...

...and what I saw first-hand
at your events...

...it was close.

But I've decided
the winning team is...

...the Red Team.

Yes!

Get in. Well clone, folks.

Excellent.

Well done.

The food made the difference here.

And, Gary, you clearly had
some issues on the execution,

but you did lead that team well.

Thank you, Gordon. Well done.
Thank you.

Blue Team.

Unfortunately,
it just wasn't good enough.

The only thing that stopped this
from being a total disaster

was the service team
keeping the customers happy

and I feel the real problem
was in the kitchen.

For that reason,
I'd like to see Flo...

...and Rachel...

...in the restaurant to grill
you both on your performance.

Andy, honestly, for someone who's
never been in a kitchen before,

you did so well. You took direction,
you did as you told,

and you just followed suit.
Thank you, Gordon.

Now, Red Team...

...you may have won,

but nothing gets past me.

The only reason you got this win

was because of the team
in the kitchen.

The service team
was way under prepared

and disorganised from the get-go.

And for that reason...

...Sophie and Amy...

...you'll also be meeting me
in the restaurant.

One of you will be leaving tonight.

I'll see you in the restaurant.

OK, that was a curve ball. Fuck.

I was so relieved,
I thought we were OK.

I thought we were OK.

When he said that the Red Team
had won, I was relieved.

I was like, "Oh, thank God.

"Like, I've got another week
to show my best."

And then, obviously, I'm getting
brought into the grilling.

But I've just got to show Gordon

that he needs to keep me
in the competition.

I don't want to start
throwing people under a bus

because that's not what I'm about.

But at the end of the clay, Sophie
was instrumental

in blocking decisions

but isn't prepared to take
any responsibility for it.

I think that Flo
was in over her head.

It was just chaos and I think that
she's the reason that we're here.

Oh, I'm going in fighting.

You're going to have to drag me out
of here if you want me out.

I know that I have made mistakes.

I took massive risks
and it pays off or I leave.

It's that simple.

Rachel, take a seat, please.
Thank you.

Amy, sit down, please. Thank you.

Flo, take a seat, please.

Sophie, take a seat.

OK. The brief was
a five-star feast outdoors.

What went wrong?
I fixed on the stars in my mind,

so then it was like,
"OK, three stars, Michelin."

Ancl it's at that point
where I made the mistake.

I've had three Michelin stars
for 21 years. I know.

I've never done a table above six,
and that's with 55 members of staff.

Why would you think
attempting a 30 top, in a field,

would be anything along the lines
of three-star Michelin?

The first clay
when we did the tasting,

you made it clear I made
the mistake about the menu.

I change everything.
Flo, we had no gas.

It was the wrong environment
for that dish. Yep, I agree.

I made mistakes.

Food was going out late.
It did go out late.

We ran out of potatoes,
there was probes going everywhere,

it was just a shits how.

Can I just say, Flo had chucked
all the veg into the fire,

like, two hours before service.

I told here it needed to be
half an hour beforehand.

I started putting the lamb
on the grill in order,

so we knew what went on first
and what was coming on.

Flo was coming in,
chucking it all on randomly.

I can't control what she was doing,

but I feel I tried to bring order
to the chaos.

In business, Rachel, I'm looking for
someone that will be listened to,

so when problems arise,
they're heard.

I'm listened to by my staff.
Flo is a hard person to work with.

Everything I said,
she wanted to counteract.

I think the reason that we failed
this task is because of Flo.

Amy, you may have won,
but I was at your event

and I witnessed everything.

And the biggest shock for me

is the 15 years' experience you have
in hospitality.

I didn't see that person
across that feast.

OK. I can understand
why that's a concern for you.

But we were constantly
up against Sophie being, like,

"I disagree, I disagree.
That's not right."

In business,
you need to be assertive.

I have no interest
in going to business with you

if you just crumble
every time you hit pressure.

I don't crumble
every time I hit pressure.

So how did you allow that
to happen, then?

I expected that somebody
that has also built a business up

would have certain levels
of, like, common sense.

You took the ownership
of setting up that table.

You were told clearly that
it was lacklustre and unfinished

and you refused to listen
to your team. Why?

The table, I didn't want to have
green bits that Amy wanted

on the table, so I felt like
I really stuck to my convictions.

In business, you must understand
that product is number one. Yeah.

Not the ego and then the product.

I don't believe that it was my ego.

I did back down
when we got your feedback.

Guests arrived, panic set in.

We left all the empty boxes
behind the guest chairs.

With the boxes,
the team had also seen that

and no-one thought to move it.

Day two, there was
a huge communication breakdown

in the kitchen.
Why couldn't you delegate better?

When we did the mise en place,
I think I've delegated really well.

When the service started,
with the pressure,

we had a mix-up
and things went wrong.

You sent the plate of lamb and it
was a charred piece of gristle

that was burnt.
I felt somewhat embarrassed

that we were serving
such a terrible standard. Mm-hm.

Were you proud of that performance?

Not at all.

This is not the type of plate that
I would like to serve to my guests,

clearly not.

The service felt under prepared
and disorganised.

But there was three individuals,
there was no leader.

I said, "Put your best foot forward.
Somebody step up and lead."

So why didn't you lead
across that challenge?

I did. In the lead-up to it,
it was a complete mess.

Ancl you said to me,
"You need to work on that."

And I did.

Did you get sidelined?
Were you ignored?

I think, where I am slightly
younger, I did feel like I was put

out of the side a little bit, as
much as I was trying to be involved.

Who was leading your team?
There wasn't any leadership at all.

Ancl that's where, ultimately,
I think, everything went wrong.

Why should you stay
in the competition?

I should stay because I should be
given the chance to lead a team.

And if I get into next week,
I will lead the team

and I'll show you what I'm made of.

Are you willing to fight
for my investment?

Give me one more week.

If you are not happy with me
next week, kick me out straight.

Why weren't you more prepared?

Sophie wasn't on
the same page as us.

She wasn't even in the same book.

Did you feel
that you're out your depth?

Yes, I was overwhelmed.
I was overwhelmed.

But I stick by the decisions
that I made.

If I have another chance,

I will show you
exactly what I'm made of.

Thank you, Sophie. Thank you.

Thank you for your time. Bye.

Thank you.

Hmm.

I went in and bossed it, I think.

HE SIGHS

Tough week. Really tough week.

Rachel, Flo, Sophie and Amy,

thank you for your honesty.

It was really good
to hear you all speak up.

That's important in business.

Rachel, this challenge, young lady,
was in your back garden.

And, unfortunately,
you didn't get your voice heard.

That worries me.

Flo, you were in charge
of that kitchen. Yes.

But you did completely
miss the brief.

Sophie, you seemed overwhelmed
by the occasion.

Amy, 15 years of experience
in the hospitality sector,

I felt that you were completely
unprepared for that event.

I've made my decision.

The person I will not
be investing in...

...is Sophie.

Sophie, very few people ever get
the chance to go into business

in their teens. You've done that.

But right now,
I feel like this competition...

...may be too much, too soon for you.

Good luck for the future.

But for now, we're done.

Sophie, sadly,
got lost in that challenge.

I feel, honestly,
that she's got a bright future

with those vegan,
nut-free iced coffees,

but right now, truly,
she's out of her depth.

There was a lot of things
in the challenge

that I'd never clone before,

so I'm really proud
of myself for doing my best

in a really high-pressure
situation as well.

I am only 23, I was the youngest
in this competition,

so I would just say,
Gordon Ramsay, watch out,

cos in a couple of years,
who knows where I'll be?

AMY: I just keep thinking
he's going to walk back out.

RACHEL: I'm not going to be in this
position again if I can help it.

Yeah, I'm determined. Not here
to take part, here to take over.

Can't believe I just said that.

Next time...

Try and remain calm.

Whoa!

My eyelashes!

This is all about quality control.

Oh, my God! A crab!

Ooh!

It's literally like Italy.

What are we doing here?
Make some pizzas.

I'm far behind, I really need help.

That whole oven's on fire.

Your pizza is ready!

Ancl if you don't come and eat it,
I'm going to eat it.