All language subtitles for G.R.U.S04E02.WEB.h264-RBB

[♪ dramatic music playing]

[Gordon] Stunning.
Look at those cliffs.

Oh, my goodness me.
That is breathtaking.

It's those cliffs you really
get to understand the power of

the Atlantic Ocean.

[plane approaching]

Oh boy.

[propeller engine]

[landing gear thud]

[Gordon] I'm [bleep]
swimming next time.

[Gordon] I'm in the
west of Ireland,

excited to explore the
rugged Connemara coast.

But my journey is starting
here on the smallest of the

Aran Islands, Inisheer.

I was told this timeless
island truly embodies

the spirit of Ireland,

and that it was the perfect
place to begin my adventure.

Now I'm here to
meet Anna Haugh,

a super talented chef.

But more importantly,
she had a great teacher.

Me.

In all honestly,

she cut her cloth in one
of my kitchens years ago.

And since then, honestly,

she's gone on to become
one of the most prominent

Irish chefs
anywhere in the world.

And she said meet me
near the shipwreck.

And I hope my day goes
better than that captain's,

that's for sure.

Anna!

[Anna] Gordon!

Oh my God, how was your flight?

[Gordon] Oh my gosh,
that thing was tiny.

[Anna] But it's the best
way to see the landscape.

[Gordon] Good to see you.

Born and bred in Ireland,

Anna eventually left
to train under some of the

best chefs in Europe,

before opening her first
restaurant in London, Myrtle,

where she features Irish cuisine

that showcases the
finest ingredients

from her homeland.

How have you been?

[Anna] Amazing.
I mean, look at where we are.

[Gordon] Yeah, I mean,
talk about amazing.

Congrats on the restaurant,
by the way.

[Anna] Thanks very much.

[Gordon] I knew you
had it in you years ago.

But to see the way you
flourish is fantastic.

But I'm in your back garden.

And that smells delicious.

- Do you want to eat a bit?
- I'd love to eat a bit.

[Anna] Let me get it.
This is hake.

[Gordon] Wow, what a treat.
That is beautiful.

[Anna] Yeah, so it's
just burnt Irish butter and

fish cooked in it.

Sometimes you
just slowly kind of

give a little bit of love
and the right ingredients and

put them together and it's--

[Gordon] Oh, my God.
That's so delicious.

It's sweet. It's salty.

Local hake, caught meters
away from this rock,

and just basted and
basted into this beautiful

brown butter sauce.

Simple, elegant,
but mind blowing.

That's Anna Haugh.

Are we blessed with
the weather or is this just

because I'm here?

[Anna] Oh, sure, it's
like this all year round.

Ireland is famous for
its sunshine, isn't it?

[Gordon] Honestly, that
accent's got stronger and

stronger as you got older.

It was never this
strong years ago.

[Anna] Ah, it was
always the same.

It's always the same.

- Was it?
- Yeah, yeah, yeah.

I just didn't talk a lot
when I worked for you.

I was too busy
cooking and less chat.

[Gordon] See, I could say the
same about my Scottish accent.

That was my first ambition
losing that [bleep] thing.

[Anna] Fair enough.

[Gordon] Now, I mean,
seriously, I mean,

I know you built your,

your brand on this
incredible country.

But is it better than
other islands, seriously?

[Anna] Listen, all I know
is what's in my heart.

What's in my blood.
What's in my DNA.

- Right.
- And it is Irish food.

[Gordon] Well, what's so
special about the coastline?

[Anna] Well, if you
open your eyes, Gordon,

and you take a little look
around there that will answer

all of your questions.

[Gordon] Wow.

[Anna] It is the perfect
marriage of like Mother Nature

and humans combined.

Good farming techniques,

great land, results
in brilliant flavor.

And if you're feeling
a bit thirsty,

I might have a little
drop of whiskey for you to

play around with.

[Gordon] But, I mean,
Scottish whiskey because we

invented it, right?

[Anna] That's not even funny.

Like that's, you
know what I mean?

Honestly, I will, I will
throw you in the sea now.

The Irish, the
Irish created whiskey.

You guys don't even
spell it right.

- Stop it. Stop.
- It's embarrassing.

It's one thing
to steal the drink.

It's another thing to
not even spell correctly.

[Gordon] Whiskey originated
from the west coast of Scotland.

Are you saying now?
Seriously?

[Anna] I'm not even
gonna have this argument.

I tell you what, we can
settle the argument...

[Gordon] Moonshine?

[Anna] Mother's milk
for the Irish people.

It is, it's Irish moonshine.

It's good for you.

- Right.
- Put hairs on your chest.

Well, you might
need a drop of it,

though when it comes
to the final cook-off.

You see over there on
the Cliffs of Moher?

That's where we're
going to be cooking.

[Gordon] What, up there?

- Yeah.
- Why so high?

[Anna] It's honestly,
you're close to the gods.

[Gordon] You up for that
level of competitiveness?

[Anna] You're on my
turf now, Gordon.

[Gordon] This is true.

I still have that
competitive spirit.

I know you think that
at 56 I've lost it.

But I promise you.

The fire, girl, is still there.

[Anna] Yeah, I'll be
honest with you, Gordon.

I know the fire is there.

I can see it in
the back your eyes.

[Gordon] I'll see you
the end of the week, girl.

Huh?

Delicious fish by the way.

She's now set the task.

Get down, get dirty,
but more importantly,

I'll see you the
top of those cliffs.

I mean, she is setting the bar.

I'm not too sure what I'm
more intimidated by,

the heights or Anna's prowess.

I'm back on the mainland,

ready to hunt down my first
ingredient for the final cook.

And it's one I'm
really excited about.

I've cooked with
all types of crabs,

but there is one
species that is not

commonly found elsewhere,
the brown crab.

And this crab is unique,

unique for its sweetness,
the texture,

but more importantly,

it's very difficult
to get hold of.

I really hope I can get my
hands on some of this delicacy

because when
that hits the table,

it's a show stopper.

Stevie!

- Hey, Gordon.
- Top of the morning, sir.

[Stevie] How you doing, mate?

[Gordon] Stevie is a local
guide who grew up foraging on

Long Island shorelines with
his mother and grandmother

for family meals.

[Stevie] If you look out there,
you got pristine beaches,

rugged coastline,
caves, cliffs, crab.

- Brown crabs, right?
- Brown crabs,

some really good brown crab,
hopefully today.

[Gordon] Got you.

[Steveie] So we're gonna try
and work our way down here,

and we're gonna be poking about
in all these little crevices,

maybe little gaps in the rocks,
through maybe some tunnels.

[Gordon] Right.

[Stevie] And I'd say we'll get
ourselves some good eating.

[Gordon] So sounds a lot
of work for a crab.

Is it worth it?

[Stevie] Well, look.
I generally eat what I catch.

[Gordon] Right.

[Stevie] And I came the whole
way out here and we're gonna go

through all this because
they are so worth it.

[Gordon] Right.
Wetsuit, or Speedos?

[Stevie] Yeah definitely,
we want to get wetsuits. No.

[Gordon] Excellent.

[Stevie] There's three crabs
I'm generally looking for here.

[Gordon] Yes.

[Stevie] The brown crab which
is what we're gonna go for.

[Gordon] Yeah.

[Stevie] You get some
big spider crabs.

And then these nasty
little velvet crabs.

They've got like red
eyes like the devil.

- Oh, really?
- Really agile, really fast.

[Gordon] Yeah.

[Stevie] Their claws
are really sharp,

and if they get a
hold of you, mate,

they will not [bleep] let go.

[Gordon] That's not deep enough
for me to jump in there, is it?

[Stevie laughs]

[Gordon] Oh, my God.
Seriously?

[splash]

Well, we just scared the
[bleep] out the crabs.

- See this rock here?
- Yes.

[Stevie] If you want to
work your way towards that.

[Gordon] Yeah.

[Stevie] Check because we
might find them in the open

if we're lucky.

- Gotcha.
- The brown crabs are slow enough - Yeah.

[Gordon] The search is on,
and I'm not gonna let a

nasty crab keep me from
catching a tasty one.

[Stevie] Hey, Gordon, Gordon,
this way, this way.

I see one.

- Oh. Where is it?
- Look.

You see the sort of orangey,
sneaking in there?

Look, can you see?
Look, look in quick.

[Gordon] Oh, yeah. Wow.

How the [bleep]
did you find that?

They're so hard to see because
the actual color of the crab is

the exact same color as
the surface of the rocks.

Almost like looking for
a needle in a haystack,

so thank God Stevie was here.

Wow.

[Stevie] Yeah,
look at that, man.

Nice.

[Gordon] That's a beauty.
Bloody hell, that's beautiful.

What a lovely size that is.

- Yeah.
- Bloody hell.

[Stevie] You can get
them big around here,

but that one's a decent size.

[Gordon] They come
bigger than that?

[Stevie] Yeah.

[Gordon] [bleep],
that is beautiful.

[Stevie] Yeah.

[Gordon] There's always a
joy when you catch something

from a chef's point of view.

Let's just stick it in
Benny's waders for now.

[Benny] No!

[Gordon] Once I understood
where and how to look

for these things...

- Any luck?
- No. Nothing there.

[Stevie] No.

[Gordon] ...I was hell
bent on finding more.

Stevie, one here.

These brown crab were sort of
embedded underneath those rocks.

And then all of a sudden
you saw the huge pincers.

They said those pincers
will crush your fingers.

Be smart.

Go from behind.
Hold it firm and yank it out.

- Wow, yeah, man.
- Look at that beauty.

- That is epic.
- Wow. Wow. That is beautiful.

[Stevie]
Yeah. Cook that up.

[Gordon] Look at
the color of that.

[Stevie] Cook up a
decent sized claw.

[Gordon] Amazing. Amazing.
Let's put it in the bucket.

[Stevie] Let's stick
in the bucket, man.

[Gordon] I need at least one
more crab for the final cook,

and Stevie is leading me
deeper into the rocks and caves

on the hunt.

- Ah, mate.
- Oh, my God.

- Right in there.
- That's crazy.

All I can see is his backside.

I can't see any eyes to tell
me what I'm dealing with here.

I don't love the idea
of sticking my hand

blindly into this crevice,
but here goes nothing.

[Stevie] See it there,
right on the right?

Look at the color of him.

[Gordon] They're so hard to see
because you think it's a rock,

but when you get underneath
those crevices that they're

waiting to be prised.

[Stevie] It's gonna be
tricky to get it out maybe.

Pry it out.

You get it?

[Gordon] That's a beauty.

[Stevie] That is
it good solid one. Yes.

[Gordon] [bleep] hell.
Look at the size of that one.

Man, he was wedged
right down there.

[Stevie] Yeah.

[Gordon] I've got the money.
I've got the brown crab.

Look at those.

With this beautiful crab in
my arsenal for the big cook,

I'm a step closer
to tasting a win.

[Stevie] We done well.
That's a good day's eating.

[Gordon] That makes
for one of us.

That is amazing.

- Yeah.
- Thank you. Great stuff.

There's a very rare
ingredient in Ireland that

I'm told you only
find in Connemara.

Abalone.

And it's endangered in the wild.

The high demand for this rare
mollusk has left the abalone

population in a steady
and serious decline.

But I'm meeting a mother
and daughter who are using

aquaculture to grow
them sustainably.

Anna, watch out girl
because I am pulling out all

the big guns on this one.

[car horn]

Sinead!

[Sinead] Hi, Gordon.

- How are you, darling?
- Good, thanks.

[Gordon] What a beautiful spot.

[Sinead] Well, you got
a good day as well.

[Gordon] Oh, my Goodness me.
Now, what's in there?

[Sinead] Oh, so this is some
kelp that I was just collecting.

[Gordon] Oh, wow.
That's beautiful.

[Sinead] This is what
we feed to the abalone.

[Gordon] Now, I've heard
so much about this system.

What you do with mum.
I'd love to see the abalone.

[Sinead] Okay, great.
Well, I'll show you now.

[Gordon] Thank you.

Ah, so this is where they are?

- Yes.
- Wow. Morning.

[Cindy] Morning. Hi.

- This is my mom, Cindy.
- Cindy, how are you?

[Cindy] I'm fine.
Welcome to the farm.

[Gordon] Thank you so much.
First of all, what a great idea.

- Yeah.
- And they originate from

- Japan.
- Japan.

- Yes. Yeah.
- Wow.

[Cindy] Back in the late 70s,

they were brought over and we're
dealing with all the offspring.

[Gordon] Yes.

[Cindy] When they start off,
right there, little tiny dots

when they start off as a larvae,
a little seed.

[Gordon] And how old
is this one here now?

[Cindy] Let's check that.

Okay, so this is seven and
a half, almost an eight.

So you're looking at a
four to four and a half

year abalone there.

- Wow.
- Yeah.

[Gordon] So that's
a long process.

[Cindy] Yeah, but it's no
different from an oyster.

[Gordon] No.

[Cindy] An oyster takes
about four years as well.

- It's quite rare, right?
- It is.

Here in Ireland, we're
the only abalone farm.

- Across Ireland?
- Yes.

- Yes. Yes.
- Wow.

[Sinead] In the wild,
their numbers are dwindling.

And then environmental changes
that are happening as well like

ocean acidification,
rising temperature, you know,

in the sea.

That's all causing
stress globally.

[Gordon] Sure. For sure.

These things would never
survive in the wild,

but here they're produced
in a sustainable way.

That's quite rare.
I'm amazed how heavy they are.

[Cindy] So right there are two

seven-to-eight-centimeter
abalones,

protein-wise is
equivalent to a six ounce

piece of steak.

[Gordon] I would love just
a little sliver, please.

[Cindy] Oh, definitely.

[Sinead] Do want to give me a
hand getting some more seaweed

and then we can...

[Gordon] You've
got some in there.

[Sinead] I know, but we have
all of these tanks to fill.

- Seriously?
- Yes.

[Cindy] Work to do.

[Gordon] What kind of
kelp are we looking for?

[Sinead] So it's a
Laminaria digitata,

that's the kind of kelp.

- Say that again.
- Sorry. Laminaria digitata.

[Gordon] Yes.

[Sinead] And I'm hoping because
it's low tide we might be able

to find some here.

[Gordon] Right.
God, it's beautiful by the way.

[Sinead] It's, yeah,
it's lovely.

Oh, actually, I see
some sea spaghetti.

[Gordon] Can you eat that?

[Sinead] Yes, you
can use it as a veg,

like a kind of a
string bean type thing.

[Gordon] Got you.

[Sinead] If you sauté it
up with a bit of butter.

[Gordon] Well spotted.

[Sinead] Hang on.
Here's the kelp.

Got some kelp here.

[Gordon] Got you.

[Sinead] So this
is what we want.

[Gordon] Wow.

[Sinead] This is what
the abalone wants anyway.

[Gordon] Got you.

[Sinead] So yeah, this
is what gives the abalone

their flavor actually.

[Gordon] Right.
God, it's beautiful isn't it?

So you've only got a couple
of hours literally every day...

[Sinead] Yeah.

[Gordon] ...To get these.

[Sinead] Time and
tide wait for no man.

So you got to...

[Gordon] Nope.

[Sinead] ...Get in
while the tide is low.

[Gordon] Now I'm starting
to understand why Anna met me

at that shipwreck,
because the power of the sea,

the power of the ocean,
the kelp, the seaweed,

what these areas thrive on
to what they produce is,

is like no other.

Amazing.

[Sinead] Would you cook
with the kelp yourself or?

- Yeah.
- Oh, you would. Okay.

[Gordon] Yeah. 100%.
Definitely, without a doubt.

Great flavor,
amazing flavor. Lovely.

[Sinead] Yeah, or it, like
it enhances flavors as well.

[Gordon] Yeah, and great
for infusing things as well.

Let me take that for you.

- Oh, thank you.
- Is that enough?

[Sinead] Perfect.

Yeah, that should
be good for now.

[Gordon] Ah, please may I
have some abalone now?

- Yeah.
- Please.

- That was hard work.
- That's incredible.

[Cindy] Okay,
here's your abalone.

Now, we don't put any
sauce on it or anything.

So you can taste the
actual abalone there.

[Gordon] Mm. My God.

[Sinead] And the rest
are just wild flowers and

herbs and things.

[Gordon] That's so good.
It's sweet. It's salty.

And there's no vinegar or...

- No, nothing.
- No.

- Yeah.
- Wow. That is delicious.

Oh, my goodness me,
it's so tender.

[Cindy] Mmm-hmm.

[Gordon] From a chef's point
of view, it's a dream.

They are sweet.

They're tender, and it
just melts in your mouth.

Quite rare.

And one of the best kept
secrets on the

west coast of Ireland.

That's giving me some
great ideas for the cook.

And I think it's a sort of a
bit of a lethal local weapon

up my sleeve.

- Oh.
- Mm.

[Gordon] The good news
for me is I've got abalone

for the final cook.

And that, for me, is
a jewel in my crown.

Thank you.

- Great.
- You're welcome.

[Gordon] Great job.
Thank you so much.

[♪ upbeat music playing]

Now the big cook's only a
few days away, and so far,

everything I've sourced
has been from the sea,

but there's one iconic Irish
ingredient that we have to go

inland to get my hands on.

Connemara lamb.

Now this is lamb like no other.

Why?

Because of the pastures
and the way it's grazing.

The Allen family has
been farming this land

since the 1820s,
producing award winning lamb,

and Derek Allen is the
man who'll help me get that

prize meat on my
plate at the final cook.

Good to see you.

[Derek] Gordon.

[Gordon] And it's so
good to be so far inland.

[Gordon] Thank you so much.

Now they say you've
got the best lamb.

A leg, a saddle, a neck would
be great for the final cook.

- Sheep dip?
- Yeah. So would you.

- I'm on. Here we go.
- All right.

[Gordon] I've never
done a sheep dip.

Okay, follow the lead.

Where we going?
Which way?

- So we're going out that gate.
- Yes, sir.

Woo-hoo! Amazing.

[Gordon] Let's go!

Today, I'm acting
as Derek's sheepdog,

but instead of
having four legs,

I have four wheels.

[Gordon] My job is to
hold the left flank and

help guide the sheep towards
the dipping pen.

[Gordon] Woo-hoo!

Trust me, herding sheep on
ATVs is way more exciting than

whistling at a dog,
let me tell you.

But Derek knows his stuff.

And man, they were disciplined.

They stick together and
they almost like congealed.

They're like one solid unit.

[Gordon yelling]

[Gordon] Back, oh.

[Gordon] Come on, baby.

[Derek] Get back
behind their eye-line.

[Gordon] As you get
closer to these sheep,

you start to
understand the welfare.

Look at the pastures.

They're out 24/7.

You can just see the
healthy side to this land.

It's unique.

Come on! They're happy.
It's incredible.

Yes! That was good.
I like that.

[Gordon] That was great.

Right, and now the next process?

[Derek] So we're, what
we're gonna do today is

we're gonna dip them.

[Gordon] Yeah. Geez.
Bathing sheep.

I just want to a leg
for the final cook.

We have to take the
sheep for a bath.

Important time of the year.

They've just been sheared.

And so, for protection from,
from lice, the maggots,

it's crucial.

[Derek] Well, you
go around there.

[Gordon] Got you.

Hey.

- Make a bit of noise.
- Hey. Woo!

- Come on.
- Woo!

- Yup.
- Oh, they're jumping.

They've started.

[Derek] Once they start,
we're, we're away.

- They've started.
- That might do it.

[Gordon] That should do it then.
Oh, watch out. Bloody hell.

So now they go headfirst?

[Derek] So they go back first.
Ass first in.

[Gordon] They're
reversing in there?

[Derek] Reversing, yeah.

So when you put them in...

[Gordon] Yes.

[Derek] ...Then I'm
gonna dump them down.

[Gordon] Right.

[Derek] Because they have
their heads submerged.

It, it's gonna be a bit
of a wrestling match.

[Gordon] Right.

[Derek] So you get
them like this, so...

[Gordon] Yeah.

[Derek] ...So they
get the reverse in.

- Yes.
- Use your hands.

Want the two back legs up in.

- Got you.
- And they're in.

[Gordon] Right.

[Derek] And then I
get this tool then.

[Gordon] This might
look uncomfortable,

but it doesn't hurt the sheep,
and it's for their own good.

- The bugs float back up.
- Bloody hell. Right.

[Derek] And see the steps there?
She can get out.

Just like that.

[Gordon] So they're okay getting
dunked right under there?

[Derek] Yeah,
they're actually, see.

[Gordon] Stepping into a bath
from now on in is gonna look

completely different in
my house, let me tell you.

I'm going in backwards.

Okay, so grab on that.

[Derek] Grab on there under,
right under the chin,

you'll have control.

[Gordon] Under the chin.
Come on.

[Derek] That's it.
Keep her going.

[Gordon] Come on.
Hey, come on.

- Lovely.
- There you go.

[Derek] That's it.
She'll be happy.

They don't like
being on their own.

[Gordon] Got you.

[Derek] She's
going back in again.

- Oh, [bleep].
- She wants a second one.

[Gordon] Got you. Come on.

Man, they are heavy.

So you got to prise them
from the chin, lift them up,

and reverse them into the bath.

[Derek] You're getting
the hang of it.

[Gordon] That's
the delicious one.

Man, why are they so stubborn?

[Derek] That's just
the way they are.

[Gordon] Other leg in.
First time in my career,

I found someone more
stubborn than me.

[Gordon] 200?

[Derek] Right. next one.
We'll be...

- Next one.
- We'll be here all day.

[Gordon] Come on.

For me, it's about the
personal care that Derek and

the family put into these sheep.

It does affect the taste,
the welfare,

but just the basic condition of
these sheep is second to none.

They're prized assets,
and I have that now as the

centerpiece for my final cook.

Just one leg of lamb,
please, Derek.

[Derek] I'll give you,
I'll give you two for that.

[Gordon] Two legs.
Thank you, sir.

Oh, my God.

Look at this place.
Absolutely gorgeous.

Now, everyone knows
that I love my oysters,

but I've heard that the wild
Connemara oysters are unlike

any oyster that
I've ever tasted.

Shall we put them to the test?

Dermot Kelly is one of
Ireland's top oyster producers

and a man rightfully
proud of his mollusks.

Dermot!

[Dermot] Gordon!

[Gordon] How are you sir?
An absolute pleasure.

- You're more than welcome.
- Good to see you.

[Dermot] You too, now.
You're very welcome.

[Gordon] Now, they say
they're some of the best oysters

in the world.

- World.
- That's a bold statement.

I need a...

[Dermot] Everybody, look it,

everybody has the
best oysters in the world.

[Gordon] Yes.

[Dermot] But really they're
different in each location

because of the
environment they're in.

And they're, and look at the
environment they're in here.

- Yeah.
- Beautiful Atlantic coming in.

- Yeah.
- The Connemara, the Burren,

the Fields of Athenry,

you really have the
essence of the ocean when you

eat those oysters.

[Gordon] Excellent.

And is there any chance
you can say that in English?

[Dermot] In English,
they taste bloody fantastic.

[Gordon] I'm joking, come on.

[Dermot] But I've really
something very special,

the flat native oyster,
so they're down in,

in the beds down here.

And I brought
you some gear here,

some boots and a rake.

Get down and
have a look at those.

[Gordon] Okay, let's get going.

Dermot focuses on
two species of oysters,

the farm Pacific,

which are grown in
cages and are the world's

most cultivated oyster,
and wild oysters,

which mature freely in the sea,
and are a much rarer find.

[Dermot] Just take
your time for a second.

We see, we can see them
out here in front of us.

[Gordon] Wow.

[Dermot] Just be careful.
Don't walk on them.

They don't like being walked on.

[Gordon] No.

[Gordon] Right. So--

[Dermot] So if you
just slide your fork,

slide them in under
the oyster like this.

Just to pick them up.

[Gordon] Beautiful.
The size of these.

[Gordon] You are kidding me,
nine pounds a pop, seriously?

[Dermot] Yeah, yeah.

[Gordon] They're beautiful,
and the weight of that as well.

- Yeah, yeah.
- How long has that been here?

[Dermot] You're looking
at an oyster that's maybe

six years old.

- Wow.
- So these are the oysters that

we use at the
Oyster Festival as well.

Have you heard of the
Galway Oyster Festival?

[Gordon] Yeah, huge.

[Dermot] In and
I give it a twist.

[Gordon] Twist, oh, la la.
Oh, my Lord, look at that.

[Dermot] We really have
a nice oyster there.

[Gordon] It does look like
the French Belon oyster.

[Dermot] Exactly.
So it's the same species.

[Gordon] Right.

[Dermot] They're a little bit
soft at the moment because of

the water temperature,
but they're, they're nice.

[Gordon] Bloody hell.

Those oysters are
on another level.

Rich, dense, creamy
but incredibly sweet.

$12 for one oyster,
that's how good they are.

These are exceptional.

And I'd love these for
the final cook, please.

[Dermot] Yeah, no,
that'll be good.

[Gordon] These are beautiful.
Really beautiful.

[Dermot] Yeah,
they're nice all right there.

[Gordon] Forking gorgeous.

[Dermot] So my brother
Michéal works in the business

with me and his son
Michael are here today.

They're working over here.

[Gordon] Right.

[Dermot] And they're
anxious to give you a,

a little bit of a competition
and show you how it's done

after a while.

[Gordon] What, you
mean like a shuck-off?

[Dermot] Yeah,
if you're up to it.

[Gordon] Yeah, I mean,
these guys are pros what I saw.

[Dermot] If you're able.
You're able to have an oyster.

[Gordon] No, they're beautiful.

[Dermot] No, not bad day's
fishing all the same now.

[Gordon] No. Right.

[Dermot] So this is
my brother Michéal.

- Hi, guys.
- And his son Michael.

- How are you, good?
- Yeah.

[Michéal] Good now.

[Dermot] Gordon reckons
he can open oysters,

but I've said you're, you're
better at the, the shucking.

[Dermot] Yeah.

[Gordon] Do you
want a shuck-off? Really?

[Michéal] We'll have
a shuck-off, yeah.

[Gordon] Oh, for shuck's sake.
I cannot wait.

Dermot's just roped me into
an oyster shucking competition

with his brother who just
happens to be a former record

holder at the biggest oyster
festival in the world.

And his son is currently
gunning for his dad's old title.

Knives out, gentleman.

This looks serious, look at the,
look at, look at his face.

[Michéal] Yeah.
It’s setup for you, yeah.

[Michéal] All ready for you.
Very competitive.

[Gordon] He means business,
this man.

- Pull up the sleeves now.
- Right.

[Gordon] Two, four,
six, eight, ten, twelve.

And how many oysters you
open up in a, in a minute?

[Micheal] So normally
in the competition,

you get 30 oysters and
you have to open them

as quickly as possible,

and you have to make
them all look like that.

[Gordon] Wow.
Are you ready?

[Michéal] Yeah.

[Gordon] Be, be kind.
Be kind.

[Dermot] Okay guys,
I'll count you in.

- Yes.
- Three, two, one.

[Dermot] Okay. Go.

[Michéal] Oh, I need to know.
Yeah. All right, here we go.

We'll, we, we'll start, yeah.

[Gordon] I'm super efficient.
I don't like wasting time.

But that shuck-off
was shucking incredible,

let me tell you.

These guys know their stuff.

Geez, come on, man.

- Just mind your fingers.
- Ah, come on, man.

I got a little bit confused
halfway through competition.

I don't like losing.

And maybe some of my oysters,

the wind blew them
into their pile.

I, you know, I thought
I counted twelve.

Last one.

- No, no.
- Yes!

[Dermot] Oh, oh. Almost.
You nearly did it.

[Michéal] I think I had a lot
more than 12 to open.

[Micheal] I think
we opened about 14.

[Michéal] Yeah.

[Gordon] So you literally
take an oyster and a sip of

Guinness as well.

[Dermot] That's it. Yeah.

[Gordon] Guys, it's too
early in the morning.

- No, it's not.
- It's never too early.

[Dermot] It's a real
Irish breakfast this now.

A real Irish breakfast.
Cheers, Gordon.

[Gordon] Good to see you guys.
Congrats.

[Dermot] Glad you
enjoyed the oysters.

- It didn't go down, huh?
- Is that the Irish breakfast?

- A real Irish breakfast.
- I'm gonna stick to the oysters.

Thank you.

- Thank you.
- Good job. Thank you, sir.

Alright, good luck in September.

- Yeah?
- Yeah.

- Okay? Thank you, guys.
- No problem.

[Gordon] What a week I've had.
Let me tell you.

And the big cook is tomorrow.

Now, my native Scotland
is famous for its whiskey,

but Ireland is just
as proud of its own.

If I can impress these diners
at that table with a local

hooch that may just
give me the edge over Anna,

and right now,
I'll take any little advantage.

I'm meeting up with Pádraic,
an owner of Micil Distillery,

which produces whiskey
and Poitín, Irish moonshine,

in the peat bogs deep
in the countryside.

And when I say deep,
I mean deep.

Oh, [bleep].

[engine revs]

I got stuck.

Honestly, I knew it
was boggy down here,

but I didn't realize it was
six foot deep down there.

Pádraic!

I'm stuck.

It's probably a good thing
my truck is stuck because I'm

about to sip on the Irish
version of a Scottish classic.

Pádraic.

[Pádriac] Yes.

[Gordon] For Pete's sake.
Bloody hell.

[Pádriac] We'll call a tractor.
We'll get it out.

Nice to meet you.

- Sorry about that.
- It's all good.

[Gordon] What's
going on down there?

- It's all boggy.
- It is, yeah.

[Gordon] They say you've
got some of the best whiskey.

[Pádriac] Yup.

[Gordon] Well, you know
that the Scots gave birth to

that first back in 1494.

[Pádriac] Well, well,
look, you know,

obviously just to be kind of
clear, I, I don't want

anybody under
the wrong impressions.

[Gordon] Right.

[Pádriac] But the first written
record of aqua vitae is in

Ireland in the 14th century.

And then look as the,

the Scots later
started making whiskey,

but listen, it's all good.

[Gordon] This stuff
looks amazing, this is--

- Yes.
- This is peat here, right?

[Pádriac] It is indeed, yeah.
This is our family bog.

We've been cutting
here for generations.

[Gordon] Right, and
that helps smoke the whiskey.

[Pádriac] So all our family
tradition was illegal.

So I'm the first as well as
my brother to do this legally.

Okay?

- Congratulations.
- Thank you.

[Gordon] Congratulations.
Where should we start?

[Pádriac] First of all.

- A [bleep]?
- A sleán.

- Sorry.
- This one is a...

- [bleep].
- A sleán.

Yeah, it's a lan-, it's
an Irish language word.

So S-L-E-A fada- N.

I know it kind of sounds
very much like something

in the English language.

- Sleán.
- Yeah.

- Sleán.
- Perfect pronunciation.

You were pretty good
the first time as well. Right?

[Gordon] Sleán.

[Pádriac] What you want to
do is you want to go down

to an angle,
not straight down. Okay?

[Gordon] Got you.

[Pádriac] So kind of like that,
down and out.

[Gordon] It's like
blocks of butter.

- It is, yeah.
- Right. So--

[Pádriac] There you are.
That's it. There you go.

All good stuff.
You kept it on the sleán.

Not bad.

[Gordon] Why'd you, how did
you make it look so easy?

Bloody hell.

[Pádriac] Well, you getting
the hang of it here.

Oh, I got this one.

[Gordon] That is
not easy, is it?

[Pádriac] You'd fancy a
day of this, wouldn't you?

[Gordon] That was like
the ultimate workout.

It's really starting to sink in
just on the level of difficulty

and the extremes they go to.

It's a tough backyard.

Even after 20 minutes,
look, blisters.

[Pádriac] Yeah.

[Gordon] I need these hands
for final cook, my man.

I need them.

[Pádriac] You'll be fine.

Do you want to,
will we have a drop?

[Gordon] I'd love to
taste the evidence.

[Pádriac] Yeah. Okay, great.
So this is our heritage poitín.

- Ah, see already
- Yeah.

[Gordon] You smell
that smokiness.

Oh, thanks a million.
Wow, look how clear it is.

[Pádriac] Yeah, this is
exactly like our grandfather

would have made it.

So it was handed down from
generation to generation.

Sláinte.

[Gordon] While poitín and
whiskey can have the exact same

ingredients, unlike whiskey,
poitín is unaged.

So even a sip packs
a hell of a punch.

It's powerful.
It is powerful.

[Pádriac] We'll try a drop
of whiskey as well shall we

while we're here.

This is our Inverin whiskey.

- Look at that color.
- Yeah.

[Gordon] I grew up with whiskey.

whiskey, for me,

was put on my back tooth
as I had a toothache

and all of a sudden
the toothache had gone.

Mm.
See that's lovely.

I was in rehab at 12 and
back out, normal, at 15.

That's so much more refined.

[Pádriac] This has
been in the cask for,

this is like nearly
five years old.

And that's the kind
of key difference.

[Gordon] That's lovely.

I may not be a whiskey maker,
but that was delicious.

Creamy.

A little acidic at
the end but so smooth.

Something you very
rarely get with whiskey.

That's exactly what I
need for the big cook.

Thank you. May I?

[Pádriac] Thanks yourself.
Absolutely.

[Gordon] Seriously, that
and some of the moonshine.

- Yeah, 100%, yes.
- Please.

Whether it's the marinade
or is it a beurre blanc, as a,

as a way of finishing
a sauce, do I flam--

I don't know yet.

But what I have got
are two amazing assets.

Great job.
That is hard work.

[♪ inspirational music playing]

It's the day of the big cook,

and I promise you I've
got all my ingredients.

But the one thing I
don't have is Anna's extensive

knowledge of Irish cuisine.

And trust me,

Anna is hell-bent on the teacher
now becoming the student.

Right. We'll see about that.

It's time to get Irish.

[Gordon] Anna!

- Ah.
- What a week, girl.

- Bam, bam, bam.
- Look at this.

You are ready.

[Anna] Are you go?
Is it, is it now?

Oh, my God.

[Gordon] It's go.
We're, we're, we're off.

[Anna] I'm getting my cake on.

What, what are you
doing for your dessert?

[Gordon] Cake?

[Anna] Yeah, what
dessert are you doing?

[Gordon] I've never done a
dessert in Uncharted yet.

What's the cake?

[Anna] I'm gonna do like a,
like poitín-based kind of

Black Forest gâteaus.

[Gordon] I love that.
How you gonna bake this cake?

How are you gonna get this done?

[Anna] Like my ancestors
used to bake, Gordon.

In a pot.

[Gordon] In a pot.
I mean, look at this.

In the middle of nowhere
on the top of these cliffs

she starts cooking a
Black Forest gâteau in a pan.

Man.

I'm missing some of
my abalone, what the?

[Anna] Whoa, whoa,
whoa, don't look at me.

Don't look at me, Gordon.

[Gordon] Have you?
Have you taken?

[Anna] What, what, I don't
know what you're talking about.

[Gordon] Did you take--

[Anna] What are you
talking about, Gordon?

[Gordon] You have.
You've taken my abalone.

[Anna] Listen. Listen.

I just had this like a
realization that my dish was

missing one really
important ingredient.

[Gordon] Half my
abalone have gone.

She knows what a prized asset
they are here to the west coast.

You're like a little Magpie,
you come up to my bench,

you spotted everything
glistening and

is like I'll take,
I'll take, I'll take.

[Anna] You only get one chance
to take Gordon Ramsay on.

[Gordon] So that's the lamb.

Can we just talk about
the flavor of that lamb?

The lamb is incredible.

[Anna] I'm gonna do a
traditional Irish dish,

which is called boxty.

It's like a dumpling.

And I'm gonna stuff it with
like lovely braised lamb.

[Gordon] So I'm gonna
stuff some oysters.

I'm gonna braise some abalone.

[Anna] Ooh.

[Gordon] And I'm gonna take
some of the loin and some of

the neck of that amazing
lamb and almost make like a

sort of fast stew.

[Anna] You might
be getting old,

but that's not slowing you down.

[Gordon] Now we have to
glaze this lamb stew with

a little bit of this
Irish whiskey.

[Anna] Oh, nice.

[Gordon] I can't believe
you're making dumplings.

[Anna] Little cheeky
bit of red wine.

Loads of vegetables in there.

[Gordon] These oysters
are incredible.

I'm gonna treat myself to one.

[Anna] Oh, yeah.
Do you know what?

They're so sweet.
Aren't they?

- Would you like one?
- I would, yeah.

[Gordon] Sorry, I got none left.

[Anna] How are we
doing for time?

[Gordon] Yeah, is
that gâteau okay?

Is, is it, it, it's just
been on there a long time.

[Anna] Oh, my God.
[bleep] Mary mother of God.

That's you distracting me
with all your charm, Gordon.

[Gordon] But how about
thank you, Gordon,

for saving my gâteau?

[Anna] Yeah.

Well, how long were you
watching it before you said it?

[Gordon] Well, I
had my eye on it.

Is it okay?

[Anna] I don't know.
Come on, baby.

[Gordon] Oh, it looks burnt.

[Anna] Actually, it's
really nice when it's burnt.

[Gordon] Darling, you've
turned the gâteau into a

[bleep] cow pat.

[Anna] Oh, will you stop.
It's delicious.

Will you, go on, go on,
get out here, you.

Go on, shoo, shoo!

[Gordon] Are you
sure that's a gâteau?

[Anna] It sounds like
you're threatened.

[Gordon] Come on, girl.
Get it together.

Right, lamb stew's coming down.
Onions are doing well.

And then with the crab,

I'm gonna dress the crab and
almost do like a Brown crab meat

sort of Hollandaise
with the crab claws.

Mm, delicious if I may say so.

I'm gonna finish these
abalone with some butter,

just to sort of monter
au beurre in there.

Yeah.
A little bit of lemon.

[Anna] Oh my god.

[Gordon] Anna,
you got two seconds?

- Yes.
- Look.

- No, not for this.
- No it just, it just--

- Not for you to flex.
- No, no, no, no.

But just the, the miso butter.
And that Irish butter.

What a combination.

- Oh, my God.
- How beautiful is that?

[Anna] Oh, nice, but
not as nice as mine.

[Gordon] Oh, [bleep].
Hey, you stole my abalone.

[Anna] You look like you don't
have enough work to do, Gordon.

- I'm just ex--
- You're playing it safe.

[Gordon] I'm letting the
ingredients do the talking.

Oh, beautiful.

I've got this in the bag, girl.
I mean--

[Anna] We'll see.

[Gordon] It's very rare
I'm this confident.

[Anna] We'll see, Gordon.
We'll see.

[Gordon] Our guests
have arrived.

And I know they're all
anxious to taste what I've done

with these incredible Irish
ingredients from land and sea.

[Pádriac] Good to see you.

[Gordon] Good to see you, man.
How are you?

This week, I've seen their
dedication to Irish cuisine,

and I hope I don't
let them down.

- How are you?
- Welcome.

You guys are about to
have a right treat, huh?

[Gordon] What are you doing now?

[Anna] I'm gonna smoke the
abalone and the oysters.

[Gordon] Oh, my God. Honestly.

D-, how many tricks you
got up your sleeve, girl?

[Anna] Yeah, but this is
like all me ancestors.

They came to me in the
night and said Anna,

don't let us down.

[Gordon] I love these pea,
are they fresh peas?

[Anna] Get away, you.
Go on.

[Gordon] Oh, my god, they're,
are you not using those?

I'll put them in my abalone.
Do you need those?

[Anna] Get, I need those.
Get away, you.

Don't be, don't you be
using my skills to win.

Right so, I am ready
to start plating.

- Whoa, whoa, whoa.
- I'm ready to go.

[Gordon] Please.

[Dermot] All right, and we're
getting hungry out here too.

[Anna] I didn't
come here to play.

[Gordon] You did not come
here to play, did you?

Oh, my God. These abalone.
Incredible.

[Anna] Wait until you
try my oysters, Gordon.

[Gordon] Anna, I don't want to
sauce this if you're not ready.

[Anna] Gordon, I was born ready.
Sauce your lamb.

- Thank you.
- You know.

I can see you're nervous.

Let's go, I'm on
my last dish, Gordon.

[Gordon] If you win, just
promise me you will save me a

slice of that gâteau.

[Anna] What do you mean, if?
Stop with these "ifs", Gordon.

[Gordon] Yes! We good?

- We're good!
- Well done. She's good.

The girl's still got it.

[Gordon] Okay, all right.
Final dishes here.

- Woo, woo, woo!
- Wow, what a feast.

Would you like to go first?

[Anna] Yes.

I chose a version of
Black Forest gâteau,

instead of using Kirsch,
I've gone with a poitín,

put a bit of spices in there,
and the blackberries,

and it works really,
really, really, really well.

Boxty, so this is a refined
take on what boxty is.

And I've stuffed it with
this slow cooked, braised,

delicious lamb.

So then we have
pickled cucumbers,

and then just nice,
fresh kind of seaweed,

herbs, lemon zest,

all through that gorgeous,
fresh cut-up white crab meat.

And then here I have my
abalone and the oysters,

and I've created like a
smoked beurre blanc for them.

I honestly think the
two of these are a match

made in heaven with the sauce.

And I just want to say
these yous all look very

handsome and gorgeous.

And it's a pleasure
to cook for you.

[Gordon] Ladies and
gentlemen, welcome.

First of all, I
bring no dessert.

Madam snuck that one
and blindsided me.

However, the ingredients
are good enough.

It doesn't need a dessert today.

Right. I'm gonna
start off with these oysters.

They've been beautifully
poached in a

Brown crab meat
beurre blanc.

And then make sure you
dip into that beautiful

Brown crab Hollandaise.

It's a showstopper.

Shoulder and neck of
lamb slowly braised

and sliced potatoes
that have been caramelized

over the grill.

And then finally, my
abalone poached gently in a

miso beurre blanc.

And fingers crossed,

you'll have no
room for dessert.

Thank you. Enjoy.

[Sinead] Thank you.
Oof, where do we start?

[Dermot] I'm gonna start
with an oyster anyway.

[Sinead] Oh, that's a
good idea, actually.

[Gordon] And they're digging in.

[Anna] Can you see
what they're eating?

[Gordon] I think one of them's
gone straight for that dessert.

Seriously.

Bypass the oysters,
bypass the crab,

and go straight in
for that Black Forest.

- Mm. So good.
- It's nice, isn't it? Yeah.

[Pádriac] Yeah, really
well balanced. Isn't it?

[Dermot] Anna has done a
great job with the oysters.

[Pádriac] It so tender,
isn't it?

This is a hard toss up.

[Dermot] Michelin star
on the edge of the cliff.

[Sinead] I like the texture
of Gordon's miso abalone.

But I liked the flavor
of Anna smoked abalone.

[Anna] All happy faces, though.
I don't see any...

- So far.
- Yeah.

[Sinead] So there's
lamb inside this also.

- Lamb inside.
- Really enjoying them.

- It just flakes apart.
- That's so good, isn’t it?

- Isn't it?
- Yeah.

That's definitely a
big winner for me.

[Pádriac] Cheers.

[Sinead] The sauce kind
of dominates a bit.

[Gordon] Looks
like they're done.

Damn, they're eating
that bloody gâteau.

Shall we?

[bleep].

Right. We good?

- Yes, thank you.
- Yes.

- Full tummies?
- Amazing.

- We're very well fed.
- Yes, absolutely.

[Gordon] Right.
Okay, where should we start?

[Sinead] So starting
with the lamb,

Anna pulled out all the stops.

It was just
beautifully seasoned.

Now, Gordon's dish
was also delicious.

The way this was cooked,
like the texture was beautiful.

[Gordon] Yes.

[Sinead] It was just the
flavor was a bit dominated

by the sauce.

[Gordon] Right.
So I take it I lost the lamb.

[Sinead] Yes.

[Gordon] Okay, all right.
Okay, okay, okay. Mm.

[Sinead] So yeah, the crab.

Anna's crab was delicious
with the, the pickle.

But as a group, we kind
of decided that the,

that Gordon's oyster slash crab
combo was the winner there.

- Yeah.
- Come on, girl!

- It was pretty incredible.
- It was a nice combination.

A nice combination.

For me, for me, the
oyster was a little bit lost...

Right.

[Dermot] But the crab,
the whole combination made up

for the whole lot.

[Gordon] So it's all
coming down to the abalone.

[Sinead] It's all coming
down to the abalone.

[Gordon] Surprise, surprise.

[Sinead] I have to say the
texture of Gordon's

abalone was perfect.

It was p--

- It truly was.
- It was like impeccably cooked.

Anna's abalone, the hay smoke
really added something extra.

It was close.

It was really, really
tough as a group to decide.

So as a group, we kind
of decided that Anna,

Anna's abalone won.

[Anna] Yes!
Bam, bam, bam, bam, bam!

Oh, my God!
Oh, don't worry, Gordon.

You'll always have
a job in my kitchen.

But I won today.

Bam, bam, bam, bam, bam!

No, Gordon!
Oh, my God!

- Oh! Oh, my God.
- Oh, my God, oh, my God.

[Gordon] Anna
brought her A-game.

She handed my ass to me on a
plate garnished with heather.

Listen, I didn't win.

But deep down inside, I did win.

Because I was part
of that journey.

And, you know, her
DNA is part of my DNA.

And it, it showed clearly today.

But a tremendous chef,

a phenomenal front-runner
for Irish ingredients.

I've had an exceptional week,

and it's just been a
real highlight, honestly.

And you've been amazing.
Seriously, girl.

[Anna] I loved every second.
Can we do it again?

- We'll come back.
- Uncharted Revenge.

Thank you. God bless.
See you back home.

Oh, my God.
I got my ass kicked, didn't I?

Thank you. Take care.

- Yeah.
- Thanks.

[Invitee] Bye-bye.

[Gordon] Now, being a chef
from Scotland, honestly,

I thought I was spoiled with
some of the best ingredients

from Northern Europe.

But this Irish experience has
really shown me that they can

measure up to my
homeland favorites.

Woo-hoo!

And it wasn't just the Irish
land and sea that helped create

such gorgeous dishes.

It was the effort and care the
locals put into each of their

crafts that I'll never forget.

Now I'm on to my next adventure.

Captioned by
Cotter Media Group.