All language subtitles for Gordon.Ramsay.Uncharted.S03E05.Lush.And.Wild.Puerto.Rico.1080p.DSNP.WEB-DL.DDP5.1.H.264-NTb_track3_[eng]

GORDON Captain.

Where are we going
to put this bird down?

Well, actually...

...we don't have any
permit to land in there.

GORDON
No permit to land?

You will have to jump.

GORDON Jump?
Jumping down, seriously?

There's
no other way around it.

GORDON
Okay, will you shout
when it's safe to jump?

I'll tell you when.

GORDON
Oh my God!

So here we go.

GORDON Here?

Be ready.

GORDON
Holy shit.

I'm here in Puerto Rico.

A beautiful
island of paradise.

That honestly I
don't think it gets the
credit it really deserves.

But, I suspect both the land
and the cuisine here has more

to offer than
people realize and

honestly I can't
wait to explore it.

I'm heading to meet a
legendary local Chef,

José Enrique.

This guy was born and
raised in Puerto Rico and

boy he is a force
to be reckoned with.

This is it. Let's go.

José.
JOSÉ: Yes Chef.

Good to
see you my man.

JOSÉ: How you doing?
Oh my Lord.

GORDON
José Enrique is a
culinary renegade.

Focusing on fresh
Puerto Rican produce.

After opening his
first restaurant in 2007

he shot to the top.

His restaurant
Condado was listed in
the top 30 best restaurants

of the world
by Food and Wine.

No, you said,
"Meet me for lunch."

JOSÉ: That's why we're here.
We're on a tarmac.

JOSÉ: We're getting on
this puppy right now.

Oh my God.
JOSÉ: We're off to Culebra.

Serious?
JOSÉ: Yeah.

You're gonna enjoy it.

Let's go bud.

GORDON
Good news, we're not
dining on tarmac.

Bad news we're
boarding a plane the
size of a bread roll.

Turn the
air conditioning on, man.

JOSÉ: I think it's his second
time flying to Culebra.

GORDON
José is taking me to the
small island of Culebra,

just off the east
coast of Puerto Rico.

We're headed to
Flamingo Beach,

ranked one of the
top ten in the world.

And while the
scenery is lovely,

the flight is not.

This better
be a bloody good lunch.

It's hard,
cramped in those tiny planes.

I'm not a big fan of them.

But, the last thing
I was going to do is
mention that to José.

Where the
**** is the landing strip?

JOSÉ: It's kinda
right over there.

Right now we're
headed for the ******* hills.

JOSÉ: I know, you'll see.

It's gonna be great.

The landing strip
is there, we're going there.

Fiesta.

Oh hell.

GORDON
In order to angle into
the landing strip you

basically need to squeeze the
plane between two mountains.

You said lunch.

Not shit my pants.

JOSÉ: Welcome to Culebra.

Man!

GORDON I'm just
glad to be back on terraferma

after being terrified.

JOSÉ: Go right this way.

GORDON But it's
all worth it once we arrive,

because in this
place life's a beach.

JOSÉ: Well?

This,
this is beautiful.

I mean really beautiful.

JOSÉ: Right?
Oh my goodness me.

This is paradise.

JOSÉ: This is paradise.

Uh, where's
the restaurant?

JOSÉ: Well, that's
kind of a bit of a
change in plan there, Chef.

We're gonna cook it ourselves.

We got some beautiful
mutton snapper.

We're just gonna
do a little ceviche.

We're not going
to lunch, we're making lunch.

JOSÉ: You're actually
gonna fillet the fish.

José.

GORDON So, it
turns out José's plan isn't to

treat me to lunch, it's
to have me make him lunch.

And he's got
all the ingredients
there waiting for me.

This is it?

This is our lunch?

JOSÉ: This is it.

And look at that.

But, not just any
ingredients pristine.

I mean in ingredients that
are grown locally and snapper,

literally fished 100 meters.

It doesn't get any
better than that.

JOSÉ: Just fillet
that out for me.

Gotcha!

JOSÉ: We're going,
taste this Chef. Look.

So what is that?
JOSÉ: What is that?

JOSÉ: That's a chironja.

Thank you.
JOSÉ: That's a mix of a
grapefruit and an orange.

Mmm.
JOSÉ: You know?

That's beautiful.

JOSÉ: Yeah?
Oh my God!

JOSÉ: So in the tropics
there's just tons of variety.

But being a colony
for this long, you know, you,

you kind of have to deal with
basically importing things

because that's
basically what ends up

happening in this
type of culture.

Mainly importing
what 80% of what we do.

Crazy.

JOSÉ: And now, thankfully, we
just see that turning around.

How important is
that sustainability for you?

JOSÉ: You know what, for me,
as a cook it means everything.

When you stop the importing
you're creating jobs.

You're creating
passion for the land.

You're creating something,
you're actually educating.

It's the only way you're ever
gonna feed yourself, you know?

Without that what do you do?

You know when things happen

like Hurricane Maria
for instance.

Some people were out of power
for six months, seven months.

Restaurants had to
close and things got tough.

People were hungry and
you're just trying to
get whatever you can.

Thankfully, after Maria,
we've seen this resurgence.

Farming came back
with a vengeance and

you're starting to see a
lot more produce come in.

Right. Yeah. Amazing.

GORDON José
said that Hurricane Maria

demolished the island.

But it ignited a fire in
the resilient Puerto Ricans

to take back control.

Those colors are beautiful.

GORDON And
start using what the land and

sea provide to make the
island more self-reliant.

Cheers bud.

JOSÉ: Salut.
Salut.

That's delicious.
That is delicious.

JOSÉ: Thank you.

So Chef, this whole week
you're going to be meeting

with a lot of friends
who are actually at
the forefront of this.

Bringing back the produce.

Bringing back growing
things here in Puerto Rico.

I want you to just
indulge in everything they
say and taste everything.

Yeah. Yeah.

JOSÉ: At the end of the
week we're going to be

doing a little cook-off.

Are you competitive?
JOSÉ: I am.

I'm really ready for this.

Let's not kid
ourselves José comes across

like this super chilled, laid
back surfer, but trust me,

underneath that wave, uh,
there's a feisty, tenacious,

determined,
incredible Chef there.

So, I have to raise my game.

JOSÉ: So practice over.

You're going to
start right now.

Right now?
JOSÉ: Yeah.

Here's my friend Tony.

You're gonna go off
and get some fish.

Him over there?
JOSÉ: Yes sir.

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

JOSÉ: Yes Chef.
Don't be late.

JOSÉ: Have fun.

Oh my Lord. Tony!

Beautiful.

Yeah.

GORDON While
it would be easy to spend

the rest of the day relaxing
on this beautiful beach,

there's work to
be done underwater.

That snapper I just
tasted is exactly what
I need for my big cook.

And legendary local
spear fisherman, Tony,

is the man who's gonna
get me within striking range.

Okay, Captain I'm
gonna follow you. Which way?

We can
dive right here...

...on the ledge
of this reef...

...if the current
let us do that.

Gotcha.
Over to you sir.

GORDON
I'm a strong swimmer.

But as I'm diving
down I'm literally
being swept sideways.

We have a
problem with the current.

It's pretty strong, so...

Very strong.

GORDON Tony
explains that the fish that

normally swim above the
reef are taking shelter from

the relentless current.

He dives deep down to
check out some small caves,

where the fish
find protection.

I'm not joining him
because we're free diving,

with no supplemental oxygen.

If I get trapped in
one of those caves,

it would be game over.

Gordon, I
got you a king crab.

That's nice.
That's good. I'll take it.

A crab. Nice one.

GORDON
King crab is a great catch.

But I still have my heart
set on that amazing snapper.

He's here.
He's here somewhere.
We're gonna find him.

Let's see what happens.

Okay. Good luck.

So then we came
up with a plan.

Tony goes down into the cave,
flushes them out.

And it's like a team work.

I'm sat on top of it and
I dive and take them out.

Gordon, come here!

There's a big
snapper here, over this.

Okay. Bingo.

Uh, I started seeing
these fish scupper
underneath that cave.

Um, I took my shot...

Only got it.

Woo! Yes.

Thank God for that.

Yes!

Woo!
Nice one.

Woo! Finally.
Huh?

That was a big one
down there as well.

Good job bud.

I got one, he got two.

GORDON Team
work made the dream work.

And now snapper is officially
on my menu for the big cook.

I have no intention of getting
back on that tiny plane.

Thankfully José
has arranged for some

different transportation
off the island.

GORDON
Now that I've seen what
this incredible ocean has

to offer, José's gonna
send me into the void.

Deep into that amazing jungle,

for one of my
favorite ingredients.

Coffee.

GORDON
I'm headed to Utuado,

in the center mountainous
area of mainland Puerto Rico.

With no door on...

...we're definitely not
short of air conditioning...

...that's for sure.

GORDON
After that crazy
plane ride to Culebra

I was grateful to be
in this helicopter.

Until I learned
about our exit strategy.

GORDON Where are
we gonna put this bird down.

Well, actually...

...we don't have any
permit to land in there.

GORDON
No permit to land?

No, not at all.

You will have to jump.

GORDON Jump?

There's no
other way around it.

GORDON
Jumping down, seriously?

All I want is a cup of coffee.

Yeah,
seriously my friend.

GORDON
Okay will you shout
when it's safe to jump?

I'll tell you when.

GORDON
Oh my God.

So here we go.

GORDON Here?

Be ready.

GORDON
Holy shit.

GORDON
Oh my God.

GORDON I'm on
my way to a coffee farm in

the middle of the
mountains of Puerto Rico.

But the pilot does not
have clearance to land.

So he's asked me
to make a hot exit,

which is a technical
term for jump out of
a moving helicopter,

and hope you don't
break any bones.

Be ready.

GORDON
I'm ready, Captain.

GORDON We're not
as high as I feared but I need

to make sure I
jump down safely.

And not up into a face
full of deadly rotors.

GORDON We good?

You're good to go!

Go!

GORDON I've just
jumped out of a helicopter.

And now I'm walking
through Jurassic Park

to find this coffee farmer.

But I still can't
say it's tougher than
queuing at Starbucks.

Hello.
Well sir. Good morning.

Hey.
Absolute pleasure.

Oh my Lord.

How are you?
What an amazing place.

You good?

Yeah great.

Now José said
you've got the best coffee.

I believe we have
great coffee. It's organic.

The terrain
is incredible cause you've got

this sort of
climate in here where
it's damp, humid and...

It's
actually awesome here.

And especially
this cluster here, uh,

just behind the
recording studio, there's...

Recording studio?
Yes.

Stop it.
They said meet Draco but...

I, I do music.
I do music.

Shit honestly?

It is you.

Yeah.

Man why didn't
you say at the beginning?

Well it's,
we're here for the coffee.

But the
heart throb of the 90's,

the most popular boy
band in the history of...

Latin music.
Latin music.

Menudo.

GORDON
It turns out my
Puerto Rican coffee farmer

is none other
than Draco Rosa.

One of the original
members of Menudo.

Who then went on to
co-write and produce some of

Ricky Martin's biggest hits.

Like, Livin' La Vida Loca.

And now
you're producing coffee.

Yeah we're
producing coffee.

Jesus Christ,
what a surprise.

Honestly,
I'm happy to be here.

This way.
Here, grab a basket.

Man.

We're
gonna go pick...

Well, actually you're
gonna go and pick this.

Down there?

Yeah I'm gonna
you know keep an eye
on you from up here.

Alright but, make sure
they're red, a nice burgundy.

Something like
this would be nice.

May I? Just as
an example, thank you.

Yeah that's a good example.

And what...

Obviously burgundy because
of the sweetness or?

Yeah because then
they're ripe, they're ready.

Alright.
Down there. See you soon.

Good luck. I'm here.

I, I came to see
you for a cup of coffee.

Not pick the fricking things.

Straight down.

Oh. Shit. The red ones yes?

Yes.

The darker the berry...

The better.
The sweeter the juice.

Mmm-hmm.
Beautiful huh?

Oh my God.

And how long does
this process take?

For it to be
a full, mature tree,

we're looking at seven years.

But we could start picking
around three, four years.

Man these
little ants everywhere.

What are they? Fire ants?

Oh yeah, you
have to watch out.

Shit.

I'm sorry I
didn't tell you that.

Man they're everywhere.

Bloody hell.

You mentioned
recording studio.

And it sort of
got me thinking.

Are you still writing?

Absolutely.
Good for you mate.

I continue
to write music.

I don't produce, uh,
many records anymore.

No?

Been spending
more time here and

it's been good for me.

You know serenity.
It's priceless.

La Vida Loca.

Living.
Livin' La Vida Loca.

Exactly that, right.
On a farm.

What a surprise.

Honestly. Holy

Okay I think
you got enough, Gordon.

You sure?

Yeah you
know first time run,

think you rocked it.

You did really well.

GORDON I've
certainly been bitten by

the coffee bug, as
well as 3,000 fire ants.

And now it's time
to begin production.

The first step is separating
the beans from the skin.

Right.

So you wanna be careful
with the family jewels.

Right.

Yeah you
know what I mean.

Gotcha.

Yeah you
just gotta be careful.

Yeah don't hook up.

Yeah you don't
wanna deal with that.

And then we'll
pour a little water.

We should have
water in here right?

Yeah.
So off we go then.

So here we go.
Um, yeah you pour away.

Gotcha.
Look at that.

Wow.
That's beautiful.

GORDON This
machine does the trick.

The crank pushes the
berries through the pulper.

Man look at those.

GORDON
Eventually we're left with

these mouthwatering beans.

What a method.
That's incredible.

GORDON
But Draco warned me.

There is a particularly
painful risk with this method.

Oh shit.

You almost got it there.

GORDON Luckily
I have good reflexes and

this machine didn't
double up as a nut cracker.

Beautiful.
And that's it.

And then we'll, we'll put
it out to dry, au natural.

And it just
bakes in the sun here.

Yeah.

So how long does
that process take to dry them?

It just
depends cause we have rain.

So it can take a
minute you know.

And you gotta keep moving it.

So drying and
then the exciting part,

the roasting.

And you know I'm proud
of our coffee cause it has a

nice chocolate
after taste too.

It does.
Look at that.

That nice?

And how long
will they be roasted for?

It depends
on the batch.

We have a secret sort of
formula for our roasting.

Top secret.
It is, it is.

That smells incredible.

So see get a
little taste of this.

Cheers.

Cheers my man.

Salut.
Salut.

Mmm. That's beautiful.

There's no bitterness
there is there?

There's just that beautiful
nice aftermath flavor.

I'm glad
you feel that, yeah.

Now that's
given me some thought.

I've got the big cook
at the end of the week.

I would love just to take
some of this coffee and

introduce it somehow
across the cook.

That is awesome.

Yeah?
Yeah.

You are living
the life aren't you?

Living it.
Congrats, man.

Thank you.
Honestly.

Thank you so much.
Amazing.

Cheers.
Mm.

That coffee was exceptional.

This final cook, if I'm
gonna use coffee, snapper,

whatever I use.

You know let those
ingredients shine because

they are in a
league of their own.

Thank you bud. Congrats man.

Thank you.
Amazing.

I've only got a few
days before the big cook.

But there's more that I
want from the waters here.

This time I'm heading inland
for some amazing river shrimp.

GORDON
But it's rainy season.

And as I head into the forest
to meet a shrimp fisherman

rainy season
lives up to its name.

Oh my goodness.

Jorge.

Yeah.
That was crazy.

I got caught in a storm.

Celebration coming over here, no?

José said you've
got the amazing shrimp.

Ilias our fisherman
is waiting for us and

we need to make it.

Ilias is down there?
He's down there, yes.

We need to make it to the
rivers and to make it down

there is gonna be
another adventure.

The rain still on
the mountain so we
can have a flood anytime.

GORDON With
the clock ticking my guide,

Jorge says we need to repel
quickly down to the river.

And be in and out
as fast as possible.

Ready?

GORDON
So straight down we go.

Okay.

GORDON On
wet rocks with no traction.

Man. It's slippy.

GORDON I
hope I can keep my footing.

Because this is
one hell of a drop.

Let's go for it.

If there's
one thing for certain,

you Puerto Rican's
are tough, man.

Okay.

Doing great.

You can extend your legs
a little bit more so

you will be more comfortable.

Gotcha.
I only want some shrimp.

Repealing down, the
side of a fricking cliff,

you gotta have
your wits about you.

Especially this
deep into the forest.

And the minute you see or
feel rain here, trust me,

this place could
change in a heartbeat.

So slippery down here.

So extend your legs my friend.

Yes.

Yeah let
that rope gently go.

There you go. Nice.

GORDON
Finally I'm in a groove

and feeling comfortable.

Well, as comfortable as
one can feel dangling on

a sheer rock face.

You're doing great.
Now you have the flow.

So like a free fall.

Gotcha.
Release. Doing great.

There you go. Nice.

Pull away a little bit.

Believe me this is
better than hiking down.

That's insane.

Doing great,
almost there.

Man.
Yes big guy.

Woo-hoo! We made it.

Man, that's crazy.
Let me help with this.

By Jove.

We need
to keep on moving.

Sure.

GORDON So, I
made it to the end of my rope.

Now we just need to
make our way to the river,

where I'll get my hands
on those coveted shrimp.

This is super slippery.

So I told you about that
the adventure doesn't stop.

Oh my God, stop it.
Is that gonna take my weight?

Yeah, we
need to cross here and

then we gotta meet Ilias,
in ten minutes more.

GORDON Honestly
I think I felt less anxious

dangling from a
vertical rock face.

I will follow you.

How slippy is
this thing? Seriously?

All I wanted was some shrimp.

This thing's
bouncing like mad.

Thing's older than me.

Thank I
haven't eaten all day.

GORDON Who knew
that fishing for shrimp in

a river could test a
man's fear of heights.

Woo!
We find our friend.

Ilias.
Hi. How are you?

How are you?
So nice to meet you.

Nice meeting you, too.

Now, José said
you got the best shrimp
anywhere in Puerto Rico.

Well I born here,
I do it for, for living.

What's so special
about the shrimp here?

Panama river is one of
the cleanest of Puerto Rico.

Are they
big shrimp? Are they...

Small but taste good.
Taste good.

I have a big cook at
the end of the week and

I'm desperate to
get my hands on some.

Okay.
Please.

We're gonna start,
uh, I think that way.

Up there?
Yeah.

Now this river now
is pretty low right? So...

Yes is good right now.

One thing we have to
be careful of is how quick

this place turns.

Rainfall 20 miles away
could turn this place
into a death trap.

So they're always
looking, listening,

waiting for signals.

Gotta get in, gotta get out.

I'm, I'm gonna put
this, uh, net right here.

Gotcha.

And you are going
to move the stones...

Ah, so they're
laying underneath the stones?

Yeah.

As we lift the stone,

the shrimp hopefully
will jump in the net?

Okay that's it.
Gotcha.

I'm trying to get
my footing first.

Yeah, yeah, yeah.
So I don't slip. Here?

Yeah. Move it.

We keep on moving more.
Yep, yep, yep.

The more
we move, the better.

Just one more.
Gotcha.

Okay, that's it.

Enough?

There, there is no-one.

The net.

Shit.

This is crazy.

Okay right here,
right here.

Here?

Not even one.

There's
one in there, no?

No.

Man what a hunt.

For a shrimp.

Let's just remind
ourselves okay?

No.

None here either.

Man, not the
most elusive lobster
in the world, a shrimp.

Oh!

Oh look at this.
Oh a big one.

Oh shit yeah.
Wow, there you go.

Wow.

It's a big one.

Bloody hell,
they're beautiful.

It looks like a cray fish.

Chagara, Chagara.

Chagara.
Chagara.

Man it's a very
tough shell isn't it?

That, that,
that's a big one.

It's a start.
We need some more.

I've got a big cook.
I need more than one shrimp.

So let's go.

60 pound boulders
for one shrimp. Honestly.

In a couple of hours’
time I'll be

Oh my God.

In fact I'm already.

Yes!

Yes.
Come on.

Bloody hell.
These are beautiful, huh?

Look at that baby. Man.

GORDON
They're beautiful.

And everything
I was hoping for.

Yes, honestly I
think we've got enough
there for the big cook.

A tough shrimp.

Nothing is easy
in Puerto Rico.

Yeah that's it.

Another stern reminder just how

robust Puerto Ricans are.

Come on.

I don't want you getting
swept out the current.

Honestly, you know I've
caught shrimp before.

Not that extent.

GORDON And it
will all be worth it when

these shrimp
help me defeat José,

when we face off at
the end of the week.

Now the final cook
is just round the corner.

And I know there's more bounty
in these beautiful seas.

So I'm headed back
to the coast to try for

a much bigger fish
from deeper waters.

Anthony. Good morning.

Mr. Gordon.

What a
beautiful place.

Yeah,
nice to see you man.

Good to see
you man, you good?

Are you
ready to go fishing?

I can't
wait to go fishing.

Alright let's go.

Will that
thing hold both of us?

Yeah.
How far we going out?

Probably one,
two miles, around.

One or
two miles in that?

Yeah right.

Anthony, it's
like a plank of wood.

You sure it's
gonna take our weight?

Hell yes.
Are you ready?

I'm ready. Let's go.

Let's go.
Let's do this.

Let's go, Captain.

GORDON
To find the big fish
we head out to sea,

in a tiny micro-skiff,
that doesn't even seem

big enough to be a life raft.

Some big waves.

Yeah.
This is surfing.

How do you feel?

Amazing.

So beautiful.

Well right
here in the middle and

the fishes get fast.

Gotcha.

Because it's
more deeper in this area.

All right, so...

So we
always pay attention...

...to bird activity...

...so we can see if
we find some mahi around.

So the, the,
and they always spot
them first don't they?

The birds?

Exactly.

GORDON
Ironically the best way to

find the fish in the water is
to look is to look to the sky.

Seabirds enjoy the same bait
fish as the fish we're after.

And the birds are
easier to track,

on account of them
not hiding underwater.

We're
gonna troll ballyhoo.

That's a
bloody big bait that.

Beautiful right?
Jesus Christ.

Fish are gonna love it.

How big a fish...
50, 60 pound.

Or a 100 pounds.

50, 60 pound?
On this boat?

Yeah, yeah man.

I'm still trying to
understand what would we do

with a 50, 60 pound
fish on that tiny boat?

Especially with the
size of Anthony and I.

Throw in on that,
put it in the water.

Yeah.

And then open the spool.

GORDON But
I'll consider myself lucky if

I actually have to
contend with that problem.

Now it's time to start
trawling and see what these

waters have in store for us.

And do the
fish move this fast?

They can go
more fast than that is.

Really?
Yeah.

Wow.

King mackerel, wahoo!

Wow.
Yellow fin tuna.

That would suit me
perfect for the final cook.

Please. Come on big boy.

Yeah let's do it.
Let's get it.

Let's do this.

I don't see
any bait jumping yet...

...but that's what
we're looking for.

Yes.
Come on baby.

Where the bait at?
Where is the bait?

Come on baby.

We just
need one strike.

Just one.

Uh, hey look, got toes.
Every thing's crossed.

Look every thing's crossed.

Come on, fishy.

We're
looking for birds.

Spotting the bait fish.

And that's where the
tuna and the snapper,

that's what would be feeding.

Couldn't spot the birds.

No bait fish jumping.

Trust me it's not good news.

On the east side you
see that big rock over there?

Over there?

Right around
that rock is full of life.

So let's see.
Come on, fish.

Our first location was a bust.

So Anthony decides
to move to another

of his regular hot spots.

Oh, you
see fly fish here?

Yeah just here.

Bait is here.

Come on baby.
Come on baby.

Hot spot right here.

I'm confident
the next five minutes
we're gonna get one.

Come on man.
We got this.

Just one,
just one, just one straight.

Oh, oh.

Whoa,
whoa, whoa, whoa.

Oh,
you got a fish.

Yes. Boom.

GORDON I'm
off the coast of Puerto Rico.

Desperately trying
to catch a big fish.

And just when it
seemed all hope was lost...

Boom.

Oh,
you got a fish on.

Oh my God.

Hold it, hold it
just as right there.

Yes. Come on fish.

Give me, give me,
the reeling, reeling, reeling.

hell.

No it's gone. It's gone. Yeah.

That's why it's
called fishing.

It's not called catching.

Seems like this
time we don't have any luck.

But it
was a great morning.

Yeah.
Really good.

I would love a fish
for the end of the week.

Is there any chance you
could go back out, please?

I can, I can
came back tomorrow.

Tomorrow morning?

Yeah,
tomorrow morning I
can get some mahi, tunas.

That'd be amazing.

Yeah.
Thank you, Captain.

Thank you.
Well done, bud.

Damn, what a shame.

Anthony is the real deal.

Today nothing, tomorrow
he's gonna bring it home.

Now the big cook
is almost here.

And I need some
delicious vegetables.

But I only want vegetables
that are grown locally.

So I've come to an
amazing organic farm.

What the hell?

Really?

Good morning.
Oh, Gordon.

Hi.
Hi.

This is beautiful.
Thanks. Hard work.

Nice to see you sir.
Iyan, my name is Iyan.

Iyan, nice to see you.
Hi, I'm Solay.

Solay.

Welcome to,

Thank you.

GORDON Solay
and Iyan are pioneers of

Puerto Rican sustainability.

Along with their
ecofriendly business partners,

two giant oxen.

They said that
the vegetables here,

number one organic.

Yeah we, we
are very conscious about
taking care of the soil.

And the entire
environment around.

Right, I had
some Chef friends that came
to the island back in 2017,

to help on the back
of the rebuild, um.

How devastating was that
for you with the hurricane?

We lost everything.

Every crop that he
had here we loss, lost it.

And how long did
it take you to get back

in terms of back on your feet?

The gas was not...

...getting to the island...

No.

But we were
able to plough with our
multitask mini tractor.

Amazing.
They're gorgeous.

Five weeks after the
hurricane we were harvesting

the first vegetables.

They were
heartbroken three years ago.

And like Solay said we
didn't need gasoline,

we didn't need electricity.

We got back in the fields
and we started ploughing.

So what does that tell
you about Puerto Rican's?

Respect right there.

We have here

Hosco and Caramero.
And Caramero, yeah.

They are our friends,
they are our partners.

Yes.
Team work.

We are preparing this plot.

We are going to
plant here root crops.

So we gotta
plough the field first and

then sow the seeds?

Yeah.

How do we steer
these beautiful beasts?

You have to
be careful when you go
to the side of the oxen.

So they can see you?
Yeah.

Not right
directly behind.

They are
very good animals.

Right.

But they can get
a little bit nervous.

Gotcha.

This is similar
as riding a motor cycle.

Right.

Go this way,
the plough will go down.

If you bend the
plough this way,
the plough will go up.

Right.

But you have to
keep a straight line.

What's
the, uh, lingo?

How do I, how do I talk
to those beautiful, uh, oxen?

You have to
throw them kisses.

Kisses.

Yeah.

And they move?

Okay.

Thank you
that's straight.

Nice.
Gotcha.

You have
done this before?

Uh, no, never.
Never, never, never.

Man, they move
fast don't they?

It's hard to keep it straight.

I mean, that's
a DUI right there, look!

Honestly.

GORDON In true
Puerto Rican fashion Iyan and

Solay are making me work hard.

Wait,
wait, wait, stop.

How the do
you turn them around?

Pull the
plough this way. Yeah.

GORDON But
it's worth it for some of

the best produce
on the island.

Remember the kisses.
Gotcha.

Oh...
Yeah.

Oh, oh. On the right.

I was quite impressed.

Last thing I wanted to do
was a Z plan across the field.

They are just tractors.
You are just the driver.

Yes.

A little bit of a bend
to the right but hey,
I'll take that any day.

Man, what a task.

Is that straight enough?

Yeah I think it,
it's good to me.

Please sir may
I have some vegetables?

Yeah of course.
Okay.

Yeah?

We are going to..

...harvest now some...

...cassava.

This is
beautiful, honestly.

Look at this,
look at this.

Okay, so
there's the first there.

That's so beautiful, wow.

Look at that.

That is beautiful.

This are
the sweet potatoes.

Is there a fridge
I can go and stand in?

Do you have
a fridge here no? No.

We don't have weather
like this is Scotland.

I know.

We have some
great potatoes but we
don't have weather like this.

I've picked many
a vegetable but

I've never worked that hard
for them, let me tell you.

Mira, mira.
Oh my Lord.

It's a big one.
Oh bingo.

Right there.

Uh, my parents, you know
when we 12, 13 years of age,

we used to go potato picking.

As part time jobs.

So we're
going to the red okra.

Red okra
to finish it off.

But not in this heat.

These are
like the perfect size.

Look at
that one, oh my God.

Look at that. My God.
That is beautiful.

And okra give food
and food and food you know.

Same plant, just
continuing to grow. Amazing.

Let me see your hands.

So...
Beautiful hands.

Oh my God.

All humans
should have it.

Exactly.
My mum always said a
piece of dirt won't hurt.

Getting this knowledge and
these incredible ingredients,

vital ingredients,
I'm hoping gives me the
edge for that final cook.

Because this is on
a different level.

This week's been
a huge eye opener.

This island came together on
the back of that devastation.

What an example.

GORDON Now it's
time for me to harness some of

this Puerto Rican spirit.

And use it to beat José.

José.
JOSÉ: Chef.

My man.
JOSÉ: How you doing?

Oh my God what a week.

JOSÉ: Yeah?
What a week.

I made it.

JOSÉ: Chef you
gonna take those shoes
off or something? Huh?

Do you know
what I'm worried about?

JOSÉ: What?

Getting my
feet burnt. Seriously.

JOSÉ: Don't do it.
I'm used to these things.

These are tough feet.

You know? Keep yours covered.

GORDON So the
competition has already begun.

First event, mind games.

And unfortunately
José is in the lead.

My man.

Right I'm
gonna get my pork on.

Now I'm gonna take
some of that coffee and

get that on a rub
with the pork shoulder.

JOSÉ: I'm gonna start my stew.
I'm gonna do a, a fish stew.

I love that.

JOSÉ: And I'm gonna
put a little bit of
taro root in here as well.

Nice. And
that's gonna act as a,
like a starch right?

JOSÉ: Yeah that will
be the starch and it'll,

it'll make everything
a little bit more dense.

Yeah, I'm
gonna get the shoulder on.

This is marinated
in that coffee.

I'm gonna sort
of just grill that,

get that flavor in there.

And then get
that into the pan.

JOSÉ: That's beautiful.

God, that
smell of that coffee
searing in there like that.

I'm mean literally amazing.

Look at that, Tony
came up absolute trumps.

A queen snapper.

JOSÉ: Yeah, oh yeah.
My God.

That is beautiful.

So how you starting the stew?

What's the base?

JOSÉ: Onions,
peppers and garlic.

That's the holy trinity
for us you know?

Right.

JOSÉ: I'm actually gonna add,
which I've never done before,

I'm gonna, I
wanna add plantain.

Ripe plantains.

Is this a dish
from the restaurant?

JOSÉ: No. This is a
dish I'm making for you.

Hold on a minute,
you haven't done this before?

JOSÉ: I really
have never done it.

But I figured we
could even out the
playing field you know?

Yeah. You can.

GORDON José
comes across all relaxed.

But he's putting twists
on his traditional dishes.

So a little,

(speaking in native language),
over here.

GORDON
This man means business.

JOSÉ: What's
going on there, Chef?

So I've just
stuffed it with some lime,

grilled some limes,
some onions.

Seasoning and then gonna
throw this on the grill,

and then literally
sort of grill it.

Get the marks on there
and then grill it off.

JOSÉ: Beautiful.

But that
is a beautiful fish.

Look at the
size of that thing.

JOSÉ: Yeah. It's beautiful.

And Tony said they
come bigger than that as well.

Oh my God.

That is stunning.

So what do you do with
that fried fish after that?

Where does that go?

JOSÉ: I'm just
gonna take it off,

put tons of local oranges
and limes and that's it.

Just squeeze it over the
top and you're ready to go.

Love it,
love it, love it.

And that's a staple?

JOSÉ: No I just
came up with it now.

I've never done it before.

You're pulling
out all these little tricks.

Like you're at a
bloody party, man.

JOSÉ: I've never
done it before, Chef.

Yeah right.

JOSÉ: How you
doing over there?

Uh, running
a little bit behind.

JOSÉ: That's island time.

You're actually, you've done
your job so well this week

that you've already got
the island time down.

It's awesome.

And then
my freshwater shrimp.

I've blanched them,
I'm gonna brush them,

this time with a
little, uh, red mojo.

Oh.
Yes.

JOSÉ: Wow Chef.
Exactly.

JOSÉ: Got your Spanish
thing down and everything.

You're killing it Chef,

you're doing such a
great job with this...

Fingers crossed...
JOSÉ: Puerto Rican thing.

What's gonna kill
me here is the heat man.

Oh my God. Seriously.

JOSÉ: So I'm gonna
start my last dish...

Right.
JOSÉ: Which is ceti.

Ceti?
JOSÉ: C-E-T-I. Ceti.

Ceti.

JOSÉ: Yeah and it's actually,
it's from this area.

Yeah.

Yeah they come out the sea and
go up into the fresh water.

JOSÉ: Correct.

It's only like six,
seven weeks season.

JOSÉ: Correct.
Quick fry. Beautiful.

Where do you get them from?

JOSÉ: They're actually
from here, out of the sea.

And why didn't
you tell me about them at
the beginning of the week?

I would have gone...

JOSÉ: Well Chef I
had to have something.

I mean I've given everything,
the mountains, Tony.

You've got
everything you know?

They are
beautiful by the way.

Man. Huge delicacy. Huge.

José, he brought his A game.

He brought those
beautiful tiny little ceti.

The sort of, the
prize of the ocean.

Very short season
but an amazing taste.

So he's not holding back.

GORDON I
wonder what other surprises

he has in store.

JOSÉ: I'm done, I mean I'll
wait on a couple of things.

But since you're you know
taking up your time nicely,

island time, I'm
gonna go check the water.

There's a nice
little pond over there.

I'm gonna check it out.

Stop it, seriously?
Dip your toes, man.

Oh my God.

Seriously, honestly.

Would you like some
coffee or tea or?

JOSÉ: I'll take
maybe a beer or.

Man.
JOSÉ: Beer would be better.

Woof.
JOSÉ: Chef!

What?
JOSÉ: It's beautiful.

Beautiful.

Meanwhile back at
the ranch, seriously.

I'm up to my eyeballs in it
and he disappears for a swim.

Now that's
confidence right there.

Man.

You good?

JOSÉ: Beautiful.

He's more laid back
that a fricking ironing board.

JOSÉ: It's beautiful Chef.

You watch my
dishes and things?

Yeah I did, I kept
an eye on the fish tails.

JOSÉ: Thank you, Chef.

You good? You
need me over there?

Oh absolutely.

JOSÉ: You want me
to give you a hand?

Yeah I'll go, I'll
start plating in two minutes.

I'm running around
like a blue arsed fly.

And he's asking me hey,
do you need some help?

I mean the only thing he
didn't do was go for a surf.

Now that would have
really pissed me off.

Go for another
swim man, huh?

Come on bud.

Hi guys. Welcome.

We good?

GORDON The
locals who've helped me out

this week are here.

And it's time to find
out if my hard work or

José's native knowledge will
win over our guests hearts.

Final touch.
He said keep it citrus.

JOSÉ: Chef, this
looks beautiful.

Keep it,
keep it alive.

And more importantly
keep it Puerto Rican.

Man, that was
the toughest ever.

JOSÉ: That was the easy part.
Oh boy.

Beach service.
Here we go.

GORDON It's
time to serve the locals who

helped me throughout the week.

And see if what I'm serving
is enough to beat José

on his own turf.

I'll give you a
quick insight to the dishes.

Uh, a beautiful light ceviche.

Something that's
taken from land and sea.

Right down to the half orange,

half pink grapefruit
to give it some zest.

After that this one here
is my braised pork shoulder,

marinaded in that
beautiful coffee.

The rub, anchochile, coffee
and then seared and cooked.

And then finally
queen snapper,

grilled with the
most amazing vegetables
that were handpicked.

Onions, lemons.
Beautiful fish.

Thank you. Seriously.

It's beautiful Chef.

JOSÉ: So I made here a,

Basically I messed around
making a little bit like a,

like if it was Spanish
but mixed it with,

And basically it's a

Right, so it's a
fish stew in coconut.

And then over here I have,

Mutton snapper pan fried
and basically in some
turmeric and cilantro rub.

Beautiful.
Gents dig in and enjoy.

JOSÉ: I'll be handing
out money in a little bit.

To be sure votes go my way.

Enjoy.

Okay.
Alright I'm in.

Wow, that's really good.

It's
pretty good, yummy.

Man they're
digging in aren't they?

JOSÉ: Yeah.
They are digging in.

Yeah.

It's a little fishy.
It's fishy.

Yeah, definitely.

Now, but
this stew, nuts.

Man that's a
table of tough critics right?

JOSÉ: Yeah. Yeah.

How do you feel?

I mean, you just
wanna do the best with
the ingredients right?

JOSÉ: Yeah, I
mean look at this...

That's not a nice face.

I think he just tasted
something that's yours.

Mm. That's amazing.

This is
really good, my friend.

Oh my God.
That one over there?

Mm-hm. Yeah.
No, that's nuts.

Let's go and
find out shall we?

JOSÉ: Let's, Chef.

I think we, we
know who the winner is.

Yeah, absolutely.

Happy faces?
Yes.

Uh, six
amazing dishes, right?

Absolutely.

Fingers crossed I did those
incredible ingredients proud.

Let's talk about ceviche.

JOSÉ: And the ceti.
And the ceti.

Tony, my man?

It was a hard
decision for me, but...

For me the ceviche
was a little bit better.

Ah.

It was
really good, my friend.

Right.
JOSÉ: There you go Chef.

Thank you for that.
JOSÉ: There you go.

The stews?

Everything was pretty amazing.

But man, the

Wow.

JOSÉ: Killing it right?

The coconut
flavor on everything
with the fish, wow.

JOSÉ: Just cause it
feels natural here, Chef.

Don't feel bad.

It's just the coconuts, it was
made easy for me, you know.

Okay.

GORDON So it's
one vote for the local and

one vote for the Scot.

Now it's down to José's
mutton snapper versus

my queen snapper for the win.

Finally fish.

Hands down,
knockout punch.

I mean for me,
fellas we, we all agree.

The Queen.

Spectacular. Spectacular.

JOSÉ: Good job, Chef.
Man trust me.

I've had the
week of a lifetime.

And sort of understood how
strong the island really is.

For me it's not about winning
here in Puerto Rico because

think what
they've been through.

Think what they stand for.

This week for me has confirmed
that the actual work starts

before it arrives
in your kitchen.

And that's why I fallen
in love with Puerto Rico.

Thank you.
Take care and God bless.

Best wishes guys. Thank you.

Puerto Rico's been a
wonderful adventure.

Exploring both land and sea,

but the biggest
take away for me is
the understanding of that

incredible Puerto Rican
spirit of resilience

that's really helped
reshape this cuisine

and this gorgeous island.

And now for me on to
my next adventure.

Captioned by
Cotter Media Group.