All language subtitles for 1 1 Being.Gordon.Ramsay.S01E02.480p

Do you like raspberry jam as well? Yes.
Because it is nice.

Could you make sure you eat your crust,
please? Jessie, are you giving that to

Bruno? Bruno, in your basket, please.

Basket.

Tea. Yes.

What time is it?

7 .30.

This one, rain.

Rain.

Tea. Yes.

What time is it?

7 .30 for the eighth time.

Wife to learning.

Good morning.

Good morning.

Have a good time today. If you do it
yourself.

What, you didn't make it? Nope.

That's terrible.

Wife to learning. Have you been
noticing?

No. Have you been calling to the
headmaster?

He's not taking after you for once. Oh,
look at mummy. Could you put some toast

in your mouth, please, while you're
reading?

Yes, Grace. Oh, there you go. There you
go. Thank you. That's Danny's breakfast.

Thanks, Grace. When he's starving at
school, you can remember this moment.

Thank you, Grace.

Thank you.

Hi, Jonathan.

Hi, Lee. How are you?

Where are you?

Lee?

If it's possible, there is a good, thin
entrance that we can get so far down

before there's follow.

The route's not on yet.

And that's where the fucking party is.

Budget is 20 million pounds.

And that fucked already.

How's it looking?

Crazy. But if the place is fully booked,
that could end up generating £1 .7

million of cash a month.

And so when we go live with those
bookings, you want a demand.

I came up with a crazy idea to do a
before and after party, and the team

I was fucking mad.

100 influencers averaging anything from
half a million to a million followers.

And they are the most powerful critics
on the planet today.

My God.

You know, in terms of review, they can
destroy a restaurant.

Oh, my goodness. Thank God it stopped.

Hello, mate. All good, thank you. How
are you? Hi, guys.

Rain's stopped, and it's going to be
stopped until 9 o 'clock this evening,

according to the forecast.

It's great.

I'm ready to roll.

The idea of this party is to give them
some secrets of what's coming.

Not the whole fucking menu. Don't pull
your pants down.

Just pull them halfway down and give
them an insight to what is coming.

All right, how many calories?

Six. Two, three, four, six.

Hey, bud, you good?

Let's go. Take it away. Hit me. OK, so
we've got the vegetable summer roll with

our chilli jam.

And then... Is that bit big? I would
think calipers should be one bite. Joey,

looks a little bit phallic. Yeah,
absolutely. Like a fucking baton from

relay.

And this little log.

What the fuck is that? It looks like
shit on the plate. We've got the shoes

Yeah, you've got the shit on the plate.
But what is that thing?

This is the tuna tartare. And then
where's the leaf? You can't... It's on

way. We're just... Fuck's sake. That
doesn't look very... No, it will look

It will. Because that looks fucking
terrible.

Michael is an incredible, young,
talented, hungry chef, but the

run Bishop's Day is ginormous.

There you go.

Will you turn the other way?

These are influencers, OK?

They need to be one bite wonder.

Right, OK, got it, OK. In, in, in, in.
Not two, not two and a half, seriously.

Tell me.

Yeah?

One more way to visit what will be the
tallest restaurant in London.

But they weren't lying when they said
it's like a construction site.

An influencer wants to feel privileged.
They want to make sure that they're the

first there.

Because on their stories and on their
posts and on their algorithms, it

a bug.

And I want to create a bug.

There he is.

Hello, Captain. Very lovely. How are
you? Very good, how are you? Thank you

much for coming.

Another good work.

Seriously, amazing.

Inspired, thank you. Amazing. What a
view.

Incredible.

Welcome. Let's go. What's up?

Good to see you. That could have been,
let's go.

Oh, no, no. No worries, no worries.

Good to see you, ma 'am.

Welcome. Thanks, guys. Keep coming.

Keep coming up. Keep on the climb.

When you give incredible food in a
location that's never been seen before

view that is the best in the country,
you're going to blow their socks off.

So tonight it's all about you.

We really appreciate your support.

You guys have a great opinion.

It's honest, it's brutal, and it's
something we can never, ever, ever, ever

underestimate. Have a fun night.

And how cool is this fucking view?

Being a parent at the beginning, I
thought running a restaurant was hard.

We have six children ranging from 26
down to 17 months.

So it's always going to be full on.

It's a little bit empty.

What happened to the fish?

But I think having kids does sharpen
you, sharpens your focus. You have to be

super firm, super fair.

Welcome to chaos.

You know, when the big kids are around
as well. They can be equally as

as the small ones, by the way. They're
the ones that kind of, they pretend they

don't need you when really they do.

It's more complicated when they get
older, isn't it? Because you have to,

have to so respect.

what they're telling you, yet they're
asking you, and you have to sort of

it. It's a bit like talking to you. I
have to shape things as if you came up

with it yourself.

But really, I'm helping you.

No, no. But, you know.

Tana gets too involved.

Tana needs to understand, as a parent,
you need to be Switzerland.

You have to stay neutral.

I'm so glad I've got you there to tell
me how to do it. Do you know that?

I'm just going to grab Jessie.

The marrying girl. The marrying girl.

Oh, look at that ring.

Are you getting shot?

Oh, I'm so excited.

Dad is meant to be on the call as well.

Hold. Hold.

Look who's here.

Hello.

Congratulations to you both.

Honestly, let's be very honest.

Adam and Holly are getting married.

Holly's partner is an amazing young man
called Adam Peaty.

He's a three -time Olympic champion.

And the good news for me as a dad is
that, you know, he's focused and on it.

He's a gent, an absolute thoroughbred.

And to see her walk down the aisle, it's
going to be pretty incredible.

I'm sorry to ask a personal question.
How did you propose?

What did you do, my man?

Did you cry?

Yeah. Of course.

I actually can't remember anything, I
think. It was just a rush. I was just

locked in. I was... It's a lot of tears,
it's a lot of hugs. Please marry me.

For me, I knew I had to go through the
route of asking the parents.

It was quite daunting, but it actually
turned into a very wonderful moment that

I'll remember for the rest of my life.

I thought, fuck, he wants to borrow a
car.

But this was a little bit more precious
than the car. It was our daughter.

Got a few tears from both the parents,
which is always good. It's always a good

time. I kind of wish I was there.

I know. It's like a big moment I missed
out on. I should have. I literally

should have put a camera in the corner.

I know. I don't know why I didn't.

Holly's had one or two.

Tough times in the last sort of five,
six years. Just to see that happiness

that glow, we couldn't be happier.

Obviously, you know what Holly's going
to turn out like, because isn't her mum

gorgeous?

No, but they always said, study the
mother -in -law, and I did the same. I

thought your mum was hot.

That's so weird. That is so...

I had a lovely message from Dave in
Victoria, and David was winding me up

how expensive it is with daughters as
opposed to sons like he's got with one

daughter. We have three daughters and
one son.

Three sons? Shit! Sorry!

Holly!

Holly! Holly, Holly! The line just
crackled there. Dad, he really is a

bear. He's become a lot more sensitive
as I've got older.

Oh, my Lord!

Congratulations.

Especially now with the little boys.

Yeah. He's a very different person to
what he is on set.

And talking about our wedding, he's
father of the bride. He's not Gordon

father of the bride. You know, to me,
he's just dad.

Oh, I love a Christmas wedding.

Oh,

what happened there? Where's everyone
gone?

No, how do I get back on there?

Oh. Sorry.

There you go. Oh, sorry.

I'm going to love you and leave you to
it. My son -in -law, welcome to the

fucking family.

Well,

there was a very defining moment, wasn't
there?

When Tilly was looking at uni and sort
of getting everything in place. And you

said to me, the house is going to be
really quiet.

Hold on. I said to you... Yeah, let me
look at you.

Was it both of our ideas? Was it me
pushing it? It was definitely a joint

decision.

Yeah.

That's my dad.

Because he's crazy and funny.

He makes my day.

Oh, that's nice.

We're going to miss him when he goes
away again, aren't we?

Oh, yeah, you just reminded me.

It's hard for Mummy too.

It's hard for me.

Oh, that's all right.

I think I've got a fitter with two new
young boys.

I've also got more of a mindset to
become a better dad. I wasn't a shit dad

first time round. I just wasn't there
that much.

Hello, mate.

Hello. Are you ready?

Yes. Give me a kiss.

She's in the mood.

Should we just go upstairs and just call
in sick and say we're not going to

school?

Oh, mate,

she's been like that for 25 years.

You've only seen five years of it.

This way, mate. I'll do it, Sam.

We had four kids of three and under, and
it was a case of we didn't have any

help, but if you don't manage to sort of
stay on top of it... it all would have

just gone pear -shaped. Yeah. And you
coming home to the chaos and that kind

pressure was not really an option. So it
was all about managing to survive on my

own with them at that stage.

Thank you.

Right, you ready for a jog, run, sprint?

Yeah! Let's go. Jog.

Jog.

Jog. Run.

And sprint!

Crazy, crazy, Jessie.

Crazy, crazy.

I remember coming home one night.

We used to have some canned macaroni and
cheese.

I know, why I never... Because do you
know what? It's a really funny thing,

we had four kids that close together and
sometimes they didn't have time to cook

from scratch. Gosh, how weird. And there
was no one there to help me. Oh, I

wonder why. If you told me, I would have
brought some mac and cheese home. Yeah,

right.

I like these school runs.

Lift those knees!

Lift the knees!

Mate, I'm going to miss you too, mum.

You all right?

I'll jump in the back.

Yeah?

Yeah, no, I'll go.

Everyone thinks travelling is glamorous
and everything's sort of, yeah, super

luxurious.

It's super full -on.

Being away from home is tough.

It's very tough. So I want that time to
go as quick as possible.

There's little ones I miss. The little
ones that just get used to me. I get

to them and just come off the back of an
amazing summer. So, yeah, it's hard.

And then when Oscar asks, you know, when
are you back?

You can't say, you know, in four weeks'
time because he asks, how many sleeps is

that? And so, man, that's fucking
painful.

I miss them terribly. You know, FaceTime
is nice, right?

But...

It is when I'm on my own and it's silent
and then, you know, I'll see the

pictures on my phone or there's a memory
bank that comes up and it's just like,

oh, God.

That's when it hits home. That's when
it's, you know, painful.

This year's the big one.

We have a lot of pressure with
Bishopsgate.

And on top of that, we've got the
partnership with F1.

I love F1.

There's something quite unique about
that.

pressurized bubble that environment's
in.

That's what it's like running a three
-star Michelin restaurant.

Between a three -star and a two -star,
there's sort of 0 .1 of a percent of

detail.

I can relate to that.

Ramsey's Garage is a sort of unique pop
-up that will go into 10 garages in the

pit lane.

Across the globe.

It's Michael Brake.

Get this right and we'll land a global
contract.

Get it wrong and you look like the
biggest helmet in fucking Nevada.

I'll be honest.

There's a thousand chefs that would be
banging their front door down to be in

this position to do this. And so if I
didn't do it, there'd be another person

behind me.

I love that. I want that pressure and I
want that jeopardy because it just makes

me a better chef.

The thought of doing 10 or 12 of these
around the globe, I think it's exciting

for the team, but quite scary when you
look at the price of the ticket in terms

of what we're up against.

So we need to deliver.

The ticket's up to £5 ,000 ahead.

My mum will fucking kill me.

She's never spent that in her life.

I'll be honest.

I remember in high school being called
out for the lunch vouchers because

your mum and dad are on social security
and you have to go to another side of

the school canteen to get your free meal
or your dinner ticket.

I still remember those things.

I suppose there's other people that
would be embarrassed about it. I'm not

embarrassed of my past, but... I got
dealt a dysfunctional car big fucking

There's nothing else I'll be honest so

that drives me that put fuel in my tank
because Yeah,

I was so close to not making it that's
what keeps me going

I have a

brother who's a heroin addict We shared
a bunk bed together.

He's 15 months younger than me.

And he's been an addict for the last
four decades.

I've gone to hell and back with him. And
so I have a guilt complex that could

have been me, could have been switched.
And so when that change is so close to

you, it's your brother, right? It's not
a cousin, it's not a mate down the pub.

It's your brother, born in the same
house.

grew up in the same bedroom, shared bunk
beds and so similar.

But how can we be so different now?

And so that's what I mean by that.

Yeah, you're going deep there, girl.
Like, holy shit.

But if you ask me what scares you, I'm
going to tell you what scares me.

Hi, guys.

Time to see this tower.

Hey. How are you, bud? You good?

Good to see you, bud.

Show me, show me.

This is great.

My God. How close we are to the track?

That's incredible.

That's incredible.

I would cringe using this word called
brand, but that's what the

Gordon Ramsay Group is.

It's a brand.

And the affiliation with F1 reaffirms
the global impact we have.

Whether we're watching a race in Asia,
North America, UK, we're recognized.

It's great for the restaurant business.

It's great for international clientele.

It's broadcasted to millions of viewers
across the world.

And when that camera tracks down that
pit lane and those cars are coming in,

they have to go past Ramsey's Garage
before they get to Ferrari.

That makes me so fucking happy.

Let's go. Come on. Let's go.

Let's go.

Standing there, for me, it's a sort of
peace myself moment.

Growing up on a council estate in
Daventry was just opposite Silverstone

Racecourse. So we'd go to church on the
morning and then hop off up to the

track.

You good?

What is this guy, like famous or
something?

Who is it?

The biggest fucking chef in the world
is? You have Ramsey's Garage here in the

paddock this year. Talk to us a little
bit about what that experience is.

Good food.

It's a little bit noisy, but amazing.

How are you, sir? How good are you?
You're doing good, aren't you? Thank

How are you, guys?

Yeah, I'm good. I feel right, right.
Best wishes. Good luck tonight.

Guys, you have to be very, very careful.

I really am. Max, can we close that
door, just in case the chefs get

they'll follow us up.

Holly, will you go sort of in front of
Adam in case you fall, he catches you.

Otherwise, he'll go with the altar.

Thank you.

Yeah, thank you.

Thank you very much. Oh, my goodness me.

This is it.

My favourite place to watch the race.

AP, the best view in Vegas.

It's a seagull place. It's a place that
nobody else can get to.

It's actually on the fucking roof of my
restaurant.

I've literally got no more words.

Yeah, it's amazing.

Been up there with a selected few.

Watching the McLaren, Ferrari, Abbey
Martin with pie.

Here we go.

You think that things are just going so
fucking well.

Yeah, remember where you came from.

Remember the shit you went through.

Oh, my God.

Crazy.

It's a lovely, refreshing, stern fucking
reminder of where I came from.

Vegas for me is like this connery
epicenter.

Good morning, mate. How you doing?

But it is fucking competitive.

Good morning, guys.

Good morning, guys.

I opened up my first restaurant in Vegas
back in 2012, a steakhouse. They said,

what?

Fucking brick?

It'll last two weeks.

That made me even more determined to get
it right. We went from sort of zero to

a thousand overnight.

Got into the second restaurant.

Then the third arrives, then the fourth
arrives, then the fifth arrives, then

the sixth arrives.

Without further ado, it's my pleasure to
welcome the chef, Warren Ramsey.

I want to be seen in these businesses.

It's not a label slap. I don't just
stick a name on a door.

I take it so seriously.

Crazy how wild it gets when he comes in.
I can't believe it. Yeah, it wasn't

like this when he first started.

Oh, really?

Good to see you, man. You good? Yeah,
I'm good. I remember in my first ever

restaurant sitting down having a long
chat with Sir Paul Smith, and he was

telling me they had 75 boutiques around
the world. I'm like, well, how does Paul

Smith design an amazing T -shirt and a
pair of jeans and then sell them in

Tokyo? And I listened to him about...

How much a brand can grow when you have
a standard that's unique that everyone

wants to tap into.

It's the same with food.

That's much better. Right, let's do a
picture like that.

There we go.

It feels like it's getting more high
octane each year. Bang, bang, bang,

bang. You know what I mean?

He's not slowing down. I even said to
him about a year ago, I said, are you

going to take the foot off the gas or
what? And he's like...

Um, no plans for that, big boy. Huh?

There's a whole wall of, like, house
kitchen merch.

Might get a bandana.

Go on. Yeah.

I like these bad boys.

Aw.

They're nice.

They look good on George.

Redder. Idiot sandwich.

That's a good one for the stack view.

He's obviously everywhere, isn't he?

Yeah, I feel like he's talking to me.

Yeah, I know. It's very peculiar.

Three, two, one.

Welcome.

When I go to America with Dad, it's
definitely quite an eye -opener.

I definitely kind of get a bit of a
shock that, oh, he is who he is. He is

everywhere, especially in Vegas. You
can't go anywhere without seeing him on

billboard.

It was natural to involve the kids in
what you were doing.

You could argue, well, why didn't you
keep the kids out of the spotlight?

I suppose we were proud to be young
parents and for them to be on this

with us, so we made the decision exactly
that, as opposed to that sort of being

a totally separate life. We involved
them, and I'm really glad we did.

Yeah, I understand their nervousness
when we're on a red carpet and there'd

like, kids.

Teen Choice Award or a red carpet event
in the U .S.

And they'd be squeezing my hand like
mad.

And the photographers are shouting, you
know, look this way, look this way,

kids. And then Holly's hand would be
tight and Jack would not let me go. And

would be hiding behind Tana.

And so we could sense that early on.

It's heartbreaking because we're at work
and so you're trying to explain to

them, walk down the red carpet, big
bright smile, let's go. And they were

clinging on and it was hard for them to
accept that.

So the fame game, I just say, no, not
famous. I work hard.

We work hard. Kids work hard. If they
can just keep it to that, it is a lot

easier.

I'm just worried now. The old stag do.

My father -in -law took me for a bungee
jump.

Oh, fuck me. I think he was trying to
kill me. Great.

Yeah. Yeah.

He'll kill you off. Yeah, he'll kill me
off.

Dad's changed as I've got older. He's
become a lot softer, but he's quite easy

to wind up.

Smooth as stuff.

That's the thing, move his charges.

Smooth as stuff.

Take, move anything.

You guys good?

Definitely bringing up wedding dresses
to him.

Anything wedding.

Dresses, why is that? I've been to try
them with mum already.

Stop it. Yeah.

You need three.

No. Yeah. You can't have three dresses.
I can.

I'm sweating.

No, three dresses, my arse.

Absolute bullshit.

Two's the norm, isn't it? No, kids,
ceremony dress, and then in the evening

have your little relaxed vibe, but
beautiful.

And then bridesmaids, they're not
changing dresses as well, are they,

No. We've got to keep it real. No, no,
but don't laugh, mate. You've got to

with two daughters. Fucking hell.

Lucy Vanderpump. Yeah.

Where are you?

In Las Vegas. Where are you?

In Las Vegas.

Hold on. I have someone to say hi. Come
and see me. Oh, my Lord. Good morning.

The restaurant looks incredible. I'll
pop by there later.

I'm going to be open for you.

I know. I heard. We've got an issue with
the permits.

Boo fucking hoo.

What? We have an issue with the permits.

Help me out. Holly is obviously getting
married with Adam next year, and she's

saying she needs three freaking dresses
for the wedding day. Tell me that's not

true.

Four. Yeah, four. That's not true. Four.

There we go.

My father's got a shitload of money.

Hey, listen, I'm never going to be on
your side.

No, this is true.

I'll pop by there later.

No, not later now.

Okay, give me ten minutes.

That's what he said last time.

It only took two.

Fucking hell.

She's so fucking bad, honestly.

Okay, I'll make a call.

Get on your calls right now. I'm going
to go.

Fellow mates.

You're all good indeed, thank you. How
are you?

Yes, all good, thank you.

I had meetings today with all the
various different teams, with

Negative, to put onto your radar. I've
been working with the team all day

Unfortunately, we're looking at an eight
-week delay at Bread Street. Oh, fuck

me.

Say that again.

Eight -week delay with Bread Street.

Yeah. Oh, shit.

Shit, shit, shit. Why?

But he's working through it and I'll
keep you posted.

And so logistically, I mean, fucking
hell, with the bookings coming in, RGR

high, Lucky Cat, those trains have left
the station.

To slow that down, it's definitely just
going to stick to breadcrumbs.

Everything else is on time, right?

Yeah, Lucky Cat's a long time.

Reservations are really strong.

10 ,000 reservations in already.

Oh, fuck.

Fucking hell.

It was all going a little bit too
smooth, if I'm honest.

What did you say?

Eight weeks delay from the restaurant.

Bishop's Gate.

Bishop's Gate.

Oh, fuck.

Fuck, fuck, fuck, fuck, fuck.

Shall we go? Ready to go?

I'll be two minutes. Thank you.

Fucking hell.

The delay is my biggest nightmare.

We good?

But if there's anything my mum taught me
was to dust yourself down and stop

crying over spilled milk, get back out
there.

I made the financial commitment.

I cannot afford to drop the ball
anywhere.

Now I have to just focus on the end game
to deliver food like no other.

So the menu at Trinity Bishop's Gate.

It needs to be different.

And it needs to go up a level.

If I'm under pressure, I want the team
equally to be under pressure.

The first question everyone asks is
always,

does he always swear?

Does he swear at you?

There are emotions, and there are heated
discussions that you get in

kitchens, but it's always for the right
reasons.

It's to make what we're doing better.
It's always about the end product.

The food is the most important part.

You know, chefs want chefs to like their
food, enjoy their food.

If you get...

that feedback from a chef, any chef, I
mean, let alone Gordon, then that's what

you're doing it for.

Michael deserved a shot at this.

12 months prior to even talking to him
about the potential of stepping up and

running Bishopsgate, I was watching him.
I don't leave those decisions right at

the last minute. I'm not that stupid.

But I think it will be one of the
biggest moves of his entire career.

I've got to see just how creative
Michael is.

And we need to perfect.

I'm not waiting a month. I'm not jumping
on a fucking Zoom to see a dish that I

can't taste. No.

When I'm on my trip and working away and
doing press and attending launches, et

cetera, I haven't got spare time.

So... My team need to come to me.

Jump on the plane and get your ass over
to Miami.

And we are getting reports that up to 3
million Floridians are left without

power today after Hurricane Milton.

This is,

you know, the first.

Sort of official tasting.

Unfortunately, we got delayed by the
hurricane.

So we are a little bit constricted on
time.

There is pressure.

It's a £25 million project.

These aren't just dishes that I've
thought of on the plane.

You know, a lot of planning has gone
into this, a lot of hours.

So it's quite a big deal.

How are you feeling about the tasting?

I'm more concerned for Michael.

I'm not saying he's a fish out of water,
but it's going to be, unbeknownst to

him, a second interview.

I'm dealing with a new brigade, then get
them up to speed with what he wants.

He's young too, right?

Yeah, the late 20s, young family. I
thought this was going to be a bit too

for him, but it'll be telling.

16 dishes, and he's got less than 24
hours to get his shit together.

Yeah, I'm nervous, if I'm honest.

I'm just sort of half listening and half
working out where I am.

I still don't know where anything is.

I feel a little bit shitty.

Getting him here.

Last minute.

Jump on a plane to get your ass to
Miami.

But it'll be good to see him out of the
comfort zone.

And it'll be good to see him being
comfortable, being uncomfortable.

Thanks, Captain.

See you in 24 hours.

There's a lot of demand for perfection,
and if you don't deliver that,

someone else will.

I forgot how much more difficult
induction woks were than gas.

When you present a menu, it needs to be
fucking immaculate. From the minute it

hits my eyes, for the concept, for the
delivery, texture, seasoning, and then

what is the difference?

How much better are we than the existing
brand?

You good? You good?

There he is.

How are you feeling?

Good. You good? Yeah, good.

We're up against literally 12 hours, and
then we're going to shoot back.

How long do you need, Michael?

We'll just start. Five minutes.

Good. I'm going to try to get a change.

Right. Let's go.

So this is the whole roasted suckling
pig. So that's been marinated in a

and five spice marinade. It's been hung
in the fridge for three days.

Man, you came out of the gate strong.

Visually, it was beautiful.

I mean, absolutely beautiful. Really
beautiful.

So this is going to be done table side.
Where's the demo?

Who's doing what? That's the bit I want
to... I'm a customer now, and I'm sat in

front of you. Can someone just start it?
And how long is the process from start

to finish?

Two minutes. Okay, great. Off you go.

It's got to have that kind of action. I
love already the sound of the crackling.

We then begin the shredding.

But before that, how about a little pair
of scissors?

Yep. And give them a little tantalize of
a taste of crackling. And I think this

is a two -man job.

Yeah. I don't think this is a one
-person job.

You know, whilst one's shredding, the
other one's just sort of, you know.

And we get some fucking better scissors
than that.

Not a big fan of dandelions.

Maybe a little prissy end of apple or
something.

It's delicious, really delicious.

But we're going to have some fun with
this.

My feet might get firmer when I see them
dropping beneath the line. When I know

there's more to come. And I'll recognise
what's in their tank before they know

how far they can go.

I've witnessed it. I've studied that. So
I don't want to see a plain -Jane, play

-it -safe copy of Mayfair. Unless it
blows me away, I'm not going to

it.

How long for the next one, Michael?

We're coming up now, Chef.

Thank you.

Next new concept, we're looking at the
world of Wagyu. Right.

Love this. That, I mean, beautiful.

Really beautiful.

So this comes to the table. I'm going to
tap there. Yes. Next.

So we'll talk through the way it's going
to be cut, the way it's going to be

served, how it's going to be cooked.

Are you starting off an entry of having
it as a bao? So you've got £25 for a

bao. Going up to sort of £200 for the
wagyu fillet. I'm just confused why

going to the bao.

I think we need to move on from that. I
love the idea of the multiple cuts. I

think that's very clever.

I think you're going to shoot yourself
in the foot when we're progressing to

entrees, and then you go back to the
appetizers of the bow. Right.

And just try it with a little bit of dry
ice next time, with the ice pack

underneath. It looks like we're
preserving it properly, because the

wagyu will hit anything to do with room
temperature, the fat starts running. So

a little touch of dry ice, and it's just
this little shimmer.

Across the board so it's a bit mystique.
Yeah. Yeah, it's great.

I love it. Right.

I'll go up. Thank you, sir. Thanks

What about the

no,

no, no, no, no he shot he shot that down
immediately What next please Lee? No,

no taste of everything. Gotcha. We'll
taste of all the Wagyu.

Right. Let's go We are proud of the
certificate that comes with the A5.

Do we think this needs presenting or is
that a bit overkill at that point? No, I

think it's a bit wank there. If I'm
eating dinner and someone gives me a

certificate, do you know what I mean?

It's like serving a pair of bollocks of
pig's gizzards. Do you know what I mean?

Tomahawk? Yeah, Australian tomahawk.

It's delicious.

My God.

Sadly, it's overcooked to touch.

See that? Yeah. Yeah, we should be like
butter.

Yeah.

Hold on, Michael. Two minutes?

Two minutes, yeah. Two minutes.

Flare. Flare, flare, flare.

It's just a little bit too straight
-legged. We can be a little bit more...

And that's what you mean.

Wow. That is delicious. Yep.

I love how crispy that is, my God.

How long please, Lee?

Right now, it's plating up right now, 30
seconds.

Here

we

have the oysters with two dressings.
We've got to finish that with the shiso

as well.

The oysters are delicious.

Yeah. They're sweet, they're succulent,
they're meaty.

But... I want you to start taking some
more risks.

Right. Okay. That's just too safe.

And I'm going to take it to task,
because it's a unique, unique address,

want everything on those fucking tables
unique.

What's next?

Two desserts.

Great.

How long for the dessert?

Perfect.

The rum baba.

So on the bottom, we've got some roasted
pineapple.

And there's a mango and passion fruit
centre.

It's got a coconut sorbet and then a
coconut foam.

And there's just a little bit more hit
of rum.

Just over.

Right.

Yeah, thank you. The coconut foam, did
you say?

Mm -hmm.

I am not a big fan of foams. It doesn't
look good.

Quite, yeah.

How long do you bake those barbers for?

No, they're not long.

14 minutes.

It's too thin.

Here's the issue with the barber.

When you have it in a small mould, it
never gets a chance to aerate.

And so when you go to rehydrate them and
soak them, it's too thin. And so it's

biscuity. And that's what's happened
here.

We've gone for the aesthetic.

Do you know what I mean?

over the quality, and way too much hurt
going up on there. Let it breathe,

right? Yeah.

I need two minutes with Michael.

Sit down. Thank you.

Seriously, well done.

Yeah, not easy, right? No.

I just want it unique, and I want to see
you more on there.

Stuff that is new, new to the table.

I just won Lucky Count 2 .0. Sure. This
is such a fucking big opening.

And when we go up into the sky, man,
it's got to be magical, right? I never

anyone to think, ah, the view's better
than the food. And that's the problem

you've got.

Any questions for me?

No. No? No, no, no.

Thanks, Michael.

Cheers.

Thanks, guys. Lee, I'll see you later.

You got the phone, Lord? Thank you.

Let's go.

Mr. Ballet, gentlemen, how are we?

Hey.

Let's go.

All right.