All language subtitles for G.R.U.S04E03.WEB.h264-RBB

[Andres Ruano] Welcome
to Costa de Morte,

the coast of death.

- The Coast of Death.
- Yeah.

[Gordon Ramsay] They say
the best are are here.

[Gordon Ramsay]
Around the corner?

- Yeah, around there.
- Okay, let's go.

[Gordon Ramsay] Down there.

[bleep] [bleep].

There's a big
[bleep] coming now.

[bleep]! Watch out!

[waves crashing]

[Gordon Ramsay] I'm in Galicia,
in northwestern Spain.

This region is vast and wild.

Nearly 12,000 square miles of
coastline, countryside,

and valleys filled with

countless world
class ingredients.

For many, Galicia, is the final
stop of the Camino de Santiago,

an ancient religious pilgrimage.

But me, I've
come for the food.

Wow, what a beautiful spot.

Now I'm here to meet the
amazing chef Pepe Vieira.

If you want to understand
Galician cuisine,

then he's the man to know.

Now where is he?

This must be him.

Pepe has two Michelin stars,
but he's also been awarded a

coveted Green star for
his eco-friendly practices.

Which is probably why he's
arranged for both of us to be

riding these super cool
electric motorcycles.

Pepe.

[Pepe Vieira] Hey.

[Gordon Ramsay] Hello, sir.

[Pepe Vieira]
Welcome to Galicia.

[Gordon Ramsay] Thank you.

Born and bred in Galicia,
Chef Pepe left Spain to train

in kitchens across the globe.

Since returning home,
he's emerged as one of

this far-flung
region's leading chefs.

At his destination restaurant,
Pepe Vieira, his goal is to

preserve Galician
culinary traditions.

And celebrate what he calls

the Farthest Cuisine
of the World.

[Pepe Vieira] Good to see you.

[Gordon Ramsay] Likewise,
my absolute pleasure.

- Vamos.
- Vamos?

- Let's go.
- Which way?

[Pepe Vieira] That way.

[Gordon Ramsay]
Oh, man, seriously.

[Pepe Vieira] Come on.

[Gordon Ramsay] Okay.
Please, don't go too fast.

[Pepe Vieira] Si. Let's go.

[Gordon Ramsay] Let's go.
Wait for me.

Wait for me!

[motorbikes buzzing]

That was amazing.

[Pepe Vieira] Yeah, it is.

[Gordon Ramsay] Thank you.
Now look at this coastline.

- Really.
- I gonna show you something.

- Okay.
- Come with me.

[Gordon Ramsay]
You're the local, Pepe.

[Pepe Vieira]
Look at that view.

[Gordon Ramsay] And
this is your office.

[Pepe Vieira] This
is my office, it is.

[Gordon Ramsay] Oh
my goodness, me.

- Tetilla.
- Yeah, look at this.

- Look at that.
- This is great.

- Wow. May I?
- Yeah.

[Gordon Ramsay] Oh my Lord.

Now, I've been to Spain many
times, but I think the thing

that's always been a surprise
to me is that Galician cuisine

is not widely
renowned outside of Spain.

[Gordon Ramsay] Yes.

[Pepe Vieira] The way of, of
fishing and the way of life is,

is the same for, for,
for years and years.

[Gordon Ramsay] Yeah.

[Gordon Ramsay] Smell.

- Oh, my God.
- I like it.

[Gordon Ramsay]
They're beautiful.

And there's something about

the energy of the
sea here, isn't it.

In terms of just what the
sea does to the produce is,

is like no other.

[Pepe Vieira] Yeah, this
is because our weather is,

is quite different too.

I mean, here is, during the
winter it's raining a lot,

that give a lot
of personality.

[Gordon Ramsay] Mm hmm.
Delicious. Really delicious.

Thank you.

I've been in love with this
country for decades,

but I've never really had
a chance to understand

true Galician cuisine.

[Pepe Vieira] You have to go
inside of there of, of Galicia.

[Gordon Ramsay]
Galician, are they tough?

Are they, are they?

[Pepe Vieira] We
are a nice people.

- Yes.
- But be careful.

[Gordon Ramsay] Right.

- One more thing.
- Yes.

[Gordon Ramsay] Hold on.

Your son's gonna be
cooking with you?

- Yeah.
- Two against one?

[Gordon Ramsay] Seriously.

[Pepe Vieira] Seriously, yeah.
Is that okay for you or no?

[Gordon Ramsay] Wow, yeah.
Now you got me thinking.

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

Galicia is one of the
best kept secrets in Spain.

It's a cuisine that
stands out on its own right.

It has an identity.

It's barren.
It's rough.

It depends so
much from the sea.

Meanwhile,
Pepe's the real deal.

And now he's bringing his son
who's in culinary school to

the final cook.

That's a game changer.

I got to go off-piste,
get up to speed and bed in.

I've got my work
cut out for me.

For my first stop, I've met
up with an old friend,

Andres Ruano, a
local mussel farmer.

He's promised to help get my
hands on some of Galicia's

finest shellfish.

The Shellfish King
back together again.

[Andres Ruano] Back together.
Let's do it.

[Gordon Ramsay] Now, you
know how competitive I am.

I want to beat Pepe.

Give me an idea of the, the best
two seafood this time of year.

What would you recommend?

[Gordon Ramsay] Got you.

So, let's start
with the percebes.

I mean, these things
are a 100 a kilo now.

[Andres Ruano] Yeah.

[Gordon Ramsay] A delicacy.

[Andres Ruano]
Yeah, you'll see why.

I'm gonna introduce you now to
a crazy man that dedicates

his life to collect percebes.

[Gordon Ramsay] Love that.
What's his name?

[Andres Ruano] His
name is Antonio.

[Gordon Ramsay]
Let's go, baby.

[Andres Ruano] Let's go.

[Gordon Ramsay] Outside the
Iberian Peninsula, percebes

are known as
gooseneck barnacles.

I've risked my life
harvesting them in Portugal.

[bleep] [bleep].

I can't get it.

But they were so extraordinary

that I'm willing
to give it another go.

Which way are we going?

[Andres Ruano] We're
going down, right there, man.

[Gordon Ramsay] Straight down.

Oh my goodness.

[Andres Ruano]
The coast of death.

- The coast of death?
- Yeah.

[Gordon Ramsay] I want percebes.
I don't want to spread my ashes.

[Andres Ruano] Don't worry, man.
We'll be careful.

[Gordon Ramsay] And how
am I gonna get down there?

[Andres Ruano] We have
to rappel from here.

- Rappel?
- Yeah.

Tonito.

There you go.

[Antonio] Hola, hola.

[Gordon Ramsay]
Why is he up there?

[Andres Ruano] Well,
he's watching the waves.

If they're too big,
it's too dangerous.

[Gordon Ramsay] He's not
even on a rope right now.

[Andres Ruano] Oh,
he just goes down.

Don't worry, he's crazy.

[Gordon Ramsay] Oh [bleep].

[Andres Ruano] You
want your percebes.

[Gordon Ramsay]
I, I, I do, yeah.

[Andres Ruano] Those
are the best ones.

[Gordon Ramsay]
Are they the best?

[Andres Ruano] The
best ones in the world.

[Gordon Ramsay] Let's go.

I've rappelled down a few cliffs
in my time, but normally

the dangerous part is over
when I get to the bottom.

All good, mate.

[Gordon Ramsay] In this case,
going down is only half the

work because I still have to
brave the waters of the

coast of death.

[Gordon Ramsay] Okay,
Andres, you're next.

Bloody hell.

Well done, bud.

Right.

Get off my, where,
there he is there.

[Andres Ruano]
There is Antonio.

- Hi.
- Hola, hola.

[Gordon Ramsay]
Nice to see you. You good?

- Hola, hola.
- Hola Antonio.

[Gordon Ramsay]
Now, the percebes.

They say the best
ones are here.

[Gordon Ramsay]
Around the corner.

[Andres Ruano]
Yeah, around there.

[Gordon Ramsay] Okay,
let's go. Hey, what?

- I'm done, man.
- You're done?

[Andres Ruano] That's up to you.
Yeah, yeah.

I'm not going over there, man.
I'm not crazy.

[Gordon Ramsay] Seriously?

[Andres Ruano]
Seriously, yeah.

[Gordon Ramsay] They're lost.
Oh my lord.

Andres said the
percebes are around there.

Which I'm guessing in Spanish
translates to beyond the

jagged slippery rocks,
where you might die.

[bleep]

[Gordon Ramsay] Meanwhile, for
Antonio, this is just another

day on the job.

I'm beginning to think coast
of death is the nicest way

to describe this place.

Where? Down there?

We finally arrive at a spot
and it's time for another

rope and harness.

So, this one goes in.

That will secure me to
the rocks and to Antonio.

Okay.

Removing the percebes from
the rocks involves using a

crowbar-like tool
called a rasper.

That is if you can keep
your balance long enough.

[bleep]!

[bleep]!

Suddenly, these 4 foot
waves went to 8 foot waves.

You don't know if that thing's
coming left or right, you just

got to brace and
hold on to that rope.

I'll take some more down here.

There's, there's a big, there's
a big [bleep] coming now.

What's that? Again.

[waves crashing]

[Gordon Ramsay] It's
that wash left to right.

You don't know where to go.

You just got to
hold on for dear life.

One more.
Get one more.

[Andres Ruano]
Uno mas, uno mas.

[Gordon Ramsay]
[bleep]!

Down.

Okay.

[Antonio] Opa.

[Gordon Ramsay] [bleep].

[Antonio] Opa.

[Gordon Ramsay] [bleep].

[bleep]!

After 30 long
minutes of scraping

I've collected enough
barnacles for the final cook.

Bravo. Gracias.
Mucho gracias. [bleep].

I know it's a dangerous job,

but that thing was
on a different level.

And it, unforgiving.

[Gordon Ramsay] The general
consensus about Spain is

sunbeams and paella.

This is for me, from a
chef's point of view,

the real Spain.

Spain: Uncharted
lies on that rock.

Now that I've survived
the coast of death,

it's time to head inland
to learn about making

an iconic Galician bread.

I seriously hope it's not
called the crust of death.

Local Food expert,
Adriana Perdomo Perez

has agreed to show
me how it's done.

[Adriana Perdomo Perez] In
Galicia, bread is a religion.

[Gordon Ramsay] Right.

[Gordon Ramsay] Pan gallego.

- Gallego, yes.
- Right.

[Adriana Perdomo] It has been
always very important for us.

In the past, in rural areas,
when people didn't have much

money, it was one of the few
foods that they could afford.

[Gordon Ramsay] And is it
a simple bread to make?

[Adriana Perdomo Perez]
It's simple but not easy.

[Gordon Ramsay] Pan gallego
is Spanish for Galician bread.

And it's baked in a
traditional stone oven.

So, we're going to a bakery
where they keep it old school.

We are here.

[Daniela Herrera] Hola.

[Gordon Ramsay] Hello.
We bring you gifts.

[Daniela Herrera] Hello.

[Gordon Ramsay] Daniela
Herrera and Alejo Deco,

are bakers who make bread
that's in high demand.

So I'm told we'll have to
hit the ground running.

[Daniela Herrera] You
want to make pan gallego?

[Gordon Ramsay] Si.

[Daniela Herrera] Okay.
Let's do it.

- So, that's already...
- Very quickly.

[Gordon Ramsay] We're
starting with a dough

that's already risen.

What de, what degrees is this?

[Alejo Deco] So, we,
we got it at 40, 40-30.

430 degrees.

[Gordon Ramsay] 430.

Time is of the essence because
the dough needs to be formed

and ready when the
oven is hot and ready.

- We're gonna make two shapes.
- Two shapes.

- Yeah.
- Si.

- Bun.
- Yeah.

[Gordon Ramsay] Si.

[Alejo Deco] Quickly.

[Daniela Herrera] I know.

[Gordon Ramsay] That's it?

[Daniela Herrera]
Yeah, and that's it.

[Gordon Ramsay] Beautiful.

How long have you been baking?

[Daniela Herrera]
Two years, so. Yeah.

[Gordon Ramsay]
Just two years.

[Daniela Herrera] Yeah.

[Gordon Ramsay] What were
you doing before making bread?

[Daniela Herrera]
I'm psychologist,

and he's a broker so.

[Gordon Ramsay] Amazing.

Even though this bread making
technique is ancient,

Daniela and Alejo took it up
when they moved from Madrid

back to the countryside
during the pandemic.

And how long has
this been proving?

[Alejo Deco] Six, seven hours.

- Six seven hours.
- Yeah.

[Gordon Ramsay] Is that the
secret behind the recipe?

[Gordon Ramsay] This is
such a simple process.

- Right.
- You know.

[Gordon Ramsay] Got you.

[Daniela Herrera]
It's going faster.

[Gordon Ramsay] Yes.
The old man is speeding up.

[speaking Spanish].

[Alejo Deco] The next step is
you have to get out the ashes.

[Gordon Ramsay] Yes.

[Alejo Deco] Put
the gloves, please.

Put the mask.

[Gordon Ramsay] Are you
sure we're baking bread,

not Breaking Bad.

The oven is over 500
degrees and ready for baking.

But first, all of the birch
embers that give the bread its

special aroma needs to be
removed to make room for the

loaves, which then bake in the
heat that remains in the oven.

[Gordon Ramsay] You know,
I've worked many ovens,

let me tell you.

But the heat coming
out of there, yeah.

This thing's on a
different level.

[Alejo Deco] Are you okay?

[Daniela Herrera] I
think it's enough.

[Gordon Ramsay]
Oh, [bleep] hell.

- Are you okay?
- Yeah, no, I'm good.

I'm good, I'm good. Yes.

[Daniela Herrera]
You are, okay.

[Alejo Deco] We have
to put, put the bread.

[Daniela Herrera] Now
we have to put the...

[Gordon Ramsay] Put
them in there now?

[Alejo Deco] Quickly, quickly.

[Daniela Herrera] Yeah, we
have to make some cuts like...

[Gordon Ramsay] Flour.

The cuts I have to make allow
the bread to rise in the oven

without splitting.

Si.

[Daniela Herrera] Yeah.
And now put in there.

[Alejo Deco] Oi.

[Gordon Ramsay] Left or
right, left or right?

[Daniela Herrera] Left or right?

[Gordon Ramsay] Left.

[Alejo Deco] Yeah, yes.

[Gordon Ramsay] With a batch
of the round loaves in the oven,

it's time to focus
on the baguette-shape ones.

Tension.

[Daniela Herrera] Tension.

Cut.

Yeah.

You're master chef.

[Gordon Ramsay] So, now,
same way, make the circle?

[Adriana Perdomo Perez] Ah.

[Gordon Ramsay] Oh,
[bleep]. [bleep]

[Alejo Deco] Nada.

[Gordon Ramsay]
[bleep]. [bleep] Sorry.

[laughs].

[Daniela Herrera]
What the heck.

[Gordon Ramsay] It
was stressing me out.

Slowly, slow and steady.

[Daniela Herrera] Hurry up.

[Gordon Ramsay] Watch out.

[Daniela Herrera] Be careful.

[Gordon Ramsay] Last one.

- The last one.
- Man.

[Daniela Herrera]
Be careful please.

That's perfect.

Well done.

[Gordon Ramsay] I've never
seen this method before where

you get the oven preheated.

You remove all the wood.

To begin with, it's hot.

It forms the crust and it cools
down and it cooks the bread.

- Yeah. Yeah.
- Yeah.

[Gordon Ramsay] Wow. May I?

[Daniela Herrera] And voila.
Here you have.

[Gordon Ramsay]
From this morning?

[Daniela Herrera] Yeah.

Let's try.

[Gordon Ramsay] Please.

Man.

Wow, thank you.

Gracias.

Sweet.

[Alejo Deco] So, chin chin.

Cheers.

[Gordon Ramsay] Cheers.

[Adriana Perdomo Perez]
Sure. Cheers.

[Gordon Ramsay] Wow.

I understand why you traded in
your career to come and bake

bread because this
is, this is unique.

I don't think Pepe has
baked bread like this

so fingers crossed.

It's a nice little secret
up my sleeve. Mucho gracias.

[Gordon Ramsay] Mucho gracias.
Thank you very much.

[Daniela Herrera] Si.

[Gordon Ramsay] With no time
to waste, I'm headed to the

coast to meet
back up with Andres.

He's promised to help me
get another iconic Galician

shellfish, mussels.

Now there are only a couple of
days left before the big cook.

And with the added pressure
of Pepe bringing his son,

Dario as a sous chef,

I've had to make a call to
bring in some reinforcements.

Tills! I love you

[Tilly Ramsay] Dad.

[Gordon Ramsay] Oh, man.
Good to see you, girl.

My daughter, Tilly is
pretty handy in the kitchen.

And a scrappy
competitor to boot.

So, she's exactly the
type of sous chef I need.

[Tilly Ramsay] Nice
and on time as always.

[Gordon Ramsay] If I wanted to
have a fighting chance against

Pepe and his son.

Right. First up, mussels.

[Tilly Ramsay] Okay.

[Gordon Ramsay]
Andres. You good?

[Andres Ruano]
Very good, guys.

[Gordon Ramsay] Good to see you.
This is Matilda, my daughter.

[Tilly Ramsay]
Good to meet you.

[Andres Ruano] How you doing?
Please to meet you.

[Gordon Ramsay] We
need mussels, okay.

And Galicia produces the
best mussels anywhere.

- In the world.
- In the world, right.

- Yeah.
- Where are we going?

[Andres Ruano]
They're the wooden platform

where the mussels
are hanging on ropes.

I'm gonna show you
now we collect them.

- Right.
- Let's go.

[Gordon Ramsay]
Let's go, Captain.

Andres and his brothers,
Fernando and Juan,

are third-generation
Mussel farmers.

And have been working these
bateas all of their lives.

So, this water is full
of amazing nutrients.

[Gordon Ramsay] Right. Right.

There are over 3300 bateas
in the waters off Galicia.

Each of which can produce up
to 120 tons of mussels a year.

Andres family owns 23 of them.

[Tilly Ramsay]
They're massive.

[Gordon Ramsay] Oh,
they're beautiful.

[Andres Ruano] We're good, man.
Ready to work.

[Tilly Ramsay] Good luck.
See you.

[Andres Ruano]
Watch out, okay?

[Gordon Ramsay] Yes.

The mussels grow below,
suspended on ropes,

up to 40 feet long.

They feed on phytoplankton that
thrive in these chilly waters.

Is it moving?

[Andres Ruano] You don't have
to risk your life, okay, here,

like you did
with the percebes.

[Gordon Ramsay] I got
size 15 feet so it's hard.

[Andres Ruano] Yeah, well.

[Gordon Ramsay] [bleep]!

[Tilly Ramsay] Oh. God.

[Gordon Ramsay] Okay.

[Andres Ruano] There you go.

So, now we have to
put them to work.

[Gordon Ramsay] Back on board,
Tilly is tasked with lowering

a massive metal
basket into the water.

Vamos, Tilly.

Okay, slowly.

Slow is fast, Tills.

[Tilly Ramsay] Stop
telling me what to do.

[Gordon Ramsay] Slow down.
It's gonna hit me.

[Tilly Ramsay]
Well, duck then.

[Gordon Ramsay]
Slow it down, Tills.

[Tilly Ramsay] The more
you shout, the harder it is.

[Gordon Ramsay] Tills.

[Andres Ruano] Yeah.

[Gordon Ramsay] Ooh,
watch the boat, watch the boat,

watch the boat, watch the boat.

Bloody hell.

[Tilly Ramsay] You made that
so much more stressful than

it had to be.

[Gordon Ramsay] With the
bucket in the water below,

it's time to lower the
mussel-lined ropes down into it.

[Andres Ruano] And now we
have to, let them free.

[Gordon Ramsay] Let them fr...

[Andres Ruano]
Let them free, man.

There you are, man.
There you are. Very good.

[Gordon Ramsay]
No, no, no, down.

[Andres Ruano] Oof.

[Gordon Ramsay]
[bleep] Sorry. [bleep]

[Tilly Ramsay] Dad, do you want
me to come give you a hand?

[Gordon Ramsay] No,
it's okay, Matilda. Thank you.

How many ropes
on each platform?

[Andres Ruano] 500.

[Gordon Ramsay] [bleep].

Once the ropes are released,
they fall into the bucket,

which is then hauled
up by Tilly's crane.

That's crazy.
What's the weight in here?

[Andres Ruano] You have there,
almost 2,000 kilos.

[Gordon Ramsay] 2,000 kilos.

Ama, okay, Tilly, vamos.

[Tilly Ramsay] Dad, I can't
have you in my ear right now.

[Gordon Ramsay] Steady please.
Steady. Steady.

Higher.

[Andres Ruano] We're there.

[Gordon Ramsay] You ready?

[Andres Ruano] Yeah, back.
And move out.

[Gordon Ramsay] Wow.

Look at all this.

[Andres Ruano] Well done, man,
now it's time to work.

[Gordon Ramsay] Work.

[Andres Ruano] Yeah,
let's do some CrossFit then.

- Let's go.
- Okay.

[Andres Ruano]
This one for you.

[Juan Ruano] You're
going like this...

Do it like this.

[Fernando Ruano] Yeah, but you
can get, there you go.

Grab it a little
farther forward.

And then you go like that.

[Andres Ruano] There you are.
Come on. Go for it, guys.

[Gordon Ramsay] Bloody hell.

They use this CrossFit-type
method rather than a machine

to strip the shells so
that fewer of the mussel are

damaged in the
harvesting process.

But this is CrossFit from
hell, because each rope is

lined with hundreds
of kilos of mussels.

And every shake rewards you
with a mix of seawater and

mollusk juice.

It's probably karmic payback
for all the mussels I've eaten.

[Andres Ruano] You said you
wanted some mussels, guys.

[Gordon Ramsay] Yeah.

[Andres Ruano] Let's get them.

[Gordon Ramsay] [bleep]!

[Andres Ruano]
Well done, Tilly.

[Tilly Ramsay] Thank you.

[Fernando Ruano] Good job.

[Tilly Ramsay] I'm done, Dad.
What are you up to?

[Gordon Ramsay] I'm stuck.

[Tilly Ramsay] Do
you want a hand.

[Gordon Ramsay] Here we go.

Tills, really. Seriously.

[Tilly Ramsay]
I'm coming to help. Pull.

- Seriously?
- You got to pull.

- Seriously?
- Pull.

[Andres Ruano]
One, two, three.

[Juan Ruano] There you go.

[Andres Ruano]
Well done, Tilly.

[Gordon Ramsay] Thanks, Tilly.

[Andres Ruano] He
needed your help.

[Tilly Ramsay] I thought Dad
would be pretty good at this

kind of thing.

You know, he's
usually quite hands-on.

[Gordon Ramsay] Man.

[Tilly Ramsay] Although,
today, he was pretty useless.

[Gordon Ramsay]
Look at those babies.

I'm finally on a mussel bed.

[laughing]

Muah, muah, muah, muah.

Bellissimo.

Oh my god.

We pulled up
eight, nine ropes.

They do 400 a day.

Man, these guys move.

Pepe said, get
close to the water.

Understand what it takes.

Gardening these mussels is
what Galicia is all about.

With Galithian CrossFit behind
us, Tilly and I are heading

inland to get up to speed
with a local ingredient that's

caught the attention of
the foodie community.

Now let's go meet
my friend, Adriana.

And she's gonna introduce us
to a lady that produces

the most amazing,
award-winning cheese.

[Tilly Ramsay] Ooh,
what kind of cheese?

[Gordon Ramsay] It's this
unique blue cheese that's made

right here in these fields.

[Tilly Ramsay] Sounds great.
I can't wait to meet her.

[Gordon Ramsay] Ope!

No. Sorry. Wow.

[Adriana Perdomo Perez] Hello.

[Anna Vasquez] Hello.

[Gordon Ramsay] Hola.

Anna Vasquez, is one of the
owners of Airas Moniz,

a local company responsible
for creating Savel,

a unique variety of blue cheese.

[speaking Spanish].

[Adriana Perdomo Perez] You
want to learn how to make

blue cheese from Savel?

[Gordon Ramsay] Got a big cook
big cook at the end of the week.

This is one of the best
kept secrets in Galicia.

So, we, I would love to.

[Tilly Ramsay] Absolutely.

[Gordon Ramsay] Great.

[Adriana Perdomo Perez]
Let's go get the cows.

[Gordon Ramsay] The cattle that
Anna raises are Jersey cows.

A breed known for
producing high quality milk.

But like all cows,

they're also known for
producing other things.

[speaking Spanish].

[Gordon Ramsay] Watch
out for the cow [bleep].

Yes. Thank you.

What gives the cow's
milk the special flavor?

[Adriana Perdomo Perez] Vamos.

[Gordon Ramsay] Vamos.

[Adriana Perdomo Perez]
This way.

- Vamos!
- Vamos!

[Gordon Ramsay] Vamos.
Come on, girls, let's go. Vamos!

[Tilly Ramsay] Vamo...

[Gordon Ramsay] Get behind
them, behind them, Tills.

[Tilly Ramsay] It's working.

[Anna Vasquez] Vamos.

[Gordon Ramsay] Oh my God.

Vamos.

[Tilly Ramsay] Don't yell.
Just nice.

[Gordon Ramsay] I'm not yelling.
I'm just shouting.

[Tilly Ramsay] Be nice. Vamos.

[Gordon Ramsay]
The smell, kid.

She's walking and
[bleep] at the same time.

- Yeah.
- Oh.

Hard to imagine award-winning
cheese coming from that [bleep].

[Gordon Ramsay] Come on.
Come on.

[Tilly Ramsay] Vamos.

[Gordon Ramsay] Good.

Rather than having us milk the
cows, Anna proposes another

task that will make up
for eye-opening sights and

eye-watering smells.

[Gordon Ramsay] Awe.

[Tilly Ramsay]
How old are they?

[Tilly Ramsay] Hello.

[Gordon Ramsay]
Gracia, this one?

[Anna Vasquez] Si.

[Gordon Ramsay] Si.

[Tilly Ramsay]
Would you like some?

[Anna Vasquez] Muy bien.

[Gordon Ramsay] Come on.

[speaking Spanish].

[Adriana Perdomo Perez]
She's shy, apparently.

[Tilly Ramsay] Would
you like some help?

[Gordon Ramsay] No.

But I can see some delicious
potential Tomahawks here.

[Tilly Ramsay] Dad, stop it.

Don't say that.

Look, you scared him.

[Gordon Ramsay]
Yes, please. Please.

[Tilly Ramsay] Bye bye.

[Adriana Perdomo Perez] I
don't think she wants to leave.

[Gordon Ramsay]
Tilly, come on, seriously.

[Tilly Ramsay] Can we take
that one home for Christmas?

[Gordon Ramsay]
What, so I could eat it?

[Tilly Ramsay] No, stop it.

[Gordon Ramsay]
This is beautiful.

[Anna Vasquez] Gracias.

[Gordon Ramsay] Finally,
it's time to make some Savel.

Which unfortunately, also
means I have to walk the

cheese farm runway.

[Anna Vasquez] Que guapo.

[Adriana Perdomo Perez]
You look handsome.

[Gordon Ramsay] Handsome.

[Adriana Perdomo Perez] And your
shoes, she likes your shoes.

[Gordon Ramsay] Thank you
very much. Mucha gracias.

[Adriana Perdomo Perez]
Let's go make some cheese.

[Gordon Ramsay] Right.

We start by mixing the
cheese curds with salt.

This is the curd.

- Yes.
- Gotcha.

The salt regulates the
moisture and texture and also

controls the bacteria
that grows in the cheese.

Okay, good.
Let's go, Tills.

The grinder breaks a
larger cheese curds

down into crumbly bits.

[Gordon Ramsay] Once the
salt is added, the curds are

carefully packed into forms.

[Gordon Ramsay] Got you.

Penicillium is a harmless fungus

that gives the
cheese its flavor.

I feel like I'm moving a body.

Next, the forms are moved into
an aging room where they'll

spend the next four weeks.

[Tilly Ramsay] Come on in.

- One...
- Oh, the smell.

[Gordon Ramsay] I have a very
sensitive nose from a chef's

point of view.

That's why it's so big.

Okay, Tills, let's get
to work. Come on.

[Anna Vasquez] Muy bien.

[Tilly Ramsay] I'm doing it.

[Adriana Perdomo Perez]
Very good, very good.

[Gordon Ramsay] It smells
like my granddad's socks.

[Tilly Ramsay] I
think it's nice. Smells good.

[Adriana Perdomo] You just need
to do some more work, so.

[Gordon Ramsay] Si. Let's
get some fresh air, first.

After aging, the cheese
is coated with a layer of

penicillium that needs to be
scraped back into the cheese.

[Gordon] Caress the cheese
like I'm caressing my wife.

- Okay.
- Yeah, that's...

[Adriana Perdomo Perez]
Very gentle.

[Gordon Ramsay] Very gentle.

I can confirm my wife smells a
lot better when I caress her.

[Adriana Perdomo Perez]
Well, then.

[Gordon Ramsay] What does it
do to the cheese when we rub

the mold back into it?

[Gordon Ramsay] Got you.

Scraping the mold back
into the holes stops the

penicillium from growing.

And is a way of controlling
the flavor intensity,

by incorporating more
of the tasty blue parts

back into the cheese.

[Gordon Ramsay] Oh,
give it a look.

[Gordon Ramsay] Si.

Wow.

[Anna Vasquez] It's...

[Gordon Ramsay] Mm,
that's delicious.

[speaking Spanish].

[Gordon Ramsay] The p,
so much more milder.

But creamy.
And very rich.

I'd love some for final cook.

This is important for me.

[speaking Spanish].

[Adriana Perdomo Perez] Okay.

- Yes?
- She's gonna give it to you.

[Gordon Ramsay]
Mucha gracias, madam.

This whole cheese making
process is done with hands.

It's done with passion.
It's done with love.

How do I incorporate
that and do it justice.

Don't try and change the
texture, but improve

what you're gonna add it to.

And that's, that's the secret.

Now with just one day left
before we take on Pepe and

his son, Dario, it's now
time for Tilly and I

to divide and conquer.

So, I've sent her to the local
vegetable market to come up

with some
exciting ingredients.

Whilst I'm taking a trip down
to this amazing fish market.

Joao. How are you?

[Joao Baganha]
Excellent. Welcome.

Joao Baganha is one
of the managers

here at Lonxa de Ribeira.

One of the busiest
seafood auctions in Galicia.

[Gordon Ramsay] Looking for
something really exciting from

the auction, I have a big cook,
so, sea bass would be amazing.

[Joao Baganha] To come into
the auction house,

which is not, it's not a market.

[Gordon Ramsay] No.

[Joao Baganha] So, you need
to earn your keep to come in.

- Right.
- So.

[Gordon Ramsay] The boats arrive
directly from their fishing

grounds and offload their catch
with frightening efficiency.

[Joao Baganha] Yeah,
let's get that there, yeah.

Onto the pallet.
Just drag it over.

Here we go.

[Gordon Ramsay] Gracias.

[Joao Baganha] In it goes,
we'll take it, and down.

Excellent.
Let's get some ice on top.

And just push it.

[Gordon Ramsay] And
scoop, scoop on ice.

[Joao Baganha] Yeah.
Now scoop on ice on top.

[Gordon Ramsay] Bloody hell.

[Joao Baganha] Come on, quick.
We got to be quick.

The skipper's getting annoyed
that it's taking too long.

[Gordon Ramsay] It's a dance
that's repeated hundreds of

times every afternoon.

Man, this is crazy business.

[bleep]!

Which explains why the fish
that come out of this auction

are some of
the freshest in Spain.

[Joao Baganha] All right.

[Gordon Ramsay] Si.
Right around?

[Joao Baganha] And so, the
seagulls don't come and get it.

[Gordon Ramsay] Seagulls?

[Joao Baganha] Yeah.

[Gordon Ramsay] Okay, next.

[Joao Baganha] Cut it off.

[Gordon Ramsay] Bloody hell.

[Joao Baganha] Alright.
Let's go. Yeah.

[Gordon Ramsay] [bleep] Yeah.

[Joao Baganha] Come on.
We've got to be fast.

The auction's
starting in a bit.

[Gordon Ramsay] Yeah, so down?

[Joao Baganha] Yeah. Let's go.
It's off the ground. We can go.

Go, go, go.

[Gordon Ramsay] Watch your
backs, watch your backs.

[Joao Baganha] And into
the auction house we go.

[Gordon Ramsay]
Watch your feet.

[Joao Baganha] Pull, pull it.
Yeah. That's it.

Stopped. We're done.

I think we can go
to the market now.

Yeah.

[Gordon Ramsay] [bleep].

Do we have any
indication of the price?

[Joao Baganha] It's a free
market so you're gonna have to

compete for it.

[Gordon Ramsay] Oh, [bleep].

[Joao Baganha] With
everything Dutch-style.

[Gordon Ramsay] Dutch style
means the auction starts at

the highest price.

And the auctioneer lowers the
price until someone calls out

the first bid.

Who are we bidding against?

[Joao Baganha] Everybody.

[Gordon Ramsay] Oh my god.
Red mullet. That is beautiful.

Huh? Little barb on there.

[Joao Baganha] Yep.

[Gordon Ramsay]
Absolute stunning.

And every night
it's like this.

And, and, and all these people
are running restaurants, or?

[Joao Baganha] We got to
find your fish first though.

[Gordon Ramsay] My fish.

As I prepare to fight for some
sea bass, I'm sweaty and

smell like sardines.

It's not pretty, but
it's how it's done.

I'm sure Tilly is fighting
just as hard for the best

ingredients at the market.

[yells].

[♪ relaxed Spanish music]

[Tilly Ramsay] Gracias.

[Gordon Ramsay] Definitely,
yeah. Oh, there you go. Perfect.

Si. That would be amazing.

[Joao Baganha] Yeah.

[Gordon Ramsay] Absolutely.
Two would be perfect.

(Kisses fish].

Please.

[Joao Baganha] All you
got to do is fight for it.

[Gordon Ramsay] I found the fish
I need to compete with Pepe,

but now, I've got to
fend off other suitors.

They start off with the
highest price, normally.

[Joao Baganha] Yeah.
And going, going down.

Wh, when you want to stop.

[Gordon Ramsay] Yes.

[Joao Baganha] You
put one of these down.

[Gordon Ramsay] Yes.

[Joao Baganha] Sunny side up.
We mark it.

[Gordon Ramsay] Yes.

[Joao] And you pay highest price
in the auction house.

[Gordon Ramsay] Yes.

[Joao Baganha] But
you've got competition.

[Gordon Ramsay] Yes. Madame,
I've already bought them.

Thank you.
Mucho gracias.

[Joao Baganha] Yeah, be
careful, because the, the

locals are, get feisty.

[Gordon Ramsay] Oh my god.

I'm so scared to
let those things go.

[Joao Baganha] Yeah, those
are the, the good two, the two

good pieces for today.

[Gordon Ramsay]
Please come on, my bass.

[Joao Baganha] The sea bass,
the sea bass, the sea bass.

He's calling
people to the auction.

- 13...
- 30. 30. Not 13.

[Gordon Ramsay] 30 a kilo.

That's 100 for one fish.

[Joao Baganha]
It is what it is.

It's the best one
you're gonna find.

[Gordon Ramsay] Sir,
bring the price down.

Please, por favor.

[speaking Spanish].

[Joao Baganha]
No, no, mira, mira.

- Too expensive.
- He said there's no sales here.

[Gordon Ramsay] How much?

[Joao speaking Spanish]

30.

[Gordon Ramsay] 30.
Is she gonna pay that?

[Joao Baganha] Sh, yeah.
And she'll see it, no problem.

She's a fishmonger.

[Gordon Ramsay] A fishmonger.
Bloody hell.

To say this is chaos
doesn't do it justice.

And I don't quite
understand the rules.

So, I'm gonna use
every trick up my sleeve.

Por favor.
I need the fish.

I, I give you my watch.

[Joao Baganha] You're
gonna have to outbid her.

[Auctioneer] Lubina.

Quarenta y tres, quarenta
y dos, quarenta y uno.

[Gordon Ramsay] 42.

[Auctioneer] A
quarenta lubina.

[Joao Baganha] 40. Wait. Let it.

39. 39.50.

[speaking Spanish].

[Gordon Ramsay] Si.
I'll take it. I'll take it.

[Joao Baganha]
Mark it. Mark it.

[Gordon Ramsay] Yes. Both?

I've paid a small fortune,
but I've got my fish.

Most importantly, it didn't
cost me my watch.

Gracias.

[Joao Baganha] Yeah, you,
your, the first cup is yours.

Now, let's get you the hook
and get them out of here.

[Gordon Ramsay] That
was a unique auction.

Let me tell you.

It's not like
walking into a fishmonger.

And that bass literally,
hours out of the ocean.

I already got an
idea to butterfly it.

Use some amazing local herbs
and cook this thing whole

[Joao Baganha]
All right, come on.

[Gordon Ramsay] Gracias.

[Joao Baganha] Quick.

[Gordon Ramsay] I know I'm not
Galician, but with Tills by my

side, I don't think Pepe's
got any idea what's coming.

Honestly, it's like
pulling Oscar along in a sled.

What an exciting
week this has been.

We're going up against t,
two very, very talented

locals with Michelin stars.

Don't forget.

[Tilly Ramsay] I know.

Those Michelin stars are
using those local ingredients.

They know them like
the back of their hand.

[Gordon Ramsay] That's right.

[Tilly Ramsay] Different
to what we, we're used to.

[Gordon Ramsay]
You ready for this?

[Tilly Ramsay] Let's do it.

[Gordon Ramsay] Galicia will
not beat the Ramsays.

[Tilly Ramsay] Absolutely not.

[Gordon Ramsay] Pepe!

[Pepe Vieira] Hey, Gordon.

[Gordon Ramsay] I made it.

And I have a
surprise for you as well.

[Pepe Vieira] Wow.
Good to see you.

[Gordon Ramsay] Oh, what a week.
What a week. Oh my god.

- My sous chef, Matilda.
- Hey, looky there.

[Tilly Ramsay] Lovely to meet
you. How are you?

[Pepe Vieira] Nice to meet you.
Nice to meet you.

- How you are?
- Hey, how are you, bud?

- This, this is Dario.
- I'm Dario.

[Gordon Ramsay] Dario, good
to see you, bud. Are you ready?

[Dario Vieira] I'm ready.
I was born ready.

[Gordon Ramsay] Love that.
Good luck.

[Dario Vieira] Here we go.

[Gordon Ramsay] Because
you're gonna need it.

- Yeah.
- Let's go.

- Let's go.
- Dario, yeah.

On Uncharted, I've cooked
against many talented chefs.

But this is the first time
we've ever had sous chefs.

Can you slice the shallots
and garlic first please?

[Tilly Ramsay] Yes,
little circles?

[Gordon Ramsay] Yeah, just nice
and thinly sliced, please.

Thank you.

Dario, you good?

[Dario Vieira]
I'm really good.

[Gordon Ramsay] I'm watching you
very carefully, by the way.

And so is Tilly.

Yeah, he seems to
be moving fast.

[Tilly Ramsay] Yeah, but slow
and steady wins the race.

[Gordon] I know, I know, I know,
but don't let me down, kid.

[Tilly Ramsay]
Don't let me down.

[Pepe Vieira] So, Gordon,
what, what was your favorite

part of the week?

[Gordon Ramsay] A combination
between the mussels

and the percebes.

[Gordon Ramsay] I did
taste the ropes, yeah.

I nearly fell in as well
with the ropes of Galicia.

After the percebes, I then
went out with Andres to find

those amazing mussels.

[Pepe Vieira] Wow. You know
that Andres is my neighbor.

[Gordon Ramsay]
He's your neighbor.

[Pepe Vieira] He
has a huge house.

[Gordon Ramsay] He
has a huge house.

A very, very,
very successful man.

I'm using a sea bass as well.

I went to the auction and
actually bidded for my sea bass.

[Pepe Vieira] And
mine is better.

[Gordon Ramsay] Huh?
Yours is better.

Why is yours
better, Pepe, please?

[Pepe Vieira]
Because it's mine.

[Gordon Ramsay] It's yours.
Very similar to mine.

And you left a few bones in.
It's fine.

I'll get them
out for you later.

To complement the bounty of
seafood we have, Pepe and I

are also cooking with some
special blonde beef from the

famous Galician species of
cattle called Rubia Gallega.

On my menu it'll go perfectly
with the blue cheese I sourced

earlier in the week.

So, Dario, what's
the, what's the dream?

One day to take over from Dad?

- [bleep]
- Big dream.

[Gordon Ramsay] Oh, you wi...

- Yeah.
- Ooh.

[Gordon Ramsay] Hey, we got
to start somewhere though.

[Dario Vieira] Yeah.

[Tilly Ramsay] Dario, do you
feel pressure having a dad

with Michelin stars?

[Dario Vieira] A lot.
A lot of pressure.

- Yeah.
- And you?

[Tilly Ramsay]
Yeah, absolutely.

[Tilly Ramsay]
Yeah, everyone does.

[Gordon Ramsay] Your sea
bass need turning, no?

[Pepe Vieira] Yeah.

[Gordon Ramsay] No, you don't
want to burn that do you. Ooh.

[Tilly Ramsay] Stop.

[Pepe Vieira] It's okay.

- Are you sure?
- Yes.

- It's not too burnt?
- No, no, no, no.

- No?
- No, no, no, no.

It's okay. It's okay.

[Gordon Ramsay] No? You sure?
Okay. Just ch...

[Pepe Vieira] Remember I
have Michelin s, stars too.

[Gordon Ramsay] Y, you
have Michelin sta...

- You are not the only.
- Yes, you do.

- No, you have three stars.
- Yes, I have.

Two red, one green.

[Pepe Vieira] The
green one is the good one.

[Dario Vieira] Tilly, you
study psychology, right?

[Tilly Ramsay] Yes, I do.

[Dario Vieira] Do
you study your dad?

[Tilly Ramsay] Big
case study that one.

[Gordon Ramsay] It's,
it's an incredible study.

How is your bass, Chef?

[Pepe Vieira] My
bass is amazing.

[Gordon Ramsay] The conditions
of the bass here are

beautiful, huh.

[Pepe Vieira] The sea, the salt,
the temperature of the water.

[Gordon Ramsay] Yes.

[Pepe Vieira] Make it
amazing fish, you know.

Yeah, it's expensive because
it's very hard to find.

[Gordon Ramsay] Yes.
Let's go baby.

[Tilly Ramsay]
Talking to the fish?

[Gordon Ramsay] Thank, yeah,
I'm, I always talk to my fish.

[Tilly Ramsay] Let's go baby.

[Gordon Ramsay] Looks nice, huh?
It looks beautiful, doesn't it.

[Tilly Ramsay] Dad,
did you give her a kiss?

[Gordon Ramsay] I...

[kisses fish].

[Tilly Ramsay] Magic touch.

[Gordon Ramsay]
Beautiful, yes.

It's easy to bask in the
glow of the cooking with

world class ingredients.

But the arrival of my new
Galician friends is a reminder

that the clock is ticking.

[Andres Ruano] Hola.

[Pepe Vieira] This is
my famous neighbor.

- Yeah.
- Hey, how you doing?

[Gordon Ramsay] Hello.
How are you, sir? We good?

- Oh yeah.
- Nice to see you. You good?

Tilly, say hello to Andres.

[Tilly Ramsay] Hola.

[Gordon Ramsay] Oh, la, la.

Okay.

Beautiful before I
cook underneath.

[Pepe Vieira] Skin.

[Gordon Ramsay] Her
skin is beautiful.

[Gordon Ramsay] While I'll be
using the bread I baked and

serving it with my mussels,
Pepe has a different idea

about how he wants to
incorporate bread into his menu.

So, you let it all run all the
way down so it's nice and thin.

- Yep.
- A lovely technique.

I've never seen
this way before.

Reminds me of a
creperie in Paris.

[Pepe Vieira] Yeah, it's
something like that but it's not

[Gordon Ramsay] Right. Now for
the most important part.

We're gonna start
slicing and plating.

Chef you ready
to start plating?

[Pepe Vieira] I, I'm
more ready than you.

[Gordon Ramsay]
That on your board,

I'm gonna start
slicing the beef.

We're a little behind.

It's one last push to the
finish line, as we put the

final touches on our plates.

[Pepe Vieira] Looks great.

[Gordon Ramsay] So,
load that with vegetables.

[Tilly Ramsay] Yeah.

[Gordon Ramsay] And
I'll do the salad now.

[Pepe Vieira] It's good, man.
Very good.

Very good.

[Gordon Ramsay] Not rushing,
kid. Not rushing. Never ever.

[Dario Vieira]
Well, then what's this?

[Gordon Ramsay] Never
underestimate the power of a

three-star chef. Beautiful.

[Gordon Ramsay] Young man,
it's all about the flavor.

Watch and learn.

Little blue cheese butter.

[Dario Vieira] Are
we going to win?

With this, we're going to win.

[Pepe Vieira] Yeah.
We're waiting for you, man.

[Gordon Ramsay]
Coming now, coming now.

Here we go.

Boom.

Vamos.

Now it's all
down to the flavor.

That looks
beautiful, by the way.

Vamos.

[Pepe Vieira] Come on.

[Gordon Ramsay] Hola.

[Andres Ruano] Hola,
buena, hola, hola.

[Gordon Ramsay]
Hola, hola, hola.

Here we go.

[Pepe Vieira] Here we are.

[Gordon Ramsay] Ah.

[Andres Ruano] Wow.

[Gordon Ramsay]
Beautiful sea bass.

[Andres Ruano] That
looks nice, guys.

[Gordon Ramsay] Sir,
please, off you go.

[Pepe Vieira] It has a salt with
garlic and has herbs on the top.

And this is my sea bass
with [speaking Spanish].

Galician sauce.

Of course we have the best
mussels in the world from

my neighbor, Andres.

We make the mussels in a
[speaking Spanish],

which is a, like a
soup from Galicia.

We make it with, with
onions, with garlic.

Well, enjoy.

[Gordon Ramsay] I'm, I'm gonna
start off with my mussels

courtesy of the, the
mussel man himself.

That's done beef, or chorizo.

And finished with a
nice Galician bread.

The bread we baked.

And then onto the local
Galician beef, finished with a

beautiful blue cheese.

And then, my sea bass.

This was auctioned, paid for.

And we roasted
it on the grill.

Roasted the tomatoes, and made
a tomato Galician vinaigrette.

And spread the tomatoes
on top of the sea bass.

Amazing ingredients
and bon appetito.

Huh? Please.

[Andres Ruano] Thank
you so much. Bye bye.

Thank you so much.

[Gordon Ramsay]
Vamos. Vamos. Okay.

[Joao Baganha] So, do
you mind if I serve you?

[Andres Ruano] First.

[Joao Baganha] El lubina.

[Andres Ruano] Lubina.
Just go for it.

Well, I'll tell you, the
percebes are marvelous.

Even that we know.

- A more... Traditional fish.
- Si.

[Gordon Ramsay] So, they seem
to be enjoying themselves.

[Pepe Vieira] Yeah.

[Gordon Ramsay] That's the best
of Galicia on that table there.

[Pepe Vieira] Yeah.

[Gordon Ramsay] But not just
the food. The purveyors.

[Pepe Vieira] You know what,
very important things are

happening, are
happening at that table.

[Joao Baganha]
Pepe's is lovely.

It just melts in your mouth.

But it, the mixture with the
cheese, the meat, and that

point, really sort
of red, that's...

[Andres Ruano] And those
vegetables as well, even that,

the, they're marvelous.

[Joao Baganha] I'm going, I have
to say, I, I went for the meat.

[Andres Ruano] So, it all comes
down to the sea bass, okay.

So, let's go for it.

[Tilly Ramsay] Look at
them digging into the fish.

I can't see whose that is.

[Dario Vieira] Yeah,
they're enjoying it.

[Tilly Ramsay] Hopefully,
they're gonna have a

tough time deciding.

[Dario Vieira] Yeah.

[Tilly Ramsay] On
who, whose they prefer.

[Dario Vieira] Well,
I don't know. Maybe.

[Tilly Ramsay] Maybe
yours, maybe mine.

[Dario Vieira] Yeah. I think
it's gonna be ours, no?

[Tilly Ramsay] Do you?

[Alejo Deco] I don't
like fish in general.

- Yeah.
- No.

- Just hate him.
- No, but this fish is amazing.

[Andres Ruano] It's
gonna be difficult.

[Joao Baganha] It's
down to the wire.

[Andres Ruano] It's gonna
be difficult to choose.

[Gordon Ramsay] Okay, looks
like they're finishing up.

- You ready?
- Yeah, I'm ready.

- Shall we?
- Come on.

[Gordon Ramsay] Vamos.

First of all, I
hope you enjoyed it.

Tilly and I gave it
our absolute best.

We're competitive, right.

[Andres Ruano] Yeah, you are.

- Yes.
- Looks like.

- How was it?
- Okay...

[Gordon Ramsay] Oh,
no, he's gone serious.

[Andres Ruano] It was
really, really close.

[Gordon Ramsay] Excellent.

[Andres Ruano] So, we're gonna
start for the mussels, yeah?

[Gordon Ramsay]
Si, your mussels.

[Andres Ruano]
My mussels, yeah.

[Pepe Vieira] Your
mussels, your mussels.

[Andres Ruano] And the
decisions of, of all seven for

the mussels were that

Pepe was the winner.

- Okay. Bravo.
- Oh, hey.

[Gordon Ramsay] Oh, yeah.
Hold on.

[Andres Ruano] Pepe's
traditional sauce, it was

perfect for the mussels.

[Pepe Vieira] Yes. Yes.

[Andres Ruano] For the
next vote, the meat.

[Gordon Ramsay] Yes.

[Andres Ruano] That, the
final vote was Gordon's meat.

[Pepe Vieira] Oh, okay.

[Gordon Ramsay] Yeah, the top.
Good job girl, yes, okay.

[Andres Ruano] The way that,
that, the meat was cooked,

and everything.

Vegetables, actually
got into us and,

and you got our vote, for sure.

[Gordon Ramsay] That's
a tough one to accent.

Okay. Right.
So, it's one, one.

All down to the bass.

[Andres Ruano] This was a, the,
the difficult, real difficult.

[Gordon Ramsay] Okay.

[Pepe Vieira] I know
where all you live.

[Andres Ruano] Yeah, I
know, I know, I know.

[Pepe Vieira] Be
careful what you say.

[Andres Ruano] I know.
to be, to be honest,

I, I, I, I'm not feeling
so comfortable though.

[Gordon Ramsay] But two
good sea bass dishes, right?

[Andres Ruano] They
were both really nice.

In both of them, we
could see Galician cuisine.

But we had to make a decision.

And after thinking about it a
lot, we must say that, the,

the winner was...

Gordon Ramsay.

[Gordon Ramsay] Yeah!

[Pepe Vieira] Awe.

[Gordon Ramsay] Yeah!

[Pepe Vieira] You
know nothing about it.

[Andres Ruano] I know, I, I
know I'm gonna have to run out

of the town.

- Yeah! We did it.
- I'm sorry, Pepe.

[Gordon Ramsay] Come on, man.
Come on.

[Andres Ruano] I know I'm
not a good neighbor anymore.

[Gordon Ramsay] Listen,
seriously, we've been in love

with Spain for,
for many years.

But Galicia is unique.

So, we've had an extraordinary
week, and this man is at the

forefront of Galician cuisine.

And these two on the outside
are our future generations.

Thank you.
Take care.

Muchas gracias, thank you.

[Andres Ruano] Thanks a
lot, Gordon, bye bye.

[Gordon Ramsay] Wow, what
an amazing week I've had in

Galicia Getting to meet
just some of the people and

understand their
culinary traditions.

With Tilly by my side.

[Tilly Ramsay] Do
you want a hand?

[Gordon Ramsay] Has been
nothing short of extraordinary.

Muah, muah, muah, muah.

[Tilly Ramsay] Don't yell.
Just nice.

[Gordon Ramsay] I'm not
yelling, I'm just shouting.

Spain has been
redefined for me.

Madam, I've already
bought them. Thank you.

And honestly, Galicia is waiting
for the rest of the world

to discover it.

But for now, as you know,
I'm on to my next adventure.

Captioned by
Cotter Media Group.