Gordon Ramsay Teaches Rob Brydon How To Shuck An Oyster | The F Word FULL EPISODE

[Applause] [Applause] welcome are you brothers companies who's the youngest yes how many years 18 years seriously we're the only two children in the family where there's a big gap there 18 years when i was 18 my mother told me she was pregnant and i said don't be so stupid i mean the thought of one's parents still doing it yeah now tonight is not a rehearsal yeah i want a best performance can we say you want to yes yes i know you're not professional chefs that's clear but what you are is hungry for success right absolutely yeah this is not a bushtucker trial yes this is real meet tonight's family brigade the biggins is head of the family christopher grew up dreaming of becoming a chef tonight we'll see if he's made the right career choice what's the matter we're burying the alliance he's drawn by partner neil a high-flying trolley dolly and a confident cook chris's brother sean who works in hr has recruited wife louise for backup as a child minder i'm hoping she can keep biggins in check and this prima donna will have to cut back on the theatrics if his family ought to stand any chance of pleasing 50 hungry diners who expect nothing but the best they'll be cooking pea mint and lettuce soup with parma ham i'm excited you're excited i'm [ __ ] myself smoked paprika chicken stroganoff with spatula you're delusional i'm not delusional you're on drugs and vanilla cheesecake with berry compote well done except biggins fresh pea soup perfect this time of year right panda water on don't put the peas in unless the water is boiling we'll lose the color that nice bright vibrant green color peas minton peas in now every time we put something in we had a touch of salt i'd rather season small amounts as we go along rather than one big clump at the end so look at that very salty flavor nicely seasoned that's right yeah but not over salt but i never salted exactly that as it comes up to the bowl lettuce is going to go in then we'll take them off and drain them those cooking juices yeah we want just like you've made a really nice fresh pea stock into the blender trend fashion hair just a touch of stock and then live on please be careful this year i don't want it all over the [ __ ] ceiling more importantly i don't want it over you let it gain momentum once it starts to break down pour more your stock back in there right puree puree joy and the reason why we pure it's so hot it gets a lot finer if we have to leave it to cool down a little bit it goes a little bit lumpy and grainy we'll go back into the pan we'll bring it back up to the boil so we're serving the soup piping hot soup in nice thick rich consistency a little bit of parmesan little taste oh no actually dude so simple write any questions no are we ready yes yes chef right guys the biggest brigade yes table three for super bowl chicken poor cheesecake that was a silent there's a [ __ ] great all right i'll call that out again i don't know what a full cover table three yes four soup full chicken four cheesecake yeah oh my god that was awesome i hope we all remember to wash our hands first rule of the kitchen did you wash your hands in the jungle when you're eating kangaroo's penis though or didn't that matter that didn't matter all right biggins yes i've been in 15 minutes you've already started talking about cops neal i'm excited chef you're excited i'm [ __ ] myself so should i put the letters in there chef as it boils lettuce in is it four portions of these [ __ ] it but that is okay guys go please yes table six right it's a difficult day for janet street porter for the past three and a half months janet street porter has embarked on the biggest challenge of her life hand rearing two veal calves david and elton in a back garden in north yorkshire stop gumming me oh [ __ ] jenna's aim was not only to rear delicious meat for the f-word restaurant but also to persuade the british public that we should all be eating homegrown british rose veal but her campaign has also taken her on an amazing journey fantastic you do what do you want she's nurtured her cars through rain and shine and with her care and attention they've grown to five times the original size now they're at a good weight for slaughter it's time for janet to cut the apron strings [Music] today is janet's last day of motherhood at 20 weeks old it's time for the calves to leave the comfort of janet's back garden and meet their fate yes come on janet's been prepared from the beginning for this day but how will she cope when she has to say goodbye you just want to lick everything don't you yes yes yes oh god we don't know they're on death row do they obviously it's a sad day i actually don't want to see them being slaughtered i would find that very difficult you know i don't have to prove on that show i'm not as macho as gordon [Music] janet knows that slaughter will be carried out in strict accordance with ec and meet hygiene service guidelines but she's come to the abattoir to see what that means for herself hello fellas hi there elvis and dave david and elton before david and elton are slaughtered janet wants to see how the process works having cared for them for so long she wants to be sure the death will be as humane and respectful as possible licensed slaughterman martin mcintyre walks janet through the short final journey the cars will make and i'm gonna come up this alleyway and your calves will go up there yeah but we don't yeah we follow up here okay then we shoot them with the humane killer stun gun so the shooting's not killing them no it's a stone okay yeah they're actually killed by slit and that's right yeah i just don't want to watch you shooting them or slit in their throat unfortunately i just don't think i could right right [Music] will janet be a supportive mother to david and elton right up to the bitter [Music] end maybe married twice right yes yeah first time to a lady to a lady yeah and then neil at their deal yes that's fascinating how old were you got married 22 were so young yeah you know in those early days one thought it was the right thing to do is to get married you know and so uh in mind that you're gay at the time of the wedding no she didn't know i didn't know myself that's enough good nice neil look at the mess sean oh [ __ ] unbelievable you're working [ __ ] you cook like [ __ ] but the food tastes great chef [ __ ] hell table seven louise you got the last two last two service last table go [Music] i think the pee and ham suit work really really well and you get a real flavor of the peas up front and then i think the mint in it kind of comes in slightly afterwards and great texture very very soft almost like a volute it's great did you enjoy your soup it was gorgeous how was yours my daddy not so good oh damn what happened it was really thick really thick just a bit too thick as it gets cold it thickens it was like it tasted quite nice the flavor was nice sounds like you've had the one made by biggins yeah right results let's find out how you did the number of customers are paying for the soup is 40 out of 51 yes now the ten that didn't pay reasons being please bad consistency what else lack of mint flavor lack of mint yes lack of milk something complained about mint i want you guys yeah leaving at the end of here with 50 out of 50 paint in the main course and 50 out of 50 pain for the dessert yes coming up i meet a zookeeper who couldn't give a monkey's about healthy eating here you are yes not looking after yourself the grillers are getting baby gym lettuce we've got michelin-starred monkeys and oyster lover rob brydon gets stuck in in in twist and twist [Music] [Applause] welcome back to the effort time for the main course chicken's sogging off [Music] normally done with beef but i'm gonna do with chicken this is a really nice light healthy approach toggle and so simple to do chicken breast slice smoked paprika it gives it a really nice oat smoky flavour salt pepper rub across the chicken [Applause] hot pan olive oil the most important part now just lightly sauteing the chicken giving a little bit of colour rest vegetables onions peppers garlic mushrooms the secret here is we're soaking the vegetables off in the same pan as the chicken gently infusing the vegetables white wine reduce chicken stock sour cream chicken sugar snap peas parsley [Music] rest and to finish it off is this little baby here especially basically the germans pasta it's light it's fluffy but more importantly it's got to be crispy season hot pan olive oil as it hits the pan it puffs up it's nice and light [Applause] [Music] [Applause] butter strong enough that has to be the perfect strong enough smoked paprika chicken stroganoff bit specially done look at that chicken it's [ __ ] black which one that one there oh dear ah [Music] what's the matter we're burning the aliens no no no no no no hey would you serve that no don't wait would you throw that no no [ __ ] huh come on guys very nice sean make sure they're all even yes big chef yeah good there you go we've got the heat back okay awfully well [Music] right now got the heat back in the pan okay we start losing the heat we'll boil the chicken with all the chicken there's no flavor right next on the menu a bit of monkey business i've come to london zoo to meet hannah to tell her to stop monkeying around when it comes to her diet hannah has worked here as zookeeper and animal nutritionist for the past four years my job here is mostly to look after the um the primates so all the monkeys and the apes good morning yes each day hannah prepares peanuts and meal worms for the squirrel monkeys the chimps get fresh papaya the mama sets banana and bobby the silverback griller enjoys a sumptuous spread of seeds fennel and curly kale like most of her charges hannah doesn't eat meat but she's not looking after herself half as well as the monkeys and it's beginning to show i've recently got a gluten and dairy intolerance so every day at work i basically have the same thing it's either gluten-free pasta with pesto or a baked potato pasta and baked potatoes every day hannah's clearly not getting enough variety in her restricted diet and i think her main problem is lack of protein hannah good morning how are you i'm very well thank you it's like a blown up version of anti-roll thompson the diet is crucial yes absolutely vegetable intake vitamin c you know protein yeah and that balance is the most important part yeah absolutely when was the last time you sat down to a really good piece of meat uh a good good three three and a half years ago any reason i think having started at the zoo you kind of start to get a different outlook on on the on how animals are treated the sort of meat that you eat i've always been i was always careful about what meat i ate before so you would eat meat if it was you know yeah probably uh red organic absolutely bobby the silverback griller is a great example of what a healthy balanced diet can do for you bobby there we go he's having his he's having his fruit tea now fruit tea i'm surprised he's not my earl grey it's lunch time for bobby and the other animals so hannah and i are off to make it right this is our cutting up room it's like a prep room for a restaurant you've got the frizzy lettuce cabbage cardamom lemon peel allspice this is a joke isn't it avocados we're serving avocados as well no it's good for them it's very you know obviously it's essential fatty acid and would you like it turned into we do make guacamole yeah you make guacamole film as well and avocado prawns avocado crab or spinach chicory fricassee iceberg fennel spinach broccoli we've got michelin-starred monkeys i'm i'm stuck here you are yes not looking after yourself man the grillers are getting baby gym lettuce absolutely you're smart man are you um baby gem lettuce no one is a [ __ ] shortage for the restaurants i'm going to cook hannah a deliciously healthy dish using the same ingredients she feeds bobby the gourmet griller with no dairy or gluten just to show you that all the stuff you're working with down there yeah it can be equally exciting for you first up coleslaw don't lose any nutrients through cooking raw is more celeriac carrots and cabbage are all packed with vitamins and fiber and give the dish a delicious crunch i love the smoky bitterness of chicory and it's very low in cholesterol i'm gonna make a quick vinaigrette so two thirds olive oil one third sesame seed oil yeah a little bit of mustard okay poppy seeds just a tablespoon makes a great contribution to your daily calcium needs lemon juice and parsley help the digestion of proteins and fats they also taste great and then uh vinegar within three or four minutes the seasoning is going to start breaking down the coleslaw and now for my wild card hannah's fed up with her unbalanced boring gluten-free diet she may not have eaten meat for three years but now she thinks she's ready to give it another go so i'm phoning at the deep end with a delicious protein-rich steak um this is the kind of beef it's reared um in airshow yeah it's fed on grass in the summer uh swedes and turnip in the winter so it's a proper organic beef when i did eat meat i would try and eat organic i don't like the way the animals are mass produced no i stand strong on that one nor do i how do you like your beef how do you like it cooked medium yeah yeah fine so we'll cook it remember okay for the dressing shallot i believe that good quality lean meat is a key part of a healthy diet so i'm hoping this dish will help hannah back on the road to recovery turn over the steaks a delicious tarragon dressing should make her first fill it's taking years a little easier to deal with so it's quite a spicy marinade target we just cut once slightly faster give it a stir and add to the steaks delicious what we're going to do is spoon that over so as the beef starts to cool down it absorbs all that amazing flavor finally finish the coastal with coriander and it's ready to go [Music] i can't believe you can put so much different flavors and taste just into coleslaw i haven't quite i managed to uh take on the beef you put the most amazing energy into looking after these animals so you need protein yeah absolutely a good bit of salmon do you think something someone worked perfectly just not quite ready for the uh for the red meat don't you worry about that i'll use it all right what's the matter we have quite some complaints over the uh saltiness in the dishes complaints about what sauce do my sauce hey guys the dining room were complaining about the seasoning i haven't done any seasoning but we aren't putting any i haven't touched a little bit you haven't cut the salt no when you see the spatula how are you seizing that small amounts no nothing at all nothing at all i i promise you nothing okay okay let's go how about thank you sean make sure it's spotless yeah sure yes [Music] biggins you're eating and the [ __ ] customers aren't i thought we were finished now we're not [ __ ] finished come on guys we can do this yeah let's go let's do it chef yeah last table yeah we've got the creme fraiche or the come on come on cream there baby chicken back in biggest big settings six there babe well done serious guys [ __ ] for sure and the wings sean thank you for the [ __ ] good effort biggins you were [ __ ] halfway through i told you about the season customers complained about me salty i saw you clump soul i swear on my life i never touched swords at that time never ever touch up if god strike me down dead who sees this vegetal then i have no idea touched seriously so i put salt in i would have told you i am not a liar you're delusional i'm not delusional you're on drugs why are the customers complaining salty though and i don't know because it must have been from summer but it was i put no [ __ ] swords at all in any of that [Applause] [Music] rob hey how are you doing good to see you guys welcome welcome welcome join the food yeah i love you and you enjoy wine yeah yeah you didn't start actually drinking until you're in your 30s right no i i grew up and i never i never drank and it's an odd thing know that means you must have been stone sober virginity that i didn't think we're gonna get on to this um yes yes i was yes i was any regrets yes no good god she's probably watching what was it like i hope she was one of the best teachers at that school and i'll tell you what that tribunal came down on her too hard you're at the same school as kathleen caesar jones i was yes was she trying to get off the teachers back then uh looking for that older figure out she used to come in with the streets of san francisco on vhs look at this this guy's really hot this man is fantastic dimple he's got their favorite foods to eat what do you enjoy most i adore oysters how important is it with an oyster that it has the the juice still in it it's crucial and i never eat an oyster unless it's stuck to the shell when they're released and they're put back in it could be from a different shell so you need it seriously you think someone would do that well sometimes they do they clean the shelves they put it in the dishwasher and then they get the oysters from other shelves and stick them in there no criminal mastermind would do something like that hold that thought i've got a very special treat for you all right come with me oh okay yeah you're a big fan of oysters yeah look what i've got for you okay he was acquitted on all charges remember and then he should be allowed to perform again i hear yeah you're a [ __ ] good shocker i'm a hell of a shocker show me one you go in that end oh is the [ __ ] the menu in there yeah that's where it's prized that's the thin end so as you go in it's brittle it breaks the shell and you get all these bits i did 12 like that last weekend at the wrong end set at the wrong end now the secret is yeah release the muscle in twist and pop off i've got it i've got it that's it good leave let's half the skirt on the top of the show i know i'm not a chef go and do some comedy cheeky bugger right there we are done okay okay good little tip plate tin foil oh okay and you get them there and just sit them in the tin foil and it keeps the oyster up it doesn't lose its juice you know what i'd normally do though is i put some crushed ice on the plate is that is that the time you've opened [ __ ] three well at my speed yeah yeah we're gonna have a shock off yeah okay we've heard you can guess the winner of this how many are we trying to get through we're gonna get through the whole train together ready steady steady go go go twist low down away in in twist and twist up keeping all the juice in where's that gone in i mean twist i'm not popping come on [Applause] come on come on come on it's really close in twist and in huh we've got an obviously i'm in i've done it i'm in good manner good man good man come on in i've done the second one on you should be to twist the knife once the points in and release the muscle i've released my on a muscles [ __ ] you know he's in it again uncle braden uncle bryn is coming back five oysters let's go oh look who's winning let's go see how easy it is to release the muscle oh my god look at that [Applause] come on [Applause] yeah sorry hold on you pinched one from mine didn't you yeah that was very good thank you you're a [ __ ] good shocker you know [Applause] was very salty and it overpowered any other flavors that were there how was the main course really salty really salty i'm so sorry um chicken or the veg um no the veg are you playing yes i am playing and five of you aren't right you are personal that's very generous it was still very very well i'm so sorry it was salty thank you these are patients thank you very much the stroganoff was very good chicken was really soft um you could really taste the smokiness of the paprika and the sauce was very rich it was a really lovely dish right results may cause okay the amount of guests that paid yeah out of 50 is oh jesus jesus i can't even call that out 17. that is the worst we've ever had no really guys i'm here for perfection and that is shocking what do they say well the majority over salty so salty yeah can we come back for dessert yes coming up after eight weeks in the making i finally get to neck a bottle of my home brew it's extraordinary next one my very own beer and it's time for janet to say goodbye to david and elton [Music] [Applause] right it's recipe challenge time jessica hines is taking me on with her macaroni and cheese yes first of all good to see you tell me about macaroni and cheese macaroni cheese start with macaroni yes it's a form of pasta yeah because you didn't know that it's like a pasta okay now why have you chosen cheese because it's delicious it's easy to cook my kids love it i feel quite confident cooking it now you know the blind tasters aren't children today don't you this is actually slightly more adult version and what makes it an adult version well it's put onion in it onion grated onions so if you don't like that you might not like it yes so just making macaroni and cheese of course i'm gonna do macaroni and cheese this one's gonna be done with um wonderful juror mushrooms so a bit of a wild mushroom thing going on are you gonna do any work today or are you gonna listen this is just you know i'm chilling here i'm just looking we're just watching you that you have lots of children so normally i'd be going no stop it what uh come here come here that's why it's a good recipe you're just boiling the macaroni cheese there you grew up in a bit of a sort of hippie household what kind of things did you eat lots of lentils and yogurt right lentils and yogurt my mum used to make bread well you're not vegetarian are you i was a vegetarian after my son was born i just went off eating meat actually oh really welcome back and uh no i got pregnant with my with my daughter yeah and i didn't even know i was pregnant i was two weeks pregnant and i was at barbecue and there was a big plate of spare ribs and i would have eaten the person yeah standing in front of the spare ribs if that's what it took to get to them i didn't know i was pregnant at the time amazing and then when i saw the spare ribs yeah my intense desire for serums made me think i'm pregnant i must be pregnant oh sure they're amazing yeah macaroni is hard cooked and then i'm just going to glaze the pan touch the white wine and start making a really nice white wine cream sauce my white sauce is is basically like anybody else's white sauce which is just melt the butter put the flour in stir it up and then i add for this not too much but just a couple of pinches of jerk seasoning which is kind of caribbean seasoning no flour in my white sauce just cream shallots and thyme and girals wow bring it up to the boil and then i'm going to thicken it with this amazing cheese i'm using stitching cheese which is quite sort of rich and very um slightly salty but absolutely delicious perfect for macaroni and cheese so how did you start off in comedy how did you get into it well i am i i was always being picked for comic rolls we had a couple of teachers they used to write us these little sort of um plays so i just kind of thought maybe i didn't do this there's a lot less female comedians than there are male comedians why is that i think it's more important for them to think they're funny so yeah which is weird no yeah i think it's because men just think they're funny jess you know that that's true too you know in terms of that level of arrogance maybe women aren't as funny as men i don't think that i know i'm wondering maybe that's why no okay so cream has reduced down now to this really nice mushroom creamy sauce season it with chives and then egg yolks in that will help it sort of glaze in the oven as it bakes parmesan cheese then we're going to add the macaroni back in to the cream bake and then win i've just made a white sauce nice and slowly and now i'm um grating red onion so the onion is going raw you can sweat the onion off very quickly if you wish to sweat it oh you're gonna put it sweat when it cooks and that's the point the point is you want a little bit of the onion right you don't want onion oh onion and then finally where's the in a macaroni now grated cheese on the top that's it finito i'm gonna win right so they're both in the oven now tomorrow where do i put it at the top i would like it to go there okay no actually where are you gonna put yours oh i'm just asking he's coming out you ladies first you go first where are you putting yours hey i want to put mine in there too can i both go there of course i can okay of course good luck you are so competitive you know that huh right it's time to bottle my special f-word beer two months ago i set off on a mission to find and brew a beer that would complement janice reporter's veal it's a very mellow creamy rich beer that is delicious that i could then brew my own back garden super sweet great that is incredible you know we've got some nice hooks we'll get a lovely smooth creamy flavor to the beer that's like a witch's potion when you stir it a witch's potion excuse me hey this is your dad's very own beer i thought this [ __ ] works [ __ ] it nine days later the brew was ready to be transferred into an oak bourbon barrel where it spent several weeks absorbing the barrel's unique caramel flavor the barrel this is where all the flavor comes from so we're going to put the beer in here for 30 days and it's going to transform it add a lot of oak character a little bit of vanilla we just need to pump it into the barrel now yeah so i've brought these staves just to show you this is a part of an oak barrel right right it's been used for bourbon yeah before they fill it with bourbon they char it they fire the inside incredible and that's why you've got this black coloration it's charcoal surely would make the bear darker though no no it doesn't make the beer darker it actually takes a bit of color and you can see this layer here it's where the bourbon has previously soaked into and it's changed the flavor of the wood in there so that now when our beer's going in here yeah that flavor that's in there comes leaching out and goes into the beer and that's where we get the sort of vanilla the creamy character of this beer ah to get it all canny scottish trick there come on get it only scotland get that one right down to the last four the smell is amazing it's sort of biscuity creamy flavor unbelievable i mean it's just getting better and better and better this is going to really change things really transform it there we go two months later the beer is ready to be bottled and drunk a house protana has had to put up with a lot over the years and has drawn the line of me building a beer bottling plant in the garage so dougal and i wait out a view of my house to meet a man with a mobile bottling solution so this guy yes got a bottling line on the back of this lorry so this thing's mobile travels around the country bottling beer yeah unbelievable oh my god i can spot the barrel bloody hell this mobile bottling unit will cool and filter the beer removing any remaining yeast and then carbonating it to give it a light fizz my first ever bottle homemade brew it needs to be perfect it's too late to start over oh it's [ __ ] delicious brewing my beer in the whiskey soaked oak barrel has really paid off extraordinary next one my very own beard the flavor will work brilliantly with janet's veal so the exciting thing now will be coming up with a veal dish that can match that you got something to be said yeah absolutely absolutely oh jesus look like that's definitely [Music] i feel like i'm [ __ ] willy wonka charlie the chocolate factory i think we've got a unique homemade bottled beer there don't you yeah i'm looking forward to something i'm very happy with i can't wait to see the feedback in the dining room beautiful what a process and can't wait to taste it alongside the veal now one more job the labels i think i'll get the kids involved with that here it is look at that that is our very own yes home brew homemade beer what does it say jack a traditional agent in a whiskey barrel for a smoother finish brewed in the ramsey family garden london 2008 how cool yes how cool is that try and keep them all nice and straight okay that's very good nice daddy's this one okay that's personal touch turn it around oh yeah yeah that is terrible uh you got air bubbles in there as well dear idea well at least in an individual aren't they teddy it doesn't really matter look at that beautiful put your tongue out put your tongue [Music] off out of rehab by 12. [Music] the kids approve but what will the diners think when i serve my beer with janet's veal i'll find out in two weeks time make sure your cream cheese is soft before you start adding your cream otherwise it'll be a nightmare to mix sugar in and another pan on there sean i started the caramel yes right time for dessert vanilla cheesecake with berry compote [Music] a really nice exciting quick cheesecake served with a strawberry and blueberry compote biscuits blitz hot pan sugar we're gonna form a really nice light golden caramel butter as the butter dissolves put in your biscuits [Music] coat the biscuits in the caramel they become really nice and crunchy cool very compact hot pan sugar strawberries blueberries and look what's happening now you've got that really nice caramel texture delays the pan with this little baby i creme the cassis giving it a really nice dark texture cool cheesecake cream cheese in vanilla icing sugar to sweeten up the cream cheese mix lemon cream whisk i'm gonna fold the cream into the cream cheese fill biscuit crumbs to release the cutter heat round the outside of the ring blow torch very gently compost [Music] touch of mint that has to be the perfect quick delicious vanilla cheesecake then in a cheesecake with berry compote done okay careful those plates don't get too hot begins yes sir for me let's take this really serious yeah yes you end on a high yeah and we don't look [ __ ] stupid yes okay sir thank you well done shortly change space with mediocre down the other end good with the topping make sure those rings are full yes yes otherwise you take off the cutters they look [ __ ] kneel fill your ring up begins yes sir you can see why i take this seriously this is my career yes i don't know i'm sorry are you very serious yes because i've got the i've got the weapon here just be careful yeah you be careful and concentrate i keep concentrating if you're already well concentrate harder right berries on okay guys nice and smart yes simple dessert simple presentation we can't pop this up on this chef begins mint and sand yeah absolutely spotless and san jose you know we've got to clean the plate first well we can do this let's get all 50. how long are you doing that since 2006. how long have you been together as a couple how long 14 years and in 14 years what has he taken serious nothing he just can't take anything seriously unreal sean lovely absolutely spot on help over here mint and wipe the plates please chris good to see you're busy [ __ ] too many cooks for the brother that's right yes meanwhile chris is busting his ass unfucking real go well done except biggians huh well done gang right back to dennis street porter and trust me this one is not for the squeamish david and elton janet's two veal calves are about to be slaughtered but jan is not sure she can bear to see them killed i just don't want to watch you shooting them all slit in their throat unfortunately i just don't think i could you ever have farmers who can't face watching it at all no david's time's up first and as he's led into the stunning box janet has a change of heart and decides she wants to stay with him to the end she's been to abattoirs before but never to see the slaughter of animals she's reared personally the slaughter of cattle in the uk is governed by strict guidelines and can only be carried out by licensed slaughtermen like martin mcintyre he'll ensure the animals have caused minimal stress and make the kill as quick as possible okay yeah fine [Music] the captive bolt renders david heavily stunned from this point he won't feel anything the blood's drained from the body before they process the carcass you okay the stunning was fine the blood split and i could do without if it starts to twitch it's just nerves now it's time for janet's second calf [Music] elton [Music] now the cards are gutted the parts of the cards that can be eaten are separated from those that can't do you want them what bollocks testicles no it's okay it's only got one napkin oh which one only have one [ __ ] elton david so you'd only have one ball yeah oh that's disgusting the lungs are windpipe very healthy obviously it wasn't a smoker janet's time as a farmer is over and it's time for the veal to be prepared the cars will be hung for up to 10 days to improve the flavour before dave is enjoyed by janet's friends in north yorkshire and elton's delivered to the f word [Music] [Applause] [Music] restaurant fine thank you you're looking very countrified do you knit that no i [ __ ] didn't miss it at all okay it's a designer item jesus christ now alton and david are officially they're dead go on best slaughtered and i saw before i went to the slaughterhouse i didn't think that i could even go in the building i hope to change your mind i was persuaded by the slaughterhouse itself because it's a very small uh family business it's in the middle of the yorkshire dales and quite honestly if animals are going to be sorted that's the way to do it personal it was personal and it seemed to be part of the environment do you have any second thoughts about not sending them and actually pulling one back and saying hold on get out no because gordon they were never pets they were always reared to make a point about field though the carcasses look magnificent yes they look really good the animal inspector said they were top quality me it's made me want all of me the ie to have had a decent life and i just don't know how anyone watching this program can quite frankly go and buy cheap nasty meat you just you think you know you owe it to yourself and you owe it to animals to make sure that you know where that meat came from and how it was one last thing just yeah a little present from me something to sort of remember them by enough just for you for your kitchen wall above the argo oh that's lovely isn't that nice yeah good luck is the dribble that's what i will remember [Applause] coming up i find out if i'm still the big cheese in the macaroni recipe challenge well they did like both okay come on [Applause] right time for the blind tasers to taste both macaroni and cheeses okay nice generous portion nice generous portion okay bear in mind they are quite fussy are you happy with yours by the way yeah i'm very very happy with it there we go rice i like this bit that's where it gets really exciting which one would you choose which one just visually macaroni cheese there that's macaroni cheese that i don't know what that is right jose come back with the right result yes if you want a job next week good luck yes good luck you're gonna need it hello so here we have our first and the second dish lovely enjoy quite salty the the cheese is quite strong it's got quite a strong flavor that comes through i quite like the the fact that the pasta's not not too overdone this is still quite quite firm really enjoying that it looks great this one yeah i really like the mushrooms in there and it adds quite a strong flavor and the cheese is different i think it's a good gonzola oh something blue okay right here we go right jose come in was it the raw onion or was it the wild mushroom well they did like both they like both oh dear don't like me tell me that okay come on gordon one yes i honestly thought you were gonna win the joke season in the white sauce the ketchup garnish yours was delicious come on the kids are gonna love it it's fine and i think it's ten times better than dealios thanks a lot thank you pleasure having you in the kitchen yes it's been a pleasure being here thank you thank you chicken stock cooking the macaroni yes yes cheesecake is fabulous it was a really good combination of sort of crunchy biscuit base the actual cheesecake bit was really nice and light and creamy with subtles or vanilla through it and the fact that this fruit was still quite warm it really made it superb oh dear what happened the fruit combat was gorgeous yes the um the actual cheesecake it was almost like a poorly flavored panna cotta it wasn't that cheese taste to it poorly flavored panna cotta taste it gone you must be with me on it yeah it needs more icing sugar in there yeah yes you're definitely not paying for it right jose let's go results please now let's see how you did the number of customers going to pay for dessert out of 32.50 18. didn't pay tell me no own up tell me didn't you like there's a lot of them out there why josie white not sweet enough not sweetener not sweet enough that was the main not sweet enough should yeah sweet did you keep on tasting it yeah before it went in the cutter yeah it's delicious that's a grand total of 89 out of 150 that is [ __ ] yeah neil yeah it will be coming by billions wow don't say anything just [ __ ] off my kitty get out all the way out out out no don't clap they were terrible oh my god

Channel: Gordon Ramsay

Views: 71,272

Rating: 4.9336262 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, gordon ramsay the f word, the f word, the f word full episode, the f word watch online, gordon ramsay the f word uk, gordon ramsay the f word usa, gordon ramsay the f word watch online, gordon ramsay cooking, gordon ramsay cooking tips, gordon ramsay cooking challange, rob brydon, rob brydon gordon ramsay, rob brydon comedian, rob brydon funny

Id: raAPyPS0N_8

Length: 46min 19sec (2779 seconds)

Published: Tue Apr 20 2021