Restaurants Cook-Off To Win A Spot On Gordon Ramsay's Menu | Ramsay's Best Restaurant

tonight my brand new nationwide restaurant competition kicks off with one of the world's favorite cuisines it's Italian and it promises to be an incredible battle between two very different but equally stunning Italian restaurants I'm always lovely tell him food and that is best it really manages transform simple fresh ingredients into extraordinary dishes packed full of flavor I'm doing it please Ashley thank you the Italians take their cooking and ingredients very very seriously and they're fiercely competitive love that passion you sent in a huge number of Italian nominations the two fighting for a place in the semi-finals of this nationwide competition are both exceptional castamere from Bristol versus minuta from London we're going to see broad young talent from the West Country take on a highly experienced chef in the cafetorium go to war you win it we're here for the Casa Mia's cutting-edge Italian food will battle it out with Meniere's authentic rustic dishes - ambitious young calorie alchemist will challenge a Sicilian gastronomic Godfather if you mess up you're gonna get it I mean you went in for the high jump with me the sky's the limit you just want to move forward and gets his hoppity game but who will come out on top hopefully you don't mean it mistakes bring it on it's what we do I got to push both is he telling contenders the breaking point with three daunting challenges I intend to test them to the absolute limit because they're going to be one winner the first of my two brilliant Italian competitors is Manila a truly exceptional restaurant that fought its way through thousands of nominations Manila named after the Sicilian almond is run by 45 year-old Santino who cooked healthy authentic food inspired by the love of his birthplace Sicily my cooking it is all about simplicity it's about taking it as few ingredients as possible and making sure that the quality of those ingredients shined [Applause] he spent years as a head chef for someone London's top restaurants before opening Manila a year ago they quickly get the low following display screens since late I mean that man cooks from the heart just quit please go Santino is fiery and passionate demanding nothing less than perfection from all this kitchen staff and these front of house managers Angelo and Rocco if you've messed up you're gonna get I mean you went in for the hi job with me [Music] very competitive person I go out to waiting I don't like to lose I'm here against anybody's in the country no doubt I love Santino's competitive spirit and is gonna need every ounce of it to handle my first pressure test because my 30 hand-picked guests are about to arrive and order all at the same time if every restaurants worst nightmare where's last time we did 30 killers about that we can do this we can do this okay good I love that level of confidence your new restaurants absolutely on the block a lot to prove so I'll be watching everything I'll be like a hawk over the dining room Rocco and here in the kitchen as well I'm giving Manila just two hours to produce the best meal these 30 customers have ever eaten do your customers proud and more importantly don't let yourselves down yeah look I got si Santino's restaurant is packed I'm going to push the kitchen in the front of house to the limit and in the process give them a chance to shine every service is warped got to wall you win it that's what we're here for on the menu tonight is a choice of three starters sicilian tomato salad hot smoked venison and lobster linguine wouldn't lobster problem a mistake 14 or 16 linguini of lobster service has only just started and already I can see a problem he's gonna be sitting there about five minutes time because everyone's ordering linguini and no one's controlling it check on it takes about a quarter of an hour to cook each lobster linguine to cover some awesome Dewey linguine lobster put the linguine in 13 minutes linguine if front-of-house don't persuade the diners to order the simplest starters Santina will struggle to finish service within the two-hour time limit I want three lobsters 1 2 3 a good maitre d should be able to sell the other dishes on the menu post the results oh yes and baddest linguini push the venison the venison delicious I'm afraid I'm gonna have the langoria news as well so please relieve me of well guess what how long for the next four linguini and to leave with those six linguini after that and with the clock ticking some Tina's up against it Jesus Christ I feel for him right now in there because he's about to explode it's like an angry you just pulled the pin and here we go any minute now guaranteed why cause he's getting screwed upstairs they have to help him I'm making his life a little bit easier than that are they solid in that delicious venison at 1-1 everyone's gonna but everyone's gonna lit love them one more lobster please thank you very much here we go for linguini two lobsters please get me Rocco please the result is delicious push to the bottom and push it for linguini lobster just for a change clean the place my darling here we go two-thirds of the diner's have order the lobster linguine the starters have taken an hour to leave the kitchen I spotted a weakness here and it's not the food is there nice it's rather loud it's really good the lobster is lovely nice as mine on to the main course one two three follow Phil it's our beef and once again Rocco has failed to sell the two quicker dishes on the main unit with cool everyone's gone for the beef in it why is he playing up that's one out guys beef especially ones that well done it's a tall order we're gonna be up to it we're gonna be up to give me the huggy threebees now I just next give me some water is my pressure test gonna bring Santino to his knees I swear to God I feel like I'm gonna faint he's in the [ __ ] big-time and I'm searching for my best Italian and I'm putting Sicilian rest of Manila in London's West End to the test with my first challenge 30 customers have just arrived and all ordered at the same time front of house took orders for over 20 lobster linguine and almost thanked the kitchen now head chef Santino has been overwhelmed by the large number of orders taken for the main course is upsetting orders with all the linguine on every check and more importantly it will be all this beef three beef one meeting one where when we fall down any minute now I swear to God I feel like I'm gonna faint [Music] give me some water [Music] right we're not gonna be late do you understand me we are not going to be late [Music] the rocker says he's held back the order to help the kitchen catch up but what he really means is they're even further behind with the service than Santino thought come on you got you have to have the balls and explain the [ __ ] up you can't hold a ticket but if you do hold a ticket back he's got to know everything instead than a main course what'd I just do what will another one of the leading ship I want this base we have a problem we need to fix it let's go quickly I've smoked medicine but the bottom line is we forgot the ticket yeah didn't hold anything back I forgot the [ __ ] ticket and he's come here and he said of being a man yeah and Tate said to me with balls look chef this happened yeah it can happen to anyone he's come to me and said to me and lied to me thinking I'm stupid since tina's in the [ __ ] I mean big time all because of Rocco but I have to say he's got my respect tonight because he's encouraging those cooks the answer the way we're nearly there come on guys we could do this come on boys believe it um if that was Li in that situation ten years ago I would have flipped my lid big time and pickled the Bulls Arauco turn them into [ __ ] blah blah 17 years cookies apart out tonight he's only just made it to the end of service but for my diners his simple Sicilian food has been outstanding had the lobster stock hopefully kept really nice by the chili all right what was a menu tonight the menu was linguine beef linguine beef 25 times we had the passion the soul of the food but we didn't match it with a service when you have a table of six I got to get that six in and we waited 92 minutes before you realized that that table was forgotten that's not good enough Rocco look back on it and learn that's all you can do do it again and I'll kill you all right look I want yeah well done thank you Thank You chef classy grazie [Music] I was so tense oh my god it was like the biggest rush in your life it was just amazing I don't know what went on with her for hours I could kill him but we held it together I got this stupid smile on my face I'm so happy I'm so proud now it's time for my second contender to be put to the test it's such a wonderful restaurant that my team and I felt it simply had to be in the top two this is Casimir in Bristol a fantastic Italian restaurant now is run by two young brothers who today are the youngest holders of an issue star in Britain I've got some very very high hopes for them in this competition I love this restaurant because it's a family affair mum and dad front-of-house and in the kitchen two brothers creating cuisine unlike anything I've ever seen in an Italian restaurant really good presentation unique brothers Peter and John Ray are so creative and experimental that frankly that make Heston look old-fashioned really want to take customers through a new experience something special and magical what I really like about these two guys is their energy and their ambition they are really seriously pushing the colory boundaries out to the extreme and they're still in their early twenties you think exactly alike because obviously it's two minds thinking on one job we're almost like one complete person if that makes sense [Music] you too I don't know if you're completely bonkers or pair of child geniuses the bird gastronomic instinct which can't be taught or learned I was proud of my voice from the very first day that were born the first step the first smile but now what can I say is the proudest father in the world but I can see that this success has come at a price Peter and John raised culinary dreams are being funded by every penny of their parents life savings we have to sacrifice our retirement oh yeah basically yeah it was a big gamble I tell you what's a big gamble let's hope Packers paternal faith it's going to be rewarded because Casimir are about to face my first pressure test I'm gonna hit them with 30 dinars all arriving and ordering at the same time the other station unlike Vanunu they've just two hours to produce the perfect meal for my special guests there's a lot of anxiety in me I just want to get it go in get the service site hopefully you don't meet new mistakes today yeah is about pressure I'll be watching everything I'll be in the kitchen I'll be in a dining room I'll be missing nothing you guys want a Michelin star last year phenomenal today raise the bar again my 30 guests are about to experience an avant-garde take on Italian cuisine will they love it or wish they've just gone for a pizza then let's go start going boys first out chicken liver parfait face strong that massive puree you want to be that strong it's one of the main elements because obviously that's where we highlight the tops yes we're quite we like the hopes and you just want the other faces work around advice next up beetroot risotto with pickled fennel 9 the table 7 how is the resulting yeah very good and bravely trout sous-vide the fish is vacuum packed and cooked in a warm water bath so it's texture remains unchanged it's daring to experiment like this but you can't alienate the customer they need to understand what's being served to be able to appreciate it is this meant to be cooked like this it's a bit more strange from systems it is because this cooked over so it keeps the texture paste I mean you can probably ruin the customers are coming here for the first time you have to explain to them it has very pink very very pink I do still do it stops the confusion she'll miss challenged me on what I was saying rather than just accepting that I didn't like it and I feel it wasn't cooked properly which then made it very hard for me to send it back it's crucial to keep customers on side a mum susan has to take responsibility for that front of house we're not in the 1980s and if a customer's there fish cooked a little bit more two seconds two minutes whatever it may be you get it done next up quail with celery root puree on a pastry nest it's also sir very rare and again customers should be told when we asked how the Equator was kept by which she's been around and said what cost something you have to get used to I didn't really I didn't really appreciate that too much I'm worried by how much food is coming back uneaten just one thing that strikes me know I'm technically back the kitchen just dumped here no one gives these guys [Music] find out how your motherly love is a wonderful thing but keeping the truth from your chefs is a mistake did you ever get feedback from the dining room absolutely yeah yeah when pretty much our base night most nights yes and what kind of feedback do get back pizza and jelly I'm normally really positive ever since nobody was really perfect pretty smooth I get complaints in my Russian that's the only way I've learned because you constantly get feedback on a daily basis not always great and blow smoke up each other's ass you only learn from negatives not the positives Peter and John Ray have finished service in less than two hours and despite some criticisms most of my guests love Casimir I thought the food was really special really spectacular for the dishes were really intricate and really clever and really well-balanced - really really good you wouldn't go to many other places to get this overcooking in these sort of ideas on your plate and the presentation is fantastic in a Michelin star doesn't confirm everything you said now it's perfect if you're trying to be avant-garde you've got to go with your customers you've got to take every customer forward and like I said if she wants her fish cooked more I cook it I cook her trout more and if anything comes back that's half eaten these - what they need to know is what's wrong with it there and then not at the end of the night not 15 minutes later you're missing you're missing my point no all I want in my restaurant on a daily basis is the negatives that makes me better and they're your chefs not your sons they're your sons on your day off this family depends on this restaurant and it's a business it's not a playground there's a big difference there is a big difference well done thanks quarter though [Music] it's difficult when you've got family working together obviously between nothing that I've run in front of house like Gordon said wrapping and wrapping us in cotton was absolutely everything he says to you true there's two very talented young Chefs in there what they need now is that level of guidance but tough love and not having their ass kiss by their mother [Music] tonight - brilliant restaurants are battling to become my best Italian and win a place in the semi-final the coach trip pushed them both of the limits now I've invited to London for debrief what they don't know is since they last saw me I've sent secret diners into the restaurant to see how they perform when they're not in the spotlight and their guard is down secret diners are invaluable they'll catch any restaurant off guard and I use them on a weekly basis [Music] food critic Simon Davies is one of the best in the business and has judged food and service at thousands of restaurants Sarah Darren Robinson has worked with me another top chefs for years creating and perfecting thousands of dishes it's one thing serving easy to please customers but how will my competitors perform when my undercover diners are deliberately difficult and demanding I'm allergic to those I can't eat sultanas first to face the music is Sicilian restaurant Manila what I need to tell you now you've actually been tested twice I sent in a secret diner the coach trip identified front of house as manila's weak point will Sara find that manager Angelo has improved things since my last visit ten minutes before even a menu a drink bread Oliver is too long come on ten minutes ten bloody minis ten goddamn minutes wait yes that's it sometimes that's all what would you recommend in your antipasti yes [Music] otherwise in the book the front end is a chickpea features we connect in truffles [Music] favorite and then he just pointed everything in red said on the menu which is what I've been doing over the last 10 minutes a lady ones your personal recommendation she's not asking to read the menu our game she's asking for this is delicious but I've just tasted his it's absolutely fantastic can I can I change and have that it's there for yes inaudible do you mind okay thank you prego what's going on prego what's going look at your face he's just so delicious I wanted that one instead [Music] yeah yeah I don't want this it's great I wanted to have them the beaver for the charge yeah that's absolutely fine of course yeah no no that's fine yeah thank you [Music] yeah it's good it's good thank you Wow was a disaster have you any idea how flexible we have to be with customers today I deliberately put her in there to see what level of flexibility your restaurant gracious really really gracious well you coming out and being ten times more charming than your maitre d perfect immaculate fantastic squared I have an absolutely delicious service that's letting it them it's not doing justice to what's coming out of country and so talk to me please I remember I say very well today was a crazy lunch yeah I agree with you that many thing were wrong did they fought earlier and it's not always like that follow me now that was a bad day we will have them bounce back and put it right you're more capable of doing it there's a bet the first thing to do I mean where people coming in looking from where man you give the drink it's not the same any officer 10 minutes or so be a little bit so long I mean a little bit it's too long it's too long so I don't think anyway I'm not gonna sugarcoat say it's not a good thing no or definitely come back from it and you know we're a restaurant we're a live thing we you know we're growing all the time we've only just got there and we're doing amazing amazing work every day every service we're doing a great job and that's why we're still in this and we can win this before the truck was slightly on the good next the team from Casa Mia faced the truth of my undercover diner it's about taste isn't it excuse me you're now gonna undermine a customer tonight two brilliant restaurants are battling out to become my best Italian and win a place in the semi-final of my nationwide retro competition now it's Bristol restaurant kazimierz turn to discover that I've been spying on them [Music] you've had one huge challenge so far in this competition and unknown to all four of you there's actually been - Tess yeah because no one spotting the second one that they where the first one was the face well water well you came and the second one is huh after I left the restaurant I sent my secret diner to your restaurant mm-hmm and this is what you saw sorry we've got to valid charge Thank You Simon my undercover critic is having the trout which some of my 30 diners left uneaten and also the peas I thought the trout was slightly undercooked I thought and the peas peas could have done with another minute on the Brahma is about taste but they were undercooked yeah there is no debate about damn it's about taste isn't it excuse me you're now gonna undermine my customer she's got to take criticism seriously that's cold excuse me cause god yes a bit cold this do you know she's a bit taller than us and I'm afraid because it plates the place of it [Applause] the cold he was a bit like a headmaster then if your children the kitchen of you're working with families it's often very hard to be objective about their mistakes and their errors mum and dad as always overprotective as parents you're not dropping them off to school anymore the customers King they're the ones parting with the 55 crates over 10 courses the other ones that want to boast of their friends on the way back about coming to this amazing amazing restaurant you have to act a little bit more humble flowers thank you the push and the finale in essence I'll say this is a very good very strong trying to do excellent things and sometimes it's little bit misjudged perhaps think about doing tasting menu it doesn't have ten dishes which is our six dishes which are fabulous the place has the most amazing potential yeah customer feedback is crucial what you've got to do is just listen the customers loved by us by our customers yes I know I'm not a complain we have to we have to have a plan how we answer to the customer Gordon say we three I treat them with cotton water but perhaps is being a father but yes we I'm gonna I'm gonna try to be a little bit tougher and put my point of view across much in a bunch tough away after injuring my coach later diners and the undercover team I sent in both Manila and Casimir have survived bloodied but unbowed now it's time for the final test as the chef's leave their restaurants and their front-of-house teams behind and go it alone in my kitchen I've asked them to create a dish worthy of a place on the menu at my three Michelin star restaurant it's been an incredible journey for both these amazing Italian restaurants serious contenders in this competition and all very talented chefs today I'm gonna eliminate one of them from the competition both chefs will cook just one course but it'll be the most important dish of their lives [Music] it's their final chance to prove themselves gonna prove what we believe in you know the last year has been a roller coaster ride for me and for Giacomo as well it's actually opening mendler then darkness hit us both he lost his father I lost my brother this is for them and for us yeah yeah of Amendola sorry but we want our food to be in that pitiful three-star restaurant a lot of anxiety enough I should want to get it right as well I think we'll get everything perfect everything just needs to be much yeah we realized if you're foolish to have a reach Freestar status today that needs to have that edge but it's not just me they have to impress I've invited 20 highly distinguished guests including Carlos present' a director of the Italian Cultural Institute and Anna del conte one of the most respected Italian food writers in Britain these discerning diners will be served both competing dishes and every plate must be perfect right gentlemen today's the day one of you will be going through to the semi-final and sadly one of you will not be cooking again in this competition you now have got the perfect platform to show off every plate is crucial it starts now good luck for the chef's there is nowhere to hide they'll be judged purely on the quality of their food I've challenged them to create one dish using a classic Italian ingredient veal and I can't wait to see what they do with okay first to go on in Manila for Vail please yes chef up until now something has been let down by his front of house but his cooking's been flawless tonight he's designed a dish true to Sicilian roots fill it a veal served with summer truffles layered potatoes G roll mushrooms and a cream of celeriac I'm gonna keep it really simple I'm fried the veal and we're gonna serve it with a little potato cake which has been done with a shoulder revealed then pop roasted raised right six hours really slow what's the sauce the sauce is gonna be a little reduction on my cellar wine but you got lots of earthiness on the dish so I wanted to give it an element of sweetness like I could I've been dipping chutney all right this is classic Santino he's created a robust dish with few ingredients happy four layered cake with a braised veal delicious like a braised oxtail it's a real sort of party but amazing dish mushrooms will Forge our old potato before draggable Santino's now gotta focus he's passion and energy into making this a winning dish this is absolutely everything to me there's a lot riding on this only time NW liquidoff okay a little bit more liquid there that veil where the truffle is delicious but their cooking is you're all the most amazing mushrooms and Jackie was not even seasoning there's only four things on the plate and they have to be done perfectly and if this mushrooms are under seasoned it just destroys the whole dish he's totally innocent people once you've got to taste Giacomo yeah everything and that's really amazing zero yeah peeled my hands yeah so take pretty lean and no salt on there juggle juggle relax yeah use her head yeah his sous-chefs let him down but Santino's remain calm and impressively focused thank you fantastic Thank You chef [Music] it's like I gave you the juggle mop the potato papers go just got lots of flavor it's a beautiful dish they taste amazing customer fall comes away table 6-4 caponata please I was worried the castamere boys might risk you all with something dangerously experimental but I can see it changing them their vill caponata service sweetbreads has all the hallmarks of a classic Italian dish but knowing these boys there is something more to it you wouldn't do this without a twist somewhere yeah where's a liquid nitrogen it's a classic dish this has really been refined so lie again precise temperature with readings from the water bath with the sweetbreads and the milk they were a very refined class and you got that Shafi'i part with the veal sweetbreads how you cooking that we've put some in a water bath we have a charm is 62 for two hours deep oh yes a nice crust there should be this remote in your Maximus you see those we've made sure when you cook them they killed in the center as well yeah some of my coach diners found Peter and John raise fish and quail to experimental I hope they've picked the sweetbreads right for my diner's tonight service please caponata there delicious [Music] but with everything to play for the boys are starting to panic in my kitchen they're out there compass own and it's showing do me a favor don't slice that veal and she was thirty seconds away from completing that dish when you slice the veal what happens to it starts to get cold I said yeah but what comes out of it our juices so we want those juices wedding in on that wait was that national flavor I'll you've just passed your balls to do four stunning dishes a slice at the very last minute yeah dr. Yeoh olive oil nachos let's go you can't slice the veal when you five minutes away from completing the dish who on that slice when you're seconds away from that final magic on that plate so they get rid of those now relax compose and step up to the plate quickly I know you're used to your mum wiping your ass but I'm not gonna clear down after you guys yet no [ __ ] way am i clear down after you in my own kitchen yes no chef every time we set up with this yeah we caraway guys yes chef that's more we my kitchen and I'm so boring yours - I'm not clearing the [ __ ] mess this as a musician is sensational don't worry that's those hot yes a little bit hotter with your water bar be careful you don't scold yourself I'll get your mom on my back just a mere last table yeah well that last table going out in secular the first level so is please go nice aesthetic Walker good job slow start strong finish ah don't play down service is over and we dine as we serve both restaurants dishes and are about to discover my distinguished guests thought of them starting with kazimierz the sweet blue absolutely fill it for me was so fun I prefer the Casimir dish the single element were better and that they mix also was right there for me nice to see how was it I look at that dish I can see the boys soul that brought tears to my eyes now call me Baez but I definitely prefer the cannula dish the meat was very well cooked and I like the combination of meat and truffle very well done what we did was like hitman things your marks it was very sweet my diners comments have confirmed the level of excellence in this competition now it's up to me to choose a winner whatever I decide will affect the future of both these restaurants and their chefs I'm still very very simple a favor the hits home that's what I do that's why I stand by what I change what I am I think we've done enough fun you know I mean we've sent our dishes in time in when we communicated we play here deaf it's cooked perfectly we're in a 2d different environments wherever used to for love they're absolutely only one of these two brilliant Italian restaurants can go through to the semi-finals it's a very tough decision but one I've got to make my two top Italian restaurants Manila from London in Kasimir from Bristol have finished their final challenge and for one of them that journey is about to come to an end they've both proved themselves exceptional restaurants but now it all hangs in the balance it's time for me to taste the amazing dishes cooked here tonight by Santino and the kastle-meyer brothers Peter and John ray after which I'll make my final decision Luis looks great and a nice clever use of seasoned ingredients the G rolls summer truffles that's delicious it's got such great finesse but very bold flavors really good I absolutely love the puree it looks quite rich but it actually tastes quite healthy really nice if we rot one criticism it's a braised shoulder it's almost like braised oxtails very rich and I sort of overpowers the potatoes Casa Mia it looks dainty sweetbreads very dangerous to serve in any restaurant hmm nice combination of flavor it's fragrant that buzzer the end just really helps to lift it clever I've got a problem with the rawness of the courgettes because it's sort of sports textures however the meats cooked perfectly ricotta works bloody brilliantly with the sweetbreads the big surprise for me today is that both these dishes taste better than I tasted in their restaurants [Music] so it's the moment of truth - outstanding Italian restaurants but only one can win a place in the semi-final [Music] okay first off well done the magic and the personalities coming through on those plates today was fabulous Casimir whatever happens after this competition continue cooking food like that there are cotta and the sweetbreads and the Philip packed full of flavor elegant and that worked criticizing the dish a lot going on there a hell of a lot going on the textures were amazing but you call jets what you crunchy Manila there's a huge heart in what you do and you are one focused guy love what you did with the Slayer Puri generous with the truffles that's you how could I criticize the dish of what my shoulder was quite heavy but packed full of flavor [Music] but this competition is not gonna be won or lost on one dish alone it'll be down to this which restaurant would I love to return to and eat one more meal Casimir Manila you guys and your restaurants have been under immense pressure think back to that Coach load of diners walking in there 30 of them sitting down it's a nightmare for any restaurant you've been under scrutiny with secret diners filming undercover I think both restaurants took the criticism admirably I think you're really handled not just the positives but the negatives as well and that's what I love to see how you bounce back sadly there going to be one restaurant going through to the semi-final based on everything I've seen taste it and being part of the restaurant that's going through to the semi-final [Music] custom ear great job absolutely brilliant [Music] Marilla you are a man that is on a mission when your team is as good as you you're gonna pop big-time in a great experience we said before we came in on no matter what happened you'd be we'd be happy I like to win but that's that's just a game congratulations really job well done didn't expect it I think you know we didn't have such a tough call because we work our nuts off a lot and assignment now you have to have obviously approval from the Gordon to the next round it's just unbelievable in that my mom and dad and sucker it hurts but I yeah and they've sacrificed everything I know I [Music] know you know mum down a sacrifice everything over the last ten years and as long as everybody sticks together think we'll keep going fire you know I think we're just gonna go to that next semi-finals and know that we can actually move forward and get through to the final and hopefully go on to win the things I've lost Manila that's a big voice and a heavyweight in this contest but I have found Casimir two young guys that mean business and now it's game on

Channel: Gordon Ramsay

Views: 1,963,892

Rating: 4.8411231 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, gordon ramsay best restaurant, gordon ramsay best restaurant visit, gordon ramsay best restaurant food, Ramsay's Best Restaurant, ramsays best restaurant s01e01, ramsays best restaurant italian, ramsays best restaurant full episodes, ramsays best restaurant final, ramsays best restaurant british, gordon ramsay italian restaurant, gordon ramsay italian food, gordon ramsay italian restaurant twins

Id: xpX7pDXAlYw

Length: 45min 53sec (2753 seconds)

Published: Fri Aug 23 2019

Reddit Comments

[u/cgg419]

Into The Fire - Anthony Bourdain

[u/Stumblecat]

Not available in my country.

[u/PanderjitSingh_k]

I’ve never had Italian food in the UK. Apart from pizza and Jamie’s Italian which hardly count.

My visit to Jamie’s was very memorable though as the server spat his false teeth out into his palm to show them to us. Glasgow.