In this full episode, Ricky Gervais comes for dinner and is shocked by some of the world’s strangest foods. Hugh Fearnley-Whittingstall helps Gordon cook sheep offal, Janet Street-Porter takes on turkey giant Bernard Matthews and wins, and Gordon heads north to revive his childhood favourite, tripe. Meanwhile, Johnny Vegas causes mayhem in the kitchen with the pizza recipe challenge.
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welcome to the fword at clares on the menu tonight the best Brigade of the series are back to cook king crab tortillini Lego lamp and shepherd’s pie made from my sheep and hot chocolate sule with mint chocolate chip ice cream plus Johnny Vegas tries to pull a fast one in the recipe challenge The Machine’s making it for you it’s it B it’s cheating [ __ ] I know it work for you you can’t speak to me like this hu fly wtst helps me cook the most exciting bits of my lamb this will certainly be the freshest set of brains I’ve ever worked with and Ricky ja has a go at my extras he walked to the restaurant the other week carrying a stack who you think you are for was was bad C my mother and I C my dad I love my mother and I love my dad all never had the was here the CR my mother and CR my dad and I love my mother and I love my dad want to have all that [Applause] [Applause] never in in in in in in my Northern Stars welcome back [ __ ] well done how you feel are Absolut fantastic out of this world with it very excited be back out there are some very Discerning demanding clients yeah customers that are expecting the best of the best yeah bloody good to have you back thank you to be here let’s get going yeah right time for the starter yes king crab torini yes ready yes first Susan yeah we’re going to kill the crab oh yeah oh don’t look at don’t don’t turn your nose up that yeah of course here it’s a lot of better crab hold the crab take the crab for God’s sake woman let’s go no right on here please excuse me if you’re going to cook it we’re going to have to kill it first I don’t mind you killing it I can’t touch it Susan you’re acting like a soft Southern Jessy come on stop [ __ ] around in there through there knife on there very carefully and bang straight through and then we crunch thr through there okay got to kill it quickly okay say goodbye to him first what’s he called you name him bye Gordon through through through pull your hand through quick straight away that’s it good good girl right excellent and now we’re going to take off the cluster through yes there’s one cluster hold it please hold it there you go and there’s your second cluster in the water nice bring it back up the boil cook it yes yes okay good right on order first table yes four covers table to four torini four lamb four chocolate sou yes right let’s get on with the toris yes we going to serve two toris per portion yes 2/3 of a spoon and we just egg wash half a torini Judith why do we do that just make it stick that’s right up into your hands push and nipple the air out you ladies have got disciplin fingers you can do that okay right let’s just quickly go through the sauce together yeah lemongrass olive oil yes it’s like a sort of tomato olive oil sauce yes chots in there we’ve got our Basel our coriander tomatoes in and just leave that cooking away right to let’s go 1 and 1/2 minutes gently boiling water right salce out ready to serve is cooked and then from there onto the plate king crab toini with a fresh tomato and lemongrass vinegar you happy with those yeah would you pay for them go please yes t 10 there JB please yes you weding store Sandra apparently you’re upset your mom last time you’re on the f word yes by swearing is that right yes chef I had a pep talk before we left this morning me and Susan we was about to walk out of Imperial Lea salap is not good I had to have my mouth washed out with it after my M saw that program she blamed you Chef serious why don’t I always get the blade I don’t mean to swear you know that it’s the company I’m in trust me ladies it’s [ __ ] great to have you back up that’s nice that’s good t nine here very nice uh Susan you’re in charge of the hot plate while I’m gone for 30 seconds okay this area nice and hiding yes sir [ __ ] does that mean I check them Hello Johnny how are you how you doing brother nice to see you yeah yeah enjoy your yeah fantastic so good to see you yeah no so good to be here mate you’re a very brave man later we’re head-to-head on the recipe challenge how you fan your chances I really fany me chances I think it’s something that’s beyond you I think you’ve developed Beyond Simple good food serious let me just show you where we’re going to be cooking can we have a quick look at the kitchen yes I’ll show you give me a head start so you’re not so nervous ladies when you get in here hey I don’t pay you to chat work the room these ladies are also from Lancashire ladies please Johnny the’s Go come around come around come this is Jud yes Sandra and Justine right right Vegas out the kitchen I’ll see as long as you don’t burn anything you’re fine for them cook for you Mr Northwest Johnny vas get out jie you kick one cheek and I’ll kick the other half of his ass get Johnny Vegas out this kitchen now please yes bloody [Music] hell like me Hugh The Shaggy sheep farmer doesn’t like to waste anything I’ve just slaughtered my sheep and have invited H wi store around for tea yeah busy day at the Avatar yeah extraordinary day what have you got for he here to help me cook up a family feast with some of the more unusual cuts the most amazing brains and the breads wow they are extraordinary it’s a little while since I’ve cooked sheep’s brains really so you got the two different types of sweet breads aren’t they that’s right the long thin one obviously being the throat glands that’s the sweet and they the heart yeah look at them they’re beautiful huh huh very tender seems really weird haven’t taken them out myself this will certainly be the freshest set of brains I’ve ever worked now do you think tner and the kids will eat sweet breads and brains T will definitely Jack will definitely the girls I’m not too sure you know that good to have your garden back um it will be yeah when it’s all done but uh I don’t know it’s really weird within hours you start to miss him isn’t it where is Gavin now he’s up in Oxfordshire roaming around and having some fun has he still got his knackers yes so he can be a breeding Ram I think he’s going to into Happy retirement what an extraordinary turn of Fortunes for him I know right I’m just going to quickly sweat off these um you’re way ahead of me now onions no don’t worry you give me the bum job again I’m camer my onions in muscovado Sugar gives a really nice dark Rich semi spice and then just going to put some BAL of vinegar in there and just sort of caramelize them almost like an onion marmalade great I’m going to put mine in slowly I’m going to color them slowly get nice and crispy and then they’ll take about 8 to 10 minutes to cook okay look at that I’m going to lightly poach them I’m going to pop them in now actually all I’m going to do is is saute the veg poach the brains and add saute the brains and put the two together nice leing to cool down F off my garlic First Slice the sweet RADS up now they’ve cooled down just set nicely these brains nice like poaching an egg how lucky are the kids five Lamb’s brains and caramelized sweet breads with a marmalade of onion Capers and vinegar you know what I was going to do just the lightest sprinkling of cider vinegar on the brains themselves that is [ __ ] pretty right sit down two very exciting dishes hey yours is it’s a brains with baby spring vegetables and mint and this it’s throat glands and it’s you’re selling it so well it’s sweet breads Meg Daddy I’m not that hungry sweet breads are absolutely delicious the brains um it’s an unusual texture very unusual texture very nice I do like it I prefer the brains yeah so do I you already have seconds of brain I can’t believe hands up your deep brains again mommy hands up your deep sweet breads again me I got oh no how about you dig a pond and get yourself a couple of CR crocodiles yeah God it’s crocodile giraff I thought it was lovely I thought it was presented very nicely and so many flavors coming through I really enjoyed it yeah why are we eating these things with legs and shells I’m sure it was happier in the thing that it’s flesh was already in and with this it can’t even walk sideways I feel like have insulted the chef who is the chef okay right ladies come over please results yes St yes were they happy very happy yeah right give me we go thank you okay weand the customers they’re happy to pay for their total of king crab out of 50 46 very good very very gooded well done what happened what do they say too much pass out and not enough crab what a little disc that well done okay the best so far next on the menu the Lan your lasses go commando what and my very special shepherd’s pie proves a problem for Ricky jaas where’s it going to end you and Jeremy Clarkson in a helicopter shooting your cousins they’re so tasty [Applause] welcome back to the f word time for the main course my Lambs now I’m doing them two ways first up leg of [Music] lamb leg of lamb the king of all joints sweet tender very rich and absolutely delicious I must have for every dining table get your butcher to Bone it out and Butterfly it basically so you can tie it and roast it hot oven SE season olive [Music] oil mint use it in abundance it’s fresh it’s fragrant smells amazing goat cheese the mints perfumes the inside of the lamb and the goat cheese just sort of makes the center nice and creamy garlic roll first of all a big loop around the lamb that keeps it all in shape get a nice length of string tie a knot right at the very top underneath and leave it coming out here the secret of tying it this shape helps to cook it evenly and look beautiful Rosemary season gets the skin really nice and crispy olive oil stops the string from burning so therefore it won’t burst open when it’s in the oven and bingo roast 5 minutes rest carve mint [Applause] [Music] vinegarette that has confirmed is definitely the king of rose rose Leo L with ghost cheese and mint done lamb nicely seasoned how long does this go in the oven pod pink at 35 to 40 minutes in yeah Special lamb as you know there’s going to be resting for literally the same time as it’s cooked so it’s nice and pink not too it it can keep warm while it’s resting all that time absolutely definitely without a doubt so it’s really important now to get some color on the lamp yeah [Music] okay okay good yeah that b tonight I’m serving the lamb two ways you’ve seen the leg and this is the nation’s favorite shepherd’s pie a Great British classic absolutely delicious mins vegetables potatoes easy olive oil minced lamb little bit of color on the mint and it gets rid of that unwanted fat nothing worse than a greasy shepherd’s pie seasoned Great Onion carrot garlic once the vegetables are grated in there they disintegrate and almost puree adding great flavor and that’s the secret behind a really good shepherd’s pie it’s all in the mins wor the sauce tomato puree red wine thyme Rosemary right now the red wines evaporated chicken stock in and cook it out for 3 or 4 minutes no more than that potatoes Mash season egg yolks now the secret ingredient palmes and cheese be quite generous with the palan because that’s what gets it really nice and golden brown that now deserve to sit on top of my [Music] [Applause] [Music] mints good old fashioned tip just to keep my M happy for the top 18 to 20 minutes in the oven beautiful [Applause] the crispy topping you can see what that deserved to be a great British classic shepherd’s pie done 46 out of 50 for the starter try and get 50 out of 50 for the lamb yes tonight yeah it’s all about perfection yeah let’s do it out of respect for my Lambs yes yes Judith and Susan five portions away please yeah yes let’s go carrots take out and leave on on the top there yes yes chef okay let’s go ladies yeah yes chef nice let me put the Lamb on there keep the round bit up to the top nice car on right nice not too oily please ladies yeah service please yeah Table Six please yes ladies I’m getting very nervous you’re very quiet what’s the matter we concentrating sh really what I want to know is I’ll words to T me that you go commando in the kitchen I was 21 years of age for God’s sake I don’t Commando anymore yeah but we just want you to know that we with you what we could even see Jesus Christ almighty it’s like a pair of curtains they’re not knickers are they oh my God Almighty oh now it’s time for tripe a forgotten food that I personally want to put back on the menu blood [Music] W it may look disgusting but I love a bit a tribe now it’s very cheap very nutritious but sadly these days you got to go through a hell of a lot of [ __ ] to get hold of it tripe is the lining of a cow’s stomach it has been voted Britain’s least favorite food which I think is a waste in my grandparents day everyone at tribee and I’m determined to put it back on the map I love tribe I grew up with tribee it’s been in the family for years and having lived in France and Italy that’s all we used to eat for staff lunch was tribe I’ve managed to get my hands on some fresh cow’s guts and brought them to a trip dresser before I can cook with them Peter how are you nice likewise good to see you too my man hey now it’s down to you to turn into something some magical piz cake in 1900 there were 200 trip dresses in Britain your great great grandfather now there are only three and the smell I mean this place just of tribe now what does the wife say when you get home uh she doesn’t she doesn’t she left she left all right sh Peter and I boil my tribe to make it more tender look like you’ve been doing it for years and then bleach it to improve the color it’s hard to believe that’s the same tripe you know in terms of you know how palatable it looks now Peter supplies Bob and Christine who run a traditional Trip store at the market in Akon Stanley how are you buddy how are you good to see you well Christine now you be selling for how long their customers love Tripes so much here they even eat it raw now how you going to cook that what are you going to do with the tribee the husband eats it as it is as it is with salt and vinegar salt and vinegar and eats it cold eats it cold nice on the green do you find out who’s actually buying Bob’s tripe I’m going to give him a hand on the store thank you that’s nice and cozy in here now isn’t it morning Madam would you like some trip my dling yes what you going to do with it vinegar yeah lettuce and tomato and Madam how old are you please 91 on Saturday 91 on Saturday many happy returns on Saturday morning morning sir what are you going to have this morning jelly onion is that for tonight’s dinner no no absolutely that’s just to get home that’s just for a snack good man good man the fact that just been here for the last 5 minutes and watching you know the customers come and and pick up the trip how old they are and in a way that you know there’s not enough youth eating it tripe ladies is there anyone out there under the age of 30 who would like to buy some tripe Trip’s clearly got an image problem and many young people haven’t even tried it so with Bob’s help I’m setting up my very own Belly Deli to reinvent it as a really tasty dish I like that yeah you like that dud Golden’s gut Hut yes right and Bob what we’re going to do is something sort of modern okay so pan fried tribe yes with some lemon and parsley if we get it looking fresh and modern a lot more people going to eat it right okay first of all some onions and garlic and sweat so this is uh my way of doing tripe sort of fast you know like fast food then toss the tripe in some flour and season with salt and can andne pepper but just to make it a little bit more sort of um Tangy and fresh you use vinegar don’t you veg I’m going to grate some lemon on there yeah and what that does it just makes it a little bit sort of lighter fresher and a little bit more zestier yeah [Music] and all I’m going to do now is fry it very very quickly with some sunflower oil okay right season with fresh parsley and a squeeze of lemon yeah now we’re ready who would like some drye please anybody here in a hasn’t eaten tripe yes where are all the tripe virgins you here we go why haven’t you had tripe before my Dy because it just doesn’t look very nice at all do you like it it’s really nice actually yeah yes and it’s Fri in as well I think I might try it yeah good girl hey look at these new customers you’re getting you like it yes how old are you 18 that’s one here so we’ve gone from 19 to 18 this morning ni right guys come over how are we doing great now this is AC and Stanley is what under 11s this dish here is full of protein how old are you six do you like the TR yes fantastic it’s a load of bollocks that people don’t like tripe anymore because cooked in a modern way they love it look at this lot next time you’re out get down to your Butcher and get some TR it for dinner it’s delicious and healthy who would like some try girl now I know you don’t like fancy food you enjoy the sheers pie absolutely wonderful I mean shepherd’s pie would be in um I think my top five so and and that was that was lovely the mint for the shephers pie was from the Lambs that I had in my back Garden so hold on so that basically you’re pets they weren’t pets you can’t fall into that habit of allowing them to become pets although they are very friendly to begin with but then you got to sort of distance yourself on them yeah but you say that where’s it going to end you and Jeremy Clarkson in a helicopter shooting your cousins what I kept distance from them I didn’t really know them growing up and they’re so tasty you’re so matcho aren’t you I know it’s a you’re so tough I’m glad you got your shirt on you always have to show a bit of that don’t you no no no it’s for the men of alls of women and go oh look he’s taking his shirt he walked to the restaurant the other week carrying a stag who do you think you are for hold on hold on hold on no but you enjoyed it didn’t you I did enjoy it obviously I’d rather know that that animal had a wonderful life killed humanly Gavin um escaped the okay you’re giving it a name I know I know why would you do that what would see when you when you buy it in tesos there’s not a name they okay this is Bob we killed Bob Gavin didn’t die Charlotte unfortunately got eaten why we a wolf suspected Puma a wild cat or you know a humongous Fox where where do you live with these humor and humongous foxes no is beckh and backyard no but this is serious who does a cooking at home I do not I don’t know ever no let me tell you why Gordon please I’m a genius and I’ve I’ve got to save all those SC for other things okay I thought Stephen Merchant was a genius that now you’re not just bloody brilliant at making people laugh you’re also bloody fantastic making money um the DVDs the podcast fanimals have you ever been tempted or swayed by doing an advert no I’m not tempted no I got offered a million pound to do a gin advert in America when the office broke in America and My AG said I know you don’t do adverts but I just run this by you and I went no I can’t cuz I just thought if I said yes I’d regret so I said now and he said they’ve come back with 2 million they thought I was haggling oh my god um I think it’s because you haven’t had the right product okay so I’ve got some items that I want you to have a look at and tell me how you would Market them in an advert okay first thing go on block chocolate bar it’s a delicacy in Sweden um how aren’t foreigners funny so how would you advertise it how would you sit there and Munch if it’s a Swedish out it would be a really weird one wouldn’t it it would be something like h PL PL FL F plop oh we that wouldn’t it what’s that one that that that sexy rabbit used to advertise C’s caramel now yeah yes T about that ready sexy rabbit can we cut that I’ve never had sex with any rodent actually it’s a LaMore it’s not a rodent okay uh this one you like soups don’t you yeah yeah okay so it’s a cop flavored bullon [ __ ] flavor excellent oh God slur it up the Great Taste Of [ __ ] okay finally to wash it all down it’s closer to Sweden it’s Denmark okay this would be Ming beer spunk a shot of spunk VOD I’m slightly squeamish to drink oh God the TRU that the trouble that that’s very old spunk that’s that spunk that’s been hanging around for quite some time how you promote um the Danish shot of spunk vodka that’s the best spunk I’ve ever tasted listen really good to see you yeah the good work thank you very much J see you my darling big kiss good to see you I thought the lamb was excellent really nicely cooked very tender and I like the lemon zest on the top well it was delicious the lamb but it’s terrible showing about the goats cheese in the middle of it but once he scraped it out wasn’t bad actually the lamb tasted nice and tender which a sign that he hasn’t had any stress and had a good life right results this is quite special for me yes a lot of hard work months getting that ready yeah in terms of looking after them nursing them and doing all we can to improve that flavor yes JB right I thought you did a bloody good job yeah clearly the most talented Brigade we’ve had on so far however yeah they are the critics they’re your customers and the amount of customers that are happy to pay for the main course oh no damn 48 out of 50 well done done done that is not quite perfect there’s room for improvement JB just Why didn’t two pay um it too much too much meat and too much Tom J [ __ ] off act France will yes let’s go dessert next on the menu I let my fanny loose in the kitchen [ __ ] off out of my kitchen but only after you’ve done the washing up and 18 Stone of idiot takes me on in the recipe challenge I have Gordon Ramsey parties we all just sit around tell each other [ __ ] off welcome back to the f word now time for me to take on 18 Stone of idiots Johnny are you ready yeah I’m ready nervous no not right what are you cooking I’m cooking pizza pizza yeah very simple very rustic food of the peasants it’s bringing working class into these kitchens and giving them a taste of something substantial something real something that they can’t just drive past on Saturday night and watch people eat and go how do those people live perfect now what’s that the secret machine what is that uh this is my blood maker stroker door maker cuz it’s one thing that I do rely on I’m just going a very simple Pizza fresh tomato sauce and then top with some really nice Bayon ham just put me flour in which is a very very decent uh d0 Italian flour um what I’m going to do now is add the olive oil but I haven’t got a tablespoon measurer but it’s all right I’m going to do it by I crazy guy I am I’ve got me live yeast here because I don’t like the giant powdered stuff and you never get the right result with it and start it mixing you’re not actually making your own pizza D you’re putting it together the machine’s making it for you no it’s not what for me is it bollock it’s cheating [ __ ] I know it work for you you can’t speak to me like this Johnny Be Good I’m being good I’m going to bring water up the boil put my yeast in oh look it be a machine it’s the work of the devil whisking the yeast that activates it touch of olive oil in there Touch of salt absolutely crucial from there flour into with a normal food processor so what what you use in their Garden is it a machine uh this is this is a machine is it a machine it’s a plug in does it plug in hey it’s nauy pants what are you doing with the CH of sauce uh it’s sauce is just uh it’s just me Tomatoes uh salt tiny bit of sugar oregano and um some fresh Basel so Johnny’s making a very simple tomato sauce out of tin Tomatoes OB just got some schots and garlic and some Basel here going fry off cherry tomatoes a few sundried tomatoes so BEC a really nice dry tomato sauce need this together [Music] right Do’s needed put that in right that goes in should double in size or knock it back and roll it out nice and thin right how you doing my man going to make the pizza in three different sections so I’m going to have one with u me Capers and me uh an chies then I’m going to make a gargona one in the middle just for just for the veggies and then on the other end I’m sound like four seasons but you’re using three season yeah yeah I’m I’m look I’m just spreading me options out Anna what is the most outrageous thing you ever done on stage I did do a [ __ ] but he deserved it on stage yeah I was in Liverpool the guy come along to review it and I went oh are you are you s of the comedy review and he went no what did you do went I normally cover pet shows what the [ __ ] are you doing here so I had somebody walk me around as if I was a dog and show you’re on all fours and then I I just slip your pants down the and and just squeeze a little but then we had to tell them did you wipe your ass I told him it was a prop cuz with me technician pretended it wasn’t real [ __ ] and it’s not even real if you lose the challenge tonight yeah don’t [ __ ] on me okay no no I [Music] won’t so this is my dough I’m just going to roll it out slacking it off a little bit and just sort of get it really nice and pliable and then roll it nice and thinly you’re using a rolling pin I am using a rolling pin you big girl so tomato on first a nice thin layer of tomato sauce on there what kind of mozzarella you using the big ones or the little baby ones uh the big ones you copy me again yeah I just live you know what I mean to follow you I could get clothes in your style I would that’s nice ien ramsy parties we all just sit around tell each other [ __ ] off and then finish with some really nice Palmer ham right ready yeah and it goes there you go the three seasons that you’ve been teing the piss out of looks like [ __ ] school dinners right [ __ ] doesn’t looks nice right so now we’ve got that we’ve got ham um obviously all is all over uh just Hammer mushroom and then there we’ve got the gorgona and there we’ve got the seafood yes people have a choice yeah in this world oh right good out oven yeah and it goes right Johnny they’re in the oven now yes yeah 10 minutes go and have a p come back and you lose no I’m going to stay and observe because you’re paranoid no I’m I might need to put a little fil on if the it seems my Bas is a little bit thicker than yours and have made and made with passion I might have to cover the top cuz I don’t want the top to overcut before the bass has got nice and crispy you mean you might have to get a takeaway no it means I might have to do a [ __ ] on yours while it’s in the oven now it’s time for dessert a delicious hot chocolate sule made by rinda who last week I chose to be my new Fanny rinda well done good to see you um you’re now going to make the most amazing hot chocolate sule teachs the nation yeah please don’t [ __ ] it up thank you so I’m going to show you how to make the most indulgent decadent hot chocolate Soule take 200 mL of milk add 20 G of corn flour when it’s in a really yogy texture you know it’s kind of ready and there you go it’s nicely thickening up chop the chocolate don’t skimp on it it needs to be about 60 to 70% cocoa content cuz you need to taste the chocolate in [Music] this add four egg yolks it’s really important that the chocolate is a little bit cooler otherwise what you get is this horrible scramble from the eggs my mother used to say a clear work surface is a clear mind Gordon’s got all the dishes to do I hope he’s a good wash wer whisk the egg whites slowly add 150 g of castor sugar now remember this is what’s breathing the life into your chocolate mix so you don’t want to overwork the mixture you don’t want to get too enthusiastic more washing for Gordon really voluptuous you can see it almost heaving it’s really sexy butter aramin and dust with grated chocolate clean the rim otherwise your sule won’t rise so just leave it alone for 6 minutes do whatever you want have sex read a newspaper I don’t know what you do in your six minutes the perfect chocolate sule done lovely lovely nice nice nice I’m dying to get in there you know that m is it good that abs absolutely delicious fantastic well Gord I’ve got one thing to say to you yes [ __ ] off out of my kitchen but only after you’ve done the washing up you’re telling me to [ __ ] off out my own kitchen rinda you’re like Susan you still haven’t got a boyfriend why oh well what can I say too many difficult isn’t it you have to pick the it’s difficult to commit to one person as well fine what about you why you saying your play you find it difficult to commit to one person why did you guys go out on a double dat you and Susan find us fix us up with some nice stutters nice little short ass Frenchman like JB look over there JB is the most Charming man I’ve JB was yes thank you he’s the most what Charming Charming he stinks of garlic look at him lovely go that’s amazing wrist action you got there trust me I’ve expected it over the years seriously rind as they come out you serve the table all go straight to Johnny Vegas Yes be careful Johnny Vegas doesn’t eat you okay be very careful hands on here good girl off you go hey Johnny H enjoy thank it is worth waiting for I promise you it’s lovely marry me now it’s time for Janny stre Porter to sink her teeth into Bernard Matthews now as you all know I’m a little bit of a food snob and this kind of thing isn’t something I’d normally eat frankly I’m surprised it’s still on the shelves cheery norfor farmer Bernard Matthews has had the smile wiped off his face by three huge food scandals first came turkey Twizzlers bursting with so much saturated fats that many schools dropped them like a stone next came these horrifying images employees playing baseball with live turkeys and then just as you thought it couldn’t get any worse one of his Farms was hit by bird flu during the outbreak it emerged that Bernard Matthews that Great British food institution actually uses large amounts of meat from Hungary but does he tell you that on the packet like hell burnard Matthews dinosaurs don’t know where it’s come from dinosaurs could have come from outter space Bernard Matthews jeters Where have they flown in from Bernard Matthews is in the middle of a massive rebre branding exercise but being clear and honest about the country of origin is much more important than flashy logos or spin so it says turkey breast meat is often referred to as a superfood because it’s naturally low in fat and cholesterol but where does it come from burnard of the 21 packets I checked only two gave the country of origin of the meat well you might think that Bernard’s only doing what every other turkey producer does but you’d be wrong take a look at this lot Sainsbury’s fresh British turkey this it tells you product of Hungary clearly marked what’s Bernard’s problem Oh burnard’s labeling isn’t illegal but it is potentially misleading I think he’s trading on his image as a Norfork farmer to make his customers think all his turkey is English but how does he do it simple it’s all about the packaging all you have to do is make your product look English and not give any information about where the meat comes from I’m going to make a turkey pie using meat from Brazil Poland and Hungary and see if I can convince people it’s actually English uh so I’ve made the filling for my pie now I’m going to put the pastry on it uh and pop it in the oven here is my packaging turkey pie produced in England this is perfectly legal now all I’ve got to do is see if I can flog them hi there hello J can I persuade you to taste some of my uh turkey pie it’s lovely if I told you that the meat in that turkey pie comes from Hungary Poland and Brazil yeah I’m not going to catch nothing am I the the box is very misleading when you look at that box where do you think the meat and that pie comes from I would think it comes from England but if I put this box on and it said meat from Poland Hungary and Brazil would you buy it more than likely not where do you think it comes from Turkey I think we consumers have a right to know where our meat comes from one person who agrees is David Clark from Red Tractor the UK’s leading independent food Assurance scheme if there’s a red tractor on a piece of meat you can be 100% sure it’s British and carefully reared you think it’s important that when people buy food they know exactly where it’s come from absolutely I mean that’s why we have a clear statement of country of origin within the logo therefore the consumer cannot be confused I think what I’m going to do is uh go to Mr Matthews and ask him why he won’t sign up for to your red tractor scheme I I think that’s a good idea I wrote to Bernard Matthews explaining my concerns asking him why he doesn’t label where his meat comes from and demanding that he signs up to the red track practice scheme 2 weeks later here I am in central London I’ve been summoned to meet Bernard Matthews chief executive hi hi nice to meet you hello burnard doesn’t get out much these days so he sent his right hand man to answer me I have threatened to serve Bernard Matthews with a food asbo and you’ll be my second one after Prince your first one now B I’ve got a whole bag full of packaging here but I’m looking for where this turkey comes from we’ve um not realized uh it’s that important in fact we would welcome all of the origin of meat to come on because we’ll find that we still are vast majority of our stuff comes from the UK but hang on a minute bar on the 5th of February burnard Matthews company said all our turkeys are British all our turkey eggs uh come from our Hatchery and from our laying flocks which are ours in Norfolk yeah so all our turkeys are now those eggs may go to Hungary uh to be born but uh to be reared but the vast majority of all of our turkeys are in Norfolk and and R nor when you say all our turkeys are British does that mean that the ones who are in Hungary their mom and dads are British uh certainly yeah but they’re living in Hungary yeah so they’re Hungarian turkeys the vast majority of our products come from the UK and we’re going to very clearly signpost those products that are British and what we’re doing on the back is we’re going to take a lead uh on it and describe when products are British it’ll be very clearly stated it’s British and we’ve got agreement from Red Tractor so we can use that to so you are going to put the Red Tractor sign starting when it will be by the beginning of September so when it says under B Mathew it’s going to be in here yeah made from Turkey from our own Farms or from wherever else so that’s promise Yeah by September the 1st we’ll get them on okay it’s the deal T hello Janet gorgeous nice to see you my Dy you look great thank you I dressed up for carriages first of all congratulations yeah yeah I do feel a real sense of achievement you made Bernard Matthews Mr Beautiful E’s words well done I think they were scared of us that’s a brilliant thing and what they agreed to do what exactly amazing they’re going to sign up to the Red Tractor scheme so all the meat that they use that is bread on farms in the UK is going to have the red tractor and meat that comes from abroad it’s going to have the country of origin clearly labeled on the packet bloody good news so they’re going to be far more honest which is fantastic how is he going to stick to what’s he do pro he promised me that by September this year they will change their labeling on their packaging and if he doesn’t stick to it what are you going to do to go out to nor and deep fries turkey Twizzler I will I go out there bloody well done I think you’re scared more of you as opposed to the asbo you’re not scared of me are you Gord beautiful I’m not scared of you at all my chan thank lipstick next on the menu will heavyweight Johnny Vegas knock me out in the ree challenge look at the Choice look at the clares looks nice BB bner reges and will the girls do lisher proud how do you think we did 50 I hope so you know that I really do welcome back to the a now time to find out who is the Michin style chef and who is the Michin man are you ready yes I am ready let’s go big boy and I’m confident what are you finishing it with a bit of olive oil okay oh me chies wa for go I want the fresh ones from the bottom look at that hey looks nice here’s my baby coming out holy mackerel look at that baby little bit Basel on the top I think yours screams Michelin mine screams family I think yours screams Cheese Shop you know ever doing it go on it’s late night phone calls for the rest of your life hey do you remember that t did that pizza Johnny [ __ ] off look at that look at that now then now then look at the Choice look at the AR that clares looks nice B and B Bogner reges right all right then oh I like that sound that crispy sound just to even it up right hey that looks nice right listen yeah you see I have just to pause the I know know I know but you’ve got three seasons and four bits of pizza yeah it’s best on French I know that taste wise that’ll be phenomenal I know I know that you know that’s that’s why you earn money from it that’s why I’m 18 Stone right JB off you go ENT yes entertainer right off you go y the three season by Johnny and clarity’s pizza by by me J re two coughs when you put his down mone’s exchanged ends you know the brown envelope in the [Applause] garage one and number two this one first yeah yeah it’s crispy I like sun dried tomatoes real tomato cake not too much cheese either it’s Square isn’t it very different shade square and a much thi B Bas yeah cheesier for sure it’s actually cruncher than the other one okay big boy I hope you’re not going to make a monkey on me Johnny B Johny come on come on come on good to Papa uh no very close very very close uh it’s a 3 to2 it’s a 3 to2 yeah so it’s very close all right come on yeah on you’re looking at me which you’re telling me that you’re going to say him as if you’re trying to tell me what you tried your best it’s you Gord Johny boy get in there well done than [ __ ] for that 32 so it was close I had money on myself hey you can hold your head high my man that was [ __ ] delicious cheesy but delicious a yeah whatever do me a favor well take your pizza and [ __ ] never dark never dark in this restaurant again with man and don’t [ __ ] on the kitchen floor on the way out no no I’ll save that for the restaurant howy Well Done big boy now for all you animal lovers out there yes yes yes right [ __ ] it I’m going to open the pizza [Music] area last two careful now last two tables and I’ll dust you put them on yes here we go and away okay we got two sixes thank you hey JB yes thanks for doing your job yeah you’re welcome yeah I know France they only want to work [ __ ] 32 hours a week but thanks so much for coming yeah excellent Susan are you giving JB the eye are you trying to no we was telling up no cuz we like John whatever he’s called John the Baptist that’s right now it’s called John Baptist good girl thank you my we told him that you told us he was SC Not Gody you’re about as discreet as [ __ ] Johnny Vegas he’s definitely definitely not gay chocolate soup was perfect absolutely amazing texture just really nice and gooey and chocolate in the middle and the um mint choc chip ice cream was a kind of a throwback to my childhood so like quite sort of retro little touch on those sides so it was lovely I thought the dessert was delicious and definitely worth £5 really beautiful melt in the mouth really really really lovely give me the results please now ladies Justin how do you think we did 50 50 yes yeah I hope so you know that I really do we work hard we did some of them went out a little bit lopsided however the flavor was fantastic for dessert oh [ __ ] 50 out 50 yes I know that yeah that is perfection well done 5050 for dessert blood good news now we do me a favor no no hold hold on hold on the f word hold on hold on come with me to the dining room let’s go Al let’s go okay uh ladies and gentlemen your CH for this evening yes the ly [Applause] lass get in there right go say hello go say hello H get in wo fword Series 3 done