Kitchen chaos reigns as fires ignite and food constantly burns, pushing Gordon to his breaking point.
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my name is Nigel I’m a good cook I’m a big lover of Greek and Portuguese food I think I’ll be out to hack it in Gordon’s kitchen he’s a big man with a big personality but so am I my name is Robert Jones this is my signat dish and it’s an award-winning Long Boat of lamb to accompany that I use an onion and garlic potato Gran and some roasted Mediterranean vegetables my name is Kevin the largest number of people I’ve cook for is probably about 10 people in one city so to go into Gordon’s kitchen and cook for 50 is going to be a big challenge my name’s Lawson my dish is a roast beef dinner a nice thick gravy over the top with a nice big yoka Pudding we believe Gordon Ramsey is one of the best chefs in the country we know that we’re the best butchers in the country we’re entering into that kitchen to be the best of the series that’s our own look aome yes you’re doing me three salad of red mullet you’ve got four bits in there three twos are what six you got four in there can I do your four for now no so you want me to serve two at the table and leave one on their own come on [ __ ] hell guys listen listen you’re just rushing calm down you’re okay you can do this Cal down J Christ you completely off the AG you got enough time service please think about what you’re doing concentrate one table CH Robert yeah it’s not a racer it’s about perfection okay this is not a [ __ ] bang it out okay and hope for the best now we put the food up are you happy with that yeah you are yes you are yes come on one yes I am good so you should be [ __ ] off Kathy B please yes no Nigel who’s SP that hold on stop stop stop what’s going on the F’s going on oh come on come on guys going to send us all on [ __ ] fire watch out watch out take the oil off the stove quickly oh [ __ ] me what are you doing lawon just for 5 minutes go and pick some [ __ ] strawberries go out the back and [ __ ] pick some strawberries I think gy is right I did Panic I was trying to do everything too quickly too fast I’ll have to calm down and do things slower 3 minutes Chef look that I’m going to the yeah but the first ones are immaculate yeah and that’s that’s perhaps the worst [ __ ] [ __ ] you’ve cooked so far in here Robert you can’t be happy with that I thought it would have cleaned sry you can’t be happy with that honestly no Chef because you know what the last three tables have been perfect that [ __ ] okay Chef no problem and then what do you think of me if I let you send that you’re going to think I’m a right [ __ ] [ __ ] it’s now and a half since the diner sat down and the last starters are only just going out this Spell’s been getting me going anyway to to be honest and what I really want to do is just pick it up and chove it in I’ve got a little bit to colum so I won’t do that it’s really sort of succulent light I mean a a nice light flaky fish and it was cooked just right gentl GRE how are you very well thank you good um what’s a matter with your starter I found a bit Bland a bit Bland yeah red m is very delic it’s a very subtle flavor slightly sweet a nice crispy skin you’re clearly not paying for that are you no I’ll make sure you main call trust me don’t burn the [ __ ] B okay nice 2 minutes till it starts to Brown I’m nicely colored yeah just touch the SE bass on there for me yeah it’s to P yeah don’t laugh at me I’m not laughing no no no no no the bass is way overcooked it’s going to take three and a half 4 minutes to cook maximum yeah yes start again yes and don’t flip that fish and there a really nice golden brown B it service please put it back in your put in who [ __ ] hell what’s going on guys [ __ ] hell and you’re not here just to spectate and [ __ ] go back and tell your mates what a hard on you had let’s go yeah got to get in there you know that nothing [ __ ] difficult let’s go [ __ ] I burn my hands of [ __ ] right Steve just for your info it’s the third time this table it’s your first table right we’ve only sent two tables both your sea basses have been cooked a [ __ ] he’s looking all right mate yeah you stop calling me [ __ ] mate yeah yeah Gordon’s fine yeah thank you James yeah and if I give you respect and call you by [ __ ] James at least call me [ __ ] Gordon I don’t mind but [ __ ] mate forget about it yeah James yes at least come back and send the [ __ ] thing cuzz right now this whole [ __ ] thing’s on my shoulders sorry shf and if you’re standing next to me with me it makes me feel that you care about it yeah yeah do you care I don’t care well [ __ ] show me something then yes thank you Chef thank you Chef Mate it was my first time ever having sea bass so I was impressed I liked it I’m really not a fish eater so for me to say that is really you know it was 10 News moist it also been cooked slowly through the flesh but the the skin had been paning fire quite quickly they burn they [ __ ] burn have we got any Cass left cuz IR man now right come around here you yeah he’s burn three pans full now you burnt it we started with 75 portions of bass we got half the dining room not served yet we [ __ ] so many bass so early we’ve run out I’m going to fill it some more Bass But when I fill it these bass when we get them can we [ __ ] cook them properly Richard yes yes hello yes 22 portions here listen to me on top of 75 just under 100 portions of bass hello don’t [ __ ] it I know you’re not a professional chef you know that but you are a [ __ ] bright spark and all I beg for for 1 hour is just a little bit of [ __ ] intelligence sorry sorry Chef did you enjoy your MOS MOS was good yes you sound French yeah I’m French not like Raymond Bron banging on about how [ __ ] our British food is again no no did you enjoy your bass I enjoy my bass but where the SE bass was probably cook sorry I’m just nodding off two seconds H did you enjoy your bass not as much as the sa but [ __ ] me another French man it just why is it all mushed up like that what have you done to it nothing that’s how it was I’m not all watery and if you look at bits there it just looks like no no it’s a very it’s a very delicate sweet Seabass can you put your tongue out for me please got [ __ ] B be on the end of it and you expect me to take your palette seriously when you got all that shling there taste that Carrie and tell me the first thing you taste in your mouth [Music] quick egg it’s burnt you can’t taste that’s burnt yeah I can get it in the bin let’s go okay Rebecca yeah what is that I know I’m really no no no no no sorry um really I know okay sorry um get it in the pin and start [Music] again so the Brigade I’ve got actually think they can hack it are krie Kate Rebecca and Nicola I’m Rebecca I have quite a lot of friends over for dinner so I get lots of practice but maybe more important to me is the aesthetic and Perfection of the food I’m krie I’m incredibly enthusiastic about food I make my own pasta I make my own chocolate puddings I make my own Tha green curry paste my name’s Nicola I eat out quite a lot so I know what food should be like should taste like should look like I’m Kate I’m a very good team player I’m great at following recipes I’m brilliant at following instructions so I think that given the challenge I will live up to it I think we’re all very good at T a lot of pressure a lot of stress we will really be pulling out all the stops and we will be so focused we really like to test ourselves don’t we so we like things to actually be quite hard cuz when you come through the other side you feel like you’ve really accomplished something that’s our mission we want to be the best we will be we will be we will determined Carrie yeah bring them here they’re burnt as well show me lift the pan up what are we doing come here come here come here come here yeah ladies ladies Carrie we’ve been cooking now for 20 minutes yeah and fuckles happened I’m not here for 5 hours and know the customers you know that before I met you guys at least thought that you could [ __ ] cook scrambled eggs time four right now we’ll cook five more portions together and then we follow suit again okay yeah toast scumble egg with wild mushrooms garlic shot soate the shots and we get our mushrooms in yes this is a fantastic way to use wild mushrooms the richness of the scrambled egg really sets off the earthy flavor of the mushrooms toast I’m happy with that now been grilled it’s ready to roll mushrooms are working water’s coming out of the mushroom we’re getting some color on there and more importantly we’re getting a bit of flavor on there yes I got five pors of scrambled eggs to do yes 15 eggs roughly 10 in there yeah five in there uh number butter in each one yes and then start off and on yeah L you moving that quick off and yeah well I mean we got to be that quick can I just say we haven’t served anyone yet you know that we’re just trying to get a timings right but it’s just it’s just a little bit of thought Carrie I started you off slowly and then it all went a little bit pearshaped crem fresh chives whisk in right even now the scramble egg is still cooking yeah that’s right just remember one thing this is not [ __ ] breakfast and bed these diners are pain for this food do you understand so it has to be [ __ ] delicious right spoon you might think scrambled egg is just for breakfast but combined with luxurious wild mushrooms it makes a great starter garlic out goodbye to the garlic and then just scatter them around clean the plates please okay right ladies are we happy with that yeah new start start yes a bit of composure hello and we communicate to one another okay yeah Cherry n let’s go yeah okay okay right Nicola Sun’s burning what’s going on oh for [ __ ] sake [ __ ] hell all right ladies hey ladies oh [ __ ] me