Gordon Ramsay Eats His Last Meal

Today, Josh is cooking Gordon Ramsay’s last meal.

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0:00 Gordon’s Last Meal Menu
0:29 The Controversial Grilled Cheese
1:43 Rehearsal For The Funeral
2:38 1st Course – Full English Breakfast
3:00 Growing Up In Government Housing
4:05 Chefs & Athletes
5:55 Never Pick A Favorite Child
6:54 The Hot Ones Wings
7:19 2nd Course – Butter Chicken, In-N-Out, & Buffalo Wings
8:03 Seeking Adventure & Memento Mori
8:46 Gordon Loves In-N-Out
10:04 Fondness for Fish Head Curry
12:05 Hungry for New Techniques
13:02 Motivation vs. Abuse
14:46 Depression in The Restaurant Industry
17:14 Toxic Work Environments
19:25 US Culinary Schools Are Depressing
20:20 Kitchen Nightmares
21:28 3rd Course – Beef Wellington & Gin & Tonic
23:57 Wellington Criticism from Mrs. Ramsay
24:59 Get Drunk At Gordon’s Funeral
25:45 Gordon Is Too Busy To Think About Death
27:33 Chefs Have The Worst Eating Habits
28:15 Josh Almost Worked In Restaurants
30:16 Gordon Loves the Pressure
31:04 4th Course – Sticky Toffee Pudding & Deep Fried Mars Bar
32:40 Gordon’s Hardworking Mom
31:33 Lessons On Parenting
35:57 Connection Through Grief
36:58 Gordon’s Cooking Legacy
37:53 Who’s The One Person You’d Want To Share Your Last Meal With?
38:00 What Song Do You Want Played At Your Funeral?
38:13 Who Is The One Footballer You Wish You Could Have Slide-Tackled?
38:24 What’s Your Biggest Fear?
38:29 How Many Jamie Olivers Could You Beat In A Fight?
38:42 What’s Your Greatest Regret?
38:52 Which Burbank Parking Lot Would You Like To Wrestle Josh In?
39:20 Gordon’s Last Words

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right I’m Gord Ramsey and my last meal
would be a full English breakfast uh
butter chicken chicken wings and an
In-N-Out Burger Beef Wellington with a
delicious monkey 47 gin and tonic and
then finally a delicious sticky toffee
pudding deep fried Mars bar for
[Applause]
dessert every person has exactly two
things in common we all got to eat and
we’re all going to die today we’re
joined by world renowned Chef television
icon recipient of 17 Misha stars in
YouTube’s most controversial grilled
cheese maker Gordon Ramsey welcome to
the show you have to get that one in the
end didn’t you listen you are one of the
most successful Chefs of all time one of
the most successful people of all time
and you still got punk kids like me
taking the piss out of a single grilled
cheese you made and I apologize
officially for that yeah you’re like a
sort of seventh kid I didn’t know I had
because you just come back and
constantly irritate me um and rightly so
with that grilled cheese I’m not going
to explain the issues but I was in the
iend of nowhere uh I was up against the
time and those little moments would you
believe we sort of we do and our
downtime but I will admit it live for
the first time with you personally it
wasn’t good enough everybody that’s
emotional growth can we give it up for
Gordon on that um I’m going to blame
Justin mandle Justin mandle was supposed
to be a sort of uh amazing social media
hot producing Talent and man he said it
looks good it looks good and then when
those comments started coming I’m saying
just he said yeah die for cover hide
quickly he it sometimes the dish just
got to go out also if I’m your seventh
kid I didn’t receive a Christmas present
this year but that’s totally fine we got
next year it it’s
coming all right uh we are eating your
last meal today is that something you’ve
thought about before um Joe not really
I’m not a good person to sort of start
talking about morbid death and um every
time I’ve gone to see grandparents um
and you know uncles and aunts that are
on there sort of death bed God forbid
this meal is always serve through a
bloody tube so I get asked this question
multiple times you’re the first person
I’ve actually sat down and and spoken
about so I would I I would like to
celebrate uh my last meal a couple of
years before I
die that’s a much smarter option just to
sort of you know have a look at what the
part is going to run like who’s getting
inebriated who’s good who’s bad who’s
slagging me off uh who’s talking well um
and also I think when it does finally
happen
um it’s going to be a massive
celebration I hope I get an invite to
that even though I didn’t get one to the
Christmas party it’s
coming Gordon for your first course we
have a full English breakfast we have
your own soft scrambled eggs with some
fresh white winter truffle T the season
roasted cherry tomatoes fried bread a
hash brown or potato rosty as you might
call it back bacon bangers blood sausage
enjoy man I’m like a pig in right
now you and me both I swear to God just
two pigs swimming around man first
of all my mom would kill me if she saw
me putting white truffle on my scrumble
egg she would kick my ass let’s get that
absolutely clear I grew up in a
counselor state I’m not too sure what
the references in the US like government
housing yeah government housing and
scrumble legs was a dream and so this
reminiscence right back you know to sort
of five six years of age and you just
woke up with a smell of bacon mom would
bake bread the thought of you know $250
a kilo white truffles almost the
scrumbled egg man she would kick my ass
so I’m going to tuck in your mom ain’t
here right now it’s just us man yeah uh
delicious thank you uh that looks good
um this is the Scottish diet by the way
this is uh this is something that um
every time we go home in Scotland I
always U get into a greasy spoon little
cafe and it’s a sort of it’s it’s it’s a
sort of happy and a sad ending because
it takes me back but the last breakfast
I had um in Scotland was with my father
um and it sadly the last time before he
uh died but we just sat there eating an
amazing full English breakfast you you
grew up in Council EST States you grew
up desperately poor you’re dead for a
large part of your life was abusive and
a dead beat and your mom tried her best
to provide uh you seem like you found
salvation through Sports through
football what lessons about mental
toughness did you learn from that that
you took into the cooking world yeah
that’s a good question I think that
level of resilience you know when you
know you just don’t have a choice to go
back you need to go forward so that uh
additional Drive is um self-motivating
MH you dig deep and find gears that you
felt you never had I had the added
pressure of having a younger brother 15
months apart that was sadly getting into
drugs so that was a a moment that I was
reflecting here’s the flip side of this
if you don’t get your together you
could be you know like your father uh
and turn out like your kid brother so
you take that negativity and you use
that you know area and moment in your
life to to to springboard to get the
hell out of there and that sport
connects driving the team captaining the
team being super on it self motivated um
really plays well especially when you’re
running a business you got to establish
a leader and I’ve always been a firm
believer in dusting yourself down so
what is it you know what’s the problem
and you know come back to come back to
me with a solution I actually one of the
chefs that really took me under his wing
Chris morning sorry I hope you’re
watching this buddy uh but he refused to
hire kids from culinary school only
hired athletes I mean his his CDC was a
fullback at UCLA his Sue Chef now food
and wine best new Chef was a softball
player because he was like athletes
understand hierarchy they understand
what it means to be uncomfortable and
they understand how to through the
situations the solutions today you fast
track you know 25 years later just the
just just the power of a chef today both
you know male and female they are built
like athletes marketing tools um peak of
their game physical fitness um and so I
think chefs down the line will end up
being like sports players they’ll be
traded they’ll be uh bought they’ll be
signed U cuz that’s the way it’s going
and that’s what they deserve no
absolutely um I want to talk real quick
about your brother you mentioned that he
was younger than you ended up being a
heroin addict living on the streets you
and him obviously grew up in roughly the
same environment yeah do you think it’s
nature nurture pure Spirit of will that
you ended up a Titan of industry and he
ended up on the streets um combination
of both yeah I think when you favor a
child uh with within a family he was my
father’s blue-eyed boy and then when
that let down takes place the
ramification on his shoulders was
devastating so dad and him fell out he
tried to get into the army he got caught
stealing so he never progressed into
those first rounds of that uh training I
think when you favor someone and I
always get ah so you got six kids who’s
your favorite it depends who I’m with
cuz we have our moments across that
12-month period where we get quality
time together one and one but you should
never single one out in a large family
and saying that’s my favor because it
could come back to bite you on the ass
where do I rank in terms of your
favorite children um you right now uh
have just put one foot on the ladder
because these truffles in the scr like
this is Delicious By the way seriously
thank you I was going to say don’t don’t
critique our food like you did with the
hot one Wings man you tore them apart uh
those wings were
and that was like sucking on my
granddad’s toenails uh they were that
bad sure knew they were bad okay and
when you got sauce like that masking
that dried chicken I said next time
round I’ll Supply the wings well hey
speaking of wings we got course number
two coming
up all right Gordon for course number
two we have butter chicken we have
garlic none we have basmati rice we also
have an In-N-Out double double animal
style of course and then we have some
buffalo chicken wings these have been
wet brind overnight a light flour dust
and then fried at 375 till crispy and
juicy and way better than hot ones
bloody amazing I mean seriously honestly
this is just a heaven I mean even though
I didn’t want to talk about my sort of
funeral uh now you g me an idea of a
perfect menu uh but I want to be there
as opposed to being laid in a box I
can’t talk to anyone so that’s why we
should do a rehearsal a year before I I
kind of feel like you’re never going to
die though I feel like you’ve been
training your whole life to just one day
meet death and tell him to go himself
I’ve been close you know yeah we’ve been
we’ve been knocking on death door a few
times um I I get a little bit uh knocky
with the shiny Flor stuff I got to get
back to the reality of how I started and
those firm reminders of what it’s like
being back at the cold face
so I I I I need to go off piece and
jumping out of a helicopter in the
middle of the Amazon Guyana repelling
down a a a a waterfall of 300 foot and
you know out hunting giant Cayman at
night to eat and and diving with great
white sharks there’s always that moment
that I just love that that that moment
but you do have that oh moment as
well at the same time God this could
have gone so horribly wrong hey it’s a
momento Mor remind yourself of death
remind yourself of Life please dig in
I’ll eat wherever you eat uh I’m going
to start with the burger because um
these guys are incredible the fact that
everything’s saued locally um they stay
within California it’s a perfect
drive-thru you don’t get any hassle and
bring the window down down I give a
little $100 bill as a big thank you and
I pick up my double double uh yeah
Heaven truly it’s the best rec I grew up
eating
this oh god oh bloody hell I mean this
is like delivered to set I mean this is
obviously 20 minutes half an hour old
but like it’s still so good it’s amazing
and also I took them as an
inspiration where I open my first Burger
store in Vegas everyone said you’ll
never work it will never work and so how
do we come up with the difference how do
we how do we stand out from the crowd so
I use the banking Suite downstairs for
about 9 months I had all these little
miniature barbecues I started doing the
blend with the chuck rib and then the
secret and the turning point for me is
why I started basing these burgers in
devire butter and and our devire cows
are full of fat and the grass and what
they graze is just incredible is that
dark yellow butter yeah really and but
when it caramelizes Josh over those
coals the flavor was just like this
perfect benette and that was what set
our Burgers apart in Vegas and so still
to this day they’re brushed with this
beautiful deure butter um yeah
incredible in and out they’re brushing
these with mustard on the animal
style God that’s so good tell me about
the fish head Curry that you ate with
the Indian dishwashers in your first
restaurant job when you were a teen that
got me to where I am today and those
moments in life when I’m sat with a
bunch of amazing Pakistani men MH that
were incredible kitchen Porters NF um
failed to turn up I was last in so I was
first to be called I was absolutely
screwed halfast 3 in the morning I was
just coming to like the sort of 21st
Hour 4 hours to go settled tra up for
breakfast um and the two guys you know
uh grabbed me by the t-shirt and said
hey you got to come and eat I said I
can’t eat this time in the morning I
could smell this amazing cry coming from
the south canteen when in the lights
were down um there was water in plastic
beakers uh and these bright orange cups
uh and then they just hand me this this
incredible salmon head fish curry I kid
you not it was a turning point cuz I
just could not believe I’m cooking in
this five-star hotel the food is
and now with these kitchen Porters um
they just given me one of the most
flavorsome Coors there was that moment I
was respectful I then wanted to start
working more nights uh after that but
when I left that shift um I’d picked up
a catering magazine one of our trade
mags and on the cover was marip Pier
white and still to this day every time
someone mentions Curry and even to
understand how to make one properly out
of respect for the guys that really took
care of me I went to India and whil were
filming with the TV but the real reason
was to pay respect to those kitchen
Porters that made that salmon head fish
cuz that was a break that I never saw
coming and I seized the moment left at
8:00 in the morning ran over to the
train station jumped on the shuttle got
to Marco about halfast 9 and told him
that uh I just finished an allnighter
and uh I want to work for you incredible
man well please dig into our butter
chicken curry Alla Burbank oh my go uh
amazing and the secret about this is the
butter uh chicken is the tomato gravy
it’s fragrant um it’s got a nice sense
of of garam masala and it’s not too
rich oh my God I love that you talk
about actually learning Indian technique
because so many especially fine dining
chefs who have all the michelon stars
they talk about I cook Thai flavors with
French technique everything ends in with
French technique but to me Indian
technique making the Tara like scorching
the spices with the hot oil it’s so
unique and so endemic to why the cuisine
is so good yeah but also um this part
medicinal in terms of how they grew up
um after coming out of rishan I went
down to Carol
and I spend 10 days in an ashram and I
thought I understood Vegetarian Cuisine
but oh my God the local Villages sent
their kids of schooling there and so the
discipline with these 8 n 10 year old
kids and the way they were cooking was
incredible that’s what I need to do Josh
and even though everyone thinks you have
the top why you doing this no I need to
continue adding chapters and I can’t let
go especially the learning technique so
there’s something quite nice about being
schooled but also you have to have the
humility to be down beaten because it’s
easy at the top I do do you think you’re
sort of what eat a chicken wing eat a
chicken wing I’ll ask uncomfortable
questions later do you think you’re sort
of addicted to being down beaten in that
way cuz I mean you you grew up Sports
tends to be a pretty abusive World
kitchens tend to be a pretty abusive
world I guess depending on your
definition of motivation versus abuse
but you had a line in your book Humble
Pie 2007 that said with my dad the abuse
had no point but with Marco Pier white
the more he screwed you the better you
became to you what’s the difference
between motivation and abuse in that way
yeah it it depends on on on how you are
how perceive that individually mhm I
think there’s always something
incredibly positive to come out of
something wrong and so being on my ass
in life and having that sort of daunting
you know thought can I get out of
this councel state can I get away from
uh my dad can I better my life can I can
I make a better life for my family one
day I didn’t even think about it CU
right right then you’re you’re selfish
you’re focused and so you’re you’re
driven and so whether you’re on a
basketball court playing for the Lakers
or in a Super Bowl or in a Top Flight
kitchen the price to pay for that
knowledge is ruthless and the training
ground before you get to those big
moments is horrific and and so you have
to be prepared to take the consequences
and with Marco I took the consequences
but I I never complained about that and
all that about he made me cry
um we still laugh about it now in terms
of and I told him on many occasions
Marco stop dining out on that one uh and
people asked what was he really like the
guy was a genius the guy was an absolute
freaking genius 19 years of age when I
stood by his side so he was only what 25
26 that time 6 years older to me 25 God
it’s like a horse walking a dog it’s
incredible crazy they are
delicious thank you um you’ve also said
that the restaurant industry has lost
too many chefs to addiction suicide
depression those are all things that are
called diseases of Despair and one of
your chefs David Dempsey also suffered
that fate what is it about restaurants
that uniquely Foster those problems and
also how do we fix
it yeah God that’s a tough question um
first of all you’re never going to fix
that overnight I think the the
frustrating part is a bit like sport
everyone thinks it’s a cool image and
it’s a rock and roll image but it’s not
it’s a trained mentally physically uh
adapted you know mindset and so those
that can’t get there think that some
controlled substance will help you get
there um if you turn around and said to
me the night you know we had dinner
Harvey Nichols uh the night he died I’d
never believed you cuz this guy was just
so hyped and energetic and excited and
um I started to realize you know that he
had issues but nowhere near of that
magnitude and so it’s not a Rock and
Roll Lifestyle you know it’s a complete
controlled disciplined environment and
we spoke earlier about the discipline of
Chef today uh it’s on par with athletes
and so um a lot of individuals think
that you need that sub because it’s rock
and roll to stay at that level it’s
absolute yeah it’s the worst um
and that’s the downside to the industry
because when they’re not making it and
they get depressed and they get mentally
scarred because they haven’t achieved
what they’re set out to no one’s
managing their expectations yeah and so
you can’t dream of playing in the
Premier League unless you’re good enough
to be in there it’s the same as cooking
you can’t dream of cooking at three star
unless you’re cut out for that and I
think the sad thing is there’s no track
don’t get catapulted overnight there’s
no such thing uh in any success and so
um it’s rif in the industry and that’s
what led me to make that documentary and
and going to Honduras Colombia and then
making that uh and three star
Michelin cocaine was just uh a real eye
opener and and and scary I mean
literally because it was it was
petrifying to how easy we made it and to
how quick we got it and then to see
37.5 tons of it entering the UK um and I
lose a chef because he’s taking a couple
of grounds uh after we had dinner uh
yeah mortifying it was interesting you
said that one of the reasons people get
depressed in kitchens and turn to
substances like that is because simply
they they haven’t made it they haven’t
achieved do you have any regrets with
the way that You’ have acted say going
back to the boiling point documentary
about the way that you’ve acted in high
pressure situations no not at all no
regrets M um have I handled kitchens
completely different yeah of course I
have I I got trained like that so um
certainly not playing the victim um
didn’t know any better of course
certainly couldn’t never run a business
uh but boy could I cut my ass off um and
the biggest thing I ever did when I won
my third mission star was I stood back
reflect review uh divide and conquer
hand the rains over you look at people
like Alan ducas and sadly the late Joe
Roberson they got four three star
restaurants they haven’t been anywhere
near them for the last 10 years yeah and
so I go back to those days in Rober
Shan’s kitchen and I thought Marco was
tough this guy was an absolute nutbag
and if it wasn’t copper pans it was
plates and um the kitchen was a bit like
this we’re all behind this line there
was 12 of us stuck behind there and then
opposite the hot plate there was this
toilet and uh I was bursting for a p uh
about halfast 9 I hadn’t s the last
Table and there was a key on the pass
and so I grabbed the key ran into the
toilet and came out and um I got
absolutely pummeled because it was the
toilet for M Roberson and no staff were
allowed to piss in there and so I could
quite believe how sort of weird that was
that the cooks need to pee but we had to
go outside uh down the uh hallway I
thought I was just being super quick but
man I got the biggest bollock in my
entire life and so at the time he didn’t
think much of it but it’s not to you
reflect later on in life you think Jesus
Christ I’m getting screamed at because I
pissed in toilet you know I didn’t
on the side uh and not WIP my ass I left
in toilet paper sprayed uh the aerosol
Cannon so I did everything right but um
yeah and so are those kitchens changing
dramatically is it the same in every
three star they’re all different yeah
and they have different ways of getting
the best out of you you know from from
Marco to you down to people like Claire
Smith hopefully with each success of
generation it gets easier for those
below you but I mean studying the the
sort of methods of the C and and just
how these culinary schools work over
here is depressing cuz these kids go
into these culinary schools they get
sandbag with 50 60 sometimes $150
$200,000 loans that come out after 2 or
three years they can’t take a job that
they want to learn they have to take a
job to pay and rid the debts and so
their career is sandbagged and that’s
frustrating so we have to turn that on
his head and these kids should be coming
out of that 3 six Monon nine training
schemes into businesses for their career
not to down uh grade their loans CU it’s
it’s detrimental it’s counterintuitive
to the future of the industry I mean for
as many people as complain about your
rough edges on TV yelling at you know
restaurant owners you seem like
you care so so so deeply about one the
people in the industry succeeding than
to the industry as a whole and I just I
deeply admire that yeah it’s a tough one
isn’t it because Kitchen Nightmares uh
is a tough love scenario and and I’m
screwed either way when they’re
successful and you relaunch you don’t
get when they close and fail you get
blamed but let’s not forget they ask me
in and behind me I’ve never ignored it
but I’ve got an amazing culinary team
there’s a great art team there’s
hot producers that really know their
stuff and we’ve done our homework before
we get there uh I get in there uh I have
to eat ship food uh I’m telling them
truthfully and they’re looking at me
like they’re a bit wow how can you be so
rude no that’s not rude I’m being honest
with you get your together and you
can’t save everyone I try so hard yeah I
I literally try so hard I’ve been
accused of carrying mice in my pocket to
sticking a mouse in that’s what that was
I thought you were just happy to see me
no no no but and then um all sorts uh
accused of you know um fire alarms being
set I mean the we get from that
show I walk away and I’m like get the
pepal Bismol out um start uh start
working on the uh on the the stomach
ulcers quickly ready for course number
three there’s more food oh there’s so
much more Jesus Christ this is not a
funeral this is a feast
Gordon for course number three we have
your Beef Wellington we cooked it
exactly to your specifications we have a
tenderloin cooked to medium rare
surrounded by mushroom dixel wrapped in
pruto wrapped in a chive crepe and then
wrapped in glazed puff pastry a little
bit of flake salt and thme on top and of
course a red wine Demi on the side then
we have your monkey 47 Jin and tonic
made with Mediterranean tonic water and
a fresh lime wheel M it looks Majestic
no I mean honestly this thing lost its
way uh back in the ’90s and so when we
first opened cloud early 2000 I wanted
to sort of be a little bit more sort of
disruptive with the Retro and I’m fed up
with that old fart mentality that
nothing should change our job was to
change it and so this thing imploded I
remember the general manager turning
around saying you got a 21 lunch menu
you’re degrading the hotel it’s too
cheap I said no no we’re filling the
Hotel this place is a ghost town we’re
filling it and this was on the menu and
it was absolutely flying out and now
it’s a Wellington sensation I mean the
amount of that I get on my phone
with wellingtons some of them look like
my granddad’s slippers um some of them
look like the inside of my granddad’s
Underpants but the other ones look
beautiful and this I can tell you now
looks stunning I give all credit to
Trevor Trevor actually did this I just
sat back and watched shall I absolutely
please uh beautiful so um it’s funny
because uh the chef’s cut is this cut
the first cut yeah okay because that’s a
bit with little beef in there and we
can’t give that to the customer cuz
that’s the bit that’s always sandwiched
but we used to save those bits for the
end of service
um and then just sit there at the end of
the uh uh evening and eat the Wellington
ends this is beautiful I mean absolutely
beautiful wow whoever made this I swear
to God I mean look at that baby that is
beautiful uh one of my favorite
restaurant memories is served a uh
private dinner and we had about 50 mason
jars that were filled with a f gror Sean
and we took it all out and I was
instructed to scrape it all out into a
large bowl thank you so much and then we
just took leftover biscuits and we sat
there drinking the drgs of bottles of
wine and swiping biscuits in ton see
and uh oh my God we used to do a a
beautiful uh fagar sauce with uh chicken
wings um and then for our dinner at
Harvest with Marco and we used to eat
the drgs of the sauce and the chicken
wings and that’s why from an age of 19 I
love chicken wings and then this looks
beautiful dig in oh my goodness little
bit of red wine Demi on the side of
course uh amazing uh beef cooked
beautifully um it’s funny I remember
getting my mom uh up to the launch at um
the uh restaurant at clares and I made
one of these for her and she sent it
back I’m sat there in the kitchen and
there’s like 45 chefs Mrs Ramsey table
one said what what do you mean she she
joking she’s taking the piss she said
know she wants it more cooked I’m like
I don’t want beef with blood in it
Gordon I need beef with flavor I’m like
Mom you can’t overcook Wellington she
said well then don’t serve it to me I’m
like oh my God Michelin critics got
nothing on Mrs Ramsey Dam see no and she
was staying um they very kindly put up
in the penthouse suite and she got into
the uh suite and the butler was knocking
on the door and said Mrs Ramsey can I
run your bath and she said certainly not
I can run my own and so she had no idea
that we’re trying to look after but
that’s what mom’s are like right yeah I
love that I mean the working class Roots
man you can you can tell it in your
blood mhm this is delicious season
beautifully oh my
God man I just too big of a bite cheers
monkey 47 um there’s there there’s a gin
called Gordons I’m not a big fan of um
and so I went on that gin Trail and 47
has got the the sort of tannins and and
the spice and it’s just just just an
amazing way to sit and enjoy a gin and
tonic I want people to get absolutely
paralytic at my funeral I want to make
sure there’s cars for them all SUVs to
take them home um I don’t want anyone
catching uh the bus or the train and I
want them carried out of my funeral wake
Gordon that is one thing that I can
absolutely guarantee you I will bring to
your funeral I will bring the paralytic
drunkenness I one showed up to a Hano
party with a beer bong and six bottles
of mana chevit and they were gone and
that funnel was stained purple believe
me
you I don’t think of dying I’m 57 I’ve
just turned 57 I feel better stronger
than I did at 37 but surely it’s going
to come for you one day I mean not in
the near- distant future joshh do you
know something I don’t no I you know I
know that we all struggle with mortality
and I know that some people really bury
themselves in work and they bury
themselves in the the pain the
suffering to distract themselves from
Death I’m not saying you’ve been doing
that no I find the balance uh I find the
balance my Escape is either doing
triathon and half marathons uh marathons
Iron Men uh and then the the the guilty
pleasure is diving cuz then you are 30
40 m under you’ve got great visibility
and you’re answering to nobody and it’s
the best feeling in the world you’re
just hearing your breath nice and slow
looking at the depth checking the gauge
and then just looking for the next big
shark so you you never meditate on the
idea of death I mean you are surrounded
by it constantly with the sharks and the
the narcos and all that but do you ever
actually meditate on the idea of death
on what your legacy is going to be on
what the feeling of nothingness is no no
do you have any idea how busy I am Josh
I’m saying that’s by Design yeah of
course yeah I know but we find the
balance sure sure sure uh you have way
too much time on your hands young man
you’re right you need you need to work
harder and get some more wrinkles on
your face I me sign me up to work as a
commi in one of your restaurants cuz I’m
sick of thinking about death I just want
to grind at this point listen we’re all
going to die somewhere down the line um
I’d like it to be a quick uh painless
death um but um I I uh we’ve just
extended the family you including and
now two SUVs going out to to dinner and
the shops um so I think I call shotgun
just just just just finding that balance
and eating properly cuz chefs are the
world’s worst eating habits cuz we’re
Grays and any chef that would tell you
we sit down eat dinner before we go and
cook dinner is absolute trash
raccoons yeah but just just literally
trash raccoons a trash raccoon you’re a
little raccoon roaming around the
kitchen grabbing things with your little
claws eating them over the trash they
stink raccoons Chef stink are you
kidding me yeah but that’s that’s boo
that’s that’s after a hard night’s sweat
right um so we graze we graze four or
five times a day tiny bows um and I’m a
firm believer in going into service on
your toes like ballerinas Nimble um on
it fast moving and tasting everything
then you perfect yeah you’d make a great
chef yeah thank you I’d uh honestly I I
was choosing between going into the
restaurant world and going into the
media world and had it not been for a
relationship that I was in at the time
where I decided I wanted comfortability
I would have jumped into the restaurant
world and then I always wonder the
alternate reality what would have
happened what do you think would have
happened if you would have been a
footballer yeah I mean that sadly got
taken away from me an early age um and
then of course you know in your early
30s you’re sort of you know you’re out
the career’s done you got sort of 10 to
12 years at that level so uh you got to
make it but I was more worried about a
girl I was seeing at the age of 19 when
um I just got to London and she said
I’ve got you a great job and it’s uh
it’s working for one of the banks and
it’s 7 till 3: as the head chef like
what corporate dining 7 till 3 J got
weekends off and S nights a week don’t
be a chef if you want to take that role
don’t don’t don’t do that learn that
craft but um I did think do you
sacrifice the relationship that you’re
in love with this amazing girl uh for
your career so you sacrifice that moment
in a relationship otherwise you could be
running a three star Mission Restaurant
today and then all I got is this show
thanks so much for stopping no no no but
one more question but is that you pinned
it on the the the personal relationship
that you couldn’t sort of dedicate that
time through the lens of that
relationship it was a different person
that I thought I wanted to be I tried to
suppress those parts of me that loved
being constantly Under Pressure that
loved the intensity I tried to convince
myself that I was somebody who no I
should I should live with balance and
that is not for everybody I dropped out
of college I could not once my sports
eligibility was up I couldn’t bring
myself to go to class I’ve tried working
a full desk job in 2 hours there and it
is literally physically torturous my
skin crawls but when I’m working the
line when I’m in a weight room when I’m
doing conditioning it’s the happiest I
am my mind goes blank and I can just
move it’s almost like you’re in a Fugue
state it feels natural yeah that’s
interesting cuz I absolutely adore
pressure yeah and whether it’s going
live whether it’s cooking you know an
amazing event or whether it’s behind the
line at three star Michelin and you’re
just all of a sudden you’re conducting
this Orchestra of utter Perfection and
there’s those moments that are sort of
captivating that you know it doesn’t get
any better than this um and that
sacrifice is all coming into these last
three or four minutes when it’s just all
coming onto that plate and this canvas
just just takes on a whole new meaning
you need to be absolutely driven and
semi- selfish uh and that’s that’s hard
for people to accept selfish yeah cuz
you got to get from A to B and then B
jumps very quickly to D FG if you get it
right Gordon for your final course of
the final meal of your life we have
sticky toffee pudding with a perfect
vanilla ice cream canel on top a little
bit of edible flour and then the
complete opposite a deep fried Mars Bar
served on newspaper AKA fish wrap man
honestly I want to find
out uh which knobhead uh put together
deep fried marsar just when Scotland was
breaking through and becoming a sort of
pillar in European Cuisine some idiot
comes out with the deep fried marsbar
guarantee they were piss as a fart got
home one night thought they’ getting
some fish fingers from the bloody fry it
was frozen mbars and they decided to
coat it in some batter and deep fried it
but this thing blew up in Scotland and
became um almost like a staple in the
Scottish diet unreal and so you put it
on your menu for your last meal out of
spite yeah just to uh just to re re re
realign the Scottish in me but it’s a
crazy idea and it’s just it’s sort of
like a Snickers bar but look at that I
mean honestly that is no that I mean wow
no no look at that Gordon cheers buddy
cheers my man
cheers ah
[Laughter]
disgusting I want to find that little
who put that thing together and
give him a kick up the ass because just
when we’re breaking through with the
beautiful venison hand scallops from
west coast of Scotland Dublin Bay prawns
amazing whiskey mhm this fing idiot puts
a deep fried marbar together yeah so
watch your ass Gordon’s coming for you
man this however the sticky tofe pudding
this uh reminds me uh of mom uh a
prolific amazing um Chef um it’s funny
isn’t when you grow up and you watch mom
have three jobs and you think Mom why
are you working so hard you that
actually doing the same because it’s in
your DNA and um Christmas Day morning
you know we wake up we want to open a
couple of presents that we’ve got and
Mom’s not finished work but this was the
one go-to dessert that she always did
for a special birthday incredible and
it’s it is it is incredible beautiful we
did a little bit of scotch in the
caramel as in I’ve heard you like to
reconnect with your Scottish Roots
through the fine delicacy so we put some
scotch in the the caramel delicious I
mean it’s just absolute Heaven I I think
I would like to put this dessert inside
that coffin the ancient Egyptians used
to do that for luck is that right mhm
there you go um talking about your mom
making this dish um you now of course
are raising a very large family of your
own I think you can take a lot of good
lessons from Bad behaviors what did you
learn from your dad about how not to
father that Dreadful word when they turn
around and say I told you
so and so um that’s the condescending
you know you never want to tell
your kids six amazing kids were
incredibly lucky and all I’ve taught our
children is that you know find your
passion find your way and do with Fame
Fortune money they all work uh Meg our
eldest is uh an amazing police officer
uh Jack is in the Raw Marines and so
he’s you know dedicating his life to uh
the Marines uh Till’s at University
Holly’s into fashion uh Oscar’s playing
havoc and the Nativity Play he had he
had he had two words to say in his play
and he balls them up because he spotted
uh he spotted his mom um and then
obviously Jess’s months old but I I
always say the early you tell me the
more I can do and so unlike my father um
I didn’t have a close relationship with
him um he was always the condescending
type I Told You So kids want to hear
what have we got how do we Salvage and
what’s the comeback and honestly that
comeback for me has been my life cuz
that Journey upwards has been one of the
most exciting Journeys cuz I still feel
like I’m coming back from that moment
and every time I teach these kids a
lesson and we’re allowed to make tiny
mistakes but just don’t repeat that
mistake that’s beautiful it’s like um
simultaneously having that empathy but
also that drive to push them because if
you wanted to you could have raised uh I
think there’s a British saying toffee
noosed yeah toffee noosed little little
kids shits yeah it’s funny is it when we
used to start traveling and you know
sitting in amazing business or first
class I’d always say to them think what
you could do with the money when you get
there all getting on together we’re all
bloody getting off and if you think
we’re paying you know $10,000 for a
business last ticket cuz you’re Ramsey
forget it get turn right every time they
got their allowance every month uh a
couple hundred if they save that up
across the 12-month period I would match
that at Christmas for them and they’ve
got to stay true to their form by Saving
every dollar uh and so when you start
that practice at sort of 10 11 12 13
they got their part-time jobs all of a
sudden their minds are focused about
their career paths and so yeah that was
the opposite way that I grew up and so
uh they are super disciplined and they
are on it man I’m also curious what you
learned about the strength of your
family from the death of your unborn son
who passed it at 20 weeks in the womb
yeah that was awful uh that kind of
uh uh situation uh was devastating and
it was uh incredibly moving to see the
tightness and then you know any any
woman having to experience that was just
awful but what it did do uh it made us
incredibly closer and so we’d never have
Oscar had we not lost you know Rocky and
so now with Jesse and so you know
there’s there’s positivity coming out
there but it’s just amazing how you you
bond that room we closed it was no
interruptions and we just had that
moment together as a family and those
moments are powerful because it unites
and it’s it was a touching moment and
every time someone meets our kids they
will say my God I can’t believe this so
normal yeah yeah they are Beyond normal
uh humble and uh I suppose the only
worry I’ve got is that no one wants to
cook for a living I think I’ve scared
the out of them all so like what
wait hold on hold on hold on what if you
had another son who say just expressed
regret about maybe not cooking for a
living so there you go so there you go
but uh Tilly sort of do your hair go
like that Tilly Tilly’s til’s getting
there but um they have an amazing
appreciation for life and and and and
and resp respect but when they go to the
restaurants without us uh they are super
polite and I was desperate to realign
myself with a family that was the
opposite to what I grew up with as
everything I saw and witnessed I did the
opposite with my family saying when
death finally does come knocking on your
door know that all seven of your
children stand on their own t Fe Gord
you ready to get in the lightning round
uh yes what is that lightning round what
is that I just like to ask you a couple
questions it go fast it’ll go fast uh
other than me who’s the one person Dead
or Alive you’d share your actual last
meal with oh God that’s a tough one uh
it’s got to be my wife what song do you
want played at your funeral um it’s got
to be a Dell Set Fire to the Rain cuz
that’s that’s that’s been my life it’s
it’s hot uh boisterous uh and bloody
exciting and I’m there rip off Jen
who’s the one footballer you wish you
could have slide tackled uh I did it
once in the back Garden uh on New Year’s
Eve uh one night uh with David uh yeah I
I I would say David Beckham love that uh
what’s your biggest fear my biggest fear
is getting old how many Jamie Olivers
could you beat in a fight if you need
clarifying uh answers on that I can tell
you but how many Jamie Olivers could you
beat in a fight oh I’d give him a nine
round Head Start and tied both hands
behind my back I’m not worried about
him Jesus what’s your greatest regret in
life my greatest regret in life uh not
doing a sub 10hour Iron Man are it still
time mate there is there is which
Burbank parking lot would you want to
wrestle me in who wrote that question
who wrote that question that wasn’t me
you got your choice Bob’s Big Boy
7-Eleven Pinocchio’s Italian deli you
choose I’m there I doing the count of
In-N-Out Burger yeah with a double
double each side Gordon thank you so
much man incredible conversation hi wise
thanks bud of course and everybody make
sure to check out Gordon’s YouTube
channel check out this new show idiot
sandwich I’m on there cooking sandwiches
with red and Link and what a hell of a
time that was before then Gordon if you
want to say your last words to that
camera right there uh my God my last
words uh I’ve eaten so much food
honestly right now I need a big
the man the chef the poet the TV
icon Gordon Ramsey everybody thank you
again so much man this is
incredible everybody thank you so much
for stopping by crew and really well
done everybody honestly face the reality
of mortality head on with our new last
meals hat and tea available now at
mythical.com