1 00:00:06,882 --> 00:00:09,968 Stunning. Look at those cliffs. 2 00:00:10,844 --> 00:00:14,181 Oh, my goodness me. That is breathtaking. 3 00:00:15,807 --> 00:00:17,976 It's those cliffs you really get to understand the power of 4 00:00:17,976 --> 00:00:19,728 the Atlantic Ocean. 5 00:00:22,231 --> 00:00:23,273 Oh boy. 6 00:00:44,044 --> 00:00:46,672 I'm swimming next time. 7 00:00:52,261 --> 00:00:53,679 I'm in the west of Ireland, 8 00:00:53,679 --> 00:00:57,015 excited to explore the rugged Connemara coast. 9 00:00:57,599 --> 00:01:00,269 But my journey is starting here on the smallest of the 10 00:01:00,269 --> 00:01:02,813 Aran Islands, Inisheer. 11 00:01:03,689 --> 00:01:06,108 I was told this timeless island truly embodies 12 00:01:06,108 --> 00:01:07,609 the spirit of Ireland, 13 00:01:07,609 --> 00:01:10,570 and that it was the perfect place to begin my adventure. 14 00:01:10,904 --> 00:01:12,864 Now I'm here to meet Anna Haugh, 15 00:01:12,864 --> 00:01:14,741 a super talented chef. 16 00:01:14,741 --> 00:01:17,911 But more importantly, she had a great teacher. 17 00:01:17,911 --> 00:01:19,121 Me. 18 00:01:19,121 --> 00:01:20,497 In all honestly, 19 00:01:20,497 --> 00:01:22,124 she cut her cloth in one of my kitchens years ago. 20 00:01:22,124 --> 00:01:23,625 And since then, honestly, 21 00:01:23,625 --> 00:01:25,210 she's gone on to become one of the most prominent 22 00:01:25,210 --> 00:01:27,045 Irish chefs anywhere in the world. 23 00:01:27,045 --> 00:01:29,881 And she said meet me near the shipwreck. 24 00:01:29,881 --> 00:01:31,675 And I hope my day goes better than that captain's, 25 00:01:31,675 --> 00:01:33,176 that's for sure. 26 00:01:35,721 --> 00:01:36,972 Anna! 27 00:01:36,972 --> 00:01:38,181 Gordon! 28 00:01:38,181 --> 00:01:40,517 Oh my God, how was your flight? 29 00:01:40,517 --> 00:01:42,853 Oh my gosh, that thing was tiny. 30 00:01:42,853 --> 00:01:45,105 But it's the best way to see the landscape. 31 00:01:45,105 --> 00:01:46,815 Good to see you. 32 00:01:48,900 --> 00:01:50,193 Born and bred in Ireland, 33 00:01:50,193 --> 00:01:52,029 Anna eventually left to train under some of the 34 00:01:52,029 --> 00:01:53,488 best chefs in Europe, 35 00:01:53,488 --> 00:01:55,782 before opening her first restaurant in London, Myrtle, 36 00:01:55,782 --> 00:01:57,951 where she features Irish cuisine 37 00:01:57,951 --> 00:01:59,995 that showcases the finest ingredients 38 00:01:59,995 --> 00:02:01,830 from her homeland. 39 00:02:04,249 --> 00:02:05,542 How have you been? 40 00:02:05,542 --> 00:02:07,210 Amazing. I mean, look at where we are. 41 00:02:07,210 --> 00:02:08,587 Yeah, I mean, talk about amazing. 42 00:02:08,587 --> 00:02:10,047 Congrats on the restaurant, by the way. 43 00:02:10,047 --> 00:02:11,256 Thanks very much. 44 00:02:11,256 --> 00:02:13,008 I knew you had it in you years ago. 45 00:02:13,008 --> 00:02:15,260 But to see the way you flourish is fantastic. 46 00:02:15,260 --> 00:02:17,012 But I'm in your back garden. 47 00:02:17,012 --> 00:02:18,388 And that smells delicious. 48 00:02:18,388 --> 00:02:21,016 - Do you want to eat a bit? - I'd love to eat a bit. 49 00:02:21,016 --> 00:02:22,601 Let me get it. This is hake. 50 00:02:22,601 --> 00:02:24,144 Wow, what a treat. That is beautiful. 51 00:02:24,144 --> 00:02:25,896 Yeah, so it's just burnt Irish butter and 52 00:02:25,896 --> 00:02:26,980 fish cooked in it. 53 00:02:26,980 --> 00:02:28,690 Sometimes you just slowly kind of 54 00:02:28,690 --> 00:02:30,567 give a little bit of love and the right ingredients and 55 00:02:30,567 --> 00:02:31,735 put them together and it's-- 56 00:02:31,735 --> 00:02:33,820 Oh, my God. That's so delicious. 57 00:02:33,820 --> 00:02:35,489 It's sweet. It's salty. 58 00:02:35,489 --> 00:02:38,909 Local hake, caught meters away from this rock, 59 00:02:39,660 --> 00:02:42,454 and just basted and basted into this beautiful 60 00:02:42,454 --> 00:02:44,289 brown butter sauce. 61 00:02:44,581 --> 00:02:47,459 Simple, elegant, but mind blowing. 62 00:02:48,126 --> 00:02:49,753 That's Anna Haugh. 63 00:02:49,753 --> 00:02:51,046 Are we blessed with the weather or is this just 64 00:02:51,046 --> 00:02:52,381 because I'm here? 65 00:02:52,381 --> 00:02:53,590 Oh, sure, it's like this all year round. 66 00:02:53,590 --> 00:02:55,384 Ireland is famous for its sunshine, isn't it? 67 00:02:55,384 --> 00:02:58,178 Honestly, that accent's got stronger and 68 00:02:58,178 --> 00:03:00,597 stronger as you got older. 69 00:03:00,597 --> 00:03:02,015 It was never this strong years ago. 70 00:03:02,015 --> 00:03:03,183 Ah, it was always the same. 71 00:03:03,183 --> 00:03:04,226 It's always the same. 72 00:03:04,226 --> 00:03:05,435 - Was it? - Yeah, yeah, yeah. 73 00:03:05,435 --> 00:03:06,603 I just didn't talk a lot when I worked for you. 74 00:03:06,603 --> 00:03:08,230 I was too busy cooking and less chat. 75 00:03:08,230 --> 00:03:09,731 See, I could say the same about my Scottish accent. 76 00:03:09,731 --> 00:03:11,566 That was my first ambition losing that thing. 77 00:03:11,566 --> 00:03:13,777 Fair enough. 78 00:03:14,861 --> 00:03:16,113 Now, I mean, seriously, I mean, 79 00:03:16,113 --> 00:03:17,864 I know you built your, 80 00:03:17,864 --> 00:03:20,242 your brand on this incredible country. 81 00:03:20,242 --> 00:03:23,120 But is it better than other islands, seriously? 82 00:03:23,912 --> 00:03:26,415 Listen, all I know is what's in my heart. 83 00:03:26,415 --> 00:03:28,291 What's in my blood. What's in my DNA. 84 00:03:28,291 --> 00:03:30,043 - Right. - And it is Irish food. 85 00:03:30,043 --> 00:03:32,129 Well, what's so special about the coastline? 86 00:03:32,129 --> 00:03:33,755 Well, if you open your eyes, Gordon, 87 00:03:33,755 --> 00:03:35,882 and you take a little look around there that will answer 88 00:03:35,882 --> 00:03:37,175 all of your questions. 89 00:03:37,175 --> 00:03:38,635 Wow. 90 00:03:38,635 --> 00:03:40,720 It is the perfect marriage of like Mother Nature 91 00:03:40,720 --> 00:03:41,972 and humans combined. 92 00:03:41,972 --> 00:03:43,390 Good farming techniques, 93 00:03:43,390 --> 00:03:45,725 great land, results in brilliant flavor. 94 00:03:45,725 --> 00:03:47,102 And if you're feeling a bit thirsty, 95 00:03:47,102 --> 00:03:49,020 I might have a little drop of whiskey for you to 96 00:03:49,020 --> 00:03:50,439 play around with. 97 00:03:50,439 --> 00:03:51,481 But, I mean, Scottish whiskey because we 98 00:03:51,481 --> 00:03:52,941 invented it, right? 99 00:03:52,941 --> 00:03:54,151 That's not even funny. 100 00:03:54,151 --> 00:03:55,527 Like that's, you know what I mean? 101 00:03:55,527 --> 00:03:57,612 Honestly, I will, I will throw you in the sea now. 102 00:03:57,612 --> 00:03:59,698 The Irish, the Irish created whiskey. 103 00:03:59,698 --> 00:04:01,366 You guys don't even spell it right. 104 00:04:01,366 --> 00:04:02,534 - Stop it. Stop. - It's embarrassing. 105 00:04:02,534 --> 00:04:03,869 It's one thing to steal the drink. 106 00:04:03,869 --> 00:04:05,370 It's another thing to not even spell correctly. 107 00:04:05,370 --> 00:04:07,914 Whiskey originated from the west coast of Scotland. 108 00:04:07,914 --> 00:04:09,583 Are you saying now? Seriously? 109 00:04:09,583 --> 00:04:10,834 I'm not even gonna have this argument. 110 00:04:10,834 --> 00:04:12,043 I tell you what, we can settle the argument... 111 00:04:14,546 --> 00:04:15,755 Moonshine? 112 00:04:15,755 --> 00:04:17,883 Mother's milk for the Irish people. 113 00:04:17,883 --> 00:04:19,676 It is, it's Irish moonshine. 114 00:04:19,676 --> 00:04:20,719 It's good for you. 115 00:04:20,719 --> 00:04:23,138 - Right. - Put hairs on your chest. 116 00:04:23,388 --> 00:04:24,598 Well, you might need a drop of it, 117 00:04:24,598 --> 00:04:27,559 though when it comes to the final cook-off. 118 00:04:27,559 --> 00:04:29,811 You see over there on the Cliffs of Moher? 119 00:04:29,811 --> 00:04:31,104 That's where we're going to be cooking. 120 00:04:31,104 --> 00:04:32,189 What, up there? 121 00:04:32,189 --> 00:04:33,565 - Yeah. - Why so high? 122 00:04:33,565 --> 00:04:35,567 It's honestly, you're close to the gods. 123 00:04:35,567 --> 00:04:37,152 You up for that level of competitiveness? 124 00:04:37,152 --> 00:04:39,404 You're on my turf now, Gordon. 125 00:04:39,404 --> 00:04:40,530 This is true. 126 00:04:40,530 --> 00:04:42,073 I still have that competitive spirit. 127 00:04:42,073 --> 00:04:44,826 I know you think that at 56 I've lost it. 128 00:04:44,826 --> 00:04:46,203 But I promise you. 129 00:04:46,203 --> 00:04:48,497 The fire, girl, is still there. 130 00:04:48,497 --> 00:04:49,915 Yeah, I'll be honest with you, Gordon. 131 00:04:49,915 --> 00:04:51,166 I know the fire is there. 132 00:04:51,166 --> 00:04:52,626 I can see it in the back your eyes. 133 00:04:52,626 --> 00:04:53,919 I'll see you the end of the week, girl. 134 00:04:53,919 --> 00:04:55,003 Huh? 135 00:04:55,003 --> 00:04:56,421 Delicious fish by the way. 136 00:04:56,421 --> 00:04:58,131 She's now set the task. 137 00:04:58,131 --> 00:05:00,509 Get down, get dirty, but more importantly, 138 00:05:00,509 --> 00:05:03,929 I'll see you the top of those cliffs. 139 00:05:03,929 --> 00:05:06,681 I mean, she is setting the bar. 140 00:05:06,932 --> 00:05:09,059 I'm not too sure what I'm more intimidated by, 141 00:05:09,059 --> 00:05:13,230 the heights or Anna's prowess. 142 00:05:20,820 --> 00:05:22,781 I'm back on the mainland, 143 00:05:22,781 --> 00:05:25,992 ready to hunt down my first ingredient for the final cook. 144 00:05:25,992 --> 00:05:29,454 And it's one I'm really excited about. 145 00:05:29,454 --> 00:05:31,122 I've cooked with all types of crabs, 146 00:05:31,122 --> 00:05:33,458 but there is one species that is not 147 00:05:33,458 --> 00:05:37,254 commonly found elsewhere, the brown crab. 148 00:05:38,004 --> 00:05:39,506 And this crab is unique, 149 00:05:39,506 --> 00:05:42,008 unique for its sweetness, the texture, 150 00:05:42,008 --> 00:05:43,176 but more importantly, 151 00:05:43,176 --> 00:05:45,011 it's very difficult to get hold of. 152 00:05:45,011 --> 00:05:48,056 I really hope I can get my hands on some of this delicacy 153 00:05:48,056 --> 00:05:50,308 because when that hits the table, 154 00:05:50,308 --> 00:05:52,310 it's a show stopper. 155 00:05:57,315 --> 00:05:58,817 Stevie! 156 00:05:58,817 --> 00:06:00,402 - Hey, Gordon. - Top of the morning, sir. 157 00:06:00,402 --> 00:06:01,903 How you doing, mate? 158 00:06:01,903 --> 00:06:03,780 Stevie is a local guide who grew up foraging on 159 00:06:03,780 --> 00:06:06,449 Long Island shorelines with his mother and grandmother 160 00:06:06,449 --> 00:06:07,909 for family meals. 161 00:06:07,909 --> 00:06:10,287 If you look out there, you got pristine beaches, 162 00:06:10,287 --> 00:06:12,789 rugged coastline, caves, cliffs, crab. 163 00:06:12,789 --> 00:06:14,082 - Brown crabs, right? - Brown crabs, 164 00:06:14,082 --> 00:06:16,167 some really good brown crab, hopefully today. 165 00:06:16,167 --> 00:06:17,210 Got you. 166 00:06:21,965 --> 00:06:23,717 So we're gonna try and work our way down here, 167 00:06:23,717 --> 00:06:25,969 and we're gonna be poking about in all these little crevices, 168 00:06:25,969 --> 00:06:28,972 maybe little gaps in the rocks, through maybe some tunnels. 169 00:06:28,972 --> 00:06:30,515 Right. 170 00:06:30,515 --> 00:06:31,683 And I'd say we'll get ourselves some good eating. 171 00:06:31,683 --> 00:06:33,101 So sounds a lot of work for a crab. 172 00:06:33,101 --> 00:06:34,477 Is it worth it? 173 00:06:34,477 --> 00:06:35,854 Well, look. I generally eat what I catch. 174 00:06:35,854 --> 00:06:37,439 Right. 175 00:06:37,439 --> 00:06:38,648 And I came the whole way out here and we're gonna go 176 00:06:38,648 --> 00:06:40,400 through all this because they are so worth it. 177 00:06:40,400 --> 00:06:42,736 Right. Wetsuit, or Speedos? 178 00:06:42,736 --> 00:06:44,029 Yeah definitely, we want to get wetsuits. No. 179 00:06:50,327 --> 00:06:52,495 Excellent. 180 00:06:52,495 --> 00:06:54,539 There's three crabs I'm generally looking for here. 181 00:06:54,539 --> 00:06:56,082 Yes. 182 00:06:56,082 --> 00:06:57,375 The brown crab which is what we're gonna go for. 183 00:06:57,375 --> 00:06:58,501 Yeah. 184 00:06:58,501 --> 00:06:59,836 You get some big spider crabs. 185 00:06:59,836 --> 00:07:02,380 And then these nasty little velvet crabs. 186 00:07:02,380 --> 00:07:04,799 They've got like red eyes like the devil. 187 00:07:04,799 --> 00:07:06,885 - Oh, really? - Really agile, really fast. 188 00:07:07,135 --> 00:07:08,261 Yeah. 189 00:07:08,261 --> 00:07:09,679 Their claws are really sharp, 190 00:07:09,679 --> 00:07:10,889 and if they get a hold of you, mate, 191 00:07:10,889 --> 00:07:13,016 they will not let go. 192 00:07:16,019 --> 00:07:17,312 That's not deep enough for me to jump in there, is it? 193 00:07:28,323 --> 00:07:32,702 Oh, my God. Seriously? 194 00:07:40,210 --> 00:07:42,712 Well, we just scared the out the crabs. 195 00:07:46,049 --> 00:07:47,926 - See this rock here? - Yes. 196 00:07:47,926 --> 00:07:49,886 If you want to work your way towards that. 197 00:07:49,886 --> 00:07:51,346 Yeah. 198 00:07:51,346 --> 00:07:52,347 Check because we might find them in the open 199 00:07:52,347 --> 00:07:53,598 if we're lucky. 200 00:07:53,598 --> 00:07:55,350 - Gotcha. - The brown crabs are slow enough - Yeah. 201 00:08:01,898 --> 00:08:04,275 The search is on, and I'm not gonna let a 202 00:08:04,275 --> 00:08:07,278 nasty crab keep me from catching a tasty one. 203 00:08:10,824 --> 00:08:14,744 Hey, Gordon, Gordon, this way, this way. 204 00:08:17,539 --> 00:08:18,707 I see one. 205 00:08:18,707 --> 00:08:20,750 - Oh. Where is it? - Look. 206 00:08:21,584 --> 00:08:24,295 You see the sort of orangey, sneaking in there? 207 00:08:24,295 --> 00:08:26,506 Look, can you see? Look, look in quick. 208 00:08:26,506 --> 00:08:27,716 Oh, yeah. Wow. 209 00:08:27,716 --> 00:08:29,426 How the did you find that? 210 00:08:29,426 --> 00:08:32,095 They're so hard to see because the actual color of the crab is 211 00:08:32,095 --> 00:08:34,639 the exact same color as the surface of the rocks. 212 00:08:34,639 --> 00:08:36,474 Almost like looking for a needle in a haystack, 213 00:08:36,474 --> 00:08:38,643 so thank God Stevie was here. 214 00:08:40,270 --> 00:08:41,271 Wow. 215 00:08:41,271 --> 00:08:42,522 Yeah, look at that, man. 216 00:08:42,522 --> 00:08:44,023 Nice. 217 00:08:44,023 --> 00:08:44,858 That's a beauty. Bloody hell, that's beautiful. 218 00:08:44,858 --> 00:08:45,859 What a lovely size that is. 219 00:08:45,859 --> 00:08:47,152 - Yeah. - Bloody hell. 220 00:08:47,152 --> 00:08:48,486 You can get them big around here, 221 00:08:48,486 --> 00:08:49,571 but that one's a decent size. 222 00:08:49,571 --> 00:08:50,739 They come bigger than that? 223 00:08:50,739 --> 00:08:51,823 Yeah. 224 00:08:51,823 --> 00:08:53,700 , that is beautiful. 225 00:08:53,700 --> 00:08:55,160 Yeah. 226 00:08:55,160 --> 00:08:56,077 There's always a joy when you catch something 227 00:08:56,077 --> 00:08:57,287 from a chef's point of view. 228 00:08:57,287 --> 00:09:00,498 Let's just stick it in Benny's waders for now. 229 00:09:03,251 --> 00:09:04,544 No! 230 00:09:14,054 --> 00:09:16,097 Once I understood where and how to look 231 00:09:16,097 --> 00:09:17,223 for these things... 232 00:09:17,223 --> 00:09:18,558 - Any luck? - No. Nothing there. 233 00:09:18,558 --> 00:09:19,934 No. 234 00:09:19,934 --> 00:09:22,270 ...I was hell bent on finding more. 235 00:09:24,064 --> 00:09:26,232 Stevie, one here. 236 00:09:26,983 --> 00:09:30,653 These brown crab were sort of embedded underneath those rocks. 237 00:09:31,029 --> 00:09:33,281 And then all of a sudden you saw the huge pincers. 238 00:09:33,281 --> 00:09:36,076 They said those pincers will crush your fingers. 239 00:09:36,076 --> 00:09:37,368 Be smart. 240 00:09:37,368 --> 00:09:40,038 Go from behind. Hold it firm and yank it out. 241 00:09:40,455 --> 00:09:43,041 - Wow, yeah, man. - Look at that beauty. 242 00:09:43,041 --> 00:09:48,004 - That is epic. - Wow. Wow. That is beautiful. 243 00:09:48,004 --> 00:09:49,506 Yeah. Cook that up. 244 00:09:49,506 --> 00:09:50,799 Look at the color of that. 245 00:09:50,799 --> 00:09:52,300 Cook up a decent sized claw. 246 00:09:52,300 --> 00:09:53,551 Amazing. Amazing. Let's put it in the bucket. 247 00:09:53,551 --> 00:09:56,054 Let's stick in the bucket, man. 248 00:09:56,805 --> 00:09:59,307 I need at least one more crab for the final cook, 249 00:09:59,307 --> 00:10:02,060 and Stevie is leading me deeper into the rocks and caves 250 00:10:02,060 --> 00:10:03,895 on the hunt. 251 00:10:07,857 --> 00:10:08,900 - Ah, mate. - Oh, my God. 252 00:10:24,415 --> 00:10:26,084 - Right in there. - That's crazy. 253 00:10:26,084 --> 00:10:28,002 All I can see is his backside. 254 00:10:28,002 --> 00:10:31,005 I can't see any eyes to tell me what I'm dealing with here. 255 00:10:31,005 --> 00:10:32,549 I don't love the idea of sticking my hand 256 00:10:32,549 --> 00:10:35,468 blindly into this crevice, but here goes nothing. 257 00:10:39,848 --> 00:10:41,224 See it there, right on the right? 258 00:10:41,224 --> 00:10:42,267 Look at the color of him. 259 00:10:46,020 --> 00:10:47,981 They're so hard to see because you think it's a rock, 260 00:10:47,981 --> 00:10:50,483 but when you get underneath those crevices that they're 261 00:10:50,483 --> 00:10:52,902 waiting to be prised. 262 00:10:52,902 --> 00:10:54,988 It's gonna be tricky to get it out maybe. 263 00:10:54,988 --> 00:10:56,364 Pry it out. 264 00:10:56,364 --> 00:10:58,158 You get it? 265 00:10:58,158 --> 00:10:59,367 That's a beauty. 266 00:10:59,367 --> 00:11:01,411 That is it good solid one. Yes. 267 00:11:01,411 --> 00:11:03,454 hell. Look at the size of that one. 268 00:11:03,454 --> 00:11:04,914 Man, he was wedged right down there. 269 00:11:04,914 --> 00:11:06,332 Yeah. 270 00:11:06,332 --> 00:11:07,750 I've got the money. I've got the brown crab. 271 00:11:07,750 --> 00:11:09,210 Look at those. 272 00:11:09,210 --> 00:11:11,087 With this beautiful crab in my arsenal for the big cook, 273 00:11:11,087 --> 00:11:13,214 I'm a step closer to tasting a win. 274 00:11:13,214 --> 00:11:14,883 We done well. That's a good day's eating. 275 00:11:14,883 --> 00:11:17,051 That makes for one of us. 276 00:11:17,051 --> 00:11:18,511 That is amazing. 277 00:11:18,511 --> 00:11:21,306 - Yeah. - Thank you. Great stuff. 278 00:11:34,152 --> 00:11:36,779 There's a very rare ingredient in Ireland that 279 00:11:36,779 --> 00:11:40,617 I'm told you only find in Connemara. 280 00:11:41,075 --> 00:11:42,202 Abalone. 281 00:11:42,202 --> 00:11:44,329 And it's endangered in the wild. 282 00:11:44,329 --> 00:11:46,915 The high demand for this rare mollusk has left the abalone 283 00:11:46,915 --> 00:11:49,626 population in a steady and serious decline. 284 00:11:50,376 --> 00:11:52,921 But I'm meeting a mother and daughter who are using 285 00:11:52,921 --> 00:11:55,590 aquaculture to grow them sustainably. 286 00:11:56,132 --> 00:12:00,261 Anna, watch out girl because I am pulling out all 287 00:12:00,261 --> 00:12:02,222 the big guns on this one. 288 00:12:06,601 --> 00:12:07,644 Sinead! 289 00:12:07,644 --> 00:12:08,728 Hi, Gordon. 290 00:12:08,728 --> 00:12:10,688 - How are you, darling? - Good, thanks. 291 00:12:10,688 --> 00:12:11,898 What a beautiful spot. 292 00:12:11,898 --> 00:12:13,274 Well, you got a good day as well. 293 00:12:13,274 --> 00:12:14,776 Oh, my Goodness me. Now, what's in there? 294 00:12:14,776 --> 00:12:17,070 Oh, so this is some kelp that I was just collecting. 295 00:12:17,070 --> 00:12:18,613 Oh, wow. That's beautiful. 296 00:12:18,613 --> 00:12:20,156 This is what we feed to the abalone. 297 00:12:20,156 --> 00:12:21,616 Now, I've heard so much about this system. 298 00:12:21,616 --> 00:12:22,992 What you do with mum. I'd love to see the abalone. 299 00:12:22,992 --> 00:12:24,661 Okay, great. Well, I'll show you now. 300 00:12:24,661 --> 00:12:26,579 Thank you. 301 00:12:28,748 --> 00:12:30,792 Ah, so this is where they are? 302 00:12:30,792 --> 00:12:33,044 - Yes. - Wow. Morning. 303 00:12:33,044 --> 00:12:34,212 Morning. Hi. 304 00:12:34,212 --> 00:12:35,463 - This is my mom, Cindy. - Cindy, how are you? 305 00:12:35,463 --> 00:12:36,965 I'm fine. Welcome to the farm. 306 00:12:36,965 --> 00:12:39,092 Thank you so much. First of all, what a great idea. 307 00:12:39,092 --> 00:12:40,843 - Yeah. - And they originate from 308 00:12:40,843 --> 00:12:42,136 - Japan. - Japan. 309 00:12:42,136 --> 00:12:43,388 - Yes. Yeah. - Wow. 310 00:12:43,388 --> 00:12:44,973 Back in the late 70s, 311 00:12:44,973 --> 00:12:47,809 they were brought over and we're dealing with all the offspring. 312 00:12:47,809 --> 00:12:49,352 Yes. 313 00:12:49,352 --> 00:12:50,937 When they start off, right there, little tiny dots 314 00:12:50,937 --> 00:12:53,189 when they start off as a larvae, a little seed. 315 00:12:53,189 --> 00:12:55,066 And how old is this one here now? 316 00:12:55,066 --> 00:12:56,442 Let's check that. 317 00:12:56,442 --> 00:12:59,320 Okay, so this is seven and a half, almost an eight. 318 00:12:59,320 --> 00:13:01,698 So you're looking at a four to four and a half 319 00:13:01,698 --> 00:13:03,116 year abalone there. 320 00:13:03,116 --> 00:13:04,242 - Wow. - Yeah. 321 00:13:04,242 --> 00:13:05,660 So that's a long process. 322 00:13:05,660 --> 00:13:07,036 Yeah, but it's no different from an oyster. 323 00:13:07,036 --> 00:13:08,413 No. 324 00:13:08,413 --> 00:13:09,664 An oyster takes about four years as well. 325 00:13:09,664 --> 00:13:11,874 - It's quite rare, right? - It is. 326 00:13:11,874 --> 00:13:14,252 Here in Ireland, we're the only abalone farm. 327 00:13:14,252 --> 00:13:16,129 - Across Ireland? - Yes. 328 00:13:16,129 --> 00:13:17,505 - Yes. Yes. - Wow. 329 00:13:17,505 --> 00:13:19,090 In the wild, their numbers are dwindling. 330 00:13:19,090 --> 00:13:21,843 And then environmental changes that are happening as well like 331 00:13:21,843 --> 00:13:25,555 ocean acidification, rising temperature, you know, 332 00:13:25,555 --> 00:13:26,639 in the sea. 333 00:13:26,639 --> 00:13:28,308 That's all causing stress globally. 334 00:13:28,308 --> 00:13:29,809 Sure. For sure. 335 00:13:29,809 --> 00:13:31,352 These things would never survive in the wild, 336 00:13:31,352 --> 00:13:33,688 but here they're produced in a sustainable way. 337 00:13:33,688 --> 00:13:36,607 That's quite rare. I'm amazed how heavy they are. 338 00:13:36,607 --> 00:13:38,067 So right there are two 339 00:13:38,067 --> 00:13:40,069 seven-to-eight-centimeter abalones, 340 00:13:40,069 --> 00:13:41,821 protein-wise is equivalent to a six ounce 341 00:13:41,821 --> 00:13:43,197 piece of steak. 342 00:13:43,197 --> 00:13:44,782 I would love just a little sliver, please. 343 00:13:44,782 --> 00:13:46,367 Oh, definitely. 344 00:13:46,367 --> 00:13:47,785 Do want to give me a hand getting some more seaweed 345 00:13:47,785 --> 00:13:48,870 and then we can... 346 00:13:48,870 --> 00:13:50,371 You've got some in there. 347 00:13:50,371 --> 00:13:52,665 I know, but we have all of these tanks to fill. 348 00:13:53,041 --> 00:13:54,751 - Seriously? - Yes. 349 00:13:54,751 --> 00:13:56,711 Work to do. 350 00:14:01,299 --> 00:14:03,217 What kind of kelp are we looking for? 351 00:14:03,217 --> 00:14:05,386 So it's a Laminaria digitata, 352 00:14:05,386 --> 00:14:06,637 that's the kind of kelp. 353 00:14:06,637 --> 00:14:08,806 - Say that again. - Sorry. Laminaria digitata. 354 00:14:08,806 --> 00:14:10,349 Yes. 355 00:14:10,349 --> 00:14:11,476 And I'm hoping because it's low tide we might be able 356 00:14:11,476 --> 00:14:12,727 to find some here. 357 00:14:12,727 --> 00:14:14,062 Right. God, it's beautiful by the way. 358 00:14:14,062 --> 00:14:15,938 It's, yeah, it's lovely. 359 00:14:15,938 --> 00:14:17,815 Oh, actually, I see some sea spaghetti. 360 00:14:17,815 --> 00:14:19,025 Can you eat that? 361 00:14:19,025 --> 00:14:20,943 Yes, you can use it as a veg, 362 00:14:20,943 --> 00:14:22,236 like a kind of a string bean type thing. 363 00:14:22,236 --> 00:14:23,488 Got you. 364 00:14:23,488 --> 00:14:24,489 If you sauté it up with a bit of butter. 365 00:14:24,489 --> 00:14:26,074 Well spotted. 366 00:14:26,074 --> 00:14:27,533 Hang on. Here's the kelp. 367 00:14:27,533 --> 00:14:28,993 Got some kelp here. 368 00:14:28,993 --> 00:14:30,369 Got you. 369 00:14:30,369 --> 00:14:31,496 So this is what we want. 370 00:14:31,496 --> 00:14:32,997 Wow. 371 00:14:32,997 --> 00:14:34,457 This is what the abalone wants anyway. 372 00:14:34,457 --> 00:14:35,792 Got you. 373 00:14:35,792 --> 00:14:37,168 So yeah, this is what gives the abalone 374 00:14:37,168 --> 00:14:38,461 their flavor actually. 375 00:14:38,461 --> 00:14:40,004 Right. God, it's beautiful isn't it? 376 00:14:40,004 --> 00:14:41,964 So you've only got a couple of hours literally every day... 377 00:14:41,964 --> 00:14:42,965 Yeah. 378 00:14:42,965 --> 00:14:44,342 ...To get these. 379 00:14:44,342 --> 00:14:45,927 Time and tide wait for no man. 380 00:14:45,927 --> 00:14:47,053 So you got to... 381 00:14:47,053 --> 00:14:48,221 Nope. 382 00:14:48,221 --> 00:14:49,722 ...Get in while the tide is low. 383 00:14:49,722 --> 00:14:51,224 Now I'm starting to understand why Anna met me 384 00:14:51,224 --> 00:14:53,726 at that shipwreck, because the power of the sea, 385 00:14:53,726 --> 00:14:55,978 the power of the ocean, the kelp, the seaweed, 386 00:14:55,978 --> 00:14:59,315 what these areas thrive on to what they produce is, 387 00:14:59,315 --> 00:15:01,442 is like no other. 388 00:15:01,442 --> 00:15:02,902 Amazing. 389 00:15:02,902 --> 00:15:04,403 Would you cook with the kelp yourself or? 390 00:15:04,403 --> 00:15:05,738 - Yeah. - Oh, you would. Okay. 391 00:15:05,738 --> 00:15:07,073 Yeah. 100%. Definitely, without a doubt. 392 00:15:07,073 --> 00:15:10,785 Great flavor, amazing flavor. Lovely. 393 00:15:10,785 --> 00:15:12,411 Yeah, or it, like it enhances flavors as well. 394 00:15:12,411 --> 00:15:14,747 Yeah, and great for infusing things as well. 395 00:15:14,747 --> 00:15:15,873 Let me take that for you. 396 00:15:15,873 --> 00:15:17,041 - Oh, thank you. - Is that enough? 397 00:15:17,041 --> 00:15:18,042 Perfect. 398 00:15:18,042 --> 00:15:19,418 Yeah, that should be good for now. 399 00:15:19,418 --> 00:15:21,838 Ah, please may I have some abalone now? 400 00:15:21,838 --> 00:15:23,297 - Yeah. - Please. 401 00:15:23,297 --> 00:15:25,716 - That was hard work. - That's incredible. 402 00:15:25,716 --> 00:15:28,010 Okay, here's your abalone. 403 00:15:28,302 --> 00:15:29,929 Now, we don't put any sauce on it or anything. 404 00:15:29,929 --> 00:15:32,974 So you can taste the actual abalone there. 405 00:15:34,267 --> 00:15:36,269 Mm. My God. 406 00:15:36,269 --> 00:15:38,062 And the rest are just wild flowers and 407 00:15:38,062 --> 00:15:39,355 herbs and things. 408 00:15:39,355 --> 00:15:41,816 That's so good. It's sweet. It's salty. 409 00:15:41,816 --> 00:15:42,942 And there's no vinegar or... 410 00:15:42,942 --> 00:15:44,235 - No, nothing. - No. 411 00:15:44,235 --> 00:15:47,405 - Yeah. - Wow. That is delicious. 412 00:15:47,405 --> 00:15:49,532 Oh, my goodness me, it's so tender. 413 00:15:49,532 --> 00:15:50,992 Mmm-hmm. 414 00:15:50,992 --> 00:15:52,952 From a chef's point of view, it's a dream. 415 00:15:52,952 --> 00:15:54,287 They are sweet. 416 00:15:54,287 --> 00:15:56,622 They're tender, and it just melts in your mouth. 417 00:15:56,622 --> 00:15:57,915 Quite rare. 418 00:15:57,915 --> 00:15:59,167 And one of the best kept secrets on the 419 00:15:59,167 --> 00:16:00,793 west coast of Ireland. 420 00:16:00,793 --> 00:16:03,212 That's giving me some great ideas for the cook. 421 00:16:03,212 --> 00:16:06,174 And I think it's a sort of a bit of a lethal local weapon 422 00:16:06,174 --> 00:16:07,258 up my sleeve. 423 00:16:07,258 --> 00:16:08,593 - Oh. - Mm. 424 00:16:08,593 --> 00:16:10,136 The good news for me is I've got abalone 425 00:16:10,136 --> 00:16:11,304 for the final cook. 426 00:16:11,304 --> 00:16:13,431 And that, for me, is a jewel in my crown. 427 00:16:13,431 --> 00:16:14,557 Thank you. 428 00:16:14,557 --> 00:16:15,683 - Great. - You're welcome. 429 00:16:15,683 --> 00:16:18,269 Great job. Thank you so much. 430 00:16:25,735 --> 00:16:27,945 Now the big cook's only a few days away, and so far, 431 00:16:27,945 --> 00:16:30,948 everything I've sourced has been from the sea, 432 00:16:30,948 --> 00:16:35,620 but there's one iconic Irish ingredient that we have to go 433 00:16:35,620 --> 00:16:37,914 inland to get my hands on. 434 00:16:37,914 --> 00:16:39,624 Connemara lamb. 435 00:16:39,624 --> 00:16:41,792 Now this is lamb like no other. 436 00:16:41,792 --> 00:16:43,127 Why? 437 00:16:43,127 --> 00:16:45,713 Because of the pastures and the way it's grazing. 438 00:16:45,713 --> 00:16:47,590 The Allen family has been farming this land 439 00:16:47,590 --> 00:16:50,968 since the 1820s, producing award winning lamb, 440 00:16:50,968 --> 00:16:53,262 and Derek Allen is the man who'll help me get that 441 00:16:53,262 --> 00:16:56,098 prize meat on my plate at the final cook. 442 00:16:56,349 --> 00:16:57,350 Good to see you. 443 00:16:57,350 --> 00:16:58,643 Gordon. 444 00:16:58,643 --> 00:17:00,102 And it's so good to be so far inland. 445 00:17:01,896 --> 00:17:03,105 Thank you so much. 446 00:17:03,105 --> 00:17:04,649 Now they say you've got the best lamb. 447 00:17:04,649 --> 00:17:06,943 A leg, a saddle, a neck would be great for the final cook. 448 00:17:10,154 --> 00:17:12,073 - Sheep dip? - Yeah. So would you. 449 00:17:14,617 --> 00:17:15,868 - I'm on. Here we go. - All right. 450 00:17:15,868 --> 00:17:17,286 I've never done a sheep dip. 451 00:17:17,286 --> 00:17:18,579 Okay, follow the lead. 452 00:17:18,579 --> 00:17:19,747 Where we going? Which way? 453 00:17:19,747 --> 00:17:22,500 - So we're going out that gate. - Yes, sir. 454 00:17:24,085 --> 00:17:26,045 Woo-hoo! Amazing. 455 00:17:28,381 --> 00:17:29,966 Let's go! 456 00:17:29,966 --> 00:17:32,301 Today, I'm acting as Derek's sheepdog, 457 00:17:32,301 --> 00:17:33,636 but instead of having four legs, 458 00:17:33,636 --> 00:17:34,845 I have four wheels. 459 00:17:37,348 --> 00:17:39,725 My job is to hold the left flank and 460 00:17:39,725 --> 00:17:41,811 help guide the sheep towards the dipping pen. 461 00:17:45,314 --> 00:17:47,191 Woo-hoo! 462 00:17:47,191 --> 00:17:50,403 Trust me, herding sheep on ATVs is way more exciting than 463 00:17:50,403 --> 00:17:52,488 whistling at a dog, let me tell you. 464 00:17:52,488 --> 00:17:53,781 But Derek knows his stuff. 465 00:17:53,781 --> 00:17:55,700 And man, they were disciplined. 466 00:17:55,700 --> 00:17:59,120 They stick together and they almost like congealed. 467 00:17:59,120 --> 00:18:00,621 They're like one solid unit. 468 00:18:07,003 --> 00:18:08,004 Back, oh. 469 00:18:09,755 --> 00:18:12,091 Come on, baby. 470 00:18:12,091 --> 00:18:14,302 Get back behind their eye-line. 471 00:18:14,969 --> 00:18:16,470 As you get closer to these sheep, 472 00:18:16,470 --> 00:18:18,848 you start to understand the welfare. 473 00:18:19,598 --> 00:18:20,808 Look at the pastures. 474 00:18:20,808 --> 00:18:22,768 They're out 24/7. 475 00:18:22,768 --> 00:18:26,188 You can just see the healthy side to this land. 476 00:18:26,188 --> 00:18:27,315 It's unique. 477 00:18:27,315 --> 00:18:31,235 Come on! They're happy. It's incredible. 478 00:18:35,072 --> 00:18:38,326 Yes! That was good. I like that. 479 00:18:41,203 --> 00:18:43,205 That was great. 480 00:18:43,205 --> 00:18:45,041 Right, and now the next process? 481 00:18:45,041 --> 00:18:46,917 So we're, what we're gonna do today is 482 00:18:46,917 --> 00:18:47,918 we're gonna dip them. 483 00:18:47,918 --> 00:18:49,253 Yeah. Geez. Bathing sheep. 484 00:18:49,253 --> 00:18:51,297 I just want to a leg for the final cook. 485 00:18:51,297 --> 00:18:53,674 We have to take the sheep for a bath. 486 00:18:53,674 --> 00:18:54,675 Important time of the year. 487 00:18:54,675 --> 00:18:56,093 They've just been sheared. 488 00:18:56,093 --> 00:18:58,512 And so, for protection from, from lice, the maggots, 489 00:18:58,512 --> 00:19:00,014 it's crucial. 490 00:19:00,014 --> 00:19:01,015 Well, you go around there. 491 00:19:01,015 --> 00:19:02,099 Got you. 492 00:19:02,099 --> 00:19:03,184 Hey. 493 00:19:03,184 --> 00:19:05,394 - Make a bit of noise. - Hey. Woo! 494 00:19:05,770 --> 00:19:07,480 - Come on. - Woo! 495 00:19:07,480 --> 00:19:09,607 - Yup. - Oh, they're jumping. 496 00:19:09,607 --> 00:19:10,733 They've started. 497 00:19:10,733 --> 00:19:12,068 Once they start, we're, we're away. 498 00:19:12,068 --> 00:19:13,861 - They've started. - That might do it. 499 00:19:13,861 --> 00:19:18,407 That should do it then. Oh, watch out. Bloody hell. 500 00:19:20,618 --> 00:19:22,578 So now they go headfirst? 501 00:19:22,578 --> 00:19:24,914 So they go back first. Ass first in. 502 00:19:24,914 --> 00:19:26,540 They're reversing in there? 503 00:19:26,540 --> 00:19:27,875 Reversing, yeah. 504 00:19:27,875 --> 00:19:28,959 So when you put them in... 505 00:19:28,959 --> 00:19:30,169 Yes. 506 00:19:30,169 --> 00:19:31,337 ...Then I'm gonna dump them down. 507 00:19:31,337 --> 00:19:32,672 Right. 508 00:19:32,672 --> 00:19:33,881 Because they have their heads submerged. 509 00:19:33,881 --> 00:19:34,924 It, it's gonna be a bit of a wrestling match. 510 00:19:34,924 --> 00:19:36,092 Right. 511 00:19:36,092 --> 00:19:37,176 So you get them like this, so... 512 00:19:37,176 --> 00:19:38,302 Yeah. 513 00:19:38,302 --> 00:19:39,387 ...So they get the reverse in. 514 00:19:39,387 --> 00:19:40,471 - Yes. - Use your hands. 515 00:19:40,471 --> 00:19:41,847 Want the two back legs up in. 516 00:19:41,847 --> 00:19:43,224 - Got you. - And they're in. 517 00:19:43,224 --> 00:19:44,350 Right. 518 00:19:44,350 --> 00:19:45,893 And then I get this tool then. 519 00:19:45,893 --> 00:19:47,436 This might look uncomfortable, 520 00:19:47,436 --> 00:19:50,690 but it doesn't hurt the sheep, and it's for their own good. 521 00:19:50,690 --> 00:19:53,567 - The bugs float back up. - Bloody hell. Right. 522 00:19:53,567 --> 00:19:55,861 And see the steps there? She can get out. 523 00:19:55,861 --> 00:19:57,321 Just like that. 524 00:19:57,321 --> 00:19:58,989 So they're okay getting dunked right under there? 525 00:19:58,989 --> 00:20:00,199 Yeah, they're actually, see. 526 00:20:03,869 --> 00:20:05,955 Stepping into a bath from now on in is gonna look 527 00:20:05,955 --> 00:20:07,415 completely different in my house, let me tell you. 528 00:20:07,415 --> 00:20:08,874 I'm going in backwards. 529 00:20:08,874 --> 00:20:10,209 Okay, so grab on that. 530 00:20:10,209 --> 00:20:11,168 Grab on there under, right under the chin, 531 00:20:11,168 --> 00:20:12,253 you'll have control. 532 00:20:12,253 --> 00:20:13,337 Under the chin. Come on. 533 00:20:13,337 --> 00:20:14,839 That's it. Keep her going. 534 00:20:14,839 --> 00:20:17,133 Come on. Hey, come on. 535 00:20:18,008 --> 00:20:20,219 - Lovely. - There you go. 536 00:20:20,553 --> 00:20:21,971 That's it. She'll be happy. 537 00:20:21,971 --> 00:20:23,097 They don't like being on their own. 538 00:20:23,097 --> 00:20:24,390 Got you. 539 00:20:24,390 --> 00:20:26,475 She's going back in again. 540 00:20:26,475 --> 00:20:27,935 - Oh,. - She wants a second one. 541 00:20:27,935 --> 00:20:31,063 Got you. Come on. 542 00:20:33,149 --> 00:20:34,567 Man, they are heavy. 543 00:20:34,567 --> 00:20:36,777 So you got to prise them from the chin, lift them up, 544 00:20:36,777 --> 00:20:38,696 and reverse them into the bath. 545 00:20:38,696 --> 00:20:39,697 You're getting the hang of it. 546 00:20:41,532 --> 00:20:43,784 That's the delicious one. 547 00:20:44,118 --> 00:20:45,661 Man, why are they so stubborn? 548 00:20:45,661 --> 00:20:46,871 That's just the way they are. 549 00:20:46,871 --> 00:20:48,873 Other leg in. First time in my career, 550 00:20:48,873 --> 00:20:50,124 I found someone more stubborn than me. 551 00:20:52,626 --> 00:20:53,711 200? 552 00:20:55,796 --> 00:20:57,214 Right. next one. We'll be... 553 00:20:57,214 --> 00:20:58,758 - Next one. - We'll be here all day. 554 00:20:58,758 --> 00:21:00,176 Come on. 555 00:21:00,176 --> 00:21:01,886 For me, it's about the personal care that Derek and 556 00:21:01,886 --> 00:21:03,596 the family put into these sheep. 557 00:21:03,596 --> 00:21:06,182 It does affect the taste, the welfare, 558 00:21:06,182 --> 00:21:09,477 but just the basic condition of these sheep is second to none. 559 00:21:09,477 --> 00:21:12,563 They're prized assets, and I have that now as the 560 00:21:12,563 --> 00:21:14,273 centerpiece for my final cook. 561 00:21:15,191 --> 00:21:17,568 Just one leg of lamb, please, Derek. 562 00:21:17,568 --> 00:21:18,694 I'll give you, I'll give you two for that. 563 00:21:19,069 --> 00:21:20,905 Two legs. Thank you, sir. 564 00:21:20,905 --> 00:21:22,740 Oh, my God. 565 00:21:29,997 --> 00:21:33,459 Look at this place. Absolutely gorgeous. 566 00:21:33,459 --> 00:21:35,294 Now, everyone knows that I love my oysters, 567 00:21:35,294 --> 00:21:39,632 but I've heard that the wild Connemara oysters are unlike 568 00:21:39,632 --> 00:21:42,384 any oyster that I've ever tasted. 569 00:21:42,760 --> 00:21:46,388 Shall we put them to the test? 570 00:21:48,808 --> 00:21:51,685 Dermot Kelly is one of Ireland's top oyster producers 571 00:21:51,685 --> 00:21:54,355 and a man rightfully proud of his mollusks. 572 00:21:54,355 --> 00:21:55,773 Dermot! 573 00:21:55,773 --> 00:21:57,650 Gordon! 574 00:21:59,652 --> 00:22:00,903 How are you sir? An absolute pleasure. 575 00:22:00,903 --> 00:22:02,154 - You're more than welcome. - Good to see you. 576 00:22:02,154 --> 00:22:03,531 You too, now. You're very welcome. 577 00:22:03,531 --> 00:22:04,907 Now, they say they're some of the best oysters 578 00:22:04,907 --> 00:22:05,950 in the world. 579 00:22:05,950 --> 00:22:06,992 - World. - That's a bold statement. 580 00:22:06,992 --> 00:22:07,993 I need a... 581 00:22:07,993 --> 00:22:09,245 Everybody, look it, 582 00:22:09,245 --> 00:22:10,204 everybody has the best oysters in the world. 583 00:22:10,204 --> 00:22:11,664 Yes. 584 00:22:11,664 --> 00:22:12,873 But really they're different in each location 585 00:22:12,873 --> 00:22:14,834 because of the environment they're in. 586 00:22:14,834 --> 00:22:17,127 And they're, and look at the environment they're in here. 587 00:22:17,127 --> 00:22:19,046 - Yeah. - Beautiful Atlantic coming in. 588 00:22:19,046 --> 00:22:21,549 - Yeah. - The Connemara, the Burren, 589 00:22:21,549 --> 00:22:22,925 the Fields of Athenry, 590 00:22:22,925 --> 00:22:24,927 you really have the essence of the ocean when you 591 00:22:24,927 --> 00:22:25,970 eat those oysters. 592 00:22:25,970 --> 00:22:27,388 Excellent. 593 00:22:27,388 --> 00:22:28,722 And is there any chance you can say that in English? 594 00:22:28,722 --> 00:22:32,101 In English, they taste bloody fantastic. 595 00:22:32,351 --> 00:22:33,602 I'm joking, come on. 596 00:22:33,602 --> 00:22:35,187 But I've really something very special, 597 00:22:35,187 --> 00:22:37,022 the flat native oyster, so they're down in, 598 00:22:37,022 --> 00:22:38,274 in the beds down here. 599 00:22:38,274 --> 00:22:39,733 And I brought you some gear here, 600 00:22:39,733 --> 00:22:41,402 some boots and a rake. 601 00:22:41,402 --> 00:22:43,153 Get down and have a look at those. 602 00:22:43,153 --> 00:22:46,073 Okay, let's get going. 603 00:22:46,073 --> 00:22:48,701 Dermot focuses on two species of oysters, 604 00:22:48,701 --> 00:22:49,952 the farm Pacific, 605 00:22:49,952 --> 00:22:51,912 which are grown in cages and are the world's 606 00:22:51,912 --> 00:22:54,290 most cultivated oyster, and wild oysters, 607 00:22:54,999 --> 00:22:58,460 which mature freely in the sea, and are a much rarer find. 608 00:22:59,044 --> 00:23:00,296 Just take your time for a second. 609 00:23:00,296 --> 00:23:02,381 We see, we can see them out here in front of us. 610 00:23:02,381 --> 00:23:03,674 Wow. 611 00:23:03,674 --> 00:23:04,592 Just be careful. Don't walk on them. 612 00:23:04,592 --> 00:23:05,801 They don't like being walked on. 613 00:23:05,801 --> 00:23:06,844 No. 614 00:23:14,768 --> 00:23:15,936 Right. So-- 615 00:23:15,936 --> 00:23:17,271 So if you just slide your fork, 616 00:23:17,271 --> 00:23:19,356 slide them in under the oyster like this. 617 00:23:19,356 --> 00:23:21,734 Just to pick them up. 618 00:23:25,446 --> 00:23:27,990 Beautiful. The size of these. 619 00:23:32,828 --> 00:23:35,080 You are kidding me, nine pounds a pop, seriously? 620 00:23:35,080 --> 00:23:36,582 Yeah, yeah. 621 00:23:36,582 --> 00:23:38,000 They're beautiful, and the weight of that as well. 622 00:23:38,000 --> 00:23:39,335 - Yeah, yeah. - How long has that been here? 623 00:23:39,335 --> 00:23:41,420 You're looking at an oyster that's maybe 624 00:23:41,420 --> 00:23:42,713 six years old. 625 00:23:42,713 --> 00:23:44,381 - Wow. - So these are the oysters that 626 00:23:44,381 --> 00:23:45,799 we use at the Oyster Festival as well. 627 00:23:45,799 --> 00:23:47,426 Have you heard of the Galway Oyster Festival? 628 00:23:47,426 --> 00:23:48,719 Yeah, huge. 629 00:23:52,640 --> 00:23:54,808 In and I give it a twist. 630 00:23:54,808 --> 00:23:58,395 Twist, oh, la la. Oh, my Lord, look at that. 631 00:23:58,395 --> 00:23:59,813 We really have a nice oyster there. 632 00:23:59,813 --> 00:24:01,565 It does look like the French Belon oyster. 633 00:24:01,565 --> 00:24:03,275 Exactly. So it's the same species. 634 00:24:03,275 --> 00:24:04,860 Right. 635 00:24:04,860 --> 00:24:06,195 They're a little bit soft at the moment because of 636 00:24:06,195 --> 00:24:10,324 the water temperature, but they're, they're nice. 637 00:24:10,324 --> 00:24:11,408 Bloody hell. 638 00:24:11,408 --> 00:24:13,202 Those oysters are on another level. 639 00:24:13,202 --> 00:24:16,413 Rich, dense, creamy but incredibly sweet. 640 00:24:16,413 --> 00:24:18,457 $12 for one oyster, that's how good they are. 641 00:24:18,457 --> 00:24:19,667 These are exceptional. 642 00:24:19,667 --> 00:24:21,418 And I'd love these for the final cook, please. 643 00:24:21,418 --> 00:24:22,753 Yeah, no, that'll be good. 644 00:24:22,753 --> 00:24:25,381 These are beautiful. Really beautiful. 645 00:24:25,381 --> 00:24:26,924 Yeah, they're nice all right there. 646 00:24:26,924 --> 00:24:29,301 Forking gorgeous. 647 00:24:30,260 --> 00:24:32,096 So my brother Michéal works in the business 648 00:24:32,096 --> 00:24:34,431 with me and his son Michael are here today. 649 00:24:34,431 --> 00:24:35,516 They're working over here. 650 00:24:35,516 --> 00:24:36,725 Right. 651 00:24:36,725 --> 00:24:38,227 And they're anxious to give you a, 652 00:24:38,227 --> 00:24:39,645 a little bit of a competition and show you how it's done 653 00:24:39,645 --> 00:24:40,813 after a while. 654 00:24:40,813 --> 00:24:41,897 What, you mean like a shuck-off? 655 00:24:41,897 --> 00:24:43,273 Yeah, if you're up to it. 656 00:24:43,273 --> 00:24:45,317 Yeah, I mean, these guys are pros what I saw. 657 00:24:45,317 --> 00:24:46,819 If you're able. You're able to have an oyster. 658 00:24:46,819 --> 00:24:48,946 No, they're beautiful. 659 00:24:48,946 --> 00:24:51,240 No, not bad day's fishing all the same now. 660 00:24:51,240 --> 00:24:53,742 No. Right. 661 00:24:54,660 --> 00:24:56,495 So this is my brother Michéal. 662 00:24:56,495 --> 00:24:57,871 - Hi, guys. - And his son Michael. 663 00:24:57,871 --> 00:24:58,998 - How are you, good? - Yeah. 664 00:24:58,998 --> 00:25:00,165 Good now. 665 00:25:00,165 --> 00:25:01,667 Gordon reckons he can open oysters, 666 00:25:01,667 --> 00:25:03,460 but I've said you're, you're better at the, the shucking. 667 00:25:04,837 --> 00:25:06,046 Yeah. 668 00:25:06,046 --> 00:25:07,172 Do you want a shuck-off? Really? 669 00:25:07,172 --> 00:25:08,424 We'll have a shuck-off, yeah. 670 00:25:08,424 --> 00:25:10,426 Oh, for shuck's sake. I cannot wait. 671 00:25:11,051 --> 00:25:13,554 Dermot's just roped me into an oyster shucking competition 672 00:25:13,554 --> 00:25:16,223 with his brother who just happens to be a former record 673 00:25:16,223 --> 00:25:19,476 holder at the biggest oyster festival in the world. 674 00:25:19,852 --> 00:25:21,937 And his son is currently gunning for his dad's old title. 675 00:25:21,937 --> 00:25:23,564 Knives out, gentleman. 676 00:25:23,564 --> 00:25:25,733 This looks serious, look at the, look at, look at his face. 677 00:25:25,733 --> 00:25:27,109 Yeah. It’s setup for you, yeah. 678 00:25:27,109 --> 00:25:28,527 All ready for you. Very competitive. 679 00:25:28,527 --> 00:25:29,611 He means business, this man. 680 00:25:29,611 --> 00:25:30,612 - Pull up the sleeves now. - Right. 681 00:25:32,614 --> 00:25:34,825 Two, four, six, eight, ten, twelve. 682 00:25:34,825 --> 00:25:36,618 And how many oysters you open up in a, in a minute? 683 00:25:36,618 --> 00:25:38,245 So normally in the competition, 684 00:25:38,245 --> 00:25:40,080 you get 30 oysters and you have to open them 685 00:25:40,080 --> 00:25:41,415 as quickly as possible, 686 00:25:41,415 --> 00:25:43,042 and you have to make them all look like that. 687 00:25:43,042 --> 00:25:44,209 Wow. Are you ready? 688 00:25:44,209 --> 00:25:45,252 Yeah. 689 00:25:45,252 --> 00:25:46,587 Be, be kind. Be kind. 690 00:25:46,587 --> 00:25:48,088 Okay guys, I'll count you in. 691 00:25:48,088 --> 00:25:50,591 - Yes. - Three, two, one. 692 00:25:52,426 --> 00:25:54,344 Okay. Go. 693 00:26:02,227 --> 00:26:04,646 Oh, I need to know. Yeah. All right, here we go. 694 00:26:05,397 --> 00:26:06,732 We'll, we, we'll start, yeah. 695 00:26:10,736 --> 00:26:12,905 I'm super efficient. I don't like wasting time. 696 00:26:12,905 --> 00:26:16,074 But that shuck-off was shucking incredible, 697 00:26:16,074 --> 00:26:17,117 let me tell you. 698 00:26:17,117 --> 00:26:18,327 These guys know their stuff. 699 00:26:18,327 --> 00:26:19,453 Geez, come on, man. 700 00:26:19,453 --> 00:26:22,164 - Just mind your fingers. - Ah, come on, man. 701 00:26:22,790 --> 00:26:24,249 I got a little bit confused halfway through competition. 702 00:26:24,249 --> 00:26:25,334 I don't like losing. 703 00:26:25,334 --> 00:26:26,543 And maybe some of my oysters, 704 00:26:26,543 --> 00:26:28,712 the wind blew them into their pile. 705 00:26:29,505 --> 00:26:31,840 I, you know, I thought I counted twelve. 706 00:26:34,885 --> 00:26:36,428 Last one. 707 00:26:36,428 --> 00:26:39,389 - No, no. - Yes! 708 00:26:39,389 --> 00:26:41,975 Oh, oh. Almost. You nearly did it. 709 00:26:41,975 --> 00:26:43,227 I think I had a lot more than 12 to open. 710 00:26:43,227 --> 00:26:44,603 I think we opened about 14. 711 00:26:44,603 --> 00:26:46,104 Yeah. 712 00:26:46,104 --> 00:26:47,106 So you literally take an oyster and a sip of 713 00:26:47,106 --> 00:26:48,148 Guinness as well. 714 00:26:48,148 --> 00:26:49,566 That's it. Yeah. 715 00:26:49,566 --> 00:26:50,859 Guys, it's too early in the morning. 716 00:26:50,859 --> 00:26:52,194 - No, it's not. - It's never too early. 717 00:26:52,194 --> 00:26:53,487 It's a real Irish breakfast this now. 718 00:26:53,487 --> 00:26:55,781 A real Irish breakfast. Cheers, Gordon. 719 00:26:56,031 --> 00:26:57,825 Good to see you guys. Congrats. 720 00:26:57,825 --> 00:26:59,618 Glad you enjoyed the oysters. 721 00:27:04,581 --> 00:27:06,834 - It didn't go down, huh? - Is that the Irish breakfast? 722 00:27:06,834 --> 00:27:09,711 - A real Irish breakfast. - I'm gonna stick to the oysters. 723 00:27:10,087 --> 00:27:11,839 Thank you. 724 00:27:11,839 --> 00:27:14,716 - Thank you. - Good job. Thank you, sir. 725 00:27:15,259 --> 00:27:16,677 Alright, good luck in September. 726 00:27:16,677 --> 00:27:17,719 - Yeah? - Yeah. 727 00:27:17,719 --> 00:27:20,681 - Okay? Thank you, guys. - No problem. 728 00:27:25,978 --> 00:27:27,646 What a week I've had. Let me tell you. 729 00:27:27,646 --> 00:27:29,898 And the big cook is tomorrow. 730 00:27:29,898 --> 00:27:33,819 Now, my native Scotland is famous for its whiskey, 731 00:27:33,819 --> 00:27:37,072 but Ireland is just as proud of its own. 732 00:27:38,073 --> 00:27:41,201 If I can impress these diners at that table with a local 733 00:27:41,201 --> 00:27:44,746 hooch that may just give me the edge over Anna, 734 00:27:45,205 --> 00:27:48,458 and right now, I'll take any little advantage. 735 00:27:49,126 --> 00:27:52,170 I'm meeting up with Pádraic, an owner of Micil Distillery, 736 00:27:52,170 --> 00:27:55,841 which produces whiskey and Poitín, Irish moonshine, 737 00:27:55,841 --> 00:27:58,635 in the peat bogs deep in the countryside. 738 00:27:58,635 --> 00:28:01,513 And when I say deep, I mean deep. 739 00:28:01,805 --> 00:28:03,765 Oh,. 740 00:28:13,066 --> 00:28:14,818 I got stuck. 741 00:28:14,818 --> 00:28:16,987 Honestly, I knew it was boggy down here, 742 00:28:16,987 --> 00:28:19,239 but I didn't realize it was six foot deep down there. 743 00:28:19,239 --> 00:28:20,407 Pádraic! 744 00:28:20,407 --> 00:28:22,409 I'm stuck. 745 00:28:22,409 --> 00:28:24,453 It's probably a good thing my truck is stuck because I'm 746 00:28:24,453 --> 00:28:27,873 about to sip on the Irish version of a Scottish classic. 747 00:28:27,873 --> 00:28:28,874 Pádraic. 748 00:28:28,874 --> 00:28:30,000 Yes. 749 00:28:30,000 --> 00:28:32,044 For Pete's sake. Bloody hell. 750 00:28:32,044 --> 00:28:34,880 We'll call a tractor. We'll get it out. 751 00:28:34,880 --> 00:28:35,923 Nice to meet you. 752 00:28:35,923 --> 00:28:37,341 - Sorry about that. - It's all good. 753 00:28:37,341 --> 00:28:38,467 What's going on down there? 754 00:28:38,467 --> 00:28:39,676 - It's all boggy. - It is, yeah. 755 00:28:43,722 --> 00:28:44,723 They say you've got some of the best whiskey. 756 00:28:44,723 --> 00:28:46,141 Yup. 757 00:28:46,141 --> 00:28:47,976 Well, you know that the Scots gave birth to 758 00:28:47,976 --> 00:28:50,145 that first back in 1494. 759 00:28:50,145 --> 00:28:51,939 Well, well, look, you know, 760 00:28:51,939 --> 00:28:54,232 obviously just to be kind of clear, I, I don't want 761 00:28:54,232 --> 00:28:55,651 anybody under the wrong impressions. 762 00:28:55,651 --> 00:28:57,110 Right. 763 00:28:57,110 --> 00:28:59,279 But the first written record of aqua vitae is in 764 00:28:59,279 --> 00:29:01,156 Ireland in the 14th century. 765 00:29:01,156 --> 00:29:03,075 And then look as the, 766 00:29:03,075 --> 00:29:05,494 the Scots later started making whiskey, 767 00:29:05,494 --> 00:29:06,912 but listen, it's all good. 768 00:29:06,912 --> 00:29:09,081 This stuff looks amazing, this is-- 769 00:29:09,081 --> 00:29:10,958 - Yes. - This is peat here, right? 770 00:29:10,958 --> 00:29:12,960 It is indeed, yeah. This is our family bog. 771 00:29:12,960 --> 00:29:15,671 We've been cutting here for generations. 772 00:29:21,927 --> 00:29:24,137 Right, and that helps smoke the whiskey. 773 00:29:31,645 --> 00:29:33,647 So all our family tradition was illegal. 774 00:29:33,647 --> 00:29:36,358 So I'm the first as well as my brother to do this legally. 775 00:29:36,358 --> 00:29:37,401 Okay? 776 00:29:37,401 --> 00:29:38,735 - Congratulations. - Thank you. 777 00:29:38,735 --> 00:29:40,320 Congratulations. Where should we start? 778 00:29:40,320 --> 00:29:41,321 First of all. 779 00:29:43,448 --> 00:29:45,575 - A? - A sleán. 780 00:29:45,575 --> 00:29:47,244 - Sorry. - This one is a... 781 00:29:47,244 --> 00:29:50,080 -. - A sleán. 782 00:29:50,664 --> 00:29:52,040 Yeah, it's a lan-, it's an Irish language word. 783 00:29:52,040 --> 00:29:54,376 So S-L-E-A fada- N. 784 00:29:54,376 --> 00:29:56,211 I know it kind of sounds very much like something 785 00:29:56,211 --> 00:29:57,379 in the English language. 786 00:29:57,379 --> 00:29:58,839 - Sleán. - Yeah. 787 00:29:58,839 --> 00:30:00,215 - Sleán. - Perfect pronunciation. 788 00:30:00,215 --> 00:30:01,258 You were pretty good the first time as well. Right? 789 00:30:01,258 --> 00:30:02,676 Sleán. 790 00:30:02,676 --> 00:30:03,677 What you want to do is you want to go down 791 00:30:03,677 --> 00:30:05,637 to an angle, not straight down. Okay? 792 00:30:05,637 --> 00:30:06,847 Got you. 793 00:30:06,847 --> 00:30:08,223 So kind of like that, down and out. 794 00:30:08,223 --> 00:30:09,307 It's like blocks of butter. 795 00:30:09,307 --> 00:30:11,476 - It is, yeah. - Right. So-- 796 00:30:14,730 --> 00:30:17,357 There you are. That's it. There you go. 797 00:30:17,816 --> 00:30:20,569 All good stuff. You kept it on the sleán. 798 00:30:20,569 --> 00:30:22,029 Not bad. 799 00:30:22,029 --> 00:30:23,989 Why'd you, how did you make it look so easy? 800 00:30:23,989 --> 00:30:26,033 Bloody hell. 801 00:30:26,408 --> 00:30:27,617 Well, you getting the hang of it here. 802 00:30:27,617 --> 00:30:29,244 Oh, I got this one. 803 00:30:29,244 --> 00:30:31,288 That is not easy, is it? 804 00:30:31,538 --> 00:30:33,999 You'd fancy a day of this, wouldn't you? 805 00:30:33,999 --> 00:30:35,625 That was like the ultimate workout. 806 00:30:35,625 --> 00:30:39,004 It's really starting to sink in just on the level of difficulty 807 00:30:39,004 --> 00:30:40,589 and the extremes they go to. 808 00:30:40,589 --> 00:30:42,049 It's a tough backyard. 809 00:30:42,049 --> 00:30:43,717 Even after 20 minutes, look, blisters. 810 00:30:43,717 --> 00:30:45,135 Yeah. 811 00:30:45,135 --> 00:30:46,845 I need these hands for final cook, my man. 812 00:30:46,845 --> 00:30:47,888 I need them. 813 00:30:47,888 --> 00:30:49,097 You'll be fine. 814 00:30:49,097 --> 00:30:50,307 Do you want to, will we have a drop? 815 00:30:50,307 --> 00:30:51,808 I'd love to taste the evidence. 816 00:30:51,808 --> 00:30:54,519 Yeah. Okay, great. So this is our heritage poitín. 817 00:30:57,230 --> 00:30:58,482 - Ah, see already - Yeah. 818 00:30:58,482 --> 00:30:59,816 You smell that smokiness. 819 00:30:59,816 --> 00:31:03,361 Oh, thanks a million. Wow, look how clear it is. 820 00:31:03,653 --> 00:31:05,322 Yeah, this is exactly like our grandfather 821 00:31:05,322 --> 00:31:06,740 would have made it. 822 00:31:06,740 --> 00:31:08,200 So it was handed down from generation to generation. 823 00:31:08,200 --> 00:31:09,659 Sláinte. 824 00:31:09,659 --> 00:31:12,120 While poitín and whiskey can have the exact same 825 00:31:12,120 --> 00:31:15,207 ingredients, unlike whiskey, poitín is unaged. 826 00:31:15,540 --> 00:31:18,001 So even a sip packs a hell of a punch. 827 00:31:18,001 --> 00:31:21,213 It's powerful. It is powerful. 828 00:31:21,213 --> 00:31:24,174 We'll try a drop of whiskey as well shall we 829 00:31:24,174 --> 00:31:25,300 while we're here. 830 00:31:25,300 --> 00:31:26,593 This is our Inverin whiskey. 831 00:31:26,593 --> 00:31:27,761 - Look at that color. - Yeah. 832 00:31:27,761 --> 00:31:28,887 I grew up with whiskey. 833 00:31:28,887 --> 00:31:30,180 whiskey, for me, 834 00:31:30,180 --> 00:31:33,558 was put on my back tooth as I had a toothache 835 00:31:33,558 --> 00:31:35,310 and all of a sudden the toothache had gone. 836 00:31:35,310 --> 00:31:39,898 Mm. See that's lovely. 837 00:31:39,898 --> 00:31:44,236 I was in rehab at 12 and back out, normal, at 15. 838 00:31:46,738 --> 00:31:48,156 That's so much more refined. 839 00:31:48,156 --> 00:31:49,491 This has been in the cask for, 840 00:31:49,491 --> 00:31:51,076 this is like nearly five years old. 841 00:31:51,076 --> 00:31:52,536 And that's the kind of key difference. 842 00:31:52,536 --> 00:31:53,995 That's lovely. 843 00:31:53,995 --> 00:31:55,789 I may not be a whiskey maker, but that was delicious. 844 00:31:55,789 --> 00:31:56,957 Creamy. 845 00:31:56,957 --> 00:31:59,084 A little acidic at the end but so smooth. 846 00:31:59,084 --> 00:32:01,711 Something you very rarely get with whiskey. 847 00:32:01,711 --> 00:32:03,213 That's exactly what I need for the big cook. 848 00:32:03,213 --> 00:32:04,881 Thank you. May I? 849 00:32:04,881 --> 00:32:06,258 Thanks yourself. Absolutely. 850 00:32:06,258 --> 00:32:08,385 Seriously, that and some of the moonshine. 851 00:32:08,385 --> 00:32:10,137 - Yeah, 100%, yes. - Please. 852 00:32:10,137 --> 00:32:12,681 Whether it's the marinade or is it a beurre blanc, as a, 853 00:32:12,681 --> 00:32:14,474 as a way of finishing a sauce, do I flam-- 854 00:32:14,474 --> 00:32:15,642 I don't know yet. 855 00:32:15,642 --> 00:32:18,603 But what I have got are two amazing assets. 856 00:32:18,603 --> 00:32:21,481 Great job. That is hard work. 857 00:32:31,700 --> 00:32:33,743 It's the day of the big cook, 858 00:32:33,743 --> 00:32:36,580 and I promise you I've got all my ingredients. 859 00:32:36,580 --> 00:32:40,083 But the one thing I don't have is Anna's extensive 860 00:32:40,083 --> 00:32:42,502 knowledge of Irish cuisine. 861 00:32:42,502 --> 00:32:43,962 And trust me, 862 00:32:43,962 --> 00:32:49,092 Anna is hell-bent on the teacher now becoming the student. 863 00:32:49,467 --> 00:32:52,637 Right. We'll see about that. 864 00:32:53,054 --> 00:32:56,433 It's time to get Irish. 865 00:33:07,903 --> 00:33:08,945 Anna! 866 00:33:08,945 --> 00:33:11,031 - Ah. - What a week, girl. 867 00:33:11,031 --> 00:33:13,533 - Bam, bam, bam. - Look at this. 868 00:33:13,533 --> 00:33:14,618 You are ready. 869 00:33:14,618 --> 00:33:16,244 Are you go? Is it, is it now? 870 00:33:16,244 --> 00:33:17,829 Oh, my God. 871 00:33:17,829 --> 00:33:19,414 It's go. We're, we're, we're off. 872 00:33:19,414 --> 00:33:20,540 I'm getting my cake on. 873 00:33:20,540 --> 00:33:21,416 What, what are you doing for your dessert? 874 00:33:21,416 --> 00:33:22,584 Cake? 875 00:33:22,584 --> 00:33:24,169 Yeah, what dessert are you doing? 876 00:33:24,169 --> 00:33:25,587 I've never done a dessert in Uncharted yet. 877 00:33:25,587 --> 00:33:27,047 What's the cake? 878 00:33:27,047 --> 00:33:30,425 I'm gonna do like a, like poitín-based kind of 879 00:33:30,425 --> 00:33:31,843 Black Forest gâteaus. 880 00:33:31,843 --> 00:33:33,803 I love that. How you gonna bake this cake? 881 00:33:34,304 --> 00:33:35,513 How are you gonna get this done? 882 00:33:35,513 --> 00:33:37,140 Like my ancestors used to bake, Gordon. 883 00:33:37,140 --> 00:33:38,308 In a pot. 884 00:33:38,308 --> 00:33:40,143 In a pot. I mean, look at this. 885 00:33:40,143 --> 00:33:44,064 In the middle of nowhere on the top of these cliffs 886 00:33:44,064 --> 00:33:47,651 she starts cooking a Black Forest gâteau in a pan. 887 00:33:48,318 --> 00:33:50,362 Man. 888 00:33:50,862 --> 00:33:53,740 I'm missing some of my abalone, what the? 889 00:33:55,492 --> 00:33:57,410 Whoa, whoa, whoa, don't look at me. 890 00:33:57,410 --> 00:33:58,453 Don't look at me, Gordon. 891 00:33:58,453 --> 00:33:59,913 Have you? Have you taken? 892 00:33:59,913 --> 00:34:00,789 What, what, I don't know what you're talking about. 893 00:34:00,789 --> 00:34:01,998 Did you take-- 894 00:34:01,998 --> 00:34:03,124 What are you talking about, Gordon? 895 00:34:03,124 --> 00:34:03,959 You have. You've taken my abalone. 896 00:34:03,959 --> 00:34:05,293 Listen. Listen. 897 00:34:05,293 --> 00:34:07,712 I just had this like a realization that my dish was 898 00:34:07,712 --> 00:34:10,674 missing one really important ingredient. 899 00:34:10,674 --> 00:34:12,509 Half my abalone have gone. 900 00:34:12,509 --> 00:34:15,136 She knows what a prized asset they are here to the west coast. 901 00:34:15,136 --> 00:34:17,055 You're like a little Magpie, you come up to my bench, 902 00:34:17,055 --> 00:34:18,640 you spotted everything glistening and 903 00:34:18,640 --> 00:34:20,976 is like I'll take, I'll take, I'll take. 904 00:34:20,976 --> 00:34:24,688 You only get one chance to take Gordon Ramsay on. 905 00:34:26,356 --> 00:34:27,565 So that's the lamb. 906 00:34:27,565 --> 00:34:29,109 Can we just talk about the flavor of that lamb? 907 00:34:29,109 --> 00:34:30,318 The lamb is incredible. 908 00:34:30,318 --> 00:34:32,112 I'm gonna do a traditional Irish dish, 909 00:34:32,112 --> 00:34:33,530 which is called boxty. 910 00:34:33,530 --> 00:34:35,115 It's like a dumpling. 911 00:34:35,115 --> 00:34:37,701 And I'm gonna stuff it with like lovely braised lamb. 912 00:34:37,701 --> 00:34:39,411 So I'm gonna stuff some oysters. 913 00:34:39,411 --> 00:34:40,829 I'm gonna braise some abalone. 914 00:34:40,829 --> 00:34:42,330 Ooh. 915 00:34:42,330 --> 00:34:43,748 And I'm gonna take some of the loin and some of 916 00:34:43,748 --> 00:34:45,625 the neck of that amazing lamb and almost make like a 917 00:34:45,625 --> 00:34:47,127 sort of fast stew. 918 00:34:47,127 --> 00:34:48,336 You might be getting old, 919 00:34:48,336 --> 00:34:51,006 but that's not slowing you down. 920 00:34:53,633 --> 00:34:55,969 Now we have to glaze this lamb stew with 921 00:34:55,969 --> 00:34:58,471 a little bit of this Irish whiskey. 922 00:34:58,972 --> 00:35:00,390 Oh, nice. 923 00:35:00,390 --> 00:35:02,100 I can't believe you're making dumplings. 924 00:35:02,100 --> 00:35:04,352 Little cheeky bit of red wine. 925 00:35:04,352 --> 00:35:06,938 Loads of vegetables in there. 926 00:35:06,938 --> 00:35:08,440 These oysters are incredible. 927 00:35:10,233 --> 00:35:12,819 I'm gonna treat myself to one. 928 00:35:12,819 --> 00:35:14,321 Oh, yeah. Do you know what? 929 00:35:14,321 --> 00:35:15,822 They're so sweet. Aren't they? 930 00:35:15,822 --> 00:35:17,365 - Would you like one? - I would, yeah. 931 00:35:17,365 --> 00:35:19,034 Sorry, I got none left. 932 00:35:19,451 --> 00:35:21,411 How are we doing for time? 933 00:35:21,411 --> 00:35:23,705 Yeah, is that gâteau okay? 934 00:35:23,705 --> 00:35:26,583 Is, is it, it, it's just been on there a long time. 935 00:35:26,583 --> 00:35:31,171 Oh, my God. Mary mother of God. 936 00:35:33,006 --> 00:35:34,966 That's you distracting me with all your charm, Gordon. 937 00:35:34,966 --> 00:35:36,134 But how about thank you, Gordon, 938 00:35:36,134 --> 00:35:37,218 for saving my gâteau? 939 00:35:37,218 --> 00:35:38,636 Yeah. 940 00:35:38,636 --> 00:35:39,679 Well, how long were you watching it before you said it? 941 00:35:39,679 --> 00:35:40,889 Well, I had my eye on it. 942 00:35:40,889 --> 00:35:42,140 Is it okay? 943 00:35:42,140 --> 00:35:43,558 I don't know. Come on, baby. 944 00:35:43,558 --> 00:35:44,934 Oh, it looks burnt. 945 00:35:44,934 --> 00:35:46,227 Actually, it's really nice when it's burnt. 946 00:35:46,227 --> 00:35:47,228 Darling, you've turned the gâteau into a 947 00:35:47,228 --> 00:35:48,480 cow pat. 948 00:35:48,480 --> 00:35:49,814 Oh, will you stop. It's delicious. 949 00:35:49,814 --> 00:35:51,650 Will you, go on, go on, get out here, you. 950 00:35:51,650 --> 00:35:53,401 Go on, shoo, shoo! 951 00:35:53,401 --> 00:35:54,611 Are you sure that's a gâteau? 952 00:35:54,611 --> 00:35:56,363 It sounds like you're threatened. 953 00:35:56,363 --> 00:35:59,658 Come on, girl. Get it together. 954 00:36:03,036 --> 00:36:06,581 Right, lamb stew's coming down. Onions are doing well. 955 00:36:06,581 --> 00:36:08,083 And then with the crab, 956 00:36:08,083 --> 00:36:11,795 I'm gonna dress the crab and almost do like a Brown crab meat 957 00:36:11,795 --> 00:36:16,007 sort of Hollandaise with the crab claws. 958 00:36:17,217 --> 00:36:20,095 Mm, delicious if I may say so. 959 00:36:28,937 --> 00:36:30,688 I'm gonna finish these abalone with some butter, 960 00:36:30,688 --> 00:36:33,274 just to sort of monter au beurre in there. 961 00:36:33,274 --> 00:36:34,901 Yeah. A little bit of lemon. 962 00:36:34,901 --> 00:36:35,985 Oh my god. 963 00:36:35,985 --> 00:36:37,070 Anna, you got two seconds? 964 00:36:37,070 --> 00:36:38,321 - Yes. - Look. 965 00:36:38,321 --> 00:36:40,240 - No, not for this. - No it just, it just-- 966 00:36:40,240 --> 00:36:41,700 - Not for you to flex. - No, no, no, no. 967 00:36:41,700 --> 00:36:44,536 But just the, the miso butter. And that Irish butter. 968 00:36:44,536 --> 00:36:45,704 What a combination. 969 00:36:45,704 --> 00:36:47,539 - Oh, my God. - How beautiful is that? 970 00:36:47,539 --> 00:36:51,501 Oh, nice, but not as nice as mine. 971 00:36:51,501 --> 00:36:54,879 Oh,. Hey, you stole my abalone. 972 00:36:55,255 --> 00:36:57,298 You look like you don't have enough work to do, Gordon. 973 00:36:57,298 --> 00:36:59,259 - I'm just ex-- - You're playing it safe. 974 00:36:59,259 --> 00:37:02,637 I'm letting the ingredients do the talking. 975 00:37:02,887 --> 00:37:04,931 Oh, beautiful. 976 00:37:04,931 --> 00:37:06,391 I've got this in the bag, girl. I mean-- 977 00:37:06,391 --> 00:37:07,559 We'll see. 978 00:37:07,559 --> 00:37:08,768 It's very rare I'm this confident. 979 00:37:08,768 --> 00:37:10,145 We'll see, Gordon. We'll see. 980 00:37:10,145 --> 00:37:11,521 Our guests have arrived. 981 00:37:11,521 --> 00:37:13,481 And I know they're all anxious to taste what I've done 982 00:37:13,481 --> 00:37:16,359 with these incredible Irish ingredients from land and sea. 983 00:37:16,359 --> 00:37:17,569 Good to see you. 984 00:37:17,569 --> 00:37:19,028 Good to see you, man. How are you? 985 00:37:19,028 --> 00:37:21,364 This week, I've seen their dedication to Irish cuisine, 986 00:37:21,364 --> 00:37:23,199 and I hope I don't let them down. 987 00:37:23,199 --> 00:37:24,409 - How are you? - Welcome. 988 00:37:24,409 --> 00:37:26,661 You guys are about to have a right treat, huh? 989 00:37:29,914 --> 00:37:31,499 What are you doing now? 990 00:37:31,791 --> 00:37:34,461 I'm gonna smoke the abalone and the oysters. 991 00:37:34,461 --> 00:37:36,087 Oh, my God. Honestly. 992 00:37:36,087 --> 00:37:38,047 D-, how many tricks you got up your sleeve, girl? 993 00:37:38,047 --> 00:37:39,841 Yeah, but this is like all me ancestors. 994 00:37:39,841 --> 00:37:41,426 They came to me in the night and said Anna, 995 00:37:41,426 --> 00:37:42,719 don't let us down. 996 00:37:42,719 --> 00:37:43,845 I love these pea, are they fresh peas? 997 00:37:43,845 --> 00:37:45,597 Get away, you. Go on. 998 00:37:45,597 --> 00:37:47,182 Oh, my god, they're, are you not using those? 999 00:37:47,182 --> 00:37:48,558 I'll put them in my abalone. Do you need those? 1000 00:37:48,558 --> 00:37:49,851 Get, I need those. Get away, you. 1001 00:37:49,851 --> 00:37:52,103 Don't be, don't you be using my skills to win. 1002 00:37:54,647 --> 00:37:56,483 Right so, I am ready to start plating. 1003 00:37:56,483 --> 00:37:58,985 - Whoa, whoa, whoa. - I'm ready to go. 1004 00:37:58,985 --> 00:38:00,528 Please. 1005 00:38:00,528 --> 00:38:01,571 All right, and we're getting hungry out here too. 1006 00:38:01,571 --> 00:38:02,906 I didn't come here to play. 1007 00:38:02,906 --> 00:38:04,032 You did not come here to play, did you? 1008 00:38:04,032 --> 00:38:06,075 Oh, my God. These abalone. Incredible. 1009 00:38:06,075 --> 00:38:08,036 Wait until you try my oysters, Gordon. 1010 00:38:08,036 --> 00:38:09,829 Anna, I don't want to sauce this if you're not ready. 1011 00:38:09,829 --> 00:38:12,040 Gordon, I was born ready. Sauce your lamb. 1012 00:38:12,040 --> 00:38:13,249 - Thank you. - You know. 1013 00:38:13,249 --> 00:38:14,375 I can see you're nervous. 1014 00:38:14,375 --> 00:38:16,044 Let's go, I'm on my last dish, Gordon. 1015 00:38:16,044 --> 00:38:17,796 If you win, just promise me you will save me a 1016 00:38:17,796 --> 00:38:19,631 slice of that gâteau. 1017 00:38:19,631 --> 00:38:22,383 What do you mean, if? Stop with these "ifs", Gordon. 1018 00:38:22,383 --> 00:38:23,927 Yes! We good? 1019 00:38:23,927 --> 00:38:27,138 - We're good! - Well done. She's good. 1020 00:38:27,138 --> 00:38:28,723 The girl's still got it. 1021 00:38:31,726 --> 00:38:34,729 Okay, all right. Final dishes here. 1022 00:38:35,063 --> 00:38:38,942 - Woo, woo, woo! - Wow, what a feast. 1023 00:38:39,192 --> 00:38:40,235 Would you like to go first? 1024 00:38:40,235 --> 00:38:41,444 Yes. 1025 00:38:41,444 --> 00:38:42,820 I chose a version of Black Forest gâteau, 1026 00:38:42,820 --> 00:38:44,656 instead of using Kirsch, I've gone with a poitín, 1027 00:38:44,656 --> 00:38:46,407 put a bit of spices in there, and the blackberries, 1028 00:38:46,407 --> 00:38:47,909 and it works really, really, really, really well. 1029 00:38:47,909 --> 00:38:51,538 Boxty, so this is a refined take on what boxty is. 1030 00:38:51,538 --> 00:38:53,748 And I've stuffed it with this slow cooked, braised, 1031 00:38:53,748 --> 00:38:55,250 delicious lamb. 1032 00:38:55,250 --> 00:38:56,834 So then we have pickled cucumbers, 1033 00:38:56,834 --> 00:38:59,003 and then just nice, fresh kind of seaweed, 1034 00:38:59,003 --> 00:39:00,755 herbs, lemon zest, 1035 00:39:00,755 --> 00:39:03,758 all through that gorgeous, fresh cut-up white crab meat. 1036 00:39:03,758 --> 00:39:06,678 And then here I have my abalone and the oysters, 1037 00:39:06,678 --> 00:39:09,889 and I've created like a smoked beurre blanc for them. 1038 00:39:09,889 --> 00:39:12,767 I honestly think the two of these are a match 1039 00:39:12,767 --> 00:39:14,143 made in heaven with the sauce. 1040 00:39:14,143 --> 00:39:18,565 And I just want to say these yous all look very 1041 00:39:18,565 --> 00:39:20,400 handsome and gorgeous. 1042 00:39:20,400 --> 00:39:22,151 And it's a pleasure to cook for you. 1043 00:39:22,151 --> 00:39:23,945 Ladies and gentlemen, welcome. 1044 00:39:23,945 --> 00:39:25,822 First of all, I bring no dessert. 1045 00:39:25,822 --> 00:39:29,325 Madam snuck that one and blindsided me. 1046 00:39:29,325 --> 00:39:32,078 However, the ingredients are good enough. 1047 00:39:32,078 --> 00:39:34,080 It doesn't need a dessert today. 1048 00:39:34,080 --> 00:39:35,582 Right. I'm gonna start off with these oysters. 1049 00:39:35,582 --> 00:39:37,709 They've been beautifully poached in a 1050 00:39:37,709 --> 00:39:39,794 Brown crab meat beurre blanc. 1051 00:39:39,794 --> 00:39:41,963 And then make sure you dip into that beautiful 1052 00:39:41,963 --> 00:39:44,299 Brown crab Hollandaise. 1053 00:39:44,299 --> 00:39:45,925 It's a showstopper. 1054 00:39:45,925 --> 00:39:48,845 Shoulder and neck of lamb slowly braised 1055 00:39:48,845 --> 00:39:51,180 and sliced potatoes that have been caramelized 1056 00:39:51,180 --> 00:39:52,557 over the grill. 1057 00:39:52,557 --> 00:39:56,436 And then finally, my abalone poached gently in a 1058 00:39:56,436 --> 00:39:58,396 miso beurre blanc. 1059 00:39:58,396 --> 00:39:59,480 And fingers crossed, 1060 00:39:59,480 --> 00:40:01,316 you'll have no room for dessert. 1061 00:40:01,316 --> 00:40:03,902 Thank you. Enjoy. 1062 00:40:03,902 --> 00:40:06,779 Thank you. Oof, where do we start? 1063 00:40:06,779 --> 00:40:08,448 I'm gonna start with an oyster anyway. 1064 00:40:08,448 --> 00:40:10,658 Oh, that's a good idea, actually. 1065 00:40:10,950 --> 00:40:12,076 And they're digging in. 1066 00:40:12,076 --> 00:40:13,620 Can you see what they're eating? 1067 00:40:13,620 --> 00:40:14,746 I think one of them's gone straight for that dessert. 1068 00:40:14,746 --> 00:40:16,289 Seriously. 1069 00:40:16,289 --> 00:40:18,666 Bypass the oysters, bypass the crab, 1070 00:40:18,666 --> 00:40:20,627 and go straight in for that Black Forest. 1071 00:40:20,627 --> 00:40:24,255 - Mm. So good. - It's nice, isn't it? Yeah. 1072 00:40:24,255 --> 00:40:26,174 Yeah, really well balanced. Isn't it? 1073 00:40:26,174 --> 00:40:29,010 Anna has done a great job with the oysters. 1074 00:40:29,010 --> 00:40:30,637 It so tender, isn't it? 1075 00:40:30,637 --> 00:40:32,972 This is a hard toss up. 1076 00:40:32,972 --> 00:40:35,391 Michelin star on the edge of the cliff. 1077 00:40:35,391 --> 00:40:39,020 I like the texture of Gordon's miso abalone. 1078 00:40:39,020 --> 00:40:42,815 But I liked the flavor of Anna smoked abalone. 1079 00:40:43,483 --> 00:40:45,193 All happy faces, though. I don't see any... 1080 00:40:45,193 --> 00:40:46,736 - So far. - Yeah. 1081 00:40:46,736 --> 00:40:48,196 So there's lamb inside this also. 1082 00:40:48,196 --> 00:40:49,739 - Lamb inside. - Really enjoying them. 1083 00:40:49,739 --> 00:40:52,575 - It just flakes apart. - That's so good, isn’t it? 1084 00:40:52,575 --> 00:40:53,952 - Isn't it? - Yeah. 1085 00:40:53,952 --> 00:40:55,495 That's definitely a big winner for me. 1086 00:40:55,495 --> 00:40:56,704 Cheers. 1087 00:40:56,704 --> 00:40:58,831 The sauce kind of dominates a bit. 1088 00:40:58,831 --> 00:41:01,668 Looks like they're done. 1089 00:41:01,668 --> 00:41:03,544 Damn, they're eating that bloody gâteau. 1090 00:41:03,544 --> 00:41:05,004 Shall we? 1091 00:41:05,004 --> 00:41:07,632 . 1092 00:41:09,092 --> 00:41:11,552 Right. We good? 1093 00:41:11,552 --> 00:41:13,096 - Yes, thank you. - Yes. 1094 00:41:13,096 --> 00:41:14,305 - Full tummies? - Amazing. 1095 00:41:14,305 --> 00:41:16,557 - We're very well fed. - Yes, absolutely. 1096 00:41:16,557 --> 00:41:18,226 Right. Okay, where should we start? 1097 00:41:18,226 --> 00:41:20,311 So starting with the lamb, 1098 00:41:20,311 --> 00:41:22,105 Anna pulled out all the stops. 1099 00:41:22,105 --> 00:41:24,023 It was just beautifully seasoned. 1100 00:41:24,023 --> 00:41:26,192 Now, Gordon's dish was also delicious. 1101 00:41:26,192 --> 00:41:28,486 The way this was cooked, like the texture was beautiful. 1102 00:41:28,486 --> 00:41:29,904 Yes. 1103 00:41:29,904 --> 00:41:31,531 It was just the flavor was a bit dominated 1104 00:41:31,531 --> 00:41:32,824 by the sauce. 1105 00:41:32,824 --> 00:41:35,994 Right. So I take it I lost the lamb. 1106 00:41:35,994 --> 00:41:37,412 Yes. 1107 00:41:37,412 --> 00:41:41,499 Okay, all right. Okay, okay, okay. Mm. 1108 00:41:42,250 --> 00:41:44,168 So yeah, the crab. 1109 00:41:44,168 --> 00:41:47,547 Anna's crab was delicious with the, the pickle. 1110 00:41:47,547 --> 00:41:50,967 But as a group, we kind of decided that the, 1111 00:41:50,967 --> 00:41:54,095 that Gordon's oyster slash crab combo was the winner there. 1112 00:41:54,095 --> 00:41:55,555 - Yeah. - Come on, girl! 1113 00:41:55,555 --> 00:41:57,932 - It was pretty incredible. - It was a nice combination. 1114 00:41:57,932 --> 00:41:59,267 A nice combination. 1115 00:41:59,267 --> 00:42:00,685 For me, for me, the oyster was a little bit lost... 1116 00:42:00,685 --> 00:42:02,103 Right. 1117 00:42:02,103 --> 00:42:03,020 But the crab, the whole combination made up 1118 00:42:03,020 --> 00:42:04,397 for the whole lot. 1119 00:42:04,397 --> 00:42:05,565 So it's all coming down to the abalone. 1120 00:42:05,565 --> 00:42:06,899 It's all coming down to the abalone. 1121 00:42:06,899 --> 00:42:08,192 Surprise, surprise. 1122 00:42:08,192 --> 00:42:09,569 I have to say the texture of Gordon's 1123 00:42:09,569 --> 00:42:10,778 abalone was perfect. 1124 00:42:10,778 --> 00:42:11,988 It was p-- 1125 00:42:11,988 --> 00:42:13,573 - It truly was. - It was like impeccably cooked. 1126 00:42:13,573 --> 00:42:17,869 Anna's abalone, the hay smoke really added something extra. 1127 00:42:17,869 --> 00:42:19,245 It was close. 1128 00:42:19,245 --> 00:42:23,416 It was really, really tough as a group to decide. 1129 00:42:24,667 --> 00:42:27,253 So as a group, we kind of decided that Anna, 1130 00:42:27,253 --> 00:42:29,130 Anna's abalone won. 1131 00:42:29,130 --> 00:42:30,882 Yes! Bam, bam, bam, bam, bam! 1132 00:42:30,882 --> 00:42:33,426 Oh, my God! Oh, don't worry, Gordon. 1133 00:42:33,426 --> 00:42:36,220 You'll always have a job in my kitchen. 1134 00:42:36,220 --> 00:42:37,430 But I won today. 1135 00:42:37,430 --> 00:42:39,515 Bam, bam, bam, bam, bam! 1136 00:42:41,809 --> 00:42:44,020 No, Gordon! Oh, my God! 1137 00:42:44,020 --> 00:42:46,564 - Oh! Oh, my God. - Oh, my God, oh, my God. 1138 00:42:46,564 --> 00:42:48,107 Anna brought her A-game. 1139 00:42:48,107 --> 00:42:51,944 She handed my ass to me on a plate garnished with heather. 1140 00:42:51,944 --> 00:42:53,780 Listen, I didn't win. 1141 00:42:53,780 --> 00:42:55,990 But deep down inside, I did win. 1142 00:42:55,990 --> 00:42:57,909 Because I was part of that journey. 1143 00:42:57,909 --> 00:43:01,621 And, you know, her DNA is part of my DNA. 1144 00:43:01,621 --> 00:43:03,831 And it, it showed clearly today. 1145 00:43:03,831 --> 00:43:05,958 But a tremendous chef, 1146 00:43:05,958 --> 00:43:08,920 a phenomenal front-runner for Irish ingredients. 1147 00:43:08,920 --> 00:43:10,671 I've had an exceptional week, 1148 00:43:10,671 --> 00:43:13,299 and it's just been a real highlight, honestly. 1149 00:43:13,299 --> 00:43:15,051 And you've been amazing. Seriously, girl. 1150 00:43:15,051 --> 00:43:17,094 I loved every second. Can we do it again? 1151 00:43:17,094 --> 00:43:21,182 - We'll come back. - Uncharted Revenge. 1152 00:43:21,641 --> 00:43:24,811 Thank you. God bless. See you back home. 1153 00:43:24,811 --> 00:43:27,522 Oh, my God. I got my ass kicked, didn't I? 1154 00:43:28,147 --> 00:43:29,482 Thank you. Take care. 1155 00:43:29,482 --> 00:43:31,067 - Yeah. - Thanks. 1156 00:43:31,359 --> 00:43:33,027 Bye-bye. 1157 00:43:33,027 --> 00:43:35,279 Now, being a chef from Scotland, honestly, 1158 00:43:35,279 --> 00:43:37,490 I thought I was spoiled with some of the best ingredients 1159 00:43:37,490 --> 00:43:39,075 from Northern Europe. 1160 00:43:39,075 --> 00:43:42,161 But this Irish experience has really shown me that they can 1161 00:43:42,161 --> 00:43:44,122 measure up to my homeland favorites. 1162 00:43:44,455 --> 00:43:46,040 Woo-hoo! 1163 00:43:46,040 --> 00:43:48,209 And it wasn't just the Irish land and sea that helped create 1164 00:43:48,209 --> 00:43:49,794 such gorgeous dishes. 1165 00:43:49,794 --> 00:43:52,130 It was the effort and care the locals put into each of their 1166 00:43:52,130 --> 00:43:54,382 crafts that I'll never forget. 1167 00:43:54,382 --> 00:43:57,009 Now I'm on to my next adventure. 1168 00:44:01,931 --> 00:44:03,099 Captioned by Cotter Media Group.