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00:00:02,002 --> 00:00:06,381
[♪ dramatic music playing]

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[Gordon] Stunning.
Look at those cliffs.

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Oh, my goodness me.
That is breathtaking.

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It's those cliffs you really
get to understand the power of

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the Atlantic Ocean.

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[plane approaching]

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Oh boy.

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[propeller engine]

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[landing gear thud]

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[Gordon] I'm [bleep]
swimming next time.

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[Gordon] I'm in the
west of Ireland,

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excited to explore the
rugged Connemara coast.

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But my journey is starting
here on the smallest of the

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Aran Islands, Inisheer.

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I was told this timeless
island truly embodies

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the spirit of Ireland,

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and that it was the perfect
place to begin my adventure.

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Now I'm here to
meet Anna Haugh,

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a super talented chef.

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But more importantly,
she had a great teacher.

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Me.

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In all honestly,

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she cut her cloth in one
of my kitchens years ago.

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And since then, honestly,

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she's gone on to become
one of the most prominent

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Irish chefs
anywhere in the world.

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And she said meet me
near the shipwreck.

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And I hope my day goes
better than that captain's,

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that's for sure.

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Anna!

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[Anna] Gordon!

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Oh my God, how was your flight?

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[Gordon] Oh my gosh,
that thing was tiny.

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[Anna] But it's the best
way to see the landscape.

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[Gordon] Good to see you.

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Born and bred in Ireland,

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Anna eventually left
to train under some of the

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best chefs in Europe,

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before opening her first
restaurant in London, Myrtle,

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where she features Irish cuisine

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that showcases the
finest ingredients

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from her homeland.

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How have you been?

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[Anna] Amazing.
I mean, look at where we are.

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[Gordon] Yeah, I mean,
talk about amazing.

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Congrats on the restaurant,
by the way.

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[Anna] Thanks very much.

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[Gordon] I knew you
had it in you years ago.

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But to see the way you
flourish is fantastic.

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But I'm in your back garden.

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And that smells delicious.

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- Do you want to eat a bit?
- I'd love to eat a bit.

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[Anna] Let me get it.
This is hake.

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[Gordon] Wow, what a treat.
That is beautiful.

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[Anna] Yeah, so it's
just burnt Irish butter and

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fish cooked in it.

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Sometimes you
just slowly kind of

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give a little bit of love
and the right ingredients and

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put them together and it's--

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[Gordon] Oh, my God.
That's so delicious.

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It's sweet. It's salty.

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Local hake, caught meters
away from this rock,

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and just basted and
basted into this beautiful

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brown butter sauce.

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Simple, elegant,
but mind blowing.

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That's Anna Haugh.

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Are we blessed with
the weather or is this just

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because I'm here?

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[Anna] Oh, sure, it's
like this all year round.

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Ireland is famous for
its sunshine, isn't it?

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[Gordon] Honestly, that
accent's got stronger and

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stronger as you got older.

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It was never this
strong years ago.

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[Anna] Ah, it was
always the same.

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It's always the same.

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- Was it?
- Yeah, yeah, yeah.

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I just didn't talk a lot
when I worked for you.

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I was too busy
cooking and less chat.

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[Gordon] See, I could say the
same about my Scottish accent.

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That was my first ambition
losing that [bleep] thing.

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[Anna] Fair enough.

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[Gordon] Now, I mean,
seriously, I mean,

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I know you built your,

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your brand on this
incredible country.

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But is it better than
other islands, seriously?

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[Anna] Listen, all I know
is what's in my heart.

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What's in my blood.
What's in my DNA.

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- Right.
- And it is Irish food.

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[Gordon] Well, what's so
special about the coastline?

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[Anna] Well, if you
open your eyes, Gordon,

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and you take a little look
around there that will answer

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all of your questions.

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[Gordon] Wow.

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[Anna] It is the perfect
marriage of like Mother Nature

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and humans combined.

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Good farming techniques,

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great land, results
in brilliant flavor.

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And if you're feeling
a bit thirsty,

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I might have a little
drop of whiskey for you to

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play around with.

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[Gordon] But, I mean,
Scottish whiskey because we

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invented it, right?

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[Anna] That's not even funny.

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Like that's, you
know what I mean?

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Honestly, I will, I will
throw you in the sea now.

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The Irish, the
Irish created whiskey.

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You guys don't even
spell it right.

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- Stop it. Stop.
- It's embarrassing.

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It's one thing
to steal the drink.

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It's another thing to
not even spell correctly.

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[Gordon] Whiskey originated
from the west coast of Scotland.

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Are you saying now?
Seriously?

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[Anna] I'm not even
gonna have this argument.

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I tell you what, we can
settle the argument...

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[Gordon] Moonshine?

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[Anna] Mother's milk
for the Irish people.

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It is, it's Irish moonshine.

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It's good for you.

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- Right.
- Put hairs on your chest.

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Well, you might
need a drop of it,

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though when it comes
to the final cook-off.

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You see over there on
the Cliffs of Moher?

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That's where we're
going to be cooking.

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[Gordon] What, up there?

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- Yeah.
- Why so high?

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[Anna] It's honestly,
you're close to the gods.

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[Gordon] You up for that
level of competitiveness?

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[Anna] You're on my
turf now, Gordon.

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[Gordon] This is true.

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I still have that
competitive spirit.

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I know you think that
at 56 I've lost it.

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But I promise you.

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The fire, girl, is still there.

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[Anna] Yeah, I'll be
honest with you, Gordon.

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I know the fire is there.

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I can see it in
the back your eyes.

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[Gordon] I'll see you
the end of the week, girl.

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Huh?

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Delicious fish by the way.

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She's now set the task.

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Get down, get dirty,
but more importantly,

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I'll see you the
top of those cliffs.

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I mean, she is setting the bar.

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I'm not too sure what I'm
more intimidated by,

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the heights or Anna's prowess.

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I'm back on the mainland,

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ready to hunt down my first
ingredient for the final cook.

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And it's one I'm
really excited about.

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I've cooked with
all types of crabs,

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but there is one
species that is not

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commonly found elsewhere,
the brown crab.

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And this crab is unique,

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unique for its sweetness,
the texture,

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but more importantly,

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it's very difficult
to get hold of.

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I really hope I can get my
hands on some of this delicacy

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because when
that hits the table,

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it's a show stopper.

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Stevie!

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00:05:58,817 --> 00:06:00,402
- Hey, Gordon.
- Top of the morning, sir.

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[Stevie] How you doing, mate?

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[Gordon] Stevie is a local
guide who grew up foraging on

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Long Island shorelines with
his mother and grandmother

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for family meals.

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[Stevie] If you look out there,
you got pristine beaches,

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rugged coastline,
caves, cliffs, crab.

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- Brown crabs, right?
- Brown crabs,

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some really good brown crab,
hopefully today.

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[Gordon] Got you.

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[Steveie] So we're gonna try
and work our way down here,

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and we're gonna be poking about
in all these little crevices,

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maybe little gaps in the rocks,
through maybe some tunnels.

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[Gordon] Right.

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00:06:30,515 --> 00:06:31,683
[Stevie] And I'd say we'll get
ourselves some good eating.

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[Gordon] So sounds a lot
of work for a crab.

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Is it worth it?

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[Stevie] Well, look.
I generally eat what I catch.

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[Gordon] Right.

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00:06:37,439 --> 00:06:38,648
[Stevie] And I came the whole
way out here and we're gonna go

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through all this because
they are so worth it.

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[Gordon] Right.
Wetsuit, or Speedos?

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00:06:42,736 --> 00:06:44,029
[Stevie] Yeah definitely,
we want to get wetsuits. No.

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[Gordon] Excellent.

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[Stevie] There's three crabs
I'm generally looking for here.

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[Gordon] Yes.

186
00:06:56,082 --> 00:06:57,375
[Stevie] The brown crab which
is what we're gonna go for.

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[Gordon] Yeah.

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[Stevie] You get some
big spider crabs.

189
00:06:59,836 --> 00:07:02,380
And then these nasty
little velvet crabs.

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00:07:02,380 --> 00:07:04,799
They've got like red
eyes like the devil.

191
00:07:04,799 --> 00:07:06,885
- Oh, really?
- Really agile, really fast.

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[Gordon] Yeah.

193
00:07:08,261 --> 00:07:09,679
[Stevie] Their claws
are really sharp,

194
00:07:09,679 --> 00:07:10,889
and if they get a
hold of you, mate,

195
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they will not [bleep] let go.

196
00:07:16,019 --> 00:07:17,312
[Gordon] That's not deep enough
for me to jump in there, is it?

197
00:07:19,731 --> 00:07:20,899
[Stevie laughs]

198
00:07:28,323 --> 00:07:32,702
[Gordon] Oh, my God.
Seriously?

199
00:07:36,081 --> 00:07:37,707
[splash]

200
00:07:40,210 --> 00:07:42,712
Well, we just scared the
[bleep] out the crabs.

201
00:07:46,049 --> 00:07:47,926
- See this rock here?
- Yes.

202
00:07:47,926 --> 00:07:49,886
[Stevie] If you want to
work your way towards that.

203
00:07:49,886 --> 00:07:51,346
[Gordon] Yeah.

204
00:07:51,346 --> 00:07:52,347
[Stevie] Check because we
might find them in the open

205
00:07:52,347 --> 00:07:53,598
if we're lucky.

206
00:07:53,598 --> 00:07:55,350
- Gotcha.
- The brown crabs are slow enough - Yeah.

207
00:08:01,898 --> 00:08:04,275
[Gordon] The search is on,
and I'm not gonna let a

208
00:08:04,275 --> 00:08:07,278
nasty crab keep me from
catching a tasty one.

209
00:08:10,824 --> 00:08:14,744
[Stevie] Hey, Gordon, Gordon,
this way, this way.

210
00:08:17,539 --> 00:08:18,707
I see one.

211
00:08:18,707 --> 00:08:20,750
- Oh. Where is it?
- Look.

212
00:08:21,584 --> 00:08:24,295
You see the sort of orangey,
sneaking in there?

213
00:08:24,295 --> 00:08:26,506
Look, can you see?
Look, look in quick.

214
00:08:26,506 --> 00:08:27,716
[Gordon] Oh, yeah. Wow.

215
00:08:27,716 --> 00:08:29,426
How the [bleep]
did you find that?

216
00:08:29,426 --> 00:08:32,095
They're so hard to see because
the actual color of the crab is

217
00:08:32,095 --> 00:08:34,639
the exact same color as
the surface of the rocks.

218
00:08:34,639 --> 00:08:36,474
Almost like looking for
a needle in a haystack,

219
00:08:36,474 --> 00:08:38,643
so thank God Stevie was here.

220
00:08:40,270 --> 00:08:41,271
Wow.

221
00:08:41,271 --> 00:08:42,522
[Stevie] Yeah,
look at that, man.

222
00:08:42,522 --> 00:08:44,023
Nice.

223
00:08:44,023 --> 00:08:44,858
[Gordon] That's a beauty.
Bloody hell, that's beautiful.

224
00:08:44,858 --> 00:08:45,859
What a lovely size that is.

225
00:08:45,859 --> 00:08:47,152
- Yeah.
- Bloody hell.

226
00:08:47,152 --> 00:08:48,486
[Stevie] You can get
them big around here,

227
00:08:48,486 --> 00:08:49,571
but that one's a decent size.

228
00:08:49,571 --> 00:08:50,739
[Gordon] They come
bigger than that?

229
00:08:50,739 --> 00:08:51,823
[Stevie] Yeah.

230
00:08:51,823 --> 00:08:53,700
[Gordon] [bleep],
that is beautiful.

231
00:08:53,700 --> 00:08:55,160
[Stevie] Yeah.

232
00:08:55,160 --> 00:08:56,077
[Gordon] There's always a
joy when you catch something

233
00:08:56,077 --> 00:08:57,287
from a chef's point of view.

234
00:08:57,287 --> 00:09:00,498
Let's just stick it in
Benny's waders for now.

235
00:09:03,251 --> 00:09:04,544
[Benny] No!

236
00:09:14,054 --> 00:09:16,097
[Gordon] Once I understood
where and how to look

237
00:09:16,097 --> 00:09:17,223
for these things...

238
00:09:17,223 --> 00:09:18,558
- Any luck?
- No. Nothing there.

239
00:09:18,558 --> 00:09:19,934
[Stevie] No.

240
00:09:19,934 --> 00:09:22,270
[Gordon] ...I was hell
bent on finding more.

241
00:09:24,064 --> 00:09:26,232
Stevie, one here.

242
00:09:26,983 --> 00:09:30,653
These brown crab were sort of
embedded underneath those rocks.

243
00:09:31,029 --> 00:09:33,281
And then all of a sudden
you saw the huge pincers.

244
00:09:33,281 --> 00:09:36,076
They said those pincers
will crush your fingers.

245
00:09:36,076 --> 00:09:37,368
Be smart.

246
00:09:37,368 --> 00:09:40,038
Go from behind.
Hold it firm and yank it out.

247
00:09:40,455 --> 00:09:43,041
- Wow, yeah, man.
- Look at that beauty.

248
00:09:43,041 --> 00:09:48,004
- That is epic.
- Wow. Wow. That is beautiful.

249
00:09:48,004 --> 00:09:49,506
[Stevie]
Yeah. Cook that up.

250
00:09:49,506 --> 00:09:50,799
[Gordon] Look at
the color of that.

251
00:09:50,799 --> 00:09:52,300
[Stevie] Cook up a
decent sized claw.

252
00:09:52,300 --> 00:09:53,551
[Gordon] Amazing. Amazing.
Let's put it in the bucket.

253
00:09:53,551 --> 00:09:56,054
[Stevie] Let's stick
in the bucket, man.

254
00:09:56,805 --> 00:09:59,307
[Gordon] I need at least one
more crab for the final cook,

255
00:09:59,307 --> 00:10:02,060
and Stevie is leading me
deeper into the rocks and caves

256
00:10:02,060 --> 00:10:03,895
on the hunt.

257
00:10:07,857 --> 00:10:08,900
- Ah, mate.
- Oh, my God.

258
00:10:24,415 --> 00:10:26,084
- Right in there.
- That's crazy.

259
00:10:26,084 --> 00:10:28,002
All I can see is his backside.

260
00:10:28,002 --> 00:10:31,005
I can't see any eyes to tell
me what I'm dealing with here.

261
00:10:31,005 --> 00:10:32,549
I don't love the idea
of sticking my hand

262
00:10:32,549 --> 00:10:35,468
blindly into this crevice,
but here goes nothing.

263
00:10:39,848 --> 00:10:41,224
[Stevie] See it there,
right on the right?

264
00:10:41,224 --> 00:10:42,267
Look at the color of him.

265
00:10:46,020 --> 00:10:47,981
[Gordon] They're so hard to see
because you think it's a rock,

266
00:10:47,981 --> 00:10:50,483
but when you get underneath
those crevices that they're

267
00:10:50,483 --> 00:10:52,902
waiting to be prised.

268
00:10:52,902 --> 00:10:54,988
[Stevie] It's gonna be
tricky to get it out maybe.

269
00:10:54,988 --> 00:10:56,364
Pry it out.

270
00:10:56,364 --> 00:10:58,158
You get it?

271
00:10:58,158 --> 00:10:59,367
[Gordon] That's a beauty.

272
00:10:59,367 --> 00:11:01,411
[Stevie] That is
it good solid one. Yes.

273
00:11:01,411 --> 00:11:03,454
[Gordon] [bleep] hell.
Look at the size of that one.

274
00:11:03,454 --> 00:11:04,914
Man, he was wedged
right down there.

275
00:11:04,914 --> 00:11:06,332
[Stevie] Yeah.

276
00:11:06,332 --> 00:11:07,750
[Gordon] I've got the money.
I've got the brown crab.

277
00:11:07,750 --> 00:11:09,210
Look at those.

278
00:11:09,210 --> 00:11:11,087
With this beautiful crab in
my arsenal for the big cook,

279
00:11:11,087 --> 00:11:13,214
I'm a step closer
to tasting a win.

280
00:11:13,214 --> 00:11:14,883
[Stevie] We done well.
That's a good day's eating.

281
00:11:14,883 --> 00:11:17,051
[Gordon] That makes
for one of us.

282
00:11:17,051 --> 00:11:18,511
That is amazing.

283
00:11:18,511 --> 00:11:21,306
- Yeah.
- Thank you. Great stuff.

284
00:11:34,152 --> 00:11:36,779
There's a very rare
ingredient in Ireland that

285
00:11:36,779 --> 00:11:40,617
I'm told you only
find in Connemara.

286
00:11:41,075 --> 00:11:42,202
Abalone.

287
00:11:42,202 --> 00:11:44,329
And it's endangered in the wild.

288
00:11:44,329 --> 00:11:46,915
The high demand for this rare
mollusk has left the abalone

289
00:11:46,915 --> 00:11:49,626
population in a steady
and serious decline.

290
00:11:50,376 --> 00:11:52,921
But I'm meeting a mother
and daughter who are using

291
00:11:52,921 --> 00:11:55,590
aquaculture to grow
them sustainably.

292
00:11:56,132 --> 00:12:00,261
Anna, watch out girl
because I am pulling out all

293
00:12:00,261 --> 00:12:02,222
the big guns on this one.

294
00:12:02,764 --> 00:12:04,933
[car horn]

295
00:12:06,601 --> 00:12:07,644
Sinead!

296
00:12:07,644 --> 00:12:08,728
[Sinead] Hi, Gordon.

297
00:12:08,728 --> 00:12:10,688
- How are you, darling?
- Good, thanks.

298
00:12:10,688 --> 00:12:11,898
[Gordon] What a beautiful spot.

299
00:12:11,898 --> 00:12:13,274
[Sinead] Well, you got
a good day as well.

300
00:12:13,274 --> 00:12:14,776
[Gordon] Oh, my Goodness me.
Now, what's in there?

301
00:12:14,776 --> 00:12:17,070
[Sinead] Oh, so this is some
kelp that I was just collecting.

302
00:12:17,070 --> 00:12:18,613
[Gordon] Oh, wow.
That's beautiful.

303
00:12:18,613 --> 00:12:20,156
[Sinead] This is what
we feed to the abalone.

304
00:12:20,156 --> 00:12:21,616
[Gordon] Now, I've heard
so much about this system.

305
00:12:21,616 --> 00:12:22,992
What you do with mum.
I'd love to see the abalone.

306
00:12:22,992 --> 00:12:24,661
[Sinead] Okay, great.
Well, I'll show you now.

307
00:12:24,661 --> 00:12:26,579
[Gordon] Thank you.

308
00:12:28,748 --> 00:12:30,792
Ah, so this is where they are?

309
00:12:30,792 --> 00:12:33,044
- Yes.
- Wow. Morning.

310
00:12:33,044 --> 00:12:34,212
[Cindy] Morning. Hi.

311
00:12:34,212 --> 00:12:35,463
- This is my mom, Cindy.
- Cindy, how are you?

312
00:12:35,463 --> 00:12:36,965
[Cindy] I'm fine.
Welcome to the farm.

313
00:12:36,965 --> 00:12:39,092
[Gordon] Thank you so much.
First of all, what a great idea.

314
00:12:39,092 --> 00:12:40,843
- Yeah.
- And they originate from

315
00:12:40,843 --> 00:12:42,136
- Japan.
- Japan.

316
00:12:42,136 --> 00:12:43,388
- Yes. Yeah.
- Wow.

317
00:12:43,388 --> 00:12:44,973
[Cindy] Back in the late 70s,

318
00:12:44,973 --> 00:12:47,809
they were brought over and we're
dealing with all the offspring.

319
00:12:47,809 --> 00:12:49,352
[Gordon] Yes.

320
00:12:49,352 --> 00:12:50,937
[Cindy] When they start off,
right there, little tiny dots

321
00:12:50,937 --> 00:12:53,189
when they start off as a larvae,
a little seed.

322
00:12:53,189 --> 00:12:55,066
[Gordon] And how old
is this one here now?

323
00:12:55,066 --> 00:12:56,442
[Cindy] Let's check that.

324
00:12:56,442 --> 00:12:59,320
Okay, so this is seven and
a half, almost an eight.

325
00:12:59,320 --> 00:13:01,698
So you're looking at a
four to four and a half

326
00:13:01,698 --> 00:13:03,116
year abalone there.

327
00:13:03,116 --> 00:13:04,242
- Wow.
- Yeah.

328
00:13:04,242 --> 00:13:05,660
[Gordon] So that's
a long process.

329
00:13:05,660 --> 00:13:07,036
[Cindy] Yeah, but it's no
different from an oyster.

330
00:13:07,036 --> 00:13:08,413
[Gordon] No.

331
00:13:08,413 --> 00:13:09,664
[Cindy] An oyster takes
about four years as well.

332
00:13:09,664 --> 00:13:11,874
- It's quite rare, right?
- It is.

333
00:13:11,874 --> 00:13:14,252
Here in Ireland, we're
the only abalone farm.

334
00:13:14,252 --> 00:13:16,129
- Across Ireland?
- Yes.

335
00:13:16,129 --> 00:13:17,505
- Yes. Yes.
- Wow.

336
00:13:17,505 --> 00:13:19,090
[Sinead] In the wild,
their numbers are dwindling.

337
00:13:19,090 --> 00:13:21,843
And then environmental changes
that are happening as well like

338
00:13:21,843 --> 00:13:25,555
ocean acidification,
rising temperature, you know,

339
00:13:25,555 --> 00:13:26,639
in the sea.

340
00:13:26,639 --> 00:13:28,308
That's all causing
stress globally.

341
00:13:28,308 --> 00:13:29,809
[Gordon] Sure. For sure.

342
00:13:29,809 --> 00:13:31,352
These things would never
survive in the wild,

343
00:13:31,352 --> 00:13:33,688
but here they're produced
in a sustainable way.

344
00:13:33,688 --> 00:13:36,607
That's quite rare.
I'm amazed how heavy they are.

345
00:13:36,607 --> 00:13:38,067
[Cindy] So right there are two

346
00:13:38,067 --> 00:13:40,069
seven-to-eight-centimeter
abalones,

347
00:13:40,069 --> 00:13:41,821
protein-wise is
equivalent to a six ounce

348
00:13:41,821 --> 00:13:43,197
piece of steak.

349
00:13:43,197 --> 00:13:44,782
[Gordon] I would love just
a little sliver, please.

350
00:13:44,782 --> 00:13:46,367
[Cindy] Oh, definitely.

351
00:13:46,367 --> 00:13:47,785
[Sinead] Do want to give me a
hand getting some more seaweed

352
00:13:47,785 --> 00:13:48,870
and then we can...

353
00:13:48,870 --> 00:13:50,371
[Gordon] You've
got some in there.

354
00:13:50,371 --> 00:13:52,665
[Sinead] I know, but we have
all of these tanks to fill.

355
00:13:53,041 --> 00:13:54,751
- Seriously?
- Yes.

356
00:13:54,751 --> 00:13:56,711
[Cindy] Work to do.

357
00:14:01,299 --> 00:14:03,217
[Gordon] What kind of
kelp are we looking for?

358
00:14:03,217 --> 00:14:05,386
[Sinead] So it's a
Laminaria digitata,

359
00:14:05,386 --> 00:14:06,637
that's the kind of kelp.

360
00:14:06,637 --> 00:14:08,806
- Say that again.
- Sorry. Laminaria digitata.

361
00:14:08,806 --> 00:14:10,349
[Gordon] Yes.

362
00:14:10,349 --> 00:14:11,476
[Sinead] And I'm hoping because
it's low tide we might be able

363
00:14:11,476 --> 00:14:12,727
to find some here.

364
00:14:12,727 --> 00:14:14,062
[Gordon] Right.
God, it's beautiful by the way.

365
00:14:14,062 --> 00:14:15,938
[Sinead] It's, yeah,
it's lovely.

366
00:14:15,938 --> 00:14:17,815
Oh, actually, I see
some sea spaghetti.

367
00:14:17,815 --> 00:14:19,025
[Gordon] Can you eat that?

368
00:14:19,025 --> 00:14:20,943
[Sinead] Yes, you
can use it as a veg,

369
00:14:20,943 --> 00:14:22,236
like a kind of a
string bean type thing.

370
00:14:22,236 --> 00:14:23,488
[Gordon] Got you.

371
00:14:23,488 --> 00:14:24,489
[Sinead] If you sauté it
up with a bit of butter.

372
00:14:24,489 --> 00:14:26,074
[Gordon] Well spotted.

373
00:14:26,074 --> 00:14:27,533
[Sinead] Hang on.
Here's the kelp.

374
00:14:27,533 --> 00:14:28,993
Got some kelp here.

375
00:14:28,993 --> 00:14:30,369
[Gordon] Got you.

376
00:14:30,369 --> 00:14:31,496
[Sinead] So this
is what we want.

377
00:14:31,496 --> 00:14:32,997
[Gordon] Wow.

378
00:14:32,997 --> 00:14:34,457
[Sinead] This is what
the abalone wants anyway.

379
00:14:34,457 --> 00:14:35,792
[Gordon] Got you.

380
00:14:35,792 --> 00:14:37,168
[Sinead] So yeah, this
is what gives the abalone

381
00:14:37,168 --> 00:14:38,461
their flavor actually.

382
00:14:38,461 --> 00:14:40,004
[Gordon] Right.
God, it's beautiful isn't it?

383
00:14:40,004 --> 00:14:41,964
So you've only got a couple
of hours literally every day...

384
00:14:41,964 --> 00:14:42,965
[Sinead] Yeah.

385
00:14:42,965 --> 00:14:44,342
[Gordon] ...To get these.

386
00:14:44,342 --> 00:14:45,927
[Sinead] Time and
tide wait for no man.

387
00:14:45,927 --> 00:14:47,053
So you got to...

388
00:14:47,053 --> 00:14:48,221
[Gordon] Nope.

389
00:14:48,221 --> 00:14:49,722
[Sinead] ...Get in
while the tide is low.

390
00:14:49,722 --> 00:14:51,224
[Gordon] Now I'm starting
to understand why Anna met me

391
00:14:51,224 --> 00:14:53,726
at that shipwreck,
because the power of the sea,

392
00:14:53,726 --> 00:14:55,978
the power of the ocean,
the kelp, the seaweed,

393
00:14:55,978 --> 00:14:59,315
what these areas thrive on
to what they produce is,

394
00:14:59,315 --> 00:15:01,442
is like no other.

395
00:15:01,442 --> 00:15:02,902
Amazing.

396
00:15:02,902 --> 00:15:04,403
[Sinead] Would you cook
with the kelp yourself or?

397
00:15:04,403 --> 00:15:05,738
- Yeah.
- Oh, you would. Okay.

398
00:15:05,738 --> 00:15:07,073
[Gordon] Yeah. 100%.
Definitely, without a doubt.

399
00:15:07,073 --> 00:15:10,785
Great flavor,
amazing flavor. Lovely.

400
00:15:10,785 --> 00:15:12,411
[Sinead] Yeah, or it, like
it enhances flavors as well.

401
00:15:12,411 --> 00:15:14,747
[Gordon] Yeah, and great
for infusing things as well.

402
00:15:14,747 --> 00:15:15,873
Let me take that for you.

403
00:15:15,873 --> 00:15:17,041
- Oh, thank you.
- Is that enough?

404
00:15:17,041 --> 00:15:18,042
[Sinead] Perfect.

405
00:15:18,042 --> 00:15:19,418
Yeah, that should
be good for now.

406
00:15:19,418 --> 00:15:21,838
[Gordon] Ah, please may I
have some abalone now?

407
00:15:21,838 --> 00:15:23,297
- Yeah.
- Please.

408
00:15:23,297 --> 00:15:25,716
- That was hard work.
- That's incredible.

409
00:15:25,716 --> 00:15:28,010
[Cindy] Okay,
here's your abalone.

410
00:15:28,302 --> 00:15:29,929
Now, we don't put any
sauce on it or anything.

411
00:15:29,929 --> 00:15:32,974
So you can taste the
actual abalone there.

412
00:15:34,267 --> 00:15:36,269
[Gordon] Mm. My God.

413
00:15:36,269 --> 00:15:38,062
[Sinead] And the rest
are just wild flowers and

414
00:15:38,062 --> 00:15:39,355
herbs and things.

415
00:15:39,355 --> 00:15:41,816
[Gordon] That's so good.
It's sweet. It's salty.

416
00:15:41,816 --> 00:15:42,942
And there's no vinegar or...

417
00:15:42,942 --> 00:15:44,235
- No, nothing.
- No.

418
00:15:44,235 --> 00:15:47,405
- Yeah.
- Wow. That is delicious.

419
00:15:47,405 --> 00:15:49,532
Oh, my goodness me,
it's so tender.

420
00:15:49,532 --> 00:15:50,992
[Cindy] Mmm-hmm.

421
00:15:50,992 --> 00:15:52,952
[Gordon] From a chef's point
of view, it's a dream.

422
00:15:52,952 --> 00:15:54,287
They are sweet.

423
00:15:54,287 --> 00:15:56,622
They're tender, and it
just melts in your mouth.

424
00:15:56,622 --> 00:15:57,915
Quite rare.

425
00:15:57,915 --> 00:15:59,167
And one of the best kept
secrets on the

426
00:15:59,167 --> 00:16:00,793
west coast of Ireland.

427
00:16:00,793 --> 00:16:03,212
That's giving me some
great ideas for the cook.

428
00:16:03,212 --> 00:16:06,174
And I think it's a sort of a
bit of a lethal local weapon

429
00:16:06,174 --> 00:16:07,258
up my sleeve.

430
00:16:07,258 --> 00:16:08,593
- Oh.
- Mm.

431
00:16:08,593 --> 00:16:10,136
[Gordon] The good news
for me is I've got abalone

432
00:16:10,136 --> 00:16:11,304
for the final cook.

433
00:16:11,304 --> 00:16:13,431
And that, for me, is
a jewel in my crown.

434
00:16:13,431 --> 00:16:14,557
Thank you.

435
00:16:14,557 --> 00:16:15,683
- Great.
- You're welcome.

436
00:16:15,683 --> 00:16:18,269
[Gordon] Great job.
Thank you so much.

437
00:16:20,229 --> 00:16:25,735
[♪ upbeat music playing]

438
00:16:25,735 --> 00:16:27,945
Now the big cook's only a
few days away, and so far,

439
00:16:27,945 --> 00:16:30,948
everything I've sourced
has been from the sea,

440
00:16:30,948 --> 00:16:35,620
but there's one iconic Irish
ingredient that we have to go

441
00:16:35,620 --> 00:16:37,914
inland to get my hands on.

442
00:16:37,914 --> 00:16:39,624
Connemara lamb.

443
00:16:39,624 --> 00:16:41,792
Now this is lamb like no other.

444
00:16:41,792 --> 00:16:43,127
Why?

445
00:16:43,127 --> 00:16:45,713
Because of the pastures
and the way it's grazing.

446
00:16:45,713 --> 00:16:47,590
The Allen family has
been farming this land

447
00:16:47,590 --> 00:16:50,968
since the 1820s,
producing award winning lamb,

448
00:16:50,968 --> 00:16:53,262
and Derek Allen is the
man who'll help me get that

449
00:16:53,262 --> 00:16:56,098
prize meat on my
plate at the final cook.

450
00:16:56,349 --> 00:16:57,350
Good to see you.

451
00:16:57,350 --> 00:16:58,643
[Derek] Gordon.

452
00:16:58,643 --> 00:17:00,102
[Gordon] And it's so
good to be so far inland.

453
00:17:01,896 --> 00:17:03,105
[Gordon] Thank you so much.

454
00:17:03,105 --> 00:17:04,649
Now they say you've
got the best lamb.

455
00:17:04,649 --> 00:17:06,943
A leg, a saddle, a neck would
be great for the final cook.

456
00:17:10,154 --> 00:17:12,073
- Sheep dip?
- Yeah. So would you.

457
00:17:14,617 --> 00:17:15,868
- I'm on. Here we go.
- All right.

458
00:17:15,868 --> 00:17:17,286
[Gordon] I've never
done a sheep dip.

459
00:17:17,286 --> 00:17:18,579
Okay, follow the lead.

460
00:17:18,579 --> 00:17:19,747
Where we going?
Which way?

461
00:17:19,747 --> 00:17:22,500
- So we're going out that gate.
- Yes, sir.

462
00:17:24,085 --> 00:17:26,045
Woo-hoo! Amazing.

463
00:17:28,381 --> 00:17:29,966
[Gordon] Let's go!

464
00:17:29,966 --> 00:17:32,301
Today, I'm acting
as Derek's sheepdog,

465
00:17:32,301 --> 00:17:33,636
but instead of
having four legs,

466
00:17:33,636 --> 00:17:34,845
I have four wheels.

467
00:17:37,348 --> 00:17:39,725
[Gordon] My job is to
hold the left flank and

468
00:17:39,725 --> 00:17:41,811
help guide the sheep towards
the dipping pen.

469
00:17:45,314 --> 00:17:47,191
[Gordon] Woo-hoo!

470
00:17:47,191 --> 00:17:50,403
Trust me, herding sheep on
ATVs is way more exciting than

471
00:17:50,403 --> 00:17:52,488
whistling at a dog,
let me tell you.

472
00:17:52,488 --> 00:17:53,781
But Derek knows his stuff.

473
00:17:53,781 --> 00:17:55,700
And man, they were disciplined.

474
00:17:55,700 --> 00:17:59,120
They stick together and
they almost like congealed.

475
00:17:59,120 --> 00:18:00,621
They're like one solid unit.

476
00:18:00,621 --> 00:18:02,206
[Gordon yelling]

477
00:18:07,003 --> 00:18:08,004
[Gordon] Back, oh.

478
00:18:09,755 --> 00:18:12,091
[Gordon] Come on, baby.

479
00:18:12,091 --> 00:18:14,302
[Derek] Get back
behind their eye-line.

480
00:18:14,969 --> 00:18:16,470
[Gordon] As you get
closer to these sheep,

481
00:18:16,470 --> 00:18:18,848
you start to
understand the welfare.

482
00:18:19,598 --> 00:18:20,808
Look at the pastures.

483
00:18:20,808 --> 00:18:22,768
They're out 24/7.

484
00:18:22,768 --> 00:18:26,188
You can just see the
healthy side to this land.

485
00:18:26,188 --> 00:18:27,315
It's unique.

486
00:18:27,315 --> 00:18:31,235
Come on! They're happy.
It's incredible.

487
00:18:35,072 --> 00:18:38,326
Yes! That was good.
I like that.

488
00:18:41,203 --> 00:18:43,205
[Gordon] That was great.

489
00:18:43,205 --> 00:18:45,041
Right, and now the next process?

490
00:18:45,041 --> 00:18:46,917
[Derek] So we're, what
we're gonna do today is

491
00:18:46,917 --> 00:18:47,918
we're gonna dip them.

492
00:18:47,918 --> 00:18:49,253
[Gordon] Yeah. Geez.
Bathing sheep.

493
00:18:49,253 --> 00:18:51,297
I just want to a leg
for the final cook.

494
00:18:51,297 --> 00:18:53,674
We have to take the
sheep for a bath.

495
00:18:53,674 --> 00:18:54,675
Important time of the year.

496
00:18:54,675 --> 00:18:56,093
They've just been sheared.

497
00:18:56,093 --> 00:18:58,512
And so, for protection from,
from lice, the maggots,

498
00:18:58,512 --> 00:19:00,014
it's crucial.

499
00:19:00,014 --> 00:19:01,015
[Derek] Well, you
go around there.

500
00:19:01,015 --> 00:19:02,099
[Gordon] Got you.

501
00:19:02,099 --> 00:19:03,184
Hey.

502
00:19:03,184 --> 00:19:05,394
- Make a bit of noise.
- Hey. Woo!

503
00:19:05,770 --> 00:19:07,480
- Come on.
- Woo!

504
00:19:07,480 --> 00:19:09,607
- Yup.
- Oh, they're jumping.

505
00:19:09,607 --> 00:19:10,733
They've started.

506
00:19:10,733 --> 00:19:12,068
[Derek] Once they start,
we're, we're away.

507
00:19:12,068 --> 00:19:13,861
- They've started.
- That might do it.

508
00:19:13,861 --> 00:19:18,407
[Gordon] That should do it then.
Oh, watch out. Bloody hell.

509
00:19:20,618 --> 00:19:22,578
So now they go headfirst?

510
00:19:22,578 --> 00:19:24,914
[Derek] So they go back first.
Ass first in.

511
00:19:24,914 --> 00:19:26,540
[Gordon] They're
reversing in there?

512
00:19:26,540 --> 00:19:27,875
[Derek] Reversing, yeah.

513
00:19:27,875 --> 00:19:28,959
So when you put them in...

514
00:19:28,959 --> 00:19:30,169
[Gordon] Yes.

515
00:19:30,169 --> 00:19:31,337
[Derek] ...Then I'm
gonna dump them down.

516
00:19:31,337 --> 00:19:32,672
[Gordon] Right.

517
00:19:32,672 --> 00:19:33,881
[Derek] Because they have
their heads submerged.

518
00:19:33,881 --> 00:19:34,924
It, it's gonna be a bit
of a wrestling match.

519
00:19:34,924 --> 00:19:36,092
[Gordon] Right.

520
00:19:36,092 --> 00:19:37,176
[Derek] So you get
them like this, so...

521
00:19:37,176 --> 00:19:38,302
[Gordon] Yeah.

522
00:19:38,302 --> 00:19:39,387
[Derek] ...So they
get the reverse in.

523
00:19:39,387 --> 00:19:40,471
- Yes.
- Use your hands.

524
00:19:40,471 --> 00:19:41,847
Want the two back legs up in.

525
00:19:41,847 --> 00:19:43,224
- Got you.
- And they're in.

526
00:19:43,224 --> 00:19:44,350
[Gordon] Right.

527
00:19:44,350 --> 00:19:45,893
[Derek] And then I
get this tool then.

528
00:19:45,893 --> 00:19:47,436
[Gordon] This might
look uncomfortable,

529
00:19:47,436 --> 00:19:50,690
but it doesn't hurt the sheep,
and it's for their own good.

530
00:19:50,690 --> 00:19:53,567
- The bugs float back up.
- Bloody hell. Right.

531
00:19:53,567 --> 00:19:55,861
[Derek] And see the steps there?
She can get out.

532
00:19:55,861 --> 00:19:57,321
Just like that.

533
00:19:57,321 --> 00:19:58,989
[Gordon] So they're okay getting
dunked right under there?

534
00:19:58,989 --> 00:20:00,199
[Derek] Yeah,
they're actually, see.

535
00:20:03,869 --> 00:20:05,955
[Gordon] Stepping into a bath
from now on in is gonna look

536
00:20:05,955 --> 00:20:07,415
completely different in
my house, let me tell you.

537
00:20:07,415 --> 00:20:08,874
I'm going in backwards.

538
00:20:08,874 --> 00:20:10,209
Okay, so grab on that.

539
00:20:10,209 --> 00:20:11,168
[Derek] Grab on there under,
right under the chin,

540
00:20:11,168 --> 00:20:12,253
you'll have control.

541
00:20:12,253 --> 00:20:13,337
[Gordon] Under the chin.
Come on.

542
00:20:13,337 --> 00:20:14,839
[Derek] That's it.
Keep her going.

543
00:20:14,839 --> 00:20:17,133
[Gordon] Come on.
Hey, come on.

544
00:20:18,008 --> 00:20:20,219
- Lovely.
- There you go.

545
00:20:20,553 --> 00:20:21,971
[Derek] That's it.
She'll be happy.

546
00:20:21,971 --> 00:20:23,097
They don't like
being on their own.

547
00:20:23,097 --> 00:20:24,390
[Gordon] Got you.

548
00:20:24,390 --> 00:20:26,475
[Derek] She's
going back in again.

549
00:20:26,475 --> 00:20:27,935
- Oh, [bleep].
- She wants a second one.

550
00:20:27,935 --> 00:20:31,063
[Gordon] Got you. Come on.

551
00:20:33,149 --> 00:20:34,567
Man, they are heavy.

552
00:20:34,567 --> 00:20:36,777
So you got to prise them
from the chin, lift them up,

553
00:20:36,777 --> 00:20:38,696
and reverse them into the bath.

554
00:20:38,696 --> 00:20:39,697
[Derek] You're getting
the hang of it.

555
00:20:41,532 --> 00:20:43,784
[Gordon] That's
the delicious one.

556
00:20:44,118 --> 00:20:45,661
Man, why are they so stubborn?

557
00:20:45,661 --> 00:20:46,871
[Derek] That's just
the way they are.

558
00:20:46,871 --> 00:20:48,873
[Gordon] Other leg in.
First time in my career,

559
00:20:48,873 --> 00:20:50,124
I found someone more
stubborn than me.

560
00:20:52,626 --> 00:20:53,711
[Gordon] 200?

561
00:20:55,796 --> 00:20:57,214
[Derek] Right. next one.
We'll be...

562
00:20:57,214 --> 00:20:58,758
- Next one.
- We'll be here all day.

563
00:20:58,758 --> 00:21:00,176
[Gordon] Come on.

564
00:21:00,176 --> 00:21:01,886
For me, it's about the
personal care that Derek and

565
00:21:01,886 --> 00:21:03,596
the family put into these sheep.

566
00:21:03,596 --> 00:21:06,182
It does affect the taste,
the welfare,

567
00:21:06,182 --> 00:21:09,477
but just the basic condition of
these sheep is second to none.

568
00:21:09,477 --> 00:21:12,563
They're prized assets,
and I have that now as the

569
00:21:12,563 --> 00:21:14,273
centerpiece for my final cook.

570
00:21:15,191 --> 00:21:17,568
Just one leg of lamb,
please, Derek.

571
00:21:17,568 --> 00:21:18,694
[Derek] I'll give you,
I'll give you two for that.

572
00:21:19,069 --> 00:21:20,905
[Gordon] Two legs.
Thank you, sir.

573
00:21:20,905 --> 00:21:22,740
Oh, my God.

574
00:21:29,997 --> 00:21:33,459
Look at this place.
Absolutely gorgeous.

575
00:21:33,459 --> 00:21:35,294
Now, everyone knows
that I love my oysters,

576
00:21:35,294 --> 00:21:39,632
but I've heard that the wild
Connemara oysters are unlike

577
00:21:39,632 --> 00:21:42,384
any oyster that
I've ever tasted.

578
00:21:42,760 --> 00:21:46,388
Shall we put them to the test?

579
00:21:48,808 --> 00:21:51,685
Dermot Kelly is one of
Ireland's top oyster producers

580
00:21:51,685 --> 00:21:54,355
and a man rightfully
proud of his mollusks.

581
00:21:54,355 --> 00:21:55,773
Dermot!

582
00:21:55,773 --> 00:21:57,650
[Dermot] Gordon!

583
00:21:59,652 --> 00:22:00,903
[Gordon] How are you sir?
An absolute pleasure.

584
00:22:00,903 --> 00:22:02,154
- You're more than welcome.
- Good to see you.

585
00:22:02,154 --> 00:22:03,531
[Dermot] You too, now.
You're very welcome.

586
00:22:03,531 --> 00:22:04,907
[Gordon] Now, they say
they're some of the best oysters

587
00:22:04,907 --> 00:22:05,950
in the world.

588
00:22:05,950 --> 00:22:06,992
- World.
- That's a bold statement.

589
00:22:06,992 --> 00:22:07,993
I need a...

590
00:22:07,993 --> 00:22:09,245
[Dermot] Everybody, look it,

591
00:22:09,245 --> 00:22:10,204
everybody has the
best oysters in the world.

592
00:22:10,204 --> 00:22:11,664
[Gordon] Yes.

593
00:22:11,664 --> 00:22:12,873
[Dermot] But really they're
different in each location

594
00:22:12,873 --> 00:22:14,834
because of the
environment they're in.

595
00:22:14,834 --> 00:22:17,127
And they're, and look at the
environment they're in here.

596
00:22:17,127 --> 00:22:19,046
- Yeah.
- Beautiful Atlantic coming in.

597
00:22:19,046 --> 00:22:21,549
- Yeah.
- The Connemara, the Burren,

598
00:22:21,549 --> 00:22:22,925
the Fields of Athenry,

599
00:22:22,925 --> 00:22:24,927
you really have the
essence of the ocean when you

600
00:22:24,927 --> 00:22:25,970
eat those oysters.

601
00:22:25,970 --> 00:22:27,388
[Gordon] Excellent.

602
00:22:27,388 --> 00:22:28,722
And is there any chance
you can say that in English?

603
00:22:28,722 --> 00:22:32,101
[Dermot] In English,
they taste bloody fantastic.

604
00:22:32,351 --> 00:22:33,602
[Gordon] I'm joking, come on.

605
00:22:33,602 --> 00:22:35,187
[Dermot] But I've really
something very special,

606
00:22:35,187 --> 00:22:37,022
the flat native oyster,
so they're down in,

607
00:22:37,022 --> 00:22:38,274
in the beds down here.

608
00:22:38,274 --> 00:22:39,733
And I brought
you some gear here,

609
00:22:39,733 --> 00:22:41,402
some boots and a rake.

610
00:22:41,402 --> 00:22:43,153
Get down and
have a look at those.

611
00:22:43,153 --> 00:22:46,073
[Gordon] Okay, let's get going.

612
00:22:46,073 --> 00:22:48,701
Dermot focuses on
two species of oysters,

613
00:22:48,701 --> 00:22:49,952
the farm Pacific,

614
00:22:49,952 --> 00:22:51,912
which are grown in
cages and are the world's

615
00:22:51,912 --> 00:22:54,290
most cultivated oyster,
and wild oysters,

616
00:22:54,999 --> 00:22:58,460
which mature freely in the sea,
and are a much rarer find.

617
00:22:59,044 --> 00:23:00,296
[Dermot] Just take
your time for a second.

618
00:23:00,296 --> 00:23:02,381
We see, we can see them
out here in front of us.

619
00:23:02,381 --> 00:23:03,674
[Gordon] Wow.

620
00:23:03,674 --> 00:23:04,592
[Dermot] Just be careful.
Don't walk on them.

621
00:23:04,592 --> 00:23:05,801
They don't like being walked on.

622
00:23:05,801 --> 00:23:06,844
[Gordon] No.

623
00:23:14,768 --> 00:23:15,936
[Gordon] Right. So--

624
00:23:15,936 --> 00:23:17,271
[Dermot] So if you
just slide your fork,

625
00:23:17,271 --> 00:23:19,356
slide them in under
the oyster like this.

626
00:23:19,356 --> 00:23:21,734
Just to pick them up.

627
00:23:25,446 --> 00:23:27,990
[Gordon] Beautiful.
The size of these.

628
00:23:32,828 --> 00:23:35,080
[Gordon] You are kidding me,
nine pounds a pop, seriously?

629
00:23:35,080 --> 00:23:36,582
[Dermot] Yeah, yeah.

630
00:23:36,582 --> 00:23:38,000
[Gordon] They're beautiful,
and the weight of that as well.

631
00:23:38,000 --> 00:23:39,335
- Yeah, yeah.
- How long has that been here?

632
00:23:39,335 --> 00:23:41,420
[Dermot] You're looking
at an oyster that's maybe

633
00:23:41,420 --> 00:23:42,713
six years old.

634
00:23:42,713 --> 00:23:44,381
- Wow.
- So these are the oysters that

635
00:23:44,381 --> 00:23:45,799
we use at the
Oyster Festival as well.

636
00:23:45,799 --> 00:23:47,426
Have you heard of the
Galway Oyster Festival?

637
00:23:47,426 --> 00:23:48,719
[Gordon] Yeah, huge.

638
00:23:52,640 --> 00:23:54,808
[Dermot] In and
I give it a twist.

639
00:23:54,808 --> 00:23:58,395
[Gordon] Twist, oh, la la.
Oh, my Lord, look at that.

640
00:23:58,395 --> 00:23:59,813
[Dermot] We really have
a nice oyster there.

641
00:23:59,813 --> 00:24:01,565
[Gordon] It does look like
the French Belon oyster.

642
00:24:01,565 --> 00:24:03,275
[Dermot] Exactly.
So it's the same species.

643
00:24:03,275 --> 00:24:04,860
[Gordon] Right.

644
00:24:04,860 --> 00:24:06,195
[Dermot] They're a little bit
soft at the moment because of

645
00:24:06,195 --> 00:24:10,324
the water temperature,
but they're, they're nice.

646
00:24:10,324 --> 00:24:11,408
[Gordon] Bloody hell.

647
00:24:11,408 --> 00:24:13,202
Those oysters are
on another level.

648
00:24:13,202 --> 00:24:16,413
Rich, dense, creamy
but incredibly sweet.

649
00:24:16,413 --> 00:24:18,457
$12 for one oyster,
that's how good they are.

650
00:24:18,457 --> 00:24:19,667
These are exceptional.

651
00:24:19,667 --> 00:24:21,418
And I'd love these for
the final cook, please.

652
00:24:21,418 --> 00:24:22,753
[Dermot] Yeah, no,
that'll be good.

653
00:24:22,753 --> 00:24:25,381
[Gordon] These are beautiful.
Really beautiful.

654
00:24:25,381 --> 00:24:26,924
[Dermot] Yeah,
they're nice all right there.

655
00:24:26,924 --> 00:24:29,301
[Gordon] Forking gorgeous.

656
00:24:30,260 --> 00:24:32,096
[Dermot] So my brother
Michéal works in the business

657
00:24:32,096 --> 00:24:34,431
with me and his son
Michael are here today.

658
00:24:34,431 --> 00:24:35,516
They're working over here.

659
00:24:35,516 --> 00:24:36,725
[Gordon] Right.

660
00:24:36,725 --> 00:24:38,227
[Dermot] And they're
anxious to give you a,

661
00:24:38,227 --> 00:24:39,645
a little bit of a competition
and show you how it's done

662
00:24:39,645 --> 00:24:40,813
after a while.

663
00:24:40,813 --> 00:24:41,897
[Gordon] What, you
mean like a shuck-off?

664
00:24:41,897 --> 00:24:43,273
[Dermot] Yeah,
if you're up to it.

665
00:24:43,273 --> 00:24:45,317
[Gordon] Yeah, I mean,
these guys are pros what I saw.

666
00:24:45,317 --> 00:24:46,819
[Dermot] If you're able.
You're able to have an oyster.

667
00:24:46,819 --> 00:24:48,946
[Gordon] No, they're beautiful.

668
00:24:48,946 --> 00:24:51,240
[Dermot] No, not bad day's
fishing all the same now.

669
00:24:51,240 --> 00:24:53,742
[Gordon] No. Right.

670
00:24:54,660 --> 00:24:56,495
[Dermot] So this is
my brother Michéal.

671
00:24:56,495 --> 00:24:57,871
- Hi, guys.
- And his son Michael.

672
00:24:57,871 --> 00:24:58,998
- How are you, good?
- Yeah.

673
00:24:58,998 --> 00:25:00,165
[Michéal] Good now.

674
00:25:00,165 --> 00:25:01,667
[Dermot] Gordon reckons
he can open oysters,

675
00:25:01,667 --> 00:25:03,460
but I've said you're, you're
better at the, the shucking.

676
00:25:04,837 --> 00:25:06,046
[Dermot] Yeah.

677
00:25:06,046 --> 00:25:07,172
[Gordon] Do you
want a shuck-off? Really?

678
00:25:07,172 --> 00:25:08,424
[Michéal] We'll have
a shuck-off, yeah.

679
00:25:08,424 --> 00:25:10,426
[Gordon] Oh, for shuck's sake.
I cannot wait.

680
00:25:11,051 --> 00:25:13,554
Dermot's just roped me into
an oyster shucking competition

681
00:25:13,554 --> 00:25:16,223
with his brother who just
happens to be a former record

682
00:25:16,223 --> 00:25:19,476
holder at the biggest oyster
festival in the world.

683
00:25:19,852 --> 00:25:21,937
And his son is currently
gunning for his dad's old title.

684
00:25:21,937 --> 00:25:23,564
Knives out, gentleman.

685
00:25:23,564 --> 00:25:25,733
This looks serious, look at the,
look at, look at his face.

686
00:25:25,733 --> 00:25:27,109
[Michéal] Yeah.
It’s setup for you, yeah.

687
00:25:27,109 --> 00:25:28,527
[Michéal] All ready for you.
Very competitive.

688
00:25:28,527 --> 00:25:29,611
[Gordon] He means business,
this man.

689
00:25:29,611 --> 00:25:30,612
- Pull up the sleeves now.
- Right.

690
00:25:32,614 --> 00:25:34,825
[Gordon] Two, four,
six, eight, ten, twelve.

691
00:25:34,825 --> 00:25:36,618
And how many oysters you
open up in a, in a minute?

692
00:25:36,618 --> 00:25:38,245
[Micheal] So normally
in the competition,

693
00:25:38,245 --> 00:25:40,080
you get 30 oysters and
you have to open them

694
00:25:40,080 --> 00:25:41,415
as quickly as possible,

695
00:25:41,415 --> 00:25:43,042
and you have to make
them all look like that.

696
00:25:43,042 --> 00:25:44,209
[Gordon] Wow.
Are you ready?

697
00:25:44,209 --> 00:25:45,252
[Michéal] Yeah.

698
00:25:45,252 --> 00:25:46,587
[Gordon] Be, be kind.
Be kind.

699
00:25:46,587 --> 00:25:48,088
[Dermot] Okay guys,
I'll count you in.

700
00:25:48,088 --> 00:25:50,591
- Yes.
- Three, two, one.

701
00:25:52,426 --> 00:25:54,344
[Dermot] Okay. Go.

702
00:26:02,227 --> 00:26:04,646
[Michéal] Oh, I need to know.
Yeah. All right, here we go.

703
00:26:05,397 --> 00:26:06,732
We'll, we, we'll start, yeah.

704
00:26:10,736 --> 00:26:12,905
[Gordon] I'm super efficient.
I don't like wasting time.

705
00:26:12,905 --> 00:26:16,074
But that shuck-off
was shucking incredible,

706
00:26:16,074 --> 00:26:17,117
let me tell you.

707
00:26:17,117 --> 00:26:18,327
These guys know their stuff.

708
00:26:18,327 --> 00:26:19,453
Geez, come on, man.

709
00:26:19,453 --> 00:26:22,164
- Just mind your fingers.
- Ah, come on, man.

710
00:26:22,790 --> 00:26:24,249
I got a little bit confused
halfway through competition.

711
00:26:24,249 --> 00:26:25,334
I don't like losing.

712
00:26:25,334 --> 00:26:26,543
And maybe some of my oysters,

713
00:26:26,543 --> 00:26:28,712
the wind blew them
into their pile.

714
00:26:29,505 --> 00:26:31,840
I, you know, I thought
I counted twelve.

715
00:26:34,885 --> 00:26:36,428
Last one.

716
00:26:36,428 --> 00:26:39,389
- No, no.
- Yes!

717
00:26:39,389 --> 00:26:41,975
[Dermot] Oh, oh. Almost.
You nearly did it.

718
00:26:41,975 --> 00:26:43,227
[Michéal] I think I had a lot
more than 12 to open.

719
00:26:43,227 --> 00:26:44,603
[Micheal] I think
we opened about 14.

720
00:26:44,603 --> 00:26:46,104
[Michéal] Yeah.

721
00:26:46,104 --> 00:26:47,106
[Gordon] So you literally
take an oyster and a sip of

722
00:26:47,106 --> 00:26:48,148
<i>Guinness</i> as well.

723
00:26:48,148 --> 00:26:49,566
[Dermot] That's it. Yeah.

724
00:26:49,566 --> 00:26:50,859
[Gordon] Guys, it's too
early in the morning.

725
00:26:50,859 --> 00:26:52,194
- No, it's not.
- It's never too early.

726
00:26:52,194 --> 00:26:53,487
[Dermot] It's a real
Irish breakfast this now.

727
00:26:53,487 --> 00:26:55,781
A real Irish breakfast.
Cheers, Gordon.

728
00:26:56,031 --> 00:26:57,825
[Gordon] Good to see you guys.
Congrats.

729
00:26:57,825 --> 00:26:59,618
[Dermot] Glad you
enjoyed the oysters.

730
00:27:04,581 --> 00:27:06,834
- It didn't go down, huh?
- Is that the Irish breakfast?

731
00:27:06,834 --> 00:27:09,711
- A real Irish breakfast.
- I'm gonna stick to the oysters.

732
00:27:10,087 --> 00:27:11,839
Thank you.

733
00:27:11,839 --> 00:27:14,716
- Thank you.
- Good job. Thank you, sir.

734
00:27:15,259 --> 00:27:16,677
Alright, good luck in September.

735
00:27:16,677 --> 00:27:17,719
- Yeah?
- Yeah.

736
00:27:17,719 --> 00:27:20,681
- Okay? Thank you, guys.
- No problem.

737
00:27:25,978 --> 00:27:27,646
[Gordon] What a week I've had.
Let me tell you.

738
00:27:27,646 --> 00:27:29,898
And the big cook is tomorrow.

739
00:27:29,898 --> 00:27:33,819
Now, my native Scotland
is famous for its whiskey,

740
00:27:33,819 --> 00:27:37,072
but Ireland is just
as proud of its own.

741
00:27:38,073 --> 00:27:41,201
If I can impress these diners
at that table with a local

742
00:27:41,201 --> 00:27:44,746
hooch that may just
give me the edge over Anna,

743
00:27:45,205 --> 00:27:48,458
and right now,
I'll take any little advantage.

744
00:27:49,126 --> 00:27:52,170
I'm meeting up with Pádraic,
an owner of <i>Micil Distillery,</i>

745
00:27:52,170 --> 00:27:55,841
which produces whiskey
and Poitín, Irish moonshine,

746
00:27:55,841 --> 00:27:58,635
in the peat bogs deep
in the countryside.

747
00:27:58,635 --> 00:28:01,513
And when I say deep,
I mean deep.

748
00:28:01,805 --> 00:28:03,765
Oh, [bleep].

749
00:28:04,516 --> 00:28:08,604
[engine revs]

750
00:28:13,066 --> 00:28:14,818
I got stuck.

751
00:28:14,818 --> 00:28:16,987
Honestly, I knew it
was boggy down here,

752
00:28:16,987 --> 00:28:19,239
but I didn't realize it was
six foot deep down there.

753
00:28:19,239 --> 00:28:20,407
Pádraic!

754
00:28:20,407 --> 00:28:22,409
I'm stuck.

755
00:28:22,409 --> 00:28:24,453
It's probably a good thing
my truck is stuck because I'm

756
00:28:24,453 --> 00:28:27,873
about to sip on the Irish
version of a Scottish classic.

757
00:28:27,873 --> 00:28:28,874
Pádraic.

758
00:28:28,874 --> 00:28:30,000
[Pádriac] Yes.

759
00:28:30,000 --> 00:28:32,044
[Gordon] For Pete's sake.
Bloody hell.

760
00:28:32,044 --> 00:28:34,880
[Pádriac] We'll call a tractor.
We'll get it out.

761
00:28:34,880 --> 00:28:35,923
Nice to meet you.

762
00:28:35,923 --> 00:28:37,341
- Sorry about that.
- It's all good.

763
00:28:37,341 --> 00:28:38,467
[Gordon] What's
going on down there?

764
00:28:38,467 --> 00:28:39,676
- It's all boggy.
- It is, yeah.

765
00:28:43,722 --> 00:28:44,723
[Gordon] They say you've
got some of the best whiskey.

766
00:28:44,723 --> 00:28:46,141
[Pádriac] Yup.

767
00:28:46,141 --> 00:28:47,976
[Gordon] Well, you know
that the Scots gave birth to

768
00:28:47,976 --> 00:28:50,145
that first back in 1494.

769
00:28:50,145 --> 00:28:51,939
[Pádriac] Well, well,
look, you know,

770
00:28:51,939 --> 00:28:54,232
obviously just to be kind of
clear, I, I don't want

771
00:28:54,232 --> 00:28:55,651
anybody under
the wrong impressions.

772
00:28:55,651 --> 00:28:57,110
[Gordon] Right.

773
00:28:57,110 --> 00:28:59,279
[Pádriac] But the first written
record of aqua vitae is in

774
00:28:59,279 --> 00:29:01,156
Ireland in the 14th century.

775
00:29:01,156 --> 00:29:03,075
And then look as the,

776
00:29:03,075 --> 00:29:05,494
the Scots later
started making whiskey,

777
00:29:05,494 --> 00:29:06,912
but listen, it's all good.

778
00:29:06,912 --> 00:29:09,081
[Gordon] This stuff
looks amazing, this is--

779
00:29:09,081 --> 00:29:10,958
- Yes.
- This is peat here, right?

780
00:29:10,958 --> 00:29:12,960
[Pádriac] It is indeed, yeah.
This is our family bog.

781
00:29:12,960 --> 00:29:15,671
We've been cutting
here for generations.

782
00:29:21,927 --> 00:29:24,137
[Gordon] Right, and
that helps smoke the whiskey.

783
00:29:31,645 --> 00:29:33,647
[Pádriac] So all our family
tradition was illegal.

784
00:29:33,647 --> 00:29:36,358
So I'm the first as well as
my brother to do this legally.

785
00:29:36,358 --> 00:29:37,401
Okay?

786
00:29:37,401 --> 00:29:38,735
- Congratulations.
- Thank you.

787
00:29:38,735 --> 00:29:40,320
[Gordon] Congratulations.
Where should we start?

788
00:29:40,320 --> 00:29:41,321
[Pádriac] First of all.

789
00:29:43,448 --> 00:29:45,575
- A [bleep]?
- A sleán.

790
00:29:45,575 --> 00:29:47,244
- Sorry.
- This one is a...

791
00:29:47,244 --> 00:29:50,080
- [bleep].
- A sleán.

792
00:29:50,664 --> 00:29:52,040
Yeah, it's a lan-, it's
an Irish language word.

793
00:29:52,040 --> 00:29:54,376
So S-L-E-A fada- N.

794
00:29:54,376 --> 00:29:56,211
I know it kind of sounds
very much like something

795
00:29:56,211 --> 00:29:57,379
in the English language.

796
00:29:57,379 --> 00:29:58,839
- Sleán.
- Yeah.

797
00:29:58,839 --> 00:30:00,215
- Sleán.
- Perfect pronunciation.

798
00:30:00,215 --> 00:30:01,258
You were pretty good
the first time as well. Right?

799
00:30:01,258 --> 00:30:02,676
[Gordon] Sleán.

800
00:30:02,676 --> 00:30:03,677
[Pádriac] What you want to
do is you want to go down

801
00:30:03,677 --> 00:30:05,637
to an angle,
not straight down. Okay?

802
00:30:05,637 --> 00:30:06,847
[Gordon] Got you.

803
00:30:06,847 --> 00:30:08,223
[Pádriac] So kind of like that,
down and out.

804
00:30:08,223 --> 00:30:09,307
[Gordon] It's like
blocks of butter.

805
00:30:09,307 --> 00:30:11,476
- It is, yeah.
- Right. So--

806
00:30:14,730 --> 00:30:17,357
[Pádriac] There you are.
That's it. There you go.

807
00:30:17,816 --> 00:30:20,569
All good stuff.
You kept it on the sleán.

808
00:30:20,569 --> 00:30:22,029
Not bad.

809
00:30:22,029 --> 00:30:23,989
[Gordon] Why'd you, how did
you make it look so easy?

810
00:30:23,989 --> 00:30:26,033
Bloody hell.

811
00:30:26,408 --> 00:30:27,617
[Pádriac] Well, you getting
the hang of it here.

812
00:30:27,617 --> 00:30:29,244
Oh, I got this one.

813
00:30:29,244 --> 00:30:31,288
[Gordon] That is
not easy, is it?

814
00:30:31,538 --> 00:30:33,999
[Pádriac] You'd fancy a
day of this, wouldn't you?

815
00:30:33,999 --> 00:30:35,625
[Gordon] That was like
the ultimate workout.

816
00:30:35,625 --> 00:30:39,004
It's really starting to sink in
just on the level of difficulty

817
00:30:39,004 --> 00:30:40,589
and the extremes they go to.

818
00:30:40,589 --> 00:30:42,049
It's a tough backyard.

819
00:30:42,049 --> 00:30:43,717
Even after 20 minutes,
look, blisters.

820
00:30:43,717 --> 00:30:45,135
[Pádriac] Yeah.

821
00:30:45,135 --> 00:30:46,845
[Gordon] I need these hands
for final cook, my man.

822
00:30:46,845 --> 00:30:47,888
I need them.

823
00:30:47,888 --> 00:30:49,097
[Pádriac] You'll be fine.

824
00:30:49,097 --> 00:30:50,307
Do you want to,
will we have a drop?

825
00:30:50,307 --> 00:30:51,808
[Gordon] I'd love to
taste the evidence.

826
00:30:51,808 --> 00:30:54,519
[Pádriac] Yeah. Okay, great.
So this is our heritage poitín.

827
00:30:57,230 --> 00:30:58,482
- Ah, see already
- Yeah.

828
00:30:58,482 --> 00:30:59,816
[Gordon] You smell
that smokiness.

829
00:30:59,816 --> 00:31:03,361
Oh, thanks a million.
Wow, look how clear it is.

830
00:31:03,653 --> 00:31:05,322
[Pádriac] Yeah, this is
exactly like our grandfather

831
00:31:05,322 --> 00:31:06,740
would have made it.

832
00:31:06,740 --> 00:31:08,200
So it was handed down from
generation to generation.

833
00:31:08,200 --> 00:31:09,659
Sláinte.

834
00:31:09,659 --> 00:31:12,120
[Gordon] While poitín and
whiskey can have the exact same

835
00:31:12,120 --> 00:31:15,207
ingredients, unlike whiskey,
poitín is unaged.

836
00:31:15,540 --> 00:31:18,001
So even a sip packs
a hell of a punch.

837
00:31:18,001 --> 00:31:21,213
It's powerful.
It is powerful.

838
00:31:21,213 --> 00:31:24,174
[Pádriac] We'll try a drop
of whiskey as well shall we

839
00:31:24,174 --> 00:31:25,300
while we're here.

840
00:31:25,300 --> 00:31:26,593
This is our Inverin whiskey.

841
00:31:26,593 --> 00:31:27,761
- Look at that color.
- Yeah.

842
00:31:27,761 --> 00:31:28,887
[Gordon] I grew up with whiskey.

843
00:31:28,887 --> 00:31:30,180
whiskey, for me,

844
00:31:30,180 --> 00:31:33,558
was put on my back tooth
as I had a toothache

845
00:31:33,558 --> 00:31:35,310
and all of a sudden
the toothache had gone.

846
00:31:35,310 --> 00:31:39,898
Mm.
See that's lovely.

847
00:31:39,898 --> 00:31:44,236
I was in rehab at 12 and
back out, normal, at 15.

848
00:31:46,738 --> 00:31:48,156
That's so much more refined.

849
00:31:48,156 --> 00:31:49,491
[Pádriac] This has
been in the cask for,

850
00:31:49,491 --> 00:31:51,076
this is like nearly
five years old.

851
00:31:51,076 --> 00:31:52,536
And that's the kind
of key difference.

852
00:31:52,536 --> 00:31:53,995
[Gordon] That's lovely.

853
00:31:53,995 --> 00:31:55,789
I may not be a whiskey maker,
but that was delicious.

854
00:31:55,789 --> 00:31:56,957
Creamy.

855
00:31:56,957 --> 00:31:59,084
A little acidic at
the end but so smooth.

856
00:31:59,084 --> 00:32:01,711
Something you very
rarely get with whiskey.

857
00:32:01,711 --> 00:32:03,213
That's exactly what I
need for the big cook.

858
00:32:03,213 --> 00:32:04,881
Thank you. May I?

859
00:32:04,881 --> 00:32:06,258
[Pádriac] Thanks yourself.
Absolutely.

860
00:32:06,258 --> 00:32:08,385
[Gordon] Seriously, that
and some of the moonshine.

861
00:32:08,385 --> 00:32:10,137
- Yeah, 100%, yes.
- Please.

862
00:32:10,137 --> 00:32:12,681
Whether it's the marinade
or is it a beurre blanc, as a,

863
00:32:12,681 --> 00:32:14,474
as a way of finishing
a sauce, do I flam--

864
00:32:14,474 --> 00:32:15,642
I don't know yet.

865
00:32:15,642 --> 00:32:18,603
But what I have got
are two amazing assets.

866
00:32:18,603 --> 00:32:21,481
Great job.
That is hard work.

867
00:32:28,488 --> 00:32:31,700
[♪ inspirational music playing]

868
00:32:31,700 --> 00:32:33,743
It's the day of the big cook,

869
00:32:33,743 --> 00:32:36,580
and I promise you I've
got all my ingredients.

870
00:32:36,580 --> 00:32:40,083
But the one thing I
don't have is Anna's extensive

871
00:32:40,083 --> 00:32:42,502
knowledge of Irish cuisine.

872
00:32:42,502 --> 00:32:43,962
And trust me,

873
00:32:43,962 --> 00:32:49,092
Anna is hell-bent on the teacher
now becoming the student.

874
00:32:49,467 --> 00:32:52,637
Right. We'll see about that.

875
00:32:53,054 --> 00:32:56,433
It's time to get Irish.

876
00:33:07,903 --> 00:33:08,945
[Gordon] Anna!

877
00:33:08,945 --> 00:33:11,031
- Ah.
- What a week, girl.

878
00:33:11,031 --> 00:33:13,533
- Bam, bam, bam.
- Look at this.

879
00:33:13,533 --> 00:33:14,618
You are ready.

880
00:33:14,618 --> 00:33:16,244
[Anna] Are you go?
Is it, is it now?

881
00:33:16,244 --> 00:33:17,829
Oh, my God.

882
00:33:17,829 --> 00:33:19,414
[Gordon] It's go.
We're, we're, we're off.

883
00:33:19,414 --> 00:33:20,540
[Anna] I'm getting my cake on.

884
00:33:20,540 --> 00:33:21,416
What, what are you
doing for your dessert?

885
00:33:21,416 --> 00:33:22,584
[Gordon] Cake?

886
00:33:22,584 --> 00:33:24,169
[Anna] Yeah, what
dessert are you doing?

887
00:33:24,169 --> 00:33:25,587
[Gordon] I've never done a
dessert in <i>Uncharted</i> yet.

888
00:33:25,587 --> 00:33:27,047
What's the cake?

889
00:33:27,047 --> 00:33:30,425
[Anna] I'm gonna do like a,
like poitín-based kind of

890
00:33:30,425 --> 00:33:31,843
Black Forest gâteaus.

891
00:33:31,843 --> 00:33:33,803
[Gordon] I love that.
How you gonna bake this cake?

892
00:33:34,304 --> 00:33:35,513
How are you gonna get this done?

893
00:33:35,513 --> 00:33:37,140
[Anna] Like my ancestors
used to bake, Gordon.

894
00:33:37,140 --> 00:33:38,308
In a pot.

895
00:33:38,308 --> 00:33:40,143
[Gordon] In a pot.
I mean, look at this.

896
00:33:40,143 --> 00:33:44,064
In the middle of nowhere
on the top of these cliffs

897
00:33:44,064 --> 00:33:47,651
she starts cooking a
Black Forest gâteau in a pan.

898
00:33:48,318 --> 00:33:50,362
Man.

899
00:33:50,862 --> 00:33:53,740
I'm missing some of
my abalone, what the?

900
00:33:55,492 --> 00:33:57,410
[Anna] Whoa, whoa,
whoa, don't look at me.

901
00:33:57,410 --> 00:33:58,453
Don't look at me, Gordon.

902
00:33:58,453 --> 00:33:59,913
[Gordon] Have you?
Have you taken?

903
00:33:59,913 --> 00:34:00,789
[Anna] What, what, I don't
know what you're talking about.

904
00:34:00,789 --> 00:34:01,998
[Gordon] Did you take--

905
00:34:01,998 --> 00:34:03,124
[Anna] What are you
talking about, Gordon?

906
00:34:03,124 --> 00:34:03,959
[Gordon] You have.
You've taken my abalone.

907
00:34:03,959 --> 00:34:05,293
[Anna] Listen. Listen.

908
00:34:05,293 --> 00:34:07,712
I just had this like a
realization that my dish was

909
00:34:07,712 --> 00:34:10,674
missing one really
important ingredient.

910
00:34:10,674 --> 00:34:12,509
[Gordon] Half my
abalone have gone.

911
00:34:12,509 --> 00:34:15,136
She knows what a prized asset
they are here to the west coast.

912
00:34:15,136 --> 00:34:17,055
You're like a little Magpie,
you come up to my bench,

913
00:34:17,055 --> 00:34:18,640
you spotted everything
glistening and

914
00:34:18,640 --> 00:34:20,976
is like I'll take,
I'll take, I'll take.

915
00:34:20,976 --> 00:34:24,688
[Anna] You only get one chance
to take Gordon Ramsay on.

916
00:34:26,356 --> 00:34:27,565
[Gordon] So that's the lamb.

917
00:34:27,565 --> 00:34:29,109
Can we just talk about
the flavor of that lamb?

918
00:34:29,109 --> 00:34:30,318
The lamb is incredible.

919
00:34:30,318 --> 00:34:32,112
[Anna] I'm gonna do a
traditional Irish dish,

920
00:34:32,112 --> 00:34:33,530
which is called boxty.

921
00:34:33,530 --> 00:34:35,115
It's like a dumpling.

922
00:34:35,115 --> 00:34:37,701
And I'm gonna stuff it with
like lovely braised lamb.

923
00:34:37,701 --> 00:34:39,411
[Gordon] So I'm gonna
stuff some oysters.

924
00:34:39,411 --> 00:34:40,829
I'm gonna braise some abalone.

925
00:34:40,829 --> 00:34:42,330
[Anna] Ooh.

926
00:34:42,330 --> 00:34:43,748
[Gordon] And I'm gonna take
some of the loin and some of

927
00:34:43,748 --> 00:34:45,625
the neck of that amazing
lamb and almost make like a

928
00:34:45,625 --> 00:34:47,127
sort of fast stew.

929
00:34:47,127 --> 00:34:48,336
[Anna] You might
be getting old,

930
00:34:48,336 --> 00:34:51,006
but that's not slowing you down.

931
00:34:53,633 --> 00:34:55,969
[Gordon] Now we have to
glaze this lamb stew with

932
00:34:55,969 --> 00:34:58,471
a little bit of this
Irish whiskey.

933
00:34:58,972 --> 00:35:00,390
[Anna] Oh, nice.

934
00:35:00,390 --> 00:35:02,100
[Gordon] I can't believe
you're making dumplings.

935
00:35:02,100 --> 00:35:04,352
[Anna] Little cheeky
bit of red wine.

936
00:35:04,352 --> 00:35:06,938
Loads of vegetables in there.

937
00:35:06,938 --> 00:35:08,440
[Gordon] These oysters
are incredible.

938
00:35:10,233 --> 00:35:12,819
I'm gonna treat myself to one.

939
00:35:12,819 --> 00:35:14,321
[Anna] Oh, yeah.
Do you know what?

940
00:35:14,321 --> 00:35:15,822
They're so sweet.
Aren't they?

941
00:35:15,822 --> 00:35:17,365
- Would you like one?
- I would, yeah.

942
00:35:17,365 --> 00:35:19,034
[Gordon] Sorry, I got none left.

943
00:35:19,451 --> 00:35:21,411
[Anna] How are we
doing for time?

944
00:35:21,411 --> 00:35:23,705
[Gordon] Yeah, is
that gâteau okay?

945
00:35:23,705 --> 00:35:26,583
Is, is it, it, it's just
been on there a long time.

946
00:35:26,583 --> 00:35:31,171
[Anna] Oh, my God.
[bleep] Mary mother of God.

947
00:35:33,006 --> 00:35:34,966
That's you distracting me
with all your charm, Gordon.

948
00:35:34,966 --> 00:35:36,134
[Gordon] But how about
thank you, Gordon,

949
00:35:36,134 --> 00:35:37,218
for saving my gâteau?

950
00:35:37,218 --> 00:35:38,636
[Anna] Yeah.

951
00:35:38,636 --> 00:35:39,679
Well, how long were you
watching it before you said it?

952
00:35:39,679 --> 00:35:40,889
[Gordon] Well, I
had my eye on it.

953
00:35:40,889 --> 00:35:42,140
Is it okay?

954
00:35:42,140 --> 00:35:43,558
[Anna] I don't know.
Come on, baby.

955
00:35:43,558 --> 00:35:44,934
[Gordon] Oh, it looks burnt.

956
00:35:44,934 --> 00:35:46,227
[Anna] Actually, it's
really nice when it's burnt.

957
00:35:46,227 --> 00:35:47,228
[Gordon] Darling, you've
turned the gâteau into a

958
00:35:47,228 --> 00:35:48,480
[bleep] cow pat.

959
00:35:48,480 --> 00:35:49,814
[Anna] Oh, will you stop.
It's delicious.

960
00:35:49,814 --> 00:35:51,650
Will you, go on, go on,
get out here, you.

961
00:35:51,650 --> 00:35:53,401
Go on, shoo, shoo!

962
00:35:53,401 --> 00:35:54,611
[Gordon] Are you
sure that's a gâteau?

963
00:35:54,611 --> 00:35:56,363
[Anna] It sounds like
you're threatened.

964
00:35:56,363 --> 00:35:59,658
[Gordon] Come on, girl.
Get it together.

965
00:36:03,036 --> 00:36:06,581
Right, lamb stew's coming down.
Onions are doing well.

966
00:36:06,581 --> 00:36:08,083
And then with the crab,

967
00:36:08,083 --> 00:36:11,795
I'm gonna dress the crab and
almost do like a Brown crab meat

968
00:36:11,795 --> 00:36:16,007
sort of Hollandaise
with the crab claws.

969
00:36:17,217 --> 00:36:20,095
Mm, delicious if I may say so.

970
00:36:28,937 --> 00:36:30,688
I'm gonna finish these
abalone with some butter,

971
00:36:30,688 --> 00:36:33,274
just to sort of monter
au beurre in there.

972
00:36:33,274 --> 00:36:34,901
Yeah.
A little bit of lemon.

973
00:36:34,901 --> 00:36:35,985
[Anna] Oh my god.

974
00:36:35,985 --> 00:36:37,070
[Gordon] Anna,
you got two seconds?

975
00:36:37,070 --> 00:36:38,321
- Yes.
- Look.

976
00:36:38,321 --> 00:36:40,240
- No, not for this.
- No it just, it just--

977
00:36:40,240 --> 00:36:41,700
- Not for you to flex.
- No, no, no, no.

978
00:36:41,700 --> 00:36:44,536
But just the, the miso butter.
And that Irish butter.

979
00:36:44,536 --> 00:36:45,704
What a combination.

980
00:36:45,704 --> 00:36:47,539
- Oh, my God.
- How beautiful is that?

981
00:36:47,539 --> 00:36:51,501
[Anna] Oh, nice, but
not as nice as mine.

982
00:36:51,501 --> 00:36:54,879
[Gordon] Oh, [bleep].
Hey, you stole my abalone.

983
00:36:55,255 --> 00:36:57,298
[Anna] You look like you don't
have enough work to do, Gordon.

984
00:36:57,298 --> 00:36:59,259
- I'm just ex--
- You're playing it safe.

985
00:36:59,259 --> 00:37:02,637
[Gordon] I'm letting the
ingredients do the talking.

986
00:37:02,887 --> 00:37:04,931
Oh, beautiful.

987
00:37:04,931 --> 00:37:06,391
I've got this in the bag, girl.
I mean--

988
00:37:06,391 --> 00:37:07,559
[Anna] We'll see.

989
00:37:07,559 --> 00:37:08,768
[Gordon] It's very rare
I'm this confident.

990
00:37:08,768 --> 00:37:10,145
[Anna] We'll see, Gordon.
We'll see.

991
00:37:10,145 --> 00:37:11,521
[Gordon] Our guests
have arrived.

992
00:37:11,521 --> 00:37:13,481
And I know they're all
anxious to taste what I've done

993
00:37:13,481 --> 00:37:16,359
with these incredible Irish
ingredients from land and sea.

994
00:37:16,359 --> 00:37:17,569
[Pádriac] Good to see you.

995
00:37:17,569 --> 00:37:19,028
[Gordon] Good to see you, man.
How are you?

996
00:37:19,028 --> 00:37:21,364
This week, I've seen their
dedication to Irish cuisine,

997
00:37:21,364 --> 00:37:23,199
and I hope I don't
let them down.

998
00:37:23,199 --> 00:37:24,409
- How are you?
- Welcome.

999
00:37:24,409 --> 00:37:26,661
You guys are about to
have a right treat, huh?

1000
00:37:29,914 --> 00:37:31,499
[Gordon] What are you doing now?

1001
00:37:31,791 --> 00:37:34,461
[Anna] I'm gonna smoke the
abalone and the oysters.

1002
00:37:34,461 --> 00:37:36,087
[Gordon] Oh, my God. Honestly.

1003
00:37:36,087 --> 00:37:38,047
D-, how many tricks you
got up your sleeve, girl?

1004
00:37:38,047 --> 00:37:39,841
[Anna] Yeah, but this is
like all me ancestors.

1005
00:37:39,841 --> 00:37:41,426
They came to me in the
night and said Anna,

1006
00:37:41,426 --> 00:37:42,719
don't let us down.

1007
00:37:42,719 --> 00:37:43,845
[Gordon] I love these pea,
are they fresh peas?

1008
00:37:43,845 --> 00:37:45,597
[Anna] Get away, you.
Go on.

1009
00:37:45,597 --> 00:37:47,182
[Gordon] Oh, my god, they're,
are you not using those?

1010
00:37:47,182 --> 00:37:48,558
I'll put them in my abalone.
Do you need those?

1011
00:37:48,558 --> 00:37:49,851
[Anna] Get, I need those.
Get away, you.

1012
00:37:49,851 --> 00:37:52,103
Don't be, don't you be
using my skills to win.

1013
00:37:54,647 --> 00:37:56,483
Right so, I am ready
to start plating.

1014
00:37:56,483 --> 00:37:58,985
- Whoa, whoa, whoa.
- I'm ready to go.

1015
00:37:58,985 --> 00:38:00,528
[Gordon] Please.

1016
00:38:00,528 --> 00:38:01,571
[Dermot] All right, and we're
getting hungry out here too.

1017
00:38:01,571 --> 00:38:02,906
[Anna] I didn't
come here to play.

1018
00:38:02,906 --> 00:38:04,032
[Gordon] You did not come
here to play, did you?

1019
00:38:04,032 --> 00:38:06,075
Oh, my God. These abalone.
Incredible.

1020
00:38:06,075 --> 00:38:08,036
[Anna] Wait until you
try my oysters, Gordon.

1021
00:38:08,036 --> 00:38:09,829
[Gordon] Anna, I don't want to
sauce this if you're not ready.

1022
00:38:09,829 --> 00:38:12,040
[Anna] Gordon, I was born ready.
Sauce your lamb.

1023
00:38:12,040 --> 00:38:13,249
- Thank you.
- You know.

1024
00:38:13,249 --> 00:38:14,375
I can see you're nervous.

1025
00:38:14,375 --> 00:38:16,044
Let's go, I'm on
my last dish, Gordon.

1026
00:38:16,044 --> 00:38:17,796
[Gordon] If you win, just
promise me you will save me a

1027
00:38:17,796 --> 00:38:19,631
slice of that gâteau.

1028
00:38:19,631 --> 00:38:22,383
[Anna] What do you mean, if?
Stop with these "ifs", Gordon.

1029
00:38:22,383 --> 00:38:23,927
[Gordon] Yes! We good?

1030
00:38:23,927 --> 00:38:27,138
- We're good!
- Well done. She's good.

1031
00:38:27,138 --> 00:38:28,723
The girl's still got it.

1032
00:38:31,726 --> 00:38:34,729
[Gordon] Okay, all right.
Final dishes here.

1033
00:38:35,063 --> 00:38:38,942
- Woo, woo, woo!
- Wow, what a feast.

1034
00:38:39,192 --> 00:38:40,235
Would you like to go first?

1035
00:38:40,235 --> 00:38:41,444
[Anna] Yes.

1036
00:38:41,444 --> 00:38:42,820
I chose a version of
Black Forest gâteau,

1037
00:38:42,820 --> 00:38:44,656
instead of using Kirsch,
I've gone with a poitín,

1038
00:38:44,656 --> 00:38:46,407
put a bit of spices in there,
and the blackberries,

1039
00:38:46,407 --> 00:38:47,909
and it works really,
really, really, really well.

1040
00:38:47,909 --> 00:38:51,538
Boxty, so this is a refined
take on what boxty is.

1041
00:38:51,538 --> 00:38:53,748
And I've stuffed it with
this slow cooked, braised,

1042
00:38:53,748 --> 00:38:55,250
delicious lamb.

1043
00:38:55,250 --> 00:38:56,834
So then we have
pickled cucumbers,

1044
00:38:56,834 --> 00:38:59,003
and then just nice,
fresh kind of seaweed,

1045
00:38:59,003 --> 00:39:00,755
herbs, lemon zest,

1046
00:39:00,755 --> 00:39:03,758
all through that gorgeous,
fresh cut-up white crab meat.

1047
00:39:03,758 --> 00:39:06,678
And then here I have my
abalone and the oysters,

1048
00:39:06,678 --> 00:39:09,889
and I've created like a
smoked beurre blanc for them.

1049
00:39:09,889 --> 00:39:12,767
I honestly think the
two of these are a match

1050
00:39:12,767 --> 00:39:14,143
made in heaven with the sauce.

1051
00:39:14,143 --> 00:39:18,565
And I just want to say
these yous all look very

1052
00:39:18,565 --> 00:39:20,400
handsome and gorgeous.

1053
00:39:20,400 --> 00:39:22,151
And it's a pleasure
to cook for you.

1054
00:39:22,151 --> 00:39:23,945
[Gordon] Ladies and
gentlemen, welcome.

1055
00:39:23,945 --> 00:39:25,822
First of all, I
bring no dessert.

1056
00:39:25,822 --> 00:39:29,325
Madam snuck that one
and blindsided me.

1057
00:39:29,325 --> 00:39:32,078
However, the ingredients
are good enough.

1058
00:39:32,078 --> 00:39:34,080
It doesn't need a dessert today.

1059
00:39:34,080 --> 00:39:35,582
Right. I'm gonna
start off with these oysters.

1060
00:39:35,582 --> 00:39:37,709
They've been beautifully
poached in a

1061
00:39:37,709 --> 00:39:39,794
Brown crab meat
beurre blanc.

1062
00:39:39,794 --> 00:39:41,963
And then make sure you
dip into that beautiful

1063
00:39:41,963 --> 00:39:44,299
Brown crab Hollandaise.

1064
00:39:44,299 --> 00:39:45,925
It's a showstopper.

1065
00:39:45,925 --> 00:39:48,845
Shoulder and neck of
lamb slowly braised

1066
00:39:48,845 --> 00:39:51,180
and sliced potatoes
that have been caramelized

1067
00:39:51,180 --> 00:39:52,557
over the grill.

1068
00:39:52,557 --> 00:39:56,436
And then finally, my
abalone poached gently in a

1069
00:39:56,436 --> 00:39:58,396
miso beurre blanc.

1070
00:39:58,396 --> 00:39:59,480
And fingers crossed,

1071
00:39:59,480 --> 00:40:01,316
you'll have no
room for dessert.

1072
00:40:01,316 --> 00:40:03,902
Thank you. Enjoy.

1073
00:40:03,902 --> 00:40:06,779
[Sinead] Thank you.
Oof, where do we start?

1074
00:40:06,779 --> 00:40:08,448
[Dermot] I'm gonna start
with an oyster anyway.

1075
00:40:08,448 --> 00:40:10,658
[Sinead] Oh, that's a
good idea, actually.

1076
00:40:10,950 --> 00:40:12,076
[Gordon] And they're digging in.

1077
00:40:12,076 --> 00:40:13,620
[Anna] Can you see
what they're eating?

1078
00:40:13,620 --> 00:40:14,746
[Gordon] I think one of them's
gone straight for that dessert.

1079
00:40:14,746 --> 00:40:16,289
Seriously.

1080
00:40:16,289 --> 00:40:18,666
Bypass the oysters,
bypass the crab,

1081
00:40:18,666 --> 00:40:20,627
and go straight in
for that Black Forest.

1082
00:40:20,627 --> 00:40:24,255
- Mm. So good.
- It's nice, isn't it? Yeah.

1083
00:40:24,255 --> 00:40:26,174
[Pádriac] Yeah, really
well balanced. Isn't it?

1084
00:40:26,174 --> 00:40:29,010
[Dermot] Anna has done a
great job with the oysters.

1085
00:40:29,010 --> 00:40:30,637
[Pádriac] It so tender,
isn't it?

1086
00:40:30,637 --> 00:40:32,972
This is a hard toss up.

1087
00:40:32,972 --> 00:40:35,391
[Dermot] Michelin star
on the edge of the cliff.

1088
00:40:35,391 --> 00:40:39,020
[Sinead] I like the texture
of Gordon's miso abalone.

1089
00:40:39,020 --> 00:40:42,815
But I liked the flavor
of Anna smoked abalone.

1090
00:40:43,483 --> 00:40:45,193
[Anna] All happy faces, though.
I don't see any...

1091
00:40:45,193 --> 00:40:46,736
- So far.
- Yeah.

1092
00:40:46,736 --> 00:40:48,196
[Sinead] So there's
lamb inside this also.

1093
00:40:48,196 --> 00:40:49,739
- Lamb inside.
- Really enjoying them.

1094
00:40:49,739 --> 00:40:52,575
- It just flakes apart.
- That's so good, isn’t it?

1095
00:40:52,575 --> 00:40:53,952
- Isn't it?
- Yeah.

1096
00:40:53,952 --> 00:40:55,495
That's definitely a
big winner for me.

1097
00:40:55,495 --> 00:40:56,704
[Pádriac] Cheers.

1098
00:40:56,704 --> 00:40:58,831
[Sinead] The sauce kind
of dominates a bit.

1099
00:40:58,831 --> 00:41:01,668
[Gordon] Looks
like they're done.

1100
00:41:01,668 --> 00:41:03,544
Damn, they're eating
that bloody gâteau.

1101
00:41:03,544 --> 00:41:05,004
Shall we?

1102
00:41:05,004 --> 00:41:07,632
[bleep].

1103
00:41:09,092 --> 00:41:11,552
Right. We good?

1104
00:41:11,552 --> 00:41:13,096
- Yes, thank you.
- Yes.

1105
00:41:13,096 --> 00:41:14,305
- Full tummies?
- Amazing.

1106
00:41:14,305 --> 00:41:16,557
- We're very well fed.
- Yes, absolutely.

1107
00:41:16,557 --> 00:41:18,226
[Gordon] Right.
Okay, where should we start?

1108
00:41:18,226 --> 00:41:20,311
[Sinead] So starting
with the lamb,

1109
00:41:20,311 --> 00:41:22,105
Anna pulled out all the stops.

1110
00:41:22,105 --> 00:41:24,023
It was just
beautifully seasoned.

1111
00:41:24,023 --> 00:41:26,192
Now, Gordon's dish
was also delicious.

1112
00:41:26,192 --> 00:41:28,486
The way this was cooked,
like the texture was beautiful.

1113
00:41:28,486 --> 00:41:29,904
[Gordon] Yes.

1114
00:41:29,904 --> 00:41:31,531
[Sinead] It was just the
flavor was a bit dominated

1115
00:41:31,531 --> 00:41:32,824
by the sauce.

1116
00:41:32,824 --> 00:41:35,994
[Gordon] Right.
So I take it I lost the lamb.

1117
00:41:35,994 --> 00:41:37,412
[Sinead] Yes.

1118
00:41:37,412 --> 00:41:41,499
[Gordon] Okay, all right.
Okay, okay, okay. Mm.

1119
00:41:42,250 --> 00:41:44,168
[Sinead] So yeah, the crab.

1120
00:41:44,168 --> 00:41:47,547
Anna's crab was delicious
with the, the pickle.

1121
00:41:47,547 --> 00:41:50,967
But as a group, we kind
of decided that the,

1122
00:41:50,967 --> 00:41:54,095
that Gordon's oyster slash crab
combo was the winner there.

1123
00:41:54,095 --> 00:41:55,555
- Yeah.
- Come on, girl!

1124
00:41:55,555 --> 00:41:57,932
- It was pretty incredible.
- It was a nice combination.

1125
00:41:57,932 --> 00:41:59,267
A nice combination.

1126
00:41:59,267 --> 00:42:00,685
For me, for me, the
oyster was a little bit lost...

1127
00:42:00,685 --> 00:42:02,103
Right.

1128
00:42:02,103 --> 00:42:03,020
[Dermot] But the crab,
the whole combination made up

1129
00:42:03,020 --> 00:42:04,397
for the whole lot.

1130
00:42:04,397 --> 00:42:05,565
[Gordon] So it's all
coming down to the abalone.

1131
00:42:05,565 --> 00:42:06,899
[Sinead] It's all coming
down to the abalone.

1132
00:42:06,899 --> 00:42:08,192
[Gordon] Surprise, surprise.

1133
00:42:08,192 --> 00:42:09,569
[Sinead] I have to say the
texture of Gordon's

1134
00:42:09,569 --> 00:42:10,778
abalone was perfect.

1135
00:42:10,778 --> 00:42:11,988
It was p--

1136
00:42:11,988 --> 00:42:13,573
- It truly was.
- It was like impeccably cooked.

1137
00:42:13,573 --> 00:42:17,869
Anna's abalone, the hay smoke
really added something extra.

1138
00:42:17,869 --> 00:42:19,245
It was close.

1139
00:42:19,245 --> 00:42:23,416
It was really, really
tough as a group to decide.

1140
00:42:24,667 --> 00:42:27,253
So as a group, we kind
of decided that Anna,

1141
00:42:27,253 --> 00:42:29,130
Anna's abalone won.

1142
00:42:29,130 --> 00:42:30,882
[Anna] Yes!
Bam, bam, bam, bam, bam!

1143
00:42:30,882 --> 00:42:33,426
Oh, my God!
Oh, don't worry, Gordon.

1144
00:42:33,426 --> 00:42:36,220
You'll always have
a job in my kitchen.

1145
00:42:36,220 --> 00:42:37,430
But I won today.

1146
00:42:37,430 --> 00:42:39,515
Bam, bam, bam, bam, bam!

1147
00:42:41,809 --> 00:42:44,020
No, Gordon!
Oh, my God!

1148
00:42:44,020 --> 00:42:46,564
- Oh! Oh, my God.
- Oh, my God, oh, my God.

1149
00:42:46,564 --> 00:42:48,107
[Gordon] Anna
brought her A-game.

1150
00:42:48,107 --> 00:42:51,944
She handed my ass to me on a
plate garnished with heather.

1151
00:42:51,944 --> 00:42:53,780
Listen, I didn't win.

1152
00:42:53,780 --> 00:42:55,990
But deep down inside, I did win.

1153
00:42:55,990 --> 00:42:57,909
Because I was part
of that journey.

1154
00:42:57,909 --> 00:43:01,621
And, you know, her
DNA is part of my DNA.

1155
00:43:01,621 --> 00:43:03,831
And it, it showed clearly today.

1156
00:43:03,831 --> 00:43:05,958
But a tremendous chef,

1157
00:43:05,958 --> 00:43:08,920
a phenomenal front-runner
for Irish ingredients.

1158
00:43:08,920 --> 00:43:10,671
I've had an exceptional week,

1159
00:43:10,671 --> 00:43:13,299
and it's just been a
real highlight, honestly.

1160
00:43:13,299 --> 00:43:15,051
And you've been amazing.
Seriously, girl.

1161
00:43:15,051 --> 00:43:17,094
[Anna] I loved every second.
Can we do it again?

1162
00:43:17,094 --> 00:43:21,182
- We'll come back.
<i>- Uncharted Revenge.</i>

1163
00:43:21,641 --> 00:43:24,811
Thank you. God bless.
See you back home.

1164
00:43:24,811 --> 00:43:27,522
Oh, my God.
I got my ass kicked, didn't I?

1165
00:43:28,147 --> 00:43:29,482
Thank you. Take care.

1166
00:43:29,482 --> 00:43:31,067
- Yeah.
- Thanks.

1167
00:43:31,359 --> 00:43:33,027
[Invitee] Bye-bye.

1168
00:43:33,027 --> 00:43:35,279
[Gordon] Now, being a chef
from Scotland, honestly,

1169
00:43:35,279 --> 00:43:37,490
I thought I was spoiled with
some of the best ingredients

1170
00:43:37,490 --> 00:43:39,075
from Northern Europe.

1171
00:43:39,075 --> 00:43:42,161
But this Irish experience has
really shown me that they can

1172
00:43:42,161 --> 00:43:44,122
measure up to my
homeland favorites.

1173
00:43:44,455 --> 00:43:46,040
Woo-hoo!

1174
00:43:46,040 --> 00:43:48,209
And it wasn't just the Irish
land and sea that helped create

1175
00:43:48,209 --> 00:43:49,794
such gorgeous dishes.

1176
00:43:49,794 --> 00:43:52,130
It was the effort and care the
locals put into each of their

1177
00:43:52,130 --> 00:43:54,382
crafts that I'll never forget.

1178
00:43:54,382 --> 00:43:57,009
Now I'm on to my next adventure.

1179
00:44:01,931 --> 00:44:03,099
Captioned by
Cotter Media Group.