[Andres Ruano] Welcome to Costa de Morte,
the coast of death.
-The Coast of Death. -Yeah.
[Gordon Ramsay] They say the best are are here.
[Antonio] Out there, and even further still.
[Gordon Ramsay] Around the corner?
-Yeah, around there. -Okay, let's go.
[Gordon Ramsay] Antonio, be careful, please.
[Gordon Ramsay] Down there.
[bleep] [bleep].
There's a big [bleep] coming now.
[bleep]! Watch out!
[Antonio] Climb! Climb!
[waves crashing]
[Gordon Ramsay] I'm in Galicia, in northwestern Spain.
This region is vast and wild.
Nearly 12,000 square miles of coastline, countryside,
and valleys filled with
countless world class ingredients.
For many, Galicia, is the final stop of the Camino de Santiago,
an ancient religious pilgrimage.
But me, I've come for the food.
Wow, what a beautiful spot.
Now I'm here to meet the amazing chef Pepe Vieira.
If you want to understand Galician cuisine,
then he's the man to know.
Now where is he?
This must be him.
Pepe has two Michelin stars, but he's also been awarded a
coveted Green star for his eco-friendly practices.
Which is probably why he's arranged for both of us to be
riding these super cool electric motorcycles.
Pepe.
[Pepe Vieira] Hey.
[Gordon Ramsay] Hello, sir.
[Pepe Vieira] Welcome to Galicia.
[Gordon Ramsay] Thank you.
Born and bred in Galicia, Chef Pepe left Spain to train
in kitchens across the globe.
Since returning home, he's emerged as one of
this far-flung region's leading chefs.
At his destination restaurant, Pepe Vieira, his goal is to
preserve Galician culinary traditions.
And celebrate what he calls
the Farthest Cuisine of the World.
[Pepe Vieira] Good to see you.
[Gordon Ramsay] Likewise, my absolute pleasure.
-Vamos. -Vamos?
-Let's go. -Which way?
[Pepe Vieira] That way.
[Gordon Ramsay] Oh, man, seriously.
[Pepe Vieira] Come on.
[Gordon Ramsay] Okay. Please, don't go too fast.
[Pepe Vieira] Si. Let's go.
[Gordon Ramsay] Let's go. Wait for me.
Wait for me!
[motorbikes buzzing]
That was amazing.
[Pepe Vieira] Yeah, it is.
[Gordon Ramsay] Thank you. Now look at this coastline.
[Pepe Vieira] This is one of the most beautiful places in Galicia
-Really. -I gonna show you something.
-Okay. -Come with me.
[Gordon Ramsay] You're the local, Pepe.
[Pepe Vieira] Look at that view.
[Gordon Ramsay] And this is your office.
[Pepe Vieira] This is my office, it is.
[Gordon Ramsay] Oh my goodness, me.
[Pepe Vieira] I have some snacks here.
This is amazing cheese.
This is a tetilla cheese.
-Tetilla. -Yeah, look at this.
-Look at that. -This is great.
-Wow. May I? -Yeah.
[Gordon Ramsay] Oh my Lord.
Now, I've been to Spain many times, but I think the thing
that's always been a surprise to me is that Galician cuisine
is not widely renowned outside of Spain.
[Pepe Vieira] Galicia, for me, is one of the most special
regions of the world.
Most of the people know Barcelona, know Madrid,
know the south.
[Gordon Ramsay] Yes.
[Pepe Vieira] But we are in the northwest of Spain.
Our secret is there, is in the sea.
And also we have the land. So this is very important for us.
[Pepe Vieira] The way of, of fishing and the way of life is,
is the same for, for, for years and years.
[Gordon Ramsay] Yeah.
[Pepe Vieira] I have the mussels here too.
This is one of the more iconic products that we have
here in Galicia.
[Gordon Ramsay] Smell.
[Pepe Vieira] This is with oil and paprika - pimentón.
-Oh, my God. -I like it.
[Gordon Ramsay] They're beautiful.
And there's something about
the energy of the sea here, isn't it.
In terms of just what the sea does to the produce is,
is like no other.
[Pepe Vieira] Yeah, this is because our weather is,
is quite different too.
I mean, here is, during the winter it's raining a lot,
that give a lot of personality.
[Gordon Ramsay] Mm hmm. Delicious. Really delicious.
Thank you.
I've been in love with this country for decades,
but I've never really had a chance to understand
true Galician cuisine.
[Pepe Vieira] You have to go inside of there of, of Galicia.
[Pepe Vieira] For this week,
what I want is for you to go all around Galicia.
Find the products, find the people,
know how the people cook...
...and how the people live.
At the end of the week...
...you can show me everything you learn around Galicia.
[Gordon Ramsay] Galician, are they tough?
Are they, are they?
[Pepe Vieira] We are a nice people.
-Yes. -But be careful.
[Gordon Ramsay] Right.
-One more thing. -Yes.
[Pepe Vieira] My son, Dario, is going to cook with me.
[Gordon Ramsay] Hold on.
Your son's gonna be cooking with you?
-Yeah. -Two against one?
[Pepe Vieira] Yeah, he really wants to kick your ass.
[Gordon Ramsay] Seriously.
[Pepe Vieira] Seriously, yeah. Is that okay for you or no?
[Gordon Ramsay] Wow, yeah. Now you got me thinking.
I'll see you at the end of the week.
Galicia is one of the best kept secrets in Spain.
It's a cuisine that stands out on its own right.
It has an identity.
It's barren. It's rough.
It depends so much from the sea.
Meanwhile, Pepe's the real deal.
And now he's bringing his son who's in culinary school to
the final cook.
That's a game changer.
I got to go off-piste, get up to speed and bed in.
I've got my work cut out for me.
For my first stop, I've met up with an old friend,
Andres Ruano, a local mussel farmer.
He's promised to help get my hands on some of Galicia's
finest shellfish.
The Shellfish King back together again.
[Andres Ruano] Back together. Let's do it.
[Gordon Ramsay] Now, you know how competitive I am.
I want to beat Pepe.
Give me an idea of the, the best two seafood this time of year.
What would you recommend?
[Andres] In Galicia, I recommend you get the percebes...
...and you can get the mussels.
[Gordon Ramsay] Got you.
So, let's start with the percebes.
I mean, these things are a €100 a kilo now.
[Andres Ruano] Yeah.
[Gordon Ramsay] A delicacy.
[Andres Ruano] Yeah, you'll see why.
I'm gonna introduce you now to a crazy man that dedicates
his life to collect percebes.
[Gordon Ramsay] Love that. What's his name?
[Andres Ruano] His name is Antonio.
[Gordon Ramsay] Let's go, baby.
[Andres Ruano] Let's go.
[Gordon Ramsay] Outside the Iberian Peninsula, percebes
are known as gooseneck barnacles.
I've risked my life harvesting them in Portugal.
[bleep] [bleep].
I can't get it.
But they were so extraordinary
that I'm willing to give it another go.
Which way are we going?
[Andres Ruano] We're going down, right there, man.
[Gordon Ramsay] Straight down.
Oh my goodness.
[Andres Ruano] Welcome to Costa da Morte.
[Andres Ruano] The coast of death.
-The coast of death? -Yeah.
[Andres Ruano] Because of all of the sinkings,
and all the people that work in...
...collecting percebes that have died.
[Gordon Ramsay] I want percebes. I don't want to spread my ashes.
[Andres Ruano] Don't worry, man. We'll be careful.
[Gordon Ramsay] And how am I gonna get down there?
[Andres Ruano] We have to rappel from here.
-Rappel? -Yeah.
Tonito.
There you go.
[Antonio] Hola, hola.
[Gordon Ramsay] Why is he up there?
[Andres Ruano] Well, he's watching the waves.
If they're too big, it's too dangerous.
[Gordon Ramsay] He's not even on a rope right now.
[Andres Ruano] Oh, he just goes down.
Don't worry, he's crazy.
[Gordon Ramsay] Oh [bleep].
[Andres Ruano] You want your percebes.
[Gordon Ramsay] I, I, I do, yeah.
[Andres Ruano] Those are the best ones.
[Gordon Ramsay] Are they the best?
[Andres Ruano] The best ones in the world.
[Gordon Ramsay] Let's go.
I've rappelled down a few cliffs in my time, but normally
the dangerous part is over when I get to the bottom.
All good, mate.
[Andres Ruano] Go for it.
[Gordon Ramsay] In this case, going down is only half the
work because I still have to brave the waters of the
coast of death.
[Andres Ruano] Well done, Gordon.
There you are, man!
Keep going!
You almost got it!
Good work, my man!
[Gordon Ramsay] Okay, Andres, you're next.
Bloody hell.
Well done, bud.
Right.
Get off my, where, there he is there.
[Andres Ruano] There is Antonio.
-Hi. -Hola, hola.
[Gordon Ramsay] Nice to see you. You good?
-Hola, hola. -Hola Antonio.
[Gordon Ramsay] Now, the percebes.
They say the best ones are here.
[Andres] Yes, the best ones are here. Where should we go?
[Antonio] Out there, and even further still.
The best percebes are where the seas is the roughest.
That's where the sea breaks and the sea is roughest.
[Gordon Ramsay] Around the corner.
[Andres Ruano] Yeah, around there.
[Gordon Ramsay] Okay, let's go. Hey, what?
-I'm done, man. -You're done?
[Andres Ruano] That's up to you. Yeah, yeah.
I'm not going over there, man. I'm not crazy.
[Gordon Ramsay] Seriously?
[Andres Ruano] Seriously, yeah.
[Gordon Ramsay] They're lost. Oh my lord.
Andres said the percebes are around there.
Which I'm guessing in Spanish translates to beyond the
jagged slippery rocks, where you might die.
[bleep]
[Gordon Ramsay] Antonio, be careful, please.
[Gordon Ramsay] Meanwhile, for Antonio, this is just another
day on the job.
I'm beginning to think coast of death is the nicest way
to describe this place.
Where? Down there?
We finally arrive at a spot and it's time for another
rope and harness.
So, this one goes in.
That will secure me to the rocks and to Antonio.
Okay.
Removing the percebes from the rocks involves using a
crowbar-like tool called a rasper.
That is if you can keep your balance long enough.
[bleep]!
Suddenly, these 4 foot waves went to 8 foot waves.
You don't know if that thing's coming left or right, you just
got to brace and hold on to that rope.
I'll take some more down here.
There's, there's a big, there's a big [bleep] coming now.
What's that? Again.
[Antonio] Climb! Climb!
[waves crashing]
[Gordon Ramsay] It's that wash left to right.
You don't know where to go.
You just got to hold on for dear life.
One more. Get one more.
[Andres Ruano] Uno mas, uno mas.
[Gordon Ramsay] [bleep]!
Down.
Okay.
[Antonio] Climb! Climb!
[Antonio] Opa.
[Gordon Ramsay] [bleep].
[Antonio] Opa.
[Gordon Ramsay] [bleep].
[bleep]!
After 30 long minutes of scraping
I've collected enough barnacles for the final cook.
Bravo. Gracias. Mucho gracias. [bleep].
I know it's a dangerous job,
but that thing was on a different level.
And it, unforgiving.
[Gordon Ramsay] The general consensus about Spain is
sunbeams and paella.
This is for me, from a chef's point of view,
the real Spain.
Spain: Uncharted lies on that rock.
Now that I've survived the coast of death,
it's time to head inland to learn about making
an iconic Galician bread.
I seriously hope it's not called the crust of death.
Local Food expert, Adriana Perdomo Perez
has agreed to show me how it's done.
[Adriana Perdomo Perez] In Galicia, bread is a religion.
[Gordon Ramsay] Right.
[Adriana Perdomo Perez] We call it pan gallego.
[Gordon Ramsay] Pan gallego.
-Gallego, yes. -Right.
[Adriana Perdomo] It has been always very important for us.
In the past, in rural areas, when people didn't have much
money, it was one of the few foods that they could afford.
[Gordon Ramsay] And is it a simple bread to make?
[Adriana Perdomo Perez] It's simple but not easy.
[Gordon Ramsay] Pan gallego is Spanish for Galician bread.
And it's baked in a traditional stone oven.
So, we're going to a bakery where they keep it old school.
We are here.
[Daniela Herrera] Hola.
[Gordon Ramsay] Hello. We bring you gifts.
[Daniela Herrera] Hello.
[Gordon Ramsay] Daniela Herrera and Alejo Deco,
are bakers who make bread that's in high demand.
So I'm told we'll have to hit the ground running.
[Daniela Herrera] You want to make pan gallego?
[Gordon Ramsay] Si.
[Daniela Herrera] Okay. Let's do it.
-So, that's already... -Very quickly.
[Gordon Ramsay] We're starting with a dough
that's already risen.
What de, what degrees is this?
[Alejo Deco] So, we, we got it at 40, 40-30.
430 degrees.
[Gordon Ramsay] 430.
Time is of the essence because the dough needs to be formed
and ready when the oven is hot and ready.
-We're gonna make two shapes. -Two shapes.
-Yeah. -Si.
[Daniela Herrera] Yeah, the bollo is a bun...
-Bun. -Yeah.
[Daniela Herrera] ...and the barra is like a baguette.
[Gordon Ramsay] Si.
[Alejo Deco] Quickly.
[Daniela Herrera] I know.
[Gordon Ramsay] That's it?
[Daniela Herrera] Yeah, and that's it.
[Gordon Ramsay] Beautiful.
How long have you been baking?
[Daniela Herrera] Two years, so. Yeah.
[Gordon Ramsay] Just two years.
[Daniela Herrera] Yeah.
[Gordon Ramsay] What were you doing before making bread?
[Daniela Herrera] I'm psychologist,
and he's a broker so.
[Gordon Ramsay] Amazing.
Even though this bread making technique is ancient,
Daniela and Alejo took it up when they moved from Madrid
back to the countryside during the pandemic.
And how long has this been proving?
[Alejo Deco] Six, seven hours.
-Six seven hours. -Yeah.
[Alejo Deco] It slows the fermentation.
[Gordon Ramsay] Is that the secret behind the recipe?
[Alejo Deco] Very slow and cold.
[Gordon Ramsay] This is such a simple process.
[Daniela Herrera] The flavor is special because...
...we use birch wood.
-Right. -You know.
[Daniela Herrera] And then we use local wheat.
You can find it just here in the region of Galicia in Azumara.
[Gordon Ramsay] Got you.
[Daniela Herrera] It's going faster.
[Gordon Ramsay] Yes. The old man is speeding up.
[speaking Spanish].
[Alejo Deco] The next step is you have to get out the ashes.
[Gordon Ramsay] Yes.
[Alejo Deco] Put the gloves, please.
Put the mask.
[Gordon Ramsay] Are you sure we're baking bread,
not Breaking Bad.
The oven is over 500 degrees and ready for baking.
But first, all of the birch embers that give the bread its
special aroma needs to be removed to make room for the
loaves, which then bake in the heat that remains in the oven.
[Alejo Deco] More, more, more. Take it. Take it. Take it.
[Gordon Ramsay] You know, I've worked many ovens,
let me tell you.
But the heat coming out of there, yeah.
This thing's on a different level.
[Alejo Deco] Are you okay?
[Daniela Herrera] I think it's enough.
[Gordon Ramsay] Oh, [bleep] hell.
-Are you okay? -Yeah, no, I'm good.
I'm good, I'm good. Yes.
[Daniela Herrera] You are, okay.
[Alejo Deco] We have to put, put the bread.
[Daniela Herrera] Now we have to put the...
[Gordon Ramsay] Put them in there now?
[Alejo Deco] Quickly, quickly.
[Daniela Herrera] Yeah, we have to make some cuts like...
[Gordon Ramsay] Flour.
The cuts I have to make allow the bread to rise in the oven
without splitting.
Si.
[Daniela Herrera] Yeah. And now put in there.
[Alejo Deco] Oi.
[Gordon Ramsay] Left or right, left or right?
[Daniela Herrera] Left or right?
[Gordon Ramsay] Left.
[Alejo Deco] Yeah, yes.
[Gordon Ramsay] With a batch of the round loaves in the oven,
it's time to focus on the baguette-shape ones.
Tension.
[Daniela Herrera] Tension.
Cut.
Yeah.
You're master chef.
[Gordon Ramsay] So, now, same way, make the circle?
[Adriana Perdomo Perez] Ah.
[Gordon Ramsay] Oh, [bleep]. [bleep]
[Alejo Deco] Nada.
[Gordon Ramsay] [bleep]. [bleep] Sorry.
[laughs].
[Daniela Herrera] What the heck.
[Gordon Ramsay] It was stressing me out.
Slowly, slow and steady.
[Daniela Herrera] Hurry up.
[Gordon Ramsay] Ok, minus one roll.
[Alejo Deco] What a mess!
[Gordon Ramsay] Watch out.
[Daniela Herrera] Be careful.
[Gordon Ramsay] Last one.
-The last one. -Man.
[Daniela Herrera] Be careful please.
That's perfect.
Well done.
[Gordon Ramsay] I've never seen this method before where
you get the oven preheated.
You remove all the wood.
To begin with, it's hot.
It forms the crust and it cools down and it cooks the bread.
-Yeah. Yeah. -Yeah.
[Gordon Ramsay] Wow. May I?
[Daniela Herrera] And voila. Here you have.
[Gordon Ramsay] From this morning?
[Daniela Herrera] Yeah.
Let's try.
[Gordon Ramsay] Please.
Man.
Wow, thank you.
Gracias.
Sweet.
[Alejo Deco] So, chin chin.
Cheers.
[Gordon Ramsay] Cheers.
[Adriana Perdomo Perez] Sure. Cheers.
[Gordon Ramsay] Wow.
I understand why you traded in your career to come and bake
bread because this is, this is unique.
I don't think Pepe has baked bread like this
so fingers crossed.
It's a nice little secret up my sleeve. Mucho gracias.
[Alejo Deco] You're welcome. Thank you, mate.
[Gordon Ramsay] Mucho gracias. Thank you very much.
[Daniela Herrera] Si.
[Gordon Ramsay] With no time to waste, I'm headed to the
coast to meet back up with Andres.
He's promised to help me get another iconic Galician
shellfish, mussels.
Now there are only a couple of days left before the big cook.
And with the added pressure of Pepe bringing his son,
Dario as a sous chef,
I've had to make a call to bring in some reinforcements.
Tills! I love you
[Tilly Ramsay] Dad.
[Gordon Ramsay] Oh, man. Good to see you, girl.
My daughter, Tilly is pretty handy in the kitchen.
And a scrappy competitor to boot.
So, she's exactly the type of sous chef I need.
[Tilly Ramsay] Nice and on time as always.
[Gordon Ramsay] If I wanted to have a fighting chance against
Pepe and his son.
Right. First up, mussels.
[Tilly Ramsay] Okay.
[Gordon Ramsay] Andres. You good?
[Andres Ruano] Very good, guys.
[Gordon Ramsay] Good to see you. This is Matilda, my daughter.
[Tilly Ramsay] Good to meet you.
[Andres Ruano] How you doing? Please to meet you.
[Gordon Ramsay] We need mussels, okay.
And Galicia produces the best mussels anywhere.
-In the world. -In the world, right.
-Yeah. -Where are we going?
[Andres Ruano] We're going to the bateas, to the mussel farms.
[Andres Ruano] They're the wooden platform
where the mussels are hanging on ropes.
I'm gonna show you now we collect them.
-Right. -Let's go.
[Gordon Ramsay] Let's go, Captain.
Andres and his brothers, Fernando and Juan,
are third-generation Mussel farmers.
And have been working these bateas all of their lives.
So, this water is full of amazing nutrients.
[Andres] The current coming from the Gulf of Mexico...
...and brings all that food...
...and that's why supposedly it's one of the best seafoods
in the world.
[Gordon Ramsay] Right. Right.
There are over 3300 bateas in the waters off Galicia.
Each of which can produce up to 120 tons of mussels a year.
Andres family owns 23 of them.
[Tilly Ramsay] They're massive.
[Gordon Ramsay] Oh, they're beautiful.
[Andres Ruano] We're good, man. Ready to work.
[Tilly Ramsay] Good luck. See you.
[Andres Ruano] Watch out, okay?
[Gordon Ramsay] Yes.
The mussels grow below, suspended on ropes,
up to 40 feet long.
They feed on phytoplankton that thrive in these chilly waters.
Is it moving?
[Andres Ruano] You don't have to risk your life, okay, here,
like you did with the percebes.
[Gordon Ramsay] I got size 15 feet so it's hard.
[Andres Ruano] Yeah, well.
[Gordon Ramsay] [bleep]!
[Tilly Ramsay] Oh. God.
[Gordon Ramsay] Okay.
[Andres Ruano] There you go.
So, now we have to put them to work.
[Gordon Ramsay] Back on board, Tilly is tasked with lowering
a massive metal basket into the water.
Vamos, Tilly.
Okay, slowly.
Slow is fast, Tills.
[Tilly Ramsay] Stop telling me what to do.
[Gordon Ramsay] Slow down. It's gonna hit me.
[Tilly Ramsay] Well, duck then.
[Gordon Ramsay] Slow it down, Tills.
[Tilly Ramsay] The more you shout, the harder it is.
[Gordon Ramsay] Tills.
[Andres Ruano] Yeah.
[Gordon Ramsay] Ooh, watch the boat, watch the boat,
watch the boat, watch the boat.
Bloody hell.
[Tilly Ramsay] You made that so much more stressful than
it had to be.
[Gordon Ramsay] With the bucket in the water below,
it's time to lower the mussel-lined ropes down into it.
[Andres Ruano] And now we have to, let them free.
[Gordon Ramsay] Let them fr...
[Andres Ruano] Let them free, man.
There you are, man. There you are. Very good.
[Gordon Ramsay] No, no, no, down.
[Andres Ruano] Oof.
[Gordon Ramsay] [bleep] Sorry. [bleep]
[Tilly Ramsay] Dad, do you want me to come give you a hand?
[Gordon Ramsay] No, it's okay, Matilda. Thank you.
How many ropes on each platform?
[Andres Ruano] 500.
[Gordon Ramsay] [bleep].
Once the ropes are released, they fall into the bucket,
which is then hauled up by Tilly's crane.
That's crazy. What's the weight in here?
[Andres Ruano] You have there, almost 2,000 kilos.
[Gordon Ramsay] 2,000 kilos.
Ama, okay, Tilly, vamos.
[Tilly Ramsay] Dad, I can't have you in my ear right now.
[Gordon Ramsay] Steady please. Steady. Steady.
Higher.
[Andres Ruano] We're there.
[Gordon Ramsay] You ready?
[Andres Ruano] Yeah, back. And move out.
[Gordon Ramsay] Wow.
Look at all this.
[Andres Ruano] Well done, man, now it's time to work.
[Gordon Ramsay] Work.
[Andres Ruano] Yeah, let's do some CrossFit then.
-Let's go. -Okay.
[Andres Ruano] This one for you.
[Juan Ruano] You're going like this...
Do it like this.
[Fernando Ruano] Yeah, but you can get, there you go.
Grab it a little farther forward.
And then you go like that.
[Andres Ruano] There you are. Come on. Go for it, guys.
[Gordon Ramsay] Bloody hell.
They use this CrossFit-type method rather than a machine
to strip the shells so that fewer of the mussel are
damaged in the harvesting process.
But this is CrossFit from hell, because each rope is
lined with hundreds of kilos of mussels.
And every shake rewards you with a mix of seawater and
mollusk juice.
It's probably karmic payback for all the mussels I've eaten.
[Andres Ruano] You said you wanted some mussels, guys.
[Gordon Ramsay] Yeah.
[Andres Ruano] Let's get them.
[Gordon Ramsay] [bleep]!
[Andres Ruano] Well done, Tilly.
[Tilly Ramsay] Thank you.
[Fernando Ruano] Good job.
[Tilly Ramsay] I'm done, Dad. What are you up to?
[Gordon Ramsay] I'm stuck.
[Tilly Ramsay] Do you want a hand.
[Gordon Ramsay] Here we go.
Tills, really. Seriously.
[Tilly Ramsay] I'm coming to help. Pull.
-Seriously? -You got to pull.
-Seriously? -Pull.
[Andres Ruano] One, two, three.
[Juan Ruano] There you go.
[Andres Ruano] Well done, Tilly.
[Gordon Ramsay] Thanks, Tilly.
[Andres Ruano] He needed your help.
[Tilly Ramsay] I thought Dad would be pretty good at this
kind of thing.
You know, he's usually quite hands-on.
[Gordon Ramsay] Man.
[Tilly Ramsay] Although, today, he was pretty useless.
[Gordon Ramsay] Look at those babies.
I'm finally on a mussel bed.
[laughing]
Muah, muah, muah, muah.
Bellissimo.
Oh my god.
We pulled up eight, nine ropes.
They do 400 a day.
Man, these guys move.
Pepe said, get close to the water.
Understand what it takes.
Gardening these mussels is what Galicia is all about.
With Galithian CrossFit behind us, Tilly and I are heading
inland to get up to speed with a local ingredient that's
caught the attention of the foodie community.
Now let's go meet my friend, Adriana.
And she's gonna introduce us to a lady that produces
the most amazing, award-winning cheese.
[Tilly Ramsay] Ooh, what kind of cheese?
[Gordon Ramsay] It's this unique blue cheese that's made
right here in these fields.
[Tilly Ramsay] Sounds great. I can't wait to meet her.
[Gordon Ramsay] Ope!
No. Sorry. Wow.
[Adriana Perdomo Perez] Hello.
[Anna Vasquez] Hello.
[Gordon Ramsay] Hola.
Anna Vasquez, is one of the owners of Airas Moniz,
a local company responsible for creating Savel,
a unique variety of blue cheese.
[speaking Spanish].
[Adriana Perdomo Perez] You want to learn how to make
blue cheese from Savel?
[Gordon Ramsay] Got a big cook big cook at the end of the week.
This is one of the best kept secrets in Galicia.
So, we, I would love to.
[Tilly Ramsay] Absolutely.
[Anna Vasquez] To make the cheese, we first need milk.
And here are the cows we're going to milk.
We'll milk them in the stable.
[Gordon Ramsay] Great.
[Adriana Perdomo Perez] Let's go get the cows.
[Gordon Ramsay] The cattle that Anna raises are Jersey cows.
A breed known for producing high quality milk.
But like all cows,
they're also known for producing other things.
[speaking Spanish].
[Gordon Ramsay] Watch out for the cow [bleep].
Yes. Thank you.
What gives the cow's milk the special flavor?
[Anna] Well, we try to have a pasture of only native plants.
Careful.
We are going to spread out and do like this, so they move.
[Adriana Perdomo Perez] Vamos.
[Gordon Ramsay] Vamos.
[Adriana Perdomo Perez] This way.
-Vamos! -Vamos!
[Gordon Ramsay] Vamos. Come on, girls, let's go. Vamos!
[Tilly Ramsay] Vamo...
[Gordon Ramsay] Get behind them, behind them, Tills.
[Tilly Ramsay] It's working.
[Anna Vasquez] Vamos.
[Gordon Ramsay] Oh my God.
Vamos.
[Tilly Ramsay] Don't yell. Just nice.
[Gordon Ramsay] I'm not yelling. I'm just shouting.
[Tilly Ramsay] Be nice. Vamos.
[Gordon Ramsay] The smell, kid.
She's walking and [bleep] at the same time.
-Yeah. -Oh.
Hard to imagine award-winning cheese coming from that [bleep].
[Tilly Ramsay] It's not from there!
[Gordon Ramsay] Come on. Come on.
[Tilly Ramsay] Vamos.
[Gordon Ramsay] Good.
Rather than having us milk the cows, Anna proposes another
task that will make up for eye-opening sights and
eye-watering smells.
[Anna Vasquez] They're here.
[Gordon Ramsay] Awe.
[Tilly Ramsay] How old are they?
[Anna Vasquez] This one...
...10 days.
[Tilly Ramsay] Hello.
[Gordon Ramsay] Gracia, this one?
[Anna Vasquez] Si.
[Gordon Ramsay] Si.
[Tilly Ramsay] Would you like some?
[Anna Vasquez] Muy bien.
[Gordon Ramsay] Come on.
[speaking Spanish].
[Adriana Perdomo Perez] She's shy, apparently.
[Tilly Ramsay] Would you like some help?
[Gordon Ramsay] No.
But I can see some delicious potential Tomahawks here.
[Tilly Ramsay] Dad, stop it.
Don't say that.
Look, you scared him.
[Anna Vasquez] Do you want to make some cheese?
[Gordon Ramsay] Yes, please. Please.
[Tilly Ramsay] Bye bye.
[Adriana Perdomo Perez] I don't think she wants to leave.
[Gordon Ramsay] Tilly, come on, seriously.
[Tilly Ramsay] Can we take that one home for Christmas?
[Gordon Ramsay] What, so I could eat it?
[Tilly Ramsay] No, stop it.
[Gordon Ramsay] This is beautiful.
[Anna Vasquez] Gracias.
[Gordon Ramsay] Finally, it's time to make some Savel.
Which unfortunately, also means I have to walk the
cheese farm runway.
[Anna Vasquez] Que guapo.
[Adriana Perdomo Perez] You look handsome.
[Gordon Ramsay] Handsome.
[Adriana Perdomo Perez] And your shoes, she likes your shoes.
[Gordon Ramsay] Thank you very much. Mucha gracias.
[Anna Vasquez] Let's go make some cheese.
[Adriana Perdomo Perez] Let's go make some cheese.
[Gordon Ramsay] Right.
We start by mixing the cheese curds with salt.
This is the curd.
-Yes. -Gotcha.
The salt regulates the moisture and texture and also
controls the bacteria that grows in the cheese.
Okay, good. Let's go, Tills.
The grinder breaks a larger cheese curds
down into crumbly bits.
[Anna Vasquez] These curds come from the raw milk...
...from the cows we moved into the barn earlier.
[Gordon Ramsay] Once the salt is added, the curds are
carefully packed into forms.
[Adriana] Don't put pressure because they want
the cheese to have the holes...
...in between so that the penicillium can develop.
[Gordon Ramsay] Got you.
Penicillium is a harmless fungus
that gives the cheese its flavor.
I feel like I'm moving a body.
Next, the forms are moved into an aging room where they'll
spend the next four weeks.
[Tilly Ramsay] Come on in.
-One... -Oh, the smell.
[Anna Vasquez] Yes, everyone falls in love with the smell.
[Gordon Ramsay] I have a very sensitive nose from a chef's
point of view.
That's why it's so big.
Okay, Tills, let's get to work. Come on.
[Anna Vasquez] Muy bien.
[Tilly Ramsay] I'm doing it.
[Adriana Perdomo Perez] Very good, very good.
[Gordon Ramsay] It smells like my granddad's socks.
[Tilly Ramsay] I think it's nice. Smells good.
[Adriana Perdomo] You just need to do some more work, so.
[Gordon Ramsay] Si. Let's get some fresh air, first.
After aging, the cheese is coated with a layer of
penicillium that needs to be scraped back into the cheese.
[Anna Vasquez] So, let's caress it.
Caress it like you're stroking...
...I don't know, your wife.
[Gordon] Caress the cheese like I'm caressing my wife.
-Okay. -Yeah, that's...
[Adriana Perdomo Perez] Very gentle.
[Gordon Ramsay] Very gentle.
I can confirm my wife smells a lot better when I caress her.
[Adriana Perdomo Perez] Well, then.
[Gordon Ramsay] What does it do to the cheese when we rub
the mold back into it?
[Anna Vasquez] We do it to fill in all of these little holes.
And what you see here is penicillium.
We want to stop it from developing.
[Gordon Ramsay] Got you.
Scraping the mold back into the holes stops the
penicillium from growing.
And is a way of controlling the flavor intensity,
by incorporating more of the tasty blue parts
back into the cheese.
[Anna Vasquez] After this, they are left in the aging chamber
for three weeks.
[Gordon Ramsay] Oh, give it a look.
[Anna Vasquez] You see how well the blue is distributed?
[Gordon Ramsay] Si.
Wow.
[Anna Vasquez] It's...
[Gordon Ramsay] Mm, that's delicious.
[speaking Spanish].
[Gordon Ramsay] The p, so much more milder.
But creamy. And very rich.
I'd love some for final cook.
This is important for me.
[speaking Spanish].
[Adriana Perdomo Perez] Okay.
-Yes? -She's gonna give it to you.
[Gordon Ramsay] Mucha gracias, madam.
This whole cheese making process is done with hands.
It's done with passion. It's done with love.
How do I incorporate that and do it justice.
Don't try and change the texture, but improve
what you're gonna add it to.
And that's, that's the secret.
Now with just one day left before we take on Pepe and
his son, Dario, it's now time for Tilly and I
to divide and conquer.
So, I've sent her to the local vegetable market to come up
with some exciting ingredients.
Whilst I'm taking a trip down to this amazing fish market.
Joao. How are you?
[Joao Baganha] Excellent. Welcome.
Joao Baganha is one of the managers
here at Lonxa de Ribeira.
One of the busiest seafood auctions in Galicia.
[Gordon Ramsay] Looking for something really exciting from
the auction, I have a big cook, so, sea bass would be amazing.
[Joao Baganha] To come into the auction house,
which is not, it's not a market.
[Gordon Ramsay] No.
[Joao Baganha] So, you need to earn your keep to come in.
-Right. -So.
[Joao] We're gonna do some work, Help offload all the sardine.
From then, we should be able to allow you into the auction house
[Gordon Ramsay] The boats arrive directly from their fishing
grounds and offload their catch with frightening efficiency.
[Joao Baganha] Yeah, let's get that there, yeah.
Onto the pallet. Just drag it over.
Here we go.
[Gordon Ramsay] Gracias.
[Joao Baganha] In it goes, we'll take it, and down.
Excellent. Let's get some ice on top.
And just push it.
[Gordon Ramsay] And scoop, scoop on ice.
[Joao Baganha] Yeah. Now scoop on ice on top.
[Gordon Ramsay] Bloody hell.
[Joao Baganha] Come on, quick. We got to be quick.
The skipper's getting annoyed that it's taking too long.
[Gordon Ramsay] It's a dance that's repeated hundreds of
times every afternoon.
Man, this is crazy business.
[bleep]!
Which explains why the fish that come out of this auction
are some of the freshest in Spain.
[Joao Baganha] All right.
[Gordon Ramsay] Si. Right around?
[Joao Baganha] And so, the seagulls don't come and get it.
[Gordon Ramsay] Seagulls?
[Joao Baganha] Yeah.
[Gordon Ramsay] Okay, next.
[Joao Baganha] Cut it off.
[Gordon Ramsay] Bloody hell.
[Joao Baganha] Alright. Let's go. Yeah.
[Gordon Ramsay] [bleep] Yeah.
[Joao Baganha] Come on. We've got to be fast.
The auction's starting in a bit.
[Gordon Ramsay] Yeah, so down?
[Joao Baganha] Yeah. Let's go. It's off the ground. We can go.
Go, go, go.
[Gordon Ramsay] Watch your backs, watch your backs.
[Joao Baganha] And into the auction house we go.
[Gordon Ramsay] Watch your feet.
[Joao Baganha] Pull, pull it. Yeah. That's it.
Stopped. We're done.
I think we can go to the market now.
Yeah.
[Gordon Ramsay] [bleep].
Do we have any indication of the price?
[Joao Baganha] It's a free market so you're gonna have to
compete for it.
[Gordon Ramsay] Oh, [bleep].
[Joao Baganha] With everything Dutch-style.
[Gordon Ramsay] Dutch style means the auction starts at
the highest price.
And the auctioneer lowers the price until someone calls out
the first bid.
Who are we bidding against?
[Joao Baganha] Everybody.
[Gordon Ramsay] Oh my god. Red mullet. That is beautiful.
Huh? Little barb on there.
[Joao Baganha] Yep.
[Gordon Ramsay] Absolute stunning.
And every night it's like this.
And, and, and all these people are running restaurants, or?
[Joao Baganha] Yeah, they have restaurateurs. They have -
The chaos started.
[Joao Baganha] We got to find your fish first though.
[Gordon Ramsay] My fish.
As I prepare to fight for some sea bass, I'm sweaty and
smell like sardines.
It's not pretty, but it's how it's done.
I'm sure Tilly is fighting just as hard for the best
ingredients at the market.
[yells].
[♪ relaxed Spanish music]
[Tilly Ramsay] Gracias.
[Joao Baganha] This is a type of sea bass...
...but I think you want the Spanish sea bass, yeah?
[Gordon Ramsay] Definitely, yeah. Oh, there you go. Perfect.
Si. That would be amazing.
[Joao Baganha] Yeah.
[Gordon Ramsay] Absolutely. Two would be perfect.
(Kisses fish].
Please.
[Joao Baganha] All you got to do is fight for it.
[Gordon Ramsay] I found the fish I need to compete with Pepe,
but now, I've got to fend off other suitors.
They start off with the highest price, normally.
[Joao Baganha] Yeah. And going, going down.
Wh, when you want to stop.
[Gordon Ramsay] Yes.
[Joao Baganha] You put one of these down.
[Gordon Ramsay] Yes.
[Joao Baganha] Sunny side up. We mark it.
[Gordon Ramsay] Yes.
[Joao] And you pay highest price in the auction house.
[Gordon Ramsay] Yes.
[Joao Baganha] But you've got competition.
[Gordon Ramsay] Yes. Madame, I've already bought them.
Thank you. Mucho gracias.
[Joao Baganha] Yeah, be careful, because the, the
locals are, get feisty.
[Gordon Ramsay] Oh my god.
I'm so scared to let those things go.
[Joao Baganha] Yeah, those are the, the good two, the two
good pieces for today.
[Gordon Ramsay] Please come on, my bass.
[Auctioneer] The sea bass, the sea bass, the sea bass!
[Joao Baganha] The sea bass, the sea bass, the sea bass.
He's calling people to the auction.
[Joao Baganha] What price did these sell at yesterday?
[Manuel] 33, 34...
-13... -30. 30. Not 13.
[Gordon Ramsay] €30 a kilo.
That's €100 for one fish.
[Joao Baganha] It is what it is.
It's the best one you're gonna find.
[Gordon Ramsay] Sir, bring the price down.
Please, por favor.
[speaking Spanish].
[Joao Baganha] No, no, mira, mira.
[Auctioneer] There are no sales here.
-Too expensive. -He said there's no sales here.
[Auctioneer] Starting seabass here! Starting seabass here!
[Gordon Ramsay] How much?
[Joao speaking Spanish]
30.
[Gordon Ramsay] 30. Is she gonna pay that?
[Joao Baganha] Sh, yeah. And she'll see it, no problem.
She's a fishmonger.
[Gordon Ramsay] A fishmonger. Bloody hell.
To say this is chaos doesn't do it justice.
And I don't quite understand the rules.
So, I'm gonna use every trick up my sleeve.
Por favor. I need the fish.
I, I give you my watch.
[Joao Baganha] You're gonna have to outbid her.
[Auctioneer] Lubina.
Quarenta y tres, quarenta y dos, quarenta y uno.
[Gordon Ramsay] 42.
[Auctioneer] A quarenta lubina.
[Joao Baganha] 40. Wait. Let it.
39. 39.50.
[speaking Spanish].
[Gordon Ramsay] Si. I'll take it. I'll take it.
[Joao Baganha] Mark it. Mark it.
[Gordon Ramsay] Yes. Both?
I've paid a small fortune, but I've got my fish.
Most importantly, it didn't cost me my watch.
Gracias.
[Joao Baganha] Yeah, you, your, the first cup is yours.
Now, let's get you the hook and get them out of here.
[Gordon Ramsay] That was a unique auction.
Let me tell you.
It's not like walking into a fishmonger.
And that bass literally, hours out of the ocean.
I already got an idea to butterfly it.
Use some amazing local herbs and cook this thing whole
[Joao Baganha] All right, come on.
[Gordon Ramsay] Gracias.
[Joao Baganha] Quick.
[Gordon Ramsay] I know I'm not Galician, but with Tills by my
side, I don't think Pepe's got any idea what's coming.
Honestly, it's like pulling Oscar along in a sled.
What an exciting week this has been.
We're going up against t, two very, very talented
locals with Michelin stars.
Don't forget.
[Tilly Ramsay] I know.
Those Michelin stars are using those local ingredients.
They know them like the back of their hand.
[Gordon Ramsay] That's right.
[Tilly Ramsay] Different to what we, we're used to.
[Gordon Ramsay] You ready for this?
[Tilly Ramsay] Let's do it.
[Gordon Ramsay] Galicia will not beat the Ramsays.
[Tilly Ramsay] Absolutely not.
[Gordon Ramsay] Pepe!
[Pepe Vieira] Hey, Gordon.
[Gordon Ramsay] I made it.
And I have a surprise for you as well.
[Pepe Vieira] Wow. Good to see you.
[Gordon Ramsay] Oh, what a week. What a week. Oh my god.
-My sous chef, Matilda. -Hey, looky there.
[Tilly Ramsay] Lovely to meet you. How are you?
[Pepe Vieira] Nice to meet you. Nice to meet you.
-How you are? -Hey, how are you, bud?
-This, this is Dario. -I'm Dario.
[Gordon Ramsay] Dario, good to see you, bud. Are you ready?
[Dario Vieira] I'm ready. I was born ready.
[Gordon Ramsay] Love that. Good luck.
[Dario Vieira] Here we go.
[Gordon Ramsay] Because you're gonna need it.
-Yeah. -Let's go.
-Dario, yeah.
On Uncharted, I've cooked against many talented chefs.
But this is the first time we've ever had sous chefs.
Can you slice the shallots and garlic first please?
[Tilly Ramsay] Yes, little circles?
[Gordon Ramsay] Yeah, just nice and thinly sliced, please.
Thank you.
Dario, you good?
[Dario Vieira] I'm really good.
[Gordon Ramsay] I'm watching you very carefully, by the way.
And so is Tilly.
Yeah, he seems to be moving fast.
[Tilly Ramsay] Yeah, but slow and steady wins the race.
[Gordon] I know, I know, I know, but don't let me down, kid.
[Tilly Ramsay] Don't let me down.
[Pepe Vieira] So, Gordon, what, what was your favorite
part of the week?
[Gordon Ramsay] A combination between the mussels
and the percebes.
[Pepe Vieira] So, you tasted the ropes of Galicia.
[Gordon Ramsay] I did taste the ropes, yeah.
I nearly fell in as well with the ropes of Galicia.
After the percebes, I then went out with Andres to find
those amazing mussels.
[Pepe Vieira] Wow. You know that Andres is my neighbor.
[Gordon Ramsay] He's your neighbor.
[Pepe Vieira] He has a huge house.
[Gordon Ramsay] He has a huge house.
A very, very, very successful man.
I'm using a sea bass as well.
I went to the auction and actually bidded for my sea bass.
[Pepe Vieira] And mine is better.
[Gordon Ramsay] Huh? Yours is better.
Why is yours better, Pepe, please?
[Pepe Vieira] Because it's mine.
[Gordon Ramsay] It's yours. Very similar to mine.
And you left a few bones in. It's fine.
I'll get them out for you later.
To complement the bounty of seafood we have, Pepe and I
are also cooking with some special blonde beef from the
famous Galician species of cattle called Rubia Gallega.
On my menu it'll go perfectly with the blue cheese I sourced
earlier in the week.
So, Dario, what's the, what's the dream?
One day to take over from Dad?
[Dario Vieira] Having more stars than him, maybe.
-[bleep] -Big dream.
[Dario Vieira] Maybe even more stars than you.
[Gordon Ramsay] Oh, you wi...
-Yeah. -Ooh.
[Gordon Ramsay] Hey, we got to start somewhere though.
[Dario Vieira] Yeah.
[Tilly Ramsay] Dario, do you feel pressure having a dad
with Michelin stars?
[Dario Vieira] A lot. A lot of pressure.
-Yeah. -And you?
[Tilly Ramsay] Yeah, absolutely.
[Dario Vieira] I have pressure from your dad, too, so.
[Tilly Ramsay] Yeah, everyone does.
[Gordon Ramsay] Your sea bass need turning, no?
[Pepe Vieira] Yeah.
[Gordon Ramsay] No, you don't want to burn that do you. Ooh.
[Tilly Ramsay] Stop.
[Pepe Vieira] It's okay.
-Are you sure? -Yes.
-It's not too burnt? -No, no, no, no.
-No? -No, no, no, no.
It's okay. It's okay.
[Gordon Ramsay] No? You sure? Okay. Just ch...
[Pepe Vieira] Remember I have Michelin s, stars too.
[Gordon Ramsay] Y, you have Michelin sta...
-You are not the only. -Yes, you do.
-No, you have three stars. -Yes, I have.
-Two red, one green.
[Pepe Vieira] The green one is the good one.
[Dario Vieira] Tilly, you study psychology, right?
[Tilly Ramsay] Yes, I do.
[Dario Vieira] Do you study your dad?
[Tilly Ramsay] Big case study that one.
[Gordon Ramsay] It's, it's an incredible study.
How is your bass, Chef?
[Pepe Vieira] My bass is amazing.
[Gordon Ramsay] The conditions of the bass here are
beautiful, huh.
[Pepe Vieira] The sea, the salt, the temperature of the water.
[Gordon Ramsay] Yes.
[Pepe Vieira] Make it amazing fish, you know.
Yeah, it's expensive because it's very hard to find.
[Gordon Ramsay] Yes. Let's go baby.
[Tilly Ramsay] Talking to the fish?
[Gordon Ramsay] Thank, yeah, I'm, I always talk to my fish.
[Tilly Ramsay] Let's go baby.
[Gordon Ramsay] Looks nice, huh? It looks beautiful, doesn't it.
[Tilly Ramsay] Dad, did you give her a kiss?
[Gordon Ramsay] I...
[kisses fish].
[Tilly Ramsay] Magic touch.
[Gordon Ramsay] Beautiful, yes.
It's easy to bask in the glow of the cooking with
world class ingredients.
But the arrival of my new Galician friends is a reminder
that the clock is ticking.
[Andres Ruano] Hola.
[Pepe Vieira] This is my famous neighbor.
-Yeah. -Hey, how you doing?
[Gordon Ramsay] Hello. How are you, sir? We good?
-Oh yeah. -Nice to see you. You good?
Tilly, say hello to Andres.
[Tilly Ramsay] Hola.
[Gordon Ramsay] Oh, la, la.
Okay.
Beautiful before I cook underneath.
[Pepe Vieira] Skin.
[Gordon Ramsay] Her skin is beautiful.
[Pepe Vieira] That's really Galician style.
[Gordon Ramsay] While I'll be using the bread I baked and
serving it with my mussels, Pepe has a different idea
about how he wants to incorporate bread into his menu.
So, you let it all run all the way down so it's nice and thin.
-Yep. -A lovely technique.
I've never seen this way before.
Reminds me of a creperie in Paris.
[Pepe Vieira] Yeah, it's something like that but it's not
[Gordon Ramsay] Right. Now for the most important part.
We're gonna start slicing and plating.
Chef you ready to start plating?
[Pepe Vieira] I, I'm more ready than you.
[Gordon Ramsay] That on your board,
I'm gonna start slicing the beef.
We're a little behind.
It's one last push to the finish line, as we put the
final touches on our plates.
[Pepe Vieira] Looks great.
[Gordon Ramsay] So, load that with vegetables.
[Tilly Ramsay] Yeah.
[Gordon Ramsay] And I'll do the salad now.
[Pepe Vieira] It's good, man. Very good.
[Dario Vieira] So, you're rushing, yeah?
[Gordon Ramsay] Not rushing, kid. Not rushing. Never ever.
[Dario Vieira] Well, then what's this?
[Gordon Ramsay] Never underestimate the power of a
three-star chef. Beautiful.
[Dario Vieira] Wow, it looks really good but it doesn't
look better than ours.
I have to say.
[Gordon Ramsay] Young man, it's all about the flavor.
Watch and learn.
Little blue cheese butter.
[Dario Vieira] Are we going to win?
With this, we're going to win.
[Pepe Vieira] Yeah. We're waiting for you, man.
[Gordon Ramsay] Coming now, coming now.
Here we go.
Boom.
Vamos.
Now it's all down to the flavor.
That looks beautiful, by the way.
Vamos.
[Pepe Vieira] Come on.
[Gordon Ramsay] Hola.
[Andres Ruano] Hola, buena, hola, hola.
[Gordon Ramsay] Hola, hola, hola.
Here we go.
[Pepe Vieira] Here we are.
[Gordon Ramsay] Ah.
[Andres Ruano] Wow.
[Gordon Ramsay] Beautiful sea bass.
[Andres Ruano] That looks nice, guys.
[Gordon Ramsay] Sir, please, off you go.
[Pepe Vieira] We make beef ribs.
[Pepe Vieira] It has a salt with garlic and has herbs on the top.
And this is my sea bass with [speaking Spanish].
Galician sauce.
Of course we have the best mussels in the world from
my neighbor, Andres.
We make the mussels in a [speaking Spanish],
which is a, like a soup from Galicia.
We make it with, with onions, with garlic.
Well, enjoy.
[Gordon Ramsay] I'm, I'm gonna start off with my mussels
courtesy of the, the mussel man himself.
That's done beef, or chorizo.
And finished with a nice Galician bread.
The bread we baked.
And then onto the local Galician beef, finished with a
beautiful blue cheese.
And then, my sea bass.
This was auctioned, paid for.
And we roasted it on the grill.
Roasted the tomatoes, and made a tomato Galician vinaigrette.
And spread the tomatoes on top of the sea bass.
Amazing ingredients and bon appetito.
Huh? Please.
[Andres Ruano] Thank you so much. Bye bye.
Thank you so much.
[Gordon Ramsay] Vamos. Vamos. Okay.
[Joao Baganha] So, do you mind if I serve you?
[Andres Ruano] First.
[Joao Baganha] El lubina.
[Andres Ruano] Lubina. Just go for it.
Well, I'll tell you, the percebes are marvelous.
Even that we know.
[Antonio] The flavor with the chorizo...
-A more... Traditional fish. -Si.
[Gordon Ramsay] So, they seem to be enjoying themselves.
[Pepe Vieira] Yeah.
[Gordon Ramsay] That's the best of Galicia on that table there.
[Pepe Vieira] Yeah.
[Gordon Ramsay] But not just the food. The purveyors.
[Pepe Vieira] You know what, very important things are
happening, are happening at that table.
[Joao Baganha] Pepe's is lovely.
It just melts in your mouth.
But it, the mixture with the cheese, the meat, and that
point, really sort of red, that's...
[Andres Ruano] And those vegetables as well, even that,
the, they're marvelous.
[Joao Baganha] I'm going, I have to say, I, I went for the meat.
[Andres Ruano] So, it all comes down to the sea bass, okay.
So, let's go for it.
[Tilly Ramsay] Look at them digging into the fish.
I can't see whose that is.
[Dario Vieira] Yeah, they're enjoying it.
[Tilly Ramsay] Hopefully, they're gonna have a
tough time deciding.
[Dario Vieira] Yeah.
[Tilly Ramsay] On who, whose they prefer.
[Dario Vieira] Well, I don't know. Maybe.
[Tilly Ramsay] Maybe yours, maybe mine.
[Dario Vieira] Yeah. I think it's gonna be ours, no?
[Tilly Ramsay] Do you?
[Alejo Deco] I don't like fish in general.
-Yeah. -No.
-Just hate him. -No, but this fish is amazing.
[Andres Ruano] It's gonna be difficult.
[Joao Baganha] It's down to the wire.
[Andres Ruano] It's gonna be difficult to choose.
[Gordon Ramsay] Okay, looks like they're finishing up.
-You ready? -Yeah, I'm ready.
-Shall we? -Come on.
[Gordon Ramsay] Vamos.
First of all, I hope you enjoyed it.
Tilly and I gave it our absolute best.
We're competitive, right.
[Andres Ruano] Yeah, you are.
-Yes. -Looks like.
-How was it? -Okay...
[Gordon Ramsay] Oh, no, he's gone serious.
[Andres Ruano] It was really, really close.
[Gordon Ramsay] Excellent.
[Andres Ruano] So, we're gonna start for the mussels, yeah?
[Gordon Ramsay] Si, your mussels.
[Andres Ruano] My mussels, yeah.
[Pepe Vieira] Your mussels, your mussels.
[Andres Ruano] And the decisions of, of all seven for
the mussels were that
Pepe was the winner.
-Okay. Bravo. -Oh, hey.
[Gordon Ramsay] Oh, yeah. Hold on.
[Andres Ruano] Pepe's traditional sauce, it was
perfect for the mussels.
[Pepe Vieira] Yes. Yes.
[Andres Ruano] For the next vote, the meat.
[Gordon Ramsay] Yes.
[Andres Ruano] That, the final vote was Gordon's meat.
[Pepe Vieira] Oh, okay.
[Gordon Ramsay] Yeah, the top. Good job girl, yes, okay.
[Andres Ruano] The way that, that, the meat was cooked,
and everything.
Vegetables, actually got into us and,
and you got our vote, for sure.
[Gordon Ramsay] That's a tough one to accent.
Okay. Right. So, it's one, one.
All down to the bass.
[Andres Ruano] This was a, the, the difficult, real difficult.
[Gordon Ramsay] Okay.
[Pepe Vieira] I know where all you live.
[Andres Ruano] Yeah, I know, I know, I know.
[Pepe Vieira] Be careful what you say.
[Andres Ruano] I know. to be, to be honest,
I, I, I, I'm not feeling so comfortable though.
[Gordon Ramsay] But two good sea bass dishes, right?
[Andres Ruano] They were both really nice.
In both of them, we could see Galician cuisine.
But we had to make a decision.
And after thinking about it a lot, we must say that, the,
the winner was...
Gordon Ramsay.
[Gordon Ramsay] Yeah!
[Pepe Vieira] Awe.
[Gordon Ramsay] Yeah!
[Pepe Vieira] You know nothing about it.
[Andres Ruano] I know, I, I know I'm gonna have to run out
of the town.
-Yeah! We did it. -I'm sorry, Pepe.
[Gordon Ramsay] Come on, man. Come on.
[Andres Ruano] I know I'm not a good neighbor anymore.
[Gordon Ramsay] Listen, seriously, we've been in love
with Spain for, for many years.
But Galicia is unique.
So, we've had an extraordinary week, and this man is at the
forefront of Galician cuisine.
And these two on the outside are our future generations.
Thank you. Take care.
Muchas gracias, thank you.
[Andres Ruano] Thanks a lot, Gordon, bye bye.
[Gordon Ramsay] Wow, what an amazing week I've had in
Galicia Getting to meet just some of the people and
understand their culinary traditions.
With Tilly by my side.
[Tilly Ramsay] Do you want a hand?
[Gordon Ramsay] Has been nothing short of extraordinary.
Muah, muah, muah, muah.
[Tilly Ramsay] Don't yell. Just nice.
[Gordon Ramsay] I'm not yelling, I'm just shouting.
Spain has been redefined for me.
Madam, I've already bought them. Thank you.
And honestly, Galicia is waiting for the rest of the world
to discover it.
But for now, as you know, I'm on to my next adventure.