1 00:00:01,960 --> 00:00:03,795 [Andres Ruano] Welcome to Costa de Morte, 2 00:00:03,878 --> 00:00:05,130 the coast of death. 3 00:00:05,213 --> 00:00:06,548 -The Coast of Death. -Yeah. 4 00:00:06,631 --> 00:00:08,341 [Gordon Ramsay] They say the best are are here. 5 00:00:08,425 --> 00:00:10,552 [Antonio] Out there, and even further still. 6 00:00:10,885 --> 00:00:11,928 [Gordon Ramsay] Around the corner? 7 00:00:12,012 --> 00:00:14,347 -Yeah, around there. -Okay, let's go. 8 00:00:16,474 --> 00:00:17,767 [Gordon Ramsay] Antonio, be careful, please. 9 00:00:18,476 --> 00:00:20,645 [Gordon Ramsay] Down there. 10 00:00:25,859 --> 00:00:27,235 [bleep] [bleep]. 11 00:00:27,318 --> 00:00:29,654 There's a big [bleep] coming now. 12 00:00:30,530 --> 00:00:32,615 [bleep]! Watch out! 13 00:00:32,699 --> 00:00:33,366 [Antonio] Climb! Climb! 14 00:00:33,742 --> 00:00:35,869 [waves crashing] 15 00:00:45,211 --> 00:00:48,673 [Gordon Ramsay] I'm in Galicia, in northwestern Spain. 16 00:00:49,215 --> 00:00:51,176 This region is vast and wild. 17 00:00:51,259 --> 00:00:54,554 Nearly 12,000 square miles of coastline, countryside, 18 00:00:54,637 --> 00:00:56,222 and valleys filled with 19 00:00:56,306 --> 00:00:58,600 countless world class ingredients. 20 00:00:58,683 --> 00:01:03,063 For many, Galicia, is the final stop of the Camino de Santiago, 21 00:01:03,146 --> 00:01:05,356 an ancient religious pilgrimage. 22 00:01:05,440 --> 00:01:08,693 But me, I've come for the food. 23 00:01:10,862 --> 00:01:13,156 Wow, what a beautiful spot. 24 00:01:13,239 --> 00:01:17,118 Now I'm here to meet the amazing chef Pepe Vieira. 25 00:01:17,619 --> 00:01:19,496 If you want to understand Galician cuisine, 26 00:01:19,579 --> 00:01:20,955 then he's the man to know. 27 00:01:21,039 --> 00:01:22,665 Now where is he? 28 00:01:22,749 --> 00:01:24,042 This must be him. 29 00:01:24,125 --> 00:01:27,170 Pepe has two Michelin stars, but he's also been awarded a 30 00:01:27,253 --> 00:01:30,215 coveted Green star for his eco-friendly practices. 31 00:01:30,298 --> 00:01:32,759 Which is probably why he's arranged for both of us to be 32 00:01:32,842 --> 00:01:36,262 riding these super cool electric motorcycles. 33 00:01:36,346 --> 00:01:37,138 Pepe. 34 00:01:37,222 --> 00:01:38,264 [Pepe Vieira] Hey. 35 00:01:38,348 --> 00:01:39,307 [Gordon Ramsay] Hello, sir. 36 00:01:39,390 --> 00:01:40,308 [Pepe Vieira] Welcome to Galicia. 37 00:01:40,391 --> 00:01:41,518 [Gordon Ramsay] Thank you. 38 00:01:41,601 --> 00:01:44,229 Born and bred in Galicia, Chef Pepe left Spain to train 39 00:01:44,312 --> 00:01:46,272 in kitchens across the globe. 40 00:01:46,356 --> 00:01:48,024 Since returning home, he's emerged as one of 41 00:01:48,108 --> 00:01:50,860 this far-flung region's leading chefs. 42 00:01:51,486 --> 00:01:54,948 At his destination restaurant, Pepe Vieira, his goal is to 43 00:01:55,031 --> 00:01:57,283 preserve Galician culinary traditions. 44 00:01:57,367 --> 00:01:59,202 And celebrate what he calls 45 00:01:59,285 --> 00:02:01,621 the Farthest Cuisine of the World. 46 00:02:01,788 --> 00:02:02,914 [Pepe Vieira] Good to see you. 47 00:02:02,997 --> 00:02:04,415 [Gordon Ramsay] Likewise, my absolute pleasure. 48 00:02:04,499 --> 00:02:05,667 -Vamos. -Vamos? 49 00:02:05,750 --> 00:02:07,127 -Let's go. -Which way? 50 00:02:07,210 --> 00:02:08,086 [Pepe Vieira] That way. 51 00:02:08,169 --> 00:02:09,379 [Gordon Ramsay] Oh, man, seriously. 52 00:02:09,462 --> 00:02:10,380 [Pepe Vieira] Come on. 53 00:02:10,463 --> 00:02:11,923 [Gordon Ramsay] Okay. Please, don't go too fast. 54 00:02:12,006 --> 00:02:13,007 [Pepe Vieira] Si. Let's go. 55 00:02:13,091 --> 00:02:15,176 [Gordon Ramsay] Let's go. Wait for me. 56 00:02:15,260 --> 00:02:17,679 Wait for me! 57 00:02:22,308 --> 00:02:27,814 [motorbikes buzzing] 58 00:02:32,944 --> 00:02:34,154 That was amazing. 59 00:02:34,237 --> 00:02:35,071 [Pepe Vieira] Yeah, it is. 60 00:02:35,155 --> 00:02:37,198 [Gordon Ramsay] Thank you. Now look at this coastline. 61 00:02:37,282 --> 00:02:40,285 [Pepe Vieira] This is one of the most beautiful places in Galicia 62 00:02:40,368 --> 00:02:41,828 -Really. -I gonna show you something. 63 00:02:41,911 --> 00:02:43,204 -Okay. -Come with me. 64 00:02:43,288 --> 00:02:45,665 [Gordon Ramsay] You're the local, Pepe. 65 00:02:46,291 --> 00:02:47,333 [Pepe Vieira] Look at that view. 66 00:02:47,584 --> 00:02:48,626 [Gordon Ramsay] And this is your office. 67 00:02:48,710 --> 00:02:50,211 [Pepe Vieira] This is my office, it is. 68 00:02:50,295 --> 00:02:51,337 [Gordon Ramsay] Oh my goodness, me. 69 00:02:51,421 --> 00:02:53,381 [Pepe Vieira] I have some snacks here. 70 00:02:53,840 --> 00:02:55,633 This is amazing cheese. 71 00:02:55,717 --> 00:02:57,594 This is a tetilla cheese. 72 00:02:57,677 --> 00:02:59,053 -Tetilla. -Yeah, look at this. 73 00:02:59,137 --> 00:03:00,471 -Look at that. -This is great. 74 00:03:00,555 --> 00:03:02,682 -Wow. May I? -Yeah. 75 00:03:03,391 --> 00:03:05,059 [Gordon Ramsay] Oh my Lord. 76 00:03:05,143 --> 00:03:07,937 Now, I've been to Spain many times, but I think the thing 77 00:03:08,021 --> 00:03:10,773 that's always been a surprise to me is that Galician cuisine 78 00:03:10,857 --> 00:03:13,818 is not widely renowned outside of Spain. 79 00:03:14,402 --> 00:03:16,905 [Pepe Vieira] Galicia, for me, is one of the most special 80 00:03:16,988 --> 00:03:18,615 regions of the world. 81 00:03:18,698 --> 00:03:20,950 Most of the people know Barcelona, know Madrid, 82 00:03:21,034 --> 00:03:22,035 know the south. 83 00:03:22,118 --> 00:03:22,952 [Gordon Ramsay] Yes. 84 00:03:23,036 --> 00:03:25,038 [Pepe Vieira] But we are in the northwest of Spain. 85 00:03:25,121 --> 00:03:28,082 Our secret is there, is in the sea. 86 00:03:28,166 --> 00:03:32,086 And also we have the land. So this is very important for us. 87 00:03:32,170 --> 00:03:35,632 [Pepe Vieira] The way of, of fishing and the way of life is, 88 00:03:35,715 --> 00:03:37,467 is the same for, for, for years and years. 89 00:03:37,550 --> 00:03:38,301 [Gordon Ramsay] Yeah. 90 00:03:38,384 --> 00:03:40,720 [Pepe Vieira] I have the mussels here too. 91 00:03:40,803 --> 00:03:42,972 This is one of the more iconic products that we have 92 00:03:43,056 --> 00:03:44,724 here in Galicia. 93 00:03:44,807 --> 00:03:45,975 [Gordon Ramsay] Smell. 94 00:03:46,059 --> 00:03:47,769 [Pepe Vieira] This is with oil and paprika - pimentón. 95 00:03:47,977 --> 00:03:49,729 -Oh, my God. -I like it. 96 00:03:49,812 --> 00:03:51,356 [Gordon Ramsay] They're beautiful. 97 00:03:51,439 --> 00:03:52,398 And there's something about 98 00:03:52,482 --> 00:03:53,691 the energy of the sea here, isn't it. 99 00:03:53,775 --> 00:03:55,902 In terms of just what the sea does to the produce is, 100 00:03:55,985 --> 00:03:57,070 is like no other. 101 00:03:57,153 --> 00:03:58,696 [Pepe Vieira] Yeah, this is because our weather is, 102 00:03:58,780 --> 00:03:59,697 is quite different too. 103 00:03:59,781 --> 00:04:03,034 I mean, here is, during the winter it's raining a lot, 104 00:04:03,117 --> 00:04:04,786 that give a lot of personality. 105 00:04:04,869 --> 00:04:06,746 [Gordon Ramsay] Mm hmm. Delicious. Really delicious. 106 00:04:06,829 --> 00:04:08,831 Thank you. 107 00:04:09,457 --> 00:04:11,459 I've been in love with this country for decades, 108 00:04:11,542 --> 00:04:15,463 but I've never really had a chance to understand 109 00:04:15,546 --> 00:04:17,006 true Galician cuisine. 110 00:04:17,090 --> 00:04:19,884 [Pepe Vieira] You have to go inside of there of, of Galicia. 111 00:04:19,968 --> 00:04:21,010 [Pepe Vieira] For this week, 112 00:04:21,094 --> 00:04:23,805 what I want is for you to go all around Galicia. 113 00:04:23,888 --> 00:04:25,223 Find the products, find the people, 114 00:04:25,306 --> 00:04:26,516 know how the people cook... 115 00:04:26,599 --> 00:04:27,725 ...and how the people live. 116 00:04:27,809 --> 00:04:28,434 At the end of the week... 117 00:04:28,518 --> 00:04:31,729 ...you can show me everything you learn around Galicia. 118 00:04:32,146 --> 00:04:33,564 [Gordon Ramsay] Galician, are they tough? 119 00:04:33,648 --> 00:04:35,149 Are they, are they? 120 00:04:35,233 --> 00:04:36,442 [Pepe Vieira] We are a nice people. 121 00:04:36,526 --> 00:04:37,735 -Yes. -But be careful. 122 00:04:37,819 --> 00:04:38,736 [Gordon Ramsay] Right. 123 00:04:38,820 --> 00:04:39,862 -One more thing. -Yes. 124 00:04:39,946 --> 00:04:42,365 [Pepe Vieira] My son, Dario, is going to cook with me. 125 00:04:42,448 --> 00:04:43,700 [Gordon Ramsay] Hold on. 126 00:04:43,783 --> 00:04:44,951 Your son's gonna be cooking with you? 127 00:04:45,034 --> 00:04:47,245 -Yeah. -Two against one? 128 00:04:47,328 --> 00:04:49,205 [Pepe Vieira] Yeah, he really wants to kick your ass. 129 00:04:49,289 --> 00:04:51,165 [Gordon Ramsay] Seriously. 130 00:04:51,249 --> 00:04:53,084 [Pepe Vieira] Seriously, yeah. Is that okay for you or no? 131 00:04:53,167 --> 00:04:56,379 [Gordon Ramsay] Wow, yeah. Now you got me thinking. 132 00:04:57,755 --> 00:05:00,174 I'll see you at the end of the week. 133 00:05:00,258 --> 00:05:02,218 Galicia is one of the best kept secrets in Spain. 134 00:05:02,302 --> 00:05:04,637 It's a cuisine that stands out on its own right. 135 00:05:04,721 --> 00:05:06,097 It has an identity. 136 00:05:06,180 --> 00:05:07,765 It's barren. It's rough. 137 00:05:07,849 --> 00:05:09,934 It depends so much from the sea. 138 00:05:10,018 --> 00:05:12,312 Meanwhile, Pepe's the real deal. 139 00:05:12,395 --> 00:05:14,772 And now he's bringing his son who's in culinary school to 140 00:05:14,856 --> 00:05:16,274 the final cook. 141 00:05:16,357 --> 00:05:17,984 That's a game changer. 142 00:05:18,067 --> 00:05:20,820 I got to go off-piste, get up to speed and bed in. 143 00:05:20,903 --> 00:05:23,072 I've got my work cut out for me. 144 00:05:24,699 --> 00:05:26,951 For my first stop, I've met up with an old friend, 145 00:05:27,035 --> 00:05:29,871 Andres Ruano, a local mussel farmer. 146 00:05:29,954 --> 00:05:32,498 He's promised to help get my hands on some of Galicia's 147 00:05:32,582 --> 00:05:34,417 finest shellfish. 148 00:05:34,500 --> 00:05:36,377 The Shellfish King back together again. 149 00:05:36,461 --> 00:05:37,920 [Andres Ruano] Back together. Let's do it. 150 00:05:38,004 --> 00:05:39,130 [Gordon Ramsay] Now, you know how competitive I am. 151 00:05:39,213 --> 00:05:40,548 I want to beat Pepe. 152 00:05:40,631 --> 00:05:45,219 Give me an idea of the, the best two seafood this time of year. 153 00:05:45,303 --> 00:05:46,387 What would you recommend? 154 00:05:46,471 --> 00:05:49,640 [Andres] In Galicia, I recommend you get the percebes... 155 00:05:49,724 --> 00:05:51,225 ...and you can get the mussels. 156 00:05:51,309 --> 00:05:52,226 [Gordon Ramsay] Got you. 157 00:05:52,310 --> 00:05:53,811 So, let's start with the percebes. 158 00:05:53,895 --> 00:05:56,981 I mean, these things are a €100 a kilo now. 159 00:05:57,065 --> 00:05:58,066 [Andres Ruano] Yeah. 160 00:05:58,149 --> 00:05:59,233 [Gordon Ramsay] A delicacy. 161 00:05:59,317 --> 00:06:00,401 [Andres Ruano] Yeah, you'll see why. 162 00:06:00,485 --> 00:06:03,738 I'm gonna introduce you now to a crazy man that dedicates 163 00:06:03,821 --> 00:06:05,740 his life to collect percebes. 164 00:06:05,823 --> 00:06:06,991 [Gordon Ramsay] Love that. What's his name? 165 00:06:07,075 --> 00:06:08,368 [Andres Ruano] His name is Antonio. 166 00:06:08,451 --> 00:06:09,243 [Gordon Ramsay] Let's go, baby. 167 00:06:09,327 --> 00:06:11,204 [Andres Ruano] Let's go. 168 00:06:11,287 --> 00:06:13,247 [Gordon Ramsay] Outside the Iberian Peninsula, percebes 169 00:06:13,331 --> 00:06:15,708 are known as gooseneck barnacles. 170 00:06:15,792 --> 00:06:18,252 I've risked my life harvesting them in Portugal. 171 00:06:18,336 --> 00:06:21,047 [bleep] [bleep]. 172 00:06:21,964 --> 00:06:23,549 I can't get it. 173 00:06:23,633 --> 00:06:26,010 But they were so extraordinary 174 00:06:26,094 --> 00:06:28,805 that I'm willing to give it another go. 175 00:06:28,888 --> 00:06:30,139 Which way are we going? 176 00:06:30,223 --> 00:06:31,682 [Andres Ruano] We're going down, right there, man. 177 00:06:31,766 --> 00:06:32,934 [Gordon Ramsay] Straight down. 178 00:06:33,017 --> 00:06:35,269 Oh my goodness. 179 00:06:35,812 --> 00:06:37,772 [Andres Ruano] Welcome to Costa da Morte. 180 00:06:38,356 --> 00:06:40,108 [Andres Ruano] The coast of death. 181 00:06:40,191 --> 00:06:41,818 -The coast of death? -Yeah. 182 00:06:41,901 --> 00:06:43,027 [Andres Ruano] Because of all of the sinkings, 183 00:06:43,111 --> 00:06:44,362 and all the people that work in... 184 00:06:44,445 --> 00:06:46,364 ...collecting percebes that have died. 185 00:06:46,739 --> 00:06:48,658 [Gordon Ramsay] I want percebes. I don't want to spread my ashes. 186 00:06:48,741 --> 00:06:50,827 [Andres Ruano] Don't worry, man. We'll be careful. 187 00:06:51,160 --> 00:06:52,954 [Gordon Ramsay] And how am I gonna get down there? 188 00:06:53,037 --> 00:06:54,247 [Andres Ruano] We have to rappel from here. 189 00:06:54,330 --> 00:06:56,541 -Rappel? -Yeah. 190 00:06:56,624 --> 00:06:58,209 Tonito. 191 00:06:58,292 --> 00:06:59,710 There you go. 192 00:06:59,794 --> 00:07:01,087 [Antonio] Hola, hola. 193 00:07:01,170 --> 00:07:02,255 [Gordon Ramsay] Why is he up there? 194 00:07:02,338 --> 00:07:03,589 [Andres Ruano] Well, he's watching the waves. 195 00:07:03,673 --> 00:07:05,675 If they're too big, it's too dangerous. 196 00:07:05,758 --> 00:07:07,260 [Gordon Ramsay] He's not even on a rope right now. 197 00:07:07,343 --> 00:07:08,511 [Andres Ruano] Oh, he just goes down. 198 00:07:08,594 --> 00:07:09,887 Don't worry, he's crazy. 199 00:07:09,971 --> 00:07:11,013 [Gordon Ramsay] Oh [bleep]. 200 00:07:11,097 --> 00:07:12,223 [Andres Ruano] You want your percebes. 201 00:07:12,306 --> 00:07:13,391 [Gordon Ramsay] I, I, I do, yeah. 202 00:07:13,474 --> 00:07:14,642 [Andres Ruano] Those are the best ones. 203 00:07:14,725 --> 00:07:15,601 [Gordon Ramsay] Are they the best? 204 00:07:15,685 --> 00:07:16,936 [Andres Ruano] The best ones in the world. 205 00:07:17,019 --> 00:07:18,813 [Gordon Ramsay] Let's go. 206 00:07:19,564 --> 00:07:21,816 I've rappelled down a few cliffs in my time, but normally 207 00:07:21,899 --> 00:07:24,485 the dangerous part is over when I get to the bottom. 208 00:07:24,569 --> 00:07:25,862 All good, mate. 209 00:07:25,945 --> 00:07:27,280 [Andres Ruano] Go for it. 210 00:07:27,363 --> 00:07:29,031 [Gordon Ramsay] In this case, going down is only half the 211 00:07:29,115 --> 00:07:31,701 work because I still have to brave the waters of the 212 00:07:31,784 --> 00:07:33,244 coast of death. 213 00:07:33,327 --> 00:07:34,454 [Andres Ruano] Well done, Gordon. 214 00:07:39,208 --> 00:07:40,793 There you are, man! 215 00:07:41,752 --> 00:07:43,045 Keep going! 216 00:07:44,172 --> 00:07:45,298 You almost got it! 217 00:07:48,301 --> 00:07:49,886 Good work, my man! 218 00:07:55,391 --> 00:07:58,603 [Gordon Ramsay] Okay, Andres, you're next. 219 00:07:58,686 --> 00:08:00,313 Bloody hell. 220 00:08:02,982 --> 00:08:04,025 Well done, bud. 221 00:08:04,108 --> 00:08:05,234 Right. 222 00:08:05,318 --> 00:08:06,235 Get off my, where, there he is there. 223 00:08:06,319 --> 00:08:07,487 [Andres Ruano] There is Antonio. 224 00:08:07,570 --> 00:08:08,988 -Hi. -Hola, hola. 225 00:08:09,071 --> 00:08:09,989 [Gordon Ramsay] Nice to see you. You good? 226 00:08:10,072 --> 00:08:11,491 -Hola, hola. -Hola Antonio. 227 00:08:11,574 --> 00:08:13,201 [Gordon Ramsay] Now, the percebes. 228 00:08:13,284 --> 00:08:15,369 They say the best ones are here. 229 00:08:15,453 --> 00:08:17,288 [Andres] Yes, the best ones are here. Where should we go? 230 00:08:17,371 --> 00:08:19,499 [Antonio] Out there, and even further still. 231 00:08:19,999 --> 00:08:21,876 The best percebes are where the seas is the roughest. 232 00:08:21,959 --> 00:08:24,587 That's where the sea breaks and the sea is roughest. 233 00:08:25,922 --> 00:08:26,631 [Gordon Ramsay] Around the corner. 234 00:08:26,714 --> 00:08:28,007 [Andres Ruano] Yeah, around there. 235 00:08:28,090 --> 00:08:29,967 [Gordon Ramsay] Okay, let's go. Hey, what? 236 00:08:30,051 --> 00:08:31,802 -I'm done, man. -You're done? 237 00:08:31,886 --> 00:08:33,179 [Andres Ruano] That's up to you. Yeah, yeah. 238 00:08:33,262 --> 00:08:35,097 I'm not going over there, man. I'm not crazy. 239 00:08:35,181 --> 00:08:36,057 [Gordon Ramsay] Seriously? 240 00:08:36,140 --> 00:08:37,517 [Andres Ruano] Seriously, yeah. 241 00:08:37,600 --> 00:08:39,894 [Gordon Ramsay] They're lost. Oh my lord. 242 00:08:39,977 --> 00:08:42,480 Andres said the percebes are around there. 243 00:08:42,563 --> 00:08:45,733 Which I'm guessing in Spanish translates to beyond the 244 00:08:45,816 --> 00:08:48,819 jagged slippery rocks, where you might die. 245 00:08:49,403 --> 00:08:50,947 [bleep] 246 00:08:52,323 --> 00:08:54,116 [Gordon Ramsay] Antonio, be careful, please. 247 00:08:54,200 --> 00:08:55,868 [Gordon Ramsay] Meanwhile, for Antonio, this is just another 248 00:08:55,952 --> 00:08:57,495 day on the job. 249 00:08:57,578 --> 00:09:00,081 I'm beginning to think coast of death is the nicest way 250 00:09:00,164 --> 00:09:02,291 to describe this place. 251 00:09:03,960 --> 00:09:06,837 Where? Down there? 252 00:09:06,921 --> 00:09:09,674 We finally arrive at a spot and it's time for another 253 00:09:09,757 --> 00:09:11,217 rope and harness. 254 00:09:11,300 --> 00:09:12,885 So, this one goes in. 255 00:09:12,969 --> 00:09:16,764 That will secure me to the rocks and to Antonio. 256 00:09:17,098 --> 00:09:18,891 Okay. 257 00:09:22,853 --> 00:09:25,398 Removing the percebes from the rocks involves using a 258 00:09:25,481 --> 00:09:28,985 crowbar-like tool called a rasper. 259 00:09:29,068 --> 00:09:31,821 That is if you can keep your balance long enough. 260 00:09:34,240 --> 00:09:36,117 [bleep]! 261 00:09:37,660 --> 00:09:39,829 [bleep]! 262 00:09:40,830 --> 00:09:43,374 Suddenly, these 4 foot waves went to 8 foot waves. 263 00:09:43,791 --> 00:09:45,293 You don't know if that thing's coming left or right, you just 264 00:09:45,376 --> 00:09:48,254 got to brace and hold on to that rope. 265 00:09:48,337 --> 00:09:50,548 I'll take some more down here. 266 00:09:55,845 --> 00:09:58,264 There's, there's a big, there's a big [bleep] coming now. 267 00:09:59,056 --> 00:10:00,474 What's that? Again. 268 00:10:00,558 --> 00:10:01,517 [Antonio] Climb! Climb! 269 00:10:06,355 --> 00:10:11,944 [waves crashing] 270 00:10:12,403 --> 00:10:14,947 [Gordon Ramsay] It's that wash left to right. 271 00:10:15,031 --> 00:10:15,948 You don't know where to go. 272 00:10:16,032 --> 00:10:18,868 You just got to hold on for dear life. 273 00:10:20,411 --> 00:10:21,495 One more. Get one more. 274 00:10:21,579 --> 00:10:22,622 [Andres Ruano] Uno mas, uno mas. 275 00:10:22,705 --> 00:10:24,498 [Gordon Ramsay] [bleep]! 276 00:10:24,582 --> 00:10:27,877 Down. 277 00:10:30,588 --> 00:10:32,173 Okay. 278 00:10:34,383 --> 00:10:35,217 [Antonio] Climb! Climb! 279 00:10:36,469 --> 00:10:37,762 [Antonio] Opa. 280 00:10:37,845 --> 00:10:39,722 [Gordon Ramsay] [bleep]. 281 00:10:39,805 --> 00:10:42,058 [Antonio] Opa. 282 00:10:43,225 --> 00:10:45,353 [Gordon Ramsay] [bleep]. 283 00:10:45,436 --> 00:10:47,104 [bleep]! 284 00:10:47,188 --> 00:10:49,148 After 30 long minutes of scraping 285 00:10:49,231 --> 00:10:51,942 I've collected enough barnacles for the final cook. 286 00:10:52,026 --> 00:10:55,863 Bravo. Gracias. Mucho gracias. [bleep]. 287 00:10:55,946 --> 00:10:57,114 I know it's a dangerous job, 288 00:10:57,198 --> 00:10:58,532 but that thing was on a different level. 289 00:10:58,616 --> 00:10:59,867 And it, unforgiving. 290 00:10:59,950 --> 00:11:01,702 [Gordon Ramsay] The general consensus about Spain is 291 00:11:01,786 --> 00:11:03,871 sunbeams and paella. 292 00:11:03,954 --> 00:11:05,998 This is for me, from a chef's point of view, 293 00:11:06,082 --> 00:11:07,291 the real Spain. 294 00:11:07,375 --> 00:11:10,419 Spain: Uncharted lies on that rock. 295 00:11:11,003 --> 00:11:13,631 Now that I've survived the coast of death, 296 00:11:13,714 --> 00:11:15,716 it's time to head inland to learn about making 297 00:11:15,800 --> 00:11:18,427 an iconic Galician bread. 298 00:11:18,511 --> 00:11:21,639 I seriously hope it's not called the crust of death. 299 00:11:22,181 --> 00:11:24,934 Local Food expert, Adriana Perdomo Perez 300 00:11:25,017 --> 00:11:27,520 has agreed to show me how it's done. 301 00:11:27,603 --> 00:11:29,397 [Adriana Perdomo Perez] In Galicia, bread is a religion. 302 00:11:29,480 --> 00:11:30,523 [Gordon Ramsay] Right. 303 00:11:30,606 --> 00:11:32,900 [Adriana Perdomo Perez] We call it pan gallego. 304 00:11:32,983 --> 00:11:34,235 [Gordon Ramsay] Pan gallego. 305 00:11:34,318 --> 00:11:35,695 -Gallego, yes. -Right. 306 00:11:35,778 --> 00:11:38,072 [Adriana Perdomo] It has been always very important for us. 307 00:11:38,155 --> 00:11:40,783 In the past, in rural areas, when people didn't have much 308 00:11:40,866 --> 00:11:44,370 money, it was one of the few foods that they could afford. 309 00:11:44,453 --> 00:11:46,664 [Gordon Ramsay] And is it a simple bread to make? 310 00:11:46,747 --> 00:11:48,916 [Adriana Perdomo Perez] It's simple but not easy. 311 00:11:51,210 --> 00:11:53,879 [Gordon Ramsay] Pan gallego is Spanish for Galician bread. 312 00:11:53,963 --> 00:11:56,549 And it's baked in a traditional stone oven. 313 00:11:56,632 --> 00:11:59,885 So, we're going to a bakery where they keep it old school. 314 00:12:00,720 --> 00:12:02,012 We are here. 315 00:12:02,096 --> 00:12:02,972 [Daniela Herrera] Hola. 316 00:12:03,055 --> 00:12:04,181 [Gordon Ramsay] Hello. We bring you gifts. 317 00:12:04,265 --> 00:12:04,974 [Daniela Herrera] Hello. 318 00:12:05,057 --> 00:12:06,892 [Gordon Ramsay] Daniela Herrera and Alejo Deco, 319 00:12:06,976 --> 00:12:09,770 are bakers who make bread that's in high demand. 320 00:12:09,854 --> 00:12:12,356 So I'm told we'll have to hit the ground running. 321 00:12:12,440 --> 00:12:13,524 [Daniela Herrera] You want to make pan gallego? 322 00:12:13,607 --> 00:12:14,567 [Gordon Ramsay] Si. 323 00:12:14,650 --> 00:12:15,818 [Daniela Herrera] Okay. Let's do it. 324 00:12:15,901 --> 00:12:18,571 -So, that's already... -Very quickly. 325 00:12:18,654 --> 00:12:19,989 [Gordon Ramsay] We're starting with a dough 326 00:12:20,072 --> 00:12:21,449 that's already risen. 327 00:12:21,532 --> 00:12:22,658 What de, what degrees is this? 328 00:12:22,742 --> 00:12:25,244 [Alejo Deco] So, we, we got it at 40, 40-30. 329 00:12:25,327 --> 00:12:27,204 430 degrees. 330 00:12:27,288 --> 00:12:28,539 [Gordon Ramsay] 430. 331 00:12:28,622 --> 00:12:30,958 Time is of the essence because the dough needs to be formed 332 00:12:31,041 --> 00:12:34,336 and ready when the oven is hot and ready. 333 00:12:34,420 --> 00:12:35,838 -We're gonna make two shapes. -Two shapes. 334 00:12:35,921 --> 00:12:36,922 -Yeah. -Si. 335 00:12:37,006 --> 00:12:39,008 [Daniela Herrera] Yeah, the bollo is a bun... 336 00:12:39,091 --> 00:12:40,009 -Bun. -Yeah. 337 00:12:40,092 --> 00:12:41,802 [Daniela Herrera] ...and the barra is like a baguette. 338 00:12:41,886 --> 00:12:42,803 [Gordon Ramsay] Si. 339 00:12:42,887 --> 00:12:43,846 [Alejo Deco] Quickly. 340 00:12:43,929 --> 00:12:45,014 [Daniela Herrera] I know. 341 00:12:45,097 --> 00:12:45,931 [Gordon Ramsay] That's it? 342 00:12:46,015 --> 00:12:46,849 [Daniela Herrera] Yeah, and that's it. 343 00:12:46,932 --> 00:12:48,601 [Gordon Ramsay] Beautiful. 344 00:12:50,603 --> 00:12:51,729 How long have you been baking? 345 00:12:51,812 --> 00:12:53,898 [Daniela Herrera] Two years, so. Yeah. 346 00:12:53,981 --> 00:12:54,774 [Gordon Ramsay] Just two years. 347 00:12:54,857 --> 00:12:55,691 [Daniela Herrera] Yeah. 348 00:12:55,775 --> 00:12:57,193 [Gordon Ramsay] What were you doing before making bread? 349 00:12:57,276 --> 00:12:58,402 [Daniela Herrera] I'm psychologist, 350 00:12:58,486 --> 00:12:59,695 and he's a broker so. 351 00:12:59,779 --> 00:13:00,821 [Gordon Ramsay] Amazing. 352 00:13:00,905 --> 00:13:02,740 Even though this bread making technique is ancient, 353 00:13:02,823 --> 00:13:05,743 Daniela and Alejo took it up when they moved from Madrid 354 00:13:05,826 --> 00:13:08,037 back to the countryside during the pandemic. 355 00:13:08,120 --> 00:13:09,413 And how long has this been proving? 356 00:13:09,497 --> 00:13:10,581 [Alejo Deco] Six, seven hours. 357 00:13:10,664 --> 00:13:12,374 -Six seven hours. -Yeah. 358 00:13:12,458 --> 00:13:14,627 [Alejo Deco] It slows the fermentation. 359 00:13:14,710 --> 00:13:15,377 [Gordon Ramsay] Is that the secret behind the recipe? 360 00:13:15,461 --> 00:13:16,504 [Alejo Deco] Very slow and cold. 361 00:13:16,587 --> 00:13:18,798 [Gordon Ramsay] This is such a simple process. 362 00:13:19,298 --> 00:13:21,592 [Daniela Herrera] The flavor is special because... 363 00:13:21,675 --> 00:13:23,427 ...we use birch wood. 364 00:13:23,511 --> 00:13:24,553 -Right. -You know. 365 00:13:24,637 --> 00:13:26,597 [Daniela Herrera] And then we use local wheat. 366 00:13:26,931 --> 00:13:31,060 You can find it just here in the region of Galicia in Azumara. 367 00:13:31,143 --> 00:13:32,436 [Gordon Ramsay] Got you. 368 00:13:32,520 --> 00:13:33,562 [Daniela Herrera] It's going faster. 369 00:13:33,646 --> 00:13:35,689 [Gordon Ramsay] Yes. The old man is speeding up. 370 00:13:35,773 --> 00:13:36,899 [speaking Spanish]. 371 00:13:36,982 --> 00:13:39,568 [Alejo Deco] The next step is you have to get out the ashes. 372 00:13:39,652 --> 00:13:40,611 [Gordon Ramsay] Yes. 373 00:13:40,694 --> 00:13:41,862 [Alejo Deco] Put the gloves, please. 374 00:13:41,946 --> 00:13:43,239 Put the mask. 375 00:13:43,322 --> 00:13:44,198 [Gordon Ramsay] Are you sure we're baking bread, 376 00:13:44,281 --> 00:13:45,950 not Breaking Bad. 377 00:13:46,450 --> 00:13:50,246 The oven is over 500 degrees and ready for baking. 378 00:13:50,329 --> 00:13:52,665 But first, all of the birch embers that give the bread its 379 00:13:52,748 --> 00:13:55,584 special aroma needs to be removed to make room for the 380 00:13:55,668 --> 00:13:59,380 loaves, which then bake in the heat that remains in the oven. 381 00:14:00,548 --> 00:14:02,591 [Alejo Deco] More, more, more. Take it. Take it. Take it. 382 00:14:02,675 --> 00:14:04,218 [Gordon Ramsay] You know, I've worked many ovens, 383 00:14:04,301 --> 00:14:05,386 let me tell you. 384 00:14:05,469 --> 00:14:07,304 But the heat coming out of there, yeah. 385 00:14:07,388 --> 00:14:08,722 This thing's on a different level. 386 00:14:08,806 --> 00:14:09,682 [Alejo Deco] Are you okay? 387 00:14:09,765 --> 00:14:10,891 [Daniela Herrera] I think it's enough. 388 00:14:10,975 --> 00:14:12,017 [Gordon Ramsay] Oh, [bleep] hell. 389 00:14:12,101 --> 00:14:13,519 -Are you okay? -Yeah, no, I'm good. 390 00:14:13,602 --> 00:14:14,603 I'm good, I'm good. Yes. 391 00:14:14,728 --> 00:14:15,521 [Daniela Herrera] You are, okay. 392 00:14:15,604 --> 00:14:16,522 [Alejo Deco] We have to put, put the bread. 393 00:14:16,605 --> 00:14:17,565 [Daniela Herrera] Now we have to put the... 394 00:14:17,648 --> 00:14:18,566 [Gordon Ramsay] Put them in there now? 395 00:14:18,649 --> 00:14:19,608 [Alejo Deco] Quickly, quickly. 396 00:14:19,692 --> 00:14:20,734 [Daniela Herrera] Yeah, we have to make some cuts like... 397 00:14:20,818 --> 00:14:21,735 [Gordon Ramsay] Flour. 398 00:14:21,819 --> 00:14:23,529 The cuts I have to make allow the bread to rise in the oven 399 00:14:23,612 --> 00:14:25,114 without splitting. 400 00:14:25,197 --> 00:14:25,990 Si. 401 00:14:26,073 --> 00:14:27,658 [Daniela Herrera] Yeah. And now put in there. 402 00:14:27,741 --> 00:14:28,617 [Alejo Deco] Oi. 403 00:14:28,701 --> 00:14:29,827 [Gordon Ramsay] Left or right, left or right? 404 00:14:29,910 --> 00:14:30,870 [Daniela Herrera] Left or right? 405 00:14:30,953 --> 00:14:31,871 [Gordon Ramsay] Left. 406 00:14:31,954 --> 00:14:32,872 [Alejo Deco] Yeah, yes. 407 00:14:32,955 --> 00:14:34,540 [Gordon Ramsay] With a batch of the round loaves in the oven, 408 00:14:34,623 --> 00:14:37,376 it's time to focus on the baguette-shape ones. 409 00:14:37,459 --> 00:14:38,335 Tension. 410 00:14:38,419 --> 00:14:39,253 [Daniela Herrera] Tension. 411 00:14:39,336 --> 00:14:40,045 Cut. 412 00:14:40,129 --> 00:14:41,005 Yeah. 413 00:14:41,088 --> 00:14:42,339 You're master chef. 414 00:14:42,423 --> 00:14:44,466 [Gordon Ramsay] So, now, same way, make the circle? 415 00:14:44,550 --> 00:14:45,759 [Adriana Perdomo Perez] Ah. 416 00:14:45,843 --> 00:14:47,761 [Gordon Ramsay] Oh, [bleep]. [bleep] 417 00:14:47,845 --> 00:14:48,888 [Alejo Deco] Nada. 418 00:14:48,971 --> 00:14:50,389 [Gordon Ramsay] [bleep]. [bleep] Sorry. 419 00:14:50,472 --> 00:14:51,682 [laughs]. 420 00:14:51,765 --> 00:14:53,183 [Daniela Herrera] What the heck. 421 00:14:53,267 --> 00:14:54,643 [Gordon Ramsay] It was stressing me out. 422 00:14:54,727 --> 00:14:55,936 Slowly, slow and steady. 423 00:14:56,020 --> 00:14:57,104 [Daniela Herrera] Hurry up. 424 00:14:57,187 --> 00:14:58,647 [Gordon Ramsay] Ok, minus one roll. 425 00:14:59,231 --> 00:15:00,232 [Alejo Deco] What a mess! 426 00:15:00,316 --> 00:15:01,525 [Gordon Ramsay] Watch out. 427 00:15:01,609 --> 00:15:03,527 [Daniela Herrera] Be careful. 428 00:15:04,111 --> 00:15:05,154 [Gordon Ramsay] Last one. 429 00:15:05,237 --> 00:15:07,406 -The last one. -Man. 430 00:15:08,032 --> 00:15:10,534 [Daniela Herrera] Be careful please. 431 00:15:10,618 --> 00:15:12,328 That's perfect. 432 00:15:12,411 --> 00:15:13,746 Well done. 433 00:15:13,829 --> 00:15:14,955 [Gordon Ramsay] I've never seen this method before where 434 00:15:15,039 --> 00:15:16,457 you get the oven preheated. 435 00:15:16,540 --> 00:15:18,000 You remove all the wood. 436 00:15:18,083 --> 00:15:19,335 To begin with, it's hot. 437 00:15:19,418 --> 00:15:20,836 It forms the crust and it cools down and it cooks the bread. 438 00:15:20,920 --> 00:15:22,212 -Yeah. Yeah. -Yeah. 439 00:15:22,296 --> 00:15:23,714 [Gordon Ramsay] Wow. May I? 440 00:15:23,797 --> 00:15:25,174 [Daniela Herrera] And voila. Here you have. 441 00:15:25,257 --> 00:15:26,425 [Gordon Ramsay] From this morning? 442 00:15:26,508 --> 00:15:28,385 [Daniela Herrera] Yeah. 443 00:15:29,470 --> 00:15:30,387 Let's try. 444 00:15:30,471 --> 00:15:31,680 [Gordon Ramsay] Please. 445 00:15:31,764 --> 00:15:33,807 Man. 446 00:15:33,891 --> 00:15:35,017 Wow, thank you. 447 00:15:35,100 --> 00:15:36,685 Gracias. 448 00:15:36,769 --> 00:15:38,062 Sweet. 449 00:15:38,145 --> 00:15:39,730 [Alejo Deco] So, chin chin. 450 00:15:39,813 --> 00:15:41,023 Cheers. 451 00:15:41,106 --> 00:15:41,982 [Gordon Ramsay] Cheers. 452 00:15:42,066 --> 00:15:43,943 [Adriana Perdomo Perez] Sure. Cheers. 453 00:15:44,026 --> 00:15:45,069 [Gordon Ramsay] Wow. 454 00:15:45,152 --> 00:15:48,113 I understand why you traded in your career to come and bake 455 00:15:48,197 --> 00:15:50,032 bread because this is, this is unique. 456 00:15:50,115 --> 00:15:52,326 I don't think Pepe has baked bread like this 457 00:15:52,409 --> 00:15:53,911 so fingers crossed. 458 00:15:53,994 --> 00:15:56,538 It's a nice little secret up my sleeve. Mucho gracias. 459 00:15:56,622 --> 00:15:58,248 [Alejo Deco] You're welcome. Thank you, mate. 460 00:15:58,332 --> 00:15:59,583 [Gordon Ramsay] Mucho gracias. Thank you very much. 461 00:15:59,667 --> 00:16:01,168 [Daniela Herrera] Si. 462 00:16:05,381 --> 00:16:06,674 [Gordon Ramsay] With no time to waste, I'm headed to the 463 00:16:06,757 --> 00:16:09,176 coast to meet back up with Andres. 464 00:16:09,259 --> 00:16:11,637 He's promised to help me get another iconic Galician 465 00:16:11,720 --> 00:16:14,390 shellfish, mussels. 466 00:16:14,807 --> 00:16:17,601 Now there are only a couple of days left before the big cook. 467 00:16:17,685 --> 00:16:21,021 And with the added pressure of Pepe bringing his son, 468 00:16:21,105 --> 00:16:22,648 Dario as a sous chef, 469 00:16:22,731 --> 00:16:27,444 I've had to make a call to bring in some reinforcements. 470 00:16:29,238 --> 00:16:32,116 Tills! I love you 471 00:16:32,199 --> 00:16:33,534 [Tilly Ramsay] Dad. 472 00:16:37,413 --> 00:16:39,748 [Gordon Ramsay] Oh, man. Good to see you, girl. 473 00:16:39,832 --> 00:16:42,292 My daughter, Tilly is pretty handy in the kitchen. 474 00:16:42,376 --> 00:16:44,461 And a scrappy competitor to boot. 475 00:16:44,545 --> 00:16:47,006 So, she's exactly the type of sous chef I need. 476 00:16:47,089 --> 00:16:48,382 [Tilly Ramsay] Nice and on time as always. 477 00:16:48,465 --> 00:16:50,092 [Gordon Ramsay] If I wanted to have a fighting chance against 478 00:16:50,175 --> 00:16:51,677 Pepe and his son. 479 00:16:51,760 --> 00:16:53,303 Right. First up, mussels. 480 00:16:53,387 --> 00:16:54,346 [Tilly Ramsay] Okay. 481 00:16:54,430 --> 00:16:56,056 [Gordon Ramsay] Andres. You good? 482 00:16:56,140 --> 00:16:57,224 [Andres Ruano] Very good, guys. 483 00:16:57,307 --> 00:16:58,559 [Gordon Ramsay] Good to see you. This is Matilda, my daughter. 484 00:16:58,642 --> 00:16:59,476 [Tilly Ramsay] Good to meet you. 485 00:16:59,560 --> 00:17:00,853 [Andres Ruano] How you doing? Please to meet you. 486 00:17:00,936 --> 00:17:02,438 [Gordon Ramsay] We need mussels, okay. 487 00:17:02,521 --> 00:17:04,356 And Galicia produces the best mussels anywhere. 488 00:17:04,440 --> 00:17:06,275 -In the world. -In the world, right. 489 00:17:06,358 --> 00:17:07,526 -Yeah. -Where are we going? 490 00:17:07,609 --> 00:17:09,570 [Andres Ruano] We're going to the bateas, to the mussel farms. 491 00:17:09,653 --> 00:17:10,904 [Andres Ruano] They're the wooden platform 492 00:17:10,988 --> 00:17:12,698 where the mussels are hanging on ropes. 493 00:17:12,781 --> 00:17:14,533 I'm gonna show you now we collect them. 494 00:17:14,616 --> 00:17:15,743 -Right. -Let's go. 495 00:17:15,826 --> 00:17:17,494 [Gordon Ramsay] Let's go, Captain. 496 00:17:18,704 --> 00:17:21,081 Andres and his brothers, Fernando and Juan, 497 00:17:21,165 --> 00:17:23,333 are third-generation Mussel farmers. 498 00:17:23,417 --> 00:17:26,295 And have been working these bateas all of their lives. 499 00:17:26,378 --> 00:17:31,008 So, this water is full of amazing nutrients. 500 00:17:31,091 --> 00:17:33,260 [Andres] The current coming from the Gulf of Mexico... 501 00:17:33,343 --> 00:17:34,928 ...and brings all that food... 502 00:17:35,012 --> 00:17:37,765 ...and that's why supposedly it's one of the best seafoods 503 00:17:37,848 --> 00:17:39,183 in the world. 504 00:17:39,266 --> 00:17:40,309 [Gordon Ramsay] Right. Right. 505 00:17:40,392 --> 00:17:43,312 There are over 3300 bateas in the waters off Galicia. 506 00:17:43,395 --> 00:17:47,483 Each of which can produce up to 120 tons of mussels a year. 507 00:17:47,566 --> 00:17:50,110 Andres family owns 23 of them. 508 00:17:50,194 --> 00:17:51,195 [Tilly Ramsay] They're massive. 509 00:17:51,278 --> 00:17:53,030 [Gordon Ramsay] Oh, they're beautiful. 510 00:17:53,113 --> 00:17:54,656 [Andres Ruano] We're good, man. Ready to work. 511 00:17:54,740 --> 00:17:56,533 [Tilly Ramsay] Good luck. See you. 512 00:17:56,617 --> 00:17:57,576 [Andres Ruano] Watch out, okay? 513 00:17:57,659 --> 00:17:58,702 [Gordon Ramsay] Yes. 514 00:17:58,786 --> 00:18:00,370 The mussels grow below, suspended on ropes, 515 00:18:00,454 --> 00:18:02,331 up to 40 feet long. 516 00:18:02,414 --> 00:18:06,210 They feed on phytoplankton that thrive in these chilly waters. 517 00:18:06,293 --> 00:18:07,711 Is it moving? 518 00:18:07,795 --> 00:18:10,089 [Andres Ruano] You don't have to risk your life, okay, here, 519 00:18:10,172 --> 00:18:12,299 like you did with the percebes. 520 00:18:12,382 --> 00:18:13,842 [Gordon Ramsay] I got size 15 feet so it's hard. 521 00:18:13,926 --> 00:18:15,135 [Andres Ruano] Yeah, well. 522 00:18:15,219 --> 00:18:16,595 [Gordon Ramsay] [bleep]! 523 00:18:16,678 --> 00:18:18,514 [Tilly Ramsay] Oh. God. 524 00:18:20,808 --> 00:18:21,934 [Gordon Ramsay] Okay. 525 00:18:22,017 --> 00:18:22,976 [Andres Ruano] There you go. 526 00:18:23,060 --> 00:18:25,479 So, now we have to put them to work. 527 00:18:25,562 --> 00:18:27,606 [Gordon Ramsay] Back on board, Tilly is tasked with lowering 528 00:18:27,689 --> 00:18:30,651 a massive metal basket into the water. 529 00:18:31,860 --> 00:18:34,655 Vamos, Tilly. 530 00:18:35,489 --> 00:18:37,282 Okay, slowly. 531 00:18:37,366 --> 00:18:39,034 Slow is fast, Tills. 532 00:18:39,118 --> 00:18:41,495 [Tilly Ramsay] Stop telling me what to do. 533 00:18:41,578 --> 00:18:43,288 [Gordon Ramsay] Slow down. It's gonna hit me. 534 00:18:43,372 --> 00:18:44,832 [Tilly Ramsay] Well, duck then. 535 00:18:44,915 --> 00:18:46,416 [Gordon Ramsay] Slow it down, Tills. 536 00:18:46,500 --> 00:18:48,669 [Tilly Ramsay] The more you shout, the harder it is. 537 00:18:48,752 --> 00:18:50,254 [Gordon Ramsay] Tills. 538 00:18:50,337 --> 00:18:51,380 [Andres Ruano] Yeah. 539 00:18:51,463 --> 00:18:52,714 [Gordon Ramsay] Ooh, watch the boat, watch the boat, 540 00:18:52,798 --> 00:18:54,299 watch the boat, watch the boat. 541 00:18:54,383 --> 00:18:56,301 Bloody hell. 542 00:18:56,385 --> 00:18:57,845 [Tilly Ramsay] You made that so much more stressful than 543 00:18:57,928 --> 00:18:59,263 it had to be. 544 00:18:59,346 --> 00:19:00,556 [Gordon Ramsay] With the bucket in the water below, 545 00:19:00,639 --> 00:19:04,226 it's time to lower the mussel-lined ropes down into it. 546 00:19:04,309 --> 00:19:05,769 [Andres Ruano] And now we have to, let them free. 547 00:19:05,853 --> 00:19:07,104 [Gordon Ramsay] Let them fr... 548 00:19:07,187 --> 00:19:08,438 [Andres Ruano] Let them free, man. 549 00:19:08,522 --> 00:19:10,524 There you are, man. There you are. Very good. 550 00:19:10,607 --> 00:19:11,692 [Gordon Ramsay] No, no, no, down. 551 00:19:11,775 --> 00:19:12,734 [Andres Ruano] Oof. 552 00:19:12,818 --> 00:19:15,112 [Gordon Ramsay] [bleep] Sorry. [bleep] 553 00:19:15,195 --> 00:19:16,572 [Tilly Ramsay] Dad, do you want me to come give you a hand? 554 00:19:16,655 --> 00:19:18,574 [Gordon Ramsay] No, it's okay, Matilda. Thank you. 555 00:19:18,657 --> 00:19:20,617 How many ropes on each platform? 556 00:19:20,701 --> 00:19:22,119 [Andres Ruano] 500. 557 00:19:22,202 --> 00:19:24,872 [Gordon Ramsay] [bleep]. 558 00:19:24,955 --> 00:19:27,499 Once the ropes are released, they fall into the bucket, 559 00:19:27,583 --> 00:19:30,210 which is then hauled up by Tilly's crane. 560 00:19:30,544 --> 00:19:33,255 That's crazy. What's the weight in here? 561 00:19:33,338 --> 00:19:35,757 [Andres Ruano] You have there, almost 2,000 kilos. 562 00:19:35,841 --> 00:19:38,010 [Gordon Ramsay] 2,000 kilos. 563 00:19:38,093 --> 00:19:39,469 Ama, okay, Tilly, vamos. 564 00:19:39,553 --> 00:19:42,222 [Tilly Ramsay] Dad, I can't have you in my ear right now. 565 00:19:42,306 --> 00:19:45,100 [Gordon Ramsay] Steady please. Steady. Steady. 566 00:19:46,143 --> 00:19:48,312 Higher. 567 00:19:48,979 --> 00:19:49,855 [Andres Ruano] We're there. 568 00:19:49,938 --> 00:19:50,772 [Gordon Ramsay] You ready? 569 00:19:50,856 --> 00:19:53,400 [Andres Ruano] Yeah, back. And move out. 570 00:19:54,484 --> 00:19:56,320 [Gordon Ramsay] Wow. 571 00:19:56,403 --> 00:19:57,613 Look at all this. 572 00:19:57,696 --> 00:19:59,281 [Andres Ruano] Well done, man, now it's time to work. 573 00:19:59,364 --> 00:20:00,657 [Gordon Ramsay] Work. 574 00:20:00,741 --> 00:20:02,117 [Andres Ruano] Yeah, let's do some CrossFit then. 575 00:20:02,201 --> 00:20:03,327 -Let's go. -Okay. 576 00:20:03,410 --> 00:20:04,411 [Andres Ruano] This one for you. 577 00:20:04,494 --> 00:20:06,121 [Juan Ruano] You're going like this... 578 00:20:06,205 --> 00:20:07,414 Do it like this. 579 00:20:07,497 --> 00:20:08,749 [Fernando Ruano] Yeah, but you can get, there you go. 580 00:20:08,832 --> 00:20:10,209 Grab it a little farther forward. 581 00:20:10,292 --> 00:20:11,335 And then you go like that. 582 00:20:11,418 --> 00:20:14,338 [Andres Ruano] There you are. Come on. Go for it, guys. 583 00:20:14,421 --> 00:20:16,006 [Gordon Ramsay] Bloody hell. 584 00:20:16,089 --> 00:20:18,508 They use this CrossFit-type method rather than a machine 585 00:20:18,592 --> 00:20:20,928 to strip the shells so that fewer of the mussel are 586 00:20:21,011 --> 00:20:23,680 damaged in the harvesting process. 587 00:20:23,764 --> 00:20:26,516 But this is CrossFit from hell, because each rope is 588 00:20:26,600 --> 00:20:29,311 lined with hundreds of kilos of mussels. 589 00:20:29,394 --> 00:20:32,272 And every shake rewards you with a mix of seawater and 590 00:20:32,356 --> 00:20:33,982 mollusk juice. 591 00:20:34,066 --> 00:20:37,819 It's probably karmic payback for all the mussels I've eaten. 592 00:20:37,903 --> 00:20:39,446 [Andres Ruano] You said you wanted some mussels, guys. 593 00:20:39,529 --> 00:20:40,489 [Gordon Ramsay] Yeah. 594 00:20:40,572 --> 00:20:42,449 [Andres Ruano] Let's get them. 595 00:20:43,033 --> 00:20:44,117 [Gordon Ramsay] [bleep]! 596 00:20:44,201 --> 00:20:45,285 [Andres Ruano] Well done, Tilly. 597 00:20:45,369 --> 00:20:46,578 [Tilly Ramsay] Thank you. 598 00:20:46,662 --> 00:20:47,663 [Fernando Ruano] Good job. 599 00:20:47,746 --> 00:20:48,872 [Tilly Ramsay] I'm done, Dad. What are you up to? 600 00:20:48,997 --> 00:20:50,040 [Gordon Ramsay] I'm stuck. 601 00:20:50,123 --> 00:20:50,999 [Tilly Ramsay] Do you want a hand. 602 00:20:51,083 --> 00:20:52,167 [Gordon Ramsay] Here we go. 603 00:20:52,251 --> 00:20:53,335 Tills, really. Seriously. 604 00:20:53,418 --> 00:20:54,503 [Tilly Ramsay] I'm coming to help. Pull. 605 00:20:54,586 --> 00:20:55,712 -Seriously? -You got to pull. 606 00:20:55,796 --> 00:20:56,880 -Seriously? -Pull. 607 00:20:56,964 --> 00:20:59,841 [Andres Ruano] One, two, three. 608 00:21:00,717 --> 00:21:01,927 [Juan Ruano] There you go. 609 00:21:02,010 --> 00:21:03,095 [Andres Ruano] Well done, Tilly. 610 00:21:03,178 --> 00:21:03,971 [Gordon Ramsay] Thanks, Tilly. 611 00:21:04,054 --> 00:21:05,514 [Andres Ruano] He needed your help. 612 00:21:05,597 --> 00:21:06,556 [Tilly Ramsay] I thought Dad would be pretty good at this 613 00:21:06,640 --> 00:21:07,683 kind of thing. 614 00:21:07,766 --> 00:21:09,101 You know, he's usually quite hands-on. 615 00:21:09,184 --> 00:21:10,560 [Gordon Ramsay] Man. 616 00:21:10,644 --> 00:21:12,271 [Tilly Ramsay] Although, today, he was pretty useless. 617 00:21:12,354 --> 00:21:14,273 [Gordon Ramsay] Look at those babies. 618 00:21:14,356 --> 00:21:17,609 I'm finally on a mussel bed. 619 00:21:17,693 --> 00:21:19,987 [laughing] 620 00:21:20,070 --> 00:21:22,322 Muah, muah, muah, muah. 621 00:21:22,406 --> 00:21:23,824 Bellissimo. 622 00:21:23,907 --> 00:21:25,575 Oh my god. 623 00:21:25,659 --> 00:21:28,078 We pulled up eight, nine ropes. 624 00:21:28,161 --> 00:21:29,746 They do 400 a day. 625 00:21:29,830 --> 00:21:30,998 Man, these guys move. 626 00:21:31,081 --> 00:21:32,749 Pepe said, get close to the water. 627 00:21:32,833 --> 00:21:34,418 Understand what it takes. 628 00:21:34,501 --> 00:21:39,715 Gardening these mussels is what Galicia is all about. 629 00:21:39,798 --> 00:21:42,718 With Galithian CrossFit behind us, Tilly and I are heading 630 00:21:42,801 --> 00:21:45,345 inland to get up to speed with a local ingredient that's 631 00:21:45,429 --> 00:21:48,223 caught the attention of the foodie community. 632 00:21:49,891 --> 00:21:52,644 Now let's go meet my friend, Adriana. 633 00:21:52,728 --> 00:21:55,647 And she's gonna introduce us to a lady that produces 634 00:21:55,731 --> 00:21:58,567 the most amazing, award-winning cheese. 635 00:21:58,650 --> 00:22:00,235 [Tilly Ramsay] Ooh, what kind of cheese? 636 00:22:00,319 --> 00:22:02,237 [Gordon Ramsay] It's this unique blue cheese that's made 637 00:22:02,321 --> 00:22:04,698 right here in these fields. 638 00:22:04,781 --> 00:22:07,659 [Tilly Ramsay] Sounds great. I can't wait to meet her. 639 00:22:07,743 --> 00:22:09,661 [Gordon Ramsay] Ope! 640 00:22:09,745 --> 00:22:13,623 No. Sorry. Wow. 641 00:22:16,126 --> 00:22:17,419 [Adriana Perdomo Perez] Hello. 642 00:22:17,502 --> 00:22:18,420 [Anna Vasquez] Hello. 643 00:22:18,503 --> 00:22:19,504 [Gordon Ramsay] Hola. 644 00:22:19,588 --> 00:22:22,549 Anna Vasquez, is one of the owners of Airas Moniz, 645 00:22:22,632 --> 00:22:25,844 a local company responsible for creating Savel, 646 00:22:25,927 --> 00:22:28,013 a unique variety of blue cheese. 647 00:22:28,096 --> 00:22:31,391 [speaking Spanish]. 648 00:22:31,475 --> 00:22:32,309 [Adriana Perdomo Perez] You want to learn how to make 649 00:22:32,392 --> 00:22:34,186 blue cheese from Savel? 650 00:22:34,269 --> 00:22:35,729 [Gordon Ramsay] Got a big cook big cook at the end of the week. 651 00:22:35,812 --> 00:22:39,066 This is one of the best kept secrets in Galicia. 652 00:22:39,149 --> 00:22:40,275 So, we, I would love to. 653 00:22:40,359 --> 00:22:41,360 [Tilly Ramsay] Absolutely. 654 00:22:41,443 --> 00:22:44,780 [Anna Vasquez] To make the cheese, we first need milk. 655 00:22:44,863 --> 00:22:47,616 And here are the cows we're going to milk. 656 00:22:47,699 --> 00:22:50,369 We'll milk them in the stable. 657 00:22:50,702 --> 00:22:51,870 [Gordon Ramsay] Great. 658 00:22:51,953 --> 00:22:53,205 [Adriana Perdomo Perez] Let's go get the cows. 659 00:22:53,288 --> 00:22:55,374 [Gordon Ramsay] The cattle that Anna raises are Jersey cows. 660 00:22:55,457 --> 00:22:58,251 A breed known for producing high quality milk. 661 00:22:58,335 --> 00:22:59,628 But like all cows, 662 00:22:59,711 --> 00:23:01,755 they're also known for producing other things. 663 00:23:01,838 --> 00:23:02,756 [speaking Spanish]. 664 00:23:02,839 --> 00:23:03,799 [Gordon Ramsay] Watch out for the cow [bleep]. 665 00:23:03,882 --> 00:23:04,925 Yes. Thank you. 666 00:23:05,008 --> 00:23:08,595 What gives the cow's milk the special flavor? 667 00:23:08,678 --> 00:23:13,892 [Anna] Well, we try to have a pasture of only native plants. 668 00:23:13,975 --> 00:23:15,060 Careful. 669 00:23:15,143 --> 00:23:22,025 We are going to spread out and do like this, so they move. 670 00:23:22,109 --> 00:23:23,402 [Adriana Perdomo Perez] Vamos. 671 00:23:23,485 --> 00:23:24,486 [Gordon Ramsay] Vamos. 672 00:23:24,569 --> 00:23:25,487 [Adriana Perdomo Perez] This way. 673 00:23:25,570 --> 00:23:26,655 -Vamos! -Vamos! 674 00:23:26,738 --> 00:23:27,864 -Vamos! -Vamos! 675 00:23:27,948 --> 00:23:29,658 [Gordon Ramsay] Vamos. Come on, girls, let's go. Vamos! 676 00:23:29,741 --> 00:23:30,659 [Tilly Ramsay] Vamo... 677 00:23:30,742 --> 00:23:31,868 [Gordon Ramsay] Get behind them, behind them, Tills. 678 00:23:31,952 --> 00:23:33,537 [Tilly Ramsay] It's working. 679 00:23:33,620 --> 00:23:35,330 [Anna Vasquez] Vamos. 680 00:23:35,414 --> 00:23:36,373 [Gordon Ramsay] Oh my God. 681 00:23:36,456 --> 00:23:37,541 Vamos. 682 00:23:37,624 --> 00:23:38,708 [Tilly Ramsay] Don't yell. Just nice. 683 00:23:38,792 --> 00:23:40,168 [Gordon Ramsay] I'm not yelling. I'm just shouting. 684 00:23:40,252 --> 00:23:42,712 [Tilly Ramsay] Be nice. Vamos. 685 00:23:42,796 --> 00:23:44,589 [Gordon Ramsay] The smell, kid. 686 00:23:44,673 --> 00:23:46,591 She's walking and [bleep] at the same time. 687 00:23:46,675 --> 00:23:48,844 -Yeah. -Oh. 688 00:23:49,344 --> 00:23:51,972 Hard to imagine award-winning cheese coming from that [bleep]. 689 00:23:52,431 --> 00:23:53,807 [Tilly Ramsay] It's not from there! 690 00:23:53,890 --> 00:23:54,975 [Gordon Ramsay] Come on. Come on. 691 00:23:55,058 --> 00:23:56,226 [Tilly Ramsay] Vamos. 692 00:23:56,309 --> 00:23:57,394 [Gordon Ramsay] Good. 693 00:23:57,477 --> 00:24:00,021 Rather than having us milk the cows, Anna proposes another 694 00:24:00,105 --> 00:24:02,858 task that will make up for eye-opening sights and 695 00:24:02,941 --> 00:24:04,734 eye-watering smells. 696 00:24:04,818 --> 00:24:06,027 [Anna Vasquez] They're here. 697 00:24:06,111 --> 00:24:07,612 [Gordon Ramsay] Awe. 698 00:24:07,696 --> 00:24:09,865 [Tilly Ramsay] How old are they? 699 00:24:10,282 --> 00:24:12,075 [Anna Vasquez] This one... 700 00:24:12,159 --> 00:24:13,118 ...10 days. 701 00:24:13,201 --> 00:24:14,411 [Tilly Ramsay] Hello. 702 00:24:14,494 --> 00:24:15,454 [Gordon Ramsay] Gracia, this one? 703 00:24:15,537 --> 00:24:16,371 [Anna Vasquez] Si. 704 00:24:16,455 --> 00:24:17,289 [Gordon Ramsay] Si. 705 00:24:17,456 --> 00:24:18,373 [Tilly Ramsay] Would you like some? 706 00:24:18,457 --> 00:24:19,583 [Anna Vasquez] Muy bien. 707 00:24:19,666 --> 00:24:20,834 [Gordon Ramsay] Come on. 708 00:24:20,917 --> 00:24:23,128 [speaking Spanish]. 709 00:24:23,211 --> 00:24:25,589 [Adriana Perdomo Perez] She's shy, apparently. 710 00:24:25,672 --> 00:24:26,882 [Tilly Ramsay] Would you like some help? 711 00:24:26,965 --> 00:24:28,133 [Gordon Ramsay] No. 712 00:24:28,216 --> 00:24:30,177 But I can see some delicious potential Tomahawks here. 713 00:24:30,260 --> 00:24:31,803 [Tilly Ramsay] Dad, stop it. 714 00:24:31,887 --> 00:24:33,472 Don't say that. 715 00:24:33,555 --> 00:24:35,515 Look, you scared him. 716 00:24:35,599 --> 00:24:36,975 [Anna Vasquez] Do you want to make some cheese? 717 00:24:37,058 --> 00:24:39,769 [Gordon Ramsay] Yes, please. Please. 718 00:24:39,853 --> 00:24:40,896 [Tilly Ramsay] Bye bye. 719 00:24:40,979 --> 00:24:42,189 [Adriana Perdomo Perez] I don't think she wants to leave. 720 00:24:42,272 --> 00:24:43,190 [Gordon Ramsay] Tilly, come on, seriously. 721 00:24:43,273 --> 00:24:45,025 [Tilly Ramsay] Can we take that one home for Christmas? 722 00:24:45,108 --> 00:24:46,109 [Gordon Ramsay] What, so I could eat it? 723 00:24:46,193 --> 00:24:47,652 [Tilly Ramsay] No, stop it. 724 00:24:50,238 --> 00:24:51,406 [Gordon Ramsay] This is beautiful. 725 00:24:51,490 --> 00:24:52,699 [Anna Vasquez] Gracias. 726 00:24:52,782 --> 00:24:54,701 [Gordon Ramsay] Finally, it's time to make some Savel. 727 00:24:54,784 --> 00:24:57,496 Which unfortunately, also means I have to walk the 728 00:24:57,579 --> 00:24:58,788 cheese farm runway. 729 00:24:58,872 --> 00:25:00,040 [Anna Vasquez] Que guapo. 730 00:25:00,123 --> 00:25:01,124 [Adriana Perdomo Perez] You look handsome. 731 00:25:01,208 --> 00:25:02,125 [Gordon Ramsay] Handsome. 732 00:25:02,209 --> 00:25:04,211 [Adriana Perdomo Perez] And your shoes, she likes your shoes. 733 00:25:04,294 --> 00:25:05,504 [Gordon Ramsay] Thank you very much. Mucha gracias. 734 00:25:05,587 --> 00:25:07,297 [Anna Vasquez] Let's go make some cheese. 735 00:25:07,380 --> 00:25:08,632 [Adriana Perdomo Perez] Let's go make some cheese. 736 00:25:08,715 --> 00:25:09,925 [Gordon Ramsay] Right. 737 00:25:10,008 --> 00:25:12,219 We start by mixing the cheese curds with salt. 738 00:25:12,302 --> 00:25:13,261 This is the curd. 739 00:25:13,345 --> 00:25:14,471 -Yes. -Gotcha. 740 00:25:14,554 --> 00:25:16,348 The salt regulates the moisture and texture and also 741 00:25:16,431 --> 00:25:19,142 controls the bacteria that grows in the cheese. 742 00:25:19,226 --> 00:25:20,894 Okay, good. Let's go, Tills. 743 00:25:20,977 --> 00:25:23,146 The grinder breaks a larger cheese curds 744 00:25:23,230 --> 00:25:24,940 down into crumbly bits. 745 00:25:25,023 --> 00:25:28,068 [Anna Vasquez] These curds come from the raw milk... 746 00:25:28,151 --> 00:25:32,322 ...from the cows we moved into the barn earlier. 747 00:25:33,240 --> 00:25:35,116 [Gordon Ramsay] Once the salt is added, the curds are 748 00:25:35,200 --> 00:25:37,077 carefully packed into forms. 749 00:25:37,786 --> 00:25:39,829 [Adriana] Don't put pressure because they want 750 00:25:39,913 --> 00:25:41,706 the cheese to have the holes... 751 00:25:41,790 --> 00:25:46,503 ...in between so that the penicillium can develop. 752 00:25:46,586 --> 00:25:47,796 [Gordon Ramsay] Got you. 753 00:25:47,879 --> 00:25:49,673 Penicillium is a harmless fungus 754 00:25:49,756 --> 00:25:51,508 that gives the cheese its flavor. 755 00:25:51,591 --> 00:25:53,134 I feel like I'm moving a body. 756 00:25:53,218 --> 00:25:55,554 Next, the forms are moved into an aging room where they'll 757 00:25:55,637 --> 00:25:57,597 spend the next four weeks. 758 00:25:57,681 --> 00:25:58,848 [Tilly Ramsay] Come on in. 759 00:25:58,932 --> 00:26:00,684 -One... -Oh, the smell. 760 00:26:00,767 --> 00:26:03,979 [Anna Vasquez] Yes, everyone falls in love with the smell. 761 00:26:04,062 --> 00:26:05,939 [Gordon Ramsay] I have a very sensitive nose from a chef's 762 00:26:06,022 --> 00:26:06,940 point of view. 763 00:26:07,023 --> 00:26:08,733 That's why it's so big. 764 00:26:08,817 --> 00:26:10,235 Okay, Tills, let's get to work. Come on. 765 00:26:10,318 --> 00:26:11,319 [Anna Vasquez] Muy bien. 766 00:26:11,403 --> 00:26:12,279 [Tilly Ramsay] I'm doing it. 767 00:26:12,362 --> 00:26:13,405 [Adriana Perdomo Perez] Very good, very good. 768 00:26:13,488 --> 00:26:14,656 [Gordon Ramsay] It smells like my granddad's socks. 769 00:26:14,739 --> 00:26:16,157 [Tilly Ramsay] I think it's nice. Smells good. 770 00:26:16,241 --> 00:26:17,784 [Adriana Perdomo] You just need to do some more work, so. 771 00:26:17,867 --> 00:26:20,453 [Gordon Ramsay] Si. Let's get some fresh air, first. 772 00:26:20,829 --> 00:26:22,706 After aging, the cheese is coated with a layer of 773 00:26:22,789 --> 00:26:25,834 penicillium that needs to be scraped back into the cheese. 774 00:26:26,293 --> 00:26:28,461 [Anna Vasquez] So, let's caress it. 775 00:26:28,545 --> 00:26:30,797 Caress it like you're stroking... 776 00:26:31,840 --> 00:26:34,050 ...I don't know, your wife. 777 00:26:34,134 --> 00:26:36,261 [Gordon] Caress the cheese like I'm caressing my wife. 778 00:26:36,344 --> 00:26:37,470 -Okay. -Yeah, that's... 779 00:26:37,554 --> 00:26:39,139 [Adriana Perdomo Perez] Very gentle. 780 00:26:39,222 --> 00:26:40,223 [Gordon Ramsay] Very gentle. 781 00:26:40,307 --> 00:26:42,976 I can confirm my wife smells a lot better when I caress her. 782 00:26:43,059 --> 00:26:44,519 [Adriana Perdomo Perez] Well, then. 783 00:26:44,603 --> 00:26:45,812 [Gordon Ramsay] What does it do to the cheese when we rub 784 00:26:45,895 --> 00:26:47,689 the mold back into it? 785 00:26:48,273 --> 00:26:51,109 [Anna Vasquez] We do it to fill in all of these little holes. 786 00:26:51,192 --> 00:26:53,320 And what you see here is penicillium. 787 00:26:53,403 --> 00:26:56,698 We want to stop it from developing. 788 00:26:56,781 --> 00:26:57,741 [Gordon Ramsay] Got you. 789 00:26:57,824 --> 00:26:59,367 Scraping the mold back into the holes stops the 790 00:26:59,451 --> 00:27:00,994 penicillium from growing. 791 00:27:01,077 --> 00:27:03,455 And is a way of controlling the flavor intensity, 792 00:27:03,538 --> 00:27:05,957 by incorporating more of the tasty blue parts 793 00:27:06,041 --> 00:27:08,418 back into the cheese. 794 00:27:08,501 --> 00:27:11,713 [Anna Vasquez] After this, they are left in the aging chamber 795 00:27:11,796 --> 00:27:14,049 for three weeks. 796 00:27:16,217 --> 00:27:18,970 [Gordon Ramsay] Oh, give it a look. 797 00:27:20,096 --> 00:27:22,641 [Anna Vasquez] You see how well the blue is distributed? 798 00:27:22,724 --> 00:27:24,184 [Gordon Ramsay] Si. 799 00:27:25,935 --> 00:27:27,062 Wow. 800 00:27:27,145 --> 00:27:28,021 [Anna Vasquez] It's... 801 00:27:28,104 --> 00:27:28,980 [Gordon Ramsay] Mm, that's delicious. 802 00:27:29,064 --> 00:27:29,898 [speaking Spanish]. 803 00:27:29,981 --> 00:27:31,024 [Gordon Ramsay] The p, so much more milder. 804 00:27:31,107 --> 00:27:32,692 But creamy. And very rich. 805 00:27:32,776 --> 00:27:34,778 I'd love some for final cook. 806 00:27:34,861 --> 00:27:35,987 This is important for me. 807 00:27:36,071 --> 00:27:37,530 [speaking Spanish]. 808 00:27:37,614 --> 00:27:38,698 [Adriana Perdomo Perez] Okay. 809 00:27:38,782 --> 00:27:40,158 -Yes? -She's gonna give it to you. 810 00:27:40,241 --> 00:27:41,493 [Gordon Ramsay] Mucha gracias, madam. 811 00:27:41,576 --> 00:27:44,079 This whole cheese making process is done with hands. 812 00:27:44,162 --> 00:27:46,081 It's done with passion. It's done with love. 813 00:27:46,164 --> 00:27:47,957 How do I incorporate that and do it justice. 814 00:27:48,041 --> 00:27:50,585 Don't try and change the texture, but improve 815 00:27:50,669 --> 00:27:52,379 what you're gonna add it to. 816 00:27:52,462 --> 00:27:54,422 And that's, that's the secret. 817 00:27:57,884 --> 00:28:01,429 Now with just one day left before we take on Pepe and 818 00:28:01,513 --> 00:28:04,015 his son, Dario, it's now time for Tilly and I 819 00:28:04,099 --> 00:28:05,517 to divide and conquer. 820 00:28:05,600 --> 00:28:09,020 So, I've sent her to the local vegetable market to come up 821 00:28:09,104 --> 00:28:11,231 with some exciting ingredients. 822 00:28:11,314 --> 00:28:14,818 Whilst I'm taking a trip down to this amazing fish market. 823 00:28:16,069 --> 00:28:18,321 Joao. How are you? 824 00:28:18,405 --> 00:28:19,906 [Joao Baganha] Excellent. Welcome. 825 00:28:19,989 --> 00:28:21,866 Joao Baganha is one of the managers 826 00:28:21,950 --> 00:28:23,743 here at Lonxa de Ribeira. 827 00:28:23,827 --> 00:28:26,413 One of the busiest seafood auctions in Galicia. 828 00:28:26,496 --> 00:28:28,415 [Gordon Ramsay] Looking for something really exciting from 829 00:28:28,498 --> 00:28:31,418 the auction, I have a big cook, so, sea bass would be amazing. 830 00:28:31,501 --> 00:28:33,378 [Joao Baganha] To come into the auction house, 831 00:28:33,461 --> 00:28:34,421 which is not, it's not a market. 832 00:28:34,504 --> 00:28:35,255 [Gordon Ramsay] No. 833 00:28:35,338 --> 00:28:36,256 [Joao Baganha] So, you need to earn your keep to come in. 834 00:28:36,339 --> 00:28:37,424 -Right. -So. 835 00:28:37,507 --> 00:28:40,635 [Joao] We're gonna do some work, Help offload all the sardine. 836 00:28:40,719 --> 00:28:43,680 From then, we should be able to allow you into the auction house 837 00:28:44,180 --> 00:28:46,057 [Gordon Ramsay] The boats arrive directly from their fishing 838 00:28:46,141 --> 00:28:49,561 grounds and offload their catch with frightening efficiency. 839 00:28:49,644 --> 00:28:50,854 [Joao Baganha] Yeah, let's get that there, yeah. 840 00:28:50,937 --> 00:28:52,981 Onto the pallet. Just drag it over. 841 00:28:53,064 --> 00:28:53,982 Here we go. 842 00:28:54,065 --> 00:28:55,650 [Gordon Ramsay] Gracias. 843 00:28:55,734 --> 00:28:58,361 [Joao Baganha] In it goes, we'll take it, and down. 844 00:28:59,112 --> 00:29:00,488 Excellent. Let's get some ice on top. 845 00:29:00,572 --> 00:29:01,865 And just push it. 846 00:29:01,948 --> 00:29:02,824 [Gordon Ramsay] And scoop, scoop on ice. 847 00:29:02,907 --> 00:29:04,117 [Joao Baganha] Yeah. Now scoop on ice on top. 848 00:29:04,200 --> 00:29:05,326 [Gordon Ramsay] Bloody hell. 849 00:29:05,410 --> 00:29:07,287 [Joao Baganha] Come on, quick. We got to be quick. 850 00:29:07,370 --> 00:29:09,289 The skipper's getting annoyed that it's taking too long. 851 00:29:09,372 --> 00:29:10,790 [Gordon Ramsay] It's a dance that's repeated hundreds of 852 00:29:10,874 --> 00:29:12,959 times every afternoon. 853 00:29:13,042 --> 00:29:14,210 Man, this is crazy business. 854 00:29:14,294 --> 00:29:15,712 [bleep]! 855 00:29:15,795 --> 00:29:18,047 Which explains why the fish that come out of this auction 856 00:29:18,131 --> 00:29:20,216 are some of the freshest in Spain. 857 00:29:20,300 --> 00:29:21,301 [Joao Baganha] All right. 858 00:29:21,384 --> 00:29:22,343 [Gordon Ramsay] Si. Right around? 859 00:29:22,427 --> 00:29:24,637 [Joao Baganha] And so, the seagulls don't come and get it. 860 00:29:24,721 --> 00:29:25,638 [Gordon Ramsay] Seagulls? 861 00:29:25,722 --> 00:29:26,598 [Joao Baganha] Yeah. 862 00:29:26,681 --> 00:29:27,599 [Gordon Ramsay] Okay, next. 863 00:29:27,682 --> 00:29:29,267 [Joao Baganha] Cut it off. 864 00:29:29,350 --> 00:29:30,226 [Gordon Ramsay] Bloody hell. 865 00:29:30,310 --> 00:29:31,436 [Joao Baganha] Alright. Let's go. Yeah. 866 00:29:31,519 --> 00:29:33,188 [Gordon Ramsay] [bleep] Yeah. 867 00:29:33,271 --> 00:29:34,355 [Joao Baganha] Come on. We've got to be fast. 868 00:29:34,439 --> 00:29:35,398 The auction's starting in a bit. 869 00:29:35,482 --> 00:29:36,357 [Gordon Ramsay] Yeah, so down? 870 00:29:36,441 --> 00:29:38,276 [Joao Baganha] Yeah. Let's go. It's off the ground. We can go. 871 00:29:38,359 --> 00:29:39,527 Go, go, go. 872 00:29:39,611 --> 00:29:40,862 [Gordon Ramsay] Watch your backs, watch your backs. 873 00:29:40,945 --> 00:29:42,113 [Joao Baganha] And into the auction house we go. 874 00:29:42,197 --> 00:29:42,989 [Gordon Ramsay] Watch your feet. 875 00:29:43,072 --> 00:29:43,990 [Joao Baganha] Pull, pull it. Yeah. That's it. 876 00:29:44,073 --> 00:29:45,700 Stopped. We're done. 877 00:29:45,784 --> 00:29:47,202 I think we can go to the market now. 878 00:29:47,285 --> 00:29:48,286 Yeah. 879 00:29:48,369 --> 00:29:50,246 [Gordon Ramsay] [bleep]. 880 00:29:50,705 --> 00:29:52,081 Do we have any indication of the price? 881 00:29:52,165 --> 00:29:53,041 [Joao Baganha] It's a free market so you're gonna have to 882 00:29:53,124 --> 00:29:54,125 compete for it. 883 00:29:54,209 --> 00:29:55,210 [Gordon Ramsay] Oh, [bleep]. 884 00:29:55,293 --> 00:29:56,753 [Joao Baganha] With everything Dutch-style. 885 00:29:56,836 --> 00:29:58,630 [Gordon Ramsay] Dutch style means the auction starts at 886 00:29:58,713 --> 00:30:00,215 the highest price. 887 00:30:00,298 --> 00:30:04,052 And the auctioneer lowers the price until someone calls out 888 00:30:04,135 --> 00:30:05,970 the first bid. 889 00:30:06,054 --> 00:30:07,347 Who are we bidding against? 890 00:30:07,430 --> 00:30:08,515 [Joao Baganha] Everybody. 891 00:30:08,598 --> 00:30:11,184 [Gordon Ramsay] Oh my god. Red mullet. That is beautiful. 892 00:30:11,267 --> 00:30:12,894 Huh? Little barb on there. 893 00:30:12,977 --> 00:30:13,937 [Joao Baganha] Yep. 894 00:30:14,020 --> 00:30:15,146 [Gordon Ramsay] Absolute stunning. 895 00:30:15,230 --> 00:30:16,272 And every night it's like this. 896 00:30:16,356 --> 00:30:18,316 And, and, and all these people are running restaurants, or? 897 00:30:18,399 --> 00:30:21,194 [Joao Baganha] Yeah, they have restaurateurs. They have - 898 00:30:21,277 --> 00:30:22,779 The chaos started. 899 00:30:23,196 --> 00:30:24,280 [Joao Baganha] We got to find your fish first though. 900 00:30:24,364 --> 00:30:25,824 [Gordon Ramsay] My fish. 901 00:30:25,907 --> 00:30:28,493 As I prepare to fight for some sea bass, I'm sweaty and 902 00:30:28,576 --> 00:30:30,328 smell like sardines. 903 00:30:30,411 --> 00:30:32,497 It's not pretty, but it's how it's done. 904 00:30:32,580 --> 00:30:34,624 I'm sure Tilly is fighting just as hard for the best 905 00:30:34,707 --> 00:30:36,417 ingredients at the market. 906 00:30:36,501 --> 00:30:38,670 [yells]. 907 00:30:42,173 --> 00:30:48,930 [♪ relaxed Spanish music] 908 00:30:49,764 --> 00:30:52,100 [Tilly Ramsay] Gracias. 909 00:30:55,103 --> 00:30:56,354 [Joao Baganha] This is a type of sea bass... 910 00:30:56,437 --> 00:30:58,815 ...but I think you want the Spanish sea bass, yeah? 911 00:30:59,190 --> 00:31:00,942 [Gordon Ramsay] Definitely, yeah. Oh, there you go. Perfect. 912 00:31:01,025 --> 00:31:02,861 Si. That would be amazing. 913 00:31:02,944 --> 00:31:03,862 [Joao Baganha] Yeah. 914 00:31:03,945 --> 00:31:05,905 [Gordon Ramsay] Absolutely. Two would be perfect. 915 00:31:05,989 --> 00:31:07,323 (Kisses fish]. 916 00:31:07,407 --> 00:31:08,283 Please. 917 00:31:08,366 --> 00:31:09,534 [Joao Baganha] All you got to do is fight for it. 918 00:31:09,617 --> 00:31:11,703 [Gordon Ramsay] I found the fish I need to compete with Pepe, 919 00:31:11,786 --> 00:31:14,455 but now, I've got to fend off other suitors. 920 00:31:14,539 --> 00:31:16,291 They start off with the highest price, normally. 921 00:31:16,374 --> 00:31:17,876 [Joao Baganha] Yeah. And going, going down. 922 00:31:17,959 --> 00:31:18,877 Wh, when you want to stop. 923 00:31:18,960 --> 00:31:19,919 [Gordon Ramsay] Yes. 924 00:31:20,003 --> 00:31:20,920 [Joao Baganha] You put one of these down. 925 00:31:21,004 --> 00:31:21,754 [Gordon Ramsay] Yes. 926 00:31:21,838 --> 00:31:23,214 [Joao Baganha] Sunny side up. We mark it. 927 00:31:23,298 --> 00:31:24,132 [Gordon Ramsay] Yes. 928 00:31:24,215 --> 00:31:24,841 [Joao] And you pay highest price in the auction house. 929 00:31:24,924 --> 00:31:26,009 [Gordon Ramsay] Yes. 930 00:31:26,092 --> 00:31:27,385 [Joao Baganha] But you've got competition. 931 00:31:27,468 --> 00:31:29,220 [Gordon Ramsay] Yes. Madame, I've already bought them. 932 00:31:29,304 --> 00:31:31,097 Thank you. Mucho gracias. 933 00:31:31,180 --> 00:31:32,432 [Joao Baganha] Yeah, be careful, because the, the 934 00:31:32,515 --> 00:31:33,808 locals are, get feisty. 935 00:31:33,892 --> 00:31:34,934 [Gordon Ramsay] Oh my god. 936 00:31:35,018 --> 00:31:36,477 I'm so scared to let those things go. 937 00:31:36,561 --> 00:31:38,104 [Joao Baganha] Yeah, those are the, the good two, the two 938 00:31:38,187 --> 00:31:39,772 good pieces for today. 939 00:31:39,856 --> 00:31:41,316 [Gordon Ramsay] Please come on, my bass. 940 00:31:41,399 --> 00:31:44,527 [Auctioneer] The sea bass, the sea bass, the sea bass! 941 00:31:44,611 --> 00:31:46,070 [Joao Baganha] The sea bass, the sea bass, the sea bass. 942 00:31:46,154 --> 00:31:47,530 He's calling people to the auction. 943 00:31:48,489 --> 00:31:52,952 [Joao Baganha] What price did these sell at yesterday? 944 00:31:53,036 --> 00:31:54,370 [Manuel] 33, 34... 945 00:31:54,454 --> 00:31:56,956 -13... -30. 30. Not 13. 946 00:31:57,040 --> 00:31:58,333 [Gordon Ramsay] €30 a kilo. 947 00:31:58,416 --> 00:32:00,209 That's €100 for one fish. 948 00:32:00,293 --> 00:32:02,211 [Joao Baganha] It is what it is. 949 00:32:02,295 --> 00:32:03,796 It's the best one you're gonna find. 950 00:32:03,880 --> 00:32:05,381 [Gordon Ramsay] Sir, bring the price down. 951 00:32:05,465 --> 00:32:06,883 Please, por favor. 952 00:32:06,966 --> 00:32:08,593 [speaking Spanish]. 953 00:32:08,676 --> 00:32:09,928 [Joao Baganha] No, no, mira, mira. 954 00:32:10,011 --> 00:32:11,387 [Auctioneer] There are no sales here. 955 00:32:11,471 --> 00:32:13,222 -Too expensive. -He said there's no sales here. 956 00:32:13,306 --> 00:32:15,350 [Auctioneer] Starting seabass here! Starting seabass here! 957 00:32:15,725 --> 00:32:16,768 [Gordon Ramsay] How much? 958 00:32:16,851 --> 00:32:17,977 [Joao speaking Spanish] 959 00:32:18,061 --> 00:32:19,771 30. 960 00:32:19,854 --> 00:32:21,856 [Gordon Ramsay] 30. Is she gonna pay that? 961 00:32:21,940 --> 00:32:24,025 [Joao Baganha] Sh, yeah. And she'll see it, no problem. 962 00:32:24,108 --> 00:32:25,068 She's a fishmonger. 963 00:32:25,151 --> 00:32:26,736 [Gordon Ramsay] A fishmonger. Bloody hell. 964 00:32:26,819 --> 00:32:29,072 To say this is chaos doesn't do it justice. 965 00:32:29,155 --> 00:32:31,366 And I don't quite understand the rules. 966 00:32:31,449 --> 00:32:33,993 So, I'm gonna use every trick up my sleeve. 967 00:32:34,077 --> 00:32:35,828 Por favor. I need the fish. 968 00:32:35,912 --> 00:32:37,872 I, I give you my watch. 969 00:32:37,956 --> 00:32:39,457 [Joao Baganha] You're gonna have to outbid her. 970 00:32:39,540 --> 00:32:40,625 [Auctioneer] Lubina. 971 00:32:40,708 --> 00:32:44,545 Quarenta y tres, quarenta y dos, quarenta y uno. 972 00:32:44,629 --> 00:32:45,588 [Gordon Ramsay] 42. 973 00:32:45,672 --> 00:32:46,798 [Auctioneer] A quarenta lubina. 974 00:32:46,881 --> 00:32:47,840 [Joao Baganha] 40. Wait. Let it. 975 00:32:47,924 --> 00:32:49,968 39. 39.50. 976 00:32:50,051 --> 00:32:51,469 [speaking Spanish]. 977 00:32:51,552 --> 00:32:52,637 [Gordon Ramsay] Si. I'll take it. I'll take it. 978 00:32:52,720 --> 00:32:53,888 [Joao Baganha] Mark it. Mark it. 979 00:32:53,972 --> 00:32:55,515 [Gordon Ramsay] Yes. Both? 980 00:32:55,598 --> 00:32:58,059 I've paid a small fortune, but I've got my fish. 981 00:32:58,142 --> 00:33:01,187 Most importantly, it didn't cost me my watch. 982 00:33:01,270 --> 00:33:02,438 Gracias. 983 00:33:02,522 --> 00:33:03,731 [Joao Baganha] Yeah, you, your, the first cup is yours. 984 00:33:03,815 --> 00:33:05,817 Now, let's get you the hook and get them out of here. 985 00:33:05,900 --> 00:33:07,360 [Gordon Ramsay] That was a unique auction. 986 00:33:07,443 --> 00:33:08,403 Let me tell you. 987 00:33:08,486 --> 00:33:09,904 It's not like walking into a fishmonger. 988 00:33:09,988 --> 00:33:12,240 And that bass literally, hours out of the ocean. 989 00:33:12,323 --> 00:33:14,367 I already got an idea to butterfly it. 990 00:33:14,450 --> 00:33:17,578 Use some amazing local herbs and cook this thing whole 991 00:33:17,954 --> 00:33:18,871 [Joao Baganha] All right, come on. 992 00:33:18,955 --> 00:33:19,872 [Gordon Ramsay] Gracias. 993 00:33:19,956 --> 00:33:21,374 [Joao Baganha] Quick. 994 00:33:21,457 --> 00:33:23,084 [Gordon Ramsay] I know I'm not Galician, but with Tills by my 995 00:33:23,167 --> 00:33:26,295 side, I don't think Pepe's got any idea what's coming. 996 00:33:26,671 --> 00:33:29,215 Honestly, it's like pulling Oscar along in a sled. 997 00:33:33,720 --> 00:33:35,263 What an exciting week this has been. 998 00:33:35,346 --> 00:33:37,932 We're going up against t, two very, very talented 999 00:33:38,016 --> 00:33:39,767 locals with Michelin stars. 1000 00:33:39,851 --> 00:33:40,893 Don't forget. 1001 00:33:40,977 --> 00:33:41,978 [Tilly Ramsay] I know. 1002 00:33:42,061 --> 00:33:44,105 Those Michelin stars are using those local ingredients. 1003 00:33:44,188 --> 00:33:45,648 They know them like the back of their hand. 1004 00:33:45,732 --> 00:33:46,649 [Gordon Ramsay] That's right. 1005 00:33:46,733 --> 00:33:47,900 [Tilly Ramsay] Different to what we, we're used to. 1006 00:33:47,984 --> 00:33:48,943 [Gordon Ramsay] You ready for this? 1007 00:33:49,027 --> 00:33:50,069 [Tilly Ramsay] Let's do it. 1008 00:33:50,153 --> 00:33:51,821 [Gordon Ramsay] Galicia will not beat the Ramsays. 1009 00:33:51,904 --> 00:33:53,948 [Tilly Ramsay] Absolutely not. 1010 00:33:59,037 --> 00:34:00,121 [Gordon Ramsay] Pepe! 1011 00:34:00,204 --> 00:34:01,164 [Pepe Vieira] Hey, Gordon. 1012 00:34:01,247 --> 00:34:02,165 [Gordon Ramsay] I made it. 1013 00:34:02,248 --> 00:34:03,583 And I have a surprise for you as well. 1014 00:34:03,666 --> 00:34:04,917 [Pepe Vieira] Wow. Good to see you. 1015 00:34:05,001 --> 00:34:07,503 [Gordon Ramsay] Oh, what a week. What a week. Oh my god. 1016 00:34:07,587 --> 00:34:09,005 -My sous chef, Matilda. -Hey, looky there. 1017 00:34:09,088 --> 00:34:10,256 [Tilly Ramsay] Lovely to meet you. How are you? 1018 00:34:10,339 --> 00:34:11,257 [Pepe Vieira] Nice to meet you. Nice to meet you. 1019 00:34:11,340 --> 00:34:12,175 -How you are? -Hey, how are you, bud? 1020 00:34:12,258 --> 00:34:13,426 -This, this is Dario. -I'm Dario. 1021 00:34:13,509 --> 00:34:14,969 [Gordon Ramsay] Dario, good to see you, bud. Are you ready? 1022 00:34:15,053 --> 00:34:16,220 [Dario Vieira] I'm ready. I was born ready. 1023 00:34:16,304 --> 00:34:17,346 [Gordon Ramsay] Love that. Good luck. 1024 00:34:17,430 --> 00:34:18,514 [Dario Vieira] Here we go. 1025 00:34:18,598 --> 00:34:19,474 [Gordon Ramsay] Because you're gonna need it. 1026 00:34:19,557 --> 00:34:20,641 -Yeah. -Let's go. 1027 00:34:20,725 --> 00:34:22,894 -Let's go. -Dario, yeah. 1028 00:34:23,227 --> 00:34:26,105 On Uncharted, I've cooked against many talented chefs. 1029 00:34:26,189 --> 00:34:29,192 But this is the first time we've ever had sous chefs. 1030 00:34:29,275 --> 00:34:31,569 Can you slice the shallots and garlic first please? 1031 00:34:31,652 --> 00:34:33,488 [Tilly Ramsay] Yes, little circles? 1032 00:34:33,571 --> 00:34:35,114 [Gordon Ramsay] Yeah, just nice and thinly sliced, please. 1033 00:34:35,198 --> 00:34:35,948 Thank you. 1034 00:34:36,032 --> 00:34:37,325 Dario, you good? 1035 00:34:37,408 --> 00:34:38,284 [Dario Vieira] I'm really good. 1036 00:34:38,367 --> 00:34:40,078 [Gordon Ramsay] I'm watching you very carefully, by the way. 1037 00:34:40,161 --> 00:34:41,788 And so is Tilly. 1038 00:34:41,871 --> 00:34:43,289 Yeah, he seems to be moving fast. 1039 00:34:43,372 --> 00:34:44,582 [Tilly Ramsay] Yeah, but slow and steady wins the race. 1040 00:34:44,665 --> 00:34:46,709 [Gordon] I know, I know, I know, but don't let me down, kid. 1041 00:34:46,793 --> 00:34:48,377 [Tilly Ramsay] Don't let me down. 1042 00:34:48,461 --> 00:34:50,296 [Pepe Vieira] So, Gordon, what, what was your favorite 1043 00:34:50,379 --> 00:34:51,881 part of the week? 1044 00:34:51,964 --> 00:34:53,174 [Gordon Ramsay] A combination between the mussels 1045 00:34:53,257 --> 00:34:54,383 and the percebes. 1046 00:34:54,467 --> 00:34:56,761 [Pepe Vieira] So, you tasted the ropes of Galicia. 1047 00:34:56,844 --> 00:34:58,137 [Gordon Ramsay] I did taste the ropes, yeah. 1048 00:34:58,221 --> 00:35:00,014 I nearly fell in as well with the ropes of Galicia. 1049 00:35:00,098 --> 00:35:02,934 After the percebes, I then went out with Andres to find 1050 00:35:03,017 --> 00:35:04,227 those amazing mussels. 1051 00:35:04,310 --> 00:35:05,770 [Pepe Vieira] Wow. You know that Andres is my neighbor. 1052 00:35:05,853 --> 00:35:07,105 [Gordon Ramsay] He's your neighbor. 1053 00:35:07,188 --> 00:35:08,189 [Pepe Vieira] He has a huge house. 1054 00:35:08,272 --> 00:35:09,440 [Gordon Ramsay] He has a huge house. 1055 00:35:09,524 --> 00:35:11,609 A very, very, very successful man. 1056 00:35:11,692 --> 00:35:13,111 I'm using a sea bass as well. 1057 00:35:13,194 --> 00:35:16,906 I went to the auction and actually bidded for my sea bass. 1058 00:35:16,989 --> 00:35:18,282 [Pepe Vieira] And mine is better. 1059 00:35:18,366 --> 00:35:19,867 [Gordon Ramsay] Huh? Yours is better. 1060 00:35:19,951 --> 00:35:22,620 Why is yours better, Pepe, please? 1061 00:35:22,703 --> 00:35:24,038 [Pepe Vieira] Because it's mine. 1062 00:35:24,122 --> 00:35:26,332 [Gordon Ramsay] It's yours. Very similar to mine. 1063 00:35:26,415 --> 00:35:27,750 And you left a few bones in. It's fine. 1064 00:35:27,834 --> 00:35:30,044 I'll get them out for you later. 1065 00:35:30,128 --> 00:35:32,463 To complement the bounty of seafood we have, Pepe and I 1066 00:35:32,547 --> 00:35:35,299 are also cooking with some special blonde beef from the 1067 00:35:35,383 --> 00:35:39,387 famous Galician species of cattle called Rubia Gallega. 1068 00:35:39,846 --> 00:35:42,807 On my menu it'll go perfectly with the blue cheese I sourced 1069 00:35:42,890 --> 00:35:44,600 earlier in the week. 1070 00:35:44,684 --> 00:35:46,519 So, Dario, what's the, what's the dream? 1071 00:35:46,602 --> 00:35:48,146 One day to take over from Dad? 1072 00:35:48,479 --> 00:35:50,773 [Dario Vieira] Having more stars than him, maybe. 1073 00:35:50,857 --> 00:35:51,816 -[bleep] -Big dream. 1074 00:35:51,899 --> 00:35:53,734 [Dario Vieira] Maybe even more stars than you. 1075 00:35:53,818 --> 00:35:54,443 [Gordon Ramsay] Oh, you wi... 1076 00:35:54,527 --> 00:35:55,653 -Yeah. -Ooh. 1077 00:35:55,736 --> 00:35:56,779 [Gordon Ramsay] Hey, we got to start somewhere though. 1078 00:35:56,863 --> 00:35:57,864 [Dario Vieira] Yeah. 1079 00:35:57,947 --> 00:35:58,990 [Tilly Ramsay] Dario, do you feel pressure having a dad 1080 00:35:59,073 --> 00:36:00,032 with Michelin stars? 1081 00:36:00,116 --> 00:36:01,117 [Dario Vieira] A lot. A lot of pressure. 1082 00:36:01,200 --> 00:36:02,535 -Yeah. -And you? 1083 00:36:02,618 --> 00:36:03,619 [Tilly Ramsay] Yeah, absolutely. 1084 00:36:03,703 --> 00:36:05,872 [Dario Vieira] I have pressure from your dad, too, so. 1085 00:36:05,955 --> 00:36:08,040 [Tilly Ramsay] Yeah, everyone does. 1086 00:36:08,666 --> 00:36:09,917 [Gordon Ramsay] Your sea bass need turning, no? 1087 00:36:10,001 --> 00:36:11,002 [Pepe Vieira] Yeah. 1088 00:36:11,085 --> 00:36:12,587 [Gordon Ramsay] No, you don't want to burn that do you. Ooh. 1089 00:36:12,670 --> 00:36:14,297 [Tilly Ramsay] Stop. 1090 00:36:14,380 --> 00:36:15,381 [Pepe Vieira] It's okay. 1091 00:36:15,464 --> 00:36:16,340 -Are you sure? -Yes. 1092 00:36:16,424 --> 00:36:17,341 -It's not too burnt? -No, no, no, no. 1093 00:36:17,425 --> 00:36:18,384 -No? -No, no, no, no. 1094 00:36:18,467 --> 00:36:19,468 It's okay. It's okay. 1095 00:36:19,552 --> 00:36:20,678 [Gordon Ramsay] No? You sure? Okay. Just ch... 1096 00:36:20,761 --> 00:36:21,971 [Pepe Vieira] Remember I have Michelin s, stars too. 1097 00:36:22,054 --> 00:36:23,264 [Gordon Ramsay] Y, you have Michelin sta... 1098 00:36:23,347 --> 00:36:24,348 -You are not the only. -Yes, you do. 1099 00:36:24,432 --> 00:36:26,392 -No, you have three stars. -Yes, I have. 1100 00:36:26,475 --> 00:36:27,643 -Two red, one green. 1101 00:36:27,727 --> 00:36:29,395 [Pepe Vieira] The green one is the good one. 1102 00:36:29,478 --> 00:36:31,105 [Dario Vieira] Tilly, you study psychology, right? 1103 00:36:31,189 --> 00:36:32,273 [Tilly Ramsay] Yes, I do. 1104 00:36:32,356 --> 00:36:33,608 [Dario Vieira] Do you study your dad? 1105 00:36:33,691 --> 00:36:35,026 [Tilly Ramsay] Big case study that one. 1106 00:36:35,109 --> 00:36:37,320 [Gordon Ramsay] It's, it's an incredible study. 1107 00:36:37,987 --> 00:36:39,530 How is your bass, Chef? 1108 00:36:39,614 --> 00:36:41,449 [Pepe Vieira] My bass is amazing. 1109 00:36:41,532 --> 00:36:42,909 [Gordon Ramsay] The conditions of the bass here are 1110 00:36:42,992 --> 00:36:43,993 beautiful, huh. 1111 00:36:44,076 --> 00:36:46,704 [Pepe Vieira] The sea, the salt, the temperature of the water. 1112 00:36:46,787 --> 00:36:47,830 [Gordon Ramsay] Yes. 1113 00:36:47,914 --> 00:36:49,248 [Pepe Vieira] Make it amazing fish, you know. 1114 00:36:49,332 --> 00:36:51,250 Yeah, it's expensive because it's very hard to find. 1115 00:36:51,334 --> 00:36:53,502 [Gordon Ramsay] Yes. Let's go baby. 1116 00:36:53,586 --> 00:36:55,213 [Tilly Ramsay] Talking to the fish? 1117 00:36:55,296 --> 00:36:56,923 [Gordon Ramsay] Thank, yeah, I'm, I always talk to my fish. 1118 00:36:57,006 --> 00:36:59,091 [Tilly Ramsay] Let's go baby. 1119 00:36:59,425 --> 00:37:00,885 [Gordon Ramsay] Looks nice, huh? It looks beautiful, doesn't it. 1120 00:37:00,968 --> 00:37:02,178 [Tilly Ramsay] Dad, did you give her a kiss? 1121 00:37:02,261 --> 00:37:03,137 [Gordon Ramsay] I... 1122 00:37:03,221 --> 00:37:04,305 [kisses fish]. 1123 00:37:04,388 --> 00:37:05,932 [Tilly Ramsay] Magic touch. 1124 00:37:06,015 --> 00:37:07,308 [Gordon Ramsay] Beautiful, yes. 1125 00:37:07,391 --> 00:37:09,435 It's easy to bask in the glow of the cooking with 1126 00:37:09,518 --> 00:37:10,895 world class ingredients. 1127 00:37:10,978 --> 00:37:14,148 But the arrival of my new Galician friends is a reminder 1128 00:37:14,232 --> 00:37:16,108 that the clock is ticking. 1129 00:37:16,192 --> 00:37:17,151 [Andres Ruano] Hola. 1130 00:37:17,235 --> 00:37:18,319 [Pepe Vieira] This is my famous neighbor. 1131 00:37:18,402 --> 00:37:20,071 -Yeah. -Hey, how you doing? 1132 00:37:20,154 --> 00:37:21,822 [Gordon Ramsay] Hello. How are you, sir? We good? 1133 00:37:21,906 --> 00:37:22,698 -Oh yeah. -Nice to see you. You good? 1134 00:37:22,782 --> 00:37:23,991 Tilly, say hello to Andres. 1135 00:37:24,075 --> 00:37:24,992 [Tilly Ramsay] Hola. 1136 00:37:25,076 --> 00:37:26,494 [Gordon Ramsay] Oh, la, la. 1137 00:37:26,577 --> 00:37:29,038 Okay. 1138 00:37:29,121 --> 00:37:32,333 Beautiful before I cook underneath. 1139 00:37:32,416 --> 00:37:33,793 [Pepe Vieira] Skin. 1140 00:37:33,876 --> 00:37:35,336 [Gordon Ramsay] Her skin is beautiful. 1141 00:37:35,419 --> 00:37:36,963 [Pepe Vieira] That's really Galician style. 1142 00:37:37,672 --> 00:37:39,131 [Gordon Ramsay] While I'll be using the bread I baked and 1143 00:37:39,215 --> 00:37:41,801 serving it with my mussels, Pepe has a different idea 1144 00:37:41,884 --> 00:37:45,012 about how he wants to incorporate bread into his menu. 1145 00:37:45,096 --> 00:37:47,014 So, you let it all run all the way down so it's nice and thin. 1146 00:37:47,098 --> 00:37:49,267 -Yep. -A lovely technique. 1147 00:37:49,350 --> 00:37:50,935 I've never seen this way before. 1148 00:37:51,018 --> 00:37:53,479 Reminds me of a creperie in Paris. 1149 00:37:53,562 --> 00:37:55,982 [Pepe Vieira] Yeah, it's something like that but it's not 1150 00:37:56,065 --> 00:37:57,775 [Gordon Ramsay] Right. Now for the most important part. 1151 00:37:57,858 --> 00:37:59,902 We're gonna start slicing and plating. 1152 00:37:59,986 --> 00:38:01,279 Chef you ready to start plating? 1153 00:38:01,362 --> 00:38:02,321 [Pepe Vieira] I, I'm more ready than you. 1154 00:38:02,405 --> 00:38:03,656 [Gordon Ramsay] That on your board, 1155 00:38:03,739 --> 00:38:04,991 I'm gonna start slicing the beef. 1156 00:38:05,074 --> 00:38:07,410 We're a little behind. 1157 00:38:07,910 --> 00:38:10,162 It's one last push to the finish line, as we put the 1158 00:38:10,246 --> 00:38:12,081 final touches on our plates. 1159 00:38:12,164 --> 00:38:13,833 [Pepe Vieira] Looks great. 1160 00:38:13,916 --> 00:38:15,293 [Gordon Ramsay] So, load that with vegetables. 1161 00:38:15,376 --> 00:38:16,377 [Tilly Ramsay] Yeah. 1162 00:38:16,460 --> 00:38:17,795 [Gordon Ramsay] And I'll do the salad now. 1163 00:38:17,878 --> 00:38:21,048 [Pepe Vieira] It's good, man. Very good. 1164 00:38:21,132 --> 00:38:22,383 Very good. 1165 00:38:22,466 --> 00:38:23,509 [Dario Vieira] So, you're rushing, yeah? 1166 00:38:23,592 --> 00:38:25,177 [Gordon Ramsay] Not rushing, kid. Not rushing. Never ever. 1167 00:38:25,261 --> 00:38:26,470 [Dario Vieira] Well, then what's this? 1168 00:38:26,554 --> 00:38:27,596 [Gordon Ramsay] Never underestimate the power of a 1169 00:38:27,680 --> 00:38:29,849 three-star chef. Beautiful. 1170 00:38:29,932 --> 00:38:32,143 [Dario Vieira] Wow, it looks really good but it doesn't 1171 00:38:32,226 --> 00:38:33,185 look better than ours. 1172 00:38:33,269 --> 00:38:34,312 I have to say. 1173 00:38:34,395 --> 00:38:36,063 [Gordon Ramsay] Young man, it's all about the flavor. 1174 00:38:36,147 --> 00:38:37,982 Watch and learn. 1175 00:38:39,025 --> 00:38:40,693 Little blue cheese butter. 1176 00:38:41,235 --> 00:38:42,320 [Dario Vieira] Are we going to win? 1177 00:38:42,403 --> 00:38:43,529 With this, we're going to win. 1178 00:38:43,612 --> 00:38:45,531 [Pepe Vieira] Yeah. We're waiting for you, man. 1179 00:38:45,614 --> 00:38:47,783 [Gordon Ramsay] Coming now, coming now. 1180 00:38:50,453 --> 00:38:52,455 Here we go. 1181 00:38:53,331 --> 00:38:54,999 Boom. 1182 00:38:55,082 --> 00:38:57,084 Vamos. 1183 00:38:57,168 --> 00:38:58,961 Now it's all down to the flavor. 1184 00:38:59,045 --> 00:39:00,671 That looks beautiful, by the way. 1185 00:39:00,755 --> 00:39:01,756 Vamos. 1186 00:39:01,839 --> 00:39:03,632 [Pepe Vieira] Come on. 1187 00:39:10,264 --> 00:39:11,223 [Gordon Ramsay] Hola. 1188 00:39:11,307 --> 00:39:12,266 [Andres Ruano] Hola, buena, hola, hola. 1189 00:39:12,350 --> 00:39:13,684 [Gordon Ramsay] Hola, hola, hola. 1190 00:39:13,768 --> 00:39:14,769 Here we go. 1191 00:39:14,852 --> 00:39:15,728 [Pepe Vieira] Here we are. 1192 00:39:15,811 --> 00:39:16,562 [Gordon Ramsay] Ah. 1193 00:39:16,645 --> 00:39:18,147 [Andres Ruano] Wow. 1194 00:39:18,230 --> 00:39:19,690 [Gordon Ramsay] Beautiful sea bass. 1195 00:39:19,774 --> 00:39:21,067 [Andres Ruano] That looks nice, guys. 1196 00:39:21,150 --> 00:39:22,735 [Gordon Ramsay] Sir, please, off you go. 1197 00:39:22,943 --> 00:39:24,570 [Pepe Vieira] We make beef ribs. 1198 00:39:25,071 --> 00:39:27,907 [Pepe Vieira] It has a salt with garlic and has herbs on the top. 1199 00:39:27,990 --> 00:39:30,534 And this is my sea bass with [speaking Spanish]. 1200 00:39:30,618 --> 00:39:32,244 Galician sauce. 1201 00:39:32,328 --> 00:39:35,039 Of course we have the best mussels in the world from 1202 00:39:35,122 --> 00:39:36,499 my neighbor, Andres. 1203 00:39:36,582 --> 00:39:38,459 We make the mussels in a [speaking Spanish], 1204 00:39:38,542 --> 00:39:40,252 which is a, like a soup from Galicia. 1205 00:39:40,336 --> 00:39:41,837 We make it with, with onions, with garlic. 1206 00:39:41,921 --> 00:39:44,090 Well, enjoy. 1207 00:39:44,173 --> 00:39:46,592 [Gordon Ramsay] I'm, I'm gonna start off with my mussels 1208 00:39:46,675 --> 00:39:49,011 courtesy of the, the mussel man himself. 1209 00:39:49,095 --> 00:39:50,554 That's done beef, or chorizo. 1210 00:39:50,638 --> 00:39:52,431 And finished with a nice Galician bread. 1211 00:39:52,515 --> 00:39:54,100 The bread we baked. 1212 00:39:54,183 --> 00:39:56,560 And then onto the local Galician beef, finished with a 1213 00:39:56,644 --> 00:39:58,229 beautiful blue cheese. 1214 00:39:58,312 --> 00:39:59,647 And then, my sea bass. 1215 00:39:59,730 --> 00:40:01,857 This was auctioned, paid for. 1216 00:40:01,941 --> 00:40:03,776 And we roasted it on the grill. 1217 00:40:03,859 --> 00:40:07,530 Roasted the tomatoes, and made a tomato Galician vinaigrette. 1218 00:40:07,613 --> 00:40:10,699 And spread the tomatoes on top of the sea bass. 1219 00:40:10,783 --> 00:40:13,661 Amazing ingredients and bon appetito. 1220 00:40:13,744 --> 00:40:14,703 Huh? Please. 1221 00:40:14,787 --> 00:40:15,663 [Andres Ruano] Thank you so much. Bye bye. 1222 00:40:15,746 --> 00:40:16,747 Thank you so much. 1223 00:40:16,831 --> 00:40:19,041 [Gordon Ramsay] Vamos. Vamos. Okay. 1224 00:40:19,125 --> 00:40:21,001 [Joao Baganha] So, do you mind if I serve you? 1225 00:40:21,085 --> 00:40:23,087 [Andres Ruano] First. 1226 00:40:23,170 --> 00:40:24,088 [Joao Baganha] El lubina. 1227 00:40:24,171 --> 00:40:26,507 [Andres Ruano] Lubina. Just go for it. 1228 00:40:27,800 --> 00:40:30,136 Well, I'll tell you, the percebes are marvelous. 1229 00:40:30,219 --> 00:40:31,637 Even that we know. 1230 00:40:31,720 --> 00:40:33,597 [Antonio] The flavor with the chorizo... 1231 00:40:33,889 --> 00:40:36,267 -A more... Traditional fish. -Si. 1232 00:40:37,017 --> 00:40:38,477 [Gordon Ramsay] So, they seem to be enjoying themselves. 1233 00:40:38,561 --> 00:40:39,478 [Pepe Vieira] Yeah. 1234 00:40:39,562 --> 00:40:40,896 [Gordon Ramsay] That's the best of Galicia on that table there. 1235 00:40:40,980 --> 00:40:41,856 [Pepe Vieira] Yeah. 1236 00:40:41,939 --> 00:40:43,023 [Gordon Ramsay] But not just the food. The purveyors. 1237 00:40:43,107 --> 00:40:44,608 [Pepe Vieira] You know what, very important things are 1238 00:40:44,692 --> 00:40:46,235 happening, are happening at that table. 1239 00:40:46,318 --> 00:40:47,611 [Joao Baganha] Pepe's is lovely. 1240 00:40:47,695 --> 00:40:48,737 It just melts in your mouth. 1241 00:40:48,821 --> 00:40:50,531 But it, the mixture with the cheese, the meat, and that 1242 00:40:50,614 --> 00:40:52,825 point, really sort of red, that's... 1243 00:40:52,908 --> 00:40:54,243 [Andres Ruano] And those vegetables as well, even that, 1244 00:40:54,326 --> 00:40:55,453 the, they're marvelous. 1245 00:40:55,536 --> 00:40:56,912 [Joao Baganha] I'm going, I have to say, I, I went for the meat. 1246 00:40:56,996 --> 00:40:59,498 [Andres Ruano] So, it all comes down to the sea bass, okay. 1247 00:40:59,582 --> 00:41:01,167 So, let's go for it. 1248 00:41:01,250 --> 00:41:02,626 [Tilly Ramsay] Look at them digging into the fish. 1249 00:41:02,710 --> 00:41:03,961 I can't see whose that is. 1250 00:41:04,044 --> 00:41:05,379 [Dario Vieira] Yeah, they're enjoying it. 1251 00:41:05,463 --> 00:41:06,297 [Tilly Ramsay] Hopefully, they're gonna have a 1252 00:41:06,380 --> 00:41:07,465 tough time deciding. 1253 00:41:07,548 --> 00:41:08,382 [Dario Vieira] Yeah. 1254 00:41:08,466 --> 00:41:09,550 [Tilly Ramsay] On who, whose they prefer. 1255 00:41:09,633 --> 00:41:10,843 [Dario Vieira] Well, I don't know. Maybe. 1256 00:41:10,926 --> 00:41:12,011 [Tilly Ramsay] Maybe yours, maybe mine. 1257 00:41:12,094 --> 00:41:13,262 [Dario Vieira] Yeah. I think it's gonna be ours, no? 1258 00:41:13,345 --> 00:41:14,638 [Tilly Ramsay] Do you? 1259 00:41:14,722 --> 00:41:15,806 [Alejo Deco] I don't like fish in general. 1260 00:41:15,890 --> 00:41:17,141 -Yeah. -No. 1261 00:41:17,224 --> 00:41:18,893 -Just hate him. -No, but this fish is amazing. 1262 00:41:18,976 --> 00:41:20,269 [Andres Ruano] It's gonna be difficult. 1263 00:41:20,352 --> 00:41:21,645 [Joao Baganha] It's down to the wire. 1264 00:41:21,729 --> 00:41:22,980 [Andres Ruano] It's gonna be difficult to choose. 1265 00:41:23,063 --> 00:41:24,482 [Gordon Ramsay] Okay, looks like they're finishing up. 1266 00:41:24,565 --> 00:41:26,233 -You ready? -Yeah, I'm ready. 1267 00:41:26,317 --> 00:41:27,693 -Shall we? -Come on. 1268 00:41:27,776 --> 00:41:29,403 [Gordon Ramsay] Vamos. 1269 00:41:30,029 --> 00:41:31,322 First of all, I hope you enjoyed it. 1270 00:41:31,405 --> 00:41:32,865 Tilly and I gave it our absolute best. 1271 00:41:32,948 --> 00:41:34,325 We're competitive, right. 1272 00:41:34,408 --> 00:41:35,326 [Andres Ruano] Yeah, you are. 1273 00:41:35,409 --> 00:41:36,660 -Yes. -Looks like. 1274 00:41:36,744 --> 00:41:38,370 -How was it? -Okay... 1275 00:41:38,454 --> 00:41:40,414 [Gordon Ramsay] Oh, no, he's gone serious. 1276 00:41:40,498 --> 00:41:41,707 [Andres Ruano] It was really, really close. 1277 00:41:41,790 --> 00:41:42,708 [Gordon Ramsay] Excellent. 1278 00:41:42,791 --> 00:41:45,419 [Andres Ruano] So, we're gonna start for the mussels, yeah? 1279 00:41:45,503 --> 00:41:46,795 [Gordon Ramsay] Si, your mussels. 1280 00:41:46,879 --> 00:41:47,880 [Andres Ruano] My mussels, yeah. 1281 00:41:47,963 --> 00:41:49,173 [Pepe Vieira] Your mussels, your mussels. 1282 00:41:49,256 --> 00:41:51,467 [Andres Ruano] And the decisions of, of all seven for 1283 00:41:51,550 --> 00:41:53,636 the mussels were that 1284 00:41:53,719 --> 00:41:54,970 Pepe was the winner. 1285 00:41:55,054 --> 00:41:56,639 -Okay. Bravo. -Oh, hey. 1286 00:41:56,722 --> 00:41:58,098 [Gordon Ramsay] Oh, yeah. Hold on. 1287 00:41:58,182 --> 00:41:59,808 [Andres Ruano] Pepe's traditional sauce, it was 1288 00:41:59,892 --> 00:42:01,018 perfect for the mussels. 1289 00:42:01,101 --> 00:42:03,646 [Pepe Vieira] Yes. Yes. 1290 00:42:03,729 --> 00:42:05,481 [Andres Ruano] For the next vote, the meat. 1291 00:42:05,564 --> 00:42:06,899 [Gordon Ramsay] Yes. 1292 00:42:06,982 --> 00:42:09,944 [Andres Ruano] That, the final vote was Gordon's meat. 1293 00:42:10,027 --> 00:42:11,612 [Pepe Vieira] Oh, okay. 1294 00:42:11,695 --> 00:42:14,114 [Gordon Ramsay] Yeah, the top. Good job girl, yes, okay. 1295 00:42:14,198 --> 00:42:16,116 [Andres Ruano] The way that, that, the meat was cooked, 1296 00:42:16,200 --> 00:42:17,368 and everything. 1297 00:42:17,451 --> 00:42:19,912 Vegetables, actually got into us and, 1298 00:42:19,995 --> 00:42:21,747 and you got our vote, for sure. 1299 00:42:21,830 --> 00:42:23,791 [Gordon Ramsay] That's a tough one to accent. 1300 00:42:23,874 --> 00:42:26,252 Okay. Right. So, it's one, one. 1301 00:42:26,335 --> 00:42:27,878 All down to the bass. 1302 00:42:27,962 --> 00:42:30,047 [Andres Ruano] This was a, the, the difficult, real difficult. 1303 00:42:30,130 --> 00:42:31,090 [Gordon Ramsay] Okay. 1304 00:42:31,173 --> 00:42:32,383 [Pepe Vieira] I know where all you live. 1305 00:42:32,466 --> 00:42:33,592 [Andres Ruano] Yeah, I know, I know, I know. 1306 00:42:33,676 --> 00:42:34,593 [Pepe Vieira] Be careful what you say. 1307 00:42:34,677 --> 00:42:35,678 [Andres Ruano] I know. to be, to be honest, 1308 00:42:35,761 --> 00:42:37,805 I, I, I, I'm not feeling so comfortable though. 1309 00:42:37,888 --> 00:42:39,932 [Gordon Ramsay] But two good sea bass dishes, right? 1310 00:42:40,015 --> 00:42:41,684 [Andres Ruano] They were both really nice. 1311 00:42:41,767 --> 00:42:45,479 In both of them, we could see Galician cuisine. 1312 00:42:45,563 --> 00:42:47,690 But we had to make a decision. 1313 00:42:47,773 --> 00:42:54,405 And after thinking about it a lot, we must say that, the, 1314 00:42:54,488 --> 00:42:57,992 the winner was... 1315 00:42:58,075 --> 00:42:59,326 Gordon Ramsay. 1316 00:42:59,410 --> 00:43:00,536 [Gordon Ramsay] Yeah! 1317 00:43:00,619 --> 00:43:01,620 [Pepe Vieira] Awe. 1318 00:43:01,704 --> 00:43:02,830 [Gordon Ramsay] Yeah! 1319 00:43:02,913 --> 00:43:04,498 [Pepe Vieira] You know nothing about it. 1320 00:43:04,582 --> 00:43:06,250 [Andres Ruano] I know, I, I know I'm gonna have to run out 1321 00:43:06,333 --> 00:43:07,543 of the town. 1322 00:43:07,626 --> 00:43:09,420 -Yeah! We did it. -I'm sorry, Pepe. 1323 00:43:09,503 --> 00:43:11,046 [Gordon Ramsay] Come on, man. Come on. 1324 00:43:11,130 --> 00:43:12,423 [Andres Ruano] I know I'm not a good neighbor anymore. 1325 00:43:12,506 --> 00:43:13,757 [Gordon Ramsay] Listen, seriously, we've been in love 1326 00:43:13,841 --> 00:43:15,092 with Spain for, for many years. 1327 00:43:15,175 --> 00:43:16,427 But Galicia is unique. 1328 00:43:16,510 --> 00:43:18,220 So, we've had an extraordinary week, and this man is at the 1329 00:43:18,304 --> 00:43:21,098 forefront of Galician cuisine. 1330 00:43:21,181 --> 00:43:24,226 And these two on the outside are our future generations. 1331 00:43:24,310 --> 00:43:26,562 Thank you. Take care. 1332 00:43:26,645 --> 00:43:28,856 Muchas gracias, thank you. 1333 00:43:28,939 --> 00:43:30,316 [Andres Ruano] Thanks a lot, Gordon, bye bye. 1334 00:43:30,399 --> 00:43:32,109 [Gordon Ramsay] Wow, what an amazing week I've had in 1335 00:43:32,192 --> 00:43:34,320 Galicia Getting to meet just some of the people and 1336 00:43:34,403 --> 00:43:36,614 understand their culinary traditions. 1337 00:43:36,697 --> 00:43:38,240 With Tilly by my side. 1338 00:43:38,324 --> 00:43:39,491 [Tilly Ramsay] Do you want a hand? 1339 00:43:39,575 --> 00:43:42,286 [Gordon Ramsay] Has been nothing short of extraordinary. 1340 00:43:42,369 --> 00:43:43,954 Muah, muah, muah, muah. 1341 00:43:44,038 --> 00:43:45,414 [Tilly Ramsay] Don't yell. Just nice. 1342 00:43:45,497 --> 00:43:46,915 [Gordon Ramsay] I'm not yelling, I'm just shouting. 1343 00:43:46,999 --> 00:43:49,418 Spain has been redefined for me. 1344 00:43:49,501 --> 00:43:51,795 Madam, I've already bought them. Thank you. 1345 00:43:51,879 --> 00:43:54,798 And honestly, Galicia is waiting for the rest of the world 1346 00:43:54,882 --> 00:43:56,467 to discover it. 1347 00:43:56,550 --> 00:44:00,012 But for now, as you know, I'm on to my next adventure.