I've recently thought it's Tik Tok time how many followers you have now 40,000 followers on Tik Tok that's huge I got 40 no sorry 40 million on Tik Tok [Music] sorry among my trusted few Angela Harner it's like your school report my school report didn't read like that trust me is anyone doing OB the movie so I'm serious it sounds a bit phallic we have to come up with a different name than over have seen that one we are used to having culinary royalty around this table in the form obviously of Dame Angela partner H
but today's guest such famous chef like so famous H that we took to Google to look up some of the nicknames and titles that he has been appointed from the Iron Chef to the grill wizard but my personal favorite The Godfather it can only be the man the ledge of Mr Gordon Ramsey thank you good to see you both thanks for having us on by the way pleasure pleasure I'm more pissed off that you didn't ask me earlier listen when we started dish I was that obviously Gordon yeah and you did say Gordon I did
I think you the invite was there Sam Sam and your schedule you said c on blur um first of all congrats on season 4 by the way thank you brilliant BR and happy birthday come happy birthday bring it in bring it in come happy birthday how many birthdays have I shared with you quite a lot actually over the years Nick when's your birthday my birthday is August 14th right so how old are you in August I was 39 wow still yeah still yeah 40 this time next year this the big one take you Ramsey restaurant
ramse how are you how is life yeah all good thank you just um come back off the most amazing holiday in cor with the kids and just it's a little Sol down there it's just the perfect Escape great ingredients great weather and just yeah amazing T makes you switch off doesn't she she blocks it and he's not allowed to do anything she takes the phone yeah exactly phone goes in the safe and that's it so no Jack was there Megan was there Holly was there nice uh Tilly Oscar and so how big's he now I
don't honestly I mean he's four first day of school couple weeks back yeah disaster wow yeah didn't want wear well I didn't want to wear his Blazer right he said dad is too itchy and he said the food I said Son B yo said what does that mean Dad said bring your home so he's got his own lunch box now that goes to school it's all dreaded he's got his finger sandwiches do you do the lunches do you do a sandwich uh Tana's good at that in the morning I'm normally out by the time those
sandwiches get done so uh it's very weird going going back again uh because having four amazing kids and then a 15 16 year Gap and then another one I promise you you get your together and so everything you did wrong first time round you do so much better you're on it but now he's growing up such a rate of knots that he's sort of he's like a little adult up four because you know he's got four big siblings that he sort of answers to amazing I've been dead excited you're coming on today because I fan
of you OBS but also I'm really interested in your relationship and people that listen to Dish will know that you guys go way back but some people uh might be listening to this for the first time and have no idea about the Angela Gordon relationship talk to me about how it began I actually don't know how it began like what was the first time that you guys met I went for a job interview yeah and I was made to pick spinach and make Marcus of course Marcus made me do all the crap jobs yeah comish
aot um yeah can can can you listen to my side now okay I I thought I thought I was the guest I don't look at you like someone who picked spinach and chop shalot you're way better than that um Angela came into that basement kitchen at obene like a freaking tornado and it was the first one that was studying for a degree I think it was Cambridge uni or some uni and so all of a sudden we had this incredible articulate female in the kitchen that was just on it and I think back then it
was it was it was brutal the hours were ridiculous it was 16 17 hours a day and we had one tiny team we were down in the sort of ass end of Fulham uh in this little tiny restaurant basement with a dilated kitchen and it was just yeah it was it it was incredibly tenacious but difficult and we just got through it but Angela was the first individual that was such a fast learner got it first time and so we didn't have any girl in the me and then there a tiny Brigade of six but
it was just that amazing moment uh where the sort of the the attention span got stronger and when Angela got it the boys had to get their act together quickly because they couldn't be seen to be behind us so yeah we go back a long way did you feel the pressure of being the only girl in the kitchen no no to be honest Gordon was actually quite protective of me because I was the only girl in the kitchen we had this thing that he'd always say to Marcus who was the head chef at the time
he'd he'd go upstairs we'd finish Gordon always sent all the food and the last dish went out and he'd go upstairs see customers or cjn Claud and he go tell Angela finish clean down and get her home you know I don't want to get in her late or missing the bus or anything and I didn't like that because I wanted to be part of the team and I didn't want to be treated differently and at two or three and Marcus was go will you just go cuz otherwise I'm going to get buet you being I
went leave and then one time I literally followed him in the restaurant and Marc was like what is she doing now just go sit down and I just said go please stop sending me home I don't like it I want to be part of the team and he never did and I regretted that for the rest of my time 3 weeks in I want to go home now early the alternative was send her home piing spinach on the bus and so but I think it was such a lovely mix because we went to Helen Back
and there was that moment and it was like we knew we're onto something special we were making Headway my man management skills were something to be desired at the time I'm talking really bad but really bad in a way that listen I didn't know how to run a business but I knew how to cook I was fresh was come back from France we'd gone through this trajectory from this tiny little neighborhood beastro into this amazing two star restaurant and from Tony Blair back then as a guest those sort of crazy nautis you know what that's
like in terms of what that was prolific for and obene was that sort of front and center incredible little Powerhouse that was rubbing the shoulders of all sort of two and three star heavy weights so yeah we made we made Headway and talent was created and spinach was picked and schots were chopped schots were chopped did other things did it feel like you know that at the time that it was a really exciting place to work and did you did you were you aware of like the you know the weight of that restaurant and that
place oh yeah because you were the F you were the one that was in the headlines Gordon was in the headlines in the papers we were getting all the reviews you couldn't get a table for love no money you couldn't we were full lunch and dinner and we did do six days a week so when you sort of went out on a Sunday and you saw other people and people were going where you working you'd go to the O and they go literally and I had because this is why I think Gordon sort of liked
me because I was a bit I never I treated like Gordon like my friend as much as my boss and my sort of mentor but you know we did not we had a reputation but because we work so many hours and people would come and they spent a couple of weeks and they couldn't hack the hours really that was it and the hours were as as hard as about 16 17 hours so what was the schedule get in at what time I don't need the full day but like you'd get in at what like 7
7 in and then to what midnight earlier Saturday was later and you know we close Saturday lunchtime and all day Sunday but it was brutal I mean literally brutal but there was something quite unique about that dominant team of six cuz it was just this incredible DNA that was part of that Foundation that went on into rollos of road and you know here we are today 25 years later but very few made it the pressure was insane because outside of that bubble we had no idea what we were creating the place was fully booked for
6 seven months and advance and there was a waiting list three times the size every night and then of course the Stars we went sort of almost two stars in three years and then you know Nico Marco tonir gav Ros you know we were sort of as good as them but half the price so this whole of London just sort of zoomed in on us wow yeah I mean it was yeah I'd never changed it for the world is anyone doing obene the movie so I'm serious it sounds a bit phallic we have to come
up with a different name okay well we should have a little um cheers because brand new series brand new Ser series we' got Gordon on Gordon's there and the day we're recording in is Angela Harner MB OB um hold on why you mention MB and OB we got Angela happy birthday happy birthday Dave thank you very much Happy Birthday come on Happy Birthday how long has a book taken tell us about it come on um this thing is accumulation of literally the last two and a half decades yeah we started writing it four years ago
I never wanted to get on that bandwagon every year just another book another book so it gets a little bit repetitive this is this is personal so you know a story of Excellence Royal hust Road this month celebrates 25 years and I still go back to the moment asking Tana to sell our apartment to get the deposit for a 3-year lease which the bank wouldn't support us because there's no longevity and therefore lack of security and I managed to convince T to sell our Dream flat to get the deposit uh and buy this place off
you know Pi Koffman which was an amazing deal um because he knew I didn't have the money and he said look Gordon pay me half now and pay me the other half a year later which you know coming from a tight ass frch Chef was um incredibly generous and I'd been his headchef previously and here we are today 25 years later so there's reflections of the beginning of the foundation set with Angela and the team at oin that went into that beautiful building at Ro Hospital Road uh in Chelsea and we didn't do any flash
launch we invited 50 pensioners from the Royal Hospital Road hospital that amazing setup uh Christmas uh Eve to come down and the way cooked and the cooks waited and so we did roast turkey pumpkin soup porn cocktail and these these guys are immaculate yeah they're all dressed beautifully and they come down in their buggies and then all of a sudden 4 hours later you see them zigzagging P back into the hospital thank God no one gets pulled over with those CS because they were they were hammered it's a beautiful book it is I've just had
a beautiful whip through it as we were waiting for you to come there and and you know let the the three stars we do love a round of applause on this podcast but never for three Miss oh thank you three stars and you talk about in it as well when you when you got that third star it was like winning the World Cup yeah it was brutal um there's again a level of pressure that is just you know unfathomable in the general uh scheme of things and then you push and you drive and you know
the table's in and stupidly a year earlier uh on some light-hearted documentary called boiling point I never watched it I mean I could have asked anything worse cuzz The Naked Chef was just launching the boiling point was launched at the same time there was never two bigger opposites and so I opened my big mouth and told the crew that the Mich are in from France and it's a table of six they got their numbers and they were like setting up cameras outside so the Michelin walked in and um they did say you know you you
you didn't need to tell the world that we were in and so they kept me waiting another year and so that night when they had finished their dinner ask for a word in the bar and then everything just stopped everything became silent and they just said you know we're so pleased to let you know discreetly that in the fourth cominging guide you've obtained and won three michelan stars and all of a sudden they're just you just you just melt into an absolute hot mess and so um it's quite historic MH if I've learned one thing
is that you don't need to be a natural to cook you can be taught and so that that's important for a lot of individual out there thinking is it my DNA is it because of grandma is it n is it my uncle no if you really want something that much you can teach and be taught M and where better to start than your brand new book available now I'm joking I'm joking but they taught me through the Michelin star ruling cuz am I right and saying they they they don't just come like once and go
that was yum don't they come and like test it out and they they like it to be consistent right yeah yeah well first of all it's it's a consumer guide right so so it's aimed at the public globally and so every every inspection is incognito and now they don't have ties they're super casual they don't go for their obious tomato juice and glass champagne and so it there could be six inspectors in one table there could be one uh hosting a table of five of their friends or mates and so uh it's a very sort
of uh modern way and you know they are detailed to the absolute Essence and you maintained stars for for 15 years 15 years so it's about consistency and they don't want to see a much bigger standard at their table they're more concerned about what's going on left hand side than right hand side so I think when I'm done adusted with this industry I'd like to become a Michel inspector I'm just give it away like no no no I was going to put those POs yeah on the show yeah I did that once when I went
to uh deia's uh cookery school I got into so much it was so funny I wee weed myself because there she was uh asking these question and answers and I had this sadly I can't be I can't be made to look younger so that that issue so I got made into this old retired school teacher like 80 hobbling over like dude and then they gave me a pair of breasts I'm like want breast for no it's going to make you look older and saggy and like okay so I put these man on and then two
jumpers a cardigan and then I had a packet of cigarettes and like I went in Incognito and and I asked deia you know what do she think of Jamie Oliver and she said yeah he's lovely and then she takes another swigger wine and I said and what do you think about that Gordon Ramsey she said he's such a and so Legally Legally I had to then go and explain myself to her that it was me because we couldn't get it passed through the lawyers so L behold back on Old Man carigan and this time nor
was playing away at Bristol so I then had to go to Bristol City and I I stood outside this football ground then deal was getting rushed into this uh like this Bentley I'm sh de she looking around this strange old man with this big sagy I I said I had to ripped my mask off and unveil it was me oh my God the she like yeah see you later she's more interested the old man she's like but I will say this there was something quite nice about not being recognized you know that Incognito little bit
with his sort of yeah really weird I thought the no I saw you do it in America as well where you went in no there was a guy dressed as you do you remember they did that so that you went in the restaurant where the guy was dressed as you and then you dressed as someone else yeah that's right yeah as a customer yeah that's right yeah he went into a good one but with the Michelin stars as well they can once they hand out they can get take it back absolutely so how how long
could you like potentially have it for do you know something I don't know no I don't I don't know about to lose a star no no but I mean like so they when they say here's a star is that for like a year for 10 years a week like how long do you have that for it's um so the guy comes out every year okay and um the stars are awarded to the restaurant okay and so the exciting thing is that level of consistency will maintain those Stars so yeah we're 23 years as a three
star this year so but it's down to the team trust me it's down to and when you say like consisten does that mean as obvious as every single meal needs to be the same or is the experience consistency combination of both the experience the sort of uh Evolution and then flavor profile and you know everyone thinks three stars about linen win less and pump and serum it's not it's to do with the food and the service this guide launched in you know 1900 and there's these collection of these guides now that are spanning 124 years
that is that's unique really unique I love it right wow and what have we got going on here so we've got a lovely Linguini with crab chili and a touch of garlic delicious really good oh my God that is delicious Angela do you love making this I do like making this a dish yeah it's good this is did you w Neil your husband over this dish did W Neil did I just wed Neil in general I love did did you w Neil well oh yeah many times Neil he discovered Neil found Neil wait what what
what what so did you introduce Angela Neil no Angela got very excited about going up to Scotland all of a sudden and teaching the young chefs and so you're right funny that isn't it she said uh G I'm going for an R&D R&D research and development yes she researched she definitely researched and came back with husband definitely this is really good really good oh my god do you like cooking for other chefs yeah I do some of the best people I've cooked for have been but it's always you still worry don't you of course you
do I remember we had um Paul beus at the Conor one time we had alen cast you know when you've had some big name Chef have you ever been like they're here such a buddies here they come and tell you they're in the kitchen no no no never no no do you know what you're doing yeah yeah I mean also that I think it's a badge of honor when you've got um yeah Chef in the kitchen I think the only time I was sort of a little bit on the back foot we had Bradley Cooper
training at rollos road for the movie and so he said look teach me I said I can't teach you how to cook but what I can teach you is how to plate and so just seeing that level of discipline coming in onto those plates you know within a week's training was incredible because all of a sudden he got it and we count down 4 minutes 4 3 2 1 then everything arrives on the pass which is like your cockpit of you know the Formula 1 car everything there so from the garnish the fish the meat
the sauce the herbs and it just comes together and it's like high octane obviously every night when you're in there how do you unwind after that like when you finish how do you go from the high octane of a kitchen to you know being at home the thing I I would always do I still do actually is cycle home because it just winds you down you used to run home for a while yeah I got under uh a huge amount of pressure when we first opened roll hustel Road and so my father-in-law gave me a
a ticket for the marathon uh and at the time I was getting quite big and I'd put a lot of weight on so I used to finish service a rock sack on fill up with potatoes and run home at the time then it was clares and I used to run from claries uh back to wassworth go down the long way around uh all the way down to tower bridge and then come back up through the embankment and that was that sort of half 12 but it's that therapeutic moment where you got the sun shining on
the TS and you're just running jogging and then you I remember running my first marathan it was dark by the time I got back by the way even the Hipp hippopotamus over took me you know you're having a run when the hippo takes you over and then um I think it was like 5 hours 30 for my first ever Marathon I've done 15 since and I'm now down to a 330 that was a while back but that level of keeping fit really helps to reset everything and you know I think the role of a chef
today is so much more prolific than it was from 20 years ago cuz they got to be marketing tools they got to be business Engineers they got to be creators and so you got to you got to you got to look the part did you always have like that mad discipline and drive when you were younger did you be like that's it I'm going to do it I think that comes from a combination of you know a bit of a Scottish background um mom was super hardworking um growing up watching her host three jobs you
sort of always understood that she was working hard so that was an ethic that I took early on um and then I think the sporting Connection in terms of in that team uniqueness in the dressing room 5 minutes before kickoff half time time when you're down and so kitchens are no different you know they need that kind of you know team captain Spirit that's driving the driving force so um kitchens are exactly the same we didn't have the distractions back then of the sort of social media implosion which I welcome that today because it keeps
a lot of chefs on their toes when a shot goes viral uh and it's Center to the other side of the world within within minutes and so I love getting those feedback especially the the shots the chefs are the worst by the way when they come to the restaurant they sit there they look at the food they analyze it and then they look what's the plate who made that true then it's ice cold then they send it back to be reheated so I think it's important for customers to take pictures cuz that's what they're paying
for cuz they want to go through like in the theater that memory of Morana the road and flip through the camera um and look at those amazing shots and it's an event you know it's a night hour going to an amazing it's an event so Angela talk me through the crab Ling so you've got your crab meat cuz I don't think you're going to take a whole crab and cook a whole I don't like food admin exactly is it that I love this food admin anything he's got work yeah prep doesn't like prep wow wow
the millennial the Millennials of today honestly Jesus God Almighty what has happened to you is there a noou open up in whippy B so get my crab ready in a pan melt some butter Touch of olive oil add some finely diced shalot Touch of chopped chili and garlic cook that down no color really soft add your crab meat bit of of white wine and cook your pasta and toss it all together and that is it easy as if you want to try this recipe waitr.com re there is a wine pairing with this pasta which is
a fuscarino Suave Classico with a drawing of myself and Angela on the label love that love that love that this is an Italian white wine um which goes perfectly with the crab Linguini so if you're going to make the crab Linguini um you can treat yourself to a bottle of this white one it's beautiful by the way I SP some time in s um with an amazing producer called Nero pan and from the chest point of view you need to understand how good that balance is when you got that wine with those cares so I
went and did a week with him literally before I was you opened and Suave they dry The Grapes to intensify the sweetness and this is yeah beautiful delicious good yeah and the image very lifelike I feel uh yeah it's like a rembrand very liike it really is really is I know we spoke about the book already but we have to speak about restaurant Gordon Ramsey a story of Excellence um actually features none other than dishes Angela Harner do you want to uh you want me to read this out if you want to Nick okay I'll
put it in a like this Nick we should we should dim the lights and bedtime story welcome to Gordon story time it's a very odd experience because you need to be both selfless and selfish you cannot make a successful restaurant without sharing your vision with a few select people who can create Vision who those people are becomes obvious the moment you work with them successful restaurants are one team one dream and if you don't have that you're out of business that sounds like you it yes uh among my trusted few were Marcus wearing Angela Harner
some other people I couldn't have done it without them a that's nice it continues he he continues Angela hartner too was another Thor bread an excellent chef and manager who commanded the respect of the restaurant team at all times she was totally dedicated and if I knew if need be she would come in at the drop of a hat and nail whatever task she was given I can't stress how marvelous it is enough to have had people like hers and the others I've mentioned in the kitchen it's like your school report I'm amazing my school
report didn't read like that TR me I promise you now amazing and I meant every word by the way seriously I know I've never like people always like some people have seen programs go can't believe I never ever if anyone said would you change it I love the oine there were times I hated it but I absolutely back and like say I would never be here today without Gordon I wouldn't have been I didn't understand the whole sort of hierarchy of a kitchen I just thought I work for Gordon he's a great guy I can
talk to him like normally yes and then one morning I was late cuz I was always late and um you know and then and I've got there and it's like as we started 10 7 it was half hour cycle oh my God I haven't got my Chef's jacket so I what did to do and I looked at Marcus I said we got a spare one they no and then I see this pristine Egyptian cotton Gordon Ramsey Chef whites hanging enough in the office I said I'm going to wear one of Gordon and Marcus just went
white and Mark ashle was like you can't you can't I said what do what do I to do I go home and I'm screwed if I lose two minutes now just talking to you I'm screwed as it is to get ready for service if so I just put one on and as soon as Gordon in I walked in said go I've just he just goes no problem darling and then after at the end of the day he's goes nice is it that nice I said it's very nice Gordon I quite like one of these I
remember that um I know what I want to talk to Gordon about is um I've recently thought it's Tik Tok time I thought I've got to get on board Angela is so anti my social media life she is not into it at all really well only because you wake up and you you before I've even got out of bed there's a picture of him going hello world this is my pancake and I'm like I don't care you know he puts his life on it oh do how many followers you have now uh on Tik Tok
like not a lot nearly 40,000 over a million on yeah on Instagram but I've got got the 40,000 followers on Tik Tok that's huge I've got 40 no sorry 40 million on Tik Tok sorry sorry and middle middle-aged men at my age and my weight should not be on Tik Tok but you need to get Goods I know your Tik Tok uh sort of you know content is fantastic I thank Tilly for that cuz Tilly says Dad you know like tis no and so when we started I love the dancing and then in lockdown you
know she was asked me to recite words and I didn't know at the time she was taking the piss massively and then these things went viral and so um we started do more dancing and then she was on Strictly and we started doing more dancing and then she wanted to put me in a lard with like spray tan and I said no okay stop you there um but it's fun I mean the amount of food now on those social platforms it's so exciting and it's a sort of new generation to help with the launch of
the book I went to um Westminster College this morning uh and spent an hour with 250 new students as a surprise and that's what they wanted to talk about the social platforms and the excitement they get for the food knowledge and we didn't have those distractions so and I guess it's like you know the social media's full of problems and stuff but there is great access for recipes and when you see someone doing a recipe in a minute yes you're like I could do that you know like it is something quite empowering about seeing like
a food done quick on Tik to and Instagram isn't there do you follow me I uh no don't actually no no no good cuz I don't need any more followers but I'll follow you yeah don't think I do Nick I only follow I only follow five people I've really not got my Tik Tok I will follow yeah I follow five people so I don't even have 40,000 I have 38.9 oh that's that's terrible but we have to start somewhere trust me we do do you know I mean we'll do TI together one day one day
the three of us yes come on it' be good you in the kitchen like here's how to do that Morano meal in a minute yes um Gordon thank you so much for coming to see us thank you for kicking off our series thanks for bringing us copies of wonderful book Gordon Ry that was Fab thank you so so muchy everybody [Applause]
