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Gordon Gino & Fred Road Trip S04E02 Fiesta Forever
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00:00 (upbeat music)
00:02 - Five minutes it takes to do.
00:03 Gordon, Gene and Fred, as a team,
00:06 we are doing this together.
00:07 I've always wanted to do this.
00:09 Seriously?
00:10 - Oh, very, very big.
00:12 - He's got a big head, yeah.
00:13 - Big head.
00:14 - Nice to meet you too.
00:15 - Hungry.
00:16 - Can you make me like nice for my wife?
00:19 And do you want anything done?
00:22 No, no, just in case we can smooth things up,
00:24 anything we can tight you up.
00:27 Can you get the French conch in?
00:29 The big granay, it's like a pelican.
00:31 Finished?
00:36 - Finished.
00:36 - Oh, can we see?
00:37 - All right.
00:38 (laughing)
00:40 - But look how camp you look, Gordon.
00:47 He's got a quick fright.
00:49 Look at that.
00:50 Johnny Bravo.
00:51 - I look like a cross between Donald Trump
00:52 and a fat Jamie Oliver.
00:53 And you look like a thin Wayne Rooney.
00:55 I mean, what the (beep) is that?
00:58 - Wow, guys, this is awesome.
00:59 - This is brilliant.
01:00 - I thought you were gonna help me out a little bit, no?
01:02 (upbeat music)
01:05 - Dino De Campo.
01:10 - Welcome to Spain.
01:11 - Fred Sioux, ex and I.
01:12 - What are you doing, Gordon?
01:14 (screaming)
01:14 - You pushed me.
01:15 - Are on a Spanish spectacular.
01:18 Three amigos with extra large egos.
01:23 - Yes, yes.
01:25 - Back behind the wheel.
01:26 - Go, go.
01:27 - Alongside of the road.
01:28 - We are on the pebble.
01:30 - Having traveled the globe with our world class pallets.
01:33 - The tapas is incredible.
01:35 - This is a European culinary capital.
01:37 We're yet to traverse as a trio.
01:39 - I feel like Super Mario.
01:42 - Go.
01:43 - With the crazy Italian.
01:44 (screaming)
01:45 Who's a one man fiesta.
01:47 And a frolicking Frenchman, I wish would see Esther.
01:52 One thing's for sure.
01:55 - Dino, no.
01:57 - These senors.
01:58 - You idiot.
01:59 - Are sure to be a massive.
02:01 - What the?
02:01 - Spain in the ass.
02:03 - You're burning me up, bring it on kiddo.
02:05 (cheering)
02:07 (upbeat music)
02:15 - Gents, we've made it to the northwest of Spain,
02:22 to beautiful Galicia.
02:24 This is a region like no other.
02:26 The coastline stretch for over 900 miles.
02:29 It's rugged, it's sort of furious, it's wild.
02:33 The Galician style never really gets the look in.
02:37 Everyone talks about tapas in Barcelona
02:39 and the richness in Madrid,
02:41 but no one really understands the sort of,
02:44 the gems that are unearthed
02:47 on this beautiful rugged coastline.
02:49 I think you'll be blown away with the local food.
02:52 (upbeat music)
02:55 This is one of the most unique parts of Spain
02:59 and it's known for its Celtic roots.
03:01 - Celtic roots?
03:03 - Celtic roots.
03:04 - Yeah, there was a Kenting tribe, the Galician,
03:06 they came here about a thousand years ago
03:08 and they settled here.
03:09 - So the cuisine must be very different here
03:11 from what we've been so far,
03:13 but they still do tapas here.
03:15 - Yeah, of course.
03:16 (laughing)
03:18 (upbeat music)
03:21 So far, we've eaten our way through the Costa del Sol.
03:24 Now, we're off to the Northwest
03:27 to discover the secret culinary capital of Celtic Spain.
03:30 First, it's a trip to the coastal village of Cambados
03:33 to get our hands on some stunning shellfish
03:36 and serve up a seafood feast
03:38 before heading inland to learn the heroics required
03:41 to make wine in the Ribera Sacra
03:44 with our culinary pilgrimage ending
03:45 in the cathedral city of Santiago de Compostela.
03:48 ♪ Hey everybody gather round ♪
03:51 ♪ Yeah, yeah, yeah ♪
03:53 ♪ Do the clam, do the clam ♪
03:57 ♪ Dig right in and do the clam ♪
04:00 We've arrived in Cambados
04:01 and I'm taking the guys to join a master class
04:04 in harvesting the Almeja Rubia Gallega.
04:07 Oh, oh, Judah, what's happening?
04:12 Hola!
04:14 Hello, clam ladies.
04:16 Bonjour, hola.
04:18 We're going to be working with a brigade of 200 women
04:20 called Maris Cadoras, headed up by Melissa,
04:23 who's been clam hunting for over a decade.
04:25 Up, up, up, up, up, up, up, up, up, up, up, up, up, up,
04:27 on your way!
04:28 ♪ This is what I'm doing ♪
04:30 ♪ Falling down ♪
04:32 Shit, they're going in the water.
04:34 - I'm not going that far.
04:35 - You are.
04:36 ♪ Standing on my own two feet ♪
04:39 ♪ And bringing on their own death ♪
04:43 This practice has been handed down through the local women
04:45 from generation to generation.
04:47 How far out are we going?
04:48 - Oh yeah, I'm already tired.
04:50 - Historically, the women of the region were left behind
04:53 while the men went fishing.
04:54 Farming clams was a way for them
04:56 to supplement their own income
04:57 while juggling the demands of home and family.
05:00 Melissa, are there lots of ladies wanting to do this?
05:02 (speaking in foreign language)
05:06 (upbeat music)
05:09 The body of water surrounding the Santomi Tower at Cambados
05:18 empties completely at low tide,
05:21 allowing a small window of opportunity
05:23 for the shellfishers to get their hands
05:24 on what many chefs believe
05:26 is the best seafood in the world.
05:27 - Look, look at that.
05:29 - The women use basket rakes
05:31 to sift through the sand and sea
05:33 to get the best clams that burrow
05:35 around four to eight inches below the water.
05:37 - Wow, and that's the size?
05:39 - Oh, wow.
05:40 - She prefer a size more big.
05:42 - In the UK, we cook with that size.
05:44 - One year more growing is one year more
05:46 that she have more produce.
05:47 - Wow.
05:48 (speaking in foreign language)
05:51 - Wow.
05:52 (horn honking)
05:53 - Come on, Fred.
05:54 Time for us to have a go at this backbreaking work.
05:57 - This is the technique.
05:59 - Melissa made it look easy,
06:00 but Gino made it look obscene.
06:03 - How about?
06:04 (laughing)
06:06 - Because of the large flat coastal area,
06:09 clams are big business in Galicia,
06:11 and the top varieties are sold for over 60 euros a kilo.
06:15 - One?
06:16 - So size really does matter.
06:19 - Size it.
06:20 - Si, si, si.
06:21 - It's enough.
06:22 And the blue one.
06:22 - Two small?
06:23 - No.
06:24 - Two small.
06:25 - No.
06:26 - What about this?
06:27 - Yeah, that'll work.
06:27 - This is good.
06:28 - Yeah, it is.
06:29 - I'll give it to you.
06:30 - Thank you.
06:31 - Well done.
06:32 - Two small?
06:32 - Two small.
06:33 - I'm not sure.
06:34 But at least I'm putting in some effort,
06:36 unlike Fred, who looks like he's unblocking a drain
06:38 with a broom handle.
06:40 (upbeat music)
06:43 - Just as a thank you,
06:45 I'm watching you work so hard.
06:46 Can we repay the favor and maybe cook some amazing clams
06:50 for you and the ladies?
06:51 - Seria maraviglioso.
06:52 - So you ladies carry on with the pick up of the clams.
06:55 We wait in the kitchen, and we cook it.
06:57 - Come on, Gino.
06:58 - Okay?
06:59 Fantastic.
07:00 And let's not be selfish.
07:01 - Come on.
07:01 (upbeat music)
07:03 - Climbed around for those cockles for a couple of hours,
07:06 and my back is absolutely screwed.
07:08 That was hard, and they make it look so easy.
07:09 - My legs are completely done.
07:12 (Gino laughs)
07:13 - Going out with all these women this morning was fantastic
07:16 because it wasn't just about going fishing.
07:19 It was about experiencing a way of life,
07:22 experiencing the culture of the people who live here.
07:26 What can be better than this?
07:27 (upbeat music)
07:30 - It's back to the RV to prepare lunch for the ladies
07:32 before the tide comes in.
07:34 And as the saying goes,
07:36 time and tide waits for no man, even Gino De Campo.
07:39 Let's go.
07:40 The ladies are on the way back.
07:41 Cooking for 200 is a big deal,
07:44 especially with such a sought after ingredient
07:46 like these clams.
07:47 - I got the clams.
07:48 - Let's go.
07:49 - Nice and clean.
07:50 - Are they rinsed?
07:50 - Yes.
07:52 - And like a maraschadora at high tide,
07:53 these two are well out of their depth.
07:55 - On the floor?
07:56 - Yes.
07:57 Gently, gently, gently, gently.
07:59 - It's breaking, the polystyrene is breaking.
08:01 - No.
08:02 - I'll put them here.
08:04 - Put them down.
08:06 Honestly.
08:07 Hey, seriously?
08:14 - No, no, no, no.
08:15 Nothing happened.
08:16 We wash it again.
08:17 No panic.
08:18 Can you give him a glass of wine to relax him?
08:22 - I'm not drinking.
08:23 - When I cook, everybody smile, everybody happy.
08:26 When you cook, mayhem.
08:28 Mayhem is a shamble.
08:30 - Easy to say when you have the Cockle Brothers
08:31 on your team.
08:33 - What are you doing with the clams, Gordon?
08:34 - I'm gonna caramelize these onions.
08:37 - Yeah.
08:38 - Garlic.
08:38 Bay leaf, lemon, white wine.
08:42 And then from there,
08:44 almost let the onions come down to a puree.
08:46 And then toss in the clams.
08:49 Can I have my clams now, please?
08:54 - The clams are over there.
08:55 - Oh, that's what I was telling you.
08:56 - Should we bring them to you?
08:57 - Your highness, your highness.
08:59 - Bring the clams.
09:00 So from here, we need to come to there, right?
09:02 - Yeah, bring these clams.
09:04 Otherwise, it's gonna go mental here.
09:06 - Now, we're not gonna tip them in like that.
09:09 Put them down, please.
09:10 Put them down.
09:12 Let's go.
09:13 (laughing)
09:14 - Are you serious?
09:16 Are you serious?
09:16 - Too many.
09:17 (laughing)
09:18 Let's go, let's go.
09:20 Let's go.
09:22 - Shall we call the ladies to bring the clams here?
09:24 - Let's go, come on, quick.
09:25 Quick.
09:26 Fred, come on.
09:27 It's the most important moment.
09:28 Let's go, let's go.
09:29 In, in.
09:30 (laughing)
09:31 In.
09:32 Fred, open wine, please.
09:33 Please, quickly.
09:34 I need the wine, please.
09:36 Please.
09:37 - I've already got wine open.
09:38 - They're 40 open, 20 bottles.
09:41 I'd like to give them clams like never before.
09:44 Gino.
09:44 Gino.
09:46 - Yeah?
09:47 - You've been absolutely useless.
09:49 What, hey, what are you doing with that?
09:51 What the fuck are you doing with my clams?
09:53 - Okay.
09:54 - What?
09:55 Oh my God.
09:56 - Hey, hey.
09:57 - One second.
09:58 - Come here, you have to be kidding me.
10:00 - Wait.
10:00 - He's cooked fucking spaghetti.
10:02 - Come on, the girls are--
10:03 - The women, they work very hard.
10:04 They need carbs.
10:04 - I cannot believe you did that.
10:05 - (speaking in foreign language)
10:07 Look at that.
10:08 Beautiful.
10:09 - That is fucking, hey, look at me, look at me.
10:12 Hey, hey.
10:13 - Can you hear the ladies?
10:13 They're coming.
10:14 - Fucking hell.
10:15 - What's the problem?
10:16 It's only a bit of pasta.
10:17 - I'm doing all the work.
10:18 You're standing there watching me
10:19 and you run out of the bowl of pasta for the glory.
10:21 - Look, can you hear them?
10:22 - Fucking hell.
10:24 I can't believe you've done this.
10:25 - Oh my God.
10:26 - Jesus, how many?
10:27 - (speaking in foreign language)
10:28 - Fucking hell.
10:29 - (speaking in foreign language)
10:33 - I'm gonna kill you.
10:34 - I thought you would like the surprise.
10:36 - You thought I'd like it?
10:38 (crowd chattering)
10:39 Fucking hell.
10:40 - He got quite agitated cooking just a few clams
10:44 with a bit of onions there.
10:46 But I thought the ladies, they work so hard.
10:48 They need carbs.
10:49 They want something more.
10:50 They want just more,
10:51 something more than just clams, right?
10:53 (speaking in foreign language)
10:57 - To the best clams
10:59 and the most hardworking ladies in the world.
11:01 (speaking in foreign language)
11:05 (upbeat music)
11:08 - Guys, look at where we are.
11:22 Welcome to Ribeira Sacra.
11:24 - Oh man, this reminds me of Scotland.
11:26 Home sweet home.
11:27 - It's raining.
11:28 ♪ Don't bring around a cloud to rain on my parade ♪
11:33 - The rain in Spain is a fucking pain.
11:35 - Our culinary adventure through Celtic Galicia
11:38 continues two hours east of Cambados
11:40 to the breathtaking but rainy Ribeira Sacra Valley,
11:43 which boasts some of the oldest
11:44 winemaking productions in Spain.
11:47 - What the fuck are you doing with a hat?
11:49 - Who is the, leave it.
11:50 Who is the captain is me.
11:53 So I'm the one who decides who does what.
11:55 So you go there.
11:57 - Okay.
11:58 - So one for you.
11:59 - But this is not gonna work, is it?
12:01 The sticks are too long.
12:02 - Sticks?
12:03 They're called oars.
12:04 - The horse are too long.
12:06 - Literally translating as the sacred shore,
12:09 Ribeira Sacra is an award-winning winemaking region
12:12 and an undiscovered gem of central Galicia.
12:16 - This is one of the most beautiful vineyard
12:19 in the world.
12:20 - In his infinite wisdom, Fred's decided
12:22 that the best way to get the vineyards
12:24 is by one of the traditional boats used
12:26 to transport the grapes through the valley.
12:28 This is what happens when you put a waiter in charge.
12:31 These oars are too big.
12:32 - No, they're not too big
12:34 because you don't know what you're doing.
12:36 - Oh, like you know what the fuck you're doing.
12:38 Come stand down here then.
12:39 I'll work it out.
12:40 ♪ I'm singing in the rain ♪
12:44 ♪ Just singing in the rain ♪
12:48 - We need to get there, somewhere over there.
12:50 None of you is rowing.
12:52 - Let's go, Fred, in tandem.
12:53 - Gordon, you are going in circle.
12:55 - We are going into circle.
12:57 - You're going in circle.
12:58 - Stand up, that's it.
12:59 - What do you mean on the thing?
13:00 - That's it.
13:01 - It's not like that.
13:02 This is not the technique.
13:03 - I'll take over.
13:03 - Come on.
13:04 (laughing)
13:06 - What are you doing, Gordon?
13:07 (screaming)
13:09 - Row, row.
13:12 What's happened?
13:14 (laughing)
13:17 - One second, mind the stick.
13:20 ♪ Just singing in the rain ♪
13:22 - Why did you do that?
13:24 Why did you do that?
13:26 - You're soaking wet.
13:28 - What happened?
13:28 - No shit.
13:29 - Mayday, mayday, mayday.
13:31 (upbeat music)
13:34 - Where are we going?
13:42 - We're going to Esther's Vineyard,
13:44 one of the top winemaker of the region.
13:47 Can you imagine the effort it takes to do wine here?
13:50 This is why they call it heroic wine.
13:52 - Call it what?
13:53 - Heroic wine.
13:54 - Heroic.
13:55 For the wine cultivation to be considered heroic,
13:57 vines must be planted on slopes steeper than 30%.
14:02 Some of the hills here are 70.
14:04 And the only way we're gonna get to sample a glass
14:07 of these fantastic grapes is by going all the way up.
14:11 They call it Obama wine because in 2017,
14:14 he did a gala in Washington, D.C.
14:16 and that's the wine he picked.
14:18 - Barack Obama came here?
14:20 - Well, he chose the wine for his gala.
14:22 This is one of the best wine in the world.
14:25 - Come on, let's go somewhere where we can have a drink.
14:28 - This is the Diego de Lemos Vineyard,
14:31 home to the first Galician wines to be certified organic,
14:35 all processed without machinery or chemicals,
14:37 under the watchful eye of our host and head honcho, Esther.
14:41 - Hola!
14:42 - Are we here?
14:43 - Hola!
14:43 - Finally, we found you.
14:45 I'm so grateful 'cause that was a tough climb.
14:47 Esther inherited the vineyard from her parents
14:49 66 years ago and to this day,
14:52 still works on the heroic hillside with her team.
14:55 Talk about commitment.
14:56 It's an uphill battle just getting there.
14:59 Esther, we've been very fortunate
15:00 to see some incredible vineyards,
15:02 but nothing as spectacular as yours.
15:04 This is incredible.
15:06 - Da mucho trabajo.
15:08 - Yes, a lot of work.
15:08 - A lot of work.
15:09 - She takes a lot of work.
15:11 - Would you mind if I ask you how old you are?
15:15 - 86.
15:16 - 86, I mean, incredible respect
15:19 to continue working on these vineyards at 86.
15:21 He stopped working 10 years ago at 36.
15:24 - She goes every day to the vineyards, every day.
15:28 - I'm a fellow winemaker.
15:30 I also have a vineyard on the island of Sardinia,
15:32 so I understand that the hard work and passion
15:35 she puts in the wine.
15:37 - It's a vinegar vineyard.
15:38 - Vinegar.
15:39 - Bravo, salute, salute.
15:40 So this one is called Diego de Lemos.
15:42 - This is beautiful.
15:43 - Beautiful.
15:44 - It's fresh, it's crisp,
15:45 and it's very apricot.
15:46 - Very good.
15:47 - It's beautiful.
15:48 - This one is very fruity.
15:49 - That's lovely.
15:50 - Look at the color.
15:51 - And it's slightly leathery
15:53 and it's got that smell of petrichor, hasn't it?
15:56 - Santé.
15:57 - Yeah.
15:58 - Asi.
15:59 - Asi.
16:00 - Asi.
16:01 - Cheers.
16:01 - Asi.
16:02 - Asi.
16:03 - Tell Esther I got an idea.
16:04 We would love to cook for Esther.
16:07 (speaking in foreign language)
16:10 Tell her I'm with my assistant and my waiter.
16:13 Start to peel the potato, Gordon, please.
16:15 Start to peel the potato.
16:16 As far as Esther is concerned, you're my assistant.
16:25 - Yeah, right.
16:26 - So just please,
16:26 I want her to believe that I'm the head chef.
16:29 - Tremont.
16:29 We're cooking with incredible produce
16:31 found right here on Esther's doorstep.
16:33 So while Gino cooks the potatoes
16:35 and dreams of becoming a head chef,
16:36 I'm manning the main event, the beautiful Galician beef.
16:40 - All right, how long is it gonna take?
16:42 - About eight to 10 minutes, each side.
16:44 - Don't overcook it, yeah?
16:45 - Oh, here we go.
16:46 - I wanted to ask Esther how old she was
16:49 when she became a winemaker.
16:50 (speaking in foreign language)
16:52 - Esther was the first woman to produce wine here in the area
16:56 because normally it's the man, the man that goes there
16:59 to produce the wine.
17:02 - She's a rebel.
17:02 - She's a rebel.
17:03 - She's a rebel.
17:04 - A rebel is.
17:05 - Well done.
17:06 - Why are you moving my pans?
17:07 - I need some space.
17:08 - Okay, how much space you need?
17:09 - All you're doing is peeling potatoes.
17:12 - I'm doing the base of a bechamel sauce.
17:14 What is the secret not to make the bechamel sauce lumpy?
17:17 Your roe is hot, your milk is freezing cold, right?
17:21 - And then the romesco sauce.
17:23 Chestnuts.
17:24 - Yeah.
17:24 - Almonds.
17:26 I'm gonna lightly roast them.
17:27 - Keep it slow.
17:29 - Mm, look at that steak.
17:32 See how that fat has melted beautifully now?
17:35 Let's just take them off to rest a little bit.
17:37 Look at that.
17:39 - Gordon, clean up the floor as you're going.
17:45 You should say yes, chef.
17:46 - Look at this beef.
17:48 Hell.
17:52 How good is that?
17:56 - Mamma mia.
17:57 Fantastico.
17:59 That's it.
18:01 - All right, I'm ready when you are.
18:02 Esther, we're coming.
18:04 Look at this.
18:06 - Oh my Lord.
18:06 - Oh ho ho.
18:09 So this is your potatoes.
18:12 - And this, my darling, is your amazing steak.
18:15 - Okay.
18:15 Buon appetito.
18:16 - Buon appetito.
18:17 - Muchas gracias.
18:18 - All of this for you.
18:19 - Thank you.
18:20 Oh, how beautiful.
18:21 - Muchas gracias.
18:24 - Thank you, Gordon.
18:24 - Thank you.
18:25 - Merci.
18:26 - Excuse me.
18:27 - Thank you.
18:28 That looks delicious, guys.
18:29 - Lovely.
18:30 - Unbelievable.
18:31 Thank you.
18:32 - Te gusta?
18:33 - Todo muy rico.
18:34 - Oh, she loves it.
18:34 - Muy rico.
18:36 - Esther, for me as a professional chef,
18:38 what I love most about this particular gathering,
18:40 everything's local.
18:41 From the beef, the potatoes, the cheese, the wine,
18:44 it doesn't get any better than that.
18:45 Can I say thank you for an amazing day?
18:47 Congratulations and continued success.
18:49 Esther.
18:50 - Cheers.
18:51 - Buono.
18:52 - Buono.
18:53 - Thank you.
18:54 - Buono.
18:54 - Can you tell Esther that I will send her
18:56 a box of gino vino, my own one.
18:59 - Oh no.
19:00 - Why are you doing that?
19:01 - Yes.
19:02 - Gino va a mandar el vino que él produce en Italia.
19:06 Te va a mandar una caja de vino, Esther.
19:08 - Una caja de vino.
19:09 - Oh.
19:10 - Gino vino.
19:11 (upbeat music)
19:13 - Esther, she's incredible.
19:17 You know, I mean, can you imagine?
19:18 She is 86 and she's still working a different generation.
19:23 (upbeat music)
19:26 (singing in foreign language)
19:30 Warm, dry, full of food, and thankfully,
19:38 without a bottle of gino vino anywhere to be seen,
19:41 we're on route to the Galician capital,
19:43 Santiago de Compostela.
19:45 Esther, she reminds me so much of my mum,
19:48 even though she's 10 years older than my mum.
19:50 And my mum still works.
19:51 A lot of it is voluntary and you just think,
19:54 "Mum, slow down, man."
19:56 Where do you think we'll be at 86?
19:57 - I've envisaged myself on the island of Sardinia.
20:01 Beautiful suntan, long, white hair, open chest.
20:05 Think about Peter Stringfellow, the Italian version.
20:09 - Oh, Jesus Christ.
20:11 - When I'm 86, someone here will be 96.
20:14 - That's right.
20:16 - All right?
20:17 So that means at some point,
20:18 we need to get a Gordon Ginnifer electric wheelchair.
20:22 (speaking in foreign language)
20:23 - Change my name.
20:24 - Change your nappy every two seconds.
20:26 - I'm not doing that.
20:27 - 86, I'm gonna be fit as a fiddle.
20:30 (upbeat music)
20:33 - You soon probably gonna become a grandparent, right?
20:37 - Well, hold on a minute, hold on.
20:38 - Listen, you're having experience at the moment
20:39 taking Oscar to school.
20:41 People in my city, "Oh, look how sweet,
20:42 "granddad is taking his kid to school."
20:45 - Well, I'm--
20:45 - Oh, come on.
20:46 Only you can have a child at 50 or the years old.
20:50 - Well, that's a little bit unfair.
20:53 (laughing)
20:55 - Oh, be careful here.
20:57 - Yeah, well--
20:58 - Oh, this is tight, yeah?
21:00 - It's fine, it's fine.
21:00 - Be careful of the mirror there.
21:02 Be careful here.
21:03 Oh, now you're gonna break everything.
21:06 - Gordon, this is tight.
21:07 - Fred, of course it's tight.
21:09 Have some faith.
21:11 - Hey, you went down the wrong road.
21:13 You're going on someone's vineyard
21:15 to turn this thing around now.
21:17 This is crazy.
21:18 You know that the RV is going on fire, right?
21:22 - See, we're fucked.
21:23 - We're not fucked.
21:25 - No, we are stuck in the mud.
21:27 (dramatic music)
21:30 - We need to put some wood on the tire.
21:32 - Let me, let me assist.
21:33 - You have no idea what you're doing.
21:36 - Are we clear?
21:37 - Fuck.
21:39 - Maybe if you jump out, I'll do it without less weight.
21:43 Let me try it now.
21:44 - You fucked it, I told you.
21:46 - Watch your brand new Lacoste trainers.
21:48 - I'm getting my shoes all dirty.
21:52 ♪ Jokers to the right, here I am ♪
21:54 - Here you go, Gino.
21:56 - Can I get some coffee?
21:58 - It's lighter, I think it's gonna work.
22:00 Watch out.
22:01 - You're getting stuck even worse doing this thing.
22:06 Look at that.
22:07 - Fred, under the front wheels, let's go.
22:10 - Under the front wheels.
22:12 - I mean, my shoes are gonna be so dirty.
22:14 - Let's try the woods.
22:16 - Bye.
22:20 - This is a shamble.
22:22 This is a shamble.
22:24 - Fuck you now.
22:24 - You messed it up.
22:25 Look what you've done here.
22:27 - Let's get a taxi.
22:29 - A taxi?
22:29 Where are we gonna get a taxi here?
22:31 We're in the middle of Galicia, Gordon.
22:33 - Well, let's just do a fast paced walk.
22:34 - Where are the shoes?
22:37 You sorted out now.
22:39 You're just impossible, you two.
22:41 - Your Pradas are wet.
22:44 (upbeat music)
22:47 - We finally made it to the culinary capital of Galicia,
22:53 Santiago de Compostela.
22:55 Let's have a quiet one, please.
22:58 - Let's have a quiet one.
22:59 Let's see, the police van is coming.
23:01 - Having abandoned our trusty camper,
23:05 Fred's keen to raise our spirits.
23:06 So insisted, we head to one of the city's
23:08 most famous Celtic bars, Casa das Cretas.
23:13 - This bar has been here for years and years,
23:15 but you know what's very special about this bar?
23:17 Is that it's the Celt place for Galicia.
23:20 This is where you wanna come when you want to go back
23:22 to the origin of the people who live in this region.
23:24 - Gotcha.
23:25 - I'm ready for the Celtic.
23:26 I knew it, we would find a bar.
23:29 - Sit down.
23:29 - And Justin is ready.
23:30 - Sit down, sit down, sit down.
23:32 - Hello, Gordon.
23:33 - Sit down.
23:35 I can't believe you brought Justin Bieber.
23:37 Seriously.
23:38 - So shall we have a drink?
23:39 - Let's go.
23:39 - Please.
23:41 - We're gonna have something typically Galician.
23:42 - Yeah.
23:43 - Like some kind of spirits or something?
23:44 What do you have?
23:45 - So, aguardiente.
23:46 - Si.
23:47 - It's Galician vodka.
23:48 You can still it and you get fire water.
23:51 - This spirit, known as arujo,
23:53 dates back to the Middle Ages.
23:55 It can be mixed with different flavors,
23:57 coffee, cream, or anise.
23:59 It's probably the most well-known distilled liqueur in Spain
24:02 and you'll certainly remember all about it in the morning.
24:05 - Okay, so we'll have one shot, one shot,
24:07 one shot, one shot.
24:09 - Thank you.
24:11 - Thanks, Alex.
24:12 Whichever flavor you pair it with,
24:16 it's got one hell of a kick.
24:18 - This is very strong, yeah.
24:19 - This is like water.
24:21 - Shit.
24:22 That's like petrol.
24:22 - I like it.
24:23 You're Galician, actually.
24:26 You're really Galician.
24:27 No, no, no, no, no.
24:28 - You don't worry about it.
24:31 I know what I'm doing.
24:32 - Oh my God.
24:33 - Per favor.
24:34 That's a cocktail.
24:36 You killed it.
24:37 - Gino, you're gonna be, Gino.
24:39 You're gonna say something.
24:40 - Taste it together.
24:42 No, no, seriously.
24:43 Taste it.
24:43 - Come on, Justin.
24:48 - Bye.
24:48 - Do you want to touch my beaver?
24:51 - Sure, can I?
24:52 - It's raw.
24:55 - Don't worry, he's fine.
24:56 He's fine, he's fine.
24:57 - Sit down.
24:58 Arojo is also the base of a very traditional Galician drink
25:01 called Caymana, a mystical punch
25:04 steeped in Celtic folklore
25:06 and you might even describe its preparation
25:08 as eccentric.
25:10 (speaking in foreign language)
25:14 - Who is this guy?
25:17 - That's the Caymana.
25:18 That's our local beverage maker.
25:20 (speaking in foreign language)
25:22 - Be careful, you're gonna set the place on fire there.
25:24 - Who is Harry Potter?
25:28 (speaking in foreign language)
25:33 (speaking in foreign language)
25:37 - He's burning it down with sugar,
25:47 lemon peel, orange peel, and coffee.
25:50 And you have to let it burn for a while.
25:51 - And you see the sugar and the orange and all that.
25:53 This is all gonna caramelize.
25:54 It's like a mulled wine.
25:56 Can we try it?
25:57 - Yeah.
25:58 - Yeah, you're done.
25:59 That's, yeah.
26:00 - What is this lovely smells of orange?
26:02 - Go for it.
26:03 Don't pretend.
26:04 (coughing)
26:07 - That stuff, no, honestly.
26:14 Unless I was stripping the paint from the living room,
26:18 that was rancid.
26:19 - I'll put a spell on you.
26:22 (speaking in foreign language)
26:26 - This is good.
26:30 - Anthony Ward Thompson.
26:31 - Can I just give a little bit of Vibigo?
26:33 (speaking in foreign language)
26:37 - You idiots.
26:41 - They were doing like a voodoo thing.
26:45 The only thing I knew, my beaver go on fire.
26:48 Don't worry about daddy.
26:50 You have to blow it after you drink.
26:52 - Not the beaver, the fucking twinkled donut.
26:55 - Why would you want to blow my beaver?
26:57 Blow it, don't worry.
26:58 - Being in a Celtic bar is boisterous enough.
27:01 Being in a Celtic bar, smelling singed beaver, not good.
27:05 - This is a second degree burn.
27:07 (upbeat music)
27:13 - Why you got sunglasses, Gino?
27:15 - The sun is not even shining.
27:16 - Last night we went for it.
27:18 I'm not taking the sunglasses off.
27:20 - While Gino was praying to be hangover free this morning,
27:25 I was hoping for an RV and thankfully I got my wish.
27:29 It's back.
27:30 I made a call to a friend.
27:31 So we can finally take in the sights
27:33 of Santiago de Compostela.
27:35 Look how pretty it is.
27:38 - Beautiful.
27:39 - You know, it's very medieval, isn't it?
27:40 - It's very what?
27:41 - Medieval.
27:42 - Medieval.
27:43 - The cathedral is one of the city's most iconic buildings
27:50 and also the final stop for the 350,000
27:53 who visit every year, walking the Camino de Santiago trail.
27:59 Look at this.
28:00 - Just take it in, man.
28:03 Take it where?
28:04 - Take it in.
28:05 - Where?
28:06 - Take it in.
28:07 - Inside my head.
28:09 - But we're not just here to sightsee.
28:11 We're here to gather ingredients for our final Spanish feast
28:15 to celebrate the end of our trip.
28:17 And for a chef, the best place to worship
28:19 is Mercado de Abastos,
28:21 a huge 150 year old fresh food market
28:24 and the second most visited attraction after the cathedral.
28:28 - Are you ready?
28:29 - So you're gonna park the RV in the middle of the piazza?
28:32 - Yes, yes!
28:34 - You can't do that, Gordon.
28:35 We're gonna get a ticket.
28:36 - Why do you need a handbag to go to a market?
28:40 - Every man needs a handbag.
28:42 Don't you just love the smell and the noise
28:46 of a market, right?
28:47 - There's so much inspiration here.
28:50 - Buongiorno!
28:51 - Look at that handshake.
28:52 - Oh, beretto.
28:54 - Oh my lord.
28:56 - With almost 70 vendors,
28:57 selling some of the freshest, most unique produce
28:59 northern Spain has to offer.
29:02 It's alive with activity and a reminder
29:04 of why I fell in love with this country in the first place.
29:07 (upbeat music)
29:10 So here I wanna get a delicacy
29:12 that I don't think any of you have tasted before.
29:14 - Pepebez.
29:15 - Sea barnacles.
29:16 But they look prehistoric.
29:18 They look like claws.
29:19 - I know one thing about pepebez.
29:21 They got the biggest willy in the animal kingdom.
29:23 - Oh la la la la.
29:24 - 50 times the size of the animal.
29:27 - And where is the willy?
29:28 - Well, it's inside.
29:30 - Uno kilo?
29:30 - Un kilo.
29:31 - And some octopus?
29:32 - Some octopus, yeah.
29:33 - Gracias, ma'am.
29:34 They're super expensive, by the way.
29:35 70 euros.
29:36 - Seven zero?
29:37 - Yes.
29:38 - For one kilo of that?
29:38 - It's a delicacy.
29:40 - And it doesn't look it, does it?
29:41 Look at that.
29:42 - Incredible.
29:43 Gracias.
29:44 Thank you.
29:45 - 70 euro for a mouthful of willy.
29:47 (upbeat music)
29:49 - Hey, good morning.
29:55 - This is, hello.
29:56 - Como esta?
29:57 - Bello.
29:59 - It's cow's milk?
30:00 - It's cow's milk.
30:01 The difference between these two is that
30:02 this one is raw milk, so it's softer.
30:04 And the other one is ecological.
30:06 It's the most sold Galician cheese in Spain.
30:08 - What is the name of the cheese?
30:10 - We name it tetilla.
30:11 - Tetilla.
30:12 - Breast or nipple.
30:13 - A boobies?
30:14 - Because of the shape.
30:15 - Can I?
30:16 - Yes.
30:16 - This is the right size.
30:20 - This is a tete cheese.
30:23 - Stop it.
30:23 - Stop it.
30:24 (laughing)
30:25 - We're in a marketplace.
30:26 - Embrace the tetilla.
30:28 - Yeah, embrace the local traditions.
30:30 - Now you're gonna compare it to an Italian tete cheese.
30:35 - Well, this is like the tizona.
30:37 When in south of Italy, we have the same,
30:40 but it's a big boobie.
30:41 - The breast ones, and I have to give you the change.
30:44 - We need vegetables.
30:46 - No, I've got two veg with me.
30:48 (upbeat music)
30:53 - That market is just magic.
30:55 Now we've got the most amazing ingredients in the RV.
30:58 Let's find somewhere to park up and cook a delicious lunch.
31:03 - Why do you always have to drive?
31:06 - A, I'm the most experienced.
31:07 B, last time we drove, you nearly killed us.
31:11 - Yeah, but that's because I got distracted,
31:13 but I promise I won't do that.
31:14 - No, you try to compete in areas
31:16 where you should not be competing.
31:18 - I wanna drive as well.
31:19 Because I'm always at the back here.
31:21 I'm stuck like a sausage.
31:22 I just like to drive a little bit.
31:24 - You're French, and they can't drive at the best of times.
31:27 - It's true.
31:28 French people, you can't drive.
31:29 - Oh, you can talk, you're from Naples.
31:31 There isn't a single car without a dent in Naples, Gino.
31:33 - It's ridiculous.
31:34 I'm driving, I'm the safest.
31:36 I'm the most experienced, and I am hugging the wheel.
31:39 - Oh, I've got an idea.
31:40 - Oh no.
31:43 - Around here,
31:44 they do what they call aqua-karting.
31:46 - What?
31:47 - Imagine a go-kart, but on water.
31:49 And I think it's only fair
31:52 that we're gonna go there,
31:53 and the winner is gonna drive.
31:55 - But hold on, I'm twice the size of you.
31:57 - Don't start with excuses.
31:58 - I'm gonna kick both your asses.
32:00 - So I win.
32:02 - I'm gonna win.
32:02 - All right, go, go.
32:04 Once for all, we're gonna find out
32:05 who is the best driver.
32:07 - I'm putting lunch on hold,
32:11 as I never like to miss an opportunity
32:14 to put these two spare wheels back in their place.
32:18 Not since the Spanish Armada set sail in 1588,
32:21 has such an epic battle been waged on water.
32:24 My place in the driver's seat is in serious jeopardy.
32:27 Pride is on the line, and the stakes couldn't be higher.
32:30 It's very simple.
32:32 Fastest lap wins.
32:35 - Oh no, he's got his driving gloves on.
32:36 - He's got gloves on.
32:37 - He's got his wife's--
32:38 - Racing gloves.
32:39 - He's got his wife's black gloves on.
32:40 - You're gonna go first.
32:41 - Oh my God.
32:42 - I'm going first.
32:43 - Listen, you don't need the gloves.
32:44 Take the gloves off.
32:45 - No, no, the gloves is good for racing.
32:46 - Okay, good luck.
32:47 - I'm going, yeah?
32:48 - Good luck.
32:49 (engine rumbling)
32:50 (laughing)
32:51 - I feel like Super Mario.
32:53 You look like it.
32:54 Oh my God.
32:55 - Wait for the whistle.
32:56 - No problem.
32:57 - Wait for the whistle.
32:59 - I am waiting for the whistle, I am.
33:02 - Go.
33:03 (engine revving)
33:03 - Bye baby, bye.
33:05 - Come on, you go.
33:05 (cheering)
33:08 - Shit.
33:10 - Wow.
33:11 - That's it.
33:12 - Oh, he's fast.
33:13 (cheering)
33:15 - Too fast, too fast.
33:18 Oh, oh.
33:19 - No.
33:20 (laughing)
33:22 - At 34 seconds, that was pretty fast.
33:30 And unusual for an Italian driver,
33:32 he didn't beep his horn once.
33:34 - This is dangerous.
33:36 (laughing)
33:37 Wow.
33:38 - Well done.
33:39 - Well done.
33:40 - Was it good?
33:41 - That was good.
33:41 - Very good.
33:42 - So much fun.
33:44 - Right, Fred, in you go, good luck.
33:46 Go, hold on.
33:46 - Fred, you need this.
33:48 - No, he doesn't need gloves, no.
33:50 - Au revoir.
33:51 - No, I wouldn't trust him in a fucking bathtub.
33:55 Hey, turn around, you idiot.
33:57 He's like a wet French duck.
34:00 Okay, stand by, on your mark, get set.
34:04 (whistle blowing)
34:05 (cheering)
34:08 - Look at where you're going.
34:09 (laughing)
34:11 - He's gonna kill himself.
34:13 - Look at the French bulldozer.
34:15 - He needs to go under the bridge, yeah?
34:18 - He did it, very good.
34:20 - Wow.
34:21 - Look at him, look at him.
34:22 - That is fast.
34:22 - That is fast.
34:23 - He's gonna go off.
34:24 - He is gonna go, he's gonna tip it.
34:25 - Here he's gonna have problems.
34:26 Here he's gonna have problems.
34:27 Look, look, look, look, here he's gonna have problems.
34:29 - There's the wave, there's the wave.
34:30 - That's, you need to be careful.
34:32 (laughing)
34:34 - Okay.
34:37 - He was going well until that curve.
34:41 You cannot drive.
34:44 - Finally, it was my turn to ride the waves
34:47 and wipe out the competition.
34:49 - Be careful, eh?
34:50 You ready?
34:51 - Yes, of course I'm fucking ready.
34:52 - Oh, don't tip it, Gordon.
34:54 (engine revving)
34:56 Really?
34:57 - Look at that, it looks like an elephant on a tricycle.
35:02 - Three, two, one, go!
35:05 - Come on, let's go!
35:08 - He's too big.
35:09 - Come on, baby.
35:11 - He's gonna go over, oh, mamma mia.
35:13 - Look, holy piano!
35:15 Is he going under that?
35:19 - Yes!
35:22 - Very good, he's gonna go very fast here.
35:24 But now the waves are going to hit him.
35:26 - Come on, Gordon, push it!
35:29 (groaning)
35:33 - No, but look, he's gonna hit the waves there.
35:35 - Do you know what, he's gonna fall in the water.
35:37 - Oh my, oh!
35:41 Oh my God!
35:42 Yes!
35:47 It was close, but never in doubt.
35:50 At 33 seconds, I'm the fastest.
35:52 Leaving me behind the wheel where I belong.
35:56 - Come back!
36:00 ♪ I ♪
36:08 ♪ I was born to be ♪
36:13 ♪ You don't have to tell me 'cause I know ♪
36:15 - Well, that was a waste of bloody time, wasn't it?
36:17 Oh shit.
36:19 Straight line speed is what it's all about.
36:23 Also, more importantly, looking at the wake.
36:25 The wake that you're causing behind your aqua cards.
36:30 How cool is that?
36:31 Come on, at least say congratulations.
36:34 - Do you know that it's legal to be naked in Spain?
36:38 - Any congratulations, or are you just
36:40 in a little French puff?
36:42 - You want fair and square, okay,
36:43 but can we just move on now?
36:45 This is a beautiful coast here, isn't it?
37:03 - We've reached the end of our culinary pilgrimage
37:06 around Spain, and with Galicia boasting
37:08 over 900 miles of coastline, what better place
37:11 to conclude our journey than the beach?
37:13 - It reminds me of Cornwall.
37:16 - I've never been to Cornwall.
37:19 - You've never been to Cornwall?
37:20 - It's quite far though, from London.
37:22 - Oh, this is 90 minutes in a helicopter.
37:24 - Yeah, well, not all of us have an helicopter,
37:27 so please forgive us.
37:29 - This year, when I get my helicopter license,
37:33 I will come and pick you both up,
37:34 and we'll spend an afternoon having a bite to eat,
37:36 and I'll fly you back.
37:37 How does that sound?
37:39 - No, no, no, with another pilot next to you.
37:41 - Yes, yes.
37:42 - On your own.
37:43 - Yes.
37:44 (speaking in foreign language)
37:47 - I just thought, what a way to celebrate
37:49 we go to Cornwall for the weekend.
37:50 - Well, think again.
37:52 - So, Freddo?
37:53 - I'm with Gino on this one.
37:56 - What?
37:57 (upbeat music)
37:59 ♪ We're riding to the danger zone ♪
38:04 - Despite rudely turning down a ride with my chopper,
38:10 they were both more than happy
38:11 to let me cook our incredible market produce
38:14 on the idyllic coast.
38:15 Okay, let's get organized, please, just for once.
38:18 - I'm getting the horny down.
38:20 - The what?
38:21 - The horny.
38:22 - Horny, awning.
38:24 - Awning, I get the awning down.
38:26 - How do you take it down?
38:28 - Where are the instructions on this RV?
38:30 - You just pull it out.
38:31 - Look at that.
38:32 Gino, you are a star.
38:34 Mind your head.
38:35 Gordon.
38:36 - Fucking hell, Gino.
38:38 Gino, Gordon, move.
38:39 - Jesus Christ.
38:40 - Okay, this is too low.
38:43 - That's better.
38:44 - Professional campers.
38:45 - Professional campers?
38:48 Professional plonkers, more like.
38:50 Something tells me this is gonna be a long day.
38:53 - Do you fancy a beer?
38:55 Please?
38:56 We're drinking already.
38:57 They're lovely, finally.
38:58 - I've got this Galician Estrella.
39:00 It's the original recipe from 1906.
39:03 Have a beer.
39:04 - Oh, it's strong that, no?
39:07 - No, it's-- - It's strong.
39:08 Cheers, good health.
39:09 - It's the local beer.
39:10 - Cheers. - Salute.
39:11 - Cheers.
39:11 - Look at the view, guys.
39:12 - When it comes to Spanish cooking, simplicity is key.
39:19 Maximum taste with minimum effort,
39:21 which is exactly what comes to mind
39:23 when working with these two simpletons.
39:26 - Hey, come, let's sit down after we cook.
39:29 I wanna cook the petebears, the barnacles.
39:31 - Come on, guys, Jesus Christ.
39:33 - Bring out the petebears, please.
39:34 You're not gonna help out or just lounge?
39:37 - But what do you want me to do?
39:38 - While Fred's making pathetic excuses,
39:41 Gino and I are making two delicious Spanish dishes.
39:45 I'm steaming petebears with lemons, beer, and bay leaves,
39:48 while Gino's whipping up a warm Galician octopus salad.
39:52 - Right, Gino, let's go, please, yes?
39:54 - In Italy-- - We're in Spain.
39:56 - Forget Italy, just for two minutes, please.
39:58 - This has to look rustic.
40:00 - Trust me, it's looking rustic, all right.
40:02 - Then we're gonna put a shallot onion in there.
40:05 - But normally, you slide the onions off first.
40:06 You don't put them at the end.
40:07 - Oh, no, raw, like a salad.
40:08 Remember, it's a salad, we're making a salad.
40:10 Mr. Ramsey, watch and learn.
40:12 - Oh, please.
40:13 Now watch, twist at the end.
40:17 It's one of the most expensive shellfish on the planet.
40:20 (shouting)
40:21 (laughing)
40:23 Ready?
40:23 Don't, don't.
40:26 (laughing)
40:28 - Do I really have to?
40:30 - It's a delicacy, treat it with some respect.
40:34 - Okay. - Okay?
40:35 Describe that.
40:39 - Slightly chewy, which is nice,
40:43 but tender in the middle.
40:44 - Yes, yes.
40:45 - Salty to perfection, I have to say.
40:47 - Thank you.
40:48 Of course, nobody's perfect,
40:50 but 17 Michelin stars puts me damn close.
40:53 But what Gino's doing with that octopus is anyone's guess.
40:57 - Gino, what ingredients do you have?
40:58 - The salad bit is flat-leaf parsley.
41:01 Then we have capers, green olives, shallots,
41:05 and extra virgin olive oil, lemon, and salt.
41:09 And then the secret is the hot potato and octopus
41:11 going into the cold dressing.
41:14 Octopus salad.
41:14 - Nice.
41:15 I'm so excited for these.
41:17 Guys, how long for the octopus, please?
41:18 - We're done, we toss everything together.
41:20 Forza, ragazzi, forza.
41:23 - Okay, done, finished.
41:25 - That actually looks quite nice.
41:27 - Yum, yum. - Beautiful.
41:28 - Seriously, I would have fried the capers personally,
41:29 but hey, yeah?
41:31 - Okay.
41:32 - A meal of champions.
41:34 - Fantastico.
41:35 - Thank you. - Oh, thank you.
41:39 - Gents, take your lemon wedge.
41:41 - One sec.
41:41 - And squeeze gently over the petavez.
41:43 Oh my goodness, mate.
41:44 Don't look like that.
41:47 This is better than any clam, any whelks,
41:52 any oyster, any day.
41:53 These are the real deal.
41:55 - It does look like a wheelie, though, doesn't it?
41:57 - It does, it does.
41:59 - Right, the octopus.
42:01 - When you go to a tapas bar anywhere in the world,
42:06 you've got pulpo a la galega,
42:07 and this is where this recipe come from.
42:09 - I love it.
42:10 - Delicious.
42:11 - You're tasting the very best of Spain now, right?
42:14 - Now we have this in Italy as well.
42:16 - I appreciate Spanish cuisine better than British cuisine.
42:19 - That's normal.
42:20 That's not a big task to ask yourself.
42:23 Fish and chips, boy.
42:24 - Anyway.
42:26 - I'm going in. - Are you upset?
42:27 - Every country we go,
42:28 you say that it's better than Italian thing.
42:31 Why is he getting so touchy?
42:32 - God knows.
42:33 - Very sensitive, huh?
42:34 - Yeah, very.
42:35 - Alexa, is Italian food better than Spanish food?
42:40 - Italian food is good,
42:42 but I think Spanish food is better.
42:44 (laughing)
42:48 - Oh my goodness.
42:50 Sit down, sit down.
42:52 - What's wrong?
42:53 - Well, you ask a question, you get an answer.
42:56 - There you go.
42:57 - You can't disagree that the food was delicious.
42:59 - Yeah.
43:00 - But unbelievable food.
43:01 - Unbelievable, yeah.
43:02 - Everywhere we went.
43:03 - I agree.
43:04 - What an extraordinary trip.
43:06 It's been a big eye opener for me.
43:08 And the Lucia, Galicia are just amazing.
43:11 - I've seen things and I tasted food
43:14 that I was not expecting to see and taste.
43:17 I'm happy they're now sold on how beautiful Spain is.
43:22 And what they produce is just a dream.
43:25 Yeah, what a joy.
43:26 - You know why I love to go around the world with you two?
43:29 On this road trip?
43:30 Because I always learn something new.
43:32 I always taste something new.
43:33 - Yep, I know what you mean.
43:35 - That's how cool is our job.
43:36 Our job is like, we never stop learning.
43:39 - Yeah.
43:40 - It's been just a beautiful trip.
43:43 I cannot describe how I feel right now.
43:46 This has been sensational.
43:48 You travel the world with two best friends,
43:53 like Gordon and Fred.
43:54 Those kind of luck doesn't happen to everybody.
43:57 And I hope we're gonna do this for the next 30 years.
44:01 Well, 30 years, Gordon's gonna be 90.
44:03 Or maybe 10.
44:06 10, next 10 years is okay.
44:09 ♪ Do it all again ♪
44:12 ♪ Do it all again ♪
44:16 (waves crashing)
44:18 - Do you know what I would love to do?
44:22 I'd love to go for a swim.
44:23 - For a dip?
44:24 - Yeah.
44:25 - Oh my God. - Come on, let's go.
44:27 - Are you coming, Gordon?
44:28 - Am I out?
44:29 No, no.
44:30 (soft music)
44:32 (singing in foreign language)
44:36 Jesus Christ.
44:37 Now, what are you not cold with all that hair on there?
44:40 A fucking Galifian werewolf.
44:42 What the hell?
44:44 (singing in foreign language)
44:45 Oh my God, no, Fred, Fred.
44:48 Are you too serious to go down?
44:49 - Yeah, let's go for a swim.
44:51 - I'll be the lifeguard.
44:52 When Gino and I want to be free with nature,
44:54 I really don't understand why Gordon doesn't come with us.
44:57 (laughing)
44:59 Fucking hell, no.
45:02 He's so uptight.
45:03 He's not comfortable with his manhood.
45:05 Let your dick off me, Gino.
45:08 He needs to let go.
45:10 What's wrong with the man?
45:11 Get the fuck out of here, Jesus.
45:14 Let's do that, surely.
45:15 - Come on, Gordon, you only live once.
45:20 Come on, don't be boring, Gordon.
45:23 - Oh my God.
45:25 - Free Willy!
45:28 - You're crazy!
45:30 (screaming)
45:32 And I thought Jamie Oliver was the naked chef.
45:36 (upbeat music)
45:40 (singing in foreign language)
45:43 (upbeat music)
45:47 (singing in foreign language)
45:51 (upbeat music)
45:53 (upbeat music)
45:56 (upbeat music)
46:00 (singing in foreign language)
46:03 (upbeat music)