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Gordon Gino and Fred S4 E1
Döküm
00:00 [music playing]
00:03 Look at this place.
00:08 Absolutely beautiful.
00:10 We know each other for over 20 years.
00:12 How many times do I need to say I do not like the height?
00:17 It's far too high.
00:18 But I wanted to start off with embracing a hike
00:22 and embracing Andalusia.
00:24 This is the real Spain.
00:26 Next time you're starting off somewhere,
00:28 can we start off on the ground?
00:30 No, no, no, no, no, no, no.
00:31 Look, we're on the bridge.
00:36 Gino, look at the bridge.
00:38 I am not going there.
00:40 Gino, listen to me.
00:41 You need to take inspiration from Nelson Mandela.
00:43 What?
00:44 He said the brave man is not the one who doesn't feel fear--
00:48 That's right.
00:49 --but the one who conquers that fear.
00:51 I do not care.
00:52 Let's do it together.
00:53 I don't like it.
00:54 But we can't turn around now, can we?
00:56 No, but not pushing.
00:57 No, I'm-- let's go.
00:58 Gordon, are you-- are you jumping?
01:03 Gordon, are you jumping?
01:05 No, it's fine.
01:06 Don't do that.
01:07 Let's do a selfie.
01:09 Move!
01:10 [music playing]
01:12 Oh, no!
01:13 [bleep]
01:14 Move, move!
01:15 Do not touch me!
01:18 Don't!
01:19 I don't want to die!
01:20 [bleep]
01:21 This is a stupid idea.
01:24 Look what he's doing.
01:26 Gino!
01:28 Don't move the bridge!
01:31 Come back for a selfie!
01:33 Gino!
01:34 You [bleep]
01:36 Gino!
01:37 Gino, you're such a wuss.
01:38 [music playing]
01:55 Um, listen, I--
01:57 I'm not talking to you.
01:59 Oh.
02:00 Gino De Campo--
02:09 Welcome to Spain!
02:10 --Fred Siri X&I--
02:11 What are you doing, Gordon?
02:13 [screaming]
02:13 You pushed me!
02:15 --are on a Spanish spectacular.
02:18 Three amigos with extra large egos.
02:22 Yes!
02:23 Yes!
02:24 Back behind the wheel--
02:25 Go, Gordon!
02:26 --on the wrong side of the road--
02:28 We are on the pebble!
02:29 --having traveled the globe with our world-class palates--
02:32 The tapas is incredible.
02:34 This is a European culinary capital we're
02:36 yet to traverse as a trio.
02:39 I feel like Super Mario.
02:41 Go!
02:42 --with the crazy Italian--
02:43 Woo!
02:45 --who's a one-man fiesta--
02:46 [clapping]
02:47 Oh, no, no.
02:48 --and a frolicking Frenchman I wish would see Esther.
02:51 Chica!
02:51 [laughing]
02:53 One thing's for sure--
02:54 Gino, no!
02:56 --these senors--
02:57 You idiot!
02:58 --are sure to be a massive--
03:00 What the--
03:01 --Spain in the ass.
03:02 You're burning the European game, kiddo!
03:04 [cheering]
03:06 [music playing]
03:22 Welcome to Malaga, guys.
03:23 We're back on the road, and this is the gateway
03:26 to the Costa del Sol.
03:27 Come on!
03:28 How nice does it feel to be back together?
03:30 Come on.
03:31 Fred?
03:31 Yes.
03:32 Yes!
03:33 I could not wish for a better place than south of Spain,
03:40 because this place is full of bars, clubs.
03:42 Can you imagine how much drinking?
03:44 300 days of sunshine a year.
03:46 Forget the sunshine.
03:47 Forget the drinking.
03:48 It's all about the food.
03:49 I think Spanish cuisine--
03:51 Honestly, for me?
03:52 No, no.
03:53 Well, if you dare say Spanish cuisine now
03:56 is the best in the world, like you did when you were in Greece,
03:59 I'm walking out.
04:00 And what I was trying to say is it's
04:01 overtaken Italian cuisine.
04:04 Well, people love Spanish food.
04:06 They love tapas.
04:07 Thank you.
04:08 So if that's the way you're thinking,
04:09 why are you keeping opening Italian restaurant
04:12 and pizzeria?
04:13 And then my people, they go to your restaurant.
04:15 Why are you not opening Gordon's Tapas Malamassas?
04:19 I don't know.
04:22 We're on a road trip starting in the southern region
04:25 of Andalusia, a place of abundant sunshine,
04:28 vibrant culture, and of course, delicious food.
04:32 First up, we're heading to Malaga,
04:34 where we'll be flogging fish before tucking
04:37 into some tremendous tapas.
04:40 Then heading west for a pile of pit stop in Ronda,
04:43 before a final stop in Jerez for several swigs of sherry.
04:48 You and your tapas.
04:50 I think there is much more diversity in the Spanish
04:52 cuisine than Italian cuisine.
04:53 And their produce is packed with excitement and flavor.
04:58 The Spanish people, they stole the ideas of the tapas
05:01 from the Italian.
05:02 What?
05:03 Tapas is just an alternative of the almighty antipasto.
05:06 Oh, shit.
05:07 Sorry.
05:08 There's your friends.
05:09 Hola.
05:10 Hola.
05:11 Espanol?
05:12 Spanish?
05:13 Swedish.
05:14 Swedish.
05:15 Do you prefer Italian cuisine or Spanish cuisine?
05:19 Italian, see?
05:20 You and your tapas.
05:22 [singing in Spanish]
05:26 Just like millions of tourists each year,
05:36 we've come to Malaga.
05:38 And I want to prove to these taste buddies
05:41 that the cuisine here is some of the finest in all of Spain.
05:45 When was the last time you were in Spain?
05:46 Well, the last time I was in Spain, I was in Puerto Bonos.
05:49 And that's where I met my wife.
05:51 Lovely.
05:52 How old were you?
05:53 I was 17 years old.
05:54 I mean, honestly.
05:55 And Jessica was working in a chiringuito,
05:58 one of those little kiosks on the--
05:59 On the street?
06:00 Yes.
06:01 And I was working in the restaurant behind.
06:03 Guess who was the owner of the restaurant?
06:05 Go on.
06:06 Sylvester Stallone.
06:06 Oh, stop it.
06:08 And the name of the restaurant was the Mambo King.
06:11 Did you meet Sly?
06:12 Yes.
06:13 And we came into the kitchen, hi, hi, and that's it.
06:15 I'm going to ask him next time I see him.
06:17 Of course he's not going to remember me.
06:19 He's sure it was him.
06:20 Yes.
06:21 And you know, guys, talking about chiringuito,
06:23 I want to take you to this restaurant called El Tintero.
06:26 And this restaurant is massive.
06:27 They do 3,000 covers per service.
06:30 Stop it.
06:30 3,000 people a day?
06:32 You mean a week?
06:32 A week.
06:33 No.
06:34 3,000 per service.
06:36 Nobody can do 3,000 covers.
06:38 Why don't you believe what I say?
06:40 Well, no one's doing 3,000.
06:41 Who's going to do 3,000 covers now?
06:43 [cheering]
06:45 Waiters are always exaggerating the numbers
06:47 of people they have to serve.
06:49 But it turns out our very own Manuel was right.
06:52 And if there's one thing I hate, it's Fred being right.
06:55 [speaking spanish]
06:57 El Tintero, a family business open since 1966,
07:05 is one of the most iconic beach bars in the region,
07:08 serving some of the most revered dishes
07:10 of Malaga's seafood cuisine.
07:12 This is crazy.
07:13 Oh, my god.
07:13 Look at that.
07:15 Can you smell the sardines?
07:17 Look at that.
07:18 Fish.
07:18 And why are we here?
07:20 To have lunch.
07:21 Ah.
07:22 While Gino asks stupid questions,
07:25 Fred, a man who's dished up a few meals in his time,
07:28 is keen to show us the unique style of service
07:30 this restaurant is famous for.
07:34 Have you noticed, guys, there isn't a menu on the table?
07:36 [speaking spanish]
07:38 What's with the shouting going?
07:39 Why are you shouting?
07:40 The waiters, basically, they go around
07:42 and they flood the dishes.
07:43 Look, look, you see the guy say, oh, I want the sardine.
07:45 Oh, put your hands up.
07:46 See what happens.
07:47 [speaking spanish]
07:49 Gracias.
07:50 So no menus.
07:51 No menu.
07:52 And you just shout.
07:54 [speaking spanish]
07:56 No, I just want to know the time.
07:58 No, no, no.
07:59 Hey, seriously.
07:59 Yes, please.
08:00 Don't pay attention.
08:01 OK, OK.
08:02 Gracias.
08:03 [speaking spanish]
08:05 Oh, yeah, yeah, yeah.
08:06 Please.
08:07 Oh.
08:08 Gracias.
08:09 Let's stop ordering food now.
08:11 [speaking spanish]
08:15 Look at those muscles.
08:16 Oh, my.
08:17 Well, look at that.
08:17 Just stop putting your hands up.
08:18 [speaking spanish]
08:20 One, one.
08:21 [laughing]
08:22 Hey, what is this?
08:23 [speaking spanish]
08:24 Just relax and eat now.
08:26 I think it's magic.
08:27 Don't you think you're hungry after a long day on the beach?
08:30 You want something to eat, you come here, put your hands up,
08:32 and you eat immediately.
08:33 It's delicious.
08:35 It's bloody delicious.
08:37 You can't scratch your head in this place
08:38 without ordering a plate of something tasty.
08:41 And front of house fanatic Fred was keen to know more.
08:44 So he invited managers Edu and Jesse over to join us.
08:48 Nice to meet you.
08:49 Nice to meet you.
08:50 Ciao, ciao.
08:51 How are you?
08:51 How are you?
08:52 I'm going to ask you a question.
08:54 Why do you run your front of house like this?
08:55 How did you come about, you know, to flock the orders
08:57 like this to the customers?
08:58 My grandmother was in the kitchen.
08:59 She doesn't read and write ever.
09:01 So my father have to tell her the different plates.
09:04 And one day, the restaurant get full.
09:06 And he say, please, yes, everything you can.
09:09 And I will sell it.
09:10 So just cook, and I will sell.
09:12 And that's it.
09:13 And now the system has been in place for how long?
09:15 55 years.
09:16 Wow.
09:17 And it's still full?
09:18 Yes.
09:19 Every day?
09:20 Every day.
09:21 Where do you hide the cash?
09:24 How do you understand what people have ordered or paid
09:27 for, because there's no order?
09:30 Because all plates have the same price.
09:32 All the same price?
09:33 All the plates.
09:34 If you had the system in Naples, where I come from,
09:36 people will start to hide the plate.
09:38 They do it.
09:39 Do they do it?
09:40 They do it.
09:41 [laughter]
09:43 I would love to see the kitchen.
09:44 Sure.
09:45 Is that OK?
09:45 Stop ordering food.
09:46 Enjoy this first.
09:47 Don't be greedy.
09:48 Don't be greedy.
09:50 And check he doesn't put any plates underneath.
09:53 Leaving the other two to fight over the bill,
09:55 I wanted to check out the engine room
09:56 of this enormous operation.
09:58 [music playing]
10:01 Oh, my god.
10:02 They fry the fish.
10:03 This is crazy.
10:04 Hola.
10:05 One, two, three, four, five, six.
10:07 Oh, my god.
10:08 How much fish do you go through?
10:09 Shellfish a day?
10:10 In a good day, can be one ton.
10:13 One ton?
10:13 One ton.
10:15 A day?
10:16 Yeah.
10:17 Shit.
10:18 He is my father.
10:19 Hola.
10:20 Papa.
10:21 Hola, Gordon.
10:22 Encantado.
10:22 Hola.
10:24 Eduardo Sr. is the main man behind the mayhem
10:26 and a man after my own heart.
10:29 Having started the restaurant at the age of 13, at 69,
10:32 he's still as involved as ever.
10:34 No need for the kitchen nightmares
10:36 treatment with this guy.
10:38 I've been to thousands of restaurants before in my career,
10:40 but I've never quite seen a setup as organized,
10:43 as busy as this.
10:44 And with such success, why aren't you on the golf course?
10:47 It should be retiring.
10:47 [speaking spanish]
10:50 You are going to be the same.
10:51 You are not going to be retired ever.
10:54 But dad's richer than me.
10:55 Yeah.
10:56 No.
10:56 I'm telling you.
10:57 [speaking spanish]
11:00 He feels very rich in the heart.
11:02 He looks extraordinary.
11:04 Grazie, Papa.
11:04 Grazie.
11:06 Can you imagine running the front of the house here?
11:09 Easy.
11:09 You go there.
11:10 You shout to people.
11:12 Couple of wings.
11:13 Plug it.
11:14 Job done.
11:15 Yeah, but you need to plug it.
11:16 Because the kitchen don't cook the food.
11:18 And then you come back and say, sorry, nobody wants it.
11:21 Listen, I couldn't do it easily.
11:23 Fred!
11:24 Gino!
11:25 Wait!
11:25 Oh.
11:26 You see the restaurant.
11:27 OK?
11:28 You want to try to see the plates?
11:29 Yes, of course.
11:30 Come on.
11:31 With Eduardo's blessing, there's no better way
11:34 to get a feel for El Tentero than to have a seafood
11:37 selling session of our own.
11:39 I'm usually sweating in the kitchen during the service.
11:41 So when it comes to waiting tables,
11:44 I'm a fish out of water.
11:45 [speaking spanish]
11:46 Push me!
11:47 Push me!
11:48 [speaking spanish]
11:51 Already.
11:52 Sorry about that.
11:54 Sorry it's going wrong.
11:55 Sorry.
11:57 Salmonete.
11:58 Sardines.
11:59 Excellent.
12:00 Thank you very much.
12:01 [speaking spanish]
12:02 Gambone.
12:02 [speaking spanish]
12:05 [speaking spanish]
12:06 [speaking spanish]
12:09 Salmonete.
12:10 [speaking spanish]
12:12 You're shouting over me again.
12:14 Fuck you now.
12:14 I want you to know.
12:16 [speaking spanish]
12:17 Down, Gordon.
12:18 Down so they can see.
12:20 You need to put some enthusiasm, Gordon.
12:21 Oh my god.
12:22 Put in a smile and shout.
12:24 The Scottish guy--
12:25 [growling]
12:26 With the plate--
12:28 I told him, put the plates down.
12:29 [growling]
12:32 You're never going to sell it like this.
12:33 Well, go on.
12:34 You need to go confidence, man.
12:35 I am confident.
12:36 I'm going to show you.
12:38 Ready?
12:38 [speaking spanish]
12:42 [speaking spanish]
12:43 That's it.
12:44 It was perfect for Gino, you know what I mean?
12:46 Because it's chaos.
12:47 Date?
12:48 Are you dating?
12:49 Very nice.
12:50 Very nice.
12:52 It's like Naples in a restaurant.
12:54 Look at that.
12:55 Right, get the names.
12:56 Get the names clear.
12:57 Get the names clear.
12:57 What is it called?
12:58 Pulpo?
12:59 Pollo.
13:00 Pollo.
13:01 [speaking spanish]
13:02 Pollo, pollo con patata.
13:03 Pollo.
13:05 Pollo.
13:06 No, no.
13:07 Pollo.
13:08 No, no, no.
13:09 No, no, no, no.
13:10 No pollo, no pollo.
13:11 Pollo is cock.
13:12 No, no pollo.
13:13 It's penis.
13:14 Get the pronunciations right.
13:15 OK.
13:16 Fuck you now.
13:17 I got confused.
13:18 It means really rude.
13:19 It's bad.
13:20 It's bad.
13:21 Gino, that guy's got problems with his pronunciations.
13:24 He was asking ladies, would you like more cock?
13:26 [music playing]
13:30 Hey, listen, what are you doing?
13:41 This one, her name is Gordon.
13:44 [imitating a dog]
13:45 Oh, don't do that.
13:47 We're in the Costa del Sol, and Gino's idea
13:50 of a Spanish adventure consists of sun, sea, and sangria.
13:55 But with the Italian showing off his pink pecker
13:57 and with the Frenchman smuggling a budgie,
14:00 I'm not convinced.
14:01 Guys, we are on the Costa del Sol.
14:03 OK, and I've organized something that everybody does here,
14:06 the lazy sofa.
14:08 Are you serious?
14:09 You're going to have to trust me, everybody does that here.
14:13 This is what you put on your head.
14:15 What do I look like?
14:16 You're like a fucking helmet, a French helmet.
14:19 [music playing]
14:23 [speaking spanish]
14:25 Welcome to Spain.
14:26 [music playing]
14:30 [laughing]
14:33 Come on.
14:34 No, no, no.
14:35 [speaking spanish]
14:50 My bum hole is cold, though.
14:53 [music playing]
14:56 What do they do people on Saturday nights here?
15:04 They cook.
15:05 Can we go to Benidorm?
15:07 Tapas.
15:08 Because we can party there like mad.
15:10 Come on.
15:10 Tapas.
15:11 OK, tapas.
15:12 And then can we go to--
15:13 Tapas.
15:14 Tapas.
15:15 Keen to avoid inflicting any more of Gino's nonsense
15:18 on the good people of Spain, I'm keeping
15:20 our culinary adventure on track.
15:22 Finally, showing this pair of costa del donuts, tapas so good,
15:27 it will blow their tiny minds.
15:29 I want to take you to an amazing tapas restaurant.
15:31 In fact, this restaurant is run by a former chef of mine.
15:34 OK, what's his name?
15:35 Juan Ho.
15:38 Juan--
15:39 Juan Ho.
15:40 Not hole.
15:41 Ho.
15:42 Juan Ho.
15:43 Oh, for God's sake.
15:44 Where is he from?
15:44 He's Spanish, for God's sake.
15:47 I cannot wait to meet him.
15:49 I've got so many questions to ask him,
15:51 because I want him to tell me the truth.
15:54 You, as a boss, what do you like?
15:56 Me too.
15:57 Because I think you are-- I'm sorry,
15:59 we are friends for a long time.
16:00 I think you are a pain in the ass in the kitchen.
16:03 OK?
16:05 Why do you break like that?
16:06 Because I'm a fucking good mentor.
16:09 Time to remind Gino that whilst his culinary influence reaches
16:12 as far as the supermarket freezer section,
16:15 mine extends to top kitchens around the world.
16:18 Where is this restaurant?
16:19 Just down here, through here.
16:20 Fred, let's go.
16:21 Owned by Antonio Banderas, El Pimpi
16:24 is a cultural and foodie institution
16:26 in Malaga's historic center.
16:28 And tapas doesn't get more traditional
16:30 or authentic than here.
16:32 It's simple and absolutely delicious.
16:34 So for once, I tucked in and let Fred do the talking.
16:39 It comes from Andalusia, tapas.
16:41 It means to cover.
16:42 And originally, what they used to do,
16:44 they used to have like a slice of cheese
16:45 or a slice of ham on top of the beer to cover it.
16:48 Dig in. Come on, let's go.
16:49 Fredo, pass it down, please.
16:50 This is a croquette.
16:51 And actually, croquette come from the French.
16:52 Croquette, to crunch.
16:53 Oh my god.
16:55 Can we forget the French just for two minutes
16:57 and just enjoy the tapas?
16:58 You're saying that because you Scottish people don't have
17:00 anything similar to this, is it?
17:02 What is it?
17:03 Deep fried marshmallow?
17:04 [laughter]
17:07 No.
17:07 How delicious is this food?
17:08 I love the idea of eating like this, though,
17:11 because you can try so many different things.
17:13 It's the humbleness of the ingredients.
17:15 It's three or four ingredients.
17:16 That is it.
17:16 It's not overworked.
17:18 You know what?
17:19 A tapas is perfect for a date.
17:20 When is the last time you dated, man?
17:22 1962.
17:23 When you went out with Tano, what did you do?
17:25 We went to the Caprice.
17:26 Had fish and chips.
17:28 Really?
17:29 You had fish and chips?
17:30 You took a first date on a fish and chips?
17:32 What's wrong with you?
17:35 Good to see you, man.
17:36 Good to see you.
17:37 Welcome to my place.
17:38 Thank you so much.
17:39 Juanjo Pérez López was a ship to party
17:41 at my tapas-inspired restaurant, May's, in London.
17:44 First of all, this is delicious.
17:45 The tapas is incredible.
17:47 I've got a question to ask you.
17:48 Sure.
17:49 I mean, you were working with Gordon.
17:50 Is it why you came back to Spain?
17:52 Yeah.
17:53 That's a good question, actually.
17:54 So it was a bad experience?
17:56 Sometimes.
17:58 How often was he in the kitchen?
17:59 Oh, my.
18:00 Look at me.
18:01 Don't look at him.
18:02 When you answer, you need to answer to me.
18:04 Well, even once a month.
18:05 I don't know.
18:06 Once a month?
18:07 Once a month?
18:09 But you know, you can feel his vibes.
18:10 We all were terrified that Gordon came at a point,
18:13 you know, and yelled at us.
18:17 Let's go.
18:18 Juanjo has invited us to help run his lunch service.
18:22 Gino might be laughing now, but compared to me,
18:24 the man can't boil water.
18:26 Time to remind him what being in a kitchen with a master is like.
18:30 No, you don't need a bandana.
18:31 Yes, I do.
18:32 Because I'm ready for a fight.
18:34 I've arranged for a little light-hearted cook-off.
18:37 Nothing serious.
18:38 Just our reputations on the line.
18:40 Like Gino, it's very simple.
18:42 Whoever sells the most tapas wins.
18:46 I'm going to do beautiful pan con tomate.
18:48 You can dig a little bit deeper.
18:49 Now, one thing that I like to do when I toast my bread,
18:52 I rub it with olive oil, and then I put salt.
18:54 It creates a beautiful crust around.
18:56 Job done.
18:57 The karate kid is playing it safe
18:59 with a glorified bruschetta, otherwise
19:02 known as tomatoes on toast.
19:04 Huge tuna.
19:05 Look at that.
19:06 I'm going to go down a little tortilla route
19:09 with some leftover potatoes, caramelized onion, eggs.
19:12 Why did you not make a big one?
19:13 If you get something individually,
19:14 then you feel like it's been made for you,
19:16 rather than a slice of something that's
19:17 been made for 15 people.
19:19 As a step up from Gino's lazy effort,
19:21 I'm creating something proper, my own version
19:24 of a Spanish tortilla, topped with sour cream
19:27 and served with local caviar.
19:29 It's an elevated classic guaranteed to impress.
19:33 Look at that.
19:34 I never thought that Spain could produce
19:37 such beautiful ingredients.
19:39 Hola.
19:40 Hola.
19:41 Que tal?
19:42 One clown in the kitchen is more than enough.
19:44 So Fred is out in the restaurant doing what he does best,
19:47 front of house.
19:48 This way.
19:49 How many we need to do?
19:51 40, 50 portions.
19:52 40, 50 portions?
19:53 In 20 minutes?
19:54 Yeah.
19:55 A lunchtime service may be short, but it's intense.
19:58 Gino and I are getting as much mise en place done
20:01 before the coming storm.
20:03 Listen, that's the secret when you know the bread is good.
20:06 Sounds like the top of one of your frozen lasagnas.
20:09 All that remains to be seen is who sells the most.
20:13 So what would you like?
20:14 Would you like Gordon's tortilla or Gino's pan con tomate?
20:18 Chefs, are you ready?
20:19 Check in.
20:20 Yeah.
20:21 Three toasts, away.
20:22 No tortilla?
20:23 No tortilla.
20:26 People like my toast.
20:27 People like my toast.
20:29 It's a flying start for Gino, though why people
20:32 are ordering a dollop of Dormiro on bread
20:35 from a bandana-wearing bandit--
20:36 Chef, check in.
20:37 Yes.
20:38 Four toasts.
20:39 --is beyond me.
20:40 No tortilla, sir.
20:41 No tortilla.
20:44 So those tortillas and one pan con tomate.
20:47 Check in, guys.
20:48 Two tortilla and one toast.
20:51 Thank you.
20:52 We're off to the races.
20:54 Hurry up, guys.
20:55 How many would you like?
20:57 Four.
20:58 Four tortilla?
20:58 OK, coming up.
20:59 Check in, guys.
21:00 Yes.
21:01 Four tortilla.
21:02 Si, four.
21:03 Four of them.
21:04 No tomato.
21:05 I love that.
21:06 We need only one toast, please.
21:08 You OK there with your tomatoes on toast?
21:10 Don't worry about my tomato on toast.
21:11 I'm kicking your ass so far.
21:13 Waiting on one toast.
21:15 Senorita.
21:15 [CHEERS]
21:18 La tortilla de Gordon.
21:20 What about the bread?
21:21 It's halfway through the service,
21:23 and Gino's dream of beating me is going up in flames.
21:26 Your bread.
21:27 Shit.
21:28 Jesus Christ.
21:30 It's because you talk to me, and you distract me.
21:33 Jesus Christ almighty.
21:35 What the fuck are you doing?
21:37 If I--
21:38 This is called--
21:40 this is called caramelizing.
21:42 [SPEAKING SPANISH]
21:43 Fantastic.
21:45 How many more breads?
21:47 After Gino overstretched himself
21:48 making a few slices of toast, we're
21:51 entering the final straight.
21:53 Chef, the tortillas are flying out now, right?
21:55 And the true star quality is starting to show.
21:58 Yes.
21:59 So how many toasts, one or please, in total?
22:01 10 total, please.
22:03 10?
22:04 10 of them.
22:04 Service.
22:06 I think I'm in the shit.
22:07 You are.
22:09 With service almost over, and in the face
22:11 of an unbeatable opponent, Gino is in a last minute panic
22:15 to claw back his shattered reputation.
22:18 It's only tomatoes on toast.
22:19 Come on, Gino, please.
22:20 Wait, I'm doing it.
22:21 I'm doing it.
22:22 I'm doing it.
22:23 I've got 10 of them to do, Gordon, so please be patient.
22:25 Last order, please.
22:27 Sorry for the wait on the tomato.
22:29 Don't give him the burnt one.
22:30 So beautiful.
22:31 Excellent.
22:32 Thank you, chef.
22:33 Ready, chef?
22:34 All the pan con tomato, via.
22:35 Thank you, chef.
22:36 Nice job, guys.
22:38 Slow start, but a strong finish.
22:39 Yeah, strong finish.
22:40 Really strong.
22:41 Thank you.
22:42 Great to be back in the kitchen.
22:43 And there's always something quite unique with Gino,
22:44 in and out that competitive edge.
22:46 Dig in.
22:47 Cheers.
22:49 Between you and I, I just think he looks like Antonio Banderas.
22:52 Really, Gino?
22:52 Seriously?
22:54 Antonio Banderas' granddad.
22:56 Service over, it was time to tally who sold the most.
23:00 Gordon, Gino?
23:01 Yeah?
23:02 Fantastic feedback.
23:03 We've got the results.
23:06 1-0 has got them.
23:07 Let's find out who sold the most.
23:09 Sure, OK.
23:10 OK, so tortilla--
23:13 Yes.
23:13 --sold 25.
23:16 OK, it's great.
23:17 That's a big number.
23:18 Pan con tomate.
23:19 Pan con tomate.
23:20 28.
23:22 Yes!
23:23 Yes!
23:25 Yes!
23:26 Oh, God.
23:27 Come here, come here.
23:28 Come here.
23:29 Gordon, Gordon, well done.
23:32 Back in the kitchen with Gordon Ramsay.
23:35 And I kicked Gordon Ramsay's ass.
23:40 How about that?
23:41 You don't want to shake my hand?
23:42 No, I don't.
23:43 Come on.
23:43 Be a good sportman.
23:45 Be a good sportman.
23:46 I have one question.
23:47 Yeah, sure.
23:48 I have one question.
23:49 From chef to chef now, point of view, please.
23:50 Let go of my hand.
23:52 Between the tortilla and the tomatoes on toast,
23:54 which one do you prefer?
23:55 It's your restaurant.
23:56 Truthfully now.
23:57 I'm going to be honest.
23:58 Please.
24:01 Gordon.
24:02 Yes!
24:02 OK, all right.
24:04 Listen.
24:05 See?
24:06 Now you're coming along.
24:07 Now he's laughing.
24:09 Not the result I wanted in terms of customer.
24:11 However, from a chef to chef point of view,
24:14 Juanjo clearly nailed which dish he preferred.
24:17 Typical Gordon Ramsay.
24:19 He cannot just lose and accept it.
24:22 Should we do a high five?
24:23 Cardos.
24:25 Now we can cardos.
24:26 Come on.
24:27 He's happy.
24:28 When Juanjo said he preferred the tortilla compared
24:30 to the pan con tomate, I think he did it out of fear.
24:34 Because I looked in his eyes, and it was clear there
24:37 was something going on there.
24:39 The eyes don't lie.
24:41 Whoever said the customer's always right.
24:53 Spanish people, they really know their food, do they?
24:55 I mean, how good was Juanjo?
24:57 Goes back to the foundation of his training.
24:59 No, but mainly I said that because obviously I won.
25:01 So they know the class.
25:03 At least mine was cooked.
25:05 Yours was raw.
25:06 Raw tomatoes grated on a slice of bread.
25:09 Gino, Fred, and I are in Andalusia.
25:12 Having fed the people of Malaga, it was time to feed ourselves.
25:17 And what better place for a traditional Spanish lunch
25:20 than one of the most visited towns in the region,
25:22 Ronda.
25:25 Did your parents ever get to taste any of your food?
25:28 Because sadly, they passed a while ago.
25:31 But in the height of your career,
25:33 did they ever get a chance to taste?
25:34 No, in the height of my career, no.
25:36 They did at the beginning.
25:38 And it's one thing that I've always--
25:40 in the back of your mind, you think,
25:41 I wish my mom and dad would have seen and tasted
25:44 what I can create.
25:46 My father never tasted my food.
25:48 Never?
25:48 Never tasted my food.
25:50 He died at 53, but he never even walked into the restaurants.
25:54 So yeah, you always ask yourself, coming from Glasgow,
25:57 would he have approved, would he have enjoyed it?
25:59 Of course he would.
26:01 But I don't think he would have understood it.
26:03 I don't think he would have--
26:04 Doesn't matter.
26:05 He would have understood it, you know, how hard you work.
26:07 Yeah.
26:09 (SINGING) Andalusia, when can I see you?
26:14 When it is snowing out again.
26:19 I think sometimes I'm embarrassed when my mom sees
26:22 the standard that we hit, because that's
26:26 where she's not comfortable.
26:27 Yeah, but in saying that also, I'm
26:29 sure that she's very proud, because she knows the level.
26:32 You know what I mean?
26:33 The first thing she does when the food hits the table,
26:35 do you know what she does?
26:36 Go on.
26:36 She seasons it.
26:37 Oh, yeah.
26:38 Oh, that's the habit, everybody.
26:39 First thing, salt and pepper.
26:41 Why do people do that?
26:41 I don't know.
26:42 You haven't even tasted it.
26:43 It's a generation thing.
26:44 I'm saying, mom, taste the bloody food.
26:46 You're right.
26:47 Please, enjoy the food.
26:49 [music playing]
26:52 Look at this.
26:55 The famous Ronda Bridge.
26:58 Look at that.
26:58 (SINGING) Well, Ronnie, you look so fine.
27:01 You look so fine.
27:02 (SINGING) And I know it wouldn't take much time for you
27:05 to help me ride the--
27:07 help me get a ride on my horse.
27:09 There's a lot of tourists.
27:10 We're good.
27:11 Just checking in.
27:13 A quick photo.
27:14 Un momento.
27:15 Whoa, whoa.
27:16 Un momento.
27:18 Come on.
27:19 [laughter]
27:21 Grazie.
27:24 Thank you.
27:25 Grazie.
27:26 Via, via, via.
27:27 Sorry.
27:29 Wow.
27:30 What's wrong with them?
27:31 Very friendly here.
27:32 Oh, my lord.
27:33 (SINGING) Help me ride the yacht.
27:35 Get a ride on my horse.
27:38 It's definitely time for a hearty Spanish lunch.
27:41 It's just a matter of who's going to cook it.
27:43 Considering that at the moment, right now,
27:46 I am the best chef in the car because I won.
27:49 I think it's only fair that I'm going to cook for you guys.
27:51 It's so tight.
27:52 OK.
27:52 Oh, la, la.
27:53 This is tight.
27:54 This is tight.
27:55 We're coming through.
27:57 It's so tight.
27:58 Yeah.
27:58 How about--
27:59 Oh, shit.
28:00 They call it paella, but I mean, it's a risotto, really.
28:02 So what about if--
28:03 Stop.
28:04 Stop.
28:05 Do not-- do not cook a risotto here.
28:09 You know, we are in Spain.
28:10 Can we have a traditional, classic dish?
28:13 OK, I'll do a paella.
28:15 I'll do a traditional paella.
28:17 Gordon, you need to find a place where you can park
28:23 so then I can cook.
28:24 What about further down there?
28:25 Just on the sort of the beginning dip of the valley?
28:29 Be careful on this road.
28:32 Be careful on this--
28:33 I always just--
28:34 Be careful.
28:34 Stay more on the left.
28:36 Here we go.
28:36 Here we go.
28:37 Be careful on the road.
28:39 It's fine.
28:40 What-- OK.
28:41 Good, good, good.
28:43 It's going to get a little bit bumpy.
28:44 Yeah.
28:46 Gordon!
28:46 Gordon!
28:47 Don't even think about it.
28:48 Gordon!
28:50 You're crazy.
28:51 Can you say something?
28:52 What do you want me to say?
28:53 Say something.
28:53 In the middle of this, if we've got a car coming up--
28:56 Gordon, stop.
28:56 Sorry.
28:57 It's fine.
28:58 We are on the pebble.
28:59 Gordon!
29:00 We are on the pebble.
29:02 There you go.
29:03 You are impossible, the two of you.
29:05 Impossible.
29:08 But what pleasure do you take doing stuff like that?
29:11 What is the enjoyment, Gordon?
29:13 Let me just straighten up a bit.
29:16 OK, there.
29:16 That's the spot.
29:17 That is the spot where we should--
29:19 There is no need to drive like that.
29:22 That is--
29:23 Why?
29:24 Why?
29:25 Why?
29:26 But you-- and breathe.
29:28 There is something wrong with you.
29:31 After a quick change of underwear,
29:33 Gino was ready to start cooking.
29:35 Can you two set up the table and everything else
29:38 as I'm cooking?
29:39 OK.
29:41 I'm using chicken thighs.
29:43 And the first thing that you need to do,
29:44 you season with salt and pepper, and you color the chicken.
29:48 Don't start.
29:48 He's telling me about paella.
29:51 With the incredible Ronda Bridge as a backdrop,
29:54 Gino's cooking up a traditional Spanish paella.
29:58 Originating from the Valencia region,
30:00 it's Spain's national dish.
30:02 So why on earth we've let the Italian cook it is beyond me.
30:06 Thank you.
30:07 That's all we need.
30:07 That's his flash case.
30:09 OK.
30:10 All right.
30:12 Then you need to massage the--
30:14 what are you doing here?
30:15 Hey.
30:16 What I do know is this cook needs adult supervision.
30:19 Don't forget to toast the rice, please.
30:20 - Yeah. - Yes?
30:21 Let's go.
30:22 Fredo, what are we going to drink, please?
30:23 I'm going to make a white sangria.
30:25 Gino, isn't it too hot in there?
30:27 No, it's fine.
30:29 But you don't want to set the place on fire.
30:30 Look at the smoke, Gordon.
30:31 Gordon, look at the smoke.
30:32 You need to relax your sack.
30:34 Sit down and get your sangria.
30:35 This is dangerous.
30:36 Holy moly.
30:38 We good?
30:39 Fantastic.
30:40 Don't worry.
30:41 Everything is under control.
30:42 Ready, steady, burn.
30:44 No, get ready, steady, burn.
30:45 You need to caramelize.
30:46 Caramelize?
30:48 You're burning the RV down, kiddo.
30:50 Everything is going to be OK.
30:52 What are you doing in the kitchen?
30:53 Get the saffron in early.
30:55 No, all of it.
30:56 Who's cooking the paella?
30:57 You know, have you got a little bit of alcohol
31:03 to flame the chicken?
31:04 I have.
31:05 I've got some brandy here.
31:06 Do you have some? Yes, please.
31:08 Thank you.
31:08 What is that?
31:09 It's a Spanish brandy.
31:10 Delicious.
31:11 Oh, that will do the job.
31:12 That will do the job.
31:13 OK, give it a good shake.
31:16 What's up?
31:18 What's up again?
31:20 This is too much.
31:23 I know what I'm doing.
31:24 The rice is in with the tomato and the garlic.
31:26 OK, good.
31:27 Stock is boiling.
31:28 Don't flood it.
31:29 Don't flood it.
31:30 It's not a risotto, OK?
31:31 No, no, no, no.
31:32 Then we wait it to absorb a little bit,
31:34 and then we go for more.
31:35 But not too dry.
31:37 Oh, shoot.
31:37 So sorry.
31:39 What are you doing on the window?
31:40 Did you burn the window?
31:41 Did I burn you?
31:42 I'm so sorry.
31:43 It's all good.
31:44 Is it OK?
31:45 Yeah, it's all good.
31:46 Come here.
31:46 Let me put some--
31:47 No, no, no, it's all good.
31:48 It's all good.
31:50 I don't know what I'm doing.
31:52 I have no idea what I'm doing.
31:54 Treat it as a risotto, then, if that makes you feel better.
31:56 OK, we need to put this down.
31:57 I'll turn it down.
31:58 What is going on there?
32:03 Fred?
32:04 Yeah?
32:04 Fred, come here, Fred.
32:05 I've got it.
32:06 I've got it.
32:06 Fred.
32:07 I've got it.
32:08 This is too much.
32:09 This thing is going to go on fire.
32:10 No, it's good.
32:11 It's good.
32:12 Oh, my god.
32:13 It's OK.
32:13 It's OK.
32:14 Fred, I've got it.
32:14 I've got it.
32:15 Fuck.
32:16 Fred, I've got it.
32:17 What are you doing, Fred?
32:18 I'm just trying to hold it.
32:20 It's good.
32:20 Leave it.
32:22 Fuck.
32:23 Lift it.
32:24 Lift it.
32:24 Don't touch it.
32:25 Guys, I'm underneath it.
32:26 Don't touch it.
32:26 Yeah, don't touch it.
32:27 I'm trying to turn the thing off.
32:29 You got it?
32:29 Yeah.
32:30 Everything under control.
32:32 This is a cooking disaster, Gino.
32:34 This is it, young man.
32:36 I've never seen anything so ridiculous in all my life.
32:38 Alexa, do you like Gordon Ramsay?
32:46 I certainly do, but I've always preferred Jamie Oliver.
32:49 [laughter]
32:51 I love you, Alexa.
32:53 I do love you, see?
32:54 That's out of order.
32:55 No, no, no, no, no.
32:56 She knows what she's doing.
32:58 She does, but Gino hasn't got a clue.
33:01 Time to wrap this fiasco up.
33:02 Gino.
33:05 Yes?
33:06 Seriously, how long?
33:07 It's getting dark.
33:08 I'm just garnishing now with flat-leaved parsley, chopped.
33:10 Then I'm going to put some roasted beautiful peppers.
33:13 The gambas are already in there.
33:14 OK.
33:15 But look at that.
33:16 This is looking beautiful, guys.
33:17 It smells delicious.
33:18 OK.
33:19 Really delicious.
33:20 Boys, you're in for a treat.
33:22 So get ready for service.
33:23 Yep, here.
33:24 Drinks are ready.
33:26 All right.
33:27 Let's go.
33:28 Let's do this.
33:30 Oh, you--
33:31 Fred.
33:32 What the-- hey.
33:34 Oh, for God's sake.
33:36 All right, listen.
33:37 You have to be fucking kidding me.
33:38 All right.
33:39 Look, I did not think about the pan in the van.
33:43 Wait, wait.
33:44 There is a way to do this.
33:46 My God.
33:47 There you go.
33:48 Back.
33:48 Tilt the pan.
33:49 Oh, my God.
33:50 Tilt it.
33:51 No.
33:51 Come on, tilt it.
33:52 You are--
33:53 Tilt it.
33:53 The rice is going to go down.
33:54 Tilt it.
33:54 We cannot do tilting.
33:55 Slightly, slightly.
33:56 Like that?
33:57 Yes, come on.
33:58 See where the lemon are going.
33:59 Hold on.
34:00 Can you come through the window?
34:02 And my drink has dropped now.
34:04 Wait.
34:05 That's it.
34:05 We can do it.
34:06 See?
34:07 Oh.
34:07 [LAUGHTER]
34:12 We can do it.
34:13 Come on, sit down.
34:15 That looks incredible.
34:16 This is exactly why I brought it to Spain.
34:19 Not that bullshit there, but this here.
34:21 Bravo.
34:22 Really, seriously.
34:24 That smells delicious.
34:26 Fredo?
34:26 Hey, thank you.
34:27 Hey, Joao.
34:28 Fred, what's in there?
34:29 I was making a white sangria, and it just fell on the floor.
34:32 So I just had to improvise.
34:33 What have you done with your drink there?
34:35 So he just spent the last half hour cooking a pollo
34:37 and you just dropped the wine.
34:39 One thing you had to do, one job you had, only one.
34:43 Your job was to make a white sangria.
34:44 That's what you said in the van.
34:45 It's a bit rich that you criticize.
34:47 You almost set the army on fire.
34:49 Let's enjoy the moment, shall we, please?
34:51 Seriously.
34:52 This is better than any of the risottos you ever cooked me.
34:54 [LAUGHTER]
34:59 I think you should start opening up Smash Bros.
35:01 [LAUGHTER]
35:09 Ginos de Campos.
35:12 Ginos de Campos.
35:13 Ginos de Campos.
35:15 Hey, seriously, honestly, delicious.
35:17 And Fred.
35:18 [LAUGHTER]
35:20 That is delicious.
35:21 I mean, seriously, oh my god.
35:23 Sorry about the RV now.
35:27 At least it's authentic, the smell.
35:28 [LAUGHTER]
35:31 As we drive into Spain, they're going to be like,
35:34 oh, there is Gordonos.
35:35 Gordonos, Ginos, and Fredos.
35:37 [MUSIC PLAYING]
35:40 [MUSIC PLAYING]
35:52 Boys, here we are.
35:53 This is the birthplace of flamenco.
35:56 Beautiful, isn't it?
35:56 Pretty, right?
35:57 Yeah.
35:58 A new day starts in Jerez, where we're
36:00 going to indulge in two of Fred's favorite things, wine
36:04 and dad dancing.
36:06 More commonly known to the locals as sherry and flamenco.
36:11 Since I've done Strictly, I've got the bug with dancing.
36:15 You did Strictly for a Christmas special.
36:17 You came in 10th.
36:18 I did a great performance.
36:20 If I say so myself, I did a great performance.
36:23 You know, my fear was I was not going
36:24 to be able to perform under the lights when the music started.
36:28 And I was just going for it.
36:30 I cannot tell you how proud I am of Tilly and what she did.
36:33 But Strictly, just that pressure for any 19-year-old young girl,
36:37 she never--
36:38 hardly wore heels.
36:39 And so just to transform from a uni student
36:43 into this prolific dancer, honestly,
36:46 it just brought tears to my eyes.
36:47 [MUSIC PLAYING]
36:50 How did you feel sitting there, your daughter comes out,
36:54 dressed beautiful.
36:55 Oh, man.
36:55 And then she's able to do that.
36:57 What were you feeling inside as a dad?
37:01 The proudest moment of my life.
37:03 I mean, you with your daughter, you know, gold medals.
37:07 She done so well.
37:08 Incredible.
37:08 You know, when she won the Commonwealth.
37:10 Yeah.
37:11 And the pressure that she was under when
37:13 she was on top of that board was immense
37:15 because it was total silence, right?
37:17 The dive was just so perfect.
37:19 It was just incredible.
37:20 Luciano, 20, the proudest moment for me
37:24 was when I realized that he can drink more than I can.
37:28 Anyway, we are on the verge of sounding like three old farts.
37:31 Three old farts in need of a drink
37:33 to celebrate the end of the first leg of our trip.
37:38 With Spain being the third largest
37:39 producer of wine in the world, we
37:42 couldn't wait to try the sherry exclusively
37:44 produced in the Jerez region.
37:47 After successfully keeping the rowdy Italian off the source,
37:51 he's parched.
37:53 So are we going to drink?
37:54 That's what I want to know.
37:55 Of course we're going to drink.
37:56 Ah, finally, a bar.
37:58 But it's not just about wine.
37:59 It's about the history and the people of the region.
38:02 You're going to be drinking a piece of history.
38:04 Just here, look.
38:05 Yeah, let's drink quite a lot of history.
38:07 That's my plan.
38:08 Fred's taken us to a traditional debanco, El Pasaje,
38:15 half bar, half wine shop.
38:18 The smell is beautiful, very sweet.
38:20 Can we please have a selection, please?
38:22 Like a Fino, Palo Cortado, and also Pedro Ximenez.
38:25 Three, three, and three.
38:26 Amazing.
38:27 There are seven styles of sherry,
38:31 and we've chosen to taste three.
38:34 They're some of the most versatile wines in the world.
38:36 You won't find these gathering dust
38:38 at the back of your nan's cupboard.
38:41 The UK consume just almost as much as sherry as the Spanish.
38:44 Wow, seriously?
38:45 So the Spanish, they drink more than the UK?
38:47 The Spanish, 11 million a year, and the English,
38:49 10 million liters.
38:50 You're excited, right?
38:51 So excited.
38:52 I've never seen you so excited about sherry.
38:55 It's not just about wine.
38:56 It's about the people of the region.
38:58 You're drinking history.
38:59 Fred.
39:00 Fred, you want a drink?
39:01 Cheers.
39:02 Oh, this is very sweet.
39:03 Salud.
39:04 Salud.
39:05 Cheers.
39:06 No, no.
39:07 He's very thirsty, my friend.
39:09 Very thirsty.
39:09 Ah, beautiful sherry.
39:12 I can feel it.
39:13 It's getting warmer.
39:15 Have another glass, Gino.
39:16 [LAUGHTER]
39:17 I do want to spray for you.
39:18 Have another glass.
39:19 How long did it take to make this?
39:21 It's called a solera system.
39:22 It's a process to age the wine.
39:24 And basically, you take the wine from the first barrel
39:26 to the second.
39:27 And when it gets to the bottom there, then it's time to drink.
39:30 Do you want to taste it traditionally?
39:33 Yes.
39:33 Yes, yes.
39:34 One of the oldest traits to be found in Jerez region
39:37 is that of the sherry pora, or peninsula d'or.
39:40 Look at it.
39:41 This is super traditional, guys.
39:42 Look at that.
39:43 Look at this.
39:44 Yeah.
39:44 [LAUGHTER]
39:48 Wow.
39:49 That's cool.
39:51 That is cool.
39:52 Go on, Necky, show the Scots in you.
39:55 Come on.
39:55 I want to try.
39:56 Can I try?
39:57 Can I try?
39:58 Yeah?
39:59 [SPEAKING SPANISH]
40:00 Gino, Gino.
40:02 [SPEAKING SPANISH]
40:03 [LAUGHTER]
40:04 [SPEAKING SPANISH]
40:05 [LAUGHTER]
40:06 [SPEAKING SPANISH]
40:07 [LAUGHTER]
40:08 [SPEAKING SPANISH]
40:09 [LAUGHTER]
40:10 [SPEAKING SPANISH]
40:12 Gino, Gino, just one of them.
40:14 Just one of them.
40:15 [LAUGHTER]
40:16 [SPEAKING SPANISH]
40:17 [LAUGHTER]
40:18 [SPEAKING SPANISH]
40:19 [LAUGHTER]
40:20 [SPEAKING SPANISH]
40:21 [LAUGHTER]
40:22 [SPEAKING SPANISH]
40:23 [LAUGHTER]
40:24 [SPEAKING SPANISH]
40:25 [LAUGHTER]
40:26 [SPEAKING SPANISH]
40:27 [LAUGHTER]
40:28 [SPEAKING SPANISH]
40:29 [LAUGHTER]
40:30 [SPEAKING SPANISH]
40:31 [APPLAUSE]
40:32 [SPEAKING SPANISH]
40:33 [APPLAUSE]
40:34 [SPEAKING SPANISH]
40:35 [APPLAUSE]
40:36 [SPEAKING SPANISH]
40:37 [APPLAUSE]
40:38 [SPEAKING SPANISH]
40:39 [LAUGHTER]
40:40 [SPEAKING SPANISH]
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44:23 Stepping up on stage, I love it.
44:24 I love the light, and I love to perform.
44:27 I mean, it was a show, wasn't it?
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44:30 [SPEAKING SPANISH]
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44:34 I love Andalusia.
44:35 This Flamingo Bar, very good.
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44:47 Andalusia has provided all the essence of Spanish cuisine.
44:56 Incredible tapas, paella, sherry, you name it, we've had it.
45:00 I think it's one of the best kept culinary secrets on the planet.
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45:13 Next time--
45:14 It's lovely, isn't it?
45:15 --we're in Santiago--
45:16 Oh, my lord.
45:17 --on a culinary pilgrimage--
45:18 This is a cheese--
45:19 --cheese.
45:20 No, stop it.
45:21 --through the northwest of Spain--
45:22 This beef is exceptional.
45:24 --going to extreme lengths--
45:26 Looks like an elephant on a tricycle.
45:28 --on our quest for the finest food Galicia has to offer.
45:32 You're tasting the very best of Spain now.
45:35 Delicious.
45:36 In our very own-- oh, my god-- Fiesta Forever.
45:39 [SHOUTING]
45:42 And Gordon, Gino, and Fred, Viva España,
45:48 continues tomorrow night at 9 here on ITV1.
45:51 And coming to ITVX this week, Elizabeth Olsen stars
45:55 in a gritty true crime drama, Stream, Love and Death,
45:59 from the 7th of September.
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