Gordon Ramsay's Passion for Flavour
The superstar chef as never seen before – not the renowned hothead – but the thoughtful young chef who caught the attention of the world with his extraordinary talent and personality.
Episode 1
Opening in Gordon’s kitchen at his eponymous restaurant in London’s Chelsea we meet the behind the scenes team who create the miraculous dishes which are served at lunch and dinner every day.
Episode 2
In this episode Gordon talks about how the life of a pro footballer can be compared to that of a world class chef and we see how to cook perfect scallops, broccoli soup and pumpkin soup.
Episode 3
It’s before 6 a.m. and Gordon is at Billingsgate Fish Market today with his fish supplier Tony Allen to see what’s on offer today.
Episode 4
In the Royal Hospital Road kitchen Gordon shows us how to make the perfect terrine with ham, fois gras and tongue.
Episode 5
Gordon talks about opening his first restaurant, Aubergine, at the tender age of 26 where he was awarded his first Michelin star.
Episode 6
It’s 6.00 a.m. and Gordon’s team are beginning their mise en place for the lunch service and in interview Gordon talks about the enormously hard work of a professional kitchen.
Episode 7
Travelling to renowned butcher Allen’s of Mayfair with his colleague Marcus Wareing, Gordon is shown the very finest fillet steaks and how to recognise them.
Episode 8
Gordon talks about his ambition to go for three Michelin stars, what it takes to get there and, more importantly, stay there.
Episode 9
It’s dawn at Covent Garden market and Gordon and Marcus are looking for mushrooms and herbs with their supplier Marc Beaujeux.
Episode 10
In the Royal Hospital Road kitchens we’re getting a masterclass in bread making with Gordon and Marcus.
Episode 11
Travelling to Paris we see in a street market the king of chickens - Poulet Bresse - and in part 2 Gordon prepares a superb roast chicken with roast potatoes, shallots and carrots.
Episode 12
In Soave, Italy Gordon, Marcus, head waiter Christof and somelier Thierry sample extraordinary wines from Inotria Wines, and they visit the wine cellars to see how wines are aged.
Episode 13
Gordon and his colleagues visit the 3 Michelin starred restaurant Dal Pescatore as guests of chef Nadia and her husband, Antonio Santini who runs front of house.
Episode 14
Travelling on the Eurostar to Paris Gordon visits Notre Dame and some of the food markets Paris is famous for.
Episode 15
In Paris Gordon visits a fishmonger in one of the street markets and then pays a visit to Guy Savoy’s restaurant where he trained in his early 20’s.
Episode 16
We return to Allen’s of Mayfair for a master class in game with Angela and Marcus. In part 2 Gordon makes a dish of pan-roasted venison with chocolate sauce.
Episode 17
In Covent Gardens fruit and vegetable market Gordon and Marcus sample stunning American strawberries and other fruity delicacies.
Episode 18
Today’s episode is about cheese and we learn a great deal from Eric of La Fromagerie, In part 2 Gordon makes a ravioli of goat’s cheese served with asparagus in consommé.
Episode 19
In Billingsgate Fish Market Gordon is joined by Marcus and Angela for a tour of the various stalls and their offerings.
Episode 20
Today Gordon is visiting Parham Herb Gardens where herb specialist Rosemary shows him some obscure but delicious herbs growing in the walled garden.
Episode 21
Today we’re at Petrus Restaurant in London’s St James where Marcus is now head chef.
Episode 22
Today Patricia Michelson from La Fromagerie has organised a cheese tasting for Gordon and Marcus.
Episode 23
In Billingsgate Fish Market Gordon looks at the range of shellfish and crustaceons available and in part 2 he makes a tagliatelle of oysters with watercress sauce served in the shell.
Episode 24
In Covent Garden we visit Wild Harvest who forage mushrooms for top London chefs and in part 2 Gordon cooks roast rump of veal with lentils and ceps.
Episode 25
Mis en place at Royal Hospital Road’s kitchen and in part 2 Gordon makes pigeon poche grille with garlic, salsify, potatoes and a pigeon sauce.
Episode 26
We meet Maitre D’hotel Jean Claude, Gordon’s right hand man to learn a little of what goes into keeping front of house working perfectly.
