It’s got to be easier than running restaurants and swearing on reality TV. The temptation will be too much for Gordon – not to take cocaine, but when he sees how much money these people make he’ll want a piece of it. It looks like next week it’s going to go proper Narcos. Maybe you should take Jose and his family back home, give him a job at Maze.įirst, though, there’s another episode, in which Gordon will spend time with the Colombian police. Yeah, Gordon, this really is hell’s kitchen. For which Jose gets about 30 quid a week as well as risking a 20-year jail term. Finally, add a sprinkle of bicarbonate of soda, simmer gently, skimming off scum, then leave to rest. Beeping hell, the stuff that goes into it! If the death, misery and war isn’t enough to put you off, maybe the ingredients will – although I think Heston might quite enjoy the process. Then add 20cl (at last a precise quantity, up to here it was all a bit Jamie and haphazard) of battery acid, and siphon off the clear cocaine water from the bottom of the barrel. Roughly chop a large quantity of coca leaves, add a few cupfuls of cement, then sulphuric acid, put in a barrel, douse with petrol and leave to marinate. A man named Jose shows him his covert coca plantation, then takes him to his jungle lab to show him the process, share the recipe. It’s made to look as if he’s on his own, trekking into the wild in search of the source.Įventually he finds it. “So I want to know what goes into this drug.” Now he’s on a plane to Colombia, then driving into the jungle, on roads that turn into tracks, then just a path, so he has to walk.
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“Any professional chef worth his salt goes to the source,” says Gordon. Still, Gordon offers advice: “Matthew, get help, please.” Then it gets fun. It’s not clear what day it is today, and in the end Matthew doesn’t have enough in his system to be prosecuted. Again! What’s wrong with these people, snorting on a Sunday. And a man named Matthew, who admits he last did some cocaine on Sunday.
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Then Gordon heads to the south coast to catch drivers on cocaine, including our hoodied friend. Cocaine? In the restaurant business? Are you sure?
Anyway, Gordon’s managers do their best to look shocked by the blue wipes. In fact they hadn’t quite finished in the preview version I saw about halfway through the beeping stops and cluster F-bombs rain down. They’ve got their work cut out in this one. That’s someone else I feel sorry for – the beeper-outer. “This is a day they shouldn’t be doing coke, it’s ing Sunday,” says Ramsay, implying that a line or two on any other day is not as bad. In the staff loos, in the customer loos, the wipes go blue, as does the air. He goes round the loos of one of them, with special wipes that turn blue on contact with coke. Ramsay says he doesn’t take cocaine, but it seems everyone else does, especially in the restaurant business, and in his own restaurants.
Which sounds like the answer to a question like, ‘What’s your worst nightmare in the kitchen?’ Jamie Oliver on speed, Heston Blumenthal on crystal meth, or Gordon Ramsay on cocaine? Now Gordon has made a documentary about the drug, Gordon Ramsay on Cocaine (ITV). The friend Gordon lost was chef David Dempsey, who fell to his death in 2003 after a bad reaction to adulterated cocaine. “Ah, sorry mate,” says the man, sounding genuinely sorry. “Erm, cocaine,” says Gordon, unforthcomingly.
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