"Gordon Ramsay"

Put your blindfold on, one teaspoon at a time: it’s Gordon Ramsay. Meat and 2 veg, a Trojan mouse, and the soup of the month. Bon appétit dans un tout nouvel épisode de SmartLess.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:01Sean Hayes?

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• 0:44Sean Hayes?

  in select regions for 18-plus users. Check responses for accuracy. Supervise closely; interrupt when needed.

• 0:54Jason Bateman?

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• 1:34Sean Hayes?

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• 2:12Sean Hayes?

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• 2:53Will Arnett?

  Hey, guys, it's 2025, okay? It's 2025. What are your dreams for this year?

• 3:01Will Arnett?

  Oh, God, I don't give a shit. Welcome to Smartos.

• 3:23Jason Bateman?

  I gotta tell you, you know, when it's not my guest, I never really know what kind of tone to take with the coffee chat. Because like, what if it's like, you know?

• 3:31Sean Hayes?

  You can go balls out, literally.

• 3:33Jason Bateman?

  Really? I can start cursing right now?

• 3:35Sean Hayes?

  Yeah.

• 3:36Jason Bateman?

  Saying bad words?

• 3:37Will Arnett?

  By the way, the shorts I'm wearing, I could go balls out real easy.

• 3:40Jason Bateman?

  Wait, Will, stop it. You don't know this person yet. No!

• 3:44Sean Hayes?

  Oh! Don't show us your balls.

• 3:46Will Arnett?

  I'm not going to. How dare you?

• 3:48Sean Hayes?

  All right, now listen.

• 3:50Will Arnett?

  Oh, now listen?

• 3:50Sean Hayes?

  Now, listen.

• 3:51Will Arnett?

  Hang on a second. No, no, no. First of all, don't go to your script.

• 3:56Sean Hayes?

  What are you talking about?

• 3:57Jason Bateman?

  I have been working on some-

• 3:58Will Arnett?

  I saw your eyes go to the script.

• 4:00Sean Hayes?

  No, now here's my thing. No, I was gonna say, I was gonna say that Jason missed Willie's birthday last week. We missed you.

• 4:08Will Arnett?

  Yeah, thanks, man.

• 4:08Jason Bateman?

  How'd that go?

• 4:09Sean Hayes?

  But listen to this. This is, I told Will I was gonna say this on the show to you, Jay.

• 4:15Jason Bateman?

  You can never make fun of me for, well, you can, for my eating habits and my diet. This fella right here at his own birthday dinner. He's a real shit pig, I know. Brought, Jay, he brought his own Hershey's caramel syrup.

• 4:27Will Arnett?

  First of all.

• 4:28Jason Bateman?

  In his pocket, in his pocket, by the way, and then I asked if I could have it. You dropped some nice weight for this film. You're gonna be 420 in a year.

• 4:35Will Arnett?

  No, no, no, I'm still on, I'm still on one, one, one cheat meal a week. By the way, I didn't bring it in my pocket. I made Archie, my 16-year-old, put it in his pocket.

• 4:42Jason Bateman?

  Bring it. He muled it?

• 4:43Will Arnett?

  I had too much shame. He muled it in for me. Then, then Kimmel said, is that, I brought it out, Kimmel said, is that your tanning lotion?

• 4:51Jason Bateman?

  Yeah.

• 4:52Will Arnett?

  And then, by the way, so everybody made fun, at which point they bring sundaes out for everybody, and every person asked for it.

• 4:58Jason Bateman?

  For it, yeah. That's a good call.

• 5:00Will Arnett?

  It was amazing.

• 5:01Jason Bateman?

  Everybody had individual hot fudge sundaes brought to them. Well, it's like when you, when you drive past a car crash, you're gonna look, you know, but you don't want to.

• 5:08Will Arnett?

  I guess, I guess so.

• 5:09Jason Bateman?

  It's human nature.

• 5:09Will Arnett?

  It was, but it was just so rich, watching people making jokes. Look at you with your caramel. Get it over here, okay?

• 5:15Jason Bateman?

  Yeah. And then, and then I tried to, you know, cause I missed it, so then the next day, I, I, I texted Willie on the day of the first Maple Leafs game, the next round. Yeah. And I said, hey, I feel bad. I'm, I'm gonna fly into town and I'd love to see you. I'm gonna pick you up at 5. Now, 5 o'clock was when the puck dropped. He didn't, he's so, I, I, I know, he didn't know what I was, what the joke was there. He was just like, oh, you did it, you didn't?

• 5:41Will Arnett?

  Of course I knew what the joke was.

• 5:43Jason Bateman?

  Really? Cause I did it on the, on game two and he still didn't get it? I don't, I don't get what the joke is.

• 5:47Will Arnett?

  The joke is like, you must not be busy.

• 5:48Jason Bateman?

  Yeah, I need to see you right at the point that the, that the puck drops for the game. Oh, I see, I see, got it. Yeah, can't be talked to, can't be medaled.

• 5:54Will Arnett?

  No, I did, and, um, but anyway, yeah, the Leafs, who knows what's gonna happen when they go forward in this, cause this'll be way later.

• 6:02Jason Bateman?

  Oh, yeah, but we've got a real series now.

• 6:04Will Arnett?

  We got a real series. I was in Toronto this weekend. I did my hospital gig for the Michael Garen Hospital. We raised millions of dollars for the hospital, which is amazing. We love, this is a hospital I like to be in.

• 6:16Jason Bateman?

  Do you still take lira?

• 6:22Will Arnett?

  Do you still take lira? Michael Garen Hospital, we take lira.

• 6:32Sean Hayes?

  That's really funny.

• 6:33Jason Bateman?

  I have 600,000 lira here, $2. Remember, it was, it used to be like 100,000 lira for $2.

• 6:41Sean Hayes?

  Yeah.

• 6:42Will Arnett?

  So good.

• 6:42Sean Hayes?

  I know, there's nowhere else to go and you get like $100.

• 6:45Jason Bateman?

  So that's unfortunate that it didn't time out with the Leafs being in Toronto, right? They were playing down in Florida.

• 6:51Will Arnett?

  They were playing in Florida, but we watched, I watched with the whole family, my dad and my sisters and everybody. We went to, to our pub, The Queen and Beaver, which is Jameson Kerr, which I'm also a part of.

• 7:00Jason Bateman?

  That's a rough title.

• 7:01Will Arnett?

  The Queen and Beaver, it's pretty good.

• 7:03Jason Bateman?

  The Queen and Beaver, yeah.

• 7:05Will Arnett?

  And it's a great pub if you're in Toronto and.

• 7:08Jason Bateman?

  You ever sub out that N for an S?

• 7:14Sean Hayes?

  Queens?

• 7:14Jason Bateman?

  Queens Beaver?

• 7:15Sean Hayes?

  Oh, the Queens.

• 7:16Will Arnett?

  Oh, oh, oh.

• 7:18Sean Hayes?

  Add an S, not taking an N out.

• 7:20Jason Bateman?

  No, you will, you take a Queen and, Queen and Beaver.

• 7:23Will Arnett?

  Queen and Beaver.

• 7:24Jason Bateman?

  Queen apostrophe and Beaver. You take out the apostrophe N and put in apostrophe S. The Queens, Queens Beef.

• 7:32Will Arnett?

  Well, here's, first of all, it's and, it's not, it's not the.

• 7:35Sean Hayes?

  I'll meet you at the Queens Beef.

• 7:37Will Arnett?

  It's not, it's not Queens and.

• 7:38Jason Bateman?

  I had the greatest meal at the Queens Beef. God, was it tasty.

• 7:44Will Arnett?

  But that's the joke, the joke is.

• 7:46Jason Bateman?

  It's kinda salty there at the Queens Beef.

• 7:47Sean Hayes?

  Wow.

• 7:49Jason Bateman?

  Guys, my guest today.

• 7:51Sean Hayes?

  Uh huh.

• 7:52Jason Bateman?

  Is a father of six.

• 7:53Sean Hayes?

  Deeply offended.

• 7:54Jason Bateman?

  No, he won't be. He's a father of six, former soccer hopeful, football.

• 7:59Will Arnett?

  Yep.

• 8:00Jason Bateman?

  His resume includes washing dishes in an Indian restaurant and once cooking lunch for Princess Diana. These days, he's got a soft spot for In-N-Out burgers. I just had two yesterday, which is a true story.

• 8:09Sean Hayes?

  Two, needed two?

• 8:10Jason Bateman?

  I did, I got two, I ate them in my car.

• 8:12Will Arnett?

  Let me check out the believability scale on that. No, no, I checked.

• 8:16Jason Bateman?

  By the way, and some of the beef fell in between my seats and I had to get it out because I knew it would smell.

• 8:21Will Arnett?

  So you had to suck it out?

• 8:22Jason Bateman?

  I did with my straw.

• 8:23Sean Hayes?

  Was that the first time you sucked beef out of seats?

• 8:28Sean Hayes?

  Sorry, gang. At the Queen's Beef. At the Queen's Beef.

• 8:33Will Arnett?

  That's a different rest, that's a different one.

• 8:35Sean Hayes?

  Then we went over for dessert. We went for dessert at the Peach Crease afterwards.

• 8:41Will Arnett?

  God, guys, we're losing listener by the moment.

• 8:43Sean Hayes?

  I know, sorry. He has an obsession with cold plunges, Will, you love that. And a few Michelin stars under his belt, all while turning swearing into a love language. Today, he's bringing the fire in and out of the kitchen. It's the wonderful, delicious Gordon Ramsay. Gordon, I've loved forever.

• 8:58Speaker 03

  Guys.

• 8:59Sean Hayes?

  Just met him a couple of weeks ago with you, Willie. Wait, what?

• 9:03Will Arnett?

  We just ran into you, Gordon.

• 9:05Sean Hayes?

  What are you talking about? Where? Yeah, over at our friend Bradley's place.

• 9:08Will Arnett?

  Yeah.

• 9:09Speaker 03

  That's right.

• 9:09Sean Hayes?

  Oh, I didn't know that. Now, how do you all know each other, Willie? How did that all, was that, that wasn't the first time you met him, right?

• 9:15Will Arnett?

  No, we met through our friend.

• 9:16Sean Hayes?

  Gordon, we're gonna let you speak in a moment.

• 9:18Will Arnett?

  Rob Wade, right, Gordon? Gordon, we went, we had dinner with Rob, our friend Rob Wade.

• 9:22Speaker 03

  That's right. Guys, good to see you all, and thank you.

• 9:24Will Arnett?

  Great to see you.

• 9:25Sean Hayes?

  Wait, this is amazing. I've never met you, Gordon, and I'm a huge fan. And meanwhile, I didn't know you knew these two guys. Yeah, catch up, Sean. I'm here, that's why I can't wait.

• 9:34Will Arnett?

  Gordon, this is what I want to know. Thank you so much for being here. You're such a good dude. Where are we finding you right now? Because you're always, every time I see you, you're always coming from the airport or going to the airport.

• 9:44Speaker 03

  No, we've got the, got the upfronts today, so in New York.

• 9:48Sean Hayes?

  People still have those, even though the network television business is kind of?

• 9:52Speaker 03

  Fuck me, yes, unfortunately. They do, they do, and they're painful. Oh, my God.

• 9:58Sean Hayes?

  The first one I ever went to, still for Tracy, the upfronts are where networks put up their shows, you know, they display kind of what the fall season's gonna be, and the ad agencies are going to commit to ad dollars. Yeah, they pre-sell all the commercials. Right. Yeah, and now streamers are doing it, too. I'm on my way there for Netflix. Oh, wow. So the first time I went, Gordon, was?

• 10:22Sean Hayes?

  See you there, Gord. The first time I went to an upfront, I was like, can't we handle this into a fax machine? Like, can't we just send an email saying like what the shows are? And why do you have to like the dog and the pony of it, right?

• 10:34Will Arnett?

  And how were the laughs to that joke? Hey, listen.

• 10:36Sean Hayes?

  No, it was no joke. I was serious. Like, can't we just?

• 10:39Will Arnett?

  First of all, Gordon is keeping, single-handedly keeping Fox on the air.

• 10:42Sean Hayes?

  I know, that is true.

• 10:46Speaker 03

  Twenty years.

• 10:47Sean Hayes?

  Twenty years.

• 10:48Speaker 03

  Twenty years. In 2004, we came over, as you know, there was not many mainstream foodie programs on the network, so.

• 10:55Sean Hayes?

  And how many shows in 20 years?

• 10:57Speaker 03

  I think we've had, is it 10, 11 or 12?

• 11:01Sean Hayes?

  Wow, it's unbelievable. It's unbelievable.

• 11:04Jason Bateman?

  Good lord.

• 11:05Sean Hayes?

  It's really impressive. I've watched every single episode of Kitchen Nightmares. I love it.

• 11:10Speaker 03

  Stop it.

• 11:10Sean Hayes?

  For real. I really have.

• 11:12Will Arnett?

  He's obsessed.

• 11:13Sean Hayes?

  I love it so much.

• 11:14Jason Bateman?

  Has there ever been a celebrity edition? Could Sean be on a celebrity edition?

• 11:18Sean Hayes?

  I don't want to get yelled at.

• 11:19Speaker 03

  Please don't open a restaurant, Sean. Please, please, please don't.

• 11:22Sean Hayes?

  I got a good name for it.

• 11:24Speaker 03

  Go on.

• 11:25Sean Hayes?

  The Queen's Babe.

• 11:27Speaker 03

  The Queen's Babe, Jesus Christ. That's the problem. You know, that's the one big problem in this industry that anybody can open a restaurant. It's not like an actor. It's not like a doctor or a lawyer, a bar school. I go back to that dinner party when they say, hey, Sean, your food's fucking delicious, man. You should open a restaurant. So the next day, you start looking at taking leases out in the neighborhood for these incredible little bistros. And then that reality turns into a nightmare because they sort of, they don't fully understand that it's a business. Number one, it's a business, right?

• 11:57Sean Hayes?

  Like, I'm just gonna cook for my friends and other people will like it too.

• 11:59Speaker 03

  Yeah, that's right.

• 12:00Sean Hayes?

  Right?

• 12:00Jason Bateman?

  And pardon the pun here, but have you cracked what maybe the secret sauce is to keeping a restaurant open? Because I would imagine when it first opens, you need sort of to be somewhat of a popular restaurateur, where you've got a certain client base, that they're gonna come in and they're gonna populate it for the first week, month, whatever. And then, of course, the food's gotta be good and that can carry you for another couple of months. But how do you get into years after years after years? How do you keep it hot and fresh and?

• 12:26Speaker 03

  Yeah, great question. First of all, you need to keep it local, right? The secret of any great restaurant is filling it Monday to Wednesday. Thursday, Friday, Saturday takes care of itself. And so that's the essence of getting it right. Filling it Monday, Tuesday and Wednesday nights, especially in the middle of November and early into Jan. So stay local, okay? Keep the produce simple. Don't overcomplicate things.

• 12:48Speaker 03

  And and don't go crazy on the prices because it's a lot easier to make money on alcohol than it is on food. So if we go into a restaurant locally and you know it's decently priced, you'll spend more money naturally on a cocktail, a bottle of wine. And so that's where you make your percentages. But it's got to be seasonal, it's got to be local, and you've just, you've got to know your market. You've got to really know that market.

• 13:10Will Arnett?

  And you've got to know how to, you know, so all jokes aside, so the Queen and Beaver is a gastropub in Toronto that my friend Jameson Kerr started, and he was a restaurateur. So he had another restaurant and then he opened a few and including the Queen and Beaver and the Oxley. Now he runs exclusively Queen and Beaver, and I have a small interest in it and have since it's since the beginning.

• 13:27Sean Hayes?

  Oh, say it one more time then.

• 13:29Will Arnett?

  But that is his, that is his business, and that's what he does, right? That's his full-time thing, and he runs a business, and we are, we're in the penny business.

• 13:36Sean Hayes?

  That's right.

• 13:37Will Arnett?

  So we, we have to count everything, and everything matters, and everything is locally. We, we make everything in the restaurant, all the bread is made in the restaurant. It's well-priced, and the menu's very good, and it's very simple. Again, it's just a gastropub, Queen and Beaver, just above Dundas, open seven days a week.

• 13:55Sean Hayes?

  But that's the thing, but like Jason was saying, after all those years of, like, because I go to this restaurant, we all have our favorite restaurants, one of mine is in, well, Jason's like, it's McDonald's, no.

• 14:06Will Arnett?

  It's Chin Chin.

• 14:07Sean Hayes?

  It's Chin Chin, I love Chin Chin. But no.

• 14:10Will Arnett?

  You love salt.

• 14:10Sean Hayes?

  And after, after years and years, how do you find the energy and the passion to maintain and sustain that restaurant?

• 14:21Speaker 03

  Yeah, I think it's important to change the staff every three to four years, so they don't get complacent and lazy. I've been a great motivator of planning succession as well. This industry is an absolute bitch, and it's notorious for the burnout. And so when I start to spot that in the team, it's time to take a bit of a sabbatical and move them on.

• 14:42Speaker 03

  Restaurant called Ramsey this year celebrates 28 years and 25 years at Three Star Michelin, so.

• 14:49Sean Hayes?

  Wow, that's amazing.

• 14:51Speaker 03

  That's in Chelsea, a tiny little restaurant, just.

• 14:53Sean Hayes?

  What's it called? Say it again.

• 14:54Speaker 03

  Restaurant Gordon Ramsey, so I decided.

• 14:56Sean Hayes?

  Oh, Restaurant Gordon Ramsey.

• 14:57Speaker 03

  After getting screwed over by so many. Partners, you know, at the age of thirty, when I convinced my wife to sort of sell any form of asset we had in order to conjure up some form of deposit to get my own restaurant.

• 15:07Will Arnett?

  Right.

• 15:08Speaker 03

  Yeah, uh, back in nineteen ninety-eight, yeah.

• 15:11Will Arnett?

  Wow.

• 15:11Jason Bateman?

  What type of stuff do you guys serve there?

• 15:14Speaker 03

  So, highly seasonal. Again, it moves from going into summer now, coming out of spring. Um, it functions five days a week. It's one brigade. We're closed Sunday, Monday, and so it's sort of one team, one dream. And that's how you conceptualize something that can run for decades because you keep it small and powerful.

• 15:33Jason Bateman?

  Right, I love that. And for, and for, for a dummy like me, the, a Michelin star obviously is sort of like the, uh, you know, gold medal of, of a restaurant. And one is great, two is better, three is the best.

• 15:46Will Arnett?

  Fourteen, he's had, you've had fourteen, is that right?

• 15:48Speaker 03

  Yeah, we've won, yeah, over the years. We've got currently just, just under ten. But, um, three stars is the ultimate. And it's not just about the pompous wine cellar and the thick linen and, yeah. It's about the food being consistent and the food being immaculate.

• 16:02Will Arnett?

  And it's not easy to get as Gordon, it, it, what he's not, what he's leaning out is it's so hard to get just one, let alone two, let alone three. It's, it's the most difficult thing to do.

• 16:15Jason Bateman?

  But like, like there are, for, for, um, slightly smarter for some reason about hotel stars. Like there, there are certain things a hotel has to do in order to qualify for four stars versus three, five stars versus four. What is it that gets you a star? What is it that gets you two? What does that get you three?

• 16:33Speaker 03

  Sure. So, um, the first star is based on consistency and good food. The second star is a level of excellence that is very rarely found, again with great service. And third star is, you know, it's, it's utter perfection, but perfection every day. Yeah, not just when the head chef's there, it's on a daily basis, lunch and dinner. So, go back to restaurant Gordon Ramsay, we've only got ten tables. So, everyone says, how do you maintain that? Because we cook forty lunch and forty dinners, eighty guests a day, but. We're on what sixty four staff, you know, in that entire place. So you look at the ratio.

• 17:06Sean Hayes?

  Yeah, but then you got your lease and you got to pay over overhead and then kind of yeah.

• 17:10Jason Bateman?

  And then how does it so is it like a team of these Michelin folks that that kind of go around the world? They don't let you know that they're coming, I would assume, and they just kind of pop in every once in a while and then?

• 17:19Sean Hayes?

  Like Ratatouille, like the Pixar movie.

• 17:21Speaker 03

  That's exactly that. I mean, they're all incognito. You never get to see or hear them. Maybe they'll introduce themselves once a year and you know.

• 17:28Will Arnett?

  Hello, it is nice to meet you, Gordon, and I will give you one star, maybe.

• 17:35Speaker 03

  They don't, they say nothing. They just pay the bill. Can I have a quick word with the chef? How's it going? And they keep it very, very minimal. You know that.

• 17:43Will Arnett?

  Except for the big fat tire guy, except for the big fat tire guy. He's hard to miss.

• 17:48Speaker 03

  He's the fat fucker that ate everything.

• 17:50Will Arnett?

  By the way, you know, it is it is Michelin tires, right? As you know, Gordon will tell

• 17:55Jason Bateman?

  Oh, it's the same company?

• 17:56Will Arnett?

  Gordon, will you tell that? Will you tell the story? Do you know the story of how they originated, right?

• 18:00Jason Bateman?

  I would like to know.

• 18:01Speaker 03

  Yeah.

• 18:02Sean Hayes?

  And by the way, Gordon, before you got, you've had seventeen Michelin stars.

• 18:05Speaker 03

  Thank you.

• 18:07Will Arnett?

  So Gordon, tell them how it started.

• 18:09Speaker 03

  So it's in southwest of France and this company, as you know, was for middle for tires. And so they came with the idea back in nineteen hundred to sort of formulate this guide. So as you travel across France, you sort of stop off and you pick up and you sleep in these little hotels and they start sort of sprinkling stars over them. But it's the longest serving guide in the world. It's one of the most prestigious and it's the guide that you never get to know. So.

• 18:37Will Arnett?

  Isn't that amazing?

• 18:38Jason Bateman?

  Yeah. So it started.

• 18:39Will Arnett?

  I've only I've only been once. I've been to one three star Michelin restaurant and that was in Tokyo. I went to Jiro and.

• 18:45Speaker 03

  Beautiful.

• 18:46Will Arnett?

  Yeah, beautiful. And he made me, he made me my dinner in front of me, Jiro.

• 18:50Speaker 03

  Wow.

• 18:51Will Arnett?

  This is in twenty fifteen.

• 18:54Speaker 03

  That's incredible. The documentary was amazing because he was.

• 18:56Will Arnett?

  Amazing documentary.

• 18:57Speaker 03

  He's got the suns there, but he won't hand it over to his sons. They don't think they're sort of, you know, competent enough.

• 19:02Will Arnett?

  Have you Sean and Jason, have you seen that documentary?

• 19:04Speaker 03

  Yeah, yeah.

• 19:05Will Arnett?

  Drippy sushi?

• 19:06Speaker 03

  So when he has the one guy.

• 19:08Will Arnett?

  Jiro, Dreams of Sushi, J I R O. And he is an apprentice who's making that one special dish that I think is a sort of a cake type thing.

• 19:15Speaker 03

  That's right.

• 19:15Will Arnett?

  And he doesn't let him make it to serve. He has to be an apprentice and practice for ten.

• 19:20Speaker 03

  Five years.

• 19:21Will Arnett?

  Five or ten years.

• 19:22Speaker 03

  Five years to wash the rice and then ten years to sort of get up to speed. It's insane.

• 19:26Will Arnett?

  Yes.

• 19:27Speaker 03

  It's crazy.

• 19:27Will Arnett?

  And that's the sort of level of perfection that it takes to become a three star, Michelin three star.

• 19:31Sean Hayes?

  Well, you have to really want to do it.

• 19:32Will Arnett?

  Yeah.

• 19:33Speaker 03

  But I'll be honest, once you get there, you've got to delegate. You've got to get it off your radar in a way that you bring the next tier of talent through. Otherwise, you're going to get changed at that stove.

• 19:42Sean Hayes?

  Yeah, I want to get into like, where did you find, like, who was your inspiration to be fearless? Because you're the, I mean, you're fearless in business, in your restaurants, in life. I mean, you just go and go and go and you attack, attack life. It's crazy.

• 19:57Speaker 03

  Yeah, I think, I'll be honest, I think that's growing up in poverty. In a way that, you know, coming from a council estate, a sort of deprived area. Going to school with like holes in your trousers and your mum having to put leather patches on your knees, which then actually turned out quite cool. Getting called out by your mates because you're having to line up in the queue for dinner tickets because you didn't have the money to buy food.

• 20:21Sean Hayes?

  Yes, same.

• 20:22Speaker 03

  And then, of course, the biggest embarrassment, I had my big sister and my little brother at the same school. Mum and dad could never, we never bought independent, individual photos. So we had to go for that family shot that all three of us together that the school were paying for. So you were pulled out of class on the sort of last day of those shots and made to feel so bad because they knew you weren't doing individual shots. And anyone got called out in the middle of the lesson.

• 20:48Will Arnett?

  When did you know, when did you know, so growing up in that, when did you know that like, I'm going to make it out of here, I'm smart enough, I have the two, I have the brain to, to get me out of my situation?

• 21:00Sean Hayes?

  Yeah, from that moment, yeah.

• 21:02Speaker 03

  Um, yeah, I was, first off, as you know, I started in soccer. So I had a really strong sporting background. At the age of eighteen, I got released from Glasgow Rangers in a way that I was in their academy and I got.

• 21:15Sean Hayes?

  You played that, you played under fourteen football, right?

• 21:17Speaker 03

  Yeah. Under fourteen, under sixteen, under eighteen.

• 21:20Will Arnett?

  Yeah.

• 21:20Speaker 03

  But because I was so big and sort of lanky and fast, I sort of played two years above my station.

• 21:25Will Arnett?

  Right.

• 21:26Speaker 03

  So I was playing in a game, it was a friendly game, preseason friendly game, and I got involved in a horrific tackle. And I smashed my cartilage and tore my cruciate ligament, my left knee. Naturally left footed, back in those days, you weren't amber decks, you were never sort of kicking brilliantly with both feet. So naturally left foot was quite rare. And then I got sort of released, I got let go, they told me they'd keep an eye on me and all that bullshit that comes with, you know, a sorry goodbye. And then I got into a catering course, just a basic college course where I'd spend two days a week at college and five days a week in a local hotel, and that's how it started.

• 22:06Will Arnett?

  And so football, but initially football really saved you, would you say, from your situation early on?

• 22:12Speaker 03

  Yeah, I mean, yeah, exactly that, because it sort of not just kept me out of trouble, but it got me into a level of discipline that I enjoyed, but most importantly, I excelled, you know, I really did.

• 22:25Will Arnett?

  Yeah.

• 22:27Sean Hayes?

  We'll be right back.

• 22:31Sean Hayes?

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• 23:16Sean Hayes?

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• 23:43Jason Bateman?

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• 24:23Sean Hayes?

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• 25:02Sean Hayes?

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• 25:47Sean Hayes?

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• 26:22Sean Hayes?

  And now back to the show.

• 26:26Will Arnett?

  That's interesting. You bring up the discipline because you are and Sean said it, you're so driven, but you also come across as a very disciplined person. You, as I mentioned, you travel a lot. You have a

• 26:35Sean Hayes?

  And grateful.

• 26:36Will Arnett?

  So many things on your plate, forgive the pun, but you do have so many things on your plate. And I wonder is, do you attribute some of that to the discipline that you did learn early on from being part of a team, from being being involved in sports so heavily?

• 26:49Speaker 03

  Yeah, I mean, listen, restaurants are dangerous games, right? When you start indulging, when you start drinking, when you start sitting down with customers and you start opening a bottle of wine and you start looking for the second, the third, all of a sudden you're then a customer. And so I've got that level of discipline that it's not there to be indulged. Restaurant at Gordon Ramsay, would you believe, we've only eaten there as a family. God, we've only eaten at that restaurant in 27 years, three times. Once with Meghan to celebrate her 16th birthday. Once was with friends. And the last time I ate there, would you believe, was with Coop when he was filming Burnt.

• 27:22Will Arnett?

  Oh, no way.

• 27:23Speaker 03

  With Bradley. And we had dinner together. And he said, do you come here often? I said, no, I'm embarrassed. What, of your success? No, not so much of the success. I'm just embarrassed about how plush this thing is because we never grew up with this. I created this. I worked for it, but I don't want to indulge. I think that's the discipline coming back again.

• 27:41Sean Hayes?

  But having that opportunity to excel so early in soccer and giving yourself a sense of

• 27:49Will Arnett?

  Of excellence of uh now that you well, once you once you came into a leadership position, did you find that you were eager to give that opportunity to to your staff, whether they be a sous chef, prep chef, or I mean, how did that how did that inform the way in which you led folks?

• 28:10Speaker 03

  Unselfishness and the non-control freak in me. And I suppose, you know, getting to the very top and winning that third mission star, I grew up watching mum handle three jobs and she was a cook in a beautiful little restaurant in Stratford-on-Avon.

• 28:26Will Arnett?

  Oh, yeah.

• 28:27Speaker 03

  So after soccer practice, I'd go there and prep the veg for her.

• 28:29Will Arnett?

  Oh, there you go.

• 28:30Speaker 03

  So it was mainstream food, but she installed that work ethic in me early. And so I knew when I got to the very top, if I didn't delegate at the age of 33 and teach beneath me in a way that you got everyone up to that platform, I would kill myself because it is that relentless unless you take a step back. So one minute you're playing in the orchestra, next minute you're conducting the orchestra and the orchestra is those 25 chefs on a daily basis. You then have to teach quickly and offload what you've got to empower the others to get on that platform.

• 29:06Will Arnett?

  You know, it's so funny because oftentimes when you see, especially when they cut the commercials together for your various shows, they sort of cast you as the guy who's coming, you're being really hard on the people who run the restaurant and they're quite slow and they're dumb and you're smart and you're the villain or you're you're the star but you're the villain or you're the good guy, you're saving them, but you're poor lover. And I think that there's like this, certainly before I ever watched the show, when I saw those things, the misconception I had was that that it was all ego and in fact, it's the opposite. You you understand that you've actually got very, there's very little ego in it. You you understand that the restaurant or the business is the star and that everybody has to be on board, pulling towards making that thing succeed.

• 29:47Speaker 03

  Exactly, yes. Otherwise, you've spent decades as a busy idiot. And I'll be honest, seriously, because you just spent, you know, listen, the hours are unsociable, you know, the money shit on the journey up, like in any career. And so you've got to value that process. And so when I started realizing all these issues, it was about

• 30:09Speaker 03

  You know, the lack of empowerment. You've got to get them on the same page. And so, yes, it's brutal. Yes, I'm honest. Yes, I am absolutely in their face. Because it's bloody frustrating when they're not listening, right? And kitchen nightmares, let's not forget. I don't rock up unannounced. They do ask me in there, by the way.

• 30:27Sean Hayes?

  That's right, that's right.

• 30:28Speaker 03

  And they promised me they have cleaned up before I got there. And I'm thinking, holy shit. So you cleaned up and it's still a shithole. What was it like two weeks ago?

• 30:37Sean Hayes?

  Yeah, I mean, but the psychological journey that you take them on is so funny. One of the greatest one-liners you had was you walk in there to somebody who said, "You're like a one-hit wonder, except your one-hit is fucking burnt."

• 30:53Speaker 03

  Jesus. I got accused once of bringing a mouse in my pocket.

• 30:59Will Arnett?

  No way.

• 31:01Speaker 03

  Yeah, I think it was outside Philly in a restaurant. And there was a mouse running across the floor. And I said, "Look, we're about to open the doors. There's a fucking mouse on table seven." He said, "Stop it. You brought that in." I said, "Sorry, beg your pardon?" He said, "Yeah, roll the cameras back." I said, "What do you mean, roll the cameras back?" "Yeah, play the tape." I said, "What do you mean, play the tape? I don't do that shit. Are you saying that I put this mouse in my..." "Yeah, I saw you shake your leg as you came through the door. You shook the mouse out of your ankles."

• 31:30Sean Hayes?

  That's Ratatouille, isn't it?

• 31:32Speaker 03

  Honestly, I swear to God.

• 31:34Will Arnett?

  What's the grossest, without naming it, what's the grossest situation you ever walked into in a restaurant?

• 31:39Sean Hayes?

  It's every episode.

• 31:41Will Arnett?

  I know, but there must be one that stuck with you that's like...

• 31:44Speaker 03

  Oh, God. I think recently I was in one restaurant and, you know, sort of the hot plate, the pass, that's where everything comes to, right? And they had all these parfait jars up there with like rice and lentils and grains. And I thought one of those jars had smashed because it's full of all these little grains. And until I got up close, personal, I didn't realize it was actually full of rat shit. And so I said to the chef, "Hey..." Have you seen what's on top of the pass? You know, this stuff could be dripping into the face. Well, it's not. I said, yeah, but it's rat shit. He said, yeah, I'm gonna clean it. I said, but when are you gonna clean it? He said, what do you expect me to do? Fucking shoot the rats? I said, no, clean your shithole. And so he was cooking food.

• 32:26Speaker 03

  And serving it under the hot plate with all these little tiny turds that had dehydrated, become like little bullets on top of the pass. Gross.

• 32:35Will Arnett?

  Jason, Jason, God, this hurts you so much.

• 32:38Jason Bateman?

  I can't, yeah.

• 32:39Sean Hayes?

  Yeah, another, another, another one liner. Sorry, this is the last one. He said, it might have been recently. He said, you're so fucking useless. You make a bloody brick wall look intelligent.

• 32:53Speaker 03

  Sometimes, I don't even know when I'm coming out with them. You know that sometimes it's just in the heat of the moment.

• 32:56Jason Bateman?

  Of course, of course.

• 32:58Speaker 03

  They push your buttons, man.

• 32:59Jason Bateman?

  Yeah, well, what, what, what really does? And if it changes, let us know. But I would imagine that your button gets pushed when you see people really not kind of rowing in the same direction, like not really being a good team member. Or is it, or is it lack of work ethic or concentration? What is it that really gets you?

• 33:19Speaker 03

  Laziness.

• 33:20Jason Bateman?

  Yeah.

• 33:20Speaker 03

  Laziness. That is the worst thing anyone can bring into any restaurant.

• 33:24Sean Hayes?

  Especially when you're working hard and you're, and people around you aren't as, aren't where you are.

• 33:28Speaker 03

  Yeah, exactly that. And there are so many tiny details. And I always consider 10 little problems become one big problem at the end of the day. But when chefs start cutting corners in our business, you're screwed. It's, it's the beginning of the end. And also hygiene.

• 33:44Speaker 03

  No, but seriously, you know, there is nothing worse than a sweaty fat fuck that comes out of that kitchen and goes to the table. And he's got dehydrated skin. He's got a beard that's untrimmed. He's sweating from the armpits. His fingernails are black. And he asks you, how is your fucking lunch?

• 34:02Jason Bateman?

  Yeah.

• 34:02Speaker 03

  I mean, the worst question, the worst question. First of all, you should never have sent that food if it wasn't good anyway. So don't ask that question. Secondly, it's a bad advert for the restaurant.

• 34:13Jason Bateman?

  Right.

• 34:13Speaker 03

  You know, and it's gross. And, and, and today chefs need to be a lot more prolific. Not just as a marketing tool, but just common sense. And so I hate laziness. I hate slobs. I'm not, I'm not good at that.

• 34:29Jason Bateman?

  Yeah, yeah.

• 34:30Will Arnett?

  What, what, what do you guys, what do you, I, I know what my pet peeves are when I walk into a restaurant. They're not, they're really pretty trivial.

• 34:37Jason Bateman?

  Does it start with welcome in?

• 34:39Will Arnett?

  Well, first of all, welcome in.

• 34:40Jason Bateman?

  Welcome in.

• 34:41Will Arnett?

  If I own a restaurant, well, I do, if anybody at the Queen Beever says, welcome in, you're gone. Fucking hate that sort of faux, faux folksy bullshit.

• 34:50Jason Bateman?

  And it's new, right? Isn't it just like a?

• 34:51Will Arnett?

  Have a day. It's like when you play golf, they go, have a day. Fuck off. Hey, please fuck right off.

• 34:56Jason Bateman?

  That took over for Touchbase and Circle Back. Circle Back, yeah.

• 35:00Will Arnett?

  Welcome in is gone, but also when, when a, when a waiter says, so tonight chef is preparing. I'm like, I don't know chef, so stop referring to, and chef is doing a braised beef.

• 35:10Jason Bateman?

  Yeah.

• 35:10Will Arnett?

  Again.

• 35:11Jason Bateman?

  Or it's going to be.

• 35:12Will Arnett?

  It's gonna be. Yes.

• 35:15Will Arnett?

  It's gonna be put on a plate. Oh, is it? I hope so.

• 35:18Speaker 03

  Or soup of the day. What was it? Well, it's a roasted carrot and cumin. And what was the soup of the day yesterday? Roasted carrot and cumin. And what was the soup last week? Roasted carrot and cumin. So it's soup of the fucking month. Okay?

• 35:29Jason Bateman?

  And isn't soup really just sauce? Can, can we dispel the whole? Isn't it, it really is sauce, right? It's salty, it's creepy. Like you could put it over a chicken breast.

• 35:40Speaker 03

  No, no, no, no, no. I mean, soups are magical. I remember going to Paris at the age of 22. I, I said to you earlier, I, I, without a pot to piss in and I had to become French. And not only was I running away from the hurt in soccer, but I just wanted to memorize myself in France and become French. And, and my first, uh, my, my first job on the, uh, Galmanger, uh, the sort of starter section was making this broccoli soup with goat's cheese ravioli. So they gave me these heads of broccoli and, um, a pan of water. And I thought we'd need garlic, shallots, uh, vegetable stock. But all it was, was rolling, boiling, beautiful water, nicely seasoned. The florets, the little flowers of broccoli. Cooked for two minutes, so we didn't lose the color.

• 36:24Speaker 03

  Then you drain those broccoli florets. And then from there, you use the water the broccoli was cooked in. And you puree the broccoli and add the water back to it. And it's most natural, delicious flavored broccoli soup.

• 36:37Jason Bateman?

  Starving.

• 36:37Speaker 03

  Two ingredients, broccoli and water. And then, of course, it gets sent into the Premier League with those little tiny goat's cheese raviolis. And it was so beautifully done. So no, soup is not a fucking sauce.

• 36:49Will Arnett?

  No, it's not. And Sean, and Sean, and Sean, just for Sean, broccoli is a vegetable.

• 36:55Jason Bateman?

  Yeah, yeah.

• 36:55Will Arnett?

  That is.

• 36:56Jason Bateman?

  It looks like a tree.

• 36:57Will Arnett?

  Yeah, it's not a Pop-Tart flavor.

• 36:59Jason Bateman?

  All right. Now, Gordon, why, my, my mother is British and she was always sort of just like, well, you know, Britain was never really known for its great food, she would always say. Why is that? And I, and I hear that it has changed now. Can you walk us through that?

• 37:17Speaker 03

  Yeah, I mean, I got the piss and the nicky taken out of me. Yeah, when I was in Paris in the nineties, because we had such a bad, bad reputation. You know, it was like roast beef, fish and chips, mushy peas. And it was, it was dreadful. It was gray, it was dark, it was, it was fucking horrendous.

• 37:32Jason Bateman?

  Because it was heavily influenced from?

• 37:34Speaker 03

  Um, I think it was the mining, the mining towns in a way that it was like meat and two veg. And, you know, it was that sort of uninspired way of cooking with just absolute crap. And so I couldn't wait to get out of the UK to go and sort of get on that journey and start searching. And so France was, it's this bedrock. It gave birth to cuisine. And then from France, I went to Italy, from Italy, I went to Spain. And then from Spain, you know, I came across and, and spent a year on this incredible yacht, traveling around the world, picking up multiple cultures. So now the UK is this stunning melting pot. We're central Europe, we're 26 miles away from France, and it's got some of the best, best food in Europe now.

• 38:17Speaker 03

  We can rub shoulders with the French, we can rub shoulders in the US. And yeah, it's a nation to be proud of now.

• 38:24Jason Bateman?

  Not to get political, but do you think Brexit kind of is, is dulling the, the cuisine influence?

• 38:30Speaker 03

  I think it's putting a bit of a sort of wedge between, you know, those, those incredible countries. The crossover was beautiful.

• 38:37Will Arnett?

  I love a wedge. With blue cheese and bacon, sorry.

• 38:42Speaker 03

  So yeah, I never get into politics. I stay out of that shit because customers come to be neutral and to break bread without some chef spatting out.

• 38:50Sean Hayes?

  But the influence of all of those countries that are so close to England, I'm sure, helped to influence the cuisine there.

• 38:56Speaker 03

  Massively.

• 38:57Sean Hayes?

  But no longer.

• 38:57Speaker 03

  Massively.

• 38:58Will Arnett?

  What would you say, would you lay to rest or explain if you can for our listener? When an Englishman describes going, having his dinner, his supper, his tea? And where they all fit and what time of day they fit and how they can be distinguished one from the other?

• 39:16Speaker 03

  Yeah, that's a great question. First of all, I went to school with porridge, which is your oatmeal, right? We didn't use milk, we used it with salt. I remember my father saying to me once that you're gonna be making your oatmeal with salt. And I said, Dad, why? Why it puts hairs on your bollocks? And I'm like, okay. Okay. So we start off with porridge, oatmeal. And then lunch is just a basic sandwich. And then you come home for your tea. And tea is a dinner, but it's called tea because you never asked for dinner. Dinner was a posh word. You went home for tea. And sometimes that would be a jam sandwich. Sometimes that could be fish and chips, steak and kidney pie. But you had your tea.

• 39:59Speaker 03

  And back in those days, you just, you got what your mom served you, right? You never questioned that.

• 40:04Sean Hayes?

  Is that not traditionally at four o'clock?

• 40:06Speaker 03

  No, I think you're thinking of the sort of high tea, the afternoon tea.

• 40:10Will Arnett?

  That's different.

• 40:11Sean Hayes?

  Oh, yeah, that's what I thought it was.

• 40:12Speaker 03

  Yeah, so yeah, tea's dinner.

• 40:14Will Arnett?

  So you hear like a guy coming back, especially in, you know, 50, 60 years ago, a guy'd come back from, you know, when they used to have the coal mines and that's all gone now. But they'd come back and he'd say, you know, would come back, go home to have his tea, right, Gordon?

• 40:25Speaker 03

  That's right. That's exactly that, going home for tea.

• 40:28Sean Hayes?

  Does the United States, in your opinion, have elevated cuisine at all? I mean, like.

• 40:33Speaker 03

  Oh, my God, definitely. Absolutely, definitely, without doubt.

• 40:37Sean Hayes?

  Okay. I mean, you often have to go to the cities, like the big cities, to get it, right?

• 40:42Speaker 03

  Yeah, I think the biggest shock when I first came over here years ago was just the size of the breakfast. Yeah, and then on the side of the breakfast, you've got a fucking fruit salad on your breakfast as well. So it turns into like a mini dessert. That's not the way you want to start the day, right? Oh my god, they say it's the most important meal of the day, but it should be your lightest meal of the day. And then you build up to that, so. But chefs are notorious for sort of eating because we graze. So everyone says, you're not eating? You're not hungry? No, we've just grown up grazing because if you don't taste everything before it goes out, then how do you perfect that level of utter beautiful, stunning food? So we have small spoons and so I can't go out and eat. I think, Will, last time you saw me, like, you're just picking?

• 41:27Speaker 03

  You're not eating properly? Do you have an eating disorder? I'm like, no, no. We just can't eat starter apps, main dessert.

• 41:34Will Arnett?

  Yeah, you didn't, that's exactly right, you didn't. You didn't go through the whole thing, you just had sort of little bits and pieces.

• 41:38Jason Bateman?

  Gordon, I work a bit in Atlanta and I'm always really surprised and excited. And excited about how great the restaurants are there. What's the last city that surprised you in the States with its cuisine?

• 41:54Speaker 03

  I'd say Austin, Austin, Texas.

• 41:56Jason Bateman?

  Oh, really?

• 41:57Speaker 03

  Yeah, yeah. Powerful, oh my goodness me. And I mean, I'm just talking about barbecue. There's some incredible ethnic restaurants there. And from Filipino to great Greek restaurants and Japanese, Asian inspired, yeah, Austin, Texas.

• 42:12Will Arnett?

  What other than, other than naturally French, like French cuisine, which is sort of almost like the sort of the granddaddy of them all in a way? And other than going out for that, what is the, what is your sort of guilty pleasure meal to go out for? That you're like, just go and have a Chinese or whatever, you know what I mean?

• 42:31Speaker 03

  Yeah, I mean, I spent three years training in France. That's two years in Paris and a year down the south of France. And I absolutely adore France, it's just the French I can't fucking stand, so.

• 42:42Will Arnett?

  Don't worry, they're not listening.

• 42:43Jason Bateman?

  Do you speak French?

• 42:44Speaker 03

  I do, yes, I do.

• 42:45Jason Bateman?

  Do you speak Italian too and Spanish?

• 42:47Speaker 03

  Yeah, but not fluent. The French is where it's at, and we've still got restaurants.

• 42:51Will Arnett?

  Gordon, I had a French waiter once say to me, I said, "Everybody else is ordering drinks." And I said, "I'll have a Diet Coke," and he goes, "Ah, American champagne." I was like, "Hey, fuck you." Fuck you, dude.

• 43:00Speaker 03

  They just have the most romantic ways of describing food. We have grilled cheese, cheese and toast, they have fucking coq-monsieur. We have mashed potatoes, they have pom puree. We have apple pie, they have dattupom.

• 43:13Will Arnett?

  But it is good, it is delicious. So, other than, other than French cuisine, what's your guilty play? What's your thing that you're like, "Oh, I'm gonna go and have that"?

• 43:19Speaker 03

  Oh, God. I'm a big fan of In-N-Out Burger. I love burgers, honestly.

• 43:23Jason Bateman?

  Yeah, I do too.

• 43:24Speaker 03

  A great smash burger. I just love burgers. I absolutely adore burgers.

• 43:29Jason Bateman?

  Did that just start the smash burger? And what, it is literally, you just make the patty not fat and juicy. You make it thin and little.

• 43:37Speaker 03

  Camarized, yeah. And they smash it once.

• 43:39Will Arnett?

  Social media, social media has popularized it, for sure.

• 43:42Jason Bateman?

  And the bun, the bun too, right? So it kind of becomes a little bit more sort of dense, the whole thing.

• 43:47Sean Hayes?

  Like a sandwich. Because whenever I would go to a hotel and order, it'd be gigantic, the burger, and you couldn't even get your mouth in it. And then it was like a mess.

• 43:54Jason Bateman?

  They ask you how you want it cooked.

• 43:55Will Arnett?

  Sean, your blood pressure's going up. Relax, okay? They're gonna fix the burger.

• 44:00Speaker 03

  But also you get a much better caramelization on that smash burger. Because you roll and then literally smash it immediately. The minute it's being pressed onto that griddle. And then literally 90 seconds each side, it's caramelized, it's juicy. And you can do a double stack on that as well, and really identify the flavor, that mean.

• 44:16Will Arnett?

  What's the dish you think, what dish are you most proud of? What dish do you think you make the, because you make so many? What dish you think you make really well? And it could be as simple as an omelet. What's the thing that you do really well, in your, in your opinion?

• 44:29Speaker 03

  There's, there's two things. When we took over Clarities back in 2004, I sort of re-introduced the filet of beef Wellington, which is a showstopper. And that's just like your perfect sort of go-to.

• 44:40Jason Bateman?

  That's like beef in a pot and a pastry, right?

• 44:42Speaker 03

  Yeah.

• 44:44Sean Hayes?

  I don't think I've ever had it.

• 44:46Speaker 03

  I'll say you.

• 44:47Will Arnett?

  Delicious.

• 44:47Speaker 03

  And then, um, second is scrambled eggs. Uh, scrambled eggs for me are.

• 44:52Will Arnett?

  I knew it.

• 44:53Speaker 03

  So important, um, because anything rubber, anything overcooked, undercooked. There's nothing worse, honestly. And then, uh, uh, every time I see chefs put fucking eggs in a microwave, I scream. Uh, I just.

• 45:03Sean Hayes?

  Yeah, some of the, some of the best scrambled eggs I ever had in my life was at the Hotel Georges Sank in.

• 45:09Speaker 03

  Oh, there you go.

• 45:09Sean Hayes?

  It amazing.

• 45:10Will Arnett?

  Of course.

• 45:11Sean Hayes?

  They put a little cream in it, right? Well, I asked the guy, I said, how do you get them so soft and creamy? And I don't know if he was joking with me.

• 45:17Speaker 03

  Just go fuck yourself.

• 45:19Sean Hayes?

  With just a dash of go fuck yourself.

• 45:20Will Arnett?

  With all these questions, stupid Americans, shut up.

• 45:24Speaker 03

  You like to know the magic? Uh, in, in French, it's fat foot foot.

• 45:27Will Arnett?

  Yeah.

• 45:28Sean Hayes?

  Fat foot foot?

• 45:29Speaker 03

  Yes.

• 45:30Sean Hayes?

  What does that mean?

• 45:31Speaker 03

  You go fuck yourself.

• 45:33Sean Hayes?

  Wait, but so I, I don't know if he was joking, and he said, uh, American cheese, right? And I'm, and I'm like, no, that can't be. I come, wait, I come home, listen to this. I come home, I make scrambled eggs, soft scrambled eggs, really slow. And I put Kraft singles in them. It's incredible. Let me tell you, let me tell you, I'm gonna make it for you.

• 45:51Speaker 03

  Stop it.

• 45:52Sean Hayes?

  It's incredible.

• 45:53Will Arnett?

  Just punched a hole in the wall.

• 45:55Sean Hayes?

  It makes it sweet and creamy.

• 45:57Jason Bateman?

  Somebody once put a little cottage cheese in scrambled eggs. Uh, and, and it was, it was pretty good.

• 46:03Speaker 03

  No, no, no. The secret behind any great scrambled egg is stopping the cooking. Because if you don't stop the cooking, they'll just overcook and turn into rubber. So it's a teaspoon of creme fraiche or a little tablespoon of cream. And that just slows the process down.

• 46:16Sean Hayes?

  All right.

• 46:16Will Arnett?

  Sean, he was fucking with you. He just wanted to keep you in America. He wanted you to go home and stay home. You know, you know what the one thing I do like? Here's my guilty pleasure, eggs. I will say this, my guilty pleasure, eggs in Southern California especially, and, and is, um, chorizo and eggs with a little bit of cheese. I love.

• 46:33Sean Hayes?

  Beautiful.

• 46:33Will Arnett?

  Fantastic. And, and corned beef hash.

• 46:35Speaker 03

  Yeah, there you go. Breakfast, eggs, we can eat breakfast, lunch and dinner. That's the nice thing about eggs. That's the simplicity behind eggs. And it's something I taught all the kids, you know, our kids to make, you know, from the ages of six, great scrambled eggs.

• 46:47Sean Hayes?

  And is it true that the cholesterol in eggs has been dispelled? Are they, they're fine for you is what I hear or what, what do you know?

• 46:52Speaker 03

  Yeah, it's the, it's the balance, isn't it? I mean, you don't eat that every day. And so we'll do scrambled eggs, maybe at the weekend, Saturday or Sunday.

• 46:58Sean Hayes?

  Okay. We'll be right back.

• 47:03Sean Hayes?

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• 47:38Sean Hayes?

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• 48:23Sean Hayes?

  season.

• 48:27Sean Hayes?

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• 49:12Sean Hayes?

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• 49:41Sean Hayes?

  All right, back to the show.

• 49:44Sean Hayes?

  Wait, but go back to your kids because you have six kids. Good for you. Right? Oh, I'm jealous. Six children. And I read that you missed the births of your first four kids on purpose. Is that right?

• 49:55Speaker 03

  Well, hold on. You're gonna get me into shit here. Let's make one thing absolutely clear. Okay.

• 49:58Sean Hayes?

  Well, I read it.

• 50:00Speaker 03

  I know, but my wife didn't want me in there.

• 50:02Sean Hayes?

  Yeah.

• 50:02Speaker 03

  She said, first of all, I want my mom and your mom in here. You're not gonna fucking see me in that state.

• 50:07Sean Hayes?

  Right.

• 50:07Speaker 03

  Okay? You'll be that side of the curtain. Get out of there.

• 50:10Sean Hayes?

  Okay, okay.

• 50:11Speaker 03

  So that was her decision. I had to respect that decision. And then when I did finally arrive in the theater for our fifth baby, I fucking clapped like a wimp. And I blacked out, holding Oscar in the air. Yes.

• 50:25Sean Hayes?

  Oh.

• 50:26Speaker 03

  I was so fucked.

• 50:26Sean Hayes?

  Holding the baby?

• 50:28Speaker 03

  They said, what do you want to listen to? It was coming through the sunroof. And so there was a lot of commotions going on.

• 50:33Will Arnett?

  It was a C-section?

• 50:35Speaker 03

  Yes.

• 50:35Will Arnett?

  Yeah, yeah, I've been there.

• 50:36Speaker 03

  Did you call that the sunroof? Yeah.

• 50:38Will Arnett?

  I've been for all three, all three of my sons.

• 50:40Speaker 03

  I said, can you play Ed Sheeran? So they started playing there. But if you turn up the volume, I can hear all these noises. Turn up the volume. And all of a sudden, I saw two more doctors dive in. I looked on the floor and there was blood everywhere.

• 50:51Sean Hayes?

  Oh, God.

• 50:52Speaker 03

  They popped him out. And then they came straight over to me and I went, whoa, whoa, whoa, shit! Yeah, yeah. And I sat back. And then I clapped like a fucking idiot.

• 51:00Will Arnett?

  My second son, my second son, they came through on the radio. You could just hear very low, young hearts be free.

• 51:07Sean Hayes?

  Me tonight.

• 51:08Speaker 03

  Love that song.

• 51:09Will Arnett?

  I know, me too. It was so, so bizarre.

• 51:12Sean Hayes?

  That's great. And then, Gordon, how do you, forgive me for asking, but I think it's incredible. You have all of these business ventures. You go, you just go, go, go. The drive, the ambition, the success. How do you, what is your rules of balancing all of the family life and the work life?

• 51:27Speaker 03

  Yeah, that's a great question. So balance is critical. We got the right kind of support. Every time we were filming throughout the US, the kids would come with us and then we would take them out of school two weeks early, put them back two weeks late. So we'd do their sort of filming schedules around the school schedules. It's a lot easier now. We had four amazing kids and then Tana and I had this crazy idea to go back for more. And so there's quite a big gap. Megan, she's our eldest, she's 26. She's an incredible police officer back in London.

• 51:57Jason Bateman?

  Oh, that's great.

• 51:58Speaker 03

  Then we have the twins at 25, Jack's a rawr, me and Commando. Holly's into her fashion. And then there's Matilda, who's 23, who's literally just come back from culinary school, would you believe? And I have a beautiful school called Ballymaloe. I am a little bit miffed the fact that she didn't ask me to train her and she's gone off elsewhere.

• 52:16Jason Bateman?

  She's seen your show.

• 52:16Speaker 03

  To come back to the fold. Yeah, she's seen the shows. That's the problem.

• 52:20Will Arnett?

  So it sounds like you made all your, did all your kids have, did they all work sort of as they were growing up and have jobs and do things and have direction?

• 52:27Speaker 03

  Yeah, yeah. Yeah, yeah.

• 52:28Jason Bateman?

  And you never flew, you always make them fly coach or something or like you would never?

• 52:32Speaker 03

  Hundred percent. And I tried to explain to them what they could do with the money when they land because we're all getting on and getting off together. So I understand the difference. And secondly, no disrespect, an eight-year-old or 10-year-old, they don't need fucking business class or first class. Or even as a teenager, they shouldn't be used to that kind of exposure.

• 52:47Jason Bateman?

  Right. So you get up, you'll walk a bread roll from first class back to them. A bread roll. Oh, the bread's so hot up front. Here's a couple. I'll be right back. I'll be back in about an hour to check on you.

• 53:00Speaker 03

  I know. I said, turn fucking right and do not disturb us for the next 12 hours.

• 53:06Will Arnett?

  You're really, you're doing them a service though. They're really, because otherwise you're depriving your kids of learning of how to live life and how to do things if you don't, if you don't provide that for them, I think.

• 53:15Speaker 03

  Yeah, and also removing their hunger, right? And so it's not about selling at school with A stars and, you know, As everywhere. It's about creating individuals.

• 53:25Will Arnett?

  Well, give them a direction of something that they want to do, right?

• 53:28Speaker 03

  And values, Will. Give them the values. Install those values and they gotta, they can't depend on the money.

• 53:33Will Arnett?

  I'm not perfect at it. I'm not suggesting that I am, but I'm.

• 53:35Jason Bateman?

  You know, because I got net chats on the other line. They want to talk to you about your parents next week.

• 53:40Will Arnett?

  No, but I mean, you know, look, look, you've got, you've got your daughter, you got her into directing and she came and worked on your show and you got her sort of into the thing and give an address and I got my kids are working this summer, they're teenagers, they've got jobs.

• 53:51Jason Bateman?

  Give them a start and then you see what they do with it.

• 53:53Speaker 03

  Exactly.

• 53:53Will Arnett?

  Yeah, I want them to have an idea of what it takes to make their own living and take care of themselves.

• 53:58Jason Bateman?

  I worked at a furniture shop.

• 54:00Will Arnett?

  We don't care.

• 54:02Jason Bateman?

  Is that mic still on?

• 54:04Will Arnett?

  Fucking is unreal. Gordon's here and he's talking about his family.

• 54:07Jason Bateman?

  Trying to speak, let the guy be our guest.

• 54:11Sean Hayes?

  I didn't know what I was doing.

• 54:13Jason Bateman?

  Gordon, what do you, how do you feel, what, you know, so you've, the restaurant business, you know, you love, you killed it and then you get into the television business, you know it, you love it, you're killing it. Can, is there, is there a similarity between the two? Is there, is there an appeal that, that is shared with both or do you love one over the other or how does that all fit in?

• 54:32Speaker 03

  Yeah, that's a good question. I mean, I, I think it's the level of creativity, I think, that I enjoy most about the TV. I hate it when shows are cancelled, so I'm always a firm believer in taking your own show and down first before you, you know, get cancelled. And so there's nothing worse when something gets cancelled, so fuck it, I'll come up with a better idea, so you don't take me down and we'll replace you with that. Also, I think, not standing still, I think that's one thing, growing up, watching mum handle three jobs. Even on Christmas Day, we wouldn't see it till 5pm in the afternoon because I knew she was coming in from the night shift, working in a hospital. So you grow up with that work ethic. And I, I mentioned it earlier, you know, not just the fear of not having it there one day, but just the value you have where you are and how, how long it's taken to master your craft.

• 55:15Speaker 03

  And that crossover into the TV world is, is, is, is, it's sort of hand and glove because it's, it's real, okay? The shows are real. I take it serious. It's not about light camera action. I'm not a big fan of the shiny floor stuff. I love the raw stuff, if I'm honest.

• 55:31Will Arnett?

  Oh, Rob is mad at you for saying that.

• 55:34Speaker 03

  He's always mad at me.

• 55:35Will Arnett?

  He loves the shiny floor.

• 55:37Speaker 03

  No, no, but even when we are on the shiny floor, I want to keep it real. Okay, I want to keep it really real.

• 55:43Sean Hayes?

  Right, right. Are you able to just to stop and enjoy the the fruits of your labor and all this success? I mean, because every time we talk about your shows and your work, you just you love what you do and you go, like you said, you just go, go, go. Are you able to just stop and go, wow, look at this and and actually vacation and like, you know, calm down for a bit? And pat yourself on the back.

• 56:04Speaker 03

  Uh, yeah, I'm not very good at patting myself on the back, to be honest. What I do do, when I'm off, I'm off. Um, every six months, there's a either an Ironman or a marathon. And so there's this sort of date that I build up to. My next Ironman is coming, uh,

• 56:20Sean Hayes?

  It's an Ironman?

• 56:21Speaker 03

  In Luxembourg.

• 56:22Sean Hayes?

  An Ironman.

• 56:23Speaker 03

  A triathlon.

• 56:23Sean Hayes?

  Oh, got it, got it.

• 56:24Speaker 03

  And so, uh, my wife competes as well. She loves it. We spend a lot of time together swimming, cycling and running. And so we have that nice little balance.

• 56:33Will Arnett?

  Do you have a first gear? Is do you ever shift down?

• 56:38Speaker 03

  No, but I mean, a lot of people are scared of that level of exercise. For me, it's it's a way of relaxing. I know it sounds crazy, but it is a way.

• 56:46Will Arnett?

  Sean, is that what is that what keeps you? Is it fear?

• 56:48Sean Hayes?

  Yeah, yeah, yeah, just fear of exercising. Yeah. You might start sweating. Yeah, I don't want to sweat.

• 56:53Will Arnett?

  That's impressive.

• 56:54Sean Hayes?

  What's what's what's your what's your what's your strongest sport? Or what's your what's your weakest? Is it?

• 56:59Speaker 03

  The swim and the bike are strong. No, everyone's traced it out over the swim. And to be honest, everyone overworks that swim to shave two minutes off their time, which is crazy. I remember sitting in the deep water start in Hawaii for Kona Ironman. And there's two and a half thousand athletes. We had to swim out 200 meters and then weighed, you know, tread water for 10 minutes before the cannon went off at half five in the morning. I thought, my God, this is the most beautiful moment of my life. And then the visibility was 30 meters. The swim was 3.8 K. No wetsuits because there's a lot of salt in that water, so you're naturally buoyant. And I put my goggles on, and I'm looking underneath like. Fuck, it's like being alive, finding Nemo down here. The fish were everywhere. I started conjuring up ideas for dishes, etc.

• 57:42Speaker 03

  And then I got out of the swim, super relaxed, and then onto the bike. Because I do relax when I train, because I just get into that rhythm. And I de-stress and I offload. And then I'm uncontactable. I think that's the most important part about, you know, shutting off. No one get hold of me. No one knows that.

• 58:00Will Arnett?

  JB, you like that. You have a meditative quality to your workouts, too. Like, you like to run for six miles and be kind of non-contactable.

• 58:08Jason Bateman?

  I do, yeah. It is, it's just nice. I think just the discipline, right? And it's solitary. It's just you against your body, your will, your discipline. Um, yeah, I, I do enjoy it. Hey, Gordon, you know, you mentioned your mom a couple of times. She sounds like she was a huge influence on you. Is she still with us? Was she able to see and appreciate your success?

• 58:29Speaker 03

  Yeah, mom's 78. She's down in Taunton, southwest of England. My first ambition after winning our third Mission Star was, after selling our house to go and get that lease, because the bank wouldn't back us, so that was the only tangible asset I had. After winning our third star, the first time we ever come into any money, I went and bought mom her first house. And so for her to have that in her 50s, something that she's never grown up with, was just one of the, one of the most exciting moments of my life.

• 58:59Jason Bateman?

  We have so many similarities.

• 59:00Will Arnett?

  Sean, you did the same thing.

• 59:02Jason Bateman?

  Yeah, I grew up with- He bought your dad a new set of tires, right? Because he really burned through those first ones, getting the hell out of there. He's got a real flat spot on that.

• 59:12Will Arnett?

  And he ripped the rear views off, too, right?

• 59:18Jason Bateman?

  Shit, you guys. I'm asleep.

• 59:23Speaker 04

  Oh my god, crying.

• 59:24Jason Bateman?

  While the wheel was spinning, he ripped the rear view mirror off, threw it out the window. I think he hit Sean and Tracy both in the forehead with it. Then the tires tracked up and off he went. And we haven't been closer since.

• 59:38Sean Hayes?

  My gosh. Wait Gordon, but so many similarities, we don't have to go into it, but my mom, super hard work, workhorse, like I learned everything from her, grew up really poor, five kids, dad was nowhere. And similar, I just have a lot of the same drive that you do. And it's just, it's great to talk to you about all of that. It's, I get it. I get where it comes from. You bought your mama's house. I bought my mama's house too, yeah. You did the same thing. Yeah, it's the best gift you could ever give. By the way, I've told this story a million, I'll tell it later. It's, it's my mom, I did this big moment for her, where I moved her into a condo. This is when you gave her the monocle? Yeah. My mom is one eye Gordon, she had, had one eye, yeah.

• 1:00:22Sean Hayes?

  And so she, I moved into a condo and while I built her this big mansion for all of us to live in. And she, and I had that big movie, that bus moment where I filled it, you know, with the furniture and the silver. Literally, she just had to bring her toothbrush. And she walks in and she was so shocked and so surprised. She was crying her eye out.

• 1:00:42Sean Hayes?

  And she, and she, she's literally touched the couch and she said, I don't know that I would have picked out that couch, but everything else is like that and that instead of like, and that, that really. All three of us have the same mom.

• 1:00:55Jason Bateman?

  Yeah, that's mothers, that's mothers.

• 1:00:57Speaker 03

  That's crazy. I remember when she came to Clarities for the first time and she was like the guest of honor for the opening party. And they put her upstairs in the penthouse suite and the butler came in and said, Mrs. Ramsey, can I run your bath? And she said, certainly not. I can run my own bath. Thank you very much. I'm like, oh my God. Honestly. And then I flew over to LA and we got this beautiful house up in Bel Air Crest and it, it's beautiful. The views are stunning. It's a dream. And she was looking after the kids while Tana and I went for a run, funny enough. I came back and I said, you're okay? She said, yeah, I'm just wandering. You're the neighbors. I said, yeah, what's wrong with them? She said, no one's got their washing out. And I said, for fuck's sake, man. No one hangs their washing out. Our neighbor for 10 years was Stevie Wonder, who lived next door to us.

• 1:01:41Speaker 03

  And the sweetest guy, the sweetest guy.

• 1:01:44Sean Hayes?

  Yeah.

• 1:01:44Speaker 03

  And mum didn't even know it was Stevie Wonder. And I'm like, mum, I had to sing the fucking song. Oh, is that? I'm like, for god's sake. She'll pop round and ask if you'd like a cup of tea. I said, no, no, no, mum. You don't pop round to your neighbour's house. You can't do that in LA. Security will take you away.

• 1:02:03Sean Hayes?

  I love that. No, so, by the way, you have a new show coming out, which I'll completely watch, called Gordon Ramsay's Secret Service, right? When does that come out, by the way?

• 1:02:14Sean Hayes?

  Like, May?

• 1:02:14Speaker 03

  Yeah, just when does it come out?

• 1:02:16Sean Hayes?

  Maybe it's already out.

• 1:02:16Speaker 03

  Secret Service? May 21st. Fuck, sorry, I should know that. Rob's gonna kill me.

• 1:02:19Sean Hayes?

  Okay, so it's already out. By the time this comes, yeah. By the time this comes, it's already out. Why do you think, this is one of the dumbest questions, but I can't get enough of food shows. And why do you, what is the huge appeal? What is it that taps into people that are obsessed? Why is everybody obsessed with watching how food gets made?

• 1:02:37Speaker 03

  Something we do three times a day, seven days a week. Breakfast, lunch, and we eat.

• 1:02:39Sean Hayes?

  I know, but still, why would you want to watch somebody do it?

• 1:02:43Speaker 03

  I think to make yourself feel better.

• 1:02:45Sean Hayes?

  And everyone wants to be better at it.

• 1:02:47Speaker 03

  Exactly that. And also, I think, you know, there's so much to learn about food. There's so much enjoyment to cooking. And it's emotional. And so those emotions, as you know, run high. And Secret Service is, everything I've learned over the last 20 years, working in the US, from talented producers to great creators, is in this show.

• 1:03:08Sean Hayes?

  Yeah, yeah. I can't wait to see it. It looks so good.

• 1:03:10Will Arnett?

  I can't cook. Can you guys cook at all?

• 1:03:12Sean Hayes?

  No, I can't even boil water. I can make sloppy joes, that's it.

• 1:03:15Speaker 03

  But is it fair, Will? Is it something that you, is it intimidating?

• 1:03:19Will Arnett?

  No, it's one of those things, every once in a while, out of the blue, it'll occur to me like, I should learn how to cook. And then it goes out of my head and I don't think about it again. And I don't know what it is.

• 1:03:28Speaker 03

  No? Shaun?

• 1:03:29Sean Hayes?

  Um, no, it's just, it's, it's like, I'm, I, I, I'm not interested. I, I'm, you know, I'll get like in the winter, I'll get into baking and I'll bring these guys like over stuff like that I make a lot of the times and like, and then, and then once I get into the rhythm of like making cheesecakes and cookies and whatever it is, I'm like, oh, it kinda, I kind of, I kinda see it. But it's the mess and then the cleaning up.

• 1:03:51Jason Bateman?

  Yeah, that's the thing that keeps me away from it, the ratio between the, the, the, the prep, the cook, um, the cleanup versus the eating and the enjoyment. It's such a small wedge of, you know, is the eating.

• 1:04:03Sean Hayes?

  I almost don't want to eat it after I make it.

• 1:04:05Jason Bateman?

  I know, it's just so much time to clean it up and to prep it. I, I should get into that. And I also love the fact that there's a, there's a roadmap, like a recipe book. You can just like, it's literally tells you step by step what you need to do to get that what that looks great and it's going to taste great and you just, it's dummy proof.

• 1:04:22Speaker 03

  But the fulfillment is immense. Okay. When you, when you get over those bums and you see that thing on the plate, it's like,

• 1:04:27Sean Hayes?

  Right, but I, but I will say.

• 1:04:29Jason Bateman?

  With your kids or, you know.

• 1:04:30Sean Hayes?

  But I will say that, that I, the thing I do understand about what you do is when you do make something great and you serve it and somebody says, that's the best blank or whatever I've ever had. There is like a ego boost that you're like, oh, I did that. Like that's, you know.

• 1:04:44Speaker 03

  It's a great payoff, but you can be taught, okay. All this bullshit about you have to be bought into it. Do you, do you have an educated palate and, you know, do you have to be natural? Absolute bullshit. How do I get from a, yes, yes, yes, yes. And so I'm, I'm a little bit different to a lot of chefs. I teach my chefs to taste first before we learn to cook because if you don't understand how it tastes perfectly, you shouldn't be cooking it. And too many chefs don't taste their food. And so we go through a little sort of series of blind taste tests where we'll have five, seven, nine, 11 items on the plate. And they cannot get to cook those items unless they understand the taste. So blindfold on.

• 1:05:19Sean Hayes?

  Yeah.

• 1:05:20Speaker 03

  Teaspoon at a time and describe the taste, describe the texture, describe the perfect.

• 1:05:25Sean Hayes?

  I love that.

• 1:05:25Speaker 03

  You know, flavor.

• 1:05:26Will Arnett?

  Do you hate doing the washing up? That's the other thing.

• 1:05:30Speaker 03

  Yeah, I mean, the kids always complain that I never do the washing up. I said, well, come on, guys, you want me to cook and wash up? Geez.

• 1:05:35Sean Hayes?

  Yeah.

• 1:05:35Speaker 03

  Um, growing up around mum, there was no such thing as dishwashers back then. You just got in and dug deep and washed up. But I am a very smart and tidy worker. I don't make a mess. And so I sort of clean down everywhere I go. A bit of OCD going on. So, yeah, the kids are good at cleaning. Yeah.

• 1:05:53Sean Hayes?

  All right, a couple of rapid fires here because I know we gotta let you go. Uh, you love, you're a car fanatic. What car do you drive? What car do you wish you had?

• 1:06:01Speaker 03

  Uh, depends where I am and depends who I'm with. Um, majority of the cars we have are all, uh, in this incredible hangar that we've just built.

• 1:06:07Sean Hayes?

  Oh, my, that's amazing.

• 1:06:08Speaker 03

  And I'm embarrassed about the collection. I've been collecting for over 20 years.

• 1:06:12Sean Hayes?

  Oh, wow.

• 1:06:12Speaker 03

  And, um, Don't be. The, the, the only way I, I really get to understand these cars is on the track. So three or four times a year, we'll rent a track out.

• 1:06:19Sean Hayes?

  Wow.

• 1:06:20Speaker 03

  Uh, truck them down there. I bring in mates from-

• 1:06:23Sean Hayes?

  Silverstone?

• 1:06:23Speaker 03

  Uh, Silverstone and Thruxton are two big tracks. Thruxton's the biggest track in the UK.

• 1:06:27Sean Hayes?

  And what's your favorite one to drive?

• 1:06:29Speaker 03

  Oh, it's like saying, who's the favorite kid?

• 1:06:31Sean Hayes?

  Yeah, yeah, yeah, yeah.

• 1:06:31Speaker 03

  I would say, I, I still love that little Sublegira Aston Martin DB4. Or the Ferrari SP3 Monza. An extraordinary piece of kit.

• 1:06:40Sean Hayes?

  Okay, how many cars do you think you got?

• 1:06:42Speaker 03

  Um, I think it's about 94.

• 1:06:45Sean Hayes?

  Geez. 94 cars?

• 1:06:47Speaker 03

  Good for you, Gorso.

• 1:06:48Sean Hayes?

  That is really cool. That's really cool. I love that. Um, so you hate pineapple on pizza. I do too. What is the other shit that you, that you can't? What's another thing that you absolutely cannot stand combined?

• 1:07:01Speaker 03

  Fucking cold foams, man. When I see foam on a-

• 1:07:05Sean Hayes?

  What's cold foams?

• 1:07:05Speaker 03

  Foam. When chefs start aerating stuff and putting foam on a plate. Oh, right. That's for your fucking chin. Shave with foam. Don't fucking eat it.

• 1:07:15Sean Hayes?

  All right, right.

• 1:07:16Speaker 03

  Foam and, and, and that disgusting, sticky, incepid, balsamic glaze. I love it.

• 1:07:23Sean Hayes?

  Yeah, yeah, yeah, yeah.

• 1:07:24Speaker 03

  I'm with you.

• 1:07:25Sean Hayes?

  Yeah, I don't like it either. It's too sticky and gross.

• 1:07:26Speaker 03

  I hate that shit.

• 1:07:27Sean Hayes?

  And one, and I think you already answered this, but the one food that you, if you had to live with one dish for the rest of your life, I think you, it would be a hamburger.

• 1:07:33Speaker 03

  You've probably answered it many times. It, it, it'd be hamburger all day long.

• 1:07:37Sean Hayes?

  Yeah, same.

• 1:07:37Speaker 03

  Smashburger.

• 1:07:38Sean Hayes?

  Smashburger.

• 1:07:39Speaker 03

  With cheese? No, oh, no, no, no, no, just a beautiful smash burger. Don't deter from the flavor of that.

• 1:07:45Jason Bateman?

  Lettuce and tomato?

• 1:07:46Speaker 03

  No, no, no, no.

• 1:07:47Jason Bateman?

  Just the burger and the bread?

• 1:07:48Speaker 03

  And there you go.

• 1:07:49Sean Hayes?

  Are you serious?

• 1:07:50Jason Bateman?

  Nice.

• 1:07:51Will Arnett?

  Really?

• 1:07:51Speaker 03

  Everyone puts lettuce and tomato. No, they put lettuce and tomato on there to make you feel fucking better, as if it's healthy.

• 1:07:59Jason Bateman?

  Here's your salad, all at once.

• 1:08:00Will Arnett?

  We've become accustomed. I like, I like yellow mustard. I've become a big pro in the last five years of old school plain yellow mustard.

• 1:08:07Jason Bateman?

  It's the best.

• 1:08:08Speaker 03

  It's the best.

• 1:08:09Sean Hayes?

  In New York, they don't sell it. You can't find it anywhere. It's so frustrating.

• 1:08:12Will Arnett?

  No, because everything is D-Genre or some sort of version of.

• 1:08:15Sean Hayes?

  It's like spicy, whatever.

• 1:08:16Will Arnett?

  Yeah.

• 1:08:17Sean Hayes?

  Anyways, talk about spicy.

• 1:08:18Jason Bateman?

  Gordon, you're the best.

• 1:08:19Will Arnett?

  Yeah, really.

• 1:08:20Sean Hayes?

  It's such an honor to meet you. I've been such a fan for so long. I really have watched every episode. And I was just in the UK a couple of months ago for a stretch, and I found, and I never knew it exists, Kitchen Nightmares. It was Ramsey's Kitchen Nightmares before you came here to do it. And I was like, oh, my God, it was a channel that had it on 24/7. I watched every episode of that. I just, I'm just, I love it. I love you. I just love everything you do. So I thank you for being on.

• 1:08:46Speaker 03

  Congrats on Smartless, by the way. It's my one, one-two-go-to every week when we download. And yeah.

• 1:08:53Sean Hayes?

  Very nice. Thank you. It's an honor to have you.

• 1:08:55Will Arnett?

  Thanks, man. So good to see you. Thank you so much.

• 1:08:57Sean Hayes?

  Thanks, Gordon.

• 1:08:58Speaker 03

  Cheers, guys. Thank you, guys. Thanks, Sean. Thanks, Will.

• 1:09:01Will Arnett?

  Bye-bye.

• 1:09:01Sean Hayes?

  Bye, guys.

• 1:09:01Speaker 03

  Thank you, Jason. Bye-bye.

• 1:09:03Jason Bateman?

  Bye, buddy.

• 1:09:05Will Arnett?

  He barely thanked you at the end there, JB. Did you hear that? Like, at the last thing, he was like, oh, yeah, thanks, Jason.

• 1:09:09Jason Bateman?

  Couldn't remember the name.

• 1:09:10Will Arnett?

  No.

• 1:09:11Sean Hayes?

  It's hard. It's a tough one.

• 1:09:11Will Arnett?

  So, because he was gonna say Justin, like everybody else, right? He was gonna say, thanks, Justin.

• 1:09:15Jason Bateman?

  Right. I got one the other day. It had been a while.

• 1:09:18Sean Hayes?

  I'm so bummed because I, I'm such a, I really watch everything he does. And I was so excited to bring him on and surprise you guys. And then it's like, you're like, oh, hey, Gordon, what's going on? I was like, I didn't know you knew him.

• 1:09:29Will Arnett?

  Jason and I saw him recently.

• 1:09:30Jason Bateman?

  Well, sorry, we're not like some crazy super cooking show fan. Freak.

• 1:09:35Sean Hayes?

  I didn't know you knew him.

• 1:09:36Jason Bateman?

  In fact, I've never seen one of his shows, but I, I will now. And I do enjoy a cooking show, but I have not seen one.

• 1:09:43Sean Hayes?

  Yeah, no, they're so good.

• 1:09:44Will Arnett?

  It's so good. It's so good. And he's, he's.

• 1:09:46Sean Hayes?

  Well, I mean, like, who's like, he has so many. I walked through the airport the other day, and I saw this restaurant called Plain Food. P-L-A-N-E. I was like, oh, that's clever. Gordon Ramsey.

• 1:09:56Jason Bateman?

  Yeah.

• 1:09:57Will Arnett?

  There you go.

• 1:09:57Sean Hayes?

  And, and an airport.

• 1:09:59Will Arnett?

  In an airport of all places.

• 1:10:00Sean Hayes?

  Got a restaurant. I mean, he's.

• 1:10:02Jason Bateman?

  Yeah, he's doing very well. You gotta do well to buy 93 cars, okay?

• 1:10:06Sean Hayes?

  Yeah.

• 1:10:06Will Arnett?

  Yeah, it's insane.

• 1:10:07Jason Bateman?

  Ninety-three.

• 1:10:09Will Arnett?

  Did he say ninety, ninety-four? I think he said ninety-four, yeah. Yeah, pretty sure he said ninety-four, yeah. I think he just bought one, bought another one.

• 1:10:15Jason Bateman?

  Golly, good for him, you know?

• 1:10:17Will Arnett?

  I know, I know. Yeah, he's great, I love him.

• 1:10:19Jason Bateman?

  I'd love to go to his, uh, where'd he say it was in Chelsea?

• 1:10:23Will Arnett?

  Yeah, Chelsea, let's go, let's go, you know what? Let's go see Shawnee's play.

• 1:10:27Jason Bateman?

  Yeah.

• 1:10:28Will Arnett?

  And we'll go for dinner there.

• 1:10:29Jason Bateman?

  Let's do that. And then what about when you're in England, doing it?

• 1:10:32Will Arnett?

  That's what I'm, yeah.

• 1:10:33Jason Bateman?

  No, it's, oh, it's Chelsea, New York?

• 1:10:35Will Arnett?

  In London, I think, isn't it?

• 1:10:36Jason Bateman?

  Oh, oh, great, okay.

• 1:10:37Will Arnett?

  Yeah, well, I mean, it's, yeah.

• 1:10:39Jason Bateman?

  Let's do it.

• 1:10:40Will Arnett?

  Let's do that. And we'll get to, and Bradley's been there.

• 1:10:44Jason Bateman?

  Yeah? Okay.

• 1:10:45Will Arnett?

  How about that?

• 1:10:46Jason Bateman?

  End of story?

• 1:10:47Will Arnett?

  Yeah, I mean, just like that he's held out on us, so we didn't know, I didn't know that he'd been to this.

• 1:10:50Jason Bateman?

  You know, listen, we're gonna go-

• 1:10:51Will Arnett?

  Three Michelin star.

• 1:10:53Jason Bateman?

  Right, we'll go to the restaurant.

• 1:10:55Will Arnett?

  Yeah.

• 1:10:56Jason Bateman?

  We'll, we'll sit down, we'll have-

• 1:10:58Will Arnett?

  I guess we go. I'm trying to remember for what.

• 1:11:02Will Arnett?

  It's rare that he doesn't build up, so let him have it. I know, I'm like letting him.

• 1:11:06Jason Bateman?

  We'll, uh, we'll sit down and we'll just have a nice quick buy.

• 1:11:11Will Arnett?

  Buy.

• 1:11:12Jason Bateman?

  Buy.

• 1:11:13Will Arnett?

  That was good. Thanks. That was really good, yeah. Smartless.

• 1:11:22Will Arnett?

  Smartless.

• 1:11:28Will Arnett?

  Smartless is 100% organic and artisanally handcrafted by Rob Armjarf, Bennett Barbaco, and Michael Grant Terry.

• 1:11:40Will Arnett?

  Smartless.

• 1:11:44Sean Hayes?

  Being safer on the road starts with the person behind the wheel. That's Mazda's philosophy when designing every vehicle. Their proactive safety features help keep you more aware, connected, and engaged during every drive, which means your car does more than help protect you. It helps make you a safer driver, which helps protect everyone. That's why Mazda has been named Consumer Reports' safest new car brand. To learn more, visit MazdaUSA.com. Consumer Reports does not endorse products or services.

• 1:12:25Speaker 05

  Tonight on NBC. The wait is over for St. Dennis Medical.

• 1:12:29Speaker 06

  Strap in.

• 1:12:30Speaker 05

  The comedy about doctors.

• 1:12:32Speaker 04

  Woo, let's get it!

• 1:12:33Speaker 05

  Without boundaries.

• 1:12:35Speaker 04

  Healthcare is a fun, fulfilling, exciting career.

• 1:12:38Speaker 06

  Is it because you're getting sued and puked on all the time?

• 1:12:40Speaker 05

  And they're back for another dose.

• 1:12:42Speaker 06

  I want to show you the secret sauce of St. Dennis. The staff. This place is hell. Literal hell. Well, that's enough secret sauce.

• 1:12:50Speaker 05

  All-new St. Dennis Medical. Tonight on NBC.