"I shave my boobies," says Gordon Ramsay, "it stops chaffing."
Charlie Cottrell caught up with the multi-Michelin starred chef four days after he completed the London marathon for the ninth time. But rather than rest on his laurels, Gordon was preparing for future challenges
His need to constantly push the envelope will see Gordon taking on some of the most punishing challenges of his career in the new series of the F Word. We went to meet the big man to see what's in store for us this time round.
It's more exciting, more energetic if that’s possible and we're entering the danger zone in terms of alternative foods. There's celebrity challenges as per usual, 50 diners as per usual. But this time we're pushing the boundaries by using celebrities in the kitchen - God! Why, why, why?!
I'm not done yet as a chef. Very few chefs put themselves into situations of jeopardy but I like that level of vulnerability. I like being put in a situation where I know nothing about something - whether it's ferreting or brewing beer or standing in the ring with Ricky Hatton. I like that jeopardy.
I went drift diving for sea urchins. It's a highly disciplined job, you're on a boat going at 50 knots and then you’re dropped off the back!
From a chef's point of view we're always looking for the next thing. We're always looking for inspiration to make it even more exciting. I need the noose - I'm not happy if I'm not under pressure.
Yes Janet Street-Pensioner's rearing veal in her back garden. Bless them, those poor veals. Can you imagine waking up every morning to those teeth?
Well I'm hoping that I won't get a vanload of shit dumped outside my front door at Claridges like we had when we served horse meat. That was awful for me. It wasn't even me, it was Janet.
Veal is something we don't eat enough of in this country because we are used to the commercialisation and the unethical way of rearing the animals. What we're doing on the F Word is showing the nation the correct way of looking after veal and understanding how healthily we can eat from it. Most importantly, it's delicious, and we should get over the squeamish element of it being a young calf. I mean it's always an issue, whether it’s a young lamb, a monkfish, a sea bass or a young pig. Unfortunately that's why we rear animals. We have to remove the personal stigma.
Yeah. From presenters to boy bands, you name it we've got it. But the structure of the show is going to be no different - I'm going to be no different. We're going to be at the coalface together, working hard to make sure we cook for all the diners. They'll have an hour to cook starter, an hour to cook the mains and 45 minutes for the dessert so it's pretty full on.
My dream team would have to include my friend David Beckham. I'd ask him to get changed and come and help out in the kitchen. David's a good chef, he's a foodie.
It would be nice if Marco Pierre-White came on to do a challenge. It's been a long time since we've cooked in a kitchen together. I don't mind if he uses stock cubes - I'll be making the fresh stuff.
That 'Beer Builds Better Bellies' has all gone. 1980s, long gone... This country is producing some of the best beer in the world.... and we're producing some of our own F Word special brew. Fantastic.
Wine lists can be intimidating. I'm fed up with going to a restaurant and being handed an encyclopaedic wine list. You should be able to say to a sommelier, "I want a white wine, between twenty and thirty quid" and let them come back with something - that's their job.
The F Word beer, it's not too packed with hops, it's really creamy and there's a perfect harmony between its flavour and the flavour of the veal.
Watch the new series of the F Word, Tuesdays from May 13 at 9pm on Channel 4
Watch past series of The F Word and Kitchen Nightmares for FREE on your PC with 4oD
Follow the action from series 4 of the F Word
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