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Gordon Ramsay & Niall Horan Make The Ultimate Irish Breakfast
Gordon Ramsay & Niall Horan Make The Ultimate Irish Breakfast
Gordon Ramsay
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19:16 · Jun 3, 2026
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0:00
Right.
0:00
It's breakfast for dinner >> with an Irish twist.
0:03
>> A proper Irish twist.
0:04
>> I say potatoes.
0:05
Are you sure?
0:06
>> Uh, it's this your obsession with potatoes.
0:09
Honestly.
0:14
>> Welcome to Scrambled where today I'm joined by a singer songwriter
0:18
and I hear he has a great golf swing.
0:20
Please welcome Null.
0:21
Hin.
0:21
Good to see you.
0:23
>> Good to see you.
0:23
Long time.
0:24
>> Likewise.
0:24
First of all, congrats on the new album.
0:26
>> Thank you very much.
0:26
>> That is a great name.
0:28
Dinner party.
0:29
Yes.
0:30
Right.
0:30
>> Suited.
0:30
>> Uh, who who came up with that idea?
0:32
>> I did.
0:32
I wrote a song called Dinner Party cuz I'd met my girlfriend at a
0:35
dinner party,
0:36
>> right?
0:36
>> And, uh, I just thought it was a very different sounding album title.
0:40
I just thought that's about right.
0:41
>> And have I upset you already cuz you you sort of hunched up
0:44
the >> I'm just very Irish.
0:46
I'm waiting for something to happen.
0:48
>> Let's get that in there like that.
0:49
Let's start off.
0:50
>> What's the trick?
0:50
We're over over the shoulder.
0:52
Make me look cool.
0:53
>> Absolute pleasure having you here.
0:55
Right.
0:55
>> Thanks very much for having me.
0:56
>> English breakfast.
0:57
Irish breakfast.
0:58
>> Irish breakfast.
0:58
>> Okay.
0:58
There's a big difference, right?
1:00
>> Not too many differences, but enough.
1:01
>> Yeah.
1:02
But we have like scon sort of potato scon.
1:05
You have potato cakes.
1:06
>> Yeah.
1:06
Yeah.
1:07
>> But the sausages, there's a big iss there's a big issue with these
1:09
sausages >> in in this in this country
1:11
that there's a lot of seasoning in the sausages.
1:13
>> Gotcha.
1:13
>> Ours are a bit more You're looking at them, you're saying,
1:16
are they even sausages?
1:17
What you said to me before this started.
1:19
>> No, no, that's the the white pudding.
1:20
>> And it's the seasoning I can't get my head around.
1:22
Right.
1:22
>> Since I moved to this country,
1:23
it's something that I've I've always latched on to.
1:25
Irish tea bags or clonicilty sausages from >> Cork Colon clinky >> clownilty >>
1:33
clony thank you what's the special >> something like
1:35
that they're just lovely >>
1:37
and they're something I grew up on
1:39
and we're very passionate about a few things >> in our in our lovely
1:43
little country as you know >> let's get the potato cake done first okay
1:47
so bring that up to temperature salt pepper
1:49
and then add some flour in
1:50
that >> I won't I won't poison you >> no please don't um I
1:53
love a good I I'm always used to saying a full English breakfast.
1:56
Um, the amount of time you spend in LA,
1:58
it's very hard to get proper sausage out there.
2:00
Correct.
2:01
>> How do you get past that?
2:02
>> I don't.
2:02
I just eat poached eggs and um and toast to be honest with you.
2:06
But uh yeah know I I travel the world a lot
2:09
and I do long for a good breakfast
2:11
when we come back.
2:12
So I try >> take me back to the beginning growing up in terms
2:15
of the kind of breakfast you grew up with.
2:17
What was it like?
2:17
>> This kind of thing.
2:18
Literally like bacon, egg, sausage, potato cake if I was around my granny's house.
2:23
But you wouldn't be going to this much effort >> on your own.
2:27
>> And uh >> what have you got?
2:29
You got the mushrooms.
2:30
>> I've got my mushrooms in there.
2:31
My tomato.
2:32
They're on the vine as well, right?
2:34
>> Yes.
2:34
>> So that's going to just sort of make them not just taste even better,
2:36
but just the flavor on the vine is incredible.
2:38
>> They're always the best.
2:39
You want me to throw all of this in?
2:41
>> Uh let's put half of it in.
2:42
Mix it up.
2:43
>> And then I'm going to get this thing cut.
2:46
>> And tell me about cooking at home now cuz the kitchen's been done.
2:51
>> Yeah, the kitchen's done.
2:53
It's it's something that I kind of got into during lockdown.
2:56
I was never really had the time
2:59
or the want to cook
3:01
when I was a bachelor.
3:02
I did a lot of deliver.
3:04
Since I've been with my partner, I do a lot more cooking.
3:06
I attempted your famous Wellington recipe on New Year's Eve.
3:10
>> I heard.
3:11
>> Um I I saw the damage.
3:12
What happened?
3:13
>> It it burst.
3:14
It was all It's all in the
3:16
as you made a big point in in the video
3:18
that if we don't seal it properly,
3:20
it will come back to bite.
3:21
And how do you resurrect that?
3:22
How did you come back from that on New Year's Eve?
3:24
Because >> I didn't.
3:25
>> You didn't.
3:26
And what about the dinner party guests?
3:28
Are they still talking to you?
3:29
>> No, it was fine.
3:30
It was it was actually all right.
3:30
It just ended up being a nice fillet steak with a side of pastry.
3:34
Uh >> so you served the Wellington with a pastry on the side.
3:38
>> Yeah.
3:39
No, it was it was it was good.
3:40
But I did well with the what's the mushroom?
3:45
>> Duel.
3:45
>> Duel.
3:45
Dell.
3:46
>> I did well there.
3:47
I did I got everything right until it worked.
3:49
I thought I did anyway.
3:50
>> God damn it.
3:50
Yeah.
3:51
>> Take me back to the beginning before joining that incredible band.
3:55
Um, how did you learn music?
3:57
Was it through YouTube?
3:59
Did you start watching videos?
4:01
>> Yeah.
4:01
Well, I I came from like a not like I wouldn't say a musical
4:05
family,
4:05
but fans of music, >> right?
4:07
Both my parents were big like we had a vinyl vinyl player in the
4:10
kitchen or in the living room
4:12
and there was a lot of a lot of old 70s rock
4:14
and roll from America in there
4:16
and I just kind of grew up on
4:18
that stuff and >> went to my first Eagles concert
4:21
when I was set like four
4:23
or five.
4:24
>> Amazing.
4:24
>> And just was like that's exactly what I want to do.
4:27
I want to be up there doing that.
4:29
>> And what was the first instrument you learned to play properly?
4:32
>> I picked up the guitar. my uh my brother got a a guitar
4:35
for his birthday one time
4:36
and then never played it.
4:37
And I thought, well,
4:38
that's that's a bit of me
4:39
that I could I could give
4:40
that a go.
4:40
And then it was around the start of YouTube and things like that.
4:44
So, I just started like putting on a tutorial video
4:47
and >> pressing play
4:48
and pause.
4:49
>> So, no lessons, >> never had I still to this day,
4:52
I've never had a guitar lesson.
4:54
That's incredible.
4:54
>> I kind of taught myself by listening to music,
4:56
had an ear for it clearly
4:57
and was able to figure out where what
4:59
but notes were what
4:59
and what chords were what
5:00
and >> and then how did
5:02
that come about when you started those auditions?
5:05
How that on that trail?
5:06
>> Was obviously watching the show at the time.
5:09
It was the biggest show on television really, wasn't it?
5:12
Um >> huge.
5:13
>> So I was always the musical kid.
5:15
>> Yes.
5:15
>> And um Yeah.
5:16
And I had this French teacher
5:17
that was started putting on talent shows in the school
5:20
that basically it felt like they were kind of for me >>
5:23
because everyone else was really sporty
5:24
and playing Gaelic football
5:25
and things like that.
5:26
>> Do you remember that first audition?
5:28
>> Yeah, I remember.
5:29
I remember like it was yesterday.
5:30
It was uh it was very strange like to be watching a show like
5:33
that and then be on the stage in front of >> Cowell
5:37
and Katy Perry and Louis Watch
5:39
and it was just a very surreal surreal experience
5:42
and I was so nervous.
5:44
Um, >> you were So, how old are you?
5:46
>> 16.
5:47
>> 16.
5:47
So, you left school.
5:48
>> Yeah, I uh left school, got through the rounds,
5:52
ended up in the band with the lads.
5:54
So, I don't have a I don't have a qualification to my name,
5:56
but um >> I did all right.
5:59
>> You did.
5:59
You did more than all right.
6:02
>> Right.
6:02
I'm going to just make these baked beans a little bit more exciting.
6:06
Um >> All right, >> that's nice and flat.
6:07
Let that rest for a little bit.
6:08
Put that in and we'll fry that off.
6:10
Um >> it's a bit more of an oval than it is a circle
6:12
to be honest.
6:13
We'll cut it into triangles as well.
6:14
>> So, just down.
6:17
>> Yep.
6:17
>> Okay.
6:17
Hold it back together again.
6:19
>> Mhm.
6:19
>> Back down there.
6:20
And just keep that intact.
6:21
And then one finger in front, two behind.
6:23
>> Don't worry about the speed.
6:24
Just literally use the knuckle.
6:27
And all you're going to do is shred nice and thin.
6:29
>> You left-handed or right-handed?
6:30
>> Left-handed.
6:30
Yeah.
6:31
>> See?
6:31
Like me.
6:31
>> Two of us.
6:32
>> Just the two of us.
6:33
>> C-handed, as my mom would say.
6:34
>> Yeah, exactly.
6:35
>> Your your mother's Scottish, is she?
6:37
>> She is.
6:37
Yeah.
6:37
Mom and dad.
6:38
In fact, I was born in Glasgow as well.
6:40
>> Oh, really?
6:41
>> Yeah.
6:41
Port Glasgow where mom
6:42
and dad are from
6:43
and I was born in a little place called Johnson.
6:44
Do you remember the first time we met?
6:46
>> I assume it's the time in Vegas.
6:48
>> It was Vegas
6:49
and I felt so sorry for you guys
6:50
because you were the quietest,
6:52
the most articulate.
6:54
I got this incredible picture
6:55
and this was a night before the night of the first gig.
6:59
Look at you.
7:00
Come on.
7:01
>> I'll never forget >> 2012.
7:02
>> Yeah.
7:03
We were playing next door in the Planet Hollywood
7:06
and you had the restaurant there in the >> That's right.
7:08
Yeah.
7:08
In the tower and I I remember the seafood platteries you gave.
7:12
I've never seen anything like it.
7:13
It was about four tiers.
7:14
>> And then you were Were you in you were in the kitchen?
7:17
>> Yeah.
7:17
Oh yeah.
7:17
I went especially for that night.
7:18
I went in there to cook the bloody dinner steak.
7:22
So we had uh the most amazing ribeye tomahawk.
7:25
And then I gave you uh I still remember it now.
7:28
This incredible skirt steak as well.
7:30
>> Look.
7:30
>> I'm going to get you to send me that.
7:31
>> Isn't that incredible?
7:32
>> That's unbelievable.
7:33
>> First time.
7:33
So you were >> I was probably 18 in that photo.
7:36
>> First time in Vegas.
7:37
Yeah.
7:38
First time we play played a show out there
7:40
and then you had sent a message through for us to come around to
7:43
the restaurant.
7:44
>> That's right.
7:44
>> And we were beside ourselves, of course,
7:46
that you were going to cook for us.
7:48
>> And then you went off and did that gig.
7:50
What was it like stepping out of Planet Hollywood back then?
7:52
>> I mean, it was our first real experience of America.
7:54
At that point, we're still deer in the headlights.
7:57
We were happy to be anywhere.
7:58
Yeah.
7:58
>> Here we are on the Vegas strip going to your restaurant.
8:01
The whole thing was just very surreal at the time.
8:03
>> And what did you uh what did you take away from that?
8:06
What did you sort of understand?
8:08
Did you Did you Did you get a sense of just how big it
8:10
was going to be over there?
8:11
>> Yeah, that was we got had the first number one album out there
8:14
around that time.
8:16
It was all kind of kicking off.
8:17
There was Yeah, it was just growing
8:18
and growing considering like we started on the XFactor in a stu a TV
8:23
studio in Wembley to be,
8:24
you know, a year later be in the mix over in America
8:27
and people talking about you in
8:28
that way and things like
8:29
that.
8:30
So, it was very just very surreal
8:32
and you just we were
8:33
so young and just
8:34
so we were happy.
8:35
We were just happy to be anywhere and be and be excited.
8:37
We were like little puppies going around the place.
8:39
So, it was >> I could sense that.
8:41
>> The nerves were off the charts because you guys were so quiet.
8:45
You were sort of a little bit subdued
8:46
and sort of almost like walking into the unknown,
8:49
but more importantly, excited to get some proper food.
8:53
>> Exactly.
8:53
>> Honestly, I had these huge tomahawks uh incredible ribe eyes all on the bone.
8:57
I said just send it all.
9:00
They're never going to eat all that.
9:01
And lo and behold, those entire plates were devoured.
9:04
Well, we spend a lot of time on tour, as you know,
9:05
and the opportunity to go around to your place
9:07
and have proper food cooked by yourself was uh an opportunity we definitely were
9:12
never going to turn down.
9:14
>> Um, >> what would you like me to do here, by the way?
9:15
>> Um, chili's into there, please, man.
9:16
>> Much of it.
9:17
>> Uh, yeah.
9:17
Let's put them all in.
9:18
We got to sort of get them a little bit more uh exciting.
9:21
>> Okay, >> let's get back to the new album, right?
9:24
>> So, it launches this summer.
9:26
>> Yep.
9:26
>> How many tracks on the album?
9:27
>> 12 tracks on the album. almost started writing it in January last year.
9:31
But yeah, just excited to get back in the studio and get cracking.
9:34
Huh.
9:34
>> Conquer the US.
9:35
How nervous were you
9:36
when you first got
9:37
that call for presenting The Voice on NBC?
9:40
What was going through your mind?
9:41
>> Well, it was something
9:41
that I never expected myself to do like t like TV stuff.
9:44
I was more excited because I'd been on a show like that.
9:47
That was the reason I wanted to do it.
9:48
I felt like I could actually help these young kids
9:51
that were doing exactly what I was doing 16 years ago.
9:54
It was amazing.
9:54
It was really really fun
9:55
because it's it gave me a lot of confidence actually be being on television,
9:59
being on camera all the time.
10:00
It's something that I wasn't particularly used to.
10:02
You know, when you're doing live shows
10:03
and you're in the studio all the time,
10:04
it's not something that you're used to.
10:06
>> And how exactly is that when you hear that first tone,
10:09
those first 30 seconds?
10:10
How quick can you spot that talent?
10:12
>> Straight away.
10:12
It's it's ridiculous the level of We see about 120 singers over the the
10:17
week of the auditions.
10:18
>> Wow.
10:19
And you can tell pretty much straight away like
10:21
when you're just using your ears
10:22
and you're just looking for a voice.
10:25
>> Love that.
10:25
Love that.
10:26
>> You can hear it.
10:26
And luckily enough, I had a few wins.
10:28
So, >> basically three for three now.
10:30
>> Three for three.
10:31
Job done.
10:31
>> And you got some pretty big mentors you're going up against.
10:34
>> Yeah.
10:34
This year we had Michael Boué, Reba McIntyre.
10:37
>> Amazing.
10:37
>> And Snoop Dog.
10:39
>> Amazing.
10:39
>> Which was uh that was a lot of fun.
10:41
We had a great laugh.
10:41
>> Breaking away and standing out independently on your own >> ground now
10:46
and conquering the US
10:47
as well.
10:47
That must have been one of the biggest ambitions, right?
10:49
>> Yeah.
10:49
I mean, obviously when the when the band um stopped, you're thinking,
10:53
do can I do this?
10:55
You know, will will people want to hear from me?
10:57
That kind of thing.
10:58
And then >> I just had trusted in the fact
11:00
that I could I felt like I could write a song.
11:02
And I thought if I wrote enough of them,
11:05
>> hopefully at some point one of them would come good.
11:08
>> And where's that um where's that moment where you want to shut down, disappear,
11:13
and start writing?
11:14
Where's that little area in your life that you disappear to?
11:18
Um, >> no distractions.
11:19
>> I what I tend to do a lot of is I work with
11:21
this two producers,
11:23
same producers that actually did One Direction stuff
11:25
and they're good friends of mine
11:26
and we we do this thing where we kind of every six weeks
11:30
or eight weeks we like rent a house somewhere.
11:32
So we were in Nashville, >> rented a house in Nashville.
11:35
We were out in >> Great.
11:37
>> We were out in Surrey for a bit.
11:38
We were out there for a week.
11:39
So we'd like lock ourselves away for a week, work stupid hours,
11:41
write a thousand songs, >> have a bit of a laugh, have a few drinks,
11:44
and and try and take that kind of work feel out of it.
11:47
>> Gotcha.
11:47
>> Cuz the more you think, I need to write a hit song,
11:50
I need to write a hit song,
11:51
you probably won't be writing a hit song.
11:52
>> But how nervous were you in 2017
11:54
when you first launched
11:55
that album because on the back of the success with the band,
11:58
>> goes solo, big leap of faith.
12:00
You must have known
12:01
when Slow Hands was in
12:02
that recording studio that you wanted something good.
12:04
>> Yeah, of course.
12:05
Like it was definitely nervous.
12:06
Like there's no doubt.
12:07
Um cuz you don't know what people are going to think.
12:11
You you think you've got a good song,
12:12
but the public make the decision on whether it's good or not, you know.
12:15
So, >> let's get this hexclad pan hot.
12:18
>> You ready for this?
12:19
This beautiful potato cake.
12:21
>> In.
12:21
So, a little bit of salt on there.
12:23
>> I love how much oil you use.
12:24
>> Yeah.
12:25
Just gets that nice crispiness on there as well.
12:27
There you go.
12:27
Bit of pepper on there as well, please.
12:29
Thank you.
12:30
On you go.
12:32
>> It's a dinner party.
12:33
Uh dream guest list.
12:35
Come on.
12:36
If you're if you're willing to cook,
12:37
you you're more than welcome to come around.
12:40
>> Busman's holiday.
12:40
I want to sit at the table.
12:42
>> I only live about 10 minutes from you.
12:43
You can come around whenever you want.
12:44
>> Love that.
12:45
>> Um who would have?
12:46
Um I'm a big big fan of Bruce Springsteen.
12:50
>> Yes.
12:50
You ever met him?
12:51
>> I've never met him.
12:52
No, I went to watch his Broadway show years ago where he told his
12:56
life story and >> Yeah.
12:57
>> And it was just absolutely ridiculous.
12:59
Um wow, that was impressive.
13:01
>> That was I was going to flip it there and toss it.
13:03
>> That was me.
13:04
Now this kitchen will be on fire. spent a little bit of time around
13:06
Joe Peshy.
13:07
>> Oh, yeah.
13:08
>> Which is uh Yeah,
13:10
I've realized he's just he's he's played himself in every movie
13:13
that he's ever been.
13:14
>> Yeah, there's not much else there.
13:15
>> He's very funny, though, isn't he?
13:17
>> Um, who else would I have around?
13:19
>> Roy Keane.
13:20
>> Roy Keane.
13:21
>> Jesus Christ.
13:22
>> That'd be an interesting table, wouldn't it?
13:23
>> Yeah, I'll say.
13:24
>> Bruce Springsteen.
13:24
>> Yeah.
13:25
Oh, Jesus Christ.
13:26
>> Roy Keane.
13:27
>> I remember I remember I remember walking out Old Trafford with him
13:30
and uh he said,
13:31
"Hamstrings going to be fine.
13:32
Um, I'm feeling good."
13:34
Literally three minutes in, hamstring gone, and he's hobbling off.
13:37
And I swear he was so pissed off.
13:39
>> Oh my god.
13:39
>> Oh my.
13:40
He just goes full throttle.
13:42
Right.
13:42
There's no stopping him.
13:44
>> Prep going into a concert.
13:46
What's What's the go-to?
13:47
Because you don't eat heavy, you eat light, right?
13:49
What's the uh >> basic like chicken, rice, veg?
13:52
Try and bore myself to death for the six weeks
13:55
that I'm on the road
13:56
or whatever.
13:57
>> How quick does that 90 minutes go when you're literally out?
14:02
You got a warm up.
14:03
Who's doing the woman?
14:04
Who's on there first?
14:05
Robbie.
14:06
>> Robbie.
14:07
If he wants, we sell a few tickets.
14:10
>> Come on.
14:11
>> But yeah.
14:11
No, we I have dinner early, warm up the voice, get out there,
14:14
and by the time 90 minutes passes in feels like 20.
14:18
It's uh it's it's mad,
14:20
but I'm I'm a big uh value for money person.
14:23
So, I'm trying my best out there every night to give the best show
14:27
as we can.
14:27
>> I love that.
14:28
And how do you deal with the nerves?
14:29
I think when you're
14:30
when you're on tour
14:30
and and you're doing show after show every night,
14:33
you know those people are there for for you, you know,
14:36
they they put their hands in their pockets to come
14:37
and watch you and
14:38
when you have that comfort of your own audience.
14:41
>> Yeah.
14:41
>> You can relax a little bit more.
14:42
>> Um it's more about just I've got a job to do.
14:45
Let me go out and do it.
14:46
But >> the live stuff, yeah,
14:48
the the live like TVs and performances like Fallon or whatever,
14:52
I I'd be particularly I've got Fallon coming up in a couple of weeks
14:55
and I'd be particularly nervous for
14:56
that just because you get one shot at it.
14:58
It's seven minutes.
14:59
>> It's serious.
15:00
Just it's gone.
15:01
>> The secret is hold on to the conversation.
15:04
>> Don't pass it back to him.
15:05
Just sit there and talk.
15:08
>> Get everything out.
15:09
Everything you want to say there and then don't hand him the conversation back.
15:12
Trust me.
15:13
>> I've been doing the opposite.
15:14
I just let him do the talking.
15:15
It's his show.
15:16
>> No, but No, but you're a guest, an important guest.
15:18
I remember my first ever Jay Lebs crapping myself
15:23
and then you're just sort of giddy.
15:25
You're excited.
15:25
You can't believe you're there.
15:26
And all of a sudden, seven minutes are gone.
15:29
Just goodbye now.
15:30
Yeah.
15:30
Yeah.
15:30
Yeah.
15:30
>> Next guest.
15:31
And so, um, do you have to perform on there?
15:33
>> I'm performing on there, too, which would be I'll be f I'll be fine.
15:35
I just, uh, I I overthink it in my head.
15:38
And then, Jimmy's fine.
15:39
Jimmy's good.
15:40
Great fun.
15:40
And the show is fun.
15:41
So, it'll be good.
15:42
>> Right.
15:43
Ready to plate up now for the moment of truth.
15:45
>> Let's do it.
15:45
>> So, sausages.
15:46
I'm desperate to see what you're going to go for.
15:48
Caramelized bacon, the white sausage, the beautiful cake, vine tomatoes.
15:52
I'm going to plate one, you're going to plate one,
15:53
and then you help yourself to an egg.
15:55
>> Okay.
15:55
>> We good?
15:55
>> Great.
15:55
Excellent.
15:56
There's yours.
15:56
>> Thanks for making me breakfast.
15:57
No, >> you're welcome.
15:58
You're welcome.
15:59
>> I rolled out a bit of potato
16:00
and flour and then uh chopped up a chili.
16:02
>> Anything for a free ticket with >> plate down on the board.
16:06
>> Yep.
16:06
>> Okay.
16:06
So, we try and get a little bit of sort of magic going on
16:09
there.
16:09
Right.
16:10
>> Okay.
16:10
>> Going to start off with 12:00.
16:11
>> You want me to do that?
16:12
Okay.
16:12
Oh, you do >> whatever way you wish.
16:14
I got my vit.
16:15
I'm using my >> going to sit on there >> second hand for >> I love that.
16:19
Love that.
16:20
>> I've watched a few of your videos over there.
16:21
>> These things are >> Oh, we go for sauce.
16:23
Oh, you >> Well, >> you go for the big one.
16:26
>> Well, just But I'm going to put a little one on there as well.
16:27
>> I think I think I think you have to have one of these.
16:30
>> They've actually shriveled up quite a bit.
16:32
>> Looks like a bison's penis for God's sake.
16:35
It's not sausage.
16:37
>> White pudding on there.
16:39
Yeah.
16:40
>> On there.
16:40
>> Where you going next?
16:41
Bacon.
16:41
>> Bacon.
16:41
Bacon on there.
16:42
>> All right.
16:43
>> And then from there.
16:45
>> Oh, hold on.
16:45
You've done it a bit sexier than me.
16:48
>> Look, I'll lean that one against that one.
16:49
>> Scoop of my beans on there.
16:51
The chili beans.
16:52
Just sort of ramp them up a little bit.
16:53
>> They're obviously better cuz I chopped the chili.
16:55
>> There you go.
16:55
There you go.
16:56
>> You're welcome.
16:56
>> And I get my egg out there and just sit that just over.
17:02
And that, my son, is a beautiful half Irish, half Scottish delicious breakfast.
17:11
>> Let's go, man.
17:12
>> Come on.
17:13
>> No egg.
17:13
>> I'm going to have an egg.
17:15
You want to go in like this?
17:16
>> Absolutely.
17:17
Go for it.
17:18
>> Look at that.
17:19
>> Put that one there.
17:20
You got make.
17:21
There we go.
17:22
Lovely.
17:22
>> I'm going to go for a nice juicy bit.
17:24
Yeah, >> I might I might >> You're not taking uh You're not taking
17:28
any uh occupants in a in your house by any chance.
17:30
I could move in with you fairly easily.
17:32
No problem at all.
17:33
>> I'm nervous.
17:33
I got three daughters.
17:35
You and that household would be a nightmare.
17:41
>> You got the pub in the house?
17:42
>> Yeah, got a pub in the house.
17:43
>> Um is this ice good enough to get in your own pub?
17:46
>> Absolutely. bring this downstairs on a hangover and have a good time with it.
17:50
>> See, I remember I remember going for dinner with Ed over the house
17:52
and he has a pub in the garden
17:53
as well.
17:54
Is that what inspired you?
17:55
>> Exactly.
17:55
I was asking him exactly where he got his bar from,
17:57
where he gets his taps from.
17:59
He was he was sending me eBay links and all sorts.
18:01
>> The last time he just said, "Look,
18:03
all I want to do is just show me how to make an amazing
18:05
Wellington."
18:06
And then um we went
18:08
and had dinner together
18:09
and then we went to the pub after.
18:11
>> Well, I might have to take you up in that Wellington as well.
18:13
There you go.
18:13
>> I might get you to teach me how to do that next time.
18:15
Thanks.
18:16
But thanks for my lovely breakfast.
18:17
>> You're going to eat it?
18:18
>> Well, I want to see Gordon Ramsey eat.
18:19
So, we're going to do it.
18:22
>> Thank God you're not playing soccer, man.
18:24
I would have marked you.
18:24
I tell you, >> I would if I seen you coming, I'd run a mile.
18:27
So, >> beautiful.
18:30
>> Right.
18:30
>> Have you tried the Irish sausage?
18:31
>> I'm just going to get in there now.
18:33
>> Gordon Ramsey eating a clonic healthy sausage.
18:36
I didn't realize it was on my bucket list until now.
18:38
>> They are good.
18:40
They are very good.
18:41
Question is, how much pig is in there?
18:44
>> Cut it.
18:47
Nile, thank you so much for joining us today.
18:48
>> Thanks for my lovely breakfast.
18:49
>> Don't forget to check out Dinner Party, wherever you get your music.
18:52
And check out Nile on his dinner party tour later this year.
18:56
Well done and congrats on Dinner Party, buddy.
18:58
>> Cheers, man.
18:59
Thank you.
18:59
You're welcome, man.
19:00
Thank you.
19:00
>> Good job.
19:03
>> Amazing.
19:03
>> Amazing.
19:03
>> Thank you so much for watching Scramble.
19:04
Press that subscribe button to make sure you don't miss any more videos
19:07
and leave a comment below on what you thought of today's episode.
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