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Gordon Ramsay
The Worst Food From Season 2! | Kitchen Nightmares COMPILATION | Gordon Ramsay
The Worst Food From Season 2! | Kitchen Nightmares COMPILATION | Gordon Ramsay
Gordon Ramsay
·
22:33 · 13 thg 6, 2026
Bắt đầu học
0:00
0:00
Ghi âm
×1
1x
VI
EN
JA
KO
ZH
FR
PT
TH
IT
DE
IPA
Chấm điểm phát âm chưa hỗ trợ trên trình duyệt này — bạn vẫn ghi âm & nghe lại được.
Are
they
popular
on
the
menu?
Đang dịch…
Bật Ghi âm để được thu giọng và chấm điểm
Thông minh
Karaoke
Câu
1
/621
0:07
Are they popular on the menu?
0:08
Um, people really like them.
0:12
No doubt half the customers are drunk.
0:15
Then the one dish an Irish pub should be known for, shepherd's pie,
0:19
sent Gordon over the edge.
0:21
It's just a big ball of grease.
0:28
That's disgusting.
0:30
>> >> Which one?
0:31
Second one on the left.
0:35
Oh no.
0:38
Oh my god.
0:40
What seafood crape?
0:42
There's crab in there.
0:43
There's lobster and some shrimp in there also.
0:45
Thank you.
0:45
No problem.
0:47
Ay ay ay.
0:49
Chef Ramsay seems to have a uh habit to take his food apart before
0:53
he eats it.
0:54
So I'm looking forward to hearing what he has to say.
1:00
How is everything?
1:01
Rubbery.
1:02
>> >> Um, the scallops are firm.
1:06
Uh-oh.
1:07
The prawns are way overcooked.
1:09
Oh god.
1:10
And the crab meat, it's plastic. >> crab meat.
1:14
Yeah.
1:15
If you told me it was imitation crab meat, I wouldn't have ordered it.
1:18
Oh god help me.
1:21
Well, that was disastrous.
1:22
Seafood crape.
1:25
Yeah.
1:25
That's seafood crap.
1:27
This is the worst of it, I'm sure.
1:32
I'm good.
1:34
I'm waiting on my beef fondue, filet mignon fondue, which is raw.
1:39
So why am I waiting so long?
1:43
Here's the steak.
1:45
And this is the oil.
1:47
Thank you.
1:48
No problem.
1:49
Nothing like waiting to cook your own meat, is there?
1:51
All right, put that in.
1:56
Time >> >> for a little prayer.
2:05
Ah.
2:05
Comes out looking like dog food.
2:08
If he puts it out, I'm leaving.
2:13
That was rancid, pointless, tasteless, a complete utter joke.
2:18
I want to cry.
2:20
Why would you deep fry a filet mignon, one of the country's best steaks,
2:24
deep fried?
2:26
Are they stupid?
2:27
Mm, well.
2:28
>> Octopus salad.
2:29
That was quick.
2:30
It's good.
2:30
Thank you, my darling.
2:31
>> Enjoy.
2:32
Thank you.
2:39
Jesus.
2:39
Got the octopus like rubber.
2:44
Excuse me.
2:45
Jesus Christ.
2:47
Like a mouthful of bubble gum.
2:48
It should be done in a frying pan.
2:50
Very slowly.
2:51
>> No, I got I got it.
2:51
Yeah, let me get this.
2:52
Potato skins?
2:54
Is that normally that chewy that octopus?
2:56
I think it is.
2:56
I've heard people say that before.
2:58
>> Would you be my guest?
2:58
Just to try. >> your guest.
3:00
Please, my darling.
3:05
>> >> Very tough.
3:05
Huh?
3:06
Mhm.
3:06
Well, I tasted it and I'm like, "Oh my gosh, we serve this shit."
3:09
I mean, basically that's what it was.
3:11
That's what it tasted like.
3:12
Horrible.
3:13
Octopus is chewy.
3:14
Horrible.
3:15
And how are the potato skins?
3:17
The cheese is um hideous.
3:20
Not good?
3:20
Yeah, would you like to try one?
3:21
No, I don't.
3:22
I've had enough.
3:23
How are you doing, guys?
3:24
Octopus is It's chewy.
3:27
These are hideous, too.
3:28
Cheese is disgusting.
3:30
Oh boy.
3:32
I always brag about how good my food is
3:34
and how good my restaurant is.
3:36
And if they don't step up to the plate,
3:38
I am going to cook every individual dinner in this restaurant.
3:48
Eggplant rollatini.
3:49
Thanks, darling.
3:50
You're welcome.
3:51
Thank you.
3:57
>> >> I I think it's too much wine.
3:58
I mean, that's my personal opinion.
4:00
Too much wine.
4:00
I you know, I Make a new one.
4:03
I can't really identify any flavors because it's just absolutely piping hot.
4:06
Almost like it's been nuked in the microwave for 3 minutes.
4:09
Wow.
4:10
Chicken wrapped shrimp?
4:11
Thank you.
4:12
Chicken and shrimp.
4:13
Well, I've got the chicken, where's the shrimp?
4:20
Bingo.
4:20
I'm stuck in with that.
4:20
Looks like chicken, tastes like shrimp.
4:23
Oh Jesus.
4:28
They are solid.
4:30
I've never had a shrimp that hard.
4:31
Why would you stick a shrimp inside a chicken?
4:34
It's one of his creations, I guess.
4:37
Okay.
4:37
You ready?
4:37
>> Jesus.
4:38
Oh yes, thank you.
4:38
Yeah.
4:39
Thank you.
4:43
Jesus.
4:43
Your shrimp was too hard.
4:45
Rock hard, like a bullet.
4:47
Okay.
4:47
He says, "Why would you put shrimp inside of a chicken?"
4:50
He says, "I don't get it."
4:53
All right.
4:58
When the first dish came back, I was I was I was disgusted.
5:02
>> >> Pissed off.
5:03
I wanted to prove him wrong.
5:04
I wanted to show him my cooking skills, you know, are up to par.
5:08
Somebody please run this food.
5:11
That's the bolognese?
5:12
Thank you.
5:13
And there's the salmon.
5:14
Thank you.
5:14
Okay.
5:15
Christ almighty.
5:21
I'm dry and absolutely hideous.
5:27
Pretty solid, dry.
5:29
Like really dry.
5:30
Okay.
5:30
Would you mind just Not a problem.
5:31
Would you like another piece?
5:32
Oh no, no, no, no.
5:34
Okay.
5:34
Thank you.
5:39
>> >> Burn your mouth off.
5:40
My god. me, it's hot.
5:46
Lobster mac and cheese.
5:47
Excellent.
5:47
Lobster mac and cheese.
5:48
Wow.
5:49
Thank you.
5:50
Speak of the devil.
5:51
And I'll let you enjoy that.
5:52
How are you?
5:53
Nice to meet you.
5:53
I'm good.
5:54
Yeah, so?
5:54
Yeah, very well, thank you.
5:56
Yeah.
5:56
How did the three of you come to run a restaurant?
5:58
Originally David and I had a place down on Evan Way,
6:02
and then we decided to get out of there.
6:04
Fascinating.
6:04
Okay, I'm going to tuck into my uh mac and cheese and lobster.
6:07
Okay.
6:08
Thank you.
6:10
Gets more and more complicated.
6:13
I'm thinking we send out all three lobster rolls on separate plates,
6:16
dressed just like they would be.
6:18
Yeah, yeah, yeah.
6:20
So poor you doesn't like much.
6:22
What do you mean?
6:23
Food wise.
6:23
The mussels can't taste of mussels cuz of stupid Thai curry Bangkok broth.
6:28
Mac and cheese, it's chewy and rich.
6:30
And the chowder, that's watery.
6:32
It's not how a seafood restaurant should run.
6:35
This is not going to be a good thing.
6:40
>> >> Thank you.
6:41
All right, this is the Connecticut or the hot lobster roll.
6:43
Okay.
6:44
New York, this is the Maine lobster roll.
6:46
Maine lobster roll?
6:47
Whoops.
6:47
Connecticut, Maine, don't worry about that.
6:48
And this is the New York City lobster roll.
6:51
New York City?
6:52
Yes.
6:52
Connecticut, Maine.
6:54
Got you.
6:54
All ready?
6:55
That's great.
6:55
Thank you.
6:56
Right, let's start off with CT.
6:58
Drawn butter.
7:03
Horrible.
7:03
Soaking wet bread.
7:05
It's like eating a wet diaper.
7:07
So sorry, Connecticut, but I am moving on.
7:11
Lobster's not seasoned.
7:14
Bland.
7:14
What a shame.
7:16
All right, so what did what did you think of the Maine?
7:18
Pretty piss-poor, to be honest.
7:20
I'm going to stop there.
7:21
Thank you, Stephen.
7:28
God.
7:30
Oh my god.
7:30
Where is all that mayo?
7:31
That is a ranch sauce.
7:33
So they put a ranch dressing on the pizza.
7:35
Yes.
7:36
Almost like sort of wallpaper paste.
7:38
So the pizza sucks.
7:40
I can see that.
7:41
Can I help you?
7:42
Jan, your pizza has bombs.
7:45
To be honest, I I've tasted the pizza and it tasted good.
7:49
I didn't see what he was talking about.
7:51
>> The ribs going to be right, huh?
7:53
What do you think?
7:56
Perfect ribs.
7:57
Finally, the ribs.
7:59
Lovely.
8:00
Thank you.
8:00
You're welcome.
8:03
I was hoping, maybe just maybe, he'd like the ribs.
8:07
Chef, you doing all right here?
8:09
Who is responsible for the sauce?
8:10
Is it the chef's recipe or It's a generic sauce.
8:15
It's a shame cuz it just destroys the flavor.
8:17
Uh they are embarrassing.
8:20
I mean, you've got collagen there.
8:22
A mouthful of fat, grease on the outside.
8:24
It's not even trimmed.
8:26
Sad.
8:27
I I agree.
8:28
I'm very embarrassed.
8:29
Bit like the restaurant.
8:33
Sad.
8:33
Dude, we're serving an untrimmed rib, man.
8:36
What do you want trimmed off?
8:37
The fat.
8:38
All ribs have fat on them.
8:40
John doesn't get it.
8:42
He is ordering an inferior rib.
8:44
He's trying to cut corners.
8:45
I'm just so frustrated that I feel like banging my head against the wall.
8:52
Philly melt sandwich with french fries.
8:54
Thank you, darling.
8:54
Enjoy.
8:55
Thank you.
8:58
Of course there's cheese that just like glue.
9:05
Pulled pork sandwich.
9:06
Yeah, that's pulled straight out of the bin.
9:09
Sweet, taste of nothing, and absolutely ghastly.
9:14
Wow.
9:15
Let's start off with zero out of 10 for presentation.
9:25
Lovely.
9:25
Ooh.
9:25
Greasy.
9:25
Kate with cheese.
9:29
Kate with bread.
9:30
The only thing missing is the soup.
9:32
What is that in there?
9:36
That's absolutely tasteless.
9:39
It tastes like I've just had the dregs from the dishwasher.
9:42
Hardly any soup.
9:43
That is shocking.
9:46
That was very different.
9:47
Did you like it?
9:47
Um once you got rid of all the bread
9:50
and the cheese and the gunk,
9:51
it's just very, very bland.
9:54
But I'll bypass and hopefully the lamb lollipop will be tasty. >> nuts?
9:59
Thank you.
9:59
You're welcome.
10:00
Fine dining.
10:02
A fine mess.
10:04
How he didn't like this.
10:08
Off to a great start, ladies and gentlemen.
10:11
Once he got past all the the gunk with the bread,
10:14
he said that broth was just bland
10:16
and he's never experienced anything like
10:18
that before.
10:19
He's never experienced anything as amazing as that.
10:21
We've gotten, you know, fairly good reviews here,
10:24
so I find it hard to believe
10:25
that it's really as bad
10:26
as he says.
10:28
Say something, Chris.
10:28
Get mad, Chris.
10:29
Come on, Chris, get pissed.
10:32
This is not going to go good
10:33
because if I can't get him with the French onion,
10:35
I can't nothing's going to be good.
10:38
Wow.
10:39
That's a big, big lollipop.
10:43
My goodness me.
10:46
It's an absolute nightmare to to cut.
10:52
Undercooked.
10:52
It's hideous.
10:54
Chris, no matter what anybody says,
10:55
I still think you have the best salmon on YouTube and the best lamb.
10:57
If he talks about the lamb, he's he's out of his mind.
10:59
It's completely ridiculous.
11:01
That sauce there.
11:02
That's hideous.
11:04
It's like a caramel, it's sweet as anything.
11:06
Very And what did you say that was?
11:08
A roasted garlic jam.
11:10
God.
11:10
Nick, would you have a little taste of that?
11:11
It's like someone's put a topping of a granulated sugar caramel.
11:15
Although Gordon didn't like the lamb,
11:16
all the employees and all the customers think that that's our best dish.
11:19
Very sweet, the sugar.
11:21
Suddenly the lamb is raw
11:22
and it's obviously cold in the middle cuz it hasn't rested.
11:24
And Let's uh let's go with the quiche.
11:29
Uh Billy, I I you've got to turn away now.
11:30
I don't want to see you facing that any longer.
11:34
Absolutely appalling.
11:36
He said he ordered it rare, not raw.
11:38
And the sauce is a spoonful of sugar.
11:41
So, Chris, why why did that go out like that?
11:43
Where's my car keys?
11:44
You got to go out there next time he says something.
11:46
I yeah, I will.
11:47
I will.
11:48
You're starting to sound like my wife now.
11:49
You're cowering.
11:50
Whatever, I don't know.
11:52
Chris is is definitely scared of somebody telling him his dishes aren't good enough.
11:57
It frustrates me as a manager
11:58
because he needs to put his foot down sometimes.
12:02
Here, possibly my dining, they're going to be saving the best for last.
12:07
Lovely.
12:07
And what flavor quiche is it?
12:09
It is mushroom and spinach.
12:10
Mushroom and spinach.
12:11
Lovely.
12:11
Thank you, my darling.
12:12
You're welcome.
12:17
Damn.
12:17
My quiche has collapsed.
12:18
It's gone into like this sort of meltdown.
12:21
It's almost like it's been left out of the refrigeration all day.
12:25
As for the salad, well, dear.
12:28
Nobody knows when the ends of the salads are all black.
12:33
Mhm.
12:33
Excellent.
12:34
Thank you, my darling.
12:35
Wow, look at the size of that.
12:37
That's a lot of crap.
12:38
And you haven't told me about the cake yet.
12:40
Oh, he said he wanted everybody to know that it wasn't real crab,
12:44
it's artificial crab.
12:45
So, he spelled it with a K so there was no misconception.
12:48
So, it's fake crab meat.
12:50
>> Mhm.
12:50
In a seafood restaurant on the water.
12:52
Mhm.
12:59
>> >> Oh, me.
13:01
Holy crap.
13:03
Rubber, tasteless, that's going straight to the trash.
13:06
Oh my god.
13:08
He didn't like any of it.
13:10
Why?
13:11
The fake crab was the number one reason.
13:14
The omelet didn't go over well.
13:16
He doesn't like the crab in there.
13:18
I I've never That was already here.
13:20
I didn't buy that stuff.
13:21
I don't want to use frozen fish.
13:22
It's not a product that I'm absolutely overly proud of,
13:25
but at the same point,
13:26
I'm held accountable for all the inventory that the owners have paid for.
13:29
How's the food so far?
13:31
Why are we serving fake crab in an omelet?
13:33
I don't.
13:33
He did that.
13:35
You're the general manager.
13:37
Why'd you laugh?
13:38
I give the choice.
13:39
Have you been drinking?
13:40
No.
13:41
The crab was shocking, embarrassing, and fake.
13:44
It tastes disgusting.
13:45
Have you tasted that crab?
13:47
No, I'm extremely allergic to crab or shrimp, so I can't eat it.
13:51
There's no crab in there.
13:54
I understand.
13:55
It's monkfish.
13:55
>> Monkfish.
13:55
Oh my god.
13:57
I'll let you finish your meal.
14:00
General manager, my ass.
14:02
I'm being blamed.
14:03
He thinks that Ashton would allow him to do that.
14:05
For letting him serve those types of dishes.
14:08
>> Cuz it's fake crab.
14:09
AJ is the general manager.
14:10
He's supposed to oversee the food.
14:12
And now I'm hoping
14:13
and praying that Gordon says AJ is the one that's plating his business.
14:17
Okay, fish and chips.
14:19
Certainly the best looking thing I've seen.
14:23
It's really rubbery.
14:24
Is this frozen the fish?
14:25
I believe it's frozen.
14:27
It is frozen.
14:28
When you take a bite of that cod,
14:29
it's almost like you've got a breaded condom in your mouth.
14:36
Ugh.
14:36
He said it was rubbery, uh too greasy,
14:38
and it it just had a taste like a frozen cod.
14:40
And obviously he hit it right on the button, so.
14:42
This is the same recipe that we've used here forever,
14:44
and so I am for change.
14:46
I want to change.
14:49
>> Good.
14:49
Wow, this one is the >> >> salmon.
14:53
>> Salmon.
14:53
Good hands.
14:54
Thank you, sweetie.
15:00
>> >> Damn.
15:00
I mean, just so sweet.
15:02
The dressing is like honey and so much of it.
15:06
Absolutely disgusting.
15:08
Quite possibly one of the worst salmon dishes I've ever eaten.
15:11
He hated it.
15:12
It doesn't like anything.
15:14
That's one man's opinion.
15:15
It's a pretty successful opinion, though.
15:20
>> >> Woah.
15:20
Wow.
15:21
Here's your lasagna.
15:22
Homemade lasagna.
15:23
Oh, Jesus.
15:24
Look at that.
15:25
Someone drop it?
15:37
Jesus.
15:37
Damn.
15:37
Here we've got like white bits of chicken or veal,
15:40
but there seems to be something slightly synthetic
15:43
and plastic inside that tastes absolutely hideous.
15:46
>> >> Now, if that is homemade, I'll dance in this restaurant tonight stark bollock naked.
15:50
But that is not homemade.
15:53
Holy crap.
15:54
Where's the steak?
15:55
Thank you.
15:56
What is that in there?
15:57
That's the ground beef.
15:59
That's beef?
16:00
It looks like canned dog food.
16:03
Ask the chef where the recipe's from, if it's homemade.
16:07
He wants to know the recipe of the lasagna.
16:10
Which one Which one does he >> He wants to know
16:11
if it's a homemade lasagna,
16:12
where did you get the recipe?
16:14
My mother.
16:14
And why do you put ground beef in there?
16:16
What was the Cuz it's Italian lasagna, it's not a goddamn Chinese lasagna.
16:28
Jesus.
16:28
It's a tough steak, not seasoned, greasy.
16:35
The food is consistent, consistently poor.
16:45
Chicken's so dry.
16:46
It tastes like it's been cooked weeks ago.
16:49
The beef.
16:51
Excuse me.
16:54
This is what I'm going to swallow.
16:56
I can see he didn't like it.
17:00
Wow, how old is the rice?
17:02
It looks like it's left over from Christmas.
17:05
They cooked this yesterday.
17:08
Yesterday?
17:08
How do you know that?
17:10
I checked in the kitchen.
17:12
Check again for me, would you, please?
17:14
Thank you.
17:15
It looks older than me.
17:24
It's dreadful.
17:25
Absolutely dreadful.
17:26
How's it going?
17:28
He hated the rice.
17:30
Why?
17:30
It's old.
17:31
How old is it?
17:32
They're disgusting.
17:33
Yeah.
17:34
Basically they taste of I always feel very embarrassed.
17:38
First of all, there was the menu,
17:40
and the more important thing that was the food.
17:42
>> That is gross.
17:44
Oh, now it's my fault.
17:45
>> No, no, I'm just asking you.
17:47
Oh, no.
17:47
So, you bought the glasses from Garibaldi as well.
17:50
We invested a lot of money into this.
17:52
We should have known this a year and a half ago.
17:56
>> >> Maybe that's the key when you come into Fiesta Sunrise,
17:59
stop off at the tequila bar, get drunk, and then enjoy the food.
18:04
You know why they didn't listen to me?
18:08
Jesus Christ.
18:11
What is he eating right now?
18:12
That he's looking like he's picking through it like it's dog Turkey mouths.
18:17
My god.
18:20
If this restaurant prides itself on being healthy, that is not looking healthy.
18:26
That is dry and they are disgusting.
18:30
Come here.
18:31
Look, smell, touch.
18:33
There you go.
18:35
A little bit more, Tubbs?
18:36
Here you go, buddy.
18:39
He he's feeding the turkey patty melt to the dog, dude.
18:43
I saw him feeding the burger to the dog.
18:45
First of all, I'm so glad the dog ate it.
18:47
I was so glad cuz I thought if the dog doesn't eat this burger,
18:49
we're Uh this here is a mapo tofu.
18:55
Oh, come on.
18:57
This is a joke.
18:58
He doesn't like my dish.
19:00
Didn't know mapo tofu means in Chinese, that's for sure.
19:04
He's looking laughing his ass off.
19:06
>> He's laughing.
19:07
He's ripping.
19:08
Rice cooked to hell,
19:16
and and I'm stuck here in the center of Lebreau with my mapo tofu.
19:22
Oh, come on.
19:23
That is shocking.
19:25
My god.
19:29
That's what he was That's what he was ripping apart.
19:32
Oh, that's horrible, though.
19:34
Maybe he can get through to Dean about the food.
19:38
You can smell it, you can taste it, you can talk.
19:41
And this is the salmon here?
19:43
Blackened salmon.
19:43
Blackened salmon, absolutely.
19:44
>> Okay.
19:45
Very black.
19:53
It's dry and it tastes way too fishy for salmon.
20:00
Like it's been in a refrigeration unit that's not even properly cooled.
20:09
Disgusting.
20:10
God, the food is bad.
20:15
All right, Chef.
20:16
Well, Well, look at the risotto, I mean.
20:19
Plain risotto.
20:20
Hot.
20:20
That's the wild mushroom risotto.
20:22
And your duck salad, rare.
20:25
It's star raw.
20:26
This is dirty.
20:27
Are these just old plates or Yeah.
20:29
Okay.
20:32
Risotto.
20:32
I really got nervous when he started eating,
20:34
but I believe that the food here >> >> is well well above excellence.
20:41
The risotto's explosive mush.
20:44
And it just disintegrates in your mouth and is very salty.
20:48
We'll bypass that.
20:49
Don't ask him to make another one.
20:51
Way too salty.
20:52
The risotto is mushy.
20:54
Okay.
20:54
Just telling you what he's saying.
20:56
That's fine.
20:57
The risotto came out nice.
20:58
It was good.
20:59
It was really good.
21:00
I always knew that risotto was overcooked all the time.
21:03
When Gordon Ramsay comes in here and tells him this is mush,
21:07
this is you know, it's like, "Yeah, I've been saying that for months, boy."
21:12
Orange strawberry duck.
21:14
All right.
21:23
Jesus.
21:23
What a bizarre combination.
21:24
What's with the walnuts?
21:25
Why are they not candied?
21:26
Candied walnuts.
21:27
Candied walnuts.
21:28
As if we need more sweet on there.
21:30
That definitely didn't work.
21:32
Pint of the crepes.
21:33
Okay.
21:34
When you see a chef putting those ingredients together, it's it's rather sad, really.
21:38
>> >> Clearly no one's controlling him and he hasn't got a clue.
21:43
Okay, Chef.
21:44
The next course, your salmon crepes.
21:47
They come out like that normally?
21:48
All the time.
21:49
Why haven't they done chopped them up?
21:50
Uh no, that's how he makes them all the time.
21:52
He just puts extra on top, I believe.
21:55
Who makes the crepes?
21:56
Um I believe the crepes are store-bought.
21:58
You know?
22:01
Yeah.
22:01
Time.
22:01
Look at that.
22:02
And this is the specialty.
22:03
I'm fed up with eating crap all the day.
22:05
When you think of a crepe, you think of something nice, light, crispy, tasty,
22:10
not something mushy and hideous.
22:12
That is shocking.
22:13
I thought you were going to have Are you taking this away?
22:14
Oh, yes, please.
22:15
They're taking that for you.
22:15
It's even going to bypass the pigs.
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Gordon Ramsay
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