Gordon Ramsay, infamous for his aggressive mannerisms as a chef, softens in the latest instalment of Gordon Ramsay: Uncharted, exhibited in the loving way he gets swept up in the charm of destinations such as Connemara, the Aran Islands and the Cliffs of Moher. In this season, he does his utmost to be endearing, facing off in a cooking competition against Anna Haugh, a Dublin-based chef in London who used to study under Ramsay himself.
Ramsay’s Uncharted presents him doing a commendable job of imitating Bear Grylls, cavorting across the globe, undertaking exciting escapades and sampling indigenous foods. The first three seasons can already be viewed on Disney Ireland, whereas the fourth, which includes The Cliffs of Ireland episode, is having its premiere on National Geographic in America before it presumably makes its way across the pond in due course.
Whenever an international icon lands in Ireland, there is perennial trepidation that they will rehash stereotypical notions of the country. Yet, it seems times are improving, Conan O’Brien, for instance, presented a humorous, yet respective portrayal of Ireland in his HBO documentary, Conan O’Brien Must Go. By all appearances, Ramsay seems genuinely astounded by the picturesque Connemara coastline (albeit in uncharacteristically sunny weather).
[ Gordon Ramsay: Someday, the aspirations of mankind will come to fruition, and we will finally decipher his scent ]
Ramsay remains tirelessly active during his stay. He stumbles upon Haugh by a shipwreck on the Aran Islands, where a humorous banter unfolds about the birthplace of whiskey (Even though Ramsay is technically Scottish, his accent doesn’t offer any clues). “The creation of whiskey was an Irish endeavour,” remarks Haugh. “You lot can’t even spell it correctly.”
In this escapade, we return to the mainland where our protagonist encounters the mother-daughter duo of Cindy and Sinead O’Brien at Connemara Abalone, a farmed abalone establishment related to the oyster family. Notably, Cindy sports an American accent, leading viewers to erroneously believe she hails from South Dublin, when in reality, she was raised in California. Our journey continues deeper into the inland where a visit to Derek and Lisa Allen’s farm in Roscommon is underway, culminating with interactions with Diarmuid Kelly, an oyster farmer and sampling whiskey and Poitín at Micil Distillery.
Contrary to the conventional potent Poitín, the experience is seamless and palatable, with Ramsay exuding an infectious zest throughout his screen appearance. He applauds the oysters, is captivated by the abalone, and is effusive in his praise for the whiskey. He describes the Aran Islands as the essence of Irish vitality in a form that has withstood the sands of time, whereas Haugh’s culinary skills produce what he terms as ‘effortlessly refined yet astounding’.
The excursion ends with a cliff side cook-off where Ramsay and Haugh whip up a meal, with the food producers featured on his show serving as the judges. The competition concludes with Haugh’s abalone receiving bonus points making her the declared victor. Yet one can infer that the domestic food industry emerges as the true champion, drawing immense benefit from this unabashed and vibrant tribute to the merits of Irish cuisine, passionately delivered by none other than Ramsay.