The Big Trip Matilda and the Ramsay Bunch

It's great to be back. My name's Matilda.

ALL: Tilly!

But people call me Tilly!

-Tilly, flat!

-Tilly!

-I'm crazy about cooking.

Mm!

-Deliciousness! Om Nom.

-Mad to mess about...

And I've got the most embarrassing family ever!

ALL: Says who?

Is it true you have a boyfriend?

WHAT?

"Says who?"

You're so annoying! Dad's the chef.

Matilda, where's the frying pan, please?

-But I've taken over the kitchen in this house.

-What are you doing?

-I'm looking for a frying pan. Tilly?

-Tilly rules, OK?

-Your dad's a genius!

-What?

-Your dad's a genius!

I came up with this...

CAR BEEPS

I'm in sunny Los Angeles, cooking my heart out.

This looks amazing.

And writing on my food blog.

Today, the Ramsay bunch are on the move.

We're heading out of California and into the Nevada Desert to

experience something out of this world.

Las Vegas is such an incredible city. It's big, bright and brash

with shining lights and neon everywhere.

It calls itself the entertainment capital of the world

and we're going to train with one of the best shows here.

I can't wait.

You're going to roll backwards like a backflip.

So the big question is, what's the hardest to pull off?

And while I'm here in Las Vegas, I'm going

to be cooking three delicious circus sliders.

And I'll be learning how to make a classic American Mac and Cheese.

But first, we're off to the circus.

With nearly 70 performers from all over the world,

Cirque du Soleil is one of the most extraordinary shows on the planet.

Us Ramsays can't resist a challenge, so Jack, Meg

and I have wangled our way backstage to learn an amazing bungee stunt.

-Hello!

-Hi, Jack. Nice to meet you.

-All right guys.

-Safety first.

Harness fitting.

We don't take any chances.

We don't make any mistakes.

Bungee artists fly and bounce up

to 13 metres into the air.

So, these harnesses have got to fit us perfectly.

How does that feel?

Feels...quite weird but comfy.

-Feels just like sitting on the couch, right?

-Yeah.

-You guys all set to get going?

-JACK: Can't wait.

All right, let's get you set up into bungees.

-Oh, Meg!

-Meg!

Bungee artists use trapezes to launch themselves from.

And two giant rubber bands attached to their harnesses help them

to do their incredible acrobatic stunts.

Once these bungee cords are all set, we're going hoist them up into

the air until you can bounce up and you can reach the trapeze up there.

All the way up there?

'That must be nearly ten metres high. Scary!'

You're going to get a taste of what it's like to start

training like a Cirque du Soleil performer. How to do the basics.

The first challenge is to get used to bouncing on these bungees,

then learn how to do a flip.

All right, now start to pull your feet up towards you. There you go!

You all right, Till?

Woohoo!

-Yay!

-Nice, Tills!

The second trick is to reach the trapeze

and pull yourself up to sit on it. TRAINER CLAPS

Nice, all right! Now I need you to put your feet through your legs.

-'This is much harder than it looks!'

-OK, there you go!

CREAK

-Good! And... Look at you!

-Nice, Tills!

CLAPPING

-How's that feel?

-Good.

'Now for the final stunt. Dad's here just in time.'

You've learned all the basics now. So, here's what we're going to do.

You're going to let go of those ropes

and you're going to roll backwards like a backflip.

'Is he serious?'

-Ready?

-Yeah...

-All right, when you're ready, you go.

-Relax, Tills.

LOUD CLAPPING

Do another flip, Till.

Well done.

Ahh!

Whilst the rest of the Ramsay Bunch get up to more circus tricks,

Dad's got another Vegas challenge for me. He's taking me to work.

-Morning, guys!

-Morning, Chef.

-Let me introduce you to

-my new sous-chef. Matilda, Scott.

-Hello.

Scott is a formidable chef. He runs Daddy's restaurant in Vegas.

'Today, I want to create a dish that's good enough to

'go on Scott's menu.'

-Ready?

-Get out.

-Get out?

Well, well wait a minute, how about "good luck"?

-Scott, good luck, bro.

-See you in a little while.

-Bye, Dad.

-OK, Matilda...

'I've never worked in a professional kitchen before,

'so Scott's going to show me the ropes.'

You've got, like, loads of these pots and pans.

Absolutely, and you know, by the end of the day

every single one of these is going to get used.

-Every single one?

-Every single one.

We serve over 1,500 people a day here. Can you believe that? 1,500.

-That's a lot.

-Can you imagine doing that from your kitchen at home?

-Yeah?

-'To feed that many diners Scott's got a team of over 20 chefs,

'and the biggest fridge I've ever seen in my life.'

Wow, it's massive.

'First, Scott's going to teach me how to make one of mine

'and Jack's favourites, macaroni cheese.'

Mac & Cheese is a really famous American dish.

They love it, so it's great to find out how they do it here.

'To make the sauce, you just whisk flour and butter.'

-I've never worked in one of Dad's restaurants before.

-Are you...

Well, I'll tell you what, there's plenty to do, so come by any time.

Aw, cool.

-'Then, add milk and cream.'

-Now we get to the most important part.

-We have to get all that nice cheese in there, right?

-Yeah.

'We're using two types of cheddar

'and a softer Italian cheese called fontina.'

Why don't we start and just put a couple of handfuls in there?

Is it good? Does it meet the Tilly approval? All right, perfect.

'To finish the sauce,

'add mustard then pour it over macaroni that's already been cooked.'

-Jack is going to love this.

-Fantastic.

'Pour into an over dish and sprinkle over herbs and breadcrumbs.'

-Wow.

-Gorgeous.

-See that?

-Yeah, that looks nice.

-And then, and then we'll put this in the oven for a little bake, OK?

-OK.

In just about, like, you know,

5 to 10 minutes until that gets nice

and bubbly and golden. It'll be delicious.

Back at the circus, Mum and Holly

have side-stepped the bungee

training and headed straight for glamour.

-We're going to tag team and do the make-up on you.

-OK.

-Holly, you're going to help me.

-OK.

-All right.

Holly's giving Mum an extraordinary circus makeover.

We're going to make kind of a circle around the eyes.

Really make it stand out,

so you want to make sure it's pure white, OK?

This is right up Holly's street.

Hold it upside down so we're just using the tip of the brush.

Stalk in with me.

-Looks good.

-Like that?

Yeah, girl.

It's really interesting, learning how to do it all.

And, Mum definitely looks completely different.

Make-up fit for the stage.

Definitely better with the lashes.

In the training room, Meg's facing the scary backflip.

-How does it feel?

-Really weird, it's quite scary.

-Do you feel like you're really high?

-Really, really high.

Three, two, one...

-Oh-ho! Yes!

-'She's done it!'

CHEERING

'Jack's up next.'

Off you go.

-Yeah!

-'He's doing brilliantly!'

-He's coming to take my job.

-Let's see your front flip!

I feel like I flew for about five minutes. It's awesome.

Two, three, up! Yay!

And...

I love being in this professional kitchen.

Now to see if I can persuade Dad

and Scott to put one of my dishes on the menu.

So, I'm making my three ring circus sliders,

the best mini-burgers they'll

ever taste...I hope.

This is just a mushroom, and on top I'm going to put some pesto.

'Sprinkle on breadcrumbs and herbs to give crunch.'

-Scott, would you mind putting this in the oven, please?

-Oh, absolutely.

-It looks beautiful.

-Thank you. Thank you.

'Cook for five to ten minutes.'

Now I'm going to do my salmon burger.

'Season with salt and pepper, add chopped coriander and olive oil.'

I'm putting a little bit underneath so it doesn't stick

and then I'm just rubbing it all over.

Scott, would you mind putting this in the oven too please?

-Yes, you bet.

-Thank you. 'Cook for five to ten minutes.'

'My cheeseburger.' MOO

'Mix minced beef, chopped parsley, salt and pepper

'and make into mini-patties. I'm cooking it on the restaurant's

'wood-fired grill to make it extra tasty.'

This is a very big spatula.

I'm definitely getting used to being in a pro kitchen like this.

It's really hot, though. And you've got to be really careful.

'Dad and Scott are going to be tough judges,

'so I'm making these extra special.'

'This is for my mushroom burger.

'I'm going to add some lettuce, tomato and pesto

'and finally the roasted mushroom.'

This is looking really good.

I put the stick in because it will hold the burger together

until it's ready to eat.

'To my salmon slider, I'm adding a tasty mix of mango and avocado.'

My fruity sauce...

'Lastly, my meat slider has got yummy melted cheese, lettuce,

'tomato and ketchup.' This looks amazing!

'But will Scott and Dad think my dish is good enough to go on the menu?'

-OK, I'm staring to get nervous now. Hello.

-OK, right, Matilda,

let's have a look.

Right, Scott what do you think?

-Salmon done maybe just a touch thinner?

-Mhm.

-Pesto's nice.

-Mhm.

We don't have a vegetarian slider option on

-our menu right now, you know.

-No.

-So that might be an option. We don't have a fish. No.

-Wow.

Will they go for it?

Um...You know, we've got a big name to uphold here.

But, I think they may hold up. I think they may hold up to us.

Yeah, nice job!

-Nice job!

-Thank you.

-So, you'll put them on the menu?

-We're going to put them on the menu.

-Wow.

-CHEERING

-Good job.

-What do you think?

-Thank you.

-Good job.

-Nice job.

-Happy?

-Thank you very much.

-Yeah!

But will the rest of the Ramsay Bunch give the newest

-item on the menu the big thumbs up?

-The three ring circus slider.

-How cool is that?

-So exciting!

-Tilly's idea.

-Was it Tilly's?

-Wow.

-Beautiful, you lead the way.

-OK.

RAMSAYS CHEER

-OMG.

-They look really good.

-Eh, they look amazing.

-Thank you so much.

-Amazing, amazing, amazing.

-Aw, Tills.

-They smell delicious.

-Wait until you taste.

-Oh...

-Let's go for vegetarian.

-Do that last!

-Absolutely delicious, that pesto!

-Really good!

-Really, really good.

-It holds.

-Yeah, the mushroom holds its own, doesn't it?

-It does.

My favourite's probably the salmon.

It's so nice, I love that avocado on top.

Wow, I love the mango on there as well.

I've never heard Jack so quiet.

I've been very impressed, Tills. They're very good.

They're a big hit with the Ramsay Bunch!

I'll go home to bed, tonight,

knowing that I have severe competition on my menu.

Cheers, Tilly, well done!

ALL: Well done, Tilly.

CHEERING

You can check out my recipes

and blog on the CBBC website.

We've had a fantastic time in Vegas

and pulled off some wild circus stunts.

Now, I'm going to have high-rise foodie chat, Vegas style.

What a crazy 24 hours.

What was it like working in a full-on professional kitchen?

It was quite scary at first because there was so much going on, but then

you get used to it and you realise that everyone's just there to help.

Did you think that Scott was going to say a big "yes" to those sliders?

I didn't know, to be honest.

Did you enjoy it?

-A lot.

-Good. And well done.

And you now have a dish on the menu, where it's...That makes me

incredibly proud.

Let's do a selfie up here, quick!

-One more!

-Hang on!

-Get the whole of Vegas in!

Funny face!

-You turned it off!

-Oh, sugar.

MUM AND DAD: Goodnight, everyone!

Bedtime orders are in. Megan to Bed One, please.

Holly on Bed Two, Jack Bed Three...

EVERYONE: Tilly!

TILLY'S MUM: There's only one head chef in this house. And that's ME!

ALL: Goodnight!