that’s the best title i’ve got for this one folks sorry
Season 3, Episode 4
The programme visits La Gondola in Derby, a hotel and restaurant owned and run by businesswoman Daniela Bayfield. In the past La Gondola was the toast of Derby, reaching the height of its reputation in the 1970s and early 1980s, but the glory days are long gone and La Gondola is sinking fast. The restaurant’s décor, staff and food are all stuck in the past.
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la gondola is la-gone-dola … i’ll see myself out | Kitchen Nightmares UK
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This week I’m in Derby for my biggest challenge yet a God awful Italian restaurant that’s stuck in a Time War it sounds like prices that were in existence [ __ ] 10 15 years ago a truly miserable kitchen I’ve been saying it for 3 days we haven’t got a pot
Washer nobody’s done a [ __ ] thing about it with the Ping food the chicken raw and I don’t want to catch salmonella in [ __ ] Derby unless I can help her new owner Daniela has just spent half a million quid on a thinking [ __ ] we might
As well close down now and I can save my Money when the gondola opened in 1968 its Italian owners brought the dammer of Venice to dowy Derby and it instantly became the place to be seen you couldn’t get into this place unless you booked two or 3 weeks in advance a place place was packed had wonderful atmosphere and it had a
Reputation then of being the best restaurant in Derby danela celebrated her 21st birthday at legond she even got married in the restaurant she loves it so much 6 months ago she bought the company but just what had she bought cool [ __ ] hell my bay in Derby [ __ ] hell the
Size of it a 125 seater restaurant with a 21 bedroom hotel attached a big under taken especially the state of the outside is anything to go by [ __ ] me even the gond looks [ __ ] hello hello good evening Mr ransy Gordon Gordon and Daniela Daniel how are
You fine all the pleasure for seeing you thank you for coming to our not at all God it’s a uh it’s uh it’s like going back in time it is it’s a bit of a Time Walk how old is it um nearly 40 years old really even the floorboards are I
Know cre cre as well fantastic anyone under there uh no there’s the wine seller around my lovely old wine so yes through it’s Friday night 8:00 I you can hear a few clinking plates in there but um the place sounds empty how many book for dinner four four yes a table of full
And that’s all and that is our problem we have this beautiful restaurant and it’s empty most of the time one question I’ve got to ask why the hell did you buy it if you’ve never ran a restaurant or a hotel before well when my mother died
And I went through for a divorce it was the one thing one night that kept me going and I thought that’s what I’ll do I’ll buy londra and all night long I just dream to this place oh some customers coming now sorry okay you good night good night did you enjoy dinner yes
Excellent damn I think they left their teeth on the table from its 70 chandeliers to its plastic flowers the restaurant is well and truly past him he’s like stepping back in time in it is and I wondered whether should we really decorate it or wait till the fashion
Turns and come back to it I mean but it’ll be too late if the business goes down the pan first everywhere you look um it’s like a flashback to the 70s even the food sounds you know that dated smoked salmon honey DW melon with Port warm Bree with
A tomato tart the menu is massive nearly 100 dishes and very few of them actually Italian um I’d like to start with the um spaghetti bise please spaghetti B cu the food’s Italian yes says fresh spaghetti thank you I’ve ordered the simplest starter on the menu but it seems to be taking a
Very long time get him on some [ __ ] proper spaghetti now he’s going to give the [ __ ] ancient [ __ ] that was in there g g g GTH you you do it wait don’t wait problem in the kitchen that’s been to oh love nice thank you he apologized about the weight cuz
He said the Pastor was cooked to order which if you only got four customers in the evening [ __ ] WR is going to be cooked to water big portions for stter £650 is huge I’m mounting a spag bowl and a salmon main course to come all for £650 no wonder they’re losing
Money right GTH see if you can get a tender L the super with open seeing you I’ve just seen something very dodgy the silver servy vegetables and even in 1999 Silver Service on vegetables like that was 5 years too late the salmon is also massive and like the restaurant a
Bewildering trip through time as the years of progress have just added more onto it a [ __ ] it it’s 1975 let’s stick a muscle on there ah [ __ ] it it’s 1980 let’s stick some MCH to on there do you know what this 1985 ratou is in stick some Ratatouille on there and it’s 1990
Welcome back the roast SP quantity not quity a classic 1970s mistake and surprise surprise head chef Steve St started here in 1975 good good good I’ve never seen such massive portions in my entire life doesn’t need the prawns doesn’t need the um muscles it’s described on the menu is that so
I’ve got to follow through with what’s on the menu but I mean you’ve been here for that length of time you could change that and just do a simple poach Su dish without all that I could do I could do you know there’s two ways in this
Industry you move with the times mhm well the times moves you and unfortunately you’ve been caught in a Time Warp in my experience when a restaurant’s been stuck in a rut for so long rot start setting in staff get really lazy they start cutting corners and I really need to discover exactly what’s going on here today there’s a 70th birthday party in the restaurant functions are the life
Blood of Londa but there’s not even enough of those to stop it dying on his ass at the moment for this year I’ve got nine weddings booked but really we should be aiming for about 30 weddings a year and then that would be very nice with 25 covers it’s a chance for me
To see how the kitchen copes when they have more than four people through the door I’ve done four mhm 10 minutes in the kitchen’s already in trouble they’ve run out of fresh tuna Stakes you know what you’re going to have to do plan B knows what they’re
Going to do it’s called Plan B do you know about Plan B Plan B Plan B Plan B no I don’t he what’s Plan B when he’s at home T oh tin that’s what it means R tin tuna banged out on limp lettuce my gr would have been ashamed to have
Served that doesn’t feel like a kitchen no energy no excitment no passion really and sort of care love for food just get in the bow and [ __ ] up out here excuse me sweethart now there’s a problem with the mains oh sorry it’s no all plane all plane where does it say plane
On I can do about that Steve straight on the phone to Stella the business manager yeah it doesn’t say plane on the menu does it we we never save a [Applause] plane Chef’s wrong again never the office sorted not really sort out on Monday it would have said Lobster sort wanted ler
Stella cocked up the order for the lobster Source but instead of rolling his sleeves up and getting on with it Steve picks a fight are you going upstairs Stella we just asked Daniel to come wash some pots all well you got a pot washer I’ve been
Saying it for 3 days we haven’t got a pot washer nobody done a [ __ ] thing about it you’re in charge of the kitchen Steve it’s your department you should see down you wash your hands with then while they’re all bickering the waiters are still serving the main
Course it’s a shambled Londa wants to be a high class restaurant and yet they’re slopping out reheated catering rubbish Belgium apple pie what’s Belgium about it did you buy them in yeah yeah okay right yeah yeah but from a chef to Chef Point of View
You know D well in apple Pine we can do our eyes closed exactly so you’re telling me now that you’re happier to buy them in rather than make them at this moment no I’m I’m happier to make myself but I don’t have the staff or the
Skills or the time to do it okay how long does it take to make an apple pie half an hour 40 minutes microwave in yeah yeah what this guy needs is a rocket up his ass this is a [ __ ] Dole for you isn’t it yep it’s not exactly ball breaking
Here is it it has been in the past and it can be it back today it’s almost like we’re paying for your memories again today is quiet right bring it back I’ll still handle it now okay danela sunk half a million quid of a divorce settlement into Londa but last
Year alone it lost 75 grand if she doesn’t open her eyes to what’s happening in her kitchen she’ll be left with nothing but memories and debts let’s be brutally honest you fell in love with the place and you grew up in it and you had your 21st birthday party
Had your wedding here and you have bought a [ __ ] time bomb I’ve never seen a kitchen like that that just has so little atmosphere no um banter no communication no vibrant let’s get ready for a great lunch it was um turkey going in cooked the day before
Reheated um I’m horrified that we had that you’re telling me a Discerning customer cannot tell the difference but I think we’ve really got to pick up on and wake up on is the fact that your Chef can lose his self-esteem by serving that [ __ ] they’ve carved a very
Comfortable Niche out for themselves and they’ve made a really comfortable bed to lie in and unfortunately you’re paying the price for that I’m pretty pissed off you know that I’m not happy because what I saw yesterday across the board I thought was a [ __ ] disgrace Lagonda and Derby at first I
Thought this restaurant’s problem was that it was stuck in a Time Warp but it goes far deeper than that it’s 10:00 and headchef Steve and his number two Gareth are only just rolling up for work you wouldn’t get away with that in my kitchen especially as last year the
Ran lost 75 grand these guys just don’t seem to be interested in turning the place around how much has the resturant taken this week barely yeah 500 quid yeah the salaries alone in the kitchen are £1,000 if the restaurant didn’t have these functions that are drip feeding into this establishment yeah you
Wouldn’t have a job I personally want to put a [ __ ] rocket up everyone’s ass in here today to really make them understand what you should be doing and not bickering and festering on [ __ ] memories from 20 years ago that means [ __ ] All it’s Sunday lunchtime and there are three diners at the Gonda when there isn’t a function on well nothing much happens in this kitchen right we are away we’re away please Chef’s away as well he’s been away for 30 [ __ ] years M’s away Chef please not quite ready not quite ready
This kitchen is like a retirement home how many evenings do you work a week three 3 to four depends on the business really yeah just to play by it it Varies yeah what a bizarre setup hey good afternoon welcome back you they’ve been coming for 36 years 36 years wow amazing say you are the asset yes so um if the food was to change you wouldn’t come back no no what you got you got Min soup
Min soup which is but L are going to have to risk losing their three regular diners because this is a terrible environment for an aspiring young Chef number two Gareth is only 19 but he’s already given up he was good wasn’t there must be Soldier strong when the business is so quiet
No motivation wise no it’s boring yeah very boring when it’s quiet you just like clock watching until it’s 10:00 so you can go cuz we can’t go early case someone does come no so it’s just you just clock watching all the time yeah I’ve only seen one person
In this kitchen with any real dry or ambition and that’s 17-year-old Apprentice Danny Holden you’re right Danny boy you’re done a [ __ ] good job yeah my pleasure that’s where it all started you know that I’ve been in there lonely place in amongst all those bubbles huh but trust me if you get your
[ __ ] together in there it goes from bubbles on top of the sink to Bubbles and glass and champagne would you like a glass champagne I’m not old enough [ __ ] it we’ll sneak in the fridge okay then yeah yeah Young Chefs need encouragement but discipline is high on Steve’s list of priorities
I don’t stand any nonsense you don’t stand any nonsense and if these don’t make it they go I’ve told them all out I don’t I’m not standing for nothing this one might not last the week are really yesterday yesterday was very close I don’t hang around with one
Warning and two warnings no out the [ __ ] back door mate so what you’re saying you’re worse than me what what no what I’m saying is I don’t like [ __ ] yeah out to go and that right Gareth you’re no good you walk Steve thinks he can talk the talk but
Can he really walk the walk this time I checked out his store covered God [ __ ] hell [ __ ] evidence so I mean it looks like fish food doesn’t it huh and it smells [ __ ] disgusting there you go half the container plastic minone suit right now we’ve seen it all smash um what in
The [ __ ] a chef does with that I don’t know the new owner Daniela wants Lagonda to be an authentic Italian restaurant and yet she’s completely unaware what’s happening in her own kitchen um the Min strony soup is quite a h mark it is it’s very good it’s
Excellent almost as good as my mother’s uhhuh yeah um great why’ you buy it in Steve I don’t buy it in I make it myself so the containers are bought in ministr soup and the invoice is here what we do would mix that 50/50 uhhuh we’ll sort to give half and half really
It seems to be yeah I’m not clear what do you mean two bowls one of plastic no no would’ make half up with perhaps packet and then put fresh in to it as well Steve’s penny pinching by bulking up the fresh soup with p Ed but the
Prices are so out of date on the menu they’re hemorrhaging money on a daily basis the cost of the Lamb nothing more just the lamb cutlets that whole dish okay should be on the menu at £650 right you’re selling it at £10.90 MH but the scary thing is Steve
That you don’t know that every time we sell that lamb we’re losing 5 quid yeah yeah and if we had a table of four in today yeah and they walked in that door I swear to God it’d be a lot easier to [ __ ] stop them at the door and say
There’s your 5 [ __ ] off we might as well close down now and I can save my money you know I’m Guided by people who’ve been here for years and they’re telling me they can make money out of that menu but you were here in place in position
As the manager when this was put together you can blame me all your life it’s my money Steve not yours I know it’s your money let’s let’s let’s carry on let’s put a structure in place just a minute just let’s put a structure per room1 per meal where my restaurant all I
Needed to do was cover costs all right and I did more than cover costs on that Stellar not Stella does this don’t go off saying this that and the other you could be out of a job in a month’s time no one is taking responsibility for londa’s problems everyone just blames
Each other I look at you and I get really nervous because I think you’re the kind of cook that’s just going to [ __ ] off out here you know that I think you’re going to get upset one day after listen to the way you spoke to the owner
If that was me I would have sacked you and My worry is you’re so determined to [ __ ] work in this industry you need to get excited you need to start cooking Properly I’ve got to get these guys out of this God awful kitchen and try and lift their morale so I’m taking them to see one of Darby’s most successful businesses now yeah Gareth you drive yeah we’re going to look at some history Right let’s go look at something beautiful something that’s moved with time Rolls-Royce 1933 look at it beautiful now the next one is something quite interesting because this was made in 1979 look at it a bit of history that Rolls-Royce didn’t sit still yeah and get moved by The Times They decided to
Move ahead of the times the Phantom what’s it like in there Danny it’s nice and comfor ands and Steve what I’m trying to say they’ve moved on they haven’t just stood there and sort of expected Rolls-Royce to sell and unfortunately big boy when I first saw
Your food I felt like I was stepping in a time capsule yeah I get your point it’s it’s it’s it’s marvelous it’s marvelous absolutely I know a chef has got one of these you know that and you’re thinking Gareth what should I do rob a bank or work hard Rob robber van
Fing bollocks should we nip around and see your mom Danny the engine that poers any successful restaurant is its kitchen and like Rolls-Royce Londa is going to have to create its own modern Classics I’m starting with that lunch menu what’s the secret behind any good Italian restaurant Pasta Pasta exactly when was
Last time you made fresh past never have here we go you’re making it I’m just going to tell you how to make it so make it well in the center that’s it I’m keeping is simple so the chefs have got time to get up to speed out goes the old two course lunch
Menu for £650 in comes a fresh pasta M with a salad and a glass of wine for £8.95 season again see the color is starting to change now cuz the saffon working on there fresh pasta is the Hallmark of an authentic Italian restaurant its Simplicity also makes it
A money spinner far cheaper than those expensive lamb specials the color of it all of it ricotta in and I want you to taste it as you’re doing it there you go now okay watch yeah like a parcel exactly look fold it over nip all the air out little finger
Over left to right right to left use your thumb and push totally who’d like a go yeah of course you’re going to have a go here we go we’ve only been making past for 10 minutes and already the young Chef’s look like they’re enjoying themselves I finally injected some passion into this kitchen
Good that you’ve just done that was 10 minutes ago that was your first one yeah hey no but that’s your first you’ve never made pasta and now you’ve made your first ever torini that’s very good I’ve asked Danny The Apprentice to come up with a couple of salads for the new
Menu different kinds of tomatoes you got now right what I’ve done is I put like tomato and that in The Mixing Bowl good and with the slots and you put like this that sort of vinegar stuff over it and mix get have a little taste eat with me
And this one is a is rocket and Parmesan good man cheese that’s lovely but londa’s problems aren’t just in the kitchen to help me relaunch the sinking ship I’ve called in the boss of the company that does all my restaurants PR Joe Barnes what’ you recom well it certainly
Makes the first impression up the creaky stairs wow he Dan hello amazing chandelier Andy look at the dance floor just how many heels I’ve been dancing on this you can kind of see El Deco doing a special on you know Interiors Frozen in time yeah um do you think there’s a
Sellable asset here do you think you could sell this restaurant my first feelings when I come in and I don’t mean to be negative are start all over again this place badly needs a refurbishment um you can refurb it you can call it a new name and start over and really
Relaunch it however being money fine what it does have is a tremendous amount of authenticity and kind of kitchy appeal yeah and I love the sort of you know the Doric columns and the dance floor and I suppose you’ve got to work with what you’ve got Daniela and her
Business manager Stella need Joe’s help because so far their marketing efforts have hardly set Darby a light I can’t even find it on here supposed to be under restaurants under Continental oh there we go Jesus Christ so we go past all these um relaxing massage and all these Hall houses um and
You come down here and then you L Gonda try our new menus booking has now been taken I mean you know you’ve missed it I think what you’ve got to do is identify what your real strengths are here and that’s the family run business that’s the the Great Space you’ve got with the
D floor and make them into selling points you’ve got to have a Punchy message with which you can appeal to your potential customers now the restan reputation has disappeared reputation hasn’t disappeared the problem is that people have forgotten about lag Gondola it hasn’t got a bad reputation definitely not so is a good
Reputation see again you’re living in the past I feel you’re not being honest with yourself it has a [ __ ] reputation it hasn’t I’m telling you it has so you’ve been to Derby and you’ve had a word with all of the customers on all of the customers there are no customers the
Place is empty so you’re telling me that the people who put adverts in the paper Thanking us for a superb wedding Etc you’re missing my point if you just listen to what I’m trying to tell you it may make sense in a minute the add-ons from having a successful restaurant is
Phenomenal we haven’t got that reputation any longer the business is on its ass and the functions over the last 10 years have depleted accepted there is no reputation at Gonda and if you’re going to stand there and tell me it’s a good place when a chef Buys in minoni soup no
Chance we need to spread the word around Darby that Londa is changing so I’ve told Stella to get on the phone and Round Up members of the city business Community for a special lunch a great way to get the message out and a chance to see if Steve can lead his
Team my father used to come here for business lunches about 25 years ago uh but in recent times I have to say it’s not not a place that I would have come to the idea of this lunch today is to get them in and out in 45 minutes we
Banished Silver Service to speed up the waiters but can Steve run his kitchen fast enough to keep up well we busy quiet makes no difference to me I only know one way and that’s the way I do it Che on yeah you ready to roll with us yeah
Good man this is the exciting part of the day yeah okay let’s go I want you clean out the ples yep yeah good boy let’s go one Pata one shut one t nice the new pasta dishes I’ve devised are hitting the spot three sends their compliments that’s that’s the First
Quality yeah very good prices well but a little bit slow coming out just a little bit slow people having a business lunch once again the lack of organization has dropped the kitchen Jesus Christ come on guys there’s got to be a system in here somewhere Steve
If you’re uh if you’re confused yeah let me know and I’ll help you out yeah it’s gone all quiet you see you’re not leading like a head chef do you understand where all these three guys including Danny’s coming together at the same time so they got to take your direction you know
That yeah when you ask for it we’ll do we’ll do it fresh outside in the restaurant there are lots of customers waiting but all the orders have become mixed up after that so you sent table for you three T Telly one no one Bretta they’ve sent them they’ve just come back
So they’re on coffee they’ve already sent their main course I’m and now the whole table has got the wrong dishes start again anyway it’s it’s it’s gone it’s gone Stone Cold what about the starters on table a they have it already they’ve had them why is it not crossed off Steve no
Wonder the kitchen’s confused so p man did you send the starters why aren you Crossing it off Dig Two started yeah this is that was just 35 covers I’m planning to completely relaunch the restaurant in only a couple of days time with double the number of customers I’m starting to
Wonder if Steve is really up to it what what has come out today’s lunch you know that is how everyone just works on their own yell I’ve seen no [ __ ] things here whatever no understanding no coordination and bring these guys together has been a [ __ ] nightmare I
Know [ __ ] know I tell you I’m finding it hard I’m finding it really [ __ ] hard because it’s not about teaching an old boy New Tricks it’s about getting the old boy to wake up and stop being a lazy bastard a simple rotto Bretta frittata tlell of chicken and they’re still in the
Ship Londa is up the creek without a paddle the kitchen’s getting by with boting apple pies and the staff don’t pull together I don’t know which way you have you both in less than 4 48 Hours a new owner danela is relaunching the restaurant I woke up at 5:00 this
Morning uh don’t have to often swear but I was [ __ ] scared the trouble is daniela’s headchef has been Treading Water opening a tin of tuna or a packet of powdered soup I want to redesign the menu for the relaunch but what can Steve actually cook season I’ve asked him to
Prepare me a dish using fresh ingredients only so what’s in there butter we got butter red onions red onions a little bit of olive oil yeah fennel fresh fennel just a little bit of orange zest mhm flour and where did this idea come from
When I was at comei we used to do it um when I worked down in Oxford down so 35 years ago quite a long time yeah yeah Steve is cooking me a dish of rustic Italian trout now smells gorgeous and then we can dress it up yeah um has a little bit myff
When you’re frying the um the Trap the fact you had to take the scales off right so already I’ve got to eat this with a pile of [ __ ] in my mouth why didn’t you scale the fish Sor just time was time yeah it looks like you forgot I think that’s pretty
Dismal for a 51 year old Chef to produce that part of [ __ ] I’m [ __ ] Gob smacked the scales are on there it’s all in the roof of my mou M the [ __ ] alcohol’s not burnt off it’s [ __ ] H Steve after Steve’s dismal effort I want to find out if the
Other chefs can do any better tuna is very tasty you don’t need that sauce for me you’ve just [ __ ] that dish by putting that glue on there y that sort of galopy stodgy wallpaper paste that in fact I’d offer that to Daniela to [ __ ] Plaster
The front of L Gondola you know that cuz that looks like a pile of [ __ ] there as well what what’s what’s that what’s that in there inside yeah oh the chicken’s inside yeah is this a Polish dish no the chicken’s raw now um unfortunately I uh
I can’t afford to [ __ ] off and die right now and I don’t want to catch salmonella in [ __ ] Derby so um put that straight in the bin yeah yeah I’ve been poisoned once before and it’s not going to [ __ ] happen again it’s so scary we really are in trouble here I’ve never
Said this message out before in the restant I tell them [ __ ] move your ass get on with it otherwise you’re out but I’m going to tell you guys to stop and give up don’t fight it if you don’t want to change and with that change comes in be prepared to work [ __ ]
Hard we’ve got to get rid of all this crap we can’t carry 80 89 dishes what’s it like when this man’s off in the night and you’ve got 25 books it must be mad no when you cook like that you do you actually think that you’re fit enough to
Call yourself a chef if you’re defrosting things and deying mushrooms and is it important for you to cook or are you really seriously interested in staying the way you are cook you are you definitely want to cook yeah wa there’s nothing complicating this the only option is to go right back
To basics I’ve devised a new dinner menu That’s so simple hopefully it’s foolproof a light Noy with salmon and Tagan yeah and a simple tomato and mozzarella risoto that’s juice it’s just a little bit too thick too thick even this kitchen surely can’t [ __ ] these dishes up where the and then [ __ ]
Terrify fresh fragrant mix stand up please Steve thank you g it’s really hard for you to understand at 19 how modern we’re trying to put the approach yeah nothing’s coming out of a [ __ ] packet nothing’s coming out underneath cooked [ __ ] 3 days ago it’s just clean fresh and just think back back to
That Phantom that roller is it worth getting out of bed in the morning yeah [ __ ] right it is good really easy okay yeah so it doesn’t all [Applause] stick Danny’s never been given his own section so I’m going to see how he does with the vegetables you got to look out for from you know almost as if you’re sort of in love with them yes look beautiful it’s warming in it’s very warm isn’t it huh Welcome to
The Real World of the kitchen big boy you’re sweating yeah huh that looks cool first time is it the first time you sweat it in the kitchen yeah good man yep so now we’ve done the uh Peppers yep the oine the butternut squash yes
And now all of a sudden Big Boy over the last couple of hours yes you’ve been running the vegetable section mhm move your ass we now have a new contemporary menu for the relaunch time to Chuck out the chint Stella let me ask you something
Your sat just come and touch us a minute close your eyes and just touch it close my eyes and touch it horrible [ __ ] disgusting dirty grubby smelly plastic flowers yeah the Clutter on the tables Martin it’s look like it’s all come out the [ __ ] pound shop yeah you’re like
An old [ __ ] woman that just won’t throw anything away get rid of it going tonight good it’s like going to um an airport lounge and looking at one of the Chapels of rest it’s the kind of thing you’d see in there when you sort of sit
Down and grieve I mean I’m sorry but they are [ __ ] awful catch get a hold of them all and love them in the skip yeah pleasure good man already I feel like [ __ ] hell I got rid of my Granny’s pants they’re off they’re no longer up here I’m starting to think
About wearing a nice sexy pair of knickers because I’ve just seen the white tablecloths go down that’s how I feel in here it looks clean would you wear knickers up to there Stella oh don’t startle stick to the restaurant I’m just asking would you
Wear a pair of nickers up to here no so get rid of the flowers but I have discovered one thing from the past worth hanging on to so this is from the whole classic menu we used to wear yeah all done on the table all done at the table and so now you
Stopped it because it’s on the I mean at one time Saturday night used to be just one person just do the cooking all night so you taking that to what lightly brown just nice and golden brown I’ve asked Martin for a demo because I think the fles are due for a comeback Jesus
Christ did you miss this oh yeah you’re so [ __ ] good at it yes I hope so I tried do me best anyway but this should be the um Hallmark of the restaurant this this is um yes this is Art thank you pleasure Christ almighty if they taste as good as
They look they’re going back on the menu they’re to die for they are [ __ ] delicious who needs a wine list when you get pissed on the dessert it’s the day of the relaunch as well as bringing back the flas I’ve decided to resurrect the gonda’s Dance
Floor a house band is booked and the waiting star finally looked the part there will be 70 covers in tonight double the numbers of diners that we had in for the business lunch it’s a real test for the kitchen they’re really going to have to pull together if they want to carry it
Off I’ve put Danny in charge of the staff dinner they don’t normally have them here but they’re a great way to build team spirit you got most important thing about star dinner big boy is clearing out the fridge yes okay we got to move now big boy we got 10 minutes to
Get this ready yes see I think you can really take his uh his own little sort of world there doing these staff lunches and that you know that we give him that little vote of confidence yeah why not huh unfortunately Steve doesn’t seem very confident with only an hour until
The first guests arrive I’m worried you’re running around getting all your plates and bits and balls but I saw that a week ago you’re all boxed off no I I was intending to go around in the mall and just make sure everybody knows what’s what’s going on tonight and what
I need when I show for it what I want when I want it it’s all very well it’s in your mind but the the problem saying I’ve got to talk to them now yeah sort of you know yeah offloading it and get them to understand sure yeah sure there
A feeling there but I’m not sure if it’s nervousness or not I get stressed as much as anybody else I’m only I’m only human so maybe I get stressed more than anybody else I don’t know M oh the is gorgeous congratulations Daniel that’s really good St you’re not eating well I’ve had
Two meals since last Friday you’ve had two meals since last Friday yeah I just offered at the mind thank you I’m really worried about Steve he seems very very nervous menus we’ got yeah everything is in place and Ready To Roll But at the last minute Steve bottles it right
Listen and I’m running the hot plate tonight shouldn’t really been running the hot plate but Steve’s asked if I’d run the hot plate to make sure that we get up to speed yeah communication chemistry understanding yeah working for each other yeah Gareth yep what we’re going to do tonight if we get flustered
And frustrated what are you going to do ask for help yeah and take out on your what Pastor that’s right take out on your pastor not danella enjoy it smile I’ll be behind you every ounce of the way [Applause] smile order on one toini one Palmer ham
With figs one anti pasta one Linguini main course one Noy one tuna one salmon one lamb not one [ __ ] answer yes chef thank you good boy I shouldn’t be doing this Steve needs to be able to run his kitchen properly himself so I’m only going to get him started so 3 minutes on
The hot plate one Noy one tuna one salmon one lamb Steve tomorrow you’re on your own and I just wish that you implemented a system like this 10 years ago big Bo you know that I do so it would be so [ __ ] hard now at the age
Of 51 yeah got melons thank you 14 go right Gareth watch the cooking on the pastor please yeah next time I’m going to be down on your bollock two lamb one riy one Che yeah nicely put it on that plate nicely as if you’re in love with
It yeah fresh t on the top come on how does it feel to be cooking normally no no no different no no no no it’s exciting once we get in the system it be good y it’s the only way Steve yeah I can stay here and run this but
You’re [ __ ] benefit in Jack [ __ ] mate you’re going to have to do it yourself now you know that y run your kitchen and run your team sure okay and if I hear you silent I’m not talking to them yeah hey I’m going to ram that fork up your
Ass it’s a big one yeah [ __ ] right for the first time in 15 years Martin’s back cooking of a storm with a FL good music efficient and stylish table service at last Londa is swinging again three lamp two Riis one tuner right Hana can you send your honor in
Please don’t understand what all these arrows mean so two medium one that’s a medium is it so your first main course is three lamp hav even started clearing the starters yet okay thank You and the atmosphere in the restaurant Hots up the kitchen is going into slow motion no cross it off what about that other table of four here two riby one tuna one salmon okay you going all quiet Sal red when the kitchen does get the food
Out it’s going down a treat I’ve never seen a lady clean a PL so quick on my life it’s like taking a portable dishwasher out for dinner it’s been beautiful really really nice to enjoy authentic Italian be very nice if they if they stand up to the reputation that they set tonight wel
Come Back the new menu has been a success but since I handed him the hot plate Steve struggled and he’s only got through it by the skin of his teeth come on Steve last table [ __ ] right Gare come in here Danny turn off the stones right how was that for you
Truthfully could have been better huh could have been better got have been more smoother more communication yeah yeah who can that communication come from Steve me hallelujah it’s been a bloody hard week but I think we’ve shown the staff that the old gundler has life in her yet
[ __ ] hell 2 in one night the restaurant alone last week took 500 quid now there’s the insight to what this place is capable of doing and it’s only down to one thing what is it Steve hard work that’s all hard work this kitchen was so far behind the
Times even I considered throwing the towel in we struggled through a birthday function and then a business lunch but the dinner dance showed how Londa can get the good times bag I’ve implemented a new menu and a new ethos in the kitchen but can they really build on the momentum when I’m
Not there to hold their hands born in water Danny The Apprentice does have the makings of a good Chef you’ve seen over the week that you can cook in the STA food it’s a really nice thing for you to do once a day huh I
Said to him the other day I said I want to cook I don’t want to be light stuck on pots and that no you’re too good for that Gareth also has a chance of making it if he Knuckles down you’ve learned me more stuff than he has in for years
Really there’s someone deep down inside there that’s tucked away that’s dying to learn wants to come out well wants to come out so [ __ ] get it out last week but Steve still worries me my at I think you [ __ ] forgotten the word cooking passion exciting yeah I
Have right it’s been switched out for a long time it’s all been rusted up it’s it’s and this week’s loosened the not it’s it’s it’s just going to keep on loosening up now I think I’m not going to quit on it I’m going to give it my [ __ ]
Best you see if I don’t come back [ __ ] me I’ll be back yeah you come back whether or not you’ll be here when I get back will be a different Matter last summer I spent a week at Londa in Derby my most testing kitchen nightmare a restaurant 30 years out of date it’s like stepping back in time in it is and I wondered whether should we really decorate it or wait till the fashion turns no customers it has a [ __ ]
Reputation and one of the worst head chefs I’ve ever met for a 51y old Chef to produce that part of [ __ ] I’m [ __ ] Gob smacked but somehow I managed to get the place swinging [Applause] again 4 months later I’m back and someone’s in The gond Who on
Earth is that in there God okay oh how are you fine good quickies what’s the matter well I’d have done my hair I’d have got changed you don’t need to do that for me Steve he’s obviously getting ready for dinner Steve left he walked out he
Walked out gave me a week’s notice as soon as you left the minute I left he walked out he didn’t have the energy thought about it and he was out of here didn’t have the energy I beg him to stay but he said now his mind is made up I
Think he’s got a job in a pub now job in a pub yes serving what kind of food well what the general manager calls ding-ding food you put in a microwave and out it com yeah in a way I’m not that upset because if he wasn’t prepared to p on
The rope and actually help get the place back who’s in there now who’s the chef oh you have to see this man saved my life hello Wayne how are you I not too bad at all yeah Gordon nice to see you excellent so the style of the menu what
Is the style of the menu um style of menu but not I’ve only arrived yesterday so so You’ had no sorry excuse me we’ve had no Chef since no no no I did experiment with at least four of chefs I went through one who was Fenway who
Would only cook in a certain dire F yeah even Wayne’s pissing himself did research around it turns out Daniela rot tested several head chefs after Steve jumped ship at least she’s trying not to make the same mistake twice Friday we had about 20 where’s Gareth he’s still
Here no uh well he finished up uh yesterday he’s been poached by Steve to go work in a pub when he can work here but the money was too much of a Temptation I’m afraid yeah that’s shocking I’m pissed off that Gareth didn’t stick it out but I think a clean
Slate is the only way forward for Daniela yeah someone was trying to constantly pull constantly pulling the wall over this woman’s eyes and unfortunately because she was so nice and so gentle everybody was taking a piss out of her and he’s becoming a laughing stock absolutely now she got
The ball by the horns she shook it and she got rid of the [ __ ] cobwebs please tell me Danny’s here he working toight working tonight uh Danny have you missed me yes I I missed you too as well you know that big man huh yes big man little [ __ ] Danny’s responded to my
Encouragement and taken up new responsibilities Daniel can you get the cream please Daniel perhaps he and Wayne are the dynamic duo that will give Londa the stability that it desperately needs on the bottom shelf Basel uh in the packet yeah quick is a can place but the proof in the
Tasting I’m having Wayne’s butternut squash soup I hope it’s better than Steve’s packet ministr really nice color it smells amazing and um it’s nice it’s not difficult to make a very simple homemade Rusty soup but it you it speaks volumes about a restaurant they’ve built on the live
Music theme Martin still got his old magic and he’s now flaying main courses as well as desserts looks fantastic y you sound brilliant and it smells amazing yep you would to taste it my very own Steak Diane and steak’s nice and rare the tastes is exactly how it should be very
Good Danielle has retained my simpler more contemporary menu and they’re cooking with fresh ingredients rather than opening a tin or a packet and the Takens have quadrupled since I was last here that was lovely you really pleased it was lovely and you’ve got the simplest things right well you’ve made
Me feel very brave about it and I just needed someone to open my eyes up to what’s dreams and what’s reality thank God God she’s woken up she thought she’d bought success she’d bought a restaurant full of baggage and a chef that didn’t give a [ __ ] now she’s got the basics
Right she moves forward and this place does have a chance of surviving for the next 30 Years providing they continue good food good service bit of atmosphere and enjoy what you’re doing it’s not Difficult St