Season 3, Episode 1
Visiting Oscars in Nantwich; on the surface this place seems idyllic – an Irish family-run restaurant in the heart of beautiful countryside; owner Maura runs the front of house and her son Lenin is head chef, but it’s not happy families.
Season 3, Episode 2
The venue for this programme is Sandgate in Kent, where husband and wife team Lois and Peter Hamilton-Slade own and run a small English seaside hotel. They enjoy eating in restaurants and thought it would be fun to own one, so they pooled their life savings with no previous experience in the industry. Here, there’s chaos in the kitchen as first-time head chef Stuart struggles with the demands of each menu.
Season 3, Episode 3
Clubway 41 in Blackpool is a 40-seater restaurant above a café, both owned and run by David Jackson and his partner Dawn Brindley. Despite being voted Blackpool Tourist Board’s Restaurant of the Year, Clubway 41 is in dire straits. David and Dawn are breaking all the cardinal rules for running a successful food business; in fact, there are no rules, and it shows.
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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Jeez the Heat’s going to kill me chefs say the heat of the kitchen either makes you or breaks you this week I meet a chef who it nearly killed he claps in the kitchen he’s just been rushed to hospital I hope the hell he’s Okay nwit a wealthy chesher town in the part of a thriving farming Community just off the High Street is Oscars named after Irish writer Oscar wild it’s been hard work like I’ve put a lot of money into it and I want it to work out now I’m running out the
Excuses Kathy you you short out the thank you very much 12 months ago with the support of her family Mora puts 65,000 her life savings into opening her dream restaurant I like I like meeting people I I love meeting people and this is what I enjoy one big happy family running a
Quaint Irish restaurant perfect trouble is Mo is now losing two grand a week and this place was meant to be her Pension Plan it’s just a nightmare it really is it is a nightmare it’s it’s a panic especially when I’m on my own you know I have nobody to go home
And say God you know what do you you think Mora can’t afford a head chef so her son Lennon’s headling up the kitchen for free I’m the one that’s closest to me long so obviously I wouldn’t see an allerg and that’s it I just stayed but even with Lennon’s charitable
Contribution it seems Oscars is on its last legs [ __ ] me it’s on top of a butcher be are you well I’m very well it’s Mora Mora good beara bigara this is a cozy nice who’s that on the ball down there who do you think it is it looks
Like a fat version of Jonathan Ross Lenny how you doing please to meet you and you what’s under here they are the ribs which um cook in Coca-Cola cooked in Coca-Cola yeah [ __ ] me that’s a new one Hest to God they are they’re cooked in Coca-Cola in Coca-Cola okay Lennon
Used to be a pub chef and it looks like he’s picked up some bad habits and what style of food is it I call a bit of everything fish steaks bit of pasta bit of vegetarian try to cover a bit of everything oh dear I can’t wait to find
Out what More’s athletic menu has to offer okay thank you King Porn wrap green lit muscle soup dour a little bit of everything a good restaurant does one sort of food brilliantly a bad one does 50 badly Oscar wild buffalo buffalo in chesa even I’d find more as menu a
Challenge Gordon’s having a p small God knows how her son Lenin copes he wants a carbonara for his means oh the B you had to pick the thing I’m wor that oh thank you my P starter takes 20 minutes to arrive so a nice um psychedelic pink
Crabstick it stinks as well then like everyone else I start waiting and waiting for my my main course oh for [ __ ] sake what are they doing in there lots of Cuttery on the table but no [ __ ] food has anyone told them there are 38 customers in the restaurant tables three and seven have
Been cleared for about 20 minutes f f with food and service this bad firsttime customers will never come back somebody’s having a laugh here here one has complained about waiting so long for the food now they want a bottle of complimentary wine what can you do you
Have to get the customer happy Mo has been forced to flush what little profit she could be making straight down the toilet somebody thank you at last an hour and a half after ordering it my carbonara finally arrives tastes like there’s vinegar there you don’t put [ __ ] vinegar in a carbonara
No egg in there there’s no parmesan in there it’s bland it’s garlicky chicken’s rubbery apart from being crap and really [ __ ] I actually feel really embarrassed cuz the girls behind me haven’t even eaten yet we’ve been in here since 8:00 and it’s now 10 10 so we kind of gone a
Bit past caring of what comes I’m amazed they’ve held out this long what’s going on in there lenon is really [ __ ] embarrassing me out there let me uh let me give you a hand so um who’s commun who’s communicating who’s who’s doing what anyone in what’s that
Down there who put that under there obviously the smoldering 35° heat in this kitchen has started to scramble their brains who put it under the grill guys I put and did you look after it Les well I just assumed they saw me put it
Right next to me when I did it this is like a [ __ ] Lauren Hardy Show this is another fine mess I’ve got myself into Sal V or three Sal Veg it’s a fast veg is over is that to CED with mother and son playing the bla game where is
It there’s no where it’s going the [ __ ] off this is the problem we have most of the time [ __ ] waitresses no one has taking control T 2 is now looking for some discount I’d say get [ __ ] oh you you can’t do that you don’t speak to custom two Bott of wine
TOS that’s like nearly three yeah but you can’t speak to a customer like that well I [ __ ] disagree well I I S what I’m just saying the F this kitchen’s a pressure cooker waiting to explode like a two R anyway let’s not argue let’s just try and get some food out let [ __ ]
Off [ __ ] [ __ ] [ __ ] yourself a head chef who can’t stand the heat what happened to the quaint family on restaurant [ __ ] me it’s not normal this you know this is not [ __ ] normal huh doing your m a favor is one thing man helping to run her business into the
Ground is another you can’t be happy with this it does hurt to say it because I know that every penny your mom’s got is in her house is in this everything’s in this this [ __ ] I apologize so much Mo’s given away over100 worth of free drink and food
Should have been better off closing for the night and saving the restaurant’s reputation L stand next to your mom I actually sat down with a little bit of excitement you know that thinking Christ this is quain this is beautiful then when the food arrived trust me I don’t
Think quite honestly we need to hear any more bad comments on the food tonight cuz I’ve had a [ __ ] belly F we’re in the [ __ ] morning morning it’s my second day at Oscars last night mother and son team MOA and lennin ran possibly the worst service I’ve ever seen the first thing that struck me when I came into the kitchen last night was the disrespect between mother and son that was a big shock for me yes
Um with it being a family business you know this is like a livelihood and I walked out and I I do know that you know that wasn’t right what the [ __ ] happened last night um you give it to me truthfully truthfully um and seriously and seriously I
Um I was nervous about the whole thing and I did and I’ll openly admitted to have a few drinks yesterday waking up to it and basically through that I did lose my concentration of what I was doing everything just went pearshaped if I am going to get involved and start working
[ __ ] hard to help get this thing back on track you’ve really got to promise me that you’re going to concentrate not disappear and forget anything about a [ __ ] drink 100% 110% I promise you that I’m really worried about linen tur into alcohol every time there’s pressure in the
Kitchen so many shfs go down that line and if it’s not alcohol it’s drugs and that’s the last thing you need when you’re under pressure it’s a [ __ ] recipe for disaster like his dad before him Lennon’s always wanted to be a chef but so far I’ve seen nothing revolutionary
In his cooking it’s time to find out just what lights his fire I don’t cook for myself you don’t [ __ ] eat your own food are you keen on anything Cy I just like vindaloo Cy for some reason vindoo yeah no I’m red not said I’m sit
I’ll sit with a bottle of wine with that and I’m happy enough so you eat Velo you smoke 40 cigarettes a day a bottle of wine sugar sandwiches sugar what sugar sandwiches how the [ __ ] B the bread and dip it into the Sugar Bowl gorgeous trust me you must have a pet
Like a cow’s bat side having F diarrhea you know that Sugar sandwiches and ribs brazed in Coca-Cola Lenin’s taste buds have clearly lost their Irish Roots lamb I need to inspire them with some good oldfashioned ingredients lamb that could be turned into 3 400 quids worth worth a
Turnover how can you turn that into something delicious yeah and sell it on the [ __ ] menu think of something for chicken as well you know that let’s see what his vivid imagination can muster not out of a cookbook they’re off the top of my head okay ready yep right the chicken marinated in
Honey and whole green mustard served on about a weltered spinach go on I like that yeah yeah I do like that you had a drink last night last night yes yeah I didn’t drink a thing last night it tastes like [ __ ] yeah it tastes like [ __ ] next DIC lamb
Cooked in a tomato and Basel sauce and just topped with Parmesan cheese put a bit of chili just give it a little bit of a bite the hood this is why I think you destroy the majority of the stuff you do because you put all these little
Bits of [ __ ] at the end that just blows it I I don’t think that’s too bad mhm almost reminds me of a STW like a like an Irish Jew and if I came to Oscars I’d love to see a real nice Irish STW if I knew the chef was Irish bang you expect
I’d be over the [ __ ] Moon that one’s workable but not bad okay thank you but you can definitely do better yeah and there’s no time like the present Irish family we put the cabbage in I think we can do it quite sort of rustic no okay Irish restaurant Irish
Stew here we come shake shake shake so we Dy them out a little bit cre a little bit of fur around the outside almost like a little bit like a fur jacket that’s what they do an island W wet we in Island when they boil us CLS and
Drain them welcome back you go back on until they just start to fluff out why the [ __ ] are you telling me this yeah in your own restaurant when you produce the [ __ ] you produced and now you’ve just opened up and hit the nail on the head you’ve fallen out of love with food
Haven’t you and a lot of people have said that yeah I don’t know why I no reason why you’ve got to get it back so what does Mom think I’m ashamed to say I’m Irish and I couldn’t make Irish do like this this is lovely you you’re Irish for [ __ ] sake
You should be you know renowned in this town for your Irish due walking around like proud [ __ ] I mean yeah and it’s it’s simple it’s basic it’s cheap yeah okay mother and son I starting to see eye to eye now it’s time to get mature traine Chef Les up to
Speed and did not to be a chef early on in Life or no it never really never really occurred to me I mean when I left school it was just take what job I could get at the time really MoneyWise lear’s had 21 jobs in 21 years started cooking at 18 everything from
Gas man to bingo caller give me a call the eyes down here we go so it’s uh on the blue 4 and two blue 42 Two Fat Ladies 88 all the Sev a pair of crutches 77 if he can cook as well as he can call
Then job 22 could be the winning number 6 and two clicky do 62 read all the ones L 11 where the whistles oh they whistle of course yeah thank you whistles the chefs may be on side but if Oscars is emptied midweek it doesn’t matter how much we improve the food how
Much do you need to take a week to break even to break even about three and a half thousand M and what you taking on average at a minute is two 2,000 relationships are frail and business is down the pan but how long can you continue surviving like this
Oh I’m at uh at the end now I just I can’t carry on like this much longer it’s an eight I’m I am getting worried my dream is just going down the shoot where’s the butcher C Mo’s never run a restaurant before and upstairs establishments are the hardest to fill
So she got to get her business head on your windows yeah they’re [ __ ] amazing I’ve never seen such phenomenal space in all my life you know that she’s been ignoring a tailor made marketing Solution that’s right on her doorstep walking down here Craig he’s totally oblivious there’s any restaurant hey
Chin’s next door fine but bloody hell I want to know what’s going up in there does any customers ever tell you that they don’t know where the resturant is yeah didn’t know you were here I think you know what’s coming what I want to do is pull those beautiful big blinds down
And just stick Oscars classic Irish cooking upstairs telephone number and what I’d like to do is try to come to some arrangement where you can bring your family for little bite to eat more will host the table and we can have that bit of sort of working relationship
Together that’ be brilliant for us brilliant for both of us yeah I’m just trying to think of ways that we can have as a bit of a marketing tour without having to spend shedloads of money thank you but’s handshake solid as a rock building a reciprocal relationship with
The butcher is key to Oscar’s success currently we’re using upstairs your fillet steak revive R the chicken chicken the chicken and the ribs and the ribs and is it local lamp local lamp local produc yes thank you by making full use of his local suppliers Lenin and his customers will be getting a
Better deal fresh food on the day new menu it’s going to be a new menu on there so and with Craig’s name all over it yes I say we’ll put your name on our menu this is where we get our meat so we need a good discount how not you laugh I’m
Serious he’s getting the hang of this so I’m going to push him even further I want Lenin to buy lunch for 15 surprise guests 30 quid on 30 quid on 30 quid so what it’s 2 pound ahead f for the love come on please cheers if he can stick to
A budget he’ll make more profit for the restaurant how to the potatoes pound a pound I’ll give you 60 one cuz then you can you know take taking a mod off them he’s definitely got the gift of the Gab are you good at this yeah but can he
Transfer some of that energy into the kitchen are you lazy yes I’d say that yes you are why have you turned lazy um I don’t I I I can’t I don’t know part because no one’s driving you behind and telling you what to do yes uhhuh
Yeah maybe you’ve just hit the nail on the head your mom is a weak lady I know that so she’s not going to be there [ __ ] caning you and [ __ ] telling you off no I get annoyed with her and that’s when the argument starts they say never work with children or
Family today they’re all here but I’m keeping Lenin in the dark my little surprise let me just say this is one table right now Lenny you can’t afford to [ __ ] up right yeah it won’t be fued up it better not be cuz his family are his harshest critics especially his
Younger brother Gilly I’ve been a few times where I’ve come and I haven’t been overly impressed I’m not sure that repeating the same dish uh constantly he he can do at the same sort of level I think that that is his biggest issue this is a chance for you to show me that
You can cook and control something from scratch and create something which is not on the menu something completely different and something a little bit inspirational right excite me light my [ __ ] fire everything is fresh cooked fresh all bought locally it’s [ __ ] write me a [ __ ] story line or
Something cuz I have no idea what what do you want me to say what I’m trying to get out Lenny is some [ __ ] passion some [ __ ] care and attention and love for food Blow Me Away deep fried local mushrooms stuffed with mature cheddar cheese good slow roosted
Pork finished with sage sounds nice the dessert is fresh local strawberries served on a bed of cream there you go what was different than that it’s all that [ __ ] you’re telling me so hard that’s sounding fantastic that’s not so bad but the pennies just dropped with me cuz that’s
What you are lacking in confidence a chef without confidence is like a car without wheels and Lenin’s got to get in that driving seat if he can woo the family with a simple roast dinner that’s half the battle see this rock salt here I rub it
In there like that it takes out the water out the fat what happens the fat goes nice and CR up there you go the other half of the battle is making full use of his assistant Les you’re an important member of this team we need
You here and you got to feel a lot safer when this guy’s connected to you the minute this guy is Not By Your Side your mind’s [ __ ] you know that you definitely need help maybe this will be a turning point for lenon and with his confidence boosted we can concentrate on
His cooking good good hey hello 3 and a half minut minutes for 15 main courses yeah [ __ ] well done do me a favor and [ __ ] off out there go on it’s time for Lennon to meet his surprise guest so how’s he fared this is gorgeous this is absolutely
Gorgeous what’s the meat that’s in with the the cabbage onion black pepper but he does have a connection with food unfortunately he just lacks the confidence that’s the real sad thing about this guy cooking for your family is [ __ ] difficult because they’ve been criticizing him for a long time I
Just wish he can actually do the same now for his customers because if he gets that right we’ve got a chance to get this place back on the [ __ ] map it’s Saturday night and Oscars is fully booked want you to make it here a favor Lenny’s working with more as
Expansive menu but to give them a Fighting Chance there has to be a system so that’s nice and clear table S four customers communication between front of house and kitchen must be seamless time’s on there so we can really concentrate on getting the food out and there’s no one’s arguing then cuz you’re
Saying it’s 25 minutes and he’s saying no bollocks it’s only 10 minutes say look it’s on the ticket 7:00 now for me the first ticket is absolutely crucial we start off the evening with the first ticket going out flying out hey there’s an indication that we’re going to get
Off to a really good start yeah right let go wakey wakey I’m putting the disasters of my first night down to Lenny having a nerve steadying drink no tonight I’ll be watching him like a hawk to see where he’s going wrong T 11 covers two one soup one Reby an extra portion of
Chips 7:35 not bad and he’s actually sounding like a proper Chef can I go pleas yes please thank you and that has been the best eight covers I’ve seen go out of this kitchen kit you know that but after 40 minutes of faultless control in the kitchen Lenny
Mysteriously loses it big time Lon this was cold and a bit tasteless I thought we’d made good progress cooking for the family Lon basically just apologize for me how come we back at square one what H is this for kitchen’s gone silent it’s like
Being in a church 1 2 3 4 5 six tickets on board Les is W wandering around looking for stuff to do you don’t open up and tell me what you’re thinking I can’t help you no yeah could open up it’s pretty pants it’s really bad I’m really sorry about your delay between
Our charm and the drink is about the only thing holding it up so I’ve never seen so much food come back something fish is going on here what’s uh what’s in there I don’t know I got Cathy to do it for me I know tell me the
Truth you said you’re going to be honest this morning R being in water and um V in the bottom when you started off service at 7:00 tonight yeah it was going well you know that it’s 9:00 and they’re starting to complain is that because of that no that’s the first one
That’s come in the kitchen and that is the truth but why did you tell me you weren’t going to drink because I’m absolutely ni been here all day and I just wanted one drink so I got Catherine wrong I do apologize for fire up sorry um service um it’s all becoming seriously
Clear this is not just about Lenin’s lack of confidence you let me down [ __ ] big time halfast 8 inside that [ __ ] cup you sneaking vodka in and I don’t mind a beer after [ __ ] service I don’t [ __ ] care what you do after service but in service from 7:00 to 11:
You [ __ ] stay away from that and you put your pressures on me you give me the pressure and it’s not just the kitchen you’re [ __ ] you know that you’re screwing your M Restaurant it’s gone beyond food now hat Us we’ve hit rock bottom but Lenny’s proved to me he’s got talent when he’s not drinking and he must care for his mom and the business if he’s here every night for nothing why does he drink he really gets stressed and I often wonder am I putting
Them under too much pressure you’ve got to be very careful with that because he’s lost his motivation and he has lost his Direction so you’re the only person that can turn that around you know that every time you give him a drink in the middle of the service you’re pushing the
Distruct button it’s you that’s going to you know close the [ __ ] door you can’t allow him another drink yeah day three at Oscars and the writing’s on the wall like many chefs Lenin finds it difficult to cope with the stress of a busy service unless he’s had a drink
When you’re in the middle of service that’s the last thing you need is a [ __ ] drink and I’ve seen my chefs try to do it as well in the middle of service by using alcohol to get them through a very busy night and if you haven’t got your [ __ ] wits about you
In the middle of service then you got no chance they can be the most disastrous the most dangerous place to be first thing with Lenny is to take the pressure away starting with his mom’s deranged bit of everything menu I was trying to cover everybody from 16
Up and I made a pig zero of it can I just say a menu that big even I wouldn’t attempt to cook you’re putting a noose around his neck because he’s not capable of doing it I think you’re more capable of doing four five starters four five Mains four five desserts
[ __ ] all else but for God’s sake you’re both Irish so I want to have a bit of an influence from there from the trout to the potatoes to your Irish stew and make it sort of become a Hallmark I want to get lenon excited about a new Irish theme menu let’s get
This fish cake together show we garlic butter and show him that food can give him his kicks instead of the booze Comm fish and hopefully they can taste the difference between his cheap bought in Cotton petta fish cake what you said that chili sauce get it on there big boy
And my fresh homemade alternative the first one that went in your mouths was what bar homemade and the second one that went in your mouth was what that sh there you cut into it what’s the first thing the customer sees Cola col fish yeah taals of salmon smoked hadock little bit of mustard
That’s lovely that really was nice and this place becomes renowned for the most amazing homemade fish cakes Christ almighty they’re a good size go the menu starting to come together I just hope I’m not putting too much pressure on Lenny too soon are you struggling today without a drink no I’m
Not doing to that no I’m all right we’re cooking and the [ __ ] [ __ ] hits the fan again and we’re under pressure I don’t want you going out there no guarantee you that the restaurant relaunches in two days time but tonight I’m trying to break Lenny in gently
We’ve got just 15 people booked and it’s a chance to try out some new specials and push the Irish du and push all the specials who’s in charge of the dining room I am you yeah I didn’t feel that the other night when I sat in here I
Didn’t feel like there’s one person actually controlling it I think there’s two or three things that are going wrong in the service you really have to be strong enough to tell them off about it they’ll respect you more one final thing under no circumstances does anyone give
This man a drink in the middle of service is that clear mom I no one that objects yeah okay good put your foot down so true put your foot down I’m sick I put my foot down with him all your restaurant yeah yes your son yeah you
[ __ ] tell him yes we’ll get a kick good here we go the aim tonight is to teach Lenny some control and discipline we got 10 minutes before the first customer comes you want to nip off a quick cigarette do you mind you wouldn’t be telling me if you did hey yeah I do
But come back this is the challenge you little [ __ ] okay every time you want to go and leave this kitchen and disappear outside for a cigarette you put a pound in the Box every time I swear I put a pound in the Box here and that stays on
There no smoking or drinking for Lenny no swearing for me one lamb medium to well one chicken and ribs one portion of chips time 8:15 you saw brought the pastor out Les and leave Richard to tidy up he can chop them for you that’s it now we’re working like a kitchen
Guys there you go I don’t know how well Lenny’s going to fare in this challenge what’s in the glass vodka water [ __ ] hell [ __ ] too quick hold on hold on have we started start getting that full have we started it yes you did [ __ ] it add another one
Oh right there you go he Les you happy yeah let’s be having you nice and you check you check we sent out three tables beautifully don’t start [ __ ] up now okay it’s hard to break the habits of a lifetime yeah H for star please L BL how
Long are you how far are you away now 2 minutes talking over thank you and it’s 8:00 so you must be ready for your next cigarette fa cigarette you’ve gone through a f in 2 minutes she that thing take two of us to lift it so far so good no drinking no
Smoking and the fresh fish cakes are going down a storm nice they’re nice and light M all clean no come on seriously yeah Lovely One smoked salmon patty two fishcakes cotton one cotton pan oh [ __ ] that I can’t send out the decent fish cakes with one of them cotton pan Jettas
And this is a big move for you and I’m not trying to make you look [ __ ] stupid but I think you should go and tell them that I don’t think it’s something your mom should go and do that’s your [ __ ] kitchen yeah okay okay come back and sell the fish
T where am I going the actual special fish cakes are homemade today and they’re beautiful and I’ll be honest the other ones are frozen try them please pride and confidence right that is the homade oh to die and you spoken more year in the last
Two hours than you did do for three days last week yeah and it sounds fantastic right and you sound in control and you look bloody good thank you Lennon’s proved he can get through on a quiet night without his usual distractions I can smoke smoke some fennel seeds
Or here you go just try it try it try this is therapy go on try it there you go it’s not bad actually I’m now smoking asparagus and it tastes [ __ ] delicious I enjoyed it it’s nice to see that standard of food going out and it’s
Nice to see it going nice and smooth and not coming back so I’ll sleep tonight this time I’m sure I will right let’s get tidy down here we’re making great Headway in the kitchen now I can work a mora I’m making it perfect for the customers first problem finding the
Place that looks fantastic oh that’s really lovely oh yes lovely lovely you’ll never never get a better advertising space in that fresh home cooking with an Irish flavor upstairs that’s lovely I’m glad you got the flower box is done as well it looks like there’s something up there now hopefully
That should help get some more bums on seats upstairs second problem to win back Oscar’s reputation by creating a midweek bargain it’s a small close-knit town here in nwit so you’ve got to install confidence back in the locals and now is the time to turn it
Around4 not too cheap you can make money on4 pound for two courses if you can do that Tuesday Wednesday Thursday with 30 customers a night 90 covers at 30 quid ahead you know it’s four and a half th000 in the till no I like that and everything’s fresh next problem good
Food at a bargain price isn’t worth anything without good service we have to bond we have to Jael there’s not enough teamwork going on in here work with your customers and work with your Chef stack of the tickets coming through great understanding and uh make sure we got great
Communication if they get it right then they’ll also help to take pressure off the kitchen one lamb medium to well one chicken and ribs one portion of chips time lenning gets off to a good start but he seems a bit more stressed and sounds less confident you’re right Lenny
Gone quiet on me he no fine but evidently he wasn’t later that evening events took a terrible turn lenon collapsed he’s been rushed to hospital in an ambulance and I hope the hell he’s okay it was a [ __ ] Shock I need to know what’s going on it seems Lennon’s drinking has aggravated his health problems and I wish that I got told the truth when we first met and I felt he’s put an amazing Brave face on and he’s he’s stuck in there but you
Know when I heard the problem last night with the drink and his medical condition and the problem with his liver you know I was shocked on on the back of trying to deal with that I thought Lon had told you feel like you’re not being honest
With me but I am a Gordon everything’s everything’s hid from me I don’t know yeah I didn’t know and it seems even more isn’t aware of the extent of his problems Lenny hello [ __ ] H how are you not too yeah yeah am I pleased to to see you how you
Feeling better than last night anyway [ __ ] boy you scared me last night I’m just amazed that you didn’t want to sort of share it with me early on because I I I I would have rather known yeah it was more embarrassment than nothing to be embarrassed mate I just wish I knew when
We first met that you had that problem and got nothing to be embarrassed about I’m sorry [ __ ] all to be embarrassed about your health and your condition makes far more important that restaurant you know that yeah can’t go around like this I know that and before he goes anywhere near a
Kitchen yeah he’s got to get himself better and clearly start looking after himself but before any of that takes place the family have got to start talking to each other so they can [ __ ] help him using alcohol as a crutch in the kitchen is a problem that can’t be
Ignored to better understand Lenin’s problems I’ve contacted pioneering Chef Michael Quinn thanks so much for coming over Michael set up the Art Foundation to tackle the industrywide problem of alcohol and drug abuse after he himself was toppled by the demon drink drinking we had the perfect job for [ __ ] sake the first
Ever British chef to be crowned the chef to cuisine at the Ritz hotel absolutely when I left the RIT I was at the top of the tree and alcohol just completely took over my life yeah I went from the RIT eventually to living on the the street I slept on the bridges in
Doorways you know I was in hospital with liver failure I had the last rise from a Catholic priest when when that that close yeah why do chefs today think it’s part of a [ __ ] rock and roll image to drink our business as chefs is a very tough uh it’s a tough business the
Immensely long hours we do the Heat and also that that that you know you’re almost part of an sas Squad in in the kitchen yeah it’s that work hard play hard we’ll show the rest of the bastards how good we are but one in 10 cross that
Line and if you cross that line into addiction into becoming an alcoholic you can never go back to social drinking can this guy continue to cook and deal with a problem at the same time no no he needs to be separated willpower doesn’t get you well in order to recover you
Need to surrender and admit defeat and that is the step forward to Freedom Michael’s an extreme case but lenon needs to take a lesson from this and nip his drinking Habit in the bud before it’s too late we’re all upset about lennin but tonight sees the launch of our new menu
And The Show Must Go On everything on this [ __ ] menu here is fresh and the sad thing is I wish Lenny was here to cook it but I think what we do for tonight’s service is owe this one to him yeah I think that sounds like the first
Customers let’s go with Lenin out of action it’s Bingo caller Les to the rescue and he’s nervous as hell right L how are you doing not so bad not so bad good you’re sweating yeah yes good it’s a healthy sign when you sweat so you stand on the hot planate you call out
And you tell me what you want doing Gordon Rams is going to be your [ __ ] comei go EAS on him a little bit fragile okay yeah run it through your mind first yeah and bingo bingo eyes down for a full house sex cover three Pate two ribs one broth one asparagus yes
Che gently nice and gently careful when you putting the bow please yeah the idea is not to Splash it everywhere yeah yeah every time that’s staying there Les you just [ __ ] up by letting it go Stone Cold he’s off to a shaky start but this is his first time running a kitchen stop
Stop stop come on lers [ __ ] it what do you want them to floss with the [ __ ] clim film come on go please give me a little toss I’m sure you’re good at tossing come on watch those eyebrows G shouts too sh go one no dos go Mora’s still not
Leading her team in the dining room [ __ ] food doesn’t get TI good food always gets tips they need to be inspired work the table charm them come on there happy yep good there you go cross them off please table ey in the kitchen things are looking up three fish cakes
Two cabbage one pce three Mash yes is fantastic it’s absolutely [ __ ] amazing well done but the one thing letting Les down is more as lack of discipline front of house the last order yeah one of the girls forgot to take the main course out and that’s what I said
Earlier about how the DI really got to [ __ ] wake up a little bit it’s not funny sweetheart you’re what I’m trying to say we have got to get it together end the story yeah quickly service the numbers are really coming in for Les tonight everybody okay outside everybody’s enjoying the food great are
Coming back clean you’re doing a good job Le thank you very much I’m not a great me teacher but this is brilliant it’s lovely I went for the ribey steak which was coed superb food tonight was gorgeous really really nice yeah he’s done a [ __ ] good job everyone was
Expecting him to sink and to crack and to disappear and [ __ ] off back to college but uh he’s done himself proud I think more importantly he’s done L proud the fact that everything’s gone out brilliantly and smoothly you know and the fact that spent all day preparing it and from
Fresh so why it I became a chef early good feedback customers the last tip we got was £1 1850 £850 yeah fantastic you know some mistakes tonight that they’re really a problem but they’re so easily sorted so that’s just communication you that you’re not good at disciplining
Staff is that what you think uh you show You’ proved to me I’ve never heard you shout no heard you tell anyone off because when this business closes they will go off and look for a new job and if you’re going to maximize in your dream sweetheart and keep this place
Open you so so so have to get on top your business and your money before I go I just want you all for 30 seconds to close your eyes and Les is just going to read off some numbers give it to me Big Boy eyes down looking Les’s Den number
10 Two Fat Ladies 88 all the legs 11 anyway around 69 all credit to him lear’s pulled it off tonight fantastic house but he’s only a novice good night and lenon needs rest and time to recover before he even considers stepping foot in a kitchen again there oh dear if Mo
Is going to stand any chance of getting Oscars back on track she needs to find a new chef and fast it’s been a month since I spent a week at Oscars and it was one hell of a week what the hell was this for the food
Was so bad the customers came once but never returned somebody having laughing the head chef lacked respect for the place I’d say get [ __ ] his mom the owner was at a Wit’s End I just I can’t carry on like this much longer Lennon smoked and drank on the job been here
All day and I just wanted one drink but we work through it we sent out three tables beautifully don’t start [ __ ] up now and the new menu was looking great food tonight was gorgeous really really nice but Lennon wasn’t he collapsed he’s been rushed to hospital in an ambulance and I hope the
Hell he’s okay after a break hi guys Lennon’s back in the kitchen and I’m here to find out how he’s doing thank you we got some color on your face you look Brown you look feel a lot better now yeah drink wise are you seeing someone that’s yeah
I am actually I’ve been to my doctor and I’ve been everything sorted out couple of bad days here and there but um the majority good most important thing you do something about it you know that cuz that’s not fair on you and that’s not fair in mom and it’s not fair
On the restaurant when are you having a drink after service before service what are you doing before um anytime now 99.9 after service possibly sometimes don’t even bother I just go home and get on your bed I’ll sit right now bit of menus and just messing about at home
Really are you eating properly oh God yeah I’m eating like I can’t stop eating at the moment well you’re not exactly [ __ ] fat are you Len turn around let me show POA tummy that’s what you call a [ __ ] triplet in there big boy he’s [ __ ] eating properly hello Gordon how
Are you I’m all right thank you good to see you how are much not too bad yes yes um how’s business um well me quiet you and AG have coming on now uh-huh midweek it’s getting better more importantly Lennon is he up to the job of actually running it fulltime I’m a
I’m afic not certain no no no oh it’s all right but it’s it’s drinking and uh kitchens and stoves don’t go together do they no lethal combination Mor is Keen to take the burden away from Lennon she’s lined up a potential new head chef but Lennon’s not
Happy about it I mean I’ve watched my own restaurant um since I was a child I wanted to be my dad uhhuh um and now that it’s here I do have that fear that it’s going to be taken away from me no one’s getting rid of I understand what you’re
Saying yeah we’re trying to think of a way forward so we can um benefit keep this place alive and and and and keep your mom’s dream and her ambition you cannot continue like this you know that it’s going to kill you and a new Chef I
Think is a breath of fresh air you so can we kiss and make up and let’s meet this [ __ ] chef huh thank you I Love Mark Warrington is a fully trained chef with an impressive CV oven’s on but can he cook come with anything you wish one dish is fine Yeah come through and well it looks a little bit more [ __ ] chinesey than it does to Irish to me the fish is but the rest of it but the potatoes are Irish the fishes cook nice Naked Fish is L yeah it was quite interesting seeing you guys bonding
There and good work Mark no problem all problem L Lon and me basically we can bounce ideas off one another what seeing in the kitchen looks like we found our Man Mark starts his new job at Oscars next week but tonight is Lennon’s chance to shine I can’t [ __ ] do anything in
There if you don’t come and talk to me everything that you know is fresh it’s got to go out but of a surprise you tonight I haven’t told any of you oh B what’s coming now I’ve got 10 very important customers coming it’s the 10 customers that are absolutely fuming the
First night I had dinner here big [ __ ] night now on top of that they’re going to be presented with this this an Oscar’s Restaurant loyalty card and it’s to inspire them to return to the restaurant and on their sixth visit they’ll come as our guests look out for
Them yeah this evening MO is hosting an Irish night if it’s going to run smoothly The Waitresses must be Keen as well as green um are you in control yes yeah cuz remember last time I wasn’t that impressed with the service you know that and tonight I’m going to be all
Over the service you know that like a rash yeah who’s kitchen’s this mine do you want me to stand back yes if you don’t mind and not interfere yeah so I’ll stand back all right I stand yeah what done about [ __ ] dancing I can moonwalk but I can’t
[ __ ] dance I’ve seen nothing got to be honest you look like a r TR the menu of Irish Jew and pork and Guinness is exactly right for Oscar’s new Irish theme first order Patty soup and the garlic mushrooms um two fish cake two veg three potatoes also a good start yeah
Yep and the restaurant’s full so the waitresses have got to give it their best just slow the girls down a little bit get them walking a little bit gracefully like ladies yeah not like baby elephants Lennon’s food seems to be hitting the spot 100 times better by a
Mile I’ve got my loyalty card and I I will come I will come back from my Pella with crabsticks to what I’ve had tonight big miles of high really is the place are consistently coming back empty but I thought Bingo caller Les might have shown a bit more pizar Les you’re a big
Softy you know that push him out the way take some pressure off him and be strong big softies don’t make good Cooks I don’t want to [ __ ] hear that you’ve turned into a [ __ ] dinner lady yeah we working for [ __ ] Jamie Oliver yes it’s been a good night for lennin
But I’m pleased he’s got a chef to help him Through maybe more as Irish dream will come true after All do that Done [Applause] Fant one last thing 15 Stone chefs with size 14 ft don’t dance dance I’m telling you I can’t dancece can’t dance I can’t I’m not going to [ __ ] dance oh no no no babe I’m babe I can’t dance it doesn’t matter coming just a quick promise you now H I cannot Dance I think it’ll lead him to it how many people does it take to run a small Seaside hotel and restaurant I’ve never seen so many [ __ ] managers supervisors head receptionists and Sue chefs I’m absolutely God smacked in this week’s nightmares I check into a real
Life Faulty Towers to find out thank you got it looks like something out a poor movie I call physically taste everything within the kitchen or I’ll end up like a a big air balloon I would have thought I spok to the resturant manager yes I’ve spoken to the F beverage
Manager I’m now talking to the general manager [ __ ] wake up with you yeah wake Up the sanate hotel is perched on a gorgeous stretch of the Kent Coast it’s 24 mil from France but a million miles from being a good hotel and restaurant the Sate Hotel What a great spot it’s got 15 rooms and a covered AA rosette for its food and I’m checking in first test of any hotel is the reception always a great sign of How It’s run you can smell itol hello thank you sorry you on the phone yeah is it urgent
No I’ll tell him that I’m going tell him as a customer sorry see I’ll see you byee we have room number four thank you 3 years ago Lois and Peter Hamilton Slade pulled their life savings and bought the sandgate at the moment this place is losing around two grand a week so Peter
Has had to keep his engineering job while Lois runs the hotel and restaurant you’ve obviously run restaurants before no uh no never never or small guest houses then no never never this is our first first effort this is the restaurant oh it’s very small isn’t it yes very small Lois has
Gone from selling perfum at Gatwick Airport to managing this small boutique hotel by the Sea and the food comes up through the stairs no it comes through here okay okay dumb waiter yeah dumb waiter a husband and wife team running a hotel and a dumb waiter [ __ ] all the restaurant yeah
To the kitchen restaurant to the kitchen and that must be a nightmare there it seems to work very well does it yeah extraordinarily it’s not just one restaurant there’s also a Terrace barbecue a bar and Ken’s first Japanese restaurant in the basement it’s a strange mix but they do have one thing
In common no customers how long can it survive if we don’t have a very good summer or I don’t think we will get through the winter and if the [ __ ] hits the fan and that doesn’t take place and we have a crap summer MH um what do you lose probably quar of a
Million sometimes we’ve had comments that the food is inconsistent I I think that is a lot of the case when Stuart’s not here Stuart’s the head chef head chef the Japanese Chef where’s he from it’s the same Chef the same same one the same Chef we haven’t got a Japanese chef
But youve got a Japanese restaurant yes hello how are you very well thanks and Stuart Stuart 38 from North umberland he’s been here for 6 months it’s his first head Chef’s job but since he’s got here he started hearing voices thank you you do thank you guys well my
Little system of communication is it like that all night yeah how did you concentrate with that try and ignore it as much as possible [ __ ] hell not driving around the bch yeah do order for Table 9 oh hello me n yeah hello can you [ __ ] off and do some work four restaurants
168 dishes and one kitchen time to taste the food okay thank you and there are theal the specials yes that’s the and the alakat can a look at the Japanese menu as well please of course you can thank you four in tonight Saturday night so just to let you know we don’t
Actually serve Japanese in this restaurant just just to right and so I’ll go downstairs my stter and come back here for our main course um I need to see the the F for the Mage manager see what I can do for you food B’s manager Yes I mean what a way of pissing customers off are you the food and beverage and sorry first name Kevin Kevin so you really want me to go downstairs and have my Sushi there that’s what I’ve been told by the general manager and who’s that it’s
Kirst kirst let me have a word with kirst thank you very much [ __ ] extraordinary I’ve spoken to the restant manager yes I’ve spoken to the food B manager I’m now talking to the general manager um have you ever watched saly tows yes yeah Japanese we’ve got three managers two
Waitresses but only four customers the numbers just don’t add Up the rice is hard what a [ __ ] up but it’s not the only one next chicken from the alart menu thank you God it looks like something out poor movie it’s enough to make your eyes water excuse me waitress I’m missing my Bonet um it doesn’t taste of chicken it tastes
Of tomato it’s like sundried tomatoes running through it but they’re so so strong not for Me the Macky rolls who made them I did and how old are you 18 18 so you don’t taste anything that this 18-year-old cook I can’t physically taste everything within the kitchen or I’ll end up like a a big air balloon I would have thought I like
The I I like I like to to obviously taste as much as I can a head chef who doesn’t taste his food is asking for trouble I’ve never seen anyone cut it before is the only way to maintain control and keep up standards plenty time I think that the
Race is underdone thank you that’s all it’s really important for you and I to obviously stand the level like I said you can you can see I’m not Japanese clearly I’m not trying to dig a hole and try and Escape for for Yushi that was uh I’ve still got in my Teeth Stuart doesn’t want to cook Japanese food the people of sang don’t want to eat Japanese food so why in their hell have they got a Japanese restaurant this place doesn’t know what it’s doing and that’s clearly down to one thing bad management Lois has got more managers
Than the rits but I can’t work out who’s running this place and I got a sneaky feeling no one else can either the business is in danger of closing I don’t think you actually know how dire the situation is the amount of management and the amount of staff in
Such a small place I’ve never seen in my entire life you know that I’ve never been so confused with supervisors and managers and head receptionists you’re running this hotel like a 350 bedroom five-star Deluxe and the most important war is no one seems to be controlling it
I’ve come up with an exercise to try and find out who is in charge drop this Stone in the bucket of the person you think is in control of the sandgate hotel the whole organization the whole organization oh dear he’s gone past all the managers and ignored Lois okay next Luca the restaurant
Manager surely he must know he just picked the head receptionist next up is Kevin the food and beverage manager have most done can you have more Stones everybody should be running it that’s the point everybody should be running it okay it should be run as a group that’s what I’m trying to
Get through now that’s the problem everybody is running it and there’s no one controlling it okay the voice on the top y thank you and you hit the nail on the head that’s what’s exactly [ __ ] happening everybody’s trying to run it and they’re not doing their own
Jobs so interesting we’re all here now and there’s five of you that have got stones in your buckets so already there’s a conflicting message if this business is to survive Lois needs to take command of it she’s got a few stones but she’s got no bollocks if she doesn’t grow a pair
The hotel is going to be washed up The sang hotel in Kent has lost £33,000 in the first four months of this year but while Rome Burns Lois and Peter the owners seem determined to eat drink and be merry meal after meal after meal my brief when I started was it’s run like L and Peter’s living room and
That’s how they wanted it that’s basically what I was told what run it as if it’s their Lounge basically [ __ ] running a hotel and restaurant is not the same as eating and drinking in one Lois and Peter bought a dream now they need to wake up to the fact that
It’s a business not a second home day three at sangate towers and a chance to see the ter Barbie [ __ ] hell hardly a day for a [ __ ] barbecue I feel like I’m a [ __ ] car boot sale steuart’s work some good kitchens in his career but they get him to set up a
Portable Barbie it’s heartbreaking you don’t get any customers today sake SI that [ __ ] thing surely they can’t make their headchef suffer anymore like kitchen kitchen are you there are we all set H give us uh oh 4 minutes on a bison garnish please where’s that to K this place is like a
Jigsaw but none of the pieces fit strange setup so he’s out there on the barbecue and you’re left to run the kitchen [ __ ] H you’re 20 years of age you’re 18 years of age I mean how come you got all that responsibility and what happens when it’s busy
[ __ ] who would put someone who’s clearly a good Chef in charge of a barbecue time to find out from the manager but which one Kirsty how are you the general manager is Lois’s daughter-in-law before coming to Britain she worked in restaurants in her native New Zealand the barbecue how would you describe
That um my aim was for a kiwi barbecue I thought that that sort of teritorial kiwi Beach life something like that but sweetheart we’re not in [ __ ] ockland we’re in sangate the lack of focus in this place is astounding Lois hasn’t even got her Flagship fine dining restaurant under control
The majority of the complaints that come through are normally on your day off have you ever eaten in the restaurant no cuz if the complaints are going on when you’re not here you’ve got to see what they’re serving in the dining room so you can really do something about it properly
Yeah and identify it are we too complicated is the menu too big are they in experien do we need to simplify it what then what do I need to do as a head chef you’re the food bage manager have you ever eaten up here yeah how can you
Relate to your customer experience if you’re not experiencing at the same time go upstairs order y I think you’ll find something very interesting going on there y Kirsty hasn’t worked at the sharp end of the business for about 8 months so today she’s going to waitress don’t know what’s on and what’s
Off but I’m sure you do stud number two in the kitchen is 21-year-old Johnny hello so what’s going first Johnny I’m going to send this SP first and then the starters the BR just gone up for the two but I can’t find anyone to take it out of the lift
Yet is it always like this yeah Johnny runs the kitchen two days a week when Stuart’s off this is my chance to see how he CES come on guys that’s 10 minutes those place to be there we’re [ __ ] around with the gar they’re a young team to be cooking such elaborate
Food and just to add to it Johnny they ordered it over 1 hour ago yeah yeah let’s get it out guys come on careful I’m not going to you to send them this is really important for you you know that from a professional point
Of view cuz you’ve got to go all the way up to the top in this [ __ ] industry not serving [ __ ] like that big boy and all you’re doing by serving that [ __ ] is hey destroying the place and that’s just on a [ __ ] burger and I know you can do better than
That you know that I Know I Can Do Better there you go so [ __ ] do it yeah there are only nine customers in for lunch but it’s well over an hour before Stuart and Kevin get their mains that Co Bell’s working up here did you get that I can my
Start unfortunately Kevin and Stewart aren’t the only unhappy customers Johnny T [ __ ] off they’ve gone that’s the table that had no starters went straight to the main courses where’s the ticket gone in the bin why have you put it in the bin I didn’t but that’s where ended up [ __ ] wake up will
Yeah wake up this is one of the worst lunch Services I’ve ever seen Johnny’s tried his best but the real culprit is clear it’s Stuart’s food ready it’s just far too complicated certainly been educational to say the least STS had a shock upstairs too I never thought I would be certain
Bar I actually walked out you walked out yeah [ __ ] why didn’t you walk out cuz I seen someone else eating my desserts but I’d been waiting for 35 minutes a head chef walking out of his own restaurant this place has sunk about as low as it can go morning how are You Stuart’s seen firsthand what’s wrong upstairs I think the best people tell him what’s wrong downstairs say are his own Brigade but I think the young chefs like this soft-hearted Jordie so much they’ve been too afraid to pipe up in case they hurt his feelings it’s time
They told their boss a few home truths so whoever catches the bass today as you catch that bass you turn around openly and tell Stuart something you got a lot to say haven’t you what happens if I catch you who can I cry to [ __ ] me big boy here we go come on
Daddy Round of Applause more important of what we got to say all right let do quickly CU Luke’s in you got lovely but there’s too much of it thank you well done Luke what have you got to tell Chef I just think that the menu’s nice and that there’s just I think
There’s too many garnishes ready for the dishes no problem that thanks what telling us that’s that’s what old it is really at 38 Stuart’s old to have just got his first head check job I think he’s desperate to impress if we simplify it I think we can get the taste a lot
Better and we can get the stuff looking so much better instead of having to try and rush it out all the time I just don’t like the service being manic cuz I know that I can do better myself and I know the rest of us can great they’re starting to enjoy
Themselves teen Spirits vital to a good kitchen ni yeah hold on Johnny two of the biggest fish so far [ __ ] the only one pissed off is me 4 hours on the English Channel and I didn’t catch a thing sangate is twinned with sonat a French Town 24 mil across the
Channel but instead of seeking inspiration from France Lois and ciry have got the chefs cooking food from New Zealand and Japan 6,000 miles Away my plan is to bring them home see bass you’re not going to get any better any fresher quality ingredients than that it’s on your doorstep that’s what I want you to take advantage of Stuart Seabass dish on the alakat menu has 15 ingredients which is why the boys
Struggle so much with it I’m going to show them the simpler version with just five ingredients and then just let the knife do the work that’s true in back on the stove I think what I’m trying to do is just show you how easy it can but one person can do this narrow
Down the complexity of it and it can be done within 3 or 4 minutes you know that yeah SE bass and the dish is going to be just as exciting with less on there because we’re concentrating on the sea bass being hot the dish being less complex and flavor
Lois has been guilty of putting unrealistic demands on Stuart no chef with a small team can cook 168 dishes really well we’ve got to convince her and Peter that less is more absolutely amazing superb the Seabass has won them over but there’s bad news we sadly had a
Letter this morning to say that we’ve lost our AA rosette y have you got the letter with you I sorry it was for the food guide right one AA rosette is awarded for food cooked with care and skill but forced to cook for four restaurants Stewart has slipped below that
Standard this a kicking the bollocks for any chef there’s no two ways about that but in a way it’s a clean start we turn the page we make it less complex and we go again [ __ ] H oh Dear we haven’t got long to turn this place around and I’m worried I don’t know if The Big Friendly Giant will be able to pick himself up from this one bad news that just lost the RO up what was that it away I’m gutted what can we do a kick in the
Teeth let a it’s a bullet to the heart if Lois isn’t careful it won’t just be steuart’s Professional Pride down the pan less is more on the plate and in the hotel we need to simplify everything so what’s left can sparkle fck out the weakest link is the Japanese
Restaurant how’s it goingo Sayo up and down up and down it’s costing more to staff than it’s making last week it took just £290 and I’m personally worried about it and what about you that’s uh to fa uhhuh I think we’re in love with the idea more than we are
With the success of the business and my idea is to close it mhm and to stop Heming money what would you suggest we did with it here I think you got a perfect room for a private dining um an overspill from the restaurant that’s a good idea it’s a fantastic idea and I
Think whether he’s got the bollocks to tell you or not I’m going to tell you he’s not very comfortable cooking it he’s not a [ __ ] Japanese Chef he’s a Jordan I put the food back on the road to recovery and got rid of that stupid Japanese but front of house is still a shambles hello when when did your book uh when we arrived this evening oh okay no problems right I do have some space
For you okay but I don’t have you on my list I’m sorry sorting out the chaotic customer service is too much even for me would you like to take a seat basil thought he wouldn’t like it but what this place needs is a Frenchman
[ __ ] me am I happy to see you are you well I’m very well yeah I’d like to introduce you to Jean Baptist he M to from clares Jean Baptist is in charge of 70 waiters if there’s anyone who can help Los organize the restaurant it’s
Him um right let’s have a look at the um wait he’ll take control upstairs one I help Stuart keep things chip shaped downstairs where the food comes up from the kitchen and to the restaurant so the customers going to hear the waitresses talking the restaurant manager talking
And the buzzer also there you go goes right through the dining room there you go that when the first or any of the within minutes of arriving Jean Baptist B the intercom system from now on the waiters will have to go downstairs and talk to the chefs face to
Face like to come hello how are you even the basics aren’t looked after here Luca the restaurant manager hasn’t got enough cold water for lunch yeah because you’re going to run out of water quickly my friend you got two B of water yeah but
What I would do I would Tess with ice a lemon and what about you don’t want any rce and lemon that’s warm unfortunately unfort dis you know un how you going to do that Luka Luka those glasses they’re fing dirty look at that hey this is what we need to change
Luka it’s it’s it’s we have to be customer orientated okay front of house have had absolutely no leadership or quality control from Lois of course fa that I take the menu you are the owner okay you got the restaurant manager got some water to bring the men okay while
You’re here you’re here to be here facing the customers welcome okay welcome home you know this is exactly what I wanted to do Welcome Home the first check is in you’re not too hard clear face to- face communication like this should cut out all the wrong orders and misunderstandings okay that wasn’t was
It what’s it like having the tickets in the kitchen now in your hands on control you feel in control I can spend a little bit more time coping which is what I’m best at that’s [ __ ] banned guys look hello yeah no one touches that [ __ ] thing
Okay you need to pick up the bread and the butter now so who’s going to do it it’s nuts K me who’s going to do it him they working here so what do you mean walk in here the staff is coming in like that a member of Staff ignoring
Lois and heading for the bar and she hasn’t battered an eyelid what’s going on you’re the faking owner not even say hello to you can you believe that it’s it’s a fing nightmare it’s it’s it’s a bad organization it’s lack of communication lack of team team spirit team leader it’s nobody knows what
They’re doing um the the waiter is managing the the owner the owner is doesn’t know what she’s doing um it’s it’s a freaking mess it’s mess Jean Baptist has helped reorganize the restaurant but he’s also uncovered the ultimate symptom of everything that’s wrong with Lois’s business staff are allowed to drink on the
Premises I need to get to the bottom of this they spend a lot of money in they spend over £2,000 a month in the bar £2,000 a month [ __ ] me 500 quid a week on staff drinks that’s what they spend have you become dependent on that
Possibly I guess to a degree we sat down and looked at you know how much we were earning off of them at the the end of the day you know it reduces the celery bill it’s even worse than I thought because how on Earth are you going to get the message across when
You’re treading on eggshells to not upset them because they’re going to be spending £2,000 a month in the bar [ __ ] hell I’ve never heard anything so pathetic in all my life everyone’s taking the piss and maybe there is an advantage having too many staff because they’re spending £2,000 a month in the
[ __ ] bar drinking and clearly that’s keeping the business Afloat the sang hotel in Kent is in serious trouble it’s got a great location and a great chef but I know no who hasn’t got a clue how to run her business I’m in the midst of trying to rescue it [ __ ] wake up will you
You wake up in just 2 days time we’re relaunching the restaurant with a French flavor we’re holding an oy eting competition against a French team from SAS but I’ve discovered that owner Lois and her manager Kirsty are getting the basics wrong they allow their staff to
Use the bar as a common room which is a sure far way to drive your customers away it is our fault we have done it wrong I do I can absolutely see it that we have done it wrong cuz it’s building up it’s getting more and more familiar
They’re more and more drinking G and sometimes people there so many St the C customers can’t get to the bar the staff are spending over 24 Grand a year on booze and [ __ ] but I’m putting a stop to it now once you’ve finished your shift I’m afraid you cannot come and sit in
The bar and drink now that has huge implications in this company I think you all know that that is massive this business is not run for staff and the owners no longer depend on you guys putting money in behind the bar and secondly you got no idea of the
Conflicting messages it’s sending to the customers and you can’t serve a member of the public and then go and sit in the same bar and drink with them it’s not good never seen it in my entire life and it’s got to stop this is not a drinking
Hole this is not a socializing Gaff can I just ask whether when you say stuff allowed to drink does that mean their day is off as well why does anyone want to come here on their day off let me tell you why because it’s too [ __ ] easy let’s go down the sandgate let’s
Sit there and get bladed let’s sit on the Terrace let’s sit it’s too too comfy haven’t you got homes to go to it’s just become too convenient I think we can all agree that then when there’s asses to be kicked the next day and disciplinary to
Take place no one wants to listen to the owners or ciry because we’ve sort of had a chat and had a drink over it and nothing’s got done if this place has got any hope of surviving and going from strength to strength to identify the customers are more important the staff
That has to stop cheers thank let’s get back to work we’re going to have to be very careful as well because you know there is a tendency to come and here and you know L and Peter meet up in here at the end of the day and you know have a
Drink together we I guess to a degree we’re going to have to leave by example at last someone’s talking about leading it’s not Lois but I think we’re getting somewhere I’m going to have to have a cigarette but I’m still worried about Stewart since he lost the AA Ros that
His morale has hit rock bottom to have any chance of pulling off the relaunch I need the Jordy giant back from the Dark Side regarding the Accolade you [ __ ] get it back and and get it back properly without trying to cook 168 dishes get it back cook in a menu that you can
Control why’ you shout so much my point [ __ ] now I’m going to help him devise a new menu that’s right for a Seaside Hotel focusing on fresh fish with a French twist if I came to sit in the bar or even sit in the restant here I’d love
A bowl of Mo FR here I’d love a platter freed the a I’d dive for it know why cuz it could relate to the food because there’s the [ __ ] sea oh it’s ideal like you say I mean all you know and and pricewise as well yeah uh ideally
Located to to buy fresh fish for basically next to nothing oh just I’m waiting to see this whole kitchen just was with a smell of bully Bas yeah the frogs will be swimming across that channel to get in here yeah what about a nice big Sumptuous Rich
Pear tatan pears from Kent bring a little bit of [ __ ] England meets France France meets England where’s the sugar there right oh Johnny good smell out there the caman seeds that’s lovely okay M as well as a new menu we also need new customers so Saga the biggest employer
In town with nearly a thousand workers just around the corner from the restaurant is Saga look armed with two dozen oysters we’ve come to turn them on to fresh seafood they’re very nice delicious anything happening downstairs you’re tummy feeling sort of warm and sexy all the produce is local fish that
You can see from the s get to Hotel the same with the oysters the crab chips it’s good to start talking about other things in the menu the idea of just getting them to sort of up to speed with the oysters is for you then to sort of
Let them know about everything else going on yeah it’s essential the restaurant attracts locals who are still around when the tourists go home these are the people who will keep the business afloat in the winter can I ask a question how’s your sex life one perfect let me get you some
Oysters straight down I said nice lovely and there’s an added bonus for you they’ve got the most amazing bedrooms upstairs if things are going to plan word of mouth is the best publicity you can get in the restaurant trade and hopefully we’ve just set a, tongues wagon tun large menu of two
Sizes Lois’s front of house team are still flapping she treats him like like her extended family and seems afraid to discipline them it’s got to change and I’ve been wrecking my brains out all [ __ ] week on how Lois and get really strong with her staff and I’ve got a good idea [ __ ] you
Now you know just one of them one of them not will [ __ ] 10 no that’s going to be terrible you greasy [ __ ] lovely assertiveness training Chef style the photos really tell him exactly what you think of him Luca I think you’re an extremely nice person and you’re an asset to the place
Dear she’s more like M than maton like I own it you have got to have respect for me and I don’t think you have yeah I think with him you’ve got to get really to the point so I’m not going to put that there Luca every time I want
Something you do it do as you’re told or look for a new [ __ ] job right now you don’t have to say [ __ ] him it’s a chef’s thing far away Luca it’s time that you learn I cannot put up with you interrupting me all the time
And not doing what I ask you you work for me I do not work for you good much better Chef every time I speak to you you interrupt me it’s absolutely Gob smacking and it’s incredibly Bad Manners Kevin you’ll come steaming in and interrupt and start talking over over
The top of me do not do it now we’re getting somewhere I need respect from everybody listen to what I’m telling you and for Christ sake get on with it good do you feel any better yeah it’s lovely isn’t it do you now what you do for real yep yeah
Real thing the real thing we have a quick word with LCA yeah tell him what you want tell him what you need and tell him how important this is to you and how he does his talk yes yeah do you want me to do it for you no let’s go absolutely With when I said to you last night that Cynthia was to do the ladies in the bar immediately you said to me Cynthia mustn’t do the ladies in the B of if it’s like me and Kevin coordinating the function then you come in breaking in with instructions going to be too many
People giv instruction that’s what I’m here to do I have to control it Luca in a nutshell just do as she says sure and if you got an issue with it talk to her after service but in the middle of service do as she says yeah okay I must
Must be heard and take a notice off okay good thank you nice one thank you Lois has finally discovered her inner chef and not a moment too Soon do as I say end the story in a few hours time we relaunched the restaurant and this menu yeah is clear straightforward it can be eaten in the restaurant it can be eaten on the Terrace and it can be eaten in the bar 60 of the area’s most influential
People are coming for lunch so the chefs will need to pull together like a team I’ve got here for you guys the most amazing jackets spotless guess what we’re going to do before we put those jackets on go on all right we going in the we’re going in the SE
Exactly we’re going to have a quick dip before lunch who’s up for it come on you can all do in the [ __ ] Showers here we go y y done with great Seafood on the menu the first to arrive naturally enough are the French welcome to the Sate Hotel this is the team that the chefs are taking on in the Oyster shocking competition after lunch and it looks like they’ve all been in training so
This is sorry Louis excuse me sh one tuna large portion yeah chef yeah one cocko van with the first orders in the kitchen swings into action that looks beautiful very nice think it’s the Hat it’s all in the Hat yeah good what a transformation from a
Week ago the food simple the chefs are calm collected and working as a Team but for Lois and her waiters upstairs it’s a different story exuse it’s going pearshaped I’ve never seen them so far the [ __ ] upstairs you know that all my guys have came in early they crack a dawn we had time to go for a swim we had time to go
For a swim before service but I tell you what I tell I know who’s swimming now huh I think we’re about to sing I need to find out what’s happening and stop the rot another wrong order means more work for the chefs we got to cook the salmon
Again though haven’t we yeah it’s only a table two if it’s a table of six I can understand but what one table of two’s order wrong boy come on I know it was the noise let’s go oh come on where is it glass everywhere let me just start the table
Again and to top it all the general manager is having a drink on the Terrace and Lois hasn’t stopped her what is going on it’s 130 coming up um just out of Interest why can’t Cy jump in and give us a hand it’s such a big day no
Disrespect having drinks with her Maids you know a day like today what kind of message is that serving can you help out no one’s taking care of the Terrace one table’s already left because it wouldn’t have their order taken we just need General help I’ll just find out from L where she
Wants me it’s an absolute Nightmare and these poor men out here still waiting for their main to go and Chase that everyone should be hands on [ __ ] deck now you know that yeah a week ago it was pandemonium down here and [ __ ] all happening upstairs now it’s pandemonium upstairs and everything
Happening here you know that two oysters natural one oysters deep fried two prawns Lois is finally getting control front of house she’s cracking the whip with her staff and getting them working like a team but the first time in a week the customers being put first formid Absolut formid what an [Laughter]
Improvement it’s very nice to see more fish on the menual particular as well near to the Sea I’m enjoying it very much I love more Mar here on both sides of the channel that is only what is left because come on being French we have t out of it feel like a
Millionaire Stuart and the chefs have pulled it off thanks to these guys as well now they fac the French team in the oyster eating competition special events that get the restaurant noticed and talked about are a great way to bring in more custom welcome to the first ever sandate versus sonat oyster shocking Competition which within 5 minutes you’re going to have to open and eat as many oysters as possible if Lois and Peter can make this an annual competition it will help improve Anglo relations and do their restant a power of Good Into The Bargain one minute to go 3 2 1
Stop 28 for the Fridge all excuse me please and Peter for the Sate English how many please we only did 7 to6 [Applause] Jesus she’s trying to drag me back to [Applause] France [Applause] today’s been a great launch pad for the restaurant now it’s up to Lois to take the place forward and run it like a business not like a living room stay on top of them yeah I saw it a week ago thinking God you know you may own the
Place but you’re not running it yeah you’ve got to run it and own it there a big difference there is yeah and don’t fall in love with it cuz it’s a job correct yeah you got to keep at them and on them and at them and on them and at
Them that but for my money Stuart’s the hero when he lost his rosette earlier this week I thought I’d lost him but all credit to him he’s pulled it round you deserve to make it yours yeah stick to what you know you can do properly and
Stand firm on that one hey you still look like Jimmy now was it the nose or the accent or the accent the accent can you sing yeah give a song Wild beer and Spirits all attack they’ve got 6 weeks until I come back I hope they’re still singing then’s on my
Mind at the beginning of the summer I spent a week at the sangate hotel it looks like a poor movie it couldn’t work out if it was a comedy or a tragedy 4 minutes on a b and garnish please I simplified the food got the owner to run the place like a
Business I must must be heard and taken nce off okay made a splash at the relaunch 6 weeks later I’m back good morning how are you how are you I’m very well thank you Lois the helm that’s a good sign hello Gordon are you well I’m well thanks yes
Here’s one I caught earlier present for shirt good to see you both I’m sure it’ll be delighted um is he downstairs yep he is [ __ ] what you mean [ __ ] hell that’s not a nice reception very well than you how are you very well huh how are you we put that in the fridge
And we’ll have a uh we’ll have a chat about that later the last time I was here the staff was spending two grand a month in the bar and before I banned it Stewart was one of the worst offenders what have you been spending your money on per month that you’re not spending
Upstairs in the bar decided to go out there and have a little beab man no yeah that’s fantastic news yeah to be spending too much time with home see what happens that’s great news in the kitchen he’s got a new system to tell the waiters upstairs when the food
Is ready explain it to me it’s a vibrating system a vibrating system so if it’s uh we at number one yeah well then press the number one button gives them a little tickle all the waiters are working with vibrators [ __ ] hell that’s fantastic ftic yeah huh and any
Waiters need more sort of jigs than any of that yeah yeah I mean if they don’t if it doesn’t come out I just give them all a tickle like one thing very interesting that um the customers that come now yes are not the people that we had before they’re
Totally different it’s been an amazingly which great news week really fantastic it’s great to see Lois and Peter moving the business forward with new customers and new ideas um we’ve had the till move from downstairs when we closed when when you were here when we closed down we had
Someone do all rewiring and put this in here but crucially how’s the new menu doing I don’t know if the boys told you but on Friday we sold out of seafood 40 covers on Tuesday and 50 covers on Wednesday so um you know selling out of
Seafood you know we never used to do that can the business survive if it continues is going on like this now yes since I was last here turnover has nearly doubled to 14 half Grand a week so they must be getting something right good time to find out
For myself I have a look at the um Bar menu but I’m not going in there to eat oh no you can eat in here that’s fine wow that’s great thank you good big breakthrough Christ I’m in the same place I was a month ago and
Lois is outside um as a host checking customers coming through um arranging the table plan and um almost slightly looking concerned which I like to see a worded that means she’s moving around I think it’s getting much better it’s much calmer the whole system is working the
First time he came to ET he was was chewing on raw sushi rice I want to see if the big bad Jordi has regained his passion for food so I’ve challenged him to cook me something special special with my seab bass all right hope it’s more successful than the last Day Go on then what no just the face let me ask you a question first yeah um what did you think of the Seabass I thought it was following along the themes uh straightforward not complicating the flavors I think if I was to have that dish on the menu uh I think it would
Probably fly out the door I thought the dish was um absolutely fantastic yeah I already enjoyed it excellent and that’s the best dish I’ve eaten at the sangate hotel since I’ve been here next time I see you yeah you’re going have a baby girl or a baby boy you
Know you know what it is go on youa that that I cont yes I that was a night was it I think it might have be like that Cass was memorable what more could you ask right and don’t tell him I didn’t really catch it I bought it from the [ __ ]
Fishmonger I really think this can work you know that they’ve got all the ingredients and I think they can really put this place back on the map and be a great Seaside Restaurant it needs a lot of hard work and understanding that your customers are [ __ ] important nothing more than
That this is Blackpool it’s what and this is blackpool’s R of the year uh you never call out the orders yeah but I mean I’m I’m struggling in me own mind at the minute no no really this is blackpool’s rest of the year table two two moves one bread and butter
Pudding have I got it I’m [ __ ] I’m destroyed that’s how I feel I feel like I never want to [ __ ] cook again and this is how not to run a restaurant we can’t cook a [ __ ] muscle you [ __ ] yeah clonker [ __ ] Blackpool is Britain’s biggest and Brest Resort home to the nation’s favorite
Sealess comedians and an unprecedented choice of chip shops love it or loathe it this place doesn’t do anything by halves used to come to Blackpool all the time with Mom and Dad in fact this time of year to come and have a look at the
Lights and um mom used to go and play Bingo would you Believe same TRS same lights same noise and same freezing weather [ __ ] it’s cold catering for the massive 12 million tourists that come here every year there are more than 650 places to eat and I’m looking for the one that’s been crowned Blackpool tourist boards R of the year
Is that it that can’t be it actually looks like a sex shop having co-managed a restaurant in the local casino 46- yearold Dave Jackson and 30-year-old partner Dawn Brindley pulled their life savings to offer Blackpool a unique Oasis of homecooked Cuisine it’s got a cracking atmosphere when there’s
People in it it’s lovely and ab I I love it and to see it empty we did it last night we stood here for 3 hours and I just could have gone home in tears 18 months later they’re barely breaking even with turnover at a poultry £500 a
Week we won an award we’ve got pretty good reviews but we still can’t get people up the stairs it’s very depressing putting food fresh food in the bed in after 2 or 3 days it’s only the ground floor greasy spoon that’s stopping them from going under morning good morning clubway this
Is it upstairs first floor Resturant of the Year yes sir in clubway upstairs restaurant dawn looks after the front of house and comes up with the menu ideas while Dave rustles them up in the third floor kitchen Hi D hi Gordon so this is
It this is it yeah this is my little bit excellent what’s that you doing there butter peaches saatana bread and butter pudding popular very popular uhh occasionally uh I forget about them oh [ __ ] yeah and the most popular dis on the menu what are they main coures chicken’s popular Lamb’s quite
Popular this sounds intriguing flake salmon with strawberries yeah that was popular top with lemon and lime and honey dressing yeah soup of the moment what does that mean soup of the moment it’s whatever whichever one we do rather than put on an actual soup so like I mean we do
Tomato and contro at the moment we’ve got tomato and contro Jesus where did that one come from so again I think don’t I came up with a tomato and she added dantro so yeah it works well does it yeah it flies out in order for me to
Get up to speed I’d like to eat off it okay fine no problem I’ll see you in 5 that I wasn’t expecting cuz nothing’s on as a starter I’ve ordered one of D’s favorite dishes thank you a salad of salmon and strawberries with a lime and
Honey dressing no one’s ever been in my kitchen and now I’m cooking for Gordon Ramsey and my fingers won’t work my brain won’t work what can I do a three course meal at clubway cost between 20 and £25 there we go and pray for that price in Blackpool Dave’s food can’t
Afford to be anything less than perfect thank you very Much what was going through somebody’s mind putting salmon with strawberries that can go off the end of the pier next Jo I used think it was bad cooking for the Mother-in-law day’s clearly out of practice but then this place is like the Mary Celeste okay just explain what it is
Please okay we’ve got medallions of pork on a bed of spring on your mushed potato the sauce is Bri and nectarine and we have P crisp an compliment oh paprika hot thank you very tough the pork it’s been battered and beaten heavily you’d struggle to give that to a dog bits of
Parsnip rubber they’re supposed to be crisp by the way a Bria nectarine sauce is [ __ ] disgusting we’ll skip the pudding time for a de breath I just hope Dave and daor have got stronger stomachs than I Have okay we need to talk okay I didn’t expect it to be that bad cuz everything was rough yeah trust me the combination of a hot Bree nectar rings and whiskey that’s probably the worst Source I’ve ever tasted in my entire life overcooked in sepid pork and badly put
Together right okay yeah so work to do a lot of work to do okay by the way the mash wasn’t bad got one F crying Le have been told him [ __ ] but the best that’s [ __ ] brutal that was Mash wasn’t bad though that’s something how this place ever won anything other
Than a [ __ ] booby prize I’ll never know and if there was a rule book this place would be the classic example on how not to run a [ __ ] restaurant starting with rule number one don’t assume winning an award means people will know who you are and where
You are um do you know where clubway 41 is it’s black black pool’s rest of the year n no it’s around here just off the prominade no I’m going to hello mate is blackpool’s sort of Resturant of the year The Hot Spot since when yeah this
Year in fact ladies have you heard of clubway 41 at restaurant nobody seems to have even heard of the place it’s black Paul’s rest of the year never heard of it oh God but remarkably it seems the award really is genuine I’ve just found the um
Forms for the nomination for the black p tourism awards some of the best fresh food we’ve ever eaten varied menu C for most taste yeah I’ll say taste from a [ __ ] cow’s backside to a pig’s [ __ ] snort I would honestly say this is has been the best meal I’ve ever had
In my life honestly in Brackets a truly Unforgettable experience well [ __ ] me I’ve had an unforgettable experience I catching decco someone’s pulling my [ __ ] Plonker yesterday I spent my first day at clubway 41 black Ball’s failing R of the year and quite frankly I don’t know where to start quro come on P next R Dave and dor have already lost two houses in an effort to stay afloat and if they’re not careful they’ll lose
Their last remaining Lifeline the downstairs greasy spoon that’s just about keeping their bank manager at Bay try to Freez mik it’s one of those days where I really just want to be somewhere else today it’s time to bring Dave Dawn and their food back to the real well how you feeling this
Morning totally destroyed um listen you’ve got to bounce back yeah and I I ate that food last night and I was honest I’m [ __ ] I’m destroyed yeah that’s how I feel I feel like I never want to [ __ ] cook again you’re a tough cookie and you’re resilient and you’ve been through the
Meal before and you know what’s good and know what’s bad I’m here to help and I’m not going till I get it right I’ll take I’ll take the [ __ ] [ __ ] yeah but bounce back I will I will if he thinks that’s pressure well wakey wakey mate get a grip look for
Your bollocks and once you found them then start using them they seem far cool so far in order for me to really see what you’re like and understand your capabilities I’ve got 20 people coming for lunch today okay now yep okay um they got to
Be in and out in an hour and a half they’re coming at 2:00 it’s been a long time since Dave had 20 customers to cook for and he’s clearly petrified so I’m hoping to enlist the help of a man who’s been coping ably with pressure since I arrived order
Table five Nigel the short order cook in the ca downstairs um so when you get a rush on how many orders come on at once uh well the cafe could be empty at one stage then all of a sudden there it can be full all 12 tables you’re on your
Own and how many customers have you done in one day at Max what’s the what’s the most you’re going about 250 300 easy and that’s on a good Saturday bu yes very much so yeah very much so yeah the buz the adrenaline is amazing two minutes for the breakfast bab Nigel may spend
Most of his days cooking bacon butes but I wouldn’t mind betting he’s a solid man to have by your side okay going on table to to breakfast way especially when you’re as jittery as Dave is I’ve got a problem with with the Bri NEC TR sauce I
Haven’t got any nect trains right can know well have you ever tasted it without the nect TR no have you ever tasted it with just a simple gravy yes finished with fresh Rosemary so forget the Bree sauce right okay yeah that’s fine as a 46y old Chef Dave’s naivity is
Beginning to shock me I’m going to start off with a quick red wine sauce but it turns out he’s hardly set foot in a kitchen since he trained in the 70s you don’t sash the garlic down she put it in like that all I did was just
Crushed it nightly just with the heir of the knif exactly that how not to run a restaurant rule number two never appoint yourself head chef if you can’t cook when we bought this place to save on money you know I took the roll of up here and then Dawn we know was perfectly
Capable of running the restaurant and where does dwn get these ideas from vivid imagination she’s I mean a lot of the stuff she does come up with last year I mean it worked and it worked well but we got no customers yeah I know well so how
Did it work did it work for you did it work for her or cuz it didn’t work for the restaurant no yeah all right I can’t win that argument cuz I got an empty restaurant so taste that that’s where the that’s where the that’s where the flavor is don’t get that out of
Tender our 17 customers are local dancers who’ve hot footed it here in between show they need to be in and out within an hour and a half the food’s prepped and the restaurant’s only half full and with Nigel by his side Dave should be able to
Go thank you sir need to see the kitchen Under Pressure mhm so um I know he’s your boyfriend yeah y but give him some work to do bring him ony you ready sure no I put me 3 Ines of water in the bottom of that mate
Dealing with several orders at a time is standard practice in the kitchen so first order on but within seconds of receiving the first Bunch Dave’s flapping about like a headless chicken yeah okay Don right you just put me four checks in yeah who’s in first okay yeah they’re both came in
Together we got both the checks at the same time big deal [ __ ] and whilst he’s been panicking about the orders Dave’s burnt the custard it’s Kem l fck so that’s on that’s on the chicken did you call out the orders Dave so sorry you ever call out the orders yeah
But I mean I’m I’m struggling in my own mind at the minute so right how not to run a restaurant rule number three if you lose all powers of communication Under Pressure you shouldn’t even be in the kitchen give do anything Dave you’ve clammed up you’ve talked to him tell him
What you want him to do I’m not sure sorry I’m not sure myself so it’s your [ __ ] restaurant I know it’s my restaurant right get me a piece of pork ni Dave you looking the [ __ ] already I am yeah you are the customers have been here 27
Minutes and they still haven’t had a sniff of grub okay I’m going to be nearly ready to go in a minute on the first table Yeah e thank you the food has finally started to leave the kitchen But whether it’s edible or not is another matter it’s depressing they’re cooking for a dining room that’s only half full but for Clow to survive it needs to be completely Chalker at weekends very difficult to keep people placated when you’re not Bing anyone we not give him all I’ll
Pay [ __ ] me it’s been a long time it’s hard I’m getting no feedback from dawn so I’m I’m like I’m running blind Running Blind at a minute and not what feedback do you need right now well really is is everybody okay is anyone you know starting to sort of like winge
Cuz they’re waiting or it’s relax relax you’re all over the shop like a [ __ ] rangan you cool down and just relax and get yourself composed I think you do a 10 times better job yeah yeah I know yeah you’re right yeah yeah without getting paranoid our guests have to
Leave in 15 minutes and they haven’t even started on desserts yet you’ve got to yeah table two two moves one bread but pudding have I got it yeah you go right table seven four moves have I got it R of the Year Blackpool yeah [ __ ] hole of the year um yeah making hard
Work and nothing really all over the place completely disorientated his own kitchen very bad at delegation and totally in a mess I can’t think of two things at once 17 guests that’s all it took him 1 hour and 5 minutes to cook for 10 people and the last seven guests
Taking 45 minutes shocking so you have three first one banana is what you’re going what I was asking you okay that’s fine right tell me that in the first place I [ __ ] answer go around [ __ ] hous together oh dear oh dear it spare room again it’s the end of the season for
Blackpool tomorrow night the illuminations will be switched off and the tourists will go home from what I’ve seen so far it will be a miracle if clubway 41 survives the winter right Dave stop cooking like a r of t stop monking around and bananas are off the menu thank you very much thank
You by day three it’s clear in my mind that there’s only one way forward simplify the food and simplify the preparation but first I want to give Dave and Nigel senses a wakeup call get those on yeah up you got to really rely on your taste buds now how not to run a
Restaurant rule number four if your chefs can’t distinguish between Heavenly and hellish food combinations then your customers won’t be coming back for more Dave what can you taste there uh B Basel what about something meaty it’s like very rare beef yeah what my fingers please remember this one Dave
Signature dish even my six-year-old daughter would know this is a culinary Calamity Dave talk to me about that one what what flavors can you identify tread away cheese yeah pineapple yeah pineapple cheese I think what it is is it like a shellfish like a scolar when you you
Brush your teeth in the morning do you use toothpaste or cigarettes cuz you got a mouth like a cow’s backside there right there good Olive tomato do those flavors work together yeah they do yeah they definitely work together yeah one of my favorites yeah ready for the last one
The evil salmon of strawberry starter open why that Dave swears is so popular on his menu first of all nice would you be happy to pay money for that no not this no on that one I wouldn’t not to my taste no it doesn’t work for me doesn’t work for me nect and
Pork okay take the [ __ ] blindfolds off that last stick had your salmon and strawberries and [ __ ] Water Crest on there yes yeah if it doesn’t work in your [ __ ] pallette what chance has it got working in a restaurant yeah point taken very much so very very constructive that dear oh dear oh dear
Now I need to be sure the creative Mastermind behind clubway disastrous current menu Isn’t about to sabotage our painfully slow progress my question is what gives you the right to think of these ideas and then in your own mind think that it’s right for the customers when you haven’t seen it before just
Experiment really just try and put different flavors together we we’ve tried because we’ve tried so many menus and to try and fill the restaurant we have done plain and then we’ve gone the Avenue well maybe um we are too plain and people can make this at home and
Unfortunately it’s not working no I mean until you’ve actually put it as plainly as you have done yesterday and today and actually gone through there’s too many flavors going on because the business is disintegrated and there’s no customers you’re digging deep but you’re Lively you’re a live wire and that’s a healthy
Sign in a business you know it needs that energy but I think what you’ve got to really understand what your telling Dave to do he’s not capable of doing right okay the restaurant is empty and the next stage is to close it we’re not going to close it we’re going to look at
Clever simple combinations put them back on the menu and get back to something that sounds in touch with Blackpool okay clubway food isn’t just unappetizing it’s packed with costly out of season ingredients that reflect in its overpriced menu you I could use anything on it didn’t he I’ve decided to
Challenge DA’s perception of Simplicity by giving him a tray full of ingredients to make a broccoli soup he can use as many or as few as he seeds fit but it’s got to be good okay is it finished yeah it little taste should taste broccoli I can taste
Little bits of broccoli tastes a bits but you can’t taste the flavor can’t taste flavor exactly water onto the boil my recipe consists of broccoli yeah and broccoli and broccoli and broccoli and broccoli boiling rapidly I can’t believe it’s that simple Sor because once we’ve cooked the broccoli in that water we’re
Then going to strain it yeah and add the water back to the broccoli Dave’s simple broccoli soup contains 16 ingredients including pricey cream and butter mine is just three broccoli salt and water it cost Pence and it took a lot less time to make have a
Taste I love the color what’s the first thing that comes into your mind God that is so tasty of broccoli so you taste and it gives me that sense of Christ that’s moish I want more because it tastes of broccoli understand and the next one little taste of that one Dave likes it
But what about these mes which one would you pay for I don’t like either you don’t like either no [ __ ] hell that’s too plain in that’s to from now on you’re staying out the kitchen nothing to do with your food nothing to do with any Tangerine nectarine [ __ ] mango I’m never going
To look at one ever again fantastic Dave you’re now in control of your kitchen thank you okay [ __ ] off thank you how not to run a restaurant rule number five don’t give your establishment a name that makes it sound like a strip joint clubway 41 first floor restaurant
License Cafe Resturant [ __ ] hell got to think of name something positive something that Rings what’s your surname mine Brindley brindley’s brindley’s beastro Cafe H what’s your surn name Jackson Jackson sounds good and it’s Jackson you enough to marry me babe aren’t you so I’m a Jackson too even
More pressure now everything costs me money are you proposing isn’t it your job to propose it’s the love of my life so we’ll take a day off easy take a day off and I’ll marry you so long as it’s on the cards then yeah yeah yeah I’m
Ja yeah we’ll that we got you sure now very yeah and are you settled on that 100 100 100% the Bria nectarine fog that’s been surrounding Dave appears finally to be lifting are you in touch with blackp what’s all the chefs using at the moment what’s the what’s the latest big thing
What’s caught locally what’s from the fish market what’s down the veg Market no then i’ have to put hand on heart and say no no cuz I’d rely on with suppliers yeah we lost Direction it’s gone badly wrong and youve got to keep your ear
Close to the ground so what do you want from Blackpool I want people to come and have good honest food uhhuh that’s it in that shop that’s what I want and how far are you away from that now miles probably further than we are from the restaurant
Now it takes a brave man to acknowledge his business is on the brink of collapse but I’ve not given up hope on Dave yet we’ve hit rock bottom yeah we’ve hit rock bottom now we’re going up and if you can’t stand the heat [ __ ] off out the kitchen [ __ ] off out the kitchen
Hold on tight I am [ __ ] holding on [ __ ] [ __ ] hell really pleased to see the back of that yes it’s my fourth day in Blackpool and its Resturant of the Year clubway 41 is no longer yeah look look look all coming down Fant fantastic from today this place will be known simply as
Jackson’s Darren can you get that [ __ ] banner down as well please yeah it would give that back to the tourist board but even with a facelift we’re still breaking a cardinal rule in how not to run a restaurant [ __ ] name rule number six first floor establishments are notoriously difficult
To fill so to give Dave and Dorn’s new Venture of fighting chance I’ve come up with a radical idea I think you’re missing a real serious trick here this Cafe functions brilliantly during the day and I think we should look at moving the restaurant and operating the restaurant from here in
The evening but I stood outside last night and I looked I thought God that Frontage restaurants would die for that kind of Frontage out there it’s not new is it really no it’s not you the kitchen’s on show there’s an atmosphere going on there’s a bit of banter you got
All the bus stops all the locals going home yeah when someone walks past that and they see this play for what are they going to do want to eat them they want to come in and eat it is a nice room to work and plus no buzzes no phone I can
See David it’s oneon-one they can see him and it’s more of a a partnership for the two of us then the customers are coming in and seeing us both in our environment not Dave stuck in the kitchen and popping down when he can so can’t pour drug of milk over his head
Down here but we have got a seller aren’t we in tomorrow night we’ve invited 50 influential people to launch the new name1 and to match its fresh clean exterior we’ve come up with a fresh clean simple menu have you made a castle before no no you never made a castle
Before no never [ __ ] me 47 years AG 30 years ago probably at cing College it’s time to nail rule number seven don’t attempt to cook elaborate food before you’ve mastered the very Basics we’ll start off with just roasting off the vegetables right and then we’ll Brown
The meat put it all into a pot and let it cook nice and slow about an hour and a half I’ve got just 36 hours to teach Jackson’s inept head chef how to cook Nigel you’re doing the potatoes yes once they finished we’re going to make a fish
St right yeah that’s going to be our base for fish Soup lamb beauy colored off see look how dark it is that there is all about Flavor there that whole thing there is just pure flavor using inexpensive produce fresh from the local markets 90% of this new food can be prepared in advance dishes like lamb casserole pork
Tarine and fish soup are designed to take the heat off during service in that’s it nicely mixed good the aim is to get Dave and Nigel sending out delicious tasty food to a dining room full of customers without Dave having a nervous breakdown in the process you’re
Free you’re free to control it and do it properly without having to do 20 things at once yeah understand next up we’re prepping some locally caught fish for a deliciously simple soup right Gordon just give me a hand here will you please yeah do the knife yeah then watch it all
The way down to the tail yeah off right eyes out yep and just cut it up into quarters any specific way or just well it’s only for a fish talk Dave so whatever way you feel fit okay this is like pulling teeth anyone that hasn’t actually killed a castle before yeah or
Feted fish shouldn’t be roing a [ __ ] restaurant so let’s get cracking on with the fish soup cook off your muscles and we’ll save the juice yeah have you cooked muscles before no you’re pulling my plonka now aren’t you you’ve never cooked a muscle all right we can shout or you can [ __ ]
Help I don’t mind what do you mean I can help what have we been doing for the last yeah okay fine you’re right I’m sorry what I’ve been doing for the last 2 hours fine so what we want in here I’m just amazed you’ve never cooked a muscle
I haven’t don’t take the piss out of me for it though oh who’s taking the piss you are I don’t think you can actually cook if you have [ __ ] talk you can’t cook a [ __ ] muscle you have [ __ ] talk go on yeah finish it then finish
What what you about to say are what am I about to say cook a muscle no I haven’t cooked one right okay so shall I show you how to cook a muscle oh at last thank you yes please right are you going to turnone your voice down or you going
To shout like some dick I’ll shout like some dick and then I’ll calm down right now shout why [ __ ] off to the book shop read how to cook a muscle and come back and see me and I’ll run your [ __ ] Resturant thank you plonker [ __ ] [ __ ] him out what’s all that about
Jesus Christ well at least we broke the ice now anyway we know where we stand yeah 5 minutes after he put his toys back in his pram Dave returned ready and willing to learn how to cook muscles we’re doing is steaming them now not quite we’ve done more in the last
[ __ ] hour than we have in 3 days yeah yes I know more about you and you know more about [ __ ] me yes true Chef thank you Gordon Gordon [ __ ] the chef yeah rule number eight don’t assume you can run a restaurant just because you’ve worked in one sometimes you know when I
Listen to you talk about food and the way you are in a kitchen I’m concerned you fall in love with becoming a great chef but forgot to go through the Journey to get there what do you mean by a great chef I mean to reach good no no
[ __ ] all to do with me you’re not working for someone else now you’re working for for yourself and you know this is on its ass the business can’t get any worse I just don’t want you to get in a situation where you think that you’re going to be blackpool’s best chef
Cuz for as long as you got a hole on your ass that’s never going to happen all right dve and dwn would be better off with a new chef but they simply can’t afford one right now there he is mooki the clown has agreed to try and works and miracles with what we’ve
Got now that man’s got amazing coordination skills that’s good that’s good that’s it slow like that’s brilliant that’s brilliant leading a successful kitchen takes tremendous concentration so all we doing with is creating that momentum honey you’ve got to constantly be thinking ahead to keep on top of the
Game just like being in a kitchen yeah yeah creating that momentum with great coordination skills of table three table four together putting two tables together yeah sending three tables together there we go now we have to take them off hit may be a crash course in control
In his kitchen but at last something seems to be sinking in Come On Dave you can do this see One thank you very much take it B with the launch of Jackson’s Restaurant just 12 hours away his new downstairs venue is been treated to a facelift It’s goodbye to the old clinical Cafe and hello to a warm and inviting restaurant what a difference huh brilliant it it looks absolutely amazing really does looks absolutely smashing very nice there’s loads to do food for the new simplified menu needs to be prepared practiced we waste nothing and
Perfected same amount for the bottom same amount for the top 2 and 1 half minutes each side I never thought of having a r never the million years Ma and just to make sure we’re instigating idiot proof measures down takes the air out okay one nice portion so water’s
Boiling rapidly it goes in you cut the top off and it’s away it couldn’t be easier but AR’s first night is everything and the team can’t afford to put a foot wrong David it’s your Resturant yeah big Knight is there anything you think that you can’t do no nothing yeah anything
You want to change no happy with it lamb Castle bring it back to the ball middle of the plate meet in the middle dumplings on the side pushing pushing in here push push push push question question question run it through your mind then it becomes fluent fluid happy
[ __ ] customers full dying room and everything moves okay okay the newly incarnated Jackson has got to be a slick operation Jackson that looks nice two cses £4 3 CES £8 Darren that doesn’t sound expensive does it two cses £4 three cses £8 cheap that looks nice hey welcome to Jackson’s nice new
Immaculate hats proper hats just do me a favor you look the part cook the part good luck everyone thank you very much stay cool stay calm yes and communicate oh our first customers hey guys I’m our first customers yes you are good evening it’s nice to meet you welcome to Jackson
Ladies from the tourist board don’t mention the [Laughter] banner you I feel like I’m just about to light the fuse and let it explode it’s a huge gamble putting Dave and his nerves on show but maybe an audience is exactly what he needs to Focus C’s happy nice nice Buzzy restaurant we’ll give it that way is here we go one check on please okay one macro salad one soup one lamb one steak Dave’s off to a good start how long David that’s good talking yes he’s got a confidence about him I haven’t
Seen before and he appears to be in control thank you service please table two two TP one MW okay got table two’s Ma and P and there’s your bread okay I’m want to go with table 10 Mains then table seven star first main course now first main course
Now to 10 let’s go service please way to 10 the plates are spinning but will Dave be able to keep them up come on guys okay nicely seasoned Nigel’s been as clear and concise with his steaks as he is with his bacon and eggs one steak medium one steak medium well medium well
Darling medium table two okay table two gone Dave thank you okay service please table one one Pate one tart thank you check please even in its Heyday this place has never been so busy thank you service please table five sup and there’s nothing more alluring to potential customers than an attractive buzzing
Restaurant there’s nothing difficult here soup to reheat everything’s cooked even the potatoes are cooked all they have to do is dress the salad Grill the Macon put it onto a plate got anything else was it that was T what have you just sent n five take
The fish that yours yeah I’ve got yeah time to get your lemon but 50 minutes in and the kitchen’s having trouble keeping Pace okay start okay right now what I’m doing now dve right we go we go with these starters sorry those plates are beginning to wobble David don’t burn any
Of that Mac or we need everything that’s on order now you know sorry don’t burn that Mackle I won’t be here next week so Dave and Nigel have got to prove to each other that they can do this on their own hey STS coming now please okay I’m doing
Now table nine starters okay and then we’ll all the rest will just come out together yeah can we serve some more champagne for those people that haven’t got starters or some wine or something yeah keep just keep them Happy I got off to Great star now it’s going really PR because there actually Six Tables waiting for the starters I need seven and six next but I need the starters on eight Mikey Mikey on P mate please and you got a state well done I’ve only got one state you here yeah
I’ve only got one state left I did say that Dave’s plates are no longer wobbling they’re crashing down around him I haven’t got the steak I can do the an hour after they ordered customers have been told their choice of main course is no longer available and we
Need these customers back I’ve the starters yet so already we’ve gone back to the table said we got no Stak so how long for those starters Dave 11 okay there’s your need 11 and 12 okay fine watch those Stakes that’s all we’ve got left you know that two medium well please okay
Okay despite all the delays Dawn’s waiting team have managed to keep the customers happy they gave us an extra glass of champagne that was lovely that’s made our night little bit chipsy now but we’re all right I’m NY please the food has looked hell of a lot better the
Started was beautiful I really enjoyed that we’ve had a wonderful evening and and the food well uh if it’s all around my mouth I’m sorry even more miraculously Dave has got through it service please without having a nervous breakdown done Done it’s not perfect by a long chalk but they’ve come a hell of a long long way in a week the following morning Dave and dwn have had a booking for 10 based on a recommendation from last night you can’t get better feedback than that morning morning Gordon how are you
Well morning D you well thank you there’s a present and I want it for you you want it for me is it a coordination challenge it’s a r it yeah keep it as a good luck mask ni how are you feeling yeah very well positive about last night actually just
Sort of you know give us another two three services there and uh we have it Top Notch it’s not until you work something that you find it pitfalls so and now we worked it and we saw the pitfalls so now we know which areas to look in Dawn Sparkle and energy are
Perfect for front of house I just need to be sure she’ll steer well clear of that menu last night I stood outside and just looked and saw the resturant full you busy and buzzing it was great and feeding off the customers and bouncing off it’s the base now the start for
Something that we think is going to really take off yeah my concerns with David is I don’t want him getting Beyond his station again I don’t want you filling his head with brie no believe me it’s never going to happen again I’ve listened to it no menus this is my bit
That’s his bit no menus last night worked and you so know it [ __ ] works like that nothing more I want you to keep hold of that it was nice it buzzing again it’s simple say it’s it’s all about organization yeah but don’t get too ambitious and certainly don’t turn
It into something pretentious because that is going to close this place I know money’s time and finances are difficult in time I want you to look for a new Chef crucial yeah I’ll agree with that one more thing keep the [ __ ] nectarines in the fruit salad yeah keep the nectaries in
The fruit salad yes not with [ __ ] battered out pork there you go thank you look after that lady I will do bye guys thanks thank you drive carefully please oh thank you damn I forgot to mention rule nine you’re only as good as your last service 8 months ago I came to Blackpool
On a mission to breathe some life back into its failing rest of the Year table two two moves one bread and but puding have I got it but a quick resuscitation for Club weight 41 was out of the question that’s probably the worst Source I’ve ever tasted in my entire
Life they were breaking every rule in the book I don’t think you can actually cook if You’ have [ __ ] if you can’t cook a [ __ ] musle you the [ __ ] name but after a week we’ve moved Heaven and Earth to make the new Jacksons a going concern t one one Pate one t and
By the skin of our teeth we just about pulled it off they gave us an extra glass of champagne that was lovely that’s made our night I left Dawn and Dave at the end of blackpool’s season with a Chance of surviving a long Bleak winter Summer’s here and they’re still
Open how are you yeah very well thank you yourself well on the surface the place is looking great yeah just give me a talk there oh please but it’s soon clear that things are far from Rosie and where’s uh n well nig’s gone because n’s gone because I think it’s probably best
Off left like that you’re missing a chef God things must be bad I was hoping Dave was going to recruit reinforcements in the kitchen not get rid of them so getting through the winter was the most important thing which you managed to do Ian we knew winter would be hard but we
Didn’t I didn’t think it would be that hard all the way through January February we carried on nothing and then we ended up with this bus station right outside we can’t have the door door open in summer because the the fumes the diesel fumes are disgusting this is a
Terrible twist of fate they’ve just about survived the winter and now a bus exchange has landed on their doorstep apart from physically drag these people into the building I really don’t know what more we can do I mean we’ve worked our asses off all year with debts at an
All-time high Dave and Dawn shut down the evening restaurant just 2 months after Jackson’s relaunch it just seems a a missed opportunity if you been that idea so early when you you worked at it for six seven weeks if I hadn’t have done it and and cut my C we wouldn’t be
Here now literally in a desperate effort to save money in the cafe they’ve shot themselves in the foot by outing homecooked food they’re back to box standard Frozen Blackpool fair so just Cafe food you’re this breakfast yeah so what about the specials the specials they’ve been up there I mean we just
Have the board up there now if summer trade doesn’t pick up soon Dave and Dawn will lose everything you thought about you have to speculate to accumulate yeah of course they piss you off but turn it around to your advantage so I’ve come up with a unique marketing
Strategy using the God awul busies to bring fresh food and customers back to Jackson’s Cafe the idea is to track them into the restaurant in the evening and the kids eat for for free for free yeah as an incentive through the summer 2005 and you know look delicious homecooked
Evening specials after 600 p.m. very good idea are you happy I’m happy with that yeah thanks for that so for our summertime special it’s fresh fish and chips from Mom and Dad and free homemade chicken nuggets and mini burgers for the kids so they’re not coming to us [ __ ] it
We’re going to go to them we’re doing some homemade specials this evening um if you order a special little girl a leave for free everything’s homemade so we’ll see you in about what half an hour that’s probably you Corner Jackson’s on Market you there yes thank you on the adult special we’ve got
Fleetwood fresh cfish beer batter you like burgers don’t you big boy yeah give you’re too slow at last a smile Dawn’s a natural saleswoman so why isn’t she out here every evening everything’s homemade on the premises fresh today fantastic produce and we start at 6:00 this evening what’s your favorite food what
Do you like cry C’s off the menu about 6:00 all right thank you the past 8 months have clearly been very hard but to survive you can’t let it get you down you know the place is better than the cafe I think that’s my yeah that’s
My my my my grip there must be 500 cafes that serve full English breakfast in Blackpool and if he’s got any chance of surviving you know you got to be better than that [ __ ] on the ass like that and the business is so [ __ ] weak we’ve got no choice have we huh
Come on don’t be upset no I’m more right going be silly come here come on don’t be silly huh sorry don’t be Sil C be strong should get back and cook some G yeah what you fancy a swim no sniff well you you’re already wet huh standing in a [ __ ] swimming
Pool let’s go back rest tonight’s a chance to lift the bar and convince the punters that Jackson home-cooked fresh food is A Cut Above the Rest are you set up for uh for dinner I’m just about yeah I’ve just got these but Dave and daor have got to
Stick to their guns I was a little bit myth this morning when I heard that it only went for 6 weeks that’s not long enough to try it and I think what you’re doing is listening to the first or second customer and then that’s setting your thoughts for the next three or four
Months I I really had to look at the cost big style yeah you know at the end of the January Now The Season’s here we have the chance to evolve it in these over the next like 12 to 14 weeks we got to make noise Dave this is a you know a
Cafe it’s a smart place but you got to get that message across and you got to continue putting that message Out There Our PR exercise has paid off the customers are flocking in 2 minutes for your gar that’s fine thank you Dave’s at home cooking this kind of food and it’s flying out okay I need four gons out please and the home cooking seems to be hitting the spot It’s nice crispy bath very tasty and the Cod that’s delicious you can do it this is simple might actually ask him for the [ __ ] recipe child’s Burger child’s burger no chips okay well I’m convinced how about the kids where’s it gone have you eaten it all well done out of 10 how many would you
Market would you give 100 that means it was a really good burger the meal deals been a real success and the fresh food has proved its worth the food was 100 times better customers were happy weren’t they yeah kids were in there we had to go off the street and drag them
In but you know that’s what’s going to take to get this place back great honest food that will fill a restaurant really yeah yeah yeah it’s not that difficult yeah is it no no this is a rule book cuz when I first came to Jackson’s or clubway at the time yeah it was
Everything Ares shouldn’t be read this there’s one special rule rule number 10 don’t think your life saving into opening a restaurant if you’re in any doubt of success if I asked you to turn the toop Back 2 years would you have vought clubway 41 knowing what I know
Now yeah no but hindsight’s always an exact science but with what we’ve learned we will carry and it will work look what you’ve been through yeah don’t bin it read me another rule before I go my lucky number number seven don’t attempt to cook elaborate food before
You’ve mastered the basics and that is one thing we definitely learned from your last visit yeah good Sound Advice Sound Advice lovely bedtime reading tonight bedtime reading Big Time hey good good to see you and you yes yeah a get a kiss Dave and dor have been
Through the mill but if they can stay focused for the rest of the season they might just be here next year did you actually get a shot you don’t get a shot now this is where David needs to sit inside so we can wake him up and get his
Numb [ __ ] head out of his Bri and nectarines and get back to some good on his food the [ __ ] H this week I’m in Derby for my big 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 appalling food the chicken raw and I don’t want to catch salmonella in [ __ ] Derby unless I can help her
New owner danela has just spent half a million quid on a sinking ship we might as well close down now and I can save my Money when the gond opened in 1968 its Italian owners brought the lammer of Venice to dowy Derby and it instantly became the place to be seen you couldn’t get into this place unless you book two or 3 weeks in advance the place was packed had wonderful atmosphere and it had a reput
Ation then of being the best restaurant in Derby Daniela celebrated her 21st birthday at Londa 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 go [ __ ] hell my bay in Derby [ __ ] hell the
Size of it a 125 seater restaurant with a 21 bedroom hotel attached a big undertaking especially if the state of the outside is anything go by [ __ ] me even the gond looks [ __ ] hello hello good evening Mr an Gordon Gordon and Daniela Daniel how are you fine all the pleasure to 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 crey crey as well fantastic anyone
Under there uh no there’s the wine s my lovely old wine so yes Fant go through it’s Friday night 8:00 and 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 four 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 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 good night good night did you enjoy dinner yes thanks
Excellent damn I think they left the teeth on the table from its 70s chandeliers to its plastic flowers the restaurant is well and truly past him no excuses 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 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 smoke salmon honeydew 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 spagh bise please spetti the food’s Italian yes say it’s fresh spaghetti it is 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 [ __ ] prop or spaghetti now he’s going to give the [ __ ] ancient [ __ ] that was in there Garth Garth GTH G you you do it apologize don’t worry problem in the kitchen that’s been water oh love nice thank
You he apologized about the weit cuz he said the Pastor was cooked to order which if you only got four customers in the evening [ __ ] writ is going to be cooked to order big portions for stter 6 is huge I’m mounting a spag bowl and a
Salon main course to come all for £650 no wonder they’re losing money right Gareth see if you can get a tender lobster soup without seeing you I’ve just seen something very dodgy the silver serving vegetables and even in 1999 Silver Service on vegetables like that was 25 years too late the
Salmon is also massive and like the restaurant a bewildering trip through time as the years have progress have just added more onto it oh [ __ ] 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
It’s 1985 ratou is in stick some Ratatouille on there and it’s 1990 welcome back the roast SP quantity not quality a classic 1970s mistake and surprise surprise head chef Steve stra started here in 1975 good good good I’ve never seen such massive portions in my entire life right doesn’t
Need the prawns doesn’t need the um muscles it’s described on the menu as 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 s 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 rant’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
Of Londa but there’s not even enough of those to stop it dying on its 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 MH 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 but 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 no I don’t what’s Plan B when he’s at home oh tin that’s what it means right tin tuna banged out on limp lettuce my grand would have been ashamed
To have served that doesn’t feel like a kitchen no energy no excitement no passion really and sort of care and love for food just get it in the bowl and [ __ ] off out excuse me sweetheart now there’s a problem with the mains oh sorry it’s no sauce on oh no sauce all
Playing all playing where does it say plan on there 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 not really sort out on Monday it
Would have said Lobster sauces wanted Lobster 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 tell I just asked Daniel to come wash some pot all well we got a pot washer I’ve been
Saying it for 3 days we haven’t got a pot washer nobody’s done a [ __ ] thing about it in charge of the kitchen Steve it’s your department see Dan you wash your hands over then while they’re all iing the waiters are still serving the main course it’s a shambles Londa wants to be
A high class restaurant and yet they are 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 Dam well an apple pie we we we
Eyes clo yeah 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 Mich in yeah yeah what this guy needs is a rocket up his ass this is a [ __ ] ddle for you isn’t it yep it’s not exactly ball break in here is it it has been in the past and it can St going back talk today it’s
Almost like we’re paying for your memory today is quiet right bring it back I’ll still handle it [ __ ] hell okay Daniela sunk half a million quid of her 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 people PR be 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 cook 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 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 lagondola 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 restaurant 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 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 functional 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 so 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 bizar setup good afternoon afteron welcome backk you they’ve been coming for 36
Years 36 years wow amazing so you are the asset yes so um if the food was to change you wouldn’t come back no no what you’ve got you got Min Sou Min which 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 he only 19 but he’s already given up he was good wasn’t he 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’re just like clock
Watching until it’s 10:00 so you can go cuz we can’t go early in 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 drive or ambition and that 17-year-old Apprentice Danny Holden
You’re right Danny boy he 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 [ __ ] to go in there it goes from bubbles on top of
The sink to Bubbles in glass it’s 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 no 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 a week are you ready yesterday yesterday was very close I don’t hang around with one warning and two warnings no out the [ __ ] back door 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 is that right Gareth you’re no good you Walk Steve thinks he can talk the talk but can he really walk the walk it’s 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 a container a plastic Minon 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 Londa to be an authentic Italian restaurant and yet she’s completely unaware what’s happening in her own kitchen um the Min stry soup is quite
A hmark 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 minist 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 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 powdered 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 1650 right you’re selling
It at £10.90 mhm but the scary thing is Steve that you don’t know that every time we sell that lamb yeah 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 might 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 life it’s my money Steve not yours I know it’s your money let’s let’s carry on let’s put a structure in place just a minute just let’s put a structure
Per room per meal my restaurant and I all I needed to do was cover costs all right and I did more than cover costs on that Stella who does all this not I think you’re sh 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 comy business and Steve what I’m trying to say yeah 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’s got one of these you know that and you’re thinking Gareth what should I do rob a bank or work hard rob a bank fcking now
Bollocks should we nip around and see your mom Danny the engine that PS any successful restaurant is its kitchen and like Rolls-Royce lond 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
The last time you made fresh pasta 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 it simple so the chefs have got time to get up to
Speed out goes the old two course lunch Manu for £650 in comes a fresh pasta man with a salad and a glass of wine for £8.95 season again see the color is starting to change now cuz the saon 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 see 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 tot who’d like a go yeah of course you’re going to have a go here we go we’ve only been making past of 10 minutes and already the young chefs 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 about that 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 there right what I’ve done is I’ve put like tomato and that in The Mixing Bowl good and with the slots and you put like this that sort of stuff over it and okay
Have a little taste eat with me and this one is a is rocket and Parmesan good man cheese that’s lovely but the gonda’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 recommend well it certainly makes the first impression up the creaky stairs wow hi Dan hello amazing Chandelier and you 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 could refurb it you
Can call it a new name and start over and really relaunch it however being M 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 DOR 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 underr restaurants under Continental oh there we go Jesus Christ so we go past all these um relaxing
Massage and all these wh houses um and you come down here and then 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 dance 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 rest 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 a good reputation see again you’re living in the P 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 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 lag Gonda and if you’re
Going to stand there and tell me it’s a good place when a chef Buys in Minon 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 right but in recent times I have to say it’s not a place that I would have come
To the idea of this lunch today is to get them in and out in 40 5 minutes we banished Silver Service to speed up the waiters but can Steve run his kitchen fast enough to keep up well busy quiet makes no difference to me I only know
One way and that’s the way I do it check on yeah you ready to roll with us yeah good man this is the exciting part of the day yeah okay let’s I want you clean around the plates yep yeah good boy let’s go one for Tata one for shutter one t t
Nice the new pasta dishes I’ve devised are hitting the spot three sends their compliments that’s that’s a first quality yeah not bad very good prices well but a little bit slow coming out just a little bit slow people having a business Lun once again the lack of organization has dropped the kitchen in
It 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 you understand where all these
Three guys including Dan is coming together at the same time but they got to take your direction you know that yeah when you ask for it we’ll do we’ll do it fresh yeah 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 them my course I’m and now the whole table has got the wrong dishes okay start again any 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 that if you send the starters why AR you Crossing it off did two starters yeah this
Is that was just 35 covers I’m planning to completely re launched 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 you know that I’ve seen no [ __ ] team spr here whatever no understanding no coordination and bringing 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 L Gondola is up the creek without a paddle the kitchen’s getting by with Bing apple pies and the STA don’t pull
Together I don’t know which way you have it you both in less than 48 hours a new owner Daniela is relaunching the restaurant I woke up at 5:00 this morning uh don’t know have to often swear but I was [ __ ] scared the trouble is daniela’s head chef 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 come 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 that smells gorgeous and then you can dress it up yeah um as a little bit mythed when you’re frying the um the Trap the fact you hadn’t take the scales off right so already I’ve got to eat
This but the part 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 51y old Chef to produce that part of [ __ ] I’m [ __ ] gobsmacked the scales are on there it’s
All in the roof of my mouth the [ __ ] alcohol is not burnt off it’s [ __ ] H Steve after Steve 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 youve 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 Gonda you know that cuz that looks like a pile of [ __ ] there as well what what’s that what’s that in there inside yeah oh the chicken inside
Yeah is this a Polish dish no 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 sent this message out before in the R 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 do you actually think that you’re fit enough to call yourself a chef if you’re defrosting things and deep fying mushrooms and is it 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 away there’s nothing complicated in this yet 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
Taragan and a simple tomato and mozzarella risoto that’s a tomato juice it’s just a little bit too thick too thick yeah even this kitchen surely can’t cook these dishes up where the um 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 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 Dan he’s never been given his own section so I’m going to see how he does with the vegetables you got to look out them you know that almost as if you’re sort of in love with them yes beautiful it’s warming it 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 MH 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 look like it’s all come out the [ __ ] pound shop you know 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’re [ __ ] 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 and fresh would you wear knickers up to there Stella oh don’t start G stick to the restaurant I’m just asking would you
Wear a pair of B 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 the table all done the table and now you stopped it
Because it’s on the mean at one time Saturday night you used to just one person just do the cooking all night so you’re 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 Ely yes this is Art thank you pleasure Christ almighty if they taste as good as
They look they going back on the menu there a DI 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 fles I’ve decided to resurrect the gonda’s Dance
Floor a house band is booked and the waiting staff 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 what else have you got most important thing about staff dinner big boy is clearing out the fridge yes we got to move now big boy we got 10
Minutes to get this ready yes St I think he could 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 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 shout for it what I want when I want it it’s all very well it’s in your mind but the problem saying I’ve got to talk to them now sort of you know yeah offloading it and get them to understand sure sure there’s a feeling
There but I’m not sure it’s nervousness or not I get stressed as much as anybody else I’m only I’m only human so maybe I get stress more than anybody else I don’t know M oh the is gorgeous congratulations Daniel that’s really good Steve 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 moment thank you I’m really worried about Steve he seems very very nervous men 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
You get flustered and frustrated what are you going to do ask for help yeah and take it out on your what Pastor that’s right take out on your pastor not Daniela enjoy it smile I’ll be behind you every ounce of the way smile [Applause] another order on one toal one palah ham
With fig one antipasta 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 boy you know that I do so we be so [ __ ] hard now at the age of 51 yeah gotel thank you 14
Go right G watch the cooking on the pasta please yeah next time I’m going to be down on your bollock two lamb one riby one Chun yes sure yeah nicely put on that PL 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 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 yeah run your kitchen and run your team 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 the flbe good music efficient and stylish table service at last Londa is swinging again three lamb two Riis one tuner Hana can you send your honor in please don’t understand what all these arrows mean so two medium one on that’s a medium is it
So your first main course is three lamp that started clearing the starters yet okay thank You as the atmosphere in the resturant Hots up the kitchen is going into slow motion no cross it off what about that other table of four here two ribby one tuna one salmon okay you going all quiet salad ready when the kitchen does get the food
Out it’s going down a treat I’ve never seen a lady clean a plate 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 cookie very nice if they if they stand up the reputation that they set tonight we’ll 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 [ __ ] out right Gare come in here Danny turn off the stoves right how was that for you
Truthfully could have been better huh could have been better could have been more smooth 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 £2,000 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 birthy function and then a business lunch but the dinner dance showed how Londa can get the good times back 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 star food is 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 but Steve still worries me I think you’ve [ __ ] forgotten the word cooking passion exciting yeah I have you’re 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 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 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 I’m 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 Gonda who on Earth is that in there God
Okay how are you fine good quickies what’s the matter well i’ have done my hair i’ 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 I I begged him to stay but he said now his mind was 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 put 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’m 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 we’ve had no sorry excuse me we’ve had no chefs since no no no I did experiment with at least four other chefs I went through one who was fway who would only cook in a certain yeah even Wayne’s pissing himself did research 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 with 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 it’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
Wool over this woman’s eyes and unfortunately because she’s so nice and so gentle everybody was taking a piss out of her and he becoming a laughing stock abolutely 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’s
Working tonight he’s working tonight uh Danny have you missed me yes I have I missed you too as well you know that big man huh yes big man little [ __ ] Danny’s responded to my encouragement and taking 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 as you can please but the proof in the tasting I’m having Wayne’s butternut squash soup I hope it’s better than Steve’s packet Minon really nice color it smells
Amazing and um it’s nice it’s not difficult to make a very simple homemade rustic soup but it you know it speaks volumes about a restaurant they’ve built on the live music theme Martin’s still got his old magic and he’s now fling main courses as well as desserts looks fantastic y you sound
Brilliant and it smells amazing yep you taste it my very own Steak Diane and steaks nice and rare The Taste 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 it was last here that was lovely and 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 realities thank
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