(i lied)
Season 4, Episode 3
For the last 18 months ex Michelin-starred chef Nick has owned and run Rococo but his past success is now eluding him. The menu is past its sell-by date, the service is stuffy, the food is over-priced and the only thing being fed is his ego. With debts of £100k, Gordon forces him to face his failures, strips down the menu and dismantles the claustrophobic dining room.
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This week I’m in Norfolk home of Alan Partridge but he’s not the only one hit wonder in town step forward Michelin star winner Nick Anderson and as soon as you say oh I’m the chef owner of Roco they oh wow you know it does stand for something but Nick’s stuck in the past and he’s about
To lose the lot everyone’s so dead stuck in run and this place is going to [ __ ] close unless you do something about it now he’s got to say AOA and aha to his former glories it’s it’s it’s trophies isn’t it right now they’re going in the [ __ ] bin they are
History bring it up I can’t spell it any clearer we are [ __ ] [Applause] Kings Lin a traditional Market town on the norfor coast where the order of the day is cheap and cheerful local crab less that is you’re eating at Roco one of kingsland’s most expensive restaurants run by former Michigan style winner Nick Anderson I’m very proud to when people
Say you know who are you and what do you do and as soon as you say oh I’m the chef owner of Roco they’re oh wow you know it does stand for something or at least it used to now roko is struggling to survive the debts are mounting and
There’s no real clear Way Forward Nick’s losing £2,000 a week and is facing closure and if that wasn’t Tough Enough he lives above the restaurant with his wife and two kids they’ll all be homeless if roko goes under my first thought is for the boys because what would we do I mean
We’d have no would have no money I it just be so depressing and miserable we used to be very very busy and I don’t think we’re doing anything differently and we’re just not getting the people it’s like you know you’ve organized a special party and everybody’s decided they’re not going to bother
Coming I’m here in kingslin and I’ve got just one week to save roko from ruin and put Nick back in the game well I really really really hope he’ll like Nick’s food I’m reasonably confident he’s not going to sort of put his Fork down and go that’s disgusting
Or minging or anything like that I I’m fairly confident my food will will stand the test beautiful Church how fortunate any your rest be next to that Jesus looks like a [ __ ] sofa bed in the window hello Hi how are you Hi Lawrence good to see you is Nick here is indeed
Thank you this is uh quite Point cool it’s very small isn’t it hello hello hi how are you nice to meet you likewise good to see you how are you I’m all right warm yeah you look very warm huh very hot boiling in here doesn’t seem very busy out there no it’s
Just falling away all the time you know tonight eight people yeah on a Saturday night eight eight customers buil how would you describe Roco Roco is a full alart restaurant yeah um what style of food is it modern British I mean we’re the height of Summer now so everything’s
Sort of well I’m about I’m about I’m I’m about to have a menu change this is we’re just coming at the end of the spring menu now we’re going into the summer spring we ended the fck in July spring was yeah two months ago well right right I’ll go in the dining room
I’ll see you after lunch okay thank you right go dear Tiny Kitchen Jesus it’s like going to visit your grand I’ll read the menu here so claustrophobic in here huge Sofas in a little quaint room oh [ __ ] and may have a glass of um orange juice please yeah pleasure ice um
Is it cold with ice it will be and the orange juice is already chilled yeah yeah that’s what I’m saying is it fridged yeah yeah no ice then thank you no I smart ass pan roasted diver scolars with cauliflower puree white raisin and Caper dressing that sounds very familiar
Nick’s got one of my dishes on the menu he’s been cooking for as long as I have and he’s Charing Top London prices so I just hope his food measures up first test a fish soup excellent and uh smells off well that certainly seen better days
I just hope I won’t be saying the same about Nick by the end of the lunch a you bastard it’s all work very well [ __ ] son of a [ __ ] next mushroom and a duck egg on toast and it’s one of my favorites when it’s done how I like it simply why is it
Supposed to be looking like something out of a [ __ ] Barbie’s doll’s house why can’t it just look simple plain and mushrooms on toast it’s like eating a wet flannel soggy horrible bread mushrooms are dirty Nick’s obviously a Frills man but if he’s got any sense he’ll serve the
Next Dish as it was intended because it’s one of mine and where did this dish originate from I can tell you I short idea you couldn’t no no go and ask him for me will you yeah sure thank you where did you get the idea for the scallops oh for [ __ ]
Sake thank [ __ ] I don’t serve mine like that they taste Frozen unfortunately milky and uh yeah rubbery they tasted like they’re frozen they are milky try one yeah they’re not frozen fresh Nick’s got to be joking he better put a smile on my face with the next dish because so far
This lunch has been miserable it’s nearly there just wondering if there’s any point in sending it to be honest if I were you Nick I wouldn’t keep me waiting Lawrence thank you right come and you like a h in my [ __ ] you know that can I just sit and enjoy or
Try to enjoy rather than trying to dissect everything I eat otherwise you might as well [ __ ] sit down here and take my place would you mind no no problem at all thank you so much I’m nervous I say stupid things I don’t mean at least you’re not having a cook for
It that sauce is so sweet it’s unbelievable duck itself actually tastes quite nice but then it’s m with all that horrible sauce it’s almost like Benin and baby veg 20 quid as well I mean you know even by London prices that’s you know that’s up there there’s someone
Here that’s trying to be Flash and he may have got away with that in the ’90s but in 2006 his days are numbered right Nick you’re not going to like what I’m about to say I expected a nice quick fast easy lunch and unfortunately everything was painful you
Know mushrooms on toast was supposed to be mushrooms on toast I got something that was incredibly soggy full of grit and just looked horrendous the duck was [ __ ] delicious and then everything else around it was so unnecessary right you were [ __ ] successful 10 years ago and you had a big following mhm
Unfortunately nothing has moved on no you’re in the bubble and I’m about to burst it sound is Laurels clearly cooking still from the ’90s era touch success but that fizzled very very quickly even his own customers haven’t sort of hung around long enough to tell him how [ __ ] long- winded the food’s
Become so it’s yeah it’s quite sad in a way and um he’s clearly not cooking for Kings Lin he’s cooking for his ego I feel slightly deflated I didn’t think I’d get as much criticism as I got but hey I’m a big boy I’m not a 20y old I’m
Not going to cry I’m 40 so yeah bring it on this week I’m in kingsling to help Nick Anderson a chef who once had a Michelin star that sauce is so sweet it’s unbelievable it’s almost like Benin but after eating his food yesterday I’d say his glory days are long gone I expected
Nice quick fast easy lunch and unfortunately everything was painful 4 years ago Nick was flying high running a successful restaurant at the crown hotel in Wales I had a business turning over a quar of a million pound a year got to six out of 10 in the good food guide two
AA rosettes and a mishan star in 2001 uh 2002 2003 for three years but in 2004 Nick crashed and burned when he and his backers parted company he’s never got over it it was a very tough time leaving Welles and um obviously very emotionally draining we just found out Susanna was
Pregnant uh obviously I then had best part of a year on the do um bankruptcy and trying obviously to to find some way of getting back Nick opened to Coco hoping to get back on his feet but with no one coming in to eat there he’s now hammering
Money this morning I want to know what the locals have got against roko hello how are you both thank have you been the Ros no I haven’t no have you heard about R I’ve heard what’s the reputation in Kings L at the moment it’s quite expensive isn’t it and when you
Look at it you think are you going to get value for money I think probably too pricey two smaller portions I don’t know is kingslin too small for a restaurant like rocos they’ve hit the nail on the head except for one thing it’s not kingsling that’s the problem rokos has gone way
Past itself cell by date I mean pretentious food stuffy service and [ __ ] ridiculous prices even for London ridiculous prices before I can drag Nick into the real world I want to find out how he runs his kitchen so I’ve arranged to meet him and his Sue Chef Tim Sanford
Before tonight’s service how are you today I’m very well nice to see you good to see you too hello hello Chef how are you I’m okay you Gordon Yeah Tim you’re the suit obviously the suit chef chef is it the only Chef you ever worked for of
This caliber yes what was it like last night dead as a Dodo absolutely no one no one in at all no [ __ ] me that’s extraordinary how do you leave the boredom how do you stimulate yourself in terms of coming up with new ideas and it sounds absolutely Dreadful but sometimes
I do watch Ready Steady cook and I pick up little things from there yeah [ __ ] me I know it’s Dreadful you’re the first chef I’ve ever ever met that’s becoming that’s become exciting and stimulated on the back of Ready Steady [ __ ] um just take me through your fridges like meat fridge where would
That be so I have my my duck my lamb good look at the sausages they sound nice too are they actually from too yes they are amazing this is basically fish trimming skullet corals for fish soup rice pudding mhm meline mix ni Nick fridges are packed the best ingredients
But no one’s coming to eat it all is he mad you have the most extraordinary ingredients you know that and if you don’t sell it you eat it yeah things like you know Meat and Fish so really it’s a big Advantage the resturant being [ __ ] empty cuz you live like a king
Amazing no style food here Tim must be [ __ ] extraordinary it is huh yeah well you look well on it thank you [ __ ] me if Nick’s in trouble he could be buying cheaper produce on his doorstep so why isn’t he we think things like the shrimps in the freezer yeah and you’re
On the you’re on an EST you know 20 miles we we struggle to get them fresh we always used to be to get them fresh no seriously you mustn’t forget I have been doing my homework I’ve been here I know how many boats are still fish Fleet
The fish tell you what they caught on Saturday I can tell you what’s in the market tomorrow morning trust me okay oh [ __ ] me I get the feeling Nick’s having me on he’s in cookingland everything has to look Immaculate with the best of cheese and the best of sausage and the
Best of rack of lamb he’s in kingslin yeah not sat in the [ __ ] Harbor of Monaco and every customer hasn’t got five grand to blow on a [ __ ] bottle of wine before I tackle the business I need to see what Tim and Nick are capable of
And so I want to watch them in action during a busy service but things have sunk solo at roko the only way we’ve been able to fill the place tonight is by rounding up Nick’s friends and some local business people and when you opened 1991 was the food the same then
No the duck egg with wild mushroom I thought that was part of the history in terms of been on the menu for a decade wasn’t from the very beginning but it was a a dish that sort of came along probably not yeah not long after 94
Something like that so 12 years and not 10 years Nick’s menu belongs in a museum not a restaurant but I suppose with 12 years of practice service should be a dodle baby veg is such a throwback to the ’90s but Nick’s obviously very attached to them okay that’s finished y yeah well
Is this slow or ises it me is this normal pace of service yeah Nick’s so busy pring and preening he seems to have forgotten the whole point of being a chef feeding your customers sorry about the delay that’s not normal for that to sit there so long like that is it no [ __ ]
Up I forgot the black pudding and I dropped the pom puree into the uh sauce for the hell of it [ __ ] hard work everything just seems so difficult so longwinded kitchen Sol there’s no atmosphere there’s no for someone who’s earned his stripes Nick’s making a hash out of tonight’s service
[ __ ] I just lost my [ __ ] red wine reduction I’m beginning to think this is a man who’s lost the plot salad’s died in the heat like it’s [ __ ] Creator so how was that for you absolutely horrendous is that the normal way to work cly the way work I’m worried because
There’s so much [ __ ] around that goes on that is so unnecessary you’re screwing yourselves painful it’s like open heart surgery without an anesthetic it’s [ __ ] piling crap on top of crap and using crap on crap everything is [ __ ] so [ __ ] over tweaked in a way that you’ve just gone past any form of
Normality with food you think that the more I add and put in it’s just going to get better it’s not L less is more he slagged everything off about my food I’m disappointed because I think he could have at least said something along the lines of I can clearly see you can
Cook meat I can clearly see you can cook fish he could have said something positive to keep our morale up I do feel choked last night I could see just how much of a rut Nick has got himself into sticking with the same old food has stifled his cooking and ruined his Business I need a way to get him thinking about the future and not the past I’ve spotted a collection of old food guides he’s been holding on to I’d like him to let them go who w wants to come in and read the good food guide it’s it’s it’s trophies
Isn’t it because you’re in there aren’t you yeah that’s the kind of stuff you have upstairs yeah for you know your your little meditation times you know you know when you’ve had a real [ __ ] night and you’re slightly concerned and you want to sort of you know increase
The size of your [ __ ] you lay on the bed and cover yourself in all your good food guides when you get a write up in a guide they’ve judged you for what for that year the pre previous year yes yeah by then you you moved on yes so you’re reminiscing right now they’re
Going in the [ __ ] bin Colin I’ll hold the bag open and you can get them in yeah I don’t give a [ __ ] how much we pay for them you know that 15 years of History 15 years of everything else of course it’s sad it’s difficult sometimes to accept changes necessary um really
Is Nick’s road to recovery is just starting he needs needs to embrace change but after a decade working with the same dishes I wonder if he can actually cook anything new things have got slightly static in terms of creativity yes come here my little [ __ ] rockweiler sorry [ __ ] you mentioned to
Me the other day about ready steady [ __ ] yeah no no no don’t look at me like that come back to me with some form of inspiration there’s ingredients let’s look I’ve bought some basic local ingredients and I’m giving Nick and just 20 minutes to come up with some dishes
That we can make money on onion leaks potatoes and look at this baby here fresh beautiful you both got a bag each don’t copy him and you don’t copy him fine ready yeah how long steady cook how long [ __ ] you know how long this could be the first time in years Nick’s
Faced a full-sized vegetable now you’re [ __ ] sweating aren’t you you seen it on t you sat there in front of the [ __ ] sofa now you’re [ __ ] doing it okay Nick please tell me you’re not looking for a cutter where’s my Cutters where’s my Cutters we Nick don’t burn
Your mackerel don’t get Huffy with me come on Nick 10 seconds to go three two one serve thank you well done Timmy good Nick what is it just simply grilled mackerel little bit thyme some lemon juice good of maos on a bed of saute potatoes with garlic and butter would
You serve that dish in your restaurant I think so good would you serve this dish in this restaurant no I wouldn’t why not cuz I think it’s crap it needs a lot of work do it you think it’s crap yeah and it needs a lot of work doing to it yeah
You fin did yes I did yeah so I can cook it quicker GED it you are so paranoid it’s unbelievable presentation’s there for 30 seconds it’s the flavor that holds the memory it’s the flavor that holds the memory right Nick a taste meckel’s nice slightly bitter
Inside cuz the guts are still in there unfortunately however top of the ma was nice I like that Nick’s buckled Under Pressure Tim’s held his own but they both failed the most important test of all the leaks and the potato I wanted a soup as my starter and then the [ __ ]
Mackerel I wanted filleted on a [ __ ] warm potato salad nothing more boom boom starter main yeah £238 I got to make money cuz I got to [ __ ] open my business tomorrow okay so you do you both chose to do one dish the winner is none of you clear down [ __ ]
Me I’m so frustrated because I can’t get anything out of [ __ ] Nick and I got to make some big changes in this place otherwise uh he’s [ __ ] it takes a little while for things to sink in with me I’m not I’m not a uh really as a rule I’m not an
Impulsive person I don’t act you know um without thinking things through and I I fully suspect that Gordon’s going to get even more frustrated with me as the week goes on but I’ll probably get more frustrated with him it’s not just Nick a can’t work out if roko doesn’t have any customers how
Has Nick managed to keep the business and the family float for the past 18 months I’m going to talk to his wife Susanna we don’t go anywhere we don’t ever go out anymore since having the children and there’s nowhere to go and we haven’t got any money MH um so I
Think he needs a sort of real kick or a boost or a real something to uh get him inspired again and I you know and when it’s not busy and when it’s crap like that he just you know he’s miserable which I suppose you would be anyone
Would be yeah [ __ ] yeah how long can you continue staying open along these lines not long the thing that happens is every kind of 6 months Nick has a meltdown and goes everything’s [ __ ] [ __ ] everything’s what are we going to do what we going to do what we going to do
We need some money we need some money if it hadn’t been literally for like a month ago a couple of friend stroke customers wanting to invest a little bit of money into it can’t remember how much was now we would it would have gone I
Think if I had to Clos the door tonight yeah I mean [ __ ] bam yeah shut down yeah how much do I owe tomorrow morning 100 100 Grand yeah you haven’t got that no has Nick got it no no it’s worse than I thought even though he’s in 00,000 worth of debt
Nick still shelling out on all the expensive produce he used when he was doing well I need to get him to stop he told me he couldn’t buy shrimps on his doorstep well I don’t think he tried hard enough one thing I got [ __ ] off last
Week with is when you said you can’t buy fresh [ __ ] shrimps these guys go out every day hello gentlemen that looks like a good catch that he told me that he can’t get fresh shrimps are they fresh from this morning yeah and is that a normal catch in the
Morning that’s just average average and you give me [ __ ] cuz I get upset cuz yours are in the [ __ ] freezer hello yeah no no I mean have a little taste yeah sure yeah or do you want to stick to your Frozen ones get your [ __ ] ass on that boat let’s go H unbelievable
You’ll turn around and say no let me get let me get my frozen ones yes wo look how beautiful amazing no shrim is my [ __ ] ass beautiful see yeah Frozen [ __ ] shrimps I went to the fishmongers I told you I went to the fishmongers another another excuse no more [ __ ]
Excuses Nick’s excuses won’t get him out the financial [ __ ] and I still don’t think he’s faced the fact that his spending habits have to change and soon tonight I’m allow Nick to cook his menu for the final time I’m going to do some tough talking to try and Shake him
Out of his cocoon sauces like varnish aren’t they why are they so heavy in the middle of summer it’s the only way I know how to Sauce oh [ __ ] hell the only way I know how to source I wouldn’t charge 20 quid for that in Chelsea Nicholas you noi mushrooms they look
Like [ __ ] tadpoles on Viagra huh is it on there because it’s Oriental the worthy Noy yes poor bastards are you ready to stab me yet no oh what’s the idea behind the two sources resemblance of a pearl necklace I used to give her my exgirlfriend what a lovely portion of
Pork why’d you put the black budy on There cuz I’m over press school is anything registering in terms of all that time we’re wasting yes farting and Fanning around I think we can fit 10 more people in and still get it done within the time frame I feel like spping you start bolet naked and putting a
[ __ ] sign on saying customers come and E my food I’m [ __ ] serious I just can’t get anything out of him it’s so hard because he’s like in a days when I poke him I poke him for a reaction to wake him up to get him out of that [ __ ] aati attitude and so
Every time I want to dig him in the ribs I want someone to come back to me with something of a pair of bollocks it’s like he’s sort of put at the back of his mind it’s not really that important because getting all my potential ingredients is far more important than
Being 100 Grand in debt I can’t spell it any clearer we are [ __ ] this week I’m in Norfolk to help shake a chef out of his culinary coma those sauces are like varnish aren’t they why are they so heavy in the middle of summer it’s the only way I know have
SAU oh [ __ ] hell last night I tried to get true to him with some tough love are you ready to stab me yet no this morning morning I’m hoping to start AR fresh Nick’s in there so why isn’t he letting me in pathetic absolutely pathetic
Kick me out who the [ __ ] you think he is I’ve taken some [ __ ] in my time but this is the first time a chef has ever locked me out of a Restaurant I’ll sit here and wait till [ __ ] lunchtime I’ll go in as a pain customer [ __ ] [ __ ] What’s the matter Fed Up fed up can we talk yeah yeah I bowled my [ __ ] eyes out last night Gordon we’re the same age you’ve got two kids upstairs you know depending on this [ __ ] succeeding you know so you know yes you’re pissed off yeah you hate my
Gut but let’s just have a go at [ __ ] working at turning around don’t want you cooking like that because I think you can do better with half the frails you can’t give up was there nothing at all about last night that you saw as even remotely good if I didn’t
Think it was possible to turn around I wouldn’t be here and you wouldn’t have asked my [ __ ] help unfortunately the reason why you’re more [ __ ] off is the level of sensitivity I’m glad you feel the way you do cuz it shows that you care well I’m certainly at the bottom that’s for
Sure well at least he’s talking to me now so I’m going to strike while the ir’s hot and hit him with my big idea it’s time to start from scratch you’re going to have to seriously consider changing the name I need a unpretentious feel that’s like [ __ ] me get in there Nick any
Names not yet must be something in there just roll them out to me just Shout Shout at me for once number 11 no cuz there was two formal the church is called St Margaret’s I don’t know Maggie no no it’s got nothing to do with
You it’s a new identity I say magg is you know in terms of not casualness but just unpretentious something that everyone can relate to Nick you’re nervous of Maggie I’m not nervous I’m just not that Keen at all I’m just trying to throw options in the pot we
Need a fresh start the name is not critical the change is crucial I don’t like the name Maggie I think to me it just says Maggie’s Caravan stop and get a bacon roll here we go while Nick can Ste his own juicies over the loss of six
Letters of the alphabet but he’s not going to stop me tearing up his menu anything you’re worried about well that delayed silence [ __ ] me I can kill you okay finally a smile I just hope he’s happy with the new food I’ve swapped his expensive ingredients for cheaper local
Alternatives so we can lower the prices and these simple dishes can be prepared quickly that is just a nice summmer fill chunky rustic yeah g SPO and there’s a duck salad pan fied mackerel and a bed of warm potatoes one nice FP on and a simple cheese
Soule into your oven please Nick a hot oven 220 perfect so you love the name magg is adore it Chef no I hate it you hate it why do you hate it just makes me think of somewhere that you pick up a bacon buy at the side of the road really
Yeah what’s the alternative Nicholas I’m beginning to lose patience with Nick no answer time’s running out I don’t know how long you think you’ve got but I can’t tell you any longer here Mr Anderson we’re scared of [ __ ] change no one wants to change anything because
It’s safe safe means we’re in the [ __ ] change no I’m just trying to inject a bit of energy but right now like I said no one’s no one’s with me on this one no one’s clean for changes no one’s Dynamic for changes and everyone’s so dead stuck
In a rut and this place is going to [ __ ] close unless you do something about it when I’m pissed off more than anything I don’t feel anyone [ __ ] pulling on the rope quite frankly it’s not good enough to sort itself out that’s why we’re in the ship so I don’t
Feel that surge of support that really sort of you know bang this is what I’ve got in life it’s not there it’s not so if they haven’t got it what [ __ ] chance have I got I can’t work out why Nick won’t let go of the past I need help from people who know
Him best first first stop Susanna I I can’t work out whether it’s just his pride yeah or whether it’s you know saying goodbye to her Coco you’re in Kings Lyn yeah you’re not in nightsbridge he thinks Maggie sounds cheap and he doesn’t want his food to be
Cheap but we’re not turning it into cheap if he’s not happy with that why is he come back me with it I don’t care if he calls it Frank is Maggie Uncle Ma I don’t give I don’t give a toss about that no ricoco’s myth is feeding his ego
Nothing more but I swear to God I look at that man in the eyes every morning and there’s not 100 Grand of debt in each [ __ ] eyeball yeah that is wrong yeah if Nick goes down he’s taking everyone with him wife kids and his staff it’s an amazing place an amazing
Setting quaint [ __ ] town hall you know an amazing square this place should be [ __ ] ramm people should be queuing up to stand in a queue to come and eat in here that’s yeah they got everything here that’s the way it is we got to sort out I see someone that is hurting for
What reason Glory Days Mich star possibly possibly got to be a reason somewhere I would have said that 4 years ago Nick was top of the bill in Norfolk and his stage was the crown hotel in Wales but when he and his backers party company Nick had to leave the restaurant
I don’t think he’s ever got over it this is where it hurts have you been back in there um not for a long time no not for a long time I brought you here to face your failures I had a situation once when I had two missing stars in a restaurant
Called Obi and I’d worked my [ __ ] ass off for these guys for 5 years and because I didn’t want to go down the direction that they were going down I cut the [ __ ] cord and I got out of it and it’s been the most important [ __ ] day of my entire [ __ ] cooking career
You you have to turn a new Leaf I’ve never been back in that door and I’ve always wanted to go in there and just eat but instead I used to just walk past yes and there’s like two or three bin bags outside the front door and you know
What it makes me feel so happy because when I was there I used to put out 18 to 20 bin bags and that told me they’re nowhere near as busy it was it was that moment when you think the most important day in my entire life turning the
[ __ ] leaf and for the short time I’ve known you I don’t think you’ve ever turned the leaf no that was then yeah this is now why didn’t the [ __ ] penny drop earlier I don’t know stubbornness maybe I don’t know I’ve been massaging my own ego with the food MH without seeing the
Fact that why are the other restaurants busy because they’re not trying to be pretentious MH you have got to start aesh [ __ ] move on it’s taking me the best part of a week but I think Nick may have finally got the Message it’s my last day in norfol tonight we relaunched the restaurant and there’s good news I’ve made a decision Gordon I’m going to run with Maggie Maggie doesn’t mean it’s a [ __ ] greasy spoon no in six month’s time the name is irrelevant but it’s the new that’s where I got to
Perfectly honest why get all precious about it skip skip thank you gentl now I need another miracle we’ve got to get the people of kingslin to give Nick’s new restaurant a go I just hope they can forgive his sins I just want to tell you about our new
Restaurant okay it’s a replacement of a Coco is that say Marketplace well it used to be no you haven’t you liar no you haven’t it’s only just been magg today we’ve changed the name we’ve changed the interior it’s affordable the food’s great now I’ve got through to
Nick there’s no no stopping him he’s agreed to dump the intimidating n’s decor and replace it with a simple and fresh interior is it open tomorrow so it’s my birthday tomorrow yes it is what time did you like to come um tomorrow about 8:00 you got a reservation there yeah
Well done God when you get going it can’t stop you you know that huh we’ve only got a few hours left to clear out the final traces of roko before we throw open the doors at Maggie’s but something’s already made it back in from the bin second
No they’re not going back I’m just going to take them upstairs you’re taking them upstairs you’re going to lay on the sofa again and cover the [ __ ] WID you with them no no no what are you doing with the guides oh it’s history isn’t it just when I thought I was [ __ ] getting
Somewhere have you got any paraffin I never look at them ever is your photo in any of them Nick no there’s never been photos you don’t need them [ __ ] me [ __ ] hell what else have you sneaked back in nothing nothing finally all the oldfashioned remants of a Coco have been stripped out
And in its place is maggot relaxed informal and most important welcoming I’ve created a fixed priz menu made up of modern rustic dishes the big pool for the locals will be the cost at £21 it’s half the price of a Coco night tonight um 44 booked yes 42
44 yeah yeah can we take any more Lawrence yeah if we can do them yeah yeah definitely if Maggie does 54 covers tonight I’m running around that square and the cemetery start ballet naked um menu everybody happy with the menu three starters three main courses and three
Desserts yeah we’ve gone through all the [ __ ] you know roller coaster highly strung highly emotional upsetting bullying it’s all gone tonight is the night really make it work good luck thank you all for your very hard work this week and let’s make Maggie’s work if we get through this one tonight and
He pulls it off you know I’ll be a lot happier of course I’ll be a lot happier My worry is in the kitchen not with Tim but with Nick if he gets in the [ __ ] early on let’s hope he’s got the Charisma the personality the drive the
Determination to get out of it this is not just a man starting off aresh this is a man that is desperately in the [ __ ] up his eyeballs with 100 Grand of debt and [ __ ] me every plate he cooks he has to really seriously mean it table in the Window okay one crispy duck salad on order two gaspacho good chicken mael Lamb nice absolutely stunning good too sou late they’re very hot Lawrence please be careful yes excellent start’s gone within 7 Minutes fantastic magaz is filling up with the locals there’ll be more people in tonight than Nick would usually have in all week you ductor where did he when you are okay
Duck down yeah good nice thank you that’s fine don’t play with it don’t play with it despite the fact that we got rid of Nick’s fancy ingredients he’s still fiddling he can’t afford to switch off tonight what those little burn bits and the potato are they try come come on
Come on come on come on Nick get Tim to put the peas and there and don’t keep on sashing down so much here calm down slow down guys and work as a team like we sort of almost in love with each other there you go the
New menu is doing the trick the pace has picked up in the kitchen but it’s getting busy and now Nick has taking his eye off the orders that guys table two is already gone thank you what’ you mean where’s that ticket please temp what is going on thank you that’s all I want
What is going on I don’t know what’s going this never happens Nick stop my man yeah we’re doing the same course again twice over all right the next order is a chicken and a ma come on come on guys not tonight I’ve all not not tonight yeah I didn’t I
Didn’t know you had a lamb on there I thought it was a chicken and a mackerel chicken and a mackerel take that one with you Nick’s just screwed himself they’ve just started to cook one table’s order twice over brilliant it doesn’t need to be as panicky as it is [ __ ] me this is
Home cooking big deep breath and just compose yourself and be comfortable doing three or four things at the same time and bring it together the r is now at his busiest so if Nick doesn’t take control now we’re in trouble bollock is sinking two duck now
Move it come on service please we got three Su plays out yeah denying doing three duck yeah two sulake three duck right we go seven chicken two lamb yeah yes sure and you got your sides on the go yes you got your side orders on the go
Check car finally for the first time this week I’m beginning to see Nick Mike just have what it takes to run his restaurant see PL 20 seconds 30 seconds placing the chicken Tim ready with that soup PL nearly Chef finished withu we’re through the worst all the maining is served and I
Think Nick’s even enjoyed himself just there you know that Nick just so Nick’s had a good night but are we back in favor with the locals I think the prices are right for for you to come and have a a meal on on a regular basis
Rather just a special OCC which it used to be definitely come definely Nick’s got the stamp of approval making a fresh start has worked so if Nick wants to bask in the glory again he’d better stick to the new regime how’ you feel good good truthfully yes truthly yeah we
Just taken about two and a half Grand go a shaky start can you do it again tomorrow that’s the big question yes you can yeah good I’m glad to hear it I can’t do anymore and it’s over to you now yeah this is just the beginning and it’s
Going to go forward and it’s going to evolve and it’s going to get better and better and better um and it’s just that it will never be it’ll never be what it was because clearly there weren’t enough people coming for what it was so it needs to be
Different and watch this space tonight’s service was a tough one tough but we got there can they cope on the back of that performance tonight it’s going to be very tough for them to cope very very tough indeed because they’re going to have to wake up in in terms of that’s
Normal I’m nervous about this one more than any other Resturant I’ve ever worked in because I don’t feel that surge of excitement to get it right Mr Anders was scared of [ __ ] change no one wants to change last time I was in kingslin I spent the week trying to convince Nick Anderson that
His glory days were long gone go and argue with me come back to me by the end of the week we’d not just changed the food we’d launched a brand new restaurant Maggie skip skip thank you gentlemen 7 weeks later I’m back in Kingsland to make an unexpected
Visit nice whole roasted lemon so local with [ __ ] butter hello how are you Jesus wow the first change is obvious Nick’s got customers nice BS very nice B good evening good evening how are you very well good to see you good evening Chef how are you very well thank you Timmy how
Are you smashing smashing good man than you one me oh dear hey you have got your [ __ ] together uh seriously U turn over um we’re we’re averaging 4 and a half to 5 grand a week top week’s been eight top week’s been eight yeah that’s great one
Big question have you got a spare table of one anywhere yep thank [ __ ] for that I’m not going this way I’m not eating the first thing that struck me when I walked in here you know was the buzz place is full 47 KS on a Wednesday night kingsling is empty you know this
Must be the busiest place within Miles the exciting thing about the menu is everything’s s locally which is nice um if it tastes as good as it reads then it’s down to him he can’t [ __ ] this one I’ll go for the um whole Sal the local Sal please with a cocko butter and
And just maybe before I start can I try a onion B I’m trying to figure out what the [ __ ] they’re doing here where did that one come from Timmy I think suggested it Timmy the cat Timmy the cat so far so good but I’m reserving judgment until after I’ve
Eaten not the kind of thing you expect to find on the menu here however it’s [ __ ] delicious so who am I to complain there is nothing pretentious about what’s being put on the plate here and the minute the food arrives you don’t think about some potential Chef in
The corner trying to massage his ego it’s good honest simple food that’s all it has to be it’s not [ __ ] rocket science thank you lovely and that’s local you haven’t even asked me how my dinner is yet wouldn’t even dream it not you finished I’ll let you start [ __ ] Jesus fish cockled butter
Parsley sauteed local seps and SED potatoes rustic simple and so unpretentious is it extraordinary and miles in front to what I experienced last time around here that was nice Nick very nice simple honest and uh great flavors for you what’s changed in terms of I’ve got it
I’ve got it back in here have you though yeah really is it is it in there yeah this is the first time I can quite honestly say and I mean really [ __ ] honestly you’re cooking for your customers not your ego it’s only going to be a matter of time before you’re
Financially [ __ ] stable that there already seriously Batman’s paid right up to date all the supplies are back within 30 days and all the wine supplies are paid up up scratch Timmy the BG was delicious by the way can I have the recipe please no you titin little [ __ ]
I [ __ ] I I’ve given you my recipes you’ve had a personality transplant haven’t you where did you get this from there a lot more chefs I’d like to give it to tell me where the shop is and I’ll send the [ __ ] to it all joks apart
Don’t [ __ ] change no I and don’t put your [ __ ] ego in front of your custom I’ll show the menu I’ll show you the menu don’t put your [ __ ] ego in front of your customers I your success is the buzz in that dying room the minute that
Buzz is gone you’re [ __ ] keep it there definitely yes y well done thank you I really mean that stubborn [ __ ] but well done yeah I’m amazed what a [ __ ] turnaround extraordinary good honest simple food local produce great service no bits of [ __ ] with olive oil and all potenti is crap everywhere no
[ __ ] flea bitten sofa sat there know canip is just a really good evening nice buzz and I really hope he [ __ ] makes it he’s got a recipe for Success here and um he’d be stupid to change it pretty good Good Maggie’s done