title says it all, methinks
Season 5, Episode 8
The Granary in rural Hampshire is an upmarket restaurant, which at 200 seats, is the biggest Gordon’s ever taken on. Originally opened by entrepreneur Nigel Nieddu as an upmarket dining club four years ago, the restaurant was relaunched after a £2 million refit, but it’s still losing £4,000 a week. It promises classy modern British cuisine but in reality the menu features food sourced from all over the globe.
Season 5, Episode 7
The Curry Lounge in Nottingham is a 120-seater Indian restaurant which has been run since January 2007 by ex-sales director Raz, who’s new to the business, and it shows. Despite a £500,000 refurbishment and décor like a Bollywood set, the honeymoon period’s well and truly over. Enter Gordon, relishing the prospect of tackling an Indian restaurant for the first time.
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I’m wrestling with a Titanic restaurant sinking into a financial black hole right now yeah the Gran is the biggest sh in h the clueless owners an entrepreneur not a restaurant this hour my [ __ ] restaurant it’s not true that’s why you’re in the fat idiot there’s a couple of young offenders in
The kitchen witness intimidation assault and the head chef is more like a parole officer who just can’t cope I really can’t be B don’t like this and I don’t want to do it mate why did he walk out why are you asking Me we’re in rural Hampshire where I’ve just bought a really nice tiny Country Cottage and from a chest point of view here you have some of the most amazing produce anywhere in Britain so so I’m really looking forward to a nice laidback British country lunch I’m heading for the granery a huge
200 seater restaurant owned by businessman and property entrepreneur Nigel nedu he thinks his Glam up Market eer should be earning him a fortune to my mind we’ve invested in all the right things it’s a beautiful place the quality of the food is good we’ve got
Great chefs you know I’m at a bit of a loss to be honest to to understand why the place isn’t big is yet Nigel’s dream project is failing and it’s an all too familiar Tale in my trade running a successful business doesn’t mean you can run a restaurant I found myself in the
Thick of it really and just basically doing the best I can well you do feel vulnerable I mean it’s like who do you turn to you can only keep digging deeper and deeper yourself but you know I suppose it was uh well that’s why we turned to Gordon here we are despite
Heming four grand a week Nigel likes the Finer Things in life and he’s offered to show me the area a bit more you Good Pilot I’m not bad I’m not [Applause] bad I just tell you about the area where we are here uhhuh this is a it’s a very nice very affluent area there seems to be so many swim pools here Nigel convinced himself the wealthy Hampshire locals would flock to a flash exclusive dining
Club so he opened one in 2003 and it cost up to 2 Grand to join for the first night Nigel invited celebrity guests like Jordan we thought we’ cracked it the launch was so incredibly well attended and everyone was so excited by what was happening the feedback was wow this is
The most amazing place we’re all going to be coming here and then uh they none of them did when Nigel’s Playboy project went bust he dropped the joining fee reopened as The Granary but it was too late its local reputation was shot to Pieces Just down here to the left here
Gordon this is the restaurant okay the the kind of cream building there with the nice nice lawn That’s The Granary yeah it looks absolutely beautiful from here my God it’s so big just describe the style of the restaurant [ __ ] we call it um sort of modern British Niger recruited local boy Martin
White to create his vision of a modern British menu so I’m expecting some updated British Classics using homegrown produce from this head chef I especially the British food and I don’t think there’s enough of it around these days you know T me stay kidney pudding Cornish past these but Martin’s got a
Hidden past he served 6 months for drug offenses and cooking was his salvation went back into training literally in the prison kitens and there were some really good uh Chef prison officers who took me under their wing and you know just kept out of trouble and when I got out you
Know I went straight back to work because of his past Martin wants to help other teenage terway he has two on his cooky Apprentice scheme cocky Pete is 18 and is known to the police I’ve done a few naughty things and that got in trouble with the law and
Now obviously found what God send which happens to be cooking which I’m very proud of doing and I enjoy it a lot and we have a good team here at the Grand R his partner in crime is mathy Paul nickname chav he’s 19 and been arrested more times than he can remember job
Definitely saved me it was felt like yes this is this is [ __ ] brilliant look I’m actually doing this for myself they’re great Lads they do you know they work hard they they’re really Keen to learn and Martin’s brought them on fantastically my biggest worry probably
Is that unless things get a lot better I wouldn’t be able to keep them on anyway Nigel can only afford to stay open another 6 months because he’s already invested 2 million quid despite knowing nothing about private members clubs nidel spent a fortune turn of The Granary into a Swanky dining venue
[ __ ] we aing for sort of Monty or Soho what that on there leather leather walls yeah bloody hell you’re aiming for the private club the sort of feel yeah Rich and Sumptuous and yeah God this is the uh Coach House dining and function room I have to say I know I’ve only been
Here three or four minutes it’s [ __ ] stiff no do you think it’s too stiff it feels stuffy Nigel’s got a thin skin and doesn’t take criticism well we’re proud of what we’ve done here uh we get nothing but compliments about the interior of the building the decor and
Everything else he just coming and rubbish the whole place not a thing every he likes Nigel’s joining me for lunch to discuss his so-called British menu it’s packed with 60 dishes from around the world um did you get involved with the food at all yeah I discuss it obviously with Martin mhm incredibly
Nigel’s fiercely proud of this silly menu so I’m going to be brutally honest with him I’m going to have the shark steak to with tomato salsa and mozzarella okay must be a bit of a Hampshire thing going on there shark steak my starter appears to be from Africa
And this is Moroccan chicken yeah um wrapped in fer past what’s modern British on that what is more on that nothing it’s very spicy it it’s morocc you see me upset what’s the matter you see up tight I’m just waiting for you to slate the meal like you slated
Everything else since you come in the place oh dear this is Nigel’s idea of a modern British classic cheesy shark what was the chef smoking when he came up with that one have you tried it well that that’s [ __ ] ghastly there a surprise huh no don’t get all defensive I don’t
Like it huh how’s your lamp beautiful honestly really do you think the food is good yeah of course I do you you’re playing with me aren’t you no I think you’re taking a pest gon that’s what’s happening sorry shark and mozzarella sorry let me go through your
Menu and see what you put together it’s easier to take the piss out of other people’s stuff we’re going through my menu now the shark’s half a cmet thick yeah it’s cooked and then gratinated so it’s cooked twice it arrived a plate full of water so the fish was overcook
Before he even got anywhere near my mouth so why are you trying to be smart if I said to you tasted [ __ ] accept it not a great start I want to try Nigel’s favorite fillet of beef she cooked by Peter see you know what great experience
Just 18 years old to be cooking from of the best chefs in the in the world maybe we should ask Nigel what I’m going to think about it before we go I know what you’re going to think about it before you even try it how did you find a steak um it looked
Like someone was sick on my plate there you go that’s fine and apart from that the steak was cooked nicely well at least I could say this you know it can only get better from here can it uh Christ yeah definitely Nigel’s kidding himself the food is great and clearly doesn’t want
My advice I just hope the head chef isn’t as pompous as his boss how are you good to see it and this is Paul Paul nice to see you hello Peter Peter hello I had lunch with with Nigel yeah sadly very disappointing in which way I just found it oldfashioned very boring and
When you say modern British yeah where was the beef from where’s the beef from it’s uh that is not British the state was cooked nicely yeah pink it didn’t need all the gunk around there okay was the shark was okay for that was water and overcook you thought it was overcook
Where where’s it actually be uh it’s South Indian Ocean I believe and you buy guys you want to listen or listening show some respect are you just going to stand there push your pants I’m trying to have a chat but it’s sorry sorry Speak show some [ __ ] respect all right sorry
Car can’t stand up or what I’m trying to get through is modern British it’s hard to identify anything substantially modern British so I’m here to help okay this man hasn’t understood that yet right I didn’t enjoy my lunch it doesn’t need to be that fancy it’s probably over
The up yeah and it is on the verge of being pretentious too much style and insufficient flavor The Granary is an amazing location but everything about it is [ __ ] wrong the teenage asbos they’re so full of themselves it’s [ __ ] embarrassing The deco’s Flash and pretentious and the food well they can’t
Be any more further away from Modern British no wonder the [ __ ] locals aren’t coming entrepreneur turned restaurant Nigel neu’s massive restaurant is in deep financial trouble his head chef Martin runs an apprentice scheme for out of control teenage terway The Granary has a capacity for 200 but on a busy
Night they’re serving an average of 40 people it’s unsustainable to survive we’ve got to fill this place now before I do anything I need to see if they can cope when it’s busy so tonight I’ve got 90 locals coming in for dinner and I want to see how they all handle
Pressure was done 60 last night was it 60 61 just me and Pete over here and the place is capable of doing what 200 yeah I think we can do that quite easy um see we the garden as well there no reason we could do more how many hours a week you
Want um this week is probably about 60 to 65 good healthy could call it the harder you work the more [ __ ] trouble you start up surely yeah so so good really I need to know how head chef C preparation officer Martin and his Lads cope with lots of diners t two
Moroccan chicken soup one Palm handam rotter Martin’s fiddly foreign dishes take ages to get out of the kitchen what’s the sauce prawn to swe S we’re only 30 minutes into the service and some of the food is being sent back cold all right P so we’re going to do this again Serv
Please the restaurant is filling up but Martin is struggling to keep up with the orders need one briette starter table 14 they haven’t had their starters table 14 Bri and coret we’ve been here since 5 and we’re still waiting for we’re still not work yeah exactly we know what’s
Going on Serv have got off to a really bad start um customers are complaining there’s one table there that been waiting 2 hours food’s been served twice and um they are really seriously pissed off Nigel can’t afford a restaurant manager and runs the front of house himself his lack of experience is
Causing chaos boys have you got 22 on there there’s any chance we might get our started yeah sorry we’re having a meltdown in there it’s not convin it’s not it’s a mallet they’ve crossed it out it’s a m this this has got to be the
Worst day of my entire life to be honest what did you do to help this G we’ve taken this me B uhhuh been there 3 hours I what is the time now I don’t know there qu yeah got at 5:00 right joking it Martin said he could cope with 200
But I’ve proved he can’t even cope with half of that tonight it’s never happened before I’m not happy about it we’ve been stitched up not I doing anymore man who’s stitching who here you can pull it back together can you I really can’t be B I don’t like
This and I don’t want to do it mate I didn’t want to do it in the first place I’m out of it on let’s get this done let’s get this done we got a lot of people in there mate I’m not doing it mate This is BS what’s going on neither Martin nor
Nigel accept responsibility for the mess and want the scapegoat unsurprisingly Nigel sees an opportunity to get his own back we’ve been stitched up tonight I know we’ve been stitched up oh come on we’ve never had a [ __ ] night like this Gordon I swear to God we A Night
Like This why you shouting why you shouting why have you done this to us why have I what why did you do this to us tonight we’ve never had a night like this never since we’ve been open don’t be so ridiculous will you [ __ ] food [ __ ] red mullet Frozen from
Thailand fact that we’re not performing the service is all over the place the customers are [ __ ] complaining why 90 people without giving us any notice there’s still 50 haven’t even [ __ ] served so what are you blaming me for this feel that 50 haven’t been served we don’t count now how many’s on the
Service don’t count and come back we didn’t get a chance you’re a weak man cuz you pick [ __ ] off Gordon don’t call me a weak weak man you’re a weak you are why don’t you open your eyes get your head out of your ass and try to look at
Your business objectively how long you prepare they clearly can’t cook the existing menu they’re struggling there’s nearly 60 customers still on the board they’ve barely cooked 253 main courses and all of a sudden I’m to blame because they’re busy and they’re not handling it thankfully Martin sees sense and he’s
Back in the kitchen you can get this back together yeah do it do they may have [ __ ] the same time but Jesus Christ come on I know we’re there just had a funny five minutes there I felt I was letting myself down letting the team down and then if I was
To walk out I’d be letting them down even more and myself and I wouldn’t live myself I done that so not a sort of night I’d like to repeat I’ll be honest with it’s really quite devastating to have to go around to every single customer in the place and apologize I
Don’t know I know what he’s I know what he’s doing and I I realized the the reason for why he did it tonight you know he needed to see what would happen if we were pushed past breaking point I think but let’s just confirm something shall we everybody yeah yeah you’re
[ __ ] yeah one thing we should never do is [ __ ] give up no matter how [ __ ] hard it gets out there we never give up no cuz we give up the customer suffers and let’s be honest this business is in trouble and if this doesn’t work they’re all out of a [ __ ]
Job that’s a big responsibility you know that I do yeah yeah huge and we’ll get it right okay okay The Granary doesn’t attract enough locals to survive before I can work out a solution I need to know why um have you been to The Granary I have and can
You tell me a little bit about it uh it’s a nice setting rubbish service yeah there used to be a club for private members only but that didn’t really last that long so it has a bad reputation locally well nobody ever goes there so I think if it was every good all the
People in the village would go there the things that I heard about it just sounded a bit out of my league to be honest bit too expensive I’m afraid private before wasn’t it mhm yeah a little bit offing yeah it’s nice to go into a restaurant and try different bits
And pieces but I think they sort of went a bit over the mark like with the shark and and things like that you know people do want to try different things but I don’t think that works really it’s clear Nigel’s silly pretenses of grandeur have alienated the locals exclusive clubs
Won’t work around here when youve a reputation this bad the only thing to do is create a delicious traditional menu the locals can’t resist Hampshire is a wash with independent Farmers producing fantastic British Staples so I’m going to use that fantastic produce to help turn the
Graner around now I got to come up with a menu that Martin can cope with that will seriously appeal to the locals is a simple as that this morning I’m taking the lads to a local V vegetable farm to get them passionate about using fresh ingredients
This is vital if I’m ever going to turn them into chefs beatroot yeah okay so perfect size we’re looking for is just above yeah a golf ball they beautiful nice this lot have only ever seen their veg wrapped in clim film come on Paul put some well in there
Pet have you got anything yet no no such a instead of nicking Cs we’re nicking CS these reprobates are going to learn how to cook with the very stuff they’re pulling out of the ground Martin excited superb yeah amazing completely different take on vegetables yeah is I was also a bit of a
Teenage tear away and crashed a car whilst uninsured cooking was my salvation then so I want to encourage these Lads in their careers I’ve got something in common with you guys you I started off in a very similar position to both of you and you can stay focused and like I
Said My worry is you stepping off that line and [ __ ] it up at the time when you got into trouble what did you turn to I suppose cooking I never wanted to be the footballer when I was little kid like my mom and dad have always got me
Enthusiastic about food and trying new things and that watching you both work the potential is phenomenal don’t have to be chippy and you’ve got to stay excited and Martin keeps your guys on straight and narrow yeah he makes us know that we can make something of ourselves Martin and his boys didn’t
Cope with 90 last night I’m going to show them tonight how they can easily serve that number It’s a Great British classic seconds roast pork each table gets its own joint along with a freshly picked vegge this could really pull in the locals and ease the pressure in the
Kitchen with the large tables in for dinner tonight I want to try something different loin of pork shoulder of pork belly of pork gratt and do from ws and we just cook for the table where’s the pork from it’s British [ __ ] down the road yeah that’s right Romsy there’s night in again tonight but service should be easier as everyone is helping themselves and I’m letting the lads loose on the public my big Toy lost the SP lost the old spot pork red in Hampshire red in Hampshire you just went silent there in here yeah a mouth bigger than [ __ ] is of white out there yeah you just go silent yeah you weren’t nervous out there were you oh n i was uh [ __ ] my
Myself would be the correct hands there’s 1,700 quid in the till and even touchy Nigel has to admit I’ve got it right Gordon’s taken some of the heat off with his specials U which is accounted for quite a lot of the big tables one good night won’t save The
Granary only large numbers can do that I swear to God we’ve got a [ __ ] mountain to climb we are losing big time and tonight we’re 82 let’s be honest if we pushed ourselves we could have been 150 tonight yeah but there is a [ __ ] an amazing bond in here yeah and I was
Very fortunate enough to work under Marco’s wing for 3 years and I went in there at 19 and I got my [ __ ] ass kicked and I went in there at the time because things were going slightly peir shaped at home so I lost myself yeah if we’re going to do this then [ __ ]
Concentrate everyone’s got problems trouble pass [ __ ] [ __ ] to deal with but if you can let your work shine the ship takes care of itself the Gran’s menu is changing but Nigel’s inexperience means front of house service is dismal today I’ve brought in some birds for the lads I use
Their amazing eggs myself yeah underneath yeah underneath his breast that’s it nice old cotsworld leg bars they are phenomenal okay look after them you’ll be surprised on the amount of eggs produced they’re [ __ ] aren they they are ugly right now these hens are homeless this is a test to improve Nigel’s
Management skills he must build the hen house by delegating work to his waitresses n’s going to give the instructions read them out soon that together we can release the chickens put them inside yes I know entrepreneurs like Nigel are strong individuals but to be a successful friend of house manager
You must be a team player that’s definitely out the other way whatever happens like that that’s it um they’re roof panels what are those sides these are roof panels Yep they’re all waiting for instructions yet you’re only talking to yourself I’m reading yeah to them no I’ve got to understand it first we’re
Going to tell them before I understand it with his prickly attitude it’s clear Nigel’s no team player see going [ __ ] flat pack anything it doesn’t [ __ ] fit does it this is a worry the head of tonight’s service just over 100 books so if that’s how confident he is that ating
A chicken pen been put together what the [ __ ] is he going to be like running the dining room I think Nigel’s arrogance means he can’t take any constructive criticism y Nigel’s management remains a big headache but tonight’s service is looming and I have to teach the lads a
Couple of British Classics starting with mushrooms on toast so we’re seing the mushrooms now what are those chickens producing out there what have we got beautiful eggs yeah so on top of the mushrooms we’re going to have the most amazing poached egg yeah how long does
It take to softly poach an egg Paul 3 minutes yeah three three and a half minutes just finish a little bit of mustard yeah and go I think I’ve spotted great potential in Pete I’m trusting him to cook the locally sourced car’s liver and just turn it over good very important to cook
It quickly yeah good nice liver on yeah bacon little sprig of Water Crest yeah liver and bacon what we’ve done is three or four dishes that are tasting naturally really [ __ ] focused on that tonight yeah it’s a big ask and a massive responsibility on your shoulders
Yeah and when the [ __ ] [ __ ] hits the fan I’m here but don’t [ __ ] lose it okay I won lose it okay this is a crucial test of my strategy to save The Granary tonight we’ve got 100 booked including a party of 48 air traffic controllers from the local Airport
These professionals know how to avert disaster I only hope I can do the same the kitchen’s ready but Nigel and these waitresses can’t afford to screw up in the restaurant I think the communication has got to be a lot better tonight the large party out there is 48 don’t bring
Them all in together make it work we need the tickets quickly okay okay big test let’s go good luck Nigel what’s the matter don’t know nothing I’m aware of honestly no but you were flapping around looking like you’re [ __ ] was just getting the girls organized into their teams okay
You got young staff there and they’re not controlled who’s controlling them me good do it right let’s go okay so far very very smooth very nice very relaxed Nel are the last ton down the 5050 check okay good it’ be nice to get some of the ERS in there yeah yeah get
Swamped at once yes all right right F you got a four mushrooms on yeah lovely the starters for the air traffic controllers are ready service please y going unfortunately the waiters have taken some food to the wrong table and Nigel doesn’t spot it two of us have
Got a have got a starter and nobody else has yet going to start us so um where’s much the food coming from do we eat it now or do we not other customers are sending their back touch that it’s still [ __ ] cold Nigel’s job is simply to
Make sure the waitresses do what they’re told I’m now doing table 21 okay all you want to take for this as precise is four mushrooms okay that’s the 21 Martin says explicitly the mushroom dish is for table 21 but the waitress serves it to the wrong table right under Nigel’s nose
Anna 21 he said Nigel knows a terrible mistake has been made this is not what Chef tells you he take it to the table he told you yeah but because he’s inexperienced Nigel doesn’t make the wait to take the dish to the correct table making a fraud situation even
Worse Services cooking or service something is wrong this is AB front of house is really screwing us over yeah it’s been screwed in that room room it’s been screwed in that room come on you got to talk to mey okay okay go 14 you’ve got a team here waiting for
Orders come on Mark yeah four cks go thank you don’t go flat on me right C straight away sh everyone huh no se five trout straight away five Trout from over there go Martin has stepped up to the challenge but someone else hasn’t okay yeah I need breathing
Exercises though just settle down just relax yeah you want to sit down for a minute yeah I can do I’m I’m not going back in until I’ve had a cigarette honestly too stressed me it’s a disaster Nigel’s panicked and lost control at least the new dishes
Have gone down well it’s very nice it’s taken forever to arrive it’s completely completely all over the place but it’s great food now it’s come in my eyes the buck stops with the boss there’s no way I’m going to let Nigel get away with it he must accept responsibility that was
Unbelievable it was [ __ ] embarrassing what went wrong let me ask you first you own the place truthfully now I don’t [ __ ] know it’s the honest answer to what happened you don’t know it was a listen two people went to the wrong tables now I know for a fact that Anna
Regardless of what table she was told went and put it where she [ __ ] liked I don’t know why she did that but she did it that’s all I know yeah that’s all you know I don’t think you’re capable of rning a [ __ ] bath let alone a restaurant yeah you’re employing cheap
Laor no [ __ ] training and you’re expecting to get up to speed when was the last you when was the last time you trained a waitress enough I’m got to go look after my customers this is nonsense right I’ve told him what happened I’ve told him what [ __ ] happened talk to
Me why cuz you don’t listen I’m in denial I do this all the time this hour around my [ __ ] restaurant it’s not true that’s why you’re in the [ __ ] you [ __ ] fat idiot don’t call me f you are a [ __ ] do you know that you stupid idid [ __ ] silly
Looking this is how you run your business is that [ __ ] knob ah you’re walk away now go and talk to my customers go and talk to the [ __ ] regular out there see if they’ve ever seen a service like this what are they going to say to me go and ask a regular
You are the best host in [ __ ] Hampshire probably some of them are you that [ __ ] blind I’m not saying that there isn’t massive improvements that car be made here but if you think that this is the way I run it and I can’t run this you’re
Wrong so [ __ ] it I’ve done my B I don’t need to talk about this anymore un [ __ ] believable last night Nigel’s Lament vable leadership caused a midair Collision for a party of air traffic controllers but he denied responsibility nidal’s arrogance could close The Granary for Good Will He listen to me
Gordon may have found me arrogant but that in truth that would only be a reaction to the way he was treated me you know when you’ve invested four years of your life a huge amount of money into creating something it’s very personal I won’t be spoken to in that way even if
It is Gordon Ramsey the most important thing is to get this right and sometimes when you um get defensive on the back of criticism it’s almost if you can’t you can’t take it all I want to see is some form of maturity in dealing with it and I’m not expecting
You to like what I say but let’s agree to disagree for now draw a line and move on right have you thought about getting a restaurant manager fulltime cuz I I think you need help we have issues with servers that needs to be controlled I I
Take your point I mean you know I’m not a professional restaurant manager you know at the moment I’m doing the best I can all I want to do is make the place as good as it can be uh-huh okay I need a trick to lure the locals back in
Who’ve been put off by the Gran’s exclusive reputation a fun event for parents and kids could get them back we need to find a way to get them out of the house with their kids and come and visit the graner have you seen what’s produced locally here no from the
Best tomatoes to the best garlic to the best mushrooms why can’t we have a food fair day a way of announcing that you’re here BR I think it’s fantastic idea y let’s go time’s not our friend right now yeah I’ll get right on it yeah within 12 hours the food fair is
Underway instead of shark Stakes we’ve got great Hampshire Produce the fair is designed to secure future bookings for the new look Granary the only exclusive thing here is a petting zoo for the kidss what cheese on toast I want to try that I am sure it’s mild I’ll just give you a little bit right nice
Happy yeah I’m absolutely over this is this is a you caught me pinching all the chili dips they’re amazing regular fun food events like this will get families filling up the gigantic Granary and help to establish a more friendly reputation for the restaurant absolutely amazing I really want to fire up these
Young chefs with a challenge they must create a salad using Hampshire root vegetables the winner will go on my new menu color for the plate uhhuh okay good so eggs look at the color those jokes lovely yeah beautiful okay Paul’s looking nervous starting to sweat he gel’s running I’m starting to sweat as
Well just you go I’m right what are they beetro and roast pastet salad with chopped walnut Sal English mustard dressing what is it P mine is an egg and Rocket salad so we’re pnip chips Sean what is it pan fried pnps and honey and oil with a carrot
Koolaid you blanch them first in boiling water i’ blanched them first and then roasted I’ll F them I like all three of them and you they all very good and you know what let’s get the customers having a taste as well pops down what it is this is the honey
Roasted at last these boys have had a chance to shine their enthusiasm can only improve the menu further whose dish is best which one would you prefer to order off the menu second one that the second one Peters excellent congratulations thank you very much just L off the top of my head come
Up that and for them all to like it as well is wow amazing really what flavor we’ve got smoked out and leak potato the stress of running a failing business has meant Nigel has taken himself far too seriously he needs to relax and drum up some new business how many bookings have
You got so far so far from today yes uh I don’t know girls are the girls have got the book but they’re filling up fast filling up fast go upstairs yeah put this on come down joking me have some fun with the kids relax a little bit I
Want to see you relax yes all okay off we go yeah go and and get some more reservations yes Nigel move your ass [Applause] yeah I always thought Nigel was plucking mad conratulations help but there you go I mean a chicken wouldn’t lie about good food would he
When would you want to come in you know me and Gordon have been sort of at it like that but you know you I do understand the reasons and I know he’s very very passionate and you know this is this is the proof of you know how how
Much he’s putting into this to to make sure that people know about The Granary so no I just want to get on board with it you know get the job done properly it seriously honestly does look like the penny has dropped he has got up to speed with understanding the
Importance of his locals get them on your side they’re customers without them you’re [ __ ] I’m sorry it’s my last day tonight we relaunch The familyfriendly Granary I’m going to Finly nail Nigel’s silly pretensions of grandeur just think people used to pay two grand a year to come here now yeah
They don’t have to pay anything there you go wow is that my new logo the big fat chicken no I didn’t say fat chicken that’s a [ __ ] and that’s you’ve been all [ __ ] week I’m unconvinced that the kitchen problems are completely fixed but the menu must change for tonight’s
Launch I’ve remodeled it with down toe British recipes like this new broad bean and ham HCK starter fresh parsley and some fresh CH yeah and then just lift it up there so and look it looks like something again straight out the garden the hat at M is pan fried then
Topped with a caper sauce all designed to make life in the much easier basically just a nut brown butter and look on over the again I’m just trying to keep it as simple as possible yeah if these guys [ __ ] up tonight yeah it’s your fault I’m here
With you and I’m here with them but they got to use their own common sense as well you know that Pete’s come a long way but I have my doubts about his boss Martin has he got his priorities right it’s difficult sometimes cuz yeah sometimes you know obviously you’re
Trying to be a head chef at all times but at the same time you’re trying to be a f figure stroke prepation officer to him and when you’re trying to do both sometimes it’s difficult I’m also worried about Nigel so I’m going to make sure he gets some help with the service
Who is going to volunteer to work alongside Nigel and Lead all three dining rooms someone that’s over everything yeah I’ll do it good happy with that [ __ ] yeah yeah Top Choice so okay what’s funny Pete nothing go share the go it’s just you may be 18 years of
Age but you’re not that [ __ ] old to get kicked out okay yeah so [ __ ] calm down yeah and show a little bit of [ __ ] respect yeah and let your cooking do the talk okay focus enjoy it and [ __ ] put your heads down don’t go
Silent on me me do not go silent on me cuz when you’re silent they’re silent got to control it come out the traps and those orders are need in quick okay good let’s go go boys you ready y yeah have it It’s a totally new menu Martin must rise to the challenge and keep these Lads in line he seems overconfident to me gotle hours and be over and we sitting outside smoking a big fat Cigar okay two fish cakes and the be S down to table four please out front Nigel is in control with Laura keeping them on his toes okay how’s every out there hold done Sean stand might to go out and carve the pork yeah in and out the dining rooms are much more relaxed
Just right for eating with a whole family with the salads are storming success lovely food and the kids have all enjoyed yourself you enjoyed it but in the kitchen Martin’s more like a ly lied preparation officer than an assertive head chef come yeah lovely if I shout all the time and
Scream people don’t listen to me so screaming sh look like an idiot I’m just trying to just running it like we’re on blackp beach thring along with the [ __ ] Cornetto oh dear looks like Martin’s already given up because he seems to have sunken and he’s not
Inspiring any of the cooks and it’s a great shame because in 15 minutes time the guy’s going to be up to his neck and [ __ ] and he’ll start complaining and wind you yeah we can’t we can’t s that going [ __ ] they’re going to throw it back no
Chance cany starts table 11 they’ve been waiting a very long time kitchen’s got uh they a bit of a pickle there yeah they are backed up there yeah so I’m sorry the rest of coming out just a couple of minutes Martin isn’t directing these chefs I’ve got to step in help him
Put them on the plate as well you got want to tell you got Flats of pan I really mean it customers are backing up we’re in the [ __ ] and there’s too many hot starters going [ __ ] oh come on don’t don’t give me that Lim there’s a fish
Cake and mushrooms on toast yeah I know in a container but when they ordering eight of them they he can you shut up a minute please yeah they’re not ordering any you’re help sorry not helping say that again did you just tell me to [ __ ] off is that the thanks you get listen
Let me just tell you something to your face I know you think it’s cocky and smart and [ __ ] hard it’s not I’m talking to Martin and you shout over me and you’re saying well all you were here shouting you got a lot to learn this is what happens when the kid
Is not committed shefer tells me the two hot star much one fish cake to reheat mushrooms on toast and a chippy little in the corner shouting his mouth off yeah you think someone would show a little bit more balls than that wouldn’t you just calm down and Len yeah work
Easy Martin has lost his grip over the kitchen but I was right to put my trust in Pete who shown he can deal with pressure Martin well done lamb lamb got yes 8 there you go that’s thank you right it’s stone cold that’s the third dish I’ve sent back out of
Three my egg was completely rock hard my York pudding was black it’s a shame I was getting excited about tonight this is heartbreaking Martin couldn’t cope with the numbers and he didn’t handle his kitchen tearaways well Either I’m speechless yeah I going to two I still think he could have Rose to the Mark I still could come out the tra Bank I’m seriously disappointed I was disappointed I turned around and said you know you went quiet you didn’t delegate you didn’t drive it you didn’t
Force it I mean sunk from a chef to Chef’s Point of View let’s have a little bit more balls together yeah I I’m [ __ ] got it didn’t work I will take full responsibility for it it didn’t work for me tonight I wasn’t you know no disect anyone it just didn’t work for me
It’s it’s there was too too much do you want to go back to the old [ __ ] no I don’t okay that’s I’m really pleased with what you’ve brought in I’m really pleased with it g we’re going to get this right and uh you know we’ll make it
Work we will make it work when you get back here you’re going to see us firing on all we first morning we’re going to sit down meeting we’re going to discuss the menu we’re going to get this place rolling swear to God if it bloody kills
Me it’s such a [ __ ] shame and so frustrating I honestly thought that both Nigel and Martin were going to turn that business around but on the back of that performance no chance but I hope for the sake of everybody employed by The Granary that I’m wrong but I’m not
Holding my [ __ ] breath cuz that was Embarrassing it’s been 6 weeks now since I was last at The Granary and when I left them they had the perfect locally sourc real rustic British menu but the problem was that Martin couldn’t actually cope with a large number it was going to take to make The Granary work
Financially so I hope the hell that guy’s got his act together right what in the [ __ ] am I going to be blamed for now here we go has Nigel gone back to his old arrogant ways can I come in you can excellent how are you very good thanks yeah to see you
Very nice to see you too are you well yeah very good thank you very good um I like that sound customers in the background kchen busy how many’s book for lunch we got about 45 today for lunch 45 for lunch now that’s good in the middle of Hampshire that’s very good
For us mid money in the till yes or no yeah it’s it’s picking up I mean we’re uh we’re already a bit busier than we were staff wise you okay pretty good couple of serious changes uhhuh uh Martin’s leaving there you go bu how are you I’m very well thank yeah well you
Look calm you look relaxed yeah in compared to the last time yeah I’ve got some stuff now so you know that makes my life a lot easier what’s this I heard you’re leaving yes I’ve uh decided to uh move move on um a lot of it’s down to
You too really May me realize that may be able to start up a government funded Workshop working with guys between the ages of 14 and 16 hey Pete how are you buddy I’m fine how are you yeah well thank you one’s missing Chad where is he
He’s uh he decided he want to do a bit of traveling and he’s going to work with an old traine of mine he’s got a hotel in the Lake District now Peete focusing excellent yeah uh you know even more focused than he was I know at his moments but yeah he’s really knuckled
Down hard everything’s relaxed but I haven’t forgotten the disastrous last service I’ll see tonight if they’ve improved but what about the food okay right and I’m hungry have got a spare little table for the usual table sir yeah let’s go the usual table yeah let’s go back now it’d be nice to
Actually sit and have lunch and not be blamed for anything this time yeah look at that local lamb I’m nervous about my lunch these guys are really busy today but the menu news promising all fits in now doesn’t it great news H music to my ears yeah thank
You can I just say you’re a one stubborn [ __ ] kill dear de it takes a while to completely change your thinking doesn’t it but yeah lovely that looks nice I’ve ordered a new dish local mullet broth that’s lovely that it’s like a little Minon um listen this is delicious
Excellent listen yeah this is a million miles better I’m telling you lovely and without Mar you know it’s all down to you now you know it’s all on your shoulders you know I’m happy with it I’ve I’ve still got a great team here and the million dollar question even in
Front of 25 ladies having lunch would you accept that you were wrong can I say it quiet L you can say it as loud or as quiet as you wish I was wrong you were wrong wow look at that the food’s changed and Nigel’s attitude has changed so yeah it’s great news all
Around around he’s a little bit more humble now and it looks like he’s got rid of all those little dreams on the private bar and all that crap it’s back to Humble cooking in a humble building and the red mullet whose idea was that that’s my that’s my idea but Pete cooked
Your red mullet for your lunch You’ liked it it was delicious there was one problem with it and don’t take this personally yeah the portion was too small I want do more I wanted more happy really happy cuz he’s happy for a change the real test is to come can Martin and
The team deal with a busy night I’m asking customers to write comic cards to see if The Granary has restored its battered reputation locals um would you be so kind if out a customer comic card would you be so kind to fill out a customer comic card and just tell us exactly what
You think service please and more importantly for me and the restaurant please be honest and your criticisms are crucial table five deler in a well done land please and then just give us a line on the back and tell me exactly what you think nervous about the common cars no
Not no good I like that level of confence land place and [ __ ] they’re loving the food hopefully if we can keep the app together on Service as well we’ be fine seems very well organized in there nice and calmly run boys are working really well but now for me the most important part is the customer Comon cars that’s why I can’t wait to read
Just thank you good bad should I be nervous scared scared first customer common card really nice cooked food great to see local produce service friendly relaxed wonderful atmosphere oh smile then bloody hell second one very tasty very well cooked yeah always a pleasure atmosphere on beon cozy and warm I’d rather like the
Young Chef can I have him cook me a steak what contact number on there I wrote it you [ __ ] good news locals love it great feedback from the comment cards and what more could you ask for good honest local produce cook simply that’s it The Granary is graced by the locals finally
Service lovely warm friendly service I’m very happy overall atmosphere cozy I’m coming back much better than gorgeous food really say [Applause] that I wrote it no you didn’t I know I last one nice soup sexy bread tendered pork good atmosphere warm cozy and welcom in fantastic that is enough
Yes time’s running out for the curry Lounge an Indian restaurant with more style than substance hey it’s Nottingham not Bollywood who went out and saw this idea in a restaurant thought [ __ ] me this is amazing this salesman turned restaurant thinks gimmicks sell food that looks like a large pair of nickers
What is that and in the kitchen I’m dealing with a chef who’s passed his cell by date you’re jealous cuz he’s a lot younger than you no no that’s what it is look at the sneaky little [ __ ] it’s time to knock some sense into them let’s go yeah P him
Yeah I’m off to Nottingham where they’re nuts about Curry there’s a stagger in 18 Indian restaurants in one square mile of the city center where better to eat the nation’s favorite food I love a good curry here in the heart of the Midlands Nottingham this place has more
Restaurants than any other city across Britain so the chances to find a good curry is quite High the new kid on the Block is the 110 seater Curry Lounge onor Raz a former pharmaceutical sales manager opened the restaurant 6 months ago in the hope of becoming Nottingham’s
Curry King he spent nearly half a million quid on building his very own Bollywood dream we genuinely wanted to create something that had a bit of a wow factor that was [ __ ] me look at this WOW but Nottingham’s not been wed by the curry Lounge raz’s bling Palace loses three
Grand a week and can’t survive for long I’ve put a lot of my own money into this business but if we don’t start hitting that 8 8 and a 12,000 a week Break Even figure um we we potentially might not see Christmas I absolutely love Indian food
And this is the first time I’ve worked in an Indian restaurant in britsh so I’m really Excited Raz is so proud of his Bollywood Palace that he’s prepared to bend the truth a little to get it noticed rest Awards best Indian restaurant wow hold on a minute runner up in 207 bullshitting [ __ ] hello how are you very how are you and first name sorry Raz Raz good to
See chance just turn that music down so can hear what your mind sorry ex who designed it um well most of the stuff you see was ideas i’ picked up from various places it looks [ __ ] ghastly where did he get his inspiration lap Dan in clubs how many screens have
You got we’ve got seven in so you don’t go direction to watch television no but what in the [ __ ] are they that’s the water feature Gordon a water feature holy mackerel after seeing what R has done to the decor I hope his taste hasn’t made it onto the menu hello how
Are you I’m fine how are you are you the restaurant manager no no I’m head waitress head waitress how popular is that create your own Curry yeah that’s really popular with people they get to create their own almost like a sort of Curry pick a mix yeah create your own
Curry what a crazy idea oh well when in Rome let’s see if they can make this monstrosity well let’s go for a little bit of a chicken cormer uh with prawns do you want it medium and know I’m going to go for hot hot wow and cooking my dodgy DIY Curry
Is a man with 20 years experience in Indian Cuisine executive chef zah Khan this kitchen is designed by me built by me created by me so it’s my baby if someone says your baby is dirty I’ll kick it off working under him is a highly skilled Brigade of chefs flown in
From India M we’ve never seen you congratulations on the best restant in Nottingham run her up yeah nice small detail there mark bollocks marketing bollocks we’re not doing anything un and just when I thought I’d seen it all that’s holy [ __ ] there’s your pole chili cheese n
That’s my what chili cheese n Christ almighty that looks like a large pair of knickers what is that it’s basically a non stand at Christmas time I can understand slightly pissed but Fu me they don’t come out like that all the time do they you can get 349 on there
Rather than using four plates great isn’t it sat with your girlfriend you don’t want to talk to her say sweetheart hello [ __ ] off oh no not you Tash how are you I’m fine so El SE bass at the curry Lounge dry tasteless no salt no seasoning nothing bloody hel
A terrible dish and I didn’t even design it myself now for my DIY chicken and prawn spicy coma very greasy got a film of oil on top chicken’s really dry if every customer goes for a DIY Curry this restaurant must be serving up some real disasters I don’t know you look at it
Now and it’s like it’s always on the verge of being pretentious you know and it’s lost its authenticity because it’s trying to be too smart for its own good and then out comes the [ __ ] swinging n kitchen’s through here EXC the chef’s name is apparently a man who’s worked in
India’s best hotels is responsible for this it doesn’t add up Z this is z z how are you you are the cleanest Chef I’ve ever seen in my entire life thank you Immaculate thank you shouldn’t he be at school that one though look it amazing okay thank [ __ ] for those ears otherwise
The Hat was off okay and when I first arrived I was sort of uh confused the minute I arrived the deck all threw me yeah and so did the food the food was the food was Bland if someone asks you yes kma which is supposed to be mild and creamy and
Sweetish the guest insisting no I want it hot so what what sh to put chilies I felt there was no personality nothing individual it’s very plain and very boring the kind of food I could get anywhere we get regular comments every night I’m not interested in the positives my
Staff in my restaurant listen to negatives I’m not here for positives so I’m trying to my lunch experience be blamed and where that sits anywhere connected to Indian authentic Cuisine it’s game over this business is on the verge of closing we’re short of customers and we’re in the [ __ ]
Bingo I’m mean Nottingham at the 110 CA Curry Lounge it’s a big restaurant with even bigger problems and I’ve only got 5 days to sort it out this is a first for me turning around an Indian restaurant now the basic principles are exactly the same no
Matter what the sty of Cuisine is but daunting task very excited but I think it’s going to be a [ __ ] tough nut to crack it’s Friday night and the start of the weekend the only time of the week when the curry Lounge is busy owner Raz is also front of house manager
And he loves showing off to the punters [Applause] M already the customers are running Riot and creating their own CES thousands of years of Indian culture straight out the window remember Dave he had a garlic coconut and chili n yeah and is that on the menu garlic coconut and chili or did
He make them up the archit them up fine and uh his lady is asking about the salmon is there cream in there little bit yeah she said can you change it for yogurt cuz you did last time okay fine yeah so no one sticks to the menu here
They just order what they want menu said that have you seen have you seen the are you mad you should be confident and happy with what you do is what’s good enough for them do I look like all right I’m a m person 100% is that your idea no
Of course I will not take I will not take such a drastic step this is my boss idea finally I get it the pick and mix menu is a result of his former salesman trying to please everyone if you want Lobster but it happens to be a mild but you like it hot
Why the hell can’t you have it hot yes it pisses the staff off in the kitchen but at the end of the day if customer wants it they can have it as far as I’m concerned with the pick a mix option the customers can order over 100 variations
Of the dishes it’s a curry DIY disaster KH and his team are swamped with orders he’s losing it and I’m not surprised every chck is coming with something very CH lamb of four ways ridiculous this ludicrous menu is slowing up service too just been having a nice chat while we’ve been waiting for
The to arrive I’ve been waiting 10 15 minutes a little while as orders flood in plates build up on the pass and where Fresh Foods concerned that’s a disaster it’s got a big skin on there now that is fine oh [ __ ] come on come on come
On if R thinks his DIY menu makes his restaurant stand out from the competition he couldn’t be more wrong tasted like it was more like from a supermarket rather than kind of coming out for a nice meal out in comparison pretty average fairly average it’s the first time we’ve been would you come
Back probably not no as an Indian resta in notingham yeah is it average above average or is it in the all sty and no substance for me great tals in the ladies why do you treat your kitchen like a conve valve it’s like a it’s like a banqueting kitchen here there was so
Many ERS spending and I have to go in and out in and out in and out to take out the food I think deep down inside you could do much better up love care and just that little bit of passion what are you thinking [ __ ] basically
Um we need to sort this out I know damn well we could all do yeah damn side better good night cheers see you in the morning yes Brian early yes gentlemen good night cheers Dam I haven’t enjoyed it tonight haven’t it’s the first time um since open the restaurant I leave it
There I’m going to go for a f silly this R has two major issues firstly the russan is all blinged up and they got a menu to match it it’s [ __ ] humongous and ghastly if I’ve got any chance of turning this around the first thing I have to attack seriously is the
Food it’s hideous unbelievable Raz has built a flash restaurant and a tacky menu to match but the way I see it that’s nothing to brag about so this morning I’ve got to get Raz to see the error of his ways for me at the heartbeat of any restaurant everyone comes back knocking
On the door I want to taste the food again I don’t feel that here I think you’ve got a [ __ ] glamorous 1980s [ __ ] Indian restaurant that’s serving pretty mediocre Indian food and if you’re going to spend 600 700 34 million P whatever it is f me what you’ve got to
Become is individual you know it is a bit hard for me to sit here and go [ __ ] I’ve got all that wrong come in I’ve still got to get this right nothing wrong with being proud at all providing you’ve got that level of [ __ ] intelligence to [ __ ] Rectify okay and
We’re going to start right this [ __ ] minute okay yeah I mean literally no stay there you don’t have to move I’ve got it already oh great oh la la that’s one thing [ __ ] me have I been dying there you go that’s for you we doing both windows or one
Window no that’s not coming off water on there first and just look it’s tinted glass so it’ll scratch see but Gord you’re not oh here we go I’ve not done it to hurt anybody I didn’t do it to piss any other winners off if you had Runners up in the same
Style I would still turn around and say Raz do yourself a favor get that [ __ ] off the window it looks [ __ ] hideous I’ll give you hands take it off Gordon but I just don’t that’s very kind if you can take the runners off up I will take
It off you but I I what I I’m getting pissed off about you actually I’m glad you are I am I’m [ __ ] over the moon I like when you get pissed off it was meant to let customers know that we’ve just come Runners up in two Awards okay
Do they know now who the customers what’s they do so we get rid of it then yeah okay if you start there with the little Runners up the small bits and BR you may need some glasses to get it off please don’t scretch the window smoke glass Sorry Runners up coming off sorry only Runners up we’ll try harder next year only Runners up next year we’re going to win lovely like you can’t see the sign oh [ __ ] he’s gone only runers up sorry he’s gone now G lovely thank you I bet that [ __ ] hurt didn’t it no
I’m actually enjoying it h now I’ve cleaned those windows I can turn my attention to the biggest problem of all the food like most Indian restaurants the S stocks that form the base of the cures are prepared in advance incredibly all the 130 crate your own curries are made
Up from just three stalks no wonder taste the same oh dear I’ve also found jars of curry paste and frozen samosas the only freshly prepared food is the Nan bread what a waste of talented chefs 12 seconds each n you’re like a little Harry Potter there in the corner working your magic
The Wizard of the N this isn’t a restaurant kitchen it’s a food factory most of the time we get in 2 hour sometime 100 cover 120 cover you have to give fast food quick quick quick quick quick quick I’ve asked KH to cook every dish on the
Menu holy mackerel the amount of food there is extraordinary most of these dishes are made up from just a few sources there’s no way on Earth they can taste individual and I’m going to prove it you sure you don’t do boto no far too good looking right wrap that on uh we’re
Going to taste some food and you’re going to tell me what it is okay Tash here we are with first up one of the most expensive dishes on the menu King porn cry no no that’s the lobster I had yesterday let’s see if the rest of the
Waiting staff can do any better the nation’s favorite chicken T Masala one of the most popular dishes on the menu what is it chicken mad no no oh dear you no no one last try how about the one thing that shouldn’t be anywhere near this restaurant Tash what is that chip chip
Good girl excellent what are we running here Indian restaurant Indian restaurant excellent none of the staff could tell one dish from another you can’t be that mediocre when you’re fighting for survival with 18 other restaurants you’re a generous man and it shows to what you sat in front of you can’t play
To everybody we we’ve tried to give every customer whatever he whatever he wants tin pineapple and Curry just don’t mix let’s not be average no Chef in the world would attempt to cook this and your generous spirit is destroying the ambition of this restaurant razzy’s generous spirit is
Also destroying the ambition of his head waitress it just look bad that we don’t know what’s coming out from the kitchen how can I be a head waitress when I don’t even know what’s on my menu That’s the upsetting thing about it if the pick a mix menu has done this
To his head waitress what’s it done to the man who has to cook it every night Nottingham’s got a growing Asian community and great Market selling exotic produce that you’d find on the streets of India G good morning nice to see you here yeah good to see you too this is
Your local yes this is my local this is where we local market inspiration all these shops are on the curry Lounge doorstep but KH rarely visits them choosing to order any supplies instead this part can be Tak out like you can take it out then just slice and toss it it’s beautiful testy
See you seem to come alive in amongst all this project of course break this there is hardly any seat yeah it’s great to see KH excited about Indian food again it’s given me an idea fin you grew up in which region what was the first sort of big
Influence that your mother gave you in terms of food taste she used to make the kma which was fantastic but not the kma what we make here sweet on let’s pick up some ingredients today sure let’s put that as a special this evening on the menu and give it some authenticity from
Absolutely your reion okay let’s go and get the land no compromise lovely thank you Tonight’s a big night we’re putting on a new dish you can’t get in any run-of-the-mill Curry House but before we can hand out the menus there’s something I’ve been dying to do follow these out no more pick a mix we’re going back to simple authentic yeah Indian
Cuisine yeah it’s crucial we tell the front of house team about the special so they can push it so Kitchen St why don’t you explain what you’re doing sure we are making the authentic lamb cor today what if a customer wants chicken J phas is gone
It’s not on the menu yeah have you seen how much food is on there so we’re going to sell something else the chef has doesn’t seem happy but tonight I’m going to prove to him that Nottingham wants authentic dishes instead of dodgy DIY food let’s get the cocktails done yes
Let’s go take out the pick mixes from the menus please that one’s gone you smile move cloves green Cam and KH special is a medium spice dish from hydrabad and unlike razzy’s pick and mix this Curry will be made from scratch every day the meat is slow cooked on the bone with
Spices and brown onions and the bone in there as well I quite like the regional aspect with the bone inside absolutely you serve it with the bone it makes it look more authentic chili powder turmeric and salt are added along with a garlic and ginger paste then left to
Cook gently for half an hour gge this is your L thank you that for me yeah is perfect yeah for here you know that thank you very much it tastes delicious thank you this dish will get everyone hot for More fire eracer what would you like I’m going to have the Tandoori bar please Dori bar yes please but an hour into service and not one person’s order the lamb per former what aaz and his weight is up to been here before what have you ordered lovely Ki prawns
Lovely so no one’s going for the special no no we didn’t actually hear we don’t know about speci hear about the special we wer talk about any special would be nice to explain the special okay excuse me second quiets go back to T explain special all
Day oh dear if the front house team aren’t behind the special then it’s down to just one man Raz anyone would think he’s resisting the changes to tonight’s menu I’m getting slightly agitated that it’s all a little bit too casual so I just need some Drive behind it got to
Drive it not from the back seat but from the front seat yes no problem how you doing guys you’re all right did you not go for the special I’m not laughing but if Raz won’t push it I know man who will you look great you look great great he it’s
Notting them not Bollywood right fantastic when you cook the bone long hours it gives its own test anyway so the actual test comes out of the meat try my favorite and you’ll be safe me too if I it’s great to see Khan’s passion for the dish that he created
He’s like a different Chef how about At last Khan’s mom’s lamb starts to sell but no thanks to Raz now you see the coming lamb was fantastic thank you you said lamb was fantastic good that’s great news but they didn’t complain it wasn’t sweet enough cuz that’s what they want here in had lamb Cora which is medium and very very tasty it was very nice really enjoyed it I never realized
There so many varieties of Cora but yeah wonderful that is really good news we’ve already sold out of Khan’s lamb cormer now that means they want that really nice authentic style of cooking as opposed to that sweet mush but what’s pissing me off more than anything is Razzy refusing to push the authentic
Special and still thinks they come here for the [ __ ] pick a mix which is bollocks without a doubt the star of tonight’s show is khah you’re desing for Bollywood you aren’t you you’re too goodl looking to be a chef you look like some sort of bwood Superstar oh no come
On you are pulling my leg from a porn movie oh [ __ ] [ __ ] hell I knew I knew he taking me somewhere man I missed that chance last night I realized the curry Lounge is split down the middle kitchen versus front of house before I do any
More work on the menu I’ve got to get them all playing for the same team crucial better a team Bond when was the last time you got your team out together haven’t my guys meet on average once a month whether it’s go-karting water polo we haven’t been a team yet so
We’re now going to play the locals at their own game and we’re going to whip their ass how are you buddy are you I’ve arranged for the curry Lounge to play the local seat cricket team and I’ve heard their batting average is high Raz is opening the batting with a
Difference it’s time the kitchen bold him a few bouncers right Raz G okay this yeah is what they call handicapped yeah I’m to do to you okay what you’ve been doing to your staff right and so I want you to experience what they’ve been experiencing yeah since they’ve been working with you so
One-handed this time bow the fastest ball you’ve ever done move oh [ __ ] you damn sorry that’s butter fingers sorry good still here I can’t believe it he still managed to hit the [ __ ] ball [ __ ] [Laughter] huh that’ll be a four then great determination yeah great batting and great Innings why don’t you
Like that in the [ __ ] restaurant I wasn’t going to get out no matter what it’s we can’t lose and it’s we can’t lose it’s very competitive and I think the last six balls I’ve I’ve just shown to myself that what I’m trying to do I’m
Determined to do it and I’m not going to fail I think that’s what’s been missing in me for last two 3 months so I’m glad for that one handed or not come on it’s the first time we’ve all been out together with the kitchen service staff it’s good let’s go bu Harry look
At that big white screen down there and things one of your n breads let’s go hit it hit it a [ __ ] one over come on well played guys guys well played fantastic effort thank you the cricket was such a success I thought we turned a corner but this morning I found out Raz
Has called a meeting and only invited the front of house star one is this guy ever going to learn he’s been an idiot and I won’t let him get away with this look at the sneaky little [ __ ] what did I say building so now they’re holding a meeting on their [ __ ] own
Let’s go yeah Pim yeah I’ve been at the Cy lounging Nottingham for 3 days and I thought we were making progress but after a great day of team bonding Raz has gone behind my back let’s go yeah P him yeah hi hello yeah excuse me hello excuse
Meing huh well hold hold on hold hold on a minute let’s you’re having a meeting right right 24 hours ago we had a team building exercise kitchen the dining room which was fantastic 24 hours later you’re having a meeting on your own we wanted to look at
The front of house situation what we were going to do and tomorrow morning we want to sit down with everybody to go through what we want to do trust me my team don’t meet without the kitchen the kitchen don’t meet without the restaurant cuz they’re one we’ got to
Keep it together yeah that’s right Communications in communication I think nothing can be better than when we all sit together Che out I may come out the better idea than you there should be one family we should tap our legs up together tomorrow yes do service with that yes that there
Looks like selling out the pharmaceutical it’s just a what’s the other big circle professional haven’t got to that yet right that’s so frustrating because on the back of the cricket bonding session I thought he’d understood the importance of keeping your team together and if he has understood that now he’s never going to
Get the [ __ ] message I really put razzy’s back up by gate crashing the meeting but I want to crack on and create a new menu of regional dishes time for a spot of Tiffin Tiffin are Indian lunch boxes and 160,000 of them are delivered every day to office workers all over Mumbai we’re
Going to do the same here in Nottingham The Secret of this yeah is having a little bit of sort of authenticity classic Tiffin box we fill it up vegetable rice stunning chicken curry a nice little bit of n bread for five or each yeah if we get six companies on
Board all ordering between 30 to 50 lunches a day authentic delicious Curry I swear to God in 2 to 3 months time we could be doing 250 to 300 lunch a day okay fine yeah let’s go the tiffins will contain a light and tasty authentic chicken curry get some color on the
Onions yes it’s made by frying chopped onions in whole spices are we using the thigh the chicken thigh yes then adding chicken with chili cumin and turmeric and lots of fresh coriander if we want to get busy Tuesday Wednesday Thursday for dinner what a way of getting them
Into the restaurant by offering them a great lunch I agree with you yeah I to go with the chicken there’s coconut infused vegetables and an aromatic basmati rice all topped off with a plain Nan yeah this is ready here we go yes the place first one with you [ __ ] right yeah that’s a great idea why are you walking around with a filthy worky in your kitchen look good effect but heing it looks good effect second time stuck up for me I Splash it on
Myself this morning when I brush my teeth hello everybody um just just a quick insight and we got a really exciting lunch now the average person here earns between 80 and 100 Grand a year we’re charging we’re charging 5 who would like one one over there one two three four
Okay Harry work your magic it is absolutely delicious any more want change for that fantastic within 5 minutes they’ve all gone how can we sell out so quickly 40 TI boxes out of five for each that’s 200 quid that should cheer up Raz who who hasn’t got a box oh
Gody H 12 more please really nice yes damn we got to tell them that we Runners up we I’ll go tell them they probably know get out of here we go they probably know tomorrow night we’re relaunch launching the curry lounge with an authentic Regional menu to help me I’m
Calling in a mate from London Alfred prad is the executive chef at Tamarind my favorite Indian restaurant at 29 he was the youngest Indian Chef to win a coveted Michelin star if you want good Indian Regional cookery he’s the man this man arriv this morning uh I’ve
Been to this restaur te times has a missing star and he’s here to work closely with me on stripping this back all right yes to Regional yeah no faffing around no pick a mix right you a look more nervous now what’s the matter I’m excited this is great this is a bit
Of a surprise love that yeah nice surprise yes are you happy now F you weren’t very happy yesterday when I came in now I’ve got one of you in here now look at him sure this is you 10 years ago absolutely in fact you look the same
Except he’s got no hair I know since I’ve been here you’re turning me Gray I never had this before yeah with Alfred’s help tonight we’ll give the people of Nottingham a menu that’s tasty authentic and truly unique I think we get away with losing half of the junk conveniently half yeah starter
Wise eight I would eight nine nine yeah main course between 10 and 12 I think mhm the new dishes drawn on the regional cooking skills of the chefs in the kitchen the pesari champan mutton chops marinade in papaya and cream then grilled in the Tandoor are from the north of
Pakistan whilst these grilled lamb kebabs from hydrabad in Andre pesh and my favorite M mukne from Punjab spicy chicken cooked in cream tomatoes with ginger and fenegriek leaves R Gordon here’s a little touch of M my favorite yes absolutely delicious why you checking it around like that it’s
Not [ __ ] frisbee there bit of oil in there hello nice tender the new menu is made up from dishes from northern regions of India and Pakistan and with no main courses over150 we’re now highly competitive any stus here that you think is not suitable for Notting them at the moment no no
Definitely not it has that authenticity yeah yeah you see it in front of you why don’t we do this in the first place yeah yeah Mr K you happy with the starters sure yeah anything to say add no this is about getting out of a mediocre position and putting us in
Something slightly unique yeah yes trust me yes I do quality there’s one last thing that has to come off the menu who went out and saw this idea in a restaurant and thought [ __ ] me this is amazing we’re going to stand out most of the restaurants up in the north have them
Most of the restaurants up north have them that’s a lie we’ll be serving n bread yeah in a basket okay let’s have a little taste get familiar with it and bounce ideas around okay nice you Bo thank you that’s nice nice that’s beautiful is it there not that dark brown stge
Consistency it’s bright vibrant and we managed to make it sexy there was so many dishes I was going to say where’s the J frezy where’s this where’s that I don’t give a [ __ ] this is what they’re getting yeah at last raz’s finally got the message but now it’s the head Chef’s
Turned to be unhappy menu is not complete as far as I’m concerned we are telling on that TV is regional it is rajani that there’s nothing rajani in that we can’t have every region on there this is a face I think I have got right to put my opinion
Here of course you that’s what I was doing I put my opinion we should not say which is not there he is a very senior Chef he’s from the same company from I am I’ve just clicked What’s happen you’re jealous cuz he’s a lot younger
Than you no no no that’s what it is is thank you that’s what it is look at me yes or no no no no I think that is a factor Gordon I can feel the tension in the earth can say my and and also this hasn’t just been
Put together in 3 or 4 days I’m not [ __ ] around with anyone this is serious this is serious so I’d like you to show a little bit of support this is just a starting point I know thank you of going forward we can add stuff we can change stuff starting hold on minute
He’s not not was Center there was it was 1 minute past 12 I want to put it at 12 Chef’s protective about their food and their menus no no but there’s 1 2 three four out of place they fine huh let’s get cracking guys yes holy mackerel Mr I’ve
Got a surprise to get khah back on board hey gentlemen come over quickly I want to introduce you somebody yes this is r hi come on let’s go you’re remind of one of my wives actually one of my wives what’s that supposed to mean these girls are from one of the top
Dance studios Bollywood dance studios yeah in the Midlands so they’re here they’re going to have a little practice first and then we’re going to take it out on the streets yeah we’re going to announce the and I mean announce the notum yeah tonight yeah is our festive night tonight is a
Launch with an hour till opening the kitchen’s busy preparing the new menu whilst we hit the streets to let Nottingham know that Cy Lou’s new menu is authentic delicious and available tonight come on Mr KH your restaurant needs you come on Mr KH Shake Your Booty are you going to join in excellent okay come to the cool LS this evening and come and experience this amazing fabulous authentic Regional Cookery [Applause] Everyone we’re open I’ve turned down the nightclub lights turned off the Bollywood bling and now the kitchen is controlling the menu not the customers here go brand new menu this evening and special this evening are the whole menu the kitchen’s buzzing and the food looks absolutely delicious it’s nice to see you cooking
Mr carer putting your heart back into you good out front Raz and the waiters have ditched their old pick and mix ways that without the corand though yeah they won’t be able to do it because marinate it it’s got cor inside it that’s okay
Can’t have it can’t have it no as it is I’m not messing about no interesting to see how this pans out now over the next 45 minutes these first six or seven tables have to come out quickly otherwise in half an hour’s time we’re going to be [ __ ] swamped
I’ve invited a special guest hum Hussein editor of the Tandoori magazine and a man who knows his CES if anyone can judge the authenticity of the regional dishes it’s him Hing that down isn’t it thought May e anymore he’s going to burst radically changing the menu in any
Restaurant is always risky but if the curry lnge is to stand out from his competition there’s no alternative but will Nottingham go for it uh this is a massive Improvement really good home cooking we like it I mean tonight it’s beautiful but I have to I
Have to admit when we came before was it was a bit oily bit greasy um Helen didn’t need to put any lip gloss on and and it just just came free with the meal um not good but it’s blast impr improvment it’s really good really enjoying it
Today fantastic the diners have gone for the new Regional dishes and the dancing’s paid off the restaurant’s rammed but spotted a problem at the vip’s table T 21 hav another main I’ve just literally gone chased it so I don’t know what’s going on so what do they said I’m going there
Now Che what’s the time that check please 214 to 8 an hour tell them to slow down then now another table’s kept waiting did you order I did yes what did you order that tick thing second one down on I know but they’ve been waiting it’s 11
Don’t we can’t afford to mess up tonight of all nights there’s no excuse but now for the Moment of Truth what does our special guest think I’m going to take um gentl 3 to sing the car in the kitchen yes Mr count like to introduce you you
Mind H gentleman from the Tor how was the main course good main main course was very good um what did you have I well we had the lamb shank we have the I this is damim I think the the chicken and I tell you it was one of the best
Pries I’ve tasted in uh in recent years fantastic thank you little bit of issue with the with the chicken tough dry Sauber Bland okay uh breads although they ared late as did our main courses anyway were just fine first night you abely listen No thank you you’re on a on
A good run you know and it’s a simplified menu so it works we’ve pulled it off by the skin of her teeth Raz has now got a Curry House that could beat his many competitors hands down total figures tonight £ 3,339 3 and a half Grand I’m sorry but
You only need to do that three nights a week and you’re on £10,000 I break even yeah I can’t believe that it’s [ __ ] good there knew many of was expecting people to ask for this and this and they have asked but it’s been very easy to
Say no and now I’m sitting here looking around me people enjoying the food the buzz 3 and2 in the tail it’s giving me even more confidence to make sure that this this works good so good I’m feeling slightly drunk sat watching you here behind that [ __ ] waterfall
Now I feel like I’m just sunk into Oblivion [ __ ] me I’m feeling sick I have to go um okay that was fantastic 150 covers that was a tall order on a brand new menu so I really hope that khah continues to fight that passion and really ignite himself and get cooking and stay
Regional and R needs to run it control it and don’t slip back to his old pharmaceutical Salman’s way and stay off that pick a mix because that it’s a success taxi I’m back in Nottingham it’s a month since I left owner Raz with a new menu and a packed
Restaurant The Burning question is has KH embraced that new menu and I hope that Raz hasn’t slipped back to his old pick and mix ways where he wants everything and anything on the menu so far it’s looking good those runnerup stickers haven’t made it back on the
Windows Mr car Hi how are you good to see you buddy good to see you looking slick and cool as ever Hi how are you sir nice see again likewise good to see you too business how’s it been good um last couple of weeks we’ve uh broken even for two weeks
Running fantastic that’s great news yeah it’s brilliant I think the second day we had a chat who’s been a couple of times we wanted chicken um Masala with prawns in it I’m sorry I’m not doing it and he got quite about it we’re not doing it
But why didn’t you try the fish dish he tried it in the comment card he go it’s the best fish dish he’s ever had good and he’s been back since okay good customers feedback from the new menu uh people like it especially the lamca
That’s been a bit of a hit and are you tasting the new dishes yeah yeah yeah so there’s no need to chew gum then it’s um cardamon oh it’s a cardamon seed nice how cool is that yeah authentic authentic aome great news the C Lounge is finally
Breaking even and after only 4 weeks with my new menu that’s proof that Nottingham wants this style of Indian cookery tonight there’s such a crush of diners I’m having trouble getting a table time for a spot of Tiffin then thank you lovely very good that’s delicious absolutely delicious
Taste great no wonder this place is packed if R keeps his call and sticks to his guns next year the cyan won’t be runner up but winner of Nottingham’s restant of the year but trust Raz there’s one bit of ridiculous bling he couldn’t resist bringing back what are The Swinging
Bread curtain stop stop stop what are they doing back The Swinging bread curtains are back [ __ ] unbelievable where is he where is he hey pinky pinky everything was going swimmingly beautiful yeah yeah yeah I mean brilliantly feedback on the food yeah what are the banks doing back on the
[ __ ] anelas what are they doing they’re family know want understand because they’re too big for the basket and if we put two baskets that would be split between three or four people come with me can I serve these customers first I know it you oh dear [ __ ] know
You will not learn will you hold that for me please Mr K Mr KH say goodbye we have customers in good you tell those customers when they don’t see the aners with a swinging n to give me a okay so now you’re going to tell me that your business is going to
Go bust without your aners you yeah are coming with me down the road you been you’re putting the bin no I’m not putting the bin at all you I’m going to show you well if you get out of the [ __ ] way I’ll show you 5 minutes let’s put some money in
The till come sorry I’ll get you a new one okay ref Fresh n bread okay Tash can you order a new Nar bread please on table seven right try to stay nice and calm throughout this moment cuz we’re on the way to a burial any final wishes oh curtains are up where’s the
Vica here we go let’s go no you can take that one uh feed the Ws later that yeah thank you oh my God have I waited for this moment ashes to ashes dust dust yes [ __ ] you now done okay done what’s the price per
Kilo Now 60 a kilo 60 a kilo that much come on you’ll be fine you’ll be fine come on you’ll be fine hey they still there now you definitely won’t be [ __ ] using them again ever again this reminds me of the cricket day let’s get back to
A fully booked restaurant let’s go thank You thank you gentlemen thanks guys you got the key no oh [ __ ] now
