this was my british accent impression yw
Season 2, Episode 5
After recapping the original episode, Ramsay returns to the Glass House for a second time, and is happy to see standards mostly being maintained, though he takes the time to criticize Richard for allowing standards to slip a little in certain areas. Fortunately, Richard quickly corrects this. It is noted that a few members in the kitchen team have changed; in particular, two of them have been hired by Ramsay himself to work at his restaurants.
Season 2, Episode 6
While the overall standard of food has been broadly maintained as of his second revisit, Ramsay is dismayed to find that the number of customers has dropped to its lowest-ever number, and that Francesco is still charging extremely high prices that, on average, are in excess of £60 for a main course alone. After speaking to the locals and finding out that those who’ve visited the inn have enjoyed the food but not felt it to be worth the price, Ramsay creates a new dish that can be sold for half the price of the existing items and still be very profitable. However, Francesco is adamant that his approach is correct, and openly says that he would rather see the inn go out of business than make prices as cheap as Ramsay is suggesting. Ramsay gives up, tells Francesco that the inn will close if he maintains his current approach, and leaves.
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People dream of owning a restaurant in a quaint town like this set in beautiful countryside cooking fresh local produce serving loyal locals as well as the tourist a rest to die for surely but when I first visited the glass house it was in deep trouble [ __ ] partridges [ __ ] all right do our tell
Yeah you’re not losing it for the [ __ ] sake no the kitchen was in chaos and the customers were Mighty unimpressed it was rare the other half was just about and it was so and it was really disappointing it was losing money by the second and the owner was about to crack
Up I’d rather not be here I’d burn the bloody place down you know better not put that on camera he was at his Wit’s End so he called me in to turn it around I had just one week to do it and that was a tall order garlic popcorn don’t
Take this the wrong way I was detered to save Neil’s restaurant last night you had bad breath no Fe excuses no hiding place and no [ __ ] you’re talking out your ass go outside I’ll go anywhere you’re talking out your Fu Restaurant not allowed but sometimes do Neil Farrell has always dreamed of owning a restaurant but in 3 years since he bought the Glass House his dream has turned into a nightmare he’s deep in debt so many people are after him for money that he’s turned his
Mobile phone off he could go mad and he may even go bust when it’s your own place and it’s your own money and you’re you’re the one that’s you know walking the tight Road it’s it’s it’s very it’s very different and that’s my problem that we haven’t we
Haven’t worked out which road we’re taking no no sure at least he’s had the sense to call me in for help but if Neil’s going to pull this one out of the fire he’s got to take some tough decisions I can’t do that for him but of
Course I can encourage him first St the kitchen to see if the chefs know what they’re doing the head Chef’s 37 like me he trained at clares before my time he’s on 25 Grand a year so he’d better be good about the same amount as you did the
Other day until he says I can call him G and he’s Mr Ramsey first I need to watch him cook and see how he runs his kitchen morning Mr Ramsey extremely pleased to meet you likewise first name Richard Richard where do you think it’s going wrong it’s a very
Difficult question we’ve bit bit of heads against many a time what we’re doing wrong should we turn it turn it into a pizzeria is that what people want just got to the stage now where I just feel it ain’t working and I’m questioning my ability to control his team and Inspire
Them the head Chef’s Got to Believe In himself otherwise forget it two cloths check Cesar salad battered salmon hello no communication not a Dicky bird no one even answers the head chef no no no we Chef no nothing I have to ask for it oh you have to ask for it
Nine times out of 10 time to test Richard’s cooking I thought would be a nice thing to do um just for today for to go upstairs and have a quick bite to eat for yourself to go just favorites your specialities I want three duck cake putting in he’s not having those he’s
Having four fresh ones of which he’s going to eat too Richard’s proud of his duck cakes with chili jam exotic no pretentious crap Scot shgs Cam’s BS and someone’s been very lazy in the kitchen cuz I’ve got a bloody bone so I’ll sa that one for later another of his favorite combos bra
Lambshank with pnip crisps it’s very clumsy clumsy cooking and lazy elements the oil on these stink but it has been changed about 3 or 4 weeks the whole meal would set you back nearly 30 quid way too much okay guys the food was disappointing sadly I
Did choke of obviously SS the law but that was um stuck at the back of my throat but however you know I’m glad it was me not a pain customer a restaurant owner’s best investment will always be in the chef and if you haven’t got that sort of major asset downstairs in the
Kitchen then forget it the guy’s got to be a motivator he got to be a leader he’s got to make you money he’s got to bring customers back and clearly from what I’ve seen so far Neil hasn’t got that in Richard that’s pretty obvious next job to see Richard runs his
Brigade on a busy night good head chefs get the best out their team no matter what Ian was a waiter but got bored serving food so now he’s trying to cook it instead Ian’s girlfriend CLA only works here part-time as a main job is running a book shop I suspect she’s only here
Cuz she’s going out with thought wild animals are have nibbled about it but nothing Randall the kitchen Porter thinks we related because we’re both from Scotland You Craig Craig’s in year two at cateron College he looks pretty clueless to me but let’s hope he proves me wrong a good team will always turn out good food whatever the pressure it’s one of the busiest nights of the Year Saturday at half term so it’s a perfect
Test what is that that’s a there 106 customers booked if they’re happy they’ll spend an average of 30 quid each plus wine and The Glass House will take over 4 grand but their biggest problem is coping with lots of orders [ __ ] D [ __ ] upstairs up their asses second [ __ ] call away from non-existent
Table kitchen Neil did tell me when the pressure’s intense the kitchen collapses into chaos and you know what it’s true someone answer me someone have look in the he ends up giving meals away things soon go from bad to very ugly no it’s not [ __ ] all right do our tell Yeah what happened for the fats horrible it hasn’t been trimmed take it to Richard Jay get on the phone now find out where this fish was going the whole thing’s gone pear shaped everyone’s running around like headless chickens um ey off the ball and um just a massive breakdown in communication
[ __ ] Partridge you I need a bigger piece of SE doing side G up needs to come back and that needs to be cooked some more you want this [ __ ] part cooking more for [ __ ] sake I need another Partridge CL yeah R have you just been reading the
Right check it’s really G my apologies Chef 36 have had their status we’ve had the order in 40 minutes yes say that’s not good enough where is that big check where’s the big check you break your [ __ ] balls and you really do for it you know what [ __ ] why Restaurant
Rescue I’ll tell you how you can rescue me restaurant off me [ __ ] buy it off me mate and you’ll do me the biggest [ __ ] favor you could I think someone’s about to pissy pants I think it’s just gone there I’ve been at the GL House restaurant in amide for just a day from
What I’ve seen so far it’s going to be bloody hard to turn this place around in a week a month possibly but now it’s inquest time there’s no question where to start that cocky Chef please 11 chips who’s going well huh 10 9 went outside um have a
Quick chat with the customers and all of a sudden I started seeing this food coming back huh where do you think it broke down [ __ ] up we not using the guys properly but the guys just [ __ ] let go as normal and things were coming down they just went [ __ ] chaotic say every
[ __ ] Saturday we’ve ever done was exactly the same maybe I just shouldn’t give a [ __ ] maybe I should just say [ __ ] you give us your money thanks very much then it wouldn’t bother me and I could go home and it wouldn’t matter if I’ve got a [ __ ] restaurant cuz there’s loads
Of them out there and the owners are driving around in bloody Porsches I’m driving a shitty asra van and I’m [ __ ] close to tears do you know what I think Neil would rather throw himself in Lake Winder mirr then actually turn around and be the bad guy with his
Staff it’s not all kitchen’s fault but um you know the kitchen’s the engine room yeah Richard yeah if we’re not firing all piss and we’re not you know on the ball heay yeah come here very one yeah come in the chef’s ask you a question what was the question question was what
Happened at 20 P night where did we go we were [ __ ] motoring you look like a sucker [ __ ] well at least have the bullets to apologize to him he’s standing there boiling his [ __ ] eyes out yeah take your [ __ ] hat Off we’ve hit rock bottom don’t get upset huh hey I’m telling you I don’t want you to get upset the team will need a real boost if we’re going to get back on on track it was all going so [ __ ] well but there’s still some problems to
Tackle it’s my second day in the Lake District trying to save the Glass House restaurant and I tell you what it’s an uphill struggle next battle hygiene this place is about as clean as a puppy’s litter tray the secret film was taken last week they knew I’d send someone to check
Around but they didn’t know it was Mark Sergeant my head chef at clares and they didn’t know he had a camera hidden in his hat plastic containers they instantly tell me the food is not as fesh as it should be even the head Chef’s not sure rather you than me
Mate this kitchen is filthy straight from the dirty floor into the pesto it’s supposed to be a kitchen not a building site Gordon’s going to have the bollocks on this morning let’s go Jesus look at the [ __ ] over there is that clean every night the cardinal rule of cooking your kitchen
Must be clean and by clean I mean spotless the normal clean down rich is what every Saturday night after service we do it throughout the week but you must have one big clean in the week now just don’t have the time Randall don’t [ __ ] it’s not [ __ ] at the end of
The night the last thing I want to do is look up end of the night M time clean kitchen clean food lazy kitchen Porter p45 Rand but it’s not just up to the kitchen Porter everyone should be responsible but they’re not you got to trust the Brigade that you’ll pay and
Secondly um you know bring them on evolve them make them talented keeping hold of them motivating them um evolving them increasing their responsibilities working on them let me think how much time we spend to together in the kitchen all day long yeah and look like a second
Family isn’t it it’s exactly that what we spend it’s the first family we spend more time together in the kitchen than we do at home have Bloody fames nothing more I can do till they finish time for Neil I do wish you’d turn on his mobile phone grow some
Bollocks and act like a bloody boss there are too many customers to cope with on Saturday nights but the rest of the week the place is deserted that’s partly because no one can find it when I walk past for the first time coming down here from the right hand
Side I had no idea where the restaurant was yeah and here we should have a nice prominent sign Glass House restaurant with a menu board beautifully lit and whether you want to put some little bloody neon lights or nice fancy lights around it is an attraction right and and
And that Lit see that sign there the glass house and with a new logo and the new printing just something think that you know um speaks value right yeah doesn’t even say we’re a restaurant does it it doesn’t say you’re a restaurant exactly I want to see a bloody telephone
Number on there salad salad um duck cakes now for the menu a well-written menu should entice customers inside at best this one is confusing at worst it’s just bizarre I don’t want to read popcorn G popcorn where the [ __ ] did that come from so something the vegetarians always say that they’ve got no
There’s no crunch or no body in any of the dishes they got no pet what you worry about vegetarian yes for God’s sake vegetarianism is on the decline um lunch menu two starters two main courses and two puddings yeah I’m just wondering how many people are going to come in for
A two course lunch yeah um we’re going to look at the menus at two course and if that’s hearty rustic countryfied food then trust me because I know you don’t want to let go of the sandwich and I totally understand I want to let go I
Just don’t want to let go of the revenue okay guys cig yeah open Mac Sandwich work down good man like the seasoned with a clean kitchen we can improve the food and I can find out exactly how the team Works time flowers gently now cuz they’re very very
Very fine and then Craig yeah taste it there’s your spoon Craig looks scared stiff of making a mistake you’ll have to change that if he wants to be a chef in yet good up Salan yeah if it’s not a hot pan what happens to the fish
In the pan what cook yeah not only that smart but it boil so we got no color on it two more around the outside one in the center Ian’s got some bad habits but he’s only been cooking for three months and I think he may make it one day how
You actually know when to turn over how do you know the whole thing’s Chang in color and it gets halfway what does that mean turn it over turn it over exactly but we’re just going to finish on the bottom okay good good question you’re a very very good cook yeah I don’t know
Anyone ever told you that before this restaurant is going to be better than a BLT yeah up and over different from a BLT not as good as a big man not as good bra you know that in a well-run kitchen everyone makes a contribution but Richard hasn’t
Even asked his team what they think the problems are Craig what’s your um week point in the kitchen this is when I get a lot of on I don’t have them in front of me so I like they get shouted out once and then I have to probably check
The ticket again put it together in your own mind then just jot it down Saturday night’s quite hard when all the checks are coming on mhm and I do kind of lose where I’m at and how many Stakes I’ve got on order and how many mhm but when
It goes quiet it’s kind of like it’s difficult to motivate yourself it’s what Richard said yeah Mand is that your third one sorry second one Jesus Neil’s finally agreed to a new lunch menu simple fresh food for a tenor including the new mackerel sandwich we just had a taste each
Other good I’m glad you enjoyed it at last some happy customers we got a restaurant full of happy people fantastic Jive small amount Ian treat it with a bit of love and care place it in there gently yeah and you don’t throw it in my God the kitchen suddenly sounds as
If it’s running well one salmon one can you let me know when that is 3 minutes within 30 seconds every section of the kitchen’s talking to one another Good everyone in the team’s responding but Richard is not working with them do you want him to help you putting that’s all this is what I want to get established quiet lunch not really that busy I just wanted to see us working together even more now I know there’s
Nothing for you to do right now but there yeah I know it’s painful but get him doing something for you please thank you and you hey I ask you can I do anything for you Richard yeah what you need doing okay sausage where are they Mash r on your
SAU what can I do bring the Brigade together even Richard said to me the guy that’s got no man management skills he’s been watching you and the way you out with the guys and you’re bringing out the best in them you’re bringing out the hunger that’s what you pay him 25 Grand
A year for I’m not I’m not being funny or pissing around with 25 Grand a year a lot of money but I’ve been stupid with them I’ve been cradling them my head was tooo far up my bloody ass to realize what the hell was going
On Neil needs to get his head out his ass and focus on his job keeping customers happy and making sure they spend their money The Roasted Pepper and tomato show he needs his customers to bypass the cheap early supper menu that runs till 7:30 and eat alak cart and that’s how he’ll
Pay off his debts and rebuild his reputation let me just tell you something 15 portions of apple cake 15 portions of fondant and 15 portions of bloody gratten doen wars five nights a week is £125,000 a year turnover hey on three items out of nearly 20 on a menu
Yeah the last table just arrived said they’re early 15 minutes early so I want to make sure that Neil doesn’t give them the early supper menu because we’re going to find out whether or not they’re here for a bargain or not and I want to sell the alakar not the Cheapo menu cuz
They look like they’ve got a bit of money now you got two menus on today you’ve got the alart menu we’ve also got the early supper menu so youve got lots to choose from table that table just arrived and said they’re really early 20 minutes early they’re booked at 7:30 so
Therefore don’t give them the cheap menu the table before yeah just sat down right what did you give them I gave them both yeah damn will he never learn Neil must work the tables not worry about the kitchen if you’re only focused he’ll do
A fine job do you know what you are a phenomenal salesman you got the most amazing wine seller and you can take an order you can take an order and you can cane it on the wine and the better the food the more money they’re going to spend on
Wine after 3 days things are looking up the guys upstairs are starting to get the basics but my big worry is the kitchen Richard just isn’t an inspirational leader it’s the biggest problem in the glass house but Neil just won’t face the facts I’m going to have to show him just
How well his kitchen can run without his head chef don’t take this the wrong way but I want you to take the night off tonight and I want you to take the night off now I love both you to have dinner together don’t have to eat a do we yes
Do yes you are when was the last time you guys had din it together truthfully without any [ __ ] we went to about two half years ago two and a half years ago yeah hello two and a half years ago and when was the last time you sat and
It here no never done it can we do it yeah can do it thank you there’s only one condition that this takes place the kitchen downstairs don’t know about it and I need a bit of support from you guys as well yeah cuz it be too exciting
I’ve sent Richard home the team may not be up to this and if it goes wrong I may look a right tosser we had a absolute Nightmare Night last night I left you together for two hours and it was the biggest [ __ ] hole in Britain yeah I’m going to rectify
That you’re on the hot plate you’re going to be running the kitchen okay and then if it’s going really well I want you to run the kitchen for half an hour and God forbid if it is going that well yeah scratch your head scratch your bollocks I’m not interested I want you
To run the kitchen for half an hour yeah right maybe from 1:30 to 2:00 in the morning I don’t know yet let’s just really work for each other yeah let’s not lose the plot and let’s show him your Chef that you guys are more talented than he believes
You are okay it’s all going to be okay and we’re going to prove to them especially Richard that we can do it without him yes don’t worry don’t worry about it okay CL yeah no worries yes ready yeah table 37 has arrived and it’s gone 7:30 so they’ll definitely get the alart
Menu Sal yes cheers mate hi cheers Cocker I can only pray that Neil taste the difference in the food then over a nice glass of wine you can give Richard what four get the center of the cutter think about what you’re doing don’t rush it Craig yeah what are you doing labing
This tub labeling this tub how about looking at the food and show a little bit of Interest what you’re doing okay PE Le T little bit asparagus and just lays that round amazing try that to no that’s try if you don’t eat that soon mate I am
Told you I’ve had a sexual experience downstairs in the kitchen for the last 3 4 days well done well done don’t send it Randall don’t send it watch theot thank you well done thank you good good good good and Randall away table 34 please when he’s
Gone are you going to be able to instill what he’s in’s now in charge of the kitchen everybody how many l order in please one lamb one moose Pig one do good you got to sustain it now forever do you know what I mean I am [ __ ]
Myself to produce this food I am really really [ __ ] scared but I’ll Die Trying a lot better than last night so far oh yeah also yeah um is that not because rich is not here I’m not going to say what you not going to say we won’t have a job if we
Say let me ask you you’ve got a pair of BS has it gone well without Richard it’s going Smooth from a monetary point of view and you know I look at that as not just a [ __ ] night and like last night when you were all having a drink that’s why I had to go away you want to hand with that CR quickly to get them out yeah here we go
Table 37 uh thought the food was absolutely fantastic I’d like to uh come down and meet you and the rest of the team that’s table 37 I mean that well done you responsible for that food Neil looks delighted but has he had the bollocks to read Richard
The Riot Act thank you very much no seriously guys it really was nice it was absolutely beautiful we did what tonight we all did it intense good all do we all just kep sing sections we all work together as a team and we all we all read club together it was great tonight
For the first time in such a long time I went and had a meal that I can’t complain about that’s all can’t [ __ ] s on a plate guys remember you’re my boys my girls at the end of the end of the time mine but I need to
Know in the next two days what you’re going to do in this shop Jesus Christ I don’t know rich I [ __ ] don’t know you want to go and sit in a book shop doing [ __ ] all for the rest of your life that’s your decision I said it was your decision
When you but you know the book Shop’s good for my degree I can get my degree there got me by the Shar and Cur a the team performed bloody well tonight without Richard and Neil should look really close at that because that is a bad investment I’m more than halfway through
My week at the last house the good news is the kitchen team are doing really well last night they cooked without their head chef Richard and did a great job but Richard’s still struggling and Neil the owner isn’t tough enough to get rid of him do you think he takes
Advantage of you because you’re such a nice guy to work with sometimes yeah but then I think everyone takes advantage of me he gets paid that amount of money each and every month and it’s a bloody good salary but it doesn’t seem to be any onus on you
Know evolving let’s get better he’s got to make money this is your livelihood this is this this is your your lease your livelihood your family your money and if this goes yeah they bugged off and got a new job know and you’ll sat here in the [ __ ] so you’re taking a bit
Out for service yeah myself I’ve never put Richard PE in the kitchen without him it’s a happier place serving better food but it’s Neil’s decision do you now realize how much talent is in here yeah the guys I’ve got and what I was saying to him last night
At the end of the day we are a family and we’ve got to work it out uh lead you’re you’re the big ey the big inspiration I want them to come on so this slides back down they’ll slide back down no he slide back down okay my next challenge to relaunch
The menu by the end of the week so the Glass House can start to win back its customers maybe Richard will finally show me he can run the kitchen as far as I’m concerned it’s his last chance for the team it’s another opportunity to prove themselves good and that’s the
Most important thing about being a talented cook you know that having that inner strength to turn around and say no stop that’s not good enough and what did we talking about yesterday mistakes where in the kitchen in the kitchen every time and the minute you break that Cardinal’s Rule and you start sending
Those mistakes cuz you think the chef won’t see it I’m going to can your ass you know that yeah and um you know like you said they first step of the relaunch is to cut down the menu give a little bit Twist on there and when I went
Through the the menus last night late last night 85 to 90 dishes yeah how an earth we get to control that you know over you know it’s it’s a lot of lot of gear on there and no I’ve not actually sat down and countered it uhhuh if the
Menu is reduced and we’ve got six starters six main courses and five six puddings we’re going to sell more of them yeah so the more we sell of them the cheaper it comes to make especially when we doing the lamb shanks hot fat vegetables in as well as reducing
The menu we have to make sure the food’s top quality that’s the team’s job them enough so we roast them main course local lamb I’ve no doubt CLA can improve on the fatty lamb shank I had when I first Ed here that’s what we’re looking for there exactly
What we’re looking for but I want it all the way around not just on the top hurry up then we’re going to make some bread and butter pudding the bread and butter pudding they used to serve here was pure starch my version should be perfect for
The new menu I put Craig in charge of the recipe I hope the god he’s up to it what do your flavor with this time Vanilla ba so as it Cooks the whole thing is not becoming dry yeah okay there we go and my spies told me last
Week that we didn’t even wash this lettuce for Caesar salad I don’t want hands in there yet in a dish they could become famous a classic Cesar salad that’s one for that salad so it’s live look at the Contour of the plates going around so put the top part of the
Salad around the outside of the plate the center parmesan crispy bacon and then nice crispy croutons around the outside there you go the new GL Glass House Cesar salad fingers on look here wipe it a brand new menu and a fresh start if all goes well tonight we’ll see The Glass House Reborn 70 local people have been invited to try the new food everything everywhere has got to be just right and I mean right I mean perfect don’t take this way yeah and I mean don’t take this the wrong way last night you had bad breath okay yeah and
When we’re standing there talking to customers and you’re trying to sell them something yeah it doesn’t smell good even Richard seems to realize the importance of tonight’s launch list I’m Qui up it’s [ __ ] going to work yeah yeah let’s scream it let’s [ __ ] shout Chef when I call a check out yeah wait
For the end of the check yes chef yes come on we chef looking at reducing the menu Richard and having um slashed the prices this is not an expensive dish to put together is it not no not at all fresh fish SE I’ve designed the menu especially for Richard
Everything’s cooked in advance so there’s no chance of a mistake and the had it cost absolutely nothing this morning what was it 70 p a pound yeah yeah and it smells lovely sex on a spoon um who have we got in uh that we know tonight table of all the people
Locally that got b&bs B breakfast there’s quite a few in the media we got the one of the head guys from the tourism they want to contact you so make yourself available I’m going to recharge me mobile which I uh turned off many months ago Hallelujah Neil’s behaving like a
Proprietor with balls proud of his restaurant you all right yeah I’m fine he’s even booked the guest in shifts so there’s less pressure on the kitchen progress at last how you doing we’ve just got everybody in by the 8:00 so we’ve got 25 minutes this is easy hello hello we have never
Met and in 2 minutes time our our silent starts CLA yes if the kitchen’s quiet everyone can concentrate then it should be impossible to confuse orders be made up Oh no come on Randall Randall come here we’re supposed to be working together on this aren’t you Rich’s calling out orders and you’re tipping Cutlery upside down can at least wait till he’s finished first no sure so once he’s finished talking to his Brigade yes we
Can give him an answer well this Lamb’s definitely better off the bone your favorite really good very very smooth so hopefully touch with rest of the night it’ll be even better I SWAT tables you still have three SE salad and one pressed ham Richard’s back in charge of the kitchen
There’s only food to reheat and salad’s to Dress the dressing’s missing that’s all apart from that it looks lovely two pieces p please Ian’s distro but it is Richard’s job to check everything before it leaves the kitchen moving on your toes now yes good lads good lads come on let’s not go down guys he’s starting left he’s making a
Lot of noise at the front but he’s not leading the team quick quick quick nail tables 4921 next orders are piling up a game we got we’ got to speed this up we’re looking bad not tonight please not tonight not losing it oh for [ __ ] sake come on Rand
Quicker five fish pies two three four five six six total two at the front play 15 no that’s them don’t really know what the hell’s going on in there but you know let me just say for the last 3 or 4 minutes being in there it looks
West check on CLA 49 it’s up in the top no don’t go 49 yeah you got the number they really have managed to [ __ ] it up properly again and they don’t have to cook anything except dress a salad and talk to each other they can’t even do that so
Uh this is a [ __ ] embarrassment wait one second listen yeah fine take one Cesar salad out please yes change the table number to 51 where next I’m not taking any prisoners anymore I’m seriously not people don’t pull away they’re out of here because I’m not [ __ ]
About i w table 12 um what’s that there for Ridge Neil may say he won’t take prisoners but surely he can see Richard can’t cut it but instead of plucking up the courage to sack his Chef he moans about my Caesar salad you don’t get e all too big too big
In comparison to what you were serving yeah I know what we were serving but the sauce with that is absolutely beautiful the dressing it’s very rich absolute pants um total ballets that is a proper Caesar salad done what I haven’t done is crushed the lettuce and the [ __ ] I saw
Last week with cooked jumping on the salad and squashing now let me finish squashing the salad up the side of the bowl and you’re telling me that’s too big that is fresh salad beautifully washed and I haven’t even put my hands in it to dress it I’ve let it dress
Itself in the bowl so what what you’re telling me is absolute bollocks and I’m ready for a [ __ ] argument right now you’re talking out your ass an argument if you want an argument you’re talking out your ass can we go outside I’ll go anywhere you’re talking out your [ __ ]
Assurant can you stop you’re talking out your ass there’s no point talk he’s use that language restaurant oh really amazing he’s got big enough bollocks to stand up to me but he can’t tell his own Chef who’s paid 25 Grand a year that is time he took his
P45 could never go quiet we survived the evening but only just I shouldn’t care but I do like these guys and I want the place to be a success a fish pie here I am so distraught with Richard tonight he couldn’t organize it couldn’t control it
And you know what he had nothing to bloody cook It’s my last day at the glass house he it’s red tree time yeah how far is it from here about 2 minutes the most important thing now is to tell the real workers they’ve done a great job I didn’t think I was actually capable of doing the
Sweets until he actually came but now I think that I’m just starting to get the Ang of it mhm and we will keep the standards up because you’ve really done done a lot for the kitchen and you’ve done a lot for me personally as well you’ve done it for yourself all I’ve
Done is drawn it out of you that’s all got it in here yeah that’s it that’s you’ve done it so you felt it today when I had my little time to myself I just couldn’t couldn’t help but just stand there and just go bloody hell this is me
Mhm had any sleep you haven’t had any sleep since last night no my God why Haven you been sleeping just just the rush of the job the rush of the job oh yeah the inspiration I get from you haven’t slept no Daddy H Randle this is
Not an sas course you know that Randle got to get some sleeping boy he has SLE so fired up he hasn’t slept God maybe we are related after all wood wood wood wood wood wood wood wood wood wood through you have a natural touch with food you know that you walk around the
Kitchen like a ballerina and just the way you position yourself you’re agile your on your toes and I still can’t believe you’ve been cooking for 3 months yeah right touch yourself just get it okay yeah little bit I’m really going to miss CLA cuz your strength over the last seven days has been
Inspirational I think I’m going to sell my shop and I’m going to get it back into my kitchen as soon as possible I think that’s a good idea B ramsy thinks I’m a really good Chef oh my God Neil had a word well you guys have a word every night after service what did he say last night he gave me the options three options and took the third one uh what were the options well one one to leave two to take a pay cut and uh drop
Down the ladder and three to stay work me ass off develop the guys carry on with what we’ve been doing over the last few days and and go for it are you confident that you can become the new glass house Chef yeah truthfully how long will you
Give him pully salsa a month a month yeah just promise me one thing yeah you make the [ __ ] decision and you stick to it I want more than anything in my heart for Richard to prove me wrong and I hope he does to convince Neil of his worth Rich
Has come up with a brand new signature dish this is Roso tasio cheese pomegranate so we got a crunchy pomegranate seeds yeah mixed in risoto yeah sounds [ __ ] revolting oh [ __ ] me never let your mistakes leave your kitchen Randall want you to hang that up
With a bit of Pride and passion and I want that to replace that disgusting dingy horrible yellow smelly clock downstairs comeing hey is that chef fantastic a year ago I spent a week at the Glass House Restaurant trying to rescue it from disaster signs everywhere sign there sign there sign there last
Time I came couldn’t even see a sign two courses 1250 now I’m back but is it just the signs that have changed hello where is he there you thank you hey had no problem finding the place did you not you’re looking well you’re looking very well I’m very happy fantastic yeah got
Myself a set of bollocks and uh how big huge absolutely huge mate first thing I noticed outside was just how attractive the prices were considering the prices have been slashed um we had a lot more people through the doors fantastic and for the first time in four bloody years
I’m actually enjoying going around the tables chatting to people you sound like an owner yeah a proud owner someone’s on the ball knows these customers and enjoys his job it’s the bollocks I’m telling you world of difference there a big difference last time we met things were really Grim when I came
Here and by Grim I mean catastrophic but that was um stuck at the back of my throat but the whole place was a shambles and you’re tipping cuty upside down you’re talking out your ass we go outside I’ll go anywhere you’re talking about your restaurant hedf Richard was
Desperate to gain respect from his team remember you’re my boys my girls mine but his future as the leader of the glass house kitchen was instead serious doubt how long will you give him fully Sala a month I certainly didn’t think Richard had it in him to tempt the
Customers back [ __ ] I’ll Die Trying um the big question who’s the chef got Richard still down there Richard your mate Richard Collins head chef fantastic so who kept him yeah yeah right be nice Chef you all right yeah very well than yourself you look different uh do I what wait you got
Burns on your arms you got short sleeve jackets you’re cing [ __ ] everywhere that means You’ been grafting changing this yeah but no it’s uh it’s been some graft this August Bookshop Gone book shop Gone book shop sold all gone all gone nice to see second Chef CLA is still in the
Kitchen but fellow Scott Randall and training Chef Cay have moved on that’s beautiful suon yeah it’s fantastic Junior Chef Ian however is now running his own section A wise move on Richard’s part and you look like a chef that’s been in the kitchen for 10 years now running around huh oh kitchen smells
Nice food so Neil seems pretty confident in Richard yeah me I’m going to keep an open mind on this one I’ll soon find out how good he is when the food starts going out and I’m going to put them under pressure when I first got here a busy satellite tonight would cause complete
Meltdown in the kitchen time to see if things really have changed and a night they all nervous cuz Gordon’s down there I did give Rich a lot of grief last time so tonight I’m going to give him a chance to get his own back and for the next 3 hours I’m
Going to be your come so you my personal your personal come you tell me what section you want me to run tell me where you want to go um you’re the chef you decides his biggest problem was communication if you can order a hard ass like me around he’s definitely got
It licked give me a Tim in on ph it of be well done medium well Chef special but it’s not long before the [ __ ] hits the fan right what’s the matter [ __ ] some of is cooked and some of it’s raw [ __ ] typical I can’t serve this accelerate rato for 10 minutes it’s
[ __ ] right start from scratch would that have gone out if I wasn’t here no truth was no you can’t send [ __ ] out like that because if you send [ __ ] out it takes a restaurant down and I don’t want to do that anymore right Blake ratoo 18 rock and roll Richard seems to be
Exercising some quality control at last no one’s had a bad ratoo tonight we knew we’ made a mistake but nobody else did the the Roto communication has definitely definitely improved there’s only one member of his team he’s not talking to [ __ ] bored Richard you don’t like me as your
Comm Chef do you what else can I do what else can you do go downstairs get me some baby carrots I need some more de need some more do or I will do by the end of the evening yes sure top of shelf carrots 17 years experience in a kitchen
And he’s got me peeling carrots I still don’t really like the way this guy Cooks but the food and service has definitely got better nice G up for Notch like to think so like to think so you you can see a difference here yeah no I feel it as
Well and the people that count seem happy I’ve had the lamb that was really nice didn’t really need to use a knife on that it just fell apart three of us had the fillet of beef that was beautiful oh I had the ghost ju start with delicious as usual customer numbers
Are up by whopping 30% and in spite of a significant reduction in prices Neil’s Takens have increased by 20% on order a one go sh please follow I’ve got to hand it to Richard he succeeded in building a strong Brigade but next week it’s all change CLA and
Ian Richard’s two key players are leaving the Glass House to broaden their experience in London to work in my restaurants I think an apology may be in order I didn’t mean to F of star Rich you know that hey huh Gordon I’m more than happy for you to have them hey as a
Head chef you’ll be happy to see them progress right and guess what when they walk into the kitchen guess what’s going to say You’re Mine you’re all [ __ ] mine that’s Ricky moment you here we go as good a talent spotter as Richard is so far Ian cla’s only replacement is
Gareth who until 6 weeks ago was a bouncer at least he’ll be able to deal with any aggro in the kitchen no lies check on one C salad one so K Richard must the balls to inspire a brand new brigade who will take the Glass House from strength to strength I
Still have my doubt I [ __ ] asked you tonight at 6:00 to tell me what to do as a comei and for the first time hold on hold on hold on whether you told me to soup the [ __ ] floor or roast a fillet of beef or whatever you wanted you came
Back to me and told me to peel [ __ ] carrots and that pissed me off because I wanted to see you standing [ __ ] strong within your own Brigade telling me what to do and you didn’t do it so next time you get that opportunity you [ __ ] take it
I miss my opportunity cuz I’m not [ __ ] coming back is that a promise good I promise future plans future plans ah you know just to carry on and improve and improve just not not to sit not just to stand still because that you know you stand still you get complacent
And then you get a little bit fed up you know um apathy sets in and that’s what had happened last time so it’s not going to be long before you start driving a Porsche I we’ll wait and see you know I think I’ll keep me Astro van everyone
Goes on about it now so I’m stuck with an Astra Van for life well done cheers man I really mean that thank you well done and I’m really happy good well done thank you very much initial reaction when the program went out was I hated a lot of you why
Did I swear more than Gordon I went in the bank the next day old DE is standing next to me well I won’t be going to the glass house anymore your language is disgusting I as well bug her off and eat somewhere else walking around tasos guys m just dropped open you’re a
Chef literally every table was Caesar salad Caesar salad Caesar salad you know and pony granate bloody risotto hey can you remember that order we got Scottish guy can I order two Pony granate pizzas but yeah we got everyone asking for that we actually put it back on as a special
And it sold really [Applause] well when I first arrived the walnut tree was in trouble stop now okay you take over and see if we can pull ourselves together a little bit and get ourselves out of the [ __ ] because in 15 minutes this place is going to be the
Biggest [ __ ] hole in W the head chef had quit and the kitchen was a joke cockroaches live on the floor you’re not a [ __ ] cockroach even with that hairstyle you’re still not a cockroach the customers had fled and the owner was so broke he had to sell his house so he
Asked me to help him out I had just one week to find out what happened and to turn it around you shut it okay back in your corner and listen to what’s going on do you hear what I said do it I was determined to show the owner
Where he was going wrong welcome back welome back where the [ __ ] have you been and do everything I could to help him and if he doesn’t cut his prices and listen well quite frankly he’s on his own [ __ ] it hundreds of restaurants open in Britain every year but over 2/3 close in
The first 12 months the walnut tree in abeni has been one of Britain’s most famous rests for nearly 40 years set in beautiful Welsh Countryside it’s the proud holder of a coveted Michin star it owes its outstanding reputation to this man Franco toio he was one of the first celebrity
Chefs is ready bill is it right people came from far and wide to taste these food and he said to take over £3,000 a Week 3 years ago Franchesco matioli another Italian bought the walnut tree I know him well he’s managed some of London’s best restaurants I need an answer guys so he should know what he’s doing I’ve come to find out how in just 3 years he’s managed to mess it all up
Morning sir how are you how are you all right man you losing weight again no I’m not losing weight what’s the smallest numbers you’ve done in 3 years is z is it for lunch for dinner once it was a Thursday night and um Michin star Michelin star and it didn’t happen
Simple as that [ __ ] and uh yeah that was bad every kitchen just has to have a head chef running it since Franchesco lost his he’s been trying to do the job himself I’ll take this are you going to serve it yes because Jesus cook serve cook serve cook serve It’s a big mistake Franchesco is not a train chef and he shouldn’t even be in the kitchen keep on going he should be out in the dining room Charming his customers know how you all right after all there are more staff in the bloody kitchen than there are customers in the
Dining room and not one of them seems to be doing anything so you’re just cooking potatoes here yeah this huge section and all you’re cooking is spuds you’re out of order yes Franchesco doesn’t trust anyone to do anything right B on 11 and 12 right now octopus another three
Said all the best thank you very much after you talk about a headless chicken no wonder he’s lost weight and customers you you’re working like a donkey I mean hear everywhere and and trying to run it overall one you’re the most amazing host you can charm the pant off anyone um and
You can sell good wine and the short period of time I’ve been in here today and one thing you have come to terms with is got to get out of the kitchen the water tree got a missioning star after Franchesco had been here for a year that’s given to a restaurant on
The back of the consistency the freshness of the ingredients keeping it seasonal and the individual flare of the chef but franchesco’s lost the chef who won the award if the standards have slipped the inspectors will soon take away that precious mishen star time to check out the food because I um saw
Lunch today from the kitchen um I’m going to go in the dining room now and have a a bite to eat this and I’d like you not to present the menu but to show me three dishes what represents the walnut tree in with a michan star you can charge
Topnotch prices but only if you provide topnotch food I’m pretty confident you Like porini and Palam lasagna was always a favorite here very important you got to move on you got to search and you got to evolve develop and create excitement constantly when you’re charging these prices main course fish you thank you but the muscles haven’t even been cleaned we serve muscles in a
Self-contained stew yeah they got to be clean because when you serve it in like this you can hear at the bottom there’s a lot of grit sand so it’s just like eating a bowl of clay seasoned with sand that is constantly grinding between your teeth 28 of main course then somewhat taking the
Mickey cuz if someone served that in my R I’d go [ __ ] berserk okay um I asked you earlier for your best the best the best of Wales the big buildup was for the classic Italian fish St and sadly when it arrived everything in that dish was overcooked
And why you piss off for a three-hour break to style your hair and to have a kit clean the [ __ ] muscles so we’ve hit rock bottom okay yeah Welcome to the Real World tomorrow we’re going to pick ourselves back up and start off with a clean slave It’s my second day in Wales where I’m trying to help the owner save the famous mut Tree Restaurant it’s got all sorts of problems but it does still have a Michelin star you don’t get that without a top chef but franchesco’s lost his we need to find another one fast hedf
Criteria HF criteria young enthusiastic ambiti firm ambition yeah some of them keep you out of the kitchen so just ride something who keeps me out of the kitchen and uh hello Ross Mr Ramsey we’ve got a list of ingredients um we’re just going to ask you to go through and
Cook up something very simple yeah thanks for the surprise Lads that’s all right always a surprise with me salary starting salary starting salary would say 23 always an interesting question when you interview a young Chef what St are you looking for and they tell you within 30 seconds of
Course what they’re what would you be happy with as a starting celery I’d be happy with 30 30 as a starting celery [ __ ] off out of it um 15 minutes yeah yeah interesting to see if he uses all the ingredients whether he puts the clams with a hat
With um the onions or he does a nice tomato um a rocket salad something plain and simple your mother could make that it’s just eating Ro pasta yeah boring sort kind of thing you’re expect the Miss to do yeah I thought it was a little bit Plain Jane
Boring and certainly not worth 30 grand a year that’s for sure no but like that’s the ingredients you were given don’t start blaming your tools no no no no no take it on the chin I I wouldn’t have changed it though next up is Santa Roso second in
Command at the holiday in in Swindon could be a bandito could be a big bandito let’s shoot the bandito what do you think yeah Santa Gordon take a seat um very well experienced man yeah yeah yeah I like cooking you like cooking yeah I can
See that yeah what do you know about the walnut tree nothing nothing at all nothing at all you don’t about the history uh the reputation no the missionary star no no so if you don’t know anything about the walnut tree yeah why did you come for the job because I I
Say it’s time for me to change right um and what’s the current menu at the Swindon we have some steak Yeah gam chicken and a lot of microwave a lot of microwave microwave microwave think of something magical keep it simple oh yeah um and enjoy it okay thank You and where I’m thinking wow what kind of flavor I want to I want to come up with you know and let’s See very rare a joke like that can cook very Rare is that fantastic One and just explain what they are please yes this I call it Pasta fresa Pasta fresa Pasta Fresco fresh pasta with vong and Sala mhm thank you with the lemon juice mm just nice and clean just that is peer black paper yeah thank you thank you very much fell sneezing all that PE
Every Jesus Christ look that’s just a pine of stge there’s nothing in there is there you said yeah it’s start to see some it’s also a country country yeah I I found it yeah miles away from what we wanted yeah um and um a little bit embarrassing really yeah
Cuz it was below average yeah £23,000 and I wouldn’t even pay him 23 000 L even with the Michelin star it’s going to be hard to find a head chef in the middle of Wales but I’m still Banning Franchesca from the kitchen right now was see water where’s Francesco yes sir
I really would appreciate it if you don’t come anywhere near the kitchen I know how stubb on you are don’t dare step over that line stay that side thank You this way I’ll get to know the team better Blake is the most junior he just come off the building site because the weather’s too cold Spike he’s here on work experience Kevin’s a waiter and handyman he’s been here since the old days and knew the walnut tree in its prime hello
Kevin hello G how are you yeah have obviously with that accent local boy very local from abeni yes I am you like a laugh in a joke or I no I just yeah just love hard work definitely EV like we all yeah be evil dar’s a local boy very ambitious
And Keen to get on but Franchesco says he’s not a team player so that’s my secret I’ll stay back on there put a pck on that and Stefan is the most experienced Chef Franchesco won’t let him run the kitchen but I don’t want to see what
He’s made of so I’m going to put him in charge it’s a normal lunch service and franchesco’s wife andri has brought some friends in for a bite to eat kitchen’s in your hands now you got to come out you got to start talking and start your propelling the Brigade and bringing it
Together let’s go no no turn around and dress the Brigade that’s it one one chicken plus chips for four kids one crab one and dive to follow one lo lo of pork two chicken and one rockhead I need some chips for these chickens yeah can’t step too quiet the only
Person I’m can to hear now is Gary and you’re running in the kitchen let’s go okay garnish Blakey where the [ __ ] Blakey Blakey the window what are you doing yes I need an answer guys no wonder franchesco’s back in the kitchen his family are still waiting for their lunch
Do everything’s out there now everyone’s standing staring at their food two people haven’t got it come on come on Steph let’s go this is a [ __ ] disaster Stefano how long chip you know this is for it’s for the boss’s wife you know that nice and hot this time send it the
Food is late and cold Stefan can’t organize chips for a 4-year-old okay okay right come here just stop everybody yeah I mean stop come here you come here shut up shut up I’m talking that was a disaster complete disaster the food standing hanging around the past nothing
Happening and you’re over there and then just you I’m sorry but it’s not good enough you’re not nothing’s coming out okay stop now okay you take over and see if we can pull ourselves together a little bit and get ourselves out the [ __ ] because in 15 minutes this place is
Going to be the biggest [ __ ] hole in Wales you shut it okay back in your corner and listen to what’s going on do you hear what I said yeah do it right let’s go little clear down yeah clear down first okay Gary you know where we
Are yes and the brill you decide exactly what you want doing in your mind 2 minutes before we dress you turn around address the Brigade and tell them exactly what you want yeah uh one brace beef one venison sausage one Grill one tuna away
I hey let’s keep it together hey we as a team and I don’t want to back in here telling us we can’t [ __ ] do it again okay so bit of teamwork now yeah if he can’t hear you then don’t screw for that okay cuz we’re not a oneman
Band check on two covers one pigeon one oysters the follow one RI one duck next go can you go with a scholar one and [Applause] please Gary is a real arrogant little [ __ ] but at least he can speak unlike Stefano the can’t even run a [ __ ]
Bath let alone a [ __ ] kitchen I need the tun bake first off you please and B you got three chips yeah yeah we need three chips and one Tom my salad pleas wait good well done good okay well done well done a m course it’s bloody
Difficult to get out like that you know Well Done yes Drew in a few more people how’d it go for you thank you for being honest I thought it went terrible yeah not huh really bad you really do have a problem talking to individuals you know that and today was a
Disaster and so we got to Now work on this the next couple of days and stop you being a cook and look at the important role of becoming a chef there are still problems in the kitchen but I just don’t understand why there’s so few Customers these days they serve a have 300 customers a week the previous owner Franco used to serve 800 I’d love to know what happened to the missing 500 have you heard of the walnut tree yes oh yeah when was the last time you were there it was Franco’s last meal
Just before he work it was one yeah have you ever heard of the walnut tree it’s overpriced over price and how many times were you there oh very very frequently when he was there because he was all hours could turn up at 11:00 at night
And be assured of a very good welcome do you think he’s missed now now he’s no longer there I think so they’re not as good not recently since it’s been taken over no since Franchesca took over the warnet Tre nine new restaurants have opened nearby if people think his place
Is too expensive they’ve got plenty of cheaper alternatives morning ladies so we’ve been there when Franco mhm it seems to be everyone’s favorite now big event Franco and an they always seem to be the Darlings of abeni yet no one’s been since Franchesca took over three years
Ago uh yeah well I I came to um sort of ask some locals about um the walnut tree ABA Veni and I end up finding ay AR’s book £360 Jesus Christ he’s going to be pissed off when he finds out £360 can’t believe it’s so [ __ ] expensive still maybe there’s a lesson
To be learned from angley’s book if your customers won’t pay top whack cut your prices otherwise is mad they’ll eat elsewhere Jesus do that a typing error 70 quid it is somewhat a little bit intimidating because it’s so expensive which puts people off and have we gone
Up in price over the last 3 years have we got more more expensive yeah probably the plateau for the was 55 60 60 60 and then I push it to 65 and only in the last two months I put it to 70 because the price of the fish is going up and
Up as usual Franchesco thinks he knows best but I won’t give him a bollin in front of his team anyway just now I’ve got other fish to fry there’s still no head chef so far I think they far know Gary are the best candidates but Franchesco just won’t
Consider them is that it’s he’s got to be realistic he’s in the middle of Wales not London straight forward and if we don’t find anyone as good as Gary or we don’t find anyone as good as stano then you know we’re going to look at what we’ve got internally well
Well no I think that I think we need uh somebody really from outside and inside internally I can only be the one Franchesco just doesn’t see it but Gary and Stefano have talent and I’m going to show him ready to the only way I’ll get
Him to try their food is to make him believe that I’ve cooked it really important tomorrow night yeah is your half hour so have you thought about your dishes think of an oyster starter with like a herb across the gr down on the top M for main I thinking a meat of some
Sort like a I fillet with some some shots M so important we’ll do service then at the end of service we’ll sit them down and bang you let rip [ __ ] you let rip big time uh right Stefano let’s go the crap in the kitchen about the delegation the lack of Direction yeah we
Can work on that that’s work a but this is your half hour of magic all right then we’ll sit him down for dinner and we’ll say eat the following this is me this is me on a plate yeah right hard on material how do you say erection Italian erection okay the
Okay [ __ ] me it’s po word for erection as well as is preparing their meals Gary and Stefano must do their normal kitchen duties straight away Stefano starts working with the team but Gary He’s only interested in his own meal even I think that’s too ambitious uh Gary 2
Seconds you’ve had a bit more time on your hands this morning to get ready he hasn’t done anything for tonight so we swap over yeah okay so once all these vegetables cooked then I want you in the kitchen concentrate on tonight’s service concentrate on the canipes for tomorrow
Night y and then you take 2 hours yeah enough yeah yeah 2 hours to get organized for tonight yeah I really thought Gary had great potential to be a good head chef but quite honestly he doesn’t give a [ __ ] about his team he just cares about himself and selfish individuals don’t
Make great head Chefs Franchesco and enrio think I’m the chef tonight if Gary and Stefan haven’t prepared it’ll be my reputation that suffers what’s in here bread drums cheese pesan cheese uh parsley tastes nice yeah tast and Steph what have you got um M done stop being nosing go yeah you
Concentrate on your own food stop being nosing that little rivalry there it’s not a competition it’s not a competition at all don’t be silly okay inside is what is a dark and chests dark and chestnuts yeah Stefano’s duck and Chestnut ravioli shows real imagination no I like the um the sweet
If you feel you can taste something sweet is that’s nice chestnuts M I like the way it’s presented and Franchesco approves of Gary’s oysters very nice St Gary yeah look so far so good clean place for me it’s a sign of yeah happiness yes clean Place good
For the main course Gary’s cooked phet steak and Stefano Seabass nice both of you well done happy Al yeah happy yeah still can’t even talk to me yet right go Kevin whatever you do don’t drop those okay well done guys red I like the colors I’m sure I like the
Taste hey I’ve never seen you so happy yeah it’s about Bloody time huh hi guys St okay yes yes supper supper I really like the ravoli of dark and Chestnut yes um and I like everything else interesting for me yes I would say most of the dishes were exciting I was
Interested in the IND ravioli which again I found it exciting and very good very nicely done and the beef and the beef uh I would have like half a do no underneath the beef some form of potato some form of potatoes that would have BR the dishes up and balance it out uh
Don’t take this the wrong way but I didn’t cook any dish right oysters beef SB yeah was his menu 24 hours ago yes duck Ravi seas and pancakes with Stefanos and because they weren’t been interviewed during the week because I think Franchesco doesn’t think they’re good enough I wanted them to cook three
Dishes each for you both to have dinner tonight so I didn’t touch anything thank you very much D for your comments thank you okay uh Gary 2 seconds step um well that was interesting tonight yeah all the dishes that you both done he said was capable of going
On the menu AG great cuz for me it went very well both of you came up trumps and if he wasn’t going to consider you for the job then I was yeah it’s day four I’m halfway through my time at the Warner Tree Franchesco the owner has been stubbornly resisting
My suggestions we still need to find a head chef and with a70 main course of the menu I’m determined to make him lower his prices if it continues being as quiet as it is are you going to look to try and bring the prices down a touch to create
Something new about the wmart tree to get people back in here no I don’t want to go down and on on the cheap side because have you got [ __ ] Choice I’m not talking to asking you to open the doors and become a happy eater they spent 37 years getting the business to
Where it is today of course you’re spending 3 years and it’s sadly on the decline what I’m trying to say is you bring a new traffic coming through the door and you tweak the prices to establish the confidence and once you got the confidence then over a period of
Five or six years yes you turn the volume up on the justification of what you’re doing I’m not convinced I would say I’m not convinced I’m sorry it’s me you shouldn’t be so stubborn TR go go go go if you’ve got the food and C customers are coming through the
Door and they’re generating sales the asset is the is the wine is the wine which who can sell that me excellent so the chances are far greater to do it that way than to do it the way you’re doing it currently in a way yes yes [ __ ] Hallelujah welcome back welcome back
Where the [ __ ] have you been where nobody go in the want please try it I’ll do I’ll do it manate please no problem thank God franchesco’s finally agreed to one of my ideas and there’s more good news at last a candidate for the head Chef’s job with
A good pedigree and you feel now at the age of 26 that you’ve worked in the last two establishments as a SF you’re now ready for your first head Chef’s job yeah I’m I’m sort of getting to the point where I’m in the kitchen I’ve got
My own idea that the way I want to run things um okay obviously some um f mushrooms rocket gona GRE mustard garlic see you in 15 minutes thank you Spencer bed of tomato salad the tacelli of mushroom sort of like a Panara almost the lini and I’m thinking like a light
Rock fur and um rocket salad sat on top if I’ve got [Applause] time Spencer Ralph has traveled all the way from London this would be his first head Chef’s job but he has worked in a mission St restaurant he looks strong impression is yes I like the idea of being 26 someone
Young someone vibrant someone you can push yeah definitely so so at 26 if if he’s not hungry now when he’s never going to beer yeah thank you it’s a a rocket and tomato salad mhm with mushroom carbonara and poached hadock mhm thank you you very much it looks neat yeah yeah there
Mhm tell looks nice it’s not U looks beautifully cooked it’s not stuck together it’s not ConEd um he’s listened to the brief it’s kept it simple yeah yeah what he has shown in the last 15 minutes the guy can cook no the flavors are there flavors are there exactly that sit down
SP how do you feel running the establishment um with the michion star it’s a little bit daunting you know to do it the first time but I’m yeah a little bit but I’m also you know it’s what I’ve always sort of aimed for it’s always what I wanted you know and I sort
Of feel confident as well as scared at the same time thank you very much thank you with the miching guide you out in a month’s time I really hope Spencer accepts the job to Spencer if you can start soon there’s just a slim chance the Warner Tree can save its coveted
Star almost everyone is looking happier and it’s so important to find the right person to gel with those two guys especially Gary cuz there you’ve got one little busy rockweiler that really wants this job and you’re not prepared to give him the opportunity no I hope we found a great head
Chef now I want to change the atmosphere in the dining room it’s too cold and formal we need to bring back some of the rustic charm that people loved in the old days let’s hope Franchesco agrees just the first reaction I would say no but flexible in the kitchen I want to see
More energy and more get up and go stay on focused so and go want to say something do you’re up here listening ready to say yes or no not on the floor cockroaches live on the floor you’re not a [ __ ] cockroach even with that hairstyle you’re still not a cockroach
Tan on schot in first lightly seasoned everyone needs to know when the food’s good enough to leave the kitchen even Blakey that’s why you tastes nothing lunch time cooking in out a microwave like an absolute [ __ ] donkey but not cook you weren’t actually tasting anything you’re just pressing buttons
Taking out put on the plate it’s got the Missy sty this establishment you’re going to have to learn how to taste Poppet in understand what a balance of flavor is about we’re going to make a chef for you you know that yeah if it kills me we’re going to make a chef for
You know that good how the [ __ ] how I don’t know but I’m thinking about it now yeah Kevin’s been here years so he can tell me if the atmosphere is more like it used to be this looks nice and just breaking it up and it’s not just a dull little
Boring yeah let starching it’s been like it for years L have you done any oh yeah yes y apparently people used to come for lunch and stay for hours spending even more money we need to get back that relaxed family feeling God what a difference big difference and cozy which
Is the most important thing and that’s what was missing welcome than it yeah more welcome than you looks fantastic we going to be ready on time it will be yes yeah the dining room needs one last touch to restore the old traditions put in place by its previous owner and you
Know what I think the entrance needs a picture of you and Franco no the old generation passing on to the the new generation I think Franchesca has finally seen the light but it’s been a tough few days and the team could do with a night off Kevin’s been trying to get us all
Down to his local since I arrived now I see why to sex sex my sh I’ve heard of The Naked Chef but this is the first time I’ve ever seen a naked waiter the catwalk yeah the cwalk I’m Too Sexy For This [Applause] song day six and despite the hangovers
It’s straight back to business today is a big day the walnut tree is 40 years old this month and franchesco’s thrown a party I think he should invite Franco and Anne the previous owners they’re a vital part of the restaurant’s history there is one thing I want you to do for
Me yes which you’re not going to like I know you’re not going to like because you’re going to um disagree but I really think it’s important um I want you to bring Franco back and I want you to talk to him I can see already in your face
You don’t want to do it I don’t have to say anything my expression says says everything I think the first minute frankco walks in here it will silence the rumors and it will cut the [ __ ] out and it will start encouraging the locals to come back the message is
Telling him that you want to maintain what he’s built that’s what I’m fighting for I’m fighting for the reputation of the one3 more than mine thank you thank you Franco and an we’re here for 37 y yes Franchesca has been here for three 37 plus 3 is 40 yeah
Massive celebration huge celebration 40 Years of History yes I’m going to put it back on the map lift it and alongside that I think is 80 90 guest coming along we have really nice exciting canopies Stefano y can you quel can you quel give me an answer straight away don’t take two week
Holiday not that nice but I not that nice we going got to learn again right watch quick as you can in twist a spoon round before it cools down yeah before it cools down and then heat the chocolate mousse back of the pal hand again yeah and then it slides off exactly
Blassy okay step on go go first not bad not bad not bad not bad for the first time not bad not bad a little bit too much on there again again over the last few days I’ve realized that Stefano is really talented it’s a shame he’s just so
Shy in and out oh that’s good that’s very good right in and out too slow and again come yeah throw the tal so early in and out again so far Stefano’s beating you on the other hand Gary thinks he’s the dog’s Ballers but he’s
Not nearly as good a cook be would be so kind please don’t put your next to M stay there and i’ done I got this hat made specially know that now you’re at home now you can cook your heart out your hair is perfect all nice and spiky and
All the girls never ready still want to Shag you tonight’s party is make a break for Franchesco he’s on the verge of going bust and he must start filling the restant again a bit you know it’s obviously it’s going to be a very emotional evening for
For me and and the rest of the customer that is going to come here and for one especially franus and um work it work then I will it’s your place this time and you’re proud to show this off certainly am H after all this yes franchesco’s invited 80 of the great and
Good of abig of any everyone’s just got to love everything and if they tell all their friends the food is as good as ever then Franchesco could soon serve 800 people a week just like the good old days right just run it through me run it through me mm what was that rotta
Rotta wa get out get out get out get out to get on board and uh of people good are they going well yeah what’s the feedack they’re all loving it they’re all loving it yeah yeah we’ve all been waiting for Franco and an to arrive hopefully this will prove that
Franchesco’s carrying on the Traditions they established at the walnut Tree I would love to I’m going out to dinner Tonight I’m very glad that you came here both of you and uh to celebrate this special event for both of us for all of us thank you very pleasure should we do it together yes happy birthday happy birthday I wish I [Applause] was it’s been a terrific night I just
Hope it marks the start of the walnut trees Revival I just wanted to say thank you very much everybody because uh without you it wouldn’t have happened and uh I really appreciate your hard work thank you thank you all of course thank you the following morning a phone call to Spencer Ralph
Brings another breakthrough hi Spencer it’s Franchesco here from the Warner Tree how are you okay Spencer thank you very much indeed he’s accepted the job as head chef are you sounded excited yes very much so yes and I’m excited to see fantastic that’s quite uh refreshing
It’s a relief yeah yeah it was very happy very happy excellent good there’s only one more thing Franchesca needs to sort out with Spencer arriving as head chef there can only be one second Chef Stefano or Gary one can stay but one must go Gary’s so ambitious I’m
Not sure he’d give Spence the support he needs how would you feel if you brought in a new head chef now well I mean I’m like I said before I’m not upset about it but um if franchisco feels the need to do it then I’m prob going to learn
For whoever comes in if they got something to teach me but then again if if they if they’re no good or if they’re just as slow or or awkward to it with stano I’m just going to push on and still get ahead of them and prove him
Wrong pretty much and so even if a new Chef came in I’m still going to give him a run for the money yeah yeah and the Franco what Spencer needs in a number two is a chef who combines teamwork and cooking ability it is clearly obvious
That both you and Gary can’t stay one of you will have to go and I think you should stay well have to say that and when the new headchef arrives I think it’s going to be a good recipe for success but we need to keep that authenticity of that
Italian style that rustic feel of the wut tree that’s you don’t know what what will laugh stay here don’t you well I would like to stay here if something change here it’s a hard decision though Gary and Stefano both have things going for them I’m convinced Stefano would make a
Better second chef but will Franchesco agree I doubt it well that was interesting yeah one thing I have learned over the last few days is they can’t work together total impossibility okay definitely definitely not but one will have to go one definitely as go my
My my big concern is Gary is not a team player but someone like Stefano would sit and be a great number two You’ worked with them both yeah which one would you have to get rid of well in in this case uh I have to go for ging at
Last Franchesco and I agree on something Stefano should stay as Spencer number two and Gary should go one soup mozzarella two chicken Spencer has brought New Hope to the kitchen and then just a drizzle of lemon I’m convinced he’ll improve the standard of food as he managed to stay out the
Kitchen um yes and he hasn’t come in with his jacket on not yet that’s good news but there’s also a huge disappointment disillusioned with all the changes Stefano with his unique Italian influence has quit leaving Gary to Slither quickly into the role of second Chef was that you who pushed him out no
It wasn’t me that pushed him out now I see it as if um Spencer has been given the opportunity to do whatever he likes does that upset you it hasn’t upset me so much I think it’s upset Stefano more than me m but you were stronger than
Stefano yeah some of us got to survive than the others so there’s no room the head Chef’s arrival has created a new buzz in the era and business is already picking up but just a couple of weeks later bad news the walnut tree in has lost its precious Michelin
Star sorry to hear about the miching star yeah big blow that one we’re getting back change is the foot but is it too little too late Some time ago I spent a week in Wales at the walnut tree trying to turn its fortunes around and let me tell you it was a hell of a week you shut it okay back in your corner the W tree was desperately trying to cling on to its missing Star but it had two big problems no head chef very Point don’t dare step over that line stay outside and a stubborn Italian owner Franchesco I can see already in your face you don’t want to do it his overpriced unimaginative food was putting the customers off Jesus is that a typing eror 70
Quid well the arrival of Spencer Ralph as head chef brought renewed hope to The Bard kitchen vibrant action hey that looks lovely but getting Franchesco to lower his prices was like pulling Canin from a sabertooth tiger and if he doesn’t cut his prices and listen well quite frankly he’s on his
Own [ __ ] it all that was in December 2003 hello Kevin I’m just hoping that the transformation of the walnut tree runs deeper than a coat of white wash good to see I’m a lover you know what I mean on the catwalk and that Franchesco has finally acted on some of my advice how
Are you yeah good to see you good to see you again how’s business it’s been precarious you can’t you can’t do know one day you do two one day you do 7 you can’t yeah predict it and today how is for lunch 8 and tonight tonight 8 n n so business
Is depressingly static I’m surprised because Spencer’s clearly had a positive influence on the quality of the food and Franchesco claims to have dropped his prices so why are the people of abeni still not flocking in to eat at the walnut tree I’m I’m still under the impression that it’s very high price in
Comparison we got some super restaurants around here interesting that knock you into a cold hat I did think about going there and then I had a few reports back that they said it was okay but it was a bit average and it was a bit expensive
For what you were getting you’ve got to come up with something a lot better haven’t you encourage people encourage everywhere everywhere around here now has to be good or people won’t patronize it they won’t be ripped off no not in ABAB I think everyone thinks it’s expensive of course for some bizarre
Stubborn reason season clearly obvious he hasn’t brought his prices down to sort of encourage everyone on this High Street to get back in there and see how good it is Franchesca has always been a hard nut to crack so I’m going to present him with some hard facts I thought I’d got
You to understand the importance of creating traffic a healthy business and a positive cash flow 68% of everybody that I spoke to this morning won’t go anywhere near other place because it’s rumored to be too expensive we need the customer I think I can’t lower the price down
More than what I can what I’ve done so far because your main courses are5 more expensive than anywhere else within a 10 m radius no for some Biz reason in your mind you think that you have to lower standards to bring the prices down I can’t lower my standard more than this
No we don’t have to lower the standards down it’s clearly obvious to why they’re not coming back in here because it’s too [ __ ] expensive so how do you how do you want me to jugle it flexibility we’ve been flexible we’ve been flexible [ __ ] no there no [ __ ] no well
Next time I go down the High Street aen you [ __ ] come with me and walk with me I’m not interested to listen to them I’m not interested at all well that’s wrong no it’s not wrong that attitude stinks come with me I’m proud of what I am I’m
Proud please if you want to come the door is open if you don’t want to come fine I’m going to I’m going to paint with Kevin I’ll get F Franchesco is still pedling the wrong way down a oneway street but his business is on the edge and he’s clearly too scared to take
His feet off the pedals when you drive a Ferrari you drive a Ferrari you don’t drive a Cho I’m confident Spencer is a talented head chef but he could be doing more to help Franchesco bring his prices down he won’t listen Okay I want to spend a
Little bit time with you just have a look at two examples now they look expensive they are why don’t you cook one yeah tell Franchesco I’ll pay for it okay no I don’t want you give me a [ __ ] hard time I’ll buy the dish okay all right I’m going to illustrate just
How easy it is with his most expensive starter just um grilling up gridle scallops and baby vegetables are on the menu at nearly £4 that’s a phenomenal portion it’s a huge portion already I know I could take one scolar p and cut the rest into three
I would say there are key dishes that are my flamboy and dishes I like to go and get ingredients you know just for me to enjoy myself but it’s not about you it’s not about me and it’s not about him it’s about what customers customers that’s right and without them we’re what
Not working we’re [ __ ] and the reason why we don’t puddings because the start of the main coures are too big Spencer needs to start being a bit more canny with his dishes by cutting the enormous scallops into three instead of two I can use one less so we’ll serve this to Francesco
Okay and I’m using big vegetables instead of Pony baby ones they’re not only tastier and a lot cheaper they’ll give this dish that rustic Italian feel the Spencer’s current menu carrots y CIA and you got some nice Wild mushrooms from out in the garden yep and there’s not a baby veg
Inside all this without any compromise in quality little season on there little bit of lemon juice thank you you’d never feel hard done by there would you now I know we’ve used two big SS this new dish can go on the menu at a significantly lower price without any loss in profit
For Franchesco and if he sells just one more as a result of this price drop then he’s already made money okay got two minutes yes sir okay something I want you to taste please yes sir does the portion look small no looks big looks big we’re one scallop less
Already we’ve got rid of the baby veg the dish has been taken down by £4 in cost per portion I would love you to go upstairs and put this on the menu at £950 for tonight no what I’m trying to do is highlight the easiness of the flexibility you can
Now start restructuring your menu cheaper without going down in quality cuz that’s what pissed me off this morning because you said I bring my prices down I’m going down in quality and I’ve just proved you from a chef’s point of view you Pro from your Chef
Point of View I got in my pocket what the scallops at that price can sell no I can sell down you’re missing a point you’re missing a point and trying to help yeah but you’re picking on the most expensive bloody things that there is in the menu I don’t have any problem to
Sell it I don’t have any problem to sell it let me just tell you why I don’t I have my my my first order was a scallop so what are you telling me that I’m doing something [ __ ] wrong no I’m not doing [ __ ] anything wrong if we can
Put the price down I said I take your concept inside myself you haven’t taken a [ __ ] thing no cuz you’re so [ __ ] stubborn you’re not interested I’m just trying to explain you’re in the middle of you’re drinking sh you’re not drinking the house wine in it if you’re
Buying a Mercedes you’re not buying a fat in it are you stupid no I’m not are you thick or something no I’m not you are no you must you’re tell stupid the future of the warut tree is Rosy and you’ve got nothing to worry about I
Don’t I don’t want the the future of the warut tree being Rosy after three and a half years that I’m here I want the future of the one tree to be Progressive mhm um he’s clearly happy with what he’s got and if that’s all he has got then
It’s not going to work he needs to wake up nothing sinking in if this doesn’t succeed I just I no I just I don’t want to blame me no I don’t blame you say what you like I tried my best but nothing’s working I do because like
Talking to a [ __ ] Breeze block well then you’re the same because you don’t understand what I’m doing here I’m the same as you no now you’re dreaming even more now no I’m the same as you no mate kiss my ballets no I think like you done an exercise I think like you let’s
Change the subject I’ll [ __ ] off home and you continue struggling let’s leave it like that fine stubborn [ __ ] [ __ ] me are you Italian aren’t you
