“SHUT IT! Back In Your Corner!” | Kitchen Nightmares UK | Gordon Ramsay

Gordon doesn’t hold back…

Season 1, Episode 3

Before visiting the inn, Ramsay discusses its history and the success it had under former owner Franco Taruschio, which has turned into financial difficulty under current owner Francesco Mattioli, something that has surprised Ramsay, given that the two were already acquainted from Francesco’s career as a restaurant manager in London. However, Ramsay soon discovers exactly how bad things are; the restaurant is without a head chef, the food is very expensive and of poor quality (including a seafood stew being full of sand), and the locals have lost interest. Ramsay helps Francesco recruit a new head chef, Spencer Ralph, and create a more reasonably priced menu, before holding a special anniversary dinner to celebrate the inn’s 40th anniversary, with Franco in attendance.

Season 1, Episode 4

Ramsay visits Moore Place in Esher where joint owners Nick Whitehouse and Richard Hodgson are trying to create a profitable business with a complete lack of know-how in the kitchen.

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[Music]
the walnut tree in is in
trouble stop now okay you take over and
see if we can pull ourselves together a
little bit and get ourselves out because
in 15 minutes this place is going to be
the biggest ho in Wales the head chefs
quit and the kitchen’s a joke
cockroaches live on the floor you’re not
a [ __ ] cockroach even with that
hairstyle you still not a cockroach the
customers have fled and the owner so
broke he’s had to sell his house so he’s
asked me to help him out but I’ve only
got one week to find out what’s happened
and turn things 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’ll show the owner where he’s going
wrong welcome
back where the [ __ ] have you been and do
everything I can 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 Clos in
the first 12 months the walnut tree in
abeni has been one of Britain’s most
famous restaurants for nearly 40 years
set in beautiful Welsh Countryside is
the proud holder of a coveted missionary
star it knows it outstanding reputation
to this man Franco toio he was one of
the first celebrity chefs three 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 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 it is it for lunch for dinner
once it was a Thursday night and um Mich
star Ming 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 that’s uh one of those 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 you 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 bill on 11 and 12
right
now
octopus another three
said all the best thanks 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 you’re here everywhere and
and trying to run it overall you’re the
most amazing host you can charm the
pants 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 I’ve 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 on the back of
the consistency the freshness of the
ingredients keeping it seasonal and the
individual flare of the
chef but Franchesca has lost the chef
who won the award if the standards have
slipped the inspectors will soon take
away that precious mishin 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 uh
and have a a bite to eat 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
top-notch prices but only if you provide
top-notch food I’m pretty confident you
like
[Music]
it porini and palmam lasna was always a
favorite here
boring very
boring 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 stew thank you but the
muscles haven’t even been cleaned you
serve muscles in a self-contained stew
yeah they got to be cleaned because when
you serving like this you can hear at
the bottom there’s a lot of
grit sound so it’s just like
eating a bowl of
clay seasoned with
sand that
is constantly grinding between your
teeth 28 of main course and somewhat
taking the
Mickey cuz if someone serve 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 stew and sadly when it arrived
everything in that dish was overcooked
and while 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 sure
tomorrow we’re going to pick ourselves
back up and start off with a clean
slate it’s my second day in Wales where
I’m trying to help the OWN
say 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 head chef criteria head chef
criteria young enthusiastic firm
ambition some of them keep you out of
the kitchen so just ride something keeps
me out of the kitchen and 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 starting salary starting salary would
say 23 always an interesting question
when you interview a young Chef what’s
salary you looking for and then they
tell you within 30 seconds of course
what they’re about what would you be
happy with as a starting salary I’d be
happy with 30 30 as a starting salary
[ __ ] off out of
it do you want me to write it or do you
know how to write English no you
probably write English better than me
yeah well I I’ll write it down you phone
it through but you pay for it okay yeah
it’s
expensive but it’s very hard just to go
in there and just cook and just do it um
15 minutes yeah yeah interesting to see
if he uses all the ingredients whether
he puts the clams or the hadock with um
the onions or it does a nice tomato um a
rocket salad yeah something plain and
simple your mother could make
that it’s just eating R
pasta yeah boring sort kind of thing I
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 would I would going to
change 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 you think
Mafia 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 don’t know about the
history U the reputation no the
missionary star no no
so
what if you don’t know anything about
the walnut tree why did you come for the
job
because I I 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
[Music]
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
[Music]
see very rare joke like that can
[Music]
cook these a fantastic
one and just explain what they are
please yes this a I call it pasta fresa
pasta fresa pasta fresa fresh pasta with
vong and Salata mhm thank you with the
lemon juice mhm just nice and clean
just that is pepper black peer yeah
thank you thank you very much F like
sneezing there all that pepper every
Jesus Christ look that’s just a pine of
stge it’s nothing in there is
there it’s sad yeah it’s sad to see some
there’s also a compliment
compl yeah I I found it you know 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
Franchesco from the kitchen right now
wasting water where’s Franchesco yes sir
I really would appreciate it if you
don’t come anywhere near the kitchen I
know uh how stubborn you
are don’t dare step over that line stay
that
side thank you
[Music]
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 obviously
with that accent local boy very local
from ABI yes I am do you like a laugh in
a joke or I no just you just love hard
work definitely be evil like we all yeah
be
evil Gary’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 Franchesca 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 and ra 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 you’re propelling the Brigade and
bringing it together let’s go no no turn
around and dress the
Brigade that’s
it one chicken plus chips for four kids
one crab one and dive to one Lo of pork
two chicken and one
rockhead I need some chips for these
chickens yeah St too quiet the only
person I can hear now is Gary and you’re
running in the kitchen let’s go okay
garnish Blakey where the [ __ ]
Blakey BL the other window what are you
doing 5D
yes I need the N guys no wonder
franchesco’s back in the kitchen his
family are still waiting for their
lunch ready 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 okay chicken how
long Stefano how
long yeah you know this is for it’s for
the boss’s wife you know that touch it
it’s Stone Cold yeah get another one
in hey he owns the place and I’m not
going to serve that let’s go look for
the
chicken
chicken ready let’s go bring it together
let’s
go nice and hot this time send
it the food is late and cold Stefan
can’t organized chips for a 4-year-old
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 hang 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 of 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 two minutes
before you dress you turn around address
the Brigade and tell them exactly what
you want yeah uh one bra beef one
venison sausage one Grill one tuna
away hey let’s give it together hey we
as a team and I don’t want it back in
here telling us we can’t [ __ ] do it
again okay so bit of teamwork now yeah
if they can’t hear you then don’t scream
for that
okay cuz we’re not a oneman
band
check on two covers one pigeon one
oysters follow one RI one
duck next go can you go with a
scolars onea and
[Music]
please Gary is a real arrogant little
[ __ ] but at least he can speak unlike
Stefano that can’t even run a [ __ ]
bath let alone a [ __ ] kitchen I need
a tunip first off you
please and think you got three chips
yeah yeah we need three chips and one
Tom Sal please
wait good well done good okay well done
well done a course it’s bloody difficult
to get out like that you know Well Done
yes in a few more people how’ It Go for
you thank you being honest I thought it
went terrible
yeah huh really bad you really do have a
problem talking to individuals you know
that and today was a
disaster yeah I’m sorry it really was a
disaster if you ever get your own
restaurant one day make sure you haven’t
got any more than [ __ ] five seats
because you weren’t be able to manage
you know
that 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
[Music]
shf there are still problems in the
kitchen but I just don’t understand why
there’s so few
[Music]
customers
these days they serve around 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 Warner Tree
yes oh yeah when was the last time you
were there it was Franco’s last meal
just before he went it was wonderful
yeah have you ever heard of the walnut
tree it’s overpriced
overpriced and how many times were you
there oh very very frequently when he
was there because he was open all hours
you could turn up at 11:00 at night and
be assured of a very good welcome do
think he’s missed now now he’s no longer
there I think so they’re not as
good not recently s has been taken over
no since Franchesca took over the walnut
tree 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 he seems to
be everyone’s favorite in abeni Franco
and an they always seem to be the
Darlings of abig gaven yet no one’s been
since Franchesca took over three years
ago maybe there’s a lesson to be learned
if your customers won’t pay top whack
cut your prices otherwise is mad they
Elite
elsewhere and you come down to the plat
of Freedom anything Jesus is 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 three years have we got got
more more expensive yeah probably the
plateau for the a was 55 60 0 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 stano and Gary are the best
candidates but Franchesco just won’t
consider them is it’s he’s got to be
realistic he’s in the middle of Wales
not London straightforwards and if we
don’t find anyone as good as Gary or we
don’t find anyone as good as Stefano
then you know we’re going to look at
what we’ve got
internally well
well no I think that I think we need a
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 for 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 big night
for you um FR doesn’t believe that
you’re capable of um becoming the chef I
think you are it’s your half hour so
have you thought about your dishes think
of an oyster starting with like a herb
crust the grat on the top for main Co I
was thinking a meet of some sort like a
fet 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 workable but
this is your half hour of magic all
right think about it Y and and and and
and make sure you utilize that time and
come up with something magical 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 ere
okay de man okay
gra [ __ ] me post words from
erection as well as preparing their
meals Gary and Stefano must do their
normal kitchen duties strad 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 two
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 canop for tomorrow
night and then you take 2 hours enough
yeah yeah to hour the 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
[Music]
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 parmesan cheese uh parsley tastes
nice yeah tastes good and step what you
[Music]
got
M stoping those yeah you can’t turn your
own St be ning that little vial there
comp it’s not a competition at all don’t
be silly okay inside is what there a
duck and chestnuts duck and chestnuts
yeah Stefano’s duck and Chestnut ravioli
shows real
imagination no I like the um the sweet
you feel you can taste something sweet
is that’s nice
just I like the way he presented and
Franchesco approves of Gary’s oysters
very nice Stan Gary yeah look so far so
good clean place for me it’s a sign of
yeah happiness yes CLE play it’s
good for the main course Gary’s cooked
phet steak and Stefano SE bass nice both
of you well
done
happy H happy still can’t even talk to
me yet right go Kevin whatever you do
don’t drop those okay well done guys yes
I like the colors I’m sure I like the
taste okay um Stefan you ready with the
pancakes you’re happy now aren’t you hey
I’ve never seen you so happy yeah about
Bloody time
[Music]
huh hi
guys 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 rioli 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 noise
underneath the beef some form of
potatoes some form of potatoes that
would have bring the dishes up and Balan
it out uh don’t take this the wrong way
but I didn’t cook any dish right oysters
beef sbet yeah was his menu 24 hours ago
yes duck ravioli Cass and pancakes were
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 have dinner
tonight so I didn’t touch anything thank
you very much for your comments thank
you okay uh Gary 2 seconds
Stan um well that was interesting
tonight yeah all the dishes that you
both done he said was capable of going
on the menu great CU 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 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 a 70b main course on 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 to touch to create
something new about the wet tree to get
people back in here no I don’t want to
go down and on on on the cheap side
because have you got any [ __ ] 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 not convinced I always say
I’m not sorry it’s me you shouldn’t be
so stubborn try it
go gold if you’ve got the food and those
C customers are coming through the door
and they’re generating sales the acid 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 have
nobody go in don’t want to be
please try it I’ll do it I’ll do it man
problem 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 well yeah and you feel
now at the age of 26 that you’ve worked
in the last two establishments as a sue
Chef 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 the the way
I want to run things
um okay obviously some um f mushrooms
rocket gorgonzilla grein mustard garlic
fresh um tlell parmesan cheese see you
in 15 minutes thank you
Spencer bed of tomato salad the tacelli
of mushroom sort of like carbonara
almost the lini and I’m thinking like a
light rock fur and um rocket salad sat
on top if I got
time no one expect need to come in in uh
12 minutes and Shout the
timer Spencer ralth 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 impressionist
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 be here yeah thank you it’s a a
rocket and tomato salad mhm with
mushroom carbonara and poached had mhm
thank you very much it looks neat yeah
yeah flavor there mhm te tell you looks
nice it’s not um looks beautifully
cooked it’s not stuck together it’s not
congealed 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
the flavors are there exactly that sit
down SP how do you feel running a
establishment um with the michan
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 I hope Spencer accepts the job if
you can start work soon soon there’s a
slim chance the walnut tree can save its
Michelin star almost everyone is looking
happier and it’s so important to find
the right person to Jael 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 the
first reaction I we say no but
flexible in the kitchen I want to see
more energy and more get up and go stay
on Focus so when Gary wants to say
something to 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 still not cockroach t 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 he Tes nothing lunch
time cook in in and out of microwave
like an absolute [ __ ] donkey but not
cook you weren’t actually tasting
anything you’re just pressing buttons
taking out put it onto the plate it’s
got the Miss from Star this
establishment you’re going to have to
learn how to taste proper and understand
what a balance of flavor is about we’re
going to make a chef for you you know
that if it kills me we’re going to make
a chef 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 U this looks nice and just breaking
up and it’s not just a dull old boring
less starchy it’s been like it for years
less CL have you done any oh
you yep 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 it yeah more
years looks fantastic it be Kevin’s done
a great job redecorating we need one
last touch to restore those old
traditions if Franchesca will agree to
it and you know what I think the
entrance needs a picture of you and
frankco no the old generation pass it
onto the the new generation I think
Franchesca has finally seen the
light 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 an 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 don’t 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 say
say everything I think the first minute
Frankie 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 war three more than
mine thank you thank you Franco and an
we’re here for 37 y yes Franchesca has
been here for three 37 + 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 it’s 80 90 guest coming
along we have really nice exciting
canopies stano y can you
Corel can you Corel give me an answer
straight away don’t take two week
holiday not that nice but not that nice
we got to learn again right watch quick
as you can in Twisted SP round it cools
down yeah before it cools
down and then heat the chocolate mousse
back with the Palm your hand again yeah
and then it slides
off okay Step Go
Go 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 too
slow come here thr 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 be so kind please don’t
put yours next to
M stay
there and I done I got this hat made
specially know
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
Shaggy tonight’s party is Michel break
for Franchesco he’s on the verge of
going bust and he must start filling the
ran
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
espcially franus
um work it work then I will it’s your
place this time and you’re proud to show
this off certainly a after all this yes
franchesco’s invited 80 of the great and
good of
abeni 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 day right
just run from me run from me m what what
was that rotta rotta
get out get out get out get
out
[Music]
and
people good are they going well yes
what’s the
feedback they’re all loving it they’re
all loving it yeah we’ve all been
waiting for Franco and an to arrive
hopefully this will prove that
Franchesco is carrying on the traditions
they established at the walnut
tree I would love to because I’m going
out to dinner
[Laughter]
[Music]
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
[Music]
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 and of course
you on my final day another breakthrough
Spencer’s accepted the head Chef’s job
okay spener thank you very much
indeed bye bye for now you sounded
excited yes very much so yes and I’m
excited to to see fantastic that’s quite
uh refreshing it’s a relief yeah yeah
was very happy very happy excellent
good there’s only one more thing
Franchesco 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 a new head chef now
well I mean I’m like I said before I’m
not upset about it but um if franisco
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 awkward to it
with 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
Franco what Spencer needs in a number
two is a chef who combines teamwork and
cooking ability and new chef may be
arriving all right yeah 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 to say that when the new head
chef 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 wnet Tre
that’s you don’t know what what will
happen mm you to 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 we Franchesco
agree I doubt it well that was
interesting yeah one thing I have
learned over the last last few days is
they can’t work together total
impossibility okay definitely definitely
not
but they can cook and they can put food
on the plate but coming together as a
team you know they haven’t got enough
respect for one another 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 work with them
both yeah which one would you have to
get rid of well in in this case uh I
have to go for G
at last Franchesco and I agree on
something Stefan should stay as Spen as
number two and Gary should
go I’ll leave Franchesco to sort that
one out that’s conru I’m
off bye guys he you guys continue
talking all right yes don’t stop you
stay at the kitchen please yeah yeah
continue working on those customers yes
I will yeah keep on talking to Franco by
means yeah good man I’ll be back in a
time
okay just before I go one little present
Very Yes a special gift one of those
filthy barnacled muscles they serve me
on my first day bye guys see you in a
month’s time thanks
[Music]
aowow it’s February and I’m back in
Wales to visit the walnut tree in a
month ago I spent a week here trying to
turn things around and let me tell you
it was a hell of a
week I found a renowned restaurant going
bust
boy very B it needed a new head chef
very rare a joke like that can cook very
rare hard Graft in the kitchen you shut
it okay back in your corner and listen
to what’s going on do you hear what I
said do it cheaper food Jesus is that a
typing error 70 quid and more customers
it was in danger of losing his
illustrous reputation not to mention his
precious Mission star got the mission
star this establishment you’re going to
have to learn how to taste popular and
understand what a balance of flavor is
about now I’m back to see what’s changed
the 2004 Michelin guide was published a
few weeks ago sadly the Warner Tree lost
its star very well sorry to hear about
the mission star yeah big blow that one
we getting it back going to get it back
qu going to say the yeah Spencer yep
Spen has been here for two weeks but
with no head Che for nearly a year it
was pretty obvious they’d lose their
star hi Spen morning you’re okay you
well yeah not to bad down yes stead Ste
BR that one over so now the question is
does Spencer have the ambition to win it
back what about the missig STA need less
pressure because now I just got to get
back up can really St your yeah mark on
it you can now rebuild it um and take
the prise for it down the line Asos to
yeah at least I can say then it’s mine
and I’ve not taken it over and gives you
a chance to change things as well yes
because nothing’s setting Stone now sure
yeah nice very good huh looking very
clean very vibrant and um table 15 that
looks lovely h two salmon lunch two no
starters two roast beef one fish cake
one lasagna they’re all lunch that’s a
small one done has he managed to stay
out the kitchen um yes and he hasn’t
come in with his Jack it on not
yet that’s good news you don’t want him
back in the kitchen do you no no no
that’s why I’ve made desserts more
difficult so he he doesn’t know what
he’s doing that’s why I had to change
the menu straight away one soup one
mozzarella two chicken both
lunch moving hey vibrant action
hey kin sorry back shouting um
communication and then just a drizzle of
lemon the ccle Fantastic of course it’s
fantastic food’s looking nice food is
looking nice and we’re improving every
day so it it feels more together already
in that short period of time because
he’s commanding the kitchen they follow
him that’s the most important thing
thees the I’m surprised to see Gary
still in the
kitchen I thought he was too Ambi fit
one front have you been told off yet uh
no I can’t [ __ ] wait to hear how that
goes down you know that no never we
going actually I was late I was late for
work you were late and did he give you a
bollin oh yes he pin me to the floor and
beat yeah fantastic fantastic
fantastic it turns out Stefan is the one
to leave he said he’s found the changes
hard to
take I’m quite jealous of Spencer
because he allowed to
do
everything and things that I couldn’t
even think about it when I just arrived
and
uh that’s one of the thing that makes me
go away because
it’s painful for me to to see what
what’s going on I wonder how Gary feels
about Stefan’s decision to leave yeah so
um Stefan is leaving yeah was that you
who pushed him out no wasn’t really
pushed him out though I see it as if um
Spencer has been given the opportunity
to do whatever he likes change the menu
rearrange the kitchen he’s been given
all the opportunities and be able to go
ahead with it yeah which is a bit of a
surprise which is a bit of a surprise uh
Franchesco never let Stefano do any of
that he always had a saying what was
going on and how the how everything
developed yeah and now see Spencer doing
all these different things now and as
heu how hard it was for him to actually
take control of the kitchen it was
difficult does that upset you it hasn’t
upset me so much I think it’s upset
Stefano more than me but you were
stronger than Stefano yeah some of us
got to survive than the others M sorry
there’s no room I’m genuinely sorry that
Stefan is leaving but I’m thrilled
franches goes back where he belongs
Charming the
customers the dining room is busy and
vibrant just like the old walnut tree
now’ll make sure you put this on the
wall look nice little momentum so when
the customers come through they can see
those four happy smiling faces yeah
yeah there is a new force in the kitchen
in other words a new and a new Force
outside because that’s that’s where I
belong being outside and be able to
explain and be confident in what I’m
explaining to the customers regain that
confident that was once lost bye-bye
thank you very
much do I’m
retired enjoy it then I really do hope
that this place gets back to where it
was it’s a phenomenal restaurant you got
a great owner beautiful dining room
great kitchen and let’s get it back on
track yeah and Spence what do you want
to do over the next two years what’s
your ambition at the vnut train over the
next two years to beat the reputation it
had before you’re 26 years of age I was
26 when I got my first hedf
job and now at the age of 37 11 years on
it was the most important job in my
entire life at the age of 26 so good
luck Chia CIA ciao thank you guys thank
you yes see you L bye guys the future is
definitely looking brighter for
Francesco if he sticks to what I told
him he can make the walnut tree famous
again and win back that Michelin star
this week I’m trying to save more Place
restaurant oh [ __ ] it the dining room’s
empty where is everybody and the food is
shocking that’s a y buddy that is a pile
of [ __ ] I have to deal with possibly the
worst waiter in the world oh Zach I’m
[ __ ] a crazy Frenchman you’re being a
little [ __ ] again and a chef obsessed
with deep fat friers with Mark bangs on
again about the justification to why I
should accept that he cooks 99% of his
food in a [ __ ] deep fat fryer I’ll
put one up his ass sideways
PE Isa in the home
counties full of stock Brokers ladies
who lunch and
golfers 35,000 rounds of golf are played
every year on isa’s moreplay golf course
that should be more than enough to keep
the attached restaurant full but none of
the golfers ever go nor does anyone
else I’ve never seen such a sorry
looking dining room
I have just a weed to turn the place
around and that’s a tall
order Jesus Christ I might monstrosity
um First Impressions yeah um i’ turn it
into an open prison for young offenders
cuz it looks [ __ ]
Gastly God I think this could be my
toughest job
[Applause]
yet I’ve come to try out the food more
purple everywhere but the place is
deserted
looks like I’m ding alone not a good
[Music]
sign God knows what they’re going to
serve
me the cam bear deep fried camon bear
have I gone back in time dear Lord for
the we’re about to receive may I not be
poisoned for the fourth time in four
months
amen Jesus it reminds me of rented fish
fingers
that’s disgusting thank God I’ve got
some wine to wash it down God dear
de it absolutely stinks it’s
caught where is
everybody still at least I can be sure
no one’s watching
me next up hug hug dck I have gone back
in time it’s the coloring equivalent of
flared trousers it’s the meal all right
then this duck tastes like it grew up in
the 1970s it’s not exactly [ __ ]
tender is it popular the dish duck
orange not really no you have a little
taste it’s quite tough no that’s really
difficult to eat yeah I know you should
always put out no are you going to
swallow
R
water it’s still in there mhm you’re
still
Che oh my God don’t swallow
it horrible food no wonder this place is
in
trouble clueless completely
clueless but on the verge of being
embarrassing H so what do you think
about your meal tonight
or I’m lost for words almost nailed
up well at least I wasn’t poisoned so
I’ve come back to meet the owners of
this 1970s
nightmare trying to be nice huge
Place Richard hudon and Nick White House
have sunk all their money into this
place and it’s been a dis
[Music]
it’s like an old country House hotel
isn’t it like a historically it was
someone’s house this empty room will be
costing them nearly £100 an hour for
staff and overheads your potential has
it was fantastic it’s got character it
used to be a successful Burnie in in the
days when Stakes were Posh they used to
do 200 250 covers a day here valet
parking probably last time we took his
real money wasn’t probably the only
restaurant on the High Street yeah
absolutely aren’t they ashamed to be
still serving the same food from The
Bernie in
days and who’s got the food background I
who neither of us to our background’s
drink um I spent 15 years in the
licensed trade Richard sacrificed
everything to buy this place if I can’t
help him his family could be homeless I
should have done this in my 20s when I
didn’t have children and didn’t have uh
a huge mortgage and and everything else
we both sat there and thought shall we
do it shall we do it in a few dark
nights and we thought maybe it’s a bit
risky and there’s a lot of risk involved
for us both Nick’s put everything he’s
got into the business as
well Running a Restaurant is completely
different from selling drinks no wonder
the kitchen is such a
nightmare he HS Miss irve was a French
head chef when they took
over but no one liked his cooking
including
me we gave people some shocking
experience I think it’s safe to say well
we we taught them what the extremes were
like people can be quite emotional about
food you’ve ruined my life that type of
thing I know how they feel um engine
room kitchen yeah good afternoon
everybody let meet the rest of the
kitchen team and Mar Robinson Mark
Robinson calls himself the executive
chef whatever that means so you’re a
head chef somewhere else before he came
here I trained as a chef and then um
became very disillusioned and went off
and got an IT and Business Degree gave
up cooking for a business degree doesn’t
sound very passionate about food to
me he was brought in to sort things out
but all he’s done is spend thousands of
pounds on microwaves and friers and piss
her off come on strawberry French
man good and he said he doesn’t like
you there are two people in the dining
room let’s see if their lunch is as bad
as my
dinner almost everything seems to be
deep fried and the oil smells like it
hasn’t been changed for months when you
walk through the restaurant first thing
you can smell is like um tainted sort
ofed fried smell almost a little bit
like hospital food
yes chef why is the Mano F the saladas
he like kind of Sal with these their own
how many new potatoes around uh only one
one new potato yeah [ __ ] hell for 950
any
olives no nothing’s ready here no beans
cooked no eggs what the [ __ ] is going on
or we just in this [ __ ] cuz we got two
customers for lunch this kitchen is a
nightmare Mark was brought in to update
the food but I can’t see what he’s done
how can he get away with a menu like
this and how would you um how would you
describe the style the food um it’s
um the the the the alart stuff that we
do is very um it’s very much here a
steak and three sausage you can have
with it it’s not a great it’s not a
massive detraction for what they were
serving before here and three sources of
what uh Brandy and mushrooms Stilton and
bacon and peppercorn Jesus those three
sauces sound a little bit burish well
they are I mean this is the thing it’s a
bit it’s a bit 1976 you can say that
again little n sauce straight out in the
microwave tilt in the mushroom it’s an
insult to cooking oh in a bag damn no
wonder we need so many [ __ ]
microwaves
work thank [ __ ] I’m not hungry s passley
hey come on we’ll be the same with that
P come on get it on there there you go
good old Bernie I know you love your
parsley so far they need a [ __ ] rock
up their ass because if they continue
the way they are doing now it’s going to
go down like a sack of [ __ ] and quite
frankly I don’t think they actually care
about customers and every dining room
needs to care about customers otherwise
they don’t come [ __ ]
back it’s my second day in Isa where I’m
trying to help the more Place restaurant
and golf
club the food stuck in the
70s as usual there are no customers
today how many book for lunch none
nothing and tonight none so but we did
have someone come in to look at the
restaurant it’s either here or tji
[ __ ] hell I’d rather go to
tji Mart Robertson the executive chef
should be Terri his hair out he’s taking
the day off chick but you look different
out your
whes you look like a monk on
leave thanks I’m going to play golf
later around going to play golf we’re
supposed to be running an empty
restaurant to get it off the ground to
get it moving towards something semi
decent not [ __ ] around on a golf
course at least he knows there’s
something wrong because he’s hired a new
head chef now there are three talk about
too many cooks one’s a joke Frenchman
the other’s stuck in the 70s I hope Andy
TR from the 21st century you’ve really
got your work cut out there I know and
you can’t go in with all guns blazing
booting them all in the GH in the first
24 hours you’ll have no one left I know
I know how would you how would you play
this situation narrow the menu down to
begin with yeah start off really simple
yeah um and and and look what’s going on
locally Andy looks promising but I have
to show him what he’s up against what is
that Andy huh it looks like something
out another what is
that Jesus right painful looks like a
dehydr silicon implant actually it’s a
microwave frozen deep fried burger what
is that she’s a salad looks like a PL of
worms God it breaks my heart when I see
this [ __ ] you know that do you think
that’s
nice it’s not bad Andy’s worked at some
really good places he’s going to need
all his experience I know I no it’s in
instantly B sauce in a jar they don’t
use that though do they I would lie to
say last our executive chef Mark that
he’s as shocked as I am by all this
ready made packet food lazy cooking and
it’s more expensive than making it fresh
and it smell that that’s what the smell
is downstairs in the dining room yeah I
mean on a Sunday I bet you can smell it
all over the building Jesus Christ right
down your h no wonder no [ __ ]
customers yes you’re being a little
little [ __ ] again how could we have a
Frenchman here and we’re buying French
Dressing Room little
[ __ ] I’m impressed so far with Andy he
seems Keen to make changes and this yeah
this is what I want to get away from and
they put it on the menu as Brussel Pate
brussles with chicken yeah it’s just
plastic crap yeah now they’re definitely
left on the burning in [ __ ] hell
Frozen yure pudding oh lovely Andy could
be the chef I’ve been looking for and
that means I can get out of the kitchen
and work with the owners
it looks like a deceased Bridge Club I
spend £10,000 painting the building a
horrible color and nothing on improving
the food the reason for doing it was to
show people that the place had changed
sand that it was very different at night
though we lighted up with purple
lighting it looks fantastic very but it
has probably alienated some of our old
Core Business most important thing is to
focus on the food and get the food up to
where it should be what we should be
offering local how we should be um
selling the food um and and and bringing
in a bit of a bit of a bargain I’m
taking Richard down the High Street to
find out where his ex- customers are
eating can’t believe how close together
all the restaurants are yeah really
really on one High Street Isa is made up
of wealthy City types ladies at lunch
and surprisingly thousands of Americans
who work for a big conglomerate in the
area and red peppers packed in there
it’s just L that’s he drinking champagne
yeah spend behead Lun 15 15 20 qu but
he’s churning all the time time you know
there’s a good example yeah very good
Richard’s a businessman and I want him
to see how much money these places are
taken there are 23 restaurants on the
High Street so competition is
fierce but I bet most people don’t even
know there’s a restaurant at more place
quick challenge I’m going to ask your
family going to stop them and say have
you heard of more place do you know what
it is do you know where it is um come
and try us for lunch have you heard of
more
place have you heard of more place
unforunately not you haven’t you heard a
more place up the road there have you
been have you used the place before no I
don’t like the can you don’t you it’s
you’s been an iol another purple
building there it’s a funeral director
you didn’t copy that didn’t it well what
place well before they painted it um a
strange color you’re not a fan of the
color no if we paint it differently
tomorrow would you come back next week
yes I get two brushes you can have one
of them and I have the
other so in a survey on the color
uh I think this Trip’s opened his eyes
to the potential of his own restaurant
has given me an idea for the new menu
the plan is to give the restaurant a new
Direction and get people talking about
more place now you know the deep fried
[ __ ] has to go and um the Pary around
the plates and the Cho tomato and that
that that’s [ __ ] 70s crap at its best
Gordon I have no desire to spend the
rest of my working day smelling of fat
there there’s you know thousands of
Americans that live locally that um
isn’t the most amazing Market to tap
into there’s no reason why you can’t
have not an American themed restaurant
but an American influence but get the
place famous for two or three dishes
sure when someone’s driving past oh
Christ look there’s more place you know
they’ve got the best burger in isia yeah
who gives a [ __ ] it’s a talk Point
whether it’s the best burger whether
it’s the best chowa it doesn’t matter
but as usual Mark has a problem my
concern is how that would go down with
um any of the older cantel that they’ve
got come is is that keeping the business
afloat
wouldn’t that no no there you go no
disrespect you I’ve gone inter RS before
where everyone’s been nervous about the
existing old farty boring bastards that
sit there and take a twoe holiday in
between courses and dribble through
hours the Viagra coming with a cop they
no we’re looking for new vibrant young
exciting customers that are going to be
Lo to this place for the next 10 years
can we [ __ ] off in the kitchen now
absolutely
[ __ ] stay focused One Direction American
Style Cafe upbeat friendly service
bloody good food um and stick to it and
if Mark bangs on again about the
justification to why I should accept
that he cooks 99% of his food in a
[ __ ] deep fat fryer and to either
spend what 125,000 on six [ __ ]
microwaves I’ll put one up his ass
[Music]
sideways uh why don’t we do a couple of
burgers up for Richard and Nick my
organic burger made with totally fresh
ingredients is miles away from Mark’s
deep frii crowd nothing wrong with a
burger what is done like yes lovely
oh welcome to proper cooking and it’s
cheaper to make than bought in Silicon
implants tomato chuty it’s a nice raw
cherry tomato chutney with shalots I put
a little bit of Parmesan on toast them
the celebration Burger
lovely so far Nick and Richard have
shown little interest in the food
they’re
serving
what’s the
verdict that fantastic it is absolutely
brilliant and that is just that’s the
talking point that is at more place and
the burgers are awesome you got to go
there and have one fresh me EAS and
because burgers are traditionally so
badly done got an opportunity to really
Excel I can almost see them counting the
money they could make with my American
them
burgers and corn beef hash peacon pie
Peach Melba and smoked heck Chowder the
most important thing about this
particular soup is is that you know it’s
done up in the morning clam Chow made up
we’re using potatoes the clam juice
thicken it we’ve gone a little step
further and poached some qu’s eggs then
pour the Chowder over the hadock over
the
clams the qu leg still nice and running
inside that’s lovely and you take a
spoon you think [ __ ] up that’s moish
the food is really coming together this
is the corn be fion with holiday is
finished with pom mustard not difficult
at all not at all exceptional really
like finally we’re getting somewhere now
all we need is some
customers 35,000 golfers use this place
every bloody year you know that and
there’s a small percentage of them
actually get in for that Bloody
restaurant through there so the idea now
is going around there stalking them a
little bit on the green and ask them to
take this amazing food I’m taking Kim
one of the waitresses and Andy to entice
them in with the food morning sir how
you doing like a
quick so there we are thank you very
much what in what’s this in Aid of this
in Aid of Andy new Chef in the
restaurant at more place oh we haven’t
used that I haven’t been that place for
three years four years John I used to
come down on a Sunday and we booked a
breakfast and we had a tea booked and he
just took so long to get the breakfast
out really that’s interesting well we we
had to tea off and had to leave theast I
a hav’t been in there since Nick and
Richard can’t keep an empty restaurant
going forever we have to fill the dining
room and make customers come back this
is a beautiful mini hamburger with a
nice fresh tomato chutney on top uh
charcoal grilled would you be so kind to
have a quick taste and just give us a
little inside yeah pleasure this is
gorgeous this is gorgeous wife’s going
to go mad now look it’s stood all down
your jumper he I wonder how many of
these golfers are ex customers toast the
brand in it is trying to get people into
the restaurant try my good food is there
a theme to menu chowa um great Burgers
corn beef hash uh beautiful roast um
nicab lores would you come back to the
restaurant
would there are three days of the year
when all restaurants however bad are
full New Year’s Eve Valentine’s night
and Mother’s Day this what are you doing
on Mother’s Day that’s a good point it’s
Mother’s Day this Sunday and it could be
make or break for more place or maybe
book a table for Mother’s Day that’s
this weekend Sunday PE campai it’s uh
slightly heavier on the run which makes
it a little bit special this is nice
this is possibly try us out one day we
will draw you
definitely three down
34,99 to
go hopefully we’ve enticed some
disgruntled customers back and made some
new converts my next task to sort out
the
waiters it’s Friday night and time is
running out for practicing on customers
all 9
it’s Andy’s night off and so Mar’s
running the kitchen yeah I just want
them
squ Peter it’s not Square just Square
them up so why is he in the dining room
idea I just want them straight tonight I
want to see if the waiters can push the
new menu on a bed of spinach topped with
a fried egg oh well that that sounds
great actually it is nice I tried it
yest changed my well done Kim one corn
beef hash let’s but on the spinach next
time okay okay quick smoke h of CH which
is a soup it’s with the with the with a
uh come on
Peter he’s got H fish he’s got he’s got
was that
EG no the customers know more than him
can I have the cam bear two of those
please oh God they’ve ordered the camon
bear Chester hey Z looks so shy I’m not
sure he can walk and talk at the same
time goodard never mind sell the new
menu there you go that’s it you
started it’s a b now things are going
wrong in the kitchen as well Mark can’t
even make the deep fried cam bear it’s
frozen I thought it was his
specialty okay do two
more better I mean smell with a full of
fat now if it’s under riped cheese then
it’s going to be a lot harder to get
running yeah even if you cook it from
Frozen it’s never going to go is because
it’s not
right now the chef’s gone into the
dining room that’s pretty much one
member of staff for every two
customers and there are no vegetables in
the main course and they need my help to
serve them how are they ever going to
manage with more than nine
customers everything they’ve touched so
far this evening it’s [ __ ] overcooked
undercooked unripened deepi cam
bear and
um I’m really worried this dining room
will be full on Sunday there could be as
many as 150 customers we don’t stand a
chance and if it continues to go like it
is now there’ll be more [ __ ] C and be
inside the pot plants shocking I mean
really [ __ ]
shocking dining room absolutely crucial
we can’t do without you and you can’t do
without us and we got to establish that
teamwork and we got to come together as
a team and think together as a team and
then never forget the most important
person is the customer so it’s a very
straightforward exercise Nick and I are
going to arrive in the dining room for
the first time we got a table booked for
1:30 for lunch today
ready sit me down present the menu and
sell me this restaurant here we go
Peter’s been here for 15 years so he
should know what he’s
doing goodon Mr White Horse nice to see
you Mr Ramsey long time to see you I got
a nice day for you yeah well you can’t
for his
enthusiasm still sparkl for both of you
sparkling sparkling um I have a beer
actually Kim has been a waiters for 5
years she’s Charming but has no real
training a beer bitter bitter okay the
lamb perhaps lamb uh yeah I’m not not
too POS Z’s only been here a week he
knows nothing really nothing where’s it
from the lamb I’m not too sure okay um
oh super the day super the day not too
sure either sorry and have some water
still sparking yes still please still uh
fresh or fresh or oh God fresh from the
pond on the ninth green I would like you
all to T we have less than 48 hours to
master the new menu and be able to sell
it to the customers it seems like got
bits of muscles in it it’s not actual
fish is it I’m not sure right Seafood
yeah it’s it’s in seafood soup is it’s
got some White Fish there it’s got
cockos
Cal cogal
this is going to be harder than the
kitchen I used to work as a waiter and
I’m sure I can show them how it’s
done smoked hadock chowder beautiful
creamy sou garnish with flakes of oat
smoked hadock finished with a wonderful
poach quy so nice beef chowder beef
chowa definitely not we also have a
special on today clam chowa the chowa
the chowa is a very nice uh platter uh
it’s very nice tast platter platter nice
short descriptive idea of the special
clam chowder very strong tasting
I’m turning [ __ ] gray that have to be
the menu go for the menu water I’ll give
I’ll give the menu to you there you go
okay hold a minute let me see what we
got last time sharp tasting got a
special twist to it as we put a quail’s
egg in it a quail’s egg in it much
better quail’s egg in it really good
even my pubes are going gray garnished
with The Oaks of hadock flake sorry
garnished
with can you cook no this whole thing is
theater and this restaurant has to
become a showcase and each and every
customers going to eat it here on Sunday
gearing up for a bloody busy day has to
remember you yes and if they remember
you and we’ve served good food boy are
they going to come back depending one
last chance for Zach here we go I’m
ready this one I can feel in my bones I
can see how relaxed you are you’re
looking good you’re cool you’re dude
bang give it to me the the smoked hadock
chal is a very nice dish um it has a
nice creamy fishy garnished with Flakes
and a nice smoked hadock in the middle
he been selling like hot
cakes it would be funny if it wasn’t for
Mother’s Day oh [ __ ] we only had like
two days to prepare though so it’s like
oh [ __ ] hell you got two days to
prepare one [ __ ] speed I got 24 hours
to get [ __ ] rest ready
Zach
Zach I’m more than halfway through my
time at more place the food’s better the
waiters have improved but without any
customers it’s all a bit
pointless there are three days of the
year when every ration should be full
even purple ones New Year’s Eve
Valentine’s Day and Mother’s Day and
Sunday is Mother’s
Day rich and Nick have been taking
bookings trying to CLW back some money
table plan good news is what we’ve got
11
booked no we’ got quite a bit more than
that b hit me with it
181 [ __ ] confirmed I should be pleased
but I’m terrified I thought we’d
struggle with 150 but 181 it’s making me
feel worried slightly bit ambitious a
bit amb wishes yeah but just you know
what we’re trying to do and turning this
place around taking up a division yeah
getting customers in here but and what
worries me is that you know they’re
still not turned on I think they put off
more than they can Che with the amount
of covers they want to do I’m as worried
as Andy but I have an idea roast chicken
just like your mother used to make but
with a Twist carved at the table to take
pressure off the kitchen you’ve c a
chicken before no you’ve cut a chicken
before
you’ve cut a chicken before many many
years ago many many years ago Rich at
home of course everyone’s going to learn
including the owners one chicken each JC
you thought you were coming down here
for random golf no you’re not I want you
to do a chicken ready I’ve brought in JC
one of my best matro he knows everything
there is to know about service and about
carving a chicken I mean one one of
classic cutting we do first cut off the
legs
then separate the drumstick from the
thigh next cut along the breast bone
keep the knife close to the carcass and
take off the breast I will I will leave
the skin myself yeah I think nice also
to leave the skin and the customer can
do what what you want yeah so we do one
breast one one leg turn the chicken over
and remove the succulent oyster
underneath that’s a nice little piece of
meat what you do on Sunday yeah exactly
after for the
next 450 an hour no no we’ll push the
boats out 475 M’s got talents come on
time for everyone to practice first time
for you first time for me yeah chicken
virgin F the ass f up the ass which is
the
ass the legs off
first and then you go on to the breast
the chicken has to be carved in 3
minutes or the rest of the food will
have gone cold it doesn’t really look
like a chicken just a bit of th and you
cut the leg beautifully cut the drum off
you’ve got the thigh there yeah look
that’s great that’s don’t bring it it’s
just you’re just having problems with
the breast yeah tomorrow they have to
carve in front of the customers and
it’ll have to look better than
this nice to see you in the [ __ ] [ __ ]
we got some sh cat food here it’s like
the [ __ ] Fox is attacked the chickens
are coming on and it would be so nice to
have chickens carved at the table and
getting the waiters to take some
pressure off our [ __ ] shoulders on
Sunday with grat and Dophin wildes in
the bowl on the table um fresh because
it’s just coming to season and so that’s
the major selling points for the dining
room and PE and Pie instead of being
positive about Mother’s Day Mark’s
worrying about old customers who are
expecting the 1970s menu he’s already
sent out the people that have booked
have seen this yeah as long as they know
they’re going to get the beef lamb
chicken Graces they may have seen the
menu but they haven’t [ __ ] tasted it
absolutely so that’s one big [ __ ]
relief for me straight away I really
want Mark to be right behind the changes
in respect to how many we got booked
we’re going to be in the [ __ ] big time
and if we can entice 25% of these
customers on Sunday to return you know
I’ve got them yeah you’ve got them they
drink the simple truth is that Nick and
Richard have got greedy and overbooked
they have to learn to care for their
customers do you think you’re both now
capable of running a restaurant as
you’ve said before and as we’ve not made
any bones about we’re not food experts
we’re not restaurant operators our
backgrounds drink um so we’ve
undoubtedly got lots and lots to learn I
think we need to be in here certainly in
the short medium to we need to keep to
building our capability if you are going
to go a division and take it from
strength to strength you have to get
firmer I have to do it every day because
there’s a part of me that thinks Christ
you nasty bastard and now that you guys
are physically handson I mean really
Hands-On it’d be so good to keep control
of it hold tight to those [ __ ] Reigns
if Richard and Nick are serious about
getting stuck in we could still get
through Mother’s Day I’m going to take
them at their word and give them some
real work to
do really wish I could repaint the
building for tomorrow but at least I can
do something about the inside thee you
walk in here first thing you look at
think Christ love the entrance a little
bit disorientated because you’re
confused to where the rest is at the
moment the customers are in danger of
getting lost on the way into the dining
room y walk through down to the right
and then when you come into here there’s
such a lovely area here and what I was
thinking see all these plants that side
there let’s get this over here a little
bit of screen y maybe one of those
little Indian screens sectioned off and
it just gives a nice smooth clear flow
through if you don’t catch them they
often feel they often Mill around here
it’s like it’s almost a bar
disorientated come through this door
walk in first thing you see Co rail
horrible plastic coat rail so the area
outside the resturant is just as
important as inside
more very warm it’s even more intriguing
now than it is when you walk through to
the no anything wow beautiful Ang
excellent where’s the oh it’s just down
here onto the right there that natural
little snake follow yeah you can follow
everything is ready for Mother’s Day
just one last test to see if Richard can
carve the chicken in less than 3 minutes
3
minutes how you feeling have you started
no no yeah how I feeling overwhelmed we
started look at that
SM
have you been practice it only at
home every hour of every minute of every
day one minute to
go he’s done it Richard is ready to face
his
customers
before 2 minutes 20 well done can I just
say that we’ve got 50 roast chickens for
tomorrow to sell [ __ ] that let me
think that’s 100 legs that could go into
someone’s lap in
it
morning guys the big day has arrived and
if you’re going to give the diners A
Mother’s Day to Remember we better get
cracking and how many chickens are going
in six chickens down that down that oven
there got a chicken in there and then
I’ve got that whole tray of chickens
here as well as roast chicken Andy’s
cooking a RI ey beef with all the
trimmings and irve he’s in charge of the
or
puddings
per you cannot make York pudding like
this
[ __ ] hell not exactly how your mother
made them they’re like bullets maybe you
have to cook them longer as well yeah
and and and hotter to start off with
just to get them Rising morning oh you
got 15 chickens it’ be nice you could do
10 of them what me personally yeah
thanks for that I’m going to start to
think about
chicken okay here we
go Yi
puddings
W what’ you reckon
50/50 fingers crossed if my York
puddings rise the kitchen will be almost
ready okay Peter Just One Last pep talk
for the waiters I just want you to stop
crashing around move around the dining
room like a ballerina and see that
wonderful floor out there you just treat
that like it’s Swan Lake gliding in and
out of all the
tables
if we get this right more plays will
really take off if not we’ll offend half
the mothers
inisha oh we shouldn’t be under this
pressure of [ __ ] Mother’s
Day quick look okay then just stay there
two seconds no no no no no no no no no
do I don’t want you blowing on them
knock down look at everybody standing
here away from my [ __ ] [ __ ] off out
of here
oh [ __ ] it
out one more look one more look just in
case I was imagining things ready
watch there we
go
bastard right come here please Deo
de okay rges yeah look that’s what I’m
trying to explain that’s the Yorkshire
pudding that’s a pile of [ __ ] yes right
where’s that French little [ __ ] come
here end the
story okay 50 minutes to go first tables
arriving at 12:00 c um Andy you want to
leave from the kitchen yeah okay um
starters smoked heck chowder is a creamy
fish soup garnished with Oak smoke
hadock main cores roast chicken C at the
table it’s down to you guys push the
chicken traditional roast beef pudding y
pudding CHR when do you think this time
last week we went from 2 to 180 for
lunch today so I’m going to be in the
dining room right behind them give them
a little bit of support because I think
the kitchen’s pretty much set with a but
dining room is still a little bit
apprehensive
[Music]
bookings have been staggered over two
sittings so we’ll be working for 6 hours
straight this one for the
te after Zach’s performance with the
Chowder I put him on bar Duty you want
to die Kim Nick Richard and Peter will
be working the
floor Andy’s in charge of the kitchen
with irve as his right- hand
man you got 3 minutes over yeah how many
is it four how many is the chicken four
four and the executive chef well yeah
he’s in charge of Crockery okay you got
three CH BS up there happy Mother’s
Day well placed Burger it’s a thick beef
burger with a Char real bun and it
tastes brilliant it will do Nick the
world of good to meet some customers the
burgers are selling well but at the
moment not enough chicken just two or
three of you want the chicken and we
bring out to your table and car for you
the table how come you’re not selling
the chicken huh it’s not for one to try
come on we want to go for a break
they actually sell one chicken the rest
of the dining will start to see sort of
little bit of excitement little bit of
magic happening around the table so
they’ll all start holding which then
within an hour we’ll run out which is
exactly what we need now there’s a nice
burs coming out of the room sounds
really happy here he comes give it to me
four chicken chicken for
four big boy
chicken after all my doubts it’s pet who
sold the first chicken Breen chicken
that’s not you then sure enough soon
everyone wants
one a mutant
chicken my goodness man what’s idea
doing at
table aot chicken how do you feel about
having a chicken count on the table
different a bit more hry makes you feel
a bit more
hungry can’t find the knle think of the
drumstick what that’s that bit I’ve
never seen that
[Music]
do you want bit of beach yeah that’s
fine
pleas relax it’s only a
chicken everybody’s rising to the
occasion and the first sitting is going
really
well
T there you are thank you it’s great to
see the dining room full and feel the
buzz oh thank you so much lovely
but on the second sitting the over
booking is causing a problem there are
just too many
people there’s a table of 19 and a table
of 15 and a 14 pretty much coming at the
same time and it’s not very good when
you’ve got like 48 people all at once
because they’re shed the
kitchen Nick and Richard have to learn a
cardinal rule put the customers first
make them feel really special and build
a sense of loyalty that what is expect
to come out for a family meal have to
wait as long as this it’s not a question
of fast food it’s a question now we’ve
been an hour and a half and we’ve got a
stter that’s it not a lot of explanation
other than we’ve been really busy yeah
we’ve kept cheerful haven’t we except
for Colin still there we are we learn
and we don’t come back again that’s good
you ever had a chicken CV at your table
no well I’ve not done this many times
either Kim’s trying to her best but
Charming the customers just won’t work
they want to eat at least you know it’s
fresh
another have another bottle of wine
please remember unhappy customers
destroy
reputations I mean how the [ __ ] can you
cook call nearly 50 people at one time
[Music]
yeah the food was very good yeah the
rest of it the structure the
organization I’m sorry mate PR some
waiting stuff the I mean the girl’s done
her best but you know she’s the only one
the guys in the black shirts and
everything that were the managers they
were sitting down talking to their mates
in the conservatory there and they only
left two people serving everybody else
in here I’d like to say goodbye but
still waiting still waiting to a bill
let’s hope Richard and Nick learn their
lesson the dining room’s empty now but
it’s been full for the first time in a
long time and the vast majority of
customers went away
happy one chicken left okay are they
bra well done thank you yes
happy yeah it’s good working with Andy
yeah will you use my recipe for yorksire
puddings b a bloody French even bloody
FR I
know don’t mind you at the last
minute oh come on we got to the end of
the day we got to have some fisty cff
before it everyone performed in the
kitchen even mark it wouldn’t be right
it’s an easy target end of the day M’s
not an easy target yeah I am you know
you said earlier didn’t you you got a
lot of material to I just love it when
you put that executive chef before your
name hey
you did I and the waiters did a great
job I’m really impressed with the way
everyone pulled
together that was fantastic and you were
running around crazy today like proud
coock wow this is full this is heing
this is buzzing hey I’m running it and
happy as Larry since we started we’ve
never had a day like we’ve had today in
here and you know what at4 to 12 lunch
time I don’t think you’re going to do it
cuz I didn’t think any of you were good
enough to do it one complaint was the
fact that the food was taking too long
and the rest of the complaints were just
customers arriving again still not happy
with that Bloody
color
huh that purple
monstrosity huh let’s hope we put more
plays back on the
map
[Music]
when I first arrived at more place I
found a restaurant in crisis where is
everybody it felt more like a rest home
today how many boot for lunch none
nothing the food was deep fried
microwaved or out of a packet that’s
fucking’ 70s crap at its best too many
cooks and not one of them any
good thank [ __ ] I’m not hungry and I met
possibly the worst wayo in the world oh
Zach I’m [ __ ] I mean really [ __ ]
but by the end of the week things had
started to
improve now I’m back to see what’s
changed oh [ __ ] it’s still purple apart
from the horrible color my biggest
problem was with the executive chef I
couldn’t see the point you put wa
on Stone actually and you’re not wearing
a chef’s jacket that’s even better news
but at least he’s staying out of the
kitchen get hold of Andy missing you
already yeah
right it’s the first day of Andy’s new
menu morning
guys how are
you still happy as ever Mis [ __ ] how
are you you well Andy how are you you’re
very good thanks how many new dishes you
got going on tonight chicken Mar six
starters well I’ve taken some of your
ideas and added some of my own ideas as
well but yeah got the hadock Cher W off
set that we done on Mother’s Day Burger
how’s that going yeah it’s going very
well very well oh here he is one the
choice potato got mush potato and chips
only yeah that’s it that’s it yeah don’t
start bringing in your Soo potatoes and
stuff like that pizza that is all the
veget in the 15 years he’s worked here
Peter’s never seen so many changes Peter
still good to see you being the ultimate
pain in the ass these look nice Christ
almighty nice little um apple tarts do
you mind if I taste one yeah sure that
be S how much they cost to make pound
yeah if that pizza Apple T crispy I hope
he can taste the difference in the fresh
food delous isn’t that better than that
Frozen [ __ ] you used to serve a month
ago lovely this place just not only
looks different it smells different you
think so yeah it just smells sort of
fresh fresh yeah the front’s all
purple R wasn’t buil a day was it that
true that’s
true are the staff causing any problems
IR he’s he’s seems to be working out
right he’s bit negative but once you
show him how to do something and see you
get him on your way of thinking then uh
he can see the improvements Have You
Bullet Mario yeah today oh
good how’s Zach doing smoke hat at CH
and look at him over there give it to me
sell it to me I remember it correctly
it’s a it’s a creamy fish shot garnished
with a flakes of Oak hadock and a nice
quiet leg in the middle my God he can do
it let’s hope Andy doesn’t change the
menu too soon thanks Zach okay new menu
a new start and is exactly what this
place needs uh more place Burger we have
um seed salmon and it’s on a champ MH he
cooked for 181 guests on Mother’s Day
and everyone went away happy apart from
a table of 19 I hope Richard and Nick
have learned from that it’s all twos
threes fours sixes there’s no 19s or
anything like that it’s all nice good
easy stuff uh 27 whether there’s 20
customers or 200 the servers has got to
match the food let’s keep it nice for
tonight one last thing it really breaks
my heart when uh I’ve put sauce and
everything on the pl and the waiters
come along and they throw all the plates
up their arms if the sauce is nice and
thick but I mean some bur in no thick
sauces there’s no parsley there are no
tomato thicken them all up with a bit of
corn not a [ __ ] Burnie in no two
chicken marylands one french fries one
veg thank you got a new um head chef who
started about 4 weeks ago hopefully
you’ll stay it’s good to see Nick and
engaging with customers I try my
best Andy what you recommend I have for
dinner I quite like the lamb I like the
sign of the um salmon as well special
yeah have we sold any yet yeah we sold
uh sold
three We
Are Men the waiters look like they’re
enjoying their jobs and getting excited
about the new food
service nice Buzz tonight yeah yeah
really nice Buzz presentation looks nice
yeah it’s simple
unfussy I’ve never been a big fan of
five leagues but that’s a garnish are
you both happy so far with the sort of
not American restaurant but the theme
side to the food happy yes um I’d love
to see far more bums on seats I think
the the biggest thing for me has been
we’ve actually got someone in the
kitchen that cares as much as we do
about the business that the staff said
on Sunday it was probably the first time
they had ever taken food out that they
knew wasn’t coming back yeah they say
the starters are a knockout thanks G
they’ve got a real asset in
Andy we never ever pretending to be
restaurant we’re not you two guys that
have got the potential to go all the way
providing you remove yourself from the
best mate scenario with the staff and
start tiing the screws a little bit you
guys are smart Kim’s smart then I get
Fri tuck walking in with a [ __ ]
scruffy t-shirt on and a pair of jeans
look at him now at that table
just you know even if you just send them
upstairs and say look [ __ ] off out of
here go and get a shirt on because you
do look like a sack of [ __ ] I’ve totally
in agreement with you this is about
discipline Richard and it’s very hard to
implement discipline when you’re so
close to these guys yeah the rest is not
full every night but turnover is already
up
20% 100 guests going through a day six
days a week turning you know 18 20 grand
a week
alone I swear to God you guys have got a
[ __ ] gold mine on your hands can I
just show you one more thing I know
don’t no no I want to show you how to
play [ __ ]
golf oh just the one more
thing would you like me to put some clim
fil on the pond so when it splashes in
there we don’t hear it thank you come
it’s great to see the ding room busy and
the restant making money at last if Nick
and Richard can attract as many
customers as they get on their Golf
Course their more plays can be a big
success I didn’t know they were going to
be so bright like that so you can
actually see them whis through the air
do they
float we’ll
see oh I’ve got my left [ __ ] hell and
that was a [ __ ] [ __ ] shot you know
well I’ve played a lot worse and you
know what it’s like me inviting you to
my restaurant and [ __ ] your
omelette that’s what it’s like Pringle
pants Pringle socks Pringle jumper the
Pringle glove all the gear no idea and
no [ __ ]
bollocks oh look at that beautiful
for