Will They Learn From Gordon’s Mistakes? | Kitchen Nightmares UK | Gordon Ramsay

Too many cooks are doing all the wrong things!

Season 2, Episode 3

The venue for this edition is Momma Cherri’s Soul Food Shack, an intimate 40-seater a stone’s throw from Brighton’s sea front. Owner Charita Jones, produces a menu of irresistibly unique classics from the Deep South.

Season 2, Episode 4

The venue for the fourth programme is La Riviera, a fine dining restaurant in Inverness. Owned by multi-millionaire Barry Larson and costing £8,000 a week to run, the place boasts top French chef Loic Lefebvre and an impeccably-trained kitchen staff with Michelin star-studded backgrounds. Loic is on a mission to bring sophisticated French cooking to the home of haggis, tatties and deep-fried Mars bars.

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Will They Learn From Gordon’s Mistakes? | Kitchen Nightmares UK | Gordon Ramsay
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[Music] guys Mama Sher Soul Food shack has hit rock bottom we have put so much of our own money in it on it we no longer have it the customers just aren’t biting 101 Saturday lunchtime and this place should be absolutely round there’s too many cooks doing all the wrong things oh [ __ ] now if you turn up for work half an hour late in my kitchen you’d be home for the day looking for a new [ __ ] job turn this into a professional outfit within a week that would take a miracle I’ve definitely gone it’s time to get serious if you don’t break away from the stove I swear to God the business is going to close you need young man it’s [ __ ] rocket up your ass I’m not going to lose my business Brighton London by the Sea loads of locals and a steady stream of hungry tourists nesting just a Stones throw away from the seafront is Mama Sherry’s sold Food Shack offering Classics from America’s Deep South oh nice nice nice the big Soul Mama AKA Sharita Jones has raised 33 foster children but run her first restaurant is proving a far bigger handful it’s all going to just kind of go and fall apart so I don’t want it to fall apart God it’s definitely a Shack on the outside anyway [ __ ] up Caravan is this [Music] it Sharita Sharita Gordon good to see you nice to see you this is small and welcome it’s quaint it’s cozy I’ll say it’s like walking it’s like walking into your front Lounge and that’s what it’s supposed to be about because I tend to spend all my life here this has got to be my front room otherwise when do I get to kick my feet up after three and a half years despite throwing everything at this place and working s days a week Sharita is still in serious debt to the tune of £65,000 say and who’s the chef I’m kind of the chef I come from a background of big mamas and all of them cook it’s called stick to your ribs basically To Your Roots ribs oh Ribs Right To Your Roots to your ribs Mamer Shack seats 40 at an extremely intimate squeeze but I am not aian but sadly for shita that’s not often a problem as weekday trade is virtually not existant it’s great at the weekends but somehow we’ve discovered that we’re in a hole we’re just in this hole a financial hole that we can’t claw our way out of have you made any money since you’ve been open nope not a penny not a single penny have we made since we’ve been open it’s hard to put our finger on why is it critical I mean how long how long can you continue staying like this truthfully truthfully I’d say 3 to 6 months maximum maximum no customers no money M your head right it’s time to check out the kitchen God Sharita calls herself the cook but Brian moyo is her head chef so who’s in charge how you doing dude F thank you you do this and all that and Paul and uh I try not to we he don’t go in for cliche so are you the head chef or you the cook what are you um I’m confused well I I was employed to Come As a head chef but because of uh problems with financing and things like that so don’t let me stop you I took a a sit back so who who writes the menu uh shita has written everything she does everything basically you got a cushy job then really haven’t you you could say that as a chef yes pretty cheap yeah as a chef is pretty show butd a head chef who doesn’t write the menu and only works 35 hours a week next he’ll be telling me he’s forgotten how to cook here you go we got some catfish gons with Hush Puppy in our homemade pineapple salsa it’s actually quite nice very um very delicate fish and um it’s nicely fried very light really nice thank you be back with your M take down my mom make it God for Maze my plates piled high with a clumsy mess of ribs spicy chicken jumbal and corn and bean sucker Tash I hope he likes it [ __ ] now there’s ribs so tender have to say start on the plate with no real care but it tastes phenomenal this may be the first time I actually go back to the kitchen with an empty plate um thank you bloody delicious thank you and you know what thank you I thought it was going to be really spicy but just turned down and it was spot on and it actually made me feel like I was back at mums for the first time oh and having some home cooking it was very good don’t get me crying there there are things I would change okay and I’m happy I’m happy to hear about that I can’t take a picture of this place I know it sounds crazy I know it sounds crazy M your head M your head oh God I fed Gordon Ramsey and he cleaned his place how the hell did you turn that thing off she doesn’t shut up rabbit rabbit rabbit rabbit rabbit rabbit [ __ ] sherita’s down home style should be a unque unique selling point but it ain’t working I need to go back to the kitchen and find out why Friday and Sharita is tackling most of the day’s preparation single-handedly in a desperate bid to save money part of this is you know you’ve got to get your hands dirty of concerned marinating meat making dressings sauces and baking are all crucial things to prepare in advance of a busy service and it’s just shaking off the excess but deep frying chicken wings 8 in advance of their first booking that can’t be right just leave so why you cook them now because if you cook them off now and leave them to cool when the order comes in it’s just a matter of picking out how many we need and they go back in and they come back up to a nice and they don’t go try no no I’m beginning to suspect the good old home cooking isn’t as wholesome as it could be they smell good most of it’s coming from the freezer rather than the soul so how many freezers we got 13 13 Freez free [ __ ] me by the time Brian turns up there’s not much left for him to do so you can’t really feel like a a jef if you’ve got shita in the kitchen every morning cooking the food and you come in I’m saying send it in the sense you’re not actually really cooking you’re just coming in and putting things together putting things together yes it’s kind of hard yes have you lost motivation yes so if sherita’s head Chef’s gone off the boil I’m hoping her remaining crew of part-timers have a bit more spunk heading up front of house is Lauren she arrives 10 minutes late for the evening service 20-year-old ad seems to be more committed to his glamorous day job so why panel beting uh I night just finish at hard four every day kitchen Porter Gavin lives next door but he appears to turn up when he feels like it and sherita’s librarian husband Phil hot foots it back from the day job to become basement ban and resident DJ he looks like you’re washer uper no way I have to wash he does that as well these and numerous other part-time staff are all members of M sher’s big laidback family so when he’s in the ship in middle of service he slide them down like [ __ ] Michael Jackson yes oh [ __ ] yeah now I hate to ruin a good party but if you want to run a successful business then the terms laid-back and professional just don’t mix it’s not just about how good the food tastes it’s about how it [ __ ] gets there as well and that is crucial I can’t wait to see this team of jokers in action all right so we get going cuz they’re hungry immediately it’s clear who’s the mum in this kitchen I’m getting you a chili pepper cuz you ain’t going no just the one can I take the seeds out at least Sharita talks to them like they’re her children and she’s the only one cooking anything from fresh I need to start cooking up these now okay shita all of the second uh party you’re in all right okay two potato skins onion RS cornbread two pieces can I get some jumble heated up please for Brian and AD it’s just an elaborate Heating and plating up exercise mountings of messy food School dinner style a D minus must try harder that’s hot gravy yeah yeah on hot turkey yep served on cold plates yep with cold salad yep what’s he laughing at this is serious you weren’t going to break sweat there were you oh you w he’s about to kick off when there’s twice as many STS as there need be this should be an absolute Breeze but should we just killing herself trying to do everything we got everything in the basement yeah everything’s gone yeah everything [ __ ] paying two fully qualified chefs to dress and send a plate of nachos come on that’s a sure fine way to break a business [ __ ] that was painful very very painful tonight on several occasion you’re standing here cooking away in a world of your own yeah and these guys standing there just almost playing with themselves CU they’re waiting for something from you if you are the head chef yes then you’re going to have to start taking the rains yeah yeah want to try and get through a busy night without pissing your pants with Laughter 2 hours pure concentration without laughing okay and I bet you can’t do it I can do it you’re [ __ ] smiling already if there was ever a case of too many cooks this is it one of them will have to go the P already I said no smiling no laughing serious okay set a [ __ ] example do not be scared to get rid of baggage Brighton’s best kept secret Mamer Soul Food shack is so well-kept it’s losing £1,000 a week no one it 20 10 in the morning no by day3 I’ve uncovered a couple of reasons why I know it’s chilled but [ __ ] hell not as chilled as a snapper why is no one here this time in the morning it’s ridiculous firstly the food’s good but it could be so much better where’s uh where’s Brian let me give you a hand Brian yeah I have no idea you should be here secondly there are far too many staff and most of them aren’t pulling their weight late this morning yes half an hour what did you do to him when he’s late nothing nothing I’m just going to wash up right now so you’re washing up as well she’s in she opens up brings all the supplies upstairs you should be ashamed yourself Brian sh’s next task is to make a huge batch of macaroni cheese that will last her for two whole weeks keep this going a this is coming up nicely hot from the stove her food is irresistible people will travel miles to taste it you think I like that yeah yeah very nice but like a lot of our home cooking this lot is desting for the freezer where its delicious texture and flavor will be lost forever you cook beautifully yeah and I don’t understand why you want to freeze it when it’s so tasty well well I think I don’t think I want it’s not a case of want no I think you’ve got into a habit I’ve got in a habit which is a lazy habit you’re not lazy cuz you work so bloody hard he’s lazy it’s a matter of he’s definitely lazy if you turn up for work half an hour late in my kitchen trust me you’d be home for the day looking for a new [ __ ] job to be honest it’s no wonder Brian’s lost heart the man’s been working in a kitchen for as long as I have but to save money he’s been sidelined I was gone by so much so he’s rarely involved in actually making any of the food there is a kind of a method to my madness but you throwing it together um it looks like I’m throwing it together but I throw it together the exact same way every single week so when you’re not doing it who does it I’m doing it oh that’s my point okay if shita was using Brian properly they could ditch the freezers once and for all and the macaroni and cheese is nearly there that looks delicious I think that should go to star food yeah I think so does look good doesn’t it as it stand hands few customers will taste the food at its best she has thrown away her unique selling [Music] point and boy does she need [Music] one it’s uh 10 1 Saturday lunch time and this place should be absolutely round and there’s not a soul in [Music] here this is D Saturday and Sunday are your Prime days for business but like many failing restaurants shita is making some classic mistakes Poor Man’s meat pie yeah £8 yeah I know it’s going to be good it yet you go onto the menu here you’ve got main courses at 14 yeah £15 mhm why have they gone up so expensive um to pay my bills to be blunt it was bank manager yeah um accting and I was saying help me help me how do I do this they say you only got you got to raise your price you got to raise your prices always the bank manager’s solution put your prices and it was it was literally down to the bank manager well he’s an [ __ ] oh good yeah it’s killing the business I want to look at restructuring the menu okay making it a little bit shorter okay tweaking the portion size all right having less come back 60% our bones come back but it’s that 40% I want to work on the objective for every customer come through that door is to have a starter a Mains and a dessert okay you wait wait and see the turnover treble if you can squeeze three courses out of them okay but before we can squeeze anything out of anybody we need customers and if they’re not coming to us we’ve got to take Mama sher’s finger licking food to them so got the meatloaf oh my God got the ribs okay got the chicken that smells amazing oh smelling so good so good and who better to flaunt it than the mama herself don’t be shy whoa I’m going to come to you since you’re not coming to me this is all cooked fresh at Mama Cherry Soul Food shack just around the corner therey pretty good this particular food is called soul food okay cooked from the soul from the heart boy she’s good a soul food evangelist and she’s out to convert the whole of Brighton soul food can I hear you all say it soul food just wind her up and let her go that’s ni it me some more Wings all right don’t forget this time it’s on the house next time they’re paying you yeah you cook yes I did there’s no doubt that shita is a terrific cook but she’s employing Brian to do that job and I’m beginning to realize she’s wasted in the kitchen what’s it called just call me Mama than mama you got it with Saturday night service about to begin it’s time to get this Shack in order it’s pretty obvious that the business is in D traits you know that’s real it’s real that’s the truth yes it is watching you guys over the last couple of days you actually treat it like it’s your [ __ ] home chilled relaxed and this lady here you talk to her almost as if it’s your mom mhm and that really has to stop if this is going to go any further and if it doesn’t work not only you’re out of the business and the livelihood has gone yeah all of you guys are out of a [ __ ] job you’ve got no work so when it’s that far down we really have to dig deep and come up with sensible ideas and tonight I’m going to ask you to stay out the kitchen okay you’ve got so much to sell yeah and you you’re a [ __ ] good cook thank you so let him cook I’m going to let him I’m going to let him I am you have to pass the rains over now and if you don’t break away from this stove mhm I swear to God the business is going to close and let them do the job that you [ __ ] pay the money for okay yeah yep I’m going go put some makeup L cuz I’m going downstairs shita Street hustling has secured a fully booked restaurant tonight if we’re going to get through it we need to get this kitchen working like an efficient well oiled machine Ed are you doing theas Time to whip up a bit of professionalism into these boys uh Gavin can you tell those starters and food downstairs yeah standing there doing nothing five there you go five thank you can we standing there open up your eyes yeah and get in [ __ ] work okay you’re running this place tonight you know that I’m going to prove to her downstairs that you can do it not just to her but to yourself and me I said no smiling no laughing serious okay yes yeah let’s go she still smiling now good evening have you had a chance to look at the menu downstairs shita slip effortlessly into the role of the hostess with the mostest any you eat macaroni and cheese do I’m telling you it’s fantastic my cheese Brian’s taking his first decision as a head chef pre-cooked buffalo wings are off the menu from now on they’re being cooked to order chicken been cooked from fresh nice you’ve already place he turned around in 20 minutes well almost the rest of the food’s going out just as sherita’s always done it hot food Cal plates un inspiring salads 4 for that that’s shocking and your breaking meatloaf close you but let’s not try to run before we can walk can I get this one as soon as [Music] possible [Music] cheese give a Time 3 minutes 3 minutes there we are I’ll take that thank you bye okay see you all right there you go up the restaurant’s full but now she’s front of house she is using every trick in the book book to boost business 5 minutes you go right next door to my friendly Club there you go and I will uh see you in five see you in five thank you okay thank you okay ran two hours in and the food’s not going out quick enough sh’s faith in Brian is dwindling fast these guys have been in a long time I got kids down there yeah but the stter have just gone they starters okay what happened there with those starters those starters they’re done so already in the yeah yeah they Ed what these St what on for this table these ones no I’m doing them now oh [ __ ] I just told her they’re gone man for Brian 3 years of living in a conary coma is a hard habit to break he’s beginning to lose it five other tables still waiting on their starters this one and shita just constant interruptions aren’t exactly helping come on Brian don’t lose it now yeah no what else on this table I need to see what’s on it got you got hot wings and barbecue chicken wings I’ve got the hot wings I need whatever else is there cuz they are getting restless oh dear that all they order that’s it send it away I am so sorry I’ll tell you what the problem was with food yeah you can’t expect the food to just jump on your plate just like that we can explain that to her after chicken takes a good 14 20 minutes to make sure that you know you don’t kill anyone okay has that pig feet go on cuz it needs to go on now cuz it takes the time yeah every minute you’re in here we’re losing money [ __ ] hell so what do you think of that meat Lo be good thank you didn’t I tell you didn’t I tell you I thought the kitchen got after a really good start you were slightly nervous being down there because you were sort of not spying on them but coming up agitated yeah yeah you lost it Brian a little bit yes bit and things just got a little bit on you said something interesting though yeah trud has to understand it’s going to take 3 or 4 minutes longer because I’m cooking from raw and the benefit is the customer but I think this guy yeah with the help of AD can get faster much much faster I mean how would you Su up you’re in the dining room tonight it felt good because I’m telling you for three and a half years being here it was the first Saturday night that I have spent downstairs they’ve seen you you know that’s the face they want to see when they come they see Mama downstairs I’m going to be cracking the whip a lot harder it’s your business of course you know and that’s what I was thinking you know I got to crack it let’s go okay thank you good thank you guys let me go down here and finish seeing cuz I got a few more desserts to sell yeah if Brian’s going to win sherita’s respect as her head chef he needs to become more involved in preparing the food as well as cooking it number 13 lucky for some but since his alss were cut he’s been dropped in a catch 22 situation where’s little lady on hey Brian’s been left holding the baby it became a problem because CLA had to go to work yeah and uh we had to find a way of meeting uh the the bill at the end of the month yeah you know and that’s why uh I can’t to do Tuesdays and Wednesdays the whole thing is just confused yeah you know as Brian’s involvement with the food has diminished so too has his confidence the first time he made meatloaf 2 years ago it was a disaster so we’re going to prove that Brian can not only do it but do it better but how much influence do you have on the menu even sometimes I would do a menu or something but she changes it anyway so really at the end of the day my influence disappears but you’ve got to be strong now if she’s going to concentrate in the dining room you’re going to be running the kitchen you have to be strong yes huh yes nice the problem with sherita’s meatloaf is the bacon the the time it’s cooked it’s like cutting into leather back bacon you saw dries out there hardly any fat in that bacon so you streaky bacon um Place one nice M fatty piece of bacon there as it’s cooking yeah it’s putting moisture exactly inside the meatloaf yeah fantastic you know if if I put my foot down and say no this is like this like that I think I can see myself going far you know I can achieve things it’s a it’s a Healy feeling you know it’s a hey feeling M just look at them the seasoning is just right it’s not too salty just I think that’s fine doesn’t need anything doesn’t need anything else anything else at all with Brian’s confidence slowly returning now I’ve got to work on Sharita she excels as a natural cook and a great hostess oh my God that’s everything on my menu but when it comes to business she’s a self-confessed numar half me long and this tells me the money the money is look out that’s a bit shorter Shor yeah we want it the other way around I want it the other way around definitely but it’s not just the Takens that are the problem here 200 g of butter right like a beautifully risen cake successful restaurants only Thrive when three key business factors are working in close harmony gradually having 200 g of flour we established one3 staff cost one3 food cost and 1/3 gross profit combine all those ingredients into one recipe yeah chemistry you have the most amazing cake and that’s how any good business works yeah at the moment sh’s business cake is way of course I’m going to show you something what we’ve got currently happening here at the shack with few midweek customers’s gross profits are dangerously low very very little profit her food are reasonably healthy but her massive overheads are crippling her I just want to show what it’s going to cost you when we start adding really high staff cost so there’s an imbalance already God yep bloody hard now I’m doing this on purpose to prove a point y y yeah you can’t complete a recipe for a successful business when you’ve got an imbalanced situation you can tell me to [ __ ] off but how much do you pay yourself a month I pay a month uh for about well I get around 200 a week that’s it I’m the lowest out of the kitchen2 200 a week a week yeah £800 a month a month you’re working 7 days a week I’m working seven days a week that’s a [ __ ] disgrace 0 gets more than me some weeks a Comm Chef that’s part-time gets paid more than you mhm you’re far too [ __ ] soft know I know I know you really are far too soft well it stops now I know I know I know I know I know I know that is a profitable business with the right ingredients uhhuh yeah that is what you’re currently running right have a think and let me know which one you’d like to eat very good oh I just feel like [Applause] crying why are you crying Sharita cuz I’m not going to lose my business [Music] I’m nearing the end of my week in [Music] Brighton a [ __ ] bollet not sure I found my soul yet but Brian is finally beginning to behave like a head [Music] chef and Sharita is undergoing a transformation from mother to matron and from now on she’ll be ruling this Roost with an iron hand this is not a drop in center but we still have a fundamental problem a crippling lack of weekday customers what we need is a gimmick a bargain that will ensure the Shacks full to the rafters all week long the idea is is to sell uh your restaurant per table okay okay so a table of six uh-huh six chairs yep £10 ahead uhhuh 60 for that table if that worked yeah every night at10 ahead there 360b in the till think of it this way yeah they’ll spend the same amount of money on their alcohol on alcohol my plan is to create an exciting three course fixed buffet for each table simplifying the service and cherry picking from the existing menu but before we do the big presentation to Sharita I’ve got to inject some life into those God awful limp salads how much do the salad cost in the menu 450 4 [ __ ] 50 huh do you think that’s real good value for money for what you’re serving not really no no huh made a very simple dressing here roasted cumin yes yeah little bit of olive oil fresh lime uhhm okay look at the difference now and start building it up and get some colors in there yeah £450 for a salad it’s a [ __ ] joke um sweet potatoes uh huge ins s food yeah all they’ve done is been blanched yes into the pan M yeah M nicely colored don’t move them until they got color on there okay the more you move them around what happens they break up they break up that voice in the background she’s in the kitchen again and Lady the secret here now is to keep them nice and hot they go really ni almost like a roast potato this is not a difficult finicky thing to do for me you know when you look at the style of sh’s food it’s really important to keep it rustic don’t want anything fancy I’m not being funny but Gavin the kitchen Porter can get this stuff done huh oh that is good Dam I’m in heaven what I’m trying to do is make the plates look less cluttered yes I understand cu the food speaks for itself and sometimes I see these mountains of food going out okay and you know it’s it’s too much come here here you go lick it oh and you know you’ll want to what say cousin Garden sweet potato salad yeah yeah that’s what it’s going to be called mix it mix it how can I mix it do that that was better actually I did I just seriously Chef no more food piled high on cold plates I want to get these bows C up at 10 ahead as long as it’s delicious and looks good the customers are going to love it so we can prevent the going there chicken we got J chicken chicken is Brian can clear the Frozen backlog and start from fresh make it look nice yeah we’ got to sell this you yeah really sell [Music] it simple sexy and irresistible soul food well come on then do it do something you driving around the Ben you know that a what do you think table of four huh [ __ ] good Chang this is fantastic honestly what leftovers what you can do let’s go [ __ ] hell right charita basically we gone through the fridge see what even be used up yes um and every day is going to change yes here we just made a really nice uh vegetable um Pig ly and it just marinades through brown sugar and vinegar look at that there for four people yeah you got a mug of soup as well don’t forget I think it’s quite sort of fresh and new and it sort of deformalization Taste of everything yeah and the idea of course is once they’ve experienced this they come back Friday or Saturday for a full thing yeah yeah this looks great good mhm I like this tomorrow we’re going live oh don’t worry I’m going to be now you said live you wait I’m going to be live it seems shita is well and truly sold on our new idea W okay I just got to think of a word for Tapas I’m going to come up with my own word I’m going to make a word up but I guess I can’t call it slappers because that sounds too rude and short Dynamic St to the point yeah the Mama’s on a crusade right custom okay customers s in a bowl all right and we’re launching tomorrow evening having a big party down there 10 lb each three courses delicious excent okay I’m doing ribs jumalia barbecue chicken going Browning bring some friends with you okay you love the food fantastic by tomorrow night sharid wants the whole of West Sussex to know about Mama Sherri’s that’s six the best nonstop wrapping up with the house Martin’s happy hour Thor in my side me and it’s brand new midweek eating concept so in a bowl come on nikk give me some of this this is ribs okay here we go yeah gorgeous absolutely lovely you eat I’ll talk okay when you’re hungry and you need of a serious food attack just come to Mama Cherry’s the Soul Food shack we’ve got so in a bowl three yummy courses served on a platter fried chicken jumbalaya and more we’re talking Soul Food tappers the price is so right so come to the shack tonight for rememberable see as you brought us breakfast you going have that huge plug for nothing thank you breakfast was delicious on a normal Wednesday night shita would be lucky to get eight customers good morning Mama Cherry’s going to help you but whilst we’ve been out booking for this evening’s launch have gone through the roof early oh L I’m doing probably two sittings a 7:00 and a 9:00 sitting it’s all coming together except for One Small Hitch there’s no Brian there’s no ad there’s no Gavin no one’s here Brian’s stuck with a [ __ ] babysitter somewhere God knows where and um you know what if they’re ever going to get this place right then they’re going to have to really understand discipline because this is a joke big day no one in the [ __ ] kitchen where have you been looking for very Chef looking for come on go get changed yeah I thought we going to be here by 10:00 I was meant to be at 10 but I triy for a girl who looked after them yesterday yeah she said no go just like that out of the blue get changed yeah and let’s get [ __ ] started yeah let’s go yeah I was hoping the renewed responsibility of running this kitchen would relight Brian’s passion for cooking you need young man egg a [ __ ] rocket of your ass and with it bring a new commitment to both raising the quality and the UR the fived how about sweating off the onions at the same time they’re in front there look okay there you go but even if Brian was making the new improved meatloaf twice as fast [ __ ] useless it’s still wouldn’t be quick enough I’m just testing it now to see what uh flavors have come up yeah but you haven’t put the wet mixture in there yet so how can you identify the texture oh yes get the recipe complete first add the bre then do the [ __ ] test Jesus Christ some mothers do have them and I’ve got one thankfully sh is completely unaware that Brian’s already losing it upstairs so how’s it looking now um it’s looking full what day of the week are I Wednesday this is wonderful perfect and 50 m 55 customer tonight that’s £50 on food y the same again yep hopefully on the drink drink that’s ,000 in the till which is equivalent to a Friday night take yeah that’s a Friday night go a touch of flexibility it’s a new start for the Sha and tonight every member of Sharita staff has got to give 100% okay here are a set of rules that each and every one of you are now going to abide by and it’s not a governing rule it’s an understanding what this business needs to go further and forward I need everybody here on time and on time means if I say you start at 6 you get here at quarter 2 that way you have your cigarettes you get changed you chat you have your coffee and so that at 6:00 you’re on the floor okay the next one is there is always something to do if you can’t think of it ask me the queen is now in Residence yes shita is now on the floor y hey where I’m going to be and to confirm that we’re going to raise the flag yes all right okay okay shita is in resonance yes and that’s where she stays I want you to pull this up here together there you go listen have a great service thank you customer push the wine and work together let’s get it right right [ __ ] now let’s go okay inside your table here the success of soul in a bowl relies on doing large numbers at only10 ahead shita must fill the restaurant twice over everything pre yes are you nervous yeah I am good it’s a good sign start [ __ ] yourself Brian ad and Gavin have got to get those platters flying down those stairs but they’re only just peeling the last potatoes we’re going to send you down a tray designed for two it comes with cornbread and soup as a starter soup’s excellent so I hope you enjoy it I think you will all right unfortunately we are fully booked tonight but it’s the first Wednesday night ever they’ve had to turn customers away slightly spicy sweet potato soup table three two meat Tapas okay just to bring them up to [Music] them that you got up there it’s down it’s 3 they’ve had a person join them so it’s now a four it’s already looking better but tonight it’s got to be perfect take the [ __ ] Bowl off the tray put it in the bowl yeah I just don’t want all the [ __ ] on there everywhere yeah I want nice and clean [ __ ] clean come on yeah and for the first time this week Brian’s not smiling that look lovely Well Done Right vegetarian please Eddie send it away so now we’re looking for a four soup and a three soup four cornbread three cornbread Gavin you’re taking care of the uh desserts yeah chicken the team is pulling together can you can you put a small just bow of Veggie Jamba on it and then the big one is going to have the meat come on to P if we slow down I’m going to lose it communication is much much better can I get a timing on some of these I can tell them 5 minutes 5 minutes on all of them keep it going right ads at 8:00 so far so good yeah doing a good job if they can keep it going we might just pull this one off they said they are stuffed it was delicious all of the different flavors that go with it fully satisfied I’m going to take him some dessert you see that empty bows and for that dessert a surprised us all with his homemade peek and pies that is delicious that beats panel beating any day you know that any day at just 40 P to make each slice it’s a fifth cheaper and 10 times tastier than the ones Sharita has been buying in how was the sou good yeah all right things must be going okay because we’ve hardly seen her in the kitchen all night are we starting to turn the tables now I’m starting to turn but I’ve got to get this is a crucial thing at 10 ahead we have to turn those tables so can we do two trayes at the same time is it possible can yeah now the pressure’s really on we’re losing come on let’s get some organization guys come on it’s still not perfect the table’s called away you stick that ticket on the tray no one touches it but the vibe up here has definitely got more professional we losing valuable time man what are you doing we 2 minutes over how’s it feeling up here hot pumping all right can’t quite believe I’m saying this but I think Brian’s actually breaking a sweat guys looking good they’re loving it people are loving it very tasty very good food you got the salads well done man thank you I haven’t even think quite like this before and it’s really nice W is a two a six and a four then we’ll finish you could get better value for money than this it’s it’s remarkable let’s get it go last table goes out just like the first table yes I will come back definitely definitely we come back nice beautiful [ __ ] well done yeah really good that’s one day the real work starts tomorrow yeah yeah let’s go I didn’t know how much I was going to cook today you know I didn’t know if I was going to cop or break basically but I just one thought of my mind is to get through [Music] this Thursday morning and the whole team are in [Music] early you got to get that well going they’re clean out of food stocks and fully booked tonight so they’re starting completely from [Music] scratch fresh home cooking Straight From the Soul Hallelujah can I just say you set me a Target when I spoke to you last night we hadn’t reached that Target £800 last night I asked for ,000 when I cashed up I hit 1,000 yeah fantastic uh was 1,080 fantastic these two yeah they did it A’s quietly impressed me this week but if he really wants to make it as a chef he’s got to decide where his L is lie no I do I do enjoy it but I don’t think I don’t like the hours I don’t want to be working I sort of hours when I’m 30 unless I’m as rich as you and then I won’t mind you [ __ ] can I just say when as your age the age of 20 there wasn’t enough hours in the [ __ ] day for me to work so um yeah I’d be very happy to become successful but you got to work for it big boy doesn’t just come on a plate where you got to read the following it’ll happen and Brian well the success of Mama sheres depends on his strength and his commitment more than anybody’s you’ve really pissed me off this week you know that yes I felt really bad after especially yesterday when I realized that I haven’t been really sort of it’s like I didn’t care almost I just thought when I first saw you in the kitchen you treating it like a job no passion but last night it came back and I could feel it you are the head chef yes so act like the head chef yes take responsibilities of the head chef get a grip wake up and [ __ ] stop dreaming and I think Sharita knows what she must do you are the most marful asset mhm of this restaurant well I’m going to be selling myself now I’m out of that kitchen understand kitchen morning a.m. hosting the room and being present in the evening you have got to continue that I will do then I’ve got to take some control back a [ __ ] example do not be scared to get rid of [Music] baggage back in December I spent a week at Mama sher’s failing Soul Food shack and I’ve never spent a week quite like it I’ve fed good Ramsey and he cleaned his place no discipline if you turn up for work half an hour late in my kitchen you’d be home for the day looking for a new [ __ ] job and £65,000 in debt every minute you’re in here we’re losing money [ __ ] hell I whipped the head chef into shape I said no smiling no laughing serious okay yeah you need young man EG [ __ ] rocket of your ass and the mama found her true calling if you don’t break away from the stove mhm I swear to God the business is going to close what’s it called thank you just call me Mama Mama you got it together by the end of the week we have the shack firmly back on track you see that empty bowls it’s a Wednesday night and I’m just hoping the mama will be glad to have me back my God hello oh my God my cousin you’re in the dining room of course where else would I be I’m out of the kitchen and so in the bowl still going going well I mean I wish you could have been here last night we were absolutely full on a Tuesday upstairs and downstairs amazing stuff wise how they going with stuff a lot better you see Lauren’s actually in a uniform hi Lauren were you late today no no no I came in early today actually early early oh yes I know my moon walker where is he oh he’s upstairs he’s upstair oh yeah he’s where he’s supposed to be yeah can I see yeah yeah go little surprise it’s great to hear that Brian sorted out his babysitting problems Sharita has been able to take him on full time as M Cherry’s head chef and he’s a changed man how you doing big boy you well I’m fine thank you good to see you it’s nice to see you again on weekdays he’s running the kitchen single-handed and he seems to be thriving on the responsibility that looks fantastic you’re not thrown things in there anymore now you plac them in there nicely they actually look better it looks better huh it does yes what’s happened to you over the last two months I’ve been I’ve been I went through a a phase like I mean the state You Found Me In when when you came it was sort of the Lords come down and touched you i’ given up all credit to Brian he’s taking soul in a bowl and run with it it’s looking really fresh now you also get you get starters and you get a choice of nachos or soup nachos nachos nachos nachos natural five Naturals how long’s it taking now for the food to come out on the tray on right it’s taking about at least I’d say about 6 7 minutes it should be 5 minutes so quick quick as possible as I can be yeah so you haven’t lost your touch then n no not really it’s coming back slowly you know when you lose a bit of confidence it’s kind of difficult to sort of try and find yourself back again you know but at the moment I’m so into it and I’m going to get it done whatever happens y here we go the team has been stripped down and the customers seem to love their new improved food it’s all good for business smells good you got some jerk chicken your meat jumala hot wings barbecue R January’s takings are up a staggering 60% on last year despite now being closed on a Monday and last Saturday sh filled the restaurant three times over with Brian and AD cooking for a massive 105 customers I’d love to see you spinning around doing 105 covers you know that yeah I bet you were moonwalking all over the [ __ ] shop I didn’t see the moonwalk for a second there okay here we so in the bowl go let’s see what we got here for you tonight Bri looks well is exactly what I wanted him to get some confidence and he’s got that self-confidence and walking in and seeing what you’ve done to the menus can you see what I’ve done to the look fantastic you see what I’ve done to the menus and I’ve also created my own soul and explaining it out to easy format no intimidation yeah and you know when I think back to that folder and go through those pages and all that crap on that you know it was like a book but I think it was it was too much taking SM what’s happening now is I’ve got people coming on the week days ordering the so in the bowl and then they said to me I can’t wait to book a weekend because I know now I’m having those ribs they weren’t enough so how were you were so what wasn’t happening in the business actually but that stress was gone that the stress is gone because now I feel that there is a future before anything there was a future I’ve got that fire back inside of me yeah and you know where the business is going yeah and I know where where it’s going and where it can go so are you making the perfect [ __ ] sponge cake um do you remember that one yes I you do I will never forget that one so if you had to put it together now where would it come out your cake my cake will come out better than your cake that means you’re cooking the books Long Live Mama cherry and her finger licking food I’ll definitely be back for more great great great I bet you you can’t make it past 20 M 20 M you’re full of [ __ ] you know that okay go for it tired no not yet no not yet you look tired you [ __ ] whn still going I know give us a spin give us a spin spin spin spin [ __ ] off what’s the best recipe for a successful restaurant hurry up now it’s going to be cold top friendship it looks [ __ ] brilliant oh [ __ ] F the finest ingredients that is incredible food Fit For A King is that all for me lar riera in vaness seems to have it all all done there’s just one thing missing customers without them you don’t stand a chance and I should know 2 years ago I had to close my own restaurant in Scotland I’m just worried that you don’t fall into the same [ __ ] trap that I did and I lost a lot of money this week Kitchen Nightmares gets personal it’s been the biggest wakeup call in my entire life Scotland home of the brave home to of Haggis nepes and tatis and the Deep fied marsbar but in in vaness there’s a restaurant on a mission to bring sophisticated French cooking to my fellow countrymen okay you send me two PR right now please it’s a vision of French head chef Lu lefer who’s trained in some of the best kitens in France I went to work for the president in France Mr Shak when we had like Mr Bush is coming our Japanese president is coming used to do like big function one one 14 go then I moved to work with a pel brother in m and they have three Mission star sorry please I can’t wait to meet a young chef with such an impressive pedigree hello L and this is the team to help realize his dream luix handpicked an impeccably trained Brigade suf Jeffrey has worked in resturants with both one and two michan stars did you work with L in France no no I I came basically here uh because it’s a very good opportunity to work with somebody fre machine staff reges also has a michan sty studied background how long have you been cooking uh 8 years in France uhhuh and uh in a different country you know and so does the junior of the team Nicola and Nicola where about in France are you from Britany Britany not they a good football team there yeah but now you support Celtic or Rangers F not F not hey you’re in you’re an in vaness for God’s sake you got to support a proper team and J’s not letting the side down either his previous jobs were at Michelin star level as well J do you have a Scottish girlfriend uh yes my French accent it’s a good point, 1400 miles from the French Riviera Lu has created a mini French stronghold in in vaness and no one Scottish in the kitchen no no Scottish no Scot there was some but not anymore did you sack them no no no no the first time when I came in the kitchen I switch off the microwave put it in a car park and 3 days after I was by myself they got the message yeah because they were using microwave all the time uh powder for stock uh deep frying everything even fond on potatoes so I to build a new team which is good Lu determined that his dream team is going to going to get him he’s very young Michin star bit like Roman Abramovic when he wanted to get the Premiership title he went around and got the best manager best football players and then brought them all over to Chelsea yeah fantastic on pop that’s good yeah all done I think if you can get a Michin star that should be great for us we are looking to achieve like one michan star to to start with why not too and you know this is new even the fridge is top of the big walking fridge [ __ ] H look at the size of it it’s like a one bedroom flat and the produce is the very best flying vegetables in from France is over the top even for me but the local shellfish is really topnotch they are amazing fish on SK when they come down to London they’re definitely not that fresh I’m can to show you that is incredible [ __ ] me they’ve got the best of everything here I mean really the best of everything someone must be paying a small [ __ ] fortune to run this place and that someone is multi-millionaire Barry lson hot from his 600 acre private shooting estate he made his fortune from the caging business but it wasn’t exactly fine dining morning Julie how are you this is the man who brought Kentucky Fried Chicken wimpy and Harry Ramson to Scotland we’ll see and now he’s invested nearly 2 million trying to prove he can make fine dining Finger Licking Good it sounds amazing the sort of dream team that you’ve put together yeah slightly concerned about the expense involved in that because dream teams don’t come cheap you haven’t got any gray hair so I’ve got some yeah you’re hiding it very well unless you die the [ __ ] thing no no I don’t die not yet um but no it’s expensive you know want the school Big Time have you owned hotels no I haven’t own no no I haven’t owned uh hotels before we’ve had various restaurants fast food chains that we’ve built up sold out um family restaurants that we we still run but obviously at a different completely different level I mean a fast food restaurant miles away from anything to do with fine dining yeah but you know you still want to produce quality for the for the for the spend it sounds fantastic but this place is costing Barry over £8,000 a week on food and staff costs alone and they seem to have forgotten the three most important things in the restaurant [Music] business customers customers customers 4 days a week the restaurant’s dead and one sandwi and every night it’s empty it’s another big dent in Barry’s investment and Luck’s ego uh sometimes you get zero really uh yeah must be hard that when it’s zero no yeah especially all this team here it’s a nightmare for us does it hurt yeah a bit Yeah you got the team but you want to play you you ready to go but oh yeah that’s difficult like we are like dogs you know uh when they go shooting yeah they we are ready Lu’s hungry for success but the locals aren’t biting can you do me a favor can you um read that out for me oh gosh I can’t say that b of Jerusalem Arie choke you know what that is one glance at his menu and I think I’ve spotted the problem before I’ve even tasted the food not sure deiz salmon bares that sounds good how’s your goues baries that doesn’t sound very appetizing i’ probably order that one what do you think that means this food May appeal to the connoisseurs in the south of France haven’t got the F but this is Scotland’s smallest city good yeah would you eat that would I eat it you can’t read it you don’t know what it isce to meet you Barry and luck want Michelin level success but I’m afraid they’ve lost sight of the basics you are an impatient bastard yeah you want you you you you you you want you want it and you want to get your shopping trolling and go along and get that and get that and and you I can see it in your eyes you’ve had a lot of success beforehand bringing all these things in together it’s not the perfect recipe for an instant hit right I’m just worried that you don’t fall into the same [ __ ] trap that I did and I lost a lot of money right it was a proud day for me when I opened Amarilis in my hometown glasa we got off to a great start and within our first year we’d won a Michelin star but as a menu became more elaborate the din start started to dwindle the food was so fancy it put off the locals they stopped coming and I was forced to close amaris down it’s a bit of a deer view for me and I’m concerned that you may be running what too quickly too soon you you’re in danger [ __ ] it going too far that happened to me after 12 years at the top there’s no doubt in L’s Talent it’s his lack of experience that worries me one level three it’s his first ever head Chef’s job there’s always a big big trap they fall in are we where they try to do too much too soon and almost try to be sort of competitive and thinking that what they saw in their previous kitchen which was in a three Mission star I’ve got to be better than that and that’s where a lot of young chefs fail could you check 10 for me please you put the name and everything huh it’s my second day at L Riviera a top restaurant with no customers so if the local aren’t eating here where are they eating busy for lunch [ __ ] me 5.95 for two courses starter and Main in vaness is a fast growing city and the restaurant Market is clearly thriving 795 is [ __ ] cheap isn’t it now look early supper menu two courses $9.95 I’ve asked luck to serve me dinner from his alart menu which cost £34 for two courses with that team in there and the produce in the fridge is to die for um so it should be a great dinner I’m looking forward to this one one scallop to follow one duck the breast pink yes yes all let’s go this is your canes you have a olive medon and a cheese be canipes and a pre-starter this is ambitious food for London let alone in vanesse potato soup with um Wasabi very creamy very very rich I I’m excited about the food but I don’t feel comfortable here you like a painter you need you need you need a good eye you know like the paint will put something like black here and not here because for him doesn’t look right okay okay let’s go one SCS t m very complicated a lot of lot of um combinations of flavors going on for me the golden rule is always keep it simple you’re tasting a broad be and white asparagus and citrus vinegarette coffee tomato fennel seeds fennel flowers shovel salad parmesan it must be 20 things going on this plate and then you know that looks fantastic but didn’t do anything with him next up duck on De service this is a duck leg decided to make it a ravioli on the C for the n a good um 10 to 12 flavors on the plate again it’s just confused and your mind is sort of working over time to try and understand what’s happening okay service please a main course served in two parts that’s just pretentious almost like someone um is uncontrollable and almost like a little bit carried away and I’m over excited and nothing saying just stop come back oh la la is that all for me yes is all Lu seems desperate to impress next he’ll be telling me how to eat it May to recommend you the order you’ve got the tiu first please then the floating island then you’ll have the sule MH then the so mhm finally the carnito with mam well that a bance next I’m be told which direction to pee in because of the [ __ ] salmon in the river technically flavors were amazing the scallops were delicious mhm the um light vinegarette yeah and did it need the parmesan did it need the flowers and do you need that many flavors to make it work I won’t change anything on the flavor I think the way we work the product um bring to the guest the flavors that I want your personality has to be comfortable on the plate and I see a lot of uneasiness on the plate I don’t know if you’re confident enough in what you’re doing and I’ve got to be very honest because this is very crucial but this this this has to work Barry what do you think when you think about it it’s probably right that he has to just find his own style Barry’s acting more like a boted sugar daddy than Luck’s boss you take on somebody like that and you’re taking them on because of their capabilities and their ambition and you know the last thing I want to try and do is restrain that ambition and and what he’s doing I’m not you know I’m not a chef and I couldn’t do what he does I’m not really in a position to criticize one one but I I am this place isn’t even breaking even and yet Barry’s forking out 4 and a half Grand a week just on staff it’s no way to run a successful business Barry’s in love with you uh no you’re no no but no he’s in love with your food um yeah I think he like it yeah he’s never going to be your critic and what I’ve got to understand is where is your critic coming from yeah who’s telling you to stop that’s it send it when I think it’s all right don’t touch it anymore go goes no wonder his food’s over the top now I want to see how he runs his kitchen SC freezes as every plate Journeys around the kitchen each of his seven chefs adds another flourish and all this unnecessary fussing is wasting time and money hurry up now now yeah all done there’s so many hands going on around the kitchen the plate is that normal for to go around can they not finish anything they need my sauce the same for the lober I need my sauce okay you put the plate under the grill and I sauce okay service please service up one is missing no no no it’s okay it’s okay sorry yes [ __ ] hell it feels like we’ve done 250 and we’ve cooked in the last um 2 and 1/ half hours is um 10 please I felt that I wanted to just say stop what you’ve got at the beginning was just enough for me you prefer something more simpler simple because the ingredients you’ve got are phenomenal he needs to let his food speak for itself his approach feels outdated and pretentious is it easier if we maybe cook a dish and like cook the sculps and look at the difference and and and go through it together that way right now what should we do sculls um now no whatever um I’ve got two things to do first okay for a guest tonight and I’ll be with you okay if the restaurant was full I could understand his arrogance but it’s hemorrhaging cash and no one seems to care it’s almost like um the barricades are up and you know nothing’s going to get through because all I want to do is do the dish together and look at the different stages we’re taking out to make it more appealing but it doesn’t seem to sort of sink in I only want to be part of the team just let me in being hard ass is you know nice but when you’re in this situation with over complex food and no direction I [ __ ] grab that kind of insight if was in his shoes you know trust me completely I can do what I want whatever I want so it was a deal between us C blanch on whatever I do Lu’s behaving like a spoiled brat so as a last resort I’ll try his Brigade is there something you can you know work closely with L yeah cannot make it food too complex you can help us as well I’m sure I want to help definitely let me [ __ ] in yes first I’m going to tackle the language barrier I’m going to have to get you speaking fluent Scottish D we bastard D we bastard no f d we bastard it’s getting there do we bastard sorry it’s flu in Scottish now all right so when someone upsets him in the High Street do BU or P off oh peace off no piss off peace off out of my way oh [ __ ] [ __ ] [ __ ] hell yeah I’m making Headway with the team and perhaps I can get through to luck if we’re on neutral ground are you familiar with any of songs do you know what they sing here I would shout that here if [Music] I I’m not sure the locals will appreciate French football songs any more than they’ll appreciate Luck’s food I look at your situation and I can’t stop comparing it to my situation when I opened up in my hometown in Glasgow it got too serious and then everybody was scared to come and then we lost a lot of money and you know what’s the point in keeping a rest open if you’re losing money and it it broke my heart and that’s was my hometown I was born there and that’s what you know I don’t want to see happen with you you’re running Le rier and like a three Mission star establishment you started at such a high level I don’t know if if it’s such a high level I mean um when you practice with I mean like your chefs when they practice is you one day they they will go by their own what what do you think they’re going to do yeah it’s a good question and chips and fish I know but you’ve got to start with the locals it’s not going to survive unless that restaurant’s [Applause] full so what do the locals want some uh mustard or ketchup uh mustard please thank you have to help yourself you lazy bastard thank you can’t beat him but anger steak sandwich M that’s not bad though is good and when you’ve got such good local produce you don’t need to mess with it he didn’t give him my change back did he no see he’s really Scottish it’s already my third day but nothing’s sinking in surely L can’t ignore the evidence if it’s staring him in the face this isn’t a meal for six all this is dinner for one at La Riviera looks like a [ __ ] Feast for a King Henry VII it’s quite interesting when you um start from one end and go the way right to the very end it helps you to identify where you can just draw back a little bit and look at the whole balance of exactly what you’re doing and people have to understand that they are here to enjoy it so they have to spend a bit more of time on the table like just say okay we’ve got 2 hour and a half to enjoy I couldn’t eat all that mhm I I I I’d have to stop halfway I think I’d stop halfway yes I don’t know um if I was not able to to eat all this I wouldn’t do it what L can’t get into his stubborn French brain is that refusing to trust his ingredients isn’t just putting off his customers it’s also a turnoff for Michelin inspectors maybe I can convince Barry it is his money after all recommend me a whiskey I’ll try to explain in terms that any hot blooded Scotsman will understand and one for Barry please cuz obviously Barry’s paying so can I just have a touch of ice in there please sh thank you do I have a touch of soda in there please no because you’re going to spoil the completely the the the drinks are you suggesting or telling me I’m doing both no way soda on on a Mor withes there’s no way no let me just say something that you’re absolutely right you don’t [ __ ] with things that are good and the first thing I said to livik about the food when you’ve got quality ingredients let them speak for themselves and when you’ve got something as good as that that speaks volumes doesn’t need anything else no [ __ ] Pary no shovel no Bay no [ __ ] fruit Garden nothing just bang get it out do you understand yeah I do Barry seems to be getting it and I’ve got an idea that just might convince his Chef the sanjac dish I want you to cook that I’m going to cook a sanjac dish alongside you there’s a lot of way to do with him in like yeah no no no that’s what of course it’s just I’m 38 I’m 10 years older than you you and so it’s not because I’m [ __ ] 10 times better you I just want to make you understand how I think yeah okay okay what Lu doesn’t know is that I’ve invited xaa inspector David Young to judge the dishes for himself and what he won’t know is who’s his who very well thank you mice and Jack dish has just four simple ingredients as well as the scallops it has a cauliflower puree and a caper and raisin [Music] dressing how long for you 30s L’s dish has at least 14 different flavors so you’ve got the new season asparagus white asparagus with a roasty scallops uh you’ve got a funel arti choke and Anice Jew and I mix it with the Fel milk okay you’ve got the Parmesan crisps and you’ve got the Brom thank you it’s time to let lck Into My Little Secret um I’ve arranged for the inspector mhm the AA guide mhm to come and taste our food thank you go please so they’re going to make like a competition food inspectors are feared and revered by chefs all over the country if they judge your food worthy of missionary stars or AA rosettes the reward is a place on the Gonic map very much thank thanks and ideally customers beating a path to your door thank you willly prefer Lu’s elaborate plateful or my simpler rendition this particular one has much more visual impact I get the feeling that the dish is going to taste of exactly what was described to me whereas this one looks a little bit over garnished uh there’s a bit of a moddel of different types of flavors inspectors like David can make or break a restaurant’s reputation L if Lu is going to gain a coveted Michelin star his food really needs to be worthy of four rosettes how difficult David is it to get four aao zets well it’s very difficult because to put it into context as at this moment there are only two a forette restaurants in Scotland in the Hall of Scotland in the Hall of Scotland is it a fourstar dish what you’ve eaten this one Gard yes no no this particular dish would be uh somewhere between two and three rosettes mhm whereas this dish would be probably four rosettes mhm the combination of the cauliflower and Caper purey just absolutely lifted the dish into a different dimension mhmh whereas this one some of the flavors were over complicated to to be frank about it and it maybe just a case of um sometimes um less is actually more Lu has taken the news badly he thinks I’ve stitched him up Anglo French relations have hit an all-time low but time is running out at the Riviera it’s got to work hasn’t it it’s your first head sh job you can’t afford to [ __ ] that will I ever make princes out of this colony of frogs smile [ __ ] hell it doesn’t cost anything in Scotland I’m getting towards the end of my week at L Riviera and I don’t know if luck is still speaking to me last night he reacted badly when an AA inspector confirmed that his food was over fussy what was the first thing you thought about this morning after um yesterday with inspector mhm mhm what was the what was one message you you you learned from it um now I had your advice I had is is advice as well so one you can say maybe he’s wrong two uh you start to take care of maybe I am wrong um so it’s a difficult thing to accept the French Frank has finally dropped it’s been hard for Lou but he’s already changing his game plan he’s come up with a new much simpler idea of the scolar dish it looks [ __ ] brilliant uhuh and what I can identify now I know there’s Apple cuz you kept the green on there I know there’s rocket I know there’s pumpkin seed and it it makes me feel comfortable because I know what I’m about to eat yeah I can identify what you’re doing that that’s delicious I everything that goes on the plate has to have a reason not for this but for here the yeah for the pette and what you’ve just done there L you’ve given your food clear Insight okay you understood it’s not three four five or there for me I’d be happy eating that anywhere you know that where’s that [ __ ] inspector [ __ ] you now Hallelujah I’ve just taken [ __ ] France now luck has finally swallowed his Pride we can begin to move forward with his team behind him maybe he has a chance of achieving his ultimate goal um you told me that you wanted a michan star and at first I didn’t think that was possible you know that because of how things got so complicated but with this here there’s no two ways about it it’s definitely worth the star I respect luck for taking it on board because it’s a [ __ ] hard lesson very hard lesson but you know it’s got to work hasn’t it it’s your first headshet job you can’t afford to [ __ ] that crucial you’ve got the right training now you’ve got the perfect position to do it but winning over the kitchen is only half the battle Carolyn is the Mater D and she’s also Lou’s girlfriend she’s responsible for writing the elaborate menus and have already discovered that the locals haven’t got a clue what they mean it’s time to turn the tables read that for me crunching pepper red with mased ttis nice we busted to prove a point I’ve given them a menu of classic Scottish dishes what do you think it is something sexy uh something um spicy Tes tties L what do you think that one is there this one here BR is for far and winter about in salad of Grill no idea at all what is Queen mar mar Queen Mar and we the crumble crunch do you have any idea what I’m trying to say it’s impossible to choose anything you don’t understand exactly that’s exactly difficult for make a choice when you have this one because yes it’s difficult for [ __ ] Scotland to understand you guys that’s what I’m trying to say yeah he same yeah so it’s less intimidating if you have an assortment of salmon um you know a selection of Mandarin do you understand what I’m trying to say at last I’m getting somewhere just look at what you’re taking to the table and [ __ ] hell you know it’s like you’re a librarian you should see what it’s like when the table are sat and six of them are looking in here you’ve lost everybody yeah yeah there’s no dinner anymore because everyone’s behind a brick wall you can simplify the whole thing just one beautiful open card STS Mains so everything going down there has simplified it and it’s not just the menus that need lighting upia smile he’s far better looking when he’s smiling smile [ __ ] hell it doesn’t cost anything in Scotland tried it well tried yeah oh [ __ ] hell throw him in the river we’re supposed to be in a restaurant not a Sunday School Church service where’s my b Barry’s grasp the nettle and has radical plans to transform the dining room going to take this column away yep going to take the raised area away at the back on that side so we’ve got at a cost of £35,000 the arches over the doors we’re going to square off yeah and then it’s all panel mhm all the way around some nice artwork it doesn’t look that bad does it it it doesn’t look I don’t think it looks particularly it’s not glamorous but it’s not glamorous it’s not shitty no but it’s just not I just think it doesn’t look right but I’ve got a lowc cost idea which I think will give larier a unique selling point I said salad I’d like you to start thinking about having a table in the kitchen where you have locals to come and sit and eat it starts to break up the sort of wall that you know sometimes you have when you come to a strange new country uhh as I’ve discovered having a chef’s table in the kitchen is a great way to bring customers into your world and keeping the chefs on their toes and this would be the first restaurant in Scotland to have one I think this this will be the best place definitely yeah just in a corner and they will see everything everything and it can help create something exciting in vaness can you imagine the buzz going around town the chef table could be a way of showing off and establishing your reputation here and be be be first yeah I think it’s exciting idea yeah it is yeah yeah I mean for once we’re going to see how do the people react food if it’s no good I mean like just to throw it have to take care about this hopefully they won’t do that super but it all costs money and although the chef table is a great investment until they’ve got customers coming in they need to make economies elsewhere crap f and hand dive scallops which are King scallops so I mean the rolls Roy of ingredients I mean everything’s here [ __ ] luck needs to do what I did when I started out learned to use good cheap cuts to put together an inspiring menu do you ever use a shin lugan no Ox making something Exquisite from a shin of beef or an ox Tong takes a lot of skill the size of my thank you I love it and it’s a great way to identify Talent right um oxil You you and you reggies a little competition want you to cook a dish come up with something really exciting and then L and myself will look at it and the most tastiest delicious dish will put on a lunch menu and for me the most important thing about this is always a sign of a very very good cook to turn something very very cheap into something quite special so R just take it to bed and think about it next morning I’m pleased to see the young chefs have taken their oxel challenge seriously pasta yes and uh it’s very you know y nice very wrong yep roll it put it back into St shape from the beginning that’s a good idea yeah juice reduction reduction uh glass like a yeah um the oxil dishes for the lunch menu are almost ready and they’ve each cost about a quid to put together so this is St with uh winter vegetable Bree G dishes like these are not only highly profitable but bringing together great Scottish produce with French flare is a winning formula I like the je and just a bit of austral CH yes tastes delicious with the white root vegetables it made it feel earthy and and and together yeah who’s next and despite what Lu thinks simplifying his dishes will actually make them more likely to win Awards I’ve never had oel and sesame SE together before Mission inspectors never reveal their criteria but I know from experience that beautifully cooked food is not enough inspectors look for good quality ingredients ideally Regional and definitely in season carots mhm celer this idea is great and the balance of flavors is crucial very rich it needs a salad yeah cuz it’s quite rich and what I like is you put the salad just next to and not on a plate like this you can choose Thank but first and foremost don’t confuse the mission inspector’s palette by putting too many ingredients on the plate never expected anyone French to come up with a Jack and potato stuffed thank you the simpler the better um what do you think mhm flavors are very good what you managed to do is to bring out the true flavor of lox tail bu thank you okay Mel Gibson any one of these dishes would be worthy of a place on the lunch menu but we’re choosing just one I want to see if luck and I will agree on the winner I’m going to touch my plate which I’d like on the lunch menu and you touch the plate after 3 yeah okay 1 2 3 well done well done let’s go it was real and authentic Scottish food yep that’s I think he understood really understood where we want to go with luck leading the way we’re ready to relaunch the restaurant for me it’s a critical stage for any restaurant is to get a lunch full and if our customers have an enjoyable lunch chances are that we back for a more expensive alart dinner and when they leave with a bloody good lunch good prices I can guarantee by the time 5:00 in the afternoon hits you know they’ve told 100 people go there for dinner because I had a fantastic lunch I want to see if we can push this starter M and dessert 1 hour [Music] y as well as the new oxtail dish the menu will include mackerel pheasant and goost cheese ravioli venison from Barry’s estate tuna and the cheapest cut of pork customers sometimes are scared about belly of por thinking fat greasy we’ve taken the pat off rolled it um spiced on a bed of spinach um it’s a caramelized onion puree have a taste if you [Music] wish and I’ve got some other ideas to give Scottish traditional dishes a modern twist this is a soup that doesn’t look pretty but tastes amazing they wouldn’t expect the Frenchman to make a [ __ ] soup which is a really nice way of um you know putting your identification on it uh Lou just an idea for the rice pudding yeah we GRE grew up with this kind of food so we can go a little bit further caramelize pineapple mango or even marinade the prunes in a nice malt whiskey yeah y very the kitchen’s finally turning out the kind of food that I know will definitely appeal to the locals and even the waiters have promised to try and smile but there’s one more thing to complete the transformation you got to come with me now because we’re going to become even more [Applause] [Music] Scottish any ideas yet Bridges have you ever taken your knickers off before no no chance to show a your Scotch eggs okay it’s time for luck and his small colony of French comrades to surrender themselves to the [Music] Scots [ __ ] hell the things I’ll do to get the Arrogant French to become a little bit more Scottish is amazing you know that it’s cold how do you put it on we don’t wear punks under it’s wonderful very hot it’s very sexy there’s 25 very important guests coming for lunch yes but some really good news uhhuh they’re all women very powerful women super if they can impress 25 influential local business women they’ll be the Talk of the Town two for guest one potato soup vegetarian three o one [Applause] [Music] one okay I want two M two one up okay watch your legs watch your front legs at last Lu’s team are beginning to dance to a different [Music] tune the food looks really good clear and simple [ __ ] fast everyone’s kep ready well was the first time I’ve actually seen a real taste of Scotland in this kitchen about [ __ ] time just have to go far L’s on his way to the top of the Premier League wonderfully presented it’s gorgeous and judging by the reaction of his fans he’s definitely scored absolutely Divine just perfect absolutely perfect beautiful you couldn’t Vault anything I I would imagine normally this sort of food you’d be talking at least a couple of hours for lunch but to get something like this in that time skill brilliant it’s beautiful you win this and okay it’s for you a present thank you uh excuse me what the [ __ ] is that who is that I think it’s a big chef and what is that there BS BS yeah trust me I have a big pair of Pollocks Al blue yeah thank you yeah Chin Chin Chin luck and his team have come a long way this week and if he sticks to my keep it simple Mantra and I think larra Vieira might be on the right track for a Michelin star [Applause] outside just for the ladies Regis to understand that you really are part of Scotland now we’re all going to turn around turn around turn around turn around ready one two three go right L it’s been two months since was at La Riviera have you missed me a little bit yeah so what’s changed can you take one PK one R table for the menu looks lovely and you’ve got um cheaper ingredients on o cheek for the lunch menu yeah uh-huh I’m dying to taste the pork cheese can you cook me one please yeah of course yeah with the uh risoto it looks lovely oh yeah it’s very nice that looks interesting is that the chef table yes I’m finishing the chef table very impressed with that that looks great yeah it’s good to see he’s acted done my advice but the proof of the pudding is in the eating here we are M thank you L um the Pok chick is a roto and chant a dish with just four ingredients absolutely delicious that for me so far is one of the most tastiest dishes I’ve ever eaten here uhhuh really really delicious if you continue like this this place is only going to just get busier and busier and busier that’s what we want that’s a great dish to be proud of thank you how’s the refer been going on in the dining room dining room is finished for one week now wow [ __ ] me what a difference not h it looks a lot more um slick smart Barry must have spent a fortune on it beautiful uh dark panel wood um a completely different dying room no it is it is another rest it feels more relaxed but is it money well spent has anything improved since the last time I was here yeah the restaurant’s bookings have improved uhhuh we just you know look to what you told us mhm on simplifying the menu writing the menu Mission St I would love love to get one but what’s more important for me at the moment is that we build the customers it’s certainly come a long way from the restant I found 2 months ago yeah all done his food was so elaborate go there must be 20 things going on this plant it had frightened off the customers hurry up now he was desperate for a Michin St but reluctant to let me help but by the end of the week we just take it to bed and think about it the message had sunk in Hallelujah I’ve just taken [ __ ] France and we were able to fill the stuffy restaurant with happy diners his dream was to win Awards and with his newly simplified food I thought luck was finally producing dishes worthy of a missioning star it looks [ __ ] brilliant where’s that [ __ ] inspector this time round I raised the bar even higher with another surprised visitor for Lu last time I saw this man he actually gave me three Mission Stars so um perhaps the most revered and feared critic in the world Derek Brown is the grand fromage of restaurant inspectors hi Derek he’s the ex president of the Ming guide and he’s agreed to do me a favor I’m not going to say too much about this particular um restaurant but um he’s a very intriguing talented individual and just would love to see what you think what he’s capable of doing now remember you don’t know me don’t know your top top sure headchef luck has no idea he has such an influential critic in his restaurant want ask if you beans for his sake I hope Derek goes for the simple pork cheek I had the lamb please the lamb Dam how would you like it to cooked so um Pink Please pink to me the Scottish land with stuffed baby artichokes looks just as elaborate as it did 2 months ago I see you got your herb garden back I’m from the south of France so her is very important for me I to God I’m wrong you can’t eat it I can’t wait to see Ling’s face when he realizes that the food he’s sending out now is for the ex-president of Michelin he’s going to [ __ ] his French knickers time for the Moment of Truth l two seconds play L do you know this gentlem one no sorry Mr Derek Brown L I think I’ve seen you yeah already yes maybe in France somewhere I’m to find out I’m sure L as well how was lunch well it was very interesting your Technique I mean you’ve been very careful about the whole preparation of each of your dishes but you know it was too complicated there were 10 different flavors on the plate mhm there was garlic and herbs in the artitude which is itself a delicate thing little bit overpowering I thought the shoulder which you’ve done a comfy of that was the tastiest part of the dish the million-dollar question was lunch worthy of a Missy star I would I would say that you you have not got very far to go I never gave advice in my working life before but if you want me to give you some advice I would simplify what you’re doing MH make sure that the customers are going to be happy with every dish that you ever make them and things like stars from The Michelin guide will follow the old boys have got to be replaced so it’s up to you and and you’ve got the talent just just use it and refine it but has the message really sunk in or is he still intent on forcing over elaborate French food on the locals this is our challenge this is not to bring people like you do in London the challenge is to teach them and to bring them in that’s why you have to make something really special [ __ ] me I me my my my frustrating thing is that you’ve really got to understand the message because you know I [ __ ] said this from day one and I’m not an inspector I’m a chef and I say it from your level will he ever understand that simple can also be special one summon one venm so are you feeling a little nervous about the chef table in the kitchen tonight for the first time if they see a nightmare they’re going to say look this [ __ ] French is [ __ ] crazy no I think they’ll be very happy with the [ __ ] nightmare with a fully book R tonight and his first diners in the kitchen Lu should be a very happy man okay uh mon good evening good evening are you tonight I hope you’re glad to be the first in my uh kitchen table I will make a bit of music for you if you want I can I can manage this never be the best of but we do have one thing in common ambition remember what he said that thing about 12 or 15 things on one plate so next time you put a dish together and you’ve gone past eight nine 10 things on the plate give me a [ __ ] call cuz I’m coming back when you get to 11 okay okay Ali than yes good luck tonight yes cuz I think you’re going to [ __ ] need it Jud I sincerely hope he makes it a success who knows maybe the Michigan style will [Music] [Applause] follow