Even with free food, they can’t fill their restaurant…
Season 1, Episode 1
This episode visits Bonapartes in Silsden, West Yorkshire. The head chef Tim specialises in “fine dining” and owner Sue Ray assumes he can cook.
Season 1, Episode 2
The venue for this programme is The Glass House in Ambleside, where Ramsay finds owner Neil Farrell close to tears as another Saturday night turns into a nightmare.
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[Music] bonap part’s restaurant is in D stayes new owner Sur has sunk everything into it it’s frustrating the hell out of me at the moment cuz going nowhere the customers are nowhere to be seen how many booked N Garden nothing at all no chances of Walkin perhaps SL the kitchen’s down to two staff and the money has nearly run out I’m going in to identify the problems I’ll find out if the Market’s there how much you pay for that fa a lot would you if the team are pulling together you take a [ __ ] penalty and if the head chef is clued up enough you’re taking the picture you know that I’ve got just one week to turn this restaurant into a viable business the honeymoon’s over got to start making profit [Music] now next to his Posh neighbors illey and Skipton sits silson a little workingclass town yet to make its mark on the conry map of Britain lots of um fish bars CAF quite a quaint little place little small Yorkshire Town bonap part’s wine bar and basement restaurant on the High Street was taken over by its current owner just over a year ago in her time Sur Rea sold everything from Donkey rides to caety wall installation but the restaurant business is totally new to her and so far the locals aren’t biting good afternoon good afternoon Sue it is yes hi please to meet you likewise so how’s it going bit quieter today how many did you having for lunch about two two ready that’s it and last night last night I think we did only two again that’s all two customers the whole two customers the whole night yeah unfortunately it’s just died to death absolute death the Stark truth is that 2third of restaurants don’t survive past their first birthday and as things stand Sue’s in danger of adding to those statistics as a last resort she’s placed all her trust in a 21-year-old head chef together they believe that fine dining will guarantee Bona Parts a brighter future it’s like being an artist you know what I mean you just start from from nothing and create something so I think that’s why I love being a chef from a humble start 5 years ago washing dishes Tim has had a meteoric rise obviously I would like a couple of restaurants maybe three being leads in London New York you know wherever just big cities you know so that that’s my main ambition and obviously to make a lot of money Tim’s ultimate dream is to become a TV chef you put palas on through this chef but for now he’s embracing his first opportunity to run his own kitchen and how did you find Tim uh he found me um he knew I’d been struggling with chefs and uh lack of them and he’s very ambitious he must be [ __ ] good if he’s a head chef at 21 now either that or he’s a [ __ ] good bullshitter it’s pleasure to meet you sir likewise and pleasure Lee Lee so you’re the head chef yeah and you’re the well you’re obviously going be the second Chef there’s only two of you busy lunch no no absolutely not no one I didn’t think so when you’re standing there twiddling your thumbs no su’s food Takens are a dismal £200 a week she should be clearing at least 10 times that but she’s not even covering Tim’s wages let alone Fu cost and overheads chefs can’t get excited unless there’s customers to cook for I’ll never know how good they are unless there’s any customers in the [ __ ] restaurant uh Tim how’s booked N Garden nothing at all no chances of Walkins perhaps swim I want to see you under a little bit of pressure tonight right it’s 5 to 6 I want you to get out on the street go knock on a few doors and invite some locals to dinner Get your coats on and [ __ ] off for some customers if the customers won’t come in off their own free will these two young chefs are going to have to go and drag them in excuse me we’d like to invite you for fine dining requires the ultimate in presentation surroundings and service just you just but most of all it requires faultless food we just need the people coming in now it’s like a big cake you’ve got all the ingredients and you can mix it you’re just got to find the right consistency make it rise you go okay I’ll see you there cheers the reputation of this place can’t be that great even with free food from the fine dining menu on offer they’ve only managed to pull in 11 guests for any head chef this would be a walk in the par first order two pigeon mles one venison one brw okay where do the tickets go um well I just put them there cuz we never really get enough to worry about it oh [ __ ] me that’s nice who’s doing what who’s doing the fish I’ll do the fish and what would you like to do tonight uh I’ll do ven what I’m trying to say is how the [ __ ] do you organize your kitchen oh Le take care of the hot starters I’ll do the cold starters you do the fish I’ll do the meat we jump oning then Le will stand here and I’ll do this one and just when when I’m not doing anything then I’ll just jump on and help him out you know how to organize within reason within reason okay here we go where did you put red ble with the first orders in now I can really see what’s going on in the kitchen what was that I just trashed a load of balls better send the bread first don’t you yeah never mind fine dining they can’t even get the bread right it’s [ __ ] Frozen get it back in the oven are the pigeons ready yes we’re about to put them in the bin because the bread’s Frozen pigeons are cooped and the [ __ ] Bread’s not even out there and if you toss that [ __ ] cabbage once more I’m going to ram up your ass okay you everything you turn around it yeah let’s go come on even when the kitchen’s busy you should be looking to get the starters out within 10 minutes of receiving the order thank you very much these poor souls have waited half an hour for the pigeon breast with mushroom ravioli and that’s not the only problem Jim you made a r yes it’s burnt you want taste that there no smell it then you honestly can’t taste that burn but now now you point it out yeah got [ __ ] the bit this is really worrying a head chef who can’t even taste his own Foods burnt he’s not going to win any prizes for his control of a kitchen either and there’s only two of them in here one I need an egg okay can you hear that can you hear hold on hold on come here they’re buzzing they’re buzzing in the background that’s the veg of the microwave that should have gone with the main cause 4 minutes ago come on Tim get the [ __ ] things out for some an weight is just too much desperate to keep her staff cost down se’s got a hands full running the bar upstairs and seems blissy unaware of the fars that’s taking place in the basement kitchen was a disaster a disaster be on belief the blind leading the blind and the left arm not knowing what the right arm’s doing and you want 50 60 seats filled down there and they’ve got 11 customers in for dinner and up to eyeballs in [ __ ] I mean real [ __ ] everything’s going in these Cutters for some bizarre reason they think that Rings is the sort of ultimate fine dining experience but superb I don’t understand what the hell’s going on there I don’t know all I know is I’m not making money so I don’t know what they’re at or where they’re coming from but it’s Sue’s business and she should be in charge look at the [ __ ] mess huh I’ve never seen such a hard work for 11 guests no doesn’t make you feel good does it no not really I’ve got just one week to make a constructive impact on boner Parts but by day two I’m clutching at straws to find any positives to build on Sue lacks focus and has clearly lost control the kitchen is such a tip it’s a health hazard and worst of all the head chef and his mate just aren’t up to scratch I must be missing something um gentlemen Tim sing a dish scallops scallops can’t wait to sit it nearly every successful restant has a dish that is renowned for I’m hoping that by cooking his Tim will produce something truly memorable something truly worthy of a place on a fine dining menu natural signature dish which is um scallops with uh deep fried p and black pudding sauce H mhm so certainly looks okay what do you think it’s got to be sick he’s only gone and given me a rancid scallop someone get him a drink drink [ __ ] how can you eat that if you knew they were off what didn’t you say no I didn’t I didn’t know they were off they’re [ __ ] minging you don’t taste that I do now yeah took a while till now I know what it means I feel sick myself now it’s um it’s Grim it’s [ __ ] grim and it’s out of order I didn’t realize you were [ __ ] off so I suppose it’s my fault really I could kill someone that’s the bottom [Applause] line in the two days I’ve spent at bonap Parts I’ve witnessed total incompetence in the kitchen total lack of direction for the management and last but not least they’ve tried their best to kill me with a rotten scol up what the [ __ ] you playing at Sor well it’s not about being [ __ ] sorry you shouldn’t be in a [ __ ] kitchen if you don’t know what’s right and what’s wrong in that sense I this is basic [ __ ] cooking you know that I need to check if there’s any more surprises luring in Tim’s kitchen this a look in here when are they from uh Saturday Saturday what you use them today no no so what the [ __ ] they doing in the fridge it looks like rabbit [ __ ] that one that’s just some lentil oh this one’s stuck to the [ __ ] glass it looks like sheep’s turd the has been infested with ants we’ve got [ __ ] fur on [ __ ] potatoes when’s that from can’t tell you what are we doing with them throw them in bin throw them in bin but you keep them in the fridge for two days before you throw them in bin no but you see I’m trying to get at yeah does it make [ __ ] sense yes or no it’s all this [ __ ] fridge is jam-packed with [ __ ] and we’re standing here saying put a bin going put a bin get them in the [ __ ] bin this whole kitchen is disgustingly filthy in allowing things to Fester Tim’s putting Sue’s business at risk [ __ ] hell can we get that one cleaned out as well yeah yes just one bad thing can contaminate a whole fridge Tim may as well just Chuck money out the window a health inspector would have a field day do you know what I’m [ __ ] Gob smacked you know that I got a good [ __ ] mind to get hold of [ __ ] Sue and just tell her to [ __ ] close a place for you know that cuz this is the [ __ ] pits you should be ashamed Rock botom I’ve never seen anything like this in my entire [ __ ] life you know that cuz this is a [ __ ] embarrassment to catering let alone [ __ ] ringed out fine dining let’s move H not the best start it could have been were it to be honest [ __ ] like it’s all right Sor the picture’s becoming painfully clear Tim’s completely unqualified to do this job he’s blagged his way in and su’s been naive enough to take him on when you do put so much like hard work into creating stuff and then you don’t you don’t use it you then you get bored what I’ve done like footballers playing with no football in it they just run around what’s point will sit on their asses after a while W they that’s how it is all this ingredients in there and no customers to send it to and yet none of them have been communicating with each other you know that’s got to go tomorrow can we turn that into a fish pie can we do something with it but no the blind leading the blind and every bloody ingredient in that fridge um is is is money your money Sue has no idea what’s going on in her own kitchen key to any successful restaurant is regular communication between management and the head chef I really need to get these two talking everyone just had a word of me said not very impressed we need to to keep the place clean and everything tidy otherwise I can be sued in which case I’m out of business and you’re out of a job realize that yeah I know and I’ve Tak have to take it on board as well well I just you have to stick her oranging she W going to say I told you so but that’s what she were doing yeah fair enough she had the little dig so what [ __ ] you know what I mean relations between Tim and Sue clearly aren’t healthy Lee yeah goggles gloves before we do any [ __ ] cooking in here now I want the place absolutely spotless goggles on please that’s it show me you handsome bastard it’s not just the kitchen that’s at fault here any clued up Resturant her knows it’s damn stupid to attempt fine dining in a basement let Lear one that’s beneath a busy bar Sue’s Panic is obvious when you see the weird mix of fine dining menus and Scrappy handwritten boards advertising TV name Cabaret bonap part’s image has clearly confused potential customers she was trying really to think to do too many things to be all things to all people so she was trying to have you know live music and have an internet cafe and uh also the impression that you got when you came in was she’d be shuffling around in her leggings and her slippers I don’t think she’s going to attract the people that she wants to attract it’s not as nice as the one that s across the [Music] road the newly opened competition just 200 yards away has been fully built since it opened so the punds are definitely out there it’s time to find a clear identity for Bona parts and make a clean start Valentine’s night is Just 4 days away it’s one of the most important nights of the restaurant calendar and it can make or break a new Venture if we’re going to rein bonap part’s image we’ve got to do it now but will sue accept the DraStic change of Direction I’m about to propose it’s clearly not going to work as a f iring experience does Tim know how much pressure you’re under financially I say flippantly you know I’ll end up going bankrupt if you’re not careful but he doesn’t realize how true that is yeah mean how close ey in real terms in real terms um probably I’ve got probably 3 months maximum Jesus you know I’m I’m willing to take constructive criticism it’s not working is it otherwise we’d have more people in the basics are wrong I mean the the basics are so so wrong and it’s you know it’s embarrassing it’s got to go back to comfort rustic easygoing food it’s got to become more of a beast stro cuz the place ooes that kind of style I know Sue is convinced but if I’m to flush out Tim’s pretentions to find dining once and for all I need to provide him with evidence that he can’t fail to take on board gentlemen Tim all right this is uh SE schols with a uh baby black pudding with a nice Holland days km pepper sauce and a bit of deep fried pararam it looks like potato but I’m not sure first time you had a scallop and this is a beef and Ale pie I have a bit of be I I’m a p yeah beautiful the scallops and the black pudding and the Palmer ham how much do you pay for that well I want to pay a lot what do you well I don’t know scops a de anyway AR so$ 850850 one and what would you pay for the pie oh about £8 about £8 £7.95 oh what5 895 well done which one would you prefer well I like the pie personally well I I like the meat definitely love thank you gentlemen thank you one n you [ __ ] all lot needs to learn a few basic restaurant rules if you don’t know your Market you’ll never get bums on seats I would probably go with this one two [ __ ] nil next please have we got two seconds here’s another one have you got two seconds restaurant without customers will go bust you don’t like scars 3 n excuse me put another way Tim needs to start producing food the people of silson won’t be able to resist that is gorgeous I would that for that you wouldn’t pay $8.95 for that in in the major cities yeah I’d expect to but that is very very reasonable and delicious are you listening I am listening Beast through that’s where we’re going yeah fine [Laughter] dining who’s going in for it there’s not bad news you know that it’s [ __ ] good news new news yeah and it’s it’s it’s clear the writing’s on the wall she’s come to the end of the till up there that’s pretty obvious that you she’s she’s had enough huh yeah yeah is that clear yeah it’s clear yeah and and you know you’re [ __ ] cocky with her you know that yeah yeah and she pays your [ __ ] salary are you mad how much have you put in here nothing yeah not a [ __ ] penny not a single penny but you’ve taken from it haven’t you y so now it’s time to give back absolutely definitely and not cooking for egos get rid of it Back to Basics you know that what I want you two to do just to confirm that you do know the basics both at the same time cook me a [ __ ] omelette show me something that I can eat and be happy with an omelette is probably one of the first things you learn to cook at cateron College when was the last time you cooked omelet I haven’t cooked one before I’ve I’ve never cooked an omelet before oh don’t be stupid haven’t look inside what does that tell you um slightly overcooked slightly tastes like [ __ ] rubber I’m both overcooked that was [ __ ] by any standard you’re ah head chef you’re taking the pcture you know that you are taking the piss you know that yes sced gives you nothing back and the whole idea of telling him off is to sort of help train him and educate him but clearly not used to being told what to do right make me another omelette [ __ ] it let’s go any Sheck worthy Soul should be able to Source good quality greent at a good price the locals already think boner Parts is too expensive they want value for money for Sue to start making any sort of profit Tim Needs To Be Clever about what he buys I have two baking sandwiches please and two cups of tea he needs to wake up to the real world he’s clearly in need of some inspiration for his new beastro style menu thanks D thank you that’s sure one that one don’t spill in on those new trainers will you no try not to the Chinese tongues tonight we got a table of four in want you okay to buy starter main course and pudding 20 quid 5 quid per head you want to see how clever you are with that money [Music] right morning morning morning good morning love I’m making fch on your suit right we’re making some um french onion soup today so uh we’re looking for some like sort of rustic like baguettes are we doing here in this window look at one can can have a look at that clearly Tim’s never bought anything from a m before in his life discount for the trade any discount for the trade for that it’s always worth bargaining before you know that so when you’re on the telephone in the morning you’re checking with these suppliers and you want to know how much the fish is you can always bargain with them I bet you don’t treat serious money this way do you I will do from now on [ __ ] right you will Tim’s men are packed with expensive fish and meat cuts he needs to open his eyes to the tasty less expensive options on offer yeah what’s that next to the pig’s head what is that there um that’s oxtail oxtail you ever used oxtail before no what would you do with the Brazen steak I don’t know really maybe barbecue quite nice on barbecue you know and when she gets them going out brazing State means [ __ ] braz it so it’s telling you what to do with it so what would you do with it bra it like gu je can’t put that on the [ __ ] barbecue just looking for some chicken breast some nice chicken breast there you go look he showing you nice check it have a look how much is it how much is chicken per breast it’s a lot less than I get it from my butcher is it your butcher is more expensive yeah Jesus for them please any uh discount for trade discount for trade how much was it4 12 four4 That’s my boy do for me cheers can I have a bill please a a receipt with V with vat you’d come again yeah absolutely the more they see you the more banter you have with them the more Bargains you get with them and the cheaper it becomes you know yeah yeah oh definitely then the resturant starts to make a bit of [ __ ] money yeah get the picture yeah I get it than [ __ ] for that how much have we spend just over 12 12 quid fantastic for four portions brilliant okay Fred onion soup it cost 75 to make a portion how much did it go on the menu for you times it by four and that should cover everything 295 for a bowl of soup and we’ve made money on that and one thing we’re not going to do with the ingredients we bought this morning is waste anything we waste nothing with the Valentine’s at traag ganss are just two days away I’m under no Illusions as to what we’re up against [ __ ] LM dick in the kitchen you know that go get some [ __ ] energy [ __ ] 21 for God’s sake you should be getting [ __ ] 12 hardons a day not one a [ __ ] month let’s go Lee’s got a bit of nouse whis whis we got to hold Tim’s hand every step of the way are you sure you want to be a chef yes you are yeah in right into the center this is our one chance to see if Tim can cope with his new beastro style food bring the knife out put it back in and bring it to the edge there yeah y gently gently gent gently make love to it don’t [ __ ] it outside leaves yeah what do we do with them you throw them away yeah we use throw them away yeah off but before we let him loose on the pain customers I’ve asked him to cook for four special people in the privacy of their own home what I haven’t told him is for his own family you like stir it into it or no you leave it dangling on top so it gets perfect of course you let it [ __ ] stir inside we’ve got soup chicken lorang pie yeah let’s go surprise M dad shall we let’s go around to their house and you cook their tea okay is you sauce for the chicken k um I don’t I don’t really I’m asking you yeah I I don’t I don’t think so the center is is the sauce the garlic sauce in the CER okay now Hallelujah we don’t need any we don’t need any je woo hello match how are you surprised I hate to use Tim’s folks as guinea pigs but with the three course meal already prepared all Tim needs to do is reheat the soup and cook the kyv should we get C where’s Grandad this should be a walkover even for him I’m going to leave it all to you busy break it was always in the kitchen as a boy wanting to help B cuz he loves talking about it doesn’t he yes yeah but then he decided whilst he was at school that that’s what he wanted to do and he got himself a job in a kitchen and it just went on from there he told me that he was going to be a chef and he was going to the good food show to meet Gary rhods and off he went fantastic look what’s happened yeah don’t burn it don’t what burn it don’t burn it here we go so I keep you waiting that’s quite all right he’s ready I’ll get let’s not forget Tim is a head chef [ __ ] hell burned my P have you I might have done I think I might have just burned them yeah last thing I said to don’t forget your croutons he managed to [ __ ] his Grand’s house let first this is some french onion soup thank you minus the croutons what are we going to do with this num Fu a look at that superb torched on the outside and pink in the middle as for the lemon rang pie it would get a better reception if you threw it at that Tim’s family wouldn’t dream of criticizing him but the paying customers and Valentine’s night won’t be as forgiving forever we got 44 books for Saturday night mhm and you funed it for four what chance have we got for 44 I’m now starting to [ __ ] myself it’s my fourth day at Bona pass Tim’s first attempt at cooking a simplified beastro meal may have impressed his granny but he and I both know The Awful Truth it was a spectacular flop you you paid as a head chef aren’t you yeah do you think you should be a head chef not really thank [ __ ] for that don’t start crying I’m not well you look you’re about to [ __ ] bubble okay so you’re delighted with that bookings for tomorrow night at Valentine’s Cabaret are piling in with the restaurant nearly booked to capacity I’m trying my hardest to stay positive that’s fine Mr L I’m sure you’ll enjoy it but with just a day to go it’ll take more than high energy drinks for these two to pull it off when someone’s been told off the first thing you do in a kitchen is come back at 100 mph and this guy disintegrates every time you’re telling something he just disappears into Oblivion and loses all sense of concentration that little short span that he has why don’t we swap the rolls around tomorrow why don’t you become the Sue chef and Lee becomes the head chef for tomorrow night no answer whatever you want to do guys it’s your [ __ ] kitchen you’re supposed to say bollocks no I’m the [ __ ] Chef my name’s Tim gr it’s me on the menu no yes or no yes oh Jesus maybe it’s me I should try the softly softly approach we got big night satday night it’s full and it’s the first time since you’ve both been here that the place is full okay and whilst I’m here you’re not shafting me as well at the same time you know that we going to work together over the next 15 20 minutes I want you both to think of something really simple menu wise three starters three main courses and three puddings you think soup Yeah by passing some of the decision making back to Tim I’m hoping to build up his confidence and install some pride in his food it’s hard to write a simple menu when you’ve had your head up your ass for so long doing trying to make fancy silly food that’s the kind of stuff we’re going for in it so what have they come up with main C is liver and onions mashed potato macaroni cheese fish and chips mush peas L sh pot Lang Hot Pot that sounds nice and you come with the ideas together yeah we we’ll just flip through some books and thought what what’s simple and um you know basically thought what did we used to have at school what did we like at school and not forgetting where are we in Yorkshire [Music] we’re getting there we’re getting there in devising this new menu I’m aiming to take most of the pressure off Tim and Lee during service 90% of the food can be prepared and perfected a day in advance let’s go see if you can show show me you can handle two pens at once as long as it’s made Well it can’t fail to be a hit with a customers there should be 15 things going on there all at the same time coordination understanding medium pink is it Well Done onions roasted bang in short bonap part’s new beastro menu is designed to be idiot proof yeah that will definitely identify them as vegetarians yeah let’s go come on so far Tim’s attitude towards Sue has been that of a stroppy teenager rather than a respectful and supportive employee going to go on um a tomato soup rustic tomato soup yeah some little uh cheese F that’s probably a first is actually come I’ve had to run down and Chase all the time then I need this and then oh yeah yeah yeah yeah it’ll come later I said I need it now basically you just put them through some but uh crush them up today seems a lot better don’t know what he’s been doing to him down there but he’s certainly improving in the week I’ve been here I’ve hardly seen Tim or Lee sample or season anything they’ve made no wonder their tasteless food is failing to woo the customers everything we do in this kitchen has to be tasted I don’t care if it’s a [ __ ] bread roll a lemon merang pie or chicken KF you have got to start tasting things from now on bland is off the menu and to teach these two a lesson they’ll never forget I’m resorting to dirty tactics you know what a medium steak tastes like yes Does that taste like a sirloin T-bone steak or is it a rum steak sirine sirine it tastes like sirine [ __ ] here we go now for the open up okay tell me whether it’s medium or is that well done medium and well done well done none of you got that right yes yes Po and [ __ ] lamb [ __ ] now you don’t you don’t realize until someone blindfold you and feed you that your pet’s so non-active I’m could have been worse could have been chicken then we would have look like [ __ ] idiots oh [ __ ] Tim’s had a week of nonstop grief from me put the ball down this boy has really tested my patience all right how how do we know they’re ready now you can lift them upside down yeah there you and I really don’t know if any of it sunk in good well I’d love to just get it put it on [ __ ] but with more than 40 guests expected in just over 2 hours time he’ll soon be tested to his absolute limits I SLI oh no don’t tell me it was the mud it wasn’t mud can’t even take a [ __ ] penalty I’ll say this for Tim he’s no quitter and I don’t want to see him fail but now he’s got to prove he’s master of his own kitchen we’re not leaving this as a draw you know that hey in cooking nobody draws ever one thing’s for sure tonight he’ll either sink or swim who yes wo another two upstairs possibly okay good news good news another two so we’re up to 50 48 now so’s never had so many bookings she’s having to move furniture out right to fit more tables in you happy with that chicken Kia we roasted Vine Tomatoes t- state with homemade chips because there’s so many involved for dinner I wouldn’t stall them upstairs for too long you’re really going to dump Us in it big time CR cocktail three bean salad with mustard dressing what do you think oo please Str yes I like I hardly dare say it but this place has got a real Buzz about it there’s one thing missing what do you like on all your menus oh his name’s not ah Bingo where where should we put that on the back or I don’t want my name on it we work as a team and it’s a giant effort and be you know that’s it that’s the most sensible thing you said to me all [ __ ] we you know that thank you every decent restaurant in the country is full on Valentine’s night the competition down the road is packed to the rafters and for once so is boner Parts in a small town like seon business thrives on Word of Mouth and if tonight’s a disaster it could break Su I have got a fear that he will not be able to cope with the numbers especially when he’s saying that 11’s busy I don’t think so so we’ll see what he made of Tim has got to get this right two FR stairs two soup two chicken okay hey 6:00 first order’s in hello Chef yes well might as well give it to Scott Scott first order in hey are we going to let the kitchen border call out the tickets or you going to call them out come on on order two soup two chicken one creme bruy one tree T we let’s go soups made get on to boil Scotty put some water in it please something’s burning what’s that burning it’s just on the a it’s on grill thing it’s not the croutons h no it’s not the croutons don’t burn the croutons not burning soup’s on yeah yeah pan on for the chicken not yet I think we should put the pan on first yeah start the chicken and as they’re eating the soup the chicken’s cooking yeah okay are you all right yeah yeah first order in it’s upstairs you’re okay well dep pends not on for the chicken yeah don’t burn the croutons okay all right how long for that soup5 45 seconds oh [ __ ] off you thank what the [ __ ] are you doing out the way young man what are you doing slow down talk to him Lee can you send the two soup please wait look at the croutons charcoal again oh God it’s the first [ __ ] order what’s the matter nothing no well you’re cooking like an absolute [ __ ] you know that yeah just take your time big deep breath and talk to Lee a little bit you’re just on your own spinning around round and round and just creating a [ __ ] bedum yeah calm down get yourself organized yeah and call yourself now [ __ ] come back to me a little bit come back to me a bit yes I’m [ __ ] come on Timmy Fresh Start or we’re going to go down like a sack of [ __ ] that’s better Lee look at him look hey nice and bright give us a smile it’s well done isn’t it yeah yeah come on get in team worked 2 minutes for some ventually SC can have two oralls out of there M please on order three prom cocktail one soup one sirine medium One Tone medium one sirine medium so don’t R the St got a lot of stuff to get on here communicate good as soon as you get some small am you need them how long for veg one and a [Music] half sending them yet y yeah on order one prawns one beans one Kiev one sirine well done one lemon one Brule right Scotty to can I have two orals out made please good that’s it now you talk to the whole bade now now you’re talking to the team which is fantastic keep it going yes minut you stop talking we’re going to go we’re going to go down yeah yeah hey it’s not quite right but Le is moving H Yeah medium with salad that’s a medium on it own we salad and that’s a rare yeah we out salad keep it together yeah yeah yeah let’s not get nervy food was was excellent yeah very enjoyable it’s what we expected to have really and it was really tasty and really enjoyable it’s nice how many more to come please Su uh there’s another four four I over booked actually the local competition tonight has got 46 booked if we do this last four we’ve beaten them yeah what do yeah does that not just lift the morale up a little bit medium medium medium medium and ladies and gentlemen Showtime Cabaret I’d like to introduce Tom Sawyer who after cocktail get some holidays on yeah cool service please uh Scotty take it away one t- B State medium and one chicken Kia please and that’s all going to table 12 tell two put aam together watch the color look when it’s brown it’s cooked when it’s black it’s [Music] fooked what a pastry please pies B first B first [Music] beautiful two so orange medium not finished yet but yeah well done Tim’s Grand and Granddad are celebrating their 44th wedding anniversary at last Tim can repay them for the rubbish he served up a couple of nights ago with a delicious well-cooked [Music] meal it was lovely that sck it was beautiful s did WR back memor did it yeah hey do You Hear What Grandad said back [Music] R do you really surprised me tonight and I’m really seriously over the moon that you didn’t [ __ ] it I’m serious H yeah cuz for the first 15 minutes of 6:00 you acted like the biggest [ __ ] in Britain you know that all over the shop and you pulled it back together and that wasn’t me that was you and the feedback from them out there has been brilliant what does that tell you what does that what does that put in there and I just service like out for a long time and these stupid [ __ ] illusions of grandeur and all this stupid fine dining crap that you’re trying to do it’s gone do you understand yeah exactly where you are now yeah yeah totally understand do you understand what you’re capable of doing within this restaurant yes stop trying to take it Beyond something is never going to be you’ll [ __ ] the restaurant and you’ll [ __ ] yourself Big Time mhm to never forget tonight it’s up to you now not to allow it to go back to where was I’ve been too soft you have to be yeah exactly I’m glad you’re saying it because exactly what I was going to say next and I’ve also um allowed him to have his head too I also think you’ve been confused to what you want because you haven’t been focused on One Direction for the restaurant because you’ve been you know jumping all and that’s part of a panic and that’s wrong and now tonight clearly evident exactly what you need to do from this day onwards and if he changes anything I’ll pickle his nuts when I arrived at Bona Parts a month ago it literally had no customers head chef Tim gray was a liability I didn’t realize you were [ __ ] off he couldn’t even cook an omelette you’re taking the pcture you know that in one grueling week we transformed bonapart from a failing fine dining restaurant into a buzzing be stroke with Tim sending out quality food to nearly 50 contented customers on Valentine’s [Music] night but since I left Sue’s given Tim two written warnings over his attitude now I’m back unannounced to find out what is going on turn that [ __ ] thing off my God what’s going on chilling chilling it’s Friday night it’s 7:30 how many’s books four four and you got the music blaring away yeah I’m just where Lee he upstairs on back he’s in the bar what the [ __ ] is that in there Muses you’re not serving them are you yeah what the fridges like my God oh my what is that [ __ ] in there that it’s mold and fur dear oh dear so you haven’t changed have you oh [ __ ] hell a whole week drumming into their thick skulls and it comes to this holy [ __ ] this is a living [ __ ] nightmare nobody in this place is taking control and in this state a health inspector would close them down without a second thought so I got to show you this because it’s part of your responsibility and this is your Gaff there you go should not be in you didn’t see this no I didn’t actually In fairness to Tim it was it was doing okay it seemed to be okay for the first three days and then it went and then this is not ride this is this is [ __ ] miles away this is a nightmare you know that cuz there’s more loss on top of more loss and more loss and more mold that’s what worries me because you need to touch that you need to rub your finger on that you need to go to a chip you need to season something you put your finger in the tomato soup and then they’re all [ __ ] you just contaminated the whole place and that’s what really worries me this kitchen is not fit to cook a [ __ ] thing in right now and there’s your problem I think I better just close and put du to refurbishment and you should burn out gracery you know that just been giving him another chance and another chance that’s that’s I can’t tolerate that it’s just going to end up that’s professional side isn’t it he’s con me simple as that I don’t honestly think he did it deliberately I don’t think he’s a nasty piece of work I just think he lives in a wmy world I begin to think that he’s just convinced himself to be honest to go from Valentine’s Day evening to this is it’s not even funny there’s just something wrong with it there really is Valentine’s Day are good man I don’t think I’ve gone home to bed or whatever feeling in a better happier state of mind and tonight I don’t think I could go to bed in a worse one it’s beyond recognition really isin it how [ __ ] stupid that someone can be you know what I mean it’s dog one and who is that some to oh that would be me pretty much yeah at least the bar’s busy that is one Saving Grace but really thank God she close that kitchen down because it was [ __ ] disgusting I mean really appallingly bad shockingly bad you just let me get on with it it be a d better let you get on with it this floor be KN deep in sh1t before you rang me up all aggressive I were getting on with your fine I were respecting you giving all the like gentlemanly bloody stuff I could do and then you went and shot it down [ __ ] p no don’t turn it on me if a floor is I want to turn it you it doesn’t matter anymore FL was filthy does it matter I think we I think we’ve established that look yeah yeah [ __ ] the [ __ ] FL that’s [Music] [Applause] [Music] [Applause] worse people dream of owning a restaurant in a quaint town like this setting beautiful countryside cooking fresh local produce serving loyal locals as well as the tourists a r to die for surely but the glass house is in deep trouble [ __ ] Partridge you [ __ ] all right do our hotel yeah we not losing it for the [ __ ] sake no that’s the kitchen’s in chaos and the customers are Mighty unimpressed it was rare the other half was just about C and it was so and it was really disappointing it’s losing money like there’s no tomorrow and the owner’s about to crack up I’d rather not be here i’ burn the bloody place down you know better not put that on camera he’s at his width then so he’s called me in to turn it around I’ve got just one week to do it and that’s the tall order garlic popcorn I will save Neil’s restaurant I won’t tolerate excuses last night you had bad breath no hiding place and no [ __ ] you’re talking out your ass I’ll go anywhere you’re talking [Applause] [Music] out not allowed sometimes do Neil Farrell has always dreamt of owning a restaurant but in 3 years since he bought the Glass House his dream has turned into a nightmare he’s deep in debt so many people that after him for money that he’s turned his mobile phone off he could go mad and he may even go bust when it’s your own place and it’s your own money and you’re you’re the one that’s you know walking the tight rope it’s it’s it’s very it’s very different and that’s my problem that we haven’t we haven’t worked out which road we’re taking at least he’s had the sense to call me in for help but if Neil’s going to pull this one out of the fire he’s got to take some tough decisions I can’t do that for him but of course I can encourage him first off the kitchen to see if the chefs know what they’re doing the head Chef’s 37 like me he trained at clares before my time he’s on 25 Grand a year so he’d better be good about the same amount as you did the other day until he says I can call him Gordon he’s Mr Ramsey har are Ram he he thinks that there might be some confusion with Harry Ramon’s first I need to watch him cook and see how he runs his kitchen everyone’s nervous that they’re going to call him Mr [Laughter] Ramon morning Mr Ramsey extremely pleased to meet you likewise first name Richard Richard where do you think it’s going wrong it’s a very difficult question we’ve beit bit heads against many a time what we’re doing wrong should we turn turn it into a pizzeria is that what people want you just got to the stage now where I just feel it ain’t working and I’m questioning my ability to control his team and Inspire them the head Chef’s Got to Believe In himself otherwise forget it two cloths check Cesar salad battered salmon hello commun not a Dicky bird no one even answers the head chef no no [ __ ] feedback no no we Chef no I have to ask for it oh you have to ask for it nine times out of 10 Craig you’re not lost of words are you no not all big hard man we how’s it going time to test Richard’s cooking I thought what would be a nice thing to do um just for today for to go upstairs and have a quick bite to eat for yourself to go just in your hands you’re going to you’re going to you’re going to cook for me you choose your favorites your specialities I want three do cake putting in he’s not having those he’s having four fresh ones of which he’s going to eat two Richard’s proud of his duck cakes with chili jam exotic no pretentious crap they don’t Scotch eggs Cam’s BS and someone’s been very lazy in the kitchen cuz I’ve got a bloody bone so I’ll say that one for later another of his favorite combos brace lambshank with pnip crisps it’s very y clumsy cooking and lazy elements the oil on these stink but has been changed about 3 or 4 weeks the whole meal would set you back nearly 30 quid way too much hey guys the food was disappointing sadly I did choke obviously Sol LW but that was um stuck at the back of my throat but however you know I’m glad it was me not a paying customer a restaurant owner’s best investment will always be in the chef and if you haven’t got that sort of major asset downstairs in the kitchen then forget it the guy’s got to be a motivator he’s got to be a leader he’s got to make you money he’s got to bring customers back and clearly from what I’ve seen so far Neil hasn’t got that in Richard that’s pretty obvious next job to see how Richard runs his Brigade on a busy night good head chfs get the best out their team no matter what hian was a waiter but got bored serving food so now he’s trying to cook it instead Ian’s girlfriend CLA only works here part-time as a main job is running a book shop I suspect she’s only here cuz she’s going out with thought wild animals would have nibbled at it but nothing Randall the kitchen Porter thinks we’re related because we’re both from Scotland BS you T this Craig Craig’s in year 2 at Caton College he looks pretty clu to me but let’s hope he proves me wrong a good team will always turn out good food whatever the pressure it’s one of the busiest nights of the Year Saturday at half term so it’s a perfect test what is that there are 106 customers boat if they’re happy they’ll spend an average of 30 good each plus wine and The Glass House will take over four grand but their biggest problem is coping with lots of orders [ __ ] D [ __ ] upstairs up their asses second [ __ ] call away from non-existent table kitchen Neil did tell me when the pressure’s intense the kitchen collapses into chaos and you know what it’s true someone answer me someone have a look in the he ends up giving meals away things soon go from bad to very ugly no it’s not [ __ ] all right do our hotel [Music] yeah it’s for the fat looks horrible it hasn’t been trimmed F fat yeah that’s exactly what it is yeah take it to Richard Jay get on the phone now find out where this fish was going the whole thing’s gone pearshaped everyone’s running around like headless chickens um eye off the ball and um just a massive breakdown in communication [ __ ] Partridge you I need a b bigger piece of SE bass doing side order that’s gone up needs to come back and that needs to be cooked some more you want this [ __ ] Partridge cooking more for [ __ ] sake I need another Partridge CL Rand have you just been reading the right Shir it’s really Grim my apologies Chef 36 have had their status we’ve had the order in for 40 minutes yes say that’s not good enough where is that big check where’s the big check you break your [ __ ] ball and you really do for it yeah you know what [ __ ] why rescue I’ll tell you how you can rescue restaurant buy it off me [ __ ] buy it off me mate and you’ll do me the biggest [ __ ] favor you could I think someone’s about to piss his pants I think he just gone there [Music] I’ve been at the Glass House restaurant in Amble side for just a day from what I’ve seen so far it’s going to be bloody hard to turn this place around in a week a month possibly but now it’s inquest time there’s no question where to start that cocky Chef left please 11 chips who’s going well huh 10 9 went outside um have a quick chat with the customers and all of a sudden I started seeing this food coming back huh where do you think it brokee down me not using the guys properly but the guys just [ __ ] let go as normal the things were coming down they just went [ __ ] chaotic say every [ __ ] Saturday we’ve ever done was exactly the same maybe I just shouldn’t give a [ __ ] maybe I should just say [ __ ] you give us your money thanks very much then it wouldn’t bother me me and I could go home and it wouldn’t matter if I’ve got a [ __ ] restaurant cuz there’s loads of them out there and the owners are driving around in bloody Porsches I’m driving a shitty astravan and I’m [ __ ] close to tears do you know what I think Neil would rather throw himself in Lake windir than actually turn around and be the bad guy with his staff it’s not all kitchen’s fault but um you know the kitchen’s the engine room yeah Richard yeah if we’re not firing all Pistons then we’re not you know on the ball right yeah come here you the very one yeah come in the chef’s asking you a question what was the question question was what happened at 20 P 9 where did we go we were [ __ ] moty you look like a sucker shite well at least have the bollocks to apologize to him yeah he’s standing there Bing his [ __ ] eyes out yeah take your [ __ ] hat off we’ve hit rock bottom don’t get upset huh hey I’m telling you I don’t want you to get upset the team will need a real boost if we’re going to get back on track it was all going so [ __ ] well but there’s still some problems to tackle it’s my second day in the Lake District trying to save the Glass House restaurant and I tell you what it’s an uphill struggle next battle hygiene this place is about as clean as a puppy’s litter tray the secret film was taken last week they knew I’d sent someone to check around but they didn’t know it was Mark Sergeant my head chef at clares and they didn’t know had a camera hidden in these hat plastic containers they instantly tell me the food’s not as FES as it should be even the head Chef’s not sure rather you than me mate this kitchen is filthy straight from the dirty floor into the pesto it’s supposed to be a kitchen not a building some it G’s going to have their bollocks for this morning let’s go Jesus look at the [ __ ] over there is that clean every night the cardinal rule of cooking your kitchen must be clean and by clean I mean spotless the normal clean down rich is what every Saturday night after service we do it throughout the week but you must have one big clean in the week now just don’t have the time Randall don’t [ __ ] it’s not [ __ ] at the end of the night the last thing I want to do is look up end of the night make time clean kitchen clean food lazy kitchen Porter p45 Randall but it’s not just up to the kitchen Porter everyone should be responsible but they’re not you got to trust the Brigade that you’ll pay and secondly and you know bring them on evolve them make them talented keeping hold of them motivating them um evolving them increasing their responsibilities working on them let me think how much time we spend together in the kitchen all day long yeah look like a second family isn’t it it’s exactly that what we spend it’s the first family we spend more time together in the kitchen we do at home with our bloody families nothing more I can do till they finish time for Neil I do wish you’d turn on his mobile phone grow some bollocks and act like a bloody boss there are too many customers to cope with on on Saturday nights but the rest of the week the place is deserted that’s partly because no one can find it when I walk past for the first time coming down here from the right hand side I had no idea where the restaurant was yeah and here we should have a nice prominent sign Glass House restaurant with a menu board beautifully lit and whether you want to put some little bloody neon lights or nice fancy lights around it is an attraction right and and and that Lit see that sign there the glass house and with new logo and the new printing just something that you know um speaks value right yeah um cuz it looks it looks too comicy doesn’t even say we’re a restaurant does it it doesn’t say you’re a restaurant exactly I want to see a bloody telephone number on there salad salad um duck cakes now for the menu a well-written menu should entice customers inside at best this one is confusing at worst it’s just bizarre I don’t want to read popcorn gar popcorn where the [ __ ] did that come from so something the vegetarians always say that they’ve got no there’s no crunch or no body in any of the dishes they’ve got no pet what are you worry about vegetarian yes for God’s sake vegetarianism is on the decline um lunch menu two starters two main courses and two puddings yeah I’m just wondering how many people are going to come in for a two course lunch yeah um we’re going to look at the menus of the two course and if that’s hearty rustic country fried food then trust me because I know you don’t want to let go of the sandwiches I totally understand I want to let go I just don’t want to let go of the revenue I serve sandwiches I got no problem serving a lobster roll suckling pig sandwich yeah I’ve got no problem um a beautiful um beef sandwich I’ve got no problem serving sandwiches whatsoever okay guys great yeah open macel sandwich work down good man like the season with a clean kitchen we can improve the food and I can find out exactly how the team works th flowers gently now cuz they’re very very very fine and then Craig yeah taste it there’s your spoon Craig looks scared stiff of making a mistake you’ll have to change that if he wants to be a chef Sal it in yet good up Salan yeah if it’s not a hot pan what happens to the fish in the pan it won cook yeah not only that smart but it’ll boil so we got no color on it two more around the outside one in the center got some bad habits but he’s only been cooking mons I think one day actually know when over how do you know the whole thing’s changing color and it gets halfway what does that mean turn it over turn it over exactly but we’re just going to finish it on the bottom okay good good question you’re a very very good cook yeah I don’t know anyone ever told you that before this restaurant is going to be better than a BLT yeah up and over good how’s your sandwich like a cat that’s got the cream in no different from a BLT that better than a BLT not as good as a big m not as good [ __ ] bra you know that in a well-run kitchen everyone makes a contribution but Richard hasn’t even asked his team what they think the problems are Craig what’s your um week point in the kitchen this is when I get a lot of orders on I don’t have them in front of me so like they get shouted out once and then I have to probably check the ticket again put it together in your own mind then just jot it down Saturday night’s quite hard when all the checks are coming on mhm and I do kind of lose where I’m at and how many Stakes got on order and how many mhm but when it goes quiet it’s kind of like it’s difficult to motivate yourself it’s diff yeah man is that your third one sorry second one Jesus Neil’s finally agreed to a new lunch menu simple fresh food for a tener including the new mackerel sandwich just had to taste each other I’m glad you enjoyed it at last some happy customers we got a restaurant full of happy people fantastic chive small amount Ian treat it with a bit of love you care place it in there gently yeah and you don’t throw it [Music] in my God the kitchen suddenly sounds as if it’s running well follow one salmon one sausage yeah right check random sweep the floor please done it already you’ve done it already well it’s still dead I want to sweep flower everywhere yeah and I didn’t see you do it anyway what time was that what time was that when you’re doing the bracing just here it’s 13 let’s go nice wi there you go CL can you let me know when that 3 minutes CL FR within 30 seconds every section of the kitchen’s talking to one another good CL everyone in the team’s responding but Richard is not working with them you want him to help you all sure this is what I want to get established quiet lunch not really that busy I just want to see us working together even more now I know there’s nothing for you to do right now but there yeah I know it’s painful but get in doing something for you please thank you and you hey oh ask him can I do for you Richard yeah what you need doing okay s where are they Mash rce what going to do bring the buetti together even Richard said to me the guy that’s got no man management skills he’s been watching you and the way you are with the guys and you’re bringing out the best in them you’re bringing out the hunger that’s what you pay him 25 Grand a year for I’m not I’m not been funny or pissing around with 25 Grand a year a lot of money but I’ve been stupid with them I’ve been cradling them my head was too far up my bloody ass to realize what the hell was going on Neil needs to get his head out his arm and focus on his job keeping customers happy and making sure they spend their money theed pepper and tomato he needs his customers to bypass the cheap early supper menu that runs till 7:30 and eat alak cart and that’s how he’ll pay off his debts and rebuild his reputation let me just tell you something 15 portions of apple cake 15 portions of fondant and 15 portions of bloody grat and doofen Wars five nights a week is £1 125,000 a year turnover hey on three items out of nearly 20 on a menu yeah the last table that just arrived said they’re early 15 minutes early so I want to make sure that Neil doesn’t give them the early supper menu because we’re going to find out whether or not they’re here for a bargain or not and I want to sell the alakar not the Cheapo menu cuz they look like they’ve got a bit of money now you got two menus on today you’ve got the alart menu we’ve also got the early supper menu um so you’ve got lots to choose from table that table just arrived and said they’re really early 20 minutes early they’re booked at 7:30 so therefore don’t give them the cheap menu the table of four yeah just sat down right what did you give them I gave them both yeah damn will he never learn Neil must work the tables not worry about the kitchen if he only focused he’ll do a fine job do you know what you are a phenomenal salesman you got the most amazing wine seller and you can can take an order you can take an order and you can cane it on the wine and the better the food the more money they’re going to spend on wine after 3 days things are looking up the guys upstairs are starting to get the basics but my big worry is the kitchen Richard just isn’t earning his 25 Grand I’m really sorry for saying it but the guy CHS no form of inspiration so if he’s not inspired these young guys are going to dwindle away that’s your little kingdom yeah control it’s the biggest problem in the glass house but Neil just won’t face the facts I’m going to have to show him how well the kitchen can run without his head chef don’t take this the wrong way but I want you to take the night off tonight and I want you to take the night off now I’d love both you to have dinner together don’t have to we here do we yes yes you when was the last time you guys had dinner together truthfully without any [ __ ] we went to gu about two and half years ago two and a half years ago yeah hello two and a half years ago and when was the last time you sat and it here no never done it can we do it yeah can do it thank you there’s only one condition that this takes place the kitchen downstairs don’t know about it and I need a bit of support from you guys as well yeah cuz it’ be too exciting I’ve send Richard home the team may not be up to this and if it goes wrong I may look a right tosser yeah yeah we had a absolute Nightmare Night last night I left you together for 2 hours and it was the biggest [ __ ] hole in Britain yeah I’m going to rectify that you’re on the hot plate you’re going to be running the kitchen okay and then if it’s going really well I want you to run the kitchen for half an hour and God forbid if it is going that well yeah scratch your head scratch your bollocks I’m not interested I want you to run the kitchen y for half an hour yeah right maybe from 1:30 to 2:00 in the morning I don’t know yet let’s just really work for each other let’s not lose the plot and let’s show him your Chef that you guys I’m more talented than he believes you are okay tell you what what don’t you thank you what don’t you host the meeting yeah play two seconds yeah that’s good right me I’m shutting up okay you host the meeting you call the shots right soup got soup pumpkin pumpkin soup yeah by the way it’s on your section fish pie with peas got 12 and we’ve got one more downstairs need be 13 suckling pig how long comes out in the oven about 8 minutes okay that’s fine apple almond cake y sh pretty good okay really well done yeah little pan little kiss lovely going to be okay and we’re going to prove to them especially riches we can do it without them yeah don’t worry don’t worry about it okay CL yeah no worries yes ready yeah table 37 has arrived and it’s gone 7:30 so they’ll definitely get the alart menu two L yes cheers mate hi cheers Cocker I can only pray that Neil taste the difference in the food then over a nice glass of wine you can give Rich of what four in the center of the cutter than about what you’re doing don’t rush it Craig yeah what are you doing labing this tub labeling this tub how about looking at the food and show a little bit of Interest what you’re doing okay P Le T little bit asparagus and just lay that round this is [ __ ] amazing try that to no that’s try if you don’t eat that soon mate I am told you i’ had a sexual experience downstairs in the kitchen last three 4 days well done well done don’t send it Randall don’t send it watch theot thank you well done thank you good good good good I’m good Randall away table 34 please when he’s gone are you going to be able to instill what he’s instilling now in charge of the kitchen everybody right this how many l order in please one lamb one Roose Pig one do W girl you got to sustain it now forever know do you know what I mean I am [ __ ] myself to produce this food I am really really [ __ ] scared but I’ll die trying been a lot better than last night so far yeah also yeah um is that not because rich is not here I’m not going to say what you’re not going to say we won’t have a job if we say let me ask you you’ve got a pair of BS has it gone well without Richard it’s gone smooth from a monetary point of view headchef Richard has been given the night off so I can show the owner Neil how strong the kitchen is without him I think the team have done a bloody good job but we Neil agree table 37 uh thought the food was absolutely fantastic they’d like to uh come down and meet you and the rest of the team are they local or they are local in the OV that’s table 37 I mean that well done you responsible for that food Neil looks delighted but has he had the bollet to read Richard the right act no seriously guys it really was nice it was absolutely beautiful you did what tonight we all did it intense good made us all do we all just kept swapping sections we all work together as a team and we all club together it was great you let me down tonight no we’ve done you proud I think I thought it very well down there it went to me very tonight for the first time in such a long time I went and had a meal that I can’t complain about at all can’t it [ __ ] sex on a plate guys remember you’re my boys my girls at the end of the end of the time mine but I need to know in the next two days what you’re going to do in this shop Jesus I don’t know rich I [ __ ] don’t know you want to go and sit in a book shop doing [ __ ] all for the rest of your life life that’s your decision I said it was your decision when you want you know the book Shop’s good for my degree I can get my degree there got me by the Shar and curly that the team performed bloody well tonight without Richard and Neil should look really close at that because that is a bad investment I’m more than halfway through my week at The Glass House the good news is the kitchen team are doing really well last night they cooked without their head chef Richard and they’re a great job but Richard’s still struggling and Neil the owner isn’t tough enough to get rid of him do you think he takes advantage of you because you’re such a nice guy to work with sometimes yeah but then I think everyone takes advantage of me he gets paid that amount of money every month and it’s a bloody good salary but there doesn’t seem to be any onus on you know let’s get better he’s got to make money this is your livelihood this is this this is your your lease your livelihood your family your money and if this goes they’ve all buggered off and got a new job and you’ll sat here in the [ __ ] so you’re taking a bit out for service yeah myself I’d never put Richard back in the kitchen without him it’s a happier place serving better food but it’s Neil’s decision did you now realize how much talent’s in here yeah the guys I’ve got and what I was saying to them last tonight at the end of the day we are a family and we’ve got to work it out uh you’re the lead you’re you’re the big ey the big inspiration I want them to come on so this slide back down they’ll slide back down no slide back down okay my next challenge to relaunch the menu by the end of the week so the Glass House can start to win back its customers maybe Richard will finally show me he can run the kitchen as far as I’m concerned it’s his last chance for the team it’s another opportunity to prove themselves it good and that’s the most important thing about being a talented cook you know that having that inner strength to turn around and say no stop that’s not good enough and what did we talking about yesterday mistake staying where the kitchen in the kitchen every time and the minute you break that cardinal rule and you start sending those mistakes cuz you think the chef won’t see it yeah I’m going to cane your ass you know that yeah right and um you know like you said they first step of the relaunch is to cut down the menu give a little bit Twist on the and when I went through the uh the menus last night late last night 85 to 90 dishes yeah how on Earth we get to control that you know over you know it’s it’s a lot of lot of gear on there and no I’ve not actually sat down and counted it uhhuh if the menu is reduced and we’ve got six starters six main courses and five six puddings we’re going to sell more of them yeah so the more we sell of them the cheaper it comes to make especially when doing the lamb shanks yeah I personally don’t want to see Frozen but lovely in Brackets next to chips if you don’t put that then the bugers turn around and go it’s a lovely meal but I can’t believe your chips were frozen you’re the only restaurant I’ve ever ever come across that writes Frozen but lovely hot fat vegetables in as well as reducing the menu we have to make sure the food’s top quality that’s the team we hadn’t done was color them enough so we roast them main course local lamb I’ve no doubt CLA can improve on the fatty lamb shank I had when I first Ed here that’s what we’re looking for there exactly what we’re looking for but I want it all the way around just on the top hurry up then we’re going to make some bread and butter pudding just the bread and butter pudding Le used to serve here was pure starch my version should be perfect for the new menu I put Craig in charge of the recipe I hope to God he’s up to it what do we flavor with this time Vanilla baes so as it Cooks the whole thing is not becoming dry yeah okay very we good and my spies told me last week that we didn’t even wash this lettuce for seasoned salad I don’t want the hands in there yet and dish they could become famous for a classic Caesar salad that’s one for salad so it’s live look at the Contour of the plate is going around so put the top part of the salad around the outside of the plate we’re going to lightly glaze the warm egg in the center parmesan crispy bacon and then nice crispy croutons around the outside there you go the new Glass House season salad fingers on look here wipe it yeah a brand new menu and a fresh start if all goes well tonight we’ll see The Glass House [Music] reborn 70 local people have been invited to try the new food everything everywhere has got to be just right and I mean right I mean perfect don’t take this the wrong way yeah and I mean don’t take this the wrong way last night you had bad breath okay yeah and when we’re standing there talking to customers and you’re trying to sell them something yeah it doesn’t smell good even Richard seems to realize the importance of tonight’s launch listen I’m fired up it’s [ __ ] going to work yeah yeah let’s scream it let’s [ __ ] shout Chef when I call a check out yeah wait for the end of the check yes chef yes chef looking at reducing the menu Richard and having um slash the prices this is not an expensive dish to put together is it not no not at all fresh fish SE I designed the menu especially for Richard everything’s cooked in advance so there’s no chance of a mistake and the had cost absolutely nothing this morning was it 70 p a pound yeah yeah and it smells lovely sex on a spoon um who have we got in uh that we know tonight tabling of all the people locally that got the b&bs bed and breakfast there’s quite a few in the media we got the one of the head guys from the tourism mhm they want to contact you so make yourself available I’m going to recharge me mobile which I uh turned off many months ago Hallelujah Neil’s behaving like a proprietor with balls proud of his restaurant you all right yeah I’m fine he’s even booked the guess in shifts so there’s less pressure on the kitchen progress at last how you doing we just got everybody in by the 8:00 so we’ve got 25 minutes this is easy way hello H we have never met and in 2 minutes time our hour silence starts CLA yes if the kitchen’s quiet everyone can concentrate then it should be impossible to confuse orders be [Music] made oh no come on Randall Randall come here we’re supposed to be working together on this aren’t you Rich’s calling out orders and you’re tipping cuty upside down can at least wait till he’s Finish First no so once he’s finished talking to his Brigade yes we can give him an answer well this Lamb’s definitely better off the bone Ro your your favor really good very very smooth so hopefully touch with rest of night it’ll be even better Ian SWAT tables you still have three cizar salad and one pressed ham Richard’s back in charge of the kitchen there’s only food to reheat and salad’s the [Music] dress the dressing’s missing that’s all apart from that it looks lovely two pieces pun please Ian’s destroy but but it is Rich’s job to check everything before it leaves the Kitchen St moving on your toes now yes good LS good LS come on let’s not go down guys he’s starting lifing a lot of noise L at the front but he’s not leading the team quick quick quick uh nail tables 4921 next orders are ping up again Chef we got we got to speed this up we’re looking bad not tonight please not tonight you’re not losing it oh for [ __ ] sake come on R quicker five fish pies two three four five six six total two at the front play 15 that’s them don’t really know what the hell’s going on in there but you know let me just say for the last three or four minutes being there it looks shocking West check on CL it’s up in the top no don’t go 49 yeah you got the number they really have managed to [ __ ] it up properly again and they don’t have to cook anything except dress the salad and talk to each other they can’t even do that so uh this is a [ __ ] embarrassment wait one second listen yeah that’s fine take one Cesar salad out please yes Salad out change the table number to 51 where 51 next I’m not taking any prisoners anymore more I’m seriously not people don’t pull away they’re out of here because I’m not [ __ ] about I one table 12 um what’s that there for Rich Neil may say he won’t take prisoners but surely he can see Richard can’t cut it but instead of plucking up the courage to sack his Chef he moans about my Caesar salad don’t get to all too big too big in comparison to what you were serving yeah I know what we were serving but the SCE with that is absolutely beautiful the dressing it’s very rich absolute pants um total bollocks that is a proper Caesar salad done what I haven’t done is crushed the lettuce and the [ __ ] I saw last week with cooked jumping on the salad and squashing now let me finish squashing the salad up the side of the bowl and you’re telling me that’s too big that is fresh salad goofy washed and I haven’t even put my hands in it to dress it I’ve let it dress itself in the bowl so what you’re telling me is absolute bollocks and I’m ready for a [ __ ] argument right now you’re talking out your ass an argument if you want an argument you’re talking out your ass can we go outside I’ll go anywhere you’re talking out your restaurant can you stop you’re talking out your ass there’s no point talking to he’s going use that Lang restaurant oh really amazing he’s got big enough bollocks to stand up to me but he can’t tell his own Chef who’s paid 25 Grand a year at it’s time he took his p45 could never go quiet we survived the evening but only just I shouldn’t care but I do like these guys and I want the place to be a success a fish pie here I am so distraught with Richard tonight he couldn’t organize it couldn’t control it and you know what he had nothing to bloody cook it’s my last at The Glass House he it’s red tree time yeah how far is it from here around car about 2 minutes the most important thing now is to tell the real workers they’ve done a great job I didn’t think I was actually capable of doing the sweets until you actually came but now I think that I’m just starting to get the Ang of it mhm and we will keep the standards up because you’ve really done done a lot for the kitchen and you’ve done a lot for me personally as well you’ve done it for yourself all I’ve done is drawn it out that’s got it in here yeah yeah that’s it that’s you’ve done it so I felt like today when I had my little T myself I just couldn’t couldn’t help but just stand there and just go bloody hell this is me MH sleep you haven’t had any sleep since last night no my God why Haven you be sleeping just adren just the rush of the job so the rush of the job oh yeah the inspiration I get from you you honestly haven’t SLE no hell r is not an sas course you know that Rand got to get some sleeping boy he has so fired up he hasn’t slept God maybe we are related after all wood wood wood wood wood wood wood wood wood wood through you have a natural touch with food you know that you walk around the kitchen like a ballerina just the way you position yourself you’re agile you’re on your toes and I still can’t believe you’ve been cooking for 3 months right touch yourself just get it okay yeah a little bit to miss CLA cuz your strength over the last 7even days has been inspirational I think I’m going to sell my shop and I’m going to get it back into the kitchen as soon as possible I think that’s a good idea Ramsey thinks I’m a really good Chef oh my God Neil had a word well you guys have a word every night after service what did he say last night he gave me the options three options and took the third one uh what were the options well one one to leave two to take a pay cut and uh drop down the ladder and three to stay work my ass off develop the guys carry on with what we’ve been doing over the last few days and and go for it are you confident that you can become the new glass house Chef yeah truthfully how long will you give him police salsa a month a month yeah just promise me one thing yeah you make the [ __ ] decision and you stick to it I want more than anything in my heart for Richard to prove me wrong and I hope he does never let your mistakes leave your kitchen Randall want you to hang that up with a bit of Pride and passion and I want that to replace that disgusting dingy horrible yellow smelly clock downstairs comeing hey who’s that [Music] Chef 3 months have passed since I’ve spent a week at the GL House Restaurant trying to rescue it from disaster menu looks nice nice and small now I’m back to see what if anything has changed hello Neil Mr Ramsey how are you how are you good to see you yeah fine thanks you look a lot more relaxed you you look a little you look happier I’m a different person to the one that was here it’s a different Neil to the first person you saw when you came in and I’m complet I’m more confident you know I mean you came in and you highlighted things that I kind of knew that they were there but they were buried in the back of my head you know you brought them all to the Forefront and and and I’m glad you did that and but God what a weak though I mean we went through a roller coaster event we had our high and a low things were really Grim when I first came sadly I did and by Grim I mean catastrophic that was stuck at the back of my throat but however rich is calling out orders and you’re tipping cut upside down yeah I’m going to can your ass you know that yeah not tonight please not tonight the kitchen team came into their own when I give head chef Richard the night off good good good good and bloody good let me ask you you’ve got a pair of BS has it gone well without Richard it’s going smooth I’ll die trying your gos I’ll go anywhere you’re talking out your restaurant you hated my Caesar salad I didn’t hate your Caesar salad it was just too bloody big I’ll still stand by that um the big question yeah who’s the chef Richard Richard is still here yes he’s downstairs he’s downstairs get and he’s nervous so be nice to him yeah right be nice morning guys good morning Gordon how are you Richard very well you yeah sound one thing I have noticed soon as I walked in to the kitchen have these plastic containers start creeping back out everywhere look all them along there yeah they’re back the new dishes that you’ve involved um and and put on the menu are they we’re doing a tasio pomegranate risato mhm uh which that sounds intriguing so we got a crunchy pomegranate seeds yeah mixed in risotto yeah sounds [ __ ] revolting oh [ __ ] me welcome back this is a new dish that we put on tell me about it that’s a puff pastry yeah we’ve got some R onion over there and we got put G cheese on top of that nice to see Craig’s cooking and we sold about seven when we put it first on what have you been doing new and exciting to tell me uh got a tofe fruit crumble on now tofe fruit crumble yeah with crum fresh now you can’t that sounds really nice L Tri I absolutely beautiful I thought Ian had real talent I give him a job in one of my kitchens any day and his girlfriend and where’s my sweetheart CLA where where is she uh she had problems selling the shop couldn’t get out of it and uh she comes in at weekends gives us a left at weekends keeps her hand in it’s a shame she’s a big loss and my fellow Scott Randall he’s gone too sad this is risoto with tagio cheese flatly parley and pomegranate be nice to win him over Neil’s hung in there but it can’t have been easy it’s gone closer to the wire than I’d realized how close we to closing the door very close worst thing for me was like not being able to pay the guys at one stage I didn’t I didn’t think I’d be able to pay them you know and I think these guys they put the and they put the Graft in they’ve done everything there and they’ve always been behind you um and it’s like suddenly you can’t put any money in the pocket and it’s been a constant struggle but it’s like now I’m I can actually say to myself I’m going to start reaping the rewards and I will do you know and I’m a lot more positive about it in fact January’s it’s been fantastic weekends have been busy you know there is a difference in the food you know presentation it just looks slick it tastes you know tasty well thank you you’re still a booger still not convinced about my pomegranate risoto that’s going to think about that one on the train on the way back cuz yeah that beats my [ __ ] head in that one um it’s been a pleasure today and it’s been of interest um keep it up C lots to celebrate turnover is up 20% and Rising the restaurant is building a good reputation and going from strength to strength you never know Neil’s nervous breakdown might never happen when you come back just B going to someone else’s name s yeah that’s it now every bloody name that books will be going guy sounding funny on the phone I’m telling you it’s Gordon God I really hope they succeeds and I really hope they do well but any chef that comes up with a rotto finished with bloody pomegranates needs a kick of the ass [Music] again pomegranat in a [ __ ] rotto they must be off their [ __ ] rocker oh