Gordon didn’t hold back his critiques!
Season 3, Episode 3
Clubway 41 in Blackpool is a 40-seater restaurant above a café, both owned and run by David Jackson and his partner Dawn Brindley. Despite being voted Blackpool Tourist Board’s Restaurant of the Year, Clubway 41 is in dire straits. David and Dawn are breaking all the cardinal rules for running a successful food business; in fact, there are no rules, and it shows.
Season 3, Episode 4
The programme visits La Gondola in Derby, a hotel and restaurant owned and run by businesswoman Daniela Bayfield. In the past La Gondola was the toast of Derby, reaching the height of its reputation in the 1970s and early 1980s, but the glory days are long gone and La Gondola is sinking fast. The restaurant’s décor, staff and food are all stuck in the past.
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The Perfect Example Of A Horrible Restaurant | Kitchen Nightmares UK | Gordon Ramsay
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[Music] this is blackp it’s w and this is blackpool’s R of the year uh you never call out the orders yeah but I mean I’m I’m struggling in my own mind at the minute no no really this is blackpool’s restant of the Year table two two moves one bread and butter pudding have I got it I’m [ __ ] I’m destroyed that’s how I feel I feel like I never want to [ __ ] cook again and this is how not to run a restaurant we can’t cook a [ __ ] muscle you [ __ ] yeah clonker [ __ ] Blackpool is Britain’s biggest brass’s Resort home to the nation’s favorite sealess comedians and an unprecedented choice of chip shops love it or loath it this place doesn’t do anything by halves used to come to Blackpool all the time with Mom and Dad in fact this time of year to come and have a look at the lights and um mom used to go and play Bingo would you [Music] believe same trams same lights same noise and same freezing weather [ __ ] it’s cold catering for the massive 12 million tourists that come here every year there are more than 650 places to eat and I’m looking for the one that’s been crowned Blackpool tourist boards rest of the year is that it that can’t be it actually looks like a sex shop having co-managed a restaurant in the local casino 46-year-old Dave Jackson and 30-year-old partner Dawn Brinley pulled their life savings to offer Blackpool a unique Oasis of homecooked Cuisine it’s got cracking atmosphere when there’s people in it it’s lovely and ab I I love it and to see we did it last night we stood here for 3 hours and I just could have gone home in tears 18 months later they’re barely breaking even with turnover at a poultry £500 a week we won an award we’ve got pretty good reviews but we still can’t get people up the stairs it’s very depressing putting food fresh food in the bin after 2 or 3 days it’s only the ground floor greasy spoon that’s stopping them from going under morning good morning clubway this is it upstairs first floor restaurant of the Year yes sir in clubway upstairs restaurant dawn looks after the front of house and comes up with the menu ideas while Dave rustles them up in the third floor kitchen hi DAV hi Gordon so this is it this is it yeah this is my little bit excellent what’s that you doing there but pizza saatana bread and butter pudding popular very popular uh occasionally uh I forget about them oh [ __ ] yeah and the most popular dis on the menu what are they main courses chicken’s popular Lamb’s quite popular this sounds intriguing flake salmon with strawberries yeah that was popular top with lemon and lime and honey dressing yeah super of the moment what does that mean soup of the moment it’s whatever whichever one we do rather than put on an actual soup so like I mean we do tomato and quantro at the moment we’ve got tomato and contro Jesus where did that one come from so again I think don’t I came out with the tomato and she added the contro so yeah it works well does it yeah it flies out in order for me to get up to speed I’d like to eat off it okay no problem I’ll see you in 5 that I wasn’t expecting cuz nothing’s on as a stter I’ve ordered one of D’s favorite dishes thank you a salad of salmon and strawberries with a lime and honey dressing no one’s ever been in my kitchen and now I’m cooking for Gordon Ramsey and my fingers won’t work your brain won’t work what can I do a three course meal at clubway cost between 20 and £25 there we go and pre for that price in Blackpool Dave’s food can’t afford to be anything less than perfect thank you very [Music] much what was going through somebody’s mind putting salmon with strawberries that can go off the end of the pier next joh I used to think it was bad cooking for a motherinlaw days clearly out of practice but then this place is like the Mary Celeste okay just explain what it is please okay we’ve got medallions of pork on a bed of spring onion mashed potato the sauce is Bri and nectarine and we have par of Christmas and accompaniment H thank you very tough the pork has been battered and beaten heavily you’d struggle to give that to a dog bits of parsnip rubber they’re supposed to be crisp by the way a BRI andorine sauce is [ __ ] disgusting we’ll skip the pudding time for a de breathe I just hope Dave and daor have got stronger stomachs than I [Music] have okay we need to talk okay I didn’t expect it to be that bad cuz everything was rough yeah trust me the combination of a hot Bree nectar rings and whiskey that’s probably the worst sauce I’ve ever tasted in my entire life overcooked in sepid pork and badly put together right okay yeah so work to do a lot of work to do okay by by the way the mash wasn’t bad got one I’m crying think have been told him [ __ ] but the best that’s [ __ ] brutal that was Mash wasn’t bad though that’s something how this place ever want anything other than a [ __ ] booby prize I’ll never know and if there was a rule book this place would be the classic example on how not to run a [ __ ] restaurant starting with rule number one don’t assume winning an award means people know who you are ex and where you are um do you know where Club W 41 is it’s black blackpool’s restaurant of the year no no it’s around here just off the prominade no I’m going hello mate it’s blackpool’s sort of restaurant of the year The Hot Spot since when this year in fact ladies have you heard of clubway 41 a restaurant nobody seems to have even heard of the place it’s black Paul’s rest of the year never heard of it oh God but remarkably it seems the award really is genuine I’ve just found the um forms for the nomination for the black pool tourism awards some of the best fresh food we’ve ever eaten varied menu C for most taste yeah I’ll say taste from a [ __ ] cow’s backside to a pig’s [ __ ] snort I would honestly say this has been the best meal I’ve ever had in my life honestly in Brackets a truly Unforgettable experience well [ __ ] me I’ve had an unforgettable experience I catching Decor someone’s pulling my [ __ ] plonker yesterday I spent my first day at clubway 41 black Ball’s failing rest of the year and quite frankly I don’t know where to start come on tomato quro come on P next Dave and dor have already lost two houses in an effort to stay afloat and if they’re not careful they’ll lose their last remaining Lifeline the downstairs greasy spoon that’s just about keeping their bank manager at Bay try to frz mik it’s one of those days where I really just want to be somewhere else today it’s time to bring Dave Dawn and their food back to the real world how you feeling this morning totally destroyed um listen you’ve got to bounce back yeah I I ate that food last night and I was honest I’m [ __ ] I’m destroyed yeah that’s how I feel I feel like I never want to [ __ ] cook again you’re a tough cookie and you’re resilient and you’ve been through the meal before and you know what’s good and know what’s bad I’m here to help and I’m not going till I get it right I’ll take I’ll take the [ __ ] [ __ ] yeah but band’s back I will I will if he thinks that’s pressure well wakey wakey mate get a grip look for your bollocks and once you found them then start using them they seem far cool so far in order for me to really see what you’re like and understand your capabilities I’ve got 20 people coming for lunch today okay now yep okay um they got to be in and out in an hour and a half they’re coming at 2:00 it’s been a long time since Dave had 20 customers to cook for and he’s clearly petrified so I’m hoping to enlist the help of a man who’s been coping ably with pressure since I arrived order table fiveing up B Nigel the short order cook in the cafe downstairs um so when you get a rush on how many orders come on at once uh well the cafe could be empty at one stage and all of a sudden now it can be full all 12 tables and you’re on your own and how many customers have you done in one day at Max what’s the what’s the most you’re going about 250 300 easy and that’s on a good Saturday busy yes very much so yeah very much so yeah the buzz the adrenaline is amazing two minutes for the breakfast bab Nigel may spend most of his days cooking bacon buts but I wouldn’t mind betting he’s a solid man to have by your side okay going on table to to breakfast B especially when you’re as jittery as Dave is I’ve got a problem with with a BRI and nect TR toce haven’t got any nect Trin right can know well have you ever tasted it without the nect Trin no have you ever tasted it with just a simple gravy yes finished with fresh Rosemary so forget the Bree sauce right okay yeah that’s fine as a 46y old Chef Dave naivity is beginning to shock me I’m going to start off with a quick red wine sauce but it turns out he’s hardly set foot in a kitchen since he trained in the 70s don’t spash the garlic down she put in like that all I did was just crushed it lightly just with the he of the knif exactly that how not to run a restaurant rule number two never appoint yourself headchef if you can’t cook when we bought this place to save on you know I took the roll of up here and then Dawn we knew was perfectly capable of running the restaurant and D where does dwn get these ideas from vivid imagination she’s I mean a lot of the stuff she does come up with certainly last year I mean it worked and it worked well but we got no customers yeah I know well so how did it work did it work for you did it work for her cuz it didn’t work for the restaurant no all right I can’t win that argument cuz I got an empty restaurant so taste that that’s where the that’s where the that’s where the flavor is don’t get that out of tender our 17 customers are local dancers who’ve hot footed it here in between shows they need to be in and out within an hour and a half the food’s prepped and the restaurant’s only half full and with Nigel by his side they should be able to go thank you sir I need to see the kitchen Under Pressure mhm so um I know he’s your boyfriend yeah y but give him some work to do bring him on hey are you ready to order no I put me 3 Ines of water in the Bott that mate dealing with several orders at a time is standard practice in the kitchen so first order on but within seconds of receiving the first Bunch Dave’s flapping about like a headless chicken yeah okay d you just put me four checks in yeah who’s in first okay yeah they’re both came in together we got both the checks at the same time big deal [ __ ] and whilst he’s been panicking about the orders Dave’s burnt the custard it’s Criminal [ __ ] so that’s on that’s on chicken do you call out the orders Dave so sorry you never call out the orders yeah but I mean I’m I’m struggling in my own mind at the minute so right how not to run a restaurant rule number three if you lose all powers of communication Under Pressure you shouldn’t even be in the kitchen you do anything Dave you’ve clammed up you’ve talked to him tell him what you want him to do I’m not sure sorry I’m not sure myself it’s your [ __ ] restaurant I know it’s my rest right give me a piece of pork no it’s it’s there bab have you looking the [ __ ] already I am yeah you are the customers have been here 27 minutes and they still haven’t had a sniff of grub okay I’m going to be nearly ready to go in a minute on the first table Yeah right love thank you the food has finally started to leave the kitchen but whether it’s edible or not is another matter it’s depressing they’re cooking for a ding room is only half full but for cl to survive it needs to be complet completely Chalker at weekends very difficult to keep people placated when you’re not pouring anyone we not give them all I’ll pay [ __ ] me it’s been a long time it’s hard so I’m getting no feedback from dawn so I’m I’m like I’m running blind Running Blind at the minute and not what feedback do you need right now well really is is everybody okay is anyone you know starting to sort of like winge cuz they’re waiting or it’s like Rel you’re all over the shop like a [ __ ] rangan you cool down and just relax and get yourself composed I think you do a 10 times better job yeah yeah I know yeah you’re right yeah yeah without getting paranoid our guests have to leave in 15 minutes and they haven’t even started on desserts yet you’ve got to turn yeah table two two moves one bread and butter pudding have I got it yeah you go right table seven four moves have I got it R of the Year Blackpool yeah [ __ ] hole of the year um yeah making hard work and nothing really all over the place had completely disorientated his own kitchen very bad at delegation and totally in a mess I can’t think of two things at once 17 guests that’s all it took him 1 hour and 5 minutes to cook for 10 people and the last seven guests would take him 45 minutes shocking so you have three first one banana is what you’re going to have well I was asking you okay that’s fine right tell me that in the first place [ __ ] go around [ __ ] hous oh dear oh dear spare room again it’s the end of the season for Blackpool tomorrow night the illuminations will be switched off and the tourists will go home from what I’ve seen so far it will be a miracle if clubway 41 survives the winter right Dave stop cooking like a r t stop monking around and bananas are off the menu thank you very much thank you by day three it’s clear in my mind that there’s only one way forward simplify the food and simplify the preparation but first I want to give Dave and Nigel senses a wakeup call get those on yeah up got to really rely on your taste buds now how not to run a restaurant rule number four if your chefs can’t distinguish between Heavenly and hellish food combinations then your customers won’t be coming back for more Dave what can you taste there uh B Basel what about something meaty it’s like very rare beef yeah watch my fingers please remember this one Dave signature dish even my six-year-old daughter would know this is a culinary calamity Dave told to me about that one what what flavors can you identify Trad away cheese yeah pineapple yeah pineapple cheese I think what it is is it like a shellfish like a scolar when you brush your teeth in the morning do you use toothpaste or cigarettes cuz you got a mouth like a cow’s back side dear oh dear good Olive do those flavors work together yeah they do yeah they definitely work together yeah one of my favorites yeah ready for the last one the evil salmon and strawberry starter open whyde that Dave swears is so popular in his menu first of all nice would you be happy to pay money for that no not this no on that one I I would knock to my Chas no it doesn’t work for me it doesn’t work for me NE with pork okay take the [ __ ] blindfolds off that last stick had your salmon and strawberries and [ __ ] Water Crest on there yes yeah if it doesn’t work in your [ __ ] pallet what chance has it got working in a restaurant point taken very much so very very constructive that dear oh dear oh dear now I need to be sure the creative Mastermind behind clubway disastrous current menu Isn’t about to sabotage our painfully slow progress my question is what gives you the right to think of these ideas and then in your own mind think that it’s right for the customers when you haven’t seen it before just experiment really just try and put different flavors together we we’ve tried because we’ve tried so many menus and to try and F the restaurant we have done plain and then we’ve gone the Avenue well maybe um we are too plain and people can make this at home and unfortunely it’s not working no I mean until you’ve actually put it as plainly as you have done yesterday and today and gone through there’s too many flavors going on because the business is disintegrated and there’s no customers you’re digging deep but you’re Lively you’re a live wire and that’s a healthy sign in a business you know it needs that energy but I think what you’ve got to really understand what you’re telling Dave to do he’s not cap of doing right okay the restaurant is empty and the next stage is to close it m we’re not going to close it we’re going to look at clever simple combinations put them back on the menu and get back to something that sounds touch with Blackpool okay clubway food isn’t just unappetizing it’s packed with costly out of season ingredients that reflect in its overpriced menu you I could use anything on it didn’t he I’ve decided to challenge Dave’s perception of Simplicity by giving him a tray full of ingredients to make a broccoli soup he can use as many or as few as he sees fit but it’s got to be good okay is it finished yeah have a little taste chose taste broccoli I can taste a little bits of broccoli tastes a bit but you can’t taste the flavor can’t taste flavor exactly water onto the boil my recipe consists of broccoli yeah and broccoli and broccoli and broccoli and broccoli boiling rapidly I can’t believe it’s so simple sorry because once we’ve cooked the broccoli in that water we’re then going to strain it yeah and add the water back to the broccoli Dave’s simple broccoli soup contains 16 ingredients including pricey cream and butter mine is just three broccoli salt and water it cost Pence and it took a lot less time to make have a taste I love the color what’s the first thing that comes into your mind God that is so tasty of broccoli it’s all you taste and it gives me that sense of Christ that’s morish I want more because it tastes of broccoli understand and the next one taste that one Dave likes it but what about these messes which one would you pay for I don’t like either you don’t like either no [ __ ] hell that’s too plain and that’s too from now on you’re staying out the kitchen you nothing to do with your food nothing to do with any Tangerine nectarine [ __ ] mango I’m never going to look at one ever again fantastic Dave you’re now in control of your kitchen thank you okay [ __ ] off thank you how not to run a restaurant rule number five don’t give your establishment a name that makes it sound like a strip joint clubway 41 first floor restaurant license Cafe Resturant [ __ ] hell got think of name something positive something that Rings what’s your surn name mine Brindley brindley’s brindley’s beastro Cafe H what’s your surname Jackson Jackson sounds good and it’s Jackson you have to marry me babe aren’t you so I’m a Jackson too press everything cost me money are you proposing isn’t it your job to propose it’s the love of my life so we’ll take a day off easy take a day off and I’ll marry you so long as it’s on the cards then yeah yeah yeah I’m happy that Jackson’s yeah we’ll that we got it you sure now very yeah and are you settled on that 100 100 100% the Bria nectarine fog that’s been surrounding Dave appears finally to be lifting are you in touch with Blackpool what’s all the chefs using at the moment what’s the what’s the latest big thing what’s caught locally what’s from the fish market what’s down the veg Market no then I’d have to put hand on her and say no no cuz I’d rely on with suppliers yeah we lost Direction and it’s gone badly wrong um you got to keep your ear close to the ground so what do you want from Blackpool I want people to come and have good honest food uh-huh that’s it in Nut Shop that’s what I want and how far are you away from that now miles probably further than we are from the restaurant now it takes a brave man to acknowledge his business is on the brink of collapse but I’ve not given up hope on Dave yet we’ve hit rock bottom yeah we’ve hit rock bottom now we’re going up and if you can’t stand the heat [ __ ] off out the kitchen [ __ ] off out the kitchen hold on tight I am [ __ ] holding on [ __ ] [ __ ] hell really pleased to see the back of that yes it’s my fourth day in Blackpool and it’s Resturant of the Year clubway 41 is no longer yeah look look look all coming down fantastic from today this place will be known simply as Jackson Darren can you get that [ __ ] banner down as well please yeah we’ll give that back to the tourist board but even with a facelift we’re still breaking a cardinal rule in how not to run a restaurant [ __ ] name rule number six first floor establishments are notoriously difficult to fill so to give Dave and Dawn’s new Venture a fighting chance I’ve come up with a radical idea I think you’re missing a real serious trick here this Cafe functions brilliantly during the day and I think we should look at moving the restaurant and operating the restaurant from here in the evening but I stood outside last night and I looked I thought God that Frontage restaurants would die for that kind of Frontage out there it’s not new slice is it really no it’s not you the kitchen’s on show there’s an atmosphere going on there’s a bit of banter you got all the bus stops all the locals going home yeah when someone walks past that and they see this place full what are they going to do want to eat there they want to come in and eat it is a nice room to work and plus No Buses no phone I can see David it’s oneon-one they can see him and it’s more of a a partnership for the two of us then the customers are coming in and seeing us both in our environment not Dave stuck in the kitchen and popping down can so can’t pour Dr of milk C res head down here but we have got a seller AR we tomorrow night we’ve invited 50 influential people to launch the new name and to match its fresh clean exterior we’ve come up with a fresh clean simple menu have you made a castle before no no you never made a castle before no no [ __ ] me 47 years AG T years ago probably at cing College it’s time to nail rule number seven don’t attempt to cook elaborate food before you’ve mastered the very Basics we’ll start off with just roasting off the vegetables right and then we’ll Brown the meat put it all into a pot and let it cook nice and slow about an hour and a half I’ve got just 36 hours to teach Jackson’s inept head chef how to cook Nigel yes you’re doing the potatoes yes once they’re finished we’re going to make a fish stop right yeah that’s going to be our base for fish [Music] suit lamb Beau colored off see look how dark it is that there is all all about Flavor there that whole thing there is just pure flavor using inexpensive produce fresh from the local markets 90% of this new food can be prepared in advance dishes like lamb casserole pork Trine and fish soup are designed to take the heat off during service it in that’s it nicely mixed good the aim is to get Dave and Nigel sending out delicious tasty food to a dining room full of customers without Dave having nervous breakdown in the process you’re free you’re free to control it and do it properly without having to do 20 things at once yeah understand next up we’re prepping some locally caught fish for a deliciously simple soup right Gordon just give me a hand here with you please yeah see the knife yeah then watch it all the way down to the tail yep off right eyes out yep and just cut it up into quarters any specific way or just well it’s only for a fish stock Dave so whatever way you feel fit okay this is like pulling teeth anyone that hasn’t actually even cooked a castle before yeah or flitted fish shouldn’t be roning a [ __ ] restaurant so let’s get cracking on with the fish soup cook off your muscles and we’ll save the juice yeah have you cooked muscles before no you’re pulling my plonka now aren’t you you’ve never cooked a muscle all right we can shout or you can [ __ ] out I mind what do you mean I can to help what have we been doing for the last yeah okay fine you’re right I’m sorry what have been doing for the last 2 hours fine so what we want in here I’m just amazed you’ve never cooked a muscle I haven’t don’t take the piss out of me for it though oh who’s taking the piss you are I don’t think you can actually cook if you the [ __ ] talk me if you can’t cook a [ __ ] muscle you [ __ ] yeah on hey go on yeah finish it then finish what what you about to say what am I about to say cook a muscle no I haven’t cooked one right okay so shall I show you how to cook a muscle oh at last thank you yes please right are you going to tone your voice down or you going to shout like some dick I’ll shout like some dick and then I’ll calm down right now shout why don’t you [ __ ] off to the book shop read how to cook a muscle and come back and see me and I’ll run your [ __ ] restant thank you plonker [ __ ] [ __ ] him out what’s all that about Jesus Christ well at least we broke the ice now anyway we know where we stand yeah 5 minutes after he put his toys back in his CR Dave return ready and willing to learn how to cook muscles all we’re doing is steaming them now not quite we’ve done more in the last [ __ ] hour than we have in 3 days yeah yes I know more about you and you know more about [ __ ] me yes true Chef thank you Gordon Gordon [ __ ] the che rule number eight don’t assume you can run a restaurant just because you’ve worked in one sometimes you know when I listen to you talk about food and the way you are in a kitchen I’m concerned that you fall in love with becoming a great chef but forgot to go through the Journey to get there what do you mean by a great chef I mean to reach a good no no [ __ ] all to do with me you’re not working for someone else now you’re working for yourself and you know this is on its ass the business can’t get any worse I just don’t want you to get in a situation where you think that you’re going to be blackpool’s best chef cuz for as long as you got a hole on your ass that’s never going to happen all right Dave and dor would be better off with a new chef but they simply can’t afford one right now there he is Mook the clown has agreed to try and work some Miracles with what we’ve got now that man’s got amazing coordination skills that’s good that’s good that’s it slow that’s brilliant that’s brilliant leading a successful kitchen takes tremendous concentration so all we doing really is creating that momentum honey you’ve got to constantly be thinking ahead to keep on top of the game kitchen concentration just like being in a kitchen yeah yeah creating that momentum with great coordination skills of table three table four together putting two tables together yeah sending three tables together we go now we have to take him [Music] off it may be a crash CA in control in his kitchen but at last something seems to be sinking in this one needs to SP come on Dave you can do this see two hands one PR him two 3 four [Music] thank you very much take your back with the launch of Jackson’s Restaurant just 12 hours away this new downstairs venue is been treated to a facelift it’s goodbye to the old clinical Cafe and hello to a warm and inviting restaurant what a difference huh brilliant isn’t it it looks absolutely amazing really does looks absolutely smashing there very nice there’s loads to do food for the new simplified menu needs to be prepared practiced waste nothing and perfected same am for the bottom same amount for the top 2 and 1 half minutes each side I never thought of having a r never in a million years the ma and just to make sure we’re instigating idiot proof measures down takes the air out okay one nice portion so water’s boiling rapidly it goes in you cut the top off and it’s away it couldn’t be easier but a restaurant’s first night is everything and the team can’t afford to put a foot wrong David it’s your restaurant big night is there anything you think that you can’t do no nothing yeah anything you want to change no happy with it lamb casserole bring it vet boil middle of the plate meat in the middle dumplings on the side crushing pushing in here push push push push question question question run it through your mind then it becomes fluent fluid happy [ __ ] customers full dying room and everything moves okay okay the newly incarnated Jacksons has got to be a slick operation Jacksons that looks nice two courses £4 three courses 18 Darren that doesn’t sound expensive does it two coures £4 three courses 18 cheap that looks nice hey welcome to Jackson’s nice new Immaculate hats proper hats just do me a favor you look the par cook the par good luck everyone thank you very much stay cool stay calm yes and communicate oh our first customers hey guys I’m first customer yes you are good evening it’s nice to meet you welcome to Jackson ladies from the tourist board don’t mention the [Laughter] banner I feel like I’m just about to light the fuse and let it explode it’s a huge gamble putting Dave and his nerves on show but maybe an audience is exactly what he needs to focus C’s happy nice nice Buzzy restaurant we’ll keep it that way is here we go one check on please okay one macel salad one soup one lamb one steak Dave’s off to a good start how long please David that’s good plenty of talking yes he’s got a confidence about him I haven’t seen before and he appears to be in control thank you service please table two two TP one mael okay got table twoos mael and P there your bread okay I’m going to go with table 10 Mains then table seven starters first main course now first main course now table 10 let’s go service please 10 the plates are spinning but will Dave be able to keep them up come on guys okay nicely seasoned Nigel’s been as clear and concise with his steaks as he is with his bacon and one medium One S medium well medium well darling medium table two okay table two gone Dave thank you okay service please table one one Pate one tart thank you check please even in its Heyday this place has never been so busy thank you service please table five to suit and there’s nothing more alluring to potential customers than an attractive buzzing restaurant there’s nothing difficult here soup to reheat everything’s cooked even the potatoes are cooked all they have to do is dress the salad Grill the macel put it onto a plate got anything else was it that was T whatever you just sent Nigel five sorry fish yours yeah I’ve got yeah don’t forget your lemon but 50 minutes in and the kitchen’s having trouble keeping Pace okay start right now what I’m doing now d right we go we go with these starters sorry those plates are beginning to wobble David don’t burn any of that mackel we need everything that’s on order now you know sorry don’t burn that mackel I won’t be here next week so Dave and Nigel have got to prove to each other they can do this on their own hey stars are coming now please okay I’m doing now table nine starters okay and then we’ll all the rest will just come out together yeah can we serve some more champagne for those people haven’t got starters or some wine or something yeah keep just keep them happy but got off to great start now it’s gone really P shap because there actually six tabl waiting for the starters I need seven and six next but I need the starters on eight Mikey Mikey I need some pound mate please and you got a state well done I’ve only got one you here yeah I’ve only got one St left I did say that Dave’s plates are no longer wobbling they’re crashing down around him I haven’t got the steak I can do the pen an hour after they ordered customers have been told their choice of main course is no longer available and we need these customers back I’ve had the starter sh so already we’ve gone back to the table and said we got no Stak so how long for those starters Dave 11 and 12 okay they should be orders we need 11 and 12 okay fine watch those Stakes that’s all we’ve got left you know that two medium well please okay okay despite all the delays Dawn’s waiting team have managed to keep the customers happy they gave us an glass of champagne that was lovely that’s made our n little bit chipsy now but we’re all right n please the food has looked hell of a lot better the mackerel started was beautiful I really enjoyed that we’ve had a wonderful evening and and the food well uh if it’s all around my mouth I’m sorry even more miraculously Dave has got through it service please without having a nervous breakdown done done [Music] it’s not perfect by a long chalk but they’ve come a hell of a long way in a week the following morning Dave and Dawn have had a booking for 10 based on a recommendation from last night you can’t get better feedback than that morning morning Gordon oh you will morning D you will thank you there’s a present and I want it for you you want it for me was it a coordination challenge a r it yeah keep it as a good luck mask up ni how are you feeling yeah very well positive about last night actually it’s just sort of you know give us another two three services there and uh we have it topnotch it’s not until you work something did you find it pitfalls so and now we worked it and we saw the pitfalls so now we know which areas to look in get Dawn Sparkle and energy are perfect for front of house I just need to be sure she’ll steer well clear of that menu last night I stood outside and just looked and saw the resturant full you were busy and buzzing it was great and feeding off the customers and bouncing off them it’s the base now the start for something that we think is going to really take off yeah my concerns with David is I don’t want him getting Beyond his station again I don’t want you filling his head with brie no believe me it’s never going to happen again I’ve listen list to you no menus this is my bit that’s his bit no menus last night worked and you so know it [ __ ] works like that nothing more I want you to keep hold of that it was nice it buzzing again it’s simple say it’s all about organization yeah but don’t get too ambitious and certainly don’t turn it into something pretentious because that is going to close this place I know money’s time and finances are difficult in time I want you to look for a new Chef crucial yeah I agree with that one more one more thing keep the [ __ ] nectarines in the fruit salad yeah keep the nectaries in the fruit salad yes not with [ __ ] battered out pork there you go thank you look after that lady I will do bye guys thanks thank you drive carefully please oh thank you damn I forgot to mention rule nine you’re only as good as your last service 8 months ago I came to Blackpool on a mission to breathe some life back into his failing Russ of the Year table two two moves one bread and but pudding have I got it but a quick resuscitation for clubway 41 was out of the question that’s probably the worst Source I’ve ever tasted in my entire life they were breaking every rule in the book I don’t think you can actually cook if you the [ __ ] you can’t cook a [ __ ] musle you [ __ ] yeah oh get the [ __ ] name but after a week we’ve moved Heaven and Earth to make the new Jacksons a going concern table one one Pate one tart and by the skin of our teeth we just about pulled it off they gave us an extra glass of champagne that was lovely that’s made our night I left Dawn and Dave at the end of blackpool’s season with a Chance of surviving a long Bleak winter Summer’s here and they’re still open how are you yeah very well thank you yourself well on the surface the place is looking great yeah just give me an T oh please but it’s soon clear that things are far from Rosie and where’s uh [ __ ] well nig’s gone because nig’s gone because I think it’s probably best off left like that you’re missing a chef God things must be bad I was hoping Dave was going to recruit reinforcements in the kitchen not get rid of them so getting through the winter was the most important thing which you managed to do I we knew winter would be hard we didn’t I didn’t think it would be that hard all the way through January February we carried on nothing and then we ended up with this bus station right outside we can’t have the doors open in summer because the the fumes the diesel fumes are disgusting this is a terrible twist of fate they’ve just about survived the winter and now a bus exchange has landed on their doorstep apart from physically drag these people into the building I really don’t know what more we can do I mean we’ve worked our asses off all year with debts at an all-time high Dave and Dawn shut down the evening restaurant just two months after Jackson’s relaunch it just seems a a missed opportunity if you been that idea so early when you you worked at it for six seven weeks if I hadn’t done it and and cut my cost we wouldn’t be here now literally in a desperate effort to save money in the cafe they’ve shot themselves in the foot by outing homecooked food they’re back to bog standard Frozen black porol fair so just Cafe food you’re fing this breakfast yeah what about the specials the specials they’ve been up there I mean we just have the board up there now if summer trade doesn’t pick up soon Dave and Dawn will lose everything youever thought about you have to speculate to accumulate yeah of course they piss you off but turn it around to your advantage so I’ve come up with a unique marketing strategy using the god awful buses to bring fresh food and customers back to Jackson’s Cafe the idea is attract them into the restaurant in the evening and the kids eat for for free for free yeah as an incentive through the summer 2005 and you know look delicious homecooked evening specials after 600 p.m. yeah very good idea are you happy I’m happy with that yeah thanks for that so for our summertime special it’s fresh fish and chip from M and Dad and free homemade chicken nuggets and mini burgers for the kids so they’re not coming to us [ __ ] it going to go to them we’re doing some homemade specials this evening um if you order a special little girl a leave for free everything’s homemade so we’re seeing about what half an hour that’s probably you Corner Jackson’s on Market see you there yes thank you on the adult special we’ve got Fleetwood fresh cfish beer batter you like burgers don’t you big boy yeah you’re too slow at last a smile Dawn’s a natural saleswoman so why isn’t she out here every evening everything’s homemade on the premises fresh today fantastic produce and we start at 6:00 this evening what’s your favorite food what’ you like Curry Cy C’s off the menu about 6:00 all right thank you thank you the past 8 months I’ve clearly been very hard but to survive you can’t let it get you down you know the place is better than the cafe I think that’s my yeah that’s my my my my gripe there must be 500 cafes that serve full in breakfast in Blackpool if there’s got any chance of surviving you know you got to be better than that you’re [ __ ] on the ass like that and the business is so [ __ ] weak we’ve got no choice have we huh come on don’t be upset no I’m more right no don’t be silly come here come on don’t be silly huh sorry don’t be silly don’t be strong should get back and cook some gons yes yeah or you fancy a swim not a sniff well you you already weet huh standing in a [ __ ] swimming pool let’s go back to the restaurant tonight’s a chance to lift the bar and convince the punters that Jackson’s homecooked fresh food is A Cut Above the Rest are you set up for uh for dinner I’m just about yeah I’ve just got these but Dave and dor have got to stick to their guns I was a little bit mythed this morning when I heard that it only went for 6 weeks that’s not long enough to try it and I think what you’re doing is listening to the first or second customer and then that’s setting your thoughts for the next three or four months I I really really had to look at the cost big style you know at the end of the January Now The Season’s here we have the chance to evolve it in these over the next like 12 to 14 weeks we got to make a noise Dave this is a you know a cafe it’s a smart place but you got to get that message across and you got to continue putting that message Out [Music] There Our PR exercise has paid off the customers are flocking in 2 minutes for you garnish that’s fine thank you Dave’s at home cooking this kind of food and it’s flying out okay I need four gons out please and the home cooking seems to be hitting the spot [Music] they it’s nice crispy B very tasty and the [Music] Cod that’s delicious you can do it this is simple might actually ask him for the [ __ ] recipe child’s Burger child’s burger no chips okay well I’m convinced how about the kids where’s it gone have you all well done out of 10 how many would you mark it would you 100 that means it was a really good burger the meal Deal’s been a real success and the fresh food has proved its worth the food was 100 times better customers were happy weren’t they yeah kids were in there we had to go off the street and drag them in but you know that’s what’s going to to take to get this place back great honest food that will fill a restaurant really do yeah yeah it’s not that difficult yeah is it no no this is a rule book cuz when I first came to Jackson’s or clubway at the time yeah it was everything a restaurant shouldn’t be read this there’s one special rule rule number 10 don’t think you’re life saving into opening a restaurant if you’re in any doubt of success if I asked you to turn the top back 2 years you bought clubway 41 knowing what I know now yeah no but hindsight is always an exact science but with what we’ve learned we will carry and it will work look what you’ve been through yeah don’t bin it read me another rule before I go my lucky number number seven don’t attempt to cook elaborate food before you’ve mastered the basics and that is one thing we definitely learned from your last visit yeah good Sound Advice Sound Advice lovely bedtime reading tonight time reading Big Time hey good good to see you Andie yes yeah a get a kiss Dave and daor have been through the meal but if they can stay focused for the rest of the season they might just be here next year this week I’m in Derby for my biggest challenge yet a God awful Italian restaurant that’s stuck in a Time wall it sounds like prices that were in existence [ __ ] 10 15 years ago a truly miserable kitchen I’ve been saying it for 3 days we haven’t got a pot washer nobody’s done a [ __ ] thing about it with the Ping food the chicken raw and I don’t want to catch salmonella in [ __ ] Derby unless I can help her new owner danela has just spent half a million quid on a sinking [ __ ] oh we might as well close down now and I can save my money [Music] when the Gonda opened in 1968 its Italian owners brought the damour of Venice to dowy Derby and it instantly became the place to be seen you couldn’t get into this place unless you booked two or 3 weeks in advance the place was packed had wonderful atmosphere and it had a reputation then of being the best restaurant in Derby Daniela celebrated her 21st birth at Londa she even got married in the restaurant she loves it so much 6 months ago she bought the company but just what had she bought cool [ __ ] H my bay are in Derby [ __ ] now the size of it a 125 seater restaurant with a 21 bedroom hotel attached a big undertaken especially the state of the outside is anything to go by [ __ ] me even the gond looks [ __ ] hello hello good evening Mr ransley Gordon Gordon and Daniela Daniel how are you fine all the pleasure to seeing you thank you for coming to our not at all God it’s a uh it’s uh it’s like going back in time it is it’s a bit of a Time Walk how old is it um nearly 40 years old really even the floorboards are I know Creek cre as well fantastic anyone under there uh no there’s the wine seller around my lovely old wine so yes through it’s Friday night 8:00 I you can hear a few clinking plates in there but um the place sounds empty how many’s book for dinner four four yes a table of four and that’s all and that is our problem we have this beautiful restaurant and it’s empty most of the time one question I’ve got to ask why the hell did you buy it if you’ve never ran a restaurant or a hotel before well when my mother died and I went through a divorce it was the one thing one night that kept me going and I thought that’s what I’ll do I’ll buy londra and all night long I just dream to this place oh some customers coming now sorry okay you good night good night did you enjoy dinner yes thanks excellent damn I think they left the teeth on the table from it 70s chandeliers to his plastic flowers the restaurant is well and truly past him it’s like stepping back in time and it is and I wondered whether should we really decorate it or wait till the fashion turns and come back back to I mean but it’ll be too late if the business goes down the pan first everywhere you look it’s like a flashback to the 70s even the food sounds you know that datting smoked salmon honeydew melon with Port warm Bree with a tomato tart the menu is massive nearly 100 dishes and very few of them actually Italian um I’d like to start with the um spaghetti bise please spaghet B cu the food’s Italian yes says fresh spaghetti it is thank you I’ve ordered the simplest starter on the menu but it seems to be taking a very long time get him on some [ __ ] proper spaghetti now he’s going to give the [ __ ] ancient [ __ ] that was in there GTH GTH GTH GTH you you do it don’t worry problem in the kitchen that’s been difficult to order so love nice thank you he apologized about the weight cuz he said the Pastor was cooked to order which if you only got four customers in the evening [ __ ] WR is going to be cooked to order big portions for a starter £650 is huge I’m mounting a spag bowl and a suon main course to come all for £650 no wonder they’re losing money right got see if you can get a tender lot of soup without them seeing you I’ve just seen something very dodgy the silver serving vegetables and even in 1999 Silver Service of vegetables like that was 25 years too late the salmon is also massive and like the restaurant a bewildering trip through time as the years have progressed have just added more onto it a [ __ ] it it’s 1975 let’s stick a on there ah [ __ ] it this 1980 let’s stick some MCH 2 on there do you know what this 1985 rat 2 is in sticks and Ratatouille on there and it’s 1990 welcome back the roast SP quantity not quality a classic 1970s mistake and surprise surprise head chef Steve stra started here in 1975 good good good I’ve never seen such massive portions in my entire life doesn’t need the prawns doesn’t need the um muscles it’s described on the menu as that so I’ve got to follow through with what’s on the menu but I mean you’ve been here for that length of time you could change that and just do a simple po salmer dish without all that I could do I could do you know there’s two ways in this industry you move with the times MH well the times moves you and unfortunately you’ve been caught in a Time [Music] Warp in my experience when a rant’s been stuck in a rut for so long rot starts setting in stuff get really lazy they start cutting corners and I really need to discover exactly what’s going on here today there’s a 70th birthday party in the restaurant functions are the life blood of Londa but there’s not even enough of those to stop it dying on his ass at the moment for this year I’ve got nine weddings booked but really we should be aiming for about 30 weddings a year and then that would be very nice with 20 five covers is a chance for me to see how the kitchen copes when they have more than four people through the door I’ve done four mhm 10 minutes in the kitchen’s already in trouble they’ve run out of fresh tuna Stakes you know you’re going to have to do plan B knows what they’re going to do it’s called Plan B do you know about Plan B Plan B Plan B Plan B no I don’t he what’s Plan B when he’s at home T oh tin that’s what it means right tin tuna banged out on limp lettuce my grand would have been ashamed to have served that doesn’t feel like a kitchen no energy no excitement no passion really and sort of care love for food just get it in the bowl and [ __ ] up out here excuse me for sweethart now there’s a problem with the MS oh sorry it’s no SCE all plane all plane where does it say plane on well I I can do about that Steve straight on the phone to Stella the business manager yeah it doesn’t say plane on the menu does it we we never serve a [Applause] plane Chef’s wrong again never the office sorted not really sort out on Monday it would have said Lobster sorted wanted lster Stella cocked up the order for the lobster Source but instead of rolling his sleeves up and getting on with it Steve picks a fight are you going upstairs tell I just asked Daniel to come wash some pots at all well you got a pot washer I’ve been saying it for 3 days we haven’t got a pot washer nobody’s done a [ __ ] thing about it you’re in charge of the kitchen Steve it’s your department we should see Dan you wash your hands with it then while they’re all bickering the waiters are still serving the main course it’s a shambled Londa wants to be a high class restaurant and yet they’re slopping out reheated cating rubbish Belgium apple pie what’s Belgium about it did you buy them in yeah yeah okay right yeah yeah but from a chef to Chef’s Point of View you know D well and apple pie we we can do our eyes Clos exactly so you’re telling me now that you’re happier to buy them in rather than make them at this moment no I’m I’m happier to make myself but I don’t have the staff or the skills or the time to do it okay how long does it take to make an apple pie half an hour 40 minutes Mich you yeah yeah what this guy needs is a rocket up his ass this is a [ __ ] Dole for you isn’t it yep it’s not exactly ball break in here is it it has been in the past and it can be it back today it’s almost like we’re paying for your memories again no today is quiet right bring it back I’ll still handle it [ __ ] now okay Daniel sunk half a million quid of her divorce settlement into lond but last year alone it lost 75 grand if she doesn’t open her eyes to what’s happening in her kitchen she’ll be left with nothing but memories and debts let’s be brutally honest you fell in love with the place and you grew up in it and you had your 21st birthday party had your wedding here and you have bought a [ __ ] time bomb I’ve never seen a kitchen like that that just has so little atmosphere no um banter no communication no vibrant let’s get ready for a great lunch it was um turkey going in cooked the day before reheated um I’m horrified that we had that you’re telling me a Discerning customer cannot tell the difference but I think what we’ve really got to pick up on and wake up on is the fact that your Chef can lose his self-esteem by serving that [ __ ] they’ve carved a very comfortable Niche out for themselves and they’ve made a really comfortable bed to lie in and unfortunately you’re paying the price for that I’m pretty pissed off you know that that I’m not happy because what I saw yesterday across the board I thought was a [ __ ] disgrace Lagonda and Derby at first I thought this restaurant’s problem was that it was stuck in a Time Warp but it goes far deeper than that it’s 10:00 and headchef Steve and his number two Gareth are only just rolling up for work you wouldn’t get away with that in my kitchen especially as last year lost 75 grand these guys just don’t seem to be interested in turning the place around how much has the restaurant taken this week barely yeah 500 quid yeah the salaries alone in the kitchen are 1,000 if the restaurant didn’t have these functions that are drip feeding into this establishment yeah you wouldn’t have a job I personally want to put a [ __ ] rocket up everyone’s ass in here today to really make them understand what you should be doing and not bickering and festering on [ __ ] memories from 20 years ago that means [ __ ] [Music] all it’s Sunday lunchtime and there are three diners at the Gonda when there isn’t a function on well nothing much happens in this kitchen right we are away we’re away peace Chef’s away as well he’s been away for 30 [ __ ] years away Chef please not quite ready not quite ready this kitchen is like a retirement home so how many evenings do you work a week three three to four depends on the business really yeah just play by yeah it [Music] varies yeah what a bizarre setup good afternoon good afterno welcome backk you they’ve been coming for6 years 36 years wow amazing so you are the asset yes so um if the food was to change you wouldn’t come back no no what you’ve got you got Min Sou Min sou which is but Lona are going to have to risk losing their three regular diners because this is a terrible environment for an aspiring young Chef number two Gareth is only 19 but he’s already given up he was good wasn’t he there must be Soldier strong when the business is so quiet no motivation wise no it’s boring yeah very boring when it’s quiet you just like clock watching until it’s 10:00 so you can go cuz we can’t go early in case someone does come no so it’s just you just clock watching all the time yeah I’ve only seen one person in this kitchen with any real drive or ambition and that’s 17-year-old Apprentice Danny Holden you’re right Danny Boy you done a [ __ ] good job yeah my pleasure that’s where it all started you know that I’ve been in there lonely place in amongst all those bubbles huh but trust me if you get your [ __ ] to together in there it goes from bubbles on top of the sink to Bubbles and glasses champagne would you like a glass champagne I’m not old enough [ __ ] it we’ll sneak in the fridge okay then yeah yeah Young Chefs need encouragement but discipline is high on Steve’s list of priorities I don’t stand any nonsense you don’t stand any nonsense no and if these don’t make it they go I’ve told them all out I don’t I’m not standing for nothing this one might not last the week are you ready yesterday yesterday was very close I don’t hang around with one warning and two warnings no out the [ __ ] so what you’re saying you’re worse than me what what no what I’m saying is I don’t like [ __ ] yeah out to go and that right Gareth you’re no good you [Music] walk Steve thinks he can talk the talk but can he really walk the walk this time I checked out his store covered God [ __ ] hell [ __ ] evidence so I mean it looks like fish food doesn’t it huh and it smells [ __ ] disgusting there you go half a container a plastic Minon suit right now we’ve seen it all smash um what in the [ __ ] a chef does with that I don’t know the new owner Daniela wants Lagonda to be an authentic Italian restaurant and yet she’s completely unaware what’s happening in her own kitchen um the Min strony soup is quite a full it is it’s very good it’s excellent almost as good as my mother’s uhhuh yeah um great why’ you buy it in Steve I don’t buy it in I make it myself so the containers are bought in ministr soup and the invoice is here what we do would would mix that 50/50 uhhuh we’ll sort to give half and half really it seems to be yeah I’m not clear what do you mean two bowls one of plastic no would make half up with perhaps pack it and then put fresh in to it as well Steve’s penny pinching by bulking up the fresh soup with powdered but the prices are so out of date on the menu they’re hemorrhaging money on a daily basis the cost of the Lamb nothing more just the lamb cutlets that whole dish okay should be on the menu at650 right you’re selling it at £109 90 mhm but the scary thing is Steve that you don’t know that every time we sell that lamb we’re losing 5 quid yeah yeah and if we had a table of 4 in today yeah and they walked in that door I swear to God it’ be a lot easier to [ __ ] stop them at the door and say there’s your 5 [ __ ] off only might well closed down now and I can save my money you know I’m Guided by people who’ve been here for years and they’re telling me they can make money out of that menu but you were here in place in position as the manager when this was put together you can blame me all your life it’s Money Steve not yours I know it’s your money let let’s let’s carry on let’s put a structure in place just a minute just let’s put a structure per1 per meal it’s my restaurant and I all I needed to do was cover costs all right and I did more than cover costs on that this Stella who does all this not I think sh Stella does this don’t go off saying this that and the other you could be out of a job in a month’s time no one is taking responsibility for londa’s problems everyone just blames each other I look at you and I get really nervous because I think you’re the kind of cook that’s just going to [ __ ] off out here you know that I think you’re going to get upset one day after listening to the way you spoke to the owner if that was me I would have sacked you and My worry is you’re so determined to [ __ ] work in this industry you need to get excited you need to start cooking [Music] properly I’ve got to get these guys out of this God of kitchen and try and lift their morale so I’m taking them to see one of Darby’s most successful businesses now yeah Gareth you drive yeah we’re going to look at some [Music] history right let’s go look at something beautiful something that’s moved with time rollsroyce 1933 look at it beautiful now the next one is something quite interesting because this was made in 1979 look at it a bit of history that rollsroyce didn’t sit still yeah and get moved by The Times They decided to move ahead of the times the Phantom what’s it like in there Danny it’s nice and comy business and Steve what I’m trying to say yeah they’ve moved on they haven’t just stood there and sort of expected Rolls-Royce to sell and unfortunately big boy when I first saw your food I felt like I was stepping in a time capsule yeah I get your point it’s it’s marvelous it’s marvelous absolutely I know a chef has got one of these you know that and you’re thinking Gareth what should I do rob a bank or work hard robber bank rob a bank [ __ ] H bollocks should we nip around and see your mom Danny the engine that powers any successful restaurant is its kitchen and like Rolls-Royce ller is going to have to create its own modern Classics I’m starting with that lunch menu what’s the behind any good Italian restaurant Pasta Pasta exactly when was last time you made fresh pasta never have here we go you’re making it I’m just going to tell you how to make it so make it well in the center that’s it I’m keeping it simple so the chefs have got time to get up to speed out goes the old two course lunch menu for £650 in comes a fresh pasta M with a salad and a glass of wine for £8.95 seon again see the color is starting to change now cuz the saon working on there fresh pasta is the Hallmark of an authentic Italian restaurant it Simplicity also makes it a money spinner far cheaper than those expensive lamb specials see the color of it all of it rot in and I want you to taste it as you’re doing it there you go now okay watch yeah like a parcel exactly look fold it over nip all the air out little finger over left to right right to left use your thumb and push totally who’d like a go yeah of course you’re going to have a go here we go we’ve only been making past for 10 minutes and already the young chefs look like they’re enjoying themselves I finally injected some passion into this kitchen good that you’ve just done that was 10 minutes ago was your first one yeah hey no but that’s your first you’ve never made pasta and now you’ve made your first ever torini that’s very good I’ve asked Danny The Apprentice to come up with a couple of salads for the new menu different kinds of tomatoes you got now right what I’ve done is I’ve put like tomato and that in The Mixing Bowl good and with the shots and you put like this that L sort of vinegar stuff over it and get a little taste eat with me and this one is a is rocket and Parmesan good man Che that’s lovely but londa’s problems aren’t just in the kitchen to help me relaunch the sinking ship I’ve called in the boss of the company that does all my restaurants PR Joe Barnes what’ you Rec well it certainly makes the first impression up the creaky stairs wow done hello amazing Chandelier and you look at the dance floor just how many heels I’ve been dancing on this you can kind of see El Deco doing a special y on you know Interiors Frozen in time yeah um do you think there’s a sellable asset here do you think you could sell this restaurant my first feelings when I come in and I don’t mean to be negative are start all over again this place badly needs a refurbishment um you can refurb it you can call it a new name and start over and really relaunch it however being with Mone fine what it does have is a tremendous amount of authentic and kind of kchy appeal yeah and I love the sort of you know the DOR columns and the dance floor and I suppose you’ve got to work with what you’ve got danela and her business manager Stella need Joe’s help because so far their marketing efforts have hardly set Darby a light I can’t even find it on here supposed to be under restaurants under Continental oh there we go Jesus Christ so we go past all these um relaxing massage and all these wh houses um and you come down here and then you L Gonda try our new menus booking has now been taken I mean you know you’ve missed it I think what you’ve got to do is identify what your real strengths are here and that’s the family run business that’s the the Great Space you’ve got with the dance floor and make them into selling points you’ve got to have a Punchy message with which you can appeal to your potential customers now the rest reputation has disappeared reputation hasn’t disappeared the problem is that people have forgotten about lag Gondola it hasn’t got a bad reputation definitely not so a good reputation see again you’re living the past I feel you’re not being honest with yourself it has a [ __ ] reputation it hasn’t I’m telling you it has so you’ve been to Derby and you’ve had a word with all of the customers all of the customers there are no customers the place is empty so you’re telling me that the people who put adverts in the paper Thanking us for a superb wedding Etc you’re missing my points if you just listen to what I’m trying to tell you it may make sense in a minute the add-ons from having a successful restaurant is phenomenal we haven’t got that reputation any longer the business is on its ass and the functions over the last 10 years have depleted accept it there is no reputation at lag Gonda and if you’re going to stand there and tell me it’s a good place when a chef buys a a Minon soup no chance we need to spread the word around Darby that lond is changing so I’ve told Stella to get on the phone and Round Up members of the city business Community for a special lunch a great way to get the message out and a chance to see if Steve can lead his team my father used to come here for business lunches about 25 years ago but in recent times I have to say it’s not a place that I would have come to the idea of this lunch today is to get them in and out in 45 minutes we banished Silver Service to speed up the waiters but can Steve run his kitchen fast enough to keep up well busy quiet makes no difference to me I only know one way and that’s the way I do it check on [Music] yeah you ready to roll with us yeah yeah good man this is the exciting part of the day yeah okay let’s go I want you clean out the plates yep yeah good boy let’s go one Pata one one t t nice the new pastor dishes I’ve devised are hitting the spot three sends their compliments that’s that’s First Quality yeah very good price as well but a little bit slow coming out just a little bit slow people having a business Lun once again the lack of organization has dropped the kitchen in it Jesus Christ come on guys there’s got to be a system in here somewhere Steve if you’re uh if you’re confused yeah let me know and I’ll help you out yeah it’s gone all quiet you see you’re not leading like a head chef do you understand where all these three guys including Danny is coming together at the same time so they got to take your direction you know that yeah when you ask for it we’ll do we’ll do it fresh yeah outside in the restaurant are lots of customers waiting but all the orders have become mixed up after that so you sent table for you three T Telly one one Bretta they sent them they’ just come back and so they’re on coffee you’ve already sent their main course I’m and now the whole table has got the wrong dishes start again anyway it’s it’s it’s gone it’s gone Stone [Music] Cold what about the starters on table a they have it already they’ve had them why is it not crossed off Steve no wonder the kitchen’s confused so p man if you sent the starters why aren you Crossing it off Dig Two started yeah this is that was just 35 covers I’m planning to completely relaunch the restaurant in only a couple of days time with double the number of customers I’m starting to wonder if Steve is really up to it what what has come out today’s lunch you know that is how everyone just works on their own you know yeah I’ve seen no [ __ ] team here whatever no understanding no coordination and bringing these guys together has been a [ __ ] nightmare I know [ __ ] hell I tell you I’m finding it hard I’m finding it really [ __ ] hard because it’s not about teaching an old boy New Tricks it’s about getting the old boy to wake up and stop being a lazy bastard a simple risotto Bretta frittata tlell of chicken and they’re still in the [ __ ] lagondola is up the creek without a paddle the kitchen’s getting by with Bing apple pies and the staff don’t pull together I never know which way you have it you in less than 48 hours a new owner Daniela is relaunching the restaurant I woke up at 5:00 this morning uh don’t have to often swear but I was [ __ ] scared the trouble is daniela’s headchef has been Treading Water opening a tin of tuna or a packet of powdered soup I want to redesign the menu for the relaunch but what can Steve actually cook season I’ve asked him to prepare me a dish using fresh ingredients only so what’s in there butter we got butter red onions red onions a little bit of olive oil yeah fennel fresh fennel just a little bit of orange zest mhm flour and where did this idea come from when I was a come we used to do it um when I worked down in Oxford down so 35 years ago quite a long time yeah yeah Steve is cooking me a dish of rustic Italian trout that smells gorgeous and then you can dress it up yeah um as a little bit mythed when you’re frying the um the Trap the fact you had to take the scales off right so already I’ve got to eat this with a pile of [ __ ] in my mouth why don’t you scale the fish sorry just time was time yeah it looks like you forgot I think that’s pretty dismal for a 51 year old Chef to produce that part of [ __ ] I’m [ __ ] Gob smacked the scales are on there it’s all in the roof of my mouth the [ __ ] alcohol’s not burnt off it’s [ __ ] H Steve after Steve’s dismal effort I want to find out if the other chefs can do any better tuna is very tasty you don’t need that sauce for me you’ve just [ __ ] that dish by putting that glue on there y that sort of galopy stodgy wallpaper paste that in fact I’d offer that to Daniela to [ __ ] Plaster the front of L Gondola you know that cuz that looks like a pile of [ __ ] there as well what’s that what’s that in there inside yeah oh the chicken’s inside yeah is this a Polish dish no no the chicken’s raw now um unfortunately I uh I can’t afford to [ __ ] off and die right now and I don’t want to catch salmonella in [ __ ] Derby so um put that straight in the bin yeah yeah I’ve been poisoned once before and it’s not going to [ __ ] happen again it’s so scary we really are in trouble here I’ve never sent this message out before in the rest I tell them [ __ ] move your ass get on with it otherwise you’re out but I’m going to tell you guys to stop and give up don’t fight it if you don’t want to change and when that change comes in be prepared to work [ __ ] hard we’ve got to get rid of all this crap we can’t carry 80 89 dishes what’s it like when this man’s off in the night and you’ve got 25 books it must be mad no when you cook like that do you actually think that you’re fit enough to call yourself a chef if you’re defrosting things and deep fying mushrooms and is it important for you to cook or are you really seriously interested in staying the way you are cook you are you definitely want to cook yeah away there’s nothing complicated in this the only option is to go right back to basics I’ve divised has a new dinner menu That’s so simple hopefully it’s foolproof a light Noy with salmon and Tagan and a simple tomato and mozzarella risoto that’s a tomato juice it’s just a little bit too thick too thick yeah even this kitchen surely can’t [ __ ] these dishes up um then [ __ ] terrifying fresh fragrant mix stand up please Steve thank you g it’s really hard for you to understand at 19 how modern we’re trying to put the approach yeah yeah nothing’s coming out of a [ __ ] packet nothing’s coming out underneath cooked [ __ ] 3 days ago it’s just clean fresh and just think back to that Phantom that roller is it worth getting out of bed in the morning yeah [ __ ] right it is good really easy okay yeah so it doesn’t all [Music] stick Danny’s never been given his own section so I’m going to see how he does with the vegetables you got to look out them you know that almost as if you’re sort of in love with them yes beautiful it’s warming it it’s very warm isn’t it huh Welcome to the Real World of the kitchen big boy you’re sweating yeah huh that looks cool first time is it the first time you sweat it in the kitchen yeah good man yep so now we’ve done the uh Peppers yep the oine the butternut squash yes and now all of a sudden Big Boy over the last couple of hours yes you’ve been running the vegetable section move your ass we now have a new contemporary menu for the relaunch time to Chuck out the chint Stella let me ask you something your sat just come and touch us a minute close your eyes and just touch it close my eyes and touch it horrible [ __ ] disgusting dirty grubby smelly plastic flowers yeah the Clutter on the tables Martin it’s look like all come out the [ __ ] pound shop you know you’re like an old [ __ ] woman that just won’t throw anything away get rid of it going tonight good it’s like going to um an airport lounge and looking at one of the Chapels of rest it’s the kind of thing you’d see in there when you sort of sit down and grieve I mean I’m sorry but they’re [ __ ] awful catch get a hold of them all and love them in the skip yeah pleasure good man already I feel like [ __ ] hell I got rid of my Granny’s pants they’re off they’re no longer up here I’m starting to think about wearing a nice sexy pair of knickers because I’ve just seen the white tablecloths go down that’s how I feel in here it looks clean and fresh would you wear knickers up to there Stella oh don’t startle stick to the restaurant I’m just asking would you wear a pair of knickers up to here no so get rid of the flowers but I have discovered one thing from the past worth hanging on to so this is from the whole classic menu we used to wear yeah all done at the table all done at the table and now you stopped it because it’s on I mean at one time Saturday nights you used to be just one person just do the cooking all night so you taking that to what lightly brown just nice and golden brown I’ve asked Martin for a demo because I think the fles are due for a comeback Jus did you miss this oh yeah you’re so [ __ ] good at it yes I hope so I try do me best anyway but this should be the um hallar of the restaurant this this is Ely yes this is Art thank you pleasure Christ almighty if they taste as good as they look [ __ ] they’re going back on the menu they’re to die for they are [ __ ] delicious who needs a wine list when you get pissed on the dessert it’s the day of the relaunch as well as bringing back the flas I’ve decided to resurrect the gonda’s Dance Floor a house band is booked and the waiting staff finally looked the part there will be 70 covers in tonight double the numbers of diners that we had in for the business lunch it’s a real test for the kitchen they’re really going to have to pull together if they want to carry it off I’ve put Danny in charge of the staff dinner they don’t normally have them here but they’re a great way to build team spirit what else have you got most important thing about staff dinner big boy is cleaning out the fridge yes okay we got to move now big boy we got 10 minutes to get this ready yes Ste I think he could really take his uh his own little sort of world there doing these sta lunches and that you know that we give him that little vote of confidence yeah why not unfortunately Steve doesn’t seem very confident with only an hour until the first guests arrive I’m worried you’re running around getting all your plates and bits and balls but I saw that a week ago you’re all boxed off no I was intending to go around in the mall and just make sure everybody knows what’s what’s going on tonight and what I need when I show for it what I want when I want it it’s all very well it’s in your mind but saying I’ve got to talk to them now sort of you know yeah offloading it and get them to understand sure sure there’s a feeling there but I’m not sure if it’s nervousness or not I get stressed as much as anybody else I’m only I’m only human so maybe I get stressed more than anybody else I don’t know M oh the result is gorgeous congratulations Daniel that’s really good St you’re not eating well I’ve had two meals since last Friday you’ve had two meals since last Friday yeah I just offered at the moment thank you I’m really worried about Steve he seems very very nervous many we got yeah everything is in place and Ready To Roll But at the last minute Steve bottles in right listen and I’m running the hot plate tonight shouldn’t really been running the hot plate but Steve’s asked if I’d run the hot plate to make sure that we get up to speed yeah communication chemistry understanding yeah working for each other yeah Gareth yep what we going to do tonight if you get flustered and frustrated what are you going to do ask for help yeah and take it out on your what Pastor that’s right take out on your pastor not Daniela enjoy it smile I’ll be behind you every ounce of the way smile [Applause] another order on one talini one Palmer ham with figs one anti pasta one Linguini main course one Noy one tuna one salmon one lamb not one [ __ ] answer yes chef thank you good boy I shouldn’t be doing this Steve needs to be able to run his kitchen properly himself so I’m only going to get him started so 3 minutes on the hot plate one Noy one tuna one salmon one lamb Steve tomorrow you’re on your own and I just wish that you implemented a system like this 10 years ago big boy you know that I do so it would be so [ __ ] hard now at the age of 51 yeah got melons thank you 14 go right Gare watch the cooking on the pasta please yeah next time I’m going to be down on your bollock two lamb one riy one Chun sure yeah nicely put it on that plate nicely as if you’re in love with it yeah fresh t on the top come on how does it feel to be cooking normally no no no different no no no it’s exciting once we get in the system it’s be good yeah yep it’s the only way steeve yeah I can stay here and run this but you’re [ __ ] benefit in Jack [ __ ] mate true you’re going to have to do it yourself now you know that y run your kitchen and run your team sure okay and if I hear you silent I’m not talking to them yeah hey I’m going to ram that fork up your ass it’s a big one yeah [ __ ] right for the first time in 15 years Martin’s back cooking up a storm with the FL good music efficient and stylish table service at last Londa is swinging again three lamp two Riis one tuner right Anna can you send your Anna in please don’t understand what all these arrows mean so two medium one on that’s a medium is it so your first main course is three lamp that even started clearing the starters yet okay thank you [Music] as the atmosphere in the restaurant Hots up the kitchen is going into slow motion no cross it off what about that other table of four here two riby one tuna one salmon okay you got all quiet where’s ready right tuna when the kitchen does get the food out it’s going down a treat I’ve never seen a lady clean a place so quicker on my life it’s like taking a portable dishwasher out for dinner it’s been beautiful really really nice to enjoy authentic Italian cooking very nice if they if they stand up to the reputation that they set tonight we come [Music] back the new menu has been a success but since I handed him the hot plate Steve struggled and he’s only got through it by the skin of his teeth come on Steve last table [ __ ] right Gareth come in here Danny turn off the stones right how was that for you truthfully could have been better huh could have been better could have been more smoother more communication yeah who can that communication come from Steve me hallelujah it’s been a bloody hard week but I think we’ve shown the staff that the old gundler has life in her yet [ __ ] h £2,000 in one night the restaurant alone last week took 500 quid now there’s the insight to what this place is capable of doing and it’s only down to one thing what is it Steve hard work that’s all hard work this kitchen was so far behind the times even I considered throwing the towel in we struggled through a birthday function and then a business lunch but the dinner dance showed how lond can get the good times bag I’ve implemented a new menu and a new ethos in the kitchen but can they really build on the momentum when I’m not there to hold their hands Bor in water Danny The Apprentice does have the makings of a good Chef you’ve seen over the week that you can cook in the staff food is a really nice thing for you to do on a day huh I said to him the other day I said I want to cook I don’t want to be light stuck on CS in that no you’re too good for that Gareth also has a chance of making it if he Knuckles down you’ve learned me more stuff than he has in for years really there’s someone deep down inside there that’s tucked away that’s dying to learn wants to come out but wants to come out so [ __ ] get it out last but Steve still worries me more atmospher I think you’ve [ __ ] forgotten the word cooking passion exciting yeah I have you’re right it’s been switched out for a long time it’s all been rusted up it’s it’s unless week loosened and up it’s it’s it’s just going to keep on loosening up now I think I’m not going to quit on it I’m going to give it my [ __ ] best you see if I don’t come back [ __ ] me I’ll be back yeah you come back whether or not you’ll be here when I get back will be a different matter last summer I spent a week at Londa in Derby my most testing kitchen nightmare a restaurant 30 years out of date it’s like stepping back in time in it is and I wonder wondered whether should we really decorate it or wait till the fashion turns no customers it has a [ __ ] reputation I’m one of the worst head chefs I’ve ever met for a 51y old Chef to produce that part of [ __ ] I’m [ __ ] Gob smacked but somehow I managed to get the place swinging [Applause] again 4 months later I’m back and someone’s in The gond Who on Earth is that in there go okay how are you fine good quickies what’s the matter well I’d have done my hair I’d have got changed you don’t need to do that for me Steve he’s obviously getting ready for dinner Steve left he walked out he walked out gave me a week’s notice as soon as you left the minute I left he walked out he didn’t have the energy thought about it and he was out of here the energy I begged him to stay but he said no his mind was made up I think he’s got a job in a pub now job in a pub yes so what kind of food well what the general manager calls ding-ding food you put in a microwave and out it comp yeah in a way I’m not that upset because if he wasn’t prepared to p on the rope and actually help get the place back who’s in there now who’s the chef oh you have to see this man saved my life hello Wayne how are you I not too bad at all yeah Gordon nice to see you excellent so the start of the menu what is the style of the menu um style of menu but not I’ve only arrived yesterday so so we’ve had no sorry excuse me we’ve had no chefs since no no no I did experiment with at least four other chefs I went through one who was fenu who would only cook in a certain direction even Wayne’s pissing himself you did research around it turns out Daniela rot tested several head chefs after Steve jump ship at least he’s trying not to make the same mistake twice Friday we had about 20 with Gareth he’s still here no uh well he finished up uh yesterday he’s been poached by Steve gone work in a pub when he can work here but the money was too much of a Temptation I’m afraid yeah that’s shocking I’m pissed off that Gareth didn’t stick it out but I think a clean slate is the only way forward for Daniela yeah someone was trying to constantly pull constantly pulling the wall over this woman’s eyes and unfortunately because she was so nice and so gentle everybody was taking a piss out of her and he’s becoming a laughing stock abely now she got the ball by the horns she shook it and she got rid of the [ __ ] cobwebs please tell me Danny’s here he’s working tonight he’s working tonight uh Danny have you missed me yes I am I missed you too as well you’re know that big man huh yes big man little [ __ ] Dan’s responded to my encouragement and taken up new responsibilities Daniel can you get the cream please Dan perhaps he and Wayne are the dynamic duo that will give Londa the stability that it desperately needs on the bottom shelf bzel uh in the packet yeah quick as it can please but the proof in the tasting I’m having Wayne’s butternut squash soup I hope it’s better than Steve’s packet Minon really nice color it smells amazing and um it’s nice it’s not difficult to make a very simple homemade rustic soup but it you know it speaks volumes about a restaurant they built on the live music theme Martin’s still got his old magic and he’s now flaying main courses as well as desserts looks fantastic y you sound brilliant and it smells amazing yep you to taste it my very own Steak Diane and steak’s nice and rare The Taste is is exactly how it should be very good Danielle has retained my simpler more contemporary menu and they’re cooking with fresh ingredients rather than opening a tin or a packet and the Takens have quadrupled since I was last here that was lovely and you really pleased it was lovely and you’ve got the simplest things right well you’ve made me feel very brave about it and I just needed someone to open my eyes up to what streams and what’s reality thank God she’s woken up she thought she’d bought success she’ bought a restaurant full of baggage and a chef that didn’t give a [ __ ] now she’s got the basics right she moves forward and this place does have a chance of surviving for the next 30 Years providing they continue good food good service bit of atmosphere and enjoy what you’re doing it’s not difficult do you actually get a shot you don’t get a shot now this is where David needs to sit inside so we can wake him up and get his numb [ __ ] head out of his bre and nectarines and get back to some good on his food [ __ ] the [ __ ] hell [Music] [Music] go [Music]