The gimmicky food here makes this restaurant in Spain seem like a restaurant in pain!
Season 4, Episode 1
Gordon Ramsay is sharpening his knives – and his tongue – for another assault on some of the country’s scariest restaurant kitchens. Gordon takes on a restaurant abroad. La Parra de Burriana is an ex-pat restaurant in Nerja on Spain’s Costa del Sol. Nestling among the cafes lining the seafront offering all-day English breakfast and chips, La Parra is the brainchild of 26-year-old ex-nightclub manager Laurence.
Season 4, Episode 2
Gordon tackles a pub for the first time, getting to grips with The Fenwick Arms in rural Lancashire. The pub is run by landlord Brian who, after 30 years in the business and a quadruple heart-bypass, still puts in 120 hours a week and insists on laying down the law in the kitchen. Despite their best endeavours Brian and his partner Elaine are £250,000 in debt, and are losing £1,500 a week.
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Hideous Restaurant Suffers From Owner’s Quirkiness | Kitchen Nightmares UK | Gordon Ramsay
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[Music] running a Resturant in Spain should be a dream but for 26-year-old Lawrence Davey it’s a nightmare this is [ __ ] critical that’s not that’s R I’m not going to taste that yet but it looks burnt it’s the worst meal we’ve ever had he’s in the [ __ ] five Place yeah 1 2 3 4 5 the first thing I’ve spotted is dog [ __ ] and if I can’t put him back on his feet he’ll be on the next plane home when’s one of you going to step forward with a pair of bollocks when are you guys going to stop [ __ ] around with excuses cuz that was [ __ ] [Music] shocking cadel Soul Spain for the first time I’m abroad on a special mission to rescue a failing British run restaurant during the summer months thousands of Brits will invade the Mediterranean Coastline and spend their hard-earned cash and deated for the masses more and more British restaurants are opening on the Costa campionship sausage and chips fish and chips barbecue chicken get it right here and you could be sitting on a gold mine how many portions of chips would you serve well per week roughly we probably do in excess of 100 portions a day so 7800 a week how are the chips very good yeah what would you do if I ban chips from here I would not be too happy at all did you not come no probably not this is English totally and it’s good English is there anything on the ca that doesn’t come with chips one more steak garnish please and a lamb shank I’ll get that one restaurant owner who thought he spotted a gap in the market is 26-year-old Brit Lawrence Davey [Music] 18 months ago he borrowed £40,000 from his dad and open laara the bana 500 M off the beach in the coastal Resort of Nar this restaurant has great potential to be very successful and very popular um it’s in a great location but I’ve been doing it for a year and a half now and I haven’t seen any success whatsoever armed with his K and degree and a few years managing nightclubs and restaurants Lawrence designed a Mediterranean menu with a Twist to lure the Grits away from their and chips my particular favorite King prawns in garlic and ginger and chili served with our signature chocolate sauce on the side not very popular um which kind of proves The Adventurous side of my customers with the prawns in chocolate sauce failing to win round the Brits he lost 22 Grand in his first year I don’t know whether I went about it the wrong way or whether people don’t want it or aren’t ready for it I don’t know since then he’s broadened his menu to a massive 72 dishes cooking everything from Chinese chicken to Turkish kebabs I’ve even served chicken nuggets and chips to an adult and I absolutely hate it I really hate it but with Takens down on last year he’ll be lucky to survive the summer let alone the winter I’m in Spain to stop laara from going under hello hi Hi how are you Hi very well how are you very well l yes it is good to see and you when did it start going really quiet when did it um we suddenly snapped about September last year suddenly just went you know the light as if the light was switched off um and it was just it just died um ever since then we’ve been losing money what did you know about restaurant before you opened it um I said I did my degree did my internship in America in terms of that’s training in terms of sure sure um it was a nightclub in Shelton and then became restaurant manager of a big restaurant in London and that’s when I like really said you know I’m doing it I’m doing really well I’m succeeding in every you know what I’m doing why can’t I do it for myself they need it they need me in N they really need me to do great stuff and now you’re 26 Y and in the [ __ ] ship yeah how bad in the ship I’m €2,000 in debt €2,000 yeah so 7 Grand yeah so the Noose is ready on your neck I’ve either got to make it here or go back to London and pay back my father [ __ ] signature dishes or what would you say signature dishes um we do a great bronze dish with the chocolate sauce which I’ve done from day one prawns with chocolate sauce PRS with chocolate sauce yes so star and dessert at the same time well FR me that sounds different right let’s see what a former nightclub manager has to offer the Brits abroad huge menu extraordinary menu um and then different themes flamco Burger KN Keat menu Chinese chicken or pork confused what the [ __ ] going on if I’d wanted a Chinese I would have gone to one but I’m in Spain let’s hope Lawrence’s signature dish of prawns in chocolate sauce gives me the flavor of the med Co de I mean it’s worse than a chocolate sauce it’s um hot overs spicy chili chocolate sauce but that’s just stupid arrogance run trying to match something that’s never going to go if that’s how Lawrence stes up fresh local prawns then I wonder what he’s got in store for my fet steak Kebab well he’s gone for the Kebab which is why Factor dish when you know it comes out on the hood so I think he gets to see that bit of what we do yeah is that how they always served oh Jesus [ __ ] me it’s the kind of thing you imagine Jordan eating with her [ __ ] hands behind her back is someone taking the piss how can you expect something like that and that to be cooked at the same time a f it stank kabat may not sound that exciting but it should taste delicious and then that in terms of presentation looks like a pun of [ __ ] if I thought my Kebab was overcooked that’s nothing compared to what’s happening to my creme catalana what all that smoke coming out of the kitchen is that okay there from your dessert dessert from my dessert it’s just when they they burn the top burn the top well not burn the top look burn the kitchen down [ __ ] me well it’s certainly burn it looks like a [ __ ] ice hockey Park look at it comes with an appointment at the dentist tomorrow morning at 9:30 [ __ ] me it’s liquid and it’s it’s ruined so when you sat with all these fresh ingredients on your doorstep and the climate they’ve got the simpler it is the better it’s going to be unfortunately they’ve got more complicated and tried to be clever and completely lost the [ __ ] plot the first rule for running a restaurant in Spain is don’t ruin good produce with fancy gimmicks good food will always sell itself Lawrence’s novelty dishes may have been designed to turn heads but all it’s done for me is turn my stomach prawns the flavor of the prawns was extraordinary fresh vibrant why do you want to [ __ ] around and put chocolate sauce on there um cuz I don’t want to be boring I want to be exciting I thought it was [ __ ] hideous didn’t work but then I came to this [ __ ] schlong that Kebab have you actually ever sat at a table and watched six customers with this [ __ ] donkey’s dick swinging in front of their face it’s hilarious well that is that that is is you know it’s a talking point it’s it’s a it’s a wow factor that’s a wow factor yeah it’s a fet steak Yeah it was tough as old boots I don’t know you know before you start [ __ ] mouthing up let me just show you a cube that big and a cube that big I’m not going to cook the same time that’s my fault oh [ __ ] me here we go can I just finish the sentence first simbad and then you can [ __ ] come back on me in a minute that out there was embarrassing so it’s painful if it’s painful for me and you’re 102,000 [ __ ] Euros in the [ __ ] [ __ ] knows how you sleep at night I don’t you know I feel so [ __ ] about the whole thing but deep down I really want it to work I want my dream to come true you’re in Spain you don’t have to be that [ __ ] quirky to be good I’ll see you in the morning I’ve certainly got my work cut out I get the feeling nightclub boy isn’t going to give up his novelty dishes without a fight prawns and chocolate sauce [Music] me for the first time I’m in Spain on a mission to turn around a failing British run restaurant former Nightclub and restaurant manager Lawrence Davy came to neara to conquer the Costa he thought his novelty dishes of swinging kebabs and pra and chocolate sauce would win over the egg and chips loving Brits but the Brits aren’t biting and after sampling his food I can see why Lawrence thought he was going to come over to Spain and take it by storm he opened up at 24 years of age using his dad’s [ __ ] money he thought his balls were bigger than the mountains and he thought he was going to bring a Mediterranean twist with the difference he’s got all the gimmicks and he thinks by being simple it’s too plain for Spain but you’d never think he’s €2,000 in [ __ ] debt it’s mid August and Nar is flooded with British tourists restaurants on the Costa will make a quarter of the annual profit in August alone even leata will be busy and boy do they need to be okay two chicken S three pitas morus one prawn cocktail tonight is my chance to see how leara copes with a full service with Lawrence cooking the alakat dishes alone in the kitchen his suf Norm is grilling the kebabs and steaks on the Paris barbecue so this is your little dungeon then this is your sure is this is where they lock me in for the evening yeah Lawrence might not have much experience as a chef but he has been a restaurant manager maybe his skilled lies in employing the best staff to do the best jobs this goes up and down so I can higher or lower it according to cooking temperatures [ __ ] so it’s a very modern updated barbecue yes it’s more like a torture rack for Foods a t to rack for food he’s not [Music] joking now in my book I think that’s well done now suffering on top of the grill are 10 Chicken Kebabs that have yet to be ordered why’ you why’ you cook so early on I’ve only just done them are they’re cooked yeah they’re coming off now they’re not really barbecued are they’re almost like poached well they’re poached and on a barbecue when I sealed them off poached them and then finished them on the barbecue kebabs grilled poached and left sitting in the heat they’re hardly fresh off the barbecue but according to Norm there’s plenty of life left in them yet I usually use them tomorrow for one day I say I will use them tomorrow they want these ones that I put are you out your [ __ ] mind I know I was letting myself go there but I told you the truth I respect your honesty but do me a favor yeah don’t eat serve those to the Stray Cats after service tonight let alone the [ __ ] customers thank you [ __ ] hell rule number two for running a restaurant in Spain tourists might have holiday insurance but that doesn’t mean you can give them Spanish tummy when cooking on a barbecue don’t take risks does he honestly serve the [ __ ] barbecu kebabs the following night yes it’s your business know and barbecues at the best of times are not the things to be [ __ ] played with in a way that it’s a toy and why don’t you stop him serving I don’t know Norm’s Norm he’s he in a world of his own and as night falls the world of laara becomes even darker Norm looks like he’s preparing for a wake and after seeing his kebabs I wouldn’t be surprised it’s like we’re at [ __ ] midnight mass here you know that I know I know I know what’s that this is the Dynamo torch isn’t it right see what’s going on here eh cooking by Clockwork torch it doesn’t get any more Mickey Mouse than this you need more light out here I do need more light what’s the cost of a light bulb well done fake sorry well done F Well Done filler yeah we haven’t got that so you H know I ordered a fin steak about an hour ago and it hasn’t turned up yet I’m just I’m just bloodly starving hungry the food may not be Spanish but there’s certainly something Manana about manager Alex’s service every sat there over an hour for the main course he’s cooking it and the plates are in there this fragmented [ __ ] service is horrendous you know that is it normal for customers to wait this long FR out yeah I can’t go any quicker than I’m going I’m going as as quick as I possibly can it’s not as if I’m not trying he can try as hard as he likes but no Chef can cook 72 different dishes on his own to keep up with his orders Lawrence is thrown everything onto his pler grill it doesn’t get any lazier than that he’s depending on that pler gr to cook everything from [ __ ] dad to kebabs to chat Bond and then this [ __ ] lazy Med vge that is the most disgusting way I’ve ever seen [ __ ] good ingredients bastardized he might as well open a [ __ ] greasy spoon and serve Egan chips cuz that’s [ __ ] disgusting the huge menu the lazy cooking and the customers waiting hours for Food Lawrence has lost the plot I don’t think I’ve actually quite ever been faced with something that already so early on looks like such an uphill struggle it’s not a shame it’s [ __ ] especially when you’re charging money for it that’s not cooking it’s day three and the hard work starts here stinks if I’m to stand any chance of getting the pter out of the [ __ ] this place needs a fresh start Forks on the floor glass everywhere cigarettes chips dog [ __ ] [ __ ] me I’ve seen some unsavory things in my time Alex 2 seconds but dog [ __ ] in the dying area is unforgivable first thing I’ve spotted is dog [ __ ] that’s not good enough are you happy with that no I’m not happy that’s disgusting yeah that’s the third time I’ve seen it rule number three Running a Restaurant in Spain isn’t a holiday there’s a laidback attitude the fact that we’re in Spain say we can afford to be semi casual because we’re dealing with tourists no are we [ __ ] we’re running a restaurant and the discipline here can be the same in Paris can be the same in London could be anywhere and think that it’s good to work in a dirty kitchen or a dirty restaurant with dog [ __ ] in forget it great manager Alex might be Lawrence’s best mate from college but he’s clearly left his standards back in Britain if dog [ __ ] goes on notice then it’s no surprise the kitchen is dripping in grease your friers are used a lot yeah yeah you put fresh oil in there all the time well we Chang them yeah yeah of course you do yeah aome uh once a week the oil would last a lot longer if you got rid of all this stuff here look right there there you go that’s what you’re cooking out of yeah every time you put them fresh oil in there is making [ __ ] all difference that’s sludge with the resturant having a much needed deep clean there’s something else I want to clear up last February Lawrence put on a Valentine’s dinner for the local Donkey Sanctuary charity 100 British expats paid 30 ahead for a fundraising meal Rumor Has It R made a complete ass of it how bad did it go I mean was it a it was a complete [ __ ] it was Absolut disaster in what way um the food was overcooked dry tasteless what was the menu um we did the chicken liver parf uh which wasn’t made until the morning so I had no time to sit a chicken dish wrapped in Sano ham baked in the oven the chicken was so dry it was like cardboard did you give it to them on the house no you charged them yeah [ __ ] hell no wonder they haven’t been back rule number four when you’re running a restaurant in Spain don’t piss off the locals when the tourists have gone home the local XS account for 80% of your Takens in the winter months without them a British restaurant in Spain can’t [Music] survive I’m heading into hostile territory to make peace with the natives I’m off to the local Donkey Sanctuary and hopefully after meeting them I’d want to see if there’s any chance they actually come back and give the resturant one more [ __ ] chance glas all I know about donkeys is they’re stubborn this isn’t going to be easy I’m fascinated to get to the bottom of what actually happened on that fundraising dinner in terms of big event I mean not be fun it was a sort of meal that you were all waiting the next day to have a very nasty trip into the toilet what was the menu the menu was pate initially y um which was frozen you needed a blow torch to defrost it on your PL on the plate Frozen yeah Frozen on the plate main course was chicken stuffed with banana supposed to be served with asparagus yes banana andar it was supposed to be his signature dish not another one with a [ __ ] Twist on there this became cancerous didn’t it because it’s spread like wildfire across the town oh yeah actually quite arrogant about the whole thing if he thinks he can survive in a small town like this with that attitude it’s got another thing coming have you been back S no is it any small fraction of possibility if you could just think about it if I could convince you just to put one foot in the door it’d be a big [ __ ] help you promise us we don’t have to eat chocolate covered prawns charging a local charity for a bad meal smacks of unbelievable arrogance Lawrence might have come to Spain to offer the Brits something different but so far all he’s given them is pretentious novelty food I’m going to give him a taste of his own medicine have a taste of that smell first maybe and a little taste first up a chocolate and prawn smoothie based on Lawrence’s signature dish what’s that taste of Lawrence chocolate yeah you smell chocolate be be and then it tastes like um cookies cookies taste that one again no thanks I think it’s [ __ ] horrible okay um next a chicken and banana smoothie based on the dish he served at the Donkey Sanctuary dinner there’s a texture in there which it’s quite stringy stringy string it says stringy textured it’s a banana and string oh man banana and something horrible in it again mine folds off the first one is [ __ ] prawns and chocolate could you taste the prawn there um well I knew there was something in there that was not very nice you didn’t get it what I’m trying to say if you’ve got the best of prawns let them [ __ ] Taste of prawn don’t let them taste of prawn and chocolate this is the most painful smoothie cuz it’s the chicken and banana and it’s the [ __ ] the dish that managed to piss off the locals at the Donkey Sanctuary [ __ ] charitable event what the [ __ ] were you thinking about putting banana and chicken together tell me so I can help you okay um it was just using like a sound American kind of influences in roasting chicken you didn’t [ __ ] tell me the truth about the banana no and I’m a chef and I’ve done my [ __ ] homework before I got here and let food taste of what it should it’s not just mixing prawns with chocolate and chicken with banana that’s the problem it’s the other 70 dishes on Lawrence’s huge menu down I want to replace it with a dozen dishes that he can cook easily to stop the tourist waiting waiting hours for their dinner happen have you have you come to terms with you know trying to restrict the menu every time I try to think about it I think of the people that have asked for this those particular items and why I shouldn’t take them off I do get some return customers so I must be doing something right but where are these [ __ ] then cuz I’ve been here for three nights and the Trot and I don’t see the [ __ ] return business you give me the impression in such a short period of time I’ve known you that I’ve got a young man that’s playing with his dad’s money trying to [ __ ] run a restaurant that’s the impression I get well I think that’s wrong cuz I believe in what I’m doing is right if I didn’t I wouldn’t be doing it I couldn’t do this [ __ ] menu on my own with 72 dishes on there I couldn’t do it cuz you’re not a [ __ ] proper Chef so if you’re not a proper Chef then don’t try and cook out your box and unless that’s going to [ __ ] sink in and stay in your mind I’ve got no chance Lawrence is refusing to reduce his huge menu but it’s the only way he’ll ever coat with a busy restaurant it’s time to prove my point for tonight’s service I’ve devised a three course Mediterranean menu that will fly out the kitchen and get customers served quickly a gaspacho soup barbecued chicken with a warm potato salad and a roasted caramelized Peach what’s the twist there is no twist it’s all [ __ ] local that’s it there’s no twist there there Y tonight customers will order from Lawrence’s alicart menu but when he falls behind he’ll switch to mine and that will show him how quick he can serve customers I just want him to have that emergency menu yeah at the Forefront of his mind set his ego apart get that back in London and for him to concentrate on sort of accomplishing a fully booked service with no complaints got an order for chocolate prawns he said you know earlier no one wants to buy chocolate prawns he thinks it’s [ __ ] stupid idea first order that came in chocolate prawns and carrot soup so um it’s 9:00 and the orders from Lawrence’s huge menu of 72 dishes are now flooding in but it’s already starting to go wrong medium yes yeah look look look it’s raw it’s not pink it’s raw it’s raw it’s red raw all I want you to do just cook a [ __ ] gab proper that’s what I want to do yeah please right you in control yeah yeah yeah that I’m not going to taste that yet but it looks burnt Lawrence needs to push the button now and replace his menu with my menu if he’s to avoid a repeat of last night’s Fiasco you want to push the button no no no seriously no no seriously yeah no you sure yes yeah hey this has nothing to do with your bollocks and the size of your [ __ ] is it no Lawrence is reluctance to use my emergency menu means it’s the customers who suffer and if I’m dead honest with you the lamb is everyone’s saying the Lamb’s bone dry it’s apping really really is [Music] apping yeah what happened to that one there not hot enough them that’s not that’s raw but the complaint was that it was cold yeah yeah it’s cold because it’s what raw why when meals start coming back Lawrence finally cracks right you’re right yeah you are yes yeah I’ve called your menu away you’ve called it away yeah it’s all done all you have to do is call it away hey and Norman’s just got to put the [ __ ] chicken on the barbecue nothing more yes thank you for pushing the [ __ ] button pushing out my emergency menu should have been idiot proof but they’ve left it too late and in the hands of Dum and Dumber it descends into fast this is what I put in 25 minutes ago yeah and I’m still trying to wa cuz I’ve had to send food out I can’t stop start I’m doing my next order which is two kebabs and the chicken ke no don’t I just ask you I’m going to brush it I’m looking for the cloth la come on man if the time I need to pull your finger out now is right now you know that hey I know yeah I’ve got two pork kebabs to make here but why are we serving pork kab when we’ve got the emergency menu on I don’t know ask the waiter [ __ ] H there’s little point in ask restaurant manager Alex you you guys on top of St how are your tables do I need to go to any tables at all he’s so confused as to who’s ordered what he’s now serving food to tables with no one on them no they should be here but they’re not here okay let go back to the [Music] kitchen this place right now is the biggest [ __ ] hole in Spain it’s [ __ ] embarrassing cadell [ __ ] hole at its best it’s the worst meal we’ve ever had it’s qu to 12 now we we got here at half 9 we just finished the main course so it has been a long way with customers worn out from waiting meal’s been sent back and now refunds been handed out surely even Lawrence can see that by sticking to his stupid menu he’s only got himself to blame I’m speechless so I I I I I don’t know what to say let’s get to the Crux Lawrence um I think Norman was put on the fast much pressure tonight you know he your menu made him plate up his own plates and do the starters and the cold soups out there on the barbie and he couldn’t manage slowed him down too much um you’re telling me that my menu [ __ ] him up on the grill he couldn’t he couldn’t deal with it couldn’t deal with what putting a [ __ ] bowl of soup out that’s already made for him that was it was shown when are you guys going to stop [ __ ] around with excuses when’s one of you going to step forward with a pair of bollocks and give me some [ __ ] honesty cuz I know where you were cuz that was [ __ ] shocking let me tell you something you made a [ __ ] good decision you pushed the button whether you like it or not it was too [ __ ] late an hour and a half late so whose [ __ ] fault is it now Chef I’m [ __ ] out of here [ __ ] [Music] yourself well he wanted me to be honest I told him what I thought yeah maybe I should have led with the whole with his whole menu but that’s hindsight and hindsight I should never even done this [ __ ] [Music] project it’s day five and the storm clouds over leada I’ve never felt as bad about a restaurant as I did last night and when I walked out I wasn’t sure I’d be coming back pissing down but just when I thought things couldn’t get any worse there was a Breakin and nearly £4,000 were stolen from the premises overnight morning got how you do yeah fine um first of all sorry to hear about the news [ __ ] out it’s not good it’s not good at all how much was it 55,000 years 55,000 years hey she’s not happy either well she’s not much of a [ __ ] guard dog is she he um and where’s the where’s the safe it’s not so much a safe but a cash tin in a filing cabinet been jimmied here down the sides it’s still locked I haven’t moved or touched anything this is how I found it when I came down if’ then got the the money box inside here unbelievable they’ve left the small notes they just took the big ones I I’m not being fun it’s the fing Cabinet why would you leave 5 and a half Grand in there the most important rule for any restaurant owner anywhere in the world is always put your taking in the bank Jesus Christ I’ve got to think long hard whether I can actually continue without that money and now that may be the Clincher that you know I won’t be able to make it it’s not just a failing Resturant I’m dealing with but an owner about to book his flight home if ever there was a time for Lawrence to realize that I’m here to help it’s now you know it’s your pride that you’ve got to stop [ __ ] worrying about cuz how [ __ ] proud are you’re going to feel a [ __ ] Malaga airport with your bags what are you going to do well no seriously hello what the [ __ ] are you going to do go home yeah go home with you [ __ ] cck between your legs yeah yeah and what ring your mates tell them what big [ __ ] [ __ ] you’ve been in [ __ ] Spain I don’t go through that kind of [ __ ] to [ __ ] help turn a restaurant around I can’t do it without you [Music] I’ve only one more chance to get through to Lawrence and get him listening to [Music] me you wouldn’t go into a ball ring without taking clear instruction from someone who knows what they’re talking about lawrencea listen to this man for the next five minutes because um he’s going to show you some very very crucial moves you no I hope to God he ditches the arrogance and listens to Matador Raphael more than he’s listened to me big [ __ ] Tes now he’s got to stand on his own two feet and show me as the Spanish would say your konas show me you’ve got a pair of bollocks and [ __ ] use them have you got your konas sit yeah no problem where where currently tucked up inside [Music] [ __ ] hell stay out the way watch out [ __ ] hell where’s your G oh it’s a [ __ ] it it’s just a [ __ ] storm don’t think um Spanish PS like me very much what am I doing oh [ __ ] hell that’s not a good sign one thing he doesn’t need now is stubborn us here we go get off your ass come on get up [ __ ] I’m not doing that come on get out here come on with Lawrence carefully listening to Raphael’s expert advice he starts to get the hang of it you know I won one y you’re right rule number six Running a Restaurant in Spain is a risky business it pays to listen to some expert advice [ __ ] scary now yeah how’d you feel um I feel like your Point’s been proven in a very big way you have a big pair of konas now just [ __ ] use them yeah well done get some water yeah [ __ ] hell now I’ve got Lawrence listening and need to get him cooking like a proper Chef every night Lawrence Cooks everything on this pler Grill to save time as a result it all tastes the same fishy meat and Meaty veg all you do now cooking egg on there for me whilst Lawrence fries an egg on the plung of Grill I’m cooking mine in a non-stick Frying Pan um I want to teach him how his lazy way of cooking is tainting everything he serves up okay that’s just with an egg yeah what I’m trying to get through is all that there yeah is what carbonized food from thank you ages and ages OFA carbonized [ __ ] [ __ ] and all I want you to do now is start thinking about cooking in pans mhm yeah I’m going to show Lawrence that in the time it takes him to cook a whole seab bream on his grill you could fill it it fry it and make a simple Mediterranean sauuce what I’m trying to do Lawrence yeah is make your life [ __ ] easier you know that yeah and whilst I’m still waiting for yours I’ve just got an orange a lemon a pink grapefruit FR pezel are you cooked yet almost out and on now I’m not trying to be some jumped up [ __ ] SMY ass little [ __ ] I’m just trying to explain you’re busting your bollocks the wrong way around because I am not going to [ __ ] listen to [ __ ] Tom Dick and AR telling me they want to sit and [ __ ] compete with that or sit and eat that I know which one you can do 10 times quicker and a thousand times better don’t be scared to use a pan okay do you understand he drilled into me my pride and you know my arrogance is really sh through and I’ve been a bit of an ass about it and bit stubborn and you know I’m I’m really now excited that he’s here I really want to learn and and get this place moving the penny might have dropped but now I’ve only got two days to put things right out with the old yeah in with a new [ __ ] bin them yeah we’re short of coold tonight with Lawrence finally letting go of his huge menu it’s time for a new beginning in its place I’ve created a small Mediterranean menu using local produce five starters including figs and Sano ham and watermelon with feta cheese and six Mains including a pan fried sea bream and a barbecued chicken on a warm potato salad actually cooking properly that feels absolutely fantastic at last limited menu fresh ingredients absolutely amazing the menu will offer Brit something authentic fresh and above all quick to prepare and in reducing 72 dishes to 15 Service couldn’t be any simpler for restaurant manager Alex okay what about this table here 8:30 booking I just take the order now okay good okay let’s go yeah the menu’s simpler a lot easier we can do volume now now we got a chance to put the [ __ ] thing right it’s my final night and it’s the relaunch of lear’s new menu okay I’ve only got one shot at this and I can’t afford any mistakes changing you tonight yeah you’re yeah you’re coming off that barbecue yeah I want you connected to the owner as a sous chef that’s my decision I’m sticking to it I’m putting suf Norm in the kitchen prepping cold starters and pot washer Tom will take his place on the barbecue it’s a Gamble but I’m confident Tom will send the meat out cooked and all you have to do is take the chicken off the barbecue Y and put it onto the plate and send it yeah sure good you guys set this evening isn’t just about launching a new menu it’s about Lawrence regaining his reputation with the British xack Community 6 months ago he hosted a fundraising dinner for the local Donkey Sanctuary serving Frozen starters and chicken stuff with banana it was a fiasco tonight I convince them to come back it’s very nerve-racking having them here because I know how much I upset them last time and I know how much distaste they have for the restaurant in general and it’s really nerve-wracking for me to be able to know that i’ I’ve got to cook for them and cook them really really well tonight will be the test whether or not the food’s edible that would be a good start with customers getting their food on time the relaunch is off to a good start it’s quite refreshing to have something different and not the same sort of chicken or fish with fries a lot better than last year yeah phenomenal nothing’s come back everything’s cooked beautifully yeah to be honest so far it’s been a breath of fresh air right donkey San just sat down yes yep okay we’re on their starters now treat that table like a time bomb the starters arrived for the Donkey Sanctuary but just when I thought it was all going to plan Alex has forgotten to serve the wine how do we put the starters down without serving the wine um of all tables come on at 9:00 the restaurant’s full but bazari there’s a backlog of people waiting for tables it’s Alex’s responsibility to get them seated but he’s flapping around like a headless chicken what’s going on with this [ __ ] table that’s waiting the bar for so long table six Table Six yeah I dou booked at you see at the start of the night I had to tell them that you know we need to have the table back who did you tell you need the table back the customer the customer what about the [ __ ] kitchen they need to know first cuz they got to cook it yeah so move your ass sir for some bizarre reason Alex has got tables double booked within an hour no one can eat anything within an hour embarrassing I mean [ __ ] embarrassing Alex has simply got greedy in thinking they can turn tables around in an hour as a result people are turning up for the reservations but have nowhere to see it and in the Kitchen Lawrence is now struggling with a backlog of orders the donkey sent table on top of all that Alex has now gone into meltdown Alex get a grip Alex you can do it Alex you can [ __ ] do it all right we’re waiting on you I know you’re waiting on me and I really appreciate this this is [ __ ] critical know go come on Alex please we waitting for 40 minutes for starter then sat with dirty plates for 45 minutes and then we were asked to leave the table because the next lot of U guests arrive five Place yeah 1 2 3 four five five five although Under Pressure Lawrence is at least coping with my reduced menu y you got three Sano three watermelon y finish those off in a minute soon as I get these out I can only be grateful that Lawrence got the Donkey Sanctuary main courses out before the [ __ ] hit the fan very very nice I mean it was a lot nicer than chicken banana I must admit the food is actually very good um I think everybody’s quite pleased with the food if he can come up with this sort of deal yes we’ll be back again but the service Le leaves quite a little bit to be desired I think a lot more work on the service it’s the end of the evening and Lawrence’s cooking has been a success but Alex’s double booking madness has let everyone down we’re So Close Alex so close you can do better I know I can do better you can do better I know I can do better turn around and tell him that he’s paying your salary [ __ ] tough nine a real tough night 87 covers and it was a struggle and the service was [ __ ] pretty dismal however the Donkey Sanctuary have confirmed they’re going to come back that speaks volumes that means the local community are now back on their side and quite frankly you can’t ask for a more crucial time for them to support it because we’re just about to come out the summer season and enter the [ __ ] winter and without their support they won’t get through the winter in 6 days I finally seen a change at leada but once I’ve gone Lawrence has only four weeks until the end of the season to make the money that will help him survive surve the winter them remember do not cut corners and don’t make a [ __ ] ass of yourself look a STK reminder to make sure the standards never slip don’t make a [ __ ] ass of yourself that’s gone that is [ __ ] gone goodbye okay I only hope lear’s doors will still be open when I return in the summer I spent a week at laara the bana on the cadel soul it was holiday hell that’s not Co that’s raw former nightclub manager Lawrence Davey was up to his eyes in debt he had swinging kebabs someone taking the piss prawns in chocolate sauce I thought it was [ __ ] hius and his dishes with a Twist had pissed off the Brits calling m really isn’t falling y Lawrence was so stubborn he wouldn’t give up his huge menu without a fight no you sure yes yeah yes hey this is nothing to do with your Bolls size your [ __ ] is it no after knocking some sense into him I created a set menu of just 15 authentic Mediterranean dishes and on the launch night we won back the local exp trade that Lawrence had lost if he can come up with this sort of deal yes we be back [Music] again 4 weeks later I’m back on the Costa it’s late September and most of the tourists have packed up and gone home the beachfront restaurants are deserted and their H feels like a ghost town I only hope laara is fairing better good to see you and you yeah how’s the month been busy very very busy ready yeah good almost double last year so that’s [ __ ] great news good to see you you too how have you been really good yeah it’s been great yes busy it has been busy and you’re working hard yes yes less flustered more organized we’re organized we’re happy we’re communica and what’s the special Kebab tonight the special Kebab uh the special Kebab is in the bin great donkey dick kebabs are off the menu Norm still in the kitchen preparing cold starters good to see you my man out on the Terrace is Tom the former pot washer now promoted as the barbecue chef and as Norman think out here again or is this your domain this my domain this is your domain but best of all Lawrence is no longer cooking on the pler grill haven’t used it in about 3 weeks you haven’t used the P Grill touched it thank you [ __ ] hell really mean that yeah you must miss it no no I did I did for about a week I kept on going back to it thinking [ __ ] where’s my steak and it was always in the oven what should we say perfect considering it’s the end of the season leara is reassuringly busy everything seems to be running more efficiently there’s an air of calmness around it and yeah it’s a nice bu which is lovely everything’s gleaming it’s spotless the menu is no longer the size of a telephone directory it’s one page and there are even some new dishes for me to try I was a little bit cocky in um that he’d love my food when he first got here this time around um I know that I really really want to impress him now with these dishes if I can’t impress him now then you know I’ve really [ __ ] it up here we are here is the squid and sha thank you for my starter I’ve chosen barbecue squid and shizo sausage on a bed of Rocket it’s nicely cooked it’s not too chewy and the srio sausage just gives it that little spice that squid knees and that’s what you come to Spain for dishes like this my main course I’ve chosen Seabass on a bed of cream leaks one of the new dishes on Lawrence’s Autumn [Music] menu there’s just no comparison to what I was fed a month ago where it’s just really nice clean simple honest food and that’s what this place needed without any stupid [ __ ] twists 4 weeks ago Lawrence was £75,000 in debt equivalent to €2,000 and laara was on the verge of closing down what really shocked me about tonight’s dinner is I can’t believe it was the same guy that was cooking my dinner a month ago that was delicious it’s an absolute pleasure to cook in here now and I you know I’m not angry I’m not upset I’m just you know cooking the food I love cooking and and seeing empty plates come back clean and and happy customers leaving the restaurant you took €3,000 this time a year ago now you’re on €9,000 what have you knocked off from the debt um I’ve knocked off1 13,000 since you were here last Cash Cash already yeah what do you need to do a night to stay open during the winter how many covers during the winter 20 20 so already tonight with 33 or 34 in for dinner yeah we’re we’re not home and dry but we’re [ __ ] making great Headway don’t you [ __ ] dare stop yeah and every time you think of stopping turn on the plancher grill yeah deep fry your [ __ ] vegetables and [ __ ] hit them on there never again good night Tom that was value for money delicious straightforward local produce cooked properly and he’s not trying to be too [ __ ] clever and if he can continue doing that he’s got a strong chance of surviving the winter and opening up next [ __ ] season ready to attack it with some money in the bank thank God for that the [ __ ] penny has finally dropped time’s running out for the fenic arms a country Pub that thinks it’s clares is this Pub fruit because I can’t quite believe I’m [ __ ] standing in a traditional English pub this week I’m trying to help the most stubborn fruit cake I’ve ever met I love B now where did that one come from 7 days to teach this old dog some new tricks just remember we are the bosses it will take a miracle [ __ ] come and tell me yeah cuz I’ll smash them over your [ __ ] [Music] head the lon Valley a wealthy farming area in the heart of the Lancashire Countryside home of the hot pot and the custard tart and a great location for a roadside Pub so I’m looking for the fenic arms a good old traditional English pub every day thousands of punters speed past the pub it’s slack bang on the busy a683 between Lancaster and Kirby londsdale pubs are now the nation’s favorite place to eat out and Brian Ray has spent the last 30 years cooking pub food I don’t claim to be God I don’t claim to be Jesus but in my business and in my kitchen my word is law there’s a mint to be made if you get pub food right but since Brian and his partner Elaine Howden took over the fenig arms three years ago they’ve been Heming money at a rate of, 1500 quid a week what’s going on up there one big overgrown Bush FR me here is the menu okay sh this is elae elae nice to see you and hello I’m Brian Brian how are you oh I’m fine good delighted to meet you likewise good to see you very delighted God it’s tight in here isn’t it yep so where’s the um where’s the restaurant dining areas this way follow us down there this is supposed to be a traditional English pub but it’s full of tacky clutter and when it comes to table settings Brian’s got serious delusions of grandeur God extraordinary [Music] not what I imagined as a PB um we used to have this just as a small dining room with four tables in it God looks like you’ve got the queen coming for [ __ ] dinner [Music] no unfortunately no one’s coming for dinner but it’s not for want of trying Brian and Elaine are throwing everything at this failing business we spend most of our life down here anything between 100 and 120 hours a week down here 12 20 hours a week 60 hours each yeah no no 120 each so what days off do you take we don’t we don’t you don’t take we had we had Christmas day off this year that was your last day off yep and the day before that was the previous Christmas and the day before that would have been about 18 years ago Jesus six days off for a quad heart bypass but I was back at work on the seventh day [ __ ] you back at work 7 Days Later yeah yep 7 days after the op I was back working in the kitchen cookie are you mad probably how old are you 62 62 Christ Brian is killing himself over an empty Pub this place should feel laidback and Lively but it’s got all the formality and awkwardness of a wake it stayed you know the atmosphere is static and very dreary so men you for this evening thank you plus the additions of the day care for wi L Ryan calls them additions rather than specials doesn’t like to call them specials [ __ ] me but it’s far from being a pub man us it my God red Johnson’s confed goard duck breast Ribble Farmhouse survoy cabbage rosty potato Willington crispy apple chutney and calvos Je [ __ ] man Brian’s trying way too hard and his list of pompous sources is ridiculous I mean there’s pure Merlo red wine sauce je calal je Lanas je caramelized onions tartar extraordinary you walk into a pub and you expect a stanky pudding a shepherd’s pie I’ve ordered the simplest thing on the menu a prawn salad but Brian doesn’t do simple what we’d like to point out first and foremost we’re a traditional Old English pup [ __ ] hell that’s deep in Tradition there isn’t it let’s see if Brian can get traditional with my main course but I’m doubtful it’s Cocker and rack of lamb balsamic cherry tomatoes and one of those pretentious sauces how the [ __ ] did you get in how do you get the lamb out not only is this not pub food but it’s plain awful honestly it’s like chewing a [ __ ] golf ball Brian’s got a lot to answer for this is a pub isn’t it yes and that’s what I had to keep on telling myself a traditional Old English pub so how many pubs have you been in that have served a over reduced syrupy sickly Bast with vinegar in a zed shape over a square plate probably none a pub or Pub grub is the next step up from from home no it’s that basic rustic honest good British solid food um there’s nothing traditional about what you’re doing here this is currently running as a restaurant that is confused over the toop I mean absurd beyond belief you’re not running a pub it feels like you’re running a restaurant badly modern pub food is all about simple home cooking done well but I don’t think it’s going to be easy persuading Brian and Elaine that they need to get back to basics how you feeling totally crap uh it was pretty devastating last night um some of the things yes we could fully accept and take uhh um but to be quite honest the way we felt if you have to be like that to get at the top I’m glad I’m at the bottom I’ve got to be brutally honest clearly you don’t like that level of honesty I’m not here for confrontation and you know if you’re that devastated on the back of what you’ve been through in this industry for 30 years I’m surprised you’re so weak after 30 years hard CFT Brian and Elaine should be reaping the benefits but in fact they’re facing bankruptcy and could be homeless in 3 months they’ve got to face facts how much um are you in debt when we actually sat down and wrote it down tossed it all up uh put everything into it where you sort of leave things out so that you don’t see it uh we’re about quarter of a million and it if we had to close tonight uhhuh the situation at the fenic arms is desperate I need to find out how Brian runs his kitchen since he’s heart up his memory lets him down so he sets a timer for every dish he’s cooking and that helps you not to forget when it’s ready but it’s not just that it’s giving you an awareness all the time that time’s passed so how many times you got going on just one at the moment [Music] three Brian short-term memory is as awful as the rich sticky SAU is coating every dish and this one and that I believe is a previous scrumpy reduction um we actually didn’t have a lot of cider so it’s a scrumpy reduction without the scrumpy Apple ties reduction with apple ties in [Music] there Apple ties [ __ ] me I feel sick I’m starting to realize nothing about this kitchen makes sense have you got any Mash ready for us n have we got a bowl for that while Brian runs around the tiny cramped space he’s paying top whack to his most experienced Chef Nathan who seems to just put passing everything this is normal when someone taking a piss at me this is normal it’s normal I’ve never seen such a chaotic and inefficient kitchen and on top of that there’s Brian’s over complicated and frankly ridiculous food stone coal Pate stone coal lettuce piping hot pigeon red wine sauce par hey you’ve got a [ __ ] brain haven’t you I hope so I like to think so is this pub food no because I can’t quite believe I’m [ __ ] standing in a traditional English pub Brian’s already had five heart attacks and he’s running himself into the ground cooking the wrong food in the wrong way your kitchen is a disaster Zone it is [ __ ] impossible to get food out of there I tell you what big boy you may be see 62 but [ __ ] me you don’t have to work that hard you know that it’ be nice if it didn’t I I I I swear to God cuz that must be a [ __ ] nightmare in there the fenic arms in Lancashire has ideas above its station it’s a country pub with aspirations to be a fancy restaurant the dining room is set for the queen and the food is pretentious Brian Ray and Elaine Howden are over a quart of a million pounds in in debt but they’re still spending You’ got a setup of a restaurant big coffee machine espresso expensive bit of quit this now uh I picked it up for £400 400 quid yeah you bought it yeah from where eBay eBay yeah Brian stuffed his kitchen with so much secondhand equipment you can’t swing a cat let me just squeeze past here thank [ __ ] you’re small you know that it’s an outset of time I know that’s what you do you look for chefs on eBay look at their size their measurements their weight then employ them yes Brian’s DIY kitchen is a cramped bodge together disaster Zone held together with bits of string and his haing problem goes much deeper than I first thought I I love plates whereas other people go and have a holiday or go out for a meal I’ll save my pennies and buy a plate Jesus [ __ ] me look all those plates there wrapped in cln why they wrapped in clinfield stay clean to stay clean yeah right what are these plates used for just some I bought to play with some you bought to play with yeah we haven’t played with them yet just got the chance of getting them so I got them what do you think we put in there salad sou I don’t know we’ll come up with some dish and use them for that no no no no no come on you don’t serve food in them do you yes we did oh no come on I wouldn’t even put a [ __ ] dog’s dinner in there you don’t serve food in them uh we have done in the past no look at the size of it they’re big I mean you you can you can go tiling with thing you know that we can retile this whole establishment with these plates just look what we can start doing in terms of look already it’s starting to look unique isn’t it yep and so you said what what what Chinese dish on this one it wasn’t it was a Japanese dish Christ a m the tile glue didn’t stick shitu it’s all right don’t worry it was chipped anyway sorry damn damn damn damn damn damn damn damn every corner I turn I discover another of Brian’s stashies squired away now where did that one come from I bought that from villo B [ __ ] hell and what’s that you don’t serve food on that come on yes we do it’s like a [ __ ] swimming pool for B now we’ve got one with three compartments down the side we serve the steak on that you serve the steak on that yep a lifetime of hoarding calls for shock treatment for the first time ever we’re going to get rid of that [ __ ] junk before I can even think about changing the food I’ve got to make some space condemned broken chipped skipped yeah yeah this where did you get this thing from eBay eBay tucked away in the corner Ryan’s got a huge disgusting stock pot it’s the base for all his revolting sources that’s going to go in the skip we don’t need to [ __ ] have the shz the Merlo we don’t need it that for me is a hazard do we need that hot plate um it’s usually a way of keeping the food hot Brian’s been collecting kitchen equipment for 30 years he’s never thrown anything away and even with me here to help he’s finding it difficult bit of a shock to the system it’s a hell of a shock to the system some of these items here you’re going to keep some of them here you’re going to sell and some of you’re going to Chuck pin the tag on there left to his own devices I know Brian would put all this junk back so I’m forcing him to decide how much of it is actually essential to running the kitchen I don’t want to get rid of that yet there I just want to keep that top it’s a tabletop don’t want to get rid of that oh dear he’s hopeless keep them CU I have to find somewhere for them how many microwaves do we need let’s keep one or two three K what do you do with three microwaves one one and one spare I’ve been trying and get rid of some of this rubbish for 2 or 3 years but Brian will not f with anything I’m leaving Elaine in charge of rebuilding the kitchen while I make sure that Brian’s junk has gone for good okay why do you think I brought you here I have no idea you got no idea well see that skip behind there that’s full of your junk and I’m really worried the fact that you’re going to put half that junk back in your kitchen so I’ve got to get rid of it once and for all come on get that stock pot away we’re getting rid of the [ __ ] look at it stop holding crap I think you’ve well and truly made the bik the harsh truth is that 20 rural pubs close every month and if Brian and Elaine don’t want to add to that number they need to start making some drastic changes got a huge amount of respect for [ __ ] Brian the guy is 62 years of age he’s been cooking for 30 years he hasn’t got a [ __ ] pot to piss in he’s working in excess of 120 hours a [ __ ] week in a kitchen I’m sorry but for any man at 62 that can kill you clearing out the junk was just the beginning before I can start changing that God awful food I need to get this kitchen working properly look at the space you got here like that hey we’re GNA throw a [ __ ] dance in here in a minute I’ve got to do something drastic I need to clear out one final thing from the kitchen Brian Brian big night for you tonight don’t be scared of a change you’re not cooking in the kitchen tonight you are out of the kitchen for good and you are more capable of running your Pub but not from the kitchen as a proper Publican as a proper host I will do my best please go and get changed I will I think this kitchen has got a better chance without Brian he’s got a young but enthusiastic team of Three Chefs Nathan Karen and Chris I know how difficult Brian is to work with that is so [ __ ] obvious yeah he’s gone now yeah he’s not running the kitchen he’s running his business show him that you can do it it’s essential that the fenic arms has a friendly couple out front to do is keep all all the St on but I’m not convinced Brian will be up to the job after 30 years behind the stove good evening did anybody tell you we’ve run out of SE bass and we’ve only got one Tian Left Right anybody any ideas on what you’re looking for before we run out of what’s left oh dear not exactly a polished performance that way talk to them Brian they won’t bite but it’s looking much more professional in the kitchen where Karen has taken charge don’t worry about drizzl the plate just Source the [ __ ] thing please there you go good even with Brian’s complicated menu the food is flying out of the kitchen just like it should do in a pub they’re doing a great job in there now the problems in the dining room and there’s no Vibrance there the atmosphere is stuffy and formal why in Earth is he Lane pouring the wine this is supposed to be a pub [Music] while Brian and Elaine fuss over their customers there empty tables in the dining room and the bar is filling up with people waiting to [Music] eat they’re never going to make a profit running it like this they need to fill the tables twice a night what’s happening in the bar everyone’s sitting in there taking orders get them straight to the [ __ ] table get them in the restaurant clear the bar can I pass you some menus are these ladies part of your party Ryan has got to loosen up or they’ll never speed up the service first of all you guys yet [ __ ] well done I mean really well done my problem was in the dining room your service doesn’t need to be that formal if you relax the service will relax and that’s not nitpicking we’re a pub what’s wrong with them carrying their own drinks through to the table nothing you know yourself when the atmosphere is not right you know it’s not running smoothly of course you do but we need to work on that level of just a PB I’ve only got 3 Days To Go and I’ve still got to solve the biggest problem at the fenig arms Brian’s food what is traditionally English pub food what is it I suppose English pub food is basically scampy gamon sausage that but that isn’t what I want to be that’s nothing of A Sort [ __ ] me what pubs have you been in um not quite so many since I ended up in one myself it’s rustic simple English cooking whether it’s a bowl of split pea soup whether it’s a Lancer Hot Pot whether it’s steak and chips it is simple food and that’s where I’ve lost my way then it’s time I push Brian in the right direction see this on here twaddle yeah absolute horrendous waffle I don’t want to see the madira sauce the Citrus mayonnaise I don’t want to see a calog je no more sauces the pub will be serving Great British pub food I’ve got to start replacing some of Brian’s dishes with good home cooking yeah yeah what’s wrong with having laner hot pot on the menu nothing nothing at all where are we Lancer and so why is that not on the menu I’ve asked Brian and Elaine to rewrite the menu minus the waffle pan fried duck liers just fried duck liers fish cake um just put down fish cake potatoes on top lots of potatoes yeah spread nice good give a little twist at the bottom like that that mixes the onions and the potatoes yeah up on top and in what have you done for the fish cake salmon and hadock fish cake oh salmon hadock fish cake salmon and hadock fish cake yeah and that’s it yep wow finally we’re getting somewhere I feel like we’re really starting to [ __ ] understand what a pub means progress at last but I don’t think they really understand what a pub is until they’ve been to to one so I’m giving them the night off their first Saturday Night Out in 18 years good uh right Elaine uh Brian take the dogs for a walk don’t worry about the service right when you come back okay get changed yeah and come and have dinner when was last time you sat in here on a Saturday night and watched your staff at work and enjoyed your dinner never never right okay off you go thank you guys see you later yeah see you later right now one last thing you’re the only Pub in Britain that’s got a [ __ ] uniform get changed into your civis soon in 5 minutes ready to run the place yeah there’s a good boy there’s a good boy come on Lane I’m hoping that if Brian and Elane experien a real Pub atmosphere they’ll realize relaxed is best so tonight there’ll be no fussy service at the fenic arms good evening good evening good evening welcome to fenic Arms how are you very well thank you good good good uh you can’t come in you too busy um no we’re not too busy um you’re not here to receive an OB you’re here to have dinner you’re dressed too formal we’ll go back again as quick as you can right come on Lovely we’ve never been out ever not dressed like this right come back with something casual [Music] welcome to the fenic arms come through please thank you [Music] cheers tonight they’ll be saing the first of my new real Pub grub not a sticky you in sight it’s a rather nice color isn’t it you want to taste this Pat it’s good with that that that is to die for the food has been a hit I Hope they’ve finally got the message that they’ve got nothing to fear from Going Back to Basics you’ve got to show flexibility and you can do it and getting you out of this place today was a breath fresh air just to relax the place and the more you can relax I swear to God you’re going to see your business grow last night was a success I thought the fenic arms was back on track but this morning I’ve discovered Brian has gone behind my back and jeopardized everything we’ve been trying to achieve we had a really good night last night and the staff worked [ __ ] exceptionally well um straight after I left um Brian came downstairs and started being a contous old bat um right I’m just going to have a word with him yeah in fact both of them because I’m getting a little bit pissed off a minute my back’s turned what was his complaint to you this morning um it was generally that um he doesn’t want to see any of his plates being bined he doesn’t want anything being different he came around took all his knives out um it was just generally um this is our business this is our home things aren’t going to be changing as much as anybody thinks we’re still going to be doing it our way and nobody’s going to say any different he stuck in his ways I’m pissed off really but how pissed off are you on a scale of 1 to 10 yeah think give be a good seven unbelievable two days to go and he decides to screw it all up that’s 62 years of age it’s becoming really [ __ ] clear that you can’t teach an old dog new [ __ ] tricks I’m nearing the end of my week at the fenic arms where I’m trying to save Brian and Elaine from the jaws of bankruptcy but just when I thought we’d turn the corner Ryan’s gone behind my back and told his staff he won’t accept my changes I want to get it out with you now because I don’t mind going I’d rather go and see my wife today and sit here and [ __ ] bang my head against the wall if you’re not prepared to accept the changes you’ve got to tell me and the nitpicking you do you know what you’ve got to balance it out with some confidence and a little bit of encouragement as we I said to this this morning right just remember we are the bosses it’s not a power struggle you are definitely the owners just cut them a little slack you’ll be surprised you know what we’re acting like small children aren’t we thank you they’re busting their nuts off for you right now they’re busting their nuts off for you right now that’s not for me that’s for you because you pay their [ __ ] salaries not me and when you’re worried about your villero and B [ __ ] plates that no one’s changing [ __ ] come and tell me yeah cuz I’ll smash them over your [ __ ] head he better have listened this time I’m only here for two more days and a bigger concern is that it’s Sunday on a bank Holly weekend and the pub is virtually empty um Sunday lunch normally this quiet or Sunday lunch is bit hitting there some weeks you can have quite a few in other weeks you can have six or 10 in here we are SAT at4 2 25 kills done I mean we should be having a second seating coming in now for Sunday lunch but thank God only 25 people are going to eat the miserable looking roast they’re serving today it’s coated in yet another disgusting brown sauce is that Brian’s recipe yeah yeah it’s a revolting coction of gravy granules and reduced red wine I may have kicked Brian out of the kitchen but unfortunately his influence still lingers on I suppose we can always [ __ ] retti the roof on that [ __ ] can’t we look at that F me why is it so dark but the yorshire puddings are actually pretty impr impressive what a shame they’re going to be ruined by Brian’s disgusting gravy why isn’t this place packed out for a Sunday lunch we don’t know we just don’t know we have no idea it’s um we’ve tried different menu we’ve had bigger we’ve had shorter we’ve tried all sorts yeah but look how busy the [ __ ] road is yeah you should be [ __ ] ramming them in Sunday lunch yep over needs to increase by at least £ 2,000 a week I think Sunday lunch holds the key to solving the problem but there’s only one thing Brian’s gravy is good for yeah we’re saying goodbye to the gloop hello to [Music] gravy we [ __ ] hell we got some Tac okay one thing we going to do now is make a proper gravy yes when was the last time we made a proper gravy uh years ago years ago yeah fresh oil in there yeah and carrots leaks celery yeah yeah and it’s really important to make the gravy in the tray the meat was roasted in and now the stock beef stock yeah bring that up to the boil right and when I when I pass this through a SI want to see the bottom of the tray yeah nice and clean yeah what happens all the vegetables start to go through the SI so it naturally thickens the gravy out and look gravy this has given me a great PR idea that’s going to appeal to Brian’s eccentric personality and give the fenic arms the Boost it so desperately needs that was an O busy lunch was it no and we took how much I did 60 something 400 quid 1 2 3 4 5 6 7 eight eight of it on there barely enough to pay their wages barely enough yeah the penny dropped for me today you know that why can’t this place become famous for gravy brother idea look at these things they’re amazing you’ve got the amazing potential to have a fantastic Sunday lunch bring back real gravy this place will be [ __ ] heaving how yes how you girl you get on the street and you just announced okay that you you’ve got a campaign to launch real gravy at the [ __ ] finck arms yes a campaign to launch real gravy hey it sounds a little bit [ __ ] Dali but why can’t you just turn it around and get out on the street with the team yeah yes give us a word yes we will launch the campaign rip as I hoped Brian is well and truly sold on the campaign join the campaign for real gravy join the fenic arms for real gravy his troops are armed with Yorkshire puddings and jugs of gravy and we’re ready to hit the streets of Kirby Longdale yor and just a little bit of GRA there real gravy sir real gravy there we are no more shoes no more sauses real gravy no more syrups no more vinegars just real traditional British gravy bollock too bollock to Maggy the campaign for real gravy starts at the Benard Captain the center of the Universe for real gravy nice very nice good gravy we want gravy we wanty wey great Word of Mouth publicity is unbeatable and Brian and the team have done a brilliant job making Dam Shaw the fenic arms is the Talk of the Town we want gravy not just any gravy but the real gravy we relaunch tomorrow and when word spreads about the real gravy the pub should be packed out there you are join our campaign real gravy it’s my last day and there’s still a lot to do before tonight’s relaunch First Impressions count so there’s no point launching a big PR campaign if the place looks a dump when the punters get here have a look at that sign it cheapens the place and it just sends the wrong messages you know that huh and I want to see the fenig arm so that Banner you know that’s got to go and the whole place just needs sprucing up a little bit jet hose the front and just get it nice and vibrant while the front of house team spruce up the exterior I’ve suggested to Brian that he gets back on eBay and starts selling off his huge Crockery [Music] collection I’ve got 10 of those and they’re starting off at 46 good each I may have done the impossible and got Brian selling his plates but I got a feeling he won’t find staying out the kitchen so easy I need Elaine to keep an eye on him when I’m gone there’s one person that can make sure that he doesn’t go back to his old ways is you yeah I shall I shall remind him I think he’ll listen you’ve got to keep him keep out of that kitchen you you cannot let him back in there I just think he was frightened of being um jobless just put on the shelf and forgotten about yeah and he he didn’t want to feel as though they could manage without him even though he knew that it’s the same with me but he’s got that competition streak in him he’s 62 though he doesn’t need to be that competitive with his staff no he doesn’t but you could see the passion he’s had oh God 30 years yeah yeah easily like I said there’s not many that have lasted that long but it’s about time he started to enjoy it a little bit no tonight we’re relaunching the fenic arms as a Great British pub the real gravy campaign has done the trick bookings have been pouring in all day good afternoon Fric arms on a normal Tuesday night Brian and elae would be lucky to get 20 customers but there’s already 88 booked in for tonight’s relaunch 8:00 yeah we could maybe do it going on towards half past in the kitchen I’ve put a together a new menu of No Nonsense tasty British pub favorites there’s hearty PE and ham soup and the alltime classic a simple prawn cocktail few Pawns in the middle yeah what’s the secret behind the porn cocktail good pawns good prawns lovely Mar rose sauce and a little bit of Apple the Apple and the lettuce yeah just really make it nice and zesty all these dishes use great ingredients prepared simply and presented without fuss just like this pressed ham turine when you think about something like a puff you know it’s it’s rustic so keep the food rustic yeah so in terms of presentation dots and [ __ ] bits and Bobs get it on there that’s it end the story all the chefs have impressed me this week but I think K’s got the maturity to run the kitchen so you going to take the rains yeah you are yeah yeah definitely and what happens if he starts to change things again what are you going to do put your foot down o no way you put your foot down yeah yeah be t it’s time to show Brian and elae their new menu I’ve replaced their complicated fussy food with 25 classic Pub dishes surprise surprise simple straightforward honest British pub food yeah and nothing too quirky I’m well impressed roast ribber beef stunning Yorkshire puddings Jugger gravy fish and chips beautiful sausage and mash Lancashire Hot Pot an apple and black briy crumble I’m proud of what I can see the secret behind this menu here and being completely traditional in terms of pub food is just the speed it can fly out at yeah with two sittings in the dining room the chefs will be under pressure but it’s Brian and Elaine I’m worried about if they can’t relax and speed up the service we’ll be screwed do we say our prayers now I’m shaking like a leaf inside I don’t know whether on this planet next planet but I’m definitely on a traditional Pub Planet he better be the pub is packed out tonight but if Brian and elae are going to start paying off their huge debts this can’t be a oneof 60 minutes from the start of the main course game two roast beef keep first [Music] table Rapido here we go and last those C webs for the first time ever they’re aiming to fill the dining room twice over so they can’t waste time pouring wine or gravy for the customers tonight Mr Foster yes you’ve got him on table for oh it’s been on three sorry did you wait long No 5 minutes perfect gra you happy with gra your pudding sensation fantastic so far so good the kitchen seems to be coping well under pressure n just be careful all these main cuses flying out now desserts next right how many have we done I about 40ish maybe about 45 just go up to 50 yeah over halfway yeah keep it going yes but out front there’s a disaster waiting to happen it’s 8:30 and they’re slipping into Old Habits the bar is full of people waiting to be seated Brian and elae haven’t got the first customers off the tables yet uh Brian we got a bit of a q forming here can we sit some guest down yes we’re just trying to get them to move the tables to sit them down if they don’t move where’s the ri um I’ll get somebody to bring the build for you thanks we’ve got to get them out of these tables now you know that’s where we got to be firm now yes Y what we finding harder to transition it’s not a restaurant it’s a pub y so don’t be scared after one 1 hour 55 minutes would you mind taking coffee in the bar or com have a drink in the bar change those tables if you don’t do that in the next 15 minutes we’re going to be in the [ __ ] have you got a bill for table that one whichever one it is it’s been touch and go but at last the second sitting at their tables that’s the hardest thing right now isn’t it got to turn around and for the first time ever it’s starting to run like a pub the fenic arms is buzzing the real gravy is being lapped up and traditional pub food has hit the spot I had roast beef and it was so nice just with real gravy on it nice lovely if Brian and Lane can keep up the pace they might just pull this off I mean hell it’s it’s a lot of excitement the adrenaline is absolutely pounding through me evening all everything fine evening he fine it’s been a huge success and finally the pennies dropped for Brian he’s realized that the kitchen runs better with without him I think the team have just been un bloody believable they’ve done it I’ve not been there I’ve not had to come in and where’s this where’s that where the other and I am just so proud of them all wow what a night at times this week I’ve seriously doubted it was possible but tonight the fenic arms has been transformed from a stuffy dining room into a vibrant packed Pub how much money do we take the till yep tells me we’ve done 2,447 yes get in there yeah fantastic £2,000 more than last Sunday lunch yeah Brian what does that tell you changing the menu and doing it simpler y has worked yeah well since I’ve been here that was the first night I witnessed all of you running a pub and I’m not going to come back to what I came and saw a week ago yes no you’re not no no Chef whites no knife rack nope nowhere near it no no um there was one one little problem I found a Barbie plate please Eddie wrap it up in clim film dig a hole and hide it yes promise me good man go oh no [Applause] Eddie a month ago I left Brian and Elaine running a busy Pub I’m dying to find out if they’ve kept it up I’m on my way back to surprise them for Sunday lunch the car part’s looking full always a good sign and the last Sunday I was here they struggled to serve 22 people good campaign for real gravy still there menu we can notice at this time even after good evening good afternoon hello how are you fine thank you and yourself yeah very indeed thank you where’s Brian in the kitchen kitchen he’s where in the kitchen he’s in the kitchen with a lan what in the [ __ ] is going on8 what in the [ __ ] are you doing in here hello hello I thought you were doing the Great Northern run what are you doing dressing those working why because I haven’t got anybody else oh for God’s sake sh and Chris’s day off today so I’m on my own it turns out just one week after I left Brian was back in the kitchen and Nathan left to go back to college oh [ __ ] me Brian yes go I I cannot believe I just found you back in the kitchen couldn’t get any stuff and we’re just trying to recruit to replace the one who went bloody hell what else is back truthfully before I start rumaging around and looking for it some of the plates oh no yep some of the plates that was oh no why because what you taught us was listen to your customer oh here we go so so we did so your customers are saying Bring Back Square plates no what they wanted was the wow factor on the food again that’s what they wanted what do you mean the wow factor on the food it’s a pub Brian yes but if you’re starting to become a restaurant slowly within a month you’re destined for trouble we went a little way down the road but kept the menu basically along the lines of what you were saying prong cocktail still on there yes yeah we’ve changed that you’ve changed that we’ done the it’s not in the wine glass no um we’ve done it the way that we’ve always done it and it sells exceptionally well oh here we go how did you used to serve the porn cocktail before I put it in a glass remind me uh scop shell with it on scop shell but it sells and the customers like it Brian prawns don’t live inside scull up shells nope but they don’t live inside glasses either oh oh [ __ ] me [ __ ] hell the good news is that thanks to the real gravy campaign in just one month Sunday lunch Takens have doubled and the overall turnover is up by 30% I’ll start with a pro cocktail in a scol shell please yeah it hasn’t got mashed potato pie around the outside has it yes [ __ ] hell so this is Brian’s wow factor he really is a stubborn old bat [ __ ] me [ __ ] it I’ll do it myself nice that’s what I expect to see a prom cocktail Brian is making an incredible 250 L of gravy a week and I’m not surprised people are flocking for this roast my god look the size of the portions extraordinary nice gravy and nothing fed around with you I mean lovely I don’t think there a beef a yorra pudding anywhere in the country today that could have match what you served me for lunch thank you so you know don’t piss around with it you don’t need to and whilst I’m slightly concerned that you’re back in the kitchen I hope it’s for a temporary it time only it because if I talk to this lady in 6 months time God forbid and you’ve popped your [ __ ] clogs in there on that stove I’ll be [ __ ] furious get out of there run your Pub not your kitchen please I will and I’m absolutely confident that the way you have set us up the way the menu is set up is going to work look at me and tell me yes wouldn’t you let go yes cuz if you do let go there’s every chance this is going to work you know that Ryan is full of surprises he’s got a new reason to log onto his computer he’s running the campaign for real gravy website September 345,000 p in one month in one month 342,000 yeah it’s it’s [ __ ] fantastic yeah 342,000 people logging on to find out more about the fic arms do me a favor now start thinking about your next campaign and I know what it should be campaign for a real prawn cocktail now you’re taking the piss I’m not taking the piss you were taking the piss serving it in a [ __ ] scull up shell [Music] and good luck thanks very much good night thank you take care bye [ __ ] H scol up shelves in a prawn cocktail [ __ ] hell [ __ ] hell 30 years