Owner’s Former Glory Costs Him Dearly | Kitchen Nightmares UK | Gordon Ramsay

This owner and his family are facing homelessness if Gordon doesn’t figure out a way to save their restaurant.

Season 4, Episode 3

For the last 18 months ex Michelin-starred chef Nick has owned and run Rococo but his past success is now eluding him. The menu is past its sell-by date, the service is stuffy, the food is over-priced and the only thing being fed is his ego. With debts of £100k, Gordon forces him to face his failures, strips down the menu and dismantles the claustrophobic dining room.

Season 4, Episode 4

For the last three years Morgan’s has been run by antiques dealer-turned-restaurateur Sandy and her daughters Helen and Laura. The beautifully-designed dining room has a prime high street location and should be the perfect eatery for the trendy local clientele, but head chef Phil is grappling with an eclectic menu that includes mashed potato with apricots, and his cooking’s just not up to it. Can Gordon help?

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Owner’s Former Glory Costs Him Dearly | Kitchen Nightmares UK | Gordon Ramsay
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this week I’m in norfol home of Alan [Music] Partridge but he’s not the only one hit wonder in town [ __ ] step forward Michelin star winner Nick Anderson and as soon as you say oh I’m the chef owner of Roco they oh wow you know it does stand for something but Nick’s stuck in the past and he’s about to lose the lot everyone’s so dead stuck in a rut and this place is going to [ __ ] close unless you do something about it now he’s got to say AOA and aha to his former glories it’s it’s it’s trophies isn’t it right now they’re going in the [ __ ] bin they are history Bring it on I can’t spell it any clearer we are [ __ ] [Music] [Music] [Applause] Kings Lin a traditional Market town on the Northford Coast where the order of the day is cheap and cheerful local crab L that is you’re eating at roko one of Kings Ling’s most expensive restaurants run by former Michigan style winner Nick Anderson I’m very proud to when people say you know who are you and what do you do and as soon as you say oh I’m the chef owner of Roco they oh wow you know it does stand for something or at least it used to now roko is struggling to survive the debts are mounting and there’s no real clear Way Forward Nick’s losing £2,000 a week and his facing closure and if that wasn’t Tough Enough he lives above the restaurant with his wife and two kids they’ll all be homeless if roko goes under my first thought is for the boys because what would we do I mean we’d have no we would have no money ow it just be so depressing and miserable we used to be very very busy and I don’t think we’re doing anything differently and we’re just not getting the people it’s like you know you’ve organized a special party and everybody’s decided they’re not going to bother coming I’m here in kingslin and I’ve got just one week to save roko from ruin and put Nick back in the game well I really really really hope he’ll like next food I’m reasonably confident he’s not going to sort of put his Fork down and go that’s disgusting or minging or anything like that I I’m fairly confident my food will will stand the test beautiful Church how fortunate any rest being next to that Jesus looks like a [ __ ] sofa bed in the window hello Hi how are you Hi how are you good lawence good to see you is Nick here is indeed thank you this is uh quaint cool it’s very small isn’t it hello hello hi how are you nice to meet you likewise good to see you how are you I’m all right warm yeah you look very warm huh very hot boiling in here doesn’t seem very busy out there no it’s just falling away all the time you know tonight eight people yeah on a Saturday night eight eight customers book how would you describe roko roko is a full alart restaurant yeah um what style of food is it modern British I mean we’re in the height of Summer now so everything’s sort of I’m about I’m about I’m I’m about to have a menu change this is we’re just coming at the end of the spring menu now we’re going into the summer spring we end the [ __ ] July spring is yeah two months ago well right right I’ll go in the dining room I’ll see you after lunch okay thank you right go dear Tiny Kitchen Jesus it’s like going to visit your grand I’ll read the menu here it’s so claustrophobic in here huge Sofas in a little quaint room [ __ ] I may have a glass of um orange juice please yeah pleasure ice um is it cold with ice it will be and the orang juice is already chilled yeah yeah that’s what I’m saying is it fridged yeah yeah no ice then thank you no ice smartass pan roasted diver scolars with cauliflower puree white raisin and Caper dressing that sounds very familiar here Nick’s got one of my dishes on the menu he’s been cooking for as long as I have and he’s charging Top London prices so I just hope his food measures up first test a fish soup excellent and um smells off well that certainly seen better days I just hope I won’t be saying the same about Nick by the end of the lunch a you bastard work very well [ __ ] son of a [ __ ] next mushroom and a duck egg on toast and it’s one of my favorites when it’s done how I like it simply why is it supposed to be looking like something out of a [ __ ] Barbie’s doll’s house why can’t it just look simple plain and mushrooms on toast it’s like eating a wet flannel soggy horrible bread mushrooms are dirty Nick’s obviously a Frills man but if he’s got any sense he’ll serve the next Dish as it was intended because it’s one of mine and where did this dish originate from I couldn’t tell you I thought the idea up you couldn’t no no go ask him for me will yeah sure thank you where did you get the idea for the scallops oh for [ __ ] sake thank [ __ ] I don’t serve mine like that they taste Frozen unfortunately milky and uh yeah rubbery they tasted like they’re Frozen They’re milky SC try one yeah [Music] not frozen fresh Nick’s got to be joking he better put a smile on my face with the next dish because so far this lunch has been miserable it’s nearly there just wondering if there’s any point in sending it to be honest if I were you Nick I wouldn’t keep me waiting got lawence thank you come and you’re like a hemoid in my [ __ ] you know that can I just sit and enjoy or try to enjoy rather than trying to dissect everything I eat otherwise you may as well [ __ ] sit down here and take my place would you mind no never thank you so much me I’m nervous I say stupid things I don’t mean at least you’re not having a cup for it that sauce is so sweet it’s unbelievable duck itself actually tastes quite nice but then it’s m with all that horrible sauce it’s almost like Benin and baby veg 20 quid as well I mean you know even by London prices that’s you know that’s up there there’s someone here that’s trying to be Flash and he may have got away with that in the ’90s but in 2006 his days are numbered right Nick you’re not going to like what I’m about to say I expected a nice quick fast easy lunch and unfortunately everything was painful you know mushrooms on toast was supposed to be mushrooms on toast I got something that was incredibly soggy full of grit and just looked horrendous the duck was [ __ ] delicious and then everything else around it was so unnecessary right you were [ __ ] successful 10 years ago and you had a big following MH unfortunately nothing has moved on no you’re in the bubble and I’m about to burst it s Laurels clearly cooking still from the ’90s era touch success but that fizzled very very quickly even his own customers haven’t sort of hung around long enough to tell him how [ __ ] long-winded the foods become so it’s yeah it’s quite sad in a way and um he’s clearly not cooking for Kings Lin he’s cooking for his ego I feel slightly deflated I didn’t think I’d get as much criticism as I got but hey I’m a big boy I’m not a 20-year-old I’m not going to cry I’m 40 so yeah bring it on this week I’m in kingslin to help Nick Anderson a chef who once had a Michelin star that sauce is so sweet it’s unbelievable it’s almost like Benin but after eating his food yesterday I’d say his glory days are long gone I expected a nice quick fast easy lunch and unfortunately everything was painful 4 years ago Nick was flying high running a successful restaurant at the crown hotel in Wales I had a business is turning over a quar of a million pounds a year got to six out of 10 in the good food guide two AA rosettes and a mishan star in 2001 uh 2002 2003 for three years but in 2004 Nick crashed and burned when he and his backers parted company he’s never got over it it was a very tough time leaving Wales and um obviously very emotionally draining we just found out Suzanna was pregnant uh obviously I then had best part of a year on the do um bankruptcy and trying obviously to to find some way of getting back Nick opened Roco hoping to get back on his feet but with no one coming in to eat there he’s now Heming money this morning I want to know what the locals have got against roko hello how are you both have you been the Ros I haven’t no have you heard about R heard of that what’s the reputation in Kings L at the moment it’s quite expensive isn’t it and when you look at it you think how you going to get value for money I think probably too pricey two smaller portions I don’t know is kingslin too small for a restaurant like rocos they’ve hit the nail on the head except for one thing it’s not kingsling that’s the problem rokos has gone way past Itself by date I mean pretentious food stuffy service and [ __ ] ridiculous prices even for London ridiculous prices before I can drag Nick into the real world I want to find out how he runs his kitchen so I’ve arranged to meet him and his Sue Chef Tim Sanford before tonight’s service how are you today I’m very well nice to see you good to see you too hello hello Chef how are you I’m okay you Gordon Yeah Tim you’re the suit obviously the suit chef chef is it the only Chef you ever worked for of this caliber yes what was it like last night dead as a Dodo absolutely no one no one in at all no [ __ ] me that’s extraordinary how do you leave the bordedom how do you stimulate yourself in terms of coming up with new ideas now it sounds absolutely Dreadful but sometimes I do watch ready steud cook to pick up little things on that yeah [ __ ] me I know it’s Dreadful you’re the first chef I’ve ever ever met that’s becoming that’s become excited and stimulated on the back of Ready Steady [ __ ] um just take me through your fridges like meat fridge where would that be so I have my my duck my lamb good look at the sausages they sound nice too are they actually from too yes they are amazing this is basically fish trimming Scarlet corals for fish soup rice pudding mhm meline mix nice Nick’s fridges are packed with the best ingredients but no one’s coming to eat it all is he mad you have the most extraordinary ingredients you know that and if you don’t sell it you eat it yeah things like you know Meat and Fish so really it’s a big Advantage the restaurant being [ __ ] empty cuz you live like a king amazing no style food here Tim must be [ __ ] extraordinary it is huh yeah well you look well on it thank you [ __ ] me if Nick’s in trouble he could be buying cheaper produce on his doorstep so why isn’t he with things like the shrimps in the freezer yeah and you’re on the you’re on an EST you know 20 miles we struggle to get them fresh we always used to be a to get them fresh no seriously you mustn’t forget I have been doing my homework I’ve been here I know how many boats are still active the fish Fleet the fish tell you what they on Saturday I can tell you what’s in the market tomorrow morning trust me okay oh [ __ ] me I get the feeling Nick’s having me on he in cooking now everything has to look Immaculate with the best of cheese and the best of sausage and the best of rack of lamb he’s in L yeah not sat in the [ __ ] Harbor of Monaco and every customer hasn’t got five grand to blow on a [ __ ] bottle of wine before I tackle the business I need to see what Tim and Nick are capable of and so I want to watch them in action during a busy service but things have sunk so low at roko the only way we’ve been able to fill the place tonight is by rounding up Nick’s friends and some local business people and when you opened 91 was the food the same then no the duck egg with wild thought that was part of the history in terms of been on the menu for a decade wasn’t from the very beginning but it was a a dish that sort of came along probably not yeah not long after 94 something like that so 12 years and not 10 years Nick’s menu belongs in a museum not a restaurant but I suppose with 12 years of practice service should be a dodle baby veg is such a throw back to the ’90s but Nick’s obviously very attached to them okay that’s finished y yeah well [Music] is this slow or ises it me is this normal pace of service yeah Nick’s so busy pring and pening he seems to have forgotten the whole point of being a chef feeding your customers sorry about the that’s that’s not normal for that to sit there so long like that is it no [ __ ] up I forgot the black pudding and I dropped the pom pure into the uh sauce for the hell of it [ __ ] hard work everything just seems so difficult so long wind kitchen soulless there’s no atmosphere there’s no no for someone who’s earned these Stripes Nick’s making a hash out of tonight’s service [ __ ] I just lost my [ __ ] red wine reduction I’m beginning to think this is a man who’s lost the plot salad’s died in the heat like it’s [ __ ] Creator so how was that for you absolutely horrendous is that the normal way to work it’s certainly the way that I’ve work yeah I’m worried because there’s so much [ __ ] around that goes on that is so unnecessary you’re screwing yourselves painful it’s like open heart surgery without an anesthetic it’s [ __ ] piling crap on top of crap and using crap on crap everything is [ __ ] so [ __ ] over tweaked in a way that you’ve just gone past any form of normality with food you think that the more I add and put in it’s just going to get better it’s not worse less is more he slagged everything off about my food I’m disappointed because I think he could have at least said something along the lines of I can clearly see you can cook meat I can clearly see you can cook fish he could have said something positive to keep our morale up I do feel choked last night I could see just how much of a rut Nick has got himself into sticking with the same old food has stifled his cooking and ruined his [Music] business I need a way to get him thinking about the future and not the past I’ve spotted a collection of old food guides he’s been holding on to I’d like him to let them go who wants to come in and read the good food guide it’s it’s it’s trophies isn’t it because you’re in there aren’t you yeah that’s the kind of stuff you have upstairs yeah for you know your your little meditation time you know you know when you’ve had a real [ __ ] night and you’re slightly concerned and you want to sort of you know increase the size of your [ __ ] you lay on the bed and cover yourself in all your good food guides when you get a write up in a guide they’ve judged you for what for that year the previous year yes yeah by then you you moved on yes so you’re reminiscing right now they’re going in the [ __ ] bin Colin I’ll hold the bag open and you can get them in yeah I don’t give a [ __ ] how much we pay for them you know that 15 years of History 15 years of everything else of course it’s sad it’s difficult sometimes to accept changes necessary um really is Nick’s road to recovery is just starting he needs to embrace change but after a decade working with the same dishes I wonder if he can actually cook anything new things have got slightly static in terms of creativity yes come here my little [ __ ] rockweiler sorry [ __ ] you mentioned to me the other day about ready steady [ __ ] yeah no no no don’t look at me like that come back to me with some form of inspiration there’s ingredients let’s look I’ve bought some basic local ingredients and I’m giving Nick and Tim just 20 minutes to come up with some dishes that we can make money on onion leaks potatoes and look at this baby here fresh beautiful you both got a bag each don’t copy him and you don’t copy him fine ready yeah how long steady cook how long [ __ ] H you know how long this could be the first time in years Nick’s faced a full-sized vegetable now you’re [ __ ] sweating AR you seen it on telly you sat there in front of the [ __ ] sofa now you’re [ __ ] doing it okay Nick please tell me you’re not looking for a cutter where’s my Cutters where’s my Cutters we Nick don’t burn your mackerel don’t get Huffy with me come on Nick 10 seconds to go three two one serve thank you well done Timmy good Nick what is it just simply grilled mackerel little bit thyme some lemon juice good fet of Macos on a bed of sauteed potatoes with garlic and butter would you serve that dish in your restaurant I think so good would you serve this dish in this restaurant no I wouldn’t why not cuz I think it’s crap it needs a lot of work going into it you think it’s crap yeah and it needs a lot of work doing to it yeah Mac you f it did yes I did here so I can cook it quick G it you are so paranoid it’s unbelievable presentation’s there for 30 seconds it’s the flavor that holds the memory it’s the flavor that holds the memory right Nick have a taste Ma’s nice slightly bitter inside cuz the guts are still in there unfortunately however top of the ma was nice I like that Nick’s buckled Under Pressure Tim’s held his own but they both failed the most important test of all the leaks and the potato I wanted a soup as my starter and then the [ __ ] mackel I wanted filleted on a [ __ ] warm potato salad nothing more boom boom start on Main yeah £238 I got to make money cuz I got to [ __ ] open my business tomorrow okay so you do you both chose to do one dish the winner is none of you C down [ __ ] no I’m so frustrated because I can’t get anything out [ __ ] Nick and I got to make some big changes in this place otherwise uh he’s [ __ ] it takes a little while for things to sink in with me I’m not the I’m not a uh really as a rule I’m not an impulsive person I don’t act you know um without thinking things through and I I fully suspect that Gordon’s going to get even more frustrated with me as the week goes on but I’ll probably get more frustrated with him it’s not just Nick a can’t work out if roko doesn’t have any customers how has Nick managed to keep the business and the family of float for the past 18 months I’m going to talk to his wife Susanna we don’t go anywhere we don’t ever go out anymore since having the children and there’s nowhere to go and we haven’t got any money MH um so I think he needs a sort of real kick or a boost or a real something to uh get him inspired again and I you know when it’s not not busy and when it’s crap like that he just you know he’s miserable which I suppose you would be anyone would be yeah [ __ ] yeah how long can you continue staying open along these lines not long the thing that happens is every kind of six months Nick has a meltdown and goes everything’s [ __ ] [ __ ] everything’s what are we going to do what we going to do what we going to do we need some money we need some money if it hadn’t been literally for like a month ago a couple of friend stroke customers wanting to invest a little bit of money into it can’t remember how much it was now we it would have gone I think if I to close the door tonight yeah I mean [ __ ] bam yeah shut down yeah how much do I owe tomorrow morning 100 100 Grand yeah you haven’t got that no hasn’t Nick got it no no it’s worse than I thought even though he’s in 00,000 worth of debt Nick’s still shelling out on all the expensive produce he used when he was doing well and need get him to stop he told me he couldn’t buy shrimps on his doorstep well I don’t think he tried hard enough and one thing I got [ __ ] off last week with is when you said you can’t buy fresh [ __ ] shrimps these guys go out every day hello gentlemen that looks like a good catch that he told me that he can’t get fresh shrimps are they fresh from this morning yeah and is that a normal catch in the morning that’s just average average and you give me [ __ ] cuzz I get upset cuz yours are in the [ __ ] freezer hello yeah no no I mean have a little taste yeah sure yeah or do you want to stick to your Frozen ones get your [ __ ] ass on that boat let’s go huh unbelievable you’ll turn around and say no let me get let me get my frozen ones yes woo they how beautiful amazing no shrimps my [ __ ] ass see beautiful see yeah Frozen [ __ ] shrimps I went to the fish bungers I told you I went to the fish mon another excuse no more [ __ ] excuses Nick’s excuses won’t get him out the financial [ __ ] and I still don’t think he’s faced the fact that his spending habits have to change and soon tonight I’m allow Nick to cook his menu for the final time I’m going to do some tough talking to try and Shake him out of his cocoon sauces like vanish aren’t they why are they so heavy in the middle of summer it’s the only way I know have oh [ __ ] hell the only way had the source I wouldn’t charge 20 quid for that in Chelsea Nicholas inoi mushrooms they look like [ __ ] tadpoles on Viagra huh is it on there because it’s Oriental the word inoi yes poor bastards are you ready to stab me yet no oh what’s the idea behind the two sources resemblance of a pearl necklace I used to give on my exgirlfriend what a lovely portion of pork why’ you put the black budy on there cuz I’m over press scho is there anything registering in terms of all that time we’re wasting yes farting and Fanning around I think we can fit 10 more people in and still get it done within the time frame I feel like stripping you start bolet naked and putting a [ __ ] sign on saying customers come and eat my food I’m [ __ ] serious I just can’t get anything out of him it’s so hard because he’s like in a days when I poke him I poke him for a reaction to wake him up to get him out of that [ __ ] aati attitude and so every time I want to dig him in the ribs I want someone to come back to me with something of a pair of bollocks it’s like he’s sort of put at the back of his mind it’s not really that important because getting all my potential ingredients is far more important than being 100 Grand in debt I can’t spell it any clear ER we are [ __ ] this week I’m in Norfolk to help shake a chef out of his culinary coma those sauces like varnish aren’t they why are they so heavy in the middle of summer it’s the only way I know how oh [ __ ] hell last night I tried to get through to him with some tough love are you ready to stab me yet this morning I’m hoping to start AR fresh Nick’s in there so why isn’t he let me in pathetic absolutely pathetic kick me out who the [ __ ] do you think he is I’ve taken some [ __ ] in my time but this is the first time a chef has ever locked me out of a restaurant I’ll sit here and wait till [ __ ] lunchtime I’ll go in as a pain customer [ __ ] [Music] [ __ ] what’s the matter just fed up fed up can we talk yeah yeah I bowled my [ __ ] eyes out last night Gordon we’re the same age you’ve got two kids upstairs you know depending on this [ __ ] succeeding you know so you know yes you’re pissed off yeah you hate my guts but let’s just have a go at [ __ ] working at turning around don’t want you cooking like that because I think you can do better better with half the frails you can’t give up was there nothing at all about last night that you saw as even remotely good if I didn’t think it was possible to turn around I wouldn’t be here and you wouldn’t have asked my [ __ ] help unfortunately the reason why you’re more [ __ ] off is the level of sensitivity and I’m glad you feel the way you do cuz it shows that you care well I’m certainly at the bottom that’s for sure well at least he’s talking to me now so I’m going to strike while the Iron’s hot and hit him with my big idea it’s time to start from scratch you’re going to have to seriously consider changing the name I need a unpretentious name that’s like [ __ ] me get in there Nick any names not yet must be something in there roll them out to me just Shout Shout at me for once number 11 no cuz there was too formal the church is called St Margaret’s I don’t know Maggie no no it’s got nothing to do with you it’s a new identity I say magg is you know in terms of not casualness but just unpretentious something that everyone can relate to Nick you’re nervous of Maggie I’m not nervous I’m just not that Keen at all yeah I’m just trying to throw options in the part we need a fresh start the name is not critical the change is crucial I don’t like the name maggies I think to me it just says Maggie’s Caravan stop and get a bacon roll here we go well Nick can Ste his own juices over the loss of six letters of the for bed but he’s not going to stop me tearing up his menu anything you’re worried about well that delayed silence Fu me I can kill you okay finally a smile I just hope he’s happy with the new food I’ve swapped his expensive ingredients for cheaper local Alternatives so we can lower the prices and these simple dishes can be prepared quickly that is just a nice summery chilled chunky rustic yeah just F show and there’s a duck salad fresh pan fried mackerel and a bed of warm potatoes one nice fet on and a simple cheese Soule into your oven please Nick a hot oven 220 perfect so you love the name mag is adore it Chef no I hate it you hate it why’ you hate it just makes me think of somewhere that you pick up a bacon buy at the side of the road ready yeah what’s the Alternatives Nicholas I’m beginning to lose patience with Nick no answer time’s running out I don’t know how long you think you’ve got but I can’t tell you any longer here Mr Anderson we’re scared of [ __ ] change no one wants to change anything because it’s safe safe means we’re in the [ __ ] SC change no I’m just trying to inject a bit of energy but right now like I said no one’s no one’s with me on this one no one’s clean for changes no one’s Dynamic for changes and everyone’s so dead stuck in a rut and this place is going to [ __ ] close unless you do something about it when I’m pissed off more than anything I don’t feel anyone [ __ ] pulling on the rope quite frankly it’s not good enough to sort itself out that’s why we’re in the ship so I don’t feel that surge of support that really sort of you know bang this is all I’ve got in life it’s not there it’s not so if they haven’t got it what [ __ ] chance have I got I can’t work out why Nick won’t let go of the past I need help from people who know him best first St Susanna I can’t work out whether it’s just his pride yeah or whether it’s you know saying goodbye to R Coco doing Kings ly you’re not in nights Bridge he thinks Maggie sounds cheap and he doesn’t want his food to be cheap but we’re not turning it into cheap if he’s not happy with that why is he come back me with it I don’t care if he calls it Frankie Maggie Uncle May’s I don’t give I don’t give a toss about that no R Coco’s myth is feeding his ego nothing more yeah but I swear to God I look at that man in the eyes every morning and there’s not 100 Grand of debt in each [ __ ] eyeball yeah that is wrong yeah if Nick goes down he’s taking everyone with him wife kids and his staff it’s an amazing place and an amazing setting quaint [ __ ] town hall you know an amazing square this place should be [ __ ] rammed people should be queuing up to stand in a queue to come and eat in here that’s yeah you got everything here that’s the way it is y we got to sort it out I see someone that is hurting for what reason Glory Days Mission star possibly possibly there got to be a reason somewhere I would have said that 4 years ago Nick was top of the bill in Norfolk and his stage was the crown hotel in Wales but when he and his back as party company Nick had to leave the restaurant I don’t think he’s ever got over it this is where it hurts have you been back in there um not for a long time no not for a long time I brought you here here to face your failures I had a situation once when I had two missing stars in a restaurant called Obi and I’d worked my [ __ ] ass off for these guys for 5 years and because I didn’t want to go down the direction that they were going down I cut the [ __ ] cord and I got out of it and it’s been the most important [ __ ] day of my entire [ __ ] cooking career you have to turn a new Leaf I’ve never been back in that door and I’ve always wanted to go in there and just eat but instead I used to just walk past yes and there’s like two or three bin bags outside the front door and you know what it makes me feel so happy because when I was there I used to put out 18 to 20 bin bags and that told me they’re nowhere near as busy it was it was that moment when you think the most important day in my entire life turning the [ __ ] leaf and for the short time I’ve known you I don’t think you’ve ever turned the leaf no that was then yeah this is now why didn’t the [ __ ] penny drop earlier I don’t know stubbornness maybe I don’t know I’ve been massaging my own ego with the food m without seeing the fact that why are the other restaurants busy because they’re not trying to be pretentious M you have got to start a fresh [ __ ] move on it’s taking me the best part of a week but I think Nick may have finally got the [Music] message it’s my last day in norfol tonight we relaunched the restaurant and there’s good news I’ve made a decision Gordon I’m going to run with Maggie Maggie doesn’t mean it’s a [ __ ] greasy spoon no in 6 months time the name is irrelevant but it’s the that’s where I got to perfectly honest why get all precious about it skip skip thank you gent now I need another miracle we’ve got to get the people of kingslin to give Nick’s new restaurant AG go I just hope they can forgive his sins I just want to tell you about our new restaurant it’s a replacement of our Coco that say marketpl Well it used to be no you haven’t you liar no you haven’t it’s only just been magg today we’ve changed the name we’ve changed the interior it’s affordable the food’s great now I’ve got through to Nick there’s no stopping him he’s agreed to dump the intimidating n’s decor and replace it with a simple and fresh interior is it open tomorrow it’s my birthday tomorrow yes it is what time would you like to come um tomorrow about 8:00 You’ got a reservation there yeah well done God when you get going it can’t stop you you know that huh we’ve only got a few hours left to clear out the final traces of roko before we throw open the doors at Maggie’s but something’s already made it back in from the bin what that no they’re not going back I’m just going to take upstairs you’re taking them upstairs you’re going to lay on the sofa again and cover your [ __ ] widget with them no no no what are you doing with the guides oh it’s history isn’t it just when I thought I was [ __ ] getting somewhere have you got any paraffin I never look at them ever is your photo in any of them Nick no there’s never been photos you don’t need them [ __ ] me [ __ ] h what else have you sneaked back in nothing nothing finally all the oldfashioned remants of a Coco have been stripped out and in its place is maggot relaxed informal and most important welcoming I’ve created a fix price menu made up of modern rustic dishes the big pool for the locals will be the cost at £21 it’s half the price of a Coco big night tonight um 44 booked yes 42 44 yeah yeah can we take any more Lawrence yeah if we can do them yeah yeah definitely if Maggie does 54 covers tonight I’m running around that square and the cemetery start bollet naked um menu everybody happy with the menu three starters three main courses and three desserts yeah we’ve gone through all the [ __ ] you know roller coaster highly strung highly emotional upsetting bullying it’s all gone tonight is the night really make it work good luck thank you all for your very hard work this week and let’s make Maggie’s work if we get through this one tonight and he pulls it off you know I’ll be a lot happier of course I’ll be a lot happier My worry is in the kitchen not with Tim but with Nick if he gets in the [ __ ] early on let’s hope he’s got the Charisma the personality the drive the determination to get out of it this is not just a man starting off aresh this is a man that is desperately in the [ __ ] up to his eyeballs with 100 Grand of debt and [ __ ] me every plate he cooks he has to really seriously mean it table the [Music] window okay one crispy duck salad on order two gaspacho good chicken mackerel [Music] lamb nice absolutely stunning good to sou late they’re very hot lawence please be careful yes excellent start’s gone within 7 Minutes fantastic magaz is filling up with the locals there’ll be more people in tonight than Nick would usually have in all week how long for you duck him where did he win you up okay duck down yeah good nice see play thank you that’s fine don’t play with it don’t play with it PE despite the fact that we got rid of Nick’s fancy ingredients he’s still fiddling he can’t afford to switch up tonight what those little burnit the potato are they the come on come on come on come on Nick get Tim to put the peas and don’t keep on sashing down to much here calm down slow down guys and work as a team like we sort of almost in love with each other there you go the new menu is doing the trick the pace is picked up in the kitchen but it’s getting busy and now Nick has taking his eye off the orders that guys table two is already gone thank you what do you mean where’s that ticket please temp what is going on thank you that’s what I want what is going on I don’t know what’s going this never happens [Music] Nick stop my man yeah we’re doing the same course again twice over all right the next order is a chicken and a mackerel come on come on guys not tonight I’ve all not tonight yeah I didn’t I didn’t know you had a lamb on there I thought it was a chicken and a mackerel chicken and ma take take that one with you Nick’s just screwed himself they’ve just started to cook one table’s order twice over br it doesn’t need to be as panicky as it is [ __ ] me this is home cooking big deep breath and just compose yourself and be comfortable doing three or four things at the same time and bring it together the restant is now at its busiest so if Nick doesn’t take control now we’re in trouble our Bullocks are sinking Tim we need two duck now move it come on service please we got three Su plays out yeah denying doing two PL three duck yeah two play three duck right we go seven chicken two lamb yeah yes sure and you got your sides on the go yes par you got your side orders on the go going to car finally for the first time this week I’m beginning to see Nick might just have what it takes to run his restaurant see 20 seconds 30 seconds pting the chicken Tim are you ready with that soup late nearly chef finished with the duck with through the worst all the mains been served and I think Nick’s even enjoyed himself just there you know that Nick just so Nick’s had a good night but I’ll be back in favor with the locals I think the prices are right for for you to come and have a a meal on on a regular basis rather than just a special occasion which it used to be definitely come again definitely definitely Nick’s got the stample of approval making a fresh start has worked so if Nick wants to bask in the door again he’d better stick to the new regime how’ you feel good good truthfully yes truthfully yeah we’ve just taken about 2 and a half Grand and mo got a shaky start can you do it again tomorrow that’s the big question yes you can yeah good I’m glad to hear it I can’t do anymore and it’s over to you now yeah this is just the beginning and it’s going to go forward and it’s going to evolve and it’s going to get better and better and better um and it’s just that it will never be it’ll never be what it was because clearly there weren’t enough people coming for what it was so it needs to be different and watch this space tonight’s service was a tough one tough but we got there can they cope on the back of that performance tonight it’s going to be very tough for them to cope very very tough indeed because they’re going to have to wake up in terms of that’s normal I’m nervous about this one more than any other restaurant I’ve ever worked in because I don’t feel that surge of excitement to get it right Mr Anderson we’re scared of [ __ ] change no one wants to change last time I was in kingslin I spent the week trying to convince Nick Anderson that his glory days were long gone go on and argue with me come back to me by the end of the week we’d not just changed the food we’d launched a brand new restaurant Maggie skip skip thank you gentlemen 7 weeks later I’m back in Kingsland to make an unexpected visit nice whole roasted lemon Soul local with cocko butter hello how are you Jesus wow the first change is obvious Nick’s got customers nice bus very nice bus good evening good evening how are you very well good to see you good evening Chef how are you very well thank you Timmy how are you smashy manable oh dear hey you have got your [ __ ] together seriously U turn over um we’re we’re averaging 4 and a half to 5 grand a week top week’s been eight top week’s been eight yeah that’s great one big question have you got a spare table of one anywhere yep thanks f for that I’m not going this way I’m not eating the first thing that struck me when I walked in here you know was the bus place is full 47 covers on a Wednesday night kingsling is empty you know this must be the busiest place within [Music] Mars the exci thing about the menu is everything’s sort locally which is nice um if it taste as good as it reads then it’s down to him he can’t [ __ ] this one I’ll go for the um whole soul the local salt please with a cocko butter um and just maybe before I start can I try a onion bie I’m trying to figure out what the [ __ ] they’re doing here where did that one come from Timmy I think suggested it Timmy the cat Timmy the cat so far so good but I’m reserving judgment until after I’ve eaten not the kind of thing you expect to find on the menu here however it’s [ __ ] delicious so who am I to complain there is nothing pretentious about what’s being put on the plate here and the minute the food arrives you don’t think about some potential Chef in the corner trying to massage his ego it’s good honest simple food that’s all it has to be it’s not [ __ ] rocket science thank you lovely and that’s local you haven’t even asked me how my dinner is yet wouldn’t even dream of it not you finish I’ll let you start [ __ ] hell Jesus fish cockled butter parsley sauteed local seps and SED potatoes rustic simple and so unpretentious it’s extraordinary and miles in front to what I experienced last time around yeah that was nice Nick very nice simple honest and uh great flavers for you what’s changed in terms of I’ve got it I’ve got it back in here have you though yeah is it is it in there yeah this is the first time I’ve can quite honestly say and I mean really [ __ ] honestly you’re cooking for your customers not your ego it’s only going to be a matter of time before you’re financially [ __ ] stable that we near there already seriously Batman’s paid right up to date all the supplies are back within 30 days and all the supplies paid up up scratch hey Timmy the BG was delicious by the way good can I have the recipe please no you tin little [ __ ] I [ __ ] I I’ve given you my recipes you’ve had a personality transplant haven’t you where did you get this from there a lot more chefs I’d like to give it to tell me where the shop is and I’ll send the [ __ ] to it all jokes apart don’t [ __ ] change no I and don’t put your [ __ ] ego in front of your C I’ll show the menu I’ll show you the men no no tomorrow don’t put your [ __ ] ego in front of your customers I your success is the buzz in that dying room the minute that buz is gone you’re [ __ ] yeah keep it there definitely yes y well done thank you I really mean that you stubborn [ __ ] but well done yeah I’m amazed what a [ __ ] turnaround extraordinary good honest simple food local produce great service no bits of [ __ ] with olive oil and all potential crap everywhere no [ __ ] flea bitten sofa sat there no canip is just a really good evening nice buzz and I really hope he [ __ ] makes it he’s got a recipe for Success here and um he’d be stupid to change it pretty good how many women does it take to run a restaurant badly three if it’s called Morgans he better watch out because we’re going to get him I’m grappling with girl power to save this restaurant you with us it’s going to be handbags at dwn with Mom don’t tell me to shut up G I won’t be spoken to like that all right and sibling rivalry is driving me demented you tell these two to do my role and you I’m sorry I [Music] [Music] typical Liverpool a city that’s shutting its rundown reputation with rocketing house prices and three billion pound worth of investment it’s rapidly becoming hip and trendy [Music] 18th century Walton Village is one of the city’s most affluent and exclusive suburbs this is a typical sort of footballers wives hangout there must be a great catchman for ladies who lunch especially all these amazing [Music] houses at Walton’s heart lies Morgan’s 3 years ago Sandy Morgan was an antique dealer before she changed a shop into a restaurant the idea actually started we’re actually having dinner one night and I just said well just to cut from friends he now tended into a restaurant and thought great why not Sandy runs it with her two daughters Helen and Laura we’ve pulled together fought together we’ve laughed together cried together every emotion you can ever imagine how we’re all still talking to each other I don’t know with no customers and £1,000 worth of debt the women will lose everything in 6 months sisters are definitely doing it for themselves maybe that’s why we need a bit of a testosterone from garden thank you thank you from the outside looks very romantic perfect High Street local e let’s get some dinner my name is Helen Helen how are you Don nice to meet you love to meet you and this is I’m Sandy Sandy please to meet you I’m the mommy what a beautiful place thank you and this is this is Laura Laur Laura how are you I’m fine this is nice welcome it’s beautiful do you like it and these girls serve here as well everything all good all around is good single male in Liverpool should been here today how many’s books there’s a table at two at half six it’s weird I mean we’re in September it’s a sort of Indian Summer’s evening out there and you’ve got two booked yeah that’s it it needs a lot of tweaking who’s running the business wielding there’s three of us three of us taking responsibility for maybe one job three managers sounds like too many chiefs to me I better eat yes thank right do beautiful little smart restaurant very romantic and everything’s slightly uh weird apricots in a cream mashed potato with Linker sausage vanilla and Whiskey sauce with a fillet of beef this isn’t the sort of menu that ladies who lunch want even I don’t know what kind of menu this is the food is French English alart we sort of Bring In tha influence you know um Spanish it’s English alart really on one plate sometimes you can get two or three different nationalities Phil is Morgan’s cocky but inexperienced head chef got to be confident in your own ability Haven it otherwise put be be in a chef I need one soup one CRS one sausage one beef pink and one portion of Edy bastard I need two starters two me thank you lovely pan Fri prawns my paprika they’re absolutely solid I me really solid no thought orange segments lemon segments in there and prawns that are just bullets hard disgusting bullets sausage C and sausage thank you enjo thank you this dish is big enough for a dinosaur it’s like something out a Jurassic Park [ __ ] hell sausage on T-Rex [ __ ] hell a cherry tomato with a mashed potato laced with [ __ ] apricots that is pretty dismal this huge dish of overpriced stodge should be extinct no wonder the locals aren’t coming here no one’s going to sit down and and and even attempt to eat substantial mountains of food that doesn’t make sense like that nowhere near it sticky tofe p with butterscotch sauce in cream Junior suf Emma is Phil’s longsuffering sidekick her star turn is sticky tofe pudding but Phil hates it bab you don’t my feelings on this [ __ ] I know you don’t like it but day one I’ve always said it should not be on our menu trial and error KN now and go what is that what is that and he’ll be told it’s the Morgan’s classic sticky toffee pudding smell [Music] nice for the first time this evening I’m glad to be here this is nice light not too sticky the person who made that dish doesn’t put [ __ ] apricot and mashed potatoes together and vanilla and whiskey it’s the ver didn’t you got a care haven’t you what he thinks I do anyway hello everyone here’s G to meet you em nice to meet you I’m fine good to see you and you’re the um Chef the party desserts and stars and this is Phil that’s pH Chef to Cuisine yeah well thanks yeah yeah know yeah okay anyway it started off good I arrived and I thought it was actually quite a stunning intimate little place then the food arrived solid rockard prawns you dig deep and you come across the mashed potato that’s got Lac with [ __ ] apricots tomatoes and a red currant je no it’s AUP what the [ __ ] were you thinking about putting apricots inside mashed potatoes do you know what right I actually took the recipe from the good food magazine the good food magazine yeah that’s the [ __ ] answer what were you thinking about putting it together well why not it’s different you’ve got every right to be slightly [ __ ] off about it cuz I would be if I cooked that [ __ ] and here we are in a current situation on our ass and the chef over there wants to [ __ ] laugh about it what the [ __ ] do you want me to do about it you’re standing there [ __ ] smiling me off [ __ ] you’ve just shown me over the last 3 minutes your attitude stin it’s doesn’t a talk and you can’t take criticism I can’t take criticism it there’s Ways and Means are going about and putting criticism cross it’s the way you speak you speak arrogantly how would you like to be spoken to just like a normal person like anyone would speak to anyone uhhuh now let’s go the other way shall we please be so kind to remove the apricots from the mashed potato see now you’re being a [ __ ] sarcastic but I don’t know how I mean listen we got a problem here yeah and there’s a [ __ ] issue with the food now [ __ ] Mr chipmunk in the [ __ ] corner is pissed off the fact that I’m telling him something constructive if I can’t get over that hurdle [ __ ] off back on the train now you understand have a word with a chef you want to talk to me talk to me I’m talking to the owner like I’m a [ __ ] kid [ __ ] me did you like anything about the three courses there was one Saving Grace yeah there was the sticky tofe fudding was [ __ ] delicious oh thank you God I just wish I had it for my [ __ ] starter foxy that’s the nitty-gritty over with anyway be [ __ ] dinner beautiful restaurant inside great potential then trying to [ __ ] tell the chef some form of constructive criticism he’s got a problem not just with his food but with his [ __ ] go you’ve got every right to be slightly [ __ ] off about it cuz I would be if I cook that [ __ ] Morgan’s Restaurant is an old woman run business trouble is it’s not being run very well and Chef over there wants to [ __ ] laugh about it [ __ ] you want me to do about it there [ __ ] sming me off it’s serving mountains of expensive stge but there’s a much bigger problem the women can’t decide who’s in charge a recipe for disaster can you just try and S is a struggle sometimes and you know we kick off and we scream at each other and stuff do you know what’s wrong with our just is a nightmare and I’ve resigned so many times Sandy claims to be running Morgans but I wonder how good a manager she really is I’ve decided to look at her accounts and find out come on right how long have you been here uh about two years nice so where’s the office s of here that’s that’s the office there yeah God how do you manage I don’t it’s difficult it needs to be bigger the desk needs bloody hell it’s hell cuz I can’t lay anything outse well look at it all jammed in there like that I know I know s’s account books are complete Haywire where’s your target I need to do that yeah but no I just ch no no I’ve got that written down I’ve got that written down where’s that um well can’t put my hands on it right now but can’t put your hands on it right now what have you got out of it in 3 years money financially yeah uh well we haven’t I haven’t how much have you lost in 3 years I don’t know Running a Restaurant is a full-time job not an occasional hobby if Sandy can’t even organize the books it’s little wonder she’s hired a chef whose mouth is bigger than his talent right Chef morning morning how are you not too bad you yeah very thank you uh yeah yeah slightly concerned but um a good sleep yourself no not a good k at all damn why cuz last night uh-huh well that was last night this is today that’s a good attitude today’s another day mm we live in Le how long you cooking Phil’s got more confidence than a ability he’s never had any formal training but Sandy makes his job tougher because she won’t pay him for Preparation time the menu right it’s just basically being thrown together M I’m not allowed to come in at 9: in the morning what you mean you’re not allowed well Sandy doesn’t want us to come in at 9:00 in the morning I get in so how’d you get ready for service I come in at 4:00 and I take of throwing it together even I can’t get [ __ ] ready from 4:00 in the afternoon now it’s starting to make sense why you [ __ ] so defensive understand it’s not entirely your [ __ ] fault what I want to do is [ __ ] work together on it no s I look forward to it you still want to punch me no I’ll save I’ll save that all next okay good it’s 2 hours before Saturday’s service Morgan’s only busy night of the week with no preparation done the kitchen’s in chaos there’s not even enough food labels and just odds and sods going in here what the [ __ ] is that [ __ ] dog [ __ ] so what do you need now for service cuz the place looks spast if there’s 30 people coming for din it’s freaking me out of it not it’s freaking me out as well carrots broccoli beans bread prawns and is this normal this time afternoon for you to go off to the shops like that yeah yeah so you don’t actually get the stuff back then for at least another hour sometimes it don’t get till 6:00 when the customers are walking through the door [ __ ] me unbelievable the headchef should order supplies but s’s been buying from a supermarket because she doesn’t want to pay Phil to do it for her before we get any further what I wanted to say to both of you is the [ __ ] Supermarket is not good enough if restur any chance of [ __ ] surviving yeah the cost [ __ ] if we had a dinner party at home we would be sat here at [ __ ] 4:00 looking for a [ __ ] list let alone running a [ __ ] restaurant beans okay French beans vegetables I think beans beans beans oh God no no beans hold on around the next one beans good no no they’re they’re sliced they’re prepacked [ __ ] h no man sorry [ __ ] hell this way do you want Raw on go what what did we get yesterday I think it was WR yeah yeah you sure would you like oh couple of um well K few pounds all of those and some more if you have have you got some more than than then what out this is ridiculous you know [Music] that s’s Panic buying Phil it steak but she should have had it delivered from a cheaper wholesaler Sandy it’s [ __ ] 5 5 where’s the pH it steak well it’s here somewhere no s line [Music] they must know where’re coming no that’s never happened before that they’ve got no F rum steak rum steak no how much is that please 5389 53.89 if we had to buy this produce on last night’s Takin we’ll be 30 quid [ __ ] short I’ve got a [ __ ] headache let’s go thank you than byebye it’s 7:00 and the restaurant is filling up Morgan’s is a stunning beautiful [ __ ] restaurant and fortunately the food is [ __ ] the chef’s way inexperienced he’s selftaught and he’s cooking with [ __ ] expensive ingredients bought from the local supermarkets and Sandy is just another prime example of an individual that’s open a restaurant without having a clue how to run one tonight I’m going to be watching Phil closely Che on Chef one beef on it one sh even more well than medium please Phil’s menu is poorly designed but can he actually cook just watch your cooking yeah standards now yeah are you happy with that no no no nor mind you’re a chef hey not a [ __ ] Coleman no no no feels just plain careless and it won’t put up with it watch that chicken is burning again that P we got any B [ __ ] hell kitchen started to act like [ __ ] slobs and happy to cook charcoal and then send it that’s not good [ __ ] ridiculous tell you what he’s [ __ ] sharping me that’s how he’s got where he is isn’t he his eyes are [ __ ] everywhere A customer has sent back a Creme Brule it’s like [ __ ] baby vomit do you know why it goes like that I think quick wh too far no no no under the girl F don’t eat that unless you’re prepar to die Phil’s biggest problem is that he just doesn’t concentrate he’s simply out of his depth making silly mistakes I just feel as if I’m just not in control at all of my own [ __ ] my own job [ __ ] Doty sand supposed to be in charge of this mess Sandy what are you doing just helping him out a bit gets R some of you know it’s not a lot on tonight we’ve got no dishwashing so got a bit of a l you’re helping out the washer offer yeah well you know s’s interfering everywhere doing everyone else’s job and achieving nothing S 2 seconds are you lost are you wondering what to do got I’m I’m trying to do a little bit of everything keep it do I know that you are what is your role tonight what what what exactly are you doing well I’ve been waiting on waiting on what tables tables okay now you’re doing have you seen the size of that [ __ ] he’s more capable of washing and [ __ ] PL I’m not gonna I’m not goingon to do it all night welcome to the [ __ ] lunatic asylum s’s so busy doing the dishes that she forgot her customer’s order for gravy he’s been waiting 15 minutes and complains to Helen so they cleared three main courses from that table and one guy sat there with his sausage yeah looking for some [ __ ] sauce why is no one being with you and tell you what they need what do they want excuse me it’s just gra start making it start making it he’s waiting there food’s going C’s waiting they’ve cleared the [ __ ] plates they’ve cleared three plates it’s only for one it is only for one G it’s quite Happ to wait you’ve got to stop kidding yourself he’s not quite happy to wait his guests have cleared their main coret there’s like a [ __ ] kindergarten here you know that life they no is it [ __ ] catering life nothing like it no this is shambolic not catering at all fly how long for the gravy film um at least 5 minutes Che at least 5 minutes [ __ ] me cing my [ __ ] ass I asked for a uh some kind of sauce or a gravy which came took a while to come uh to be fair 15 minutes there thereabouts and I paid 15 quid At Last I understand what I’m facing the chef’s slip shot concentration is producing terrible food but he was hired by Sandy and she’s the real problem an AM restaurant her messing in a business she knows nothing about it’s depressing to watch the restaurant sink this low that’s the saddest main cause ever seen in my entire life 39 years of age and seeing that don’t take it [Music] personally I want to know if anyone is going to take responsibility for tonight’s catastrophe what did you experience out there tonight in general um a lot of people were quite happy out there to be honest with you you know I I’ve had no complaints or nice what fascinates me about you is you’re either totally [ __ ] oblivious to what’s going on in your own establishment or you’re [ __ ] living a nightmare inside your your mind you cannot see what’s going on I can’t see what’s going on Gordon I’m not stupid I’m not stupid I can’t see what’s going on but I can’t deal with all these things on my own I’ve been trying to keep this float for 3 years by doing a little bit of thank you okay Helen was diabolical whole thing is a sh thank you and you know what you’re the most [ __ ] honest person in here you know that and the more honest you’re going to be okay the more chance this place has got a [ __ ] survival good night good night thanks good 50% of British restaurants close down within 3 years often because they’re naive owners know nothing about the business Sandy and her daughters can’t decide who’s in charge their sibling rivalry simmering away Helen and Laura are both desperate to control the restaurant but from what I’ve seen only one sister stands out there’s certain issues with family and a sister wants to do it and I want to do it and we’re at the moment sharing it between each other and I think what we need is a kick up the backside and we all need to realize that you know this is it and we need to put one person to control it yeah are you capable of running this place you personally yeah I am capable of running it I think I’m the Practical one in the family I’m a bit more grounded than the other two they’re fantastic but very similar and a bit Airy fairy we are in the [ __ ] are we not yeah definitely that’s the reason why I need to open things up yeah everything come out identify the issues and and and start tackling them to save the restaurant there’s got to be a radical management shakeup so today I’m going to be Cru to be kind all I saw last night was just individuals running around like headless chickens acting like children hence the reason why we’re in a [ __ ] playground right what’s your role general manager front of house bollocks no chance no chance this is this is serious now you sadly whether you like it or not okay are not capable of becoming a general manager in that establishment we’ve got far too many chiefs yeah I agree with you and insufficient Indians you need to delegate to other people and tell them what she can’t do it no she goes and washes up for 15 minutes to make sure the kitchen Porter is there next week and she she need to delegate jobs so I agree with you make sure that what she’s doing restaurant manager job your job for the house it’s where I want to be you’re the host meeting and greeting and sitting people down yes yeah happy with that your position is the assistant manager yeah who’s the manager then don’t get defensive can I just do one at a time yes yeah no one’s leading unless we got exuse me I’m sorry to interrupt you there Gordon I was away last night and if I had have been there things maybe would have been slightly different but the whole shoulders of the restaurant wait on you know you coming in you wouldn’t have changed anything last night cuz it was just dire it was shambolic sweetheart and it was best with your interest not to be there last night excuse me one thing you’ve got is balls you know that I like the way that you [ __ ] blatantly know what the problems are but you’ve got to get it off your chest you know that and what are you scared about being a manager confrontation no it’s not so much that it’s actually being given sole responsibility cuz at the moment yeah and my sister’s just walked off there cuz she’s obviously LA are you going to come in or yeah thank you baby you can prove yourself you know it’s fair this is not a discussion to separate you two or to argue but unfortunately 1 2 3 are doing all the same job sorry you got it completely wrong let me just finish what I’m trying to say once we’ve all defined our roles then we can put it into the pot F yeah and clearly you’re upset yeah I am clearly upset and that is a stinky attitude and how can you walk away like a child I’m the one who’s run the business on my own when these two were on holiday together you tell these two to do my role and you can stick back I’m sorry I typical typical what we we decid worked so hard G you don’t know all he’s trying to do is to I know we haven’t been here are you running away come over come over no you don’t know grow up calm down can’t do what about the big sister here you’re not even listening she’s fantastic but when she runs out I have to pick the [ __ ] up calm down back in the morning calm down Laura it’s completely stupid walking off let her walk off let her walk off what’s your role general manager front of house bollocks no chance Morgan’s Restaurant was being run like a lady’s lunch Club until I made Helen general manager one thing you’ve got is balls you know that her sister Laura didn’t like it one bit you tell these two to do my role and you can stiff back I’m sorry I typical well that’s tough they either change or go bankrupt Morgans can only Survive by attracting local people before I redesign the menu I’ll have to find out what they really want what do you look for when you go out your local eer um something quick um tasty simple have you heard of Morgans yes and feedback too good I’m afraid what would you look for in your local restaurant to be treated nied by the staff and to be treat us as an individual good and how much do you expect to pay for dinner what would you be happy with guys don’t pay my boyfriends will pay Morgan’s menu belongs in a bad expensive gastro pub my plan is to modernize it with ingredients and lower the prices we stripped It Back to Basics and HED in on good local honest produce and kept it very very simple something light vibrant a salmon for instance poaching a really nice utomin or broth but it doesn’t get any better than [Music] that we’re going to buy one item here something simple something local Morgan’s middleclass neighborhood is full of Foodies they love fresh tasty ingredient served up in healthy attractive dishes incredibly Sandy and Phil haven’t realized this even though there’s a great Organic Market on their doorstep I’m s Sandy nice to meet you slightly Dotty guess where she get some meat from uh obious on a supermarket it is a supermarket yeah that’s right however that’s stopped now and we’re going to look for some lamb steak something simple something local and something not too expensive okay this is excellent locally produced lamb just gives a little bit of excitement from The Waitresses to sort of a this is local organic lamb B we got it from the farmers market this morning in our street it just starts to make it feel a little bit more [ __ ] romantic thank you excited about would be 536 we don’t do Tesco Clum points so call it 53 okay lamb Stak yes yeah little bit Rosemary little bit of garlic yeah Bone’s gone there was a selft chef who knows very little so I’ll have to start from scratch with him what you’ve got to do is just remember you’re stepping up to the challenge huh big time this lamb steak is my first dish designed for Morgan’s traditional menu get some color on there not quite we’ll serve it for Sunday lunch tomorrow and then finally yeah gravy lamb sauce over the top now if anyone complains paying 1250 for a lamb steak it’s clean it’s local it’s fresh that for me Uzi value for money it’s just about going back to basics very simple dish tasty easy to do he just wants me to succeed [Music] like Sunday isn’t a day of rest in the restaurant business there’s lots of money to be made incredibly more was closed on Sundays but to test my new team and my new menu I’ve decided to open for lunch it’s Helen’s day off so sensitive assistant manager Laura is in charge Laura or supposed to be where in the [ __ ] is everyone today was a big chance to impress me she said she’s got a business degree Lauren so who’s running it today none of the managers in none of our So-Cal I’m not sure where the Laur is in today so who’s leading it today who’s running the [ __ ] restaurant today basically Laura on her own probably will she be in it’s a [ __ ] joke what’s worse it’s Laura’s responsibility to sort out the reservations where’s the table plan for today Laura must have it we’re just the chefs my host Sandy hasn’t turned up either [ __ ] plot thickens she’s having pains in her chest last night so this place needs a person to come in the morning open up and [ __ ] Inspire everyone check on the kitchen work with the kitchen table plan and give some umph but it’s like a it’s like a free house here you know that it’s 12:45 and Laura’s still not here you reach Laura if you like to leave me a message I’ll come to hi Laura um good afternoon it’s G I’m in the restaurant I can’t believe I’m chasing the management to come into work in their own restaurant on such such a crucial day I’ve been told s’s at home resting Sandy Sandy but she won’t even [Music] answer oh [ __ ] hell Sunday Bloody Sunday if you’re not prepared to face up the responsibilities of running a [ __ ] business then why open it in the first place pathetic [ __ ] pathetic morning morning Laura finally turns up but no [Music] apology to cap it all she can’t even find her own table plan has anybody seen the page up box no the first customers are due in 20 minutes 2 hours ago we were in the same you know situation that’s what I said are we looking for it now she just been rude Laura Laura come here minute come heree come heree is is this because things run quite smoothly last night so it’s like a ploy to sort of mess things up I’ll run the [ __ ] show if you don’t show me some form of [ __ ] business study degree that you’ve been [ __ ] Haring on you’ve got Sor I just can’t well stop being so [ __ ] stupid now you’re blaming me for the [ __ ] reservation book 2 hours ago when you were in bed we were in here looking for the [ __ ] thing it’s gone can we move on and try to get some form of shape in this restaurant okay isn’t that the most sensible thing to do but let me just tell you what I’ve witnessed in the last 3 hours here hello you can shake your head and run off again this time I don’t give a [ __ ] but don’t dare blame me for this chaotic mess you don’t have to be in group no come here a minute I’m going to go oh not again not again not again bollocks unbelievable hi Helen I’m desperate for a real manager I’m just concerned Helen you know that I’m just like [ __ ] staff have gone the two in the kitchen okay thank you bye-bye bye Helen’s on her way in but I have to run it until she gets here Emma you serve the starters come around and jump on the main coures yeah how are you welcome good to see you how are now we’re up against it a birthday party for 12 have turned up unannounced clear your space clear area so you’ve got a nice clean yeah area to think and [ __ ] work with yeah welcome good to see you it’s been a bit of a manic morning for Sunday just face the music and then at least someone’s happy for what we’re about to receive may the great architect of the universe make us truly thankful with filling the kitchen they might well need the almighty’s help I hope to God he remembers what I’ve taught [Music] him now I’m reduced to waiting on tables it’s how I started out the birthday man himself thank you you’re allowed a second portion and the third vegetable soup what’s wrong talk to me I forgot to put a sace on come on come on thank concentrate concentrate come on what I need in here hey is for you to stay on top of it you know that yeah yeah before you start sending that main course in your mind have a little rehearsal lamb cabbage potato carrot sauce just run it through and the more you test your mind you can’t forget the Cavalry has arrived at last Helen am I happy to see you what I’m more pissed with anything is just the most amazing [ __ ] potential lunch fully booked waiting L for lunch and [ __ ] yeah a golden opportunity going down the drain yeah however you’re here yeah stabilize the ship thank you for all your [Music] help come on Phil don’t forget what’s in the oven and start organizing how you going to start dressing nine main courses with Emma Emma yes Che the CH place we need more Phil’s concentration deserts him and he’s making charcoal again oh de that bad at least one Chef here has high standards Phil suf Emma turns out to be a dark horse she’s quick diligent and passionate her talents go beyond sticky toffee pudding Phil can’t cope without her it’s like home cooking isn’t it it’s like this has really kicked everything into touch now it’s beautiful means a while to me to St busy on a Sunday cuz it just wasn’t and that’s why I’m here now so that things go well we take a lot of money and they’ll be all back next Sunday I was right to put Helen in charge we’ve just about got away with it but with Sandy ignoring me and Laura drops it’s not good enough you got to understand I’m feeling sick I arrived here this morning and it was pandemonium so whilst I totally respect you weren’t feeling well I can still do with your support you have my support we’re drawing a line today and we’re moving forward it’s not a lifestyle it’s a business and we’re going to treat it like a business I want you to let your Chef do his job and if he doesn’t do that job get rid of him really sorry but if you don’t [ __ ] act and cook and run this place like a head chef and don’t expect to be [Music] here I’ve been really struggling with how to relaunch this shambolic restaurant but I’ve had an idea to invite some local celebrities and create a stir around here is listed with Wags resses and actors Hol Oaks has filmed around the corner and it’s a perfect opportunity to get some really good publicity for the restaurant so it’s neighborhood and the minute anyone spots anyone famous in there they want to descend upon it so that creates a buzz it’s a Race Against Time for Phil he’s got to master some classic and healthy recipes to lure those ladies who lunch taste and tell me what that needs salt yeah good Emma’s the best thing in the kitchen with her helping Phil we make succeed with the relaunch you are the second Chef there’s no reason why not you can’t run this place down the line in his day off you know that you’re moreable I really mean that and if you can be that passionate about a sticky tofe pudding [ __ ] knows what you’re going to be like when you let loose on [ __ ] meat or fish huh for the relaunch I thought of a new role for Sandy to stop a meddling why don’t we for the first time ever in between courses start auctioning off some of these items oh wow I’m very impressed that yeah selling antiques is what she’s good at and there’s plenty around to keep her occupied just in between courses yeah we can start moving some of the stuff the great thing is of all he’s actually defined everyone’s Ro and that’s it now we’re all going to stick to it and life should be a lot better we fully booked for the relaunch today and I’m nervous I’ve staked my reputation on [Music] Morgans key to my strategy is Phil’s ability to cook my new menu but I’m still not convinced about it in the pan right Chicken in skin side down first olive oil Why Not Butter put put a B on the P yeah mhm he has to concentrate on getting the basics right you can just slow down for me and [ __ ] think a little bit harder we [ __ ] 90% of the way there you know that yeah yeah do not get distracted excellent morning morning how are you come through come through on come through all right let me put these now just going through two or three dishes chicken with the lentils and the poach salmon in an Autumn broth mhm and nice crispy skin tasty very tasty you have got to realize the potential here 48 book for tonight normal restaurants are struggling to get [ __ ] five in let’s go through it’s time for a pep talk and my ragtag team needs some help even from sensitive flowers Laura has finished sulking and has decided to lend a hand Laura welcome back thank you concerned about assistant manager manager or just concerned about running the place just concerned that the place is running smoothly good I’ve still expecting him to Roar but for now hello I’m quite happy I’m quite stable he un settles [Laughter] [Music] me [ __ ] big night tonight yeah could be something quite major don’t [ __ ] it when the [ __ ] hits the fan we stay United we’ve all got our jobs to do with no interference no interference I’m very happy I’m very happy to take a back seat the celebrities have taken the bait first in are Holly Oak Stars Sarah dun and Jennifer bidd the footballer wives have come too including Louise Owen Michael’s wife and next in is Sher Murphy where Wags hang out others will surely follow my strategy is paid off good to see you hungry yes going to eat dessert as well yeah there no skinny minis here AR they we got proper proper proper Foodies okay who doesn’t need to be behind the bar there’s no one on the floor there’s five people behind the bar Helen’s cracking the Whip and keeping Sandy and the waitresses in line the new menu’s going down well can I get the roast chicken pleas table set fre chicken but Phil has a problem Laura an order to be taken you took it on table s and there’s no check in the kitchen nothing on the top there an order has gone missing and the customers are waiting they been waiting 20 minutes can you go and sort it out please you get a t six in well come on guys smoke salmon for me and chicken and L start us out St away please M yeah it’s not your fault yeah one had one salmon one chicken one lamb please Phil yeah try and push that table forward now I’m night like tonight Joy thank [ __ ] the kitchen solid that’s all I’m saying oh God two rotos yes yes good man don’t drop yeah no will Phil keep his concentration and cook my menu well enough to impress Walton’s glitterati this is do more [ __ ] nothing it’s very hard to keep fing contion despite the [ __ ] up everyone seems happy I just hope the customers want to bid for s’s antiques Sandy may be clueless about running restaurants but when it comes to selling antiques she’s a natural Mr R what are we going to start at D house2 but Su will 20 20 is 20 on50 50 is big one [Music] Chi 70 over there 80 90 00 that’s your [Music] bid dirty Chef’s a Happy Chef like a pig in [ __ ] let’s go we have table 10 45 thank you we’re selling at £45 now I’ll get it I’ll get it oh 50 just in time 50 the local celebrities are flashing their cash but what do they think of the food it’s very nice it’s delicious actually cuz it’s a bit crispy but it’s also very tender as well it’s lovely really really nice I’m really impressed I definitely come back again it’s been somewhere that I’ve never actually come along to cuz I’ve heard good and bad things about it but um yeah def come back Phil’s cooked his heart out and not burnt a thing a few more in Soul as he says as he just [ __ ] knocked the Sals over [ __ ] hell what aat Emma’s played a vital role too I’m just think it’s gone well today it’s it’s been a pleasure to work today actually selling at 65 Morgan is transformed just a week ago it was in chaos under Dotty Sandy serving up tasteless stodge from a supermarket £40 thank you very much indeed right good H that’s what I do what you’re in your ele for God sake I’ve never seen you so [ __ ] happy how much did you take and [ __ ] selling the Antiques what did we sell5 600 5 600 fantastic sorry in 15 minutes that’s [ __ ] good news [ __ ] hell tonight you found your role don’t take that the wrong way but that’s what you’re good at doing I agree with you and you have been the the toughest nut I’ve ever attempted to crack yeah yeah okay dining room I just want you two to to combine no one’s in competition with each other you know you both have an amazing [ __ ] role yeah the kitchen solid I cannot tell you the difference from tonight in comparison to what went on 7 days ago is extraordinary and the minute you start changing it and reverting back to the old ways you’re [ __ ] [Music] I’m back in Liverpool it’s a month after I turned failing beastro Morgans into a packed Neighborhood Restaurant but there’s been a shocking development Helen’s told me that following her R she’s let someone go um I’m on the search for Phil um he’s left Morgan’s and uh you know he set up camp here so uh time to get hold of him find out what the [ __ ] going on really Jesus what the [ __ ] are you doing here how are everyone you how are you s yeah good to see you feeling sound you looking well I feel well what happened she said that she had loads of complaints so my services were not required no more there’s not a lot I can do about it now so I’ve moved on and I end up putting me Mark on here some without me there Phil’s concentration went again but it’s actually good news now as a sue Chef he’ll train under an experienced head chef just learn to stay focused do what I’m supposed to do listen and concentrate more on my job just feel less stressed want to take that please it’s for the best that Phil has left Morgan and I’m pleased for him I’m off to the restaurant to find out the owner’s side of the story I’m worried about what’s happened to my menu and just who’s cooking it slightly nervous because it was a month ago [ __ ] hard work and I came across an owner that was totally clueless when it came to running a business ladies hello how are you you well good to see you you well hello yes nice to see you how are you got that color back on your cheeks again yeah how are you D welcome back you been you’ve been in the hairdresser oh yes course you looking Immaculate as ever thank you so who’s in the kitchen Emma’s still here Em’s now our head chef that’s fantastic news my biggest worry about Phil was the level of his concentration we had to let him go we thought that you know where we want to be and Emma was the next step and she’s been there for us and dedicated and 100% we’ve had from us so hello so Emma the Dark Horse of the kitchen has been rewarded for all her hard work have you taken the Rings yeah I’ve tried to I’m getting more confidence I remember you saying to me come out your corner you’re like a little mouse everyone said to me oh Emma’s got very authorative in the kitchen I’m pleased I’m so pleased that means the whole place has been run by females by females which is working [ __ ] well what I’m dying to eat I can’t believe how quiet this is the beef looks fantastic out there with a clerc mash brazed beef yeah and brazed with apricots definitely not that sauce now head chefs are predominantly male and it’s just good that I I’m having to go and someone’s G me the a chance to have a go it’s stoed me to prove myself now so last week we took just under £4,000 yeah Helen’s computerized the accounts a big contrast to s’s chaos week before I came here you barely hit £1,500 we were lose and then we broke even and now we’re in profit and we have done for 3 weeks we’ve been in profit you seem a lot more confident than you did for a month ago yeah in terms of your role defined I’ve well people have sort of had confidence in me which is the you know the first thing about you can portray what you want to do and put your foot down and people don’t listen to you but once you’ve been given a defined role and people start believing in you then yeah it actually gives you power and wings to want to fly and do what what you doing it’s great to see the restaurant fall and Emma is so tuned into the menu that she’s even added a dish of her own braed beef thank you lovely picky look how tender that beef is he’s just falling apart almost like it’s melting on your fork wow that’s delicious [ __ ] hell it’s so upsetting you know that in comparison to dinner I had last time I was here I just cannot compare this is delicious food was delicious really good absolutely spot on I wanted s in press yes yeah you certainly did that don’t stop yeah good night good night good night ladies thank you not a man in sight not a man in sight is just the way we like it the ladies of Morgan’s are now making money against all the odds girl power has saved this restaurant see the wine next I’m happy Morgan is now running as a neighborhood restaurant Helen’s in control of the business Emma clearly knows what the [ __ ] she’s doing in the kitchen and she seems so much more confident happy customers happy staff and the food was delicious thank God for that Morgans it’s got it right make fun for that [Music] [Music] good Maggie’s done for that [Music] h 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