When you’ve got problems with the food, it’s hard to stay hopeful…
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Food Problems Stress Gordon Out! | Kitchen Nightmares UK
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First up fresh Minister soup this should be a star hit on any Italian menu God very very greasy yeah dirty all slick around the outside I’ll pass on that one is that oh it’s ply on the stalk next salisia lagano fresh Italian sausages baked in white wine and served on garlic bread oh
Dear dear dear um it looks like two poodles penises D in parsley I almost like feel I’ve gone back to sort of 1982 where every other restaurant in the High Street was an Italian ripoff we now in the 21st century and they’re still serving crap like this [ __ ]
Disgusting even worse the amoretta cake is bought in unfortunately not quite defrosted slightly Frozen in the center oh dear dear this is about as authentic as a [ __ ] Chinese Takeaway right alesandro you talk passionately about you know Italian ingredients authenticity I saw nothing Italian and nothing done with care I’m concerned
About where you’re going how long this place has got to last and unfortunately delivered [ __ ] all that was B way way below par do you think this is funny no no cuz I didn’t find it funny I was upsetting cuz that was [ __ ] dire Alex may think that I’m his worst
Nightmare but this really is my idea of kitchen hell he’s in such meltdown he’s even let the most basic standards of hygiene Slip you think you’d have cleaned up I mean it’s not as if he didn’t know I was coming there’s no excuse for Filth as bad as this when was the last time the place was really properly clean it’s cleaned every Friday afternoon yeah [ __ ] when was the last time all the fridges
Were pulled out pulled out um that was done about two each what about all the bread rolls down behind the fridge now you can see them from here look where she throws up into the oh Al Donna throws bread up into the basket to dry out to dry out for breadcrumbs and she
Misses so it all goes down the back of the fridge dirty lady what about this P of [ __ ] here what about them with a kitchen in this state Alex risks further damage to lanter’s already fragile reputation oh [ __ ] H it’s never been used what about these trays here when
Were they done last it could even be clothed down that if we do that the stop the oven doesn’t stops working when we to change it oh [ __ ] hell are you ever going to tell me the truth it does don’t worry about the oven breaking yeah that’s replaceable giving a customer
[ __ ] food poisoning is not yeah yeah look at that in there that is gross that is [ __ ] disgusting everywhere you turn in this kitchen there’s another surprise look muscles on the floor stuff everywhere produce just left going moldy again and then there’s a pot noodle on
There who the [ __ ] is eating pot noodles righty there’s 60 Customs out there I am so [ __ ] glad they can’t see where their food’s coming from how it’s cooked and what the [ __ ] is going on behind the scenes cuz it’s a mess and it’s a [ __ ] embarrassment [ __ ]
Disgusting oh my God that is taking a [ __ ] piss [ __ ] hell what is that this is Sala SAU everything from all day English breakfast hoisting noodles to Mexican platters this is definitely more confusion than Fusion some of it’s even served in a bread bin people don’t eat out that surely are you taking the piss well we we give it a bit of a Polish 70% of Philip’s food is brought
In ready prepared what’s happened to that the Frenchman even gets his baguettes delivered Frozen [ __ ] hell and buying readymade food is an expensive false economy what’s the most popular dish today uh the hamburgers and the crab yes are they homemade yeah yes they are oh finally thank you very much just
[ __ ] rang it Philip’s two Sue chefs mun and alamer are young and inexperienced they clearly know nothing Beyond Phil’s warped culinary world and what’s that in there sauce Uncle Uncle Ben’s [ __ ] know where do you want to be a head chef three years [ __ ] me you better move
Your ass all right where have they all G now I’ve got table here ready M where do you want to be a head chef well maybe in about 10 years time 10 years time yeah probably have my own place I think that’s what I would like
They may be hungry for success but if they think this is cooking they’re in for a surprise very lumpy that isn’t it it looks like [ __ ] porridge the bells the bells can you tell me if this is STA and this main or is it all together yeah please because I can’t
Guess you didn’t take an isas the one which was here was the greek salad lunchtime service should be a quick turnaround but with all the cock-ups the customers are lucky to get their food within 45 minutes and is not helped by the fullscale war ranging between restaurant manager Dave and
Phillip what is it between you and Dave cuz you hate each other right uh pretty much and when the food does eventually make it out to the customers it comes boomeranging back just as fast what’s up which one it’s my mistake obviously uh I should have spotted it before it went
Out and it’s not just the undercooked fish that slipped through Philip’s net whated she just said running rich what’s going on here the plates are Fuller coming back than they are going out she he said it’s not cook po there it’s not what no it’s not cook there it tastes
[ __ ] stodgy and [ __ ] disgusting how many’s cooked there Burgers can be barbecued grilled or fried but the secret to success is to cook them to order look how thin they are we don’t cook burgers now they’re not even an order uh we precooking them either for tonight or even for tomorrow because the
Thing is it’s tomorrow the thing is the oven is very very slow and we can’t put it any higher than that have you lost the plot no have you gone a little bit [ __ ] bour no and so how you going to cook that again tomorrow uh it will be reheated in the
Microwave holy mackerel and the torturous treatment of innocent food doesn’t stop there and you deep fry the bacon now we do yeah would you C like this in France well uh you’d be [ __ ] shot FR hey they’ hang you upside down from the Al Tree on by your vogs you know that we
In the [ __ ] well if we want to turn the business around yes uh I I have to agree we are in the [ __ ] [ __ ] good evening have you had a chance to look at the venu yeah downstairs shita slipped effortlessly into the role of the hostess with the mostess any of you eat
Macaroni and cheese we do but I’m telling it’s fantastic C graded my cheese Brian’s taking his first decision as a head chef pre-cooked buffalo wings are off the menu from now on they’re being cooked to order chicken’s been cooked from fresh nice people already place to turned around in 20 minutes well almost
The rest of the food’s going out just as sherita’s always done it hot food cold plates uninspired iring salads for that that’s shocking and you’re breaking meatloaf close um but let’s not try to run before we can walk can I get this one as soon as Possible chees how long your time 3 minutes 3 minutes there we are I’ll take that thank you bye okay see you all right there you go the restaurant’s full but now she’s front of house Sheed using every trick in the book to boost business 5 minutes
You go right next door to my friendly F there you go and I will uh see you in five see you in five thank okay thank you okay Brian 2 hours in and the food’s not going out quick enough sherita’s faith in Brian is dwindling fast these guys
Have been in a long time I got kids down there yeah but the STS have just gone STS what happened there with those starters with those starters they done so already in the LIF yeah yeah there what these STS what on for this table these ones no
I’m doing them now oh [ __ ] I just thought that they’re gone man for Brian three years of living in a c coma is a hard habit to break he’s beginning to lose it tables still waiting on their starters this and sherita’s constant interruptions aren’t exactly helping
Come on Brian don’t lose it now yeah no what else on this table I need to see what’s on it you got you got hot wings and barbecue chicken wings I’ve got the hot wings I need whatever else is there cuz they are getting restless oh dear all they
Order that’s it send it away I am so sorry I’ll tell you what the problem was with fresh food yeah you can’t expect the food to just jump on your plate just like that we can explain that to her after chicken takes a good 14 20 minutes to make sure that you know
You don’t kill anyone okay has that pig peek go on cuz it needs to go on now cuz it takes the time yeah every minute you’re in here we’re losing money [ __ ] hell so what do you think of that meat Lo good thank you didn’t I tell you
Didn’t I tell you I thought the kitchen gol a really good start you were slightly nervous being down there because you were sort of not spying on them but coming up agitated yeah yeah you lost it Brian a little bit yes a little bit and things just got a little
Bit on you said something interesting though yeah trud has to understand it’s going to take 3 or 4 minutes longer because I’m cooking from raw and the benefit is the customer but I think this guy yeah with the help of ad0 can get faster much much faster I mean how would
You sum up you were in the dining room tonight it felt good because I’m telling you for three and a half years being here it was the first Saturday night that I have spent downstair downstairs they’ve seen you you know that’s the first they want to see when they come
They see Mama downstairs I’m going to be cracking the whip a lot harder it’s your business of course you know and that’s what I was thinking you know I got to crack it let’s go okay thank you good thank you guys let me go down here and
Finish sing cuz I got a few more desserts to sell this is your canes you have a olive medon and a cheese be canipes and a pre-starter this is ambitious food for London let alone in vanesse potato soup with um Wasabi very creamy very very rich I’m excited about the food but I
Don’t feel comfortable s here you’re like a painter you need you need you need a good eye you know like the paint will put something like black here and not here because for him doesn’t look right okay okay let’s go one scops table n very complicated a lot
Of lot of um combinations of flavors going on for me the golden rule is always keep it simple you’re tasting a broad Bean a white asparagus and a citrus vinegarette coffee tomato fennel seeds fennel flowers shovel salad parmesan there must be 20 things going on this plate and then you know that
Looks fantastic but doesn’t do anything with him next up duck on De service this is a duck leg decided to make it a ravioli on Duck leg for the n a good um 10 to 12 flavors on the plate again it’s just confusion and your mind is sort of working over time
To try and understand what’s happening okay service please a main course served in two parts that’s just pretentious almost like someone um is uncontrollable and almost like a little bit carried away and um over excited and nothing saying to stop come back o la is that all for me yes is all
Lu seems desperate to impress next they’ll be telling me how to eat it if I may to recommend you the order you’ve got the tiu first please then the floating island then you’ll have the sufle mhm then the so mhm finally the Cito with M well out of balance next
Going we tell which direction to pee in because of the [ __ ] salmon in the river technically Al flavors were amazing the scallops were delicious mhm the um light vinegarette yeah um did it need the parmesan didn’t need the flowers and do you need that many flavors to make it work I won’t change
Anything on the flavor I think the way we work the product um bring to the guest the flavor that I want your personality has to be comfortable on the plate and I see a lot of uneasiness on the plate I don’t know if you’re confident enough in what you’re doing
And I’ve got to be very honest because this is very crucial but this this this this has to work Barry what do you think when you think about it it’s probably right that he has to just find his own style Barry’s acting more like a boted sugar daddy
Than Luck’s boss you take on somebody like that and you’re taking them on because of their capabilities and their ambition and you know the last thing I want to try and do is restrain that ambition and and what he’s doing I’m not you know I’m not a chef and I couldn’t
Do what he does I’m not really in a position to criticize one c one gr but I am this place isn’t even breaking even and yet Barry’s forking out 4 and a half Grand a week just on staff it’s no way to run a successful business