He sneaks vodka in the kitchen…
Season 3, Episode 1
Visiting Oscars in Nantwich; on the surface this place seems idyllic – an Irish family-run restaurant in the heart of beautiful countryside; owner Maura runs the front of house and her son Lenin is head chef, but it’s not happy families.
Season 3, Episode 2
The venue for this programme is Sandgate in Kent, where husband and wife team Lois and Peter Hamilton-Slade own and run a small English seaside hotel. They enjoy eating in restaurants and thought it would be fun to own one, so they pooled their life savings with no previous experience in the industry. Here, there’s chaos in the kitchen as first-time head chef Stuart struggles with the demands of each menu.
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jeez the Heat’s going to kill me Chef say the heat of the kitchen either makes you or breaks you this week I meet a chef who it nearly killed he claps in the [ __ ] kitchen he’s just been rushed to hospital I hope the hell he’s okay nwit a wealthy chesher town in the heart of a thriving farming Community just off the High Street is Oscars named after Irish writer Oscar wild it’s been hard work like I’ve put a lot of money into it and I want it to work out now I’m running out the excuses Kathy are you shorten out the bar from it thank you very much 12 months ago with the support of her family Mora puts £65,000 [Music] her life savings into opening her dream restaurant I like I like meeting people I I love meeting people and this is what I enjoy one big happy family running a quaint Irish restaurant perfect trouble is MOA is now losing two grand a week and this place was meant to be her Pension Plan it’s just a nightmare it really is it is a nightmare it’s it’s a panic especially when I’m on my own you know I have nobody to go home and say God you know what do you think Mora can’t afford a head chef so her son Lennon’s headling up the kitchen for free I’m the one that’s closest to me mom so obviously I wouldn’t see her in the LGE and that’s it I’ve just stayed but even with Lennon’s charitable contribution it seems Oscars is on its last legs [ __ ] me it’s on top of a butcher how be are you well I’m very well it’s Mora Mora good bigara bigara this is uh cozy nice and who’s that on the wall down there who do you think it is it looks like a fat version of Jonathan Ross Lenny how you doing please to meet you and you what’s under here there are the ribs which um cook in Coca-Cola cooked in Coca-Cola yeah [ __ ] me that’s a new one honest to God they are they cooked in Coca-Cola in Coca-Cola okay Lennon used to be a pub chef and it looks like he’s picked up some bad habits and what style of food is it I call a bit of everything uh fish steaks bit of pasta bit of vegetarian try to cover a bit of everything oh dear I can’t wait to find out what More’s athletic menu has to offer okay thank you King Porn WP green liit muscle soup dour a little bit of everything a good restaurant does one sort of food brilliantly a bad one does 50 badly Oscar wild buffalo buffalo in cheser even I’d find More’s menu a challenge Gordon’s having a p small God knows how her son lening copes you want a carbonara for his men oh the basting who this what you had to pick the thing and where that oh thank you my P starter takes 20 minutes to arrive a nice um psychedelic pink crabstick it stinks as well then like everyone else I start waiting and waiting for my main course oh [ __ ] s what are they doing in there lots of Cuttery on the table but no [ __ ] [Music] food has anyone told them there are 38 customers in the restaurant tables three and seven i’ been cleared for about 20 minutes F has minutes F has with food and service this bad firsttime customers will never come back some having laugh everyone is complained about waiting so long for the food now they want a bottle of complimentary wine what can you do you have to keep the customer happy Mo has been forced to flush what little profits you could be making straight down the toilet somebody thank you at last an hour and a half after ordering it my carbonara finally arrives tastes like there’s vinegar there you don’t put [ __ ] vinegar in a carbonara no egg in there there’s no parmesan in there it’s bland it’s garlicky chicken’s rubbery apart from being crap and really [ __ ] I actually feel really embarrassed cuz the girls behind me haven’t even eaten yet we’ve been in here since 8:00 and it’s now 10 10 so we kind of gone a bit past caring as what comes [ __ ] I’m amazed they’ve held out this long what’s going in there lenon is really [ __ ] embarrassing me out there let me let me give you a hand so um who’s commun who’s communicating who’s who’s doing what no anyone in what’s that Lo down there who put that under there obviously the smoldering 35° hea in this kitchen has started to scramble their brains who put it under the grill guys I put it under and did you look after it Les I just assume you saw me put on right next to me when I did it this is like a [ __ ] Lauren Hardy Show this is another fine mess I’ve got myself into salad four or three salad V sorry it’s a fast V is overco is that overco with mother and son playing the blame game where is it what there’s no where it’s going the [ __ ] off this is the problem we have most of the time [ __ ] waitresses no one is taking control table to is now looking for some discount I’d say get [ __ ] no you you can’t do that you don’t speak to customers twoot of wine TOS that’s like nearly fa yeah you can’t speak to a Custer like that well I [ __ ] disagree well I I’ll sort it out well I’m just saying the F this kitchen’s a pressure cooker waiting to explode like a anyway let’s not argue let’s just try and get some food out let it [ __ ] off [ __ ] [ __ ] [ __ ] it yourself a head chef who can’t stand the heat what happened to the quaint family run restaurant [ __ ] man it’s not normal this you know this is not [ __ ] normal huh doing your mama favor is one thing man helping to run her business into the ground is another you can’t be happy with this it does hurt to see it because I know that every penny your mom’s got is in her house is in this everything’s in this [ __ ] I apologize so much Mo’s given away over100 worth of free drink and food she’ have been better off closing for the night and saving the restaurant’s reputation Lin stand next to your mom I actually sat down with a little bit of excitement you know that thinking Christ this is quain this is beautiful then when the food arrived trust me I don’t think quite honestly we need to hear any more bad comments on the food tonight cuz I’ve had a [ __ ] belly fall we’re in the [ __ ] [Music] morning morning it’s my second day at Oscars last night mother and Sun team MOA and lennin ran possibly the worst service I’ve ever seen the first thing that struck me when I came into the kitchen last night was the disrespect between mother and son that was a big shock for me yes um with it being a family business you know this is like a livelihood and I walked out and I I do know that you know that wasn’t right what the [ __ ] happened last night um you give it to me truthfully truthfully um and seriously and seriously I um I was nervous about the whole thing and I did and I’ll openly admit it I have a few drinks yesterday waking up to it and basically through that I did lose my concentration of what I was doing everything just went peir shaped if I am going to get involved and start working [ __ ] hard to help get this thing back on track you’ve really got to promis me that you’re going to concentrate not disappear and forget anything about a [ __ ] drink 100% 110% I promise you that I’m really worried about linen tur into alcohol every time there’s pressure in the kitchen so many shfs go down that line and if it’s not alcohol it’s drugs and that’s the last thing you need when you’re under pressure it’s a [ __ ] recipe for disaster like his dad before him Lennon’s always wanted to be a chef but so far I’ve seen nothing revolutionary in his cooking it’s time to find out just what lights his fire I don’t cook for myself you don’t [ __ ] eat your own food are you keen on anything Cy I just like vindaloo cury for some reason vindo yeah no I’m red said I’m sit I’ll sit with a bottle of wine with that now I’m happy enough so you eat lose you smoke 40 cigarettes a day a bottle of wine sugar sandwiches sugar what sugar sandwiches how the [ __ ] B of the bread and dip it into the Sugar Bowl gorgeous trust me you must have a pet like a cow’s bat side having diarrhea you know that Sugar sandwiches and ribs brazed in Coca-Cola Lenin’s taste buds have clearly lost their Irish Roots lamb I need to inspire them with some good oldfashioned ingredients lamb that can be turned into 3 400 quids worth of turnover how can you turn that into something delicious yeah and sell it on the [ __ ] menu think of something for chicken as well you know that let’s see what his vivid imagination can muster not out of a cookbook they off the top of my head okay ready yep right the chicken marinated in Honey and whole green mustard served on a better wilted spin G I like that yeah yeah I do like that you had a drink last night last night yes yeah I didn’t drink that thing last night it tastes like [ __ ] yeah it tastes like [ __ ] next DIC lamb cooked in a tomato and Basel sauce and just top with palms and cheese put a bit of chili just give it a little bit of a bite with the hone this is where I think you destroy the majority of the stuff you do because you put all these little bits of [ __ ] at the end that just blows it I I don’t think that’s too bad mhm almost reminds me of a stew like a like an Irish stew and if I came to Oscars I’d love to see a real nice Irish STW if I knew the chef was Irish bang you’d expect I’d be over the [ __ ] Moon that one’s workable but not bad okay thank you but you can definitely do better yeah and there’s no time like the present Irish family we put the cabbage in I think we can do it quite sort of rustic now okay Irish restaurant Irish stew here we go shake shake shake so we Dy them out a little bit create a little bit of fur around the outside almost like a little bit like a fur jacket that’s what they do an island where an island when they boil us SPS and drain them welcome back they go back on until they just start to fluff out why the [ __ ] are you telling me this yeah right in your own restaurant when you produce the [ __ ] you produced and now youve just opened up and hit the nail on the head you’ve fallen out of love with food haven’t you and a lot of people have said that yeah I don’t know why I no reason why you’ve got to get get it back so what does Mom think I’m ashamed to say I’m Irish and I couldn’t make Irish D like this this lovely you you’re Irish for [ __ ] sake you should be you know renowned in this town for your Irish Jew walking around like proud [ __ ] I mean yeah and it’s it’s simple it’s basic it’s cheap yeah okay mother and son are starting to see eye to eye now it’s time to get mature trainy shef Le up to speed and did you not want to be a chef early on in Life or no it never really never really occurred to me I mean when I left school it was just take what job I could get at the time really MoneyWise lear’s had 21 jobs in 21 years started cooking everything from gas man to bingo caller give me a call eyes down here we go so it’s uh on the blue 4 and two blue 42 Two Fat Ladies 88 all the sevens a pair of crutches 77 if he can as well as he can call then job 22 could be the winning number six and two clicky do 62 read all the ones legs 11 where the whistles oh they whistle of course yeah thank you whistles the chefs may be on side but if Oscars is emptied midweek it doesn’t matter how much we improve the food how much do you need to take a week to break even to break even about three and a half thousand M and what you taking an average at a minute is two 2,000 relationships are frail and business is down the pan but how long can you continue surviving like this oh I’m at at the end now I just I can’t carry on like this much longer it’s a nightmare I’m I am getting worried my dream is just going down the shoot where’s the butcher Mo’s never run a restaurant before got minutes an upstairs establishment are the hardest to F so she’s got to get her business head on your windows they’re [ __ ] amazing I’ve never seen such phenomenal space in all my life you know that she’s been ignoring a tailor made marketing Solution that’s right on her doorstep walking down here Craig he totally oblivious there’s any restaurant hey Chinese next door fine but bloody hell I want to know what’s going up in there does any customers ever tell you that they don’t know where the rest is yeah didn’t know you were here I think you know what’s coming what I want to do is pull those beautiful big blinds down and just stick Oscars classic Irish cooking upstairs telephone number and what I’d like to do is try to come to some arrangement where we can bring your family for little bite to eat more will host the table and we can have that bit of sort of working relationship together that’ be brilliant for us brilliant for both of yeah I’m just trying to think of ways that we can have as a bit of a marketing tour without having to spend shedloads of money thank you Butch’s handshake solid as a rock building a reciprocal relationship with a butcher is key to Oscar’s success currently we’re using up stairs your fet steak riy riy the chicken chicken the chicken and the ribs and the ribs and is it local lamp local lamp local prod by making full use of his local suppliers Lenin and his customers will be getting a better deal going fresh food on the day new menu it’s going to be a new menu on there so and with Craig’s name all over it yes I say we’ll put your name on our menu this is where we get our meat so we need a good discount how not you laughing at I’m serious he’s getting the hang of this so I’m going to push him even further I want Lenin to buy lunch for 15 surprise guests 30 quid on 30 quid on 30 quid so what 2 ahead f for the love come on please cheers if he can stick to a budget he’ll make more profit for the restaurant how much are the potatoes a pound I’ll give you 60 p one cuz then you you know taking a mud off them he’s definitely got the gift of the Gab are you good at this yeah but can he transfer some of that energy into the kitchen are you lazy yes I’d say that yes you are why have you turned lazy um I don’t I I I can’t I don’t know part because no one’s driving you behind and telling you what to do yes uh yeah maybe you’ve just hit the nail on a head your mom is a weak l I know that so she’s not going to be there [ __ ] caning you and [ __ ] telling you off no I get annoyed with her and that’s when the argument starts they say never work with children or family today they’re all here but I’m keeping Lenin in the dark my little surprise let me just say this is one table right now Lenny you can’t afford to [ __ ] up right yeah it won’t be fued up it better not be cuz his family are his harshest critics especially his younger brother Gilly I’ve been a few times where I’ve come and I haven’t been overly impressed I’m not sure that repeating the same dish uh constantly he he can do at the same sort of level I think that that is his biggest issue this is a chance for you to show me that you can cook and control something from scratch and create something which is not on the menu something completely different and something a little bit inspirational right excite me light my [ __ ] fire everything is fresh cooked fresh all board locally it’s [ __ ] write me a [ __ ] story line or something cuz I have no idea what what do you want me to say what I’m trying to get out Lenny is some [ __ ] passion some [ __ ] care and attention and love for food Blow Me Away deep fried local mushrooms stuffed with mature cheddar cheese good slow and pork finished with sage sounds nice the dessert is fresh local strawberries served on a bed of cream there you go what was different than that it’s all that [ __ ] you’re telling me was so hard that’s sounding fantastic right that’s not a bad but the pennies just dropped with me cuz that’s what you are lacking in confidence a chef without confidence it’s like a car without wheels and Lenin’s got to get in that driving seat if he can woo the family with the simple roast dinner that’s half the battle see this rock salt here I rub it in there like that it takes out the water now the fat what happens to the fat goes nice and CRP it up there you go the other half of the battle is making full use of his assistant Les you’re an important member of this team we need you here and you got to feel a lot safer when this guy’s connected to you the minute this guy is Not By Your Side your mind’s [ __ ] you know that yeah you definitely need help maybe this will be a turning point for lenon and with his confidence boosted we can concentrate on his cooking good good hey hello 3 and a half minutes for 15 main courses yeah [ __ ] well done do me a favor but [ __ ] off out there go on it’s time for Lennon to meet his surprise guest so how’s he fared this is gorgeous this is absolutely gorgeous what’s the meat that’s with the the Cabbage bacon onion black pepper but he does have a connection with food unfortunately he just lacks the confidence that’s the real sad thing about this guy cooking for your family is [ __ ] difficult because they’ve been criticizing him for a long time I just wish he can actually do the same now for his customers because if he gets that right we’ve got a chance of get this place back on the [ __ ] map it’s Saturday night and Oscars is fully booked I want you to make it t a fa Lenny’s working with Mor’s expansive menu but to give him a Fighting Chance there has to be a system so that’s nice and clear table 7 for customers communication between front of house and kitchen must be seamless time’s on there so we can really concentrate on getting the food out and there’s no one’s arguing then cuz you’re saying it’s 25 minutes and he’s saying no bollocks it’s only 10 minutes say look it’s on the ticket 7:00 now for me the first ticket is absolutely crucial we start off the evening with the first ticket going out flying out hey there’s an indication that we’re going to get off to a really good start yeah right go wakey wakey I’m putting the disasters of my first night down to Lenny having a nerve steadying drink no tonight I’ll be watching him like a hawk to see where he’s going wrong table 11 go to one soup one ribby an extra portion of chips 7:35 not bad and he’s actually sounding like a proper Chef can I go pleas yes please thank you and that has been the best eight covers I’ve seen go out of this kitchen you know that but after 40 minutes of faultless control in the kitchen Lenny mysteriously loses it big timeon this was cold and a bit tastless I thought we’d made good progress cooking for the family basically just apologize for me how come we back at square one what the hell is this for kitchen’s gone silent it’s like being in a church 1 2 3 4 5 six tickets on board Les is W wandering around looking for stuff to do you don’t open up and tell me what you’re thinking I can’t help you no no got open up it’s pretty pants it’s really bad I’m really sorry about your delay between our charm and the drink is about the only thing is holding it up so I’ve never seen so much food come back something fish is going on here what’s uh what’s what’s in there I don’t know I got caffy to do it for me no know tell me the truth you said you’re going to be honest this morning right being the water and um a vodka in the bottom when you started off service at 7:00 tonight yeah it was going well you know that it’s 9:00 and they starting to complain is that because of that no that’s the first one that’s come in the kitchen and that is the truth but why did you tell me you weren’t going to drink because I’m absolutely ni been here all day and I just wanted one drink so I got cing one I do apologize for that fair enough sorry um service um [ __ ] it’s all becoming seriously clear this is not just about Lenin’s lack of confidence you let me down [ __ ] big time half 8 inside that [ __ ] cup you sneaking vodka in and I don’t mind a beer after [ __ ] I don’t [ __ ] care what do after service but in service from 7:00 to 11: you [ __ ] stay away from that and you put your pressures on me you give me the pressure and it’s not just the kitchen you’re [ __ ] you know that you’re screwing your M resta he’s gone beyond food now hat [Music] it we’ve hit rock bottom but Lenny’s proved to me he’s got talent when he’s not drinking and he must care for his mom and the business if he’s here every night for nothing why does he drink he really gets stressed and I often wonder uh am I putting them under too much pressure you’ve got to be very careful with that because he’s lost his motivation and he has lost his Direction so you’re the only person that can turn that around you know that every time you give him a drink in the middle of the service you’re pushing the distruct button it’s you that’s going to you know close the [ __ ] door you can’t allow him another drink yeah day three at Oscars and the writing’s on the wall like many chefs Lenin finds it difficult to cope with the stress of a busy service unless he’s had a drink when you’re in the middle of service that’s the last thing you need is a [ __ ] drink and I’ve seen my chefs try to do it as well in the middle of service by using alcohol to get them through a very busy night and if you haven’t got your [ __ ] wits about you in the middle of service then you got no chance they can be the most disastrous the most dangerous place to be first thing with Lenny is to take the pressure away starting with his mom’s deranged bit of everything menu I trying to cover everybody from 16 up and I made a pig Zer out of it can I just say a menu that big even I wouldn’t attempt to cook you’re putting a noose around his neck because he’s not capable of doing it I think you’re more capable of doing four five starters four five Mains four five desserts [ __ ] all else but for God’s sake you’re both Irish so I want to have a bit of an influence from there from the trout to the potatoes to your Irish stew and make it sort of become a Hallmark I want to get lennin excited about a new Irish theme menu let’s get this fish cake together show garlic butter and show him that food can give him his kicks instead of the booze just come a minute not fish and hopefully they can taste the difference between his cheap bought in Cotton petta fish cake what you said that chili sauce get it on there big boy and my fresh homemade alternative the first one that went in your mouths was what the bar homemade and the second one that went in your mouth was what that sh there you cut into it what’s the first thing the customer sees Cola col fish yeah tails of salmon smoked hadock little bit of mustard that’s lovely really was nice and this place becomes renowned for the most amazing homemade fish cakes Christ almighty they’re a good size going dein the menu starting to come together I just hope I’m not putting too much pressure on Lenny too soon are you struggling today without a drink no I’m not doing to that no I’m all right we’re cooking and the [ __ ] [ __ ] hits the fan again and we’re under pressure I don’t want you going out there no guarantee you that the restaurant relaunches in two days time but tonight I’m trying to break Lenny in gently we’ve got just 15 people booked and it’s a chance to try out some new specials p and push the Irish St and push all the specials who’s in charge of the dining room I am you yeah I didn’t feel that the other night when I sat in here I didn’t feel like there’s one person actually controlling it I think there’s two or three things that are going wrong in the service you really have to be strong enough to tell them off about it they’ll respect you more one final thing under no circumstances does anyone give this man a drink in the middle of service is that clear m i no one objects yeah okay good put your foot down true put your foot down I’m sick I put my foot down with him all your restaurant yeah yes your son yeah you [ __ ] tell him yes we’ll get a kick good here we go the aim tonight is to teach Lenny some control and discipline we got 10 minutes before the first customer comes you want to nip off a quick cigarette do you mind you wouldn’t be telling me if you did hey yeah I do but come back this is the challenge you little [ __ ] okay every time you want to go and leave this kitchen and disappear outside for a cigarette you put a pound in the Box every time I swear I put a pound in the Box here and that stays on there no smoking or drinking for Lenny no swearing for me one L medium to well one chicken and ribs one portion of chips time 8:15 you sort the pass her out Lesley Richard to tidy up he can chop them for you that’s it now we’re working like a kitchen guys there you go I don’t know how well Lenny’s going to fare in this challenge what’s in the glass vodka water [ __ ] hell [ __ ] too quick hold on hold on start start getting that full have we started it yes you did [ __ ] it I another one oh right there you go yeah Les you happy yeah Les’s be having you nice and you check you check we sent out three tables beautifully don’t start [ __ ] up now okay it’s hard to break the habits of a lifetime yeah H for stars please L BL how long are you how far are you away now 2 minutes 2 minutes doie thank you and it’s 8:00 so you must be ready for your next cigarette cigarette thank [ __ ] for that you’ve gone through F in two minutes jees that thing take two of us to lift it so far so good no drinking no smoking and the fresh fish cakes are going down a storm nice they’re nice and light clean no come on seriously yeah Lovely One smoked salmon patty two fish cakes cotton one cotton pan oh [ __ ] that I can’t send out the decent fish cakes with one of them coton pan Jettas and this a big move for you and I’m not trying to make you look [ __ ] stupid but I think you should go and tell them that I don’t think it’s something your mom should go and do no it’s your [ __ ] kitchen yeah okay okay come back and sell the fish T where am I going the actual special fish cakes are homemade today and they’re beautiful and I’ll be honest the other ones are frozen try please pride and confidence right that is the whole M oh to die for and you spoken more here in the last two hours than you did do for three days last week yeah and it sounds fantastic right and you sound in control and you look bloody good thank you let has proved he can get through on a quiet night without his usual distractions I can smoke now smoke some fennel seeds or here you go try it try it try this is therapy go on try it you go it’s not bad actually I’m now smoking asparagus and it tastes [ __ ] delicious I enjoyed it it’s nice to see that standard of food going out and it’s nice to see it going nice and smooth and not coming back so I’ll sleep tonight this time I’m sure I will right let’s get tidy down here we’re making great Headway in the kitchen now I can work a MOA and making it perfect for the customers first problem finding the place that looks fantastic oh that’s bril lovely oh yes lovely lovely you’ll never get get a better advertising space than that fresh home cooking with an Irish flavor upstairs that’s lovely I’m glad you got the flower boxes done as well it looks like there’s something up there now hopefully that should help get some more bums on seats upstairs second problem to win back Oscar’s reputation by creating a midweek bargain it’s a small close-knit town here in NWI so you’ve got to install confidence back in the locals and now is the time to turn it around £14 is not too cheap you can make money on £4 for two courses over you can do that Tuesday Wednesday Thursday with 30 customers a night 90 covers at 30 quid ahead you know it’s 4 and a half thousand pound in the till no I like that and everything’s fresh next problem good food at a bargain price isn’t worth anything without good service we have to bond we have to Jael there’s not enough teamwork going on in here work with your customers and work with your Chef stack of the tickets coming through great understanding and uh make sure we got great communication if they get it right then they’ll also help to take pressure off the kitchen one L medium to well one chicken and ribs one portion of chips time lenning gets off to a good start but he seems a bit more stressed and sounds less confident you’re right Lenny you gone quiet on me I no fine but evidently he wasn’t later that evening events took a terrible turn [Music] lenon collapsed he’s been rushed to hospital in an ambulance and I hope the hell he’s okay it was a [ __ ] [Music] shock I need to know what’s going on it seems Lennon’s drinking has aggravated his health problems and I wish that I got told the truth when we first met and I felt he’s put an amazing Brave face on and he’s he’s stuck in there but you know when I heard the problem last night with the drink and his medical condition and the problem with his liver you know I was shocked on on the back of trying to deal with that I thought Lon had told you I feel like you’re not being honest with me but I am a Gordon everything’s everything’s hid from me I don’t know yeah I didn’t know and it seems even more isn’t aware of the extent of his problems Lenny hello [ __ ] H how are you not too yeah yeah am I pleased to see you how you feeling better than last night anyway [ __ ] up boy you scared me last night I’m just amazed that you didn’t want to sort of share it with me early on because I I I I would have rather known yeah it was more embarrassment than nothing to be embarrassed mes I just wish I knew when we first met that you had that problem and you got nothing to be embarrassed about I’m sorry [ __ ] all to be embarrassed about your health and your condition makes far more important that restaurant you know that yeah can’t car like this I know that and before he goes anywhere near a kitchen yeah he’s got to get himself better and clearly start looking after himself but before any of that takes place the family have got to start talking to each other so they can [ __ ] help him using alcohol as a crutch in the kitchen is a problem that can’t be ignored to better understand Lennon’s problems I’ve contacted pioneering Chef Michael Quinn thanks so much for coming over Michael set up the Art Foundation to tackle the industrywide problem of alcohol and drug abuse after he himself was toppled by the demon drink drinking we had the perfect job for [ __ ] sake the first ever British chef to be crowned the chef to cuisine at the Ritz hotel absolutely when I left the race I was at the top of the tree and alcohol just completely took over my life yeah I went from the RIT eventually to living on the street I slept on the bridges in doorways you know I was in hospital with liver failure I had the last rise from a Catholic priest when when that that close yeah why do chefs today think it’s part of a [ __ ] rock and roll image to drink our business as chefs is a very tough uh it’s a tough business the immensely long hours we do the Heat and also that that that you know you’re almost part of an sas Squad in in the kitchen it’s that work hard play hard we’ll show the rest of the bastards how good we are but one in 10 cross that line and if you cross that line into addiction into becoming an alcoholic you can never go back to social drinking can this guy continue to cook and deal with a problem at the same time no no he needs to be separated willpower doesn’t get you well in order to recover you need to surrender and admit defeat and that is the step forward to Freedom Michael’s an extreme case but lenon needs to take a lesson from this and nip his drinking Habit in the bud before it’s too late we’re all upset about lennin but tonight sees the launch of our new menu and The Show Must Go On everything on this [ __ ] menu here is fresh and the sad thing is I wish Lenny was here to cook it but I think what we do for tonight’s service is owe this one to him yeah I think that’s sounds like the first customers let’s go with lenon out of action it’s Bingo caller Les to the rescue and he’s nervous as hell right L how are you doing not so bad not so bad good you’re sweating yeah yes good it’s a healthy sign when you sweat so you stand on the hot plan you call out and you tell me what you want doing Gordon Rams is going to be your [ __ ] comei go EAS on him a little bit fragile okay yeah run it through your mind first yeah and bingo bingo eyes down for a full house table six cover seven three Pate two ribs one broth one asparagus yes Che gently nice and gently careful when you putting the bow please yeah the idea is not to Splash it everywhere yeah yeah every time that’s staying there Les you just [ __ ] up by letting it go Stone Cold he’s off to a shaky start but this is his first time running a kitchen stop stop stop come on L [ __ ] it what do you want them to floss with the [ __ ] clim film come on go please give you a little toss I’m sure you’re good at tossing come on watch those eyebrows G shouts too much out go one doin go Mora’s still not leading her team in the dining room [ __ ] food doesn’t get tips good food always gets tips they need to be inspired work the table charm them come on there happy yep good there you go CR them off please table n in the kitchen things are looking up three fish cakes two cabbage one piece free Mash yes this is fantastic it’s absolutely [ __ ] amazing well done but the one thing let Les down is more as lack of discipline front of house the last order yeah one of the girls forgot to take the main course out and that’s what I said earlier about how the D’s really got to [ __ ] wake up a little bit it’s not funny sweetheart you’re not what I’m trying to say we have got to get it together end the story yeah Quick Service the numbers are really coming in for Les tonight yeah everybody okay outside everybody’s enjoying the food great pleas are coming back clean you’re doing a good job Le thank you very much I’m not a great me teacher but this is brilliant it’s lovely I went for the riy steak which was CED superb food tonight was gorgeous really really nice yeah he done a [ __ ] good job everyone was expecting him to sink and to crack and to disappear and [ __ ] off back to college but uh he’s done himself proud I think more importantly he’s done Len proud the fact that everything’s gone out brilliantly and smoothly you know and the fact that spent all day preparing it and from fresh so why why I became a chef really good feedback customers the last tip we got was £1 1850 £850 yeah fantastic you know some mistakes tonight that they’re really a problem but they’re so easily sorted so that’s just communication you know that you’re not good at disciplining staff is that what you think you show you proved to me I’ve never heard you shout never heard you tell anyone off because when this business closes they will go off and look for a new job and if you’re going to maximize in your dream sweetheart and keep this place open you so so so have to get on top your business and your money before I go I just want you all for 30 seconds to close your eyes and Les is just going to read off some numbers give it to me Big Boy eyes down looking Les is Den number 10 Two Fat Ladies 88 all Al than 11 anyway around 69 all credit to him lear’s pulled it off tonight fantastic but he’s only a novice good night and lenon needs rest and time to recover before he even considers stepping foot in a kitchen again dear oh dear if Mo is going to stand any chance of getting Oscars back on track she needs to find a new chef and fast it’s been a month since I spent a week at Oscars and it was one hell of a week whatever was this for the food was so bad the customers came once but never returned some’s having laugh at you the head chef lacked respect for the place I’d say get fued his mom the owna was at a Wit’s End I just I can’t carry on like this much longer lenon smoked and drank on the job been here all day and I just wanted one drink but we worked through it we send out three tables D please don’t start [ __ ] up now and the new Irish menu was looking great food tonight was gorgeous really really nice but Lennon wasn’t he collapsed he’s been rushed to hospital in an ambulance and I hope the hell he’s okay after a break Lennon’s back in the kitchen and I’m here to find out how he’s doing we got some color on your face you look Brown I feel a lot better now yeah drink wise are you seen someone that’s yeah I am actually I’ve been to my doctor and I’ve been everything sorted out couple of bad days here and there but um the majority good most important thing you do something about you know that cuz that’s not fair on you and that’s not fair on Mom and it’s not fair on the restaurant when are you having a drink after service before service what are you doing before um anytime now 99.9 after service possibly sometimes don’t even bother I just go home and get in your bed I’ll sit right out bit to menus and just messing about at home really are you eating properly oh God yeah I’m eating like I can’t stop eating at the well you’re not exactly [ __ ] fat are you de turn around let me propa tummy that’s what you call a [ __ ] triplis in there big boy uh he’s [ __ ] eating properly hello Gordon how are you D I’m all right thank you good to see you how are you much not too bad yes yes um how’s business um well me Qui CH nature of coming on now uhhuh midweek getting better more importantly lenon is he up to the job of actually running it full time I happy about it I’m a not certain no no no oh he’s all right but it’s it’s drinking in uh kitchens and stoves don’t go together do they no lethal combination moa’s Keen to take the burden away from Lennon she’s lined up a potential new head chef but Lennon’s not happy about it I mean I’ve wored my own restaurant um since I was a child I wanted to be me dad uhhuh um and now that it’s here I do have that fear that it’s going to be taken away from me no one’s getting rid of I understand what you’re saying yeah we’re trying to think of a way forward so we can um benefit keep this place alive and and and and keep your mom’s dream and her ambition you cannot continue like this you know that it’s going to kill you and a new Chef I think is a breath of fresh air you know so can we kiss and make up and let’s meet this [ __ ] Chef huh thank you I love to [Music] bit Mark Warrington is a fully trained chef with an impressive CV oven’s on but can he cook come up with anything you wish one dish is fine yeah [Music] that come through and well it looks a little bit more [ __ ] chinesey than it does to Irish to me the fish is but the rest of it but the potatoes are Irish yeah fish is cook nice I do they could fish is love yeah it was quite interesting seeing you guys bonding there and good work Mark no problem Lon Lon and me basically we can bounce ideas off one another what I’ve seen in the kitchen looks like we found our Man Mark starts his new job at Oscars next week but tonight it’s Lennon’s chance to shine I can’t [ __ ] do anything in there if you just don’t come and talk to me everything that you know is is fresh it’s got to go out but of a surprise you tonight I haven’t told any of you oh ball what’s happing now I’ve got 10 very important customers coming it’s the 10 customers that are absolutely fuming the first night I had dinner here big [ __ ] night now on top of that they’re going to be presented with this it’s an Oscar’s Restaurant loyalty card and it’s to inspire them to return to the restaurant and on their sixth visit they’ll come as our guests look out for them yeah this evening MO is hosting an Irish night if it’s going to run smoothly thank you the waitresses must be Keen as well as green um are you in control yes yeah cuz remember last time I wasn’t that impressed with the service you know that and tonight I’m going to be all over the service you know that like a rash yeah whose kitchen is this mine do you want me to stand back yes if you don’t mind and not interfere yeah so I’ll stand back all right let’s dance yeah well done about [ __ ] dancing I can moonwalk but I can’t [ __ ] dance I’ve seen nothing now got to be honest you look like a r trck yeah the menu of Irish chew and pork and Guinness is exactly right for Oscar’s new Irish theme first order Patty soup and the garlic mushrooms um two fish cake two EG three potatoes also a good start y y and the restaurant’s full so the Waites have got to give it their best just slow the girls down a little bit get them walking a little bit gracefully like ladies yeah not like baby elephants Lennon’s food seems to be hitting the spot 100 times better I am M I’ve got my loyalty card and I and I will come I will come back from from my Pella with crabsticks to what I’ve had tonight big miles of pie really is the plates are consistently coming back empty but I thought Bingo caller Les might have shown a bit more Pizzazz Les you’re a big softy you know that push him out the way take some pressure off him and be strong big softies don’t make good Cooks I don’t want to [ __ ] hear that you’ve turned into a [ __ ] dinner lady yeah you working for [ __ ] Jamie Oliver yes it’s been a good night for Lennon but I’m pleased he’s got a chef to help him [Music] through maybe more as Irish dree will come true after all [Applause] [Music] how many people does it take to run a small Seaside hotel and restaurant I’ve never seen so many [ __ ] managers supervisors head receptionists and Sous chefs I’m absolutely Gob smacked in this week’s nightmares I check into a real life Faulty Towers to find out thank you God it looks like something out a porn movie I can’t physically taste everything within the kitchen or I’ll end up like a a big air balloon I would have thought I’ve spoken to the restaurant manager yes I’ve spoken to the food and beverage manager and now talking to the general manager [ __ ] wake up will you you wake [Music] up the Sate hotel is perched on a gorgeous stretch of the Kent Coast it’s 24 mi from France but a million miles from being a good hotel and restaurant the Sate Hotel what a great spot it’s got 15 rooms and a coveted AA rosette for its food and I’m checking in first test of any hotel is the reception always a great sign of How It’s run you can smell it it’s cool Hello thank you sorry you on the phone yeah is it urgent no I’ll tell him that I’m going tell him as a customer sorry see I’ll see you we room number four thank you 3 years ago Lois and Peter Hamilton Slade pulled their life savings and bought the sandgate at the moment this place is losing around two grand a week so Peter has had to keep his engineering job while Lois runs the hotel and restaurant you’ve obious run restaurants before no uh no never never never or small guest houses then no never never this is our first first effort this is the rest oh it’s very small isn’t it yes very small Lois has gone from selling perfume at Gatwick Airport to managing this small boutique hotel by the Sea and the food comes up through the stairs no it comes through here okay D waiter yeah D waiter a husband and wife team running a hotel and a DB waiter [ __ ] hell all the restaurant yeah to the kitchen restaurant to the kitchen and that must be a nightmare now it seems to work very well does it yeah extraordinarily it’s not just one restaurant there’s also a Terrace Barbe C A Barb and Kent’s first Japanese restaurant in the basement it’s a strange mix but they do have one thing in common no customers how long can it survive if we don’t have a very good summer or I don’t think we will get through the winter and if the [ __ ] hits the fan and that doesn’t take place and we have a crap summer um what do you lose probably quar of a million sometimes we’ve had comments that the food is inconsistent I think that is a lot of the case when Stuart’s not here when Stuart’s the head chef head chef the Japanese Chef where’s he from it’s the same Chef same same one the same Chef we haven’t got a Japanese chef but you’ve got a Japanese restaurant yes how are you very well folks and Stuart Stuart 38 from North he’s been here for 6 months it’s his first head Chef’s job but since he’s got here he started hearing voices thank you do thank you guys well my little system of communication is it like that all night yeah how did you concentrate with that try and ignore it as much as possible [ __ ] hell he not driving around the B yeah dot order for table 8 oh hello me 9 yeah hello can you [ __ ] off and do some work four restaurants 168 dishes and one kitchen time to taste the food okay thank you and there are the special the specials yes that’s the alard and the alard can I have a look at the Japanese menu as well please of course again thank you four in tonight Saturday night for so just to let you know we don’t actually serve Japanese in this restaurant just just to little right um so I’ll go downstairs my star and come back here for main course um I need to see the the F food beverage manager see what I can do for you food beverage manager [Music] yes I mean what a way of pissing customers off are food and beverage and sorry first name Kevin Kevin so you really want me to go downstairs and have my Sushi there that’s what I’ve been told by the general manager and who’s that it’s Kirsty Kirsty let me have a word with kirst thank you very much [ __ ] it’s extraordinary I’ve spoken to the restant manager yes I’ve spoken to the food and beverage manager yes and now talking to the general manager um have you ever watched saly tows yes yeah Japanese we’ve got three managers two waitresses but only four customers the numbers just don’t add [Music] up the rice is hard what a [ __ ] up but it’s not the only one next chicken from the alart menu thank you God it looks like something out poor movie it’s enough to make your eyes water excuse me waitress I’m missing my bollocks and it doesn’t taste chicken tastes of tomato it’s like sundried tomatoes running through it but they’re so so strong not for [Music] me the Macky rolls who made them I did and how old are you 18 18 so you don’t taste anything that this 18-y old cook I can’t physically taste everything within the kitchen or I’ll end up like a a big air balloon I would have thought I like the I I like I like to to obviously taste as much as I can a head chef who doesn’t taste his food is asking for trouble I’ve never seen anyone cut it before it’s the only way to maintain control and keep up standards plenty time I think that the race is underdone thank you that’s all it’s really important for you and I to obviously stand the level like I said you can you can see I’m not Japanese clearly I’m not trying to a dig a hole and try and Escape for for Yushi that was uh I’ve still gotten my [Music] teeth Stewart doesn’t want to cook Japanese food the people of sang don’t want to eat Japanese food so why in the hell have they got a Japanese restaurant this place doesn’t know what it’s doing and that’s clearly down to one thing bad management Lois has got more managers than the rits but I can’t work out who’s running this place and I’ve got a sneaky feeling no one else can either Stand Together the business is in danger of closing I don’t think you actually know how dire the situation is the amount of management and the amount of staff in such a small place I’ve never seen in my entire life you know that I’ve never been so confused with supervisors and managers and head receptionist you’re running this hotel like a 350 bedroom five-star duer and the most important warry is no one seems to be controlling it I’ve come up with an exercise to try and find out who is in charge drop this Stone in the bucket of the person you think is in control of the sandgate hotel the whole organization the whole organization oh dear he’s gone past all the managers and ignored Lois okay next Luca the restaurant manager surely he must know he’s just picked the head receptionist next up is Kevin the food and beverage manager have more Stones can you have more Stones everybody should be running it that’s the point everybody should be running it yeah it should be run as a group that’s what I’m trying to get through now that’s the problem everybody is running it and there’s no one controlling it okay the voice on the top yeah thank you and you hit the nail on the head that’s what’s exactly [ __ ] happening everybody’s trying to run it and they’re not doing their own jobs so interesting we’re all here now and there’s five of you that have got stones in your buckets so already there’s a conflicting message if this business is to survive Lois needs to take command of it she’s got a few stones but she’s got no bollocks if she doesn’t grow a pair the hotel is going to be washed up the sang hotel in Kent has lost £33,000 in the first four months of this year but while Rome Burns Lois and Peter the owners seem determined to eat drink and be merry meal after meal after meal my brief when I started was it’s run like L and Peter’s living room and that’s how they wanted it that’s basically what I was told what run it as if it’s their Lounge basically running a hotel and restaurant is not the same as eating and drinking in one Lois and Peter bought a dream now they need to wake up to the fact that it’s a business not a second home day three at sangate towers and a chance to see the Terrace Barbie [ __ ] hell hardly a day for [ __ ] barbecue you I feel like I’m a [ __ ] car boot sale Stuart’s worked in some good kitchens in his career but they get him to set up a portable Barbie it’s heartbreaking you don’t get any customers today for sake SI that [ __ ] thing surely they can’t make their headchef suffer anymore kitchen kitchen are you there are we all set I give us up oh 4 minutes on a bison garnish please where’s that to Kell this place is like a jigsaw but none of the pieces fit strange setup so he’s out there on the barbecue and you’re left to run the kitchen [ __ ] out you’re 20 years of age you’re 18 years of age I mean how come you got all that responsibility and what happens when it’s busy [ __ ] who would put someone who’s clearly a good Chef in charge of a barbecue time to find out from the manager but which one Kirsty how are you the general manager is Lois’s daughter-in-law before coming to Britain she worked in restaurants in her native New Zealand last year the barbecue how would you describe that um my aim was for a kiwi barbecue and I thought that that sort of territorial kiwi Beach life something like that but sweetheart we’re not in [ __ ] Oakland we’re in sangate the lack of focus in this place is astounding Lois hasn’t even got her Flagship fine dining restaurant under control the majority of the complaints that come through are normally on your day off have you ever eaten in the restaurant no cuz if the complaints are going on when you’re not here you’ve got to see what they’re serving in the dining room so you can really do something about it properly and identify it are we too complicated is the menu too big are they inexperienced do we need to simplify what what do I need to do as a head chef you bage manager have you ever eaten up here yeah how can you relate to your customer’s experience if you’re not experiencing at the same time go upstairs order y I think you’ll find something very interesting going on there yep Kirsty hasn’t worked at the sharp end of the business for about 8 months so today she’s going to waitress don’t know what’s on and what’s off but I’m sure you do St number two in the kitchen is 21y old Johnny hello so what’s going first Johnny I’m going to send this first and then the starters the bran just gone up for the tube but I can’t find anyone to take it out of the lift yet is always Johnny runs the kitchen two days a week when Stewart’s off this is my chance to see how he CES come on guys that’s 10 minutes place a be we’re [ __ ] around with the garish they’re a young team to be cooking such elaborate food and just to add to it Johnny they ordered it over 1 hour ago yeah yeah let’s get it out guys come on I careful I’m not going to allow you to send them this is really important for you you know that from a professional point of view cuz youve got to go all the way up to the top in this [ __ ] industry not serving [ __ ] like that big boy and all you’re doing by serving that [ __ ] is hey destroying the place and that’s just on a [ __ ] burger and I know you can do better than that you know that I Know I Can Do Better there you go so [ __ ] do it yeah there are only nine customers in for lunch but it’s well over an hour before St and Kevin get their Mains that up here did you get that I can my start unfortunately Kevin and Stuart aren’t the only unhappy customers Johnny Table 9 was [ __ ] off they’ve gone that’s the table that had no starters went straight to the main courses where’s the ticket gone in the bin why have you put it in the bin I didn’t put that’s where it ended up [ __ ] wake up will you wake up this is one of the worst lunch Services I’ve ever seen Johnny’s tried his best but the real culprit is clear it’s Stuart’s food it’s just far too complicated certainly been educational to say the least Stuart’s had a shock upstairs too I never thought I would be certain bar I actually walked out you walked out yeah [ __ ] why didn’t you walk out cuz I seen someone else eating my desserts but I’d been waiting for 35 minutes a head chef walking out of his own restaurant this place has sunk about as low as it can go morning how are [Music] you Stuart’s seen firsthand what’s wrong upstairs I think the best people to tell him what’s wrong downstairs are his own Brigade but I think the young chefs like this soft-hearted Jordi so much they’ve been too afraid to pipe up in case they hurt these feelings it’s time they told their boss a few home truths so whoever catches the bass today as you catch that bass you turn around openly and tell Stuart something you got a lot to say haven’t you I cat you who can I cry to [ __ ] any big boy there we go come on come to Daddy Round of Applause more important what we got to say all right let D quickly because Luke’s in you got but there’s too much of it thank you well done Luke what have you got to tell Chef I just think that the menu’s nice and that there’s just I think there’s too many garnishes really for the dishes no problem thanks for telling us that’s that’s what all it is really at 38 st’s old to have just got his first head cheet job and I think he’s desperate to impress if we simplify it I think we can get the taste a lot better and we can get the stuff looking so much better instead of having to try and rush it out all the time I just don’t like the service being manic cuz I know that I can do better myself and I know the rest of us can great they’re starting to enjoy the themselves team Spirits vital to a good [Music] kitchen hold on Johnny two of the biggest fish so far [ __ ] the only one pissed off is me 4 hours on the English Channel and I didn’t catch a thing sangate is twinned with sonat a French Town 24 miles across the channel but instead of seeking inspiration from France Lois and ciry have got the Chef’s cooking food from New Zealand and Japan 6,000 M [Music] away my plan is to bring them home see you’re not going to get any better any fresher quality ingredients than that it’s on your doorstep that’s what I want you to take advantage of Stuart Seabass dis on the alant menu has 15 ingredients which is why the boys struggle so much with it I’m going to show them the simpler version with just five ingredients and then just let the knife do the work and show in back on the stove I think what I’m trying to do is just show you how easy it can but one person can do this narrow down the complexity of it and it can be done within 3 or 4 minutes you know that yeah see bass and the dish is can to be just as exciting with less on there because we’re concentrating on the seab bass being hot the dish being less complex and flavor Lois has been guilty of putting unrealistic demands on Stuart no chef with a small team can cook 168 dishes really well we’ve got to convince her and Peter that less is more absolutely amazing super the Seabass has won them over but there’s bad news we sadly had a letter this morning to say that we’ve lost our AA rosette y have you got the letter with you I soorry it was for the food guide right one AA rosette is awarded for food cooked with care and skill but forced to cook for four restaurants Stewart has slip below that standard it’s a kick in the bollocks for any chef they know two ways about that but in a way it’s a clean start we turn the page we make it less complex and we go again [Music] [ __ ] H oh [Music] dear we haven’t got long to turn this place around and I’m worried I don’t know if The Big Friendly Giant will be able to pick himself up from this one bad news man just lost the Ros up is that it’s gone I’ve taken it away I’m gutted what can we do it’s a kick in the teeth it’s a it’s a bullet to the heart if Lois isn’t careful it won’t just be Stuart’s Professional Pride down the pan less is more on the plate and in the hotel we need to simplify everything so what’s left come Sparkle F the weakest link is the Japanese restaurant how’s it going say [ __ ] up and down up and down it’s costing more to staff than it’s making last week it took just £290 you have to leave and I’m personally worried about it mm and what about you at uh 2 uhhuh I think we’re in love with the idea more than we are with the success of the business and my idea is to close it mhm and to stop Heming money what would you suggest we did with it here I think you got a perfect room for a private dining um an overspill from the restaurant that’s a good idea it’s a fantastic idea and I think whether he’s got the bollocks to tell you or not I’m going to tell you he’s not very comfortable cooking it he’s not a [ __ ] Japanese Chef he’s a [Music] Jordan I put the food back on the road to recovery and got rid of that stupid Japanese at front of house is still a shambles hello when when did you book uh when we arrived this evening oh okay no problems right I do have some space for you okay but I don’t have you on my list I’m sorry sorting out the chaotic customer service is too much even for me would you like to take a seat basil thought he wouldn’t like it but what this place needs is a Frenchman [ __ ] me am I happy to see you are you well I’m very well yeah I’d like to introduce you to Jean Baptist he’s my major from clares Jean Baptist is in charge of waiters if there’s anyone who can help Lois organize the restaurant it’s him um right let’s have a look at the um waiters he’ll take control upstairs while I help Stuart keep things chip shaped downstairs where the food comes up from the kitchen and to the restaurant so the customer going to hear the waitresses talking the resturant manager talking and the buzzer also there you go goes right through the dining room that’s thank you that when the first or any of the within minutes of arriving Jean Baptist bans the indcom system from now on the waiters will have to go downstairs and talk to the chefs face to face to come through hello how are you even the basics aren’t looked after here Luca the restaurant manager hasn’t got enough cold water for lunch yeah because you’re going to run out of water very quickly my friend you got two Bott of water yeah but what I would do I would give tumblers with rce and lemon and what about you didn’t want any any rce and lemon that’s to warm unfortunately un disgrace you un how are you going to do that looka looka those glasses they’re fing dirty look at that this is what we need to change luk it’s it’s it’s we have to be customer orientated okay front of house I’ve had absolutely no leadership or quality control from Lois of course that I take the menu you are the winner okay you got a restaurant manager got some water to bring the okay while you’re here you’re here to be here facing the customers welcome okay welcome home you know this is exactly what I wanted to do Welcome Home the first check is in not too hard clear face to- face communication like this should cut out all the wrong orders and misunderstandings okay that wasn’t difficult was it what’s it like having a tickets in the kitchen now in your hands on control you feel I can spend a little bit more timeing which is what best up that’s [ __ ] banned guys look hello yeah no one touches that [ __ ] thing [Music] okay you need to pick up the bread and the butter now so who’s going to do it it’s not K who’s going to do it him they walking here so what do you mean they walking here the staff is coming in like that a member of Staff ignoring Lois and heading for the bar and she hasn’t battered an eyelid what’s going on you’re the freaking owner even say hello to you can you believe that it’s a freaking nightmare it’s it’s it’s a bad organization it’s a lack of communication lack of team team spirit team leader it’s nobody knows what they’re doing um the the waiter is managing the the owner the owner is doesn’t know what she’s doing um it’s it’s a faking mess it’s mess Jean Baptist has helped reorganize the restaurant but he’s also uncovered the ultimate symptom of of everything that’s wrong with Lois’s business staff are allowed to drink on the premises I need to get to the bottom of this they spend a lot of money in they spend over £2,000 a month in the bar £2,000 a month [ __ ] me 500 quid a week on staff drinks that’s what they spend have you become dependent on that possibly I guess to a degree we sat down and looked at you know how much we were earning off of them at the end of the day you know it reduces the celery bill it’s even worse than I thought because how on Earth are you going to get the messages across when you’re treading on eggshells to not upset them because they’re going to be spending £22,000 a month in the bar [ __ ] H I’ve never heard anything so pathetic in all my life everyone’s taking the piss and maybe there is an advantage having too many staff because the spending £2,000 a month in the [ __ ] bar drinking and clearly that’s keeping the business afloat the sang hotel in Kent is in serious trouble it’s got a great location and a great chef but an noo who hasn’t got a clue how to run her business I’m in the midst of trying to rescue it [ __ ] wake up will you yeah wake up in just 2 days time we’re relaunching the restaurant with a French flavor we’re holding an oyster eating competition against a French team from SAS but I’ve discovered that owner Lois and her manager Kirsty are getting the basics wrong they allow their staff to use the bar as a common room which is a sure far way to drive your customers away it is our fault we have done it wrong I do I can absolutely see it that we have done it wrong cuz it’s building up it’s getting more and more familiar they’re more and more drinking going and sometimes people go so many Dr the customers can’t get to the bar the staff are spending over 24 Grand a year on booze and [ __ ] but I’m putting a stop to it now once you’ve finished your shift I’m afraid you cannot come and sit in the bar and drink now that has huge implications in this company I think you all know that that is massive this business is not run for staff and the owners no longer depend on you guys putting money in behind the bar and secondly you got no idea of the conflicting message me is sending to the customers and you can’t serve a member of the public and then go and sit in the same bar and drink with them it’s not good never seen it in my entire life and it’s got to stop this is not a drinking hole this is not a socializing Gaff can I just ask whether when you say stuff out allowed to drink does that mean their day is off as well why does anyone want to come here on their day off let me tell you why because it’s too [ __ ] easy let’s go down the sandgate let’s sit there and get bladdered let’s sit on the Terrace let’s said it’s too comfy haven’t you got homes to go to it’s just become too convenient I think we can all agree that then when there’s asses to be kicked the next day and disciplinary to take place no one wants to listen to the owners or cursy because we’ve sort of had a chat and had a drink over it and nothing’s got done if this place got any hope of surviving and going from strength to strength to identify the customers are more important the staff that has to stop cheers let’s get back to work we’re going to have to be very careful as well because you know there is a tend to come in here and you know L and Peter meet up in here at the end of the day and you know have a drink together we I guess to a degree we’re going to have to leave by example at last someone’s talking about leading it’s not Lois but I think we’re getting somewhere I’m going to have to have a cigarette but I’m still worried about Stewart since he lost the AA Ros that his morale has hit rock bottom to have any chance of pulling off the relaunch I need the Jordy giant back from the D outside regarding the Accolade you [ __ ] get it back and get it back properly without trying to cook 168 dishes get it back hook in a menu that you can control why’ you shout so much my [ __ ] now I’m going to help him devise a new menu that’s right for a Seaside Hotel focusing on fresh fish with a French twist if I came to sit in the bar or even sit in the restaurant here I’d love a bowl of Mo FR here I’d love a platter freed them a dive for do you know why cuz it could relate to the food because there’s the [ __ ] sea oh it’s ideal like you say I mean all you know and and pricewise as well yeah uh ideally located to to buy fresh fish for basically next to nothing oh [Music] just I’m waiting to see this whole kitchen just wafted with a smell of bully Bas yeah the frogs will be swimming across that channel to get in here yeah what about a nice big Sumptuous Rich pear tatan pears from Kent bring a little bit of [ __ ] England meets France France meets England where’s the sugar there right oh Johnny good smell out there the caman seeds that’s lovely [Music] okay as well as a new menu we also need new customers so Saga the biggest employer in town with nearly a thousand workers just around the corner from the restaurant is Saga look of armed with two dozen oysters we’ve come to turn them on for fresh seafood they’re very nice delicious anything happening downstairs no you’re tummy are you feeling sort of warm and sexy all the produce is local fish that you can from the San Hotel the same of the oysters with the crab chips it’s good to start talking about the things in the menu the idea of just getting them to sort of up to speed with the oysters is for you then to sort of let them know about everything else going there yeah it’s essential the restant attracts locals who are still around when the tourists go home these are the people who will keep the business afloat in the winter can I ask a question how’s your sex life perfect let me get you some oysters straight down that’s it nice lovely and there’s an added bonus for you they’ve got the most amazing bedrooms upstairs if things are going to plan word of mouth is the best publicity you can get in the restaurant trade and hopefully we’ve just set a thousand Tong wagging tun large some menu of two sizes Lois’s front of house team are still flapping she treats them like her extended family and seems afraid to discipline them it’s got to change and I’ve been wrecking my brains out all [ __ ] week on how Lois and get really strong with her staff and I’ve got a good idea don’t [ __ ] it now CH up just one of them one of them not [ __ ] 10 no that’s going to be terrible you greasy [ __ ] lovely assertiveness training Chef style the photos really tell him exactly what you think of him Luca I think you’re an extremely nice person and you’re an asset to the place you have she’s more like M than mat like I own it you have got to have respect for me and I don’t think you have yeah I think with him you’ve got to get really to the point so I’m not going to put that there Luca every time I want something you do it do as you’re told or look for a new [ __ ] job now you don’t have to say [ __ ] him it’s the chef’s thing fire away Luca it’s time that you learn I cannot put up with you interrupting me all the time and not doing what I ask you you work for me I do not work for you good much better Chef every time I speak to you you interrupt me it’s absolutely Gob smacking and it’s incredibly Bad Manners Kevin you’ll come steaming in and interrupt and start talking over the top of me do not do it now we’re getting somewhere I need respect from everybody listen to what I’m telling you and for Christ’s sake get on with it good do you feel any better yeah it’s lovely isn’t it do you now want you to do it for real yep the real thing we have a quick word Luca yeah tell him what you want tell him what you need and tell him how important this is to you yes and how he does his talk yes yeah do you want me to do it for you no let’s go absolutely [Music] you when I said to you last night that Cynthia was to do the ladies in the bar immediately you said to me Cynthia mustn’t do the ladies in the B of if it’s like me and Kevin coordinating the function then you come in breaking in with instructions it’s going to be too many people giv instruction that’s what I’m here to do I have to control it luk basically in a nutshell just do as she says sure and if you got an issue with it talk to her after service but in the middle of service do as she says yeah okay I must must be heard and take a notice off okay good thank you nice one thank you Lois has finally discovered her inner chef and not a moment too [Music] soon do as I say and the story in a few hours time we relaunched the restaurant and this menu yeah is clear straightforward it can be eaten in the restaurant it can be eaten on the Terrace and it can be eaten in the bar 60 of the area’s most influential people are coming for lunch so the chefs will need to pull together like a team I’ve got here for you guys the most amazing jackets spotless guess what we’re going to do before we put those jackets on go on all we in theat going in the sea exactly we’re going to have a quick dip before lunch who’s up for it come on you can all do in the [ __ ] shower here we go y with great Seafood on the menu the first to arrive naturally enough are the French welcome to the Sate Hotel this is the team that the chefs are taking on in the Oyster shocking competition after lunch and it looks like they’ve all been in training so this is sorry Lou excuse me one tuna large portion yes chef yeah one [ __ ] of van with the first orders in the kitchen swings into action that looks beautiful very nice think it’s the Hat it’s all in the Hat yeah good what a transformation from a week ago there you go the food’s simple the chefs are calm collected and working as a [Music] team but for Lois and her waiters upstairs it’s a different story it’s going pearshaped I’ve never seen them so far the [ __ ] upstairs you know that all my guys have came in early they crack a dawn we had time to go for a swim we had time to go for a swim before service but I tell you what I tell I know who’s swimming now huh I think we’re about to sing I need to find out what’s happening and stop the rot another wrong order means more work for the chefs we got to cook the salmon again though haven’t we yeah it’s only table two if it’s a table of six I can understand but one table of two is order wrong boy come on I was noise let’s go oh come on where is it glass everywhere let me just start the table again and to top it all the general manager is having a drink on the Terrace and Lois hasn’t stopped her what is going on is 130 coming up um just out of Interest why can’t Cy jump in and give us a hand it’s such a big day no disrespect but having drinks with her Maids you know a day like today what kind of message that serving can you help out no one’s taking care of the Terrace one table’s already left because they wouldn’t have their order taken we just need General help I’ll just find out from L where she wants me it’s an absolute Nightmare and these poor men out here still waiting for their main to go and Chase that one everyone should be hands on [ __ ] deck now you know that a week ago it was pandemonium down here and [ __ ] all happening upstairs now it’s pandemonium upstairs and everything happening here you know that two oysters natural one oysters deep fried two prawns Lois is finally getting control front of house she’s cracking the whip with her staff and getting them working like a team for the first time in a week the customers been put first formid for what an [Laughter] improvement it’s very nice to see more fish on the menu particular as we near to the Sea I’m enjoying it very much I love more Mar here on both sides of the channel that is only what is left because come on being French we have t out of it feel like a millionaire Stewart and the chefs have pulled it off thanks to these guys as well now now they face the French team in the oyster eating competition special events that get the restaurant noticed and talked about are a great way to bring in more custom welcome to the first ever sandate versus sonat oyster shocking [Music] competition which within 5 minutes you’re going to have to open and eat as many oysters as possible if Lois and Peter can make this an annual competition it will help improve Anglo French relations and do their rest from a power of Good Into The Bargain 1 minute to go 3 2 1 Stop 28 for the [Music] French what all about that excuse me please and Peter for the Sate English how many please we only did 76 [Applause] [Music] Jesus she’s trying to drag me back to France [Music] [Music] [Applause] today’s been a great launch pad for the restaurant now it’s up to Lois to take the place forward and run it like a business not like a living room stay on top of them yeah I saw it a week ago thinking God you know you may own the place but you’re not running it yeah you got to run it and own it there big difference there is yeah and don’t fall in love with it cuz it’s a job cor yeah you got to keep at them and on them and at them and on them and at them that but for my money Stuart’s the hero when he lost his rosette earlier this week I thought I’d lost him but all credit to him he’s pulled it round you deserve to make it yours yeah stick to what you know you can do properly and stand firm on that one hey you still look like Jimmy now was it the nose or the accent or the accent the accent can you sing give us a song Wild beer and Spirits all attack they’ve got 6 weeks until I come back I hope they’re still singing then’s on my at the beginning of the summer I spent a week at the sangate hotel God it looks like something out the PO movie it couldn’t work out if it was a comedy or a tragedy 4 minutes on a bison garnish please I simplified the food got the owner to run the place like a business I must must be heard and taken not to okay I made a splash at the relaunch 6 weeks later I’m back good morning how are you thank you how are you I’m very well thank you no at the helm that’s a good sign hello Gordon are you well I’m well thanks yes here’s one I caught earlier present for shirt good to see you both I’m sure’ll be too um is he downstairs yep he is what you being [ __ ] H that’s not a nice reception you very well thank you how are you very well huh how are you we put that in the fridge and we’ll have a uh we’ll have a chat about that later the last time I was here the staff was spending two grand a month in the bar and before I banned it Stuart was one of the worst offenders what have you been spending your money on per month that you’re not spending upstairs in the bar decided to go out there and have a little baby man no yeah that’s fantastic news yeah to be sping to watch die with h see what happens that’s great news in the kitchen he’s got a new system to tell the waiters upstairs when the food is ready explain it to me it’s a vibrating system a vibrating system so if it’s uh wait a number one yeah well then press the number one button gives them a little tick off all the waiters are working with vibrators [ __ ] hell that’s fantastic yeah huh yeah and any wait do need more sort of jigs than any of that yeah yeah I mean if they don’t if it doesn’t come out I just give them all the tickle like one thing very interesting that um the customers that come now yes are not the people that we had before they’re totally different it’s been an amazing Le which great news week really fantastic it’s great to see Lois and Peter moving the business forward with new customers and new ideas um we’ve had the till move from downstairs when we closed when when you were here when we closed down we had someone do all rewiring and put this in here but crucially how’s the new menu doing I don’t know if the boys told you but on Friday we sold out a seafood 40 covers on Tuesday and 50 covers on Wednesday so um you know selling out of seafood you know we never used to do that can the business survive if it continues going on like this now yes since I was last here turnover has nearly doubled to 14 and a half Grand a week so they must be getting something right good time to find out for myself have a look at the um Bar menu bar menu but I’m not going in there to be oh no you can eat in here that’s fine wow that’s great thank you good big breakthrough Christ I’m in the same place I was a month ago and Lois is outside um as a host checking customers coming through um arranging the table plan and almost slightly looking concerned which I like to see her worried that means she’s moving around I think it’s getting much better it’s much calmer the whole system is working the first time he came to ET he was chewing on raw sushi rice I want to see if the big bad Jordi has regained his passion for food so I’ve challenged him to cook me something special with my sea bass it’s all right we hope it’s more successful than the last day [Music] go on then what no just the face let me ask you a question first yeah um what did you think of the Cass well I thought it was following along the themes where straightforward not complicating the flavors I think if I was to have that dish on the menu uh I think it would probably fly out the door I thought the dish was um absolutely fantastic yeah I already enjoyed it excellent that’s the best dish I’ve eaten at the sangate hotel since I’ve been here next time I see you yeah you going have a baby girl or a baby boy you know you know what it is go on you know that there I had that that oyster e yes I that was a night was it I think might be that seast was memorable but more could you ask right and don’t tell him I didn’t really catch it I bought it from the [ __ ] fish monger I really think this can work you know that they’ve got all the ingredients and I think they can really put this place back on the map and be a great Seaside Restaurant it needs a lot of hard work and understanding that your customers are [ __ ] important nothing more than that no no no babe I’m bab I can’t dance it doesn’t matter coming just a quick promise you now H I cannot dancece [Music] I think we’ll lead him to it [Music] [Music] [Music]