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00:00people dream of owning a restaurant in a quaint town like this set in beautiful
00:07countryside cooking fresh local produce serving loyal locals as well as the tourists
00:12a restaurant to die for surely but the glass house is in deep trouble
00:19the kitchen's in chaos and the customers are mighty unimpressed it's losing money like there's
00:41no tomorrow and the owners about to crack up I'd rather not be here I burn the bloody place down
00:46you know better not put that on camera he's at his wit's end so he's called me in to turn it
00:53around I've got just one week to do it and that's the tall order garlic popcorn I will save Neil's
00:59restaurant I won't tolerate excuses last night you had bad breath no hiding place and no bullshit
01:16not allowed we sometimes do Neil Farrell has always dreamt of owning a restaurant but in three years
01:24since he bought the glass house his dream has turned into a nightmare he's deep in debt so many people
01:31are after him for money that he's turned his mobile phone off he could go mad and he may even go bust
01:37when it's your own place and it's your own money and you're you're the one that's you know walking
01:43the tightrope it's it's it's very it's very different and that's my problem that we haven't we
01:48haven't worked out which road we're taking at least he's had the sense to call me in for help but if
01:54Neil's gonna pull this one out of the fire he's got to take some tough decisions I can't do that for
01:59him but of course I can encourage him first stop the kitchen to see if the chefs know what they're doing
02:04the head chef's 37 like me he trained at clarity's before my time he's on 25 grand a year so he'd
02:14better be good about the same amount as you did like the other day until he says I can call him
02:19Gordon he's mr. Ramsey he thinks that there might be some confusion with Harry Ramsden's first I need
02:28to watch him cook and see how he runs his kitchen everyone's nervous that they're gonna call him mr.
02:33Ramsden morning mr. Ramsey extremely pleased to meet you likewise first name Richard Richard where
02:42do you think it's going wrong it's a very difficult question we've been a bit of heads against many a
02:47time what we're doing wrong should we turn it turn it into a pizzeria is that what people want just got
02:53to the stage now where I just feel it ain't working and I'm questioning my ability to control his team and
03:01inspire them the head chefs got to believe in himself otherwise forget it
03:07forget it check season salad battered salmon no communication not a dicky bird no one even answers
03:20the head chef time to test Richard's cooking I thought would be nice thing to do just for today so to go
03:30upstairs and have a quick bite to eat yourself yeah just in your hands you're gonna you're gonna you're
03:48gonna cook for me you choose your favorites your specialties I want three duck cake pudding in he's not
03:55having those he's having four fresh ones of which he's gonna eat too Richard's proud of his duck cakes
04:03with chili jam exotic no pretentious crap oh it's got shakes and someone's been very lazy in the kitchen
04:15because I've got a bloody bone so I'll save that one for later another of his favorite combos braised lamb shank
04:28with parsnip crisps it's very clumsy clumsy cooking and lazy elements the oil on these stink but it has
04:38been changed about three four weeks the whole meal would set you back nearly 30 quid way too much
04:44hey guys the food was disappointing sadly I did choke obviously salty law but that was um stuck at the
04:54back of my throat but however you know I'm glad it was me not paying customer a restaurant owners best
04:59investment will always be in the chef and if you haven't got that sort of major asset downstairs in
05:04the kitchen and forget it the guy's gonna be a motivator it's gonna be a leader it's gonna make
05:08you money it's gonna bring customers back and clearly from what I've seen so far Neil hasn't
05:13got that in Richard that's pretty obvious next job to see how Richard runs his brigade on a busy
05:22night good head chefs get the best out their team no matter what Ian was a waiter but got bored
05:29serving food so now he's trying to cook it instead Ian's girlfriend Claire only works here part-time
05:36as a main job is running a bookshop I suspect she's only here because she's going out with Ian
05:40I've got wild animals I've nibbled at it but nothing
05:43Randall the kitchen porter thinks we're related because we're both from Scotland
05:50Craig Craig's in year two at catering college he looks pretty clueless to me but let's hope he
06:02proves me wrong a good team will always turn out good food whatever the pressure it's one of the
06:12busiest nights of the year Saturday at half term so it's a perfect test there are 106 customers
06:22booked if they're happy they'll spend an average of 33 each plus wine and the glass house will take
06:27over four grand but their biggest problem is coping with lots of orders don't fucks upstairs
06:35they're up their asses there's a second fucking call away from non-existent table
06:39Neil did tell me when the pressure's intense the kitchen collapses into chaos and you know what
06:46it's true he ends up giving meals away things soon go from bad to very ugly
06:54no it's not fucking all right do our salad yeah it hasn't been trimmed that's fun yeah take it to
07:09Richard Jay go on the phone now find out where this fish is going the whole thing's gone pear-shaped
07:18everyone's running around like headless chickens off the ball and just a massive breakdown in
07:26communication fucking partridge you I need a bigger piece of sea bass to do it the side door that
07:33what's gone up needs to come back and that needs to be cooked some more you want this fucking partridge
07:37it's really good we've had the order in for 40 minutes that's not good enough where's that big
07:57check where's the big check you break your fucking balls and you really go for it yeah do you know
08:04what the fucking way let's go to rescue I'll tell you how you can rescue me in this room you can buy it
08:10off me you can buy it off me mate then you'll do me the biggest fucking favour you could
08:17I think someone's about to piss his pants I think he's just gone there
08:26I've been at the glasshouse restaurant in Ambleside for just a day from what I've seen so far it's
08:40going to be bloody hard to turn this place around in a week a month possibly but now it's inquest time
08:46there's no question where to start that cocky chef it was going well huh ten past nine now went
08:59outside have a quick chat with customers and all of a sudden I started seeing this food coming back
09:05huh where do you think you wrote down the guys properly but the guys let go as normal the things
09:15sort of coming down there just went fucking chaotic say every fucking saturday we've ever done
09:22it was exactly the same maybe I just shouldn't give a shit maybe I should just say fuck you give
09:28us your money thanks very much then it wouldn't bother me and I could go home and it wouldn't
09:33matter if I've got a shit restaurant because there's loads of them out there and the owners are driving
09:37around in bloody Porsches I'm driving a shitty Astra van and I'm fucking close to tears do you know what
09:42I think Neil would rather throw himself in Lake Windermere than actually turn around and be the
09:47bad guy with his staff it's not all kitchen's fault but and you know the kitchen's the engine room yeah
09:56Richard if we're not firing all pistons and we're not you know on the ball all right come here come
10:07in the chef's asking you a question question was what happened at 20 past nine where did we go we
10:13were fucking Mogue Street you look like a sack of shite
10:26well at least other bollocks to apologize to him yeah he's standing there bawling his fucking eyes out
10:34yeah take your fucking hat off
10:40we've hit rock bottom
10:48don't get upset ah hey I'm telling you I don't want you to get upset the team will need a real
10:58boost if we want to get back on track it was all going so fucking well but there's still some problems
11:04to tackle it's my second day in the Lake District trying to save the glass house restaurant and I tell
11:12you what it's an uphill struggle next battle hygiene this place is about as clean as a puppy's litter
11:21tray this secret film was taken last week they knew I'd send someone to check around but they didn't
11:27know it was Mark Sargent my head chef at Claridge's and they didn't know he had a camera hidden in his
11:32hat plastic containers they instantly tell me the food's not as fresh as it should be even
11:42head chef's not sure roughly me mate this kitchen is filthy straight from the dirty floor into the
11:52pesto it's supposed to be a kitchen not building site Gordon's gonna have that bollocks with us
11:58the cardinal rule of cooking your kitchen must be clean and by clean I mean spotless
12:11the normal clean down which is what every Saturday night after service we do throughout the week we
12:18must have one big clean in the week now just don't have the time Randall food bullshit it's not bullshit
12:24at the end of the night the last thing I want to do is look up end of the night mate time clean kitchen
12:31clean food lazy kitchen porter p45 Randall but it's not just up to the kitchen porter everyone should
12:44be responsible but they're not we've got a trusted brigade that you pay and secondly and you know
12:52bring them on evolve them make them talented keeping hold of them motivating them evolving them increasing
12:59the responsibilities of working on them let me think how much time we spend to go in the kitchen
13:03all day long yeah it's exactly that we spent it's the first time we spend more time to get in the kitchen
13:09than we do at home with our bloody families
13:10nothing more I can do until we finish time for Neil I do wish you'd turn on his mobile phone grow some bollocks and act like a bloody boss
13:25there are too many customers to cope with on Saturday nights but the rest of the week the place is deserted
13:32that's partly because no one can find it when I walked past for the first time coming down here from the right-hand side
13:40I had no idea where the restaurant was and here we should have a nice prominent sign glass house restaurant with a menu board beautifully lit
13:49and whether you want to put some little bloody neon lights or nice fancy lights around it is an attraction
13:56right and that lit see that sign there the glass house yeah and with a new logo and the new printing just something that you know
14:03speaks value right yeah because it looks it looks too comicky it doesn't even say we're a restaurant does it?
14:11it doesn't even say we're a restaurant does it? it doesn't say you're a restaurant exactly
14:14I want to see a bloody telephone number on there
14:16cheese and salad, duck cakes
14:19now for the menu a well-written menu should entice customers inside
14:23at best this one is confusing at worst it's just bizarre
14:27I don't want to read popcorn, Gary
14:30where the fuck did that come from?
14:33so something that the vegetarians always say that they've got no there's no crunch or no body in any of the dishes
14:38they've got no palate what are you worrying about a vegetarian for?
14:41yes!
14:42for god's sake vegetarianism is on the decline
14:45lunch menu two starters two main courses and two puddings
14:48yeah I'm just wondering how many people are going to come in for a two course lunch
14:53yeah we're going to look at the menus at two course and if that's hearty rustic country-fired food then trust me
15:00because I know you don't want to let go of the sandwiches and I totally understand
15:03I want to let go I just don't want to let go of the revenue
15:05I serve sandwiches I got no problem serving a lobster roll suckling pig sandwich
15:09yeah I've got no problem a beautiful beef sandwich
15:12I've got no problem serving sandwiches whatsoever
15:17okay guys
15:18great
15:19yeah
15:20open mackerel sandwich
15:21work down
15:22good man
15:23like the season
15:24with a team kitchen we can improve the food
15:26good
15:27and I can find out exactly how the team works
15:29good
15:30time flowers
15:32genuine
15:33because they're very very very fine
15:35and then Craig
15:36yeah
15:37yeah
15:38taste it
15:39there's your spoon
15:40Craig looks scared stiff of making a mistake
15:42he'll have to change that if he wants to be a chef
15:44more salt
15:45less salt
15:46we haven't put it in yet
15:47good
15:48up
15:49salamand
15:50yeah
15:51if it's not a hot pan what happens with the fish in the pan
15:52what cook
15:53yeah I know that's my little boil so we've got no color on it
15:55two more around the outside one in the center
15:58Ian's got some bad habits
15:59but he's only been cooking for three months
16:01and I think he may make it
16:02one day
16:03how do you know when to turn over
16:04how do you know the whole thing's changing color
16:06and it gets halfway
16:07what does that mean
16:08turn it over
16:09turn it over exactly
16:10but we're just gonna finish on the bottom
16:11okay
16:12good good question
16:13you're a very very good cook
16:15yeah
16:16I don't know
16:17anyone ever told you that before
16:18this restaurant is going to be better than the BLT
16:22yeah
16:23up
16:24and over
16:25good
16:26man
16:27how's your sandwich
16:28like a cat that's got the cream innit
16:29isn't that
16:31different from a BLT
16:33that's better than a BLT
16:35not as good as a Big Mac
16:36not as good as a Big Mac
16:37not as good as a Big Mac
16:38you're a fucker
16:39oh brain you know that
16:41okay
16:42in a well-run kitchen everyone makes a contribution
16:45but Richard hasn't even asked his team what they're doing
16:47what they think the problems are
16:49Craig what's your weak point in the kitchen
16:52this is when I get a lot of orders on
16:54I don't have them in front of me so
16:56they get shouted at once
16:58and then I have to probably check the ticket again
17:00put it together in your own mind then just jot it down
17:02Saturday nights are quite hard when all the checks are coming on
17:05and I do kind of lose where I'm at
17:07and how many steaks I've got on an order and how many
17:09mm-hmm
17:10but when it goes quiet it's kind of like
17:12it's difficult to motivate yourself
17:13it's difficult
17:14that's what Richard said yeah
17:15yeah
17:16Randall
17:17is that your third one?
17:18second one
17:19second one
17:20Jesus
17:21Neil's finally agreed to a new lunch menu
17:25simple fresh food for a tenner
17:27including the new mackerel sandwich
17:29just had a taste of each other's as well
17:32that's just excellent
17:34good
17:35glad you enjoyed it
17:36at last
17:37some happy customers
17:38we've got a restaurant full of happy people
17:40fantastic
17:41chive
17:42small amount
17:43Ian
17:44treat it with a bit of love
17:46you care
17:47place it in there gently
17:48yeah
17:49and you don't throw it in
17:51my god the kitchen suddenly sounds as if it's running well
17:56one salmon
17:58one sausage
17:59yeah
18:00wait
18:01check
18:02random
18:03sweep the floor please
18:04done it already
18:05you've done it already
18:06well it's still dirty
18:07flour everywhere
18:08yeah
18:09and I didn't see you do it anyway
18:10what time was that?
18:11what time was that?
18:12when you're doing your raising just here
18:15it's dirty let's go
18:17nice sweep
18:18there you go
18:19can you let me know I'm in that front
18:21well three minutes Claire
18:22three minutes on the front
18:23fantastic
18:24within 30 seconds
18:25every section of the kitchen's talking to one another
18:27good
18:28thank you
18:29Claire
18:30everyone in the team's responding
18:32but Rich is not working with them
18:34do you want him to help you?
18:36I'm putting the sausage and the plan
18:38no that's all I want
18:39you sure?
18:40yeah
18:41this is what I want to get established
18:42quiet lunch
18:43not really that busy
18:44I just want to see it's working together even more now
18:46I know there's nothing for you to do right now but
18:48there's
18:49yeah
18:50yeah
18:51I know it's painful
18:52but get him doing something for you
18:53please
18:54yes
18:55thank you
18:56and you
18:57hey
18:58oh
18:59ask him
19:00can I do anything for you Richard?
19:01yeah
19:02what do you need doing?
19:03okay
19:04sausages where are they?
19:05mashed?
19:06ready in the sauce what can I do?
19:07yeah
19:08even Richard said to me
19:09the guy that's got no man management skills
19:10he's been watching you and the way you are with the guys
19:12and you're bringing out the best in them
19:13yeah
19:14you're bringing out the hunger
19:15that's what you're paying 25 grand a year for
19:17I know that
19:18I'm not being funny or pissing around with 25 grand a year
19:20that's a lot of money
19:21but I've been stupid with them
19:22I've been cradling them
19:23my head was too far up my bloody ass to realise what the hell was going on
19:26Neil needs to get his head out his arse and focus on his job
19:31keeping customers happy and making sure they spend their money
19:35the roasted pepper and tomato dispatio
19:37he needs his customers to bypass the cheap early supper menu that runs until 7.30
19:41and eat a la carte
19:43and that's how he'll pay off his debts and rebuild his reputation
19:46let me just tell you something
19:5015 portions of apple cake
19:5115 portions of fondant
19:52and 15 portions of bloody gratin dauphinoise
19:55five nights a week
19:57it's 125,000 pound a year turnover
20:00on three items
20:01out of nearly 20 on a menu
20:04yeah
20:07the last table just arrived
20:09said they were early
20:1015 minutes early
20:11they're booked at 7.30
20:12so therefore don't give them the cheap menu
20:14the table is the right
20:15and I want to make sure that
20:16Neil doesn't give them the early supper menu
20:17because we're going to find out
20:18whether or not they're here for a bargain or not
20:19and I want to sell the a la carte
20:20not the cheapo menu
20:21because they look like they've got a bit of money
20:22now you've got two menus on today
20:24you've got the a la carte menu
20:25and you've also got the early supper menu
20:27so you've got lots to choose from
20:29that table just arrived and said they were really early
20:3420 minutes early
20:35they're booked at 7.30
20:37so therefore don't give them the cheap menu
20:39the table of four
20:41yeah just sat down
20:42right
20:43what did you give them?
20:44I gave them both
20:45yeah damn
20:46will he never learn
20:48Neil must work the tables
20:50not worry about the kitchen
20:51if he only focused
20:52he'll do a fine job
20:53do you know what
20:54you are a phenomenal salesman
20:56you've got the most amazing wine cellar
20:58and you can take an order
21:00you can take an order
21:01and you can cane it on the wine
21:03and the better the food
21:04the more money they're going to spend on wine
21:06after three days things are looking up
21:10the guys upstairs are starting to get the basics
21:13but my big worry is the kitchen
21:15Richard just isn't earning his 25 grand
21:18I'm sorry for saying it but
21:20the guy shows no form of inspiration
21:22so if he's not inspired
21:24you know
21:25these young guys are going to dwindle away
21:28it's your little kingdom
21:29yeah? control it
21:32it's the biggest problem in the glass house
21:34but Neil just won't face the facts
21:36I'm going to have to show him how well the kitchen can run
21:38without his head chef
21:40don't take this the wrong way
21:42but I want you to take the night off tonight
21:44and I want you to take the night off
21:46now
21:47I'd love both of you
21:48to have dinner together
21:54don't have to eat here do we?
21:57yes
21:58do you do?
21:59yes you are
22:00when was the last time you guys
22:01had dinner together?
22:02truthfully
22:03without any bullshit
22:04I went to Guarman about two and a half years ago
22:06two and a half years ago
22:07yeah well hey
22:08hello two and a half years ago
22:09and when was the last time you sat in it here?
22:11no?
22:12never done it
22:13can we do it?
22:14no we can do it
22:15thank you
22:16there's only one condition that this takes place
22:18the kitchen downstairs don't know about it
22:20and I need a bit of support from you guys as well
22:22no problem
22:23yeah? because it would be too exciting
22:25I've sent Richard home
22:26the team may not be up to this
22:28and if it goes wrong
22:29I may look a real tosser
22:31yeah
22:32we had an absolute nightmare night last night
22:34I left you together for two hours
22:36and it was the biggest shithole in Britain
22:38yeah I'm gonna rectify that
22:39yeah
22:40you're on the hot plate
22:41you're gonna be running the kitchen
22:42okay?
22:43and then if it's going really well
22:44I want you to run the kitchen for half an hour
22:46and god forbid
22:47if it is going that well
22:49yeah? scratch your head
22:50scratch your bollocks
22:51I'm not interested
22:52I want you to run the kitchen
22:53yeah
22:54for half an hour
22:55yeah?
22:56right
22:57maybe from 1.30 to 2 o'clock in the morning
22:58I don't know yet
22:59let's just really work for each other
23:02yeah
23:03let's not lose the plot
23:04and let's show him, your chef
23:06that you guys
23:08are more talented than he believes you are
23:11yeah
23:12okay?
23:13tell you what
23:14why don't you
23:15thank you
23:16why don't you host the meeting
23:17yeah?
23:18two seconds
23:19yeah
23:20that's good
23:21right
23:22I'm shutting up
23:23okay?
23:24you call the shots
23:25right
23:26soup
23:27got soup
23:28pumpkin
23:29pumpkin soup
23:30by the way
23:31it's on your section
23:32fish pie with peas
23:3312
23:3412
23:35and we've got one more downstairs
23:36need beef there to eat
23:37suckling pig
23:38how long?
23:39comes out of the oven about 8 minutes
23:40okay
23:41that's fine
23:42apple almond cake
23:43yep
23:44pretty good
23:45really well done
23:46little panel back
23:47not little kiss though
23:48it's boyfriend
23:49lovely
23:50it's not gonna be okay
23:51and we're gonna prove to them
23:52especially Richard
23:53but we can go without him
23:56yeah?
23:57don't worry
23:58don't worry about it
23:59okay Claire?
24:00yeah
24:01no worries
24:02yes?
24:03ready?
24:04yeah
24:05table 37 has arrived
24:08and it's gone 7.30
24:09so they'll definitely get the a la carte menu
24:12yeah
24:13two nine one seven
24:14yes
24:15five and seven
24:16five and seven
24:17cheers mate
24:19yes
24:20bye
24:21cheers Cocker
24:22I can only pray that Neil tastes the difference in the food
24:25then over a nice glass of wine
24:26he can give Richard what for
24:28into the centre of the cutter
24:29think about what you're doing
24:30don't rush it
24:31Craig
24:32yeah?
24:33what are you doing?
24:34labelling this tub
24:35labelling this tub
24:36how about looking at the food
24:37and showing a little bit of interest in what you're doing
24:38okay?
24:39Pete
24:40leek tart
24:41and a little bit of asparagus
24:42and just blaze that round
24:43thank you very much sir
24:45this is quite amazing
24:47there you are
24:49have you tried getting that to out?
24:50no
24:51that's fine
24:52I'll try some
24:53if you don't eat that soon mate I am
24:56told you I've had a sexual experience downstairs in the kitchen
24:59for the last three four days
25:02well done
25:03well done
25:04well done
25:05okay
25:06salmon
25:07don't send it Randall
25:08don't send it
25:09salmon
25:10salmon
25:11yes
25:12thank you
25:13thank you
25:14well done
25:15thank you
25:16good good good
25:17okay
25:18Randall
25:19away table 34 please
25:21when he's gone
25:23are you going to be able to instill
25:25what he's instilled
25:26he is now in charge of the kitchen everybody
25:28right
25:29right
25:30how many lamb on order Ian please
25:34one lamb
25:35one moose pig
25:36one dauphinoir
25:37good
25:42you've got to sustain it now
25:44forever
25:45no
25:46do you know what I mean
25:47I am shitting myself
25:48to produce this food
25:50I am really really fucking scared
25:54but
25:55I'll die trying
25:57a lot about the maths mate so far yeah
26:01I'll say
26:02yeah
26:03is that not because
26:04Richard's not here
26:06I'm not going to say
26:10what do you mean you're not going to say
26:11we won't have a job if we say that
26:13let me ask you
26:14you've got a pair of bollocks
26:15has it gone well without Richard
26:17it's gone smooth
26:19from a monetary point of view
26:28head chef Richard has been given the night off
26:30so I can show the restaurant owner Neil
26:32how strong the kitchen is without him
26:34I think the team have done a bloody good job
26:36but will Neil agree
26:37table 37 thought the food was absolutely fantastic
26:42I'd like to come down and meet you and the rest of the team
26:45are they local or
26:46in the oven
26:48up
26:49that's table 37
26:54well done
26:55I mean that well done
26:58you're responsible for that food
27:00Neil looks delighted
27:02but has he had the bollocks to read Richard the riot act
27:05yes
27:06thank you very much
27:07no seriously guys
27:08it really was nice
27:09it was absolutely beautiful
27:10you did what tonight
27:11we all did it intense
27:13good
27:14made us all do
27:15we kept swapping sections
27:16yeah
27:17we all worked together as a team
27:18and we all
27:19we all really clubbed together
27:20it was great
27:21you let me down tonight
27:22no
27:23we've done you proud I think
27:24I thought it worked very well down here
27:25it went smoothly
27:26everything
27:27great
27:28tonight for the first time
27:30in such a long time
27:32I went and had a meal
27:34that I can't complain about
27:36at all
27:37can't
27:39it worked
27:41it's fucking sex on a plate guys
27:43remember
27:45you're my boys
27:46my girls
27:47at the end of the
27:49end of the time
27:50mine
27:51but I need to know in the next two days
27:53what you're going to do in your shop
27:54Jesus Christ
27:55I don't know
27:56Richard
27:57I fucking don't know
27:58you want to go and sit in a bookshop
27:59doing fuck all for the rest of your life
28:01that's your decision
28:03I said it was your decision when you
28:06wanted to buy
28:07well you know the bookshop's good for my degree
28:08I can get my degree but
28:10got me by the sharp and curlies Escher
28:14the team performed bloody well tonight
28:18without Richard
28:19and Neil should look really close at that
28:22because that is a bad investment
28:24and more than halfway through my week at the glass house
28:31the good news is the kitchen team are doing really well
28:35last night they cooked without their head chef Richard
28:38and did a great job
28:39but Richard's still struggling
28:42and Neil the owner isn't tough enough to get rid of him
28:45do you think he takes advantage of you
28:47because you're such a nice guy to work with
28:50sometimes yeah
28:51but then I think everyone takes advantage of me
28:53he gets paid that amount of money
28:55yeah every month
28:56and it's a bloody good salary
28:57but there doesn't seem to be any onus on
28:59you know
29:00evolving
29:01let's get better
29:02it's got to make money
29:03this is your livelihood
29:04yeah
29:05I know it is
29:06this is your lease
29:07your livelihood
29:08your family
29:09your money
29:10and if this goes
29:11if this goes
29:12they've all buggered off and got a new job
29:13I know that
29:14and you're sat here
29:15in the shit
29:16so you're taking a bit out for service
29:17yeah
29:18myself
29:19I've never put Richard back in the kitchen
29:20without him
29:21he's a happier place
29:22serving better food
29:23but it's Neil's decision
29:25do you now
29:26realise how much talent is in here
29:29yeah
29:30the guys I've got
29:31talking to him last night
29:32at the end of the day
29:33we are a family
29:34and we've got to work it out
29:35er
29:36but you're the leader
29:37you're the big eye
29:38the big inspiration
29:39yeah
29:40I want them to come on
29:41so this slides back down
29:43they'll slide back down
29:44no
29:45they'll slide back down
29:47my next challenge
29:48to relaunch the menu
29:49by the end of the week
29:50so the glass house
29:51can start to win back its customers
29:53maybe Richard will finally show me
29:55he can run the kitchen
29:56as far as I'm concerned
29:57it's his last chance
29:58for the team
29:59it's another opportunity
30:00to prove themselves
30:02good
30:03and that's the most important thing
30:04about being a talented cook
30:05you know that
30:06having that inner strength
30:07to turn around and say
30:08no stop
30:09that's not good enough
30:10and what are we talking about
30:11yesterday
30:12mistakes staying where
30:13in the kitchen
30:14every time
30:15and the minute you break that cardinal's rule
30:17and you start sending those mistakes
30:18because you think the chef won't see it
30:20I'm going to cane your arse
30:21you know that
30:22yeah
30:23and you know like you said
30:25first step of the relaunch
30:26is to cut down the menu
30:27just want to give it a little bit
30:28twist on there
30:29and when I went through the arse
30:30the menus
30:31last night
30:32late last night
30:3385
30:34to 90 dishes
30:35yeah
30:36how on earth
30:37we get to control that
30:38you know
30:39over
30:40you know
30:41it's a lot of gear
30:42on there
30:43and
30:44no I've not actually sat down
30:45and counted it
30:46uh huh
30:47if the menu's reduced
30:48and we've got six starters
30:49six main courses
30:50and five or six puddings
30:51we're going to sell more of them
30:52yeah
30:53so the more we sell of them
30:54the cheaper it comes
30:55to make
30:56especially when we're doing the lamb shanks
30:57yeah
30:58I personally don't want to see
30:59frozen but lovely in brackets
31:00next to chips
31:01put that
31:02then the buggers turn around and go
31:03it's a lovely meal
31:04but I can't believe your chips are frozen
31:05no
31:06you're the only restaurant I've ever
31:07ever
31:08come across that writes
31:09frozen but lovely
31:10hot fat
31:11vegetables in
31:12as well as reducing the menu
31:14we have to make sure the food's top quality
31:16that's the team's job
31:18so we roast them
31:20main course
31:22local lamb
31:23I've no doubt Claire can improve
31:24on the fatty lamb shank I had
31:25when I first had here
31:26that's what we're looking for there
31:28right
31:29exactly what we're looking for
31:30but I want it all the way around
31:31not just on the top
31:32hurry up
31:33then we're going to make some bread and butter pudding
31:34cheers
31:35the bread and butter pudding I used to serve here
31:36was pure stodge
31:37my version should be perfect for the new menu
31:40I've put Craig in charge of the recipe
31:42I hope to God he's up to it
31:44what do you flavour it with this time?
31:47vanilla
31:48baileys
31:49as it cooks
31:50the whole thing is not becoming dry
31:52yeah
31:53ok
31:54there we go
31:55and my spies told me last week
31:56that we didn't even wash this lettuce
31:58for Caesar salad
31:59here
32:00I don't want hands in there yet
32:01and a dish they could become famous for
32:02a classic Caesar salad
32:04that's one for a year
32:06so it's live
32:07look at the contour of the plate going round
32:10so we're putting the top part of the salad
32:12around the outside of the plate
32:13we're going to lightly glaze
32:15the warm egg
32:17in the centre
32:18harness them
32:20crispy bacon
32:22and then nice crispy croutons round the outside
32:25there you go
32:27the new glass house
32:28Caesar salad
32:30fingers off
32:31look
32:32here
32:33wipe it
32:34a brand new menu
32:37and a fresh start
32:38if all goes well
32:39tonight
32:40we'll see the glass house
32:41tonight
32:42we'll see the glass house reborn
32:46seventy local people have been invited to try the new food
32:49everything
32:50everywhere
32:51has got to be just right
32:52and I mean right
32:53I mean perfect
32:54perfect
32:57don't take this the wrong way
32:58yeah
32:59and I mean don't take this the wrong way
33:00last night you had bad breath
33:01okay
33:02yeah
33:03and when we're standing there talking to customers and you're trying to sell them something
33:06yeah
33:07it doesn't smell
33:08good
33:09even Richard seems to realise the importance of tonight's launch
33:13listen look I'm fired up
33:14it's fucking gonna work
33:16yeah
33:17yeah
33:18let's scream it
33:19let's fucking shout chef
33:20when I call a check out
33:21yeah
33:22wait for the end of the check
33:23yes chef
33:24yes
33:25yes
33:26yeah
33:27come on
33:28wait chef
33:29looking at reducing the menu Richard and having slashed the prices
33:33this is not an expensive dish to put together is it
33:35no
33:36not at all
33:37fresh fish
33:38I've designed the menu specially for Richard
33:40everything's cooked in advance so there's no chance of a mistake
33:42and the haddock cost absolutely nothing this morning was it 70p a pound
33:47yeah
33:48yeah
33:49and it smells lovely
33:50good
33:51this next week
33:52sex on a spoon
33:53uh who have we got in that we know tonight
33:56tabling of all the people locally that have been these spend breakfasts
34:00B&Bs, bed and breakfast. There's quite a few in the media.
34:03We've got one of the head guys from tourism.
34:06They do? They want to contact you, so make yourself available.
34:09I'm going to recharge my mobile, which I turned off many months ago.
34:18Hallelujah. Neil's behaving like a proprietor with balls.
34:21Proud of his restaurant.
34:22Are you all right? Yeah, I'm fine.
34:24He's even booked the guests in shifts, so there's less pressure on the kitchen.
34:28Progress at last.
34:30We've just got everybody in by the 8 o'clock, so we've got 25 minutes.
34:34This is easy.
34:36Hello. Hello.
34:38We have never met.
34:40And in two minutes' time, our silence starts.
34:45Claire. Yes?
34:47If the kitchen's quiet, everyone can concentrate.
34:50Then it should be impossible to confuse orders.
34:54Classes to be made up, wait.
34:57Yes, Jack.
34:57Oh, no, come on, Randall.
35:04Randall.
35:04Yes?
35:05Come here.
35:06We're supposed to be working together on this, aren't we?
35:08Sure.
35:08Richard's calling out orders, and you're tipping cutlery upside down.
35:11Go at least wait until he's finished first, no?
35:13No.
35:14So once he's finished talking to his brigade, yes, we can give him an answer.
35:17Well, this lamb's definitely better off the bone.
35:20Yes.
35:22It's melting.
35:22I've got parsnip.
35:23Roast parsnip.
35:24Your favourite.
35:26That's really good.
35:28Very, very smooth, so hopefully, touch wood, rest of the night, it'll be even better.
35:33Ian, let's swap tables.
35:36You still have three seeds of salad and one pressed ham.
35:39Richard's back in charge of the kitchen.
35:41There's only food to reheat, and salad's the dress.
35:50The dressing's missing, that's all.
35:53Apart from that, it looks lovely.
35:54Do you mind it missed that?
35:55It missed that.
35:56Two pieces of panchaj, please.
35:58Ian's distraught, but it is Richard's job to check everything before it leaves the kitchen.
36:05Let's not move.
36:06Be on your toes.
36:07Now!
36:08Yes!
36:09Good lads, good lads.
36:10Come on.
36:11Let's not go down, guys.
36:13He's starting.
36:14Lift.
36:15He's making a lot of noise.
36:16Two lamb.
36:17At the front.
36:18But he's not leading the team.
36:19Quick, quick, quick.
36:21Great, chef.
36:22Nail table's 49, 21 next.
36:25Orders are piling up again.
36:27Chef, we got us.
36:27We've got to speed this up.
36:29We're looking bad.
36:31Not tonight, please.
36:32Not tonight.
36:33We're not losing it.
36:34Oh, for fuck's sake.
36:37Come on, Randall.
36:38Quicker.
36:41Five fish pies.
36:42Two, three, four, five, six.
36:45Six total.
36:46Two at the front, Claire.
36:48Fifteen.
36:49No.
36:50That's them.
36:51Don't really know what the hell's going on in there, but, you know, let me just say,
36:54for the last three or four minutes, being in there, it looks shockingly bad.
36:59Where's the check on, Claire?
37:0149.
37:02It's up in the top.
37:03No, don't.
37:04Go.
37:0449, yeah?
37:05You got the number?
37:06They really have managed to fuck it up properly again.
37:09And they don't have to cook anything except dress the salad and talk to each other.
37:13They can't even do that.
37:14So, uh, this is a fucking embarrassment.
37:17Wait one second.
37:18Listen.
37:19Yeah, that's fine.
37:20Take one.
37:21Cheese the salad out, please.
37:23Richard.
37:23Yes.
37:24The salad out.
37:25Change the table number to 51.
37:27Richard.
37:2851.
37:29Next.
37:29I'm not taking any prisoners anymore.
37:33I'm seriously not.
37:35People don't pull away.
37:36They're out of here.
37:36Because I'm not fucking about.
37:40I won't.
37:41Table 12.
37:42Um, what's that there for, Rich?
37:43Three for them.
37:44Neil may say he won't take prisoners, but surely he can see Richard can't cut it.
37:49But instead of plucking up the courage to sack his chef, he moans about my Caesar salad.
37:53You don't get any at all?
37:56Why are you too big?
37:57Too big?
37:58In comparison to what you're serving?
38:00Yeah, I know what we were serving, but the sauce with that is absolutely beautiful.
38:03The dressing room is very rich.
38:04Absolute pants.
38:05Total bollocks.
38:06That is a proper Caesar salad done.
38:09What I haven't done is crush the lettuce.
38:12And the shit I saw last week with cooked jumping on the salad and squashing it.
38:16No, let me finish.
38:17Squashing the salad up the side of the bowl, and you're telling me that's too big.
38:21That is fresh salad, beautifully washed, and I haven't even put my hands in it to dress it.
38:26I've let it dress itself in the bowl.
38:27So what you're telling me is absolute bollocks.
38:30And I'm ready for a fucking argument.
38:33Right now.
38:34You're talking out your ass.
38:35If you want an argument.
38:36You're talking out your ass.
38:37Can we go outside?
38:38I'll go anywhere.
38:39You're talking out your fucking ass.
38:41You're talking out your ass.
38:43There's no place talking to me.
38:45He's going to be something like this at the restaurant.
38:46Oh, really?
38:47Amazing.
38:52He's got big enough bollocks to stand up to me, but he can't tell his own chef, who's paid
38:5625 grand a year, that it's time he took his P-45.
39:03We survived the evening, but only just.
39:06I shouldn't care, but I do like these guys, and I want the place to be a success.
39:10Right now, there's a fish pie here.
39:14I am so distraught with Richard tonight.
39:17He couldn't organise it, couldn't control it.
39:20And do you know what?
39:21He had nothing to bloody cook.
39:30It's my last day at the glass house.
39:32Great.
39:33It's red tree time.
39:35Yeah?
39:36How far is it from here?
39:37Two minutes.
39:38About two minutes.
39:39The most important thing now is to tell the real workers they've done a great job.
39:44I didn't think I was actually capable of doing the sweets until you actually came.
39:48But now I think that I'm just starting to get the hang of it.
39:52And we will keep the standards up, because you've really done a lot for the kitchen, and
39:57you've done a lot for me personally as well.
39:59You've done it for yourself.
40:00All I've done is drawn it out of you.
40:01Got it in here.
40:02Yeah, yeah.
40:03That's it.
40:03You've done it.
40:04It's how I felt like today, when I had my little time with myself, I just couldn't help
40:10but just stand there and just go, bloody hell, this is me.
40:13Mm-hmm.
40:14I've had any sleep.
40:15You haven't had any sleep?
40:16No.
40:17Was last night?
40:18No.
40:18My God.
40:19Why didn't you be sleeping?
40:20Just adrenaline.
40:21Just the rush of the job.
40:23The rush of the job?
40:24Oh, yeah.
40:25The inspiration I get from you.
40:27You honestly haven't slept?
40:28No.
40:29I just don't know.
40:29Bloody hell, Randall, this is not an SAS course, you know that.
40:33Randall, got to get some sleeping, boy.
40:35So fired up he hasn't slept?
40:37God, maybe we are related after all.
40:40Wood, wood, wood, wood, wood, wood, wood, wood, wood, wood, wood.
40:43Three.
40:44You have a natural touch with food, you know that?
40:46You walk around the kitchen like a ballerina.
40:50Just the way you position yourself, you're agile, you're on your toes.
40:55And I still can't believe you've been cooking for three months.
40:58Yeah.
40:58Touch yourself.
40:59Just get a little bit of fire in touch.
41:00I'm really going to miss Claire.
41:02Because your strength over the last seven days has been inspirational.
41:06I think I'm going to sell my shop.
41:09And I'm going to get it back into the kitchen as soon as possible.
41:13I think that's a good idea.
41:16Gordon Ramsay thinks I'm a really good chef.
41:21Oh, my God.
41:25Neil had a word.
41:26Well, you guys have a word every night after service.
41:28What did he say last night?
41:29What did he say last night?
41:29He gave me the options.
41:30Three options.
41:31And took the third one.
41:35What were the options?
41:37Well, one to leave.
41:38Two to take a pay cut and drop down the ladder.
41:41And three to stay.
41:43Work my arse off.
41:44Develop the guys.
41:45Carry on with what we've been doing over the last few days.
41:48And go for it.
41:49Are you confident that you can become the new glasshouse chef?
41:55Yeah.
41:57Truthfully, how long will you give him to pull his socks up?
41:59A month.
42:00A month, yeah.
42:02Yeah.
42:03Just promise me one thing.
42:04Yeah.
42:04You make the fucking decision.
42:07And you stick to it.
42:08I want more than anything in my heart for Richard to prove me wrong.
42:13And I hope he does.
42:15Never let your mistakes leave your kitchen.
42:20Randall, I want you to hang that up with a bit of pride and passion.
42:25And I want that to replace that disgusting, dingy, horrible, yellow, smelly clock downstairs.
42:31Come on.
42:32Hey.
42:35Who's that, chef?
42:36Fantastic.
42:46Three months have passed since I spent a week at the glasshouse restaurant trying to rescue it from disaster.
42:52Menu looks nice.
42:54Nice and small.
42:55Now I'm back to see what, if anything, has changed.
42:59Hello, Neil.
43:00Hello, Mr. Ramsey.
43:01How are you?
43:01How are you?
43:01Good to see you.
43:02You're doing well?
43:02Yeah, I'm fine, thanks.
43:03Yeah?
43:04You look a lot more relaxed.
43:05You know, you look a little...
43:06I...
43:06You look happier.
43:07I'm a different person to the one that was here.
43:10It's a different, Neil, to the first person you saw when you came in.
43:14And I'm more confident.
43:15You know, I mean, you came in and you highlighted things that I kind of knew that they were there, but they were buried in the back of my head.
43:22You know, you brought them all to the forefront.
43:23And I'm glad you did that.
43:26But God, what a week, though.
43:27I mean, we went through a roller coaster event.
43:28It was a hell of a week.
43:29Highs are low.
43:31Things were really grim when I first came here.
43:33Sadly, I did...
43:34And by grim, I mean catastrophic.
43:36That was stuck at the back of my throat, but however...
43:38Richard's calling out orders, and you're tipping cutlery upside down.
43:42I'm okay in your ass, you know that.
43:44Not tonight, please.
43:46Not tonight.
43:47The kitchen team came into their own when I gave head chef Richard the night off.
43:51Good, good, good, good, and bloody good.
43:54Let me ask you, you've got a pair of bollocks.
43:55Has it gone well without Richard?
43:57It's kind of smooth.
44:00I'll die trying.
44:02You're talking out your ass.
44:03Can we go outside?
44:04I'll go anywhere.
44:05You're talking out your fucking ass.
44:07You hated my Caesar salad.
44:08I didn't hate your Caesar salad.
44:10He's just too bloody big.
44:12I'll still stand by that.
44:13The big question.
44:14Yeah.
44:16Who's the chef?
44:17Richard.
44:17Richard is still here?
44:18Yes.
44:18He's downstairs.
44:19He's downstairs.
44:20And he's nervous, so be nice to him, yeah?
44:22Right, be nice.
44:24Morning, guys.
44:25Good morning, Gordon.
44:26How are you, Richard?
44:27Very well, yeah.
44:27You well?
44:28Yeah, sound.
44:29One thing I have noticed, as soon as I walked into the kitchen,
44:32is how these plastic containers start creeping back out everywhere.
44:35Look at all them along there.
44:36Yeah.
44:37They're back.
44:39The new dishes that you've involved and put on the menu, what are they?
44:43We're doing a Talagio pomegranate risotto.
44:46Mm-hmm.
44:47That sounds intriguing.
44:49So we've got our crunchy pomegranate seeds mixed in risotto.
44:54Yeah.
44:54Sounds fucking revolting.
44:57Oh, fuck me.
44:59Welcome back.
45:01This is a new dish that we put on.
45:02Tell me about it.
45:03That's a puff pastry.
45:04Yeah, we've got some red...
45:05Tremings.
45:06There's red onion over there.
45:07We've got to put goat's cheese on top of that.
45:10Nice to see Craig's cooking more.
45:11It's true over there.
45:13And we sold about seven when we put it first on.
45:16Ian, what have you been doing new and exciting to tell me?
45:18Uh, got a toffee fruit crumble on now.
45:20Toffee fruit crumble?
45:21Yeah.
45:22That sounds good.
45:22Crumble.
45:23With creme fraiche, no, you can't.
45:25That sounds really nice.
45:26It's Windsor.
45:26In the middle of the latest trick.
45:28I mean, absolutely beautiful.
45:30I thought Ian had real talent.
45:32I'd give him a job in one of my kitchen any day.
45:35And his girlfriend.
45:38And where's my sweetheart?
45:39Claire, where is she?
45:40Uh, she had a problem selling the shot.
45:44Couldn't get out of it.
45:45And, uh, she comes out at weekends, gives us a left at weekends, keeps her hand in.
45:50It's a shame.
45:51She's a big loss.
45:52And my fellow Scott Randall.
45:56He's gone too.
45:58Sad.
45:59This is risotto with telaggio cheese.
46:04Flat leaf parsley and pomegranate.
46:10It'd be nice to win him over.
46:15Neil's hung in there.
46:17But it can't have been easy.
46:18It's gone closer to the wire than I'd realised.
46:20Have a close week to closing the door.
46:24Very close.
46:25Worst thing for me was, like, not being able to pay the guys.
46:28Like, at one stage, I didn't think I'd be able to pay them.
46:31You know, and I think these guys, they put the effort in, they put the graft in,
46:33they've done everything there, and they've always been behind you.
46:36Um, and it's like, suddenly, you can't put any money in the pocket.
46:40And it's been a constant struggle.
46:42But it's like, now I can actually say to myself,
46:44well, I'm going to start reaping the rewards.
46:46And I will do.
46:47You know, and I'm a lot more positive about it.
46:49In fact, January's, it's been fantastic.
46:51Weekends have been busy, you know.
46:53There is a difference in the food, you know.
46:55Presentation, it just looks slick.
46:58It tastes, you know, tasty.
47:01Well, thank you.
47:03You still look bugger.
47:05Still not convinced about my pomegranate risotto.
47:07You know, that's the thing about that one on the train on the way back,
47:09because that, yeah, that beats my fucking head in that one.
47:12Um, it's been a pleasure today.
47:14It's been of interest.
47:16Um, keep it up.
47:17Yes.
47:18There's lots to celebrate.
47:20Turnovers up 20% and rising.
47:23The rest is building a good reputation and going from strength to strength.
47:27You never know.
47:28Neil's nervous breakdown might never happen.
47:30When you come back, just book under someone else's name.
47:34Is that it?
47:34Yeah.
47:35That's it now.
47:36Every bloody name that books will be going,
47:38a guy sounding funny on the phone, I'm telling you, it's Gordon.
47:44God.
47:44I really hope they succeed, and I really hope they do well,
47:48but any chef that comes up with a risotto finished with bloody pomegranates
47:52needs a kick up the arse.
47:54Again.
47:57Pomegranates in a fucking risotto.
47:59They must be off their fucking rocket.
48:02Oh.
48:05More next week details.
Recommended
48:12
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