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00:00The walnut tree in is in trouble
00:03Stop now, okay, you take over and see if we can pull ourselves together a little bit and get ourselves out of the ship
00:09Because in 15 minutes this place is gonna be the biggest shithole in Wales. The head chefs quit and the kitchen's a joke
00:15Cockroaches live on the floor. You're not a fucking cockroach. Even with that hairstyle. You're still not a cockroach
00:20The customers have fled and the owner's so broke he's had to sell his house
00:23So he's asked me to help him out, but I've only got one week to find out what's happened and turn things around
00:30Shut it. Okay back in your corner and listen. What's going on? Do you I said do it?
00:35I'll show the owner where he's going wrong. Welcome back
00:39Where the fuck have you been and do everything I can to help him and if he doesn't cut his prices and listen well quite frankly he's on his own
00:47fuck it
00:49Hundreds of restaurants open in Britain every year, but over two-thirds close in the first 12 months
01:01The walnut tree in Abergavenny has been one of Britain's most famous restaurants for nearly 40 years
01:07Set in beautiful Welsh countryside is the proud holder of a coveted Michelin star
01:12It owes his outstanding reputation to this man Franco Terruccio
01:20He was one of the first celebrity chefs
01:23Fish the green is ready bill is it
01:26People came from far and wide to taste his food and he said to take over 30,000 pounds a week
01:32Three years ago Francesco Mattioli another Italian bought the walnut tree. I
01:41Know him. Well, he's managed some of London's best restaurants. I need an answer guys
01:46So he should know what he's doing. I've come to find out how in just three years. He's managed to mess it all up
01:53What's the smallest numbers you've done in three years, you know, is it for lunch for dinner once it was a Thursday night and
02:07Michelin star Michelin star and it didn't happen
02:13Yeah, that was bad
02:15Every kitchen just has to have a head chef running it since Francesco lost his he's been trying to do the job himself
02:26Are you gonna serve it? Yes
02:28Jesus
02:30Cook serve cook serve cook serve
02:33It's a big mistake Francesco is not a trained chef and he shouldn't even be in the kitchen
02:40He should be out in the dining room charming his customers
02:46After all there are more staff in the bloody kitchen than there are customers in the dining room and not one of them seems to be doing anything
02:52So you're just cooking potatoes here. Yeah, there's huge section and all you're cooking is spuds
02:59You're out of order. Yes
03:02Francesco doesn't trust anyone to do anything right bill only 11 and 12 right now
03:09Octopus
03:10Another three said
03:13Ciao all the best. Thank you very much
03:16after you
03:17Talk about a headless chicken. No wonder he's lost weight and customers
03:22You're working like a donkey. I mean you're here everywhere and trying to run it
03:26Overall, you know that the most amazing house you can charm the pants off anyone and you can sell good wine and the short period of time
03:33I've been in here today and one thing you know I've come to terms with it got to get out of the kitchen
03:39The walnut tree got a mission staff Francesca had been here for a year
03:42That's given to a restaurant on the back of the consistency the freshest of the ingredients keeping it seasonal and the individual flair of the chef
03:52But Francesca has lost the chef who won the award if the standards have slipped inspectors will soon take away that precious Michelin star
03:59time to check out the food because I saw lunch today from the kitchen and
04:05I'm gonna go in the dining room now
04:07And have a bite to eat
04:09And I'd like you not present the menu but to show me three dishes
04:13What represents the walnut tree in
04:17With a Michelin star you can charge top-notch prices, but only if you provide top-notch food
04:22I'm pretty confident he's like
04:26Porcini and palm ham lasagna was always a favorite here
04:30boy
04:32very boy
04:34You've got to move on they've got a search and you're gonna evolve develop and create excitement constantly when you're charging these prices
04:42Main course fish stew thank you
04:52But the mussels haven't even been cleaned
04:54We serve mussels in a self-contained stew
04:58Yeah, they've got to be cleaned because when you serve it in like this
05:00You can hear the bottom
05:02There's a lot of grit
05:04And sand
05:06So it's just like eating
05:08A bowl of clay
05:10Seasoned with sand
05:14That is constantly grinding between your teeth
05:1628 pound a main course
05:18Then someone
05:20Taking the meat
05:24Because if someone served that in my restaurant
05:26I'd go fucking berserk
05:28Okay, I asked you earlier for your best
05:34The best the best of whales
05:36The big build-up was for the classic Italian fish stew
05:40And sadly when it arrived everything in that dish was overcooked
05:44And while you piss off for a three-hour break
05:46To style your hair and to have a kip
05:50Clean the fucking mussels
05:52So we've hit rock bottom
05:54Okay, welcome to the real world
05:56Tomorrow
05:58We're gonna pick ourselves back up
06:00And start off with a clean slate
06:12It's my second day in Wales
06:14Where I'm trying to help the owner
06:16Save a famous walnut tree restaurant
06:18It's got all sorts of problems
06:20But it does still have a Michelin star
06:22You don't get that without a top chef
06:24But Francesca's lost his
06:26We need to find another one
06:28Fast
06:29Head chef criteria
06:30Head chef criteria
06:31Young, enthusiastic
06:32Ambition
06:33Ambition
06:34Someone will keep you out of the kitchen
06:35So just ride
06:36Something will keep me out of the kitchen
06:38Hello Ross
06:39Good day Mr Ramsay
06:40We've got a list of ingredients
06:42We're just gonna ask you to go through and cook up something
06:44Very simple
06:45Yeah, thanks for the surprise lads
06:47It's alright
06:49Always a surprise with me
06:50Beautiful clams
06:51Salary
06:52Starting salary
06:53Starting salary
06:54I would say 23
06:55Always an interesting question when you interview a young chef
06:58What salary are you looking for?
06:59Yes
07:00I tell you within 30 seconds
07:01Of course
07:02Yeah, what they're about
07:03What would you be happy with as a starting salary?
07:05I'd be happy with 30
07:0730 as a starting salary?
07:09Fuck off out of it
07:11Do you want me to write it
07:12Or do you know how to write English?
07:14No, you probably write English better than me
07:16Yeah, well I'll write it down
07:17You phone it through
07:18But you pay for it, okay?
07:19Yeah
07:20It's expensive
07:21But it's very hard just to go in there and just cook
07:24Yeah, and just do it
07:25Um, 15 minutes?
07:26Yeah
07:27Yeah
07:28I'd be interested to see if he uses all the ingredients
07:29Whether he puts the jams with a hatter
07:31With the onions
07:33Or he does a nice tomato
07:34A rocket
07:35Salad
07:36Yeah
07:37Something plain and simple
07:39Your mother could like that
07:42I was just eating raw pasta
07:44Yeah, boring
07:45It's all the kind of thing I'd expect the missies to do
07:47Yeah, I thought it was a little bit plain, Jane, boring
07:50And certainly not worth 30 grand a year, that's for sure
07:53No, but like
07:54That's the ingredients you were given
07:56Don't start blaming your tools
07:57No, no, no
07:58No?
07:59No
08:00Take it on the chin
08:01I wouldn't have changed it, no
08:02Next up is Santo Russo
08:05Second in command at the Holiday Inn in Swindon
08:08Could be a bandito, huh?
08:09Could be a big bandito
08:11Let's shoot the bandito
08:13What do you think, Maria?
08:15Mafia
08:17Santo, go on
08:18Take a seat
08:19Very well experienced man
08:22Yeah
08:23Yeah?
08:24Yeah, I like cooking
08:25You like cooking, yeah, I can see that
08:26Yeah
08:27What do you know about the walnut tree?
08:28Nothing
08:29Nothing at all?
08:30Nothing at all?
08:31Nothing at all
08:32You know anything about the history?
08:33No
08:34The reputation?
08:35No
08:36No
08:37What?
08:38If you don't know anything about the walnut tree
08:42Yeah
08:43Why did you come for the job?
08:44Because it's time for me to change
08:47Right
08:48And what's the current menu at the Swindon?
08:51We have some steak
08:52Yeah
08:53Yeah
08:54Gammon
08:55Chicken
08:56And a lot of microwave
08:57A lot of?
08:58Microwave
08:59Microwave
09:00Microwave
09:01Microwave
09:02Think of something magical
09:05Keep it simple
09:06Oh yeah
09:07And enjoy it
09:08Okay, thank you
09:09Thank you
09:14And what I'm thinking
09:16Wow
09:17What kind of flavour I wanna
09:19I wanna come up with
09:21You know
09:25And
09:26Let's see
09:36Very rare a joke like that can cook
09:38Very rare
09:45It's a fantastic one
09:49And
09:50Just explain what they are please
09:51Yes
09:52This is
09:53I call it pasta fresca
09:55Pasta fresca
09:56Pasta fresca
09:57Fresh pasta
09:58With vongole
09:59Insalata
10:01Mm-hmm
10:02Thank you
10:03With the lemon juice
10:04Mm-hmm
10:05Just nice and clean
10:06Just
10:07And what's all
10:08That is
10:09Black pepper
10:10Black pepper, yeah
10:11Thank you, Joey
10:12Thank you very much
10:13It felt like sneezing there all that pepper, wasn't it?
10:18Jesus Christ
10:19No, that's just
10:20A pint of stodge
10:22There's nothing in there, is there?
10:25He's sad
10:26Yeah
10:27He's sad to see something
10:28There's also a compliment
10:29Come take a look
10:32Yeah, I've found it
10:33Yeah
10:34Miles away from what we wanted
10:35Yeah
10:36Yeah
10:37And
10:38A little bit embarrassing really
10:39Yeah
10:40Because it was below average
10:41Yeah
10:4223,000 pounds
10:43I wouldn't even pay him 23,000 lira
10:48Even with the Michelin starm
10:49It's gonna be hard to find a head chef in the middle of Wales
10:53But I'm still banning Francesca from the kitchen
10:55Right now
10:56Wasting water
10:57Where's Francesca?
10:58Yes, sir
10:59I really would appreciate it if you don't come anywhere near the kitchen
11:02I know how stubborn you are
11:04Don't dare step over that line
11:05Stay that side
11:06Thank you
11:07This way, I'll get to know the team better
11:20Blakey's the most junior
11:21He'd just come off the building site because the weather's too cold
11:24Spike, he's here on work experience
11:27Kevin's a waiter and handyman
11:30He's been here since the old days and knew the walnut tree in its prime
11:34Hello Kevin
11:35Hello Gordon, how are you?
11:36Yeah, obviously with an accent, local boy
11:38Very local
11:39From Abergavenny
11:40Yes
11:41I am
11:42Do you like it laughing at you?
11:43No, I just, you know, just love hard work
11:46Definitely
11:47Are you gonna be evil?
11:48I'm gonna be evil
11:49No
11:50Gary's a local boy
11:54Very ambitious and keen to get on
11:56But Francesco says he's not a team player
11:59So that's my secret
12:02I'll stick that around there
12:03Put a padlock on that
12:05And Stefano's the most experienced chef
12:11Francesco won't let him run the kitchen
12:13But I want to see what he's made of
12:15So I'm gonna put him in charge
12:17It's a normal lunch service
12:19And Francesco's wife, Enrica, has brought some friends in for a bite to eat
12:23Kitchen's in your hands now
12:24Kitchen's in your hands now
12:25You've gotta come out
12:26You've gotta start talking and start
12:28You're propelling the brigade and bringing it together
12:30Let's go
12:31No, no, turn around and address the brigade
12:35That's it
12:36Check on
12:37One tortilla de zucca
12:38One chicken plus chips for four kids
12:41One crab, one endive
12:43Two follow
12:44One loin of pork, two chicken and one rocket
12:47I need some chips for these chickens, yeah?
12:51Come on, Stef, too quiet
12:52The only person I can hear now is Gary
12:54And you're running the kitchen
12:55Let's go
12:56OK
12:57Garnish, Blakey?
12:58Where the phone's Blakey?
12:59Blakey?
13:00What are you doing?
13:01I need an answer, guys
13:02No wonder Francesco's back in the kitchen
13:03His family are still waiting for their lunch
13:04I'm ready
13:05Everything's out there now
13:06Everyone's standing staring at their food
13:07Two people haven't got it
13:08Come on
13:09Come on
13:10Come on, Stef, let's go
13:11This is a fucking disaster
13:12OK, chicken how long?
13:13Stefano, how long?
13:14Chips
13:15Yeah
13:16Do you know this is for the boss's wife?
13:17You know that?
13:18Touch it
13:19If it's stone, no
13:20No
13:21No
13:22No
13:23No
13:24No
13:25No
13:26No
13:27No
13:28No
13:29No
13:30No
13:31No
13:32No
13:33No
13:34No
13:35No
13:36No
13:37No
13:38No
13:39Encouration
13:40If it's stone, cold
13:41Yeah
13:42Get another one in
13:43Hey
13:44He owns the place
13:45I'm not gonna serve that
13:46Let's go
13:47Come on for the chicken, Karin
13:50maternal
13:51Morning
13:52Let's go
13:53Bring it together
13:55Let's go
13:56Nice and hot this time
13:59Send it
14:00The food is late
14:01And cold
14:02Stefano can't organise chips
14:03For a 4-year-old
14:05OK
14:06Come here
14:07Just stop everybody, yeah?
14:08come here shut up shut up i'm talking that was a disaster complete disaster the food standing
14:16hanging around the past nothing happening and you're over there and then just i'm sorry but
14:20it's not good enough you're not nothing's coming out okay stop now okay you take over and see if we
14:26can pull ourselves together a little bit and get ourselves out of the ship because in 15 minutes
14:30this place is going to be the biggest shithole in wales you shut it okay back in your corner
14:35and listen to what's going on do you hear what i said yeah do it right let's go a little clear down
14:41yeah clear down first okay gary you know where we are yes and the grill you decide exactly what you
14:46want doing in your mind two minutes before you dress you turn around and dress the brigade and
14:50tell them exactly what you want yeah yeah uh one braised beef one venison sausage one grill one tuna
15:01let's give it together hey where's that team and i don't want it back in here
15:04telling us we can't do it again okay so a bit of teamwork now yeah if they can't hear you then
15:09don't screw them for that okay because we're not a one-man band check on two covers one pigeon one
15:17oysters to follow one ribeye one duck
15:19guy he's a real arrogant little fucker but at least he can speak unlike stefano they can't even run
15:35a fucking bath let alone a fucking kitchen i need the tuna bait first off you please spike
15:40and thank you got three chips yeah yeah we need three chips and one tomato salad please wait
15:48good well done good okay well done well done a main course it's bloody difficult to get out like
15:54that you know well done yes how'd it go for you
16:00thank you for being honest i thought it went terrible
16:02huh really bad you really do have a problem talking to individuals you know that and today
16:09was a disaster yeah i'm sorry it really was a disaster if you ever get your own restaurant
16:17one day make sure you haven't got any more than five seats because you won't beg to manage you know
16:21that and so we've got to now work on this the next couple of days and stop you being a cook
16:27and look at the important role of becoming a chef
16:36there are still problems in the kitchen but i just don't understand why there's so few customers
16:45these days they serve around 300 customers a week
16:48the previous owner franco used to serve 800 i'd love to know what happened to the missing 500
16:57oh
16:58have you heard of the walnut tree yes oh yeah when was last time you were there it was franco's last
17:03meal just before he went it was wonderful yeah have you ever heard of the walnut tree overpriced
17:09overpriced and how many times were you there oh very very frequently when he was there because
17:15he was open all hours he could turn up at 11 o'clock at night and be assured of a very good welcome
17:21do you think he's missed now now he's no longer there i think so then i'll just go
17:28not recently since it's been taken over no since francesca took over the walnut tree
17:32nine new restaurants have opened nearby if people think his place is too expensive
17:37they've got plenty of cheaper alternatives morning ladies so we've been there when franco
17:44it seems to be everyone's favorite abegavenny franco and ann they always seem to be the darlings of
17:48abegavenny yet no one's been since francesca took over three years ago uh yeah well i came to
17:56sort of ask some locals about um the walnut tree and abegavenny i end up finding a three pound sixty
18:03jesus christ you're gonna be pissed off if he finds out three pounds sixty can't believe it's so expensive
18:12still maybe there's a lesson to be learned from ainsley's book if your customers won't pay top
18:16whack cut your prices otherwise they'll eat elsewhere when you come down to the plateau
18:22freedom you think jesus there's that typing error 70 quid it is somewhat a little bit intimidating
18:27because it's so expensive which puts people off and have we got up in price over the last three years
18:32have we got more and more expensive yeah probably the plateau freedom air was 55 60 60 60 and then i push
18:41it to 65 and only in the last two months i put it to 70 because the price of the fish is going up and
18:46up as usual francesco thinks he knows best but i won't give him a bollocking in front of his team
18:54anyway just now i've got other fish to fry there's still no head chef so far i think stefano and gary
19:02are the best candidates but francesco just won't consider them is that he's got to be realistic
19:09he's in the middle of wales not london he's straightforward and if we don't find anyone
19:14as good as gary or we don't find anyone as good as stefano then you know we're going to look at what
19:18we've got internally uh well well no i think that i think we need uh somebody really from outside
19:29inside internally i can only be the one francesco just doesn't see it but gary and stefano have
19:37talent and i'm going to show him the only way i'll get him to try their food is to make him believe that
19:42i've cooked it really important tomorrow yeah big night for you um project doesn't believe that
19:50you're capable of um becoming the chef i think you are it's your half hour so have you thought about
19:54your dishes i think of an oyster starter with like a herb crust of gratin on the top from in course i was
20:02thinking a meat of some sort like a i don't know a fillet with some some shallots so important we'll do
20:08service then at the end of service we'll sit them down and bang you let rip sure you let rip
20:12big time uh right stefano let's go the crap in the kitchen about the delegation the lack of direction
20:22yeah we can work on that that's workable but this is your half hour of magic all right think about it
20:29yeah and and make sure you utilize that time and come up with something magical then we'll sit him down
20:35for dinner and we'll say eat the following this is me this is me on a plate yeah all right hard on
20:42material how do you say erection in italian erection erection erection okay erection dimani
20:51okay that's it erection me it's a posh word for an erection as well as preparing their meals
21:00gary and stefano must do their normal kitchen duties straight away stefano starts working with the team
21:06but gary he's only interested in his own meal even i think that's too ambitious
21:14uh gary two seconds you've had a bit more time on your hands this morning to get ready
21:20yes he hasn't done anything for tonight so we swap over yeah yeah okay so once all this
21:24vegetables cooked then i want you in the kitchen concentrate on tonight's service concentrate on the
21:28canapes for tomorrow night yeah and then you take two hours yeah enough yeah two hours they organize
21:35for tonight yeah okay i really thought gary had great potential to be a good head chef but
21:42quite honestly he doesn't give a about his team he just cares about himself
21:46and selfish individuals don't make great head chefs
21:49francesco and enrico think i'm the chef tonight if gary and stefano haven't prepared
22:00it'll be my reputation that suffers what's in here breadcrumbs cheese
22:05and stefano's duck and chestnut ravioli shows real imagination
22:33no i like the um the sweet you feel you can taste something sweet is that's nice chestnuts
22:43i like the ways presented and francesco approves for gary's oysters very nice
22:50gary look so far so good clean place for me it's a sign of yeah happiness yes it's a clean place good
22:59for the main course gary's cooked fillet steak and stefano sea bass nice both of you well done happy
23:11a lot of happy yeah right go kevin whatever you do don't drop those okay well done guys yes
23:19i like the colors i'm sure i like the taste okay um stefano we're ready with the pancakes
23:28you're happy now aren't you hey i've never seen you so happy yeah it's about bloody time huh
23:34hi guys stefano okay yes supper supper i really like the ravioli of duck and chestnut yes um
23:49and i like everything else interesting for me yes i would say most of the dishes were exciting i was
23:56interested in the in the ravioli which again i found it exciting and very good very nicely done and the
24:01beef and the beef uh i would have like a half a dauphinoise underneath the beef some form of
24:06potatoes some more potatoes that would have banged the dishes up and balance it out uh don't take
24:11this the wrong way but i didn't cook any dish right oysters beef sorbet yeah was his menu 24 hours ago
24:19yes duck ravioli sea bass and pancakes with stefano's and because they weren't been interviewed
24:26during the week because i think francesca doesn't think they're good enough i wanted them to cook
24:29three dishes each for you both to have dinner tonight so i didn't touch anything thank you very
24:34much for your comments thank you thank you okay uh gary two seconds stephan then um well that was
24:41interesting tonight yeah all the dishes that you both done he said was capable of going on the menu
24:47oh great because for me it went very well both you came up trumps and if he wasn't going to consider
24:51you for the job than i was yeah it's day four i'm halfway through my time at the warner tree francesco
25:03the owner has been stubbornly resisting my suggestions we still need to find a head chef
25:09and with a 70 pound main course on the menu i'm determined to make him lower his prices if it continues
25:15being as quiet as it is are you going to look to try and bring the prices down a touch to create
25:23something new about the warmer tree to get people back in here no i don't want to go down and on the
25:29cheap side because have you got a fucking choice i'm not talking to asking you to open the doors and
25:35become a happy eater they spent 37 years getting the business to where it is today of course you're
25:40spending three years and it's sadly on the decline what i'm trying to say is you bring a new traffic
25:44coming through the door and you tweak the prices to establish the confidence and once you've got
25:50the confidence then over a period of five or six years yes you turn the volume up on the justification
25:55of what you're doing i'm not convinced i always say i'm not convinced i'm sorry it's me you shouldn't
26:00be so stubborn try it just go down go down if you've got the food and those customers are coming
26:09through the door and they're generating sales the asset is the one is the one which who can sell
26:14that me excellent so the chances are far greater to do it that way than to do it the way you're doing
26:19it currently anyway yes yes fucking hallelujah welcome back we've come back where the fuck have
26:28you been whatever ain't nobody go in please try it i'll do i'll do it man please no problem thank god
26:40francesco's finally agreed to one of my ideas and there's more good news at last a candidate for the
26:47head chef's job with a good pedigree well yeah and you feel now at the age of 26 that you've worked and
26:52the last two establishments as a sous chef you're now ready for your first head chef's job yeah i'm sort
26:57of getting to the point where i'm in the kitchen i've got my own ideas that the way i want to run
27:02things um okay obviously some um butter mushrooms rocket gorgonzola grain mustard garlic fresh um
27:09tagliatelle parmesan cheese see you in 15 minutes thank you spencer
27:16bed of tomato salad the tagliate of mushroom sort of like carbonara almost the laguini and i'm thinking
27:23i'd like rockford and um rocket salad salad top if i've got time
27:32you only expect angeli to come in in 12 minutes and shower the timer
27:42spencer ralph has traveled all the way from london this would be his first head chef's job but he has
27:46worked in the michelin-style restaurant he looks strong impressionist yeah yes i like the idea of
27:53being 26 someone young someone vibrant someone you can push yeah definitely so so 26 if he's not
28:00hangry now when he's never gonna be here thank you it's uh a rocket and tomato salad with mushroom
28:09carbonara and poached haddock thank you thank you very much it looks neat yeah yeah
28:19philip is there mm-hmm let's take a telly looks nice it's not um it looks beautifully cooked it's not
28:25stuck together it's not congealed um he's listened to the brief he's kept it simple yeah what he has
28:34shown in the last 15 minutes the guy can cook no the flavors are there the flavors are there exactly
28:39that sit down how do you feel running the establishment um with the michelin star
28:46it's a little bit daunting you know to do it the first time does it scare you yeah a little bit but
28:50i'm also you know it's what i've always sort of aimed for it's always what i wanted you know i sort of
28:56feel confident as well as scared at the same time thank you very much thank you i hope spencer accepts
29:01the job if you can start work soon there's a slim chance the walnut tree can save its michelin star
29:07almost everyone is looking happier and it's so important to find the right person to gel with
29:13those two guys especially garrier because there you've got one little ballsy rottweiler that really
29:18wants this job and you're not prepared to give him the opportunity i hope we found a great head chef
29:25now i want to change the atmosphere in the dining room it's too cold and formal we need to bring back
29:32some of the rustic charm that people loved in the old days
29:37let's hope francesco agrees first reaction i would say no but flexible in the kitchen i want to see more
29:47energy and more get up and go stay on focus so when gary wants to say something to you you're up here
29:51listening ready to say yes or no not on the floor cockroaches live on the floor you're not a
29:55fucking cockroach even with that hairstyle you're still not a cockroach hang on she locks in first
30:02lightly seasoned everyone needs to know when the food's good enough to leave the kitchen even blakey
30:06your salt that's all you taste nothing lunch time cooking in and out of microwave like an absolute
30:12fucking donkey but not cook you weren't actually tasting anything you're just pressing buttons taking
30:16that out put on the plate it's got the mission style this establishment you're going to have to learn
30:20how to taste properly understand what a balance of flavor is about we're going to make a chef you know
30:26if it kills me we're going to make a chef you know that how the how i don't know but i'm thinking
30:30about it now yeah kevin's been here years so he can tell me if the atmosphere is more like it used to be
30:37this looks nice and it's breaking it up and it's not just a dull old boring yeah less starchy it's
30:44been like it for years that's clinical have you done any oh yeah yes yes yes apparently people used
30:50to come for lunch and stay for hours spending even more money we need to get back that relaxed family
30:56feeling yeah god what a difference big difference and cozy which is the most important thing and that's
31:01what was missing yeah more welcome yeah looks fantastic kevin's done a great job redecorating
31:07we need one last touch to restore those old traditions if francesca will agree to it and
31:12do you know what i think the enders needs a picture of you and franco no the old generation
31:18passing on to the the new generation i think francesca's finally seen the light
31:24but it's been a tough few days and the team could do with a night off
31:27kevin's been trying to get us all down to his locals since i arrived now i see why
31:37too sexy for our ship too sexy for my ship
31:41i'm model you know what i mean
31:44i've heard of the naked chef but this is the first time i've ever seen a naked waiter
32:00day six and despite the hangovers it's straight back to business
32:04today's a big day the walnut tree is 40 years old this month and francesco's thrown a party
32:10i think you should invite franco and anne the previous owners they're a vital part of the
32:17restaurant's history there is one thing i want you to do for me which you're not going to like
32:22i know you're not going to lie because you're going to disagree but i really think it's important
32:26um i want you to bring franco back and i want you to talk to him i can see already in your face you
32:33don't want to do it i don't have to say anything my expression says says everything i think the first
32:38minute franco walks in here it will silence the rumors and it will cut the bullshit out and it will
32:43start encouraging the locals to come back the message is telling him that you want to maintain what
32:49he's built that's what i'm fighting for i'm fighting for the reputation of the world three more than mine
32:58franco and anne we're here for 37. yes francesca's been here for three 37 plus three is
33:0540 yeah massive celebration huge celebration 40 years of history yes i'm going to put it back on
33:10the map lift it and alongside that i think there's 80 90 yes coming along we have really nice exciting
33:15canapes stephano yep can you quenelle can you quenelle give me an answer straight away don't
33:22take two week holiday between not that nice but not that nice we're going to learn again right let's
33:27watch as quick as you can in twist the spoon round before it cools down yeah before it cools down
33:34and then heat the chocolate boost back of the palm of your hand again yeah and then it slides off
33:39okay okay not bad not bad not bad not bad for the first time not bad not bad a little bit too much
33:50on there right again again oh over the last few days i've realized that stefano is really talented
33:56it's a shame he's just so shy
34:18on the other hand gary thinks he's a dog's bollocks but he's not nearly as good a cook
34:22yeah yeah move me some money move me the card please don't put yours next to mine
34:30stay there
34:33and i've done i've got this hat made specially another now you're at home now you can cook
34:38your heart out your hair's perfect all nice and spiky and all the girls never give any
34:42still want to shaggy tonight's party is make or break for francesco he's on the verge of going
34:49burst and he must start filling the restaurant again you know a bit you know it's obviously it's
34:56going to be a very emotional evening for for me and and the rest of the customer that's going to
35:03come here and for one especially frank through school and then work it work then it's your place
35:10this time and you're proud to show this off certainly after all these yes francesco's invited
35:1680 of the great and good of abegaveni everyone's just got to love everything and if they tell
35:23all their friends the food is as good as ever then francesco could soon serve 800 people a week
35:28just like the good old days right you're running swimming what was that ricotta
35:35look what's up look what's up look what's up look what's up look what's up look what's up
35:45yeah we've all been waiting for franco and anne to arrive hopefully this will prove that francesco is
36:04carrying on the traditions they established at the walnut tree
36:17i would love you but if i'm going out to dinner tonight
36:19i'm very glad that you came here both of you and to celebrate this special event
36:39for both of us thank you for all of us thank you it's a pleasure should we do it together yes
36:45happy birthday happy birthday
36:50it's been a terrific night i just hope it marks the start of the walnut trees revival
37:07i just wanted to say thank you very much everybody because uh without you it wouldn't have happened
37:14and uh i really appreciate your hard work thank you thank you thank you thank you
37:24on my final day another breakthrough spencer's accepted the head chef's job okay spencer thank you
37:30very much indeed bye bye for now are you excited yes very much so yes and i'm excited to see that's
37:39quite uh refreshing it's a relief yeah yeah it was very happy very happy excellence good there's only one
37:47more thing francesco needs to sort out with spencer arriving as head chef there can only be one second
37:53chef stefano or gary one can stay but one must go gary's so ambitious i'm not sure he'd give spencer
38:02the support he needs how would you feel if you brought in a new head chef now well i mean like
38:07said before i'm not upset about it but um if francesco feels the need to do it then i'm going to
38:12learn for whoever comes in if they've got something to teach me but then again if they're if they're no
38:17good or if they're just as slow or awkward to work with the stefano i'm just going to push on and still
38:22get ahead of them and prove him wrong pretty much and so even if a new chef came in i'm still going
38:28to give him a run for the money yeah yeah what spencer needs in a number two is a chef who combines
38:34teamwork and cooking ability a new chef may be arriving all right yeah it is clearly obvious that
38:42both you and gary can't stay one of you will have to go
38:50and i think you should stay well i'm to say that when the new head chef arrives i think it's going to be
38:59a good recipe for success but we need to keep that authenticity of that italian style that rustic feel
39:06a walnut tree that's you i don't know what what will happen um you want to stay here don't you
39:14well i would like to stay here if something change here
39:22it's a hard decision though gary and stefano both have things going for them i'm convinced
39:26stefano would make a better second chef but will francesco agree i doubt it well that's interesting yeah
39:33one thing i have learned over the last few days is they can't work together uh total impossibility
39:40definitely definitely not but they can cook and they can put food on the plate but
39:46coming together as a team you know they haven't got enough respect for one another but one will have to
39:50go one definitely has to go my my big concern is gary is not a team player but someone like stefano
39:57would sit and be a great number two you've worked with them both yeah which one would you have to get
40:01rid of well in this case uh i have to go for gary at last francesco and i agree on something stefano
40:09should stay as spends number two and gary should go stay out of the kitchen i'll leave francesco to
40:14sort that one out i'm off hi guys hi you guys continue talking all right yes don't stop you stay
40:26out of the kitchen please yeah continue working on those customers yes yeah keep on talking to
40:32franco oh thanks yeah good man i'll be back in a month's time okay um just before i go one little
40:40present very good yes a special gift one of those filthy barnacled mussels they serve me on my first
40:46day bye guys see you in a month's time thanks a lot it's february and i'm back in wales to visit the
41:01walnut tree inn a month ago i spent a week here trying to turn things around and let me tell you
41:07it was a hell of a week i found a renowned restaurant going bust it needed a new head
41:19chef very rare joke like that can cook very rare hard graft in the kitchen you shut it okay back in
41:29your corner and listen to what's going on do you i said do it cheaper food jesus is that typing
41:35are 70 quid and more customers it was in danger of losing his illustrious reputation not to mention
41:42its precious mission star what the michelin star is established when you have to learn how to taste
41:46properly understand what balance of play was about now i'm back to see what's changed the 2004 michelin
41:53guide was published a few weeks ago sadly the walnut tree lost its star yeah very well sorry to hear about
41:58the michelin star yeah big blow that one we're getting back we're gonna get it back quickly go
42:04and see the bunnies yeah spencer yeah parma ham on stuff well spencer's been here for two weeks but
42:11with no head chef for nearly a year it was pretty obvious they'd lose their star hi spence morning
42:17you okay you're okay yeah not so bad yeah steadily down yes so now the question is does spencer have
42:24the ambition to win it back what about the michelin star maybe it's less pressure because now i just
42:29want to get back now you can really spend your yeah mark on it you can now rebuild it um and take the
42:37praise for it down the line as opposed to yeah at least i can say then it's mine and i've not taken it over
42:42and gives you a chance to change things as well yeah because nothing's set in stone now sure yeah
42:50nice very good huh looking very clean very vibrant and um table 15. that looks lovely huh
42:56two salmon lunch two no starters two roast beef one fish cake one lasagna they're all lunch that's a small
43:02one yeah has he managed to stay out of the kitchen um yes and he hasn't come in with his jacket on
43:08not yet that's good news you don't want him back in the kitchen do you no no no that's why i've made
43:14desserts more difficult so he doesn't know what he's doing yeah that's why i had to change the menu
43:18straight away one soup one mozzarella two chicken it's both bloody it's rude hey vivant vibrant action
43:26hey no chatting um communication and then just a drizzle of lemon
43:35fantastic of course it's fantastic food looking nice food is looking nice and we're improving
43:40every day so it feels more together already in that short period of time because he's commanding the
43:45kitchen they follow him that's the most important thing the orange is because the way i'm surprised to
43:50see gary's still in the kitchen i thought he was too ambitious to fit in have you been told off yet
43:57uh no i can't fucking wait to hear how that goes down you know that well now we're gonna actually
44:03i was late i was late for work you're late and did he give you a bollocking oh yes he pinned me to the
44:07floor and beat me up fantastic fantastic fantastic it turns out stefan is the one to leave he said he's
44:15found the changes hard to take i'm quite jealous of spencer because he's allowed to do everything
44:25and things that i couldn't even think about it when i just arrived and
44:34that's one of the things that makes me go away because it's painful for me to to see what's going on
44:43i wonder how gary feels about stefano's decision to leave so um stefano's leaving yeah was that you
44:52pushed him out no it wasn't me they pushed him out no i see it as if um spencer's been given the
44:57opportunity to do whatever he likes change the menu rearrange the kitchen he's been given all the
45:02opportunities and to be able to go ahead with it yeah which is a bit of a surprise which is a bit of
45:05a surprise uh francesco never let stefano do any of that he always had a say in what was going on and
45:10how how everything developed yeah and i see spencer doing all these different things now and i see
45:17stefano how hard it was for him to actually take control of the kitchen it was difficult does that
45:23upset you it hasn't upset me so much i think it's upset stefano more than me but you're stronger than
45:27stefano yes some of us got to survive from the others sorry there's no room i'm genuinely sorry that
45:35stefano's leaving but i'm thrilled francesco's back where he belongs charming the customers
45:42the dining room is busy and vibrant just like the old walnut tree now i'll make sure you put this on
45:47the wall look nice little momentum so when the customers come through they can see those four
45:51happy smiling faces yeah yeah there is a new force in the kitchen in other words a new and a new force
45:59outside because that's that's where i belong being outside and be able to explain and be
46:05confident in what i'm explaining to the customers regain that confidence that was once lost bye-bye thank
46:12you very much arrivederci
46:19i really do hope that this place gets back to where it was it's a phenomenal restaurant you've got a great
46:26owner beautiful dining room great kitchen and let's get it back on track yeah and spence what
46:35do you want to do over the next two years what's your ambition of the walnut tree over the next two
46:38years to beat the reputation it had before you're 26 years of age i was 26 when i got my first hf job
46:46and now at the age of 37 11 years on it was the most important job in my entire life at the age of 26 so
46:52good luck ciao ciao thank you guys thank you yes the future is definitely looking brighter for
47:00francesco if he sticks to what i told him he can make the walnut tree famous again and win back that
47:05michelin star
47:13more next week details in a sec if you want to start your own restaurant business
47:16god help you visit channel four dot com slash real deal
47:37coming up next week it looks ghastly
47:39oh jesus that's fucking 70s crap at its best i've got a fucking ulcer what is that looks like a
47:49plate of worms right i have to eat this shit get me out of this fucking place
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