- 7/15/2025
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LifestyleTranscript
00:00This week I'm trying to save more place restaurants the dying room's empty
00:07And the food is shocking that's a Yorkshire pudding. That is a pile of shit
00:12I have to deal with possibly the worst waiter in the world
00:16Crazy Frenchman you're being a little fucker again
00:20Chef obsessed with deep fat fryers
00:22If Mark hangs on again about the justification to why I should accept that he cooks
00:2699% of his food in a fucking deep fat fryer. I'll pull one up his arse sideways
00:37Isha in the home counties full of stockbrokers ladies who lunch and golfers
00:4535,000 rounds of golf are played every year on Isha's more place golf course
00:50That should be more than enough to keep the attached restaurant full, but none of the golfers ever go
00:54Nor does anyone else
00:57I've never seen such a sorry-looking dining room
01:02I have just a week to turn the place around and that's a tall order
01:07Jesus Christ a mighty monstrosity
01:10first impressions, yeah
01:12Yeah, I'll turn it into an open prison for young offenders because it looks fucking ghastly
01:18I think this could be my toughest job yet
01:20I've come to try out the food
01:23I've come to try out the food
01:25More purple
01:26Everywhere
01:27But the place is deserted
01:29Have you ever been lonely
01:31Looks like I'm dining alone
01:35Not a good sign
01:36God knows what they're going to serve me
01:41The camembert
01:42Deep fried camembert
01:44Have I gone back in time?
01:46Dear lord for the
01:47We're about to receive
01:48May I not be poisoned for the fourth time in four months
01:53Amen
01:56Jesus
01:57A bit among the rancid fish fingers
02:01That's disgusting
02:03Thank God I've got some wine to wash it down
02:05God dear oh dear
02:06It absolutely stinks
02:07It's cold
02:08Where is everybody?
02:09Still, at least I can be sure no one's watching me
02:13Where is everybody?
02:15Still, at least I can be sure no one's watching me
02:27Next up, duck a l'orange
02:29I have gone back in time
02:31It's the culinary equivalent of flared trousers
02:34Is the meal all right then?
02:35Mmm
02:36This duck tastes like it grew up in the 1970s
02:38It's not exactly fucking tender
02:40Is it popular the dish?
02:41The duck a l'orange
02:43Not really
02:44No
02:45Have a little taste
02:48It's quite tough, no?
02:49That's really difficult to eat, yeah
02:51I know
02:52You sure you always spit it out?
02:53No
02:54Are you going to swallow?
02:55No, that's the moment
02:57It's also
02:59It's still in there
03:00Mm-hmm
03:01You're still chewing
03:02Oh my God
03:05Don't swallow it
03:11Horrible food
03:12No wonder this place is in trouble
03:19Clueless
03:20Completely clueless
03:22But on the verge of being embarrassing
03:24Hmm
03:31So what do you think about your meal tonight?
03:33En anglais
03:34En français
03:35En anglais
03:36I'm lost for words
03:37Almost
03:39Merde
03:43Well, at least I wasn't poisoned
03:45So I've come back to meet the owners of this 1970s nightmare
03:51Trying to be nice
03:52Huge place
03:54Too long
03:55Richard Hodgson and Nick Whitehouse have sunk all their money into this place and it's been a disaster
04:00It's like an old country house hotel, isn't it?
04:05Historically it was someone's house
04:07This empty room will be costing them nearly a hundred pounds an hour for staff and overheads
04:12Very potential, it's fantastic, it's got character
04:15It used to be a successful Bernie in in the days when stakes were posh
04:18They used to do 200, 250 covers a day here, valet parking
04:23It was probably the last time we took his real money, wasn't it?
04:25It was probably the only restaurant on the high street
04:26Yeah, absolutely
04:28Aren't they ashamed to be still serving the same food from the Bernie in days?
04:33And who's got the food background?
04:35Neither of us two
04:37Our backgrounds drink
04:39I spent 15 years in the licensed trade
04:42Richard sacrificed everything to buy this place
04:45If I can't help him, his family could be homeless
04:47I should have done this in my 20s when I didn't have children and didn't have a huge mortgage and everything else
04:53We both sat there and thought, shall we do it, shan't we do it, and a few dark nights
04:57And we thought maybe it's a bit risky and there's a lot of risk involved for us both
05:01Nick's put everything he's got into the business as well
05:04Running a restaurant is completely different from selling drinks
05:08No wonder the kitchen is such a nightmare
05:10I hope to meet
05:12Hervé was the French head chef when they took over
05:14But no-one liked his cooking, including me
05:18We gave people some shocking experiences, I think it's safe to say
05:25Well, we taught them what the extremes were like
05:27People can be quite emotional about food and you've ruined my life, that type of thing
05:32I know how they feel
05:34Engine room, kitchen
05:35Yeah
05:37Let's meet the rest of the kitchen team
05:39And Mark Robinson
05:41Mark Robinson calls himself the executive chef, whatever that means
05:45So you were head chef somewhere else before you came here?
05:47I trained as a chef and then became very disillusioned and went off and got an IT and business degree
05:53Gave up cooking for a business degree, doesn't sound very passionate about food to me
05:58He was brought in to sort things out but all he's done is spend thousands of pounds on microwaves and fryers and piss Hervé off
06:06Come on, stroppy Frenchman
06:09Hervé
06:11Enchanté
06:15Good, and he said he doesn't like you
06:17There are two people in the dining room, let's see if their lunch is as bad as my dinner
06:23Almost everything seems to be deep-fried and the oil smells like it hasn't been changed for months
06:29When you walk through the restaurant, the first thing you can smell is like a tainted sort of fried smell
06:34Almost a little bit like hospital food
06:36Yes
06:41Chef, why isn't there anchovy fillies in the saladisoise?
06:44It's like a kind of saladisoise but it's...
06:48How many new potatoes around?
06:50Only one
06:51One new potato?
06:53Fucking hell, for £9.50
06:55Any olives?
06:56No
06:57Nothing's ready here
06:58No beans cooked, no eggs cooked, what the fuck is going on?
07:01Or are we just in this shit because we've got two customers for lunch?
07:04This kitchen is a nightmare
07:06Mark was brought in to update the food
07:09But I can't see what he's done
07:11How can he get away with a menu like this?
07:14And how would you describe the style, the food?
07:18It's...
07:20The a la carte stuff that we do
07:22It's very...
07:24It's very much...
07:26Here's a steak and three sausages you can have with it
07:28It's not a great...
07:29It's not a massive detraction for what they were serving before here
07:32And three sausages are what?
07:34Er... brandy and mushrooms, stilton and bacon
07:38And a peppercorn
07:39Jesus
07:41Those three sauces sound a little bit Bernini-ish
07:44Well they are, I mean this is the thing, it's a bit 1976
07:48You could say that again
07:50A little new sauce
07:51Straight out in the microwave
07:53It's stilton and mushrooms
07:54It's an insult to cooking
07:55Oh, in a bag
07:57Damn, no wonder we need so many fucking microwaves
07:59Bervais?
08:02Bervais?
08:04Thank fuck I'm not hungry
08:06Parsley?
08:07Hey come on, it wouldn't be the same without parsley
08:08Come on, get it on there
08:10There you go
08:12Good old Bernie
08:13I know you love your parsley
08:15And so far they need a fucking rock up their ass
08:18Because if they continue the way they are doing now
08:20It's gonna go down like a sack of shit
08:22And quite frankly I don't think they actually care about customers
08:25And every dining room needs to care about customers
08:27Otherwise, they don't come fucking back
08:36It's my second day in Isha
08:38Where I'm trying to help the Moore Place Restaurant and Golf Club
08:42The food's stuck in the 70s
08:45Bisto
08:47As usual, there are no customers
08:49Today how many's booked for lunch?
08:50None
08:51Nothing, and tonight?
08:53None
08:54But we did have someone come in to look at the restaurant
08:56It's either here or TGI's
08:58Fucking hell
08:59I'd rather go to TGI's
09:01Mark Robertson, the executive chef, should be tearing his hair out
09:04But he's taking the day off
09:06You look different now, your wives
09:09You look like a monk on leave
09:13Thanks, I'm going to play golf later
09:15Oh, easy
09:16We're supposed to be running an empty restaurant to get it off the ground
09:21To get it moving towards something semi-decent
09:25Not fucking around on a golf course
09:28At least he knows there's something wrong
09:29Because he's hired a new head chef
09:31Now there are three
09:33Talk about too many cooks
09:35One's a joke Frenchman
09:37The others stuck in the 70s
09:39I hope Andy trails from the 21st century
09:41You've really got your work cut out there
09:43I know
09:44And you can't go in with all guns blazing
09:46Booting them all in the ghoulies within the first 24 hours
09:48You'll have no one left
09:49I know, I know
09:50How would you play this situation?
09:52Narrow the menu down to begin with
09:54Start off really simple
09:56And look what's going on locally
09:59Andy looks promising
10:00But I have to show him what he's up against
10:03What is that Andy?
10:05Huh?
10:06It looks like something out of another tea
10:07What is that?
10:09Jesus
10:11It's painful
10:12It's like a dehydrated silicone implant
10:15Actually, it's a microwave, frozen, deep-fried burger
10:19What is that?
10:20It's a salad
10:21Looks like a plate of worms
10:23God, it breaks my heart when I see this shit
10:24You know that
10:25No mate, do you think that's nice?
10:27Yeah, it's not bad
10:28Andy's worked at some really good places
10:30He's gonna need all his experience
10:32I know
10:33I know it's instantly
10:34Some bologna sauce
10:35In a jar
10:37They don't use that though, do they?
10:38I wouldn't like to say
10:39We'll ask our executive chef Mark on that one
10:41French dressing
10:42He's as shocked as I am
10:43By all this ready-made packet food
10:44Lazy cooking
10:45And it's more expensive than making it fresh
10:47And you smell that
10:48That's what the smell is
10:49Downstown in the dining room
10:50Yeah
10:51I mean, on a Sunday
10:52I bet you can smell that
10:53All over the building
10:54Jesus Christ
10:55Right down each of your hot springs
10:56No wonder there's no fucking customers
10:57Yes
11:00Hervé
11:01Yes
11:02You're being a little fucker again
11:04How can we have a Frenchman here
11:05And we're buying French dressing
11:06Little fucker
11:08I'm impressed so far with Andy
11:10He seems keen to make changes
11:12And this
11:13Sorry
11:14Yeah, this is what I want to get away from
11:15This is
11:16And they put it on the menu
11:17Is Brussels pate
11:18Brussels with chicken
11:19Yeah, it's just plastic crap
11:20Yeah
11:21Now they're definitely left on the burning end
11:23Fucking hell
11:25Frozen Yorkshire pudding
11:26Oh, lovely
11:27Andy could be the chef I've been looking for
11:29And that means I can get out of the kitchen
11:31And work with the owners
11:32It looks like a deceased bridge club
11:35Why spend £10,000 painting the building a horrible colour
11:39And nothing on improving the food
11:41The reason for doing it was to show people
11:43That the place had changed hands
11:44That it was very different
11:45Yeah
11:46At night though
11:47We light it up with purple lighting
11:48It looks fantastic
11:49Very, very
11:50But it has probably alienated some of our old core business
11:52The most important thing is to focus on the food
11:54And get the food up to where it should be
11:56What we should be offering local
11:58How we should be selling the food
12:01And bringing in a bit of a bargain
12:04I'm taking Richard down the high street
12:06To find out where his ex-customers are eating
12:09I can't believe how close together all the restaurants are
12:12Yeah, really, really
12:13On one high street
12:14Isha's made up of wealthy city types
12:16Ladies at lunch
12:17And surprisingly, thousands of Americans
12:19Who work for a big conglomerate in the area
12:22And red peppers
12:24Yeah, absolutely
12:25It's actually packed in there
12:26It was just lady there
12:27That's you drinking champagne
12:28Yeah
12:29Spend by head
12:3015, 20 quid
12:3115, 20 quid
12:32But he's churning all the time, you know
12:33There's a good example
12:34Yeah, very good
12:35Richard's a businessman
12:37And I want him to see how much money these places are taken
12:39There are 23 restaurants on the high street
12:42So competition is fierce
12:44But I bet most people don't even know there's a restaurant at More Place
12:48Quick challenge
12:49We're gonna ask a family
12:51We're gonna stop them and say
12:53Have you heard of More Place?
12:54Yep
12:55Do you know what it is?
12:56Do you know where it is?
12:57Come and try us for lunch
12:58Have you heard of More Place?
13:00No?
13:01Have you heard of More Place?
13:02Unfortunately not
13:03You haven't
13:04Have you heard of More Place?
13:05Yeah, I've heard of
13:06Up the road there?
13:07Have you been?
13:08Have you used the place before?
13:09No, I don't know the colour of it
13:10You don't?
13:11It strikes you as being an idol
13:12Another purple building there
13:13It's a funeral donation
13:14You didn't copy that, did you?
13:15More Place?
13:16Yes
13:17Well before they painted it a strange colour
13:19Right
13:20You're not a fan of the colour?
13:21No
13:22If we paint it differently tomorrow
13:23Would you come back next week?
13:24Yeah
13:25There they
13:26I've got that
13:27I've got two brushes
13:28You can have one of them
13:29And I'll have the other
13:30So in a survey on the colour
13:33I think this trip's opened his eyes to the potential of his own restaurant
13:37And it's given me an idea for the new menu
13:40The plan is to give the restaurant a new direction
13:42And get people talking about More Place
13:44The deep fried shit has to go
13:46And the parsley round the plates and the chopped tomato
13:49And that's fucking 70's crap at its best
13:53Gordon, I have no desire to spend the rest of my working day smelling of fat
13:57There's thousands of Americans that live locally
14:01That is the most amazing market to tap into
14:04There's no reason why you can't have
14:06Not an American themed restaurant
14:07But an American influence
14:09But get the place famous for two or three dishes
14:11Sure
14:12When someone's driving past
14:13Oh Christ look
14:14There's more place
14:15They've got the best burger in Isha
14:17Who gives a shit?
14:18It's a talk point
14:19Whether it's the best burger
14:20Whether it's the best chowder
14:21It doesn't matter
14:22But as usual
14:23Mark has a problem
14:24My concern
14:25Is how that would go down
14:26With
14:27Any of the older clientele
14:30Okay
14:31Is that keeping the business afloat?
14:33No
14:34No, there you go
14:35No disrespect
14:36I've gone into restaurants before
14:37Where everyone's been nervous about the existing
14:38Old
14:39Farty
14:40Boring bastards
14:41That sit there
14:42And take a two week holiday between courses
14:44And dribble throughout
14:45The Viagra coming with a coffee
14:47No
14:48We're looking for new
14:49Vibrant
14:50Young
14:51Exciting customers
14:52To this place for the next ten years
14:53Can we fuck off in the kitchen now?
14:54Absolutely
14:55Fuck it now
14:56Stay focused
14:59One direction
15:00American style cafe
15:02Upbeat friendly service
15:03Bloody good food
15:04And stick to it
15:05And if Mark bangs on again
15:07About the justification
15:08To why I should accept
15:09That he cooks
15:10Ninety-nine percent of his food
15:11In a fucking deep fat fryer
15:12And to why they've spent
15:13What?
15:14Twelve and a half thousand pounds
15:15On six fucking microwaves
15:16I'll put one up his ass sideways
15:21Why don't we do a couple of burgers up for
15:23Richard and Nick
15:24My organic burger
15:25Made with totally fresh ingredients
15:27Is miles away from marked deep fried crab
15:29Nothing wrong with a burger
15:31When it's done like this
15:33Lovely
15:34Oh
15:35Lovely
15:37Welcome to proper cooking
15:39And it's cheaper to make
15:41Than bought in silicon implants
15:43Tomato chutney
15:44It's a nice
15:45Raw cherry tomato chutney
15:47With shallots
15:48Put a little bit of
15:49Parmesan on
15:50Toast them
15:51The celebration burger
15:53Lovely
15:57So far
15:58Nick and Richard have shown
15:59Little interest in the food
16:00They're serving
16:07What's the verdict?
16:12That's fantastic
16:13Absolutely
16:14Absolutely
16:15Brilliant
16:16And that's the talking point
16:17That is
16:18I ate at more place
16:19And the burgers are awesome
16:20You've got to go there
16:21And have one
16:22Fresh
16:23And because burgers are traditionally so badly done
16:26What an opportunity to really excel
16:28I can almost see them counting the money they could make
16:31With my American theme
16:32Burgers and corned beef hash
16:34Pecan pie
16:35Peach melba
16:36And smoked garlic chowder
16:37And smoked garlic chowder
16:38The most important thing
16:39About this particular soup
16:40Is that
16:41You know
16:42It's done up in the morning
16:43Clam chowder made up
16:44We're using potatoes
16:45The clam juice
16:46Thicken it
16:47We've gone a little step further
16:48And poached some quail's eggs
16:49Then pour
16:50The chowder
16:51Over the halek
16:52Over the clams
16:53Quail eggs
16:54Still nice and running inside
16:56It's lovely
16:57It's lovely
16:58When you take a spoon
16:59You think
17:00It's more rich
17:01The food is really coming together
17:03This is the corned beef hash
17:04With holidays
17:05Finished with corned beef mustard
17:06Not difficult at all
17:08Not difficult at all
17:09Exception
17:10Really not
17:13Finally
17:14We're getting somewhere
17:15Now all we need
17:16Is some customers
17:2035,000 golfers use this place
17:22Every bloody year
17:23You know that
17:24There's a small percentage of them
17:25That actually get in
17:26To that bloody restaurant
17:27Through there
17:28So the idea now
17:29Is going round there
17:30Stalking them a little bit
17:31On the green
17:32And ask them to taste
17:33This amazing food
17:34I'm taking Kim
17:35One of the waitresses
17:36And Andy
17:37To entice them in with the food
17:38Morning sir
17:39How you doing?
17:40Would you like a quick burger?
17:41Sir
17:42There we are
17:43Thank you very much
17:44What's this in aid of?
17:45This is in aid of Andy
17:46I'm a new chef in the restaurant
17:48At one place
17:49Are you?
17:50I haven't been in that place
17:51For three years
17:52I used to come down
17:53On a Sunday
17:54And we booked a breakfast
17:55And we had a tea box
17:56And it just took so long
17:57To get the breakfast out
17:59That's interesting
18:00Well we had to tea off
18:01And had to leave the breakfast
18:02And I haven't been in there since
18:04Nick and Richard
18:05Can't keep an empty restaurant
18:06Going forever
18:07We have to fill the dining room
18:08And make customers come back
18:10This is a beautiful
18:11Mini hamburger
18:12With a nice fresh
18:13Tomato chutney on top
18:14Charcoal grilled
18:16Would you be so kind
18:17To have a quick taste
18:18And just give a little insight
18:19What do you think?
18:20This is gorgeous
18:21This is gorgeous
18:22Your wife's gonna go mad now
18:23Look you spit it all down your jumper
18:24Pecan pie
18:25I wonder how many of these golfers
18:26Are ex-customers
18:27Toast the brand here now
18:28Yeah
18:29Just trying to get people
18:30Into the restaurant
18:31Trying my good food
18:32Is there a theme to your menu?
18:33Chowder
18:34Great burgers
18:35Cornbeef hash
18:36Beautiful roast
18:38Nickerbocker glories
18:40Would you come back to the restaurant?
18:41Oh we certainly would
18:42Cheers
18:43Thank you very much
18:44There are three days of the year
18:46When all restaurants
18:47However bad
18:48Are full
18:49New Year's Eve
18:50Valentine's Night
18:51And Mother's Day
18:52What are you doing on Mother's Day?
18:54That's a good point
18:55It's Mother's Day this Sunday
18:57And it could be make or break
18:58For more plays
18:59Or maybe book a table for Mother's Day
19:01How's this weekend?
19:02Sunday
19:03Pecan pie
19:04It's slightly heavier on the run
19:05Which makes it a little bit special
19:07This is nice
19:08Yeah
19:09Possibly try us out one day?
19:10We will try you out
19:11Definitely
19:12Three down
19:1434,997 to go
19:17Hopefully
19:19We've enticed some disgruntled customers back
19:21And made some new converts
19:23My next task
19:24To sort out the waiters
19:27It's Friday night
19:29And time is running out
19:30For practicing on customers
19:31All nine of them
19:33It's Andy's night off
19:36And so Mark's running the kitchen
19:38Yeah
19:39I just want them squirted up
19:40Peter
19:42It's not square
19:43Just square them up
19:44So why is he in the dining room?
19:45I don't have an idea
19:46I just want them straight
19:47Tonight
19:48I want to see if the waiters
19:49Can push the new menu
19:50On a bed of spinach
19:51Topped with a fried egg
19:52Oh
19:53Well that's nice
19:54That sounds great actually
19:55It is nice
19:56I tried it yesterday
19:57I've changed my mind already
19:58Well done Kim
19:59One corned beef hash
20:00Let's pass on the spinach next time
20:02Okay
20:03Quick
20:04Smoked hadog chow
20:05Which is a soup
20:06It's with the
20:07With the
20:08With the
20:09With the
20:10Come on Peter
20:11He's got
20:12Hadog fish
20:13He's got
20:14He's got
20:15What was that egg?
20:1612
20:1712
20:18No
20:19The customers know more than him
20:20Can I have the camembert
20:21Two of those please
20:22Oh God
20:23They've ordered the camembert
20:24That's it
20:25What is that?
20:26Just at me
20:27Zach looks so shy
20:29I'm not sure he can walk and talk at the same time
20:33Never mind sell the new menu
20:34There you go
20:35There you go
20:36That's it
20:37How would you have stuck
20:38Is that me caught?
20:40No
20:41Now things are going wrong in the kitchen as well
20:43Mark can't even make the deep fried camembert
20:45It's frozen
20:46And I thought it was his speciality
20:50Okay, please see more
20:54They better
20:55I mean it's melting but they're full of fat now
20:57If it's underripe cheese
20:59Then it's going to be a lot harder to get runny
21:00Yeah
21:01Even if you've cooked it from frozen
21:02It's never going to go runny because it's not ripe
21:04Now the chef's gone into the dining room
21:06That's pretty much one member of staff
21:08For every two customers
21:11And there are no vegetables at the main course
21:13And they need my help to serve them
21:15How are they ever going to manage with more than nine customers?
21:18Oh
21:19Everything they've touched so far this evening
21:21It's fucking overcooked, undercooked
21:24High-cooked, unripened, deep-fried camembert
21:27And, erm...
21:30No pink
21:31I'm really worried
21:33This dining room will be full on Sunday
21:34There could be as many as 150 customers
21:37We don't stand a chance
21:39And if it continues to go like it is now
21:42There'll be more fucking camembert inside the pot plants
21:45Shocking
21:46I mean really fucking shocking
21:48Dining room
21:51Absolute crucial
21:52We can't do without you
21:53And you can't do without us
21:55And we've got to establish that teamwork
21:57And we've got to come together as a team
21:59And think together as a team
22:01And then never forget the most important person
22:03Is the customer
22:05So it's a very straightforward exercise
22:07Nick and I are going to arrive
22:09In the dining room
22:11For the first time
22:12We've got a table booked for 1.30 for lunch today
22:14Ready?
22:15Sit me down, present the menu
22:18And sell me this restaurant
22:20Here we go
22:21Peter's been here for 15 years
22:23So he should know what he's doing
22:25Good afternoon
22:26Mr Whitehurst
22:27Nice to see you
22:28Mr Ramsey
22:29Long time to see you
22:31I've got a nice table for you
22:32Yeah
22:33Well, you can't fault his enthusiasm
22:35Still all sparkling for both of you
22:37Sparkling
22:38Sparkling
22:39Erm, I'll have a beer actually
22:40Kim's been a waitress for five years
22:42She's charming
22:43But has no real training
22:45A beer
22:46Bitter
22:47Bitter
22:48Okay
22:49The lamb perhaps?
22:50Lamb, er, yeah
22:51I'm not too part of it
22:52Zach's only been here a week
22:53He knows nothing
22:54Really nothing
22:55Where's it from, the lamb?
22:56I'm not too sure
22:57Okay
22:58Erm, ooh, soup of the day
22:59What's that?
23:00Soup of the day
23:01Not too sure either
23:02I'm sorry
23:03And may I have some water
23:04Still sparkling
23:05Yeah, still
23:06Still, er, fresh oil
23:08Fresh oil
23:09Oh, God
23:10Fresh oil from the pond
23:11On the night three
23:12I would like you all to test
23:14We have less than 48 hours
23:15To master the new menu
23:16And be able to sell it
23:17To the customers
23:18It seems like it's got
23:19Bits of mussels in it
23:20It's not actual fish, is it?
23:22I'm not sure
23:23Right
23:24It's seafood
23:25Yeah, it's in me
23:26Seafood soup
23:27It's got some white fish there
23:28It's got cockles
23:29Cockles
23:30Cockles
23:31Cockles
23:32This is gonna be harder
23:34Than the kitchen
23:35I used to work as a waiter
23:36And I'm sure I can show them
23:37How it's done
23:38Smoked haddock chowder
23:40Beautiful creamy
23:41Garnished with flakes of
23:42Oat smoked haddock
23:43Finished with a wonderful
23:44Poached quail egg
23:45So
23:46Nice beef chowder
23:47Beef chowder?
23:48Definitely not
23:49We also have a special on today
23:50Clam chowder
23:51The chowder
23:52The chowder
23:53The chowder is a very nice
23:54Platter
23:55And it's very nice tasting
23:56Platter?
23:57Platter, no
23:58Nice short descriptive idea
23:59With a special
24:00Clam chowder
24:01Very strong tasting
24:02I'm turning fucking grey
24:03You don't have to read the menu
24:04Go for the menu
24:05I'll give the menu to you
24:06There you go
24:07Okay, wait a minute
24:08Let me see what we've got
24:09Last time
24:10Sharp tasting
24:11Got a special twist to it
24:12As we put a quail's egg in it
24:13A quail's egg in it
24:14Much better
24:15A quail's egg in it
24:16Really good
24:17Even my pubes are going grey
24:18Garnished with oaks
24:20Of haddock
24:21Flake
24:22Sorry, garnished
24:23Can you cook?
24:26No
24:27This whole thing is theatre
24:29And this restaurant
24:30Has to become a showcase
24:31And each and every customer
24:32Is going to eat in here
24:33On Sunday
24:34Has to remember you
24:35Yes
24:36And if they remember you
24:37And we've served good food
24:38Boy are they going to come back
24:39And one last chance for Zach
24:41Here we go
24:42I'm ready
24:43This one I can feel in my bones
24:44I can see how relaxed you are
24:45You're looking good
24:46You're cool
24:47You're dude
24:48And bang
24:49Give it to me
24:50It's a very nice dish
24:51It has a nice creamy
24:52Fishy
24:53Garnished with flakes
24:54And a nice smoked haddock
24:57In the middle
24:58It's been selling like hotcakes
25:00It would be funny
25:02If it wasn't for Mother's Day
25:04Oh shit
25:05We've only got like two days to prepare
25:06So it's like
25:07Oh fucking hell
25:08You've got two days to prepare
25:09One fucking speech
25:10I've got 24 hours to get a fucking restaurant ready
25:12Zach
25:13Zach
25:14Zach
25:15I'm more than half way through my time at Moore Place
25:19The food's better
25:20The waiters have improved
25:21But without any customers
25:22It's all a bit pointless
25:23There are three days of the year
25:24When every restaurant should be full
25:25Even purple ones
25:26New Year's Eve
25:27Valentine's Day
25:28And Mother's Day
25:29And Sunday
25:30Is Mother's Day
25:31Richard and Nick
25:32Have been taking bookings
25:33Trying to claw back some money
25:34Table plan
25:35Good news is what?
25:36We're going to do
25:37We're going to do
25:38We're going to do
25:39We're going to do
25:40We're going to do
25:41We're going to do
25:42We're going to do
25:43We're going to do
25:44We're going to do
25:45We're going to do
25:46We're going to do
25:47181
25:48Shit
25:49Confirmed
25:50I should be pleased
25:51But I'm terrified
25:52I thought we'd struggle with a 150
25:53But a hundred and fifty
25:54One
25:55It's making me feel worried slightly
25:56A bit ambitious
25:58A bit ambitious
25:59Yeah
26:00What we're trying to do
26:01And turn this place around
26:02Just trying to get people in
26:04And taking up a division
26:05And getting customers in here
26:06What worries me is that
26:08I'm trying to make you
26:09A bit ambitious
26:10To make you
26:11A bit ambitious
26:12To be ambitious
26:14But what worries me is that
26:15you know they're still not turned on i think they're putting off more than they can chew with
26:20the amount of covers they want to do i'm as worried as andy but i have an idea
26:25roast chicken just like your mother used to make but with a twist carved at the table to take
26:30pressure off the kitchen you've got a chicken before you've got a chicken before no you've
26:37got a chicken before many many years ago many many years ago rich at home of course everyone's going
26:43to learn including the owners jc you thought you were coming down here for random golf no you're
26:48not i want you to do a chicken i brought in jc one of my best maitre d's he knows everything there is
26:54to know about service and about carving a chicken i mean one one of the so classic uh yeah cutting
27:01we do first cut off the legs then separate the drumstick from the thigh next cut along the breast
27:11bone keep the knife close to the carcass and take off the breast i will i will leave the skin
27:16myself yeah i think it's nice also to leave the skin and the customer can do what what you want yeah
27:21so we do one breast one one day turn the chicken over and remove the succulent oyster underneath
27:27that's a nice little piece of meat time for everyone to practice first time for you first time for me
27:43yeah chicken virgin which is the ass the legs off first and then you go on to the breast the chicken
27:54has to be carved in three minutes or the rest of the food will have gone cold it doesn't look like
27:58a chicken it doesn't look like a bit of bone and you cut the leg beautifully cut the draw off you've
28:03got the fiber yeah look that's right yeah that's brilliant you're just you're just having problems
28:07with the breast yeah tomorrow they'll have to carve in front of the customers and it'll have to look
28:11better than this the chickens are coming on and it'll be so nice to have chickens carved at the
28:28table and get the waiters to take some pressure off our shoulders on sunday with gratin dauphinoise
28:32in the bowl on the table yeah yeah and fresh peas because it's just coming to season yeah perfect
28:37and so that's the major selling points yeah for the dining room yeah and pecan pie instead of being
28:42positive about mother's day mark's worrying about old customers who are expecting the 1970s menu
28:47he's already sent out the people that have booked have seen this yeah as long as they know they're
28:52going to get the beef lamb the saving grace is they may have seen the menu but they haven't
28:55fucking tasted it absolutely so that's one big fucking relief for me straight away i really want mark to
29:00be right behind the changes with respect to how many we got booked we're going to be in the ship big
29:05again and if you can entice 25 of these customers on sunday to return you know we've got them yeah
29:12you've got them the simple truth is that nick and richard have got greedy and overbooked they have to
29:17learn to care for their customers do you think you're both now capable of running a restaurant as you've
29:23said before and as we've not made any bones about we're not food experts we're not restaurant operators
29:28our backgrounds drink um so we've undoubtedly got lots and lots to learn no i think we need to be in here
29:34certainly in the short to medium term we need to keep to building our capability if you are going
29:38to go up a division and take it from strength to strength you have to get firmer i have to do it
29:43every day because there's a part of me that thinks christ you nasty bastard and now that you guys are
29:48physically hands-on i mean really hands-on it'd be so good to keep control of it hold tight to those
29:55fucking reins if richard and nick are serious about getting stuck in we could still get through mother's
29:59day i'm going to take them at their word and give them some real work to do
30:05i really wish i could repaint the building for tomorrow but at least i can do something about
30:09the inside when you walk in here first thing you look at the crisis a little bit disorientated because
30:14you're confused to where the restaurant is at the moment the customers are in danger of getting lost on
30:19the way into the dining room through down to the right and then when you come into here it's such a
30:24lovely area here and what i was thinking seeing these plants that side yeah let's get this over
30:29here a little bit of screen yeah maybe one of those little indian screens sectioned off and it just
30:35gives a nice smooth clear flow through if you don't catch them they often feel they're from the mill
30:40around here it's like it's almost disorientated come through this door walk in first thing you see
30:46horrible plastic co-ground so the area outside the restaurant is just as important as inside
30:59very warm it's even more intriguing now than it is when you walk through to the
31:02no next thing wow beautiful entrance excellent where's the restaurant oh it's just down here
31:06onto the right there's that natural little snake everything is ready for mars day just one last
31:12test to see if richard can carve the chicken in less than three minutes three minutes
31:20how are you feeling have you started no not yet how am i feeling yeah overwhelmed we've started
31:32it's just down here we've got 50 roast chickens for tomorrow
31:44he's done it richard's ready to face his customers
31:51been here before two minutes 20 well done can i just say that we've got 50 roast chickens for
31:58tomorrow to sell let me think that's 100 legs that could go into someone's lap
32:09morning guys the big day has arrived and if you're going to give the diners a mother's day to
32:13remember we better get cracking how many chickens are going in six chickens down that down that oven
32:20there i've got chicken in there and then i've got that whole tray of chickens here as well as roast
32:24chicken and he's cooking a ribeye beef with all the trimmings and hervey he's in charge of the
32:29the yorkshire puddings you cannot make yorkshire pudding like this not exactly how your mother
32:38made them they're like bullets maybe you have to cook them longer as well yeah and hotter to start
32:45off with just to get them rising morning oh you got 15 chickens it'd be nice you could do 10 of them
32:51what me personally yeah thanks for that i'm going to start to think about chicken
32:59okay here we go
33:03yorkshire puddings
33:07what do you reckon 50 50.
33:13fingers crossed if my yorkshire puddings rise the kitchen will be almost ready
33:18okay just one last pep talk for the waiters i just want you to stop crashing around move around
33:25the dining room like a ballerina and see that wonderful floor out there you just treat that like
33:30it's swan lake gliding in and out of all the tables if we get this right more place will really
33:38take off if not we'll offend half the mothers in isha
33:41oh we shouldn't be under this pressure on mother's day
33:52quick look okay and just stay there two seconds no no no no no no just
33:58get out of where you blow them and knock them down look at everybody standing here away from my
34:01oh
34:11oh
34:16one more no one more just in case i was imagining things ready
34:19watch
34:29okay
34:39look that's what i'm trying to explain that's the yorkshire pudding that's a pile of
34:44shit yes right where's that french little fucker come here okay end the story
34:51okay 50 minutes to go first table's arriving at 12 o'clock quarter um handy do you want to leave
34:57from the kitchen yeah okay um starters smoked haddock chowder is a creamy fish suit garnished with oak
35:05smoked haddock main courses roast chicken carved at a table that's down to you guys push the chicken
35:11traditional rice beef with yorkshire puddings yorkshire puddings and an urbe
35:19oh
35:20price when you think this time last week we went from two to 180 for lunch today
35:25so i'm gonna be in the dining room right behind them give them a little bit of support because i think
35:30the kitchen's pretty much set we're there but the dining room's still a little bit apprehensive
35:37bookings have been staggered over two sittings so we'll be working for six hours straight
35:41after zach's performance with the chowder i've put him on bar duty
35:50kim nick richard and peter will be working the floor and he's in charge of the kitchen
35:56with herve as his right-hand man you've got three minutes over here how many is it four
36:01how many is the chicken four four and the executive chef well yeah he's in charge of crockery
36:07okay you've got three champs up there happy mother's day
36:12homemade wall place burger it's a big beef burger with a charred grilled bun
36:17and it tastes brilliant it will do nick the world of good to meet some customers
36:22the burgers are selling well but at the moment not enough chicken just two or three of you want the
36:26chicken and we'll bring out to the table and call it for you to the table
36:32it's not one to try
36:36they actually sell one chicken the rest of the dining room will start to see sort of a little
36:40bit of excitement a little bit of magic happening around the table so then all start ordering which
36:43then within an hour will run out which is exactly what we need now there's a nice burst coming out of the
36:48room sounds really happy here he comes give it to me chicken chicken chicken
37:00big boy all rice chicken after all my doubts it's peter who sold the first chicken
37:06spring chicken so that's not you then sure enough soon everyone wants one
37:10it's a mutant chicken
37:14oh my goodness me
37:17what do you think about having a chicken count on the table
37:24difference
37:25makes you feel a bit more hungry
37:28you're able to let my arm up
37:30you can't find the knuckle
37:31all right pick up the drumstick
37:32what's that bit i've never seen that in it
37:35it's awesome
37:36do you want a bit of each
37:41yeah that's fine
37:43relax it's only a chicken
37:46everybody's rising to the occasion and the first sitting's going really well
37:52it's great to see the dining room full and feel the buzz
38:05but on the second sitting the overbooking is causing a problem there are just too many people
38:14there's a table of 19 and a table of 15 and a 14 pretty much coming at the same time and it's
38:20not very good when you've got like 48 people all at once because it's sharp to the kitchen
38:26nick and richard have to learn a cardinal rule put the customers first make them feel really
38:31special and build a sense of loyalty i don't expect to come out for a family meal
38:37and have to wait as long as this it's not a question of fast food it's a question now we've
38:40been in an hour and a half because we had a starter that's it not a lot of explanation other
38:45than we've been really busy yeah we've kept cheerful haven't we except for pollen still there
38:51we are we learn and we don't come back again that's good have you ever had a chicken craft at
38:55your table no well i've not done this many times kim's trying her best but charming the customers just
39:00won't work they want to eat at least you know it's fresh though another bottle of wine
39:07another bottle of wine remember unhappy customers destroy reputations
39:13i mean how the can you cook for nearly 50 people at one time yeah
39:17the food was very good yeah the rest of it the structure the organization i'm sorry mate you've
39:30done that perhaps some more waiting stuff i mean the girl's done her best but you know she's the only
39:34one on the right the guys in the black shirts and everything that were the managers they were sitting
39:40down talking to their mates in the conservatory there and they only left two people serving everybody else
39:46in here i'd like to say goodbye but we're still waiting to pay no bill let's hope richard and nick
39:52learn their lesson the dining room's empty now but it's been full for the first time in a long time
39:58and the vast majority of customers went away happy one chicken left okay well done thank you yes happy
40:10yeah it's good yeah will you use my recipe for yorkshire puddings i'm a bloody french i don't do
40:21yorkshire puddings i don't mind you up at the last minute thank you everyone's mad oh come on we've
40:26got to the end of the day we've got some fisticuffs before it goes everyone performed in the kitchen
40:31even mark it wouldn't be right it's an easy target at the end of the day well mark's not an easy target
40:37yeah i am you know you said earlier didn't you you've got a lot of material i just love it when you put
40:40that executive shirt before your name hey hey did i and the waiters did a great job i'm really
40:48impressed with the way everyone pulled together that was fantastic and you're running around crazy
40:55today like proud cock wow this is full this is heaving this is buzzing hey i'm running it and
41:01happy as larry since we started we've never had a day like we've had today in here and do you know
41:06what a quarter to 12 lunch time i don't think you're going to do it because i didn't think any of you
41:11were good enough to do it one complaint was the fact that the food was taking too long and the rest of
41:16the complaints were just customers arriving again still not happy with that bloody color
41:25that purple monstrosity huh let's hope we put more place back on the map
41:39when i first arrived at more place i found a restaurant in crisis
41:42where is everybody it felt more like a rest home today how many food for lunch
41:47nothing the food was deep fried microwaved or out of a packet that's
41:52fucking 70s crap at his best too many cooks and not one of them any good
41:58thank you i'm not hungry and i met possibly the worst waiter in the world
42:04oh zach i'm fucked i mean really shocking
42:08by the end of the week things had started to improve now i'm back to see what's changed
42:14oh it's still purple apart from the horrible color my biggest problem was with the executive
42:21chef i couldn't see the point you put weight on and you're not wearing a chef's jacket
42:28but at least he's staying out of the kitchen missing you already yeah right
42:34it's the first day of andy's new menu morning guys
42:37how are you still happy as ever miserable how are you you well andy how are you yeah very good
42:46thanks how many new dishes got going on time chicken maryland six starters i've taken some of
42:52your ideas and added some of my own ideas as well but yeah it's got the haddock chowder
42:58ward off salad that we've done on mother's day burger how's that going yeah it's going very well very
43:03well oh here he is on the choice of potato you've got mashed potato and chips on it yeah that's it
43:08that's it yeah don't start bringing in your sauteed potatoes and stuff like that peter that's all the
43:14vegetables in the 15 years he's worked here peter's never seen so many changes peter it's still good
43:19to see you being the ultimate pain in the ass these look nice christ almighty nice little um apple tarts
43:26do you mind if i taste one yeah yeah how much does that cost to make a pound yeah peter apple tart
43:33crispy i hope he can taste the difference in the fresh food delicious isn't that better than that
43:38frozen shit they used to serve a month ago lovely this place just not only looks different it smells
43:44different do you think so yeah it just smells sort of fresh fresh yeah the front's still purple
43:49the room wasn't doing a day was everyone that's true that's true that are the staff causing any
43:55problems herve he seems to be working out right it's a bit negative but once you show him how to do
44:02something and see you get him on your way of thinking then uh yeah he can see the improvements
44:07have you bollock mark yet yeah today oh good how's zach doing smoke had a chowder look at him over there
44:15give it to me sell it to me remember it correctly it's a creamy fish soup garnished with the flakes
44:21of oak haddock and a nice quail egg in the middle my god he can do it let's hope andy doesn't change
44:26the menu too soon thanks zach okay new menu a new start and he's exactly what this place needs
44:34more place burger we have um seared salmon and it's on a champ mash he cooked for 181 guests on
44:41mother's day and everyone went away happy apart from a table of 19. i hope richard and nick have
44:46learned from that it's all twos threes four sixes there's no 19s or anything like that it's all nice
44:52good easy stuff uh 27 whether there's 20 customers or 200 the service has got to match the food let's
44:59keep it nice for some one last thing it really breaks my heart when uh i've put sauce and everything
45:06on the plate and the waiters come along and they throw all the plates up their arms if the sauce is
45:11nice and thick but i mean sometimes the sauce is not burning in i'd like a baby thick sauces there's
45:19no pathway there are no tomatoes thicken them all up with a bit of corn flour not a bernie in no
45:26two chicken maryland one french fries one veg thank you we've got a new um head chef who started about
45:33four weeks ago hopefully you'll stay it's good to see nick engaging with customers i'll try my best
45:40andy what do you recommend i have for dinner i quite like the lamb i like the sign of the um
45:45salmon as well special yeah we sold in here yeah we sold uh three
45:56the waiters look like they're enjoying their jobs and getting excited about the new food service
46:03nice buzz tonight yeah yeah really nice buzz presentation looks nice yeah it's simple
46:08unfussy i've never been a big fan of fried leagues but that's a garnish are you both happy so far with
46:15this sort of american restaurant but the theme side to the food happy yes yeah i'd love to see far more
46:22bombs on seats i think the biggest thing for me has been we've actually got someone in the kitchen that
46:27cares as much as we do about the business the staff said on sunday it was probably the first time
46:32they'd ever taken food out that they knew wasn't coming back yeah they've got a real asset in andy
46:44we never ever pretended to be restaurateurs we're not you two guys that have got the potential to go all
46:50the way providing you remove yourself from the best mate scenario with the staff and start
46:56tightening the screws a little bit you guys are smart kim's smart then i get fire tuck walking in
47:02with a scruffy t-shirt on and a pair of jeans look at him now at that table just you know even
47:08you could just send him upstairs and say look off out of it go and get a shirt on because you do look
47:12like a sack of shit i'm totally in agreement with you this is about discipline richard and it's very
47:19hard to implement discipline when you're so close to these guys the russian's not full every night
47:24but turno is already up 20 percent 100 guests going through a day six days a week turning you know 18 20
47:33grand a week alone i i i swear to god you guys have got a fucking gold mine on your hands can i just show
47:39you one more thing i know don't don't no no i want to show you how to play golf oh just the one more
47:45thing would you like me to put some clim film on the pond so when it splashes in there we don't hear
47:50it thank you it's great to see the dying room busy and the restaurant making money at last
47:56if nick and richard can attract as many customers as they get on the golf course then more plays can
48:00be a big success i didn't know they were going to be so bright like that so you can actually see them
48:05whisk through the air do they float we'll see oh i've got one left well that was a
48:14fucking shit shot i played a lot worse and you know what it's like me inviting you to my restaurant
48:20and fucking your omelet that's what it's like pringle pants pringle socks pringle jumper all the gear
48:26pringle glove all the gear no idea and no fucking bollocks oh look at that beautiful
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