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00:00When I first visited Bonaparte's,
00:02the restaurant was in dire straits.
00:05New owner, Sue Ray, had sunk everything into it.
00:07It's frustrating the hell after this moment,
00:09because we're going nowhere.
00:10The customers were nowhere to be seen.
00:12How many's booked?
00:13None gone.
00:14I don't think it's up.
00:15No?
00:15Chances of walk-ins, perhaps?
00:17Sleek.
00:18The kitchen was down to two staff,
00:20and the money had nearly run out.
00:22I went in to identify the problems.
00:26To find out if the market was there.
00:28How much did you pay for that?
00:29Well, I'm not going to pay a lot, wouldn't you?
00:32If the team were pulling together.
00:34Can't you take a fucking penalty?
00:36And if the head chef was clued up enough.
00:38You're taking the piss, you know that.
00:40I had just one week to try and make a constructive impact
00:44on Bonaparte.
00:45The honeymoon's over.
00:46Got to start making profit now.
00:47Next to its posh neighbors, Ilkley and Skipton, sits Silsden.
01:01A little working-class town yet to make its mark on the culinary map of Britain.
01:06Lots of fish bars, cafes.
01:09Quite a quaint little place.
01:11A little small Yorkshire town.
01:13Bonaparte's wine bar and restaurant on the High Street was taken over by its current owner
01:18just over two years ago.
01:19In her time, Sue Ray has sold everything from donkey rides to cavity wall installation.
01:26But the rest of business is totally new to her and so far, the locals aren't biting.
01:32Good afternoon.
01:33Good afternoon.
01:34Sue?
01:35It is, yes.
01:36Nice to meet you.
01:37Likewise.
01:38So how's it going?
01:39A bit quieter today.
01:40How many did you have in for lunch?
01:41About two.
01:42Two?
01:43Ready?
01:44That's it.
01:45And last night?
01:46Last night, I think we did.
01:4722 again.
01:48That's all.
01:49Two customers the whole night?
01:50Two customers the whole night.
01:51Yeah, unfortunately.
01:52It's just died a death.
01:53Absolute death.
01:54The stark truth is that two-thirds of restaurants don't survive past their first birthday.
02:01And as things stand, Sue's in danger of adding to those statistics.
02:06As a last resort, she's placed all her trust in a 21-year-old head chef.
02:12Together, they believe that fine dining will guarantee Bonaparte's a brighter future.
02:17It's like being an artist, you know what I mean?
02:19You just start from nothing and create something.
02:22So I think that's why I love being a chef.
02:24From a humble start five years ago washing dishes, Tim has had a meteoric rise.
02:29Obviously, I would like a couple of restaurants, maybe three.
02:34Being Leeds and London, New York, you know, wherever, just big cities.
02:39You know, so that's my main ambition and obviously to make a lot of money.
02:42Tim's ultimate dream is to become a TV chef.
02:45You put parmesan through this stuff.
02:47But for now, he's embracing his first opportunity to run his own kitchen.
02:52And how did you find Tim?
02:53Oh, he found me.
02:54He knew I'd been struggling with chefs and lack of them.
02:57And he's very ambitious.
02:59He must be fucking good if he's a head chef at 21, no?
03:01Either that or he's a fucking good bullshitter.
03:04Tim.
03:05Pleasure to meet you, sir.
03:06Likewise.
03:07And?
03:08Pleasurely.
03:09So you're the head chef?
03:10Yeah.
03:11And you're the...
03:12Well, you're obviously going to be the second chef.
03:13There's only two of you.
03:14Busy lunch?
03:15No.
03:16No?
03:17Absolutely not.
03:18I didn't think so.
03:19Were you standing there twiddling your thumbs?
03:21No?
03:22Sue's food takings are a dismal £200 a week.
03:25She should be clearing at least ten times that,
03:27but she's not even covering Tim's wages,
03:29let alone food costs and overheads.
03:32Chefs can't get excited unless there's customers to cook for.
03:35I'll never know how good they are
03:36unless there's any customers in the fucking restaurant.
03:39Uh, Tim, how many's booked?
03:41Non-garden.
03:42Nothing at all?
03:43No.
03:44No?
03:45Chances of walk-ins, perhaps?
03:46Slim.
03:47Don't want to see you on a little bit of pressure tonight.
03:49Right.
03:50It's five to six.
03:51I want you to get out on the street,
03:54go and knock on a few doors,
03:56and invite some locals to dinner.
03:58Get your coats on and fuck off for some customers.
04:02If the customers won't come in off their own free will,
04:04these two young chefs are going to have to go and drag them in.
04:07Excuse me.
04:09We'd like to invite you for a free meal.
04:11Fine dining requires the ultimate in presentation,
04:14surroundings and service.
04:15I've just had one. Thank you.
04:17You've just had one.
04:18But most of all, it requires faultless food.
04:22You just need the people coming in now.
04:24Sorry.
04:25It's like a big cake.
04:26You've got all the ingredients and you can mix it.
04:29You've just got to find the right consistency to make it rise.
04:32You'll go?
04:33Okay. I'll see you there. Cheers.
04:35The reputation of this place can't be that great.
04:38Even with free food from the fine dining menu on offer,
04:41they've only managed to pull in 11 guests.
04:44For any head chef, this will be a walk in the park.
04:47First order.
04:48Two pigeon, main course, one venison, one bro.
04:50I can't remember.
04:51Where do the tickets go?
04:52Well, I just put them there
04:53because we never really get enough to worry about it.
04:55Oh.
04:56Fuck me.
04:57That's nice.
04:58Who's doing what?
04:59Who's doing the fish?
05:00I'll do the fish.
05:01What would you like to do tonight?
05:02I'll do venison.
05:03What I'm trying to say is how the fuck do you organise your kitchen?
05:06Lee, take care of the hot starters.
05:07I'll do the cold starters.
05:08You do the fish.
05:09I'll do the meat.
05:10We jump onto the puddings together.
05:11Usually, if it's busy, then Lee will stand here and I'll do this one.
05:13Right.
05:14When I'm not doing anything, then I'll just jump on and help him out.
05:16You know how to organise?
05:17Within reason.
05:19Within reason.
05:20Okay, here we go.
05:21Where did you put red barred, Lee?
05:23With the first orders in,
05:25now I can really see what's going on in the kitchen.
05:32What was that?
05:33I just trashed a load of balls.
05:35You better send the bread first, don't you?
05:37Yeah.
05:38Never mind fine dining.
05:41They can't even get the bread right.
05:43It's fucking frozen.
05:44Get it back in the oven.
05:47Are the pigeons ready?
05:48Yes.
05:49We're about to put them in the bin because the bread's frozen, pigeons are coot,
05:52and the fucking bread's not even out there.
05:56And if you toss that fucking cabbage once more, I'm gonna ram it up your arse, okay?
05:59Even when the kitchen's busy,
06:01you should be looking to get the starters out within ten minutes of receiving the order.
06:04Thank you very much.
06:05These poor souls have waited half an hour for the pigeon breast with mushroom ravioli.
06:11And that's not the only problem.
06:13Tim, you made a ravioli, yeah?
06:14Yes.
06:15It's burnt.
06:16Can you not taste that there?
06:18No.
06:19Smell it, then.
06:20You honestly can't taste that burnt?
06:23But now you point it out, yeah.
06:25Yeah, shit in the bin.
06:27This is really worrying.
06:28A head chef who can't even taste his own foods burnt.
06:31He's not gonna win any prizes for his control of the kitchen, either.
06:34And there's only two of them in here.
06:36Oh, it's more legal.
06:38I need a leg, but...
06:39Okay, can you hear that?
06:40Yeah, yeah, yeah.
06:41Can you hear?
06:42Hold on, hold on.
06:43They're buzzing.
06:44They're buzzing in the background.
06:45That's the veg in the microwave that should have gone with the main course four minutes ago.
06:47Come on, Tim, get the fucking things out.
06:54Desperate to keep her staff costs down, Sue has got her hands full running the bar upstairs,
06:59and seems blissfully unaware of the farce that's taking place in the basement.
07:04Kitchen's a disaster.
07:06A disaster beyond belief.
07:08The blind eating the blind, and the left arm not knowing what the right arm's doing.
07:12You want 50, 60 seats filled down there, and they've got 11 customers in for dinner,
07:19and up to their eyeballs and shit her.
07:21I mean, real shit.
07:23I don't know.
07:24All I know is I'm not making money.
07:26So I don't know what they're at or where they're coming from.
07:29But it's Sue's business, and she should be in charge.
07:33Look at the fucking mess.
07:37I've never seen such hard work for 11 guests.
07:41No.
07:42Doesn't make you feel good, does it?
07:44No, not really.
07:46I've got just one week to make a constructive impact on Bonaparte.
07:52But by day two, I'm clutching at straws to find any positives to build on.
07:58Sue lacks focus and has clearly lost control.
08:01The kitchen's such a tip, it's a health hazard.
08:04And worst of all, the head chef and his mate just aren't up to scratch.
08:08I must be missing something.
08:11Erm.
08:12Gentlemen.
08:13Tim's signature dish.
08:15Scallops.
08:16Scallops.
08:17Can't wait to sit.
08:18Nearly every successful restaurant has a dish that it's renowned for.
08:22I'm hoping that by cooking his, Tim will produce something truly memorable.
08:26Something truly worthy of a place on a fine-dining menu.
08:32I'm not sure.
08:33Signature dish, which is?
08:34Erm.
08:35Scallops with, er.
08:36Doot-fraig powder and black pudding sauce hollandaise.
08:38Mm-hm.
08:39Certainly looks okay.
08:45What do you think?
08:46Oh.
08:51It's got to be sick.
08:54He's only gone and given me a rancid scallop.
09:00Someone get him a drink.
09:01Fucking shit.
09:02How can you eat that?
09:04Oh.
09:05If you knew they were off.
09:06I didn't.
09:07Why didn't you say?
09:08No, I didn't.
09:09I didn't know they were off.
09:11They're fucking minging.
09:14Do you not taste that?
09:15I do now, yeah.
09:17Took a while to go out.
09:19I know what it means.
09:22I feel sick in my soul now.
09:25It's, erm...
09:27It's grim.
09:29It's fucking grim.
09:30And it's out of order.
09:32Well, I didn't realise they were fucking off.
09:35So, I suppose it's my fault, really.
09:37In the two days I've spent at Bonaparte, I've witnessed total incompetence in the kitchen.
09:54A lack of direction from the management.
09:56And last but not least, they've tried to kill me with a rotten scallop.
10:00What the fuck are you playing at?
10:04Sorry, Shane.
10:05Well, it's not about being fucking sorry.
10:07You shouldn't be in a fucking kitchen if you don't know what's right and what's wrong in that sense.
10:11I mean, this is basic fucking cooking, you know that?
10:15I need to check if there's any more surprises lurking in Tim's kitchen.
10:19Let's look in here.
10:21Where are they from?
10:23Er, Saturday.
10:24Saturday.
10:25Would you use them today?
10:26No.
10:27No, so what the fuck are they doing in the fridge?
10:31It looks like rabbit shit, that one.
10:32That's just some lentils.
10:33Oh, this one's stuck to the fucking glass.
10:37Yeah, it looks like sheep's turd that's been infested with ants.
10:41We've got fucking fur on fucking potatoes.
10:44When's that from?
10:45I can't tell you.
10:47What are we doing with them?
10:48Throw them in a bin.
10:49Throw them in a bin.
10:50But you keep them in the fridge for two days before you throw them in a bin.
10:52No, but do you see what I'm trying to get at?
10:55Yeah.
10:56Does it make fucking sense?
10:57Yes or no?
10:58No, no.
10:59So all this fucking fridge is jam-packed with shit and we're standing here saying,
11:01I'm going to put them in a bin.
11:02I'm going to put a bin.
11:03I'm going to put a bin.
11:04Well, get them in the fucking bin!
11:05This whole kitchen is disgustingly filthy.
11:08In allowing things to fester, Tim's putting Sue's business at risk.
11:13Fucking hell.
11:14Can we get that one cleaned out as well, yeah?
11:16Yes.
11:17Just one bad thing can contaminate a whole fridge.
11:20A health inspector would have a field day.
11:23Do you know what?
11:24I'm fucking gobsmacked.
11:25You know that?
11:26I've got a good fucking mind to get hold of fucking Sue and just tell her to fucking close
11:30the place for me.
11:31You know that?
11:32Because this is the fucking pits.
11:33You should be ashamed.
11:37Rock bottom.
11:38I've never seen anything like this in my entire fucking life.
11:40You know that?
11:41Because this is a fucking embarrassment to catering.
11:47Let alone fucking ringed out fine dining.
11:50Let's move, eh?
11:52Not a best start it could have been, were it?
11:55To be honest.
11:56Fucking...
11:57Like, it's all right.
11:59You know, I'll sort it out.
12:01The picture's becoming painfully clear.
12:04Tim's completely unqualified to do this job.
12:07He's blagged his way in, and Sue's been naive enough to take him on.
12:11All this ingredient's in there, and no customers to send it to.
12:16And yet none of them have been communicating with each other, you know, that's gotta go tomorrow.
12:20Can we turn that into a fish pie?
12:21Can we do something with it?
12:22But no.
12:23The blind leading the blind.
12:25And every bloody ingredient in that fridge is money.
12:28Your money.
12:29Mm.
12:30The blind.
12:31Sue seems to have no idea what's going on in her own kitchen.
12:35The key to any successful restaurant is regular communication between the management and the head chef.
12:42I really need to get these two talking.
12:44My board just had a word with me and said, er, he's not very impressed.
12:47We need to keep the place clean and everything tidy, otherwise I can be sued.
12:53In which case I'm out of business.
12:55And you're out of a job.
12:56I realise that.
12:57Yeah, I know.
12:58And I have to take it on board as well.
13:00Fair enough.
13:01She had the little dig so long, fucker.
13:04You know what I mean?
13:06Relations between Tim and Sue clearly aren't healthy.
13:10Lee?
13:11Yeah?
13:12Goggles?
13:13Gloves?
13:14Before we do any fucking cooking in here now, I want the place absolutely spotless.
13:20Goggles on, please.
13:21That's it.
13:22Show me.
13:23You handsome bastard.
13:25It's not just the kitchen that's at fault here.
13:28Any clued-up restaurateur knows it's damn stupid to attempt fine dining in a basement,
13:33let alone one that's beneath a busy bar.
13:36Sue's panic is obvious when you see the weird mix of fine dining menus and handwritten boards
13:45advertising TV-named cabarets.
13:48Bonaparte's image has clearly confused potential customers.
13:53She was trying to think to do too many things, to be all things to all people.
13:57So she was trying to have, you know, live music and have an internet cafe.
14:03I don't think she's going to attract the people that she wants to attract.
14:07It's not as nice as the one that's on them to cross the road.
14:12The newly opened competition just 200 yards away has been fully booked since it opened.
14:16So the pundits are definitely out there.
14:19It's time to find a clear identity for Bonaparte and make a clean start.
14:24Valentine's night is just four days away.
14:29It's one of the most important nights of the restaurant calendar.
14:32If we're going to reinvent Bonaparte's image, we've got to do it now.
14:39It's clearly not going to work as a fine dining experience.
14:43Does Tim know how much pressure you're under financially?
14:45I say flippantly.
14:46You know, I'll end up going bankrupt if you're not careful, but I didn't realise how true that is.
14:50Yeah.
14:51I mean, how close are you in real terms?
14:54In real terms, um, probably.
14:58I've got probably three months maximum.
15:02Jesus.
15:04You know, I'm willing to take constructive criticism.
15:06I mean, it's not working, is it? Otherwise we'd have more people in.
15:08The basics are wrong. I mean, the basics are so, so wrong.
15:12And it's, you know, it's embarrassing.
15:14It's got to go back to comfort, rustic, easy-going food.
15:17It's got to become more of a bistro, because the place oozes that kind of style.
15:23I know Sue's convinced, but if I'm to flush out Tim's pretensions to fine dining once and for all,
15:28I need to provide him with evidence that he can't fail to take on board.
15:33Gentlemen. Tim.
15:35Right, this is a sea of scallops with a baby black pudding, with a nice hollandaise cayenne pepper sauce,
15:41and a bit of deep-fried parma ham.
15:43It looks like potato, but I'm not sure.
15:45First time you had a scallop?
15:46Mmm.
15:47And this is a beef and ale pie.
15:49I'll have a bit of beef. I'm a pastry man.
15:52A pastry man?
15:53Mmm.
15:54Yeah?
15:55Beautiful.
15:56The scallops and the black pudding, and the parma ham.
15:59How much did you pay for that?
16:00No, I'm not going to pay a lot, would you?
16:02No rumour.
16:03Well, I don't know.
16:04Scallops are dear anyway, aren't they?
16:05So, 8.50.
16:068.50?
16:07What?
16:08For the one pie?
16:09And what would you pay for the pie?
16:11About £8.
16:12About £8.
16:137.95.
16:14Oh, I want a £5.
16:15An £8.95.
16:16Well done.
16:17Mmm.
16:18Which one would you prefer?
16:19Well, I like the pie, personally.
16:21Well, I like the meat.
16:23I'm definitely a meat lover.
16:25Gentlemen.
16:27All a lot.
16:28Tim needs to learn a few basic restaurant rules.
16:32If you don't know your market, you'll never get bums on seats.
16:36I would probably go with this one.
16:38Two fucking nil.
16:39Next, please.
16:40Have you got two seconds?
16:41Here's another one.
16:42Have you got two seconds?
16:43Restaurants without customers will go bust.
16:45I don't like scallops.
16:46You don't like scallops?
16:47Three nil, you twit.
16:49Excuse me.
16:50Put another way.
16:51Tim needs to start producing food that people of Silsham won't be able to resist.
16:56That is gorgeous, sir.
16:57And delicious.
16:58Are you listening?
16:59I am listening.
17:00Bistro?
17:01That's where we're going.
17:02Yeah, fine dining.
17:03Who's going in for it?
17:11It's not bad news, you know that?
17:14It's fucking good news.
17:15It's good news.
17:16Great news.
17:17It's clear, huh?
17:18The writing's on the wall.
17:20She's come to the end of the tither up there.
17:22That's pretty obvious.
17:23She's had enough, huh?
17:24Yeah, yeah.
17:25Is that clear?
17:26Yeah, it is clear.
17:27And you're fucking cocky with her, you know that?
17:30Yeah.
17:31And she pays your fucking salary.
17:32Are you mad?
17:33How much have you put in here?
17:34Nothing.
17:35Yeah, not a fucking penny.
17:36Not a single penny.
17:38But you've taken from it, haven't you?
17:40Yep.
17:41So now it's time to give back.
17:42Absolutely, definitely.
17:43And not cooking for egos.
17:44Get rid of it.
17:45Back to basics, you know that?
17:47What I want you two to do, just to confirm that we do know the basics, both at the same
17:52time, cook me a fucking omelette.
17:55Show me something that I can eat and be happy with.
17:59An omelette is probably one of the first things you learn to cook at Catering College.
18:04When was the last time you cooked an omelette?
18:05I hadn't cooked one before.
18:06I've never cooked an omelette before.
18:07Oh, don't be stupid.
18:08I haven't.
18:09Look inside.
18:10What does that tell you?
18:11Um, slightly overcooked.
18:12Slightly?
18:13Tastes like fucking rubber.
18:14Both overcooked.
18:15I'm both overcooked.
18:16That was shit.
18:17By any standard.
18:22You're a head chef.
18:23You're a head chef.
18:24You're taking the piss.
18:25You know that.
18:26Yes, God.
18:27I do.
18:28I do.
18:29You're a head chef.
18:32I can't do it.
18:34You're taking the piss.
18:35I know that.
18:36You are taking the piss.
18:37You know that.
18:46You are taking the piss.
18:51You know that?
18:54are taking the piss you know that yes God gives you nothing back and the whole
19:02idea of telling him off is to sort of help train him and educate him but
19:06clearly not used to being told what to do right maybe another omelet fuck it
19:13let's go any chef worth his soul should be able to source good quality
19:21ingredients at a good price the locals already think Bonaparte's is too
19:26expensive they want value for money for Sue to start making any sort of profit Tim
19:32needs to be clever about what he buys two baking summaries please and two cups of
19:38tea he needs to wake up to the real world he's clearly in need of some inspiration
19:44for his new bistro style menu thanks then thank you that's your one that one you've
19:49got a table of four in what you okay to buy starter main course and pudding 20
19:56quid five quid per head I want to see how clever you are with that money
20:03I will make it some French onion soup today so we're looking for some like sort of
20:11rustic like baguettes clearly Tim's never bought anything from a market before in
20:21his life discount for the trade any discount for the trade it's always worth
20:30barb before you know that so when you're on the telephone in the morning you're
20:33chicken with these suppliers and you want to know how much the fish is you can
20:36always bargain with them I bet you don't choose money this way do you I will do
20:40from now on fucking right you will Tim's menus are packed with expensive fish and
20:45meat cuts he needs to open his eyes to the tasty less expensive option on offer
20:49yeah what would you do with the braising steak maybe barbecue my nice on barbecue
20:57you know when she gets them going braising steak means fucking braising so it's telling
21:02you what to do with it so what would you do with it braising like a stew
21:04couple on the fucking barbecue just looking for some chicken breasts my
21:09chicken breast there you go look you've shown you it's nice check it
21:12how much is it how much is chicken per breast four of them please any discount for trade
21:24discount for trade how much was it that's my boy
21:29that was it for me cheers can I have a bill please a receipt with VAT with VAT
21:35you'd come again yeah absolutely the more they see you the more banter you have
21:41with them the more bargains you get with them and the cheaper it becomes
21:44yeah
21:44oh definitely then the restaurant starts to make a bit of fucking money
21:50yeah get the picture yeah I get it thank fuck for that
21:54how much do we spend just over 12 quid 12 quid fantastic for four portions
22:00brilliant okay French onion soup it costs 75 pence to make a portion
22:04how much together the menu for you times it by four and that should cover
22:09everything 295 for a bowl of soup and we've made money on that and one thing
22:13we're not gonna do with ingredients you bought this morning is waste anything
22:17with the Valentine's extravaganza just two days away I'm under no illusions as to
22:22what we're up against dick in the kitchen you know give you some fucking energy
22:26fucking 21 for God's sake you should be getting fucking 12 hard-ons a day not one
22:31fucking month let's go Lee's got a bit of now so I've got a whole Tim's hand every
22:36step of the way you sure you want to be a chef yes you are yeah right into the
22:42center this is our one chance to see if Tim can cope with these new bistro style
22:46food turn the knife out put it back in and bring it to the edge there yeah gently gently gently gently
22:55make love to it don't fuck it outside leaves yeah what do we do with them you throw them away yeah we
23:02usually throw them away yeah but before we let him loose on the paying customers I've asked him to cook
23:08for four special people in the privacy of their own home what I haven't told him is for his own family
23:14you'd like to stir it into it hard no you leave it dangling on top so it gets perfect course you
23:20let it fucking stir inside we've got soup chicken lemmerang pie yeah let's go and surprise mum and dad
23:27shall we let's go around to their house and you cook their tea yeah three little jus sauce for the
23:33kitchen kiev um I'm asking you yeah I I don't think I don't think so good because the center is is the
23:43sauce the garlic sauce hello match how are you surprise I hate to use Tim's folks as guinea pigs but with the
24:00three-course meal already prepared all Tim needs to do is reheat the soup and cook the Kiev's
24:05this should be a walkover even for him
24:13he was always in the kitchen as a boy wanting to help bake because he loves talking about it
24:24doesn't he yes yeah but then he decided whilst he was at school that that's what he wanted to do
24:30and he got himself a job in a kitchen and it just went on from there told me that he was going to be
24:36a chef and he was going to the good food show to meet Gary Rhodes and off he went fantastic look
24:42what's happened yeah burn it don't burn it here we go sorry keep you waiting that's quite all right
24:58he's ready let's not forget Tim is a head chef
25:02fucking hell
25:06burn my hands have you I might have done I think I might have just burned them yeah
25:13last thing I said don't forget your croutons
25:17he's managed to fuck me I was wearing his grand's house
25:22ladies first
25:27this is some French onion soup minus the croutons what are we going to do with this and I'm fun
25:34look at that superb torched on the outside and pink in the middle as for the lemon meringue pie
25:43it would get a better reception if you threw it at them
25:45Tim's family wouldn't dream of criticizing him but the paying customers on Valentine's night
25:53won't be as forgiving
25:54we've got 44 put for Saturday night
25:59and you fucked it for four
26:02what chance have we got for 44
26:04I'm now starting to shit myself
26:09it's my fourth day at Bona Parts
26:20Tim's first attempt at cooking a simplified bistro meal
26:23may have impressed his granny but he and I both know the awful truth
26:27it was a spectacular flop
26:30you paid as a head chef aren't you
26:33yeah
26:34do you think you should be a head chef
26:36not really
26:38thank fuck for that
26:40don't start crying
26:42I'm not
26:42well you look you're about to fucking bubble
26:44bookings for tomorrow night the Valentine's cabaret are piling in with the restaurant
26:54nearly booked to capacity I'm trying my hardest to stay positive
26:58but with just a day to go it'll take more than high energy drinks for these two to pull it off
27:05when someone's been told off the first thing you do in the kitchen is come back
27:09at 100 mile an hour and this guy disintegrates every time you tell him something he just disappears
27:15into oblivion and loses all sense of concentration
27:19that little short span that he has
27:21why don't you swap the rolls around tomorrow
27:22why don't you become the sous chef and Lee becomes the head chef for tomorrow night
27:25no answer
27:29whatever you want to do
27:31but it's your fucking kitchen
27:33you're supposed to say bollocks
27:36no
27:37I'm the fucking chef
27:38my name's Tim Gray
27:39it's me on the menu
27:40no
27:41yes or no
27:45yes
27:46maybe it's me
27:51I should try the softly softly approach
27:53we've got a big night saturday night it's full
27:56and it's the first time since you've both been here that the place is full
27:59okay and whilst I'm here you're not shafting me as well at the same time you know that
28:02we're going to work together
28:03over the next 15-20 minutes I want you both to think of something really simple
28:08menu wise
28:09three starters three main courses and three puddings
28:12what do you think Lee?
28:13soup
28:13yeah
28:15by passing some of the decision making back to Tim
28:18I'm hoping to build up his confidence
28:19and install some pride in his food
28:21it's hard to write a simple menu when you've had your head up your arse for so long
28:25doing
28:26trying to make
28:27fancy
28:28silly food
28:29that's the kind of stuff we're going for
28:31isn't it?
28:31so
28:31what have they come up with?
28:33main courses
28:34liver and onions
28:35mashed potato
28:36macaroni cheese
28:38fish and chips
28:39mushy peas
28:40Lancashire hotpot
28:41Lancashire hotpot
28:42that sounds nice
28:43and you come up with the ideas together?
28:44yeah we would just flip through some books and thought what's simple
28:48and you know basically thought what did we used to have at school
28:51what did we like at school
28:52and not forgetting where are we?
28:54in Stillsbury in Yorkshire
28:55we're getting there
29:01we're getting there
29:02in devising this new menu
29:05I'm aiming to take most of the pressure off Tim and Lee during service
29:0890% of the food can be prepared and perfected a day in advance
29:12let's go
29:13show me you can handle two pans at once
29:16as long as it's made well
29:18it can't fail to be a hit with the customers
29:20there should be 15 things going on there
29:23all at the same time
29:24coordination, understanding, medium, pink, is it well done
29:28onions, roasted, bang
29:29in short, Bonaparte's new bistro menu is designed to be idiot proof
29:34definitely identify them as vegetarians
29:38let's go
29:39so far, Tim's attitude towards Sue
29:43has been that of a stroppy teenager
29:45rather than a respectful and supportive employee
29:48I'm going to go on
29:49tomato soup, a rustic tomato soup
29:52some little cheese
29:53that's probably a first he's actually come to us
29:56I've had to run down and chase all the time
29:58then I need this
29:59and then, oh yeah, yeah, yeah, yeah, it'll come later
30:02I said, I need it now
30:03basically you just put them through some butter
30:05push them up
30:06today seems a lot better
30:08don't know what he's been doing to him down there
30:10but it's certainly improving
30:11in the week I've been here
30:16I've hardly seen Tim or Lee
30:17sample or season anything they've made
30:19no wonder their tasteless food
30:22is failing to woo the customers
30:24everything we do in this kitchen has to be tasted
30:28I don't care if it's a fucking bread roll
30:30a lemon meringue pie
30:32or chicken kiev
30:33you have got to start tasting things
30:35from now on
30:38Bland is off the menu
30:39and to teach these two a lesson
30:41they'll never forget
30:42I'm resorting to dirty tactics
30:44you know what a medium steak tastes like, yes?
30:48does that taste like a sirloin
30:52t-bone steak
30:53or is it a rump steak?
30:57sirloin
30:58sirloin
30:59it tastes like sirloin
31:01fucking hell
31:03here we go
31:03now for the pork
31:04open up
31:05okay
31:07tell me whether it's medium
31:09or is that well done?
31:10medium
31:10and?
31:12long one
31:12well done
31:13none of you got that right
31:14yes?
31:15yes
31:16pork
31:19pork and fucking lamb
31:21fuck it now
31:22you don't realise
31:24until someone blindfolded and feeds you
31:27that your palate's so
31:29not active
31:32could have been worse
31:34could have been chicken
31:36then we would have looked like fucking idiots
31:39oh shit
31:42Tim's had a week of non-stop grief from me
31:46whip whip whip whip whip
31:48put the bowl down
31:50this boy has really tested my patience
31:53all right how do we know they're ready now?
31:57you can lift them upside down
31:58yeah
31:59there you go
31:59and I really don't know
32:01if any of it's sunk in
32:03come on I'd love to just get it and put it on
32:06you know
32:06shit
32:08oh
32:08but with more than 40 guests expected in just over two hours time
32:16he'll soon be tested to his absolute limits
32:18oh
32:21I slipped
32:22oh no don't tell me
32:24it was the mud
32:24it was the mud
32:25can't even take a fucking penalty
32:29I'll say this for Tim
32:30he's no quitter
32:31and I don't want to see him fail
32:32but now he's got to prove
32:34he's master of his own kitchen
32:36we're not leaving this as a drawer
32:38you know that
32:38hey
32:39in cooking
32:40nobody draws
32:42ever
32:42one thing's for sure
32:44tonight
32:44he'll either sink
32:46or swim
32:47whoa
32:48yes
32:50woo
32:52another two upstairs
32:54possibly
32:55okay good news
32:57good news
32:57another two
32:58so we're up to 58 now
32:59Sue's never had so many bookings
33:01she's having to move furniture out
33:03right
33:03to fit more tables in
33:05you happy with that
33:08chicken Kiev with roasted vine tomatoes
33:11T-bone steak with homemade chips
33:13because there's so many involved
33:15for dinner
33:16I wouldn't stall them upstairs for too long
33:18you're really going to dump us in it big time
33:20prawn cocktail
33:21three bean salad with mustard dressing
33:23what do you think
33:23ooh
33:25very good
33:25he's through
33:26yes I like
33:27I hardly dare say it
33:28but this place has got a real buzz about it
33:30there's one thing missing
33:32what do you like on all your menus
33:34oh
33:36his name's not on the back
33:37ah
33:37bingo
33:38where should you put that
33:40on the back or
33:41I don't want my name on it
33:42we work as a team
33:44and it's a giant effort
33:45and bistro
33:46you know
33:46that's it
33:47that's the most sensible thing you said to me
33:49all fucking week
33:50you know that
33:50thank you
33:53every decent restaurant
33:56every decent restaurant in the country
33:57is full on valentine's night
33:58the competition down the road
34:01is packed to the rafters
34:02and for once
34:04so is boner parts
34:05in a small town like Sealsden
34:08business thrives on word of mouth
34:10and if tonight's a disaster
34:12it could break Sue
34:14I have got a fear
34:15that he will
34:16not be able to cope
34:17with the numbers
34:18especially when he's saying
34:19that 11's busy
34:20I don't think so
34:22so we'll see what he's made of
34:25Tim has got to get this right
34:28two fruit stairs
34:29two soup
34:29two chicken
34:30okay
34:30hey
34:31six o'clock
34:32first order's in
34:33okay
34:34hello
34:35chef
34:35yes
34:36well what are we
34:37well as we'll give it to Scott
34:38Scott first order in
34:39hey
34:40are we going to let the kitchen board
34:41call out the tickets
34:42or are you going to call them out
34:43come on
34:44on order
34:45two soup
34:46two chicken
34:46one creme brulee
34:47one treacle tart
34:48please chef
34:49let's go
34:50soup's made
34:50get on to boil
34:51Scottie put some water in it
34:53please
34:54something's burning
34:56what's that burning
34:56it's just on the air
34:57it's on the grill thing
34:58it's not the croutons
34:59no it's not the croutons
35:01don't burn the croutons
35:02I'm not burning croutons
35:04the soup's on yeah
35:05pan on for the chicken
35:06not yet
35:07I think we should put the pan on first
35:09start the chicken
35:10and as they're eating the soup
35:11the chicken's cooking
35:12are you alright yeah
35:15first order in
35:16it's upstairs
35:17you're okay
35:17well the pan's not on for the chicken
35:19yeah
35:20don't burn the croutons
35:23okay
35:25alright
35:26how long for that soup
35:27five times
35:3045 seconds
35:31oh fuck off
35:37are you
35:37thank you
35:38what the fuck
35:39are you doing
35:39out of the way
35:40young man
35:43what are you doing
35:45slow down
35:48talk to him
35:50Lee
35:51can you send the two soup
35:52please
35:52wait
35:52look at the croutons
35:56charcoal again
35:59oh god
36:01it's the first
36:02fucking order
36:03what's the matter
36:06nothing
36:06nothing
36:07well you're cooking
36:08like an absolute twat
36:09you know that
36:10yeah
36:10just take your time
36:11big deep breath
36:14and talk to Lee a little bit
36:16you're just on your own
36:17spinning around
36:18round and round
36:19and just creating
36:19a fucking bedlam
36:21yeah
36:21calm down
36:22get yourself organized
36:24yeah
36:24and control yourself
36:25now fucking
36:26come back to me a little bit
36:28come back to me a bit
36:28yes
36:29I'm back
36:31fucking
36:32come on Timmy
36:34fresh start
36:35or we're gonna go down
36:36like a sack of shit
36:37fast better Lee
36:40look at him
36:40look
36:40hey
36:41nice and bright
36:42give us a smile
36:43it's well done isn't it
36:46yeah
36:46yeah come on
36:47get in
36:47team work
36:50two minutes for some vegetables
36:52Scottie can have two ovals
36:54out of there Nate please
36:55on order
36:57three prawn cocktail
36:59one soup
36:59one sirloin medium
37:01one t-bone medium
37:02one sirloin medium
37:03so it's what
37:04Russian stars
37:05got a lot of stuff
37:06to get on here
37:07good
37:08communicate
37:09good
37:10Scottie have two
37:12you just get some small
37:13lambic and charlie
37:14then
37:14how long for the veg
37:17one and a half
37:18yeah
37:18yeah
37:18on order
37:29one prawns
37:30one beans
37:30one kiev
37:31one sirloin
37:32well done
37:32one lemon
37:34one brulee
37:34let's go to what
37:39you can have
37:40two ovals
37:41out of there
37:41please
37:42good
37:43that's it
37:44now you're talking to the whole brigade now
37:45now you're talking to the team which is fantastic
37:47keep it going yes
37:49the minute you stop talking
37:51we're gonna go
37:53we're gonna go down yeah
37:54yeah
37:54hey
37:55it's not quite right but at least it's moving up
37:57yeah
37:57medium with salad
37:59that's a medium on it so without salad
38:01and that's a rare yeah without salad
38:03keep it together yeah
38:06yeah
38:06yeah
38:06let's not get nervy
38:08food was
38:09food was excellent
38:10yeah it's very enjoyable
38:12it's what we expected to have really
38:14it was really tasty and really enjoyable it's nice
38:17how many more to come please sue
38:19uh there's another four
38:20four
38:21i overbooked actually
38:22the local competition tonight has got 46 booked if we do this last four we've beaten them
38:25yeah what does yeah does that not just lift the morale up a little bit yeah
38:29well
38:30t-bone medium medium medium medium medium and a chicken
38:32ladies and gentlemen
38:34yeah
38:35showtime
38:36cabaret
38:37i'd like to introduce tom soyle who
38:38after one cocktail get some uh holidays on yeah
38:41call service please uh scotty
38:43take it away
38:44one t-bone steak medium and one chicken kia please and that's all going to table 12
38:54what's the place for you please
39:20What's the pastry please
39:34To sell on medium not finished yet, but yeah, well done
39:41Tim's gran and granddad are celebrating their 44th wedding anniversary
39:45At last Tim can repay them for the rubbish. He served up a couple of nights ago with a delicious well-cooked meal
39:53It was lovely that stage it was beautiful
40:02Did it yeah hey do you hear what granddad said roll back memories
40:13You really surprised me tonight, and I'm really seriously over the moon that you didn't fuck it. I'm serious, huh?
40:19Yeah, because the first 15 minutes is six o'clock. He acted like the biggest twat in Britain
40:25You know that all over the shop and you pulled it back together, and that wasn't me. That was you
40:30And the feedback from them out there has been brilliant. What does that tell you? What does that?
40:34What does that put in there? I know the service life for a long time and these stupid fucking illusions of grandeur
40:40Go all this stupid fine dining crap that you're trying to do. It's gone. Do you understand? Yeah exactly where you are now
40:48Yeah, totally understand what you're capable of doing within this restaurant
40:52Yes, stop trying to take it beyond something is never gonna be you'll fuck the restaurant, and you'll fuck yourself
40:58Big time to never forget tonight
41:07Tonight Sue's takings are a record 2,000 pounds
41:11I thought the guys downstairs are absolutely brilliant
41:17It's up to you now not to allow it to go back to where it was
41:22I've been too soft
41:23You have to be, yeah, exactly
41:25I'm glad you're saying it
41:26I've been too soft
41:27That's what I was going to say next
41:28And I've also, um, allowed him to have his head too much
41:34I also think you've been confused to what you want
41:38Yeah
41:38Because you haven't been focused on one direction for the restaurant
41:43Because you've been, you know, jumping all over the place
41:47And that's part of a panic
41:48Yeah
41:48And that's wrong
41:49And now tonight, it's clearly evident exactly what you need to do from this day onwards
41:54And if you're changing anything, I'll pickle these nuts
41:57When I first arrived at Bonaparte's in February 2004, it literally had no customers
42:09Head chef Tim was a liability
42:12I didn't realise you were fucking off
42:18He couldn't even cook an omelette
42:20You're taking the piss, you know
42:21In one gruelling week, we attempted to transform Bonaparte's
42:26From a failing fine dining restaurant into a buzzing bistro
42:29With Tim sending out quality food to nearly 50 contented customers on Valentine's night
42:36Hallelujah
42:39A month later, I discovered Sue had already given Tim two written warnings
42:45So I returned unannounced to find out what was going on
42:51Turn that fucking thing off
42:54My God
42:55What's going on?
42:57Chilling
42:57Chilling?
42:59It's Friday night
43:00It's 7.30, how many's booked?
43:02Four
43:02Four
43:03Wesley
43:04He's upstairs on bar
43:05He's in a bar
43:06What the fuck is that in there?
43:08Muscles
43:09You're not serving them, are you?
43:11Yeah
43:11What are the fridges like?
43:15My God
43:16What is that shit in there?
43:18There's mould and fur
43:23Dear, oh dear, so you haven't changed, have you?
43:26Oh, fucking hell
43:28A whole week drumming into their thick skulls
43:31And it comes to this
43:32Holy fuck
43:34This is a living fucking nightmare
43:37Nobody in this place is taking control
43:40And in this state
43:41A health inspector would close them down without a second thought
43:44I think I'd better just close
43:46And put due to refurbishment
43:50And you should ban out a grocery, you know that?
43:55It's been giving him another chance and another chance
43:58That's, that's, I can't tolerate that
44:00It's just going to end up with a
44:01Well, it's professional suicide, isn't it?
44:05It's beyond recognition, really, isn't it?
44:07How fucking stupid that
44:08That someone can be, you know what I mean?
44:13It's dog-wank
44:14I don't know, who is that someone to?
44:18No, that'll be me
44:19Pretty much
44:21Yeah
44:23That night, Sue and Tim parted company
44:29Restaurant owner hits back after TV nightmare
44:36Since then, Bonaparte's restaurant has hit rock bottom
44:40Sue's made several rather public complaints about us
44:45Cooked up Ramsay's Kitchen Nightmares
44:48Whilst I'm genuinely gutted it hasn't worked out for her
44:51I wholeheartedly deny the allegations
44:54I'm heading back to Silsden to see for myself
45:05Just what's gone wrong
45:06It's a great shame when restaurants don't succeed
45:10The figures state that two out of three restaurants closed
45:13Within the first 12 months of business
45:15Can you imagine how hard it is
45:17If you've never ran a restaurant before in your life
45:20Like Sue
45:21Lunchtime
45:23And there's no sign of life at Bonaparte's
45:25When I ring the number
45:28Hi, it's Sue here
45:29Obviously not in person
45:31All I get is a recorded message
45:33Please leave any contact details
45:34Thank you very much for calling
45:36Maybe the people of Silsden
45:38Can help me find out what's happened here
45:40I don't know, actually
45:41I heard they've just converted it to a bar, actually
45:43Just been converted to a bar?
45:45Oh, you're going to close it down
45:46Who am I going to close down?
45:47Oh, hello
45:47Excuse me
45:50Why do you want to hit me?
45:51Because you'll fit my mate
45:52So you don't think it was fair or justified?
45:55Uh, I think you're a bit fierce
45:57Well, thank you for being so honest
45:58If I'd have been there, I would have hit you there and then
46:00You don't look like a violent man
46:01Oh, hi, hi
46:02I'm determined to speak to Sue
46:07But in the meantime
46:08I've tracked down her ex-head chef extraordinaire
46:11Well, there's nothing burning
46:13Tim Gray
46:15Hello, Tim
46:18How's it going, guys?
46:18Are you well?
46:19You're looking brown
46:20You've lost weight
46:21So they're not serving any food now?
46:27No, nothing
46:28She said she can't trust chefs
46:30And she doesn't know what she's looking for in a chef
46:32Or all like that
46:33So she's not going to bother at all
46:34Well, remember that night
46:35We pulled it off
46:36Yeah, you pulled it off
46:37They had some bloody good food
46:38And if they'd stuck along those lines
46:40Spent a bit of money on the kitchen
46:41Cleaned up their act
46:42Um, it would have worked
46:44My God
46:47So you haven't changed, have you?
46:49This is a living fucking nightmare
46:51I think if the team
46:55I'm not going to say a certain individual
46:58Either being myself or anyone else
47:00If the team had listened
47:01And acted upon the advice we were given
47:04Bonaparte's had every chance
47:06But because the team flushed that information down the toilet
47:09And went straight back to
47:11Then, you know
47:12That's it
47:15You know
47:15It could have worked, yeah
47:17Tim's drawn a line under his life as a chef
47:20And is pursuing other career possibilities
47:22Including jobs in television
47:25Are you sure you've made the right move?
47:27Seems like I have
47:28I think definitely
47:30You know
47:30I was fighting a losing battle with it
47:32With it before, you know
47:33But you were so proud of him in the house last time
47:36I still am
47:36Are you happy?
47:38Very happy, yeah
47:39I'm very happy
47:40Finally, I get hold of Sue
47:45She's agreed to meet me
47:46But when I turn up
47:49She decides she doesn't want the camera
47:50Sue told me that it's in the hands of an insolvency company
47:57And she'd narrowly escaped bankruptcy
47:59Sue is looking for a buyer for the site
48:04It shouldn't be too hard
48:05I always thought it had great potential
48:07I asked Sue about her comments in the press
48:11And while she's still convinced that we'd set her up
48:14She was unable to back up any of her allegations
48:16Dear, oh dear
48:19You know, sometimes you have to admit defeat
48:21And this one definitely defeats me
48:24Let's get out of here
48:28We've got a couple of minutes
48:34So I want to make sure you're still on the ball
48:36Yeah
48:36So what have you been up to?
48:40Working on a TV programme in Jersey
48:42Doing what?
48:43Do you want to make sure you're running for stage management team?
48:48So you've stopped cooking altogether?
48:49I don't cook as a job anything
48:51Hang on for now
48:52Just once in one thing
48:54You do not become a TV chef
48:56No
48:57And if I ever see you on Ready, Ready, Ready, Twat
48:59Or Can't Cook, Won't Wank
49:01I will spank your arse
49:04Oh, no!
49:06See why I got out of cooking into TV
49:08Oh, Timmy
49:09You've just fucked my omelet
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