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00:00Guys!
00:02Mama Sherry's soul food shack has hit rock bottom.
00:06We've put so much of our own money in it and on it, we no longer have it.
00:10The customers just aren't biting.
00:12Ten past one, it's Saturday lunchtime.
00:14And this place should be absolutely rammed.
00:16There's too many cooks doing all the wrong things.
00:21Oh, fucking hell.
00:23If you turned up for work half an hour late in my kitchen, you'd be home for the day.
00:27Looking for a new fucking job.
00:29Turn this into a professional outfit within a week.
00:33That would take a miracle.
00:35I've definitely gone.
00:38It's time to get serious.
00:40If you don't break away from this stuff, I swear to God the business is going to close.
00:44You need, young man, a fucking rocket up your arse.
00:48I'm not going to lose my business.
00:59I'll tell you...
01:01Brighton.
01:03London by the sea.
01:08Loads of locals, and a steady stream of hungry tourists.
01:11of hungry tourists. Nesting just a stone's throw away from the seafront is Mama Sherry's
01:17Soul Food Shack, offering classics from America's deep south.
01:22Oh, nice, nice, nice.
01:24The Big Soul Mama, a.k.a. Sherita Jones, has raised 33 foster children, but running her
01:30first restaurant is proving a far bigger handful.
01:33It's all going to just kind of go and fall apart. So I don't want it to fall apart.
01:39It's not. It's definitely a shack, on the outside anyway. Fucked up caravan. Is this it?
01:48Sherita. Sherita, Gordon, good to see you. Nice to see you.
01:53This is small and quaint. It's quaint, it's cosy. It's not so small.
01:58It's like walking into your front lounge. Thank you. And that's what it's supposed to be about.
02:02Because I tend to spend all my life here, this has got to be my front room. Otherwise, when
02:07I get to kick my feet up. After three and a half years, despite throwing everything
02:12at this place and working seven days a week, Sherita is still in serious debt to the tune
02:17of £65,000. And who's the chef? I'm kind of the chef. I come from a background of big
02:25mamas and all of them cook. It's called stick to your ribs, basically. Stick to your roots.
02:30Ribs! A rib, right. Stick to your roots. See your ribs. Mama Sheri's shack seats 40 at an
02:37extremely intimate squeeze. Yes. But sadly for Sherita, that's not often a problem, as
02:44weekday trade is virtually non-existent. It's great at the weekends, but somehow we've discovered
02:50that we're in a hole. We're just in this hole, a financial hole, that we can't claw our way
02:56out of. Have you made any money since you've been open? Nope. Not a penny. Not a single penny
03:01have we made since we've been open. It's hard to put our finger on why. Is it critical? I mean,
03:06how long can you continue staying like this, truthfully? Truthfully, I'd say three to six
03:12months. Maximum? Maximum. No customers, no money. Mind your head. Right. It's time to check out the
03:19kitchen. God. Sherita calls herself the cook, but Brian Moyo is her head chef. So who's in charge?
03:27How you doing, dude? Fine, thank you. Do you do this and all that and pour it? I try not to.
03:34Wait here, don't go in for cliché. So are you the head chef or are you the cook? Why? I'm confused.
03:41Well, I was employed to come as a head chef. Right. But because of problems with financing and things
03:48like that. Don't let me stop you. I took a sip of it. So who writes the menu? Sherita has written
03:54everything. She does everything. So you've got a cushy job then, really, haven't you? You could say
03:58that. As a chef, yes. Pretty chill. Yeah, as a chef, yes, it's pretty chill. A head chef who
04:04doesn't write the menu and only works 35 hours a week. Next, he'll be telling me he's forgotten
04:09how to cook. Here you go. Thank you. We've got some catfish goujons with hush poppy and our homemade
04:17pineapple salsa. It's actually quite nice. Very delicate fish and it's nicely fried. Very light.
04:31Nice. Really nice. Thank you. Be back with your mains. Take it down. Great for my mum and
04:36others. Oh, my God. For mains, my plate's piled high with a clumsy mess of ribs, spicy chicken
04:43jambalaya and corn and bean succotash. I hope he likes it. Mmm. Fucking hell. Those ribs.
04:53So tender. I have to say, it's thrown on the plate with no real care, but it tastes phenomenal.
05:05This may be the first time I'll actually go back to the kitchen with an empty plate.
05:12Um, thank you. Bloody delicious. Thank you. And you know what? Thank you. I thought it was going to be
05:18really spicy, but it's turned down and it was spot on. Thank you. It actually made me feel like I was
05:23back at mum's for the first time. Oh. And having some home cooking. It was very good. Don't get me crying.
05:31There are things I would change. Okay, fine. And I'm happy to hear about that. I'm happy to hear about that.
05:35In general, I've got to take a picture of this plate. I know it sounds crazy. I know it sounds crazy.
05:42Mama, my God. Mind your head. Mind your head. Oh, God.
05:46I fed Gordon Ramsay. And he cleaned his plates. How the hell did you turn that thing off? She doesn't
05:53shut up. Rabbit, rabbit, rabbit, rabbit, rabbit. Shit. Sharita's down home style should be a unique
06:00selling point, but it ain't working. I need to go back to the kitchen and find out why.
06:08Friday. And Sharita's tackling most of the day's preparation single-handedly in a desperate bid to
06:13save money. Part of this is, you know, you've got to get your hands dirty. Yeah,
06:17of course, yeah. Marinating meat, making dressings, sauces and baking are all crucial
06:23things to prepare in advance of a busy service. It's just shaking off the excess.
06:28But deep frying chicken wings eight hours in advance of their first booking, that can't be right.
06:32Yeah. So why do you cook them now? Because if you cook them off now and leave them to cool,
06:39when the order comes in, it's just a matter of picking out how many we need,
06:42and they go back in and they come back up to a nice... And they don't go dry? No.
06:46No. I'm beginning to suspect the good old home cooking isn't as wholesome as it could be.
06:51Mmm, they smell good.
06:54Most of it's coming from the freezer rather than the salt.
06:57It's too much. How many freezers have we got?
06:5913. All together. 13?
07:01Freezing, freezing. Fuck me.
07:03By the time Brian turns up, there's not much left for him to do.
07:07So, I mean, you can't really feel like a head chef if you've got Charita in the kitchen
07:11every morning cooking the food and you come in and just send it. That's what I'm saying.
07:14In the sense that you're not actually really cooking,
07:16you're just coming in and putting things together? Putting things together, yes.
07:19It's kind of hard, yes. Have you lost motivation? Yes.
07:22So, if Charita's head chef's gone off the boil,
07:27I'm hoping her remaining crew of part-timers have a bit more spunk.
07:33Heading up front of house is Lauren. She arrives 10 minutes late for the evening service.
07:4020-year-old Aidy seems to be more committed to his glamorous day job.
07:44So why panel beating?
07:45Uh, I don't know. It's just nice. Finish at half four every day.
07:50Kitchen porter Gavin lives next door,
07:52but he appears to turn up when he feels like it.
07:56And Charita's librarian husband, Phil, hotfoots it back from the day job
08:00to become basement barman and resident DJ.
08:03He looks like your washer-upper.
08:05No way!
08:06I have been able to wash it up.
08:07He does that as well.
08:09These and numerous other part-time staff are all members of Mama Sherry's big laid-back family.
08:15So when he's in the shed, in the middle of service, slide them down like Michael Jackson.
08:18Yes, yes.
08:19Oh, fucking hell.
08:24I hate to ruin a good party, but if you want to run a successful business, then the terms,
08:30laid-back and professional, just don't mix.
08:33It's not just about how good the food tastes, it's about how it fucking gets there as well.
08:38And that is crucial.
08:41I can't wait to see this team of jokers in action.
08:45All right, so we get going. They're hungry.
08:48Immediately, it's clear who's the mama in this kitchen.
08:51I'm getting you a chili pepper, because you ain't gonna...
08:54No, just the one.
08:57Can I take the seeds out, at least?
08:58Sureita talks to them like they're her children, and she's the only one cooking anything from fresh.
09:04I need to start cooking up these fajitas now.
09:06Okay, sureita, all of the second party are in.
09:10All right, okay. Two potato skins, onion, ranch, cornbread, two pieces.
09:15Can I get some jambalaya heated up, please?
09:18For Brian and Aidy, it's just an elaborate heating and plating up exercise.
09:22Mountains of messy food, school dinner style. A D minus. Must try harder.
09:27That's hot gravy. Yeah.
09:28Yeah. On hot turkey.
09:30Yep. Serves on cold plates.
09:32Yep. With cold salad.
09:33Yep.
09:35What's he laughing at? This is serious.
09:39You weren't gonna break sweat there, were you?
09:41Oh, you were. He's about to kick off.
09:43When?
09:44There's twice as many staff as there need be.
09:50This should be an absolute breeze.
09:52But sureita's killing herself, trying to do everything.
09:55We've done everything in the basement, yeah? Everything's gone.
10:04Paying two fully qualified chefs to dress and send a plate of nachos.
10:08Come on. That's a sure fine way to break a business.
10:10Fucking hell, it's painful.
10:12Okay. Very, very painful.
10:14Tonight, on several occasions, you're standing here, cooking away in a world of your own.
10:19Yeah.
10:20And these guys, standing there, just almost playing with themselves,
10:23because they're waiting for something from you.
10:25If you are the head chef, then you're gonna have to start taking the reins.
10:30Yeah. Yeah.
10:31I want to try and get through a busy night without pissing your pants with laughter.
10:36Two hours, pure concentration, without laughing.
10:39Okay.
10:40And I bet you can't do it.
10:42I can do it.
10:43Are you fucking smiling already?
10:46If there was ever a case of too many cooks, this is it.
10:50One of them will have to go.
10:52The pants are locked already.
10:53Yeah.
10:53I said no smiling, no laughing.
10:55Okay.
10:55Serious.
10:56Okay.
10:56Set a fucking example.
10:58I'm going to.
10:58Do not be scared to get rid of baggage.
11:11Brighton's best-kept secret, Mama Sherry's Soul Food Shack. It's so well-kept, it's losing 1,000 pounds a week.
11:18No one in. 20 past 10 in the morning.
11:20By day three, I've uncovered a couple of reasons why.
11:23I know it's chilled, but fucking hell, not as chilled as a snack.
11:26Why is no one here this time in the morning? It's ridiculous.
11:29Firstly, the food's good, but it could be so much better.
11:33Where's Brian? Let me give you a hand.
11:34Brian?
11:35Yeah.
11:36I have no idea.
11:38Secondly, there are far too many staff, and most of them aren't pulling
11:41their weight.
11:43Late this morning?
11:44Yes.
11:44About half an hour.
11:45What do you do to him when he's late?
11:48Nothing.
11:49Nothing?
11:50I'm just going to wash up right now.
11:52So you're washing up as well?
11:54She's in, she opens up, brings all the supplies upstairs.
11:58You should be ashamed of yourself, Brian.
12:02Sherita's next task is to make a huge batch of macaroni cheese that will last her for two whole weeks.
12:07Let me just keep this going. Oh, this is coming up nicely.
12:11Hot from the stove, her food is irresistible. People will travel miles to taste it.
12:16What do you hate?
12:16I like that.
12:17Yeah?
12:17Yeah, very nice.
12:19But like a lot of her home cooking, this light is destined for the freezer,
12:23where its delicious texture and flavour will be lost forever.
12:25Well, you cook beautifully.
12:28Yeah.
12:28And I don't understand why you want to freeze it, why it's so tasty.
12:32Well, I think, I don't think I want, it's not a case of wanting to.
12:35No, I think you've got into a habit.
12:36I've gotten a habit.
12:37Which is a lazy habit.
12:38You're not lazy because you work so bloody hard.
12:40He's lazy.
12:40It's a matter of...
12:43He's definitely lazy.
12:45If you turned up for work half an hour late in my kitchen, trust me, you'd be home for the day.
12:50Looking for a new fucking job.
12:53To be honest, it's no wonder Brian's lost heart.
12:55The man's been working in the kitchen for as long as I have.
12:58But to save money, he's been sidelined.
13:02So much so, he's rarely involved in actually making any of the food.
13:06There is a kind of a method to my madness.
13:08But you're throwing it together?
13:11It looks like I'm throwing it together, but I throw it together the exact same way every single week.
13:16So when you're not doing it, who does it?
13:18I'm doing it.
13:19That's my point.
13:20Okay.
13:21If Sharita was using Brian properly, they could ditch the freezers once and for all.
13:26And the macaroni and cheese is nearly there.
13:28That looks delicious.
13:30I think that should go to staff food.
13:31Yeah, I think so.
13:33It does look good, doesn't it?
13:34As it stands, few customers will taste the food at its best.
13:38Sharita's thrown away her unique selling point.
13:41They call it Starmy Monday.
13:44And boy, does she need one.
13:46But Tuesday's just as bad.
13:48It's ten past one, Saturday lunchtime.
13:51And this place should be absolutely round.
13:54And there's not a soul in here.
13:56Windsor's worse.
14:00And Thursday's also sad.
14:05This is dire.
14:07Saturday and Sunday are your prime days for business.
14:09But like many failing restaurants, Sharita's making some classic mistakes.
14:13Portman's meat pie.
14:15Yeah.
14:15Eight pounds.
14:16Yeah.
14:16I know it's going to be good.
14:17Mm-hmm, it is.
14:18Yet you go onto the menu here, you've got main courses at 14.
14:20Yeah.
14:2115 pounds.
14:22Mm-hmm.
14:23Why have they gone up so expensive?
14:25Um, to pay my bills.
14:26Mm-hmm.
14:27To be blunt, it was bank manager.
14:29Yeah.
14:30Yeah.
14:30Um, accounting.
14:31And I was saying, help me, help me.
14:32How do I do this?
14:33They say, you've got to get a range of prices.
14:35Get a range of prices.
14:36Always the bank manager's solution.
14:37Yeah.
14:38Put your prices up.
14:39It was literally down to the bank manager.
14:41Well, he's an arsehole.
14:42Oh, good.
14:43Yeah.
14:44It's killing the business.
14:45I want to look at restructuring the menu.
14:46Okay.
14:47Making it a little bit shorter.
14:48Okay.
14:49Tweaking the portion size.
14:51All right.
14:51Having less come back.
14:5260% are bones come back.
14:54Mm-hmm.
14:55But it's that 40% I'm going to work on.
14:56Mm-hmm.
14:58The objective for every customer coming through that door is to have a starter.
15:02Yeah.
15:02A mains and a dessert.
15:03Okay.
15:04You wait and see the turnover treble if you can squeeze three courses out of them.
15:09Okay.
15:13But before we can squeeze anything out of anybody, we need customers.
15:17And if they're not coming to us, we've got to take Mama Sherry's finger-licking food to them.
15:22So, got the meatloaf.
15:24Oh, my gosh.
15:25Yeah, got the ribs.
15:25Yeah.
15:26Okay, got the chicken.
15:27That smells amazing.
15:28Oh, it's smelling so good.
15:30So good.
15:31And who better to flaunt it than the Mama herself?
15:34Don't be shy.
15:36Whoa.
15:37I'm going to come to you since you're not coming to me.
15:41All cooked fresh at Mama Sherry's Soul Food Shack just around the corner there.
15:46Okay?
15:47Pretty good.
15:47This particular food is called soul food, okay?
15:50Cooked from the soul, from the heart.
15:53Boy, she's good.
15:55A soul food evangelist, and she's out to convert the whole of Brighton.
15:58Soul food?
15:59Soul food.
16:00Can I hear you all say it?
16:01Soul food.
16:02All right.
16:03Just wind her up and let her go.
16:05That's nice, isn't it?
16:06That's complete.
16:07Give me some more wings.
16:09All right.
16:09Don't forget, this time it's on the house.
16:11Next time, they're paying you.
16:12Yep.
16:13Yes, I did.
16:13I love it.
16:16There's no doubt that Sherryta's a terrific cook, but she's employing Brian to do that job,
16:20and I'm beginning to realize she's wasted in the kitchen.
16:23What's it called?
16:26Soul food.
16:29Just call me Mama.
16:30Thank you, Mama.
16:31You got it.
16:33All right.
16:34With Saturday night service about to begin, it's time to get this shack in order.
16:39It's pretty obvious that the business is in dire straits, and that's real.
16:42It's real.
16:43That's the truth.
16:43Yes, it is.
16:44Watching you guys over the last couple of days, you actually treat it like it's your
16:48fucking home, chilled, relaxed, and this lady here, you talk to her almost as if it's your mum.
16:57And that really has to stop.
16:59If this is going to go any further, and if it doesn't work, not only are you out of a business,
17:03the livelihood's gone, all of you guys are out of a fucking job.
17:06You've got no work.
17:07So when it's that far down, we really have to dig deep and come up with sensible ideas.
17:12And tonight, I'm going to ask you to stay out of the kitchen.
17:14Okay.
17:15You've got so much to sell.
17:16Yeah.
17:17And you, you're a fucking good cook.
17:20So, Sharita, let him cook.
17:21I'm going to let him.
17:22I'm going to let him.
17:23I am.
17:24You have to pass the reins over now.
17:25And if you don't break away from this stove, I swear to God, the business is going to close.
17:30And let them do the job that you fucking pay them money for.
17:32Okay.
17:33Yeah?
17:33Yep.
17:34I'm going to go put some makeup on.
17:35Because I'm going downstairs.
17:37Sharita's street hustling has secured a fully booked restaurant tonight.
17:41If we're going to get through it, we need to get this kitchen working like an efficient,
17:45well-oiled machine.
17:46Eddie, are you doing that now, yeah?
17:52Time to whip up a bit of professionalism into these boys.
17:54Uh, Gavin, can you take those starters and food downstairs?
17:56Yeah?
17:57Standing there and do nothing.
17:58Five for five.
17:59There you go.
18:00Five.
18:01So, you're standing there.
18:02Yeah.
18:02Open up your eyes, yeah?
18:03And get it fucking working, okay?
18:05You're running this place for now, you know that?
18:06Yes.
18:07I'm going to prove to her downstairs that you can do it.
18:08Yes.
18:09And not just to her, but to yourself and me.
18:12I said no smiling, no laughing.
18:13Serious.
18:14Okay.
18:14Yes?
18:15Yep.
18:15Let's go.
18:17She's still smiling now.
18:20Good evening.
18:20Hi.
18:21Have you had a chance to look at the menu?
18:22Yes.
18:23We have.
18:23Yeah?
18:24Downstairs, Sharita slipped effortlessly into the role of the hostess with the mostess.
18:28And if you eat macaroni and cheese?
18:30We do.
18:31I'm telling you, it's fantastic.
18:33Gordon grated my cheese.
18:38Brian's taking his first decision as the head chef.
18:41Pre-cooked buffalo wings are off the menu.
18:44From now on, they're being cooked to order.
18:46Yep.
18:46Chicken's been cooked from fresh.
18:49Nice.
18:49Okay.
18:50We've already turned around in 20 minutes.
18:53Well, almost.
18:54The rest of the food's going out just as Sharita's always done it.
18:57Hot food, cold plates, and inspiring salads.
19:02All right, four pounds of that.
19:04That's shocking.
19:05And your breaking meatloaf.
19:06What time are we close tonight?
19:09You're laughing.
19:10But let's not try to run before we can walk.
19:12Can I get this one as soon as possible?
19:14Yep, it's going.
19:15It's going in the oven.
19:17The cheese is blue, then.
19:19How long?
19:20Give Sharita a time.
19:21Three minutes.
19:22Three minutes.
19:22There we are.
19:23That's it.
19:23I'll take that.
19:24Thank you, Sharita.
19:26Bye.
19:26Okay.
19:27See ya.
19:27All right.
19:28There you go.
19:28Up.
19:30The restaurant's full.
19:31But now she's front of house.
19:32Sharita's using every trick in the book to boost business.
19:35Five minutes.
19:36You go right next door to my friendly pub.
19:38There you go.
19:38And I will, uh, see you in five.
19:41See you in five.
19:43Okay.
19:45Brian, move up.
19:48Two hours in and the food's not going out quick enough.
19:51Sharita's faith in Brian is dwindling fast.
19:54These guys have been in a long time.
19:56I got kids down there.
19:57Yeah, but the starters have just gone.
19:59They've got the starters.
20:00Okay.
20:01What happened there with those starters?
20:02We've got starters.
20:03They're done.
20:03So we're already in the lift?
20:04Yeah.
20:05Yeah.
20:06There, and then...
20:07What?
20:08These starters.
20:09What was this table?
20:10These ones, ma'am, burn them now.
20:11Oh, shit.
20:12I just thought that they're gone, man.
20:14For Brian, three years of living in a culinary coma is a hard habit to break.
20:19He's beginning to lose it.
20:22Five other tables, they're still waiting on their starters.
20:27And Sharita's constant interruptions aren't exactly helping.
20:30Come on, Brian.
20:31Don't lose it now, yeah?
20:32No.
20:33What else on this table?
20:34I need to see.
20:35What's on it?
20:35You got a hot wing and a barbecue chicken wing.
20:38I've got the hot wings.
20:39I need whatever else is there.
20:41Because they are getting restless.
20:44Oh, dear.
20:52I am so sorry.
20:56I'll tell you what the problem was.
20:59You can't expect the food to just jump on your plate just like that.
21:01We can explain that to her after that.
21:03Chicken takes a good 14, 20 minutes to make sure that, you know, you don't kill anyone.
21:06Okay, has that pig feet go on?
21:08Because it needs to go on now because it takes the time, yeah?
21:11Mm-hmm.
21:11Every minute you're in here, we're losing money.
21:15Fucking hell.
21:17So, what do you think of that meatloaf?
21:19That was bloody good.
21:21Didn't I tell you?
21:22Yeah.
21:22Didn't I tell you?
21:24I thought the kitchen got off to a really good start.
21:26You were slightly nervous being down there because you were sort of, not spying on them,
21:30but coming up, agitated.
21:31Yeah.
21:31Yeah.
21:32You lost it, Brian?
21:33A little bit, yes.
21:34A little bit.
21:34And the fingers just got a little bit on top.
21:36You said something interesting, though.
21:38Yeah.
21:38Yeah.
21:38Trude, it has to understand it's going to take three or four minutes longer because I'm cooking
21:42from raw.
21:43And the benefit is the customer.
21:44But I think this guy, with the help of Aidy, can get faster.
21:48Yeah.
21:49Much, much faster.
21:50I mean, how would you sum up?
21:50You're in the dining room tonight.
21:51Yeah, it felt good because I'm telling you, for three and a half years being here,
21:55it was the first Saturday night that I have spent downstairs.
22:00They've seen you, you know.
22:01That's the face they want to see when they come.
22:03They say, Mama.
22:03Downstairs, I'm going to be cracking the whip a lot harder.
22:06It's your business.
22:07Yeah.
22:07Of course.
22:08You know, and that's what I was thinking.
22:09Yeah.
22:09You know, I've got to crack it.
22:12Let's go.
22:12Okay.
22:13Good.
22:14Thank you, guys.
22:14Let me go down here and finish seeing because I've got a few more desserts to sell.
22:18Yeah.
22:24If Brian's going to win Sharita's respect as her head chef, he needs to become more involved
22:28in preparing the food as well as cooking it.
22:31Number 13.
22:32Lucky for some.
22:34But since these hours were cut, he's been dropped in a catch-22 situation.
22:38Where's the little lady on?
22:41Brian's been left holding the baby.
22:42It became a problem because Claire had to go to work.
22:45Yeah.
22:46And we had to find a way of meeting the bill at the end of the month.
22:49Yeah.
22:50You know, and that's why I can't do Tuesdays and Wednesdays.
22:53The whole thing is just confused.
22:54Yeah.
22:55You know.
22:56As Brian's involvement with the food has diminished, so too has his confidence.
23:02The first time he made meatloaf two years ago, it was a disaster.
23:06So we're going to prove that Brian can not only do it, but do it better.
23:10But how much influence do you have on the menu?
23:11Even sometimes I will do a menu or something, but she changes it anyway.
23:15So really, at the end, my influence disappears.
23:18But you've got to be strong now.
23:19Yes.
23:19If she's going to concentrate in the dining room, you're going to be running the kitchen.
23:23Yes.
23:23You have to be strong.
23:24Yes.
23:25Huh?
23:25Yes.
23:27The problem with Sharita's meatloaf is the bacon.
23:30By the time it's cooked, it's like cutting into leather.
23:33Back bacon you saw dries out.
23:35There's hardly any fat in back bacon.
23:36There's no fat.
23:37So, you know, streaky bacon.
23:40Place one nice fatty piece of bacon there.
23:44As it's cooking, yeah, it's putting moisture inside the meatloaf.
23:48Yeah?
23:48Fantastic.
23:50You know, if I put my foot down and say,
23:52no, this is like this, like that, I think I can see myself going far.
23:57You know, I can achieve things.
23:59It's a happy feeling, you know.
24:02It's a happy feeling.
24:03Mmm.
24:05Just look at them.
24:06Good.
24:16The seasoning is just right.
24:17It's not too salty.
24:19No?
24:20I think that's fine.
24:20It doesn't need anything else.
24:21It doesn't need anything else at all.
24:25With Brian's confidence slowly returning,
24:27now I've got to work on Sharita.
24:30She excels as a natural cook and a great hostess.
24:33Oh, my God.
24:34That's everything on my menu.
24:36Sharita.
24:37But when it comes to business, she's a self-confessed numbskull.
24:40Yeah, one and a half metres long.
24:42And this tells me the money.
24:43The money is...
24:43Look out, that's a bit shorter.
24:44Shorter, yeah.
24:45We want it the other way around.
24:47We want it the other way around.
24:48Definitely.
24:49But it's not just the takings that are the problem here.
24:51OK.
24:52200 grams of butter.
24:52Right.
24:53Like a beautifully risen cake,
24:54successful restaurants only thrive
24:56when three key business factors are working in close harmony.
25:00Gradually adding 200 grams of flour.
25:04We establish one-third staff costs, one-third food costs,
25:07and one-third gross profit.
25:09Combine all those ingredients into one recipe.
25:11Yeah.
25:12Chemistry.
25:13You have the most amazing cake.
25:14And that's how any good business works.
25:16Yeah?
25:17At the moment,
25:18Sharita's business cake is way off course.
25:20OK.
25:21I'm going to show you something,
25:22what we've got currently happening here at the shop.
25:26With few mid-week customers,
25:28Sharita's gross profits are dangerously low.
25:30Very, very little profit.
25:33Her food costs are reasonably healthy,
25:35but her massive overheads are crippling her.
25:38I just want to show you what it's going to cost you
25:40when we start adding really high staff costs.
25:43So there's an imbalance already.
25:44Oh, my God.
25:45Yep.
25:46Bloody hard.
25:46Now, I'm doing this on purpose to prove a point.
25:48Yep, yep.
25:49Yeah.
25:50You can't complete a recipe for a successful business
25:53when you've got an imbalanced situation.
25:57You can tell me to fuck off,
25:58but how much do you pay yourself a month?
25:59I pay a month?
26:00Uh...
26:03Well, I get around 200 a week, that's it.
26:05I'm the lowest out of the kitchen.
26:07200 pounds a week?
26:09A week, yeah.
26:09800 pounds a month?
26:10A month, yeah.
26:11You're working seven days a week?
26:12I'm working seven days a week.
26:13That's a fucking disgrace.
26:14I'm an 80, it gets more than me some weeks.
26:17A commie chef that's part-time gets paid more than you.
26:22You're far too fucking soft.
26:24I know.
26:25I know, I know.
26:26You really are far too soft.
26:28Well...
26:29It stops now.
26:30I know.
26:30I know, I know, I know, I know, I know, I know.
26:32That is a profitable business with the right ingredients.
26:38Uh-huh, yeah.
26:39And that is what you're currently running.
26:40Right.
26:41Have a think and let me know which one you'd like to eat.
26:47Very good.
26:48Oh, I just feel like crying.
26:59Why are you crying, Charita?
27:00Because I'm not going to lose my business.
27:16I'm nearing the end of my week in Brighton.
27:21Ah, fucking bollocks.
27:23Not sure I've found my soul yet, but Brian is finally beginning to behave like a head chef.
27:30And Charita is undergoing a transformation from mother to matron.
27:36And from now on, she'll be ruling this roost with an eye in hand.
27:39This is not a drop-in centre.
27:43But we still have a fundamental problem, a crippling lack of weekday customers.
27:50What we need is a gimmick, a bargain that will ensure the shacks fall to the rafters all week long.
27:55The idea is, is to sell your restaurant per table.
27:59Okay.
28:00Okay, so a table of six.
28:01Uh-huh.
28:02Six chairs.
28:03Yep.
28:03Ten pound a head.
28:04Uh-huh.
28:05Sixty pound for that table.
28:06If that worked every night at ten pound a head, that's 360 pound in the till.
28:12Think of it this way.
28:13Yeah.
28:13They'll spend the same amount of money on alcohol.
28:18My plan is to create an exciting three-course fixed buffet for each table,
28:22simplifying the service and cherry-picking from the existing menu.
28:25Mm-hmm.
28:26Okay.
28:26But before we do the big presentation to Charita,
28:29I've got to inject some life into those god-awful limp salads.
28:34How much does the salad cost on the menu?
28:35It's £4.50.
28:36£4.50, huh?
28:38Do you think that's real good value for money for what you're serving?
28:41No.
28:42No?
28:42No.
28:43Made a very simple dressing here.
28:45Roasted cumin.
28:46Yes.
28:46Yeah?
28:47A little bit of olive oil.
28:48Uh-huh.
28:48Fresh lime.
28:49Uh-huh.
28:49Okay?
28:50Look at the difference now.
28:52And start building it up.
28:53And get some colours in there.
28:55Yeah?
28:55£4.50 for a salad.
28:56It's a fucking joke.
28:58Um, sweet potatoes.
29:00Huge assault food, yeah?
29:01All they've done is been blanched into the pan.
29:03Mm-hmm.
29:04Yeah?
29:04Mm-hmm.
29:05Nicely coloured.
29:07Don't move them until they've got colour on there, okay?
29:09Because the more you move them round, what happens?
29:10They break up.
29:11They break up.
29:12That boy's in the background.
29:14She's in the kitchen again.
29:15And, Aidy, the secret here now is to keep them nice and hot.
29:18They go really nice, almost like a roasted potato.
29:20Yeah?
29:21This is not a difficult, finicky thing to do.
29:24For me, you know, when you look at the style of Charita's food,
29:26it's really important to keep it rustic.
29:28Rustic.
29:29Don't want anything fancy.
29:31I'm not being funny, but Gavin, the kitchen porter, can get this stuff done.
29:35Yes.
29:35Huh?
29:38Oh, that is good.
29:39Damn.
29:40I'm in heaven.
29:42What I'm trying to do is make the plates look less cluttered.
29:44Yes, I understand.
29:46Because the food speaks for itself.
29:48And sometimes I see these mountains of food going out, okay?
29:51Yeah.
29:51And, you know, it's too much.
29:52Okay.
29:53Here.
29:53Here you go.
29:54Lick it.
29:55Oh, and you know you'll want to.
29:56It's too much cluttered.
29:58Not cluttered.
29:58Cousin Gordon's sweet potato salad.
30:00Yeah.
30:00Yeah.
30:01That's what it's going to be called.
30:03Mix it in.
30:05I can't mix it doing that.
30:08That was better, actually.
30:08Thank you, chef.
30:10Seriously, chef.
30:11No more food piled high on cold plates.
30:15At ten pounds a head, as long as it's delicious and looks good,
30:18the customers are going to love it.
30:20Yeah, we can present it.
30:21What else is going there?
30:22Chicken.
30:22We've got German chicken.
30:23Yeah, chicken.
30:24Yes.
30:24Brian can clear the frozen backlog and start from fresh.
30:28Make it look nice.
30:29Yeah, we've got to sell this, yeah?
30:30Yeah.
30:31We've got to really sell it.
30:36Simple, sexy and irresistible soul food.
30:38Mm.
30:41Sell, sell as well.
30:42Come on, then.
30:42Do it.
30:43I can do something.
30:44I can do something.
30:45Fuck you now.
30:46God damn it.
30:48You're driving around the bend.
30:48You know that?
30:49Aidy, what do you think?
30:51Table of four.
30:52Fucking good.
30:53Huh?
30:53Fucking good.
30:54Yeah.
30:55And every day is changing.
30:56This is fantastic.
30:57Honestly, what leftovers is what you can do with it.
30:59Right.
30:59Can you me fucking ask?
31:00Sure, let's go.
31:00Fuck you now.
31:04Right, Charita.
31:05Yeah.
31:05Basically, we've gone through the fridge,
31:07see what needs to be used up.
31:08Yes.
31:08Yeah.
31:09And every day is going to change.
31:11Yes.
31:11Here, we just made a really nice vegetable pig lily.
31:16And it just marinades through brown sugar and vinegar.
31:18Look at that there for four people.
31:19Yeah.
31:20You've got a mug of soup as well, don't forget.
31:21And I think it's quite sort of fresh and new.
31:23Yeah, yeah.
31:24And it sort of de-formalizes the restaurant,
31:26because it is salt food and it's, you know, across the table.
31:29Yeah, it's lovely.
31:31I think it also introduces everybody to a different taste of all the food,
31:35so everyone is having a different taste of everything.
31:37Yeah.
31:37And the idea, of course, is once they've experienced this,
31:40they come back Friday or Saturday for a full thing.
31:43Yeah.
31:44Yeah, this looks great.
31:44Good.
31:45Mm-hmm.
31:46I like this.
31:47Tomorrow we're going live.
31:48Oh, don't worry.
31:49I'm going to be, now that you said live, you wait.
31:51I'm going to be live.
31:52It seems Charita's well and truly sold on our new idea.
31:58Whoa!
32:00OK.
32:01I just got to think of a word for tapas.
32:03I'm going to come up with my own word.
32:04I'm going to make a word up.
32:06But I guess I can't call it slapas, because that sounds too rude.
32:13Short dynamics, step to the point.
32:15Yeah.
32:16The mama's on a crusade.
32:18Right, customers.
32:18OK, customers.
32:19It's all in a bone, all right?
32:21And we're launching tomorrow evening, having a big party down there.
32:2410 pounds each.
32:26Three courses.
32:28Delicious.
32:28Oh, my God.
32:29You're doing it.
32:30Yeah?
32:30OK.
32:30I'm doing ribs, jambalaya, barbecued chicken going.
32:34Oh, no.
32:35Brownies.
32:35Bring some friends with you, OK?
32:37You love the food.
32:37Good.
32:38Fantastic.
32:39By tomorrow night, Charita wants the whole of West Sussex
32:42to know about Mama Sherry's.
32:44This is Southern FM.
32:44That's six of the best non-stop,
32:46wrapping up with the House Martins happy hour,
32:47falling my side with me.
32:48And it's brand new mid-week eating concept,
32:51soul in a bowl.
32:52Come on, Nicky, give me some of this.
32:53The ribs are delicious.
32:54This is ribs.
32:55OK, here we go.
32:57Yeah.
32:57Gorgeous.
32:58Absolutely lovely.
32:58You eat, I'll talk, OK?
33:00When you're hungry and you need of a serious food attack,
33:03just come to Mama Cherry's, the soul food shack.
33:06We've got soul in a bowl.
33:08Three yummy courses served on a platter,
33:10fried chicken, jambalaya, and more.
33:13We're talking soul food tapas.
33:15The price is so right, so come to the shack tonight.
33:18Mm.
33:19For a memorable night.
33:20As soon as you brought us breakfast,
33:21you can have that huge plug for nothing.
33:23Oh, thank you.
33:26Breakfast was delicious.
33:27On a normal Wednesday night,
33:28Charita would be lucky to get eight customers.
33:32Good morning, Mama Cherry's going to help you.
33:34But whilst we've been out,
33:35bookings for this evening's launch have gone through the roof.
33:38Early or later, I'm doing probably two sittings,
33:40a seven o'clock and a nine o'clock sitting.
33:42It's all coming together, except for one small hitch.
33:47There's no Brian, there's no Adie, there's no Gavin.
33:49No one's here.
33:50Brian's stuck with a fucking babysitter somewhere.
33:52God knows where.
33:54And you know what?
33:56If they're ever going to get this place right,
33:57then they're going to have to really understand discipline,
33:59because this is a joke.
34:00Big day.
34:01No one in the fucking kitchen.
34:05Where have you been?
34:06Looking for a babysitter, Chef.
34:09Looking for, come on, let's go and get changed, yeah?
34:11I thought we were going to be here by ten.
34:13I was meant to be here by ten,
34:14but I tried to phone a girl who looked after them yesterday.
34:17Yeah.
34:18She said, no, go, just like that, out of the blue.
34:20Get changed, yeah, and let's get fucking started, yeah?
34:22Let's go, yeah?
34:24I was hoping the renewed responsibility of running this kitchen
34:27would relight Brian's passion for cooking.
34:29You need, young man, a fucking rocket up your ass.
34:33And with it, bring a new commitment to both raising the quality
34:36and the urgency with which the food's delivered.
34:39How about sweating off the onions at the same time?
34:41They're in front of their little...
34:42Oh, OK.
34:43There you go.
34:46But even if Brian was making the new improved meatloaf twice as fast,
34:51it still wouldn't be quick enough.
34:54I'm just testing it now to see what flavors have come out.
34:57Yeah, but you haven't put the wet mixture in there yet,
34:59so how can you identify the texture?
35:01Oh, yes.
35:03Get the recipe complete first, add the breadcrumbs,
35:06then do the fucking test.
35:10Jesus Christ, some mothers do have them.
35:14And I've got one.
35:16Thankfully, Shreet is completely unaware
35:19that Brian's already losing it upstairs.
35:21So, how's it looking now?
35:23Um, it's looking full.
35:24The day of the week I'm out.
35:25Wednesday.
35:26This is wonderful.
35:27Perfect.
35:28And 50, 55 customers tonight, that's £550 on food.
35:32Yep.
35:32The same again?
35:33Yep. Hopefully on the drink.
35:35Drink, that's £1,000 in the till.
35:36Yep.
35:37Which is equivalent to a Friday night.
35:39Yeah, yeah, that's a Friday night.
35:40Show a touch of flexibility.
35:42It's the new start for the chef,
35:43and tonight every member of Shreeta's staff has got to give 100%.
35:47OK, here are a set of rules that each and every one of you
35:51are now going to abide by.
35:52And it's not a governing rule.
35:54It's an understanding what this business needs
35:55to go further and forward.
35:57I need everybody here on time.
35:59And on time means if I say you start at six,
36:02you get here at quarter two.
36:03That way you have your cigarettes, you get changed,
36:06you chat, you have your coffee,
36:08and so that at six o'clock you're on the floor, OK?
36:10The next one is there is always something to do.
36:14And if you can't think of it, ask me.
36:16The queen is now in residence.
36:18On the floor.
36:19Yes, exactly.
36:20Shreeta is now on the floor.
36:21Yep, that's where I'm going to be.
36:22And to confirm that, we're going to raise the flag.
36:26Yes, OK?
36:27All right, OK.
36:28Shreeta is in residence, yes, and that's what she's saying.
36:31I want you to pull this up here together.
36:32There you go.
36:33Listen, have a great service.
36:35Think customer, push the wine, and work together.
36:39Let's get it right, right fucking now.
36:42Let's go.
36:42OK, inside is your table here.
36:45The success of Soul in a Bowl relies on doing large numbers.
36:48At only £10 a head, Shreeta must fill the restaurant twice over.
36:52Everything prepped, yes?
36:53Are you nervous?
36:54Yeah, I am.
36:56Good, it's a good sign.
36:56Start shooting yourself.
36:57Brian, Adi, and Gavin have got to get those platters flying down those stairs,
37:03but they're only just peeling the last potatoes.
37:06We're going to send you down a tray designed for two.
37:09It comes with cornbread and soup as a starter.
37:12Soup's excellent.
37:13Well, I hope you enjoy it.
37:14I think you will.
37:14Thank you very much.
37:15All right.
37:16Unfortunately, we are fully booked tonight, but it's amazing.
37:19It's the first Wednesday night ever they've had to turn customers away.
37:22It's slightly spicy, sweet taste.
37:25Table three, two meat tapas, OK?
37:28Just to bring them up to the want.
37:34Table seven that you've got up there, it's down as three.
37:37They've had a person join them, so it's now a four.
37:40It's already looking better, but tonight it's got to be perfect.
37:43Stop, stop, stop.
37:44Take the fucking bowl off the tray.
37:46Put it in the bowl.
37:47Yeah?
37:47I just don't want all this shit on here, everywhere.
37:49Yeah, I want it nice and clean.
37:52Fucking clean.
37:52Come on.
37:53Yeah?
37:55And for the first time this week, Brian's not smiling.
37:59That looks lovely.
38:00Well done.
38:00Right, vegetarian, please, Eddie.
38:02Send it away.
38:02So now we're looking for a four soup and a three soup.
38:06Four cornbread, three cornbread.
38:08Gavin, you're taking care of the desserts.
38:10Yeah?
38:11Again?
38:14The team is pulling together.
38:17Can you put a small, just a bowl of veggie jambolaya on it?
38:20Nice to meet you.
38:22And then the team is going to have the meat.
38:24Come on, we're going to pump.
38:26If we slow down, I'm going to lose it.
38:28Communication is much, much better.
38:30Can I get a timing on some of these so I can tell them?
38:33Five minutes.
38:33Five minutes?
38:35On all of them.
38:35Keep it going, Brian.
38:37ADS.
38:38Eight o'clock.
38:39So far, so good, yeah?
38:40You're doing a good job.
38:41If they can keep it going, we might just pull this one off.
38:45They said they are stuffed.
38:46It was delicious.
38:48All of the different flavors that go with it, fully satisfied.
38:51I'm going to take them some dessert.
38:53You see that?
38:54Empty bowls.
38:56And for that dessert, Aidy surprised us all with his homemade pecan pies.
39:00That is delicious.
39:02That beats panel beating any day, you know?
39:05Yeah.
39:05Any day.
39:06At just 40 pence to make each slice, it's a fifth cheaper and 10 times tastier than the
39:11ones Sharita's been buying in.
39:12How was the soup?
39:13Good?
39:14Yes.
39:15All right.
39:15Things must be going okay, because we've hardly seen her in the kitchen all night.
39:19Are we starting to turn the table now?
39:21I'm starting to turn, but I've got to get these like that.
39:22This is a crucial thing.
39:23At 10 pounds ahead, we have to turn those tables.
39:25Yes, I've got to turn it.
39:25So, can we do two trays at the same time?
39:27Is it possible?
39:27We can.
39:28Yeah?
39:29Now the pressure's really on.
39:30We're losing.
39:31Come on.
39:31Let's get some organization, guys.
39:32Come on.
39:34It's still not perfect.
39:35A table's called away.
39:36You stick that ticket on the tray.
39:39No one touches it.
39:40But the vibe up here has definitely got more professional.
39:43Aidy, we're losing valuable time, man.
39:44What are you doing?
39:45I just want two minutes.
39:46Hold on.
39:47How's it feeling up here?
39:49Hot.
39:50Pumping.
39:52Can't quite believe I'm saying this, but I think Brian's actually
39:55breaking a sweat.
39:56Good, guys.
39:56Looking good.
39:58They're loving it.
39:59People are loving it.
40:01Very tasty.
40:02Very good food.
40:03You've got the salads.
40:04Well done, man.
40:06I haven't eaten anything quite like this before, and it's really nice.
40:09Okay.
40:10What we need is a two, a six, and a four.
40:13Then we're finished.
40:14Great.
40:16You couldn't get better value for money than this.
40:18It's remarkable.
40:21Let's get it going.
40:22Last table goes out just like the first table, yes?
40:25I will come back, definitely.
40:29Definitely will come back.
40:31Nice.
40:31Look at that.
40:32Beautiful.
40:33Okay?
40:37Fucking well done.
40:37Yeah, really good.
40:38That's one day.
40:39The real work starts tomorrow, yeah?
40:40Yeah.
40:41Let's go.
40:41I didn't know how much I was going to cope today, you know?
40:44I didn't know if I was going to cope or break, basically, but I had just one thought
40:49on my mind as to get through this.
40:59Thursday morning, and the whole team are in early.
41:04You've got to get that well going.
41:05They're clean out of food stocks and fully booked tonight.
41:09So they're starting completely from scratch.
41:16Fresh home cooking straight from the soul.
41:18Hallelujah.
41:21Can I just say, you set me a target.
41:23Yes.
41:24When I spoke to you last night, we hadn't reached that target.
41:26£800 last night.
41:27Yeah.
41:27I asked for £1,000.
41:28When I cashed up, I hit 1,000.
41:31Yeah, fantastic.
41:32It was 1,080.
41:34Fantastic.
41:35If I need to...
41:37Yeah.
41:37They did it.
41:38Aidy's quietly impressed me this week.
41:41But if he really wants to make it as a chef, he's got to decide where his loyalties lie.
41:46No, I do enjoy it, but I don't think...
41:48I don't like the hours.
41:50I don't want to be working those sort of hours when I'm 30, unless I'm as rich as you.
41:55And then I won't mind.
41:57You fucker.
41:59Can I just say, when I was your age, at the age of 20,
42:01there wasn't enough hours in the fucking day for me to work.
42:03So, yeah, I'd be very happy to become successful, but you've got to work for it, big boy.
42:07It doesn't just come on a plate where you've got to read the following and it'll happen.
42:11And Brian.
42:12Well, the success of Mama Sherry's depends on his strength
42:15and his commitment more than anybody's.
42:17You've really pissed me off this week, you know that.
42:19Yes.
42:19I felt really bad after, especially yesterday,
42:23when I realised that I haven't been really sort of...
42:28It's like I didn't care, almost.
42:30I just thought, when I first saw you in the kitchen, you were treating it like a job.
42:32No passion.
42:33But last night, it came back and I could feel it.
42:36You are the head chef.
42:37Yes.
42:38So, act like the head chef.
42:39Yes.
42:40Take responsibility to the head chef.
42:41Yes.
42:41Get a grip, wake up and fucking stop dreaming.
42:45And I think Sharita knows what she must do.
42:48You are the most marketable asset of this restaurant.
42:53Well, I'm going to be selling myself now.
42:55I'm at that kitchen.
42:56I understand.
42:57Kitchen morning AM, hosting the room and being present in the evening.
43:01You have got to continue that.
43:02I will do.
43:03Then I've got to take some control back.
43:05Set a fucking example.
43:06I'm going to.
43:07Do not be scared to get rid of baggage.
43:09Back in December, I spent a week at Mama Sherry's failing soul food shack, and I've never spent a week quite like it.
43:25I've fed Gordon Ramsay, and he cleaned his place.
43:32No discipline.
43:33If you turned up for work half an hour late in my kitchen, you'd be home for the day.
43:37You're looking for a new fucking job.
43:39And 65,000 pound in debt.
43:42Every minute you're in here, we're losing money.
43:45Fucking hell.
43:46I whipped the head chef into shape.
43:49I said no smiling, no laughing.
43:52Serious.
43:52OK.
43:53Yeah?
43:53You need, young man, a fucking rocket up your ass.
43:57And the mama found her true calling.
43:59If you don't break away from this stone, I swear to God, the business is going to close.
44:03What's it called?
44:04Small food.
44:07Just call me Mama.
44:08Mama.
44:09You got it.
44:10Together, by the end of the week, we have the shack firmly back on track.
44:14You see that?
44:15Empty bowls.
44:19It's a Wednesday night, and I'm just hoping the mama will be glad to have me back.
44:25Oh, my God.
44:27Hello.
44:28Oh, my God.
44:29My cousin.
44:31You're in the dining room.
44:34Of course.
44:35Good to see you.
44:36Where else would I be?
44:37You are.
44:37I'm out of the kitchen.
44:38And soul in the bowl.
44:39Still going?
44:41Going, yeah.
44:42I mean, I wish you could have been here last night.
44:44We were absolutely full.
44:45What, on a Tuesday?
44:46On a Tuesday.
44:47Upstairs and downstairs.
44:48Amazing.
44:49Yeah.
44:49Staff-wise, how do you get on with stuff?
44:51A lot better.
44:51You see Lauren's actually in a uniform.
44:53Hi, Lauren.
44:54Were you late today?
44:55No.
44:55No, no.
44:56I came in early today, actually.
44:57Early?
44:58Early.
44:59Early.
44:59Oh, yes.
45:00I know.
45:01My moonwalker.
45:02Where is he?
45:03Oh, he's upstairs.
45:03Is he?
45:04He's upstairs.
45:04Oh, yeah.
45:05He's where he's supposed to be.
45:06Yeah.
45:06Can I go and see him?
45:07Yeah, yeah.
45:07Go on.
45:07They're surprising.
45:08It's great to hear that Brian's sorted out his babysitting problems.
45:12Cherit has been able to take him on full-time as Mama Cherry's head chef,
45:16and he's a changed man.
45:18How are you doing, big boy?
45:19Are you well?
45:20I'm fine, thank you.
45:20Good to see you.
45:21It's nice to see you again.
45:22On weekdays, he's running the kitchen single-handed, and he seems to be thriving on the responsibility.
45:27That looks fantastic.
45:29You're not throwing things in there any more now.
45:31You place them in there nicely.
45:32They actually look smart.
45:33It's better.
45:34It looks better.
45:34Huh?
45:35It does, yes.
45:36What's happened to you over the last two months?
45:37Huh?
45:38I've been, I went through a phase, like, I mean, the estate you found me in when you came,
45:43it was totally nice at all.
45:44The Lord's come down and touched you?
45:46I'd given up.
45:47All credit to Brian.
45:48He's taken soul in a bowl and run with it.
45:51It's looking really fresh.
45:52Now, you also get, you get starters, and you get a choice of nachos or soup.
46:00Nachos, nachos, nachos, nachos, nachos, nachos.
46:03Bring it on.
46:04Five nachos.
46:06How long does it take now for food to come out on the tray?
46:08On the tray, it's taken about at least, I'd say about six, seven minutes.
46:11It should be five minutes.
46:12So quick?
46:13As quick as possible as I can be, yeah?
46:15Uh-huh.
46:15So you haven't lost your touch, then?
46:16No.
46:18No, not really.
46:19It's coming back slowly.
46:20You know, when you lose a bit of confidence, it's kind of difficult to lose.
46:22So try and find yourself back again.
46:25You know, but at the moment, I'm so into it, and I'm going to get it done.
46:28Whatever happens.
46:32The team has been stripped down, and the customers seem to love their new improved food.
46:36It's all good for business.
46:37Smells good.
46:39Got some jerk chicken, your meat jambalaya, hot wings, barbecue.
46:44January's takings are up a staggering 60% on last year, despite now being closed on a Monday.
46:49And last Saturday, Shreet have filled the restaurant three times over, with Brian and Aidy cooking for a massive 105 customers.
46:58I'd love to see you spinning around doing 105 covers, you know that?
47:01Yeah?
47:02I bet you were moonwalking all over the fucking shop.
47:04Oh, I didn't even see the moonwalk for a second there.
47:08Okay, here we go.
47:10Soul in the bowl.
47:13Let's see what we got here for you tonight.
47:16Brian looks well.
47:17It's exactly what I wanted, him to get some confidence, and he's got that self-confidence.
47:22I walk in and see what you've done to the menus.
47:24Can you see what I've done to the menus?
47:25They look fantastic.
47:26Can you see what I've done to the menus?
47:27Huh?
47:28And I've also created my own soul and explaining it out to people.
47:31It's easy format, no intimidation.
47:33Yeah.
47:33And when I think back to that folder, and go through those pages, and all that crap on that.
47:38It was like a book, but I think it was too much to do.
47:42It was taken up much space.
47:43They're smart.
47:44What's happening now is I've got people coming in on the weekdays, ordering the soul in the bowl,
47:48and then they say to me, I can't wait to book a weekend, because I know now I'm having those ribs.
47:53They weren't enough.
47:54So how worried you were?
47:55Yeah.
47:56What wasn't happening in the business?
47:57No.
47:58But that stress has gone.
48:00The stress has gone, because now I feel that there is a future.
48:02Before anything, there was a future.
48:04I've got that fire back inside of me.
48:06Yeah.
48:07And you know where the business is going?
48:10Yeah, and I know where it's going and where it can go.
48:13So are you making the perfect fucking sponge cake?
48:17Do you remember that one?
48:18Yes, I do.
48:19I will never forget that one.
48:21So if you had to put it together now, where would it come out, your cake?
48:24My cake will come out better than your cake.
48:27That means you're cooking the books.
48:31Long live Mama Cherry and her finger-licking food.
48:34I'll definitely be back for more.
48:35That sounds like a bit of a...
48:37Great, great, great.
48:39I bet you, you can't make it past 20 meters.
48:4320 meters.
48:43You're full of shit.
48:44You know that.
48:44Okay.
48:46Go for it.
48:49Tired?
48:50No.
48:50Not yet?
48:51Not yet?
48:51Not yet?
48:53But you look tired.
48:53You're fucking weird.
48:55Still going.
48:56I know.
48:56Give us a spin.
48:58Give us a spin.
48:59Spin, spin, spin.
49:01Fuck off.
49:07Smile.
49:08Yes.
49:08Fucking hell.
49:09It doesn't cost anything in Scotland.
49:11Peace off.
49:11I'll drop my weight.
49:12I'm just worried that you don't fall into the same fucking trap that I did.
49:16Yeah, I'm ready.
49:17It's cold.
49:19What a load of bollocks.
49:20Big Soul Mama Sharita is going online right now for a chat.
49:27Hit channel4.com slash Ramsey to take part.
49:30Next tonight, Maxwell will not go unpunished.
49:34Big brother.
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48:12
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