- 7 months ago
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00:00More place was in deep trouble when I first arrived
00:04The dining room was empty
00:07And the food was shocking. That's a Yorkshire pudding. That is a pile of shit. I had to deal with possibly the worst waiter in the world
00:16Crazy Frenchman you're being a little fucker again
00:19Chef obsessed beat that fires if Mark hangs on again about the justification to why I should accept that he cooks
00:2699% of his food with a fucking deep fat fryer. I'll pull one up his arse sideways
00:42Isha in the home counties
00:44Full of stockbrokers ladies who lunch and golfers
00:5035,000 rounds of golf are played every year on Isha's more place golf course
00:54That should be more than enough to keep the attached restaurant full, but none of the golfers ever go nor does anyone else
01:03I've just a week to turn the place around and that's a tall order
01:08Jesus Christ a mighty monstrosity
01:11First impressions, yeah
01:13They are turn it into an open prison for young offenders because it looks fucking ghastly. I
01:19Think this could be my toughest job yet
01:24I've come to try out the food
01:26More purple
01:27Everywhere
01:28But the place is deserted
01:30Have you ever been lonely
01:33Looks like I'm dining alone
01:36Not a good sign
01:37God knows what they're going to serve me
01:41The camembert?
01:44Deep fried camembert
01:45Have I gone back in time?
01:47Dear lord for what I'm about to receive
01:49May I not be poisoned for the fourth time in four months
01:53Amen
01:55Jesus
01:57You're among me of rancid fish fingers
02:00That's disgusting
02:04Thank god I've got some wine to wash it down
02:06God dear, oh dear
02:08It absolutely stinks
02:11It's cold
02:12Where is everybody?
02:17Still, at least I can be sure no one's watching me
02:19Next up, duck a l'orange
02:30I have gone back in time
02:32It's the colouring equivalent of flared trousers
02:35Is the meal all right then?
02:37This duck tastes like it grew up in the 1970s
02:40It's not exactly fucking tender
02:41Is it popular, the dish?
02:43Duck a l'orange?
02:44Not really
02:45No
02:46Have a little taste
02:47It's quite tough, no?
02:51It's really difficult to eat, yeah
02:52I know
02:53You sure it always put out?
02:54No
02:55Are you going to swallow?
02:56No, it's a moment
02:56Is it water?
03:00It's still in there
03:01Mm-hmm
03:02You're still chewing
03:03Oh my god
03:06Don't swallow it
03:07Horrible food
03:12No wonder this place is in trouble
03:13Completely clueless
03:15But on the verge of being embarrassing
03:18So what do you think about your meal tonight?
03:26In English or in French?
03:27In English
03:28I'm lost for words
03:29Almost
03:31Merde
03:32Well, at least I wasn't poisoned
03:36So I've come back to meet the owners of this 1970s nightmare
03:40Try to be nice
03:43Huge place
03:44Richard Hodgson and Nick Whitehouse have sunk all their money into this place
03:50And it's been a disaster
03:51It's like an old country house hotel, isn't it?
03:57Historically, it was someone's house
03:59This empty room will be costing them nearly £100 an hour for staff and overhead
04:03Oh, your potential, it's fantastic
04:05It's got character
04:06It used to be a successful Bernie Inn in the days when stakes were posh
04:10They used to do 200, 250 covers a day here, valet parking
04:15It was probably the last time we took his real money, wasn't it?
04:17It was probably the only restaurant on High Street
04:18Yeah, absolutely
04:19Aren't they ashamed to be still serving the same food from the Bernie Inn days?
04:25And who's got the food background?
04:26Neither of us two
04:28Our background is drink
04:30I spent 15 years in the licensed trade
04:33Richard sacrificed everything to buy this place
04:36If I can't help him, his family could be homeless
04:38I should have done this in my 20s
04:40When I didn't have children and didn't have a huge mortgage and everything else
04:44We both sat there and thought, shall we do it, shan't we do it
04:47And a few dark nights and we thought, maybe it's a bit risky
04:50And there's a lot of risk involved for us both
04:51Nick's put everything he's got into the business as well
04:54Running a restaurant is completely different from selling drinks
04:58No wonder the kitchen is such a nightmare
05:01I hope to meet
05:03Hervé was the French head chef when they took over
05:05But no one liked his cooking, including me
05:09We gave people some shocking experiences, I think it's safe to say
05:16Well, we taught them what the extremes were like
05:18People can be quite emotional about food
05:21And you've ruined my life, that type of thing
05:23I know how they feel
05:24Engine room, kitchen
05:27Let's meet the rest of the kitchen team
05:30And Mark Robinson
05:32Mark Robinson calls himself the executive chef, whatever that means
05:36So you were a head chef somewhere else before we came here
05:38I trained as a chef
05:39And then became very disillusioned
05:42I went off and got an IT and business degree
05:44Gave up cooking for a business degree
05:47Doesn't sound very passionate about food to me
05:49He was brought in to sort things out
05:53But all he's done is spend thousands of pounds on microwaves and fryers
05:57And piss Hervé off
05:58Come on, stroppy Frenchman
06:00And he said he doesn't like you
06:08There are two people in the dining room
06:11Let's see if their lunch is as bad as my dinner
06:14Almost everything seems to be deep fried
06:17And the oil smells like it hasn't been changed for months
06:20When you walk through the restaurant, the first thing you can smell is like a tainted sort of fried smell
06:24Almost a little bit like hospital food
06:26Yes
06:27Chef, why is your anchovy fillies in the saladisoise?
06:34It's like carrying off the saladisoise, but it's their own
06:39How many new potatoes around?
06:41Only one
06:41One new potato?
06:43Yeah
06:43Fucking hell, for £9.50
06:45Any olives?
06:46No
06:47Nothing's ready here
06:48No beans cooked, no eggs cooked
06:50What the fuck is going on?
06:52Or are we just in this shit because we've got two customers for lunch?
06:54This kitchen is a nightmare
06:56Mark was brought in to update the food
06:58But I can't see what he's done
07:01How can he get away with a menu like this?
07:04And how would you describe the style of the food?
07:09It's the a la carte stuff that we do
07:13It's very much
07:16Here's a steak and three sauces you can have with it
07:19It's not a great, it's not a massive detraction for what they were serving before here
07:23And three sauces are what?
07:25Er, brandy and mushrooms, stilton and bacon
07:28And a peppercorn
07:30Jesus
07:31Those three sauces sound a little bit Bernie-ish
07:34Well they are, I mean this is the thing
07:36It's a bit, it's a bit 1976
07:37You could say that again
07:39A little nuke sauce
07:42Straight out in the microwave
07:43Stilton and mushrooms
07:44It's an insult to cooking
07:45Oh, in the back
07:46Damn
07:47No wonder we need so many fucking microwaves
07:50Hervé
07:53Thank fuck I'm not hungry
07:55Sorry
07:56Parsley, hey come on
07:58It wouldn't be the same without parsley
07:59Come on, get it on there
08:00There you go
08:01Good old Bernie
08:03I know you love your parsley
08:05And so far they need a fucking rock up their ass
08:08Because if they continue the way they are doing now
08:10It's going to go down like a sack of shit
08:12And quite frankly I don't think they actually care about customers
08:15And every dining room needs to care about customers
08:18Otherwise they don't come fucking back
08:26It's my second day in Isha
08:31Where I'm trying to help the Moore Place Restaurant and Golf Club
08:34The food's stuck in the 70s
08:38Bista
08:39As usual, there are no customers
08:42Today how many's booked for lunch?
08:44None
08:44Nothing, and tonight?
08:46None
08:47But we did have someone come in to look at the restaurant
08:50It's either here or TGI's
08:51Fucking hell
08:52I'd rather go to TGI's
08:53Mark Robertson, the executive chef
08:56Should be tearing his hair out
08:57But he's taking the day off
08:59You look different now, your wives
09:01You look like a monk on leave
09:04Thanks
09:07I'm going to play golf later
09:08I'm going to play golf
09:11We're supposed to be running an empty restaurant
09:14To get it off the ground
09:15To get it moving towards something semi-decent
09:18Not fucking around on a golf course
09:21At least he knows there's something wrong
09:23Because he's hired a new head chef
09:24Now there are three
09:26Talk about too many cooks
09:28One's a joke Frenchman
09:30The other's stuck in the 70s
09:32I hope Andy trails from the 21st century
09:34You've really got your work cut out there
09:36I know
09:37And you can't go in with all guns blazing
09:39Booting them all in the ghoulies
09:40In the first 24 hours
09:41You'll have no one left
09:42I know, I know
09:43How would you play this situation?
09:45Narrow the menu down to begin with
09:47Start off really simple
09:49And look what's going on locally
09:52Andy looks promising
09:54But I'll have to show him what he's up against
09:56What is that, Andy?
09:58Huh?
09:59It looks like something out of another tea
10:01What is that?
10:03Jesus
10:03Right, painful
10:05It looks like a dehydrated silicone implant
10:08Actually, it's a microwave
10:10Frozen, deep-fried burger
10:12What is that?
10:13Is this a salad?
10:14Looks like a blade of worms
10:15God, it breaks my heart
10:17When I see this shit
10:17You know that
10:18Hey, mate, do you think that's nice?
10:20Yeah, it's not bad
10:21Yeah, it's not bad
10:21Andy's worked at some really good places
10:23He's going to need all his experience
10:25I know
10:25I know it's instantly
10:27Some bologna sauce in a jar
10:30They don't use that, do they?
10:31I wouldn't like to say
10:32He's as shocked as I am
10:36By all his ready-made packet food
10:38Lazy cooking
10:38And it's more expensive than making it fresh
10:41And you smell that
10:42That's what the smell is
10:43Downstate the dining room
10:44Yeah
10:44I mean, on a Sunday
10:46I bet you can smell that
10:47All over the building
10:47Jesus Christ
10:48Right down each of your heart's feet
10:49No wonder there's no fucking customers
10:51Yes
10:51Hervé
10:55Yes
10:55You're being a little fucker again
10:57How can we have a Frenchman here
10:59And we're buying French dressing
11:00Little fucker
11:02I'm impressed so far with Andy
11:05He seems keen to make changes
11:06And this
11:07Yeah, this is what I want to get away from
11:10And they put it on the menu
11:11As Brussels pate
11:12Brussels with chicken
11:13Yeah, it's just plastic crap
11:15Yeah
11:15Now they're definitely left from the burning in
11:18Fucking hell
11:19Frozen Yorkshire pudding
11:20Oh, lovely
11:22Andy could be the chef I'd be looking for
11:24And that means I can get out of the kitchen
11:25And work with the owners
11:26It looks like a deceased bridge
11:29Why spend £10,000
11:32Painting the building a horrible colour
11:34And nothing on improving the food
11:35The reason for doing it was to show people
11:38That the place had changed
11:39And that it was very different
11:40At night, though, we lighted up with purple lighting
11:42It looks fantastic
11:43But it has probably alienated some of our old core business
11:46The most important thing is to focus on the food
11:49And get the food up to where it should be
11:51What we should be offering local
11:52How we should be selling the food
11:55And bringing in a bit of a bargain
11:58I'm taking Richard down the high street
12:01To find out where his ex-customers are eating
12:02I can't believe how close together all the restaurants are
12:06Yeah
12:06Really, really
12:07On one high street
12:08Isha's made up of wealthy city types
12:10Ladies at lunch
12:12And surprisingly, thousands of Americans
12:14Who work for a big conglomerate in the area
12:16And red peppers
12:18It's absolutely packed
12:19It was just a lady there
12:21That's you drinking champagne
12:22Yeah, it's been bad
12:2315, 20 quid
12:25But he's churning all the time, you know
12:27That's a good example
12:28Yeah, very good
12:29Richard's a businessman
12:30And I want him to see how much money these places are taking
12:33There are 23 restaurants on the high street
12:36So competition is fierce
12:38But I bet most people don't even know
12:40There's a restaurant at More Place
12:42Quick challenge
12:43I'm going to ask a family
12:44I'm going to stop them and say
12:46Have you heard of More Place?
12:48Do you know what it is?
12:49Do you know where it is?
12:50Come and try us for lunch
12:52Have you heard of More Place?
12:54No?
12:55Have you heard of More Place?
12:57Unfortunately not
12:57You haven't?
12:58Have you heard of More Place?
12:59Yeah
12:59Up the road there?
13:00Have you been?
13:01Have you used the place before?
13:02No, I don't know the colour of it
13:03You don't?
13:03You don't?
13:04It's been an idol
13:05Another purple building there
13:06It's a funeral director
13:08You didn't copy that, did you?
13:09More Place?
13:10Yeah
13:10Well, we thought they painted it a strange colour
13:13Right
13:13You're not a fan of the colour?
13:14No
13:15If we paint it differently tomorrow
13:16Would you come back next week?
13:17Yeah
13:17There, there
13:18I've got two brushes
13:22You can have one of them
13:23And I'll have the other
13:23So, in a survey on the colour
13:26I think this trip's opened his eyes
13:30To the potential of his own restaurant
13:31And it's given me an idea
13:32For the new menu
13:33The plan is to give the restaurant
13:35A new direction
13:36And get people talking
13:37About More Place
13:38Now, you know, the deep-fried shit has to go
13:40And the parsley round the plates
13:42And the chopped tomato
13:43And that, that, that's fucking 70s crap at its best
13:46Gordon, I have no desire to spend the rest of my working day smelling of fat
13:51There's, there's, you know, thousands of Americans that live locally
13:55That, um, is the most amazing market to tap into
13:58There's no reason why you can't have, not an American-themed restaurant
14:01But an American influence
14:02But get the place famous for two or three dishes
14:04Sure
14:05When someone's driving past
14:07And, oh, Christ, look
14:07There's more place
14:08You know, they've got the best burger in Isha
14:10Yeah
14:11Who gives a shit?
14:11It's a talk point
14:12Whether it's the best burger
14:13Whether it's the best chowder
14:14Yeah
14:14It doesn't matter
14:15But, as usual, Mark has a problem
14:17My concern is how that would go down
14:20With, um, any of the older clientele
14:23That they've got that come in
14:24Okay, is that keeping the business afloat?
14:27No
14:27No, there you go
14:28No disrespect
14:29Yeah, I've gone into restaurants before
14:30Where everyone's been nervous
14:31About the existing old, farty, boring bastards
14:34That sit there
14:35And take a two-week holiday
14:37In between courses
14:37And dribble throughout
14:39The Viagra coming with a coffee
14:40No
14:41We're looking for new, vibrant, young, exciting customers
14:44That are going to be loyal to this place
14:46For the next ten years
14:47Can we fuck off in the kitchen now?
14:48Absolutely
14:49Fuck it
14:50Stay focused
14:53One Direction
14:54American-style cafe
14:56Upbeat, friendly service
14:57Bloody good food
14:58And stick to it
14:59And if Mark bangs on again
15:01About the justification
15:02To why I should accept
15:03That he cooks 99% of his food
15:05In a fucking deep fat fryer
15:06And to either spend, what?
15:08Twelve and a half hours a pound
15:09On six fucking microwaves
15:10I'll put one up his arse sideways
15:12Why don't we do a couple of burgers up
15:17For Richard and Nick
15:18My organic burger
15:19Made with totally fresh ingredients
15:21Is miles away from Mark's deep fat crap
15:23Nothing wrong with a burger
15:25When it's done like this
15:26Lovely
15:28Oh
15:29Oh my
15:30Welcome to proper cooking
15:33And it's cheaper to make than bought-in silicon implants
15:37Tomato chutney
15:38It's a nice raw cherry tomato chutney with shallots
15:41Put a little bit of parmesan on
15:44Toast them
15:45The celebration burger
15:47Lovely
15:48So far, Nick and Richard have shown little interest in the food they're serving
15:54What's the verdict?
16:05That's fantastic
16:06It is
16:07Absolutely
16:08Brilliant
16:09And that's just
16:10That's the talking point
16:11That is
16:11I ate at more place
16:13And the burgers are awesome
16:14You've got to go there
16:15And have one
16:15Fresh meat tea, isn't it?
16:17And because burgers are traditionally so badly done
16:20What an opportunity to really excel
16:22I can almost see them counting the money they could make with my American theme
16:26Burgers and corned beef hash
16:28Pecan pie
16:29Peach melba
16:30And smoked haddock chowder
16:31The most important thing about this particular soup
16:34Is that, you know, it's done up in the morning
16:36Clam chowder made up
16:37We're using potatoes
16:38The clam juice is thick in it
16:39We've gone a little step further
16:41And poached some quail's eggs
16:42And then pour the chowder
16:44Over the haddock
16:45Over the clams
16:46The quail eggs full nice and runny inside
16:49It's lovely
16:51And you take a spoon
16:52You think it's moreish
16:54The food is really coming together
16:57This is the corned beef hash
16:58When holiday is finished with pomeroy mustard
16:59Not difficult at all
17:01Not difficult at all
17:02Exception
17:03Really not
17:04Finally, we're getting somewhere
17:08Now all we need is some customers
17:1035,000 golfers use this place every bloody year
17:17You know that
17:17And there's a small percentage of them
17:19Actually get in
17:20To that bloody restaurant
17:21Through there
17:21So the idea now
17:22Is going round there
17:23Stalking them a little bit
17:24On the green
17:25And ask them to taste
17:26This amazing food
17:27I'm taking Kim
17:28One of the waitresses
17:29And Andy
17:30To entice them in with the food
17:31Morning, sir
17:32How you doing?
17:33Would you like a quick burger?
17:35Sir, there we are
17:36Thank you very much
17:37What's this in Adolf?
17:39This is Adolf, Andy
17:40I'm a chef in the restaurant
17:41At one place
17:42Are you?
17:43We haven't used that
17:43I haven't been in that place
17:44For three years
17:45I used to come down on a Sunday
17:47And we booked a breakfast
17:48And we had our tea booked
17:50And they just took so long
17:51To get their breakfast out
17:52Really?
17:53That's interesting
17:53Well, we had to tea off
17:55And they had to leave the breakfast
17:56And I haven't been in there since
17:57Nick and Richard can't keep
17:59An empty restaurant going forever
18:00We have to fill the dining room
18:02And make customers come back
18:03This is a beautiful mini hamburger
18:06Your wife's going to go mad now
18:07Look, you've spilled it all down your jumper
18:08I wonder how many of these golfers
18:10Are ex-customers
18:11Trust the brand, you know
18:12Just trying to get people into the restaurant
18:15Trying my good food
18:16Is there a theme to your menu?
18:17Chowder
18:18Great burgers
18:19Corned beef hash
18:20Beautiful roast
18:22Nickerbocker glories
18:24Would you come back to the restaurant?
18:26Oh, it certainly would
18:26Cheers
18:27Thank you very much
18:29There are three days of the year
18:31When all restaurants, however bad, are full
18:33New Year's Eve
18:34Valentine's Night
18:35And Mother's Day
18:36What are you doing on Mother's Day?
18:39That's a good point
18:40It's Mother's Day this Sunday
18:41And it could be make or break for more place
18:43Three down
18:4734,997 to go
18:50Hopefully, we've enticed some disgruntled customers back
18:54And made some new converts
18:55My next task
18:56To sort out the waiters
18:57It's Friday night
19:01And time is running out
19:02For practicing on customers
19:03All nine of them
19:05It's Andy's night off
19:08And so Mark's running the kitchen
19:10Yeah, I just want them squared up
19:12Peter, it's not square
19:15Just square them up
19:16So why is he in the dining room?
19:18I just want them straight
19:19Tonight, I want to see if the waiters can push the new menu
19:22On a bed of spinach topped with a fried egg
19:25Oh, that sounds great
19:27It is nice, I tried it yesterday
19:29I've changed my mind already
19:30Well done, Kim
19:31One corned beef hash
19:32Let's pass on the spinach next time
19:34Okay, quick
19:35Smoked hadog chow
19:37Which is a soup
19:38It's with
19:39With
19:40With
19:40Come on, Peter
19:42He's got hadog fish
19:45He's got
19:46What was that egg?
19:48That was
19:48Twelve
19:49Twelve
19:50No, the customer's no more than him
19:52Can I have the camembert?
19:54Two of those
19:54Oh, God
19:55They've ordered the camembert
19:57Hands, please
19:58Just okay
19:59Jack looks so shy
20:01I'm not sure he can walk and talk at the same time
20:04Never mind sell the new menu
20:07There you go
20:08That's it
20:09How would you start to do?
20:12Something cool
20:13Now things are going wrong in the kitchen as well
20:15Mark can't even make the deep fried camembert
20:18It's frozen
20:19And I thought it was his speciality
20:21Thank you, see you, Mark
20:23A little bit better
20:27I mean, it's melting, but they're full of fat now
20:29If it's underripe cheese, then it's going to be a lot harder to get running
20:32Yeah
20:33Even if it's frozen, it's never going to go running because it's not ripe
20:35Now the chef's gone into the dining room
20:38That's pretty much one member of staff for every two customers
20:42And there are no vegetables at the main course
20:46And they need my help to serve them
20:47How are they ever going to manage with more than nine customers?
20:52Everything they've touched so far this evening
20:53Is fucking overcooked, undercooked, unripened, deep fried camembert
20:59And, um, I'm really worried
21:05This dining room will be full on Sunday
21:07There could be as many as 150 customers
21:09We don't stand a chance
21:11And if it continues to go like it is now
21:14There'll be more fucking camembert inside the pot plants
21:17Shocking
21:19I mean, really fucking shocking
21:20Dining room
21:23Absolute crucial
21:24We can't do without you
21:26And you can't do without us
21:27And we've got to establish that teamwork
21:29And we've got to come together as a team
21:31And think together as a team
21:33And then never forget
21:35The most important person
21:36Is the customer
21:37So it's a very straightforward exercise
21:40Nick and I are going to arrive
21:42In the dining room
21:43For the first time
21:44We've got a table booked for 1.30
21:46For lunch today
21:47Ready?
21:49Sit me down
21:50Present the menu
21:50And sell me this restaurant
21:52Here we go
21:53Peter's been here for 15 years
21:55So he should know what he's doing
21:56Good afternoon
21:59Mr. Whitehurst
22:00Nice to see you
22:01Mr. Ramsey
22:02No time to see you
22:03I've got a nice table for you
22:05Well, you can't fault his enthusiasm
22:07Still a sparkling for both of you
22:10Sparkling
22:10Sparkling
22:11I'll have a beer, actually
22:12Kim's been a waitress for five years
22:15She's charming
22:15But has no real training
22:17A beer
22:18Bitter
22:18Bitter
22:19Okay
22:19The lamb, perhaps?
22:20Lamb
22:21Yeah, I'm not too part of it
22:22Sack's only been here a week
22:24He knows nothing
22:25Really nothing
22:27Where's it from, the lamb?
22:29I'm not too sure
22:29Okay
22:30Oh, soup of the day
22:32What's that?
22:32Not too sure either
22:34I'm sorry
22:34And may I have some water
22:35Still sparkly
22:36Yes, still
22:37Still
22:38Fresh oil
22:39Fresh oil
22:41Oh, God
22:42Fresh oil from the pond
22:43On the night three
22:44I would like you all to test
22:46We have less than 48 hours
22:47To master the new menu
22:48And be able to sell it to the customers
22:50It seems like it's got bits of mussels in it
22:53It's not actual fish, is it?
22:54I'm not sure
22:55Right
22:55It's seafood
22:56Yeah, it's it seems seafood soup
22:59It's got some white fish there
23:01It's got cockles
23:02Cockles
23:02Cockles
23:04This is going to be harder than the kitchen
23:07I used to work as a waiter
23:09And I'm sure I can show them how it's done
23:11Smoked haddock chowder
23:13Beautiful creamy
23:14Sweet garnished
23:15Flakes of oat smoked haddock
23:16Finished with a wonderful poached quail egg
23:18So
23:19Nice beef chowder
23:20Beef chowder
23:21Definitely not
23:21We also have a special on today
23:23Clam chowder
23:24The chowder
23:25The chowder is a very nice platter
23:27And it's a very nice taste
23:28Platter?
23:29Platter, no
23:30Nice short descriptive idea with a special
23:32Clam chowder
23:33Very strong tasting
23:34I'm turning fucking grey
23:36You don't have to read the menu
23:36Go for the menu
23:37I'll give the menu to you
23:39There you go
23:39Okay, hold on a minute
23:40Let me just see what we've got
23:41Last time
23:41Sharp tasting
23:42Got a special twist to it
23:44As we put a quail's egg in it
23:45A quail's egg in it
23:46Much better
23:47Quail's egg in it
23:48Really good
23:49Even my pubes are going grey
23:50Garnished with oaks
23:52Of haddock
23:53Flake
23:54Sorry
23:54Garnished with you
23:55Can you cook?
23:59No
23:59This whole thing is theatre
24:01And this restaurant has to become a showcase
24:03And each and every customer
24:04Who's going to eat in here on Sunday
24:05Gearing up for a bloody busy day
24:06Has to remember you
24:07Yes
24:08And if they remember you
24:09And we've served good food
24:10Boy, are they going to come back
24:11And one last chance for Zach
24:13Here we go
24:14I'm ready
24:14This one I can feel in my bones
24:16I can see how relaxed you are
24:17You're looking good
24:18You're cool
24:18You're dude
24:19And bam
24:19Give it to me
24:20The smoked haddock challah is a very nice dish
24:23It has a nice creamy fishy garnished with flakes
24:27And a nice smoked haddock in the middle
24:30It's been selling like hotcakes
24:32It would be funny if it wasn't for Mother's Day
24:36Oh shit
24:37We've only got like two days to prepare though
24:39So it's like
24:39Oh fucking hell you've got two days to prepare
24:42One fucking speech
24:43I've got 24 hours to get a fucking restaurant ready
24:45Zach
24:46Zach
24:49I'm more than halfway through my time at Moore Place
24:59The food's better
25:00The weight has improved
25:01But without any customers
25:03It's all a bit pointless
25:04There are three days of the year
25:08When every restaurant should be full
25:09Even purple ones
25:11New Year's Eve
25:12Valentine's Day
25:13And Mother's Day
25:14And Sunday is Mother's Day
25:16Richard and Nick have been taking bookings
25:19Trying to claw back some money
25:21Table plan
25:22Good news is what?
25:24We've got 11 books
25:24No, we've got quite a bit more than that book
25:28Hit me with it
25:28181
25:30Shit! Confirmed
25:31I should be pleased
25:32But I'm terrified
25:33I thought we'd struggle with 150
25:35But 181
25:36It's making me feel worried slightly
25:38A bit ambitious
25:39A bit ambitious, yeah
25:40But just, you know
25:42What we're trying to do
25:44And turning this place around
25:45And taking up a division
25:46Yeah
25:47And getting customers in here
25:48But what worries me is that
25:49They're still not turned on
25:52I think they're putting off more than they can chew
25:54With the amount of covers they want to do
25:56I'm as worried as Andy
25:58I'm as worried as Andy
25:58But I have an idea
25:59Roast chicken
26:00Just like your mother used to make
26:02But with a twist
26:03Carved at the table
26:04To take pressure off the kitchen
26:06You've cut a chicken
26:07You've cut a chicken before?
26:08No
26:08You've cut a chicken before?
26:10No
26:10You've cut a chicken before?
26:12Many, many years ago
26:14Many, many years ago
26:15Rich?
26:16At home, of course
26:17Everyone's going to learn
26:18Including the owners
26:19One chicken each
26:20JC, you thought you were coming down here
26:21For a round of golf
26:22No, you're not
26:23I want you to do a chicken
26:23Perfect
26:24Ready?
26:24I brought in JC
26:26One of my best maitre d's
26:27He knows everything there is to know about service
26:30And about carving a chicken
26:32I mean, one of the classic cutting we do
26:36First, cut off the legs
26:38Then separate the drumstick from the thigh
26:42Next, cut along the breastbone
26:45Keep the knife close to the carcass
26:47And take off the breast
26:48I will leave the skin myself
26:51I think it's nice also to leave the skin
26:53And the customer can do what
26:54What you want, yeah?
26:55So we do one breast, one leg
26:57Turn the chicken over
26:59And remove the succulent oyster underneath
27:01That's a nice little piece of meat
27:03What you do on Sunday
27:04Yeah, exactly
27:05And for the next 400 Sundays
27:07Four pound fifty an hour
27:09No, no, we'll push the boats out
27:11This is like
27:11Four seventy-five
27:12Mum's got talent, come on
27:14Time for everyone to practice
27:16First time for you?
27:17First time for me
27:18Yeah?
27:18Chicken virgin
27:19Walk up the arse
27:20Walk up the arse
27:21Which is the arse?
27:24So legs off first
27:25Yeah
27:25And then you go on to the breast
27:27The chicken has to be carved in three minutes
27:29Or the rest of the food will have gone cold
27:31It doesn't look like a chicken
27:33It just looks like a bit of bone
27:35And you cut the leg beautifully
27:36Cut the drum off
27:37You've got the thigh there
27:38Yeah, look, that's right
27:39That restaurant brilliant
27:40You're just having problems with the breast
27:42Yeah
27:42Tomorrow they'll have to carve in front of the customers
27:45And it'll have to look better than this
27:47So nice to see you in the fucking shit
27:52We've got some shredded cat food here
27:56Looks like the fucking foxes attacked it
27:59The chickens are coming on
28:01And it'll be so nice to have chickens carved at the table
28:03And getting the waiters to take some pressure off our fucking shoulders on Sunday
28:06With gratin dauphinoise in a bowl on the table
28:08Yeah, yeah
28:09And fresh peas
28:10Because it's just coming to season
28:11Yeah, perfect
28:11And so that's the major selling point
28:13That's what you can store for the dining room
28:14Yeah
28:15And pecan pie
28:16Instead of being positive about Mother's Day
28:18Mark's worrying about old customers who are expecting the 1970s menu he's already sent out
28:23The people that have booked have seen this
28:25Yeah
28:25As long as they know they're going to get the beef, lamb, chicken
28:28The saving grace is they may have seen the menu but they haven't fucking tasted it
28:30Yeah, absolutely
28:31So that's one big fucking relief for me straight away
28:34I really want Mark to be right behind the changes
28:36With respect to how many we've got booked, we're going to be in the shit big time
28:39And if we can entice 25% of these customers on Sunday to return
28:44You know
28:45Oh, we've got them
28:45Yeah, you've got them
28:46The simple truth is that Nick and Richard have got greedy and overbooked
28:51They have to learn to care for their customers
28:53Do you think you're both now capable of running a restaurant?
28:56As you've said before and as we've not made any bones about
28:59We're not food experts, we're not restaurant operators
29:01I think we need to be in here
29:03Certainly in the short to medium term
29:05We need to keep to building our capability
29:06If you are going to go up a division and take it
29:09From strength to strength
29:10You have to get firmer
29:11I have to do it every day
29:12Because there's a part of me that thinks
29:14Christ, you nasty bastard
29:16And now that you guys are physically hands-on
29:18I mean, really hands-on
29:20It'd be so good to keep control of it
29:22Hold tight to those fucking reins
29:24If Richard and Nick are serious about getting stuck in
29:27We could still get through Mother's Day
29:28I'm going to take them at their word
29:30And give them some real work to do
29:32I really wish I could repaint the building for tomorrow
29:36But at least I can do something about the inside
29:39The minute you walk in here
29:40The first thing you look at
29:41Christ, what a lovely entrance
29:42A little bit disorientated
29:43Because you're confused to where the restaurant is
29:45At the moment
29:45The customs are in danger of getting lost on the way into the dining room
29:49Yeah
29:49Walk through
29:50Down to the right
29:51And then when you come into here
29:53There's such a lovely area here
29:54And what I was thinking
29:55See all these plants that side
29:56Yeah
29:57Let's get this over here
29:58A little bit of screen
29:59Yeah
30:00Maybe one of those little Indian screens
30:02It's sectioned off
30:03And it just gives a nice, smooth, clear flow through
30:06If you don't catch them
30:07They often feel
30:08They often mill around here
30:09It's like
30:10It's almost a barrier
30:10Disorientated
30:11Yeah
30:11Come through this door
30:12Walk in
30:13First thing you see
30:14Horrible
30:15Plastic coat rail
30:17So the area outside the restaurant
30:19Is just as important as inside
30:20It's even more intriguing now
30:29Than it is when you walk through to the
30:31No, no, no
30:32What do you think?
30:32Wow, beautiful entrance
30:33Excellent
30:34Where's the restaurant?
30:34Oh, it's just down here
30:35On to the right
30:35There's that natural little snake
30:37Follow it
30:38Yeah, you can follow it
30:38Everything is ready for Mother's Day
30:40Just one last test
30:41To see if Richard can carve the chicken
30:43In less than three minutes
30:44Three minutes
30:45How are you feeling?
30:51Have you started?
30:52No, not yet
30:52How am I feeling?
30:54Overwhelmed
30:55Well, we started
30:55Thank you
30:56That
30:57Okay, smart
30:58Have you ever practiced it?
31:07Only at home
31:08Only
31:09Every hour of every minute of every day
31:11One minute to go
31:12He's done it
31:16Richard's ready to face his customers
31:19Two minutes, twenty
31:22Well done
31:23Can I just say that we've got 50 roast chickens for tomorrow to sell
31:28Fucking let me think
31:29That's a hundred legs that could go into someone's lap
31:32Morning guys
31:39The big day has arrived
31:40And if you're going to give the diners a Mother's Day to remember
31:42We'd better get cracking
31:43Andy, how many chickens are you going in?
31:46Six chickens down that oven there
31:49I've got chicken in there
31:50And then I've got that whole tray of chickens here
31:52As well as roast chicken
31:53Andy's cooking a ribeye beef with all the trimmings
31:56And Hervé, he's in charge of the Yorkshire puddings
31:58Hervé
32:00You cannot make Yorkshire pudding like this
32:04Fucking hell
32:05Not exactly how your mother made them
32:08They're like bullets
32:09Maybe you have to cook them longer as well
32:11Yeah
32:12And hotter
32:13To start off with
32:14Just to get them rising
32:15Morning
32:16Oh, you've got 15 chickens
32:18It'd be nice if you could do 10 of them
32:20What, me personally?
32:21Yeah
32:22Thanks for that
32:23I'm going to start to think about chicken
32:27Okay, here we go
32:31Yorkshire puddings
32:33Whee
32:35What do you reckon?
32:3750-50
32:41Fingers crossed
32:43If my Yorkshire puddings rise
32:45The kitchen will be almost ready
32:46Okay, Peter
32:47Just one last pep talk for the waiters
32:49I just want you to stop crashing around
32:52Move around the dining room
32:54Like a ballerina
32:55And see that wonderful floor out there
32:57You just treat that like it's Swan Lake
32:59Gliding in and out of all the tables
33:02If we get this right
33:04More plays will really take off
33:06If not, we'll offend half the mothers in Isha
33:09Oh, we shouldn't be under this pressure on fucking Mother's Day
33:20Quick look
33:21Okay
33:22Just stay there two seconds
33:23No, no, no
33:24No, no, no
33:25No, no, no
33:26Just a guy
33:27I don't want you blowing on them
33:28I'm knocking them down
33:29Look at everybody standing here
33:30Away from my fucking yoke
33:31Fuck off out of here
33:32Yeah
33:37Francis
33:40Oh, fucking hell
33:44One more look
33:45One more look
33:46Just in case I was imagining things
33:47Ready?
33:48Watch
33:53Francis
33:54Right, come here please
34:03Zero, zero, zero
34:05Okay, Regis
34:07Yeah?
34:08Look, that's what I'm trying to explain
34:09That's a Yorkshire pudding
34:11That's a pile of shit
34:13Yes?
34:14Right, where's that French little fucker?
34:16Come here
34:17Herbie
34:19End of story
34:22Okay, 50 minutes to go
34:23First table's arriving at 12 o'clock
34:24Quarter
34:25Andy, do you want to leave from the kitchen?
34:26Yeah
34:27Okay
34:28Starters
34:29Smoked haddock chowder
34:30It's a creamy fish soup
34:32Garnished with oak smoked haddock
34:34Main courses
34:35Roast chicken
34:36Carved at a table
34:37It's down to you guys
34:38Push the chicken
34:39Traditional roast beef
34:40With your puddings
34:41Your hauncher puddings
34:42And at urbe
34:47Aw, urbe
34:48Price, when you think this time last week
34:50We went from two
34:51To 180 for lunch today
34:53So
34:54I'm gonna be in the dining room
34:55Right behind them
34:56Give them a little bit of support
34:57Because I think the kitchen's pretty much set
34:59We're there
35:00But dining room's still
35:01A little bit apprehensive
35:05Bookings have been staggered over two sittings
35:07So we'll be working for six hours straight
35:09Use this one for the pizza
35:11To the peas
35:12After Zach's performance with the chowder
35:15I've put him on bar duty
35:16You want to die, guys?
35:18Kim, Nick, Richard and Peter
35:20Will work in the floor
35:21Andy's in charge of the kitchen
35:24With urbe as his right-hand man
35:26You've got three minutes over here
35:28How many is it? Four?
35:29How many is the chicken?
35:30Four or four
35:31And the executive chef?
35:32Well, yeah
35:33He's in charge of crockery
35:35Okay, you've got three chowder pods up there
35:37Happy Mother's Day
35:38Happy Mother's Day
35:39Homemade wall paste burger
35:42It's a thick beef burger with a char-grilled bun
35:45And it tastes brilliant
35:46It will do Nick the world of good to meet some customers
35:49The burgers are selling well, but at the moment, not enough chicken
35:53Just two or three of you want the chicken
35:55We'll bring out your table and call it for you at the table
35:57How come you're not selling the chicken, huh?
36:00It's not one to try
36:01Go on
36:02We won't go for a break
36:04They actually sell one chicken
36:06The rest of the dining room will start to see sort of a little bit of excitement
36:09A little bit of magic happening around the table
36:10So they'll all start ordering
36:11Which then, within an hour, will run out
36:13Which is exactly what we need
36:14Now there's a nice buzz coming out of the room
36:17Sounds really happy
36:21Happy
36:22Here he comes
36:23Give it to me
36:24Four chicken
36:25Chicken for four
36:26Well done, hell
36:28Darn big boy
36:29Full rice chicken
36:30After all my doubts, it's Peter who sold the first chicken
36:34Spring chicken
36:35That's not you then
36:36Sure enough, soon everyone wants one
36:39It's a mutant chicken
36:42My goodness
36:44What's the idea of doing it at the table?
36:47To get the meat from the table
36:49Quite a lot of chicken
36:50What do you think about having a chicken cart at the table?
36:52Difference?
36:53Makes you feel a bit more hungry
36:55Makes you feel a bit more hungry
36:57Can't find the knuckle
36:59Right, pick up the drumstick
37:00What's that bit?
37:01I've never seen that bit
37:03It's nice, isn't it?
37:05Do you want a bit of each?
37:07Do you want a bit of each?
37:08Do you want a bit of each?
37:09Do you want a bit of each?
37:10Do you want a bit of each?
37:11Do you want a bit of each?
37:12Do you want a bit of each?
37:13Relax
37:14It's only a chicken
37:15Everybody's rising to the occasion
37:18And the first sitting's going really well
37:20Take two
37:23Second stand
37:24There you are
37:25Thank you
37:26Thank you
37:27It's great to see the dining room full
37:29And feel the buzz
37:30Thank you so much
37:32Lovely
37:33But on the second sitting
37:35The overbooking's causing a problem
37:36There are just too many people
37:42There's a table of 19
37:43And a table of 15
37:44And a table of 14
37:45Pretty much
37:46Come in at the same time
37:47And it's not very good
37:48When you've got like 48 people all at once
37:50Because it's sharp to the kitchen
37:52Nick and Richard have to learn a cardinal rule
37:56Put the customers first
37:58Make them feel really special
37:59And build a sense of loyalty
38:01I don't expect to come out for a family meal
38:04And have to wait as long as this
38:06It's not a question of fast food
38:07It's a question now
38:08We've been in an hour and a half
38:09And we've had a starter
38:10And that's it
38:11I'm not having a lot of explanation
38:12Other than
38:13We've been really busy
38:14We've kept cheerful haven't we?
38:15Except for Colin
38:16Still
38:17There we are
38:18We learn
38:19And we don't come back again
38:20That's it
38:21Have you ever had a chicken craft at your table?
38:23No
38:24Well I've not done this many times either
38:26Kim's trying her best
38:27But charming the customers just won't work
38:29They want to eat
38:31At least you know it's fresh though
38:33Another bottle of wine
38:35Another bottle of wine please
38:36Remember
38:37Unhappy customers destroy reputations
38:40I mean how the fuck can you cook for nearly 50 people at one time?
38:44Yeah
38:46Certainly
38:52The food was very good
38:53Yeah
38:54The rest of it
38:55The structure
38:56The organisation
38:57I'm sorry mate
38:58You've done apple
38:59Perhaps the more waiting stuff
39:00I mean the girl's done her best
39:02But you know she's the only one on her own
39:04The guys in the black shirts and everything
39:06That were the managers
39:07They were sitting down
39:08Talking to their mates in the conservatory there
39:11And they only left two people serving
39:13Everybody else in here
39:15I'd like to say goodbye
39:16We're happy
39:17We're still waiting
39:18We're still waiting to pay no bills
39:19Let's hope Richard and Nick learn their lesson
39:22The dining room's empty now
39:23But it's been full for the first time in a long time
39:26And the vast majority of customers went away happy
39:29One chicken left
39:32Okay have they
39:33Bravo
39:35Well done
39:36Thank you
39:37Yes
39:38Happy?
39:39Yeah
39:40Yeah
39:41It's good working with Andy
39:42Yeah
39:43Will you use my recipe for Yorkshire puddings?
39:46I'm a bloody French
39:47I don't do Yorkshire puddings
39:48I don't do Yorkshire puddings
39:49I don't do Yorkshire puddings
39:50I don't mind you up at the last minute
39:52Thank you everyone's mad
39:53Oh come on
39:54We've got to the end of the day
39:55We've got to have some fisticuffs before it goes
39:57Everyone performed in the kitchen
39:59Even Mark
40:00It wouldn't be right
40:01It's an easy target at the end of the day
40:03Well Mark's not an easy target
40:04Yeah I am
40:05You know you said earlier didn't you
40:06You've got a lot of material to write
40:08I just love it when you put that executive chef before your name
40:10Hey
40:11Good night
40:12Hey
40:13Good night
40:14And the waiters did a great job
40:16I'm really impressed with the way everyone pulled together
40:19That was fantastic
40:21And you were running around crazy today like proud cock
40:24Wow this is full
40:25This is heaving
40:27This is buzzing
40:28Hey I'm running it
40:29And happy as Larry
40:30Since we started we've never had a day like we've had today in here
40:34One complaint was the fact that the food was taking too long
40:38And the rest of the complaints were just
40:40Customers are still not happy with that bloody colour
40:43Huh
40:45That purple monstrosity
40:47Huh
40:48And do you know what
40:49A quarter to twelve
40:51Lunchtime I didn't think you were going to do it
40:52Because I didn't think any of you were good enough to do it
40:54Fucking well done
40:55Huh
40:56Maybe there's hope for the purple palace yet
41:00When I first arrived at more place I found a restaurant in crisis
41:14Where is everyone?
41:15Where is everyone?
41:16It felt more like a rest home
41:18Today how many is good for lunch?
41:19None
41:20Nothing
41:21The food was deep fried, microwaved, or out of a packet
41:24That's fucking seventies crap at its best
41:27Too many cooks and not one of them any good
41:30Thank fuck I'm not hungry
41:32And I met possibly the worst waiter in the world
41:36Oh Zach I'm fucked
41:38I mean really fucking shocking
41:40But by the end of the week things had started to improve
41:45That was in March 2004
41:47Now I'm back
41:48Oh for God's sake
41:50They've still kept it purple
41:52And on a sunny day it still looks like a shit hole
41:54Jesus Christ
41:56It's a relief to find out Andy's still heading up the kitchen
42:00How are you?
42:01How you doing all right?
42:02Good to see you
42:03You look like you've had a busy summer
42:04Well yeah it's getting out of hand
42:06The Ramsay burger
42:07That wasn't a ram
42:09How many are we selling a day?
42:11Oh they're doing 80 kilo beef mince a week
42:1380 kilos a week?
42:15My God
42:16It really kicked off in a big way
42:18How do they take care of the horse puddings?
42:20Hey
42:21How are they?
42:22Yeah they're happy to us
42:23They're better than mine
42:24I'm happy
42:25Hey
42:26I'm here to be beaten over eh
42:27You French fucker
42:28There you go
42:29Do me a favour
42:30Make me one
42:32Morning
42:33Mr Ramsay
42:34Be well
42:35Very well you?
42:36Sir?
42:37It was until I arrived
42:38It's still purple
42:39Still purple
42:40It's about priorities isn't it
42:41We've continued to spend money here on things
42:43And it's on the list at some stage
42:45Bullshit
42:46Yes
42:47If you remember the last chat we had
42:48The dynamics of getting the restaurant busy
42:50Was the sort of objective behind this whole thing
42:52And that was doing the set menu
42:53And dropping the price down
42:54And then since then
42:55It's probably settled in
42:5660-70% higher than it was before
42:58Now Mark's the garden about
42:59Is that right?
43:00Mark's up in Leicester
43:01He's running his own pub
43:02So now he's an executive barman
43:04We've given Andy his head haven't we
43:07In terms of the menu
43:08And let him get on with it
43:09The one thing I would say categorically
43:10The food here is great
43:11The product is great
43:13But the proof is in the pudding
43:15Hello
43:16Here's your chef pudding
43:17Excellent
43:18That looks nice
43:20Hervé
43:21Hervé at least seems to have improved
43:22On that flat pancake he made me
43:24Last time I was here
43:25It's not bad Hervé
43:26You know that
43:27It's actually not bad
43:28It's a little bit too thick at the bottom
43:30It needs more salt
43:31Do it
43:33Do it?
43:34Okay chef
43:35Better than yours?
43:36Of course fucking not
43:37Don't get that fucking excited
43:38Hervé is the only original brigade member left
43:40But Andy seems to have succeeded in knocking a brand new team into shape pretty quickly
43:47In front of house still has the charming Peter
43:48How you doing?
43:49Zach's been moved to the safest place behind the bar
43:56How's this world had a clam chatter?
43:57Well we don't do anyone I think
43:58I knew they'd be on their best behaviour for me
43:59So to get a genuine overview on how more places progressed two weeks ago I sent in a spy
44:14Very cheery service from the old fellow in an open neck shirt
44:18Matthew Forte is a renowned food critic
44:20Seemed to be on excellent terms as the mostly codgerish lunches
44:25Hello Matthew
44:27Hi God
44:28His frank reviews have made and broken many businesses
44:30Joe
44:32Joe
44:33And he came away with some strong opinions about the Purple Palace
44:35Overall impressions? Were they informative on the menu?
44:38There was the old codger who was there
44:40Yes
44:41He was absolutely sweet
44:42He was very nice to my daughter
44:44He was very informative
44:45He was clearly taking pleasure in what he was doing
44:47And style of food
44:49Modern European I would say
44:51And really very competently done
44:53It was working some well known combinations
44:56Every now and then it just gets a bit too fancy
44:58And I think maybe to justify the dining room
45:01There was deep fried rocket which I thought was a bit weird
45:04What the fuck would you want to deep fry it for?
45:06You ask me?
45:09I would
45:10I was just a restaurant critic
45:12I wouldn't know these things
45:13What goes on his chef's heads frankly is a mystery to all
45:16Frequently to themselves
45:18D5 rocket
45:21Was that your idea?
45:22No
45:23No
45:24No it was mine
45:25But I've changed it now
45:26Andy
45:27Beetroot crisps
45:28D5 rocket's gone has it?
45:29It's gone, it's gone
45:30Dan was going to ask for that for lunch
45:31It's all gone
45:32Talking about lunch
45:33I'm going to have a... where are the menus?
45:34Let's have a look at the menus
45:35And then I can order off them
45:36Yeah
45:37I'm starving
45:38Despite his rocket abomination
45:40Andy has definitely had a beneficial effect on the food here
45:45So why?
45:46If they're doing a booming trade in the evening
45:48Are lunchtime still completely dead?
45:50Looking at the bar menu
45:52Looking at the bar menu
45:53I've got a good inkling why
45:54Good afternoon
45:55Are you ready to order sir?
45:56I'll start off with a vegetable spring roll please
45:58Vegetable spring roll
45:59Spring roll?
46:00Yes
46:01Three little words spring to mind
46:03Deep fried food
46:05If a Russian wants to get a good reputation
46:11The food has to be consistently good
46:13Throughout
46:14Jesus
46:15Here we go
46:16Here we go
46:17Thank you
46:18Are you going to taste that one?
46:19They look frozen
46:20I'm not very keen on them
46:23Fucking disgusting
46:24Looks like a cremated turd
46:29Fucking disgusting
46:31Miles away
46:34So we've got good food at the restaurant
46:36And it's completely spoiled
46:37By the shit they're serving in the bar
46:39And if you're ever going to attract
46:41People from the bar
46:42To come and eat in the restaurant
46:43They've got to stop
46:44Serving that shit
46:45From stock
46:46Sad
46:47Service
46:49The deep fried rubbish
46:50On the more place bar menu
46:51Is in danger of completely
46:53Undermining
46:54Its new hard fought reputation
46:56Service
46:57When you've got such
46:59Diverse menus
47:00It's going from
47:01Sort of
47:02First division
47:03Straight down to the fourth
47:04Two dishes on the bar menu
47:05Is more expensive than your lunch menu
47:07And the food on the lunch menu
47:08Is ten times more exciting
47:10Than the food in the bar
47:11I want to suggest
47:12Incorporating more of the restaurant menu
47:14Into the bar
47:15Slowly
47:16But properly
47:17So anyone coming in for a quick snack
47:20Whatever it happens to be
47:21Is an indication
47:22To how good it is in there
47:24For me
47:25If it helps the consistency
47:26If it helps the consistency
47:27And it helps the speed of delivery
47:28Then
47:29It's no gamble
47:30Yeah
47:31No more deep fat food
47:32No more deep fat food
47:33And just to make sure
47:34To make sure
47:35I'm putting the deep fat fryer
47:36Out of harm's way
47:37Shit
47:40The food on the evening menu
47:42Is a huge contrast
47:43The waiting staff can take pride
47:47In what they're selling
47:48Get this server
47:49Of holy chips
47:50For the same price
47:52Richard and Nick
47:53Have wisely cut prices
47:55The result
47:56Surprise surprise
47:57The average spend per head
47:58Has gone up
47:59From a meager 13 pounds
48:01To over 20 quid
48:03And if business continues
48:05At this level
48:06Their predicted annual turnover
48:07Would have increased
48:08By nearly a million pounds
48:10Everyone loves a Ramsay burger
48:12Fantastic
48:14The place is doing really well
48:16Very very busy
48:17We got rid of the fucking fries
48:18Which is fantastic news
48:19And
48:20It's a great restaurant
48:21Food looks fantastic
48:22They don't need any more
48:23I'm out of here
48:24Thank you very much
48:25Thank you
48:26Sir
48:27It's been a pleasure
48:28Likewise
48:29Cheers
48:30But remember one thing
48:31While we cock you back
48:32Can't wait
48:34Can't wait
48:51Oh fuck
48:52Holy fuck
49:01I didn't realise they were fucking off
49:06This is a living fucking nightmare
49:21I'm out of here
49:22I'm out of here
49:23I'm out of here
49:24Why am I mad?
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