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00:00people dream of owning a restaurant in a quaint town like this set in beautiful countryside
00:08cooking fresh local produce serving loyal locals as well as the tourists a restaurant to die for
00:13surely but when I first visited the glass house it was in deep trouble
00:19the kitchen was in chaos and the customers were mighty unimpressed it was losing money by the
00:41second and the owner was about to crack up he was at his wit's end so he called me in to turn it
00:52around I had just one week to do it and that was a tall order garlic popcorn don't take this the
00:59wrong way I was determined to save Neil's restaurant last night you had bad breath no feeble excuses no
01:05hiding place and no bullshit Neil Farrell has always dreamt of owning a restaurant but in three years
01:26since he bought the glass house his dream has turned into a nightmare he's deep in debt so many people
01:33are after him for money and he's turned his mobile phone off he could go mad and he may even go bust
01:39when it's your own place and it's your own money and you're you're the one that's you know walking
01:45the tightrope yes it's it's very it's very different and that's my problem that we haven't we haven't
01:50worked out which road we're taking at least he's had the sense to call me in for help but if Neil's
01:56gonna pull this one out of the fire he's got to take some tough decisions I can't do that for him but
02:02of course I can encourage him first stop the kitchen to see if the chef know what they're doing
02:07the head chef's 37 like me he trained at clarity's before my time he's on 25 grand a year so he'd better
02:16be good about the same amount as you did like the other day until he says I can call him Gordon he's
02:22mr. Ramsey first I need to watch him cook and see how he runs his kitchen morning mr. Ramsey extremely
02:31pleased to meet you likewise first name Richard Richard where do you think it's going wrong it's a
02:36very difficult question we'd be a bit of heads against many a time what we're doing wrong should
02:41return it turn it into a pizzeria is that what people want she's got to the stage now where I just feel it
02:48ain't working and I'm questioning my ability to control his team and inspire them the head chef's
02:55got to believe in himself otherwise forget it two cloths Jack sees a salad battered salmon
03:05hello no communication not a sticky bird no one even answers the head chef no no no we chef no no
03:17I have to ask for it oh you have to ask for it time to test Richard's cooking I thought what would be
03:24nice thing to do just for today so to go upstairs and have a quick bite to eat yourself just your
03:30favorites your specialities I want three duck cake pudding in he's not having those he's having four
03:35fresh ones of which he's gonna eat too Richard's proud of his duck cakes with chili jam exotic no
03:44pretentious crap scotch eggs and someone's been very lazy in the kitchen because I've got a bloody bone
03:57hmm so I'll save that one for later another of his favorite combos braised lamb shank with parsnip
04:08crisps straight clumsy clumsy cooking and lazy elements the oil on these stink there has been
04:18changed about three four weeks the whole meal would set you back nearly 30 quid way too much the food
04:27was disappointing sadly I did choke obviously saw the law but that was stuck at the back of my throat but
04:33however you know I'm glad it was me not a paying customer a restaurant owners best investment will
04:39always be in the chef and if you haven't got that sort of major asset downstairs in the kitchen and
04:43forget it the guy's gonna be a motivator it's gonna be a leader it's gonna make you money it's gonna bring
04:48customers back and clearly from what I've seen so far Neil hasn't got that in Richard that's pretty obvious
04:54next job to see how Richard runs in brigade on a busy night good head chefs get the best out of their
05:04team no matter what Ian was a waiter but got bored serving food so now he's trying to cook it instead
05:11Ian's girlfriend Claire only works here part-time as a main job is running a bookshop I suspect she's
05:18only here because she's going out with Ian I've got wild animals I've been nibbled at it but nothing
05:22Randall the kitchen porter thinks we're related because we're both from Scotland bollocks
05:30Richard do you taste this
05:33Craig Craig's in year two at catering college he looks pretty clueless to me but let's hope he proves
05:41me wrong a good team will always turn out good food whatever the pressure it's one of the busiest
05:52nights of the year Saturday at half term so it's a perfect test there are a hundred and six customers
06:01booked if they're happy they'll spend an average of 30 quid each plus wine and the glass house will take
06:06over four grand but their biggest problem is coping with lots of orders don't fucks upstairs
06:14they're up their asses second fucking call away from non-existent table well well kitchen Neil did
06:21tell me when the pressures intense the kitchen collapses into chaos and you know what it's true
06:27he ends up giving meals away things soon go from bad to very ugly no it's not fucking all right do
06:35yeah it hasn't been trimmed take it to Richard yeah get on the phone now find out where this fish was
06:48going the whole thing's gone pear-shaped everyone's running around like headless chickens off the ball
06:58and just a massive breakdown in communication fucking partridge you I need a bigger piece of
07:06sea bass doing the side door that was gone up needs to come back and that needs to be cooking more you want
07:12this fucking partridge cooking more for fucks sake I need another partridge
07:18yeah Brandon have you just been reading the right check it's really grim my apologies chef 36 I've had this
07:26done we've had the order in 40 minutes yes that's not good enough where's that big check where's the big
07:34yeah you break your fucking balls and you really go for it yeah and do you know what the fucking way
07:41let's go to rescue I'll tell you how you can rescue me in this room you can buy it off me
07:46you can buy it off me mate then you'll do me the biggest fucking favour you could
07:53I think someone's about to piss his pants I think he's just gone there
08:02I've been at the glasshouse restaurant in Ambleside for just a day from what I've seen so far it's
08:14going to be bloody hard to turn this place around in a week a month possibly but now it's inquest time
08:19there's no question where to start that cocky chef who's going well
08:27huh ten past nine went outside um have a quick chat with customers and all of a sudden I started
08:37seeing this food coming back huh where do you think you wrote down
08:41you're not using the guys properly but the guys just fucking let go as normal the things were coming
08:49down they just went fucking chaotic say every fucking Saturday we've ever done it's exactly the
08:57same maybe I just shouldn't give a shit maybe I should just say fuck you give us your money thanks
09:03very much then it wouldn't bother me and I could go home and it wouldn't matter if I've got a shit
09:07restaurant because there's loads of them out there and the owners are driving around in bloody Porsches
09:11I'm driving a shitty Astra van and I'm fucking close to tears do you know what I think Neil would
09:17rather throw himself in Lake Windermere than actually turn around and be the bad guy with his staff
09:22it's not all kitchen's fault but and you know the kitchen's the engine room yeah
09:29Richard if we're not firing all pistons and we're not you know on the ball all right come here come
09:40in the chef's answering your question question was what happened at 20 past nine where did we go
09:46we were fucking motoring you look like a sack of shite
09:59well at least other bollocks to apologize to yeah he's standing there bawling his fucking eyes out
10:07yeah take your fucking hat off
10:14we've hit rock bottom
10:22don't get upset huh hey I'm telling you I don't want you to get upset the team will need a real
10:32boost if we're going to get back on track it was all going so fucking well but there's still some
10:37problems to tackle it's my second day in the Lake District trying to save the glass house restaurant
10:45and I'll tell you what it's an uphill struggle next battle hygiene this place is about as clean as a
10:53puppy's litter tray this secret film was taken last week they knew I'd sent someone to check around but
10:59they didn't know it was Mark Sargent my head chef at Claridge's and they didn't know he had a camera
11:05hidden in his hat plastic containers they instantly tell me the food is not as fresh as it should be
11:14even the head chefs not sure
11:20this kitchen is filthy straight from the dirty floor into the pesto it's supposed to be a kitchen
11:28not building something Gordon's gonna have that bollocks with this morning let's go
11:35the cardinal rule of cooking your kitchen must be clean and by clean I mean
11:44spotless the normal clean down which is what every Saturday night after service but you must have
11:51one big clean in the week now just don't have the time Randall don't bullshit it's not bullshit the
11:57end of the night the last thing I want to do is look up end of the night mate time clean kitchen clean
12:05food lazy kitchen porter p45 Randall but it's not just up to the kitchen porter everyone should be
12:15responsible but they're not you gotta trust the brigade that you pay and secondly and you know bring
12:22them on evolve them make them talented keeping hold of them motivating them evolving them increasing
12:29their responsibilities working on them let me think how much time we spend together in the kitchen all
12:33day long yeah it's exactly that we spent it's the first time we spend more time together in the
12:39kitchen than we do at home we have lovely families nothing more I can do until we finish time for Neil I do wish
12:53he'd turn on his mobile phone grow some bollocks and act like a bloody boss there are too many customers
13:00to cope with on Saturday nights but the rest of the week the place is deserted that's partly because no
13:05one can find it when I walked past the first time coming down here from the right-hand side I had no
13:13idea where the restaurant was and here we should have a nice prominent sign last house restaurant
13:20with a menu board beautifully lit and whether you want to put some little bloody neon lights or nice
13:25fancy lights around it is an attraction right and and that lit see that sign there yeah last house yeah
13:30and with a new logo and the new printing just something that you know um speaks value right yeah
13:37doesn't even say we're a restaurant it doesn't say you're a restaurant exactly I want to see a bloody
13:42telephone number on there cheese salad duck cakes now for the menu a well-written menu should entice customers
13:49inside at best this one is confusing at worst it's just bizarre I don't want to read popcorn guys where the fuck did that
13:58come from so it's something the vegetarians always say that they've got no there's no crunch or no body
14:05in any of the dishes they've got no pallet what you worry about yes it's on the decline um lunch menu
14:13two starters two main courses and two puddings yeah I'm just wondering how many people are gonna come
14:18in for a two-course lunch yeah we're gonna look at the menus the two-course and if that's hearty rustic
14:24country-fired food then trust me because I know you don't want to let go of the sandwich and I totally
14:29understand I want to let go I just don't want to let go of the revenue okay guys great yeah open
14:36mackerel sandwich work down good man with a team kitchen we can improve the food and I can find out
14:44exactly how the team works thyme flowers gently add because they're very very very fine and then
14:52Craig yeah yeah taste it there's your spoon Craig looks scared stiff of making a mistake you'll have
15:00to change that if he wants to be a chef less salt we haven't put it in yet good up salamand if it's
15:06not a hot pan what happens with the fish in the pan it won't cook yeah I'll know that's my
15:10bit of boil so we've got no color on it two more around the outside one in the center Ian's got some
15:15bad habits but he's only been cooking for three months I think he may make it one day the whole
15:22thing's changing color and it gets halfway what does that mean exactly but we're just gonna finish
15:27on the bottom okay good good question you're a very very good cook yeah anyone ever told you that
15:34before this restaurant is gonna be better than the BLT yeah different from a BLT in a well-run kitchen
15:53everyone makes a contribution but Richard hasn't even asked his team what they think the problems are
15:57Craig what's your weak point in the kitchen this is when I get a lot of orders on I don't have
16:04them in front of me so I like it they get shouted out once and then I have to probably check the ticket
16:08again put it together in your own mind then just jot it down Saturday night it's quite hard when all
16:13the checks are coming on I do kind of lose where I'm at and how many stakes got on order and how many
16:18mm-hmm but when it goes quiet it's kind of like it's difficult to motivate yourself it's
16:23that's what Richard said yeah yeah Randall is that your third one second one Jesus
16:29Neil's finally agreed to a new lunch menu simple fresh food for a tenner including the new mackerel sandwich
16:38just had a taste of each other's as well this is excellent good I'm glad you enjoyed it at last some
16:46happy customers we got a restaurant for happy people fantastic chive small amount in treat it
16:54with a bit of love you can place it in there gently yeah my god the kitchen suddenly sounds of his
17:05running well one salmon one sausage yeah wait can you let me know three minutes but within 30 seconds
17:16every section the kitchen's talking to one another good everyone in the team's responding but Richard's
17:24not working with not working with them do you want to help you this is what I want to get established
17:33quiet lunch not really that busy I just want to see is working together even more now I know there's
17:38nothing for you to do right now but yeah yeah I know it's painful but get in doing something for you
17:44please thank you and you hey oh I asked you can do anything for you Richard yeah what do you need
17:53doing okay sausages where are they mashed ready new sauce what can I do yeah bring the brigade together
17:57even Richard said to me the guy that's got no man management skills he's been watching you and the
18:02way you are with the guys and you're bringing out the best in them yeah you're bringing out the
18:06hunger that's what you're paying 25 grand a year for I know I'm not so I'm not being funny or pissing
18:10around with 25 grand a year's a lot of money but I've been stupid with them I've been cradling them
18:14my head was too far up my bloody ass to realize what the hell was going on
18:17Neil needs to get his head out his ass and focus on his job keeping customers happy and making sure
18:25they spend their money he needs his customers to bypass the cheap early supper menu that runs till 7 30
18:33and eat a la carte and that's how he'll pay off his debts and rebuild his reputation
18:37let me just tell you something 15 portions of apple cake 15 portions of fondant and 15 portions
18:45of bloody gratin dauphinoise five nights a week it's 125 thousand pound a year turnover hey on three
18:52items out of nearly 20 on a menu yeah the last table just arrived said they were early 15 minutes early so I
19:02want to make sure that Neil doesn't give them the early supper menu because we're gonna find out whether or
19:07they're here for a bargain or not I want to sell the ala carte not the cheapo menu because they look
19:12like they've got a bit of money now you've got two menus on today you've got the ala carte menu we've
19:17also got the early supper menu so you've got lots to choose from that table was derived we said they're
19:24really early 20 minutes early they're booked at 7 30 so therefore don't give them the cheap menu the
19:32table before yeah just sat down right what did you give them I get them both yeah damn will he never
19:39learn Neil must work the tables not worry about the kitchen if you only focus you'd do a fine job do
19:45you know what you are a phenomenal salesman you've got the most amazing wine cellar and you can take an
19:52order you can take an order and you can cane it on the wine and the better the food the more money
19:56they're gonna spend on wine after three days things are looking up the guys upstairs are starting to
20:04get the basics but my big worry is the kitchen Richard just isn't an inspirational leader it's
20:11the biggest problem in the glass house but Neil just won't face the facts I'm gonna have to show him
20:16just how well his kitchen can run without his head chef don't take this wrong way but I want you to
20:22take the night off tonight and I want you to take the night off now I'd love both you to have dinner
20:28together don't have to eat here do we yes dodgy cheese yes you are when was the last time you guys
20:40had dinner together truthfully without any bullshit I went to go out about two and a half years ago two
20:45and a half years ago yeah hello two and a half years ago and when was the last time you sat in it here
20:49no I've never done it we do thank you there's only one condition that this takes place the kitchen
20:57downstairs don't know about it and I need a bit of support from you guys as well yeah this would be
21:02too exciting I'll send Richard home the team may not be up to this if it goes wrong I may look a
21:08right tosser yeah yeah now we have an absolute nightmare night last night I left you together
21:14for two hours and it was the biggest shithole in Britain yeah I'm gonna rectify that yeah you're on
21:19the hot plate you're gonna be running the kitchen okay and then if it's going really well I want you
21:23to run the kitchen for half an hour and God forbid if it is going that well yeah scratch your head scratch
21:29your bollocks I'm not interested I want you to run the kitchen yeah for half an hour yeah right maybe from
21:351 32 o'clock in the morning I don't know yet let's just really work for each other yeah let's not
21:42lose the plot and let's show him your chef that you guys are more talented than he believes you are
21:49yeah okay ready table 37 has arrived and it's gone 730 so they'll definitely get the other cart menu
22:12yeah cheers mate hi just cocker I can only pray that Neil tastes the difference in the food then
22:26over a nice glass of wine he can give Richard what for in the center of the cutter think about what
22:31you're doing don't rush it Craig what are you doing labelling this stuff how about looking at the
22:38food and show a little bit of interest what you're doing okay Pete leetard little bit asparagus and just
22:44blaze that around if you don't eat up soon mate I am told you about a sexual experience downstairs in the
23:00kitchen kitchen for the last three four days well done well done send it Randall don't send it
23:09yes watch the thank you thank you thank you good good good good good when he's gone are you going to be
23:25able to instill what he's instilled in one of them he is now in charge of the kitchen everybody
23:29all right how many lemon order Ian please one lamb one roast pig one day for more good
23:39you've got to sustain it now forever do you know what I mean I am shitting myself to produce this food
23:52I am really really fucking scared but I'll die trying a lot better than last night so far yeah
24:02awesome yeah um is that not because Richard's not here I'm not gonna say what do you mean I'm gonna
24:12say we won't have a job if we say that let me ask you you've got a pair of bollocks has it gone well
24:18without Richard it's gone smooth head chef Richard has been given the night off so I can show the
24:35restaurant owner Neil how strong the kitchen is without it I think the team have done a bloody
24:39good job but will Neil agree table 37 thought the food was absolutely fantastic I'd like to come down
24:47and meet you and the rest of the team up that's 10 guys well done I mean that well done you're
24:59responsible for that food Neil looks delighted but has he had the bollocks to read Richard the riot act
25:05no seriously guys it really was nice it was absolutely beautiful you did what tonight
25:11we all did it intense good made us all do we all just kept stopping sections yeah we all worked
25:17together as a team and we all we all really clubbed together it was great tonight for the first time
25:23in such a long time I went and had a meal that I can't complain about that's all God fucking sex on a
25:36plate guys remember you're my boys my girls at the end of the end of the time mine but I need to know in
25:45the next two days what you're gonna do in the shop you want to go and sit in a bookshop doing
25:53fuck all for the rest of your life that's your decision I said it was your decision when you
25:59what you want you know the bookshops good for my degree I can get my degree there the team performed
26:10bloody well tonight without Richard and Neil should look really close at that because that is a bad
26:17investment and more than halfway through my week at the glass house the good news is the kitchen team
26:27are doing really well last night they cooked without their head chef Richard and did a great
26:32job but Richard's still struggling I Neil the owner isn't tough enough to get rid of him plus do you
26:39think he takes advantage of you because you're such a nice guy to work with sometimes yeah but then I
26:45think everyone takes advantage of me he gets paid that amount of money yeah every month and it's a
26:49bloody good salary but there doesn't seem to be any onus on you know evolving let's get better
26:55he's got to make money this is your livelihood your family your money and if this goes did this good
27:04yeah then they're buggered off and got a new job and you're sat here in the shit myself I've never
27:12put Richard back in the kitchen without him it's a happier place serving better food but it's Neil's
27:17decision yeah do you know realize how much talent is in here yeah the guys I've got what I was saying
27:24to him last night at the end of the day we are a family and we've got to work it out well you're
27:29the leader you're the guy the big inspiration I want them to come on so this slides back down they'll
27:36slide back down no slide back down okay my next challenge to relaunch the menu by the end of the
27:43week so the glasshouse can start to win back its customers maybe rich will finally show me he can
27:48run the kitchen as far as I'm concerned it's his last chance for the team it's another opportunity
27:53to prove themselves yeah good and that's the most important thing about being a talented cook you know
27:59that having that inner strength to turn around say no stop that's not good enough and what are we
28:03talking about yesterday mistakes staying where in the kitchen every time and the minute you break
28:09that cardinal's rule when you start sending those mistakes because you think the chef won't see
28:13it and retain your ass you know that yeah and you know like you said first step of the relaunch is
28:19to cut down the menu give a little bit twist on there and when I went through the art the menus
28:24last night late last night 85 to 90 dishes yeah how on earth we get to control that you know over
28:32you know it's it's a lot of lot of gear on there and no I've not actually sat down and counted it
28:38uh-huh if the menu is reduced and we've got six starters six main courses and five or six puddings
28:43we're going to sell more of them yeah so the more we sell of them the cheaper it comes to make
28:48yeah especially when doing the lamb shanks yeah hot fat vegetables in as well as reducing the menu
28:54we have to make sure the food's top quality that's the team's job main course local lamb I've no
29:04doubt Claire can improve on the fatty lamb shank I had when I first left here that's what we're going
29:08to call there exactly what we're going to call but I want it all the way around not just on the top
29:13hurry up then we're gonna make some bread and butter pudding the bread and butter pudding needs to
29:17serve here was pure stodge my version should be perfect for the new menu I put Craig in charge of the
29:23recipe I hope to God he's up to it what do you flavor with this time as it cooks the whole thing
29:32is not becoming dry yeah okay there we go and my spies told me last week that we didn't even wash
29:38this lettuce for Caesar salad I don't want hands in there yet and a dish they could become famous for
29:43a classic Caesar salad that's one for a year look at the contour of the plates going around so put the
29:51top part of the salad around the outside of the plate in the center parmesan crispy bacon and then
30:00nice crispy croutons around the outside there you go the new glass house Caesar salad fingers off look
30:09a brand new menu and a fresh start if all goes well tonight we'll see the glass house reborn 70 local
30:24people have been invited to try the new food everything everywhere has got to be just right
30:29and I mean right I mean perfect don't take this the wrong way yeah and I mean don't take this wrong
30:37way last night you had bad breath okay yeah and when we're standing there talking to customers and
30:42we're trying to sell them something yeah it doesn't smell good even Richard seems to realize the
30:48importance of tonight's launch it's fucking gonna work yeah yeah let's scream it let's fucking shout
30:57chef when I call a check out yeah wait for the end of the chat yes chef yeah yeah yeah come on we
31:04chef looking at reducing the menu Richard and having slashed the prices this is not an expensive dish
31:12to put together is it no no not at all I've designed the menu especially for Richard everything's cooked in
31:18advance so there's no chance of a mistake and I had it cost absolutely nothing this morning was it 70
31:23depends a pound yeah yeah and it smells lovely sex on a spoon who have we got in that we know tonight
31:34I've got a table and of all the people locally they've got the B&B's bed and breakfast but there's
31:39quite a few in the media you've got the one of the head guys from tourism they want to contact you
31:44so make yourself available I'm gonna recharge my mobile which I turned off many months in office
31:51hallelujah Neil's behaving like a proprietor with balls proud of his restaurant he's even booked
32:02the guests in shifts so there's less pressure on the kitchen progress at last we've just got everybody
32:08in by the eight o'clock so we've got 25 minutes this is easy and in two minutes time our our asylum
32:21starts Claire yes if the kitchen is quiet everyone can concentrate then it should be impossible to
32:28confuse orders
32:31oh no come on Randall Randall come here we're supposed to work together on this aren't you
32:45Richard's calling out orders and you're tipping cutlery upside down get at least wait till he's
32:49finished first no so once he's finished talking to his brigade yes we can give him an answer
32:54well this lamb is definitely better off the bone
32:57yes it's nothing
32:59it's not parsnip
33:00roast parsnip your favorite your favorite
33:02that's really good
33:04very very smooth so hopefully touch wood rest of the night it'll be even better
33:09Ian yeah yeah
33:11swap tables you still have three seeds of salad and one pressed ham
33:16richard's back in charge of the kitchen there's only food to reheat and sell us the dress
33:27the dressing's missing that's all apart from that it looks lovely
33:33two pieces pan shed please
33:37Ian's distraught but it is richard's job to check everything before it leaves the kitchen
33:40it's not moving on your toes now yes good lads good lads come on let's not go down guys he's starting
33:50left he's making a lot of noise at the front
33:55but he's not leading the team quick quick quick
34:01orders are piling up again
34:04we've got to speed this up we're looking bad
34:07not tonight please not tonight we're not losing it oh for fuck's sake come on randall quicker
34:18five fish pies two three four five six six total two at the front clark
34:26no that's them don't really know what the hell's going on in there but you know let
34:30me just say for the last three or four minutes being in there it looks shock
34:36where's the check on claire 49 it's up in the top no don't go 49 yeah you got the number
34:42they really have managed to fuck it up properly again and they don't have to cook anything except
34:48dress the salad and talk to each other they can't even do that so this is a fucking embarrassment
34:54wait one second listen yeah take one she's a salad out please yes change the table number to 51
35:05next i'm not taking any prisoners anymore i'm seriously not people don't pull away they're
35:12out of here because i'm not fucking about i won table 12. um what's that there for rich
35:20pretty common neil may say he won't take prisoners but surely he can see richard can't cut it but
35:26instead of plucking up the courage to sack his chef he moans about my caesar salad
35:31you don't get it at all
35:34too big in comparison to what you're serving yeah i know what we were serving the sauce with that
35:38is absolutely beautiful the dressing but it's very rich absolute pants total bollocks that is a proper
35:45season salad done what i haven't done is crushed the lettuce and the ship i saw last week with
35:51cooked jumping on the salad i'm not squashing it now let me finish squashing the salad up the side of
35:55the bowl and you're telling me that's too big that is fresh salad beautifully washed and i haven't even
36:01put my hands in it to dress it i've let it dress itself in the bowl so what you're telling me is absolute
36:06bollocks and i'm ready for a fucking argument right now you're talking out your ass if you want an
36:13argument you're talking out your ass i'll go anywhere you're talking in the middle of the restaurant
36:18you're talking out your ass there's no way he's going to use that language oh ready
36:28amazing he's got big enough bollocks to stand up to me but he can't tell his own chef who's paid 25
36:34grand a year that it's time he took his p45. we survived the evening but only just i shouldn't
36:44care but i do like these guys and i want the place to be a success i am so distraught with richard
36:52tonight he couldn't organize it couldn't control it and you know what he had nothing to bloody cook
37:04it's my last day at the glass house great it's red tree time yeah how far is it from here
37:15about two minutes yeah the most important thing now is to tell the real workers they've done a
37:19great job i didn't think i was actually capable of doing the sweets until you actually came but
37:25now i think that i'm just starting to get the hang of it and we will keep the standards up because
37:30you've really done done a lot for the kitchen and you've done a lot for me personally as well
37:35you've done it for yourself all i've done is drawn it out of you got it in here yeah yeah that's it
37:40that's what you've done it so i felt like today when i had my little time with myself i just
37:45couldn't couldn't help but just stand there and just go bloody hell this is me
37:49so fired up he hasn't slept god maybe we are related after all wood wood wood wood wood wood wood
37:54wood wood wood wood wood wood wood wood wood wood wood wood wood wood three you have a natural touch
37:59with food you walk around the kitchen like a ballerina and just the way you position yourself you're
38:04you're agile you're on your toes and i still can't believe you've been cooking for three months
38:09you've got to get some sleep big boy so fired up he hasn't slept god maybe we are related after all
38:16wood wood wood wood wood wood wood wood wood wood wood wood wood wood wood wood three you have a natural
38:21touch with food you know that you walk around the kitchen like a ballerina just the way you position
38:28You're agile, you're on your toes,
38:30and I still can't believe you've been cooking for three months.
38:34Yeah, touch yourself, just to get it.
38:36OK.
38:37I'm really going to miss Claire,
38:39because your strength over the last seven days has been inspirational.
38:43I think I'm going to sell my shop,
38:45and I'm going to get it back into the kitchen as soon as possible.
38:49I think that's a good idea.
38:53Gordon Ramsay thinks I'm a really good chef.
38:58Oh, my God.
39:02Neil had a word.
39:03Well, you guys have a word every night after service.
39:05What did he say last night?
39:06He gave me the options, three options,
39:08and took the third one.
39:11What were the options?
39:13Well, one to leave, two to take a pay cut and drop down the ladder,
39:18and three to stay, work my arse off, develop the guys,
39:22carry on with what we've been doing over the last few days,
39:24and go for it.
39:26Are you confident that you can become the new glasshouse chef?
39:32Yeah.
39:33Truthfully, how long will you give him before he socks up?
39:36A month.
39:37A month, yeah.
39:39Yeah.
39:40Just promise me one thing.
39:41Yeah.
39:42You make the fucking decision, and you stick to it.
39:45I want more than anything in my heart for Richard to prove me wrong.
39:50And I hope he does.
39:52To convince Neil of his worth, Richard's come up with a brand new signature dish.
39:57This is risotto with telégio cheese and pomegranate.
40:02So you've got a crunchy pomegranate seeds.
40:05Yeah.
40:06Mixed in risotto.
40:07Yeah.
40:08Sounds fucking revolting.
40:10Oh, fuck me.
40:14Never let your mistakes leave your kitchen.
40:18Oh.
40:19Randall, I want you to hang that up with a bit of pride and passion.
40:23And I want that to replace that disgusting, dingy, horrible, yellow, smelly clock downstairs.
40:29Come on.
40:30Hey.
40:33Who's that, chef?
40:34Fantastic.
40:44A year ago, I spent a week at the Glass House restaurant, trying to rescue it from disaster.
40:49Signs everywhere.
40:50Sign there, sign there, sign there.
40:52Last time I came, couldn't even see a sign.
40:54Two courses, £12.50.
40:57Now I'm back.
40:58But is it just the signs that have changed?
41:01Hello.
41:02Where is he?
41:03Hi.
41:04How you all there?
41:05How are you doing, mate?
41:06Yeah, very well thinking.
41:07Hey.
41:08Had no problem finding the place.
41:09Did you not?
41:10You're looking well.
41:11You're looking very well.
41:12I'm very happy.
41:13Fantastic.
41:14Yeah.
41:15Got myself a set of bollocks.
41:16How big?
41:17Huge.
41:18Absolutely huge, mate.
41:19First thing I noticed outside was just how attractive the prices were.
41:21Considering the prices have been slashed, we had a lot more people through the doors.
41:25Fantastic.
41:26And for the first time in four bloody years, I'm actually enjoying going around the tables,
41:31chatting to people.
41:32You sound like an owner.
41:33Yeah.
41:34A proud owner.
41:35Someone's on the ball, knows these customers, and enjoys his job.
41:37It's the bollocks, I'm telling you.
41:38A world of difference.
41:39It's a big difference from the last time we met.
41:41Things were really grim when I came here.
41:44And by grim, I mean catastrophic.
41:46It's not the law, but that was stuck at the back of my throat.
41:49The whole place was a shambles.
41:51And you're tipping cutlery upside down.
41:53You're talking out your ass.
41:54Can we go upside down?
41:55I'll go anywhere.
41:56You're talking out your fucking restaurant.
41:58Treat it with a bit of luck.
41:59Headchef Richard was desperate to gain respect from his team.
42:02Remember, you're my boys, my girls, mine.
42:07But his future as the leader of the glass house kitchen was in serious doubt.
42:11How long will you give him before he sold something?
42:13A month.
42:14I certainly didn't think Richard had it in him to tempt the customers back.
42:19I'll die trying.
42:23And the big question.
42:24Who's the chef?
42:25Got Richard still down there.
42:26Richard?
42:27Your mate, Richard Collins, head chef.
42:28Fantastic.
42:29So you kept him?
42:30Yeah, yeah.
42:31Right.
42:32Be nice.
42:33Chef?
42:34You all right?
42:35Yeah, very well.
42:36Thank you, sir.
42:37You look different.
42:38Do I?
42:39Last way.
42:40You've got birds on your arms.
42:41You've got short sleeve jackets.
42:42You're caped and shit everywhere.
42:43That means you've been grafted.
42:44Changing this, yeah.
42:45But no, it's been some graft this August.
42:48Bookshop gone?
42:49Bookshop gone.
42:50Bookshop sold.
42:51All gone?
42:52All gone.
42:53Nice to see second chef Claire is still in the kitchen.
42:56But fellow Scott Randall and trainee chef Craig have moved on.
42:59That's beautiful salmon, then.
43:00Yeah, it's fantastic.
43:01Junior chef Ian, however, is now running his own section.
43:04A wise move on Richard's part.
43:06And you look like a chef that's been in the kitchen for ten years now.
43:09Running around.
43:10Huh?
43:11Oh, kitchen smells nice.
43:13Mmm, food.
43:18So Neil seems pretty confident in Richard.
43:20Yeah, I know.
43:21Me?
43:22I'm going to keep an open mind on this one.
43:24I'll soon find out how good he is when the food starts going out.
43:27And I'm going to put him under pressure.
43:30When I first got here, a busy satellite tonight would cause complete meltdown in the kitchen.
43:36Time to see if things really have changed.
43:39And tonight they're all nervous, because Gordon's down there.
43:42I did give Richard a lot of grief last time, so tonight I'm going to give him a chance to get his own back.
43:47And for the next three hours, I'm going to be your commie.
43:50My personal?
43:51Your personal commie.
43:52You tell me what section you want me to run, tell me where you want to go.
43:55You're the chef, you decide.
43:57His biggest problem was communication.
44:00If you can order a hard-ass like me around, he's definitely got it licked.
44:04Give me a time here on fillet of beef well done.
44:07Medium well, chef special.
44:09But it's not long before the shit hits the fan.
44:12It's not right here.
44:14Fucking hell.
44:16Doesn't matter?
44:17Salotto's fucked.
44:18Some of it's cooked and some of it's raw.
44:21Fucking typical.
44:23I can't serve the salad risotto for ten minutes.
44:26It's fucked.
44:28Right, start from scratch.
44:30Would that have gone out if I wasn't here?
44:32No.
44:33Truthfully?
44:34No.
44:35You can't send shit out like that, because if you send shit out, it takes a restaurant down.
44:38And I don't want to do that anymore.
44:40Right, Blake.
44:41Risotto, 18.
44:42Fucking rock and roll.
44:44Richard seems to be exercising some quality control at last.
44:48No-one's had a bad risotto tonight.
44:51We knew we'd made a mistake, but nobody else did.
44:54The salad, the risotto...
44:56Communication has definitely, definitely improved.
44:59There's only one member of his team he's not talking to.
45:02I'm fucking bored.
45:04I'm bored.
45:06Richard, you don't like me as your combi chef, do you?
45:09What else can I do?
45:10What else can you do?
45:12Go downstairs and get me some baby carrots.
45:14I need some more doing.
45:15Need some more doing?
45:16Or I will do by the end of the evening.
45:17Yes, chef.
45:18Top shelf.
45:19Carrots.
45:2017 years experience in a kitchen, and he's got me peeling carrots.
45:25I still don't really like the way this guy cooks, but the food and service has definitely got better.
45:33Nice.
45:34Gone up a notch, huh?
45:35I'd like to think so.
45:36I'd like to think so.
45:37But you can see a difference, yeah?
45:39Yeah.
45:40No, I feel a difference.
45:41I feel a difference as well.
45:42And the people that count seem happy.
45:45I've had the lamb, that was really nice.
45:48Didn't really need to use the knife on that, it just fell apart.
45:51Three of us had the fillet of beef, that was beautiful.
45:54I had the ghost cheese to start with. Delicious, as usual.
45:59Customer numbers are up by a whopping 30%, and in spite of a significant reduction in prices, Neil's takings have increased by 20%.
46:07On order, one ghost cheese, follow one chef's vessel.
46:11I've got to hand it to Richard.
46:12He's succeeded in building a strong brigade, but next week it's all changed.
46:16Claire and Ian, Richard's two key players, are leaving the glass house to broaden their experience in London, to work in my restaurant.
46:23I think an apology may be in order.
46:26I didn't mean to feed your staff, Richard, you know that.
46:28Hey.
46:29Huh?
46:30Gordon, I'm more than happy for you to have them.
46:31Hey, as a head chef, you'll be happy to see them progress.
46:33Two rides.
46:3418 months.
46:35When they walk into the kitchen, guess what's going to say?
46:37You're mine.
46:38You're fucking mine.
46:40That should be Ricky Gervais' moment.
46:43You, you, you, you, you, you're mine.
46:45Oh, here we go, here we go.
46:47As good a talent spotter as Richard is, so far, Ian and Claire's only replacement is Gareth, who until six weeks ago was a bouncer.
46:55At least he'll be able to deal with any aggro in the kitchen.
46:58No lines.
46:59Check on, one Caesar salad, one parfait.
47:02So can Richard muster the balls to inspire a brand new brigade who will take the glass house from strength to strength?
47:08I still have my doubts.
47:10I fucking asked you tonight at six o'clock to tell me what to do as a commie.
47:16And for the first time, hold on, hold on, hold on, hold on.
47:19Whether you told me to sweep the fucking floor or roast a fillet of beef or whatever you wanted, you came back to me and told me to peel fucking carrots.
47:27And that pissed me off because I wanted to see you standing fucking strong within your own brigade, telling me what to do.
47:34And you didn't do it.
47:36So next time you get that opportunity, you fucking take it.
47:39I miss my opportunity.
47:41Because I'm not fucking coming back.
47:43Is that a promise, Grubb?
47:46I promise.
47:48Future plans?
47:49Future plans?
47:51Ah, do you know, just to carry on and improve and improve.
47:55Just not to sit, not just to stand still.
47:57Because that, you know, you stand still, you get complacent, and then you get a little bit fed up.
48:02You know, apathy sets in, and that's what had happened last time.
48:05So it's not going to be long before you start driving a Porsche?
48:08We'll wait and see.
48:09You know, I think I'll keep my Astrovan.
48:11Everyone goes on about it now, so I'm stuck with an Astrovan for life.
48:15Well done.
48:16Cheers, mate.
48:17I really mean that.
48:19Well done.
48:20Well done.
48:21Thank you very much.
48:22The initial reaction when the programme went out was I hated a lot of you.
48:26Why did I swear more than Gordon?
48:28I went in the bank the next day.
48:30Aldi are standing next to me.
48:31Well, I won't be going to Glass House any more.
48:33Your language is disgusting.
48:35I said, we'll bugger off and eat somewhere else.
48:37Walking around Tesco's and this guy's mouth just dropped open.
48:41You're a chef.
48:44Literally every table was Caesar salad, Caesar salad, Caesar salad, you know.
48:48And Pony Granite bloody risotto.
48:50Hey, can you remember that order we got?
48:52Scottish guy.
48:53Can I order two Pony Granite pizzas?
48:55But yeah, we got everyone asking for that.
48:57We actually put it back on as a special and it sold really well.
49:00Well done.
49:01Shut it, okay?
49:05Back in your corner and listen to what's going on.
49:10Do you hear what I said?
49:11Yeah.
49:12Do it.
49:13Jesus Christ.
49:14If you ever get your own restaurant one day, make sure you haven't got any more than fucking five seats.
49:19Gary's a real arrogant little fucker, but at least he can speak.
49:23Unlike Stefano, they can't even run a fucking bath.
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