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00:00When I first arrived the walnut tree was in trouble stop now
00:04Okay, you take over and see we can pull ourselves together a little bit and get ourselves out of the ship because in 15 minutes
00:10This place is gonna be the biggest shithole in Wales. The head chef had quit and the kitchen was a joke
00:20The customers had fled and the owner was so broke he had to sell his house
00:23So he asked me to help him out. I had just one week to find out what happened and to turn it around
00:30Shut it. Okay back in your corner and listen to what's going on. Do you I said do it?
00:34I was determined to show the owner where he was going wrong. Welcome back
00:39Where the fuck have you been and do everything I could to help him
00:43And if he doesn't cut his prices and listen well quite frankly he's on his own fuck it
00:47hundreds of restaurants open in Britain every year but over two-thirds close in the first 12 months
01:03The walnut tree in Abergavenny has been one of Britain's most famous freshmen for nearly 40 years
01:08Set in beautiful Welsh countryside. It's the proud holder of a coveted Michelin star
01:16It owes its outstanding reputation to this man Franco Terruccio
01:22He was one of the first celebrity chefs
01:25Fister in is ready bill is it
01:28People came from far and wide to taste his food and he said to take over 30,000 pounds a week
01:34Three years ago Francesco Mattioli another Italian who bought the walnut tree. I
01:43Know him well. He's managed some of London's best restaurants. I need an answer guys
01:48So he should know what he's doing. I've come to find out how in just three years. He's managed to mess it all up
01:55What's the smallest numbers you've done in three years is it for lunch for dinner once it was a Thursday night and
02:09Michelin star Michelin star and it didn't happen
02:15Yeah, that was bad
02:17Every kitchen just has to have a head chef running it since Francesco lost his he's been trying to do the job himself
02:27Are you gonna serve it? Yes
02:29Jesus
02:31Cook serve cook serve cook serve
02:35It's a big mistake Francesco is not a trained chef and he shouldn't even be in the kitchen
02:42He should be out in the dining room charming his customers
02:47After all there are more staff in the bloody kitchen than there are customers in the dining room and not one of them seems to be doing anything
02:54So you're just cooking potatoes here
02:56Yeah, this huge section and all you're cooking is spuds
03:00You're out of order. Yes
03:03Francesco doesn't trust anyone to do anything right bill only 11 and 12 right now
03:11Octopus
03:13Another three said
03:15Ciao all the best. Thank you very much
03:18after you
03:19Talk about a headless chicken
03:21No wonder he's lost weight and customers
03:24You're working like a donkey. I mean you're hit everywhere and trying to run it
03:28Overall, you know that the most amazing house you can charm the pants off anyone
03:32And you can sell good wine and the short period of time. I've been in here today
03:36And one thing you know I've come to terms with is it got to get out of the kitchen
03:41The walnut tree got a Michelin star after Francesco had been here for a year
03:45That's given to a restaurant on the back of the consistency the freshest of the ingredients keeping it seasonal and the individual flair of the chef
03:54But Francesco's lost the chef who won the award if the standards have slipped inspectors will soon take away that precious Michelin star
04:02Time to check out the food because I saw lunch today from the kitchen
04:07I'm gonna go in the dining room now
04:09And have a bite to eat
04:11And I'd like you not to present the menu but to show me three dishes
04:16What represents the walnut tree in?
04:19With a Michelin star you can charge top-notch prices, but only if you provide top-notch food
04:24I'm pretty confident you like it
04:28Porcini and parma ham lasagna was always a favorite here
04:32Boring
04:34Very boring
04:36You've got to move on you've got to search and you've got to evolve develop and create excitement constantly when you're charging these prices
04:44Main course fish stew thank you
04:54But the muscles haven't even been cleaned we serve muscles in a self-contained stew
05:00They've got to be clean because when you're serving them like this you can hear at the bottom
05:05There's a lot of grit and sand so it's just like eating a bowl of clay seasoned with sand
05:13That is constantly grinding between your teeth 28 pound a main course somewhat taking the meat
05:26Because if someone served that in my restaurant I'd go fucking berserk
05:33Okay, I asked you earlier for your best the best the best of whales the big build-up was for the classic
05:41Italian fish stew and sadly when it arrives everything in that dish was overcooked
05:46And while you piss off for a three-hour break
05:50To style your hair and to have a kip clean the fucking muscles
05:55So we've hit rock bottom. Okay. Yeah, welcome to the real world
05:58Tomorrow we're gonna pick ourselves back up and start off with a clean slate
06:10It's my second day in wales where i'm trying to help the owner save the famous walnut tree restaurant
06:18It's got all sorts of problems, but it does still have a michelin star
06:22You don't get that without a top chef
06:24But francesca's lost is we need to find another one
06:28Fast head chef criteria
06:30Young enthusiastic ambition ambition. Yeah, some of them keep you out of the kitchen. So just ride
06:36Something who keeps me out of the kitchen
06:39Hello, Ross. Good day, mr. Ramsey. We've got a list of ingredients
06:42We're just gonna ask you to go through and cook up something very simple. Yeah, thanks for the surprise lads
06:48It's all right always surprising
06:50Salary starting starting salary always say 23 always an interesting question when you interview a young chef
06:58What's that are you looking for?
07:00Yeah, tell you within 30 seconds of course what they're about what would you be happy with as a starting salary?
07:05I'd be happy with
07:0830 years of starting salary fuck off out of it
07:1315 minutes yeah, yeah, interesting to say if he uses all the ingredients whether he puts the clams with a haddock with
07:19um the onions or it is a nice tomato rocket salad
07:25Something plain and simple your mother could make that
07:29It's just eating raw pasta
07:32Yeah boring sort of kind of thing I was better than missies to do
07:36Yeah, I thought it was a little bit plain jane boring and certainly not worth 30 grand a year. That's for sure. No, but like
07:42That's the ingredients you were given. Don't start blaming your tools. No, no, no, no, no, no
07:46No, take it on the chin. I wouldn't have changed it now
07:50Next up is santa ruso
07:53Second in command at the holiday inn in swindon could be a bandito could be a big bandito
07:59Let's shoot the bandito
08:02What do you think?
08:04Yeah
08:06Santo Gordon take a seat
08:08Very well experienced man. Yeah, yeah, yeah, I like cooking you like cooking. Yeah, I can see that. Yeah, what do you know about the walnut tree?
08:16Nothing nothing at all. Nothing about the history
08:19reputation
08:21The Michelin star
08:23No, no, so
08:25If you don't know anything about the walnut tree
08:27Why did you come for the job?
08:29Because I say it's time for me to change right
08:32Um, and what's the current menu at the swindon? We have some steak. Yeah gammon chicken
08:40And a lot of microwave a lot of microwave microwave
08:47Think of something magical keep it simple
08:51And enjoy it
08:53And when I'm thinking wow what kind of flavor I wanna I want to come up with
09:10And let's see
09:12Very rare a joke like that can cook
09:23Very rare
09:29It's a fantastic one
09:34And just explain what they are please
09:36Yes
09:36This I call it pasta fresca
09:40Pasta fresca
09:41Pasta fresca fresh pasta
09:43We have vongole
09:44ensalata
09:46Thank you
09:47With the lemon juice
09:48Mm-hmm
09:49Just nice and clean
09:53That is pepper
09:54Black pepper yeah
09:55Thank you
09:55Thank you very much
09:56I felt like sneezing there all that pepper everywhere
09:58Mm-hmm
10:02Jesus Christ
10:04Look that's just a pile of stodge
10:06There's nothing in there is there
10:10He's sad
10:11Yeah
10:11He's sad to see something
10:12There's also a compliment
10:16Yeah I've found it
10:19Miles away from what we wanted
10:20Yeah
10:20Yeah
10:21Um
10:22And um
10:23A little bit embarrassing really
10:24Yeah
10:24Because it was below average
10:25Yeah
10:2823,000 pounds
10:31And I wouldn't even pay him 23,000 lira
10:35Even with the Michelin star
10:36It's going to be hard to find a head chef
10:38In the middle of Wales
10:39But I'm still banning Francesca from the kitchen
10:41Right now
10:42Wasting water
10:43Where's Francesca
10:45I really would appreciate it if you don't come anywhere near the kitchen
10:47I know how stubborn you are
10:53Don't dare step over that line
10:55Stay that side
10:58Thank you
11:03This way I'll get to know the team better
11:05Blakey's the most junior
11:06He's just come off the building site because the weather's too cold
11:11Spike he's here on work experience
11:14Kevin's a waiter and handyman
11:16He's been here since the old days and knew the walnut tree in its prime
11:19Hello Kevin
11:20Hello
11:20How are you?
11:21Yeah
11:21Obviously with that accent local boy
11:23Very local
11:24From Abergavenny
11:25Yes
11:26I am
11:26Do you like a laugh nature
11:28Or
11:28No I just
11:29You know I just love hard work
11:30Definitely
11:31Are you going to be evil like we all know
11:34I'm going to be evil
11:38Gary's a local boy
11:39Very ambitious and keen to get on
11:42But Francesca says he's not a team player
11:44So that's my secret
11:48I'll stay back on there
11:49Put a paddock on that
11:55And Stefano's the most experienced chef
11:57Francesca won't let him run the kitchen
11:59But I want to see what he's made of
12:00So I'm going to put him in charge
12:03It's a normal lunch service
12:04And Francesca's wife
12:05Enrica has brought some friends in for a bite to eat
12:09Kitchen's in your hands now
12:10You've got to come out
12:10You've got to start talking and start
12:13You're propelling the brigade and bringing it together
12:15Let's go
12:15Jack on
12:16No, no
12:16Turn around and dress the brigade
12:20That's it
12:22One totality zucca
12:23One chicken plus chips for four kids
12:26One crab one end dive
12:28Two follow one loin of pork
12:30Two chicken and one rocket
12:34I need some chips for these chickens
12:35Yeah
12:36Constance too quiet
12:37The only person I can hear now is Gary
12:39And you're running the kitchen
12:40Let's go
12:41Okay
12:42Garnish Blakey
12:44Where the phone's Blakey
12:46Blakey
12:48What are you doing?
12:53No wonder Francesca's back in the kitchen
12:55His family are still waiting for their lunch
13:00I'm ready
13:01Everything's out there now
13:03Everyone's standing staring at their food
13:04Two people haven't got it
13:06Come on
13:12Come on Steph, let's go
13:13This is a fucking disaster
13:16Stefano, how long?
13:17Chips
13:18Yeah
13:18Do you know this is for the boss's wife?
13:22You know that
13:24Nice and hot this time
13:26Send it
13:28The food is late and cold
13:30Stefano can't organise chips for a four-year-old
13:33Okay, right
13:34Come here
13:34Just stop everybody
13:35Yeah
13:35I mean stop
13:35Come here you
13:36Come here
13:37Shut up
13:38Shut up
13:39I'm talking
13:40That was a disaster
13:41Complete disaster
13:43The food's standing
13:43Hanging around the past
13:44Nothing happening
13:46And you're over there
13:47And then just
13:48I'm sorry
13:48But it's not good enough
13:49You're not
13:49Nothing's coming out
13:50Okay
13:51Stop now
13:52Okay
13:52You take over
13:53And see if we can
13:54Pull ourselves together a little bit
13:56And get ourselves out of the ship
13:57Because in 15 minutes
13:58This place is going to be
13:59The biggest shithole
14:00In Wales
14:00You, shut it
14:01Okay
14:02Back in your corner
14:03And listen to what's going on
14:04Do you hear what I said?
14:04Yeah
14:05Do it
14:06Right, let's go
14:07A little clear down
14:08Yeah, clear down first
14:10Okay, Gary
14:11You know where we are, yes?
14:13And the grill
14:13You decide exactly what you want
14:14Doing in your mind
14:15Two minutes before you dress
14:16You turn around
14:17Address the brigade
14:17And tell them exactly what you want
14:19Yeah
14:19Yeah
14:19Yeah
14:20One braised beef
14:21One venison sausage
14:22One grill
14:22One tuna
14:23Away
14:27Where?
14:27Where?
14:28On a treat
14:29Let's keep it together
14:30Hey, where's the team?
14:31And I don't want it back in here
14:32Telling us we can't
14:33Fucking do it again
14:34Okay
14:34So a bit of teamwork now
14:35Yeah
14:36If he can't hear you
14:37Then don't scream for that
14:38Okay
14:39Because we're not a one-man band
14:43Check on
14:44Two covers
14:44One pigeon
14:45One oysters
14:45To follow
14:46One ribeye
14:46One duck
14:47All right
14:47All right
14:48Thank you
14:48Thank you
14:49Thank you
14:49Thank you
14:50Thank you
14:50Can you go with the scallops
14:51One gosala
14:52One gosala
14:53One gosala
14:54And a sand dinelle, please
14:58Gary, he's a real arrogant little fucker
15:00But at least he can speak
15:01Unlike Stefano
15:02That can't even run a fucking bath
15:03Let alone a fucking kitchen
15:05I need the tuna bait
15:06First off you, please
15:07Spike
15:08And Blake, you've got three chips, yeah?
15:09Yeah
15:10Three chips
15:11And one gosala
15:12Please
15:12Wait
15:12Good
15:16Good
15:17Well done
15:17Good
15:18Okay, well done
15:19Well done
15:20A main course
15:20It's bloody difficult to get out like that
15:22You know
15:22Well done, yes
15:24How'd it go for you?
15:28Thank you for being honest
15:29I thought it went terrible
15:32Huh?
15:33Really bad
15:34You really do have a problem
15:35Talking to individuals
15:36You know that
15:36And today
15:37It was a disaster
15:40And so we've got to now work on this
15:41In the next couple of days
15:42And stop you being a cook
15:43And look at
15:45The important role of becoming a chef
15:53There are still problems in the kitchen
15:55But I just don't understand why there's so few customers
16:01These days they serve around 300 customers a week
16:04The previous owner, Franco, used to serve 800
16:07I'd love to know what happened to the missing 500
16:12I've heard of the walnut tree
16:15Have you heard of the walnut tree?
16:16Yes
16:16Oh yeah
16:17When was the last time you were there?
16:18It was Franco's last meal
16:20Just before he worked it was wonderful
16:22Yeah
16:24Have you ever heard of the walnut tree?
16:25It's overpriced
16:26Overpriced
16:28And how many times were you there?
16:29Oh very, very frequently when he was there
16:32Because he was open all hours
16:33Mm-hmm
16:33He could turn up at 11 o'clock at night
16:35And be assured of a very good welcome
16:38Do you think he's missed now?
16:39Now that he's no longer there?
16:40I think so
16:41They're not as good
16:44Not recently since it's been taken over, no
16:47Since Francesca took over the walnut tree
16:49Nine new restaurants have opened nearby
16:51If people think his place is too expensive
16:53They've got plenty of cheaper alternatives
16:56Morning ladies
16:58So we've been there when Franco
17:00It seems to be everyone's favourite in Abergavenny
17:02Franco and Anne
17:03They always seem to be the darlings of Abergavenny
17:06Yet no one's been since Francesca took over three years ago
17:09Yeah, well, I came to sort of ask some locals about the walnut tree in Abergavenny
17:16And I ended up finding Ainsley Harry's book
17:18£3.60
17:20Jesus Christ, you're gonna be pissed off when he finds out
17:22£3.60
17:23Can't believe it's so fucking expensive
17:28Still, maybe there's a lesson to be learned from Ainsley's book
17:31If your customers won't pay top whack, cut your prices
17:34Otherwise, they'll eat elsewhere
17:39Jesus, there's that typing error, £70
17:41It is somewhat a little bit intimidating because it's so expensive
17:44Which puts people off
17:46And have we gone up in price over the last three years?
17:49Have we got more and more expensive?
17:50Yeah, probably the plateau for the mare was £55, £60
17:55£60
17:56And then I push it to £65
17:58And only in the last two months I put it to £70
18:00Because the price of the fish is going up and up
18:04As usual, Francesca thinks he knows best
18:07But I won't give him a bollocking in front of his team
18:09Anyway, just now, I've got other fish to fry
18:14There's still no head chef
18:16So far, I think Stefano and Gary are the best candidates
18:19But Francesca just won't consider them
18:24He's got to be realistic, he's in the middle of Wales, not London
18:28It's straightforward
18:28And if we don't find anyone as good as Gary
18:31Or we don't find anyone as good as Stefano
18:32Then we're going to look at what we've got internally
18:35Well, no, I think we need somebody really from outside
18:45Inside, internally, I can only be the one
18:49Francesca just doesn't see it
18:52But Gary and Stefano have talent and I'm going to show him
18:56The only way I'll get him to try their food is to make him believe that I've cooked it
19:00Really important tomorrow night
19:01Yeah
19:02It's your half hour
19:03So have you thought about your dishes?
19:05I think I have an oyster starter
19:07With like a
19:08Herb crust of gratin on the top
19:10For a main course, I was thinking a meat of some sort
19:12Like a, I don't know, a fillet with some shallots
19:16So important, we'll do service
19:17Then at the end of service, we'll sit them down
19:19And bang, you let rip
19:20Fuck you let rip, big time
19:23Right, Stefano, let's go
19:24The crap in the kitchen about the delegation, the lack of direction
19:31Yeah, we can work on that, that's workable
19:32But this is your half hour of magic
19:36All right
19:37Then we'll sit him down for dinner
19:38And we'll say, eat the following
19:40This is me
19:41This is me on a plate
19:43Yeah
19:43All right
19:44Hard on material
19:46How do you say erection in Italian?
19:47Erection
19:49Erezione
19:49Erezione
19:50Okay, erecione
19:52Demani
19:53Okay
19:54Grazie
19:55Grazie
19:56Erezione
19:57Fuck me
19:58It's a posh word for an erection
20:02As well as preparing their meals, Gary and Stefano must do their normal kitchen duties
20:06Straight away, Stefano starts working with the team
20:09But Gary, he's only interested in his own meal
20:13Even I think that's too ambitious
20:17Uh, Gary
20:18Two seconds
20:19You've had a bit more time on your hands this morning to get ready
20:23Yes, sir
20:23He hasn't done anything for tonight
20:24So we swap over, yeah
20:26Yeah
20:26Okay
20:26So once all this vegetable's cooked
20:27Then I want you in the kitchen
20:28Sure
20:29Concentrate on tonight's service
20:30Concentrate on the canapé for tomorrow night
20:32Yeah
20:32And then you take two hours
20:34Yeah
20:35Enough
20:35Yeah
20:36Yeah
20:36Yeah
20:37Two hours to get organised for tonight
20:38Yeah
20:38Okay
20:38Yeah
20:38Okay
20:39I really thought Gary had great potential to be a good head chef
20:44But quite honestly, he doesn't give a fuck about his team
20:47He just cares about himself
20:49And selfish individuals don't make great head chefs
20:52He doesn't give a fuck about his team
20:58Francesco and Enrico think I'm the chef tonight
21:00If Gary and Stefano haven't prepared
21:03It'll be my reputation that suffers
21:05What's in here?
21:06Bread comes
21:06Cheese
21:07Camden cheese
21:08Uh, parsley
21:09Tastes pie
21:10Yeah
21:10Tastes great
21:12And Stef, what have you got?
21:14Um
21:14The olive
21:16Mm-hmm
21:16Tortilline
21:17Mm-hmm
21:18With duck
21:18Stopping those again
21:20Yeah
21:21You can't turn on your own food
21:22Stopping those again
21:23Got a little rivalry there
21:25Hey, it's not a competition at all
21:26Don't be silly
21:27Okay
21:28Inside is what?
21:29It's uh, duck and chestnuts
21:30Duck and chestnuts
21:31Yeah
21:32Stefano's duck and chestnut ravioli shows real imagination
21:37No, I like the, um, the sweet
21:40You feel you can taste something sweet
21:42It's nice
21:43It's chestnuts
21:46I like the way it's presented
21:47And Francesco approves of Gary's oysters
21:50Very nice
21:52Stefano
21:53Gary
21:53Yeah
21:54Look
21:55So far so good
21:56Clean place for me it's a sign of yeah happiness
22:00Yes
22:01Clean place
22:01Good
22:03For the main course
22:04Gary's cooked fillet steak and Stefano sea bass
22:07Nice
22:07Both of you well done
22:10Happy
22:12A lot of
22:12Yeah
22:13Happy
22:14Still can't even talk to me yet
22:15Right go
22:16Kevin whatever you do don't drop those
22:18Okay well done guys
22:19Yes
22:20I like the colors
22:22I'm sure I like the taste
22:24Hey
22:24I've never seen you so happy
22:26Yeah
22:27It's about bloody time
22:28Huh
22:32Hi guys
22:32Stefano
22:33Thank you
22:35Thank you
22:35Sir
22:35Yes
22:36Yes
22:36Supper
22:37Supper
22:38I really like the ravioli
22:41Of duck and chestnut
22:42Yes
22:44And I like everything else
22:45Interesting
22:46For me yes
22:47I would say most of the dishes were exciting
22:50I was interested in the in the ravioli
22:52Which again I found it exciting and very good very nicely done
22:56And the beef
22:56And the beef
22:58I would have liked half a dauphinoise underneath the beef
23:00Some form of potatoes
23:01Some form of potatoes that would have
23:03Bunged the dishes up and balanced it out
23:05Don't take this the wrong way but I didn't cook any dish
23:08Right
23:09Oysters beef
23:10Sorbet
23:11Yeah
23:11Was his menu 24 hours ago
23:14Yes
23:15Duck ravioli
23:16Sea bass
23:17And pancakes with Stefano's
23:19And because they weren't been interviewed
23:20During the week
23:21Because I think Francesca doesn't think they're good enough
23:23I wanted them to cook three
23:25Dishes each
23:26For you both to have dinner tonight
23:27So I didn't touch anything
23:28Thank you very much for your comments
23:30Thank you
23:30Thank you
23:32Okay
23:33Gary two seconds
23:34Stefano
23:36Well that was interesting tonight
23:37Yeah
23:37All the dishes that you both done
23:39Yeah
23:40He said he was capable of going on the menu
23:41I agree
23:42Because for me it went very well
23:43Both of you
23:44Came up trumps
23:45And if he wasn't going to consider you for the job
23:47Then I was
23:47Yeah
23:52It's day four
23:54I'm halfway through my time at the warner tree
23:56Francesco
23:57The owner
23:57Has been stubbornly resisting my suggestions
24:00We still need to find a head chef
24:02And with a 70 pound main course on the menu
24:05I'm determined to make him lower his prices
24:07If it continues being as quiet as it is
24:13Are you going to look to try and bring the prices down a touch
24:16To create something new about the warner tree
24:19To get people back in here
24:21No I don't want to go down on the cheap side
24:24Because
24:25Have you got any fucking choice
24:27I'm not talking to asking you to open the doors and become a happy eater
24:30They spend 37 years getting the business to where it is today
24:33Of course
24:34You're spending three years
24:35And it's sadly on the decline
24:37What I'm trying to say is you bring a new traffic coming through the door
24:39And you tweak the prices
24:41To establish the confidence
24:43And once you've got the confidence then over a period of five or six years
24:46Yes, you turn the volume up
24:48On the justification of what you're doing
24:50I'm not convinced
24:50I always say I'm not convinced
24:52I'm sorry
24:53It's me
24:54You shouldn't be so stubborn
24:55Try it
24:55I understand
24:56It's just
24:58Go down
24:58Go down
24:59Go down
24:59Go down
25:00If you've got the food
25:01And those customers are coming through the door
25:03And they're generating sales
25:05The asset
25:05Is the wine
25:06Is the wine
25:07Which who can sell that
25:08Me
25:08Excellent
25:09So the chances are far greater to do it that way
25:12Than to do it the way you're doing it currently
25:14In a way, yes
25:17Yes
25:17Fucking hallelujah
25:18Welcome back
25:20Welcome back
25:21Where the fuck have you been?
25:23Where have anybody gone?
25:25Please try it
25:29I'll do it
25:30I'll do it, mate
25:30Please
25:31No problem
25:32Thank God
25:33Francesco's finally agreed to one of my ideas
25:36And there's more good news
25:39At last
25:40A candidate for the head chef's job
25:42With a good pedigree
25:43And you feel now at the age of 26
25:45That you've worked
25:46In the last two establishments
25:47As a sous chef
25:48You're now ready for your first head chef's job
25:50Yeah
25:50I'm sort of getting to the point
25:52Where I'm in the kitchen
25:53I've got my own ideas
25:54The way I want to run things
25:56Okay
25:58I'll see something there
25:59Bucket
26:00Bucket
26:00Gorgonzola
26:01Green mustard
26:02Garlic
26:02See you in 15 minutes
26:03Thank you, Spencer
26:04A bed of tomato salad
26:08The tagatelli of mushroom
26:10Sort of like carbonara almost
26:12The laguini
26:13And now I'm thinking
26:14Like light rock fur
26:15And rocket salad
26:18Salad top
26:19If I've got time
26:21Spencer Ralph has travelled all the way from London
26:29This will be his first head chef's job
26:31But he has worked in the Michelin-starred restaurants
26:33He looks strong
26:36Impressionist
26:37Yeah
26:37I like the idea of being 26
26:39Someone young
26:40Someone vibrant
26:40Someone you can push
26:41Certainly
26:41Yeah
26:42Definitely so
26:43So at 26
26:44If he's not hungry now
26:46When?
26:47He's never going to be here
26:47Thank you
26:49It's a rocket and tomato salad
26:52With mushroom carbonara
26:55And poached haddock
26:56Thank you
26:58It looks neat
26:59Yeah
27:00Yeah
27:00Yeah
27:00Yeah
27:01Yeah
27:01Yeah
27:02Yeah
27:02Yeah
27:03Yeah
27:04Yeah
27:04Mm-hmm
27:05Mm-hmm
27:06It looks nice
27:08It's not, um
27:09It looks beautifully cooked
27:10It's not stuck together
27:11It's not congealed
27:12Mm-hmm
27:12Mm-hmm
27:13He's listened to the brief
27:15He's kept it simple
27:18Yeah
27:18Yeah
27:18Yeah
27:18What he has shown in the last 15 minutes
27:21The guy can cook
27:21No, the flavors are there
27:22Ah
27:22The flavors are there
27:23Exactly there
27:24Right
27:24Sit down, Spencer
27:25How do you feel running the establishment, um, with the Michelin star?
27:31It's a little bit daunting, you know, to do it the first time
27:34Does it scare you?
27:34Mm-hmm
27:35Yeah, a little bit
27:35But I'm also, you know, it's what I've always sort of aimed for
27:39It's always what I wanted, you know
27:41And I sort of feel confident as well as scared at the same time
27:44Thank you very much
27:45Thank you
27:45With the Michelin guy due out in a month's time
27:47I really hope Spencer accepts the job
27:49Yeah
27:49Yeah
27:49Yeah
27:50Yeah
27:50Yeah
27:50Yeah
27:50Yeah
27:50If he can start soon, there's just a slim chance the walnut tree can save its coveted star
27:55Almost everyone is looking happier
27:57And it's so important to find the right person to gel with those two guys, especially Gary, yeah
28:03Yeah
28:03Because there you've got one little ballsy rottweiler that really wants this job
28:06And you're not prepared to give him the opportunity
28:08No
28:08I hope we found a great head chef
28:13Now I want to change the atmosphere in the dining room
28:17It's too cold and formal
28:18We need to bring back some of the rustic charm that people loved in the old days
28:22Let's hope Francesco agrees
28:27The first reaction I was saying, oh, we're flexible
28:32In the kitchen, I want to see more energy and more get up and go
28:36Stay on focus
28:37So when Gary wants to say something to you
28:39You're up here listening, ready to say yes or no
28:41Not on the floor
28:42Cockroaches live on the floor
28:43You're not a fucking cockroach
28:44Even with that hairstyle
28:45You're still not a cockroach
28:46Hang on
28:48Shallots in first
28:49Lightly seasoned
28:50Everyone needs to know when the food's good enough to leave the kitchen
28:53Even Blakey
28:54I saw you taste nothing lunchtime
28:58Cooking in and out of microwave like an absolute fucking donkey
29:01But not cooked
29:02You weren't actually tasting anything
29:03You're just pressing buttons, taking that out, putting it onto the plate
29:05It's got the Michelin star, this establishment
29:07You're going to have to learn how to taste properly
29:09I don't understand what a balance of flavour is about
29:10We're going to make a shepherd, you know that
29:13If it kills me, we're going to make a shepherd, you know that
29:15How the fuck how, I don't know, but I'm thinking about it now
29:18Kevin's been here years, so he can tell me if the atmosphere is more like it used to be
29:23This looks nice
29:26And
29:27It is breaking it up and it's not just a dull old boring
29:30Yeah, less starchy
29:31It's been like it for years
29:33Less clinical, have you done any?
29:34Oh yeah
29:35Yes
29:35Yes, we'll go through
29:36Apparently people used to come for lunch and stay for hours
29:40Spending even more money
29:41We need to get back that relaxed family feeling
29:44God, what a difference
29:46Big difference
29:46And cosy, which is the most important thing
29:48And that's what was missing
29:49Yeah, more welcome
29:51Looks fantastic, we're going to be ready on time
29:53It will be, yes
29:55The dining room needs one last touch to restore the old traditions put in place by its previous owner
30:00And do you know what I think the entrance needs?
30:02A picture of you and Franco
30:03No
30:05The old generation pass it on to the new generation
30:08I think Francesca's finally seen the light
30:10I've heard of the naked chef
30:30But this is the first time I've ever seen a naked waiter
30:33On the catwalk, yeah
30:35Do you want your tune on the catwalk
30:38I'm too sexy for this song
30:42Day six
30:48And despite the hangovers
30:50It's straight back to business
30:51Today's a big day
30:53The walnut tree is 40 years old this month
30:56And Francesca's thrown a party
30:58I think he should invite Franco and Anne, the previous owners
31:03They're a vital part of the restaurant's history
31:05There is one thing I want you to do for me
31:08Yes
31:08Which you're not going to like
31:10I know you're not going to like
31:11Because you're going to disagree
31:13But I really think it's important
31:14I want you to bring Franco back
31:17And I want you to talk to him
31:19I can see already in your face you don't want to do it
31:22I don't have to say anything
31:23My expression says everything
31:24The first minute Franco walks in here
31:27It will silence the rumours
31:29And it will cut the bullshit out
31:30And it will start encouraging the locals to come back
31:34The message is telling him that you want to maintain what he's built
31:38That's what I'm fighting for
31:39I'm fighting for the reputation of the one-on-three more than mine
31:42Thank you, Katie
31:45Thank you
31:46Franco and Anne, we're here for 37
31:48Yes
31:49Francesca's been here for three
31:5137 plus three is 40
31:53Massive celebration
31:54Huge celebration
31:5540 years of history
31:57Yes
31:57I'm going to put it back on the mat
31:59Lift it
31:59And alongside that
32:00I think there's 80, 90 guests coming along
32:02We have some really nice, exciting canapes
32:04Stefano
32:05Yep
32:06Can you quenelle?
32:08Can you quenelle?
32:09Give me an answer straight away
32:10Don't take two-week holiday in between
32:12Not that nice, but
32:13Not that nice
32:13We're going to learn again
32:14Right, let's watch
32:15Quick as you can
32:16In, twist the spoon round
32:18Before it cools down, yeah
32:19Before it cools down
32:20And then heat the chocolate boost
32:23Back with the palm of your hand again
32:24Yeah
32:26And then it slides off
32:26Yeah
32:27Thank you
32:27Gracias
32:28Okay, step on
32:30Go
32:31Go first
32:32Not bad, not bad, not bad, not bad
32:35For the first time, not bad
32:36Not bad
32:37A little bit too much on there
32:38Right, again, again
32:40Oh
32:41Over the last few days
32:42I've realised that Stefano
32:43Is really talented
32:44It's a shame he's just so shy
32:46In
32:47In
32:49And out
32:50Oh, la la
32:50That's good
32:52That's very good
32:52Right
32:53In
32:54And out
32:56Too slow
32:57And again
32:58On the other hand
33:07Gary thinks he's the dog's bollards
33:08But he's not nearly as good a cook
33:10Yeah, you want me some money
33:11You want me some kind
33:12Please, don't put yours next to mine
33:14Stay there
33:18And I've got this hat made specially now that
33:23Now you're at home
33:24Now you can cook your heart out
33:26Your hair's perfect
33:27All nice and spiky
33:28And all the girls in that book of any
33:30Still want to shag you
33:31Tonight's party is make or break for Francesco
33:36He's on the verge of going bust
33:38And he must start filling the restaurant again
33:40Are you nervous?
33:42A bit
33:42You know
33:43It's obviously
33:43It's going to be a very emotional evening
33:46For me and the rest of the customer that's going to come here
33:51And for one, especially
33:52Franco Tarusko and Anne
33:54Work it
33:55Work them
33:56I will
33:57It's your place this time
33:58And you're proud to show this off
34:00Certainly, Anne
34:01After all this, yes
34:02Francesco's invited 80 of the great and good of Abergavenny
34:07Everyone's just got to love everything
34:10And if they tell all their friends the food is as good as ever
34:12Then Francesco could soon serve
34:14800 people a week
34:16Just like the good old days
34:17Right, just running swimming
34:18Running swimming
34:19Mm-hmm
34:20What was that?
34:21Ricotta
34:22Ricotta
34:23Ricotta
34:24Ricotta
34:25Oh
34:26Get out of there
34:28Get out
34:29Get out
34:30Try an enchilada
34:31With a dish
34:32On board
34:33Yeah
34:35I love lots of people
34:37Lots of people
34:39Are we getting well?
34:40Yeah
34:41What's the feed, man?
34:42You're all loving it
34:43You're all loving it
34:44You're all loving it
34:45Yeah
34:46We've all been waiting for Franco and Anne to arrive
34:48Hopefully this will prove that Francesco is carrying on the traditions they established at the walnut tree
34:53Oh, yeah
34:54Oh, yeah
34:55Oh, yeah
34:56Oh, yeah
34:57Oh, yeah
34:58Oh, yeah
34:59Oh, yeah
35:00Oh, yeah
35:02Oh, yeah
35:03I would love to, but as I'm going out to dinner tonight, I'll...
35:04No problem
35:05It's so delicious
35:06It's so delicious
35:07Everybody come to pizza, honey
35:08Oh, yeah
35:09Oh, yeah
35:10Oh, yeah
35:11Oh, yeah
35:12Oh, yeah
35:13Oh, yeah
35:14Oh, yeah
35:15Oh, yeah
35:16That's nice
35:17I'm very glad that you came here, both of you, and to celebrate this special event for both of us
35:25Thank you
35:26For all of us
35:27Thank you very much
35:28Shall we do it together?
35:29Yes
35:30Happy birthday
35:31Happy birthday
35:32Thank you
35:33Woo
35:34I wish I was 40
35:35Thank you
35:36Thank you
35:41Have you got this money?
35:43Come on
35:44No
35:47It's been a terrific night. I just hope it marks the start of the walnut trees revival
35:51Cheers
35:52I just wanted to say thank you very much, everybody, because without you it wouldn't have happened
35:58And I really appreciate your hard work, thank you
36:02Thank you
36:03Thank you
36:04Thank you
36:05Thank you, guys
36:06Thank you
36:07The following morning, a phone call to Spencer Ralph brings another breakthrough
36:09Hi, Spencer, it's Francesco here from the walnut tree
36:11How are you?
36:12Okay, Spencer, thank you very much indeed
36:15He's accepted the job as head chef
36:17Have you sounded excited?
36:19Yes, very much so
36:20Yes
36:21And I'm excited to see
36:22Yeah, fantastic
36:23That's quite refreshing
36:24It's a relief, yeah
36:25Oh
36:26Yeah, I was very happy
36:27Very happy
36:28Excellent
36:29Good
36:30There's only one more thing Francesco needs to sort out
36:34With Spencer arriving as head chef, there can only be one second chef
36:38Stefano or Gary
36:40One can stay, but one must go
36:43Gary's so ambitious, I'm not sure he'd give Spencer the support he needs
36:47How would you feel if you brought in a new head chef now?
36:50Well, I mean, like I said before, I'm not upset about it, but if Francesco feels the need to do it, then I'm glad I'm going to learn for whoever comes in if they've got something to teach me
37:00But then again, if they're no good or if they're just as slow or awkward to whip with the Stefano, I'm just going to push on and still get ahead of them and prove him wrong, pretty much
37:10And so even if a new chef came in
37:12I'm still going to give him a run for the money, yeah
37:13Yeah
37:14And the Franco
37:15What Spencer needs in a number two is a chef who combines teamwork and cooking ability
37:21It is clearly obvious that both you and Gary can't stay, one of you will have to go
37:28And I think you should stay
37:32Well, I don't see any of that
37:37When the new head chef arrives, I think it's going to be a good recipe for success
37:42But we need to keep that authenticity of that Italian style, that rustic feel of the walnut tree
37:48That's you
37:49I don't know what we'll have for now
37:52You want to stay here, don't you?
37:55Well, I would like to stay here if something change here
38:00It's a hard decision
38:03Though Gary and Stefano both have things going for them
38:06I'm convinced Stefano would make a better second chef
38:09But will Francesco agree? I doubt it
38:11Well, that was interesting
38:12Yeah
38:13One thing I have learned over the last few days is they can't work together
38:17Total impossibility
38:19Yeah
38:20Okay
38:21Definitely, definitely not
38:22But one will have to go
38:23One definitely has to go
38:25My big concern is Gary is not a team player
38:27But someone like Stefano would sit and be a great number two
38:31You've worked with them both
38:33Yeah
38:34Which one would you have to get rid of?
38:35Well, in this case, I have to go for Gary
38:38At last, Francesca and I agree on something
38:40Stefano should stay off Spencer's number two
38:42And Gary should go
38:46One soup, one mozzarella, two chicken
38:48Spencer has brought new hope to the kitchen
38:50And then just a drizzle of lemon
38:52I'm convinced he'll improve the standard of food
38:55Has he managed to stay out of the kitchen?
38:58Um, yes
39:00And he hasn't come in with his jacket on?
39:01Not yet
39:02Woo!
39:03That's good news
39:04But there's also a huge disappointment
39:08Disillusioned with all the changes
39:10Stefano, with his unique Italian influence, has quit
39:14Leaving Gary to slither quickly into the role of second chef
39:19Was that you who pushed him out?
39:21No, it wasn't going to push him out, no
39:23I see it as if, um
39:24Spencer's been given the opportunity to do whatever he likes
39:27Does that upset you?
39:28It hasn't upset me so much
39:29I think it's upset Stefano more than me
39:31But you were stronger than Stefano
39:32Yeah, some of us got to survive
39:34And the others
39:35Sorry there's no room
39:37The head chef's arrival has created a new buzz in the area
39:40And business is already picking up
39:42But just a couple of weeks later
39:44Bad news
39:45The walnut tree inn has lost its precious Michelin star
39:49Sorry to hear about the Michelin star
39:51Yeah
39:52Big blow that one
39:53We're getting back
39:55Change is afoot
39:56But is it too little?
39:57Too late?
40:03Some time ago
40:04I spent a week in Wales
40:05At the walnut tree
40:06Trying to turn its fortunes around
40:08And let me tell you
40:10It was a hell of a week
40:12You!
40:13Shut it, okay
40:14Back in your corner
40:15The walnut tree was desperately trying to cling on to its Michelin star
40:18Jesus Christ
40:19But it had two big problems
40:22No head chef
40:23Boy
40:25Very boy
40:26Don't dare step over that line
40:28Stay that size
40:29And a stubborn Italian owner, Francesco
40:32I can see already in your face you don't want to do it
40:34His overpriced, unimaginative food was putting the customers off
40:38Jesus
40:39Is that a typing error? 70 quid
40:40Parma ham, some stuff, well done
40:42The arrival of Spencer Ralph as head chef brought renewed hope to the beleaguered kitchen
40:46Root
40:47Hey, evil
40:48Vibrant
40:49Action
40:50Hey
40:51Kevin
40:52That looks lovely, huh?
40:53But getting Francesco to lower his prices was like pulling canines from a saber-toothed tiger
40:59And if he doesn't cut his prices and listen, well, quite frankly, he's on his own
41:03Fuck it
41:04All that was in December 2003
41:06Hello, Kevin
41:07I'm just hoping that the transformation of the walnut tree runs deeper than a coat of whitewash
41:13Good to see you
41:14I'm a lover, you know what I mean on the catwalk
41:18And that Francesco has finally acted on some of my advice
41:21How are you?
41:22How are you?
41:23Yeah, good to see you
41:24Good to see you again
41:25How's business?
41:26It's been precarious
41:27You can't, you can't do, you know, one day you do two, one day you do 70
41:31You can't predict it
41:32Yeah
41:33And today, how much for lunch?
41:34Eight
41:35Eight
41:36And tonight?
41:37Tonight, eight
41:38Nine
41:39Nine
41:40So business is depressingly static
41:42I'm surprised
41:43Because Spencer's clearly had a positive influence on the quality of the food
41:49And Francesco claims to have dropped his prices
41:51So why are the people of Abergavenny still not flocking in to eat at the walnut tree?
41:56I'm still under the impression that it's very high priced
42:00In comparison, then we've got some super restaurants around here
42:03Interesting
42:04That knocked you into a cold hat
42:05I did think about going there
42:07And then I had a few reports back where they said, oh, it was okay, but it was a bit average
42:12And it was a bit expensive for what you were getting
42:14You've got to come up with something a lot better, haven't you?
42:16And move on
42:17To encourage people
42:18Yeah
42:19Everywhere around here now has to be good
42:20Yes
42:21Or people won't patronise it
42:22They won't be ripped off
42:23No
42:24Not in Abergavenny
42:25I think everyone thinks it's expensive, of course
42:27For some bizarre, stubborn reason, clearly obvious
42:30He hasn't brought his prices down to sort of encourage everyone on this high street to get back in there
42:36And see how good it is
42:38Francesca has always been a hard nut to crack
42:41So I'm going to present him with some hard facts
42:44I thought I'd got you to understand the importance of creating traffic
42:48A healthy business and a positive cash flow
42:5168% of everybody that I spoke to this morning
42:54Won't go anywhere near the place because it's rumoured to be too expensive
42:58We need the customers
42:59I think I can't lower the price down more than what I can, what I've done so far
43:03Because your main courses are £5 more expensive than anywhere else within a 10-mile radius
43:08No
43:09So some bizarre reason in your mind you think that you have to lower standards to bring the prices down
43:13I can't lower my standards more than this
43:15No, you don't have to lower the standards down
43:17It's clearly obvious to why they're not coming back in here because it's too fucking expensive
43:22So how do you want me to juggle it?
43:25Flexibility
43:26We've been flexible
43:28We've been flexible
43:29Bullshit
43:30No
43:31There's no bullshit
43:32Well, next time I go down the high street, you fucking come with me
43:35And walk with me
43:36I'm not interested to listen to them
43:37I'm not interested at all
43:38Well, that's wrong
43:39No, it's not wrong
43:40That attitude stinks
43:41Come with me now
43:42I'm proud of what I am
43:43I'm proud
43:44Please, if you want to come, the door is open
43:47If you don't want to come, fine
43:49I'm gonna paint with Kevin
43:51Francesco is still pedaling the wrong way, down a one-way street
43:54Good
43:55But his business is on the edge
43:56And he's clearly too scared to take his feet off the pedals
43:59When you drive a Ferrari, you drive a Ferrari, you don't drive a 500
44:04I'm confident Spencer's a talented head chef
44:07But he could be doing more to help Francesco bring his prices down
44:10He won't listen
44:11I want to spend a little bit of time with him and have a look
44:14Two examples
44:15Now, they look expensive
44:17They are
44:18Why don't you cook one?
44:19Tell Francesco I'll pay for it, okay?
44:21No, I don't want to give me a fucking hard time
44:23I'll buy the dish, okay?
44:24All right
44:25I'm going to illustrate just how easy it is with his most expensive starter
44:30Griddle scallops and baby vegetables are on the menu at nearly 14 pounds
44:35That is a phenomenal portion
44:37It's a huge portion
44:38Already I know I could take one scallop out and cut the rest into three
44:41I would say there are key dishes that are my flamboyant dishes
44:44I like to go and get ingredients, you know, just for me to enjoy myself
44:48But it's not about you, it's not about me and it's not about him
44:52It's about what?
44:53Customers
44:54Customers, that's right
44:55And without them we're what?
44:56Not working
44:57We're fucked
44:58And the reason why we don't send any pulling is because the start of the main courses are too big
45:02Spencer needs to start being a bit more canny with his dishes
45:06By cutting the enormous scallops into three instead of two, I can use one less
45:11Yeah
45:12So we'll serve this to Francesca, okay?
45:14Yeah
45:15And I'm using big vegetables instead of ponzi baby ones
45:18They're not only tastier and a lot cheaper
45:20They'll give this dish that rustic Italian feel that Spencer's current menu is lacking
45:24Spencer here we've got carrots
45:25Yep
45:26Slurry here
45:27And you've got some nice wild mushrooms from out in the garden
45:30Yep
45:31And if not a baby veg inside
45:34All this without any compromise in quality
45:38Little seasoning on there, a little bit of lemon juice
45:41Thank you
45:42You'd never feel hard done by there would you?
45:44No
45:45Now I know we've used two big spots
45:46This new dish can go on the menu at a significantly lower price
45:49Without any loss in profit for Francesco
45:51And if he sells just one more as a result of this price drop
45:54Then he's already made money
45:56Okay, got two minutes?
45:58Yes, sir
45:59Okay, something I want you to taste, please
46:01Yes, sir
46:02Does the portion look small?
46:04No, it looks big
46:06It looks big
46:07We've one scallop less already
46:08We've got rid of the baby veg
46:10The dish has been taken down by £4 in cost per portion
46:14I would love you to go upstairs and put this on the menu at £9.50 for tonight
46:18Hey
46:20No
46:21No
46:22No
46:23No
46:24No
46:25What I'm trying to do is highlight the easiness of the flexibility
46:28You can now start restructuring your menu cheaper
46:31Without going down in quality
46:32Because that's what pissed me off this morning
46:34Because you said
46:35I'll bring my prices down
46:36I'm going down in quality
46:37And I've just proved to you from a chef's point of view
46:39You've proved it from your chef's point of view
46:41From a chef's point of view
46:42Because I got in my pocket what the scallops at that price can sell
46:46No
46:48You're missing a point
46:49No, no
46:50You're missing a point
46:51And trying to help you
46:52Yeah, but you're picking on the most expensive bloody things that there is in the menu
46:54That's right
46:55I don't have any problem to sell it
46:56I don't have any problem to sell it
46:57Let me just tell you why
46:58I don't have my problem
46:59My first order was a scallop
47:01So why are you telling me that I'm doing something fucking wrong?
47:03No
47:04Let me tell you
47:05There's no fucking anything wrong
47:06If we can put the price down
47:07Uh-huh
47:08I said I take your concept inside myself
47:10Okay, okay
47:11You haven't taken a fucking thing
47:12No
47:13Because you're so fucking stubborn
47:14You're not interested
47:15I'm just trying to explain
47:16You're in the middle of fucking Wales
47:17If you're drinking Chablis
47:18You're not drinking the house one, innit?
47:20If you're buying a Mercedes
47:21You're not buying a Fiat, innit?
47:22Are you stupid?
47:23No, I'm not
47:24Are you thick or something?
47:25No, I'm not
47:26You are
47:27No
47:28You must be fucking stupid
47:29So the future of the Walnut tree is rosy?
47:31And you've got nothing to worry about
47:32No, I don't want the future of the Walnut tree being rosy
47:35After three and a half years that I'm here
47:37I want the future of the Walnut tree to be progressive
47:41Um, he's clearly happy with what he's got
47:46And if that's all he has got, then it's not going to work
47:50He needs to wake up
47:52Nothing's sinking in
47:54If this doesn't succeed, I just
47:56I don't blame you Gordon
47:58No, I just, I don't want you to blame me
48:00No, I don't blame you
48:01Say what you like, I tried my best
48:02But nothing's working
48:03And I do
48:04Because it's like talking to a fucking breeze block
48:06Well, then
48:07You're the same
48:09Because you don't understand what I'm doing here
48:11I'm the same as you
48:12No
48:13Now you're dreaming even more now
48:15I'm the same as you
48:16No, mate
48:17Kiss my bollocks
48:18No
48:19I think like you
48:20You've done an exercise
48:21I think like you
48:22Let's change the subject
48:23I'll fuck off home
48:24And you continue struggling
48:25Let's leave it like that
48:26Fine
48:27Stubborn fucker
48:29Fuck me
48:30Are you Italian, aren't you?
48:36It looks fucking ghastly
48:38Oh, Jesus
48:40That's fucking 70s crap at its best
48:43How do you do?
48:44Right, I have to eat this shit
48:46Get rid of the fucking fryers
48:48Shit
48:50Shit

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