- 2 months ago
see more on :
https://realtv.mytvchannel.org/index.html
https://realtv.mytvchannel.org/index.html
Category
🛠️
LifestyleTranscript
00:00This is Blackpool, you twat, and this is Blackpool's Restaurant of the Year.
00:07You never call out the orders?
00:10Yeah, but I'm struggling in my own mind at the minute.
00:14No, no, really. This is Blackpool's Restaurant of the Year.
00:18Table two. Two nukes, one bread and butter pudding. How have I got it?
00:21I'm fucking... I'm destroyed. That's how I feel. I feel like I never want to fucking cook again.
00:26And this is how not to run a restaurant.
00:29We can't cook a fucking mussel. You, they fucking toast you.
00:33You're a plonker twat.
00:48Blackpool is Britain's biggest and brassiest resort.
00:51Home to the nation's favourite sea-list comedians and an unprecedented choice of chip shops.
00:56Love it or loathe it, this place doesn't do anything by halves.
01:01Used to come to Blackpool all the time with Mum and Dad. In fact, this time of year, to come and have a look at the lights.
01:06And Mum used to go and play bingo, would you believe?
01:09Same trams. Same lights. Same noise. And same freezing weather. Shit, it's cold.
01:19Catering for the massive 12 million tourists that come here every year. There are more than 650 places to eat. And I'm looking for the one that's been crowned Blackpool Tourist Board's Restaurant of the Year.
01:30Is that it? That can't be it. It actually looks like a sex shop.
01:36Having co-managed a restaurant in the local casino, 46-year-old Dave Jackson and 30-year-old partner Dawn Brindley pooled their life savings to offer Blackpool a unique oasis of home cooked cuisine.
01:48It's got a cracking atmosphere when there's people in it. It's lovely and I love it. And to see it empty, we did it last night, we stood here for three hours and I just could have gone home in tears.
01:5818 months later, they're barely breaking even, with turnover at a paltry £500 a week.
02:04We've won an award, we've got pretty good reviews, but we still can't get people up the stairs.
02:10It's very depressing putting fresh food in the bin after two or three days.
02:14It's only their ground floor greasy spoon that's stopping them from going under.
02:19Morning. Good morning. Clubway, this is it.
02:23Upstairs, first floor. Restaurant of the Year. Yes, sir.
02:27In Clubway's upstairs restaurant, Dawn looks after the front of house and comes up with the menu ideas, while Dave rustles them up in the third floor kitchen.
02:35Hi, David. Hi, Gordon. So this is it? This is it? Yeah. This is my little bit.
02:40Excellent. What's that you're doing there? Peaches, sultana, bread and butter pudding. Popular?
02:43Very popular. Occasionally, I forget about them.
02:46Oh, shit, yeah. And the most popular dishes on the menu, what are they?
02:51The main course is chicken's popular, lamb's quite popular.
02:55This sounds intriguing. Flaked salmon with strawberries.
02:58Yeah, that was popular. Topped with lemon and lime and honey dressing.
03:01Yeah. Soup of the moment. What does that mean?
03:03Soup of the moment. It's whichever one we do, rather than put on an actual soup.
03:07I mean, we do tomato and Cointreau. At the moment, we've got...
03:10Tomato and? Cointreau.
03:12Jesus. Where did that one come from?
03:14So, again, Dawn came up with a tomato and she added the Cointreau.
03:17But, yeah, it works well. Does it? Yeah, it flies out.
03:20In order for me to get up to speed, I'd like to eat off it.
03:23Fine, no problem. I'll see you in five.
03:29That I wasn't expecting, cos nothing's on.
03:31As a starter, I've ordered one of Dave's favourite dishes.
03:35A salad of salmon and strawberries with a lime and honey dressing.
03:39No one's ever been in my kitchen.
03:42And now I'm cooking for Gordon Ramsay and...
03:46My fingers won't work. My brain won't work.
03:50What can I do?
03:51A three-course meal at Clubway costs between £20 and £25.
03:55There we go. And pray.
03:57For that price in Blackpool, Dave's food can't afford to be anything less than perfect.
04:03Thank you very much.
04:12What was going through somebody's mind putting salmon with strawberries?
04:16That can go off the end of the pier.
04:19Thanks.
04:23John, I used to think it was bad cooking for the mother-in-law.
04:25Dave's clearly out of practice.
04:29But then, this place is like the Mary Celeste.
04:37OK.
04:38Just explain what it is, please.
04:39OK, we've got medallions of pork on a bed of spring onion mashed potato.
04:42The sauce is brie and nectarine, and we have parsnip crisps and complement.
04:47A little paprika.
04:48Mmm, hot.
04:55Very tough, the pork.
04:58It's been battered.
05:00And beaten heavily.
05:01You'd struggle to give that to a dog.
05:04Bits of parsnip.
05:06Rubber. They're supposed to be crisp, by the way.
05:10A brie and nectarine sauce.
05:12It is.
05:14It is.
05:16Fucking disgusting.
05:18We'll skip the pudding.
05:20Time for a debrief.
05:23I just hope Dave and Dawn have got stronger stomachs than I have.
05:30OK.
05:32We need to talk.
05:33OK.
05:34I didn't expect it to be that bad, because everything was rough.
05:36Yeah.
05:37Trust me, the combination of a hot brie, nectarines and whisky.
05:41That's probably the worst sauce I've ever tasted in my entire life.
05:44Overcooked in separate pork, and badly put together.
05:48Yeah.
05:51Right, OK, yeah.
05:52So, work to do.
05:53A lot of work to do.
05:54OK.
05:55By the way, the mash wasn't bad.
05:59I've got one.
06:01I can't cry.
06:03At least I've been told I'm shit by the best.
06:05That's fucking brutal, that was.
06:07The mash wasn't bad though, that was something.
06:09How this place ever won anything other than a fucking booby prize, I'll never know.
06:12And if there was a rule book, this place would be the classic example on how not to run a fucking restaurant.
06:20Starting with rule number one.
06:22Don't assume winning an award means people will know who you are and where you are.
06:27Do you know where Clubway 41 is? It's Blackpool's restaurant of the year.
06:31No.
06:32No? It's around here, just off the promenade.
06:35No.
06:37Hello, mate.
06:38It's Blackpool's sort of restaurant of the year.
06:41The hotspot, since when? This year, in fact.
06:43Ladies, have you heard of Clubway 41, a restaurant?
06:46No!
06:48Nobody seems to have even heard of the place.
06:50It's Blackpool's restaurant of the year!
06:52I've never eaten of it!
06:53Oh, God!
06:54But remarkably, it seems the award really is genuine.
06:58I've just found the forms for the nomination for the Blackpool Tourism Awards.
07:02Some of the best fresh food we've ever eaten, varied menu catering for most tastes, yeah, I'll say.
07:07Taste from a fucking cow's backside to a pig's fucking snort.
07:12I would honestly say this has been the best meal I've ever had in my life, honestly, in brackets.
07:17A truly unforgettable experience. Well, fuck me, I've had an unforgettable experience.
07:22Eye-catching decor. Someone's pulling my fucking plonker.
07:25I've had an unusual experience in my life.
07:26That's a big deal.
07:27I'm not a big deal.
07:28I've had an unusual experience in the world.
07:29I'm not a big deal.
07:30I was just a big deal.
07:31I'm not a big deal.
07:32I'm not a big deal.
07:33I'm not a big deal.
07:34i spent my first day at clubway 41 blackpool's failing restaurant of the year and quite frankly
07:41i don't know where to start come on tomorrow come on pork nectarines
07:49dave and dawn have already lost two houses in an effort to stay afloat
07:53and if they're not careful they'll lose their last remaining lifeline
07:57the downstairs greasy spoon that's just about keeping their bank manager at bay
08:01right let's try to frozen mate it's one of those days where i really just want to be somewhere else
08:07today it's time to bring dave dawn and their food back to the real world how are you feeling this
08:14morning totally destroyed um listen you've got to bounce back yeah and i i i ate that food last
08:24night and i was honest i'm fucking i'm destroyed yeah that's how i feel i feel like i never want
08:29to cook again you're a tough cookie and you're resilient and you've been through the mill before
08:33and you know what's good and what's bad i'm here to help and i'm not going until i get it right
08:39okay i'll take i'll take the fucking shit yeah
08:44but bounce back i will i will
08:48if you think that's pressure well wakey wakey mate get a grip look for your bollocks and once you've
08:54found them then start using them they seem fuck all so far in order for me to really see
09:02what you're like and understand your capabilities i've got 20 people coming for lunch today okay
09:08now yep okay um they've got to be in and out in an hour and a half they're coming at two o'clock
09:14it's been a long time since dave had 20 customers to cook for and he's clearly petrified
09:19so i'm hoping to enlist the help of a man who's been coping admirably with pressure since i arrived
09:28nigel the short order cook in the cafe downstairs um so when you get a rush on how many orders come
09:35on at once uh well the cafe could be empty at one stage and all of a sudden that it can be full
09:41over 12 tables and you're on your own and how many customers have you done in one day at max what's the
09:47what's the most you're going there 250 300 easy and that's on a good saturday yeah busy yes very
09:53much so yeah oh yeah very much so yeah the buzz you travel in is amazing two minutes for the breakfast
10:01nigel may spend most of his days cooking bacon butters but i wouldn't mind betting he's a solid
10:06man to have by your side okay you're going on table two to breakfast mate especially when you're as jittery
10:11as dave is i've got a problem with with the brie and nectarine sauce i haven't got any nectarines
10:17right you know well have you ever tasted it without the nectarines no have you ever tasted it
10:23with just a simple gravy yes finish fresh rosemary so forget the brie sauce right okay yeah that's fine
10:30as a 46 year old chef dave's naivety is beginning to shock me i'm going to start off with a quick
10:35red wine sauce but it turns out he's hardly set foot in the kitchen since he trained in the 70s
10:42you don't squash the garlic down you just put it in like that or it was just crushed it lightly
10:47just with the hair of the knife exactly how not to run a restaurant rule number two never appoint
10:54yourself head chef if you can't cook when we bought this place to save on money you know i took
11:00the roll of up here and then dawn we know was perfectly capable of running the restaurant
11:05and dawn where does dawn where does dawn get these ideas from vivid imagination
11:10she's i mean a lot of the stuff she does come up with certainly last year
11:14i mean it worked and it worked well you know we've got no customers yeah i know well
11:18so how did it work did it work for you did it work for her because it didn't work for the restaurant
11:23no yeah all right i can't win that argument because i've got an empty restaurant
11:28that's where the that's where the that's where the flavor is
11:30our 17 customers are local dancers who've hot footed it here in between shows
11:43they need to be in and out within an hour and a half
11:45the food's prepped and the restaurant's only half full and with nigel by his side
11:52dave should be able to cope thank you sir i need to see the kitchen under pressure
11:58so um i know he's your boyfriend yeah yeah but give him some work to do bring him on
12:04hey are you ready to order all right put me three inches of water in the bottom of that mate
12:13dealing with several orders at a time is standard practice in the kitchen
12:18so first order on but within seconds of receiving the first bunch dave's flapping about like a headless
12:24chicken yeah okay darling right you've just put me four checks in yeah who's in first
12:32okay yeah they're both coming together we've got both the checks at the same time big deal
12:39and whilst he's been panicking about the orders dave's burnt the custard
12:43it's a creme on the face
12:47so that's on that's on the chicken do you call out the orders dave sorry you ever call out the orders
12:52yeah but i mean i'm struggling in my own mind at the minute so how not to run a restaurant rule
12:59number three if you lose all powers of communication under pressure
13:04you shouldn't even be in the kitchen
13:07dave you've clammed up you've talked to him tell him what you want him to do
13:10i'm not sure sorry i'm not sure myself
13:13it's your restaurant i know it's my restaurant
13:17right get me a piece of pork
13:18oh no it's taste dave you're looking at the show already i am yeah you are
13:27the customers have been here 27 minutes and they still haven't had a sniff of grub
13:33okay i'm going to be nearly ready to go in a minute on the first table yeah
13:38lovely thank you the food has finally started to leave the kitchen
13:42but whether it's edible or not is another matter
13:51it's depressing they're cooking for a dining room that's only half full
13:55but for clubway to survive it needs to be completely chocker at weekends
13:59it's very difficult to keep people placated when you're not growing anyway
14:05can we not give them all a bring
14:08i'll pay
14:10fuck me it's been a long time
14:11i know it's hard so i'm getting no feedback from dawn
14:14so i'm like i'm running blind running blind at the minute and not having any
14:18what feedback do you need right now well really is everybody okay is anyone you know
14:23you're starting to sort of like winch because they're waiting or it's like just relax just
14:29you're all over the shop like a fucking ranger town if you cool down and just relax and get
14:32yourself composed i think you'll do a ten times better job yeah yeah i know yeah you're right yeah
14:36yeah without getting paranoid yeah our guests have to leave in 15 minutes and they haven't even
14:40started on desserts yet well we're 10 to you've got 10 minutes yeah you've got the first table right
14:45table two two moves one bread and butter pudding have i got it yeah you go right table seven four moves
14:51have i got it yeah version of the year blackpool yeah shithole of the year um yeah making hard
14:57work and nothing really all over the place uh completely disorientated his own kitchen very bad
15:01at delegation and totally in a mess i can't think of two things at once 17 guests that's all it took
15:08him one hour and five minutes to cook for 10 people and the last seven guests have taken 45 minutes
15:15shocking so you want three first one bananas what are you going to have
15:19that while i was asking you okay that's fine right tell me that in the first place
15:22you're going to go around the houses again oh dear oh dear
15:34it's the end of the season for blackpool tomorrow night the illuminations will be switched off
15:40and the tourists will go home from what i've seen so far it will be a miracle if clubway 41 survives the
15:47winter
15:53right dave stop cooking like a rain of time stop monkeying around
16:02and bananas are off the menu thank you very much thank you
16:09by day three it's clear in my mind that there's only one way forward simplify the food
16:15and simplify the preparation but first i want to give dave and nigel's senses a wake-up call get
16:22those on yeah up you've got to really rely on your taste buds now how not to run a restaurant rule
16:32number four if your chefs can't distinguish between heavenly and hellish food combinations
16:38then your customers won't be coming back for more dave what can you taste there
16:44uh basil what about something meaty it's like very rare beef yeah watch my fingers please
16:51remember this one dave's signature dish even my six-year-old daughter would know this is a culinary
16:57calamity dave don't worry about that one what what flavors can you identify straight away
17:02cheese yeah pineapple yeah pineapple cheese think what it is is it like a shellfish like a scallop
17:12when you brush your teeth in the morning do you use toothpaste or cigarettes because you've got a
17:17mouth like a cow's backside dear oh dear
17:21good olive olive smart do those flavors work together yeah they do yeah they definitely work
17:32together yeah one of my favorites yeah ready for the last one the evil salmon and strawberry starter
17:40open white that dave swears is so popular on his menu first of all nice would you be happy to pay money
17:46for that no no no on that one i wouldn't knock to my touch no it doesn't work for me it doesn't work
17:54nectarine pork okay take the blindfolds off that last stick had your salmon and strawberries and
18:04the watercress on there yes yeah if it doesn't work in your palate what chance has it got working
18:11in a restaurant point taken very much so very very constructive that dear oh dear oh dear now i need
18:19to be sure the creative mastermind behind clubway's disastrous current menu isn't about to sabotage
18:26a painfully slow progress my question is what gives you the right to think of these ideas
18:32and then in your own mind think that it's right for the customers when you haven't seen it before just
18:37experiment really just try and put different flavors together we we've tried because we've
18:41tried so many menus yeah and to try and fill the restaurant we have done plain and then we've gone
18:47the avenue well maybe um we are too plain and people can make this at home and unfortunately it's not
18:52working no i mean until you've actually put it as plainly as you have done yesterday and today and
18:57actually gone through there's too many flavors going on because the business has disintegrated and there's
19:01no customers you're digging deep but you're lively you're a live wire and that's a healthy sign in a
19:07business you know it needs that energy but i think what you've got to really understand what
19:12you're telling dave to do he's not capable of doing all right okay the restaurant is empty and the
19:17next stage is to close it we're not going to close it we're going to look at clever simple combinations
19:23put them back on the menu and get back to something that sounds in touch with blackpool
19:28clubway's food isn't just unappetizing it's packed with costly out of season ingredients
19:36that reflect in his overpriced menu he said i could use anything on it didn't he
19:42i've decided to challenge day's perception of simplicity by giving him a tray full of ingredients
19:47to make a broccoli soup he can use as many or as few as he sees fit but it's got to be good
19:52okay is it finished yeah a little taste
20:00i'm sure you taste broccoli i can taste a little bits of broccoli taste a bit but you can't taste
20:04the flavor exactly water onto the boil my recipe consists of broccoli yeah and broccoli and broccoli
20:11and broccoli and broccoli boiling rapidly because i can't believe it's that simple because once we've
20:16cooked the broccoli in that water we're then going to strain it yeah and add the water back to the
20:21broccoli on dave's simple broccoli soup contains 16 ingredients including pricey cream and butter
20:31mine has just three broccoli salt and water it cost pence and it took a lot less time to make have a
20:37taste i love the color what's the first thing that comes into your mind god that is so tasty of broccoli
20:44it's all you taste and it gives me that sense of christ that's moreish i want more because
20:51it tastes of broccoli i understand and the next one and the taste of that one dave likes it but what
20:58about his missus which one would you pay for i don't like either you don't like either no that's too plain
21:07from now on you're staying out the kitchen yeah nothing to do with your food nothing to do with
21:12any tangerine nectarine fucking mango yes i'm never going to look at one every day fantastic dave you're
21:18now in control of your kitchen thank you okay off thank you how not to run a restaurant rule number five
21:28don't give your establishment a name that makes it sound like a strip joint
21:33clubway 41 first floor restaurant license cafe restaurant i think your name something positive
21:39something that rings what's your surname mine brindley brindley's brindley's bistro cafe
21:45hmm what's your surname jackson jackson sounds good and it's
21:53enough to marry me babe aren't you so i'm a jackson team
21:56even more pressure now everything costs me money are you proposing isn't it your job to propose
22:02the love of my life so yeah we'll take a day off easy take a day off and i'll marry you so long as it's
22:08on the cards then yeah yeah yeah yeah i'm happy with that jackson's yeah we'll go with that you're
22:14sure now very yeah and then you settle on that 100 100 100 percent
22:26the brie and nectarine fog that's been surrounding dave appears finally to be lifting are you in touch
22:31with blackpool what's all the chefs using at the moment what's the what's the latest big thing
22:35what's caught locally what's from the fish market what's down the veg market no then i'd have to put
22:41hand on heart and say no no because i'd rely on the suppliers yeah we've lost direction and it's gone
22:48badly wrong um you've got to keep your ear close to the ground so what do you want from blackpool
22:52i want people to come and have good honest food that's it in that shop that's what i want and how far
23:02are you away from that now miles probably further than we are from the restaurant now
23:09it takes a brave man to acknowledge his business is on the brink of collapse
23:13but i've not given up hope on dave yes we've hit rock bottom yeah we've hit rock bottom now we're
23:19going up and if you can't stand the heat fuck off out the kitchen
23:22off out the kitchen hold on tight i'm i'm holding on oh shit
23:29fucking hell
23:30really pleased to see the back of that yes it's my fourth day in blackpool and it's restaurant of
23:39the year clubway 41 is no longer yeah look look all coming down fantastic from today this place will
23:45be known simply as jackson's darren can you get that fucking banner down as well please yeah we give
23:52that back to the tourist board but even with a facelift we're still breaking a cardinal rule
23:57in how not to run a restaurant rule number six first floor establishments are notoriously difficult
24:06to fill so to give dave and dawn's new venture a fighting chance i've come up with a radical idea
24:11i think you're missing a real serious trick here this cafe functions brilliantly during the day
24:18and i think we should look at moving the restaurant and operating the restaurant from here in the evening
24:25but i stood outside last night and i looked and thought god that frontage restaurants would die
24:31for that kind of frontage out there it's got a new slice is it really no it's not
24:35yeah the kitchen's on show there's an atmosphere going on there's a bit of banter you've got all
24:39the bus stops all the locals going home yeah when someone walks past that and they see this place
24:44full what are they going to do they want to come in and eat it is a nice room to work and plus no
24:49buzzers no phone i can see david it's one-on-one they can see him and it's more of a partnership
24:55for the two of us then the customers are coming in and seeing us both in our environment not dave stuck
25:00in the kitchen and popping down when he can so can't pour a jug of milk over his head down here but we
25:04have got a cellar aren't we tomorrow night we've invited 50 influential people to launch the new name
25:12and to match its fresh clean exterior we've come up with a fresh clean simple menu have you made a
25:19castle before no no you never made a castle before no no fuck me 47 years 30 years ago probably at
25:26catering college it's time to nail rule number seven don't attempt to cook elaborate food before you've
25:32mastered the very basics we'll start off with just roasting off the vegetables right and then we'll
25:38brown the meat put it all into a pot and let it cook nice and slow about an hour and a half i've
25:43got just 36 hours to teach jackson's inept head chef how to cook nigel you're doing the potatoes yes
25:51once they're finished we're going to make a fish stop right yeah that's going to be our base for fish soup
25:58lamb beautifully colored off see look how dark it is that there is all about flavor there that whole
26:04thing there is just pure flavor using inexpensive produce fresh from the local markets 90 of this
26:10new food can be prepared in advance dishes like lamb casserole pork terrine and fish soup are designed
26:17to take the heat off during service that's it nicely mixed good the aim is to get dave and nigel sending out
26:26delicious tasty food to a dining room full of customers without dave having a nervous breakdown in
26:32the process you're free you're free to control it and do it properly without having to do 20 things
26:38at once yeah i understand next up we're prepping some locally caught fish for a deliciously simple
26:44soup right go on just give me a hand here will you please yeah see the knife yeah then watch it all the
26:49way down to the tail yeah out right eyes out yep and just cut it out into quarters any specific way or just
26:58well it's only for a fish stock dave so whatever way you feel fit okay this is like pulling teeth
27:05anyone that hasn't actually even cooked the casserole before yeah or filleted fish shouldn't be
27:11ruining a fucking restaurant so let's get cracking on with the fish soup cook off your mussels
27:18and we'll save the juice yeah have you cooked mussels before no
27:21you're pulling my plonker now aren't you
27:28you've never cooked a muscle all right we can shout or you can help i don't mind
27:31what do you mean i can help hey what have we been doing for the last yeah okay fine you're right i'm
27:35sorry what have we been doing for the last two hours fine so what do we want in here i'm just
27:38amazed you've never cooked a muscle don't take the piss out of me for it though oh who's taking the
27:42piss you are i don't think you can actually cook if you're the fucking talk if you can't cook a
27:46fucking muscle if you can't cook a mussel yeah go on yeah finish it then finish what what you're
27:55about to say what i'm about to say cook a muscle no i haven't cooked one right okay right so shall
28:02show you how to cook a muscle oh at last thank you yes please right are you going to tone your voice
28:07down or you're going to shout like some dick i'll shout like some dick and then i'll calm down right now
28:12why don't you off to the bookshop read how to cook a muscle and come back and see me yeah and i'll
28:16run your fucking restaurant thank you plonker twat okay now what's all that about jesus christ well
28:25at least we broke the ice now anyway we know where we stand yeah five minutes after he put his toys
28:30back in his pram dave returned ready and willing to learn how to cook mussels not quite we've done more
28:39in the last fucking hour than we have in three days yeah yeah i know more about you and you know
28:43more about fucking me yes true chef thank you gordon gordon the chef yeah rule number eight don't assume
28:51you can run a restaurant just because you've worked in one sometimes you know when i listen to you talk
28:57about food and the way you are in a kitchen i'm concerned that you fall in love with becoming a great
29:02chef but forgot to go through the journey to get there what do you mean by a great chef i mean to reach a good
29:08cook no no no fuck all to do with me you're not working for someone else now you're working for
29:13yourself and you know this is on his ass the business can't get any worse i just don't want
29:19you to get in a situation where you think that you're going to be blackpool's best chef because
29:23for as long as you've got a hole on your ass that's never going to happen all right
29:28dave and dawn would be better off with a new chef but they simply can't afford one right now
29:34there he is mookie the clown has agreed to try and work some miracles with what we've got
29:41now that man's got amazing coordination skills good that's good that's it slow right no that's
29:45brilliant that's brilliant leading a successful kitchen takes tremendous concentration it's all
29:50we're doing really is creating that momentum you've got to constantly be thinking ahead to keep on top of
29:55the game just like being in the kitchen yeah yeah creating that momentum the great coordination
30:03skills of table three table four together putting two tables together yeah sending three tables together
30:08here we go now we have to take it it may be a crash course in controlling his kitchen but at last
30:16something seems to be sinking in this one come on dave you can do this
30:32thank you very much thank you back
30:36with the launch of jackson's restaurant just 12 hours away
30:39its new downstairs venue has been treated to a facelift
30:42it's goodbye to the old clinical cafe and hello to a warm and inviting restaurant
30:51what a difference huh brilliant it looks absolutely amazing it really does
30:56it looks absolutely smashing there very nice there's loads to do food for the new simplified menu
31:03needs to be prepared practiced we waste nothing and perfected same amount from the bottom same amount
31:10and just to make sure we're instigating idiot proof measures take the air out
31:21okay one nice portion so water's boiling rapidly it goes in you cut the top off and it's away it
31:30couldn't be easier but a restaurant's first night is everything and the team can't afford to put a foot
31:35wrong david it's your restaurant yeah big night is there anything you think that you can't do
31:41no nothing anything you want to change no i'm happy with it lamb casserole bring it back to the
31:46boil middle of the plate meat in the middle dumplings on the side pushing pushing in here
31:50push push push push question question question running through your mind then it becomes fluid
31:55fluid happy customers full dining room and everything moves okay okay the newly incarnated jackson's
32:02has got to be a slick operation jackson's that looks nice two courses 14 pounds three courses 18
32:08pound uh darren that doesn't sound expensive is it two courses 14 pound three courses 18. cheap that
32:15looks nice hey welcome to jackson's nice new immaculate hats proper hats just do me a favor you look
32:24the part cook the part good luck everyone thank you very much stay cool stay calm yes and communicate
32:31oh our first customers hey guys yes you are good evening it's nice to meet you welcome to jackson's
32:37ladies from the tourist board don't mention the banner
32:44i feel like i'm just about to light the fuse and let it explode
32:51it's a huge gamble putting dave and his nerves on show
32:54but maybe an audience is exactly what he needs to focus
33:01that's what's happening nice nice fuzzy restaurant we'll keep it that way yes
33:06here we go one check on please okay one macro salad one soup one lamb one steak
33:11dave's off to a good start how long please night
33:19david that's good plenty talking yes he's got a confidence about him i haven't seen before
33:25and he appears to be in control thank you service please table two two tart one mackerel
33:34okay i've got table twos mackerel and patte
33:38and that way to go brenda's your bread okay i'm going to go with table ten mains then table seven
33:42starters first main course now first main course now table ten let's go service please
33:47major waves over ten the plates are spinning but will dave be able to keep them up come on guys
33:54okay nicely seasoned nigel's been as clear and concise with his steaks as he is with his bacon
34:00and eggs one steak medium one steak medium well medium well darling medium okay table two gone dave
34:09thank you okay service please table one one pate one tart
34:16thank you check please even in his heyday this place has never been so busy thank you service please
34:22table five two soup and there's nothing more alluring to potential customers than an attractive buzzing
34:29restaurant there's nothing difficult here soup to reheat everything's cooked even the potatoes are cooked
34:35all they have to do is dress the salad grill the mackerel and put it onto a plate
34:39what else could you take that was take what did you just send nigel five
34:44yeah i've got a dog yeah don't forget 11. but 50 minutes in and the kitchen's having trouble keeping pace
34:53okay okay now what i'm doing nowadays right we'll go we'll go with these starters
34:59very quick those plates are beginning to wobble david don't burn any of that mackerel we need
35:05everything that's on order now you know sorry don't burn that mackerel i won't be here next week
35:10so dave and nigel have got to prove to each other they can do this on their own
35:14okay okay i'm doing now table nine starters okay and then we'll all the rest will just come out together
35:22yeah can we serve some more champagne for those people who haven't got starters or some wine or
35:26something yeah just keep them happy well it got off to a great start now it's gone really pear
35:33shape because there's actually six tables waiting for the starters i need seven and six next but i need
35:38the stars on eight mikey mikey i need some pans right please and you've got a steak well done
35:46you're here yeah i've only got one steak but i did say that day's plates are no longer wobbling
35:53they're crashing down around him i haven't got the steak i can do the pain an hour after they ordered
36:00customers have been told their choice of main course is no longer available and we need these customers
36:05back i've had the starters yet so already we've gone back to the table and said we've got no steak
36:10so how long for those starters dave 11 and 12. watch those steaks that's all we've got left you know
36:18that for two medium well please okay
36:24despite all the delays dawn's waiting team have managed to keep the customers happy they gave us
36:30an extra glass of champagne that was lovely that's made our night a little bit tipsy now but we're all
36:35right table nine please the food has looked a hell of a lot better the mackerel starter was beautiful
36:45i really enjoyed that we've had a wonderful evening and the food well if it's all around
36:51my mouth i'm sorry even more miraculously dave has got through it service please without having a
36:58nervous breakdown it's not perfect by a long chalk but they've come a hell of a long way in a week
37:19the following morning dave and dawn have had a booking for 10 based on a recommendation from last night
37:25you can't get better feedback on that morning morning gordon how are you well well thank you
37:33there's a present i want it for you you want it for me yeah is it a coordination challenge
37:40it's a ranger yeah keep us a good luck mascot nice how are you feeling yeah very well we were
37:45positive about last night actually it's just sort of like you know give us another two three services
37:50uh and uh really a bit top notch it's not until you work something that you find it's pitfalls so
37:57and now we worked it and we saw the pitfalls yeah so now we know which areas to look in dawn's sparkle
38:03and energy are perfect for front of house i just need to be sure she'll steer well clear of that menu
38:09last night i stood outside and just looked and saw the restaurant full you're busy and buzzing it was great
38:15and feeding off the customers and bouncing off it's the base now the start for something
38:19that we think is going to really take off yeah my concerns with david is i don't want him getting
38:24beyond his station again i don't want you filling his head with brie no believe me it's never going
38:29to happen again i've listened to you no menus this is my bit that's his bit no menus last night worked
38:35and you so know it works like that nothing more i want you to keep hold of that it was nice
38:40it buzzing again it's simple it's all about organization yeah but don't get too ambitious
38:46and certainly don't turn it into something pretentious because that is going to close
38:51this place i know money's time and finances are difficult in time i want you to look for a new
38:57chef that's crucial yeah i agree with that one more thing keep the fucking nectarines in the fruit salad
39:05yes not with battered out pork there you go thank you look after that lady i will do bye guys thanks
39:18thank you drive carefully please oh thank you
39:28damn i forgot to mention rule nine you're only as good as your last service
39:35eight months ago i came to blackpool on a mission to breathe some life back into
39:43its failing restaurant of the year table two two moves one bread of water pudding hammer got it
39:48but a quick resuscitation for club 841 was out of the question that's probably the worst sauce
39:54i've ever tasted in my entire life they were breaking every rule in the book i don't think you can
39:58actually cook if you can't talk if you can't cook a fucking muscle but after a week we'd moved heaven
40:09and earth to make the new jacksons a going concern table one one pate one tart and by the skin of our
40:15teeth we just about pulled it off we gave us an extra glass of champagne that was lovely that's made our night
40:20i left dawn and dave at the end of blackpool season with a chance of surviving a long bleak winter
40:29summer's here and they're still open how are you yeah very well thank you yourself
40:37on the surface the place is looking great just give me an eye attack oh please
40:42but it's soon clear that things are far from rosy and where's uh night well now just gone because
40:49no just gone because i think probably best on the death like that you're missing a chef god things
40:54must be bad i was hoping day was going to recruit reinforcements in the kitchen not get rid of them
41:00so getting through the winter was the most important thing which you managed to do i mean we knew winter
41:03would be hard but we didn't i didn't think it would be that all the way through january february we carried
41:08on nothing and then we ended up with this bus station right outside we can't have the doors
41:14open in summer because the fumes the diesel fumes are disgusting this is a terrible twist of fate
41:20they've just about survived the winter and now a bus exchange has landed on their doorstep apart from
41:25physically drag these people into the building i really don't know what more we can do i mean we've
41:30worked our asses off all year with debts at an all-time high dave and dawn shut down the evening
41:36restaurant just two months after jackson's relaunch it just seems a a missed opportunity if you
41:44been that idea so early when you you worked at it for six seven weeks if i hadn't have done it and
41:51cut my costs we wouldn't be here now literally in a desperate effort to save money in the cafe
41:57they've shot themselves in the foot by ousting home-cooked food they're back to box standard frozen
42:03blackpool fair so just cafe food you're putting this breakfast yeah what about the specials the
42:10specials well i've been up there i mean we just have the board up there now if summer trade doesn't
42:15pick up soon dave and dawn will lose everything you thought about you have to speculate to accumulate
42:22yeah of course they piss you off but turn it around to your advantage so i've come up with a unique
42:26marketing strategy using the god-awful buses to bring fresh food and customers back to jackson's
42:32cafe the idea is attract them into the restaurant in the evening and the kids eat for free for free
42:40as an incentive through the summer 2005 and you know look delicious home-cooked evening specials
42:46after 6 pm yeah very good idea are you happy i'm happy with that yeah thanks for that
42:51so for our summer time special it's fresh fish and chip from mum and dad and free homemade chicken
42:58nuggets and mini burgers for the kids so they're not coming to us we're gonna go to them doing some
43:04homemade specials this evening and if you order a special little girl elite for free everything's
43:10homemade so we'll see you in about what half an hour that's probably around the corner jackson's on
43:15market three let's see there yes thank you hi on the adult special we've got fleetwood fresh caught
43:21fish beer batter you like burgers don't you big boy yeah give me five you're too slow
43:29at last a smile dawn's a natural saleswoman so why isn't she out here every evening everything's
43:36homemade on the premises fresh today fantastic produce and we start at six o'clock what's your
43:41favorite food what do you like curry curry's off the menu it's about about six o'clock all right thank
43:47you thank you the past eight months have clearly been very hard but to survive you can't let it get
43:53you down you know the place is better than the cafe i think that's my yeah that's my my my gripe
44:00there must be a 500 cafes that serve full of breakfast in blackpool and if it's got any chance of
44:05surviving you know you've got to be better than that you're on the arse like that and the business is so
44:10fucking we we've got no choice have we huh don't be upset no i'm all right no don't be silly come
44:16here come on don't be silly huh sorry don't be silly here you go got to be strong should get back
44:27and cook some goujots yes yeah or do you fancy a swim not a sniff well you're already wet
44:33standing in the swimming pool tonight's a chance to lift the bar and convince the punters that jackson's
44:43home-cooked fresh food is a cut above the rest are you set up for uh for dinner i'm just about yeah
44:48i've just got these but dave and dawn have got to stick to their guns i was a little bit miffed this
44:53morning when i heard that it only went for six weeks that's not long enough to try it and i think
44:57what you're doing is listening to the first or second customer and then that's setting your thought
45:01for the next three or four months i really had to look at the cost big style yeah you know at the
45:06end of the january now the season's here we have the chance to evolve it yeah in these over the next
45:11like 12 to 14 weeks we've got to make a noise dave this is uh you know a cafe it's a smart place but
45:17you've got to get that message across and you've got to continue putting that message out there
45:20our pr exercise has paid off the customers are flocking in two minutes for your garnish that's fine
45:30thank you dave's at home cooking this kind of food and it's flying out okay only four goujons out please
45:38and the home cooking seems to be hitting the spot
45:40it's nice crispy batter very tasty and the cod
45:57that's delicious you can do it this is simple i might actually ask him for the recipe
46:04child's burger child's burger no chips okay well i'm convinced how about the kids
46:10where's it gone have you eaten all well done out of ten how many would you market
46:18that means it was a really good burger the meal deal's been a real success and the fresh food
46:24has proved its worth the food was a hundred times better customers were happy weren't they yeah
46:30kids were in there you had to go off the street and drag them in but you know that's what's going
46:33to take to get this place back great honest food that will fill the restaurant yeah really good yeah
46:39yeah yeah thank you it's not that difficult yeah is it no no this is a rule book because when i first
46:45came to jackson's or clubway at the time yeah it was everything a restaurant shouldn't be read this
46:52there's one special rule rule number ten don't think your life saves anything to opening a restaurant
46:57if you're in any doubt of success if i asked you to turn the clock back two years would you have
47:03bought clubway 41 knowing what i know now yeah no but hindsight's always an exact science but with
47:10what we've learned we will carry on and it will work look what you've been through yeah don't bin it
47:17read me the rule before i go my lucky number number seven don't attempt to cook elaborate food
47:23before you've mastered the basics and that is one thing we definitely learned from your last visit
47:28good sound advice huh sound advice lovely bedtime reading tonight bedtime reading big time hey
47:34good to see angie yes yeah i'll give you a kiss dave and dawn have been through the mill but if they
47:43can stay focused for the rest of the season they might just be here next year
47:49do you actually get a shot you don't get a shot no this is where david needs to sit inside so we can
47:56wake him up and get his numb head out of his brain nectarines and get back to some good on his food
48:11i've been saying for three days we haven't got a pot washer nobody's done a
48:14fucking thing about it for a 51 year old chef to produce that part of shit i'm
48:19fucking gobsmacked we might as well close down now and i can save my money the chicken's raw and
48:24i don't want to catch some another in fucking darby
Recommended
48:16
|
Up next
48:05
48:31
48:44
47:34
49:26
43:24
49:29
48:04
49:24
48:54
49:36
48:00
43:05
43:25
42:56
43:23
42:51
42:54
43:29
42:54
42:59
43:03
Be the first to comment