- 7/19/2025
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00:00An accelerated therapy for a debilitating psychological condition.
00:07Morphour is about to enter the house of obsessive compulsives.
00:11Here on Channel 4, obsessively clinging to the past,
00:13the cobwebs are coming down in Ramsey's kitchen nightmares.
00:17This programme contains strong language from the start and throughout.
00:28This week, I'm in Derby.
00:30For my biggest challenge yet.
00:32A god-awful Italian restaurant that's stuck in a time war.
00:35It sounds like prices that were in existence fucking 10, 15 years ago.
00:39A truly miserable kitchen.
00:41I've been saying for three days we haven't got a pot washer.
00:44Nobody's done a fucking thing about it.
00:47With appalling food.
00:48The chicken's raw.
00:49I don't want to catch salmonella in fucking Derby.
00:52Unless I can help, her new owner, Daniela,
00:55has just spent half a million quid on a sinking ship.
00:57Oh, we might as well close down now and I can save my money.
01:00When the gondola opened in 1968,
01:15its Italian owners brought the glamour of Venice to Dowdy Derby.
01:18And it instantly became the place to be seen.
01:22You couldn't get into this place unless you booked two or three weeks in advance.
01:26The place was packed, had wonderful atmosphere,
01:29and it had a reputation then of being the best restaurant in Derby.
01:32Daniela celebrated her 21st birthday at La Gondola.
01:36She even got married in the restaurant.
01:38She loves it so much, six months ago, she bought the company.
01:42But just what had she bought?
01:45God, fucking hell.
01:47Marbella in Derby.
01:49Fucking hell.
01:49Look at the size of it.
01:51A 125-seater restaurant with a 21-bedroom hotel attached.
01:56A big undertaking.
01:58Especially if the state of the outside is anything to go by.
02:01Fuck me, even the gondola looks fucked.
02:06Hello.
02:07Hello.
02:07Good evening, Mr. Ransley.
02:09Gordon.
02:09Gordon.
02:10And?
02:11Daniela.
02:11Daniela, how are you?
02:12Fine.
02:13Good.
02:13What a better for seeing you.
02:14Thank you for coming to us.
02:15Not at all.
02:16God, it's a, er, it's, er, it's like going back in time.
02:21It is.
02:21It's a bit of a time walk.
02:22How old is it?
02:23Erm, nearly 40 years old.
02:25Really.
02:25Even the floorboards are.
02:26I know, creaky.
02:27Creaky as well.
02:28Fantastic.
02:28Anyone under there?
02:29Er, no, there's the wine cellar.
02:30Oh, okay.
02:31My lovely old wine.
02:32So, yes, we don't fall through it.
02:33It's Friday night, 8 o'clock, and I can hear a few clinking plates in there, but the place
02:38sounds empty.
02:39How many have you looked for dinner?
02:40Four.
02:42Four.
02:42Yes, a table of four, and that's all.
02:44And that is our problem.
02:46We have this beautiful restaurant, and it's empty most of the time.
02:49One question I've got to ask.
02:51Why the hell did you buy it, if you've never run a restaurant or a hotel before?
02:54Well, when my mother died and I went through a divorce, it was the one thing one night that
02:59kept me going.
03:00And I thought, that's what I'll do.
03:02I'll buy Lagondra.
03:03And all night long, I just dreamt of this place.
03:06Oh, some customers coming now.
03:08Sorry.
03:09Okay.
03:09Good night.
03:11Good night.
03:12Did you enjoy dinner?
03:13Yes, sir.
03:13Excellent.
03:15Damn, I think they left their teeth on the table.
03:17From its 70s chandeliers to its plastic flowers, the restaurant is well and truly past it.
03:23Please release me, let me go.
03:34It's like stepping back in time.
03:36It is.
03:36And I wondered whether, should we really decorate it or wait till the fashion turns and come back to it?
03:41But it will be too late if the business goes down the pan first.
03:47Everywhere you look, it's like a flashback to the 70s.
03:50Even the food sounds, you know, that dated, smoked salmon, honeydew melon with port, warm brie with a tomato tart.
03:58The menu is massive.
04:00Nearly 100 dishes and very few of them actually Italian.
04:03So, I'd like to start with the spaghetti bolognese, please.
04:07Spaghetti bolognese.
04:09Because the food's Italian.
04:11Yes.
04:11So it's fresh spaghetti.
04:12It is.
04:16I've ordered the simplest starter on the menu, but it seems to be taking a very long time.
04:22Get him on some fucking proper spaghetti now.
04:24He's going to give that fucking ancient shit that was in there.
04:28Gareth.
04:28Gareth.
04:29Gareth.
04:30Gareth.
04:30You do it.
04:33I apologize for the wait.
04:35Don't worry.
04:36The problem in the kitchen.
04:38That's what it's been perfectly cooked to order, sir.
04:40Oh, love.
04:41Nice.
04:44He apologized about the wait because he said the pasta was cooked to order, which, if you've
04:50only got four customers in the evening, fucking right it's going to be cooked to order.
04:55Big portions.
04:56For a starter, £6.50 is huge.
05:00And mounting a spag bowl and a salmon main course to come.
05:05All for £6.50.
05:07No wonder they're losing money.
05:09Right.
05:10Gareth.
05:11See if you can get a little tenderlobster soup open without me seeing you.
05:14I've just seen something very dodgy.
05:19The silver serving vegetables.
05:22And even in 1999, silver serving vegetables like that was 25 years too late.
05:27I think the salmon is also massive.
05:30And like the restaurant, a bewildering trip through time.
05:33As the years have progressed, it just added more onto it.
05:36Oh, fuck it.
05:38It's 1975.
05:40Let's stick a mussel in there.
05:42Oh, fuck it.
05:43It's 1980.
05:44Let's stick some monge too on there.
05:46Do you know what?
05:46It's 1985.
05:48Ratatouille's in.
05:49Stick some ratatouille on there.
05:51And it's 1990.
05:53Welcome back.
05:53The roast spurt.
05:55Quantity, not quality.
05:57A classic 1970s mistake.
05:59And surprise, surprise.
06:00How are you?
06:01Head chef Steve Straughan started here in 1975.
06:04Good, good, good.
06:05I've never seen such massive portions in my entire life.
06:08Doesn't need the prawns.
06:09Doesn't need the mussels.
06:12It's described on the menu as that.
06:13So I've got to follow through with what's on the menu.
06:16But you've been here for that length of time.
06:17You could change that and just do a simple poached salmon dish without all that.
06:19I could do, I could do.
06:20You know, there's two ways in this industry.
06:22You move with the times.
06:24Well, the times moves you.
06:26And unfortunately, you've been caught in a time warp.
06:33In my experience, when a restaurant's been stuck in a rut for so long,
06:37rot starts setting in.
06:39Staff get really lazy.
06:40They start cutting corners.
06:43And they really need to discover exactly what's going on here.
06:49Today, there's a 70th birthday party in the restaurant.
06:53Functions are the lifeblood of the gondler,
06:54but there's not even enough of those to stop it dying on his arse.
06:58At the moment, for this year, I've got nine weddings booked.
07:02But really, we should be aiming for about 30 weddings a year,
07:07and then that would be very nice.
07:08With 25 covers, it's a chance for me to see how the kitchen copes
07:13when they have more than four people through the door.
07:16I've done 404.
07:21Ten minutes in, the kitchen's already in trouble.
07:25They've run out of fresh tuna steaks.
07:26You know what you're going to have to do?
07:27Plan B.
07:28Who knows what they're going to do?
07:29It's called Plan B.
07:30Do you know about Plan B?
07:31Plan B.
07:32Plan B.
07:33Plan B.
07:33No, I don't.
07:36What's Plan B when he's at home?
07:37Tins.
07:39Oh, tins.
07:39That's what it means.
07:40Lies.
07:42Tinned tuna, banged out on limp lettuce.
07:45My gran would have been ashamed to have served that.
07:47It doesn't feel like a kitchen.
07:49No energy, no excitement, no...
07:53Passion, really, and sort of care.
07:56Love for food.
07:57Get it in the bowl and fuck off out of here.
08:00Do you guys need a sweet heart?
08:01Now, there's a problem with the mains.
08:03Oh, sorry, it's no sauce on the side.
08:05Oh, no sauce, all plain.
08:06All plain, yeah.
08:08Where does it say plain on there?
08:09It doesn't talk.
08:11Well, I can do nothing I can do about that.
08:13Steve's straight on the phone to Stella, the business manager.
08:17Yeah, it doesn't say plain on the menu, does it?
08:18We never serve a plain.
08:22Chef's wrong again.
08:25Never the office.
08:27Sorted.
08:28Not really.
08:29Sorted out on Monday.
08:30It would have said lobster sauce.
08:33It would have said lobster sauce.
08:35Stella cocked up the order for the lobster sauce.
08:37But instead of rolling his sleeves up and getting on with it,
08:40Steve picks a fight.
08:41Are you going upstairs, Stella?
08:42I just asked Daniella to come wash some pots, I thought.
08:46Well, we've got a pot washer.
08:47I've been saying there for three days, we haven't got a pot washer.
08:50Nobody's done a fucking thing about it.
08:52You're in charge of the kitchen, Steve.
08:54It's your department.
08:55You should see Dan.
08:56You wash your hands of it, Dan.
08:58While they're all bickering, the waiters are still serving the main course.
09:03It's a shambles.
09:04La Gondola wants to be a high-class restaurant,
09:06and yet they're slopping out reheated Cajun rubbish.
09:11Belgium apple pie.
09:13What's Belgium about it?
09:15Do you buy them in?
09:17Yeah.
09:17Oh, OK, right.
09:18Yeah, yeah.
09:19But from a chef-to-chef's point of view,
09:21you know Dan well an apple pie.
09:22Oh, yeah.
09:22We can do it with our eyes closed.
09:24Yeah, yeah, exactly.
09:24So you're telling me now that you're happier to buy them in rather than make them?
09:27At this moment.
09:28No, I'm happier to make them myself,
09:30but I don't have the staff or the skills or the time to do it.
09:32OK, how long does it take to make an apple pie?
09:35Half an hour, 40 minutes.
09:40Microwave, are you?
09:41Yeah.
09:42Yeah.
09:43What this guy needs is a rocket up his arse.
09:47This is a fucking doddle for you, isn't it?
09:50Yep.
09:51There's not exactly ball break in here, is it?
09:53It has been in the past, and it can be.
09:55No, stop going back.
09:57Talk to today.
09:57It's almost like we're paying for your memories again.
10:00Today is quiet.
10:01Right.
10:01Bring it back.
10:02I'll still handle it.
10:04Fucking hell.
10:05OK.
10:06Gonna take a sentimental journey.
10:10Daniela sunk half a million quid of her divorce settlement into La Gondola.
10:14But last year alone, it lost 75 grand.
10:17If she doesn't open her eyes to what's happening in her kitchen,
10:20she'll be left with nothing but memories and debts.
10:22Let's be pretty honest.
10:24You fell in love with the place, and you grew up in it,
10:25and you had your 21st birthday party, had your wedding here,
10:27and you have bought a fucking time bomb.
10:33I've never seen a kitchen like that that just has so little atmosphere.
10:38No banter, no communication, no vibrant, let's get ready for a great lunch.
10:43It was turkey going in, cooked the day before, reheated.
10:48I'm horrified that we had that.
10:49If you're telling me a discerning customer cannot tell the difference.
10:52But I think what you've really got to pick up on and wake up on
10:55is the fact that your chef can lose his self-esteem by serving that shit.
11:01They've carved a very comfortable niche out for themselves,
11:04and they've made a really comfortable bed to lie in.
11:06And unfortunately, you're paying the price for that.
11:15I'm pretty pissed off, you know that.
11:17I'm not happy.
11:19Because what I saw yesterday, across the board,
11:22I thought was a fucking disgrace.
11:26La Gondola in Derby.
11:27At first, I thought this restaurant's problem
11:29was that it was stuck in a time warp.
11:32But it goes far deeper than that.
11:35It's 10 o'clock, and head chef Steve and his number two, Gareth,
11:39are only just rolling up for work.
11:43You wouldn't get away with that in my kitchen.
11:45Especially as last year, the restaurant lost 75 grand.
11:49These guys just don't seem to be interested in turning the place around.
11:53How much has the restaurant taken this week?
11:55Barely.
11:55500 quid.
11:59Yeah?
12:00The salaries alone in the kitchen are 1,000 pounds.
12:04If the restaurant didn't have these functions
12:07that are drip-feeding into this establishment,
12:09you wouldn't have a job.
12:12I personally want to put a fucking rocket up everyone's arse in here today
12:15to really make them understand what you should be doing
12:18and not bickering and festering on fucking memories from 20 years ago.
12:23That means fuck all.
12:24It's Sunday lunchtime, and there are three diners at the gondola.
12:32When there isn't a function on, well, nothing much happens in this kitchen.
12:37We are awake.
12:41We're awake.
12:42Chef's awake as well.
12:43He's been awake for 30 fucking years.
12:47Mains away, chef, please.
12:49Not quite ready, I think.
12:50Not quite ready.
12:51This kitchen is like a retirement home.
12:55How many evenings do you work a week?
12:56Three?
12:57Three to four.
12:58Depends on the business, really.
12:59Yeah, just to play by, yeah.
13:01It varies.
13:03Yeah, what a bizarre setup.
13:06Good afternoon.
13:07Good afternoon.
13:07Welcome back.
13:09You've been coming for, I've heard.
13:1136 years.
13:1136 years.
13:13Yeah.
13:13Wow.
13:14Yeah.
13:14Amazing.
13:14So you are the asset?
13:16Yes.
13:16So, if the food was to change, you wouldn't come back?
13:21No.
13:22No.
13:22What have you got?
13:23You've got minestroneous soup?
13:23Minestroneous soup, which is very good.
13:25But la gondola are going to have to risk losing their three regular diners, because this is
13:29a terrible environment for an aspiring young chef.
13:32Number two, Gareth, is only 19, but he's already given up.
13:36It was good, wasn't it?
13:36There must be soul destroying when the business is so quiet, no?
13:40Motivation-wise, no?
13:42It's boring.
13:44Yeah, very boring.
13:45When it's quiet, you just start.
13:47Clock watching until it's 10 o'clock, so you can go, because we can't go early, okay?
13:51Someone does come.
13:52No.
13:52So, it's just, you're just clock watching all the time.
13:55Yeah.
13:55I've only seen one person in this kitchen with any real drive or ambition, and that's 17-year-old
14:00apprentice Danny Holden.
14:02You all right, Danny boy?
14:03You're doing a fucking good job.
14:04Yeah, my pleasure.
14:05That's where it all started, you know that?
14:06I've been in there, lonely place in amongst all those bubbles, but trust me, if you get
14:11your shit together in there, it goes from bubbles on top of the sink to bubbles in
14:15glass of champagne.
14:15Would you like a glass of champagne?
14:18I'm not old enough.
14:20Fuck it, we'll sneak it in the fridge.
14:21Okay, then.
14:22Yeah?
14:22Yeah.
14:24Young chefs need encouragement, but discipline is high on Steve's list of priorities.
14:28I don't understand any nonsense.
14:30You don't understand any nonsense?
14:31No, no.
14:32And if these don't make it, they go.
14:33I've told them all.
14:35Out.
14:36I'm not standing for nothing.
14:38This one might not last a week.
14:40Oh, really?
14:41Mm.
14:41Yesterday, yesterday was very close.
14:43I don't hang around with one warning and two warnings.
14:45No?
14:46Out the fucking back door, mate.
14:47I don't like that.
14:48So what you're saying, you're worse than me.
14:50So what?
14:50What?
14:50No, what I'm saying is, I don't like shit.
14:53Yeah.
14:53Out the go.
14:54Not right, Gareth.
14:55You're no good.
14:55You walk.
14:56Steve thinks he can talk the talk, but can he really walk the walk?
15:03This time I checked out his store cupboard.
15:06God, fucking hell.
15:10Fucking evidence.
15:13So, I mean, it looks like fish food, doesn't it?
15:17Huh?
15:18And it smells fucking disgusting.
15:21There you go.
15:22Half a container of plastic minister-only soup.
15:26Right.
15:32Now, we've seen it all smashed.
15:38What in the fuck a chef does with that?
15:40I don't know.
15:41The new owner, Daniela, wants La Gondola to be an authentic Italian restaurant,
15:45and yet she's completely unaware what's happening in her own kitchen.
15:50The minister-only soup is quite a full mark.
15:56It is.
15:56It's very good.
15:57It's excellent.
15:57Almost as good as my mother's.
15:59Uh-huh.
15:59Yeah.
16:00It's great.
16:01Why do you buy it in, Steve?
16:03I don't buy it in.
16:04I make it myself.
16:05So, the containers are bought-in minister-only soup and the invoice is here?
16:10What we do, we mix that 50-50.
16:12Uh-huh.
16:12We'll sort of give half and half, really.
16:14It seems to be...
16:16Yeah, I'm not clear.
16:17What do you mean?
16:17Two bowls?
16:18One of plastic?
16:19No, no, no.
16:19No.
16:20We'd make half up with perhaps packet and then put fresh into it as well.
16:25Steve's penny-pinching by bulking up the fresh soup with powdered.
16:29But the prices are so out of date on the menu, they're hemorrhaging money on a daily basis.
16:33The cost of the lamb, nothing more, just the lamb cutlets.
16:36Yeah.
16:36That whole dish, okay, should be on the menu at £16.50.
16:42Right.
16:43You're selling it at £10.90.
16:47Mm-hmm.
16:48But the scary thing is, Steve, that you don't know that every time we sell that lamb, we're losing five quid.
16:53Yeah, yeah.
16:54And if we had a table of four in today and they walked in that door, I swear to God, it'd be a lot easier to fucking stop them at the door and say,
17:00there's your five pound, fuck off.
17:03Oh, we might as well close down now and I can save my money.
17:06You know, I'm going to buy people who've been here for years and they're telling me they can make money out of that menu.
17:10But you were here in place, in position as the manager when this was put together.
17:15Oh, yeah, so you can blame me all you like, but it's my money, Steve, not yours.
17:18I know, I know it's your money.
17:19Let's carry on.
17:20Let's put a structure in place.
17:21What about yours?
17:22Just a minute, just a minute.
17:23Let's put a structure.
17:24£10 per room, £10 per meal.
17:26Listen, it's my restaurant and all I needed to do was cover costs, all right?
17:30And I did more than cover costs on that.
17:33This is Stella Rue, does all this.
17:34Not us.
17:35I think you're shouting at the wrong person.
17:36Stella does this.
17:37Don't go off saying this, that and the other.
17:39You could be out of a job in a month's time.
17:43No one is taking responsibility for La Gondola's problems.
17:46Everyone just blames each other.
17:48I look at you and I get really nervous because I think you're the kind of cook that's just going to fuck off out of here.
17:55You know that.
17:55I think you're going to get upset one day.
17:57After listening to the way you spoke to the owner, if that was me, I would have sacked you.
18:00And my worry is, you're so determined to fucking work in this industry, you need to get excited.
18:07You need to start cooking properly.
18:08I've got to get these guys out of this god-awful kitchen and try and lift their morale, so I'm taking them to see one of Derby's most successful businesses.
18:22Yeah, Gareth, you drive.
18:24Yeah, we're going to look at some history.
18:35Right, let's go and look at something beautiful, something that's moved with time.
18:40Rolls-Royce.
18:431933.
18:44Look at it.
18:46Beautiful.
18:46Now, the next one is something quite interesting because this was made in 1979.
18:52Look at it.
18:53A bit of history.
18:54That Rolls-Royce didn't sit still, yeah, and get moved by the times.
18:59They decided to move ahead of the times, the Phantom.
19:03What's it like in there, Danny?
19:04It's nice and comfy.
19:06Nice and comfy.
19:06It looks like a new business.
19:07And Steve, you know what I'm trying to say?
19:08Yeah.
19:09They've moved on.
19:10Yeah.
19:10They haven't just stood there and sort of expected Rolls-Royce to sell.
19:14And unfortunately, big boy, when I first saw your food, I felt like I was stepping in
19:19a time capsule.
19:19Yeah, I get your point.
19:20It's, it's, it's, it's marvelous.
19:21It's marvelous, absolutely.
19:22I know a chef who's got one of these, you know that.
19:25And you're thinking, Gareth, what should I do, rob a bank or work hard?
19:28Rob a bank.
19:28Rob a bank.
19:30Fucking hell, bollocks.
19:31Should we nip round and see your mum, Danny?
19:35The engine that powers any successful restaurant is its kitchen.
19:39And like Rolls-Royce, La Gondola is going to have to create its own modern classics.
19:43I'm starting with that lunch menu.
19:46What's the secret behind any good Italian restaurant?
19:49Pasta.
19:50Pasta, exactly.
19:51When was the last time you made fresh pasta?
19:52Never have.
19:53There we go.
19:54You're making it.
19:54I'm just going to tell you how to make it.
19:56So make it well in the center.
19:57I'm keeping it simple so the chefs have got time to get up to speed.
20:01Out goes the old two-course lunch menu for £6.50.
20:04In comes a fresh pasta main with a salad and a glass of wine for £8.95.
20:09You can see it again.
20:10See the color is starting to change now because the saffron's working on there.
20:13Fresh pasta is the hallmark of an authentic Italian restaurant.
20:16Its simplicity also makes it a money spinner, far cheaper than those expensive lamb specials.
20:21See the color of it?
20:23All of it.
20:24Ricotta in.
20:24And I want you to taste it as you're doing it.
20:27There you go.
20:28Now.
20:29Okay, watch.
20:30Yeah, like a parcel.
20:31Exactly, look.
20:32Fold it over.
20:35Nip all the air out.
20:36Little finger.
20:37Over.
20:38Left to right, right to left.
20:40Use your thumb and push.
20:43Totally.
20:43Who'd like a go?
20:46Yeah, of course you're going to have a go.
20:47Here we go.
20:48We've only been making pasta for ten minutes.
20:50And already the young chefs look like they're enjoying themselves.
20:53I've finally injected some passion into this kitchen.
20:58That we've just done.
20:59That was ten minutes ago.
21:00That was your first one.
21:01Yeah.
21:02No, but that's your first.
21:03You've never made pasta.
21:04And now you've made your first ever tortellini.
21:06That's very good.
21:08I've asked Danny the Apprentice to come up with a couple of salads for a new menu.
21:12Right, what I've done is I've put like tomato and that in the mixing bowl.
21:16Good.
21:16And with the sauce and you put like this, that and like that sort of really good stuff over it.
21:20Good.
21:21Okay, have a little taste.
21:22Eat with me.
21:22And this one is a...
21:23Is rocket and parmesan.
21:25Good man.
21:25Cheers.
21:26That's lovely.
21:30But Lagonda's problems aren't just in the kitchen.
21:33To help me relaunch the sinking ship, I've called in the boss of the company that does all my restaurant's PR.
21:39Joe Barnes.
21:41What do you reckon?
21:41Well, it certainly makes a first impression.
21:44Up the creaky stairs.
21:45Wow.
21:46Hi, Dan.
21:46Hello.
21:47Amazing chandelier.
21:48And look at the dance floor, just how many heels I've been dancing on this.
21:52You can kind of see El Deco doing a special on, you know, interiors frozen in time.
21:56Yeah.
21:57Do you think there's a sellable asset here?
21:58Do you think you could sell those restaurants?
22:00My first feelings when I come in, and I don't mean to be negative, are start all over again.
22:05This place badly needs a refurbishment.
22:06You can refurb it, you can call it a new name and start over and really relaunch it.
22:11However, being really fine, what it does have is a tremendous amount of authenticity and kind of kitschy appeal.
22:18Yeah.
22:18And I love the sort of, you know, the Doric columns and the dance floor, and I suppose you've got to work with what you've got.
22:23Daniela and her business manager Stella need Joe's help, because so far their marketing efforts have hardly set Derby alight.
22:30I can't even find it on here.
22:32It's supposed to be under restaurants, under Continental.
22:34Oh, there we go.
22:37Jesus Christ.
22:38So we go past all these relaxing massage and all these whorehouses, and you come down here, and then you get La Gondola, try our new menus.
22:47Booking's now been taken.
22:48I mean, you know, you've missed it.
22:50I think what you've got to do is identify what your real strengths are here, and that's the family-run business, that's the great space you've got with the dance floor, and make them into selling points.
22:59You've got to have a punchy message with which you can appeal to your potential customers.
23:04Now the rest of the reputation has disappeared.
23:07Reputation hasn't disappeared.
23:09The problem is that people have forgotten about La Gondola.
23:12It hasn't got a bad reputation, definitely not.
23:15So it's a good reputation.
23:18See, again, you're living the past.
23:19Medio.
23:19I feel you're not being honest with yourself.
23:21It has a shit reputation.
23:23It hasn't.
23:23I'm telling you it has.
23:24So you've been to Derby, and you've had a word with all of the customers, but none of them have been.
23:28All of the customers.
23:29There are no customers.
23:30The place is empty.
23:31So you're telling me that the people who put adverts in the paper, thanking us for a superb wedding, etc., none of them have happened.
23:38You're missing my point.
23:39If you just listen to what I'm trying to tell you, it may make sense in a minute.
23:43The add-ons from having a successful restaurant is phenomenal.
23:47We haven't got that reputation any longer.
23:50The business is on its arse.
23:51And the functions over the last ten years have depleted, accepted.
23:55There is no reputation at the gondola.
23:58And if you're going to stand there and tell me it's a good place, when a chef buys the administrator-only soup, no chance.
24:06We need to spread the word around Derby that the gondola is changing.
24:09So I've told Stella to get on the phone and round up members of the city's business community for a special lunch.
24:14A great way to get the message out and a chance to see if Steve can lead his team.
24:18My father used to come here for business lunches about 25 years ago.
24:25But in recent times, I have to say, it's not a place that I would have come to.
24:29The idea of this lunch today is to get them in and out in 45 minutes.
24:34We've banished Silver Service to speed up the waiters.
24:37But can Steve run his kitchen fast enough to keep up?
24:40Whether we're busy, quiet, makes no reference to me.
24:42I only know one way, and that's the way I do it.
24:45Check on.
24:48Yeah, you ready to roll with us, yeah?
24:49Yeah.
24:49Good, man.
24:49This is the exciting part of the day.
24:52Okay.
24:52Let's go.
24:53I want you to clean out the plate.
24:54Yep.
24:54Yeah, good boy.
24:55Let's go.
24:55One for tartar, one ricotta, one tagliatelle.
24:59Nice.
24:59The new pasta dishes I've devised are hitting the spot.
25:05Three cents there, compliments.
25:09That's a burst.
25:11Quality again, very good price as well.
25:14But a little bit slow coming out, just a little bit slow.
25:17People having a business lunch.
25:18Once again, the lack of organisation has dropped the kitchen in it.
25:22Jesus Christ.
25:24Come on, guys, there's got to be a system in here somewhere.
25:26Steve, if you're confused, yeah, let me know and I'll help you out, yeah?
25:31Okay.
25:32Because it's gone all quiet, you see?
25:33You're not leading it like a head chef, do you understand?
25:35Where all these three guys, including Danny, is coming together at the same time.
25:39But they've got to take your direction, you know that?
25:41Yeah.
25:41Fine.
25:42Yeah.
25:42When you ask for it, we'll do it fresh.
25:45Outside in the restaurant, there are lots of customers waiting.
25:48But all the orders have become mixed up.
25:50So, he sent a table for you.
25:52Three tagliatelle, one knock, one brochette.
25:53Yeah.
25:54They sent them, they've just come back.
25:55So they're on coffee.
25:56They've already sent them, of course.
25:58And now, the whole table has got the wrong dishes.
26:01Start again, anyway.
26:03It's gone stone cold.
26:08What about the starters on table eight?
26:10They haven't already.
26:11They've had them.
26:12Why did not cross off, Steve?
26:14One of the kitchen is confused.
26:16It's so important.
26:18If you send the starters, why aren't you crossing it off?
26:23Table two starters, yeah, this is.
26:25That was just 35 covers.
26:31I'm planning to completely relaunch the restaurant in only a couple of days' time, with double
26:36the number of customers.
26:37I'm starting to wonder if Steve is really up to it.
26:40What has come out of today's lunch, you know that, is how everyone just works on their own.
26:46I've seen no fucking tinkering here whatsoever, no understanding, no coordination, and bringing
26:51these guys together has been a fucking nightmare.
26:53I know.
26:55Fucking hell, I tell you, I'm finding it hard.
26:57I'm finding it really fucking hard.
26:58Because it's not about teaching an old boy new tricks.
27:01It's about getting the old boy to wake up and stop being a lazy bastard.
27:04A simple risotto, bruschetta, frittata, tagliatelle of chicken, and they're still in the ship.
27:10The gondola is up the creek without a paddle.
27:22The kitchen's getting by with 14 apple pies, and the staff don't pull together.
27:26In less than 48 hours, a new owner, Daniela, is relaunching the restaurant.
27:34I woke up at 5 o'clock this morning.
27:36I don't know if to often swear, but I was shit scared.
27:40The trouble is, Daniela's head chef has been treading water, opening a tin of tuna or a
27:46packet of powdered soup.
27:47I want to redesign the menu for the relaunch, but what can Steve actually cook?
27:52I've asked him to prepare me a dish using fresh ingredients only.
27:56So what's in there, butter, red onions, a little bit of olive oil, fennel, fresh fennel,
28:03and just a little bit of orange zest.
28:08Flour.
28:10And where did this idea come from?
28:11When I was a commie, we used to do it when I worked down in Oxford.
28:15So 35 years ago?
28:16Quite a long time, yeah.
28:18Steve is cooking me a dish of rustic Italian trout.
28:24That smells gorgeous.
28:25And then, we can dress it up.
28:28Yeah.
28:29I was a little bit miffed when you're frying the trout, the fact that you hadn't taken the
28:35scales off.
28:36Right.
28:36So already I've got to eat this with a pile of shit in my mouth.
28:38Why didn't you scale the fish?
28:39Sorry.
28:39Just time, I suppose.
28:41Time?
28:41Yeah.
28:42It looks like you forgot.
28:42I think that's pretty dismal.
28:51Yeah.
28:52Yeah.
28:53For a 51-year-old chef to produce that pile of shit, I'm fucking gobsmacked.
28:57The scales are on there.
28:59It's all in the roof of my mouth.
29:00The fucking alcohol's not burnt off.
29:02It's...
29:03Fucking hell, Steve.
29:05After Steve's dismal effort, I want to find out if the other chefs can do any better.
29:11The tuna's very tasty.
29:12You don't need that sauce.
29:14For me, you've just fucked that dish by putting that glue on there.
29:17Yeah.
29:17That sort of galoppy, stodgy wallpaper paste that, in fact, I'd offer that to Daniella to
29:26fucking plaster the front of the gondola.
29:27You know that?
29:28Because that looks like a pile of shit there as well.
29:30What's that?
29:30What's that in there?
29:32Inside?
29:33Yeah.
29:33Oh, the chicken's inside?
29:35Yeah.
29:36Is this a Polish dish?
29:38No.
29:38No.
29:39The chicken's raw.
29:40Raw.
29:40Now, unfortunately, I can't afford to fuck off and die right now.
29:46And I don't want to catch stermonella in fucking Derby.
29:49So, um, put that straight in the bin.
29:52Yeah.
29:52Yeah?
29:53I've been poisoned once before and it's not going to fucking happen again.
29:56It's so scary.
29:57We really are in trouble here.
29:59I've never sent this message out before in a restaurant.
30:01I'd tell them, fucking move your arse, get on with it, otherwise you're out.
30:05But I'm going to tell you guys to stop and give up.
30:09Don't fight it if you don't want to change.
30:11And when that change comes in, be prepared to work fucking hard.
30:15We've got to get rid of all this crap.
30:18We can't carry 80, 89 dishes.
30:22What's it like when this man's off in the night and you've got 25 books?
30:26It must be mad, no?
30:28When you cook like that, do you actually think that you're fit enough to call yourself a chef
30:33if you're defrosting things and deep-fying mushrooms?
30:36And is it important for you to cook or are you really seriously interested in staying
30:41the way you are?
30:43Cook.
30:43You are.
30:44You definitely want to cook.
30:46Yeah?
30:47All right.
30:48There's nothing complicated in this, huh?
30:50The only option is to go right back to basics.
30:52I've devised a new dinner menu that's so simple, hopefully it's foolproof.
30:57A light gnocchi with salmon and tarragon.
31:00And a simple tomato and mozzarella risotto.
31:03That's the tomato juice.
31:04It's just a little bit too thick.
31:05Too thick, yeah.
31:06Even this kitchen surely can't cook these dishes up.
31:14Fresh, fragrant mix.
31:16Stand up, please, Steve.
31:18Gareth, it's really hard for you to understand at 19 how modern we're trying to put the approach.
31:23Yeah?
31:24Nothing's coming out of a fucking packet.
31:25Nothing's coming out underneath cooked fucking three days ago.
31:27It's just clean, fresh.
31:29And just think back to that phantom, that roller.
31:32Is it worth getting out of bed in the morning?
31:36Yeah, fucking right it is.
31:42Really easy.
31:43Okay.
31:44Yeah?
31:44So it doesn't all stick.
31:50Danny's never been given his own section, so I'm going to see how he does with the vegetables.
31:54You've got to look after them, you know that?
31:55Almost as if you're sort of in love with them.
31:57Yes, you do.
31:58Look, it's beautiful.
31:59It's warm, isn't it?
32:01It's very warm, isn't it?
32:02Welcome to the real world of the kitchen, big boy.
32:04You're sweating.
32:05Yeah.
32:06That looks cool.
32:07First time.
32:08Is it the first time you've sweated?
32:09In the kitchen, yeah.
32:10Good man.
32:12Yep.
32:12So now we've done the peppers.
32:15Yep.
32:15The aubergine.
32:16The butternut squash.
32:17Yes.
32:18And now, all of a sudden, big boy, over the last couple of hours, yes, you've been running
32:21the vegetable section.
32:23Yes.
32:23Move your arse.
32:24We now have a new, contemporary menu for the relaunch.
32:30Time to chuck out the chintz.
32:34Stella, let me ask you something.
32:37You're sat.
32:38Just come and touch us a minute.
32:39Close your eyes and just touch it.
32:41Close your eyes and touch it.
32:42Horrible.
32:43Fucking disgusting.
32:44Dirty, grubby, smelly, plastic flowers, yeah?
32:49The clutter on the tables.
32:51Martin, look at those all come out of the fucking pound shop.
32:53You're like an old fucking woman that just won't throw anything away.
32:57Get rid of it.
32:58It's going tonight.
32:59Good.
33:00It's like going to an airport lounge and looking at one of the chapels of rest.
33:04It's the kind of thing you'd see in there when you sort of sit down and grieve.
33:07I mean, I'm sorry, but they're fucking awful.
33:10Catch.
33:11Get a hold of them all and love them in the skip.
33:14Yeah?
33:14Pleasure.
33:15Good man.
33:16Already, I feel like, fucking hell, I got rid of my granny's pants.
33:20They're off.
33:21They're no longer up here.
33:22I'm starting to think about wearing a nice, sexy pair of knickers because I've just seen
33:26the white tablecloth go down.
33:27That's how I feel in here.
33:29It looks clean and fresh.
33:31Would you wear knickers up there, Stella?
33:32Oh, don't start.
33:34Stick to the restaurant.
33:35I'm just asking.
33:36Would you wear a pair of granny knickers up to here?
33:39No, so get rid of the flowers.
33:42But I have discovered one thing from the past worth hanging on to.
33:45So this is from the old classic menu we used to wear.
33:48Uh-huh.
33:49Yeah.
33:49All done on the table?
33:50All done on the table.
33:51And so now you've stopped it because it's on the old menu?
33:53Yeah, I mean, at one time, Saturday night, it used to be just one person just do the cooking
33:56all night.
33:57So you're taking that to what?
33:59Lightly brown?
33:59Just nice and golden brown.
34:01I've asked Martin for a demo because I think the flambés are due for a comeback.
34:07Jesus.
34:08Did you miss this?
34:14Oh, yeah.
34:14You're so fucking good at it.
34:16Yes, I have so.
34:17I've tried to do my best anyway.
34:18But this should be the, um, hallmark of the restaurant, this.
34:23This is, um, this is art.
34:26Pleasure.
34:27Christ almighty.
34:29If they taste as good as they look, they're going back on the menu.
34:33Mmm.
34:36They're to die for.
34:38They are fucking delicious.
34:40Who needs a wine list when you get pissed on the dessert?
34:46It's the day of the relaunch.
34:47As well as bringing back the flambés, I've decided to resurrect the gondola's dance floor.
34:52A house band is booked, and the waiting staff finally look the part.
34:57There will be 70 covers in tonight, double the numbers of diners that we had in for the
35:01business lunch.
35:03It's a real test for the kitchen.
35:05They're really going to have to pull together if they want to carry it off.
35:09I've put Danny in charge of the staff dinner.
35:12They don't normally have them here, but they're a great way to build team spirit.
35:15What else have you got?
35:16The most important thing about staff dinner, big boy, is clearing out the fridge, yes?
35:19Okay.
35:20We've got to move now, big boy.
35:21We've got ten minutes to get this ready, yes?
35:23Steve, I think he could really take his own little sort of world there, doing these staff
35:27lunches.
35:27You know that.
35:28We'll give him that little vote of confidence.
35:29Yeah, why not?
35:30Unfortunately, Steve doesn't seem very confident.
35:34With only an hour until the first guests arrive, I'm worried.
35:38You're running around getting all your plates and bits and balls, but I saw that a week
35:41ago.
35:41You're all boxed off.
35:43No, I was intended to go around in the mall and just make sure everybody knows what's
35:46going on tonight, and what I need, and when I shout for it, what I want.
35:50Yeah, but it's all very well, it's in your mind, but the problem is...
35:53Yeah, that's what I'm saying.
35:53I've got to talk to them now.
35:54It's sort of, you know, offloading it and getting them to understand.
35:58Sure, sure.
35:59There's a feeling there, but I'm not sure if it's nervousness or not.
36:02I get stressed as much as anybody else.
36:04I'm only human, so maybe I get stressed more than anybody else.
36:08I don't know.
36:09Mmm.
36:10Oh, the besot is gorgeous.
36:12Congratulations, Daniel.
36:13That's really good.
36:15Steve, you're not eating?
36:17Well, I've had two meals since last Friday.
36:19You've had two meals since last Friday?
36:21Yeah, I'm just off it at the moment.
36:24I'm really worried about Steve.
36:26He seems very, very nervous.
36:29Menus we've got?
36:31Yeah?
36:32Everything is in place and ready to roll.
36:34But at the last minute, Steve bottles it.
36:37Right, listen.
36:39I'm running the hot plate tonight.
36:40Shouldn't really have been running the hot plate,
36:41but Steve's asked if I'd run the hot plate
36:43to make sure that we get up to speed.
36:45Yeah?
36:46Communication.
36:47Chemistry.
36:48Understanding.
36:49Yeah?
36:49Working for each other.
36:50Yeah?
36:51Gareth?
36:52Yeah, what are we going to do tonight
36:52if you get flustered and frustrated?
36:54What are we going to do?
36:55Ask for help.
36:56Yeah, and take it out on your what?
36:57Pasta.
36:58That's right.
36:58Take it out on your pasta.
37:00Not Daniela.
37:01Enjoy it.
37:03Smile.
37:03I'll be behind you every ounce of the way.
37:06Smile.
37:09It's never.
37:12Order on.
37:13One tortellini,
37:14one parma ham with figs,
37:15one antipasto,
37:16one linguine.
37:17Main course.
37:18One gnocchi,
37:18one tuna,
37:18one salmon,
37:19one lamb.
37:21Not one fucking answer.
37:22Yes, chef.
37:24Yes.
37:25Good boy.
37:26I shouldn't be doing this.
37:27Steve needs to be able to run his kitchen properly himself.
37:31So,
37:31I'm only going to get him started.
37:33So,
37:34three minutes on the hot plate.
37:35One gnocchi,
37:35one tuna,
37:35one salmon,
37:36one lamb.
37:37Steve,
37:38tomorrow,
37:38you're on your own.
37:40And I just wish that you implemented a system like this
37:42ten years ago,
37:43big boy.
37:43You know that?
37:44I do.
37:44So,
37:44it wouldn't be so fucking hard now at the age of 51.
37:47Yeah.
37:48Welcome to Melon's,
37:49welcome back.
37:5014.
37:50Go.
37:52Right,
37:52Gareth,
37:53watch the cooking on the pasta,
37:54please,
37:54yeah?
37:54Next time,
37:55I'm going to be down on your bollocks.
37:56Two lamb,
37:56one ribeye,
37:57one tuna.
37:57Yes, chef.
37:58Yeah?
38:00Nicely.
38:00Put it on that plate nicely.
38:01As if you're in love with it,
38:02yeah?
38:03Fresh tarot on the top.
38:04Come on.
38:05How does it feel
38:06to be cooking normally?
38:09No, no.
38:10Different.
38:10Yeah,
38:10no, no, no.
38:11No,
38:11it's exciting.
38:12Once we get in the system,
38:14it's pretty good, yeah.
38:14Yeah,
38:15it's the only way,
38:16Steve.
38:16Yeah.
38:16Yeah?
38:17I can stay here and run this,
38:18but you're fucking benefiting jack shit,
38:21mate.
38:22True enough.
38:22You're going to have to do it yourself now,
38:23you know that?
38:24Yeah.
38:24Run your kitchen
38:25and run your team.
38:27Yes, chef.
38:27Okay,
38:28and if I hear you silent
38:29and not talking to them,
38:30yeah?
38:31Hey,
38:32I'm going to run that fork
38:33up your ass.
38:34It's a big one.
38:35Yeah?
38:35Fucking right.
38:41For the first time in 15 years,
38:43Martin's back,
38:43cooking up a storm
38:44with a flan bait.
38:46Good music,
38:47efficient and stylish table service.
38:50At last,
38:51La Gondola is swinging again.
38:52Three lamb,
38:55two rib eyes,
38:56one tuna.
39:00Right.
39:02Anna,
39:02can you send Joanna in, please?
39:04Don't understand
39:05what all these arrows mean.
39:06So,
39:07two medium.
39:08One au bon.
39:09That's a medium,
39:09is it?
39:09So,
39:11your first main course
39:12is three lamb.
39:14They haven't even started
39:15clearing the starters yet,
39:16okay?
39:28As the atmosphere
39:29in the restaurant
39:29hots up,
39:30the kitchen is going
39:31into slow motion.
39:33No.
39:34Cross it off.
39:35What about that
39:38other table of four here?
39:39Two rib eye,
39:40one tuna,
39:40one salmon.
39:42Okay.
39:42You've got all quiet.
39:43Where's that salad?
39:44Ready?
39:45All right,
39:46tuna.
39:47When the kitchen
39:48does get the food out,
39:49it's going down a treat.
39:51I've never seen a lady
39:51clean a plate so quickly
39:52in my life.
39:54It's like taking
39:54a portable dishwasher
39:55out for dinner.
39:58It's been beautiful.
39:59Really,
40:00really nice
40:01to enjoy
40:02authentic Italian
40:03cooking.
40:04Very nice.
40:05If they,
40:05if they stand up
40:06to the reputation
40:07that they set tonight,
40:08we'll come back.
40:15The new menu
40:16has been a success,
40:17but since I handed him
40:18the hot plate,
40:19Steve struggled.
40:20And he's only got through
40:21it by the skin
40:21of his teeth.
40:23Come on,
40:23Steve.
40:24Last table.
40:25Fucking hell.
40:26Right,
40:26Gareth.
40:27Come in here.
40:28Danny,
40:29turn off the stoves.
40:31Right,
40:31how was that for you?
40:32Truthfully.
40:32Could've been better.
40:33Huh?
40:34Could've been better.
40:35Could've been more
40:36smoother,
40:37more communication.
40:38Yeah.
40:39Yeah.
40:39Who can that
40:39communication come from,
40:40Steve?
40:41Me.
40:42Hallelujah.
40:46As I've made
40:46Steve confront his demons,
40:48it's only fair
40:49that I confront mine.
40:50I hate dancing.
40:52Oh, shit.
40:54Okay.
40:54Here we go.
40:55Back.
40:55On.
40:56Together.
40:57Front.
40:58Together.
40:59In.
41:00Out.
41:01In.
41:02And.
41:02Four.
41:03One.
41:04Two.
41:05Back.
41:05Together.
41:06One.
41:06One.
41:07Six.
41:08Back.
41:10Fucking hell.
41:11Last time my feet
41:12moved like that,
41:13I was on the fucking
41:14football pitch.
41:14It's been a bloody hard week,
41:18but I think we've shown the staff
41:20that the old gondola
41:21has life in her yet.
41:22Fucking hell.
41:24Two thousand pound in one night.
41:25The restaurant alone,
41:27last week,
41:28took 500 quid.
41:30Now there's the insight
41:32to what this place
41:33is capable of doing.
41:34And it's only down
41:36to one thing.
41:37What is it, Steve?
41:38Hard work.
41:41That's all.
41:42Hard work.
41:46This kitchen was so far
41:47behind the times,
41:48even I considered
41:49throwing the towel in.
41:50We struggled through
41:51a birthday function
41:52and then a business lunch.
41:54But the dinner dance
41:55showed how the gondola
41:56can get the good times back.
42:00I've implemented a new menu
42:01and a new ethos
42:02in the kitchen.
42:03But can they really build
42:05on the momentum
42:05when I'm not there
42:06to hold their hands?
42:07Boiling water.
42:09Danny, the apprentice,
42:10does have the makings
42:11of a good chef.
42:12You've seen over the week
42:14that you can cook
42:14in the staff food.
42:16It's a really nice thing
42:17for you to do
42:18once a day.
42:19I said to him
42:20the other day
42:20I said I want to cook.
42:21I don't want to be
42:22like stuck on pots
42:23and that.
42:24No.
42:24You're too good for that.
42:25Gareth also has a chance
42:27of making it
42:27if he knuckles down.
42:29You've learnt me
42:30more stuff
42:31than he has
42:31in three years, really.
42:33There's someone
42:33deep down inside there
42:35that's tucked away
42:36that's dying to learn.
42:38It wants to come out.
42:38It wants to come out
42:39so fucking get it out.
42:42But Steve still worries me.
42:44It's more atmospheric.
42:45I think you've fucking
42:46forgotten the word
42:47cooking, passion, exciting.
42:50Yeah, yeah.
42:50It's been switched out
42:52for a long time.
42:52It's all been
42:53rusted up.
42:55And this week's
42:55loosened the note.
42:56It's just going to keep
42:57on loosening up now,
42:58I think.
42:59I'm not going to quit on it.
43:01I'm going to give him
43:01the fucking best.
43:03You see,
43:04I never don't.
43:04Come back.
43:06Fuck me,
43:06I'll be back.
43:07Yeah, you come back.
43:08Whether or not
43:08you'll be here
43:09when I get back
43:09will be a different matter.
43:18Last summer,
43:18I spent a week
43:19at La Gondola
43:20in Derby.
43:21My most testing
43:21kitchen nightmare.
43:23A restaurant
43:2430 years out of date.
43:26It's like stepping
43:27back in time.
43:28It is.
43:28And I wondered
43:29whether should we
43:30really decorate it
43:30or wait
43:31till the fashion turns.
43:32No customers.
43:34It has a shit reputation.
43:37I'm one of the worst
43:38head chefs
43:39I've ever met.
43:41For a 51-year-old chef
43:43to produce that
43:44part of shit,
43:44I'm fucking gobsmacked.
43:46But somehow,
43:47I managed to get
43:47the place swinging again.
43:51Four months later,
43:52I'm back.
43:53Oh, God.
43:55And someone's in the gondola.
43:57Who on earth
43:58is that in there?
44:00There you go.
44:01Okay.
44:02Ooh.
44:04How are you?
44:06Fine.
44:07Good.
44:07Quick, here's...
44:08What's the matter?
44:09Well, I'd have done my hair.
44:11I'd have got changed.
44:12You don't need
44:12to do that for me.
44:14Steve.
44:15He's obviously
44:16getting ready for dinner.
44:18Steve left.
44:20He walked out.
44:21He walked out.
44:22Gave me a week's notice
44:23as soon as you left.
44:24The minute I left,
44:25he walked out?
44:26He didn't have the energy,
44:27thought about it
44:28and he was out of here.
44:29Didn't have the energy?
44:30I begged him to stay,
44:32but he said,
44:32no, his mind was made up.
44:33I think he's got
44:34a job in a pub now.
44:35Job in a pub?
44:36Yes.
44:36Serving what kind of food?
44:38Well, what
44:39the general manager
44:40calls ding-ding food.
44:41You put it in a microwave
44:42and out of company.
44:43Yeah, in a way,
44:44I'm not that upset
44:45because if he wasn't
44:46prepared to pull on the rope
44:47and actually help
44:48get the place back...
44:49Who's in there now?
44:50Who's the chef?
44:51Oh, you have to see.
44:52This man saved my life.
44:54Hello, Wayne.
44:54How are you?
44:55I'm there, too bad at all.
44:56Gordon, nice to see you.
44:57Excellent.
44:57So the style of the menu,
44:58what is the style of the menu?
45:00The style of the menu,
45:01but I've only arrived yesterday.
45:04Oh, OK.
45:04So we've had no...
45:05Sorry, excuse me.
45:06We've had no chef since...
45:07No, no, no.
45:08I did experiment
45:08with at least four other chefs.
45:11I went through one
45:12who was Feng Shui
45:12who would only cook
45:13in a certain direction.
45:14Feng Shui.
45:15Feng Shui, yeah.
45:17Even Wayne's pissed at himself.
45:18We did research round...
45:20It turns out
45:20Daniela road-tested
45:21several head chefs
45:22after Steve jumped ship.
45:24At least she's trying
45:25not to make
45:25the same mistake twice.
45:26Friday, we had about 20.
45:28But where's...
45:29But Gareth,
45:30he's still here.
45:31No, well,
45:31you finished up yesterday.
45:33He's been poached
45:35by Steve
45:36to go and work in a pub
45:37when he can work here.
45:39But the money
45:40was too much
45:41of a temptation,
45:41I'm afraid.
45:42Yeah, that's shocking.
45:44I'm pissed off that Gareth
45:45didn't stick it out,
45:46but I think a clean slate
45:47is the only way forward
45:48for Daniela.
45:49Yeah, someone's trying
45:50to constantly pull,
45:51constantly pulling the wool
45:52over this woman's eyes.
45:53Absolutely.
45:53And unfortunately,
45:54because she was so nice
45:55and so gentle,
45:56everybody was taking
45:58the piss out of her.
45:58And he's becoming
45:59a laughing stock.
46:00Absolutely.
46:01Now she's got the bull
46:01by the horns,
46:02she's shook it,
46:03and she's got rid
46:04of the fucking cobwebs.
46:06Please tell me Danny's here.
46:07He's working tonight.
46:08He's working tonight.
46:09OK.
46:10Danny,
46:11have you missed me?
46:12Yes, I have.
46:13I've missed you too as well,
46:14you know that big man.
46:15Yeah.
46:15Huh?
46:15Yes, big man.
46:18Little fucker.
46:22Danny's responded
46:23to my encouragement
46:24and taken up
46:25new responsibilities.
46:27Daniel,
46:27can you get the cream,
46:28please?
46:28Daniel!
46:29Perhaps he and Wayne
46:30are the dynamic duo
46:32that will give La Gondola
46:33the stability
46:34that it desperately needs.
46:36At the bottom shelf,
46:37basil in the packet,
46:38yeah?
46:38Quick as it can, please.
46:39But the proof's in the tasting.
46:43I'm having Wayne's
46:44butternut squash soup.
46:45I hope it's better
46:46than Steve's packet minestrone.
46:48Really nice colour.
46:50That smells amazing.
46:51And, um...
46:55Mmm.
46:56It's nice.
46:57It's not difficult to make
46:58a very simple,
46:59homemade,
47:00rustic soup.
47:02But it...
47:03Yeah.
47:04It speaks volumes
47:04about a restaurant.
47:06They've built
47:07on the live music theme,
47:08Martin's still got
47:09his old magic,
47:10and he's now flambéing
47:11main courses
47:11as well as desserts.
47:15It looks fantastic.
47:16Yep.
47:16You sound brilliant,
47:17and it smells amazing.
47:19Yep.
47:19You'll actually taste it.
47:20My very own steak, Diane.
47:22And...
47:22Mmm.
47:27Steak's nice and red.
47:28The taste is exactly
47:29how it should be.
47:30Very good.
47:33Danielle has retained
47:33my simpler,
47:34more contemporary menu,
47:36and they're cooking
47:36with fresh ingredients,
47:38rather than opening
47:38a tin or a packet.
47:40And the takings
47:41have quadrupled
47:42since I was last here.
47:44That was lovely.
47:46And I'm really
47:47pleased it was lovely.
47:49And you've got
47:50the simplest things right.
47:51Well, you've made me
47:52feel very brave about it.
47:53Mm-hmm.
47:54And I just needed
47:55someone to open my eyes up
47:57to what's dreams
47:58and what's reality.
48:00Thank God she's woken up.
48:02She thought she'd bought success.
48:04She'd bought a restaurant
48:04full of baggage
48:05and a chef
48:07that didn't give a fuck.
48:08Now she's got
48:09the basics right,
48:10she moves forward,
48:11and this place
48:12does have a chance
48:12of surviving
48:13for the next 30 years,
48:14providing they continue.
48:16Good food, good service,
48:18bit of atmosphere,
48:19and enjoy
48:20what you're doing.
48:21It's not difficult.
48:24Gonna take
48:25a sentimental journey.
48:28Well, that's the last one
48:29for now,
48:30but you can catch up
48:30on any you've missed
48:31over on More 4,
48:33Thursdays at 10.
48:34Next here on Channel 4,
48:36Gordon Ramsay's
48:36Greatest Fear,
48:37a case of mass food poisoning
48:39in No Angels.
48:40Yeah, Maurice!
Recommended
48:05
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