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00:00Two years ago I came to Brighton to fix Sherita Jones's failing soul food restaurant and it
00:07became one of my biggest success stories. Now I'm back to check on its progress.
00:11Hi guys. Hello.
00:13Hello baby. Look at you.
00:15Mama's soul food joint has certainly gone up in the world.
00:20Look at the sign of that.
00:22But it turns out bigger doesn't necessarily mean better.
00:27Where's our standards gone? What the fuck are we doing?
00:32Has soul in the bowl become mould in the bowl?
00:35If this food isn't as good as the shack, you're fucking history.
00:53Brighton. London by the sea.
00:55Loads of locals and a steady stream of hungry tourists.
01:00Nesting just a stone's throw away from the seafront is Mama Sherry's soul food shack.
01:06Offering classics from America's deep south.
01:09Oh nice, nice, nice.
01:11The big soul mama, aka Sherita Jones, has raised 33 foster children.
01:16But running her first restaurant is proving a far bigger handful.
01:20It's all going to just kind of go and fall apart.
01:23So I don't want it to fall apart.
01:25God, it's definitely a shack on the outside anyway.
01:30Fucked up caravan.
01:33Is this it?
01:37Sherita.
01:38Sherita, Gordon. Good to see you.
01:39Nice to see you.
01:40This is small and quaint.
01:41It's quaint, it's cosy.
01:43It's not so small.
01:44It's like walking into your front lounge.
01:47And that's what it's supposed to be about.
01:48Because I tend to spend all my life here, this has got to be my front room.
01:53Otherwise, when do I get to kick my feet up?
01:56After three and a half years, despite throwing everything at this place and working seven days a week,
02:01Sherita is still in serious debt to the tune of £65,000.
02:07And who's the chef?
02:08I'm kind of the chef.
02:10I come from a background of big mamas and all of them cook.
02:14It's called stick to your ribs, basically.
02:16Stick to your roots?
02:17Ribs!
02:18A rib, right.
02:19Stick to your roots to your ribs.
02:21Mama Sheri's shack seats 40 at an extremely intimate squeeze.
02:26Yes.
02:28But sadly for Sherita, that's not often a problem.
02:30As weekday trade is virtually non-existent.
02:33It's great at the weekends, but somehow we've discovered that we're in a hole.
02:38We're just in this hole, a financial hole that we can't claw our way out of.
02:43Have you made any money since you've been open?
02:45Nope.
02:46Not a penny.
02:47Not a single penny have we made since we've been open.
02:50It's hard to put our finger on why.
02:52Is it critical?
02:53How long can you continue staying like this, truthfully?
02:56Truthfully, I'd say three to six months.
02:59Maximum?
03:00Maximum.
03:01Maximum.
03:02No customers, no money.
03:03Mind your head.
03:04Right.
03:05It's time to check out the kitchen.
03:07God.
03:08It's time to check out the kitchen.
03:09Sureita calls herself the cook, but Brian Moyo is her head chef.
03:13So who's in charge?
03:14How you doing, dude?
03:15Fine, thank you.
03:16Do you do this and all that and Paul and...
03:18I try not to.
03:19Yeah?
03:20Wait, you don't go in for cliché.
03:21So are you the head chef or are you the cook?
03:26Why?
03:27I'm confused.
03:28Well, I...
03:29I was employed to come as a head chef.
03:31Right.
03:32But because of problems with financing and things like that.
03:35Don't let me stop you.
03:36So who writes the menu?
03:37Charita has written everything.
03:38She does everything basically.
03:39You've got a cushy job then, really, haven't you?
03:40You could say that.
03:41As a chef, yes.
03:42Pretty chill.
03:43Yeah, as a chef, yes, it's pretty chill.
03:44But...
03:45A head chef who doesn't write the menu and only works 35 hours a week.
03:54Next, he'll be telling me he's forgotten how to cook.
03:57Here you go.
03:59We've got some catfish goujons with hush poppy and our homemade pineapple salsa.
04:12That's actually quite nice.
04:13Very, um, very delicate fish.
04:15And, um, it's nicely fried.
04:17Very light.
04:18Really nice.
04:20Be back with your mains.
04:22Take it down for my mum and I love to make it.
04:24Oh, my God.
04:25For mains, my plate's piled high with a clumsy mess of ribs, spicy chicken jambalaya and corn and
04:32bean succotash.
04:33I hope he likes it.
04:36Mmm.
04:37Fucking hell.
04:38Those ribs.
04:40Mmm.
04:41So tender.
04:44I'd have to say, it's thrown on the plate with no real care.
04:49But it tastes phenomenal.
04:51This may be the first time I'll actually go back to the kitchen with an empty plate.
04:56Um, thank you.
04:57Bloody delicious.
05:00And you know what?
05:02I thought it was going to be really spicy but it just turned down and it was spot on.
05:08And it actually made me feel like I was back at mum's for the first time and having some
05:13home cooking.
05:14It was very good.
05:15Don't get me crying.
05:17There are things I would change.
05:18Okay.
05:19Fine.
05:20And I'm happy.
05:21I'm happy to hear about that.
05:22But in general.
05:23I can't take a picture of this plate.
05:25I know it sounds crazy.
05:27I know it sounds crazy.
05:28Mama.
05:29Oh, my God.
05:30Mind your head.
05:31Mind your head.
05:32Oh, God.
05:33I fed Gordon Ramsay and he cleaned his plates.
05:38How the hell did you turn that thing off?
05:40She doesn't shut up.
05:41Rabbit, rabbit, rabbit, rabbit, rabbit.
05:44Shit.
05:45Sharita's down home style should be a unique selling point but it ain't working.
05:51I need to go back to the kitchen and find out why.
05:55Friday and Sharita's tackling most of the day's preparation single-handedly in a desperate
06:00bid to save money.
06:02Part of this is, you know, you've got to get your hands dirty.
06:05Yeah, of course, yeah.
06:06Marinating meat, making dressings, sauces and baking are all crucial things to prepare
06:11in advance of a busy service.
06:13It's just shaking off the excess.
06:15But deep frying chicken wings eight hours in advance of their first booking, that can't
06:19be right.
06:20So why do you cook them now?
06:22Because if you cook them off now and leave them to cool, when the order comes in, it's just
06:27a matter of picking out how many we need and they go back in and they come back up to a nice
06:32place.
06:33And they don't go dry?
06:34No.
06:35I'm beginning to suspect the good old home cooking isn't as wholesome as it could be.
06:39Mmm, they smell good.
06:41Most of it's coming from the freezer rather than the salt.
06:45How many freezers have we got?
06:46Thirteen.
06:47Thirteen?
06:48Freezing, freezing.
06:49Fuck me.
06:50By the time Brian turns up, there's not much left for him to do.
06:54So you can't really feel like your head chef if you've got Sharita in the kitchen every
06:58morning cooking the food and you come in and just send it?
07:00That's what I'm saying, yeah, you know.
07:01In the sense that you're not actually really cooking, you're just coming in and putting
07:03things together?
07:04Putting things together, yes.
07:05It's kind of hard, yes.
07:06Have you lost motivation?
07:07Yes.
07:08So, if Sharita's head chef's gone off the boil, I'm hoping her remaining crew of part-timers
07:16have a bit more spunk.
07:20Heading up front of house is Lauren.
07:22She arrives ten minutes late for the evening service.
07:26Twenty-year-old Aidy seems to be more committed to his glamorous day job.
07:30So why panel beating?
07:32I don't know.
07:33It's just a nice one.
07:34Finish at half four every day.
07:36Kitchen porter Gavin lives next door, but he appears to turn up when he feels like
07:41him.
07:43And Sharita's librarian husband, Phil, hot-foots it back from the day job to become basement
07:48barman and resident DJ.
07:49He looks like your washer-upper.
07:51No way!
07:52He does that as well.
07:55These, and numerous other part-time staff, are all members of Mama Sherry's big laid-back
08:01family.
08:02So when he's in the ship, in the middle of service, he's slowed them down like fucking
08:05Michael Jackson.
08:06Yes.
08:07Oh, fucking hell.
08:10I hate to ruin a good party, but if you want to run a successful business, then the
08:16terms, laid-back and professional, just don't mix.
08:20It's not just about how good the food tastes, it's about how it fucking gets there as well.
08:24And that is crucial.
08:25I can't wait to see this team of jokers in action.
08:31All right, so, can we get going?
08:33They're hungry.
08:34Immediately, it's clear who's the mama in this kitchen.
08:37I'm getting you a chili pepper, because you ain't no- no, just the one.
08:44Can I take the seeds out, at least?
08:46Sharita talks to them like they're her children, and she's the only one cooking anything from
08:50fresh.
08:51I need to start cooking up these fajitas now.
08:52Okay, Sharita, all of the second party are in.
08:56All right, okay, two potato skins, onion range, cornbread, two pieces.
09:02Can I get some jambalaya heated up, please?
09:05For Brian and Adi, it's just an elaborate heating and plating up exercise.
09:09Mountains of messy food, school dinner style.
09:12A D-minus, must try harder.
09:14That's hot gravy.
09:15Yep.
09:16On hot turkey.
09:17Yep.
09:18Serves on cold plates.
09:19Yep.
09:20With cold salad.
09:21Yep.
09:22What's he laughing at?
09:24This is serious.
09:25You weren't going to break sweat there, were you?
09:28Oh, you weren't.
09:29He's about to kick off.
09:31When?
09:33There's twice as many staff as there need be.
09:36This should be an absolute breeze.
09:39But Sharita's killing herself, trying to do everything.
09:42You've done everything in the basement, yeah?
09:44Everything's gone.
09:49Shit.
09:50Paying two fully qualified chefs to dress and send a plate of nachos.
09:54Come on.
09:55That's a sure fine way to break a business.
09:57Fucking hell, it's painful.
09:59Very, very painful.
10:01Tonight, on several occasions, you're standing here,
10:03cooking away in a world of your own.
10:06Yep.
10:07And these guys standing there just almost playing with themselves
10:10because they're waiting for something from you.
10:12If you are the head chef.
10:14Yes.
10:15Then you're going to have to start taking the reins.
10:17Yeah.
10:18Yeah.
10:19I want to try and get through a busy night
10:21without pissing your pants with laughter.
10:23Two hours, pure concentration, without laughing.
10:26Okay.
10:27And I bet you can't do it.
10:28I can do it.
10:29Are you fucking smiling already?
10:31If there was ever a case of too many cooks, this is it.
10:36One of them will have to go.
10:38The pants stopped already.
10:40I said no smiling, no laughing.
10:42Serious.
10:43Okay.
10:44Set a fucking example.
10:45I'm going to.
10:46Do not be scared to get rid of baggage.
10:48Brighton's best kept secret, Mama Sherry's soul food shack.
11:01It's so well kept, it's losing a thousand pounds a week.
11:04No one in.
11:0520 past 10 in the morning.
11:07By day three, I've uncovered a couple of reasons why.
11:10I know it's chilled, but fucking hell, not as chilled as a snack.
11:13Why is no one here this time in the morning?
11:15It's ridiculous.
11:16Firstly, the food's good, but it could be so much better.
11:19Where's Brian?
11:20Let me give you a hand.
11:21Brian?
11:22Yeah.
11:23I have no idea.
11:24Secondly, there are far too many staff, and most of them aren't pulling their weight.
11:29Late this morning?
11:30Yes.
11:31About half an hour.
11:32What do you do to him when he's late?
11:34Nothing.
11:35Nothing?
11:36I'm just going to wash up right now.
11:38So you're washing up as well?
11:40Yep.
11:41She's in, she opens up, brings all the supplies upstairs.
11:44You should be ashamed of yourself.
11:47Brian.
11:48Sherita's next task is to make a huge batch of macaroni cheese that will last her for
11:53two whole weeks.
11:54Let me just keep this going.
11:55Ah, this is coming up nicely.
11:57Hot from the stove, her food is irresistible.
12:00People will travel miles to taste it.
12:02What do you think?
12:03I like that.
12:04Yeah?
12:05Yeah, very nice.
12:06As a lot of her home cooking, this light is destined for the freezer, where its delicious
12:10texture and flavour will be lost forever.
12:13Well, you cook beautifully.
12:14Yeah.
12:15And I don't understand why you want to freeze it, why it's so tasty.
12:18Well, I think, I don't think I want, it's not a case of wanting to.
12:21No, I think you've got into a habit.
12:22I've gotten a habit.
12:23Which is a lazy habit.
12:24You're not lazy because you work so bloody hard.
12:26He's lazy.
12:27It's a matter of.
12:28He's definitely lazy.
12:29If you turned up for work half an hour late in my kitchen, trust me, you'd be home for
12:34the day.
12:35Looking for a new fucking job.
12:37To be honest, it's no wonder Brian's lost heart.
12:42The man's been working in the kitchen for as long as I have.
12:44But to save money, he's been sidelined.
12:48So much so, he's rarely involved in actually making any of the food.
12:52There is a kind of a method to my madness.
12:55But you're throwing it together?
12:56Um, it looks like I'm throwing it together, but I throw it together the exact same way
13:01every single week.
13:02So when you're not doing it, who does it?
13:04I'm doing it.
13:05That's my point.
13:06Okay.
13:07If Sharita was using Brian properly, they could ditch the freezers once and for all.
13:12And the macaroni and cheese is nearly there.
13:15That looks delicious.
13:16I think that should go to staff food.
13:17Yeah, I think so.
13:18It does look good, doesn't it?
13:20As it stands, few customers will taste the food at its best.
13:24Sharita's thrown away her unique selling point.
13:27They call it Starmy Monday.
13:30And boy, does she need one.
13:32But Tuesday's just as bad.
13:35It's ten past one, Saturday lunchtime.
13:37And this place should be absolutely round.
13:40And there's not a soul in there.
13:42Winds is worse.
13:46And Thursday's also said.
13:52This is dire.
13:53Saturday and Sunday are your prime days for business.
13:56But like many failing restaurants, Sharita's making some classic mistakes.
14:00Poor man's meat pie.
14:01Yeah.
14:02Eight pounds.
14:03I know it's going to be good.
14:04It is.
14:05Yet you go onto the menu here.
14:06You've got main courses at fourteen.
14:07Yeah.
14:08Fifteen pound.
14:09Why have they gone up so expensive?
14:11To pay my bills.
14:13To be blunt.
14:14Bank manager.
14:15Yeah.
14:16Accounting.
14:17And I was saying, help me, help me.
14:19How do I do this?
14:20They say, you've got to arrange prices.
14:21You've got to arrange prices.
14:22Always the bank manager's solution.
14:24Put your prices up.
14:25And it was literally down to the bank manager.
14:28Well, he's an arsehole.
14:29Good.
14:30Yeah.
14:31It's killing the business.
14:32I want to look at restructuring the menu.
14:33Okay.
14:34Making it a little bit shorter.
14:35Okay.
14:36Tweaking the portion size.
14:37All right.
14:38Having less come back.
14:39Sixty percent are bones come back.
14:41Mm-hmm.
14:42But it's that forty percent I'm going to work on.
14:43Mm-hmm.
14:44The objective for every customer coming through that door is to have a starter.
14:48Yeah.
14:49A mains and a dessert.
14:50Okay.
14:51Wait and see the turnover treble if you can squeeze three courses out of them.
14:56Okay.
14:59But before we can squeeze anything out of anybody, we need customers.
15:03And if they're not coming to us, we've got to take Mama Sherry's finger-licking food to them.
15:09So, got the meatloaf.
15:10Oh, my God.
15:11Yeah.
15:12Got the ribs.
15:13Yeah.
15:14Okay, got the chicken.
15:15That smells amazing.
15:16Oh, it smells so good.
15:17So good.
15:18And who better to flaunt it than the Mama herself?
15:20Don't be shy.
15:21Whoa.
15:22I'm going to come to you since you're not coming to me.
15:26I'm too, man.
15:27All cooked fresh at Mama Cherry Soul Food Shack just around the corner there.
15:32Okay?
15:33Pretty good.
15:34This particular food is called soul food.
15:36Okay?
15:37Cooked from the soul.
15:38From the heart.
15:39Okay, good, good.
15:40Boy, she's good.
15:41A soul food evangelist.
15:42And she's out to convert the whole of Brighton.
15:45Soul food!
15:46Can I hear you all say it?
15:47Soul food!
15:48All right.
15:49Just wind her up and let her go.
15:52That's nice, isn't it?
15:53That's great.
15:54Give me some more wings.
15:55All right.
15:56Don't forget this time it's on the house.
15:57Next time they're paying you.
15:58Yep.
15:59Did you cook them?
16:00Yes, I did.
16:01I love it.
16:02There's no doubt that Sharita's a terrific cook.
16:05But she's employing Brian to do that job.
16:07And I'm beginning to realize she's wasted in the kitchen.
16:10What's it called?
16:11Soul food!
16:12What's it called?
16:13Soul food!
16:14Right there.
16:15Just call me mama.
16:16Mama.
16:17You got it.
16:19All right.
16:20With Saturday night service about to begin, it's time to get this shack in order.
16:25It's pretty obvious that the business is in dire straits.
16:28You know, that's real.
16:29That's real.
16:30That's the truth.
16:31Watching you guys over the last couple of days, you actually treat it like it's your fucking
16:35home.
16:36Killed, relaxed.
16:37And this lady here, you talk to her almost as if it's your mum.
16:42And that really has to stop.
16:45If this is going to go any further, and if it doesn't work, not only are you out of business
16:49and your livelihood's gone, all of you guys are out of a fucking job.
16:52You've got no work.
16:54So when it's that far down, we really have to dig deep and come up with sensible ideas.
16:58And tonight, I'm going to ask you to stay out of the kitchen.
17:01Okay.
17:02You've got so much to sell.
17:03Yeah.
17:04And you, you're a fucking good cook.
17:06So, Sharita, let him cook.
17:08I'm going to let him.
17:09I'm going to let him.
17:10I am.
17:11You have to pass the reins over now.
17:12And if you don't break away from this stove, I swear to God the business is going to close.
17:16And let them do the job that you fucking pay the money for.
17:19Okay.
17:20Yep.
17:21I'm going to go put some makeup on.
17:22Because I'm going downstairs.
17:24Sharita's street hustling has secured a fully booked restaurant tonight.
17:27If we're going to get through it, we need to get this kitchen working like an efficient,
17:31well-oiled machine.
17:33Eddie, are you doing the right now, yeah?
17:35Good.
17:36Fantastic.
17:37Time to whip up a bit of professionalism into these boys.
17:40Gavin, can you take those starters and food downstairs?
17:42Yeah?
17:43Who's standing there doing nothing?
17:44Five to five.
17:45There you go.
17:46Five.
17:48Can we be standing there?
17:49Open up your eyes, yeah?
17:50And get him fucking working, okay?
17:51You're running this place tonight, you know that?
17:52Yes.
17:53And you're going to prove to her downstairs that you can do it?
17:55Yes.
17:56And not just to her, but to yourself and me.
17:58I said no smiling, no laughing.
17:59Okay.
18:00Serious.
18:01Okay.
18:02Yes?
18:03Yeah.
18:04Let's go.
18:05I should stop smiling now.
18:06Good evening.
18:07Good evening.
18:08Have you had a chance to look at the menu?
18:09Yes.
18:10Yeah?
18:11Downstairs, Sharita slipped effortlessly into the role of the hostess with the mostess.
18:15Any of you eat macaroni and cheese?
18:16We do.
18:17I'm telling you, it's fantastic.
18:19Gordon grated my cheese.
18:24Brian's taking his first decision as the head chef.
18:27Pre-cooked buffalo wings are off the menu.
18:30From now on, they're being cooked to order.
18:32Yep.
18:33Chicken's been cooked and fresh.
18:35It's nice.
18:36You've already turned around in 20 minutes.
18:39Well, almost.
18:40The rest of the food's going out just as Sharita's always done it.
18:44Hot food, cold plates, uninspiring salads.
18:48Right, £4 for that.
18:50That's shocking.
18:51And jaw-breaking meatloaf.
18:53What time are you close tonight?
18:55You're laughing.
18:56But let's not try to run before we can walk.
18:59Can I get this one as soon as possible?
19:01Yep, it's going.
19:02It's just going in the oven there.
19:04Okay.
19:05How long?
19:06Give Sharita a time.
19:07Three minutes.
19:08Three minutes.
19:09There we are.
19:10I'll take that.
19:11Thank you, Sharita.
19:12Bye.
19:13Okay.
19:14There you go.
19:15Up.
19:16The restaurant's full.
19:17But now she's front of house.
19:19Sharita's using every trick in the book to boost business.
19:22Five minutes.
19:23You go right next door to my friendly pub.
19:24There you go.
19:25And I will...
19:26See you in five.
19:27See you in five.
19:30Okay.
19:31Brian, move up.
19:34Two hours in, and the food's not going out quick enough.
19:37Sharita's faith in Brian is dwindling fast.
19:40These guys have been in a long time.
19:42I've got kids down there.
19:43Yeah, but the starters have just gone.
19:44They're done.
19:45They're done.
19:46Okay.
19:47What happened now with those starters?
19:48They're done.
19:49They're done.
19:50They're done.
19:51They're done.
19:52They're done.
19:53They're done.
19:54What?
19:55These starters.
19:56What one?
19:57For this table.
19:58These ones.
19:59Come on, turn them now.
20:00Oh, shit.
20:01I just told that they're gone, man.
20:02For Brian, three years of living in a culinary coma is a hard habit to break.
20:06He's beginning to lose it.
20:07I've got a table that came in before five other tables.
20:10They're still waiting on their starters.
20:12This one.
20:13And Sharita's constant interruptions aren't exactly helping.
20:17Come on, Brian.
20:18Don't lose it now, yeah?
20:19No.
20:20What else on this table?
20:21I need to see.
20:22Hot wings and barbecue chicken wings.
20:24I've got the hot wings.
20:25I need whatever else is there.
20:27Because they are getting restless.
20:29Oh, dear.
20:31Is that all in order?
20:35That's it.
20:37Send it away.
20:38No.
20:39Cheers, darling.
20:40I am so sorry.
20:41I'll tell you what the problem was.
20:43With fresh food here, you can't expect the food to just jump on your plate just like that.
20:47No, no.
20:48We can explain that to her afterwards.
20:49Chicken takes a good 14, 20 minutes to make sure that you don't kill anyone.
20:53OK.
20:54Has that pig feet gone on?
20:55Because it needs to go on now.
20:56Because it takes the time, yeah?
20:58Every minute you're in here, we're losing money.
21:01Fucking hell.
21:04So, what do you think of that meatloaf?
21:06Bloody good.
21:08Didn't I tell you?
21:09Didn't I tell you?
21:10I thought the kitchen got off to a really good start.
21:12You were slightly nervous, being down there, because you were sort of, not spying on them,
21:16but coming up, agitated.
21:17Yeah.
21:18Yeah.
21:19You lost it, Brian?
21:20A little bit.
21:21A little bit.
21:22And things just got a little bit on time.
21:23Yeah.
21:24You said something interesting, though.
21:25Yeah.
21:26It has to understand it's going to take three or four minutes longer because I'm cooking from raw.
21:29And the benefit is the customer.
21:31But I think this guy, with the help of Aidy, can get faster.
21:34Yeah.
21:35Much, much faster.
21:36I mean, how would you sum up?
21:37You're in the dining room tonight.
21:38Yeah.
21:39It felt good, because I'm telling you, for three and a half years being here, it was the
21:42first Saturday night that I have spent.
21:45Downstairs.
21:46They've seen you.
21:47That's the face they want to see when they come to see Mama.
21:50Downstairs, I'm going to be cracking the whip a lot harder.
21:52It's your business.
21:53Yeah.
21:54Of course.
21:55And that's what I was thinking.
21:56Yeah.
21:57I've got to crack it.
21:58Let's go.
21:59Okay.
22:01Thank you, guys.
22:02Let me go down here and finish staying, because I've got a few more desserts to sell.
22:05Yeah.
22:10If Brian's going to win Sharita's respect as her head chef, he needs to become more involved
22:15in preparing the food as well as cooking it.
22:18Number 13.
22:19Lucky for some.
22:20But since his hours were cut, he's been dropped in a catch-22 situation.
22:24Where's the little lady gone?
22:26Hey.
22:27Brian's been left holding the baby.
22:29It became a problem because Claire had to go to work.
22:31Yeah.
22:32And we had to find a way of meeting the bill at the end of the month.
22:36Yeah.
22:37You know, and that's why I can't do Tuesdays and Wednesdays.
22:40The whole thing is just confused.
22:41Yeah.
22:42You know.
22:43As Brian's involvement with the food has diminished, so too has his confidence.
22:46The first time he made meatloaf two years ago, it was a disaster.
22:52So we're going to prove that Brian can not only do it, but do it better.
22:56How much influence do you have on the menu?
22:58Even sometimes I will do a menu or something, but she changes it anyway, so really my influence
23:03disappears.
23:04But you've got to be strong now.
23:05Yes.
23:06If she's going to concentrate in the dining room, you're going to be running the kitchen.
23:09Yes.
23:10You have to be strong.
23:11Yes.
23:12Yes.
23:13The problem with Sharita's meatloaf is the bacon.
23:16By the time it's cooked, it's like cutting into leather.
23:20The back bacon you saw dries out.
23:22There's hardly any fat in back bacon.
23:23There's no fat.
23:24So, you know, streaky bacon.
23:26Place one nice fatty piece of bacon there.
23:31As it's cooking, yeah, it's putting moisture inside the meatloaf.
23:35Yeah?
23:36Fantastic.
23:37You know, if I put my foot down and say, no, this is like this, like that, I think I
23:41see myself going far, you know, I can achieve things.
23:46It's a happy feeling, you know.
23:49It's a happy feeling.
23:50Mmm, just look at them.
23:53Good.
24:02The seasoning is just right.
24:04It's not too salty.
24:05No?
24:06I think that's fine.
24:07It doesn't need anything else.
24:08It doesn't need anything else at all.
24:09No.
24:10With Brian's confidence slowly returning, now I've got to work on Sharita.
24:16She excels as a natural cook and a great hostess.
24:19Oh, my God.
24:20That's everything on my menu.
24:22Sharita.
24:23But when it comes to business, she's a self-confessed numbskull.
24:26Yeah, one and a half metres long.
24:27And this tells me the money.
24:29The money is...
24:30Look out, that's a bit shorter.
24:31Shorter, yeah.
24:32We want it the other way around.
24:33I want it the other way around.
24:34Definitely.
24:35But it's not just the takins that are the problem here.
24:38200 grams of butter.
24:39Right.
24:40Like a beautifully risen cake, successful restaurants only thrive when three key business factors
24:45are working in close harmony.
24:47Gradually adding 200 grams of flour.
24:50We establish one-third staff costs, one-third food costs, and one-third gross profit.
24:55Combine all those ingredients into one recipe.
24:58Yeah.
24:59Chemistry.
25:00You have the most amazing cake.
25:01And that's how any good business works.
25:03Yeah?
25:04At the moment, Sharita's business cake is way off course.
25:07I'm going to show you something, what we've got currently happening here at the shop.
25:12With few mid-week customers, Sharita's gross profits are dangerously low.
25:17Very, very little profit.
25:19Her food costs are reasonably healthy, but her massive overheads are crippling her.
25:24Well, I just want to show you what it's going to cost you when we start adding really high staff costs.
25:29So there's an imbalance already.
25:30Oh, my God.
25:31Yep.
25:32Bloody hard.
25:33Now, I'm doing this on purpose to prove a point.
25:34Yep, yep.
25:35Yeah.
25:36You can't complete a recipe for a successful business when you've got an imbalanced situation.
25:42Yep.
25:43You can tell me to fuck off, but how much do you pay yourself a month?
25:45I pay a month?
25:46Uh...
25:47Well, I get around 200 a week, that's it.
25:52I'm the lowest out of the kitchen.
25:54200 pounds a week?
25:55A week, yeah.
25:56800 pounds a month?
25:57A month, yeah.
25:58You're working seven days a week?
25:59I'm working seven days a week.
26:00That's a fucking disgrace.
26:01I've been 80, it gets more than me some weeks.
26:03A commie chef that's part-time, gets paid more than you.
26:07Mm-hmm.
26:08You're far too fucking soft.
26:10I know.
26:11I know, I know.
26:12You really are far too soft.
26:14Well...
26:15It stops now.
26:16I know.
26:17I know, I know, I know, I know, I know, I know.
26:20That is a profitable business with the right ingredients.
26:24Uh-huh, yeah.
26:25And that is what you're currently running.
26:27Right.
26:28Have a think and let me know which one you'd like to eat.
26:30Very good.
26:31Very good.
26:32Oh, I'll just be like crying.
26:33Why are you crying, Sherita?
26:34Because I'm not going to lose my business.
26:51I'm nearing the end of my week in Brighton.
27:08Ah, fucking bollocks.
27:10Not sure I've found my soul yet, but Brian is finally beginning to behave like a head chef.
27:19And Sherita is undergoing a transformation from mother to matron.
27:23And from now on, she'll be ruling this roost with an iron hand.
27:27This is not a drop-in centre.
27:30But we still have a fundamental problem.
27:33A crippling lack of weekday customers.
27:36What we need is a gimmick.
27:38A bargain that will ensure the shack's full to the rafters all week long.
27:42The idea is to sell your restaurant per table.
27:46Okay.
27:47Okay.
27:48So a table of six.
27:49Six chairs.
27:50Yep.
27:51£10 a head.
27:52£60 for that table.
27:53If that worked every night at £10 a head, there's £360 in the till.
27:59Think of it this way.
28:00They'll spend the same amount of money on alcohol.
28:04My plan is to create an exciting three-course fixed buffet for each table.
28:08Simplifying the service and cherry-picking from the existing menu.
28:15Simple, sexy and irresistible soul food.
28:22Look at that there for four people.
28:23Yeah.
28:24You've got a mug of soup as well, don't forget.
28:25I think it's quite sort of fresh and new.
28:27Yeah.
28:28And it sort of de-formalises the restaurant because it is soul food
28:31and it's, you know, across the table.
28:33Yeah.
28:34It's lovely.
28:35I think it also introduces everybody to a different taste of all the foods.
28:38Yeah.
28:39Everyone is having different taste of everything.
28:41Yeah.
28:42And the idea, of course, is ones who have experienced this,
28:44they come back Friday or Saturday for a full thing.
28:47Yeah.
28:48Yeah, this looks great.
28:49Good.
28:50Mm-hmm.
28:51I like this.
28:52Tonight we go live.
28:53Oh, don't worry.
28:54I'm going to be...
28:55Now that you said live, you wait.
28:56I'm going to be live.
28:59It seems Sharita's well and truly sold on our new idea.
29:02Whoa!
29:03Okay.
29:04I just got to think of a word for tapas.
29:06I'm going to come up with my own word.
29:08I'm going to make a word up.
29:09But I guess I can't call it slapas because that sounds too rude.
29:14On a normal Wednesday night, Sharita would be lucky to get eight customers.
29:19Good morning.
29:20Mama Cherry, can I help you?
29:21But since we hit the streets three days ago, word's out and the bookings have gone through
29:26the roof.
29:27I'm doing probably two sittings, a seven o'clock and a nine o'clock sitting.
29:32So how's it looking now?
29:33It's looking full.
29:34The day of the week I'm out Wednesday.
29:35Wednesday. This is wonderful. Perfect. And 50, 55 customers tonight, that's £550 on food.
29:42Yep. The same again. Yep. Hopefully on the drink.
29:45Drink. That's £1,000 in the till, which is equivalent to a Friday night.
29:49Yeah, yeah, that's a Friday night. Show a touch of flexibility.
29:51It's the new start for the shack, and tonight every member of Sharita's staff has got to give 100%.
29:57OK, here are a set of rules that each and every one of you are now going to abide by.
30:02OK, and it's not a governing rule, it's an understanding what this business needs to go further and forward.
30:07I need everybody here on time, and on time means if I say you start at 6, you get here at quarter to.
30:13That way you have your cigarettes, you get changed, you chat, you have your coffee, and so that at 6 o'clock you're on the floor, OK?
30:20The next one is there is always something to do, and if you can't think of it, ask me.
30:26The Queen is now in residence. On the floor.
30:29Yes, Sharita is now on the floor.
30:31Yep, that's where I'm going to be.
30:32And to confirm that, we're going to raise the flag, yes?
30:36All right, OK.
30:38Sharita is in residence, yes?
30:39And that's where she stays. I want you to pull this up here together. There you go.
30:43The success of Soul in a Bowl relies on doing large numbers.
30:47At only £10 a head, Sharita must fill the restaurant twice over.
30:51Everything prepped, yes? Are you nervous?
30:54Yeah, I am.
30:54Good, it's a good sign. Start shooting yourself.
30:57Brian, Adie, and Gavin have got to get those platters flying down those stairs, but they're only just peeling the last potatoes.
31:05I'm going to send you down a tray designed for two.
31:08It comes with cornbread and soup as a starter. Soup's excellent.
31:12I hope you enjoy it. I think you will.
31:13Thank you very much.
31:14It's the first Wednesday night ever they've had to turn customers away.
31:21It's slightly spicy sweet potato soup.
31:24Table three, two meat tapas.
31:27Just to bring them up to the ones.
31:33Table seven that you've got up there, it's down as three.
31:36They've had a person join them, so it's now a four.
31:39It's already looking better, but tonight it's got to be perfect.
31:42Stop, stop, stop.
31:43Take the fucking bowl off the tray.
31:45Put it in the bowl, yeah.
31:46I just don't want all this shit on here everywhere.
31:48Yeah, I want it nice and clean.
31:51Fucking clean. Come on.
31:52Yeah?
31:53And for the first time this week, Brian's not smiling.
31:58That looks lovely. Well done.
31:59Right, better sharing, please, Adie. Send it away.
32:01So now we're looking for a four soup and a three soup.
32:04Four cornbread, three cornbread.
32:07Gavin, you're taking care of the desserts.
32:09Yeah?
32:10Chicken.
32:13The team is pulling together.
32:15Can you put a small, just a bowl of veggie jambalaya on it?
32:20And then the three one is going to have the meat.
32:23Come on, we're going to come.
32:25If we slow down, I'm going to lose it.
32:27Communication is much, much better.
32:29Can I get a timing on some of these?
32:30So I can tell them?
32:32Five minutes.
32:32Five minutes?
32:33On all of them.
32:34Keep it going, Brian.
32:35Yeah.
32:35Eight years.
32:37Eight o'clock.
32:38So far, so good, yeah?
32:38You did a good job.
32:40If they can keep it going, we might just pull this one off.
32:43They said they are stuffed.
32:45It was delicious.
32:46All of the different flavors that go with it.
32:49Fully satisfied.
32:50I'm going to take them some dessert.
32:51You see that?
32:52Empty bowls.
32:57How was the soup?
32:58Good?
32:58Yes.
32:58All right.
32:59Things must be going okay.
33:01Because we've hardly seen her in the kitchen all night.
33:03Are we starting to turn the table?
33:05I'm starting to turn, but I've got to get these like that.
33:06But this is a crucial thing at £10 ahead.
33:08We have to turn those tables, yeah?
33:09So can we do two trays at the same time?
33:11Is it possible?
33:12Yeah?
33:13Now the pressure's really on.
33:14We're losing.
33:15Come on, let's get some organization, guys.
33:17Come on.
33:17It's still not perfect.
33:19A table's called away.
33:20You stick that ticket on the tray.
33:22No one touches it.
33:24But the vibe up here has definitely got more professional.
33:27We're losing valuable time, man.
33:28What are you doing?
33:29Just a few minutes.
33:30Hold on.
33:31How's it feeling up here?
33:33Hot.
33:34Pumping.
33:34I can't quite believe I'm saying this, but I think Brian's actually breaking a sweat.
33:40It's looking good.
33:42They're loving it.
33:43People are loving it.
33:45Very tasty.
33:46Very good food.
33:47I haven't eaten anything quite like this before, and it's really nice.
33:50Fucking well done.
33:53Yeah, really good.
33:54That's one day.
33:55The real work starts tomorrow, yeah?
33:56Yeah.
33:56Yeah.
33:56Let's go.
33:57I didn't know how much I was going to cope today, you know?
34:00I didn't know if I was going to cope or break, basically, but just one thought in my mind is to get through this.
34:14Thursday morning, and the whole team are in early.
34:17You've got to get that well going.
34:22They're clean out of food stocks and fully booked tonight, so they're starting completely from scratch.
34:31Fresh home cooking straight from the soul.
34:34Hallelujah.
34:36Can I just say, you set me a target.
34:39Yes.
34:39When I spoke to you last night, we hadn't reached that target.
34:41£800 last night.
34:43Yeah.
34:43I asked for £1,000.
34:43When I cashed up, I hit £1,000.
34:47Yeah, fantastic.
34:48It was £1,080.
34:50Fantastic.
34:50If I need to...
34:53Yeah.
34:53They did it.
34:55The future success of Mum and Cherries depends on Brian's strength and commitment more than anybody's.
35:00You've really pissed me off this week, you know that.
35:02Yes.
35:02I felt really bad after, especially yesterday, when I realised that I haven't been really sort of...
35:12It's like I didn't care almost.
35:13I just thought when I first saw you in the kitchen, you were treating it like a job.
35:16No passion.
35:17But last night, it came back and I could feel it.
35:20You are the head chef.
35:21Yes.
35:21So act like the head chef.
35:23Yes.
35:23Take responsibility to the head chef.
35:25Yes.
35:25Get a grip, wake up, and fucking stop dreaming.
35:28And I think Sharita knows what she must do.
35:31You are the most marvellous asset of this restaurant.
35:36Well, I'm going to be selling myself now.
35:38I'm out of that kitchen.
35:40Now, understand.
35:41Kitchen morning, AM, hosting the room, and being present in the evening.
35:44You have got to continue that.
35:46I will do.
35:46And I've got to take some control back.
35:48Since my last visit, Sharita's soul in the bowl has made Mama Sherry's one of Bryden's biggest success stories.
36:01Her reputation is just phenomenal.
36:04She's in and out of newspapers and constantly on radio and television.
36:08So if she's got that level of attention, then she's got to make sure what's coming out of that kitchen is better than it was two years ago.
36:18Six months ago, Mama Sherry moved out of the shack and upgraded to a new restaurant around the corner.
36:24I just hope she's sticking to the advice I gave her.
36:27Fuck me.
36:29Mama Sherry's big house.
36:31Look at the size of that.
36:34How many floors is it on?
36:36One, two, three, four, five floors.
36:39Fuck yeah.
36:39She's got a lot of drinks here.
36:43Hi, guys.
36:44Hello.
36:45Hi, baby.
36:46Oh, look at you.
36:48What?
36:49How are you?
36:50Look at the size of this place.
36:51Oh, my God.
36:51I know.
36:52It's five floors.
36:53I know.
36:54This is the first mega soul food restaurant to Brighton.
36:56Unbelievable.
36:57So first floor is what?
36:58Come here.
36:59Can I show you?
36:59Yeah, absolutely.
37:00I'm dying to see it.
37:01Follow me.
37:01Oh, my God.
37:02Follow me.
37:02Mega, she's not kidding.
37:06This place is triple the size of the shack.
37:08So question is, is Sherry to managing to fill her big house?
37:13We're coming up to the beginning of December.
37:15Yeah.
37:16And people are booking for March.
37:17For March.
37:19That's extraordinary.
37:20Do you know we're doing 1,000 covers in a week?
37:23We average between 900 and 1,200 a week here.
37:28I'm impressed.
37:29Sherry has taken her restaurant to the next level.
37:31But the first year of expansion is a really dangerous time for any business.
37:35So I only hope that Sherry has got a tight hold of the reins.
37:39Hi, guys.
37:41Where's my man?
37:42Where is he?
37:43Hello.
37:44How many chefs are in here?
37:45This place is certainly well-staffed.
37:47Brian's heading up the kitchen.
37:49Aidy's gone.
37:50And Sherry has taken on a whopping nine extra chefs.
37:55Oh, Jesus Christ almighty.
37:58How have you been?
37:59Busy.
37:59I can tell you.
38:01Where else?
38:03You're cooking for the whole of Britain upstairs.
38:05So far we are, yes.
38:07I can't wait to tuck into some soul food.
38:11I insisted everything in the shack was cooked from scratch, so Brian better be sticking to
38:15my fresh food regime.
38:17I'm dying to see what you've got in the freezer.
38:19Same as it was before.
38:20What's that?
38:22That is a...
38:23Lasagna?
38:23Yeah.
38:25That's a...
38:26Crumble?
38:26No, no, no.
38:27That's not a crumble.
38:27That's a peach cobbler.
38:29Sorry.
38:29Peach cobbler then.
38:30Yeah.
38:31I'm dying to sleep inside.
38:32You know what I'm like.
38:33Yeah.
38:33Oh, dear.
38:34Yeah.
38:34The signs aren't good.
38:36What are they in there?
38:37I don't know where I go.
38:38There's like food everywhere.
38:41Where are these from?
38:42They're just being cooked.
38:43What's that in there?
38:45That's the ribs.
38:45They just came out.
38:46They're cooling.
38:47Oh, no.
38:47Look.
38:48There's another fucking tray of chicken.
38:50Are they in order?
38:51It's like a fast food joint in here.
38:54All that's missing is a family bucket and a litre of Coke.
38:57Okay.
38:57Another box of chicken wings.
38:59One, two, three, four, five, six, seven.
39:02When I first met you, there was two and three of you in the kitchen.
39:05It had that nice intimacy, hearty feel that everyone was passionate,
39:11from a meatloaf to a fucking chicken wing.
39:13And it just got done.
39:15You know, done in a way that everyone really cared for what they were doing.
39:20Two years on, and from what I can see, the soul's gone from this kitchen.
39:25Right.
39:26Have a taste of that.
39:27Catfish goujons.
39:29That was the first dish I ever tasted in the shack.
39:32Look at the size of the fucking thing.
39:38Fucking hell.
39:40Come here a minute.
39:41Let me show you something.
39:42Yeah.
39:42What is that?
39:45Are we charging customers for that?
39:49While someone wants to boast to me about being fully booked to next fucking March,
39:52I feel like ringing them and saying,
39:54don't bother fucking coming next March,
39:56because I don't think we'll be fucking ready in time.
39:57Who's controlling that?
40:01Where's our standards gone?
40:04Just, where's the passion gone?
40:08What the fuck are we doing?
40:10Get that shit in the bin.
40:13Everything in the fucking bin.
40:14Now.
40:15Holy fuck.
40:21This is a nightmare.
40:22The kitchen can't cope,
40:24and have gone back to their bad ways of pre-preparing food
40:26to cater for the huge demands of the new restaurant.
40:30Right now, Gordon, I feel like you're crying my fucking heart out.
40:32This is shit.
40:33You're right, it is shit.
40:36I'm really sorry.
40:37I know, it's shit.
40:38I fucking love the shack.
40:40I know.
40:40And this is painful.
40:42Take ten minutes outside.
40:43Get some fresh air.
40:48That is upsetting.
40:50I could almost fucking cry,
40:51because we were so there.
40:53The shack was renowned for its food.
40:55It wasn't the decor.
40:56It was the food that got that lady on the map.
40:58This place might be packed now,
41:01but I don't believe this food will have people coming back for more.
41:04I wonder what the customers really think.
41:06I've been disappointed, to be honest.
41:08I kind of, with all the reputation Mama Cherry's got,
41:10I just thought it was all very bland and very small portions.
41:13I feel now, no flavour.
41:16No flavour.
41:16I can't eat more, more spices.
41:19If the customers aren't happy,
41:20Sharita can kiss her business goodbye.
41:22I can't believe she's turned her back on soul in a bowl.
41:26This is not you.
41:26I've known for a long time where you've come from,
41:31and what you've tasted, and what you stand for.
41:33This here is not you.
41:35I arrived, I didn't even want to eat.
41:38Don't take that personally.
41:40Take it as brutal fucking honesty.
41:42I know what you're capable of doing.
41:44If this food isn't as good as the shack,
41:47you're fucking history.
41:49Tomorrow morning, bright and early,
41:51you're running your brigade,
41:52and you're putting the soul back in the bowl.
41:56Yep, it will be.
41:57I'm surprising myself at how upset I am,
42:01because I really thought that we were moving up.
42:04I really, really, really did,
42:05and now I've been, like, slapped in the face,
42:08and, like, open your eyes, open your eyes,
42:10you know, I've still got a long way to go.
42:12But I've got to get back tomorrow morning on track
42:16and get them back in love with what they're doing.
42:19I arrived in Brighton yesterday
42:28to visit one of my biggest kitchen nightmare successes.
42:31Oh, look at you.
42:33But two years on, it's taken a turn for the worst.
42:37Where's the passion gone?
42:39What the fuck are we doing?
42:41Shrita's business has expanded,
42:42but in order to meet the demands of a massive new restaurant,
42:45she's let standards slip.
42:47I am so worried she's heading for the rocks,
42:49I've decided to stay on.
42:52Good morning.
42:52Good morning.
42:53How are you?
42:54Um, I've been better.
42:56You've been better?
42:57It's all right. I'm all right.
42:59Right now, I see a lady that's panicking.
43:02You're taking every fucking customer
43:04that's walking in that door,
43:05and you've got to stop it.
43:07OK.
43:07Got to stop it.
43:08OK.
43:09You're in danger of becoming a fast food outlet.
43:12I know, and I don't want to be down.
43:13That's going to last 18 months.
43:15That's not what I am.
43:16You're fucking better than a fast food outlet.
43:18And you're right.
43:19I have taken my eye off the ball,
43:21hands up, but it's back on it.
43:23OK.
43:24Let's go downstairs.
43:24We're on it.
43:25Where's Brian?
43:26He's in the kitchen.
43:26He's working.
43:27With less bookings,
43:28the kitchen will have a fighting chance
43:30of getting back the high standards
43:31I left at the shack.
43:33But Brian has never run a big team before,
43:35and I've now got to get him to step up to the mark.
43:38With such little time,
43:39the only thing I can do now
43:40is just get some discipline in that kitchen.
43:44It's embarrassing.
43:45Brian has got to fucking run that kitchen
43:47and put some soul back into the food.
43:50All right.
43:51Last night, guys, I have to say,
43:53it was great.
43:54We survived.
43:56Right, stop.
43:57Stop, stop, stop.
43:59Let's cut the crap.
44:01That's the problem.
44:02Find your bollocks for me.
44:04Last night was shit.
44:07They've got to stop preparing food in advance.
44:09Right now,
44:10I want Brian and his team to prove to me
44:12they can make this house special from scratch.
44:14They've got 25 minutes to do it.
44:17I want soul in the bowl,
44:18five fucking bowls,
44:19and I'm going to follow you.
44:20Now, find your fucking bollocks
44:23and start running this fucking kitchen
44:25before we're running to the ground.
44:28Just keep all the rubbish
44:30and anything that's not supposed to be in the way clear
44:32so we can see what we're doing.
44:35Catfish, nicely done, yes.
44:37This food was designed to be cooked to order.
44:39It's a no-brainer.
44:42Five soul in a bowl.
44:43Don't put it in there, mate.
44:45Jesus.
44:47Brian can step up to the mark,
44:49but he obviously just needs someone
44:50to give him a kick up the arse.
44:53They're not even cooking with salt now.
44:56No seasoning in there.
44:57Freshly cooked chicken.
45:02That's what I came here for.
45:04Bring it together.
45:05As a team, bring it together.
45:07One minute to go.
45:08Right.
45:09All of you, come here.
45:11First of all, yeah,
45:13it looks better than last night already.
45:14I haven't even started tasting it yet, yeah?
45:16Look at the goujons.
45:18It's appetising, they're fruitful, yes?
45:21The soul's back in this kitchen
45:23and Brian's taking control of his team.
45:25That's the most assertive I've heard you
45:27since I've met you.
45:29That's the only way to run your kitchen.
45:31As long as Brian ditches the pre-prepared food
45:34and keeps cooking from fresh,
45:36the food here will be back on top form.
45:39And for this business to survive,
45:41Shereeta must keep a tighter hold on the reins.
45:44There's one issue I want to clear up today.
45:46OK.
45:46OK?
45:47You can't take both feet out of the kitchen.
45:49One of those has got to go back in there.
45:52Gordon's right.
45:53I've got to have my foot back in there
45:54and I will be back in there
45:56in terms of supporting you.
45:58Not taking over, but supporting you.
46:00You two...
46:01Yep.
46:02...is where it all started.
46:04Nobody else.
46:05And it's only you two
46:06that's going to make this place
46:07fucking seriously successful.
46:09No matter how busy you are,
46:11you've got to make time for each other.
46:13It's like a married fucking couple.
46:14I couldn't do without you
46:15and you know it.
46:16You know it.
46:17You know it.
46:18You know I can't do without you.
46:20You know this.
46:21But I need you to be strong.
46:23You know, me and Brian,
46:24we're the foundation.
46:26And you know, like I said,
46:27to me, if you have a good, strong foundation,
46:29even if you have to knock the house
46:31all the way down to the bottom again,
46:32you can build it back up.
46:33So if Gordon's come back
46:34and he's disappointed with my food,
46:37then now I know where I've got to work on
46:38and it's getting my food back to where it was.
46:41Right now,
46:42Shereeta and Brian have got a real chance
46:43to prove they can do it.
46:45It's lunch service
46:45and I'm hungry.
46:47How's that?
46:51You know,
46:52just now,
46:54looking at it,
46:55tasting it,
46:55I feel like I'm back in the fucking shack.
46:57Good.
46:58I didn't feel like that last night.
47:00Yeah.
47:01And Brian's even come up with a new dish,
47:04lamb cutlets with a beetroot salsa.
47:05In terms of the beetroot
47:07and the onion,
47:09delicious.
47:09It's nice, isn't it?
47:10Is that on the menu?
47:12No, it's not yet.
47:13It will be.
47:14I feel like I'm back in the shack.
47:16Great, great.
47:18That was delicious.
47:21Don't stop moonwalking.
47:22Now everyone,
47:22go and sleep.
47:23So you're going?
47:24It's not easy to grow your business.
47:26I should know.
47:27But if Shereeta keeps her eye on the ball
47:28and manages this place properly,
47:30I know she can make it work.
47:33It's fucking tough.
47:34It's tough love
47:35and I'm going to leave them to it now.
47:37But I'm glad she's fucking woken up
47:39because she needs to.
47:40It's been a long time for me.
47:52Yeah, I know.
47:53Yeah?
47:54I want you to go up there
47:55and moonwalk back here.
47:56All the way down.
47:57All right, now.
47:58OK.
47:58Just to make sure
48:00that she really slides on there.
48:02That's the one for people.
48:03Just in case.
48:03Wait, wait, wait, wait.
48:05Wait, hey.
48:06Wait, hey.
48:07It's been two years.
48:08It's been two years.
48:09You can't do that.
48:17How are you doing, my man?
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