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00:00How many women does it take to run a restaurant badly three if it's called Morgan's
00:10You better watch out because we're gonna get it
00:12I'm grappling with girl power to save this restaurant with us. It's going to be handbags at dawn with mum
00:21And sibling rivalry is driving me demented
00:24You tell these two to do my role and you can stick back on. I'm sorry I caused that. Typical
00:43Liverpool a city that's shedding its rundown reputation with rocketing house prices and three billion pounds worth of investment
00:49It's rapidly becoming hip and trendy
00:5418th century Walton village is one of the city's most affluent and exclusive suburbs
01:01This is a typical sort of footballer's wife's hangout. There must be a great catchment for ladies at lunch, especially for all these amazing houses
01:11At Walton's heart lies Morgan's
01:14Three years ago Sandy Morgan was an antique dealer before she changed her shop into a restaurant
01:19The idea actually started we're actually having dinner one night and I just said well
01:23I used to cook for friends here now turn into a restaurant and thought great. Why not?
01:29Sandy runs it with her two daughters Helen and Laura
01:34We've pulled together thought together we've laughed together cried together
01:38Every emotion you can ever imagine how we're all still talking to each other. I don't know
01:41We've no customers and a hundred thousand pounds worth of debt the women will lose everything in six months
01:49Sisters are definitely doing it for themselves. Maybe that's why we need a bit of a testosterone from Gordon
01:57Thank you, thank you
01:59From the outside looks very romantic a perfect high street local eatery
02:04Let's get some dinner
02:06My name's Helen Helen. How are you Donnie?
02:08Nice to meet you. Love you to meet you. Likewise, and this is- I'm Sandy. Sandy, please meet you. I'm the mummy. What a beautiful place. Thank you
02:14And this is- This is Laura. Laura, how are you? I'm fine. This is nice. Welcome. It's beautiful. Do I like it?
02:20These girls serve here as well? Everything. All good, all round is good. Every single male in Liverpool should be here tonight
02:26How many's booked? There's a table at two at half six. It's weird. I mean, we're in September
02:31It's a sort of Indian summer's evening out there, and you've got two booked. Yeah, that's it. It needs a lot of tweaking
02:38Who's running the business?
02:40We all do. There's three of us. Three of us taking responsibility for maybe one job. Three managers sounds like too many chiefs to me
02:48I better eat, yes?
02:50Right. Come on down.
02:53Beautiful little smart restaurant. Very romantic and everything's slightly weird. Apricots in a cream mashed potato with Lincolnshire sausage.
03:05Vanilla and whiskey sauce with a fillet of beef. This isn't the sort of menu that ladies who lunch want. Even I don't know what kind of menu this is.
03:13The food is French-English a la carte. We sort of bring in Thai influence, you know, Spanish.
03:22It's English a la carte, really. On one plate sometimes you can get two or three different nationalities.
03:28Phil is Morgan's cocky but inexperienced head chef.
03:32You've got to be confident in your own ability, haven't you? Otherwise, couldn't this be being a chef?
03:37I need one soup, one prawns, one sausage, one beef pink and one portion of edge food.
03:43You need to be a bastard, isn't he? Two starters, what's your means?
03:48Lovely pan-fried prawns.
03:51Some paprika.
03:53They're absolutely solid. I mean, really solid. No film. Orange segments, lemon segments in there, and prawns that are just bullets.
04:02Bullets. Hard, disgusting bullets.
04:04Can you show me what I'm going on with sausage?
04:06I'm going on with sausage. Thank you. Enjoy your meal.
04:09This dish is big enough for a dinosaur.
04:11It's like something out of Jurassic Park. Fucking hell.
04:16Sausage on T-rex. Fucking hell.
04:19A cherry tomato with a mashed potato laced with fucking apricots. That is pretty dismal.
04:25This huge dish of overpriced stodge should be extinct.
04:30No wonder the locals aren't coming here.
04:32No one's going to sit down and even attempt to eat substantial mountains of food that doesn't make sense like that.
04:39Nowhere near it.
04:41Sticky toffee pudding with butterscotch sauce in the whole ice cream.
04:44What?
04:45Junior sous chef Emma is Phil's long-suffering sidekick. Her star turn is sticky toffee pudding, but Phil hates it.
04:53Babe, you know my feelings on this fucking...
04:55I know you don't like it, but...
04:57Day one, I've always said, it should not be on our menu.
05:00Tile and Eric.
05:01Neil turned around and go, what is that? What is that? And he'll be told, it's the Morgan classic sticky toffee pudding.
05:08Yay!
05:10Oh, it smells nice.
05:12Fucking hell.
05:18For the first time this evening, I'm glad to be here. This is nice, light.
05:23Not too sticky.
05:25The person who made that dish doesn't put fucking apricot and mashed potatoes together and vanilla and whisky.
05:31There's the verdict in you.
05:35Fucking hell.
05:36You've got to care, haven't you? What he thinks.
05:38Might do anyway.
05:40Hello everyone, here's Gordon. It's good to meet you.
05:42Hello. Emma, how are you?
05:43Nice to meet you. I'm fine.
05:44Good to see you. And you're the...
05:45Chef to party, desserts and starters.
05:47And this is Phil? That's Phil.
05:49Chef to cuisine.
05:50Yeah, well...
05:52Thanks, I'll differ.
05:53Yeah, yeah, no, yeah.
05:54Okay.
05:55Anyway, it started off good.
05:56I arrived and I thought it was actually quite a stunning, intimate little place.
06:00Then the food arrived.
06:02Solid rock-hard prawns.
06:04You dig deep and you come across some mashed potatoes that got laced with fucking apricots.
06:08Tomatoes and a red currant jus.
06:11No, it's a...
06:12Red wine syrup.
06:13Red wine syrup.
06:14What the fuck were you thinking about putting apricots inside mashed potatoes?
06:17Do you know what, right? I actually took the recipe from the Good Food magazine.
06:22The Good Food magazine.
06:23Yeah.
06:24That's the bullshit answer.
06:25What were you thinking about putting it together?
06:27Well, why not? It's different.
06:29You've got every right to be slightly fucked off about it.
06:32Because I would be if I cooked that shit.
06:34And here we are, in a current situation, on her arse, and the chef over there wants to fucking laugh about it.
06:40What the fuck do you want me to do about it? You're standing there fucking smouthing me off.
06:44Do you know what I mean?
06:45Fuck that. You've just shown me, over the last three minutes, your attitude stinks.
06:48It doesn't at all.
06:49And you can't take criticism.
06:50I can't take criticism. There's ways and means of going about and putting criticism across.
06:54It's the way you speak. You speak arrogantly.
06:56How would you like to be spoken to?
06:58Just like a normal person, like anyone would speak to anyone.
07:00Uh-huh.
07:01Now, let's go the other way, shall we?
07:03Please be so kind to remove the apricots from the mashed potato.
07:07See, now you're being a fucking sarcastic.
07:09No, but I don't know how. I mean, listen, we've got a problem here, yeah?
07:13And there's a fucking issue with the food.
07:15Now fucking Mr Chipmunk in the fucking corner's pissed off the fact that I'm telling him something constructive.
07:20If I can't get over that hurdle, I might as well fuck off back on the train now.
07:24Do you understand?
07:25Have a word with the chef, yeah?
07:28And if he's going to fucking remove...
07:30Oh, sorry.
07:31If you want to talk to me, talk to me.
07:32I'm talking to the owner.
07:33Fuck me.
07:34Did you like anything about the three courses?
07:37There was one saving grace, yeah, there was.
07:39The sticky-toffee pudding was fucking delicious.
07:42Oh, thank you, God.
07:45I just wish I had it for my fucking starter.
07:47You're fucking fucked.
07:49Foxy!
07:53That's the nitty-gritty over with anyway, isn't it?
07:58Shit dinner, beautiful restaurant in size, great potential.
08:02Then trying to fucking tell the chef some form of constructive criticism, he's got a problem.
08:06Not just with his food, but with his fucking gob.
08:15You've got every right to be slightly fucked off about it.
08:17Because I would be if I cooked that shit.
08:19Morgan's restaurant is an all-woman run business.
08:22Trouble is, it's not been run very well.
08:25And the chef over there wants to fucking laugh about it.
08:28What do you want me to do?
08:29What do you want me to do when you're standing there fucking smouthing me off?
08:32It's serving mountains of expensive stodge.
08:34But there's a much bigger problem.
08:39The women can't decide who's in charge.
08:42A recipe for disaster.
08:43It's a struggle sometimes and, you know, we kick off and we scream at each other and stuff.
08:52Do you know what's wrong with my head?
08:53It just is a nightmare and I've resigned so many times.
08:57Sandy claims to be running Morgan's, but I wonder how good a manager she really is.
09:02I've decided to look at her accounts and find out.
09:06Come on.
09:07Right.
09:08How long have you been here?
09:09About two years.
09:11Nice.
09:12So where's the office?
09:13Sort of here.
09:15That's the office there?
09:16Yeah.
09:17God.
09:18How do you manage?
09:19I don't, it's difficult.
09:20It needs to be bigger.
09:21The destiny's bigger.
09:22Bloody hell.
09:23It's hell, because I can't let anything out.
09:24Well, look at it all jammed in there like that.
09:26I know, I know.
09:27Sandy's account books are completely haywire.
09:30Where's your target?
09:32I need to do that.
09:33Yeah, but...
09:34No, I've...
09:35Things are just...
09:36No, no, I've got that written down.
09:37I have got that written down.
09:38Where's that?
09:39Well, I can't put my hands on it right now.
09:41You can't put your hands on it right now.
09:42What have you got out of it in three years?
09:45Money financially.
09:47Yeah.
09:48Er...
09:49Well, we haven't.
09:51We haven't.
09:52How much have you lost in three years?
09:54I don't know.
09:56Running a restaurant is a full-time job.
09:59Not an occasional hobby.
10:01If Sandy can't even organise the books, it's little wonder she's hired a chef whose mouth is bigger than his talent.
10:07Right, chef.
10:08Morning.
10:09Morning.
10:10How are you?
10:11Not too bad.
10:12You?
10:13Yeah.
10:14Good night, Kip.
10:15Yeah.
10:16Yeah, slightly concerned, but a good sleep.
10:17Yourself?
10:18No, not a good Kip at all.
10:19Damn, why?
10:20Because of last night.
10:21Uh-huh.
10:22Well, that was last night.
10:23This is today.
10:24That's a good attitude.
10:25Today's another day.
10:26We live and learn.
10:27Halloween cooking.
10:28Phil's got more confidence than ability.
10:30He's never had any formal training.
10:33But Sandy makes his job tougher because she won't pay him for preparation time.
10:37The menu, right, it's just basically being thrown together.
10:40I'm not allowed to come in at nine in the morning.
10:43What do you mean you're not allowed?
10:44Well, Sandy doesn't want us to come in at nine o'clock in the morning.
10:47I get in.
10:48So how do you get ready for service?
10:49I come in at four o'clock and it's a case of throwing it together.
10:53Even I can't get fucking ready from four o'clock in the afternoon.
10:56Now it's starting to make sense why you're fucking so defensive.
10:59I totally understand.
11:00It's not entirely your fucking fault.
11:02What I want to do is fucking work together on it.
11:05No, Sandy look forward to it.
11:06You still want to punch me?
11:07No.
11:08I'll save that.
11:09I'll save that till next year.
11:10OK, good.
11:15It's two hours before Saturday's service.
11:18Morgan's only busy night of the week.
11:22With no preparation done, the kitchen's in chaos.
11:25There's not even enough food.
11:27Labels and just odds and sods thrown in here.
11:30What the fuck is that?
11:33Fucking dog shit.
11:35So what do you need now for service?
11:37Because the place looks sparse.
11:38If there's 30 people coming for dinner tonight.
11:40Yeah, it's freaking me out a bit.
11:41It's freaking me out a bit.
11:42It's not happening.
11:43It's freaking me out as well.
11:44Carrots, broccoli, beans, bread, prawns.
11:47And is this normal this time of afternoon for you to go off to the shops like that?
11:50Yeah.
11:51Yeah.
11:52So you don't actually get the stuff back then for at least another hour?
11:55Sometimes you don't get it till six o'clock.
11:57When the customers are walking through the door?
12:00Fuck me.
12:01Unbelievable.
12:02The head chef should order supplies.
12:05But Sandy's been buying from a supermarket because she doesn't want to pay Phil to do it for her.
12:10Before we get any further, what I wanted to say to both of you is the fucking supermarket is not good enough.
12:15No, it's not.
12:16If this restaurant's got any chance of fucking surviving.
12:18Yeah?
12:19The cost of fucking...
12:20If we had a dinner party at home, we wouldn't be sat here at fucking four o'clock looking for a fucking list.
12:24Let alone running a fucking restaurant.
12:26Beans.
12:27Okay.
12:28French beans.
12:29Vegetables.
12:30I think beans, beans, beans.
12:31Oh, I'm sorry.
12:32Oh, God, no.
12:33No beans.
12:34Hold on.
12:35Round the next one.
12:36Not a beans.
12:37They're good.
12:38No, no.
12:39They're sliced.
12:40They're pre-packed.
12:41Fucking hell.
12:42How are you, mate?
12:43Sorry.
12:44Fucking hell.
12:45This way.
12:46Do you want raw ones good?
12:47What did we get yesterday?
12:48I think it was raw.
12:49Yeah.
12:50Yeah.
12:51You sure?
12:52I mean, would you like?
12:53Yeah.
12:54Oh.
12:55Couple of, well, a few pounds.
12:56All of those and some more if you have.
12:57Have you got some more than what's out?
12:58This is ridiculous.
12:59You know that.
13:00Sandy's panicked buying fillet steak, but she should have had it delivered from a cheaper wholesaler.
13:05Sandy, it's fucking five past five. Where's the fillet steak?
13:09Well, it's here somewhere.
13:10No sirloin.
13:11No sirloin.
13:12Sirloin.
13:13They must know where it's covered.
13:14No.
13:15That's never happened before, that was not the fillets.
13:16Right.
13:17Rump steak?
13:18No sirloin.
13:19No sirloin.
13:20No sirloin.
13:21No sirloin.
13:22No sirloin.
13:24No sirloin.
13:25No sirloin.
13:27No sirloin.
13:28No sirloin.
13:29No sirloin.
13:30No sirloin.
13:34No sirloin.
13:35That's never happened before that we've got new films.
13:38Rump steak, rump steak, no.
13:44How much is that, please?
13:4553.89.
13:4653.89.
13:47If we had to buy this produce on last night's takings,
13:50we'd be 30 quid fucking short.
13:52I've got a fucking headache.
13:54Let's go.
13:57Bye-bye.
14:00It's 7 o'clock, and the restaurant is filling up.
14:04Morgan's is a stunning, beautiful fucking restaurant.
14:07Unfortunately, the food is shit.
14:09The chef's way inexperienced, he's self-taught,
14:13and he's cooking with fucking expensive ingredients
14:15bought from the local supermarkets.
14:17And Sandy is just another prime example of an individual
14:19that's opened a restaurant without having a clue how to run one.
14:24Tonight, I'm going to be watching Phil closely.
14:27One chef, one beef on it, one chicken, more well, medium, please.
14:32Phil's menu is poorly designed, but can he actually cook?
14:39Watch your cooking, yeah? Standards now.
14:41Yeah.
14:42Are you happy with that?
14:43No.
14:44No, no, no am I.
14:45You're a chef, eh?
14:46Not a fucking Coleman.
14:47No, no, no.
14:48No, no.
14:50Phil's just plain careless, and I won't put up with it.
14:54Watch that chicken with burning again.
15:01Have we got any basil?
15:06Fucking hell.
15:08The kitchen started to act like fucking slobs
15:10and happy to cook charcoal and then send it.
15:14That's not good.
15:15Fucking ridiculous.
15:17Tell you what, he's fucking sharp, haven't he?
15:20That's how he's got where he is, isn't he?
15:22His eyes are fucking everywhere.
15:26A customer has sent back a creme brulee.
15:29It's like fucking baby vomit.
15:31Do you know why it goes like that?
15:32I think, um, quick, where's too far?
15:35No, no, no.
15:36Under the grill, far too long.
15:37Don't eat that unless you prepare the dime.
15:39Phil's biggest problem is that he just doesn't concentrate.
15:42He's simply out of his depth, making silly mistakes.
15:46I just feel as if I'm just not in control at all
15:48of my own fucking job.
15:51It's shit.
15:53Dottie Sandy's supposed to be in charge of this mess.
15:56Sandy, what are you doing?
15:57I'm just helping him out a bit.
15:59He's got a lot on tonight, and we've got no dishwasher,
16:02so I've got to give him a bit of a lift.
16:03You're helping out the washer up there?
16:05Yeah, well, no.
16:07Sandy's interfering everywhere,
16:09doing everyone else's job and achieving nothing.
16:12Sandy, two seconds on him.
16:14Are you lost?
16:16Are you wondering what to do?
16:17I'm trying to do a little bit of everything to keep it all going.
16:19Fuck me, do I know that?
16:20You are.
16:21What is your role tonight?
16:22What exactly are you doing?
16:24Well, I've been waiting on.
16:26Waiting on what?
16:27Tables.
16:28Tables, okay.
16:29Now you're doing...
16:31Have you seen the size of that fucker?
16:32He's more capable of washing and washing...
16:34I'm not going to do it all night.
16:36Welcome to the fucking lunatic asylum.
16:39Sandy's so busy doing the dishes
16:41that she forgot her customer's order for gravy.
16:47He's been waiting 15 minutes and complains to Helen.
16:51So there are three main courses from that table,
16:53and one guy sat there with his sausage, yeah,
16:55looking for some fucking sauce.
16:57Why is no one being straight with him and telling him what they need?
17:00What do they want?
17:02Excuse me.
17:03It's just gravy.
17:04Start making it.
17:05Start making it.
17:06Yeah.
17:07He's waiting there.
17:08Food's going to curl while he's waiting.
17:09They've cleared the fucking plates.
17:10They've cleared three plates.
17:11But it's only for one.
17:12It says only for one guy, and he's quite happy to wait.
17:14You've got to stop kidding yourself.
17:15He's not quite happy to wait.
17:16No, of course he's not.
17:17His guests have cleared their main courses.
17:19Yeah.
17:21It's like a fucking kindergarten here, you know that?
17:23Isn't it Catering Life they call it?
17:24No, is it fuck Catering Life?
17:25Nothing like it, no.
17:26This is shambolic.
17:27Not catering at all.
17:28Fuck me.
17:29How long for the gravy for?
17:30At least five minutes, Chef.
17:31At least five minutes.
17:33Fuck me.
17:34Catering my fucking arse.
17:37I asked for some kind of sauce or a gravy, which came.
17:42Took a while to come, to be fair.
17:44Fifteen minutes, there, thereabouts.
17:46And I paid 15 quid.
17:48At last I understand what I'm facing.
17:53The chef's slipshod concentration is producing terrible food.
17:58But he was hired by Sandy, and she's the real problem.
18:02An amateur restaurateur messing in a business she knows nothing about.
18:06It's depressing to watch the restaurant sink this low.
18:09Hello.
18:10That's the saddest main course I've ever seen in my entire life.
18:1439 years of age, I've seen that.
18:17Don't take it personally.
18:21I want to know if anyone is going to take responsibility for tonight's catastrophe.
18:30What did you experience out there tonight?
18:31In general, a lot of people were quite happy out there, to be honest with you.
18:36You know, I've had no complaints all night.
18:38What fascinates me about you is you're either totally fucking oblivious to what's going on in your own establishment,
18:44or you're fucking living a nightmare inside your mind.
18:47You cannot see what's going on.
18:49I can't see what's going on, Gordon.
18:50I'm not stupid.
18:51I'm not stupid.
18:52I can't see what's going on.
18:53But I can't deal with all these things on my own.
18:56I've been trying to keep this afloat for three years by doing a little bit of everything.
18:59Well, thank you.
19:00Okay.
19:01Helen.
19:02He's diabolical.
19:03The whole thing is just a sham.
19:07And do you know what?
19:08You're the most fucking honest person in here.
19:09You know that?
19:10And the more honest you're going to be, okay, the more chance this place has got a fucking survival.
19:14Good night.
19:15Good night.
19:16Good night.
19:2450% of British restaurants close down within three years.
19:28Often because their naive owners know nothing about the business.
19:33Sandy and her daughters can't decide who's in charge, their sibling rivalry simmering away.
19:39away Helen and Laura are both desperate to control the restaurant but from what
19:45I've seen only one sister stands out there's certain issues with family and
19:50a sister wants to do it and I want to do it and was at the moment sharing it
19:54between each other and I think what we need is a kick up the backside and we
19:57all need to realize that you know this is it and we need to one person to
20:01control it here are you capable of running this place you personally yeah I
20:05am capable of running it I think I'm the practical one in the family I'm a bit
20:09more grounded than the other two they're fantastic but very similar in a bit
20:13airy-fairy we are in the shit are we not yeah definitely that's the reason why I
20:16need to open things up yeah everything come out identify the issues and and
20:21start tackling them to save the restaurant there's got to be a radical
20:27management shaker so today I'm gonna be cruel to be kind all I saw last night
20:33was just individuals running around like headless chickens acting like children
20:38hence the reason why we're in a fucking playground right what's your role
20:44general manager front of house bollocks no chance no chance this is this is
20:50serious now you sadly whether you like it or not okay I'm not capable of becoming a
20:57general manager in that establishment we've got far too many chiefs yeah I
21:02agree with an insufficient Indian no you need to delegate to other people and tell
21:06them what she can't do it no she goes and washes up for 15 minutes to make sure the
21:10kitchen port is there next week and she needs to delegate jobs though I agree with
21:13you yeah make sure that what she's doing it's a restaurant manager's job your job
21:17front of house it's where I want to be you're the host meeting and greeting and
21:23sitting people down yes yeah happy with that your position is the assistant
21:28manager yeah don't get defensive can I just do one at a time yes yeah no one's
21:35leading I'm sorry to interrupt you there Gordon I was away last night and if I
21:41hadn't been there things maybe would have been slightly different okay but the
21:44whole shoulders the restaurant wait on you know you coming in you wouldn't have
21:47changed anything last night because it was just dire it was shambolic sweetheart and it
21:52was best with the interest not to be there last night excuse me one thing
21:59you've got is balls yeah I like the way that you fucking blatantly know what the
22:04problems are but you've got to get it off your chest you know that and what
22:08you scared about being a manager confrontation no it's not so much that
22:12it's actually being given sole responsibility because at the moment yeah and
22:16sisters just walked off there because yeah are you going to come in or
22:19yeah thank you maybe you can prove yourself you know it's fine this is not a
22:26discussion to separate you two or drive you of course it isn't okay but
22:30unfortunately one two three are doing all the same job sorry you've got it
22:35completely wrong let me just finish what I'm trying to say and once we've all
22:37defined our roles then we can put it into the pot yeah and clearly you're upset
22:41clearly upset and that is a stinky attitude how can you walk away like a
22:47child who's run the business on my own when these two are on holiday together you
22:51tell these two to do my role and you can stick back I'm sorry I closed out
22:55typical typical what we we decide typical work so well good you know now
23:00sit down sit down I know we haven't been here are you running away come over come
23:06over no Laura grow up calm down about the big sister here you're not even
23:13listening she's fantastic but when she runs out I have to pick the shit up calm down calm down
23:19yeah Laura it's completely stupid walking off let her walk off let her walk off
23:24what's your role general manager front of house bollocks no chance Morgan's restaurant
23:38was being run like a ladies lunch club until I made Helen general manager one
23:42thing you've got is balls yeah her sister Laura didn't like it one bit you tell
23:48these two to do my role okay typical well that's tough they either change or go bankrupt
23:56Morgan's can only survive by attracting local people before I redesign the menu I'll
24:02have to find out what they really want something quick and tasty simple have you heard of Morgan's
24:13yes and feedback what would you look for in your local restaurants to be treated nice by the staff
24:20and to be treated as an individual good and how much you expect to pay for dinner what would you
24:25be happy with I don't pay my boyfriend okay Morgan's menu belongs in a bad expensive gas
24:32stroke pub my plan is to modernize it with fresh ingredients and lower the prices we stripped it
24:39back to basics and homed in on good local honest produce and kept it very very simple something
24:45light vibrant a salmon for instance poaching a really nice autumnal broth it doesn't get any better than
24:51that by one item here something simple something local Morgan's middle-class neighborhood is full
25:03of foodies they have fresh tasty ingredients served up in healthy attractive dishes incredibly Sandy and
25:09Phil haven't realized this even though there's a great organic market on their doorstep
25:14yeah Sandy nice to meet you slightly dotty guess what she gets the meat from it is a supermarket yes
25:22right however that's stopped now and we're gonna look for some mistakes something simple something local
25:27and something not too expensive okay this is excellent locally produced lamb just gives a little bit of
25:34excitement from the waitresses to sort of a this is local organic lamb be we got it from the farmers
25:40market this morning in our street and just starts to make it feel a little bit more fucking romantic thank
25:46you okay so excited about me 53 or six we don't do Tesco club points so college 50 good okay okay lamb steak
25:54feels a self-taught chef who knows very little so I'll have to start from scratch with it what you've
26:04got to do is just remember you're stepping up to the challenge big time this lamb steak is my first dish
26:11designed for Morgan's traditional menu get some color on there not quite we'll serve it for Sunday lunch
26:18tomorrow and then finally yeah gravy lamb sauce over the top now if anyone complains paying 1250 for
26:30lamb steak it's clean it's local it's fresh that for me oozy's value for money it's just about going back
26:41to basics really simple dish tasty easy to do he just wants me to succeed like
26:49why me
26:53some day isn't a day of rest in the restaurant business there's lots of money to be made
27:03incredibly Morgan's was closed on Sundays but to test my new team and my new menu I've decided to open for
27:10lunch it's Helen's day off so sensitive assistant manager Laura is in charge Laura or supposed to be
27:22today was a big chance to impress me she said she's got a business degree Laura so who's running it today
27:35none of the managers in none of our so-called I'm not sure whether Laura is in today so who's leading it
27:41today who's running the fucking restaurant today basically Laura on her own probably will she be in
27:47it's a fucking joke what's worse is Laura's responsibility to sort out the reservations
27:54where's the table plan for today Laura must have it we're just the chefs my host Sandy hasn't turned
28:03up either the fucking plot thickens she's having pains in her chest last night so this place needs a
28:09person to come in the morning open up and fucking inspire everyone check on the kitchen work with the
28:14kitchen table plan and give some oomph but it's like a it's like a free house here you know that
28:18it's 12 45 and Laura's still not here hi Laura good afternoon it's called I'm in the restaurants I
28:30can't believe I'm chasing the management to come into work in their own restaurant on such a crucial day
28:36I've been told Sandy's at home resting but she won't even answer oh fucking hell Sunday bloody Sunday if
28:59you're not prepared to face up the responsibilities of running a fucking business then why open it in the
29:03first place laura finally turns up but no apology to cap it all she can't even find her own table
29:24plan has anybody seen the page out the box no the first customers are due in 20 minutes two hours ago
29:30when you're in bed we're in here looking for the fucking thing it's gone can we move on and try to
29:59get some form of shape in this restaurant isn't that the most sensible thing to do but let me just
30:04tell you what I've witnessed in the last three hours here hello you can shake your head and run off
30:08again this time I don't give a fuck but don't dare blame me for this chaotic mess you don't have to be
30:14no come here a minute oh not again not again not again bollocks unbelievable hi Helen I'm desperate for a
30:28real manager I'm just concerned Helen you know that I'm just like fucking stuff I've gone the two are in
30:34the kitchen okay thank you bye bye bye Helen's on her way in but I have to run it until she gets here
30:42Emma you serve the starters come around and jump on the main courses yeah how are you welcome good to see
30:47you how are we doing now we're up against it a birthday party for 12 have turned up unannounced
30:53please space clear area so you've got a nice clean yeah area to think and fucking work with you
30:58welcome good to see a bit of a manic morning for Sunday at least someone's happy what we about to
31:08receive many great architect of the universe make us truly thankful with filling the kitchen they might
31:15well need the Almighty's help I hope to God he remembers what I've taught him now I'm reduced
31:24to waiting on tables it's how I started out the birthday man himself thank you you're allowed a
31:29second portion and the third vegetable soup what's wrong talk to me I forgot to put the sauce on come
31:36on think concentrate concentrate come on what I need in here hey if you just stay on top of it you know
31:41that yeah yeah before you start sending that main course in your mind have a little rehearsal
31:45lamb cabbage potato carrot sauce just run it through and the more you test your mind you can't forget
31:51the cavalry has arrived at last Helen I might have to see you what I'm more pissed with anything
31:58it's just the most amazing fucking potential lunch fully booked waiting list for lunch and
32:03fucking yeah a golden opportunity going down the drain yeah however you're here yeah stabilize the
32:10ship thank you don't forget what's in the oven yeah and start organizing and start dressing nine main
32:20courses with Emma feels concentration desserts him and he's making charcoal again at least one chef here has
32:35high standards Phil sous chef Emma turns out to be a dark horse she's quick diligent and passionate her
32:46talents go beyond sticky toffee pudding Phil can't cope without her it's like home cooking isn't it's like
32:52this has really kicked everything into touch now it's beautiful it means a world to me to see it busy
32:59on a Sunday because it just wasn't and that's why I'm here now so that things go well we take a lot of
33:04money and we'll be all back next Sunday I was right to put Helen in charge we've just about got away with
33:10it but with Sandy ignoring me and Laura's drops it's not good enough you've got to understand I'm
33:17feeling sick I arrived here this morning and it was pandemonium so whilst I totally respect you weren't
33:23feeling well I could still do with your support we're drawing a line today and we're moving forward it's
33:30not a lifestyle it's a business and we're going to treat it like a business I want you to let your chef
33:37do his job and if he doesn't do that job get rid of him really sorry but if you don't fucking
33:44act and cook and run this place like a head chef and don't expect to be here
33:49I've been really struggling with how to relaunch this jambolic restaurant but I've had an idea to
33:59invite some local celebrities and create a stir around here it's listed with wags actresses and
34:05actors Hollyo's film around the corner and it's a perfect opportunity to get some really good
34:09publicity for the restaurant so it's neighborhood and the minute anyone spots anyone famous in there
34:14they want to descend upon it so that creates a buzz it's a race against time for Phil he's got to
34:20master some classic and healthy recipes to lure those ladies who lunch taste tell me what that needs
34:26good Emma's the best thing in the kitchen with her helping Phil we may succeed with the relaunch you are the
34:37second chef there's no reason why not you can't run this place down the line in his day off yeah I
34:46really mean that and if you can be that passionate about a sticky toffee pudding fuck knows what you're
34:51gonna be like when you let loose on fucking meat or fish huh for the relaunch I thought of a new role
34:58for Sandy to stop her meddling why don't we for the first time ever in between courses start auctioning
35:06off some of these items yeah selling antiques is what she's good at and there's plenty around to
35:14keep her occupied just in between courses yeah the great thing is of all he's actually defined
35:23everyone drill and that's it now we're all gonna stick to it and life should be a lot better
35:28we're fully booked for the relaunch today and I'm nervous I've staked my reputation on Morgan's
35:42key to my strategy is Phil's ability to cook my new menu but I'm still not convinced about him
35:50by chicken in skin side down first olive oil why not butter he has to concentrate on getting the
36:00basics right you can just slow down for me and fucking think a little bit harder we're fucking
36:0690% of the way there you know that yeah yeah do not get distracted excellent morning how are you come
36:16through come through come through just go through two or three dishes chicken with lentils and the
36:24poached salmon in an awesome broth a nice crispy skin tasty very tasty you have got to realize the
36:35potential here 48 book for tonight normal restaurants are struggling to get fucking five in it's time for a
36:42pep talk and my ragtag team need some help even from sensitive flowers Laura has finished sulking
36:50and has decided to lend a hand Laura welcome back thank you concerned about assistant manager manager or
36:58just concerned about running the place good I've still expected him to roar but for now I'm quite happy I'm
37:10quite stable he unsettled me fucking big night tonight yeah could be something quite major don't fuck it when
37:23the shit hits the fan we stay united we've all got our jobs to do with no interference no interference
37:31I'm very happy I'm very happy to take it back the celebrities have taken the bait first in our Hollyoak stars Sarah Dunn and
37:39Jennifer Biddle
37:40the footballers wives have come to including Louise Owen Michael's wife and next in is Sherry Murphy
37:49where wags hang out others will surely follow my strategy has paid off
37:54good to see you hungry yes there's no skinny minis you know we've got proper proper proper foodies
38:03okay who doesn't need to be behind the bar there's no one on the floor there's five people behind the bar
38:08Helen's cracking the whip and keeping Sandy and the waitresses in line the new menu's going down well
38:15can I get the grilled chicken table seven but Phil has a problem an order has gone missing and the
38:29customers are waiting can we be waiting 20 minutes can you go and sort it out please did you get a
38:34ten six in well come on I'm gonna tell me for me I'm chicken and that would start us out straight
38:44away please and yeah it's not your fault yeah we'll have it one salmon one chicken one lamb
38:47please fill you try and push that table forward yeah now I might like tonight Joey thank fuck the
38:53kitchen solid that's all I'm saying oh gosh two risottos yes yes good man don't drop yeah well will
39:02fill keep his concentration and cook my menu well enough to impress Walton's glitterati if you do
39:08more fucking nothing it's very hard to keep fucking concentration despite the cock-up everyone seems
39:16happy I just hope the customers want to bid for Sandy's antiques Sandy may be clueless about running
39:26restaurants but when it comes to selling antiques she's a natural mr. rancher what are we gonna start
39:31about actually 20 pounds 20 pounds 70 over there 80 90 100 pounds that's your big
39:53the local celebrities are flashing their cash but what do they think of the food it's very nice
40:19it's delicious actually because it's a bit crispy but it's also very tender as well it's lovely really
40:25really nice I'm really impressed I definitely come back again it's been somewhere that I've never
40:30actually come along to because I've heard good and bad things about it but yeah definitely come back
40:35Phil's cooked his heart out and not burnt a thing I feel more in control
40:39as she says that she's just fucking not the sauce over for you know what it's what Emma's played a vital
40:50role too I'm just think it's gone well today it's been a pleasure to work today actually selling at 65
40:58pounds Morgan's is transformed just a week ago it was in chaos under Dottie Sandy serving up tasteless
41:05stodd from a supermarket 140 pounds thank you very much indeed all right good huh that's what I do
41:13well you're in your element for god's sake I've never seen you so fucking happy how much you take
41:17and fucking selling the antiques what do we sell oh five six hundred pounds five six hundred pounds
41:21sorry in 15 minutes yeah that's fucking good news fucking hell tonight you found your role don't
41:30take that the wrong way that's what you're good at doing I agree with you and you have been the
41:34toughest nut I've ever attempted to crack yeah yeah okay dying room I just want you two to combine
41:42no one's in competition with each other you know you both have an amazing fucking role yeah the kitchen
41:48solid I cannot tell you the difference from tonight in comparison to what went on seven days ago is
41:55extraordinary and the minute you start changing it and reverting back to the old ways you're fucked
42:04I'm back in Liverpool it's a month after I turned failing Bistro Morgan's into a packed neighborhood
42:22restaurant but there's been a shock in development Helen's told me that following around she's let
42:29someone go and I'm on the search for Phil um he's left Morgan's and uh you know he set up camp here
42:37so uh down to get hold of him to find out what the fuck's going on already Jesus what the fuck are you
42:45doing here how are you how are you how are you I'm sad good to see you feeling sad you looking well
42:51I feel well what happened she said that um she'd had loads of complaints I told my services man not
42:56be quiet no more there's not a lot to do about it now so I've moved on and I am to put my mark on here
43:00without me there Phil's concentration went again but it's actually good news now as a sous chef he'll
43:08train under an experienced head chef just learn to stay focused do what I'm supposed to do listen
43:14and concentrate more on me job just feel less stressed I'll take that please it's for the best
43:21that Phil has left Morgan's and I'm pleased for him I'm off to the restaurant to find out the owner's
43:28side of the story I'm worried about what's happened to my menu and just who's cooking it slightly
43:34nervous because it was a month ago fucking hard work and I came across an owner that was totally
43:41clueless when it came to running a business ladies hello hello good to see you you're well nice to see
43:56how are you got that color back on your cheeks again how are you darling welcome back are you
44:00well you've been there you've been in the hairdresser oh yes so who's in the kitchen
44:06Emma's still here yeah that's fantastic news my biggest worry about Phil was the level of his
44:14concentration we had to let him go we thought that you know where we want to be and Emma was the next
44:19step and she's been there for us and dedicated and 100% we've had fun so hello so Emma the dark horse
44:29of the kitchen has been rewarded for all her hard work have you taken the reins yeah I've tried to
44:35I'm getting more confidence I remember you saying to me come out you're calling you're like a little
44:40mouse yeah everyone said to me oh Emma's got very authoritative in the kitchen I'm pleased I'm so
44:46pleased that means the whole place is being run by females by females which is working fucking well
44:52what I'm dying to eat I can't believe how quiet this is the beef looks fantastic out there with
44:57a scleriac mash braised beef yeah and braised with apricots definitely not head chefs are
45:06predominantly male and it's just good that I'm having a go and someone's given me the chance to have a go
45:11I've stopped to me to prove myself now so last week we took I'm just under 4,000 pound yeah Helen's
45:17computerized the accounts a big contrast to Sandy's chaos week before I came here you barely hit 1500
45:25pound we were losing then we broke even and now we're in profit and we have done for three weeks
45:30we've been in profit you seem a lot more confident than you did a month ago yeah in terms of your role
45:35yeah to find I've well people have sort of had confidence in me which is the you know the first
45:40thing about you can portray what you want to do and put your foot down and people don't listen to
45:44you but once you've been given a defined role and people start believing in you then yeah it
45:48actually gives you power and wings to want to fly and do what what you're doing it's great to see the
45:54restaurant full and Emma is so tuned into the menu that she's even added a dish of her own braised beef
46:00thank you look how tender that beef is he's just falling apart almost like it's melting on your fork
46:10mmm wow
46:15that's delicious
46:19fucking hell it's so upsetting you know that in comparison to the dinner I had last time I was here
46:26you just cannot compare this is delicious food was delicious really good absolutely spot-on I wanted
46:34it in British yeah yeah you certainly did that don't stop yeah good night good night ladies thank you
46:42not a man in sight
46:43the ladies of Morgan's are now making money against all the odds
46:55girl power has saved this restaurant I'm happy Morgan's is now running as a neighborhood restaurant
47:03Helen's in control of the business Emma clearly knows what the fuck she's doing in the kitchen and
47:08she seems so much more confident happy customers happy staff and the food is delicious thank God for
47:14there Morgan's it's got it right
47:17thanks for that
47:19you can catch up on previous episodes of this show on demand through NTL telewest for more information go
47:34to channel 4.com slash 4OD media coverage under the spotlight in the killing of John Benet an evil twist
47:40next
47:44this must be a vegetarian delight a giblet club sandwich
47:48it's for the more adventurous people
47:50giblet club sandwich
47:52club sandwich
47:53is this a joke?
47:54I do what I want whatever I want
47:56carte blanche on whatever I do
47:59he's on the verge of losing the plot
48:00a giblet club sandwich
48:02fuck me
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