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00:00Don't call me a liar Gordon you want to fucking don't call me a liar man. If you do that you're at the fucking door with the camera crew and I'm telling you that. Don't call me a liar.
00:08Desperate restaurateur Alan loves going bust.
00:12Just what I put my whole life into and everything I have ever earned my whole life is in this place.
00:17Honestly if I was Alan I'd come here and fucking fire all of us.
00:21Alan's lazy crazy chefs are taking advantage of him.
00:25Gordon, yeah.
00:26Fuck another shit day man.
00:28The restaurant is sinking but Alan's too soft to save it.
00:32Now we're in chocolate water.
00:35Alan's in denial about the whole mess.
00:38There's no reason with you is there. At times like this I think you deserve to sink.
00:41He ain't God. He's Gordon Ramsay. A successful businessman. Screw him.
00:46I've arrived early to surprise a fancy oyster bar in Bryden's bohemian Kemptown district.
01:02Girl, I want to take you to a game bar.
01:06My challenge is called Ruby Tate's.
01:10It's in a camp alternative area where most people read The Guardian.
01:15They like eating out but they do so with a conscience.
01:19Stop a nuclear war.
01:20But they're taking it a bit too far with their pretty boy eco-taxes.
01:28Rumour has it that I am a bit of a gay icon.
01:30Yeah, featured in the top ten last year and yeah, a bit of a worry every year we're going up.
01:36This is the perfect area to set up a restaurant.
01:38It's got a really nice social buzz about it.
01:41They're not short of money around here.
01:43This is almost like sort of Soho on the sea.
01:46Oh dear, oh dear.
01:48Can't exactly jump the lights at this fucking thing, can you?
01:54Former star of stage and screen, Anand Love,
01:57opened upmarket seafood restaurant Ruby Tate's a year ago.
02:00He thought we'd spotted a gap in the market for fancy dining.
02:04It's a different atmosphere.
02:05Totally different atmosphere than an all-restaurant.
02:07People don't just come to eat, they come to the dining experience.
02:10Alan serves up expensive seafood to Kemptown.
02:13Trouble is, no one wants it and he's losing a grand and a half a week.
02:17I think fish is the way forward, the oysters and fish.
02:20It's something that's going to be bigger in the very near future, not the distant future.
02:25Undeterred by his huge losses, Alan thinks he's got it right
02:28and spends his time dreaming of his great starring roles.
02:32A lot of West End shows, Cats, Godspell.
02:35This is my stage room, you know, this is where, this is where I get up and perform.
02:39One door open.
02:41You know, I call it the Alan Love Show, but it kind of isn't the Alan Love Show.
02:44It's, it's, it's just me.
02:47If people are laughing, I don't care whether they laugh with me or at me.
02:50As long as they laugh.
02:50There's plenty to laugh about in Alan's chequered career.
02:54One called The Apple, it was voted the world's third worst musical ever produced.
03:00Let the apple set your soul on fire, fire, fire.
03:05After Alan bared all in his last movie, his career nosedived.
03:10While Alan dreams of his past, he ignores the kitchen, leaving it all to his two chefs.
03:16First, there's laid-back Aussie traveller, Jamie.
03:20There's no sort of passion there.
03:21There's no fucking motivation to fucking come to work, you know.
03:24I'll be honest with you, I'm just doing it for the fucking, for the mula, man.
03:27But there's also volatile, fiery Frenchman, Alex, who can't control his temper.
03:32Thank you, you go out.
03:34You go out.
03:35I ask you to please.
03:36Please, please, you go out.
03:37You are.
03:38Please, you go out.
03:39You don't speak.
03:39Thank you very much.
03:40You don't come back in kitchen.
03:42I don't care what people think of me, you know.
03:44The only people I care is like my fucking parents and my girlfriends, all right.
03:49Everything's great, apart from the fucking Rachel.
03:54But everything isn't great.
03:56Alan's about to go bust, and he's in denial about it.
03:59The genius of the people in the world that are geniuses, they surround themselves with genius.
04:04That's their genius.
04:05Andrew Lloyd Webber is one example.
04:07I'm the nice guy, he's a c***.
04:09And what I try and do in the kitchen is have the best I can afford to have.
04:13Honestly, if I was Alan, I'd come here and fucking fire all of us.
04:16But he doesn't, man.
04:17He's paying us to fucking, he knows we sit on our ass.
04:21They're not expecting me at Ruby Tate's till this evening.
04:23Right, I really want to catch this restaurant napping.
04:27I'm going to jump in there now and join a table for lunch
04:29and see whether they serve normal customers without them knowing I'm coming.
04:34For the first time, I've secretly asked a couple of foodies to go undercover and order for me.
04:38I don't want the chef's making a special effort on my behalf.
04:41I want to eat what gets served every day.
04:46It's not five star, it's not even three stars, but in the end it's not s***.
04:5325 quid.
04:55How are you?
04:56Good to see you, buddy.
04:57Call the early train.
04:58Oh, the early train?
04:59Yeah.
05:00How are you?
05:00Well, it rotates.
05:02What do I do, man?
05:03Huh?
05:03What do I do?
05:05What?
05:05Yeah, you've f***ing got us.
05:10My dining companions have ordered a platter of freedom air, usually served cold.
05:17That's the strangest platter of freedom air I've ever seen in my entire life.
05:20Where's the ice?
05:21It's actually hot, right?
05:22Uh, it's hot.
05:23Come on.
05:24That's the first.
05:25Well, you'd think for 55 quid they'd take the s*** sack out of the lobster, wouldn't you?
05:30Nothing worse than a gritty lobster.
05:32I'll never do.
05:33How was your, um, how was your oyster?
05:35Interesting.
05:37Hmm, I don't fancy those, though.
05:39This expensive seafood just goes stale as no-one's buying it.
05:43It smells.
05:46Yeah.
05:47It looks like someone's put a dog's dick in the f***ing oyster.
05:57Jesus Christ.
05:58What happened to him?
06:00Holy f***.
06:02Is that normal?
06:03Like that, yes.
06:04I mean, that's just like a little rubber elastic band.
06:07It's like eating the inside of a golf ball.
06:10And what's he say?
06:11He doesn't like that.
06:12He says that's like a golf ball.
06:15And that?
06:16I think he said it was bitter.
06:17Bitter?
06:18Yeah.
06:19All right, look, can you put that in bitter?
06:20Serving old, poorly cooked seafood is dangerous.
06:24Whoever's the head chef shouldn't allow it.
06:26Hey, seriously, mate, can you hear that f***ing camera out of my face, dude?
06:30Seriously, just for 30 seconds here.
06:31You can tell now, everything is s***, but we don't need garden for tell us that.
06:35We know that from the start.
06:36It's s***.
06:36Lemon and caperberry sauce, but you're living...
06:39The menu is far too expensive for the area.
06:41And as for the artwork...
06:42Was somebody sick on the walls?
06:45No, the artwork is by a local artist.
06:48There's a pair of knickers on the wall there on that painting.
06:50There is, yeah.
06:50I mean, but is that legit?
06:52That is a pair of encrusted knickers.
06:53It is, and it's part of the artwork as well.
06:57Yeah, why not?
06:58Next up, sea bass served on a bed of chorizo.
07:01That's definitely farmed.
07:02Farmed sea bass from Greece and 100 metres from the beach.
07:09Almost like the chef's given up, bored and fallen out of love with fish, really.
07:15If it's not available locally caught, then take it off the menu.
07:18Yeah.
07:19Well, I said, it's like us.
07:24Meal, disgusting.
07:25Total cost, 175 quid.
07:29Good to see you.
07:30Good to see you.
07:31How was your meal?
07:32Yeah, interesting and different.
07:33Is he paying for this?
07:35I'm paying.
07:36It's obvious why people aren't coming.
07:38Bad food at rip-off prices.
07:41With turnover being so dire, how long can it continue to stay open?
07:46Can you get through the summer?
07:48No.
07:48I mean, I just borrowed another 30 grand, but that's the end of it.
07:51I've got no more.
07:54So if that goes, it's over.
07:55Don't get upset.
07:58Hey, it's good to meet you.
08:00Don't get upset, eh?
08:05Get some fresh air.
08:09I can see it in your face.
08:10I can see how fucking painful it is.
08:11Well, it's just you get to the end of the boat.
08:15And when there's no more.
08:17I didn't realise things were that fragile.
08:19I'm sorry.
08:20Yes?
08:20No, it's not fragile.
08:21It's just, you know, sometimes you just, something hits the nerve, and unfortunately, this hits
08:27the nerve, because, you know, I try not to look at it, and I try not to think about it, but
08:32you still try to find the money to pay the lounge, you know?
08:34It's all that shit.
08:35And I'm very proud of what I've done, and it's probably not right, and maybe I'm full
08:40of crap, but it's, but it's just what I put my whole life into, and everything I have
08:44ever earned, my whole life, is in this place.
08:48Destroy Alan's right on the edge.
08:50I'm going to confront the head chef, who's responsible for this mess.
08:56Gentlemen.
08:58Mr. Rarity would like to say hello.
08:59This is Jamie.
09:00Jamie.
09:01How are you?
09:01How are you going?
09:02You from where?
09:03Australia.
09:04Australia.
09:04Good to see you.
09:05How is it?
09:05Isaac, how are you, buddy?
09:06And Alex.
09:07Nice to meet you, brother.
09:07Alex.
09:08Enchanté.
09:08Enchanté.
09:09From France.
09:10From France, oui.
09:11And?
09:13Chef.
09:13Chef.
09:14Not head chef, just a chef.
09:15Chef.
09:17So you must be the head chef?
09:18No.
09:19No.
09:19I'm the same as Jamie.
09:20We work together as a team, always together.
09:22You have no head chef in this kitchen.
09:24Right.
09:24So who takes charge?
09:25I'm just trying to figure out the setup of the kitchen.
09:29Well, the menu or the kitchen?
09:30Both.
09:31Fuck me.
09:33No one, really.
09:33Look, honestly, man.
09:34Look, we just get the sort of get the job done.
09:35We're in the ship, my friend.
09:41And your attitude stinks.
09:42Why are you here, then?
09:44Just to get a bit of money and travel on.
09:45I'm moving on.
09:47I'm not here to be a hero.
09:48So I'm not asking you to be a hero.
09:50I'm just asking you to find some form of passion.
09:54Let me talk to you about lunch.
09:55The place of freedom where it was fucking hideous.
09:58How the fuck can I sit in the restaurant?
10:01Beach 100 meters in front of me and eat a farm sea bass from Greece that should be in a fucking Chinese restaurant in the middle of Soho.
10:07Yeah.
10:08Because it's hard to get fish in Brighton.
10:10What?
10:11Yeah.
10:13I know he's wrong.
10:14I know he's wrong.
10:15Like, close to the sea, he's supposed to have, like, 20 fishermen on the fucking seafront.
10:19There's no fresh fish in fucking Brighton.
10:22Where?
10:22What shop?
10:23Where we can buy them?
10:24What shop?
10:25Like fish supplier.
10:26What about the fish market?
10:28Alex, you're 32 years of age.
10:31Yeah.
10:31Yeah?
10:32You speak fucking good English.
10:34Yeah?
10:35Yeah.
10:35And your attitude stinks.
10:40Why she stinks?
10:41Tell me.
10:43Oh, putain.
10:44Don't judge me like that, you know, because it starts to piss me off now.
10:48Have you given up?
10:49Yeah, I told you, yeah, I've given up for that.
10:51Because I'm not interested enough by what I do every day.
10:54So why don't you fuck off back to France?
10:57Just about all the customers go out and say it's great.
11:00What can I tell you?
11:01You know, in their defence, you know, not my defence, but...
11:05I can't believe my ears.
11:07Alan denies there's anything wrong with the food.
11:09This guy's lost touch with the reality.
11:12How long can you both continue taking the piss out of him?
11:15That guy burst into tears in the bar.
11:17I don't know if you realise how fragile he is right now.
11:21Yeah, we are.
11:21He looks like a guy's about to fuck off from Brighton Pier and jump off the end.
11:34Sentimental old actor Alan Love's posh seafood restaurant is about to fold.
11:38And he's harbouring a dark secret.
11:40One would think that if you opened a seafood restaurant, you'd actually like to eat seafood.
11:46I have a bit of an aversion of fish, yeah.
11:49Just because I had a bone in my throat as a kid and...
11:51three days and I couldn't...
11:54And I had a real problem with it and if I get a bone, I get physically sick.
11:58How old are you when you've got the bone stuck in your throat?
12:00Probably about five.
12:01Five. How old are you now?
12:02Sixty.
12:03Sixty.
12:03Been a while.
12:05It's absurd.
12:06How can Alan judge his menu if he doesn't even eat it?
12:09But what else is wrong?
12:11I want to know what the locals think.
12:12You look cool, trendy, depper.
12:14If I said to you the word Ruby Tate, what does it mean?
12:16Ruby...
12:17Tate.
12:18Sort of curry thing, I suppose.
12:19Ruby...
12:20Tate.
12:20What does it mean?
12:21Something to do with potatoes.
12:23Why have you been in?
12:25The decor.
12:27Pretentious with no substance, perhaps.
12:28What do you think of the decor?
12:29A bit achesy, so...
12:30Yeah, a little bit.
12:31But yeah, it just looks a bit wanky.
12:33What do you look for in a seafood restaurant here?
12:36Erm...
12:36Fish and chips.
12:43Alan's Poncey Restaurant offers very expensive, badly cooked seafood.
12:48Stupid decor.
12:50Meanless name.
12:51And what the people of Brighton want is good, locally caught fish, cooked simply.
12:55Farm sea bass and a hot plait of freedom air will not get the punters back into Ruby Tate's.
13:01That's for sure.
13:04The slacker chefs are paid well to cook dross and need to investigate what they're doing wrong.
13:11Expensive lobster will only attract niche customers and they won't come back if it's badly cooked.
13:17Erm, madam, what have you had?
13:19I had the post lobster.
13:20Post lobster.
13:20Which is technically...
13:21Is it tough?
13:22Yes, it's tough.
13:23Yeah, it's flavourless, isn't it?
13:24You've got the same, yeah.
13:26I'm going to get to the bottom of why this lobster tastes so tough.
13:29Jesus.
13:30How come they're all cooked?
13:32You don't cook these to order?
13:34No, they cook them before.
13:36They're just blanched in water for like four minutes, that's it.
13:38Really?
13:39They look like they've been cooked for a lot longer than four minutes.
13:41There's so much money here.
13:43But why are they all cooked and separated from their bodies?
13:45Because for when they use them, they can pick up straight away like that.
13:50Jesus.
13:51Look.
13:52Another shit set.
13:54There's £200 worth of lobster here.
13:56Pre-cooking is wasteful and ruins the taste.
13:58It's balmy.
14:00When did these arrive?
14:01This one.
14:02But they're all open.
14:05They arrive this morning.
14:06Oh, no, but you're not serving them, are you?
14:07But they're dead.
14:08They're all open.
14:08Some not inside.
14:11What?
14:12Alex, come on, fuck me, I'm not blind.
14:14I know, I know you're not blind, God.
14:15They're open, every one of them's open.
14:18So we're using them tonight?
14:19If we need some, yeah.
14:21You'll kill somebody.
14:22They're all open, they're dead.
14:23You can't serve them, Alex.
14:25Yeah, I know.
14:26You're not that fucking stupid.
14:26No, I'm not fucking stupid about that.
14:28I know a little bit about fish.
14:30So are we going to serve these tonight?
14:32No.
14:33Fucking hell.
14:34Put them in the bin.
14:36Jesus Christ.
14:38Fuck me.
14:41Those muscles could have been fatal.
14:43I'm going to talk at Alan about the kitchen disasters.
14:47Bizarrely, he acts like there's no complaints.
14:50There's no sense of light.
14:51I'm telling you.
14:52The truth.
14:53In general, people love it.
14:55I'm fucking amazed.
14:58At what?
15:00I've been here the first day.
15:03I found fucking horse and palm sea bass.
15:05Open fucking muscles.
15:06The most horrendous fucking platter of freedom there I've ever seen in my entire life.
15:11And now you're thinking that it's rare that someone's complaining about it.
15:15No, I'm not lying around.
15:16I'm just telling you what.
15:16You're a very glad actor.
15:17No, no, no, no, no.
15:18I'm telling you what I'm told.
15:19No, I don't need to force you.
15:20And I'm not going to lie.
15:21No, I'm not.
15:23I've been honest from fucking day one and I will always be honest.
15:26You're not going to get lies out and you're going to get the fucking truth.
15:27If people are complaining, I tell you people complain.
15:30They don't complain.
15:31What do you want to say?
15:32It's not about what I want to say.
15:32No, no, but I'm telling you.
15:34I'm telling you the truth.
15:35Just don't act it.
15:35No, you're telling me I'm a liar.
15:37Don't tell me I'm a liar.
15:38Don't do that, man.
15:38I'm not acting.
15:39I'm telling you the truth.
15:39Did I call you a liar?
15:40Yeah, you called me an actor.
15:41What did I just say?
15:42What did I just say?
15:43You said people are not lying.
15:44You amazed me.
15:45What?
15:45So the muscles were fucking clothes, were they?
15:47Yeah, it's got nothing to do with it.
15:48I didn't see the muscles, so I'm telling you the word yes, they were clothes.
15:50No, no, they were open.
15:51I ain't them.
15:52Don't tell me I'm acting and I'm lying because I ain't.
15:55And I ain't, man.
15:56And it ain't happening.
15:57You're doing a good show.
15:58Really good job.
15:59Thanks.
15:59You're out of order.
16:00You're out of order to tell me I'm doing a show.
16:01I ain't doing a show.
16:02I'm running.
16:03I'm running.
16:03Don't have to point.
16:04Oh, bullshit.
16:05I said you amazed me.
16:07All these things going on in your kitchen.
16:08You still.
16:09You don't give a fuck.
16:11Of course I give a fuck.
16:12You're a silly arse.
16:13Sorry?
16:14A silly arse?
16:15You're a stupid arse.
16:15Why don't you think I don't give a fuck?
16:16How dare you?
16:17How dare you say I don't give a fuck?
16:19You're scared.
16:20What am I scared of?
16:21What, you?
16:21You're scared of me.
16:22No, not me.
16:22Hey.
16:23What?
16:23You're scared about your chefs.
16:25You're shit scared of me.
16:26Oh, right.
16:27Fine.
16:27Fine.
16:28Fine.
16:28You just called me a silly arse.
16:29Yeah.
16:29Yeah.
16:30You haven't got the bollocks to go in there and tell them the truth.
16:32The chefs have taken advantage of Alan, but only because he's weak.
16:37Alan's in denial about what's happening in his own kitchen.
16:39Where's the boys?
16:40I haven't gone outside for a cigarette.
16:43Oh, right.
16:49What?
16:53I want you to understand something really important.
16:57You may not like what I'm going to say, but whatever it is, I'm here to help.
17:04And you must never, ever forget that.
17:07But what I'm more concerned about is the fact that you're in denial.
17:16Okay.
17:17The minute and the quicker you come out of denial, the quicker we can work together.
17:23Yeah, that's the problem with the kitchen, man.
17:27How much fucking lobster is there?
17:30Now, I feel for you, not just your fucking wallet, but where the fuck you're going to
17:35be in three months' time if fucking shit like that's cooked every day.
17:38Well...
17:39But I cannot work with someone that's in complete denial.
17:42If that be the case, then Gordon, I don't know what to say, mate, because I'm not in denial.
17:46I'm just saying, talk to me about the problems, show me the problems.
17:48I didn't know today that the problems existed, and I should have known.
17:52I know I'm wrong.
17:53I should have known, but I didn't know, because I put trust into the departments that I felt
17:58needed trust in plenty.
17:59Can we work together?
18:00Sure we can work together.
18:04The kitchen sucks.
18:06You know, all the staff are crap.
18:08You know what?
18:09What the fuck am I doing here?
18:11I might as well shut the door and open a fucking bicycle shop.
18:13Last night told me everything.
18:23Expensive food wasted, leaderless chefs and a restaurant owner acting like everything's
18:28fine, merrily ignoring the meltdown.
18:31I've heard Alan's put his house on the market.
18:36How are you, buddy?
18:36How are you?
18:37Are you well?
18:37How are you?
18:38Yeah, very well, thank you.
18:39How are you?
18:39I know new things are quite fucking bad, but I didn't realise...
18:42Why do you have to sell it?
18:46Just to keep everything going.
18:48And we're going to live.
18:50Do you have to sell it?
18:52Yeah, of course I can.
18:54Is it the pressure from the bank to sell it, or is it just cash flow for the restaurant?
18:58It's just cash flow for the restaurant.
18:59I've just borrowed as much as I can to get some mortgage.
19:02Mortgage is 430 grand, and, you know, the last six months I borrowed £140,000 to put
19:12it into the restaurant.
19:13Fucking hell.
19:15There's a lot of widening on this, huh?
19:17Working out together, you know that?
19:18There's just some real tough decisions that need to be fucking made instantly, you know that?
19:24Yeah.
19:25And I can see it's your fucking life and soul.
19:27I can see how much it means to you.
19:28I totally get it.
19:30I read it.
19:30If we can't save the business, Alan will lose his home.
19:36It's the daily takes.
19:38£17?
19:39Mm-hmm.
19:40It's a bit soul-destroying.
19:45I mean, I've got one day, we took £3.25, that was a beer.
19:49Fucking hell.
19:50We're in the middle of the fucking season.
19:52We need to find a way of doubling the turnover.
19:56I'm not thinking fucking lobster Thermidor.
20:00I'm thinking, look at these figures, fucking fish and chips.
20:06I've got a trick up my sleeve to get Kemptown's Bohemians eating en masse at Ruby Tate's.
20:13Sustainable fish.
20:14Pollock.
20:16Lemon sole.
20:17Gernard.
20:18And done in a different way, where the customer gets a choice.
20:21Is it fried?
20:22Is it grilled?
20:23Is it posed?
20:24Come on to your feet, gentlemen.
20:25Watch out.
20:27Freshly caught fish just might inspire these chefs.
20:30Farm Seabass is out.
20:31I need something cheap and sustainable for tonight's fish and chips.
20:36Rumour has it you can't buy fresh fish in Brighton.
20:39What the fuck is this?
20:40Are you really I was wrong?
20:43Well, fuck me.
20:44A Frenchman admitted he's wrong?
20:46Name me one good, solid fish that can be a perfect fish and chip.
20:51Use Pollock.
20:53Look at that, baby.
20:55Absolutely amazing.
20:56And they're in abundance.
20:57They're sustainable, environmental friendly in terms that we're not running short of them.
21:01That's caught by a local boat, landed this morning, off of the channel out here, out on the rails.
21:06Pollock is cheap and in plentiful supply, so no more throwing profits away on unsold lobster.
21:12Never seen it before.
21:13It's fucking massive.
21:14Keep it simple.
21:15It's our favourite.
21:16Everybody loves fish and chips.
21:17The smart chef's answer to Alan's financial woes is pile them high and sell them cheap.
21:22Portion after portion of fish and chips.
21:27Fucking house for sale this morning.
21:29That upset me.
21:31Don't ask me how fucking upset this man got.
21:33It was fucking disgusting.
21:35It's not your fault, but you're part of it.
21:38I'm not blaming you individually, but you're working for this man.
21:42And if you're going to fucking take the money, then do the work for it.
21:45Okay?
21:45Jamie, same for you.
21:47Just show a little bit of passion to why the fuck you're a chef.
21:50Do you understand?
21:50I'll pay for your flight to fuck off back to Australia.
21:53Because there's no point in your being here.
21:55You and I are going to make fish and chips.
21:57Just lightly seasoned, yeah?
21:58Into the flour.
22:01Nice coating of batter.
22:04Yeah?
22:05And then...
22:08Yeah?
22:08The batter is given colour and kick by some curry powder.
22:12They're all ready, yeah?
22:13Yeah.
22:13Fish comes out.
22:14Yeah?
22:15Yeah.
22:15Nicely seasoned.
22:17Nice piece of pollux.
22:18Wear the chips, please.
22:19A UK national treasure.
22:21Good old-fashioned, yeah?
22:22Fish and chips.
22:22Alan's so hooked on the new dish, he's forgotten his phobia.
22:29Hey, Alan, you're eating fish for this time you're eating fish.
22:31Yeah?
22:32Good?
22:33I'm eating fish.
22:34Good?
22:35Yeah?
22:35Maybe we'll...
22:36And it's wonderful to get a bone, then everybody hike quick.
22:40Yeah, it's been 40 years since I've eaten anything, any fish at all.
22:44And today I broke the fear.
22:46We should sell nothing else tonight except pollux.
22:49Because it's so fresh.
22:50Pollux.
22:51Pollux, sorry.
22:52Not bollocks.
22:52Not bollocks.
22:53Bollocks.
22:56I'm gambling on the nation's favourite tonight.
22:59Only high-volume sales and reasonable prices can save Alan.
23:04I've invited some Kemptown locals to tuck in.
23:07Do you want to go have a look outside?
23:09Check out the day.
23:09I just did.
23:10Yeah?
23:10Yeah.
23:11And?
23:11And it looks like it's going to be fun.
23:13Busy?
23:14Yeah.
23:14Busy?
23:15Yeah.
23:15Yeah?
23:15Good.
23:16Two more fish a day.
23:17That's 11 fish a day in total.
23:19Lovely, man.
23:20You can have your fucking comfort zone here, aren't you?
23:21Yeah, it's really fucking good.
23:23We're full.
23:25But these chefs aren't used to hard work.
23:27Can they cook consistently?
23:29Which I have to say, I've never heard of Pollock, but so far, so good.
23:33Very nice, actually.
23:34The waiters just recommend it to me, sir.
23:37When was the last time you had a nice piece of Pollock?
23:39I've never had a piece of Pollock.
23:40Never.
23:40Tonight it's done in a crispy batter.
23:42Homemade chip.
23:45Is it all?
23:46No.
23:47Good.
23:47All has just come through.
23:48The batter is very thin and crisp, and it's absolutely lovely.
23:52And the fish itself, it's such a fine texture, it melts in the mouth.
23:57That's nearly 20 portions in the last 15 minutes, isn't it?
24:00No fucking around.
24:01Thank you, sir.
24:02Say the wine.
24:03Yep.
24:04The restaurant is full up.
24:05Are you ready?
24:06Yep.
24:06For me, the most important thing about tonight's fucking food is it's local produce from down there.
24:14There's no fucking farm sea bass from Greece.
24:17Yeah, there's no lobsters from fucking, you know, Canada.
24:19This is local produce, caught, straight off the boat, into the batter, and served.
24:25How's your Pollocks?
24:26Oh, delicious.
24:27Very good.
24:28Very good.
24:28First time I've had Pollock, and I enjoy it.
24:31I shall have it again.
24:32How are yours, dear?
24:33I'm...
24:34I can't believe you've just...
24:36You said that to me about my bollocks.
24:38I thought you were great in the Queen, by the way.
24:42I beg your pardon.
24:43That's how you speak to your people.
24:45I don't know, you feel like reborn, I don't know, like, you feel you do something, you're
24:48just proud of yourself.
24:50That's it, just to do something different, you know, like, yeah.
24:53This Tuesday's take-ins are phenomenal.
24:56Alan's made two grand when he'd normally take 200 quid.
24:59So if we can do two grand on a fucking Tuesday, with 80% of our clientele having fish and chips
25:04and a glass of fucking wine, I'm sold.
25:06By the time we get to fucking Saturday, we should be sort of, you know, eight, nine,
25:09ten grand.
25:10But from where we've gone, from where we are, is...
25:12Yeah.
25:13We've won nothing.
25:14Alan's at last proved he's got some guts, but will he risk revamping the psychedelic decor
25:27of Ruby Tate, which the locals hate?
25:30Well, I hope they haven't been warm, that's all I can say.
25:36It's been sick.
25:38I'm running out of time.
25:40The menu's changing, and so must the decor.
25:43It's time for the knickers to come off.
25:44I can't let him just destroy it.
25:49I can't do that, and I won't do that.
25:51You know, I've got to stand up and be a man.
25:53If he turns around and says, all the paint's got to come off the wall, change the colour,
25:57change the tablecloth.
25:59I hate the glasses.
25:59Well, sorry, mate, that's my opinion.
26:02You know what?
26:03My opinion is really relevant, because it's all my money.
26:07Let's have a quick walk around the restaurant together, and give me the inspiration behind
26:13this ghastly decor.
26:16I don't agree with you.
26:17Explain the colours, then.
26:19Is there any method in your madness?
26:20The colours came from the original painting that I got, which I liked over there.
26:26So you bought the painting and then designed the restaurant on the back of it?
26:28Yeah.
26:29It's like something that Jimmy Savile would keep his fucking jewellery in.
26:32Well, if that's what you think, that's okay.
26:34I disagree with you.
26:35Do you want fish on the wall?
26:36I'd rather have a fucking piece of fucking fish on the wall than a fucking crusty pair
26:40of fucking knickers.
26:41See, that insults me as well.
26:44What, because there's a pair of knickers?
26:45No, use a pair of knickers.
26:46Don't use a crusty pair of knickers.
26:47It's so out of order, because it's so detrimental to the artist and also to me.
26:51Right, so are you taking it personally?
26:53No, that's it now.
26:53That's it now.
26:55Yeah.
26:55Now, you're just...
26:56Cross the line again.
26:58You'll be out of order.
26:58Cross the line again.
26:59I tell you I don't like the decor at the restaurant, you start getting upset.
27:02Go for it.
27:02Go for it, man.
27:03Not happening.
27:05I'm not going any further.
27:06It's bullshit.
27:07Why do you feel the necessity to insult people?
27:09You're acting again.
27:09Is that...
27:10Where's the script?
27:11Where's the script?
27:12Read the script.
27:12Is this a big defensive thing that you've got?
27:14Read the script.
27:15Why don't you read your own script?
27:16I'm not taking your shit.
27:17Not taking your shit.
27:18Your shit?
27:18I'm not taking your shit.
27:19Hold on a minute.
27:20What do you mean taking it?
27:21You know what?
27:21I'm talking to you about that.
27:22I don't care.
27:22It's your opinion.
27:23That ain't my fucking opinion.
27:24You bought it.
27:25It ain't my opinion.
27:26You don't like it?
27:27Tough shit.
27:27I like it.
27:29It looks great.
27:30It sounds great.
27:30Good.
27:31Why are you working yourself up like this?
27:32Good.
27:33Because that's what it's about.
27:34I hit a nerve.
27:35That's what it's about.
27:36Fuck you.
27:36Thank fuck for that.
27:37It's finally come out.
27:39Right, shall we get back to the decor?
27:40Let's not.
27:41Don't call me a liar, Gordon.
27:45You want to fucking don't call me a liar, man.
27:46Because you do that, you're out the fucking door with the camera crew.
27:49And I'm telling you that.
27:50Kick me out the door.
27:50Don't call me a liar.
27:51Because I don't fucking lie.
27:52Kick me out the fucking door.
27:56Now he walks off.
27:58Should we talk about the decor?
28:00Will you stop acting like a baby, then?
28:01No.
28:01You stop acting like a prima donna.
28:03And then we both got half a chance.
28:05There's no reasoning with you, is there?
28:06There isn't really, is there?
28:07At times like this, I think you deserve to sink.
28:09Okay, Gordon.
28:10Very good at you, mate.
28:11I'm sorry for insulting your pants that have been sprayed 18 times with paint.
28:15They're not crusted, they're just Dulux coated pants.
28:18You know what, I'm sorry, mate, I've had it.
28:20I don't know why we're discussing this anymore.
28:22You don't want to do this anymore.
28:24I don't want to do this anymore.
28:25You've told me to go.
28:26Yeah, let's go, man.
28:27You've just been Gordon Ramsay.
28:29Maybe you can't do anything else.
28:30You've got no right to say that.
28:31Sure.
28:31Sure, I've got a right.
28:32I've got every right to say it.
28:34Is that the same as you say it to me?
28:35For a man that's that far in the shit, you'd think you'd take something on the chin.
28:38Acting like a baby gets him nowhere.
28:41There's not much more anyone can do.
28:43The show's over.
28:44I'm out of here.
28:46Alan denies the truth in front of his face.
28:48He's going down with his knickers flying half-mast.
28:51You know what?
28:52He ain't God.
28:53He's Gordon Ramsay, a successful businessman.
28:56You know what?
28:56It ain't the fucking be-all and end-all-of-life.
29:00Screw him.
29:00I never thought I'd miss you half as much as I do.
29:19Alan's thrown me out of Ruby Tate's.
29:21He lost it when I suggested I change his naff 80s decor.
29:24In a last-ditch attempt at reconciliation, I'm taking him to a successful rival fish restaurant
29:30to see how they do it.
29:33You can go back to Ruby Tate's and I can be in London by 6 o'clock.
29:37I think you're missing one fucking key point.
29:41I'm not here to get personal.
29:42I can't give a fuck about the piece of art.
29:46I really don't give a fuck about the piece of art.
29:47It wasn't about that.
29:49It was about the wording and the put-down.
29:51The crusty knickers.
29:52But that's the way I am.
29:54Yeah, I know.
29:55And then you can't understand that as well.
29:58Let's go back to what we spoke about.
30:00The decor.
30:01What's the first thing you feel when you walk into here?
30:03Personally?
30:04Cold?
30:06Absolutely cold.
30:07Stone cold.
30:07Yeah.
30:08It takes 20 grand a week.
30:11Yeah.
30:11It makes money.
30:12It is modern.
30:14Yes.
30:15That's what's got to happen next to Ruby Tate's.
30:18It's got to be brought into the 21st century.
30:21I do agree.
30:22I agree.
30:23I still have to have my personality.
30:27Yeah.
30:28I'm staring at it.
30:29Okay.
30:29That's the biggest decor personality.
30:32You can't buy that shit.
30:34So that's not decor.
30:36That's you.
30:37That is fundamentally, absolutely paramount.
30:40Without you, we're fucked.
30:43Have you always been this stubborn?
30:44Yeah.
30:45On stage?
30:46Yeah.
30:48Don't change, will you?
30:49I will not.
30:50No way.
30:51Let's get the fuck out of here.
30:52Thank you, sir.
30:53Ladies first.
30:54Now we've buried the hatchet and need to get back to saving the business.
31:00Alan's staff don't respect him.
31:02He must show them who's boss.
31:04I've called a staff meeting on the rolling high seas.
31:10There's a storm brewing and Ruby Tate needs a lifeline.
31:13And now we're in choppy water.
31:22Just like Ruby Tate.
31:25Yeah, absolutely.
31:26Up and down.
31:26On the verge of fucking sinking.
31:29Alan can deny the truth no longer.
31:32His staff think he's a walkover.
31:34They're going to review his performance.
31:35Right now, I want all of you to give me one fucking good point and one bad point on Alan.
31:46Seriously, think about it, yeah?
31:48One good point and one bad point.
31:50This isn't going to be pretty.
31:53Alan's a terrible boss.
31:55First one.
31:56Not strict enough.
31:58Doesn't come on my respect.
32:00Good point.
32:01Too nice.
32:03I'm not picking on you here.
32:05No, I know you're not picking on me.
32:05I'm trying to fucking open your eyes up to what the fuck you are doing running a business.
32:11And what's coming out of this is that you're just one big fucking soft, happy-go-lucky, sweetie pie that they love taking from you.
32:23Does anyone see you as a boss?
32:25No, I've said I don't.
32:27Who do we answer to?
32:28No one.
32:29No one knows who to answer.
32:30There's no sort of real leader.
32:31There's no boss.
32:32And we need a boss.
32:34Can Alan be ruthless and sack bad staff?
32:37In this exercise, he'll have to be assertive and decide who stays and who walks the plank.
32:44Convincing time.
32:45Alex.
32:46And I want to prove myself and everybody we can do it.
32:49And I think it's important because I'm French and I'm proud.
32:53Alan.
32:54But I do think I need to be assertive and I'm afraid you're just going to have to walk the plank.
32:59Ali.
32:59Thank you, Ali.
33:02On the plank.
33:04It's just going to be the highway, kid.
33:07Hop it.
33:10Does she walk the plank?
33:12Do you know what?
33:12I can let Nancy stay here because I think Nancy's got the heart and the experience as she works her ass off.
33:18Quite possibly the most laid-back chef in Britain today on the fucking plank.
33:25Give me the fucking job as head chef.
33:27You need a leader in there, I'm your leader.
33:29It's just because you're an ass off.
33:30Get off the boat.
33:32Fuck you.
33:33Any last request?
33:34Fuck you.
33:37Watch this space is the bottom line.
33:40I can be as assertive as I need to be.
33:42I'm a tough guy.
33:43I'm a tough guy.
33:44I have to be.
33:45They call it a Napoleonic complex.
33:47When your little people take the piss out of you.
33:50It's fighting talk from Alan.
33:52But he has to prove himself.
33:54His two chefs have definitely spoiled the broth.
33:58Tonight, I'm going to choose just one of them to be leader.
34:03Every kitchen needs a head chef for discipline, control, insight and fucking pushing standards out.
34:08Here, they've got very comfortable, very relaxed and it's not busy, so why bother?
34:14A head chef needs to be a natural leader and cool under pressure.
34:19Fucking hell.
34:21Come on, guys.
34:22Fuck me.
34:22Not tonight.
34:23Jamie.
34:23Yes.
34:24Alex, if someone wants a head chef job here, they're going to work for it.
34:28Do you know what I mean?
34:28They're going to really bust their fucking balls, come out of their shell and prove to fucking me that you are that hungry for that head chef job.
34:37Listen, man.
34:38This table 25 has not even been called away.
34:41Already, Jamie's getting confused about the orders.
34:44Sorry, my bad.
34:45My mistake.
34:45My mistake.
34:47It has been called away.
34:48Listen, slide the paste a bit down if you can't get it.
34:50Yep.
34:50It's been fucking sharp.
34:51It's like a Jamie's not used to hard work and a stack of orders.
34:56Relax.
34:56Okay.
34:57Yeah.
34:57Get a grip and fucking control it.
34:59I'm trying to.
35:00I'm trying to.
35:01Or you fuck off and I'll do it.
35:03Cool, cool.
35:03You fuck off, I'll do it.
35:04Huh?
35:05Hey.
35:06I'll get it.
35:06No, but listen.
35:08I know.
35:09You're more laid back than a fucking ironing board.
35:12So, you know, if you're going to muscle in and do it, shut the fuck up and do it.
35:15I'm trying.
35:16Hey, not hard enough in my eyes.
35:18Obviously very nervous.
35:20Um, yeah.
35:21Unknown territory for them.
35:24We're just used to being busy one night a week, Saturday night.
35:26So, yeah, it's Wednesday and, yeah, we're busy every night of the week.
35:30Get used to it because that's what it's like in the real world.
35:32The bones are both with sores.
35:35But one of the on the bones is with sores.
35:37And then the other on the bone is clear.
35:40Yes, I know.
35:41As the orders stack up, it's Alex who's under pressure.
35:49Alex is burning.
35:51Alex, what are you doing?
36:06I'm sorry.
36:09I'm sorry.
36:10You've just fucked too.
36:12We're trying to create a fucking reputation and not destroy it, yeah?
36:16Mary, happy birthday.
36:17Yeah, happy birthday.
36:18And my mill has been dropped on the floor.
36:23Alex, listen to me.
36:25Alex lost it tonight, but Jamie kept his cool.
36:28My choice for head chef is a no-brainer.
36:32It was a tough night, though, you know, a tough night.
36:35It's always hard cooking.
36:36Cooking's a fucking hard job anyway.
36:38Sometimes he loses the plight.
36:40But at the same time, I'm not in a position to tell him off.
36:43Just for some reason today, I just came out
36:46and started fucking directing the fucking traffic, you know?
36:49There's still a big problem with the restaurant decor.
36:53I've got an idea.
36:54OK.
36:54To put a different colour in here.
36:56I don't want to argue the...
36:58I'm going with you because I have thought it over
37:02and I am going to let you have your head
37:05because you've said a lot of very successful things
37:07about moving forward.
37:11Now the decor is in my hands.
37:13Alan's relaxed a little.
37:14I didn't really like to be beside the seaside.
37:19But will the staff accept my choice for their new head chef?
37:22We need to establish a leader in that kitchen.
37:25Alex, it's not you.
37:28I know.
37:28Last night's performance confirmed that.
37:31Jamie, forget the travels.
37:34Commit to Alan.
37:36Do you understand that?
37:37I understand.
37:37I have to do it.
37:38I know I can do it.
37:39I want to do it.
37:40One final role that's missing.
37:44Alan's role.
37:45Your role.
37:47You are the lovey.
37:49The perfect host.
37:52It's a structure.
37:53And God help you if you fuck it up.
37:56It's high noon.
37:58Alan knows Ruby Tate's will change
37:59but doesn't know about my totally new colour scheme.
38:02How are you, buddy?
38:12Hello.
38:13Come in.
38:14Are you well?
38:15I'm well.
38:15How are you?
38:16Yeah, very well, indeed.
38:18Right.
38:19What's the matter?
38:20I said, my God.
38:21My God.
38:23Right.
38:23First impressions?
38:26Austere.
38:26Austere.
38:27I just feel it's a bit clinical, really.
38:32I suppose I think I'm a little bit,
38:35well, a bit insignificant now
38:36because I don't feel what,
38:39I feel we're going down the kind of
38:41Harry Ransom style route.
38:44What I'm trying to do, Alan.
38:45Is to make a business.
38:46Is to make a business.
38:47Yes.
38:47And that's why I'm here.
38:48Sure.
38:49I do understand that.
38:50And it's so important to make it your own.
38:52Yeah.
38:53And this is about as close to fucking Harry Ramsden
38:56as I am to fucking being head chef in McDonald's.
39:00Brings me on to my next bone of contention.
39:03Ruby Tate's.
39:08Well, you stripped me of everything.
39:10Big deep breath.
39:16I don't fucking care if you don't like it.
39:20I don't fucking care.
39:21But you're missing the most tangible asset
39:24of this fucking restaurant.
39:25Love's.
39:28Now you can argue, call me and ask,
39:30do whatever you fucking want.
39:32I don't care.
39:33You're missing a trick.
39:36Love's.
39:40Yeah, yeah, yeah.
39:41Hot, hot.
39:43And big night tonight.
39:45Ruby Tate's has sunk without a trace.
39:47And it looks beautiful in there.
39:49Love's has been reborn.
39:51Alan hates the decor.
39:53But what about my new menu?
39:55I'm talking about making this restaurant
39:57a pillar in the community.
40:00On the board there, yeah, we've got our fish.
40:03And for the first time, you know,
40:04the customers have got the choice
40:06whether it's poached, grilled or fried.
40:07So we're using sustainable fish
40:09and making a bit of a statement with it as well.
40:13Poached, grilled or fried,
40:14the customer has the right.
40:18To launch Love's sustainable menu,
40:20I've invited some foodie friends.
40:22Brighton royalty,
40:24Zoe Ball
40:24and Norman Cook.
40:26Evening.
40:27Oh, good love.
40:29Are you with Gillian?
40:30Yeah.
40:31Oh, right, right.
40:31Oh, right.
40:32Come in.
40:34It's good to put the wind up my new head chef
40:36with a couple of VIPs.
40:38The exciting thing about the fish, yeah?
40:40Steamed, poached, fried or grilled.
40:43Fish done, you know, however you wish.
40:45So is an alternative.
40:46I think in a traditional fish restaurant,
40:48Lemon Salt, I reckon,
40:49is always a good gauge
40:50as to how good the fish is cooked.
40:53Lemon Salt, beautiful.
40:55The kitchen's already confused
40:56and a Lemon Salt has gone missing.
40:58Yep.
40:5919.
41:00Hang on, white, white.
41:02All right, we have a problem.
41:03There's a fuck up, man.
41:04All that is going together.
41:06All right, this one will be like,
41:07if they want to send that,
41:08like three minutes away.
41:09All right, all that.
41:10The chefs can't afford to screw up tonight.
41:14I'm not sure who,
41:15if they have a lemon butter,
41:16if they have a lemon butter.
41:17This is really important.
41:18Remember the ticket came first in?
41:20Yeah.
41:20Not 40 minutes later,
41:21you've got to check and read it through.
41:22And if you're not too sure,
41:23then you cross it off.
41:25Okay.
41:25Yeah.
41:25So is that three salt or two salt?
41:27It's two salt, both off the bone.
41:28Yeah.
41:28Okay.
41:29They've sorted the mess
41:30and Zoe's salt is ready to go.
41:33It's a delicate silver service operation.
41:36No, you didn't even get flushed or anything.
41:38Well done.
41:39Sorry.
41:40And the verdict.
41:42That's really, really good.
41:43Yeah, it's great.
41:45I'm eating pollock,
41:46which I've never actually had before.
41:48It's a bit like black cod.
41:57Actor Chris Ellison is a seafood fan.
42:00I've been here before,
42:02so I can see the transformation.
42:05And I like it.
42:06I think it's really good.
42:07I can't not love the name Love, can you?
42:09So, successful name, I think.
42:14Tonight, Alan's made two and a half grand.
42:17But is he satisfied?
42:18Everyone likes the name.
42:22Everyone likes the decor.
42:24And I'm ready to throw the towel in.
42:29So, it's good.
42:30It's good.
42:30Yeah?
42:31So, well done, Gordon.
42:32If you're in there anywhere,
42:33it's obviously working.
42:34He's right.
42:35I'm wrong.
42:35And it doesn't really matter
42:37as long as we're going to make a success.
42:39That's all we need.
42:40Kitching.
42:41Till.
42:42Money in the till.
42:42Thanks very much.
42:46Good night.
42:46Very good night.
42:47Customers very happy.
42:48Kitchen on fire.
42:49Did a fucking good job tonight.
42:50Alan, I just hope he seriously, yeah,
42:54picks this up and runs with it
42:55and puts everything into it
42:57because look at it.
42:59Great area.
43:01Great produce.
43:02On the beach.
43:02What more could you ask for?
43:11Two months later
43:12and I'm feeling peckish for some seafood.
43:15Back in Brighton
43:16to meet up with the right honourable Alan Love.
43:20I hope this guy
43:22is no longer in denial.
43:25He is a showbiz lovey.
43:27He's got a heart of gold.
43:28But can he run a business?
43:31I've heard they're selling takeaway
43:32so I'm going to order some incognito.
43:36Good afternoon.
43:37I'm a fish restaurant.
43:38I'm a net health.
43:38I'd like to order
43:39a couple of portions of fish and chips, please.
43:41The name is Jimmy.
43:44OK.
43:45Two portions of fish and chips.
43:46Takeaway.
43:47Can't wait to see this.
43:49Here we go.
43:50Can I catch the unsuspecting chefs
43:52napping again?
43:54Right.
43:54Let's go and see where Jimmy's fish and chips are.
43:56All right.
43:57How are you, mate?
43:58Good to see you.
43:58How are you?
43:59Good, mate.
43:59Good.
43:59Yeah, good to see you.
44:00Well, gentlemen, how are you doing?
44:03Busy, busy, busy.
44:04Yeah, good.
44:04Fish and chips, man.
44:06Talking about fish and chips,
44:07I fucking ordered them 20 minutes ago.
44:08Two portions for Jimmy.
44:10Did the order come through?
44:11Did I do it?
44:12Good.
44:12Yes, please.
44:12I've called you to spring up and say you were Jimmy, yeah?
44:16On the phone.
44:17Jimmy, I'm looking for two portions of fish and chips.
44:20I put the order through five minutes ago.
44:22Alex, is day off?
44:23He's gone.
44:24No longer working.
44:25He's what?
44:25He's gone.
44:26How long did he get?
44:27About two days after you went.
44:29Why?
44:31Uh, he couldn't change.
44:34He had customers coming in at 11.30,
44:37take away fish and chips, fuck off.
44:39I'm not ready.
44:39I can't fucking wait until 12 o'clock and you're not open.
44:42You fired him?
44:43Between me and Alan.
44:45Alan had the last say, but I wanted him to go.
44:47Alan fired somebody?
44:49He's a hard bastard.
44:51Alex is back in France.
44:52He claims he left because he couldn't accept the lower paid position.
44:56Loves has been rammed since its launch.
45:00How are you?
45:00Come on, buddy.
45:03Something's changed.
45:04You look well.
45:04Well, it's been...
45:05Success is a wonderful thing.
45:07It makes you feel so better.
45:09Um, the situation with the house?
45:11Have we managed to take it off the market?
45:12I haven't, actually.
45:13I've got an offer on it, which I've accepted.
45:15Really?
45:16Uh, only, uh, at the moment, I can't really afford it.
45:21He may not have saved his home, but Alan's tripled his turnover.
45:25Love's takes 14 grand a week.
45:27With Alan, it's star attraction.
45:30And you probably recognise these, don't you?
45:32Well, they used to have your name on the back years ago.
45:35We can come down here from time to time and reminisce.
45:37Yeah.
45:38Did you seriously used to have your name on the back of the chair?
45:40That's incredible.
45:41I love you.
45:42Which one do you like?
45:43Alan Love, star.
45:44So when you are thinking of sliding back to those old fucking crony ways again, yeah?
45:50Get your chair out, my son.
45:52Roll when you're ready, Mr De Beal.
45:55That fucking batter looks lovely.
45:56And still, yeah, nice and crispy.
46:01Which, for a takeaway, is quite unique.
46:03I have to say, it's fucking delicious.
46:05Mm, good.
46:06It's good.
46:07I was going to go skint, and probably within six months, I would have been absolutely flat broke.
46:11No house, no money, no business.
46:12I would have gone.
46:13But it's really refreshing to hear you're fighting for the business now.
46:16If there's a dream, the dream is to take the brand name further.
46:19Truthfully?
46:19In denial still, or running a business?
46:22Running a business.
46:23Uh-huh.
46:24Absolutely.
46:24You're going to keep it that way?
46:25Mm.
46:26You know that.
46:27Ladies and gentlemen.
46:28There's only volume in this.
46:29Thank you for coming this evening.
46:30Did you enjoy dinner?
46:31Yeah.
46:33Excellent.
46:33And just as a way of saying goodnight.
46:38Nice.
46:39The end is near.
46:42Woo!
46:43And so I face.
46:46I face the final cut.
46:48Woo!
46:49Woo!
46:50Woo!
46:50My friend!
46:57Yeah.
46:58Um, this man's happy.
47:00And he's got any reason to be happy.
47:01The restaurant's consistent.
47:02He's using sustainable fish.
47:04And it's become a phenomenal local eatery.
47:07And for the first time ever, Alan Love is now running his business.
47:12His business is not running him.
47:13So, fucking good news.
47:15I'm really happy.
47:16I took the blows!
47:19And did it my way!
47:28Woo!
47:32Fucking hell.
47:34Thank fuck I can't sing.
47:35Woo!
47:36There's no business like show business.
47:40My fucking ass.
47:44Oh, dear.
47:48Stop it!
47:49Get out!
47:49What's the matter?
47:51Let go!
47:52I mean, I've seen some bad kitchens in my time, but not quite as disorganized and fucking chaotic
47:56as this.
47:57I heard that you were fake.
47:58And I'm just gonna leave.
48:00Because Gordon Ramsay's gonna fucking leave.
48:02You're lazy.
48:03You put nothing into it.
48:05And you deserve a kick up the fucking ass.
48:06I did not.
48:07For me.
48:09I wouldn't like it.
48:15Okay.
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