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00:00A year ago, I spent a week in the Fennec Arms with Brian Ray,
00:05the most eccentric fruitcake I've ever met.
00:08Bollocks to Bisto! Bollocks to Maggie!
00:11I love plates.
00:12Looks like you've got the Queen coming for fucking dinner.
00:15This week, I'm back in Lancashire to see how they've coped.
00:18You look dreadful. Yeah, I get tired.
00:21You look absolutely fucked.
00:23But staff morale is at an all-time low.
00:25Why the fuck we all can't work as a team? I don't know.
00:29The team is in pieces, and I've got to pull them back together.
00:33But Brian is ready to throw in the towel.
00:35I've just totally lost it.
00:37I could quite happily walk down now and close the doors.
00:51The Loon Valley, a wealthy farming area in the heart of the Lancashire countryside.
00:59Home of the Hot Pot and the Custard Tart, and a great location for a roadside pub.
01:05I'm looking for the Fennec Arms.
01:08A good old traditional English pub.
01:11Every day, thousands of punters speed past the pub.
01:14It's slap-bang on the busy A683 between Lancaster and Kirby Lonsdale.
01:24Pubs are now the nation's favourite place to eat out, and Brian Ray has spent the last 30 years cooking pub food.
01:30I don't claim to be God, I don't claim to be Jesus, but in my business and in my kitchen, my word is law.
01:42There's a mint to be made if you get pub food right.
01:44But since Brian and his partner Elaine Howden took over the Fennec Arms three years ago,
01:48they've been hemorrhaging money at a rate of 1,500 quid a week.
01:54What's going on up there?
01:56One big overgrown bush.
01:59Fuck me.
02:00And here is the menu.
02:04OK.
02:05This is...
02:07Elaine.
02:08Elaine, nice to see you, and...
02:09Hello, I'm Brian.
02:10Brian, how are you?
02:11Oh, I'm fine.
02:12Good.
02:13Delighted to meet you.
02:14Likewise, good to see you.
02:15Very delighted.
02:16God, it's tight in here, isn't it?
02:17Yep.
02:18So, where's the restaurant?
02:20Dining areas this way.
02:21Follow us down, then.
02:23This is supposed to be a traditional English pub, but it's full of tacky clutter,
02:27and when it comes to table settings, Brian's got serious delusions of grandeur.
02:31Another little Alex.
02:33God.
02:34Extraordinary.
02:37Not what I imagined as a pub.
02:40We used to have this just as a small dining room with four tables in it.
02:44God.
02:45Looks like you've got the queen coming for fucking dinner, no?
02:51Unfortunately, no-one's coming for dinner.
02:53But it's not for want of trying.
02:55Brian and Elaine are throwing everything at this failing business.
02:58We spend most of our life down here.
03:01Anything between 100 and 120 hours a week down here.
03:04120 hours a week?
03:0660 hours each?
03:07Yeah.
03:08No.
03:09No.
03:10120 each.
03:11So what days off do you take?
03:12We don't.
03:13We don't.
03:14So you don't take days off?
03:15We had Christmas day off this year.
03:17That was your last day off?
03:18Yep, and the day before that was the previous Christmas,
03:21and the day before that would have been about 18 years ago.
03:25Jesus.
03:26I had six days off for a quadruple heart bypass.
03:30But I was back at work on the seventh day.
03:34Fuck man.
03:35You were back at work seven days later?
03:37Yep.
03:38Seven days after the off, I was back working in the kitchen cooking.
03:42Are you mad?
03:43Probably.
03:44How old are you?
03:4562.
03:4662.
03:48Christ.
03:49Oh, yeah.
03:50Brian is killing himself over an empty pub.
03:53This place should feel laid back and lively,
03:55but it's got all the formality and awkwardness of a wake.
03:59It's stayed.
04:00You know, the atmosphere is static and very dreary.
04:05It's having you for this evening.
04:08Plus the additions of the day.
04:09Editions.
04:10Care for a wine list?
04:11Editions.
04:12Brian calls them additions rather than specials.
04:14Doesn't like to call them specials.
04:16Fuck me.
04:17God, what am I saying?
04:18Well, it's far from being a pub menu, isn't it?
04:19Thank God.
04:20Red Johnson's cornfed goose in our duck breast, ribble farmhouse savoy cabbage,
04:21rosti potato, whillington crispy apple chutney and calvadoche jus.
04:22Fuck me.
04:23Brian's trying way too hard.
04:24And his list of pompous sauces is ridiculous.
04:25I mean, there's pure merlot, red wine sauce.
04:26I mean, there's pure merlot, red wine sauce.
04:27I mean, I don't know.
04:28I don't know.
04:29I don't know.
04:30I don't know.
04:31I don't know.
04:32I don't know.
04:33I don't know.
04:34I don't know.
04:35I don't know.
04:36I don't know.
04:37I don't know.
04:38I don't know.
04:39I don't know.
04:40Good luck.
04:41I don't know.
04:42I don't know.
04:43I'm a snaround.
04:44And his list of pompous sauces is ridiculous.
04:46I mean, there's pure merlot, red wine sauce, jus, calvadoche jus, lancashire jus, caramelised
04:50onions, tartare.
04:54Extraordinary.
04:55You walk into a pub and you expect a stanky pudding, a shepherd's pie.
05:00I've ordered the simplest thing on the menu.
05:03A prawn salad.
05:04But Brian doesn't do simple.
05:07We'd like to point out, first and foremost, we're a traditional old English pub.
05:14Bloody hell.
05:16That's steeped in tradition there, isn't it?
05:23Let's see if Brian can get traditional with my main course.
05:26But I'm doubtful.
05:27It's cocker and rack of lamb, balsamic cherry tomatoes
05:30and one of those pretentious sauces.
05:33How the fuck do you get in?
05:35How do you get the lamb out?
05:37How do you get the lamb out?
05:39Not only is this not pub food, but it's plain awful.
05:45Honestly, it's like chewing a fucking golf ball.
05:49Brian's got a lot to answer for.
05:51This is a pub, isn't it?
05:52Yes.
05:53And that's what I had to keep on telling myself.
05:55A traditional old English pub.
05:57So how many pubs have you been in
05:59that have served an over-reduced, syrupy, sickly, balsamic vinegar
06:04in a Z-shape over a square plate?
06:10Probably none.
06:12A pub or pub grub is the next step up from home.
06:16No, it's that basic.
06:18Rustic, honest, good, British, solid food.
06:20There's nothing traditional about what you're doing here.
06:24This is currently running as a restaurant that is confused, over-the-top.
06:30I mean, absurd beyond belief.
06:33You're not running a pub.
06:34It feels like you're running a restaurant badly.
06:40Modern pub food is all about simple home cooking done well.
06:44But I don't think it's going to be easy persuading Brian and Elaine
06:47that they need to get back to basics.
06:50How are you feeling?
06:51Totally crap.
06:53It was pretty devastating last night.
06:55Some of the things, yes, we could fully accept and take.
07:00But to be quite honest, the way we felt,
07:03if you have to be like that to get to the top,
07:06I'm glad I'm at the bottom.
07:08I've got to be brutally honest.
07:10Clearly, you don't like that level of honesty.
07:13I'm not here for a confrontation.
07:16And, you know, if you're that devastated on the back of what you've been through
07:19in this industry for 30 years, I'm surprised you're so weak.
07:22After 30 years' hard graft,
07:24Brian and Elaine should be reaping the benefits.
07:27But, in fact, they're facing bankruptcy
07:28and could be homeless in three months.
07:31They've got to face facts.
07:33How much are you in debt?
07:36When we actually sat down and wrote it down,
07:38tossed it all up, put everything into it,
07:42where you sort of leave things out so that you don't see it,
07:46we're about a quarter of a million.
07:48In debt.
07:48If we had to close tonight.
07:52Uh-huh.
07:55The situation at the Fenwick Arms is desperate
07:58and need to find out how Brian runs his kitchen.
08:06Since he's heart-hopped, his memory lets him down,
08:08so he sets a timer for every dish he's cooking.
08:11And that helps you not to forget when it's ready.
08:14Well, it's not just that.
08:15It's giving an awareness all the time that time's passed.
08:18So how many timers have you got going on?
08:20Just one at the moment.
08:24Three timers, yeah?
08:25Three.
08:30Brian's short-term memory is as awful
08:32as the rich, sticky sauces coating every dish.
08:34And this one?
08:36And that, I believe, is a previous scrumpy reduction.
08:39We actually didn't have a lot of cider.
08:41So it's a scrumpy reduction without the scrumpy?
08:43Apple ties reduction.
08:46With apple ties in there.
08:50Apple ties.
08:53Fuck me, I feel sick.
08:54I'm starting to realise nothing about this kitchen makes sense.
09:01Have you got any mash ready for us, Nathan?
09:04Have we got a bowl for that?
09:06While Brian runs round the tiny cramped space,
09:08he's paying top whack to his most experienced chef, Nathan,
09:11who seems to just put pass in everything.
09:15Is this normal when someone's taking a piss at me?
09:18This is normal?
09:19It's normal.
09:20I've never seen such a chaotic and inefficient kitchen.
09:23And on top of that,
09:24there's Brian's over-complicated and, frankly, ridiculous food.
09:29Stone-cold pate, stone-cold lettuce,
09:32piping hot pigeon, red wine sauce.
09:34Absolutely.
09:35Hey, you've got a fucking brain, haven't you?
09:38I hope so.
09:39I like to think so.
09:40Is this pub food?
09:41No.
09:42Because I can't quite believe I'm fucking standing
09:44in a traditional English pub.
09:46Brian's already had five heart attacks
09:50and he's running himself into the ground,
09:52cooking the wrong food in the wrong way.
09:55Your kitchen is a disaster zone.
09:58It is fucking impossible to get food out of there.
10:02I tell you what, big boy,
10:04you may be 62, but fuck me,
10:05you don't have to work that hard, you know that?
10:08It'd be nice if it isn't.
10:09I swear to God,
10:11because that must be a fucking nightmare in there.
10:14The Fenwick Arms in Lancashire
10:23has ideas above its station.
10:27It's a country pub
10:28with aspirations to be a fancy restaurant.
10:31The dining room is set for the Queen
10:33and the food is pretentious.
10:36Brian Ray and Elaine Howden
10:37are over a quarter of a million pounds in debt,
10:40but they're still spending.
10:41You've got a set-up of a restaurant,
10:44big coffee machine, espresso.
10:46Expensive bit of quid, this, no?
10:48I picked it up for £400.
10:50£400?
10:51Yeah.
10:52You bought it?
10:53Yeah.
10:53From where?
10:54eBay.
10:55eBay?
10:56Yeah.
11:01Brian's stuffed his kitchen
11:02with so much second-hand equipment,
11:03you can't swing a cat.
11:05Let me just squeeze past here.
11:07Thank fuck you're small, you know that?
11:09That's it at times.
11:10I know what you...
11:11That's what you do.
11:12You look for chefs on eBay,
11:14look at their size,
11:14their measurements,
11:15their weight,
11:16then employ them, yes?
11:18Brian's DIY kitchen
11:19is a cramped,
11:21botched-together disaster zone,
11:23held together with bits of string.
11:26And his hoarding problem
11:27goes much deeper
11:28than I first thought.
11:29I love plates.
11:33Whereas other people
11:33go and have a holiday
11:34or go out for a meal,
11:36I'll save my pennies
11:37and buy a plate.
11:43Jesus.
11:44Fuck me.
11:45Look at all those plates there,
11:46wrapped in cling film.
11:47Why are they wrapped in cling film?
11:48To stay clean.
11:49To stay clean?
11:50Yeah.
11:52Brian.
11:54What are these plates used for?
11:56Just some I bought to play with.
11:58Some you bought to play with.
12:00Yeah,
12:00and we haven't played with them yet.
12:01I just got the chance
12:02of getting them,
12:03so I got them.
12:03What do you think
12:04they're putting in there?
12:05Salads, food?
12:05I don't know.
12:05We'll come up with some dish
12:07and use them for that.
12:09No, no, no, no.
12:09Come on.
12:10You don't serve food in them,
12:11do you?
12:12Yes, we did.
12:13Oh, no, come on.
12:13I wouldn't even put
12:14a fucking dog's dinner in there.
12:15You don't serve food in them.
12:16We have done in the past.
12:18No.
12:18Look at the size of it.
12:21They're big.
12:22I mean,
12:23you can go tiling with that thing.
12:25You know that?
12:25We can retile this whole establishment
12:27with these plates.
12:29Just look what we can start doing
12:30in terms of...
12:32Look.
12:34Already it's starting
12:35to look unique, isn't it?
12:36Yeah.
12:37And so you serve
12:38what Chinese dish on this one?
12:40It wasn't.
12:40It was a Japanese dish.
12:41Christ almighty.
12:46The tile glue didn't stick.
12:47Shit.
12:49It's all right.
12:49Don't worry.
12:50It was chipped anyway.
12:51Damn, damn, damn, damn, damn, damn, damn.
12:53Every corner I turn,
12:55I discover another
12:56of Brian's stashes
12:57squealed away.
12:59Now, where did that one come from?
13:02That from Billeroy Bot.
13:04Fucking hell.
13:05And what's that?
13:05You don't serve food in that.
13:06Come on.
13:06Yes, we do.
13:07It's like a fucking swimming pool
13:08for Barbie.
13:11Now we've got one
13:12with three compartments
13:13down the side.
13:14We served the steak on that.
13:16You served the steak
13:16on that?
13:17Yep.
13:18A lifetime of hoarding calls
13:24for shock treatment.
13:26For the first time ever,
13:28we're going to get rid
13:29of that fucking junk.
13:31Before I can even think
13:33about changing the food,
13:34I've got to make some space.
13:39Condemned, broken, chipped,
13:41skipped.
13:41Yeah?
13:42Yep.
13:42This.
13:43Where did you get this thing from?
13:45eBay.
13:46eBay.
13:47eBay.
13:48Tucked away in the corner,
13:49Brian's got a huge,
13:50disgusting stockpot.
13:52It's the base
13:52for all his revolting sources.
13:55That's going to go in the skip.
13:56We don't need to fucking have
13:58the Shiraz, the Merlot.
14:00We don't need it.
14:02That, for me, is a hazard.
14:07Brian's been collecting
14:08kitchen equipment for 30 years.
14:11He's never thrown anything away.
14:13And even with me here to help,
14:14he's finding it difficult.
14:15Bit of a shock to the system.
14:21It's a hell of a shock to the system.
14:23I've been trying to get rid
14:24of some of this rubbish
14:25for two or three years,
14:26but Brian will not part with anything.
14:30I'm leaving Elaine in charge
14:31of rebuilding the kitchen
14:32while I make sure
14:33that Brian's junk
14:34has gone for good.
14:35OK, why do you think
14:38I've brought you here?
14:39I have no idea.
14:40You've got no idea.
14:42Well, see that skip behind there?
14:44That's full of your junk.
14:46And I'm really worried
14:47the fact that you're going to put
14:48half that junk back in your kitchen.
14:50So I've got to get rid of it
14:52once and for all.
14:53Come on, get that stockpot away.
14:57We're getting rid of the shit.
14:59Look at it.
15:04Stop hoarding crap.
15:07I think you've well
15:07and truly made the point.
15:09The harsh truth is
15:19that 20 rural pubs
15:20close every month.
15:22And if Brian and Elaine
15:23don't want to add to that number,
15:24they need to start
15:25making some drastic changes.
15:27Got a huge amount of respect
15:28for fucking Brian.
15:29The guy's 62 years of age.
15:31He's been cooking for 30 years.
15:34He hasn't got a fucking pot to piss in.
15:36He's working in excess
15:37for 120 hours
15:39a fucking week in the kitchen.
15:40I'm sorry,
15:41but for any man at 62,
15:43that can kill you.
15:46Clearing out the junk
15:47was just the beginning.
15:48Before I can start
15:49changing that god-awful food,
15:51I need to get this kitchen
15:52working properly.
15:54Look at the space
15:54you've got here like that, eh?
15:55We're going to throw
15:56a fucking dance in here
15:57in a minute.
16:00I've got to do
16:00something drastic.
16:02I need to clear out
16:03one final thing
16:04from the kitchen.
16:06Brian.
16:07Brian,
16:09big night for you tonight.
16:11Don't be scared of a change.
16:12You're not cooking
16:13in the kitchen tonight.
16:14You
16:15are out of the kitchen
16:16for good.
16:18And you're more capable
16:19of running your pub,
16:20but not from the kitchen.
16:21As a proper publican,
16:23as a proper host.
16:24I will do my best.
16:27Please,
16:28go and get changed.
16:30I will.
16:32I think this kitchen
16:33has got a better chance
16:34without Brian.
16:35He's got a young
16:36but enthusiastic team
16:37of three chefs,
16:39Nathan,
16:39Karen and Chris.
16:40I know how difficult
16:42Brian is to work with.
16:43That is so fucking obvious.
16:45Yeah?
16:45He's gone now.
16:46Yeah?
16:47He's not running the kitchen.
16:48He's running his business.
16:49Show him
16:50that you can do it.
16:54It's essential
16:55that the Fenwick Arms
16:56has a friendly couple
16:57out front.
16:58But I'm not convinced
17:02Brian will be up
17:03to the job
17:03after 30 years
17:04behind the stove.
17:08Good evening.
17:09Did anybody tell you
17:10we've run out of sea bass
17:11and we've only got
17:12one tiam left?
17:17Right.
17:18Anybody,
17:18any ideas
17:19on what you're looking for?
17:21Before we run out
17:22of what's left?
17:25Oh dear.
17:28Not exactly
17:29a polished performance.
17:32Talk to them,
17:33Brian.
17:33They won't bite.
17:39But it's looking
17:39much more professional
17:40in the kitchen
17:41where Karen
17:42has taken charge.
17:48Don't worry
17:49about drizzling
17:49the plate.
17:50Just sauce
17:50the fucking thing.
17:51Please.
17:51There you go.
17:53Good.
17:55Even with Brian's
17:58complicated menu,
18:00the food is flying
18:00out of tune
18:01like it should do
18:01in a pub.
18:06They're doing
18:06a great job in there.
18:07Now the pub
18:08is in the dining room
18:08and there's no
18:09vibrancy there.
18:13The atmosphere
18:14is stuffy
18:15and formal.
18:16Why on earth
18:16is Elaine pouring
18:17the wine?
18:18This is supposed
18:19to be a pub.
18:20while Brian
18:24and Elaine
18:25fuss over
18:25their customers,
18:26there are empty
18:27tables in the dining
18:28room and the bar
18:29is filling up
18:29with people
18:30waiting to eat.
18:36They're never
18:37going to make
18:37a profit
18:37running it like
18:38this.
18:39They need to
18:39fill the tables
18:40twice a night.
18:41What's happening
18:43in the bar,
18:44everyone's sitting
18:45in there
18:45taking orders.
18:46Get them
18:46straight to
18:47the fucking
18:47table.
18:49Get them
18:49in the
18:50restaurant.
18:51Clear the
18:51bar.
18:52Can I
18:53pass you
18:54some menus?
18:55Are these
18:55ladies part
18:56of your
18:56party?
18:58Brian has
18:59got to loosen
19:00up or they'll
19:01never speed
19:01up the
19:02service.
19:02first of all,
19:07you guys,
19:08yeah,
19:08fucking well
19:09done.
19:09I mean,
19:10really well
19:10done.
19:11My problem
19:12was in the
19:13dining room.
19:14Your service
19:15doesn't need
19:15to be that
19:16formal.
19:17If you
19:17relax,
19:18the service
19:19will relax.
19:20And that's
19:20not nitpicking.
19:21We're a pub.
19:23What's wrong
19:23with them
19:23carrying their
19:24own drinks
19:24through to
19:24the table?
19:26You know
19:26yourself
19:27why the
19:27atmosphere's
19:28not right.
19:28You know
19:28it's not
19:29running smoothly.
19:30Of course
19:30you do.
19:30We need
19:31to work
19:31on that
19:32level of
19:32just
19:33a pub.
19:37I've
19:38only got
19:38three days
19:39to go
19:39and I've
19:40still got
19:40to solve
19:41the biggest
19:41problem
19:41at the
19:41Fenwick
19:42Arms,
19:43Ryan's
19:43food.
19:46What is
19:47traditionally
19:47English pub
19:49food?
19:50What is it?
19:52I suppose
19:52English pub
19:53food is
19:53basically
19:54scampi,
19:55gammon,
19:55sausage,
19:57that,
19:57but that
19:58isn't what
19:58I want
19:59to be.
20:00That's
20:00nothing of
20:00a sort.
20:01Fuck me,
20:02what pubs
20:02have you
20:02been in?
20:04Not quite
20:05so many
20:05since I
20:06ended up
20:07in one
20:07myself.
20:08It's
20:08rustic,
20:10simple
20:11English
20:11cooking.
20:12Whether it's
20:13a bowl
20:13of split
20:15pea soup,
20:16whether it's
20:17a Lancashire
20:17hot pot,
20:18whether it's
20:19steak and
20:20chip,
20:20it is
20:20simple
20:21food.
20:22food.
20:23And that's
20:24where I've
20:24lost my
20:25way then.
20:27It's time
20:28I pushed
20:28Brian in
20:28the right
20:29direction.
20:29See this
20:30on here?
20:32Twaddle,
20:33yeah?
20:34Absolute
20:35horrendous
20:36waffle.
20:37I don't
20:37want to see
20:37the Madeira
20:38sauce,
20:38the citrus
20:39mayonnaise.
20:40I don't
20:40want to see
20:40a calvador
20:41jus.
20:42No
20:42more
20:42sauces.
20:44The pub
20:44will be
20:45serving
20:45great
20:46British
20:47pub
20:48food.
20:50I've got
20:50to start
20:51replacing
20:51some of
20:51Brian's
20:52dishes
20:52with good
20:53home
20:53cooking.
20:55What's wrong
20:56with having
20:56Lancashire hot pot
20:57on the menu?
20:58Nothing at all.
20:59Where are we?
21:01Lancashire.
21:02And so why is
21:03that not on the
21:03menu?
21:05I've asked
21:05Brian and Elaine
21:06to rewrite the
21:07menu minus
21:08the waffle.
21:09I've found
21:09fried duck
21:10livers.
21:11Just
21:11fried duck
21:13livers.
21:14Fish
21:15can.
21:17Just
21:17put it
21:17down.
21:17Fish
21:18cake.
21:19Potatoes
21:20on top?
21:20Lots
21:21of
21:21potatoes,
21:21yeah.
21:22Spread
21:22nice.
21:23Good.
21:24Give
21:24a little
21:24twist at
21:25the bottom
21:25like that.
21:25That mixes
21:26the onions
21:27and the
21:27potatoes.
21:28Yep.
21:28Up and
21:29top and
21:31in.
21:31What have
21:32you done
21:32for the
21:32fish
21:32cake?
21:33Salmon
21:33and haddock
21:34fish
21:34cake.
21:36Salmon
21:36and haddock
21:37fish
21:37cake.
21:38And that's
21:38it?
21:39Yep.
21:40Wow.
21:41Finally
21:42we're getting
21:42somewhere.
21:43I feel
21:43that we're
21:44really starting
21:45to fucking
21:45understand what
21:46pub means.
21:48Progress
21:49at last.
21:50But I
21:50don't think
21:50they really
21:51understand what
21:51a pub is
21:52until they've
21:52been to
21:52one.
21:54So I'm
21:54giving them
21:55the night
21:55off.
21:56Their first
21:56Saturday
21:57night out
21:57in 18
21:58years.
21:59Good.
22:00Right,
22:01Elaine,
22:02Brian,
22:03take the
22:06dogs for a
22:07walk.
22:08Don't worry
22:08about the
22:09service.
22:10Right.
22:10When you
22:11come back,
22:12okay, get
22:13changed, yeah,
22:15and come and
22:15have dinner.
22:16When was the
22:16last time you
22:17sat in here on
22:17a Saturday
22:18night and
22:18watched your
22:18staff at
22:19work and
22:19enjoyed your
22:20dinner?
22:20Never.
22:21Right.
22:22Okay.
22:23Off you go.
22:24Thank you,
22:25guys.
22:25See you later.
22:26Yeah, see you
22:26later.
22:27Right.
22:28Now, one last
22:29thing.
22:30You're the only
22:31pub in Britain
22:31that's got a
22:32fucking uniform.
22:33Get changed
22:34into your
22:34service.
22:35See you in
22:35five minutes.
22:36Ready to run
22:36the place,
22:37yeah?
22:38There's a
22:39good point.
22:41There's a
22:41good point.
22:42Come on,
22:43mate.
22:44I'm hoping
22:44that if Brian
22:45and Elaine
22:45experience a
22:46real pub
22:46atmosphere,
22:48they'll realise
22:48relaxed is
22:49best.
22:50So tonight,
22:51there'll be no
22:51fussy service at
22:52the Fennick Arms.
22:54Good evening.
22:54Good evening.
22:55Good evening.
22:55Welcome to
22:56the Fennick Arms.
22:56How are you?
22:57Very well,
22:57thank you.
22:58Good, good,
22:58good.
23:01You can't
23:02come in.
23:03You're too
23:04busy?
23:04No, we're
23:05not too
23:05busy.
23:06You're not
23:07here to receive
23:08an OBE,
23:08you're here to
23:09have dinner.
23:09You're dressed
23:10too formal.
23:12We'll go back
23:12again.
23:12As quick as
23:13you can.
23:13Right.
23:14Lovely.
23:15We've never
23:16been out,
23:17ever not
23:18dressed like
23:18this.
23:19Right.
23:19Come back
23:20with something
23:21casual.
23:22welcome to the
23:27Fennick Arms.
23:28Come through,
23:28please.
23:31Cheers, dear.
23:32Cheers.
23:35Tonight,
23:36they'll be
23:36sampling the first
23:37of our new
23:37real pub grub,
23:39not a sticky
23:39jus in sight.
23:41It's a rather
23:42nice colour,
23:42isn't it?
23:44You want to
23:45taste this
23:45patty?
23:46It's good.
23:48With that.
23:56That.
23:58That is to
23:59die for.
24:00The food has
24:01been a hit.
24:02I hope they've
24:02finally got the
24:03message that
24:03they've got
24:04nothing to fear
24:04from going
24:05back to basics.
24:07You've got to
24:07show flexibility.
24:08And you can
24:09do it.
24:10And getting
24:10you out of
24:11this place
24:11today was a
24:12breath of a
24:12share.
24:13Just to
24:14relax the
24:14place.
24:14And the
24:15more you
24:15can relax,
24:16I swear to
24:17God,
24:17you're going
24:17to see your
24:18business grow.
24:21Last night
24:22was a success.
24:23I thought the
24:24Fennig Arms
24:25was back on
24:25track.
24:26But this
24:27morning,
24:27I've discovered
24:28Brian has
24:28gone behind
24:29my back and
24:30jeopardised
24:30everything we've
24:31been trying to
24:31achieve.
24:34What was his
24:35complaint to you
24:36this morning?
24:37It was generally
24:37that he doesn't
24:39want to see any
24:39of his plates
24:40being binned,
24:40he doesn't
24:40want anything
24:41being different,
24:42he came around
24:42and took all
24:42his knives out,
24:43just generally
24:45this is our
24:46business,
24:47this is our
24:47home,
24:48things aren't
24:48going to be
24:49changing as
24:49much as
24:49anybody thinks,
24:50we're still
24:50going to be
24:51doing it our
24:51way and nobody's
24:52going to say
24:52any different.
24:53He's stuck in
24:54his ways.
24:54And his dog,
24:55really.
24:57Unbelievable.
24:58Two days to go
24:59and he decides to
25:00screw it all up.
25:01At 62 years of
25:03age it's becoming
25:03really fucking
25:04clear that you
25:05can't teach an
25:06old dog new
25:07fucking tricks.
25:07I'm nearing
25:15the end of
25:15my week at
25:16the Fennec
25:16Arms where
25:17I'm trying to
25:18save Brian and
25:18Elaine from
25:19the jaws of
25:19bankruptcy.
25:22But just
25:23when I thought
25:24we'd turn the
25:24corner,
25:25Brian's gone
25:26behind my
25:26back and
25:27told his
25:27staff he
25:27won't accept
25:28my changes.
25:29I want to
25:30get it out
25:30with you now
25:31because I
25:32don't mind
25:32going,
25:32I'd rather
25:33go and see
25:33my wife today
25:34and sit here
25:34and fucking
25:35bang my
25:35head against
25:35the wall.
25:36If you're
25:37not prepared
25:38to accept
25:39the changes
25:40you've got
25:41to tell me
25:42and the
25:42nitpicking
25:43do you know
25:45what,
25:46you've got to
25:46balance it out
25:47with some
25:47confidence
25:48and a little
25:49bit of
25:49encouragement.
25:50As I said
25:52to them this
25:52morning,
25:53right,
25:54just remember
25:55we are
25:56the bosses.
25:57It's not a
25:58power struggle,
25:58you are
25:59definitely the
25:59owners.
26:00Just cut
26:01them a little
26:01slack,
26:02you'll be
26:03surprised.
26:04You know
26:04what we're
26:04acting like,
26:05small children
26:06aren't we?
26:07They're busting
26:08their nuts
26:09off for you
26:09right now.
26:10They're busting
26:11their nuts
26:11off for you
26:12right now.
26:13Not for me,
26:14that's for you
26:15because you
26:15pay their
26:16fucking salaries,
26:17not me.
26:17And when
26:18you're worried
26:18about your
26:19villa on
26:19rock fucking
26:20plates that
26:20no one's
26:21changing,
26:21fucking come
26:22and tell
26:22me,
26:23yeah?
26:24Because I'll
26:24smash them
26:24over your
26:25fucking head.
26:30He better
26:30have listened
26:31this time.
26:32I'm only here
26:33for two more
26:33days and a
26:34bigger concern
26:34is that it's
26:35Sunday on a
26:36bank holiday
26:36weekend and
26:38the pub is
26:38virtually empty.
26:40Here we are
26:41sat at a
26:41quarter to
26:4225 kilos
26:43done.
26:44I mean we
26:44should be
26:45having a
26:45second seating
26:46coming in
26:46now for
26:47Sunday lunch.
26:48But thank
26:49God only
26:4925 people
26:50are going to
26:50eat the
26:51miserable
26:51looking roast
26:52they're
26:52serving today.
26:56It's coated
26:57in yet another
26:57disgusting
26:58brown sauce.
27:00Is that
27:00Brian's
27:00recipe?
27:01It's a
27:04revolting
27:04concoction
27:05of gravy
27:05granules
27:06and reduced
27:06red wine.
27:08I may have
27:08kicked Brian
27:09out of the
27:09kitchen but
27:10unfortunately
27:11his influence
27:12still lingers
27:12on.
27:13I suppose
27:14we could
27:14always fucking
27:14retile the roof
27:15on that
27:15fucker can't
27:16we?
27:16Look at that.
27:17Fuck me.
27:18Why is it so
27:19dark?
27:22But the
27:23Yorkshire puddings
27:24are actually
27:24pretty impressive.
27:26What a shame
27:26they're going to be
27:27ruined by
27:27Brian's
27:27disgusting
27:28gravy.
27:31Turnover
27:31needs to
27:32increase by
27:32at least
27:33£2,000 a
27:34week.
27:34I think
27:35Sunday lunch
27:35holds the
27:36key to
27:36solving the
27:36problem.
27:37But there's
27:38only one
27:38thing Brian's
27:39gravy is
27:39good for.
27:41Yeah we're
27:41saying goodbye
27:42to the gloom
27:42and hello
27:42to gravy.
27:48Hey
27:48fucking hell
27:49we've got
27:50some tarmac
27:51okay.
27:53One thing
27:54we'll do
27:54now is make
27:55a proper
27:55gravy yes.
27:57When was
27:57last time
27:57we made
27:57a proper
27:58gravy?
27:59Years ago.
28:00Years ago.
28:00Yeah.
28:01Fresh oil
28:02in there.
28:02Yeah.
28:03And carrots
28:04leeks
28:05celery.
28:07Yeah.
28:07Yeah.
28:08And it's
28:09really important
28:09to make
28:10the gravy
28:10in the tray
28:10the meat
28:11was roasted
28:11in.
28:15And now
28:15stop.
28:17Beat
28:18stop yeah.
28:19Bring
28:19that up
28:19to the
28:19boil.
28:21Right.
28:22And when
28:22I pass
28:23this through
28:24a sieve
28:24I want
28:25to see
28:25the bottom
28:25of the
28:26tray
28:26yeah nice
28:27and clean
28:28yeah.
28:29What happens
28:29all the
28:29vegetables
28:30start to
28:30go through
28:30the sieve
28:31so it
28:32naturally
28:32thickens
28:33the gravy
28:33out
28:34and look
28:35gravy.
28:39This has
28:40given me
28:40a great
28:41PR idea
28:42that's going
28:42to appeal
28:43to Brian's
28:43eccentric
28:44personality
28:44and give
28:45the fennig
28:46arms
28:46the boost
28:47it so
28:47desperately
28:47needs.
28:48The penny
28:49dropped for
28:49me today
28:50you know
28:50that.
28:50why can't
28:51this place
28:52become
28:52famous
28:53for gravy.
28:56Brilliant
28:57idea.
28:58Look at
28:58these
28:58things
28:59they're
29:00amazing
29:01you've
29:02got
29:02the
29:02amazing
29:03potential
29:03to have
29:04a fantastic
29:05sunday
29:05lunch
29:05bring
29:07back
29:07real
29:08gravy
29:08this place
29:09will be
29:10fucking
29:10heaving
29:11yes
29:14how
29:15you go
29:15you get
29:16on the
29:16streets
29:17and you
29:18just
29:18announce
29:18okay
29:19that
29:20you
29:22you've
29:23got
29:23a campaign
29:24to launch
29:25real
29:25gravy
29:26at the
29:27fucking
29:27fennig arms
29:28yes
29:29a campaign
29:30to launch
29:31real
29:32gravy
29:32hey
29:33it sounds
29:34a little bit
29:34fucking
29:34doolally
29:35but why
29:36can't you
29:36just turn
29:37it around
29:37and get
29:38out on the
29:39street
29:39with the
29:39team
29:40yeah
29:40yes
29:41give us
29:42a word
29:42yes
29:43we will
29:44launch
29:44the
29:44campaign
29:44as i hoped
29:53brian is
29:54well and
29:54truly sold
29:55on the
29:55campaign
29:55join the
29:57campaign
29:58for real
29:58gravy
29:59join the
30:01fennig arms
30:01for real
30:02gravy
30:02his troops
30:06are armed
30:07with yorkshire
30:07puddings
30:07and jugs
30:08of gravy
30:09and we're
30:09ready to
30:10hit the
30:10streets
30:10of kirby
30:11longsdale
30:11yorkshire
30:13pudding
30:13and just
30:14a little bit
30:14of gravy
30:14there
30:15thank you
30:15sir
30:17real gravy
30:20there we
30:21are
30:21no more
30:22shoes
30:22no more
30:23sauces
30:23real
30:24gravy
30:25no more
30:27seps
30:28no more
30:28vinegars
30:29just real
30:30traditional
30:31british
30:32gravy
30:32great word
30:46great word
31:00of mouth
31:01publicity
31:01is unbeatable
31:02and brian
31:03and the team
31:04have done a
31:04brilliant job
31:04making damn
31:05sure the
31:06fennig arms
31:06is the talk
31:07talk of the town
31:08we want gravy
31:10not just any
31:12gravy
31:12but the real
31:13gravy
31:14we relaunch
31:17tomorrow
31:17and when word
31:18spreads about
31:19the real gravy
31:19the pub should be
31:20packed out
31:21join our campaign
31:24real gravy
31:25it's my last day
31:29and there's still
31:30a lot to do
31:30before tonight's
31:31relaunch
31:32first impressions
31:33count
31:34so there's no point
31:35launching a big
31:35PR campaign
31:36if the place
31:37looks a dump
31:38when the punters
31:38get here
31:39have a look at that
31:40sign
31:41it cheapens the place
31:43and it just sends
31:44the wrong messages
31:46you know that
31:46huh
31:47and I want to see
31:49the fennig arms
31:50so that banner
31:50you know
31:51that's got to go
31:52and the whole place
31:53just needs sprucing
31:54up a little bit
31:55little jet hose
31:56the front
31:57and just get it
31:58nice and vibrant
31:58while the front of
32:03house team
32:03spruce up the exterior
32:04I've suggested to
32:06Brian that he gets
32:06back on ebay
32:07and start selling off
32:08his huge crockery
32:09collection
32:09I've got ten of those
32:16and they're starting
32:17off at 46 good each
32:18tonight we're
32:20relaunching the
32:21fennig arms
32:21as a great
32:22British pub
32:23the real gravy
32:26campaign has done
32:27the trick
32:27bookings have been
32:28pouring in all day
32:29good afternoon
32:31fennig arms
32:32on a normal
32:34Tuesday night
32:34Brian and Elaine
32:35would be lucky
32:36to customers
32:36but there's already
32:3788 booked in
32:38for tonight's
32:39relaunch
32:398 o'clock
32:42yeah we could
32:43maybe do it
32:43going on towards
32:44half past
32:45in the kitchen
32:46I've put together
32:47a new menu
32:48of no-nonsense
32:49tasty British
32:50pub favourites
32:51there's hearty
32:53pea and ham soup
32:53and the all-time
32:55classic
32:55a simple prawn cocktail
32:57a few prawns in the middle
32:58yeah what's the secret
32:58behind the prawn cocktail
32:59good prawns
33:00good prawns
33:01lovely Mary Rose sauce
33:03and a little bit of apple
33:05the apple
33:07and the lettuce
33:07yeah
33:08just really make it
33:10nice and zested
33:11all these dishes
33:12use great ingredients
33:13prepared simply
33:14and presented without fuss
33:16just like this
33:17pressed ham tureen
33:17when we think about
33:19something like a pub
33:20you know
33:20it's rustic
33:21so keep the food rustic
33:22yeah
33:22so in terms of
33:24presentation dots
33:25and fucking bits and bobs
33:26get it on there
33:27that's it
33:28end of story
33:28it's time to show
33:31Brian and Elaine
33:32their new menu
33:33I've replaced
33:34their complicated
33:35fussy food
33:35with 25 classic
33:37pub dishes
33:37surprise surprise
33:40simple
33:41straightforward
33:41honest
33:42British pub food
33:43yeah
33:43and not too quirky
33:45I'm well impressed
33:47roast
33:48rib of beef
33:48stunning
33:49Yorkshire puddings
33:50jug of gravy
33:52fish and chips
33:53beautiful sausage and mash
33:55Lancashire
33:56hot pot
33:57and apple and blackberry
33:59crumble
34:00I'm proud of what I can see
34:02the secret
34:03behind this menu here
34:05and being completely
34:06traditional
34:08in terms of food
34:10is just the speed
34:11it can fly out of
34:12yeah
34:13with two sittings
34:15in the dining room
34:16the chefs will be under pressure
34:18but it's Brian and Elaine
34:19I'm worried about
34:20if they can't relax
34:21and speed up the service
34:22we'll be screwed
34:23do we say our prayers now
34:27I'm shaking like a leaf inside
34:31I don't know whether
34:33I'm this planet
34:34the next planet
34:34but I'm definitely
34:35on a traditional pub planet
34:37he better be
34:39the pub is packed out tonight
34:40but if Brian and Elaine
34:42are going to start
34:42paying off their huge debts
34:43this can't be a one-off
34:4516 minutes from the start
34:49of the main course
34:49two roast beef
34:51let's keep it
34:51first table
34:52did you wait long?
34:57no
34:58five minutes
35:00perfect
35:00gravy you happy with?
35:01gravy
35:02yorkshire pudding
35:02fantastic
35:03so far so good
35:06the kitchen seems to be
35:07coping well under pressure
35:08right how many have you done?
35:10I guess about 40
35:12over half way
35:14keep it going
35:14but out front
35:18there's a disaster
35:19waiting to happen
35:19the bar is full of people
35:21waiting to be seated
35:22Brian and Elaine
35:23haven't got the first
35:24customers off the tables yet
35:26what you're finding
35:27hard at the transition
35:28it's not a restaurant
35:29it's a pub
35:29so don't be scared
35:30after one hour
35:3155 minutes
35:32would you mind
35:33taking coffee in the bar
35:34or come and have a drink
35:34in the bar
35:35change those tables
35:36if you don't do that
35:37in the next 15 minutes
35:38we're going to be
35:38in the fucking shit
35:39have you got a bill
35:41for table
35:42that one
35:43it's been touch and go
35:45but at last
35:46the second sitting
35:47are at their tables
35:48the fennec arms is buzzing
35:51the real gravy
35:54is being lapped up
35:55and traditional pub food
35:56has hit the spot
35:57I had roast beef
35:59and it was so good
36:00it's been real gravy on it
36:01nice
36:02lovely
36:04if Brian and Elaine
36:07can keep up the pace
36:08they might just pull this off
36:10I mean hell
36:13it's
36:13it's a lot of excitement
36:15the adrenaline
36:16is absolutely
36:17pounding through me
36:19eating all
36:20having fine
36:21it's been a huge success
36:25and finally the penny's
36:27dropped for Brian
36:28he's realised that
36:29the kitchen runs
36:30better without him
36:30they've done it
36:33I've not been there
36:34I've not had to come in
36:35and where's this
36:36where's that
36:37where's the other
36:37and I am just so
36:39proud of them all
36:41wow
36:42what a night
36:43at times this week
36:45I've seriously doubted
36:46it was possible
36:47but tonight
36:48the fennec arms
36:49has been transformed
36:49from a stuffy dining room
36:51into a vibrant
36:52packed pub
36:52how much money
36:57how much money do we take
36:58the till
37:00yep
37:01tells me
37:02we've done
37:032,447
37:06yes
37:07get in there
37:082,000 pounds more
37:11than last Sunday lunch
37:12yep
37:12Brian what does that tell you
37:13changing the menu
37:15and
37:15doing it simpler
37:17yep
37:17has worked
37:18yeah well
37:18since I've been here
37:20that was the first night
37:21I witnessed all of you
37:22running a pub
37:23and I'm not going to come back
37:25to what I came
37:26and saw a week ago
37:27yes
37:27no you're not
37:28no
37:28there was one little problem
37:30I found
37:31a barbie plate
37:33please
37:34Eddie
37:35wrap it up
37:36in film
37:37dig a hole
37:39and hide it
37:40yes
37:40promise me
37:41good man
37:42go
37:43Eddie
37:44oh no
37:45Eddie
37:47it's a year since
37:53I was last
37:54at the fennec arms
37:55and
37:55there's been bad news
37:56a rival pub
37:58has just opened
37:58down the road
37:59the highwayman
38:00my goodness me
38:04that serious competition
38:05beautiful
38:07two great write-ups
38:09and literally
38:10five minutes
38:11from Brian's doorstep
38:12so
38:12he must be shitting himself
38:14right
38:16where is the little fucker
38:18hello
38:21how are you my darling
38:23good to see you
38:25good to see you too
38:25and where is he upstairs
38:27no
38:28it's catching up
38:28it's what we call
38:29a catch-up day
38:30on the computer
38:30no
38:31where is he
38:32cleaning his oven
38:33he's in the kitchen
38:35yeah
38:35I don't believe it
38:38for God's sake
38:39how are you buddy
38:40I'm fine
38:42good to see you
38:42be busy
38:43fantastically so
38:44good
38:44I mean from when you first came
38:46we were doing about
38:4723 to 40 on a Sunday
38:49yep
38:50and now
38:51we're up to
38:52I think the most we've done
38:53is about 260
38:54260
38:55on a Sunday
38:56in one day
38:57in one day
38:58yeah
38:58Christ almighty
38:59the campaign for real gravy
39:01has brought them into profit
39:02and their debt
39:03is slowly being paid
39:05but the highwayman
39:06could still rob them
39:07of their success
39:08how are you surviving
39:09with that competition
39:10on your doorstep now
39:11are your customers going there
39:12yes
39:13yes
39:13the first Sunday they opened
39:15I think we did about 100 that day
39:17instead of the sort of 200 we'd expected
39:19whilst I'm very happy to see you
39:20you look dreadful
39:22you look absolutely fucked
39:25yeah I get tired
39:26oh dear
39:27Brian's still cooking three days a week
39:29but he's not the only bit of knackered old chintzer
39:31back in the kitchen
39:32they were gone
39:35you told me you were selling them all
39:38well we sold quite a lot
39:40we did sell some
39:40what's burying out the back here
39:41no we don't use anything else Gordon
39:43there's got to be plates
39:44wrapped up in clean film somewhere
39:46under your pillow
39:47under your bed
39:49no no
39:49oh my god
39:50what are they for
39:52strawberries
39:53Elaine strawberries
39:54oh my god
39:56what are they for
39:57lemon tarts I think
39:58strawberries lemon tarts
40:00yep
40:01yes
40:01the menu is also slipping backwards
40:05it's simple
40:06but no longer seasonal
40:08it's June
40:09and there are five pies on
40:10that sound as old and crusty
40:12as Brian
40:12robust fish pie
40:14a Lancashire cheese and onion pie
40:16a Herdwick mutton and pearl barley pie
40:18Savoy cabbage and smoked bacon pie
40:20winter
40:21let me one dish on there
40:22that would blow my mind away
40:24for a nice summer's lunch
40:25in a pub
40:25don't know
40:27come on guys
40:29I've ordered the mutton pie
40:30just what you want
40:32when it's 30 degrees outside
40:33the pie looks
40:35something like you'd really want to eat
40:37but not in the middle of summer
40:38middle of winter
40:39what a shame
40:41who's responsible for all these pies
40:45in the kitchen
40:46Chris is the only remaining chef
40:48on the original team
40:49there's so many pies on there
40:51five of them
40:52when in the middle of summer
40:53Brian and Wayne wrote it
40:54came in one night
40:56and it was like
40:57right this is the menu you're doing
40:58from tomorrow
40:58he's fucking unbelievable
41:00this guy you know that
41:00if you had the choice
41:02what would you want to see
41:03on the menu in a pub
41:04it seems like some salads
41:07it makes sense doesn't it
41:08yet again
41:09Brian is refusing to see sense
41:11by ignoring his head chef
41:12who knows
41:13how he's treating
41:14the rest of his staff
41:15not giving anyone
41:17any praise
41:18just criticise constantly
41:19everyone's just a bit fed up
41:20with it at the moment
41:21there's no trust there
41:22he won't let us run the kitchen
41:23how we know we can run the kitchen
41:24if it continues like this
41:26how long are you going to
41:26continue to work for him
41:27it doesn't change
41:28I won't train the job
41:29because I've applied for once
41:30I'm leaving as soon as I can
41:32a few weeks
41:34I can't believe
41:35all our progress last year
41:37is unravelling
41:38I warned Brian
41:39about not motivating his staff
41:40and now he's got a mutiny
41:42on his hands
41:42it's not fucking healthy Brian
41:45I don't think I have the strength
41:46I am just so bloody tired
41:49I could quite happily walk down now
41:50and close the doors
41:52I've lost it Gordon
41:54I've just totally lost it
41:56I'm at the Fennec Arms
42:04one year on
42:05a rival pub has opened
42:07on their doorstep
42:08and Brian's back to his old ways
42:09serving wintry pies in June
42:11and making the staff miserable
42:13my god
42:16you can feel it in the air
42:17I'm only here for the day
42:19but I've got to try something
42:20I've ordered everyone outside
42:22we're going to break the grip
42:24of Brian's negativity
42:25on the pub
42:26and his hordes of precious plates
42:28might come in handy
42:29Christ almighty
42:31there are plates
42:33fucking everywhere
42:34what's this guy doing?
42:36right
42:39that is not the happiest place
42:40in Lancashire to work
42:41right now
42:42how many
42:43members of staff
42:44who think they're going to be
42:45gone from here in three months time
42:47put your hand up
42:48crikey
42:50that's half the staff
42:51if this lot are to take on
42:53the highwayman
42:54they've got to stand united
42:55with the air cleared
42:56so I've ruled
42:57the person who holds the plate
42:58must tell Brian the truth
43:00Chris
43:02what do you want
43:03from the Fennec Arms?
43:04to be given some space
43:05so that we can do things
43:08all of us
43:08good
43:09good
43:10I want Brian and Lane
43:16to go out
43:16to enjoy themselves
43:18and just trust us
43:19to do it
43:20I want
43:21to be able to sit down
43:23and discuss a menu
43:24and actually put
43:25some ideas on it
43:27last time we had a menu change
43:29I didn't get anything
43:30I wasn't even asked
43:31I'm surprised you're still here
43:33total respect
43:35chef to chef
43:36thank you for hanging around
43:38what?
43:41Elaine
43:41how are you feeling?
43:45hello
43:45same as everybody else
43:47why the fuck
43:48we all can't work
43:49as a team
43:49I don't know
43:50it's just gone
43:51I'm not fed up
43:54I brought everybody here
44:04outside
44:05because we need
44:07a little bit of respect
44:07for each other
44:08but we have to bring this
44:10back together
44:11take a plate
44:13we need to exorcise some demons
44:15and let go of the past
44:16confirmation
44:17we say goodbye
44:19to negativity
44:20Brian your call
44:22goodbye to negativity
44:24excellent
44:27right
44:28Chris
44:29two salads on the menu
44:30yes
44:30make them up
44:31and present them
44:33and present them
44:33to grumpy bottles
44:34there
44:35mind broke
44:36thank fuck with that
44:37right
44:38there's a strong possibility
44:41of turning this around
44:41providing
44:42Brian
44:43lets them do it
44:45and stop being such a
44:46cantankerous
44:47old fart
44:48fuck me
44:50thankfully
44:57tonight is busy
44:58we're adding big appetizing salads
45:00to make the menu more seasonal
45:01and I've banished
45:03Brian and Elaine
45:04to the bar
45:05so just explain to what you've got
45:08uh
45:08tuna nice for us
45:09and uh
45:10just slicing the chicken
45:11for the coronation chicken salad
45:13excellent
45:14we'll dress the chicken
45:15with curried mayonnaise
45:16raisins soaked in orange juice
45:17and toasted almonds
45:19nice and vibrant
45:20perfect for the summer
45:21you know that
45:22yep
45:22yeah
45:22good man
45:23and the salads are soon flying out of the kitchen
45:26just nice and refreshing
45:28not too heavy
45:29absolutely
45:29fantastic
45:30it's a nice light meal
45:32after a starter
45:34it's lovely
45:34the rustic salads
45:36should give the competition
45:37a real run for their money
45:38if Brian likes them
45:41it's lovely
45:42yeah
45:42um
45:43I'm just not a big
45:44chicken fan
45:45oh
45:46but
45:47try my tuna
45:48this is my cup of tea
45:52it's your cup of tea
45:53you're happy
45:54yeah
45:54just say that one more time
45:56I didn't quite hear
45:56I'm happy
45:57welcome back
45:59glad that's come back
46:00because throughout that nice big bright smile
46:03do you know the nice thing about it
46:04that little tone just pops
46:06just comes out
46:08great
46:10with the air cleared
46:11the staff are flourishing
46:12and you want to make it
46:14together
46:15table number seven please
46:18salads are flying out
46:19Elaine and Brian are taking a backseat
46:21and they're watching the business mature
46:22I just want a little bit of encouragement from them now
46:24that's all that's missing
46:25that little bit of
46:26come on girls
46:27come on guys
46:27this is really good
46:28keep it going
46:28thank you
46:29good feedback from the salads
46:31yeah
46:32as far as I'm aware
46:33come in
46:34just come in
46:35and say thanks Chris
46:37and salads were superb
46:39great stuff
46:40I'll tell you how much I appreciate it
46:42just let that be for a minute
46:44this is something
46:44nobody's ever seen me do
46:46and I never do
46:47come here
46:47and thank you
46:48join in and help him
46:51right
46:51thanks
46:52well done you
46:54thank you
46:55well done you
46:55thank you
46:56yes
46:56don't stop encouraging
46:58I will do my best not to make it
47:00you will do
47:00and you can do it
47:01and you must do it
47:02right
47:02encouragement
47:03my baby I'll go
47:05oh yes I'll go
47:08yes I'll go
47:10oh yes I'll go
47:12cross the module
47:13go
47:17Eddie
47:18oh no
47:19Eddie
47:21right
47:22negativity
47:23mind broke
47:28thank fuck for that
47:29two or three of these now
47:31would be nice
47:31or are you opening
47:32another lapar
47:33I'd like to
47:33yeah
47:34oh fuck me
47:34it's not black
47:36you're fucking defensive
47:37and your fucking ego
47:38I'm gonna defend my food
47:39I want you to taste it
47:40a packet of crisps
47:42and a bag of fruca
47:43at last
47:44are you fucking mad
47:45fucking hell
47:46are you hungry
47:47bloody hell
47:49rest the water
47:50only in fucking Spain
47:52I'm gonna defend my food
47:54I'm gonna defend my food
47:55I'm gonna defend my food
47:56I'm gonna defend my food
47:57I'm gonna defend my food
47:58I'm gonna defend my food
47:59and I'm gonna defend my food
48:00and I'm gonna defend my food
48:01and I'm gonna defend my food
48:02and I'm gonna defend my food
48:03and I'm gonna defend my food
48:04and I'm gonna defend my food
48:05and I'm gonna defend my food
48:06and I'm gonna defend my food
48:07and I'm gonna defend my food
48:08and I'm gonna defend my food
48:09and I'm gonna defend my food
48:10and I'm gonna defend my food
48:11and I'm gonna defend my food
48:12and I'm gonna defend my food
48:13and I'm gonna defend my food
48:14and I'm gonna defend my food
48:15and I'm gonna defend my food
48:16and I'm gonna defend my food
48:17and I'm gonna defend my food
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