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00:00This could be my biggest challenge ever. I'm checking into the priory a hundred-seater restaurant desperately in need of rehab
00:09Shit at its best. It serves the most disgusting food. I've ever come across
00:14What's in it that's a broccoli soup looks like vomit with one of the worst kitchen brigade's I've encountered
00:22I'm one of the most naive owners. I've met you have got to get real
00:27I'm so fucking annoyed with just five days to turn it around. There's rebels going cold turkey
00:34Today we're stopping we're shutting it down and we're stopping again
00:49Hey, what's Heath a wealthy town in the heart of West Sussex?
00:52Close to London. It's flush with young fashionable commuters and rich professionals looking for a flash meal out
00:59A really exciting environment little town. Everything's here banks restaurants brands. I have to say absolutely ideal for a local good
01:09renowned restaurants
01:11But the aged priory isn't attracting the young and hip
01:19It's more saga holiday than Club 1830
01:23The restaurant's stuck in a time warp turning out old-fashioned carvery every day for the past 20 years
01:29Would you like a sausage? Yes, just one please
01:32There you go my dear. Thank you. At home, you know, you never have a big joint
01:36And it's really lovely to have something off a really nice big joint
01:43Former IT consultant Scott Aitchison brought the priory six weeks ago for 300 grand
01:49He's acquired a business losing 5,000 a week
01:52But what the hell he's ended up with a beautiful building
01:55I've always really wanted to to be a restauranteur
01:58I guess this place has got so much character so much charm that you know
02:01I don't think I can fail to ever tire of walking through that restaurant with those windows. You know, it's just amazing
02:11Set in the chapel of a 19th century convent the priory certainly is a heavenly venue
02:15Bango's a swearing
02:19Gal, it's beautiful. Very gothic
02:25Sister Wendy is about to jump me
02:34Fuck me. Look at her
02:36It's beautiful
02:41Here's the vicar. Hello
02:43Good afternoon
02:45Scott Gordon, nice to see you. It's a pleasure to meet you. And you are the... I'm the owner
02:49Good to see you. What a beautiful place
02:51Thank you very much
02:52Amazing
02:53It is magnificent, isn't it? It's beautiful
02:56And the Carvery's been here for 20 years
02:58Yes
02:58So it's almost sort of the heartbeat of the restaurants
03:01Yeah, it's the tradition around here. If you talk to people
03:04About the priory in Hayverseith and they will, you know, they'll say, yeah, I've been there, but they've been for Carvery
03:09Never been to a Carvery for ages
03:11Last time I went, I think it was um
03:13Back in 1982
03:15Called the Bernie Inn
03:17And it was a Sunday lunch and it was fucking ghastly
03:21The priory's food must be denture friendly
03:23This place is rammed with the blue rinse brigade
03:25I'm the youngest here by miles
03:27It's almost like they've opened a soup kitchen for the elderly
03:31And it's a sort of glamorous old people's home
03:35But my age concern is explained when the golden oldies keep turning up with suspicious looking vouchers from the local papers
03:41We offer two meals for the price of one
03:43We offer two meals for the price of one
03:45It's £9.99 for, is that for?
03:47That's real Carvery
03:49You put a discount on £9.99?
03:51We do
03:52How much discount?
03:53Um, buy one get one free
03:55Um, so it's...
03:5650%?
03:57So you eat here for £5
03:59Um, yes
04:00I'm starting to feel left out
04:02Am I the only one here without a voucher?
04:04Did you bring your coupon?
04:06Yes I did, yep, two
04:07And did you bring your voucher today?
04:09Yes, yes
04:10Did you bring your coupon?
04:11That's what we get
04:12That's what we get
04:13I mean it's cheaper to come here than it is cooking at home
04:16Oh yes, definitely
04:17Yes, for two, it really marks value
04:20You must have dementia to only let half your punters pay
04:23No wonder this business is losing money
04:25Their food's a bargain, assuming he's up to scratch
04:30Toby's the Priory's head chef
04:32His claim to fame was a stint at Planet Hollywood
04:34He's the Starship Trooper in charge of the Carvery
04:37I don't very much eat roast dinners when they're at home nowadays
04:41I learn them every day
04:42But I still eat them
04:43As you say, never trust a skinny chef, do you?
04:46His sidekick Bob is the part-time Carvery chef
04:50Right, what have we got?
04:52You've got turkey here
04:53Yes
04:54Right
04:55Get their gammon
04:56River beef
04:57Pork
04:58And lamb
05:01So these are the everyday?
05:02These are everyday, yeah
05:06What stuffing is that?
05:07That's peach and nut bound with an orange juice
05:09And it's rather nice, they tell us
05:10Peach and nut bound with orange juice?
05:12Yeah
05:15And that's a Dauphinoise
05:16That's a hell, this is a throwback, isn't it?
05:18I'll have a little bit of the Dauphinoise
05:20Okay
05:21Holy mackerel
05:24Jesus
05:26And all that for a fiver
05:27Yeah
05:28Just enjoy it, Gordon
05:30Fucking hell
05:33Fucking hell
05:34Roasted potatoes
05:35Cooked to fuck
05:36And stuffing that was like, sort of
05:38Trying to cut through a silicone implant
05:41And it
05:42And do it
05:44And do it
05:45Yorkshire pudding
05:46Well
05:47Soggy
05:48And turkey
05:49Well
05:50Bloody hell
05:55It's just so dry
05:56Tasty
05:57Even the
05:59Quality
06:00Of the beef
06:01It's dry
06:03That was shocking
06:05We're still stuck in the doldrums here
06:08And all I've had today so far
06:10Has been shit
06:11Shit at its best
06:14Stiff Scott certainly got himself a celestial building
06:18But that pitiful excuse of a carvery
06:20Is a mortal sin
06:22Okay
06:23Right
06:24Who haven't I met?
06:25I haven't met
06:27Hi, Matt
06:28Matt, good to see you
06:29And you do?
06:30General manager
06:31General manager
06:32Owner
06:33General manager
06:34And you must be the kitchen manager
06:36No, no, no
06:37He was
06:38Stuart
06:39Stuart
06:40And what are you buddy?
06:41I generally do the general cooking of the veg
06:44And the general
06:45Right
06:46Okay
06:47This man we met
06:48You look so different with your hat off
06:49I know
06:50Good to see you buddy
06:51Yeah, I'm Tom
06:52Tom, and what do you do?
06:53I'm a training chef
06:54Excellent
06:55Good, and you're studying?
06:56Uh, cooking
06:57Good
06:58And this is?
06:59Toby
07:00Toby
07:01How are you?
07:02I'm not bad, good
07:03Head chef?
07:04Yeah
07:05Good
07:06And you're completely responsible for?
07:09Yeah
07:10Everything that goes on
07:11The whole food?
07:12Yeah
07:13Yeah
07:14So
07:15So you're a chef as well?
07:16I've trained as a chef, yeah
07:17Oh good
07:18A long time ago, yeah
07:19So proper all round general manager?
07:21I'd like to think so, yeah
07:22I was really excited when I walked in
07:24I was
07:25Seriously
07:26Walked up the stairs
07:27Christ, it's quite breathtaking walking through that door
07:28And unfortunately the carvery
07:30It was dry
07:31It was hideous
07:32It was overcooked
07:33And it tasted of nothing
07:35Sat alongside plastic Yorkshire puddings
07:37That I wouldn't even use as a fucking ice hockey pot
07:39I mean, you know, as a chef to chef
07:41Right
07:42Let's be honest
07:43You can't call yourself a chef if you serve that shit
07:45And I'm not just blaming you
07:47I've got to bring in the general manager
07:49Yeah?
07:50Yeah, that's on board
07:51It's important to blame, of course I do
07:53Yeah, but, you know, it was bad
07:56I mean, the whole experience was bad
07:57Then you look around and you look at the customers
08:00Half of them would be eaten for nothing
08:02Uh, yeah, on the buy one get on free vouchers that have been in place historically
08:07To attract people through the door
08:09The spend per head is very low because of that
08:11But more importantly they're dying off, aren't they?
08:12Well, yeah
08:13I was the youngest one in there by 40 years today
08:15It's the first time I sat in a fucking dying room and felt so young
08:18We're going down quickly
08:20Yet no one seems to realise how quickly we are sinking
08:23Fuck me, there's some cobwebs that need blasting here, I'll tell you
08:26The Priory's a hundred-seater restaurant in an old convent and it's full of bad habits
08:41The venue's heavenly, but head chef Toby's food's straight from hell
08:45Rookie restaurateur Scott Atkinson bought a business losing a fortune with food given away in vouchers
08:51I'm the Priory's last chance of salvation, it's my toughest task yet
08:59Tonight the restaurant is going to be absolutely packed with the 241 voucher brigade
09:03So Toby's going to be busy and it will give me a chance to see him in action
09:06How can a professional chef struggle to get a simple carvery out twice a day?
09:11What the fuck is he doing?
09:13Eating Toby's lunch was like chewing carpet
09:17But it's no wonder when all I can find in his fridge are old half-eaten joints set to be used again
09:23What are we going to do with that?
09:25Feel that?
09:26It's rough hard, yeah, I know
09:28And it usually goes in the bin because we don't get so many covers at the moment
09:31So how many of them do you put in the bin? Roughly?
09:33Three a week?
09:34Maybe
09:35Maybe
09:36So right now you've got a meat mountain, yeah?
09:38I use it up for sandwiches
09:39Some of it if it's any good, will you put it back out?
09:41Fuck me, what's that?
09:43Those we won't use
09:44But what's that?
09:46Lamb
09:47Lamb
09:48I've looked at it
09:49You know your meat, don't you?
09:51Especially when it's fucking rotten
09:53Look at it
09:56I think you're not being very honest with me now, you know that
09:59No, don't go off
10:00The turkey breast, it's still warm
10:03And that's
10:04Three hours ago
10:06What happens when you wrap things in Klimfilm and they're still warm?
10:09Come on
10:10It still carries on bacteria and all the rest of it
10:13That's right, so it cools down and stays hot inside
10:15It cools down on the outside and festers
10:18And the bacteria grows up
10:20Then you put it back out on the carvery
10:22Not very often, no, but some of the time, yes we do
10:26Fucking hell
10:28This is page one of food hygiene
10:31Even my most junior chef would know that this is dangerous practice
10:34If this stuff goes out, we're all dead meat
10:37But how are Toby starters?
10:39What's in here?
10:40That's a broccoli soup
10:42That's broccoli soup?
10:43No, it's not broccoli soup
10:44It needs to thicken up
10:45I haven't got round to
10:47Well, I didn't thicken it up yesterday
10:49Looks like vomit
10:50I've not finished the whole thing, so
10:55You are a lazy fucker, you know that
10:57Oh yeah, well I'm saying
10:59I haven't had time to finish it
11:01Well no, alright
11:02I did have time
11:03But I never got round to finishing it off
11:04Do me a big favour
11:06Fucking ditch it
11:08Toby's incompetence is flushing the priory down the plug hole
11:11I've never met such a gormless head chef
11:14If his prep is this bad, lord help us with the rest of service
11:17Right, so Toby, your cheese sauce
11:19Explain the recipe
11:21That was out of packets
11:23Out of a packet
11:24Bastard
11:25Sorry?
11:26No
11:27Not you, my oven
11:29So all the veggies prepped?
11:32No, just the carrots and the potatoes coming prepped up
11:36This is more expensive this way
11:38Yes
11:39Are they hot inside?
11:42I've put them in the oven
11:43You've steamed them
11:44Where?
11:45Why are they soaking wet?
11:46Look at the sponge there
11:48It's passing
11:49It's like King Kong's fucking condom
11:52Look at it
11:53This
11:54Is fucking horrendous
11:55Personally
11:56I've never quite seen anything
11:57That fucking bad
11:58The fucking meat is cooked for hours
12:00Then stuck in a hot cupboard to go dry
12:01Run up to the fucking carvery
12:03The sauces are from a fucking packet
12:05The Yorkshire puddings are frozen
12:06And then
12:07The chef is totally oblivious to what he's fucking serving
12:10Upstairs
12:12The Meals and Wills Brigade aren't bellyaching
12:14But then who would when they're giving it away?
12:16This is a good idea
12:17Have you got it back here?
12:19Yep, I have a taste
12:20Two meals for the price of one at a tenner
12:22That's got to be less than it cost to put it on a plate
12:25Matt's the gentleman
12:27Matt's the general manager
12:28And knows the priorities in purgatory
12:30He thinks restaurant novice Scott's mad to have bought the business
12:33It's got so many potential failings in it
12:36And huge costs to keep it running
12:38If you've never run a restaurant before
12:39Then this probably wouldn't be your number one choice
12:41But it certainly wouldn't be mine
12:43But Scott's drowning
12:45Parading stiffly in his suit and tie
12:47He's more bank clerk than passionate restaurateur
12:50This man's in way over his head
12:52I don't think you quite understand
12:55How bad it is
12:57You may have one of the most beautiful fucking stunning dining rooms in Britain today
13:02I'll agree with you on that one
13:03But fuck me this is one of the worst kitchens I've ever been in
13:06And then I'm fucking looking at you thinking
13:09How can you let all this go on under your nose
13:13With the instinct that you have for business
13:16And not understand that this fucking place is going down the path
13:19There's so many things up in this place that I've looked at and said this is all wrong
13:22It's where to start
13:24Right now it's worse than hospital food
13:27And we're not cooking
13:28We're not a cavalry
13:29We're a fucking mess
13:33Tomorrow morning
13:34I want to see you and your team at 9.30
13:37Because I can't go any further
13:40Unless we make some radical changes
13:44It's now my second day at the Priory
13:46And I need to act swiftly
13:48After the horrors of last night's service
13:50I decide to raid the kitchen early before the staff arrive
13:57God
13:58Jesus Christ
14:00What is that?
14:02Bloody hell
14:06Fucking hell
14:12Fucking hell
14:13How old is that?
14:14It's been there since fucking 1981
14:18Look at it
14:20Oh shit
14:21The smell
14:23Bingo
14:25Fucking hell
14:28Parsnips
14:30Look at them
14:32Fucking hell
14:34What is that?
14:36What's that for?
14:38You can't cook in this
14:39I claim to attempt to start thinking of a new menu
14:43The only thing to do now
14:45Is to condemn the fucking kitchen
14:50Fucking disgusting
14:52Shut it down
14:53No way
14:54Anything is going to be fucking cooked in here
14:58I fucking hate here
14:59I fucking hate here
15:02Dirty fucking lazy pigs
15:05Undutted
15:09Ouch
15:10You've got to learn the hard way big boy
15:16It's fucking close
15:20Carvery
15:21My fucking ass
15:22I'm covering my ass
15:24Where are the fuckers?
15:26Coming this morning
15:28Condemning the kitchen is a last resort
15:30But for this clueless bunch
15:31It's a kick up the ass they need
15:33But it won't be as half as painful as the bollocking
15:35I'm about to give them
15:36It's amazing
15:37Have a good look round
15:39Matt?
15:40Scott?
15:42Here you go
15:44That there
15:46That came out of there
15:48Who threw all the veg in there like that last night?
15:50Not rats
15:52Parsnips that you could tie a knot in
15:54Fucking cauliflower that's got mould in it
15:56What's going on guys?
15:58We're all responsible for what we put in the fridge
16:01I can't just hold my hands up and say it was just me
16:04That's not good enough Toby
16:06You put your fucking fat head outside your ass
16:09And start understanding what the fuck is going on here
16:13Scott I'm not your voice
16:15I'm not here to blow smoke up your ass
16:18This is your responsibility
16:20You've bought into this and you've taken this on your shoulders
16:23Absolutely
16:25I've had this conversation with the guys a couple of weeks ago
16:28About cleaning this kitchen up, getting it ready for service
16:30Scott you have to get real
16:31But it's
16:33You have got to get real
16:35I'm so fucking annoyed
16:37This is disgusting
16:39Matt, you may come in one day a week, two days a week, whatever
16:42But give me something will you?
16:44You're a chef
16:45You trained as a chef
16:47Rumour has it the food's fucking ten times better when you're cooking
16:50That's the rumours
16:52I'd like to think I wouldn't leave the kitchen in that state
16:55I'd have to go round and get 50% of those customers last night
16:57Fucking knock on the door this morning and fucking walk them in this kitchen
17:01Then where would we be?
17:03I just can't understand why you guys left it like a shithole
17:07Knowing that Gordon was coming back this morning, that wrecks my head even more than anything
17:12I'm getting some fresh air because I feel sick
17:15Un-fucking-believable, I mean absolutely fucking disgusting
17:21Most chefs I know would be fucking embarrassed for what I've just done to that kitchen
17:25And Toby, well, he didn't even fucking react
17:27Scott, well, that guy's just sunk 300 grand into this fucking shithole
17:32He's oblivious
17:34And as for Matt, well, he seemed to be the only one that actually cares
17:37He's deeply embarrassed, cannot believe the shit in that kitchen
17:44It's time for a meeting with a bank manager
17:46Scott's only been in the restaurant trade for six weeks
17:49But he won't last long at this rate
17:51I've been running restaurants for 15 years
17:52And to succeed, you must have passion
17:55I need to inject something to stuffy Scott
17:58You've remortgaged the house
18:00How worried are you?
18:02Yeah, I'm very worried because it's my livelihood on the line
18:05It's my career, it's my family that I'm putting on the line for the success of this business
18:10You've just, you've treaded water for the last two months
18:14Yeah, I accept that, but again, you know, it's my lack of understanding of the business
18:18If I was already a successful restaurateur, I could have come in here and said, right now, I understand the business
18:24This is what I expect a restaurant to run like, you run with me or go and find another job, but
18:29But it doesn't stop you going round and looking at fucking things and checking under the fucking fridge
18:33And asking the chef, you know, what the fuck's going on
18:36Because you can't just walk in like a vicar and be nice to everybody, welcome them, thanks for coming to work
18:42Yeah, I'm fucking paying you
18:44My house is the security that's guaranteeing your salary
18:46I pray Scott's sins will be forgiven, but to save the Priory, it's his staff I need to pardon
18:58A confession was used by the Priory's Catholic nuns
19:01And perhaps a few Hail Marys could help the kitchen crew purge their sins
19:04What's the worst thing you've ever seen here? Ever?
19:08Worst thing? I'd have to say meat getting taken out of the oven and dropped on the floor, picked up quickly, put it back on the hot tray, put it in the hot cupboard
19:17I just don't want the Calgary to collapse, or the Priory to collapse
19:22It has collapsed
19:25Yeah
19:27And it's losing money
19:29Between four and five thousand a week
19:32So, I don't know who's telling you porkies, but
19:35The Calgary's fucked
19:37And the Priory's in the shit
19:39Does the Calgary frustrate you?
19:40Sometimes yes
19:41Because it's just the same thing day after day
19:51It's mundane
19:53That's probably half the problem
19:55Not nice, is it?
19:56No
19:58Jumping in and out of the freezer for a Yorkshire pudding
20:03Why haven't you tried to do anything about it?
20:06Because I've just got in a rut
20:11I so desperately wanted to get out of that rut
20:14And hey, big boy
20:17Hey, I'm here to help you
20:19Right
20:21With the kitchen sinners absolved, General Manager Matt needs to unburden himself
20:26He's also a cardinal sinner in my eyes
20:29How do you motivate staff as a General Manager?
20:31Probably not very well at the moment
20:34Because I'm probably demotivated and deflated myself, in all honesty
20:38How hungry are you to make it work?
20:41Very much, very much indeed
20:44I've always said I treat this like my own business
20:46Which sounds really fucking stupid sitting here
20:49Mm-hmm
20:51In the state that we're in at the moment
20:53Mm-hmm
20:54You want it to succeed though, don't you?
20:55I care about it
20:56Yeah, I do
20:57Yeah, I care about it
20:58Yeah
21:00I don't want it to go the way it's going
21:02Go on
21:04The Priory staff are so stuck in a rut
21:06And it's the cavalry that's the problem
21:08I need to relight the fire in these guys with a new concept that will excite them
21:12And appeal to the younger, wealthier crowd to fill that hundred-seater venue
21:16Payment thief is packed with affluent individuals
21:18The place is littered with restaurants
21:20But what it hasn't got is a good, honest grill
21:23Personally, ditch the fucking cavalry
21:25Get rid of the festering meat
21:28And out with the old, in with the new
21:30And get hold of some good, local, honest produce
21:32And cook it simply
21:34Nothing more than that
21:37This local farm supplies my restaurants with beef
21:40And it's going to answer our prayers
21:41I've invited the team along to brief them on my idea that the Priory should become a grill
21:48Oh, I never smelt nothing like an army knife
21:50Some people just can't help putting their foot in it
21:53Toby, watch out for the cow pack
21:55I'm not worried about those
21:57You can't fucking miss them
21:59Look at them
22:01Aren't they beautiful?
22:03This is some of the best home-reared beef in the country
22:08And we have got it wrong at the Priory
22:11What we need to do now at the Priory
22:14Is to ditch the carvery
22:17And turn that restaurant into a grill
22:20Supplied locally with phenomenal beef
22:23That starts at the top of the menu
22:25I'm hoping that getting hands-on with this prime stock will motivate the team
22:32Right, who'd like to ride it?
22:34Toby, you go first
22:36To help me inspire the guys
22:38I've invited a meat expert to test them on their cuts of beef
22:41So the sirloin is where?
22:43Down here
22:45Down there
22:47Sirloin basically starts there
22:49And you count back in
22:51One, two, three ribs
22:53Of the thirteen rib rib cage
22:56That is the sirloin
22:58Toby, where is the brisket?
23:00Here
23:02Comes from the back end where?
23:03Sort of
23:05About there
23:07Your brisket
23:09Runs from the first five ribs
23:11Parallel underneath its front leg
23:13Matt, where would we get the top side from?
23:18Embarrassingly so, I haven't got a bloody clue
23:21Have an educated guess
23:23Well, I hope it's going to be up the top somewhere for a start
23:26These guys are more denser than Mensa
23:28But at last, they're getting to grips with great beef
23:30Scott, think about this one then
23:33I know you're not a chef, you're an IT consultant
23:36Yeah?
23:37Show me where you would get the oxtail from
23:40That could be difficult
23:43Do you mind if I roll my sleeve up?
23:46Yeah
23:48Right out of me from town
23:50100% accurate
23:51100% accurate
23:52100% accurate
23:54Back at the Priory, I've thrown out the old kitchen
23:57And had £6,000 of impressive new grill kit installed along with a new chipper
24:02We can now hit the ground running and start making money
24:05Wow!
24:07Look at that, beautiful
24:09A proper grill, a proper fryer
24:12There's no excuse now
24:13Scott the suit, should be embracing the grill with gusto
24:16But face to face with it, he loses his bottle
24:19His attitude is getting to me
24:21What you've got to understand is, I am
24:23You do understand, I'm new to the business
24:25So, it's a radical, radical change
24:28For what I've seen, has been here already for 20 years
24:31The carver in it, it's been the cash cow for the business
24:33To kind of suddenly cut it off is obviously a concern, but...
24:38Scott
24:39You're losing £5,000 a week
24:41There's no cash cow, this is what you bought
24:44You've bought my head fuck
24:47Well, I wouldn't put it in those terms, but yeah, I understand exactly what you're saying
24:51Okay, so a restaurant that's losing £5,000 a week, £4,000 a week, what is it then?
24:57It's a business that needs turning around, it's the same phrase, but just used in a polite way
25:00It's shit, Scott
25:04You can't have it both ways
25:06You can't step in new territory and evolve and become somewhat dynamic in what you're trying to do
25:12Yeah, you've got to, you've got to
25:15Matt, I need a bit of support here
25:17I need 100% of the bill being paid
25:20So as we don't come in with a semi-deluded insight that our business is functioning, yet we're giving 50% of it away
25:30You don't have to sell that to me
25:33Good
25:34You seriously don't
25:35Help me out
25:36No, I'm going to give you five minutes on your own because I don't think you get it
25:40See you later
25:41Okay
25:42I can't believe Scott, he's such a fucking slippery eel
25:48For God's sake, embrace the grill, get excited about it, grab it and run with it
25:54It can become fucking phenomenal
25:56There's no halfway house here, yeah, change or die
26:00I'm at the Priory in Haywood's Heath
26:12I've ditched their carvery and installed a brand new grill
26:15I'm desperate to reopen tonight, but novice restaurateur Scott's lost his nerve
26:21Now he's slept on it, I hope he's embraced the idea, otherwise, it's game over
26:26Are you well?
26:27Hi, cool, good morning
26:28Yeah, good to see you
26:29Yeah
26:30Come on, have a seat, have a seat
26:32Thank you
26:34Now, you've had a chance to sleep on it
26:37Yeah
26:38Yeah, first thought this morning when you woke up
26:41Excited?
26:42Yes
26:43Or shitting yourself?
26:44A little bit of both
26:45Bit of both
26:46Bit like being told that suddenly your wife says she's pregnant
26:48Right
26:49Loads of excitement, thinking great news, great news
26:51And then suddenly the realisation of, okay, how the hell are we going to do this?
26:54Yeah
26:55What are we going to do? Where are we going forward? So yeah
26:56Yeah
26:57But yeah, really excited today, massive opportunity to move on
27:01The fright is now on the grill
27:06But tonight's a dress rehearsal
27:07Yeah, exactly
27:08A very simple menu
27:09And let's charge for three courses, 20 quid
27:13Now, that's not expensive
27:15And tonight, for the first time in the history of this fucking restaurant
27:19We're not giving anything away
27:22These chefs aren't the sharpest knives in the drawer
27:28So for this bunch, I've deliberately chosen a trial menu that's easy to prepare
27:32And can be turned around in large numbers
27:34First starter, mackerel salad
27:36With some fresh chives, yeah?
27:37Yeah
27:38Yeah? Mixed in at the end
27:39Yeah
27:40I smoke mackerel fillets
27:41Bang
27:42Three, so basically
27:44Vinaigrette, round
27:45And bang
27:47Bingo
27:48Beetroot salad
27:49Feta
27:50Pina
27:51And rocket
27:52What's that in there?
27:53That's right
27:55Over
27:56Dress the beetroot
27:57Something fresh
27:59Simple
28:00Fragrant
28:01How can we fuck that up?
28:03Can't really
28:05The main courses will be ribeye steak, salmon and spatchcock chicken
28:09Toby's on the grill
28:11The grill
28:12This menu and grill
28:15Don't take this the wrong way, but it's idiot proof
28:18Right, can you do that?
28:20Yeah
28:21Are you anxious?
28:22I am, yes
28:23Good
28:24That's healthy
28:25No, I don't want you to fuck it all up either
28:28Matt, the general manager's heading up the front of house
28:31He's a trained chef, so he can see the advantages of the grill
28:35God knows about the rest of them
28:37I am anxious that it is all going to work out
28:39And it's completely diverse to what we've done before
28:42It's what we need to do
28:44And it's the only way forward out of this car free situation
28:48So it'll be fine, it'll be fine, I'll keep telling myself that
28:52The first customers are arriving for the dress rehearsal dinner
28:58Amongst them, a group of rather spiritual, special guests
29:07I've invited the Bishop of Sussex to head up a VIP table of local clergymen
29:12If the kitchen stuff up, at least they'll grant forgiveness
29:15I've asked him to bless this kitchen
29:17And how he may wish that we never see a broccoli soup
29:20Like you made last week, anywhere near the building
29:24Heavenly Father, we thank you for the gift of food
29:27To delight us and to feed us
29:30And we ask your blessing upon this kitchen
29:32And these guys working here
29:34Give them a sense of serenity
29:36In the midst of the pressures they are under
29:38And we pray a special blessing upon Gordon
29:40We know he needs it
29:41And we ask you to bless this kitchen
29:43In the name of the Father, Son and Holy Spirit
29:46Amen
29:47Amen
29:48Thank you, sir
29:49Thank you
29:50Thank you
29:59First order
30:01Thank you
30:02Big deep breath
30:03Fill up those things
30:04Fill them up, fill them up
30:05Big enough, yeah
30:06Fill them up
30:07And let it go
30:08Right, two carvers
30:09One Caesar salad to starter
30:11One smoked mackerel
30:12Two ribeyes
30:13One medium rare
30:14One medium
30:15Two chips
30:16Yes
30:17Yes, sir
30:18Bingo
30:19Come on, Bobby
30:20I need you tonight
30:21You know that
30:22Yeah
30:23I know you're waiting on a hip replacement
30:24But fuck me
30:25Hey, I'm waiting on the fucking smoked mackerel salad
30:27Yeah
30:28No, because you put the balsamic vinegar around there
30:31And it's just
30:32What's the balsamic
30:33Hollywood
30:35Oh, fuck me
30:36I can't believe it
30:37Come on, Bobby
30:38Bob screwed up the dressing
30:39Bob screwed up the dressing on the first dish
30:40All Stuart's got to do is fry courgettes and chips
30:43But this guy's on another planet
30:45Right, what's going next?
30:46Where's the courgettes, please?
30:47What?
30:48Excuse me, hello, look, tell me now, the courgettes are fucking raw
30:53I honestly didn't realise steak and chips could be so fucking difficult
30:58And as the orders mount, it's the return of the zombie on the grill
31:02Toby can't run a kitchen and cook at the same time
31:05Again, again, fucking season them
31:08Salt, pepper, olive oil, tray
31:10You can't just throw a chicken on a fucking grill and expect it to fucking, hey, cook
31:15You have to season them again
31:17Oh, for fuck's sake
31:18God
31:19Try not to throw it on there
31:23Yeah
31:24We're fucking cooking, we're not playing darts
31:27With Toby screwing up, he's now way behind with the orders
31:30And two hours into service, tables are still waiting for their food
31:34First thing they did when we came in was take our order
31:37And then half an hour later we sat down
31:39We'd half an hour for our starter
31:41And now it's five past nine
31:43And we've been here for nearly two hours
31:46Quarter past seven
31:47We hope that we make a virtue of patience
31:50So, hey
31:51Absolutely
31:52We're not unhappy
31:53It's one of the fruits of the spirit
31:55Yeah, exactly
31:56Tonight's menu is so simple
31:58Any head chef worthy salt should be able to cope
32:01Too much oil on there
32:03Too much oil on there
32:07What the fuck
32:09Would you seriously eat that?
32:11Hey
32:12Would you eat that?
32:14Seriously?
32:15No
32:16Where are you at in your queue?
32:17First to be honest I don't fucking know
32:19I'm going down very fast
32:20I haven't got a fucking clue
32:22At worst I'd hoped Toby would muddle through tonight
32:25But this guy clearly isn't a head chef
32:27It's one calamity after another
32:29Big deep breath
32:31Hey
32:32Hey
32:33Hey
32:34Hey
32:35I'll do the pass
32:36Yeah
32:37I'll stand alongside you
32:38And cook
32:39Hey look at me
32:40Give me five minutes
32:41Five minutes
32:42Five minutes
32:43Three minutes
32:47Three minutes, yeah?
32:48Yeah
32:51Fucking hell
32:52Look
32:53I mean there's burnt shit everywhere
32:55Just going in pieces
32:59Don't know what happened there
33:02Right, where's fucking Toby?
33:04Come on
33:05Can't throw the towel in
33:06I can't believe Toby's walked out
33:08He's letting everyone down
33:10Three people in salad
33:11Two chicken
33:12One salmon
33:13No answer
33:14Hello, Muppets
33:16The kitchen's now even further behind with the orders
33:19And the night's a disaster
33:21He's got his sauce
33:23We're waiting for the sauce here at the start
33:25And no salad
33:26And he hasn't got any main course
33:28We're waiting
33:29Scott's getting it in the neck from the customers
33:32Best of the meat for the soup
33:33Yeah, I understand that
33:34Sorry about that
33:35New menu
33:36It's the first night
33:37So I understand it's been challenging for you guys
33:39You're not beginning yet
33:4030 people out there who do not want to pay for their dinner
33:44Well, I've fucked up that one
33:46So we're not doing 30 out of 50
33:47We're doing like 30 out of 60
33:49That's what I've got up there telling me
33:51They're not going to pay for their dinner
33:5230 people at the moment
33:54Starters, main courses and desserts
33:5630 people
33:57Ask the fucking bishop to take the place over
33:59And help
34:00Get him to hold a service here on Sunday
34:02It'll be more fucking successful
34:04Tonight's been a fucking disaster
34:07That was bad
34:09Watching the first fucking 15 minutes
34:12The way you organise your kitchen
34:14As far as I'm concerned
34:15Fucking midnight now
34:17Mate, you're not capable of running a fucking bath
34:20Yeah
34:22And then you disappear
34:23Because you're pissed off
34:25I'm really sorry but tomorrow we're going to readjust
34:28If this place has got a chance to fucking turn around
34:31Matt
34:32I want you running the kitchen tomorrow
34:34You have to concentrate tomorrow night
34:37And all I want you to do is cook
34:39Yeah
34:40There's such an amazing opportunity here
34:44Fucking to turn this place around
34:46And for everyone to pull on the rope
34:47And I get an attitude like that
34:49Where's your spunk and fucking pizzazz
34:52So that you've got all this fucking new stuff in here
34:54The rollercoaster week we've been on
34:56And you just want to fucking jerk off out the door
34:59Because it's fucked up tonight
35:00We cannot give up
35:02We stay united
35:03One, two, three, four, five, six, seven, eight of you
35:07Have to come in here tomorrow morning as a team
35:10Just a fucking dynamic team
35:12To really want to do something fucking different
35:16Restart
35:18Thank you
35:20Tough on that one last night
35:25Scott's going to have to understand
35:26If he wants to turn this place around
35:28Then he's going to have to invest in proper staff
35:30Toby is not the head chef of the grill
35:33I'm going to focus in the kitchen today with Matt
35:35And get some sort of power in there
35:37Some assertive strength
35:38Hopefully it should be a vast improvement on last night's service
35:41Because that was a fucking nightmare
35:44With tonight's launch only hours away
35:46I can't afford another disaster like last night
35:49The steaks are even higher
35:51As I'm introducing a bigger menu
35:53Rum steak, ribeye, fillet
35:55Chicken, lamb, tuna, salmon
35:57So we've like almost sort of doubled
36:00With Matt at the helm controlling the kitchen
36:02It's a gamble
36:03And I'm hoping that the potential of seeing him will pay off
36:06I like your assertiveness
36:07You command a lot of sort of, you know, power
36:10It's nice
36:11Spread it around
36:12Offload it on them
36:13Yeah?
36:14Yeah
36:15Tough job
36:16With the Priory menu completely revamped
36:19We've got to get the message out
36:21At the railway station
36:22Hundreds of city slickers are returning home
36:24They're just the wealthy crowd I want eating at the Priory
36:27Every week
36:28Now that the car is finally gone
36:30Steak sandwich
36:31Come on
36:32Don't be shy
36:33I'm going to tempt them with some prime steak
36:35And it's Scott's job to market the grill
36:37And keep the campaign going
36:39Anyone heard of the Priory?
36:41This is the re-launch of the Priory
36:42It's not one of those
36:43What do you think that steak sir?
36:44Fantastic
36:45Yeah
36:46Fresh
36:47New
36:48Innovative
36:49Fantastic food
36:50And we want all you guys in there
36:52Eating at the Carberry have you?
36:53Mm-hmm
36:54That is a lovely Peter B
36:56Give yourself a little sandwich
36:57I'm a vegetarian
36:58Oh shit
36:59Your what?
37:00I'm so sorry
37:01How can you do that?
37:02Oh
37:03Oh
37:04Oh
37:05Oh
37:06It's launch night
37:07And the marketing efforts pulling in a younger
37:09Hipper crowd to the Priory
37:11These are the people who will help the business grow
37:13There's 80 books so we need to impress them to keep them coming back
37:17So it's time to put a rocket over these space cadets before lift-off
37:21Are we ready guys?
37:22Yeah
37:23Big night
37:24Now I'm watching you like a fucking hawk
37:25Yeah
37:26I'm gonna be a fucking CCTV camera up your asshole
37:28Yeah
37:29Show me the grill
37:30Yeah
37:31Show me the grill
37:32One more
37:33Show me the grill
37:34One more
37:35Show me the grill
37:36That's bollocks
37:37Show me the grill
37:38One more
37:39Show me the grill
37:40One more
37:41Show me the grill
37:43That's it
37:44Excellent
37:45Matt
37:46Yeah
37:47Too smooth to move
37:48Too smooth to move
37:50Too smooth to move
37:51Too smooth to move
37:52Excellent
37:53Good luck
37:54Make it work
37:55Yes?
37:56Excellent
37:57Check on table eleven
37:58Two covers
37:59One new potatoes, two chips, one courgettes.
38:02Yes, chef.
38:02Yes, chef.
38:03Good.
38:04Tonight, I'm leaving Matt to it.
38:07There's no more babysitting,
38:08and these guys need to show me they can step up to the plate.
38:12I want that medium.
38:13Yeah, it's looking pretty raw on the side to me.
38:15Drop the fucking griddle, yeah?
38:17Right, free mackerel, please, Tom, yeah?
38:19I need those next.
38:20Yes, chef.
38:22Stewie, I really need those sides, bubba.
38:24What's your salmon?
38:26Yeah, table nine.
38:27It looks like it's fucking been Mike Tyson's, yeah?
38:33He's going cold, Toby, but, yeah.
38:34Well, I've just fucked the salmon, haven't I?
38:36Hey, hey, big boy,
38:37that's no way to talk to the fucking gentleman.
38:40Where's your respect?
38:42Oh, I'm getting that Groundhog Day feeling.
38:45Matt really needs to hold the kitchen together.
38:49Upstairs in the restaurant, the food is getting out,
38:51but there are glitches.
38:53Sorry about the tuna.
38:54Whose was it?
38:55Damn, was it way overcooked?
38:58Yeah.
38:59Is that seared?
39:00That one?
39:01That one.
39:01This one?
39:02No.
39:02Nothing is on the grill?
39:03No.
39:04That one?
39:04No.
39:05Nothing on the grill?
39:05No.
39:06Should I call out and confuse you?
39:07No.
39:08I'll keep it for a moment, shall I?
39:09Yeah, I'll keep it for a moment.
39:11Despite Toby's tantrums,
39:12Matt has a firm grip on things,
39:14and I'm impressed with how he's keeping his cool.
39:19And Matt's control of the kitchen
39:20is paying off in the restrooms.
39:23At last, the grill menu's going down well.
39:25And Danny, what did you have?
39:27Salmon.
39:28Salmon.
39:28It's very nice.
39:29Yeah.
39:29Are you missing the carvery?
39:32No.
39:33We've been coming here for on and off
39:35for the last 10 years.
39:36Ready?
39:36We've been in Havarty.
39:37Right.
39:37And I think it'll run its course, the carvery.
39:40It's time for a change.
39:41Yeah.
39:41This is excellent.
39:42Well, that's very kind.
39:43I'm glad you enjoyed it.
39:44I'm pleased to come back.
39:45Five days ago,
39:47the Priory was churning out
39:48plates of crap carvery for a fiver.
39:50Tonight, with freshly cooked food from the grill,
39:52the restaurant's making money,
39:54and the vicar's almost enthusiastic.
39:56£3,200 we've taken.
39:59We did 80 covers tonight.
40:02You know, working that out through 80 covers,
40:04that's £40 a head spend.
40:07You know, clearly, the concept of a grill works.
40:11You know, I think it's going to be very successful.
40:13So that's very good.
40:14So I'm really, you know, kind of buzzing in.
40:16I'm tired from the week, but, you know, very excited.
40:20Matt's been the Priory's saviour tonight.
40:22His strength kept the kitchen going,
40:23despite his flock's obvious flaws.
40:26If you weren't in the kitchen tonight,
40:29nothing would have come out.
40:30You are the sole key individual
40:33that can be instrumental at turning
40:35this fucking business around,
40:36and I really mean that.
40:38And so don't let go of that strength,
40:40I swear to God.
40:41Because if you let go, they're all fucked.
40:43Now we've done this tonight,
40:45this is where I wanted to go.
40:46You know, this is where we are.
40:47This is where we are going.
40:49Yeah.
40:49As far as I'm concerned.
40:50Well done.
40:52Cheers.
40:53I'll see you in a month.
40:54Yeah.
40:54And fuck me, I can't wait to come back.
40:56I'm dying to find out who's going to be the fucking head chef.
40:58Good turn around.
41:00The difference from the carvery to the grill,
41:03night and day.
41:04Fuck me.
41:05Scott has got an asset in Matt,
41:07and if you let Matt do his job,
41:08then restaff the kitchen,
41:11focus,
41:12menu's there,
41:13run with it,
41:13because it's hardly fucking rocket science.
41:15It's six weeks since I was in Haywood's Heath.
41:25I left the Priory Grill with a packed congregation,
41:28making a healthy profit.
41:30I'm back,
41:31and I can't wait to find out what the score is.
41:33I'm hoping that Matt has still got a grip of the kitchen,
41:36and Scott has been pushing the business forward
41:38and getting the message out there.
41:40Hey.
41:44Hi, big boy.
41:46I'm well, are you?
41:47Yeah, I'm well, thank you.
41:47How are you?
41:48Yeah, not bad, not bad.
41:48You're still in the kitchen?
41:49I am.
41:50Good news.
41:51Very good news.
41:52Toby, where is he?
41:53Day off?
41:54Toby's gone.
41:55Toby's gone?
41:56Yeah.
41:57That's a...
41:58That's a positive decision.
42:00Toby was sacked for preparing chicken that was off.
42:03He disputes this, but left anyway.
42:05So has the business taken off?
42:07How's it been?
42:08Not busy enough.
42:10Ready?
42:11Seriously, not busy enough.
42:11Lunch and dinner, or?
42:13We've probably done about 230 covers,
42:16or thereabouts, every week.
42:17Is that all?
42:18230?
42:20Christ.
42:20Yeah, we were doing, on Carvery,
42:22I suppose, about 700 as an average.
42:24Christ.
42:25So from 700, you lost 500 covers.
42:27Comes down to advertising.
42:29We're not advertising what we're doing.
42:30You know, we haven't said we're not a Carvery.
42:33We've gone back to Carvery on the weekend.
42:34Carvery's back.
42:36One day a week, guest appearance.
42:38I just think it's a massive, massive,
42:39golden opportunity that we've potentially fucked up so far.
42:43Oh, fucking so frustrating.
42:46Unbelievable.
42:47The Carvery's back, and the business is failing.
42:50What's the Vicar gone and done?
42:52Scott, how are you?
42:53Hey Gordon, thank you.
42:53Yeah, very well, thank you.
42:55I wasn't until I heard the news.
42:56We're down by 500 covers.
42:58The message is still not out there.
42:59And the Carvery's come back.
43:01I think you made a big mistake.
43:03You were sending a conflicted message by having a Carvery on a Sunday.
43:06Why can't I just have a simple roast?
43:08And plate it?
43:09Because that isn't what the customers around here are telling me that they want.
43:14I get, I get...
43:15You're losing confidence, Scott.
43:17No, no, no, it's not.
43:17No, it's not about that, Gordon.
43:18It's a...
43:19It's a dinosaur, that fucking thing.
43:21What message have you put out there about a grill taking place?
43:26I'm not going to stand here and say we've got it all, you know, everything sorted out and we've got it going.
43:30Are we ready to bring in 80 covers and do it well?
43:33I don't think we still aren't.
43:35He could cope with that.
43:36On the back of doing 80, in front of me, with a fucking handicapped fucking brigade.
43:41You know, no disrespect to Toby, but, you know, he didn't have the fucking strongest fucking influence in the kitchen.
43:46I'm more confident six weeks down the line you could be doing 150 on a Saturday night.
43:50I just think it's a missed opportunity.
43:52I'm infuriated with Scott.
43:53He's so weak-willed and he's forgotten the lesson of the marketing campaign I started at the rail station.
44:00I call an urgent meeting with his staff to shock him into action.
44:03Your asset is driving the fucking business.
44:07Marketing, selling your fucking business and standing there like a fucking salesman, driving it.
44:13And you've got to loosen up and embrace your staff, listen to them and move forward together.
44:17I think sometimes that you're so fucking worried about your persona in front of them because of your weakness in the industry.
44:25I'm seriously trying to help you do this, Scott.
44:27You know, seriously, there is no other, you know, ultimatum kind of thing that we're doing.
44:32It is to help do this and make it run more smoothly.
44:36We're going out the streets today and we're going to fucking drum up some business.
44:40And ties are banned.
44:42Why?
44:43What's wrong with being smartly dressed and turned out nice and warm?
44:45Nothing's from being smart and dressed.
44:46So if I want to wear a tie, I'll wear a tie.
44:47No, you're not.
44:47Let me finish.
44:48Let me tell you.
44:49Yeah, go on in.
44:50Before we get all fucking angry and take a swipe.
44:52And fuck me, am I quick.
44:54There's a level of casualness when you've got an open-neck shirt rather than an office point of view with a fucking shirt and tie on.
45:01Are you worried about the tie?
45:02It's a nice tie.
45:03On or off?
45:06Off.
45:07On or off?
45:07Off.
45:08On or off?
45:09Off.
45:10Yeah, you can off as well.
45:13Is it coming off?
45:15Yeah!
45:19Look, it's nice, that.
45:21Look, that's better.
45:23All right, I'll take my tie off.
45:27Freed from the shackles of his suit and tie, Scott's got to rev up his marketing drive.
45:31It's what he should have been doing six weeks ago, and now we need all hands on deck.
45:36The big stuff.
45:38Ready?
45:39Big smile.
45:41Mr. Restaurant, turn either way.
45:42Let's go, ladies.
45:44Yesterday, they had seven for dinner.
45:46Tonight, I want a full house.
45:48Yes, come on, Matt.
45:49Get in there.
45:49What are you, man?
45:49Come on.
45:50Get in there.
45:50Go on.
45:51Lovely.
45:51It's the young and wealthy Scott needs to attract.
45:55They're the future for his restaurant.
45:58Have we got a booking for you tonight?
45:59Are you going to come in and visit us?
46:01So we can show you a real good time and, you know, it'll be buzzing.
46:03Four of us at 7.30.
46:067.30.
46:06Fantastic.
46:08After less than an hour, the Priory's 100 seats are filling up.
46:11So you're for 7 at 8.45?
46:14We're nearly fully booked for tonight, and you still look unhappy.
46:17I'm loving it.
46:17Oh.
46:18Absolutely.
46:18No, I love it.
46:19I love it.
46:19I'm not unhappy.
46:20It's time.
46:21Oh, thank you.
46:22How are you?
46:25Spreading the good word on the streets has paid off, and tonight, the Priory's full of customers.
46:34Has Scott finally repented for his marketing sins?
46:37Yeah, I've learned from today that it's the marketing that's the most important thing.
46:43A lot of these people have never been here before, and they're now raving about it.
46:46So, yeah, that's absolutely what we need to do now.
46:48They're young, they're vibrant, and it's exactly the kind of customers that you deserve, yeah?
46:53Drive it.
46:53Thank you very much, yeah.
46:55And I mean drive it.
46:56And don't stop driving it, yeah?
46:57No, exactly.
46:58It's not a one-day thing, is it?
46:59No.
47:00Ongoing, yeah.
47:00No, no, no, no, no.
47:01And do me one more favour.
47:03Yeah.
47:04Undo another button.
47:06Good night.
47:07Good night.
47:08Scott now just needs to drive it.
47:14Business doesn't just come and sit on your lap.
47:17You've got to go looking for it.
47:18And if you don't, you're going to fail.
47:21There's a cocktail.
47:22What's it called?
47:23I need a name for it.
47:24A monk.
47:26A nun's nipple, a vicar's tipple.
47:30Come on, Andy.
47:32Yes or no?
47:33A monk's funk.
47:34A monk's funk?
47:35Oh, my God.
47:37I said funk.
47:38I said funk.
47:39A monk's funk?
47:41Oh, my God.
47:44Shit.
47:46What in the fuck have I got myself into here?
47:48That's all you've done for the last two days.
47:50You've said fuck all to it.
47:53Yeah?
47:53You're not letting me finish like you wouldn't let him finish.
47:57I'm not all the reactions, God.
47:59No, I am a dollar bloody offer.
48:01I'm not being swallowed up.
48:03I've never, ever heard anyone talk to a customer like that.
48:06Just get it done.
48:07Fuck off.
48:08Ding, ding.
48:09Round fucking two.
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