- 6 months ago
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00:01I'm wrestling with a titanic restaurant sinking into a financial black hole
00:06Right now, yeah, the Grenry's the biggest shit hole in Hampshire. The clueless owners an entrepreneur
00:12Not a restaurateur. This is how I run my fucking restaurant. It's not true. That's why you're in this shit. You fucking idiot
00:18There's a couple of young offenders in the kitchen with this intimidation
00:22Assault and the head chef is more like a parole officer who just can't cope
00:27I really can't be bored girl. I don't like this and I don't want to do it, mate. Why didn't you walk out? Why are you asking me?
00:47We're in rural Hampshire where I've just bought a really nice
00:51tiny country cottage and from a chef's point of view here
00:55You have some of the most amazing produce anywhere in Britain
00:59So I'm really looking forward to a nice laid-back British country lunch
01:06I'm heading for the Grenry a huge 200-seater restaurant owned by businessman and property entrepreneur
01:12Nigel Ned you he thinks his glam upmarket eatery should be earning him a fortune
01:17To my mind we've invested in all the right things. It's a beautiful place
01:21The quality of the food is good. We've got great chefs now a bit of a loss to be honest to understand why the place isn't busier
01:30Nigel's dream project is failing and it's an all-too-familiar tale in my trade running a successful business doesn't mean you can run a restaurant
01:37I've found myself in the thick of it really and
01:40Just basically doing the best I can we do feel vulnerable. I mean, it's like who'd you turn to you can only keep digging deeper and deeper yourself
01:47But you know, I suppose it was well. That's why we turn to Gordon here. We are
01:52Despite hemorrhaging four grand a week Nigel likes the finer things in life and he's offered to show me the area
01:58I just tell you about the area though where we are here
02:13This is a it's a very nice very affluent area
02:19Nigel convinced himself the wealthy Hampshire locals would flock to a flash exclusive dining club
02:25So we opened one in 2003 and it cost up to two grand to join
02:31For the first night Nigel invited celebrity guests like Jordan
02:36We thought we'd cracked it the launch was so incredibly well attended and everyone was so excited by what was happening
02:41The feedback was wow. This is the most amazing place. We're all gonna be coming here and then none of them did
02:47When Nigel's playboy project went bust he dropped the joining fee reopened at the granary, but it was too late
02:54It's local reputation was shot to pieces
02:57Just down here to the left here Gordon. This is the restaurant. Okay. That's the kind of crane building there with the nice nice lawn
03:03That's the granary. Yeah, it looks absolutely beautiful from here. My god, it's so big. Just describe the style of the restaurant
03:09Nigel? We call it sort of modern British
03:13Nigel recruited local boy Martin white to create his vision of a modern British menu
03:18So I'm expecting some updated British classics using homegrown produce from this head chef
03:23I especially love British food. I don't think there's enough of it around these days
03:27You know totally old steak and kidney pudding Cornish pasties, but Martin's got a hidden past
03:32He served six months for drug offenses and cooking was his salvation
03:37Went back into training this in the prison kitchens, and there was some really good
03:41uh chef prison officers who took me under their wing and you know just kept out of trouble and when I got out
03:48You know I went straight back to work
03:50Because of his past Martin wants to help other teenage tearaways. He has two on his cook the apprentice scheme
03:58Cocky Pete is 18 and is known to the police
04:00But I've done a few naughty things and I got in trouble with the law and now I've obviously found my godsend which happens to be cooking
04:08Which I'm very proud of doing and I enjoy it a lot and with good team here at the granary
04:13His partner in crime is mouthy Paul nicknamed chav. He's 19 and been arrested more times than he can remember
04:20Job definitely saved me. It was felt like yes, this is fucking brilliant. I'm actually doing this for myself
04:26They're great lads. They do you know, they work hard. They're they're really keen to learn and martin's brought them on fantastically
04:32My biggest worry probably is that unless things get a lot better. I wouldn't be able to keep them on anyway
04:37Nigel can only afford to stay open another six months because he's already invested two million quid
04:43Despite know nothing about private members clubs
04:45Nigel spent a fortune turn of the granary into a swanky dining venue
04:50We were aiming for sort of Monty's or Soho house
04:52What is that on there? Leather leather walls. Yeah
04:57Bloody hell you're aiming for Monty's the private club the sort of feel yeah
05:02rich and sumptuous and yeah
05:05god
05:06This is the uh
05:08Coach house dining and function room. I have to say I know I've only been here three or four minutes. It's fucking stiff. No
05:15Do you think it's too stiff? It feels stuffy
05:18Nigel's got a thin skin and doesn't take criticism. Well
05:22We're proud of what we've done here
05:24We get nothing but compliments about the interior of the building the decor and everything else
05:27It's just come in and rubbish the whole place. It's not a thing here he likes
05:31Nigel's joining me for lunch to discuss his so-called british menu
05:35It's packed with 60 dishes from around the world
05:38And do you get involved with the food at all? Yeah, I discuss it obviously martin
05:42Incredibly nigel's fiercely proud of this silly menu
05:46So i'm going to be brutally honest with him. I'll have the shark steak topped with tomato salsa and mozzarella
05:51Okay, must be a bit of a hampshire thing going on there
05:55Shark steak my starter appears to be from africa
05:58And this is moroccan chicken yeah wrapped in filo paste and what's modern british on that
06:08What is modern british on that nothing
06:10It's very spicy then it's moroccan you seem upset what's the matter you seem up tight
06:18I'll just wait for you to slate the meal like you've slayed everything else since you come in the place
06:22Oh dear this is nigel's idea of a modern british classic cheesy shark
06:27What was the chef smoking when he came up with that one?
06:30Have you tried it?
06:39Well that
06:42That's fucking ghastly there's a surprise
06:44Huh?
06:47Now
06:48Don't get all defensive. I don't like it
06:51Huh? How's your lamb?
06:53Beautiful
06:55Obviously really do you think the food is good?
06:58Yeah, of course I do
06:59You're playing with me aren't you?
07:02No, I think you're taking the pesky
07:04That's what's happening
07:05Sorry shark and mozzarella
07:07Sorry
07:08Please
07:08Let's go through your menu and see what you put together
07:11It's easier to take the piss out of other people's stuff
07:13We're going through my menu now
07:15The shark's half a centimeter thick
07:18Yeah
07:18It's cooked and then gratinated
07:20So it's cooked twice
07:21It arrived the plate full of water
07:23So the fish was overcooked before it even got anywhere near my mouth
07:26So why are you trying to be smart?
07:28If I said to you it tasted shit
07:30Accept it
07:32Not a great start
07:34I want to try nigel's favorite
07:35Fillet of beef
07:36This is cooked by peter
07:39So you know
07:39What a great experience
07:41With just 18 years old
07:43To be cooked in front of the best chefs in the world
07:47Maybe we should ask Nigel what I'm going to think about it before we go
07:49I know what you're going to think about it before you even try it
07:55How did you find your steak?
07:57It looked like someone was sick on my plate
08:01Apart from that the steak was cooked nicely
08:02Well at least I could say this
08:05You know it can only get better from here can't it?
08:08Uh
08:09Christ
08:10Yeah
08:12Definitely
08:13Nigel's kidding himself the food is great
08:16And clearly doesn't want my advice
08:18I just hope the head chef isn't as pompous as his boss
08:21How are you?
08:22Good to see you
08:22And this is Paul
08:24Paul nice to see you
08:25Hello
08:26Peter
08:27Peter
08:27Hello
08:28I had lunch with Nigel
08:29Yeah
08:29Sadly very disappointing
08:31In which way?
08:32I just found it old-fashioned
08:35Very boring
08:36And when you say modern British
08:38Yeah
08:39Where was the beef from?
08:40Where's the beef from?
08:41It's uh
08:42That is not British
08:44The steak was cooked nicely
08:46Yeah
08:46Pink
08:47It didn't need all the gunk around there
08:49Okay
08:50That was the shark it was okay for
08:51That was watery and overcooked
08:53You thought it was overcooked?
08:54Where's it actually from?
08:55It's the South Pacific Indian Ocean I believe
08:59And you buy it
09:00Guys do you want to listen or?
09:01Yeah we are listening
09:02I'll show some specs
09:03Are you just going to stand up and piss your pants
09:05I'm trying to have a chat but it's
09:07Sorry
09:07Sorry
09:07I'm going to speak
09:08Just show some fucking respect
09:10All right
09:11Sorry go on
09:11Carry on
09:14Can't stand up or
09:18What I'm trying to get through
09:19Yeah
09:20Is modern British
09:21It's hard to identify anything substantially modern British
09:24Yeah
09:25So I'm here to help
09:28Okay
09:29This man hasn't understood that yet
09:31All right
09:31I didn't enjoy my lunch
09:33It doesn't need to be that fancy
09:35It's probably obvious
09:35Yeah
09:36And it is on the verge of being pretentious
09:38Too much style
09:40And insufficient flavour
09:42The granary is an amazing location
09:44But everything about it is fucking wrong
09:46The teenage jazz bows
09:48They're so full of themselves
09:49It's fucking embarrassing
09:51The decals flash and pretentious
09:52And the food well
09:53It can't be any more further away
09:56From modern British
09:57No wonder the fucking locals aren't coming
09:58Entrepreneur turned restaurateur
10:04Nigel Neddu's massive restaurant
10:06Is in deep financial trouble
10:07His head chef Martin runs an apprentice scheme
10:09For out of control teenage tearaways
10:12The granary has a capacity for 200
10:14But on a busy night they're serving an average of 40 people
10:17It's unsustainable
10:18To survive we've got to fill this place
10:22Now before I do anything
10:23I need to see if they can cope when it's busy
10:26So tonight I've got 90 locals coming in for dinner
10:29And I want to see how they all handle pressure
10:32I was done 60 last night
10:34Was it 60?
10:3561
10:36Just me and Pete over here
10:37And the place is capable of doing what 200?
10:39Yeah I think we can do that quite easy
10:41We'll see where the gardener as well
10:43There's no reason why we can do more
10:44How many hours a week do you want?
10:46This week is probably about 60 to 65
10:49Good
10:50Healthy
10:52I could call it that
10:55The harder you work the more fucking trouble you start up surely
10:58Yeah it's all good really
11:00I need to know how head chef cum preparation officer Martin
11:03And his lads cope with lots of diners
11:07Two Moroccan chicken
11:09Soup, one plum ham, ricotta
11:12Martin's fiddly foreign dishes take ages to get out of the kitchen
11:15What's the sauce there man?
11:16A bit of prawn, sweet and sour
11:19We're only 30 minutes into the service
11:21And some of the food has been sent back cold
11:23All right Pete
11:25So we've got to do this again
11:28Sourge please
11:31The restaurant is filling up
11:32But Martin is struggling to keep up with the orders
11:36Martin, E-1-3-1 on their starter
11:38Close table 14
11:39They haven't had their starters
11:40Table 14
11:41Green privets
11:42We've been here since five
11:43And we're still waiting here
11:44We're still not working
11:45Yeah exactly we know what's going on
11:47Service has got off to a really bad start
11:48And customers are complaining
11:49There's one table there that have been waiting two hours
11:52Food's been served twice
11:53And they are really seriously pissed off
11:56Nigel can't afford a restaurant manager
11:58And runs the front of house himself
12:00His lack of experience is causing chaos
12:03Boys have you got 22 on there?
12:04I don't know if there's any chance we want to get our starters
12:08Yeah sorry we're having a meltdown in there
12:10It's not convinced
12:11It's not, it's a mullet
12:13They've crossed it out, it's a mullet
12:15This has got to be the worst day of my entire life to be honest
12:19What did you do to help the gentleman?
12:22We've taken his meals off the bill
12:23Uh-huh
12:24Been there three hours
12:25What is the time now?
12:26I don't know
12:27They're a quarter to eight
12:28Yeah I got it at five o'clock
12:29Right
12:29Joking it
12:30Martin said he could cope with 200
12:33But I've proved he can't even cope with half of that tonight
12:36It's never happened before
12:38I'm not happy about it
12:40We've been stitched up
12:41Not doing this
12:42I'm not doing it anymore
12:44Well who's stitching it over here?
12:49You can pull it back together can't you?
12:50I really can't be horrible
12:52I don't like this and I don't want to do it mate
12:54I didn't want to do it in the first place
12:55I'm out of it
12:56Come on let's get this done
12:58Let's get this done
12:58We've got a lot of people in there mate
13:00I'm not doing it mate
13:01It's bollocks
13:03What's going on?
13:04Neither Martin nor Nigel accept responsibility for the mess
13:07And want a scapegoat
13:09Unsurprisingly
13:10Nigel sees an opportunity to get his own back
13:13We've been stitched up tonight
13:15I've never been stitched up
13:16I'm happy about it
13:16Oh come on
13:17That's
13:18We've never had a fucking night like this Gordon
13:19I swear to God
13:20Have we ever had a night like this?
13:22Why are you shouting?
13:23Why have you done this to us?
13:25Why have I?
13:25What?
13:26Why did you do this to us tonight?
13:27We've never had a night like this
13:29Never since we've been open
13:30Don't be so ridiculous will you?
13:32Shit food
13:34Fucking red mullet frozen from Thailand
13:37The fact that we're not performing
13:38The service is all over the place
13:39The customers are fucking complaining
13:40Why do they put 90 people
13:42Without giving us any notice?
13:43There's still 50 you haven't even been fucking served
13:46So what are you blaming me for this?
13:48Phil the 50 haven't been served
13:50Don't count how many is on the service
13:52Don't count and come back
13:53You didn't even get a chance
13:54You're a weak man
13:55Because you're just picking on that
13:56Oh fuck off Gordon
13:57Don't call me a weak man
13:57You're a weak man
13:58Who the fuck do you think you are?
14:00Why don't you open your eyes
14:01Get your head out of your ass
14:02And try to look at your business objectively
14:04They clearly can't cook the existing menu
14:09They're struggling
14:10There's nearly 60 customers still on the board
14:13They've barely cooked 25-30 main courses
14:15And all of a sudden i'm to blame because they're busy
14:18And they're not handling it
14:20Thankfully martin sees sense and he's back in the kitchen
14:23You can get this back together
14:25Yeah
14:25We'll do it
14:26They may have come at fucking the same time
14:28But jesus christ
14:30Come on
14:31I don't know we're there mate
14:32Just had a funny five minutes there
14:35I felt i was letting myself down
14:36Letting the team down
14:37And then if i was to walk out i'd be letting them down even more and myself
14:41And i wouldn't live myself if i've done that so
14:43Not a sort of night i'd like to repeat i'll be honest with
14:46It's really quite devastating to have to go around to every single customer in the place and apologize
14:50I don't know
14:52I know what he's i know what he's doing and i i realized the reason for why he did it tonight
14:56You know he needed to see what would happen if we were pushed past breaking point i think
15:02Well let's just confirm something shall we everybody yeah yeah
15:06Yeah you're fucked yeah
15:08One thing we should never do is fucking give up no matter how
15:10Fucking hard it gets out there we never give up no
15:14Because we give up the customer suffers
15:16And let's be honest this business is in trouble
15:19And if this doesn't work
15:24They're all out of a fucking job
15:27That's a big responsibility you know that
15:29I do yeah
15:30Yeah huge
15:32And we'll get it right
15:34Okay
15:34Okay
15:37The granary doesn't attract enough locals to survive
15:40Before i can work out a solution i need to know why
15:43Um have you been to the granary i have and can you tell me a little bit about it
15:47It's a nice sitting rubbish service
15:49Yeah there used to be a club for private members only but that didn't really last that long
15:53So it has a bad reputation locally
15:56Well nobody ever goes there so i think if it was any good all the people in the village would go there
16:01It's the things that i heard about it just sounded a bit out of my league to be honest
16:05A bit too expensive i'm afraid private before wasn't it yeah
16:09A little bit off fuzzy yeah yeah it's nice to go into a restaurant and try different bits and pieces
16:13But i think they sort of went a bit over the mark like the shark and things like that you know people do want to try different things
16:19But i don't think that works really
16:51It's as simple as that
16:53This morning i'm taking the lads to a local vegetable farm to get them passionate about using fresh ingredients
17:00This is vital if i'm ever going to turn them into chefs
17:03A big root yeah okay so perfect size we're looking for is just above yeah a golf ball
17:16This lot have only ever seen their veg wrapped in clem film
17:22Come on paul put some well in there hey have you got anything yet
17:25No no no no no no no no no no no no no no no no no no no no no no no no no no no no no no no no no no no no
17:34Instead of nicking cars we're nicking carrots
17:40These reprobates are going to learn how to cook with the very stuff they're pulling out of the ground
17:45Martin excited?
17:47Superb yeah brilliant amazing completely different take on vegetables yeah
17:51I was also a bit of a teenage tearaway and crashed a car whilst uninsured
17:57Cooking was my salvation then so i want to encourage these lads in their careers i've got something in common with you guys
18:03You know i started off in a very similar position to both of you and you can
18:08Stay focused yeah and like i said my worry is you stepping off that line and fucking it up at the time when you got into trouble
18:15What did you turn to i suppose cooking i never wanted to be the footballer when i was a little kid
18:21My mom and dad have always got me enthusiastic about food and yeah trying new things and that yeah watching you both work
18:27The potential is phenomenal
18:29Don't have to be chippy and you've got to stay excited and martin keeps you guys on straight now
18:35Yeah
18:35It makes us know that we can make something of ourselves
18:38Martin and his boys didn't cope with 90 last night i'm going to show them tonight how they can easily serve that number
18:45It's a great british classic
18:47Roast pork each table gets its own joint along with a freshly picked veg
18:51This could really pull in the locals and ease the pressure in the kitchen
18:55With the large tables in for dinner tonight i want to try something different loin of pork shoulder pork belly of pork
19:01Gratin dauphinois and we just cook
19:05For the table where's the pork from i hope it's british
19:09Yeah
19:10Fucking down the road yeah that's right wrong z
19:21There's 90 in again tonight but service should be easier as everyone is helping themselves
19:27And i'm letting the lads loose on the public
19:29Go down there my big brave boy
19:34Gloucester old spot
19:35Gloucester old spot pork
19:37Reared in hampshire
19:38Reared in hampshire
19:45You just went silent there in here yeah
19:48A mouth bigger than fucking isle of wight out there yeah you just go silent yeah
19:52You weren't nervous out there were you
19:54Oh no i was uh shitting myself would be the correct terms
19:59There's 1700 quid in the till and even touching nigel has to admit i've got it right
20:05Gordon's taking some of the heat off with his specials
20:08Which has accounted for quite a lot of big tables one good night won't save the granary only large numbers can do that
20:14I swear to god we've got a fucking mountain to climb we are losing
20:20Big time and tonight we're 82 let's be honest if we pushed ourselves we could have been 150 tonight yeah
20:25But there is a fucking amazing bond in here yeah
20:29And i was very fortunate enough to work under marco's wing for three years
20:35And i went in there at 19 and i got my fucking ass kicked
20:38And i went in there at the time because things were going slightly pear-shaped at home so i lost myself
20:43Yeah if we're going to do this then fucking concentrate
20:48Everyone's got problems trouble past
20:52Fucking shit to deal with but if you can let your work shine
20:56The shit takes care of itself
20:58The granary's menu is changing but nigel's inexperience means front of house service is dismal
21:10Today i've brought in some birds for the lads i use their amazing eggs myself
21:15Underneath yeah underneath his breath that's it nice old cotswold leg bars they are phenomenal okay
21:21Look after them you'll be surprised on the amount of eggs produced they're fucking ugly things aren't they they are ugly
21:30Right now these hens are homeless this is a test to improve nigel's management skills he must build the hen house by delegating work to his waitresses
21:40Nigel's going to give the instructions read them out as soon as they're together we can release the chickens put them inside yes
21:46I know entrepreneurs like nigel are strong individuals but to be a successful front of house manager
21:50You must be a team player that's definitely up the other way whatever happens
21:55Right there that's it
21:56And they're roof panels what
21:59Those sides these are roof panels yep
22:03They're all waiting for instructions yet you're only talking to yourself i'm reading yeah to them
22:08No i've got to understand it first we're going to tell them before i understand it
22:12With his prickly attitude it's clear nigel's no team player
22:15So you're going to fucking flat pack anything that doesn't fucking fit does it this is a worry ahead of tonight's service just over a hundred books so
22:23If that's how
22:25Confident he is at delegating a chicken pen being put together what the fuck is he going to be like
22:31Running the dining room
22:32I think nigel's arrogance means he can't take any constructive criticism
22:39Nigel's management remains a big headache but tonight's service is looming and i have to teach the lads a couple of british classics
22:46Starting with mushrooms on toast so we're searching the mushrooms now
22:50What are those chickens producing out there what we got
22:55Beautiful eggs yeah so on top of the mushrooms we're going to have the most amazing poached egg yeah how long does it take to softly poach an egg for
23:04Yeah three three and a half minutes just finish a little bit of mustard
23:09yeah and go
23:11i think i've spotted great potential in pete
23:16i'm trusting him to cook the locally sourced carl's liver
23:20and just turn it over good pretty important to cook it quickly yeah good nice
23:24liver on
23:26yeah
23:27bacon little sprig of watercress yeah liver and bacon what we've done is three or four dishes that are tasting
23:33naturally really fucking focus on that tonight yeah that's a big ask and a massive responsibility on your shoulders
23:40Yeah yeah and when the fucking shit hits the fan i'm here but don't fucking lose it okay all right okay
23:46This is a crucial test of my strategy to save the granary
23:50Tonight we've got a hundred booked including a party of 48 air traffic controllers from the local airport
23:59These professionals know how to avert disaster
24:02I only hope i can do the same
24:05The kitchen's ready but nigel and his waitresses can't afford to screw up in the restaurant
24:10I think the communication has got to be a lot better tonight the last party out there is 48
24:14don't bring them all in together make it work we need the tickets quickly okay big test let's go good luck
24:23Nigel what's the matter
24:27Don't know nothing i'm aware of honestly no but you're flapping around looking like you're
24:31I was just getting the girls organized into their teams okay you've got young staff there and they're
24:35not controlled who's controlling them me good do it right let's go okay
24:40So far very very smooth very nice very relaxed
24:49Nigel
24:50How are you the last tablet's in down the 50
24:54Okay good it'd be nice to get some of the orders in there yeah yeah so they don't get swamped at once yes all right right
25:00Hey you got a full mushroom on yeah lovely
25:04The starters for the air traffic controllers are ready
25:08Service please
25:09Yeah
25:10Yeah
25:11Yeah
25:12Unfortunately the waitress has taken some food to the wrong table and nigel doesn't spot it
25:17Two of us have got a i've got a starter and nobody else has yet got a starter so um
25:21Where's the rest of the food coming from do we eat it now or do we not
25:24Other customers are sending their starters back
25:27Just touch that it's stone fucking cold nigel's job is simply to make sure the waitresses do what they're told
25:35i'm now doing table 21 okay all you want to take this as precise minus four mushrooms okay
25:44that's the 21. Martin says explicitly the mushroom dish is for table 21
25:49but the waitress serves it to the wrong table right under nigel's nose
25:53Anya 21 he said
26:01Nigel knows a terrible mistake has been made
26:05This is not what she tells you you take it to the table he told you yeah
26:08But because he's inexperienced nigel doesn't make the waiters take the dish to the correct table making a fraught situation even worse
26:16services while the cooking or service something is wrong this is absolutely appalling
26:20Yeah
26:22Front of house is really screwing us over yeah it's been screwed in that room it's been screwed in that room come on
26:28You've got to talk to me big boy
26:29Okay okay okay i'm 14 thank you you've got a team here waiting for orders come on mark
26:33All right yeah four corks guy thank you don't go flat on me right cav straight away wait church everyone
26:40Huh no sean five trout straight away five trout from over there go
26:44Martin has stepped up to the challenge but someone else hasn't
26:47Okay yeah i need breathing exercises just settle down just relax yeah just want to sit down for a minute
26:55Yeah can do i'm not going back in here till i've had a cigarette honestly i'm too stressed
26:59It's a disaster nigel's panicked and lost control at least the new dishes have gone down well
27:07It's very nice it's taken forever to arrive it's completely completely all over the place
27:13But it's great food let's come in my eyes the buck stops with the boss there's no way i'm gonna let nigel get away with it
27:19He must accept responsibility
27:22That was unbelievable
27:24It was fucking embarrassing
27:26What went wrong let me ask you first you are in the place truthfully now
27:30I don't fucking know is the honest answer to what happened
27:32You don't know
27:32It was a listen two people went to the wrong tables now i know for a fact that anya
27:38Regardless of what table she was told when i put it where she fucking likes
27:41I don't know why she did that but she did it that's all i know yeah that's all you know
27:45I don't think you're capable of running a fucking bath let alone a restaurant yeah
27:49You're employing cheap labor no fucking training and you're expecting to get up to speed
27:54When was the last time you trained a waitress enough i'm gonna go and look after my customers this is nonsense
28:00Right i've told him what happened i've told him what fucking happened talk to me why because you don't listen i'm in denial i do this all the
28:07Time this is how i run my fucking restaurant it's not true that's why you're in this shit you
28:10No it's not idiot don't call me fat you are a twat do you know that you stupid
28:15Jumped up idiot you stupid fucking silly looking
28:18This is how you run your business is it you're a fucking knob
28:21Ah you walk away now go and talk to my customers go and talk to the
28:25Fucking regulars out there see if they've ever seen a service like this
28:28What are they gonna say to me go and ask a regular you are the best host in
28:32Fucking hampshire probably some of them are you that fucking blind
28:38i'm not saying that there isn't massive improvements that can't be made here
28:41But if you think that this is the way i run it and i can't run this you're wrong so
28:46Fuck it i've done my best i don't need to talk about this anymore un-fucking-believable
28:55Last night nigel's lamentable leadership caused the mid-air collision for a party of air traffic controllers
29:01But he denied responsibility
29:03Nigel's arrogance could close the granary for good will he listen to me
29:08Gordon may have found me arrogant but that in truth that would only be a reaction to the way he was treating me
29:13You know when you've invested four years of your life a huge amount of money into creating something it's very personal
29:19I won't be spoken to in that way even if it is gordon ramsay
29:23The most important thing is to get this right and sometimes when you
29:30Get defensive on the back of criticism it's almost if you can't you can't take it all i want to see is some form of maturity
29:38In dealing with it and i'm not expecting you to like what i say but let's agree to disagree
29:43For now draw a line and move on right have you thought about getting a restaurant manager full-time
29:49Because i think you need help we have issues with servers that needs to be controlled
29:53I'd i take your point i mean you know i'm not a professional restaurant manager
29:57You know at the moment i'm doing the best i can all i want to do is make the place as good as it can be
30:01Uh-huh okay
30:03I need a trick to lure the locals back in who've been put off by the granary's exclusive reputation
30:09A fun event for parents and kids could get them back
30:12We need to find a way to get them out of the house with their kids and come and visit the granary
30:19Have you seen what's produced locally here no from the best tomatoes the best garlic to the best mushrooms
30:29Why can't we have a food fair day a way of announcing that you're here
30:35I think it's fantastic all day yeah let's go time's not our friend right now yeah i'll get right on it yeah
30:44Within 12 hours the food fair is underway instead of shark steaks we've got great hampshire produce
30:52The fair's designed to secure future bookings for the new look granary the only exclusive thing here is a petting zoo for the kids
30:58Was a greedy boy
31:06I am sure it's mild i'll just give you a little bit right nice happy
31:11Yeah i'm absolutely over the middle this is this is like you caught me pinching all the chili dips they're amazing
31:19Regular fun food events like this will get families filling up the gigantic granary and help to establish a more friendly reputation for the restaurant
31:29Absolutely amazing
31:33I really want to fire up these young chefs with a challenge
31:36They must create a salad using hampshire root vegetables the winner will go on my new menu
31:46Okay good so eggs tomorrow look at those jokes lovely yeah
31:48Okay Paul's looking nervous he's starting to sweat his gel's running i'm starting to sweat as well just
31:57Right what are they
32:00Beetroot and roast parsnip salad with chopped walnuts salad english mustard dressing
32:04What is it Paul mine is an egg and rocket salad served with parsnip chips sean what is it pan fried
32:11Parsnips and honey and oil with a carrot kool-aid you blanch them first in boiling water
32:16And then roast it i like all three of them
32:20And you they're all very good and you know what let's get the customers having a taste as well
32:27Forks down let's grab what it is
32:29This is the honey roasted parsnips at last these boys have had a chance to shine their enthusiasm can only improve the menu further
32:37Whose dish is best which one would you prefer to order off the menu?
32:44Sir the second one peter's excellent congratulations thank you very much
32:50Just literally off the top of my head come up back and for them all to like it as well
32:57Amazing really what flavor we've got here smoked potato
33:01The stress of running a failing business has meant nigel has taken himself far too seriously
33:06He needs to relax and drum up some new business
33:08How many bookings have you got so far so far from today yes
33:13I don't know the girls are the girls have got the book but they're filling up fast okay not enough
33:18Go upstairs yeah put this on come down you are joking me
33:23Have some fun with the kids relax a little bit i want to see you relax yes
33:27All right okay off we go yeah go and hey get some more reservations yes
33:31Nigel move your arse yeah
33:41I always thought nigel was clucking mad
33:47But there you go i mean a chicken wouldn't lie about good food really so when would you want to come in
33:51You know me and gordon have been sort of at it like that but you know i don't understand the reasons and i know he's very very passionate
34:00And you know this is this is the proof of you know how how much he's putting into this to to make sure that people know about the granary
34:07So no i just want to get on board with it you know get the job done properly
34:11It seriously honestly does look like the penny has dropped he has got up to speed with
34:15Understanding the importance of his locals get them on your side their customers without them you're fucked
34:25I'm sorry
34:29It's my last day
34:31Tonight we relaunched the family friendly granary i'm going to finally nail nigel's silly pretensions of grandeur
34:37Just think people used to pay two grand a year to come here now yeah
34:43They don't have to pay anything
34:45There you go wow
34:48Is that my new logo the big fat chicken no i didn't say fat chicken that's a cock
34:55Thanks very much
34:56You've been all fucking week
34:58I'm unconvinced that the kitchen problems are completely fixed but the menu must change for tonight's launch
35:04I've remodeled it with down-to-earth british recipes like this new broad bean and ham hock starter
35:10fresh parsley and some fresh chives yeah and then just lift it up there so
35:16And look it looks like something again
35:19straight out the garden
35:22The haddock main is pan fried then topped with a caper sauce all designed to make life in the kitchen much easier
35:28Basically just a nut brown butter and look on over the haddock
35:33Again i'm just trying to keep it as simple as possible yeah if these guys fuck up tonight yeah it's your fault
35:39I'm here with you and i'm here with them but they've got to use their own common sense as well you know that
35:44Pete's come a long way but i have my doubts about his boss martin has he got his priorities right
35:49It's difficult sometimes because yeah sometimes you know obviously you're trying to be a head chef at all times
35:53But at the same time you're trying to be a far figure stroke preparation officer to them and when you're trying to do
36:00Both sometimes it's difficult i'm also worried about nigel
36:04So i'm going to make sure he gets some help with the service
36:06Who is going to volunteer to work alongside nigel and lead all three dining rooms
36:12Someone that's over everything yeah
36:16Good happy with that nigel yeah yeah top choice
36:18So okay what's funny pete nothing go on show the joke go on it's just you may be 18 years of age
36:25But you're not that fucking old to get kicked out okay yeah so fucking calm down yeah and show a
36:30Little bit of fucking respect yeah and let your cooking do the talk
36:34Okay focus
36:35Enjoy it and fucking put your heads down don't go silent on me
36:39All right
36:40Do not go silent on me because when you're silent they're silent
36:42Got to control it come out the traps and those orders i need in quick okay good let's go go boys ready
36:59It's a totally new menu martin must rise to the challenge and keep these lads in line he seemed over confident to me
37:06A couple of hours will be all over and we're sitting outside smoking a big fat cigar
37:12I'm going to make a dog
37:17Okay two fish cakes and the beetroot salad down to table four please
37:21Out front nigel is in control with laura keeping it on his toes
37:24Okay how did we are there
37:26Well done sean stand by to go out and carve the fork yeah in and out
37:31The dining rooms are much more relaxed just ripe for eating with the whole family with the salads a storming success
37:37Lovely food and the kids have all enjoyed yourself you enjoyed it
37:43But in the kitchen martin's more like a lily-livered preparation officer than an assertive head chef
37:49Come on
37:50Yeah
37:50Lovely
37:52If i shower all the time and scream people don't listen to me so
37:55Yeah i know i was asking to scream and shout out like an idiot i'm just trying to
37:58Yeah i know
37:58He's just sort of running it like we're on blackpool beach trolling along with a fucking cornetto
38:02Oh dear it looks like martin's already given up because he seems to have sunken and he's not inspiring any of the cooks and it's a great shame because in 15 minutes time
38:10The guy's going to be up to his neck in shit and he'll start complaining and whinging
38:14Yeah we can't we can't serve that martin they're going to throw it back before you
38:17Yeah
38:18No chance
38:21Okay and he starts at table 11 they've been waiting a very long time
38:24Kitchen's got uh the gobs and a bit of a pickle there yeah they are backed up there yeah
38:30So i'm sorry the rest will be coming out just a couple of minutes
38:33Martin isn't directing these chefs i've got to step in
38:36Go on paul help them put them on the plate as well martin you've got to do 12 of them and join me
38:41I want to say you've got them flat as a pancake mate i really mean it customers are backing up we're in the
38:44Shit and there's too many hot dogs oh come on don't don't give me that limb there is a
38:48There's a fish cake and mushrooms on toast yeah i know the soup's in a container but when they're
38:52Ordering eight of them they've ordered them can you shut up a minute please yeah they're not ordering any
38:57Sorry
39:00Say that again
39:04Do you just tell me to fuck off
39:07Is that the thanks you get listen let me just tell you something to your face i know you think it's cocky and
39:13Smart and fucking hard
39:17I'm talking to martin and you shout over me and you're saying well all you're here is shouting
39:21You've got a lot to learn this won't happen because the kitchen's not committed
39:24Our shepherd tells me they're too hot starving is too much one fish cake to reheat mushrooms on toast
39:29Then the chippy little in the corner shouting his mouth off yeah you think someone would show a little bit more balls than that wouldn't you
39:42Martin has lost his grip over the kitchen but i was right to put my trust in pete who's shown he can deal with pressure
39:48Martin well done lamb
39:50Thank you
39:51Thank you
39:53You've got eight four here
39:53Yes eight four
39:54Well there you go
39:55That's table 18
39:56Thank you
39:57It's like it's stone cold
39:59That's the third dish i've sent back then out of three
40:02My egg was completely rock hard my yorkshire pudding was black
40:06It's a shame i was getting excited about tonight
40:12This is heartbreaking
40:14Martin couldn't cope with the numbers and he didn't handle his kitchen tearaways well either
40:24I'm speechless
40:26Yeah it's gone too well
40:29I still think you could have rose to the mark i still could come out of the trap and bang
40:33I'm seriously disappointed
40:34I was disappointed
40:35I turned around and said you know you went quiet you didn't delegate you didn't drive it
40:39You didn't force it and you sunk from a chef to chef's point of view let's have a little bit more balls together
40:44I'm i'm fucking gutted it didn't work i will take full responsibility for it it didn't work for me tonight
40:49I wasn't you know
40:50No disrespect anyone it just didn't work for me is this the menu there was too too much
40:55Do you want to go back to the old shit?
40:57No i don't
40:57Okay
40:58I'm really pleased with what you've brought in i'm really pleased with it
41:02Gordon
41:03We're going to get this right and uh you know we'll make it work we will make it work
41:07When you get back here you're going to see us firing on all four cylinders
41:09We're going to be here first in one morning we're going to have a sit-down meeting
41:12We're going to discuss the menu we're going to get this post rolling
41:16I swear to god if it bloody kills me
41:18It's such a fucking shame and so frustrating i honestly thought that both nigel and martin were going to turn that business around
41:26But on the back of that performance no chance but i hope for the sake of everybody employed by the granary that i'm wrong
41:33But i'm not holding my fucking breath because that was embarrassing
41:36It's been six weeks now since i was last at the granary and when i left them they had the perfect locally sourced real rustic british menu
41:52But the problem was that martin couldn't actually cope with the large numbers it was going to take to make the granary work financially
41:58So i hope the hell that guy's got his act together
42:01Right
42:03What in the fuck am i going to be blamed for now here we go
42:07Has nigel gone back to his old arrogant ways can i come in you can excellent how are you very good thanks
42:14Yeah good to see you very nice to see you too are you well yeah very good thank you
42:18I like that sound customers in the background busy busy how many is booked for lunch we've got about 45 today for lunch
42:2445 for lunch now that's good in the middle of hampshire that's very good for us
42:29Very good money in the till yes or no yeah it's just picking up i mean we're uh we're already a bit
42:34Busier than we were staff wise you okay pretty good a couple of serious changes
42:39Uh-huh martin's leaving
42:41How are you very well thank you yeah well you look calm you look relaxed i am yeah
42:46In comparison to the last time i saw you yeah i've got some myself now so you know that makes my life a lot easier
42:51What's this i heard you're leaving yes i've uh decided to uh move on um a lot of it's uh down to you too
42:58Really made me realize that may be able to start up a government-funded workshop
43:03Working with guys between the ages of 14 and 16. hey hey how are you buddy i'm fine how are you
43:09Yeah well thank you one's missing chav where is he he's uh he decided he wanted to do a bit of traveling
43:14And he's going to work with an old trainee of mine who's got a hotel in the lake district now
43:18Pete focusing excellent yes uh you know even more focused than he was on how he had his moments but yeah
43:23He's uh really nothing everything's relaxed but i haven't forgotten the disaster's last service
43:29i'll see tonight if they've improved but what about the food
43:33okay right um i'm hungry i've got a spare little table for the usual table yeah let's go the usual
43:40table yeah all right let's go back now it'd be nice to actually sit and have lunch and not be blamed
43:46for anything this time yeah look at that local lamb i'm nervous about my lunch these guys are really
43:54busy today but the menu's promising it all fits in now doesn't it great news huh music to my ears yeah
44:02can i just say you're one stubborn fucker it takes a while to completely change your thinking doesn't it
44:09yeah lovely that looks nice i've ordered a new dish local mullet broth that's lovely that it's like a
44:14little minestrone um listen this is delicious excellent listen yeah this is a million miles better i'm telling
44:22you lovely and without martin you know it's all down to you you know it's all on your shoulders you know
44:29i'm happy with it i've uh i've still got a great team here and the million dollar question even in front of
44:3525 ladies having lunch would you accept that you were wrong yes can i say it quietly you can say
44:44as loud or as quiet as you wish i was wrong you were wrong wow look at that the food's changed and
44:52nigel's attitude has changed so yes great news all around he's a little bit more humble now and it
44:58looks like he's got rid of all those little dreams on the private bar and all that crap it's back to
45:03humble cooking in a humble building and the red mullet whose idea was that right that's my
45:08that's my idea but pete cooked the red mullet for your lunch hope you liked it it was delicious
45:12there was one problem with it and don't take this personally yeah the portion was too small
45:17i wanted more i wanted more happy really happy because he's happy for a change
45:26the real test is to come can martin and the team deal with a busy night
45:31i'm asking customers to write comment cards to see if the granary has restored its battered reputation
45:38locals um would you be so kind to fill out a customer comment card would you be so kind
45:42to fill out a customer comment card and just tell us exactly what you think
45:47more importantly for me and the restaurant please be honest and your criticisms are crucial
45:55so we're fired delivering a well done lamb please and then just give us a line on the back and tell
45:59me exactly what you think nervous about the common cards no no no good i like that little confidence
46:05lamb place and faggots it's not what you look like when you're doing what you're loving the food
46:13hopefully if we can keep the act together on service as well we'll be fine
46:17seems very well organized in there nice and calmly run boys are working really well but now for me the most
46:22important part is the customer comment card that's why i can't wait to read just in half
46:28thank you good bad shall i be nervous scared scared first customer comment card
46:39really nice cooked food great to see local produce service friendly relaxed wonderful atmosphere
46:45oh smile then second one very tasty very well cooked yeah always a pleasure atmosphere ambiance cozy and warm
46:56i'd rather like the young chef can i have him cook me a steak what contact number i wrote it you
47:08good news locals love it great feedback from the comment cards and what more could you ask for
47:13good honest local produce cooked simply that's it the granary is graced by the locals finally if your
47:21restaurant dream has turned into a kitchen nightmare contact us at channel4.com forward slash take part
47:28service lovely warm friendly service i'm very happy overall atmosphere cozy i'm coming back
47:36very much better than gorgia i wrote it i wrote it no you didn't
47:50last one nice soup sexy bread tender pork good atmosphere warm cozy and welcoming that is enough yeah
47:59yes finally well done
48:09you
48:11you
48:13you
48:15you
48:17you
48:19you
48:21you
48:23you
48:25you
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