- 4 months ago
First broadcast 31st May 2005.
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TVTranscript
00:00And if I'm gonna get this place back on track
00:04Something's got to give those aren't interested in pulling on the fucking rope fuck off
00:10Hang on hang on let me finish. Are you ready for this? Yes, big day. Don't fuck it up
00:16I
00:28Essex an ancient Saxon County more recently colonized by Essex girls boy racers and footballers wives and now a Mexican
00:38Called Israel find out whether he's not here
00:40Five years ago he brought trendy fusion cuisine to the heart of Chelmsford
00:46He opened deep place cafe bar, and it seemed that he'd found a winning formula
00:52Great place great music great service great food the right price and he worked perfectly
00:58Over the space of two years Israel built a mini empire of five businesses
01:03But success didn't last long
01:07Three years later all but the place are gone
01:10Even this place is hanging on by a thread if I don't do something drastic then you know this business will go down the pan
01:18Having invested a hundred and fifty thousand pound and with a quarter of a million pound loan from a national brewery
01:24Israel and his partner Tara are at the wit's end
01:26So you've had the success there the place was busy now
01:29Almost pissed through your hands classic example in business trying to run before you could walk without consolidating
01:35How quiet is it? It's as bad as it's ever been the restaurants losing money
01:38The bar is supporting the restaurant or cells have dropped more than 50% in comparison to two years ago
01:45How desperate are you to get it back?
01:48Very very desperate. I'm at the crossroads. Do I still give it another go or do I return the keys to the landlord next month and say
01:58I better go and do something else
02:00We don't like the kind of guy that will give in easy
02:02No, I don't
02:04Israel is up to his neck in debt and doesn't even have the security of owning the building if this goes tits up he and Tara will lose everything
02:12I said to you ten seconds
02:16In a last-ditch attempt to win back customers Israel has employed one-time wannabe fighter pilot now high-flying executive chef Philip blaze
02:25Can I have two avocado and shrimp with 25 years experience?
02:31Monsieur blaze came hot from the multi-million pound stables of belgo and planet Hollywood
02:36I thought well, why not give a try? You know to the countryside of England
02:43Planet Hollywood I had a hundred and fifty people working for me
02:47You know saw here. It's a lot different. You know, I've got two three chefs
02:53You know we get some great feedback, but the only problem is that the guests don't come in
03:01Even on a dead cert like Valentine's night out of 84 available seats only 24 have been booked
03:07But at least that means the missus and I can get a table
03:11Happy Valentine's Day
03:13From the Valentine's special menu. I've ordered a scallop and shrimp cocktail for mains and a tiramisu creme brulee for dessert
03:20Sorry, I decided to bring it myself because I had trouble getting a waiter. Thank you. You're welcome
03:31Microwave rice straight away
03:37Just uh just a mess with me
03:40I've only got nice colors. They just need cooking sort of ten seconds each side, but they're chewy with overcooked dried prawns
03:46What the fuck is this?
03:49Dave
03:51Dave
03:53Phil's nemesis a maitre d is 25 year old Essex boy Dave bone
03:58I think you need to have quality rather than quantity on a nightlight tonight treat people with the respect they want and the special manner
04:06How is your meal soon? We'll go straight to the creme brulee I think
04:09It's straight away
04:11Did you ask the tiramisu creme brulee?
04:13Isn't it a tiramisu creme brulee?
04:15Yeah
04:15Sorry, do you work it?
04:18Straight for dessert please
04:19Rubbery overcooked
04:21I'm sorry
04:22I said rubbery and overcooked
04:24And I'm not the only one complaining
04:26I ordered salmon and
04:28Which sounded lovely and but it just wasn't quite cooked
04:31At least my pudding should be a safe bet
04:33It's a French classic so Philippe should be able to make it with his eyes closed
04:39And it looks like he has
04:41Creme brulee
04:42It's liquid
04:43It's the first for me actually. I've never had a runny creme brulee. I should ask for a straw
04:47It's fucking embarrassing really
04:49Oh, come on. It's not alright
04:51Excuse me, Dave
04:52No
04:53Alright, listen to me
04:54No, I don't wanna, I don't wanna
04:55Okay, then you
04:56I'm the person who looks an idiot
04:57No, no, no
04:58You don't look an idiot
05:00Okay, because I'm signing someone
05:02Your fucking shit phone
05:04Dave, go back to your restaurant
05:08Anglo-French relations seem to have hit a new low
05:12Yeah, and I'm saying to you, when it's ready, I will ring
05:19Here we are at Valentine's night
05:20All I can hear is the fucking chefs you have in the kitchen
05:25We made hard work of nothing
05:27And what I didn't experience was any passion
05:29Well, I did think that the scallop dish was actually very, very good
05:36The ones I ate were like rubber
05:38Mmm
05:40And I'm really sorry, but I've never known a Frenchman to make such a shit creme brulee in all my life
05:48We've got a lot of work to do
05:50Yeah
05:51Fuck me
05:52Awful food, bad service
05:54Cool, fucking hell
05:56Definitely not the place for me
05:58Fuck me
05:59Fuck me
06:01Israel and Tara have sunk everything they own into deep place
06:03And they're hugely indebted to the brewery
06:06The odds are really stacked against them
06:09But I like them
06:10And I also like a challenge
06:12I want you out of the kitchen
06:16Goodbye
06:17You can go to the toilet
06:20Lunchtime in the kitchen is the busiest time of the day
06:22And Philip is back to his normal menu
06:26I'm really hoping it's a damn sight better than last night's crap
06:29Otherwise we really are in the fucking shit
06:32Cheeseburger, Thai nodal, the Thai nodal coming now
06:37With over 40 dishes to choose from, Philly's menu is global both in size and choice
06:42What is that?
06:43What is that?
06:44This is salsa sauce
06:49Everything from all day English breakfast, hoisin noodles to Mexican platters
06:54This is definitely more confusion than fusion
06:57Some of it's even served in a bread bin
06:59People don't eat out of that surely
07:01Are you taking the piss?
07:03Well, we give it a bit of a polish
07:0570% of Philip's food is brought in, ready prepared
07:09What's happened to that?
07:10The Frenchman even gets his baguettes delivered frozen
07:14Fucking hell
07:15And buying in ready-made food is an expensive false economy
07:19What's the most popular dish today?
07:21The hamburgers and the crabs
07:24Are they homemade then?
07:25Yo, yes they are
07:29Finally, thank you very much
07:33Philip's two sous chefs, Munya and Alcema
07:36Are young and inexperienced
07:38They clearly know nothing beyond Phil's warped culinary world
07:42And what's that in there?
07:44Uncle?
07:46Uncle Ben
07:47Where do you want to be a head chef?
07:50Three years
07:51Fuck me, you better move your ass
07:53All right, where have they all gone now?
07:55I've got a table here, ready?
07:57Munya, where do you want to be a head chef?
08:01Well, maybe in about ten years' time
08:03Ten years' time, yeah
08:04Probably have my own place, I think
08:06That's what I would like to be
08:07They may be hungry for success
08:08But if they think this is cooking
08:10They're in for a surprise
08:12Very lumpy that, isn't it, no?
08:13It looks like fucking porridge
08:16The bells, the bells
08:18Can you tell me if this is starter
08:21And this main course
08:23Or is it all together?
08:25Yeah, please
08:26Because I can't guess
08:28You didn't take a nice one
08:29The one which was here
08:31Was the Greek salad
08:34Lunchtime service should be a quick turnaround
08:37But with all the cock-ups
08:38The customers are lucky to get their food within 45 minutes
08:41And it's not helped by the full-scale war
08:44Ranging between restaurant manager Dave and Philip
08:48What is it between you and Dave?
08:50Because you hate each other, right?
08:52Uh, pretty much, yeah
08:53And when the food does eventually make it out to the customers
08:56It comes boomeranging back just as fast
09:00What's up?
09:02Which one?
09:04It's my mistake, obviously
09:06I should have spotted it before it went out
09:10And it's not just the undercooked fish that slipped through Philip's net
09:15What happened?
09:16She just said it was running
09:17Which?
09:18What's going on here?
09:19The plates are fuller coming back, but they are going out
09:22He said it's not cooked properly
09:24It's not what?
09:26No, it's not cooked properly
09:27It tastes shit
09:28Studgy and fucking disgusting
09:31How many's cooked there?
09:32Burgers can be barbecued, grilled or fried
09:35But the secret to success is to cook them to order
09:38Look how thin they are
09:40We don't cook burgers now
09:41They're not even on order
09:42We're pre-cooking them
09:44Either for tonight or even for tomorrow
09:47Because the thing is
09:49For tomorrow?
09:50The thing is, the oven is very, very slow
09:53And we can't put it any higher than that
09:55Have you lost the plot?
09:57No
09:58Have you gone a little bit fucking bonjour?
10:00No
10:01And so how are you going to cook that again tomorrow?
10:03It will be reheated in the microwave
10:09Holy mackerel
10:11And the torturous treatment of innocent food doesn't stop there
10:15Can you deep fry the bacon now?
10:18No
10:19We do
10:20Yeah
10:21Would you cook like this in France?
10:23Well, uh
10:24You'd be fucking shocked in France
10:26Yeah
10:27They'll hang you upside down from the Alcatraz
10:29By your bollox, you know that?
10:30We're in the shit
10:32Well, if we want to turn the business around
10:36Yes, I have to agree
10:39We are in the fucking shit
10:41We are in the fucking shit
10:42We are in the fucking shit
10:54Cafe Bar Di Place is in deep trouble
10:57In the last year, food sales have dropped 7,000 pounds a week
11:01And depressingly since I arrived, I found few positives to build on
11:05It's time for Israel to pull his head out of the sand
11:08And smell the coffee
11:10Looking at the situation
11:12I can actually confirm I'm shitting myself
11:14I'm worried about the situation in the kitchen
11:17The idea of cooking
11:19There's not a lot of that going on in there
11:21No
11:22The standard
11:25Is pretty crap
11:26And what I have identified lately is lack of pride
11:29Yeah, and a huge lack of respect
11:31Too many individuals like you've got now
11:34Will completely fuck the business
11:36Because I have enough
11:38But have you lots of respect for your business?
11:39Because I have enough
11:40No, I've lost sense of pride for the business
11:42It starts from the top
11:43You have to stay fucking strong on top of it
11:45Because without your determination
11:47We're fucked
11:48And we need to turn their attitudes round
11:50Get their heads out of their assholes
11:52And fucking get this place back on track
11:54The animosity between Dave and Philip
11:57Is dragging the business down
11:59They're like a whinging old couple
12:01So on day three
12:03It's time to start building bridges
12:05With some tried and tested
12:07Marriage guidance tactics
12:08Hold out your hand
12:09Hold out your hand
12:13So, whilst you've got that egg in your hand
12:16Tell Dave what you really think about it
12:19You won't admit you love me
12:22Well, Dave
12:24You're just an arrogant
12:27Little bastard
12:29You know
12:31You think you know everything
12:33You're the most beautiful
12:35You're the most perfect guy there is
12:37And
12:39That's the bottom line
12:41So
12:43Hello
12:44Hello
12:45I think you're talking out of your ass, aren't you?
12:47Because when I do try and talk to you
12:50If I do shout
12:51It's because you argue
12:53And don't let me finish
12:54So from now on
12:56Stop being a stubborn fucking French bastard
12:58Because
12:59We're not going to work at all
13:00And this place is going to go down
13:05There's nothing that I would like more
13:08Than actually being able to work with the manager of the restaurant
13:13And this whole exercise is not personal
13:16It's about business
13:18And doing your fucking jobs
13:20And I just beg you both
13:23To continue talking to one another
13:26Because that hasn't taken place
13:28Understand each other's jobs
13:31Don't shake hands
13:38For the better
13:39It's not just Phil's relationship with Dave that's worrying me
13:43Where's the vegetable?
13:45He seems to have lost any real command of his kitchen
13:48Shh!
13:49Can I have vegetable noodle?
13:52An efficient brigade
13:54Thrives on constant motivation from their head chef
13:56But Munya and Alcima
13:58Are left to fester in bottles, sauces
14:00And frozen deep fried food
14:02I don't think we've seen mushrooms like that before
14:04Where?
14:05Breaded mushrooms
14:06Breaded mushrooms
14:07They're picking up one bad habit after another
14:09And Philip doesn't even seem to care
14:12Being in Essex
14:14You know, people tend to like the omelette well-cooked
14:17So this is an Essex omelette, not a French omelette?
14:19Oh, it's not a French omelette, no
14:22Okay
14:23Holy mackerel
14:24Show me
14:26Yeah
14:27That's, er
14:28That's fucking cooked, huh?
14:30It's time to find out what happened to Philippe Blaise, executive chef extraordinaire
14:37I see a man in front of me at 40 years of age, French, that's had bloody good jobs before, at an executive fucking level, whether it's Belgo or Planet Hollywood, but I don't see anything that resembles a chef
14:52If you are buying so much food in, and it's making you look shit, why aren't you fighting against that? Chefs fight for reputations and show the hunger to the customers of making them happy
15:05It's true
15:07Up to a point
15:08Yes
15:09I may have given up because I see that there's no hope
15:13Thank you
15:14But I am still as hungry as I was to actually do and create things
15:20Okay, well, I want to help you
15:23And I want to work closely with you to get things back online
15:27Just to install that little bit of fucking normality
15:31Pride
15:32You just said it
15:33Get it back
15:34Get it back
15:37When a business stops making money, it's tempting to stop investing in it
15:41And it's blatantly obvious that's exactly what Israel's done
15:45The dining room is tatty
15:47And the kitchen is lacking some of the basic essentials
15:50You've got to give this man the tools in order to operate this fucking restaurant properly
15:54I'm frustrated that we've got a freezer full of crap
15:57And we've got an oven that doesn't work
15:59So we've got to get our priorities right
16:01Your business, you're employed as the head chef
16:04You both have to start speaking the same language
16:08That is absolutely critical
16:10I hope this is the beginning of things to change
16:12And if you leave has felt in the past that he's been put on the pressure to cut corners
16:19And not to cut corners without talking to me
16:23With the lines of communication open and the promise of vital equipment on the horizon
16:27Philip and I can start thinking about the food
16:30Do you not think the menu is too big?
16:32Yes it is
16:34Maybe
16:35Finally
16:36We're starting to get somewhere
16:38To pull in lunchtime diners
16:40This is out with fusion confusion
16:42And in with a snappy menu
16:43Tasty fresh food that can be pushed out quick
16:46You see what I'm trying to do?
16:47I'm just trying to lift it
16:48I don't want to get complicated
16:49These guys aren't in a position to get anything complicated done
16:53That's pretty obvious
16:56And Phil's come up with a classic French sandwich
16:58To get our creative juices flowing
17:00So you're quite passionate about the cop monsieur
17:02I do like it
17:03Yes
17:04When you're so passionate about something as nice and delicious as this
17:07How can you make that baguette with the chicken and the plastic cheese?
17:11I know
17:12This is water for ducks back for you
17:14You're a Frenchman
17:15This surely must be the kind of food you like cooking
17:19It is
17:20Because I've seen you more relaxed in the last ten minutes than I have in three days
17:25Yeah
17:26Yeah
17:27It would be nice for you to give a little bite to the guys and tell them about it
17:31Yeah
17:32Show them a little bit of sort of, you know
17:33Yeah, passion
17:34Oh
17:35At last
17:36Some real food
17:37And it smells delicious
17:38All the way from Dijon
17:40Huh?
17:41You're happy with that one aren't you?
17:43Mmm
17:44That's beautiful
17:45Very nice
17:46Very nice
17:47Yeah
17:48Awesome, what do you think?
17:49Nice
17:50I like it
17:51Mmm
17:52Baguette
17:53Chicken baguette
17:54Or cop monsieur
17:55I'm not sure
17:56I think a cop monsieur is much better
17:57Yeah
17:58It looks better, tastes better
17:59We're gonna take a picture
18:00Why are we taking a picture, Philip?
18:02Oh record
18:03It becomes idiot proof
18:06No matter how easy you think the sandwich is
18:08It's still possible to damage a business on a shit sandwich
18:14Yeah
18:15In the past year, Philip has already changed the menu four times to no effect
18:20So it's not surprising that Israel needs a little reassurance that another new menu is the right step
18:26If we agreed that we're gonna cook it this way
18:28Yeah
18:29And it changes in and cuts corners
18:31That is frustrating
18:32When I talk about reintroducing menus
18:34I'm not talking about fucking food that's over his head
18:36I'm talking about soups, sandwiches
18:38Yeah
18:39And straightforward dishes
18:40That you can identify
18:41That are idiot proof
18:43And fucking delicious
18:44Yeah
18:45That's music to my ears
18:46That's all
18:47But it's not just the food that's been letting the place down
18:49Dave Bowen has been a worry to me ever since I arrived
18:52He's talked the talk but done little to back it up
18:56You have fallen for the biggest problem any restaurant manager has with their staff
19:05You've become their best mate
19:07And that's pissed off a few people in here
19:10You can't afford to run this restaurant as your social event
19:15Otherwise mate, you won't be here for much longer
19:18Turning into my own show
19:20It's probably not the best of business but the easiest
19:23You're running a fucking smart, cool cafe bar
19:27New start
19:28Stand apart from your staff
19:33It's time for a peace summit between the warring factions
19:35So I've asked Israel to come up with an exercise
19:38To promote communication and trust between the kitchen and the front of house teams
19:42You add your onions into it and you start smashing
19:47They're going to be making guacamole
19:49But there's a twist
19:50The teams are
19:53Philip
19:54You're partnered up with David
19:56The person in the back is actually making the guacamole
20:02But you're all gonna be putting a blindfold on
20:05So you're gonna have to depend on the person in front of you directing you
20:08I.e. we're gonna have to depend on the restaurant helping the kitchen
20:12And the kitchen helping the restaurant
20:15Put his blindfold on
20:16If you're good
20:17The head, not the neck
20:22Hands behind your back
20:23Three minutes
20:24Starting from
20:26Now
20:27Very, very soft
20:29You can pick up one
20:31And if you can cut the bone next to it
20:33Oh, slowly
20:34You should be digging in
20:35A little bit
20:37A peach
20:38A fruit
20:39No, not peach
20:40A pinch
20:41As in a pinch
20:42Oh, pinch
20:43Sorry
20:44Halfway there
20:46Eat it, Munya
20:47You're a chef
20:50Point your finger
20:51So stop
20:52Stop moving
20:53Sorry
20:54Yeah
20:55That's
20:56That's great tasting it
20:57Israel, how are we doing?
20:59We're done
21:00Now give it another mash
21:01Stop
21:02Pole's in front
21:03Okay, this one
21:05Mmm
21:07It's quite nice
21:09Nothing's mushed up
21:10So whose fault was that?
21:11Munya's?
21:12I guess
21:13The one that couldn't see
21:14What's it, what's it give you
21:18Mmm
21:19Not bad
21:20Nice
21:21But there's no Tabasco in there
21:22Dave and Phillips
21:25Yours were the best?
21:26Oh
21:27Thank you very much
21:28I think Dave gave you more encouragement there
21:30In the last three minutes
21:31Than he has done in two years
21:32No matter what happens from this day on
21:34You guys have got to get on
21:36Because if the head
21:38Chef
21:39And the general manager
21:40Get on
21:41Then everybody else underneath you
21:42Follows suit
21:43Do you understand the importance of that?
21:46Well, to start
21:47Totally
21:48To start
21:49Give him a kiss
21:50Yeah
21:51Let's not go that far
21:53Here's the bonding
21:54A happy couple
21:55Cheers
21:56Phillip and Dave
21:57Go on
21:58There you go
21:59The bonding masters
22:00One small step for Phillip and Dave
22:02But potentially
22:03A huge leap for the business
22:05I am never going to put your finger in my mouth
22:08Again
22:09You put your finger
22:10No
22:11Yours
22:12My finger in your
22:13Jesus Christ
22:14By day four
22:18Israel's ready to grab his business by the balls
22:21This is his last roll of the dice
22:23And he wants to start with consistently good fresh food from the kitchen
22:28One plate
22:29Oh, Phillip, the new potatoes, isn't it?
22:31Yes
22:32Nicely roasted
22:37It tastes very nice
22:39It does
22:40Tastes bitter
22:43They haven't gone into the fryer, have they?
22:45No
22:46No, no
22:47Are you sure you haven't put them in the fryer?
22:48Yep
22:49Er, look
22:50Mister
22:51No
22:52Let me just have a quick word
22:53Very, very important
22:54Yeah
22:55This man is paying your salary
22:56Yeah
22:57His business is about to close
22:58Do you understand how critical the situation is?
23:02I do
23:03So pay the man fucking respect and tell the truth
23:05You have deep fried those potatoes
23:07No, this one haven't been deep fried
23:10They are wrinkled, dehydrated
23:12And they have been in the deep fat fryer
23:15That's not dehydrated
23:17You're talking to a chef
23:19Yes
23:20And for as long as I've got a hole in my butt, big boy
23:22Those fucking potatoes have been in the deep fat fryer
23:25Don't fucking lie
23:27I know what I did
23:29You know the oven's not even hot enough to roast a potato
23:33We can't even cook a fucking burger in there
23:35They've been in the fryer
23:37Tell the fucking truth
23:43Look, there went in the oven
23:46Tell him the fucking truth
23:50He's so adamant
23:51I've even started to doubt my own judgement
23:54Until I tracked down Alzheimer
23:56How many trays of potatoes did you fry this morning?
23:58I fried everything here
24:01You fried all four?
24:02Yes
24:03And who told you to fry them?
24:05My chef
24:06Your chef, yeah
24:07Why did you deep fry the potatoes?
24:10You said it earlier
24:13It's because the oven is nowhere near hot enough
24:16Right
24:17Can we get back to basics now?
24:20And cut the fucking crap?
24:22Sorry
24:23But I fucking hate liars
24:28Sorry
24:29It's not right, Philippe
24:32But it's me
24:33Who's asking you
24:34Yeah, before I'm taking the camera off
24:35Forget about the fucking camera
24:36I don't
24:37Philippe, don't you think that
24:38The only reason I'm doing
24:39Maybe this programme is because
24:40It's the last thing that I can do
24:41To save the business
24:42I want honesty for you
24:43I don't
24:44I don't
24:45Philippe, don't you think that
24:47The only reason I'm doing
24:48Maybe this programme is because
24:49It's the last thing that I can do
24:50To save the business
24:51I want honesty from you
24:52That's all I want
24:53Don't ever, ever
24:54Be scared of looking like a prat
24:56But I'd rather be an honest prat
25:01Than a liar prat
25:04Because then you lose self-respect
25:06My mistake
25:07I can only apologise for this
25:15If there's one thing worse than a chef who can't cook
25:18It's the chef who tells porkies
25:21My workload has just doubled
25:25And there's only one way out of this
25:28Kilometre's coldy sack
25:29To get this place back online
25:32We're going to have to close for two days
25:36There's no way on earth we're ever going to get the food back up the scratch
25:40While you're sending what you're sending out
25:43I need 48 hours
25:45We'll work on tidying up the dining room
25:47Painting
25:48Every member of staff working
25:50For that goal
25:52To get it fresh
25:53And then two days in the kitchen
25:55To get it on track
25:58How do you feel about it Israel?
26:01We can't afford not to take money
26:03But we can't afford not to have a future business
26:07Yeah
26:08I think something that we need to stop is the bullshit
26:10I need people to be honest with me
26:12Philip, are you ready for this?
26:14If it is to make the business better
26:16I'm 110% behind
26:19It's not just the kitchener
26:21Yeah, yeah
26:22But I'm talking about the dining room as well
26:24There's a serious improvement there to take place
26:27It's a lack of pride
26:28A lack of pride
26:30And the potatoes was a prime fucking example
26:33Cut the bullshit
26:34You hit the nail on the fucking head
26:36And those that are pulling on the rope stay and work
26:39Those that aren't interested in pulling on the fucking rope
26:41Fuck off
26:51Day five at the place in Essex
26:54I've established the shepherd to be kept on a very short leash
26:57And his food is beyond tragic
27:00So for the first time in four years
27:02Israel has shut the place down
27:04Hello Michael, this is Joel Pons
27:06Just returning you cold
27:08With no customers
27:10We can throw everything out
27:12Revitalizing the image
27:13And most importantly
27:15A god awful menu
27:17Whose fault is it really?
27:19It's mine
27:20It's mine
27:21And nobody else
27:23Now it's a fresh start
27:25Let's get it back on the road
27:27And very soon we'll be on the motorway
27:32When a restaurant drastically changes its food
27:34It's important to back it up with the right atmosphere
27:39A couple of coats of paint is an easy way to dazzle your customers
27:42And give you a second chance
27:44Today
27:45It's just about getting the whole place back to look sharp, crisp, clean
27:51And nice
27:52And walk in and say, wow, yeah, I like it
27:56The kitchen's been scrubbed clean
27:58And the oven's fixed at last
27:59But that's not all
28:01For Phil, it seems all his Noel's have come at once
28:06I'm shaking
28:10I'm actually going to have a kitchen with proper equipment
28:15Israel and Tara must be bleeding somewhere
28:20This one's going home with me
28:22I'm sleeping with it tonight
28:23Not Dave
28:25From now on, plastic sauces and frozen foods
28:28Are barred
28:30The new menu will be cooked strictly from fresh ingredients
28:33And our first bite is a four kilo ham
28:36Drizzle
28:37The honey
28:38And the brown sugar
28:39Over
28:40It's a delicious steal
28:41At a cost of just ten pound
28:43And with a little lateral thinking
28:45It's a potential money spinner
28:47This ham, how far has it gone already?
28:49Fried eggs with ham
28:51Crop monsieur
28:52Peer and ham soup
28:53Can you see just how much money you can generate
28:56From one ham?
28:58Yes
28:59Surrounded by all this fresh food
29:00There's a tangible change of energy
29:02In Philip's two young chefs
29:03That's really nice
29:04Very nice
29:05Mmm
29:06The seasoning is quite even
29:07It's quite nice
29:08It's not too much
29:09It's not too much
29:10While Munya tends to the soup
29:12Alcimo's carefully preparing a pot of delicious bubble and squeak
29:16What do you think?
29:17Just a little bit more salt
29:19A little bit more salt
29:20Yeah, good
29:21I'm glad you said that
29:22Mmm
29:23Fresh food
29:24Fresh food
29:25Mmm
29:26Fucking hell
29:27Their careers in your fucking hands
29:29Yeah, you're supposed to be guiding them through this
29:31You know that?
29:32Yeah
29:33Yeah
29:34How many big chefs did you work for when you were their age?
29:36Quite a few
29:37Yeah?
29:38And did they kick your ass?
29:39Oh yes
29:40Yeah?
29:41Do you hate them for it?
29:42I love them for it
29:43You love them for it
29:44Do you think they love you when you show them nothing?
29:46I think now I'm gonna learn
29:49You've made that from start to finish
29:54Before you taste it, do you know what I'm gonna do?
29:56Take a fucking photograph
29:57Philip
30:00Yeah
30:01That's your reference
30:02Yes?
30:03At last, it feels like we're getting somewhere
30:05The chefs are enthused
30:06And the dining room has been transformed
30:08Almost beyond recognition
30:10But as it stands
30:12The outside of the building is selling all our hard work short
30:15The building's beautiful
30:17Yeah, so show it off
30:18But we've got to get rid of all the tacky shit
30:20Stuck to the front of it
30:21Now that you mention it
30:22And you see from a different point of view
30:24We go, we're promoting drinks
30:25We're saying cocktail night
30:27Thursday night
30:28And we've got our menu displayed
30:29And a tatty
30:30Yeah
30:31You're waking up to it
30:32And I'm glad you're starting to open your fucking eyes
30:34Because it really is important
30:35And you know
30:36The fucking word de place
30:37Well, you know
30:38That's got to go in de bin
30:39I think it's been consensus
30:40We're going for Saracen's cafe bar
30:43Yeah
30:44Fucking perfect
30:45Israel, it seems
30:46Is now on a crusade to bring de place back from the dead
30:50Now get out there and tell the world about it
30:52We've got just one day before the customers return
30:54To a fully booked grand reopening
30:58Everything depends on the kitchen perfecting each and every new dish on the menu
31:03Nice and fried eggs
31:04Turn down the gas
31:05I don't want the yolks broken
31:06Okay
31:07They may be easy peasy
31:09But consistent quality will be the key to ensure repeat business
31:12You have to get in there and really concentrate
31:15Yeah?
31:16Yeah
31:17This is so fucking easy
31:19The centerpiece for our menu is going to be the most famous butty in the world
31:23The club sandwich
31:25When I started cooking
31:26Yeah?
31:27I had to make these for a living
31:28Every day the same
31:30Every day the same
31:32In just 12 hours time the chefs in the front of house have got to function as a tight-knit well-oiled machine
31:41Chicken avocado salad that's the ham roasted with double fried egg
31:49Yeah
31:50And a minor miracle has occurred
31:51Salmon fish cake tata sauce
31:54Dave and Philip are communicating
31:56And the Welsh rabbit
31:57Civilly
31:58Fantastic
31:59They all look really nice
32:00The food is looking 200% better
32:03But to please a lunch hour crowd
32:05Tomorrow the grub will have to fly out
32:07Are you ready?
32:08I need to be sure these boys are really on their toes
32:11I'll do the toast
32:12When that goes to 12
32:14Here we go
32:15Go!
32:16Three to the sandwich
32:17Quick!
32:18I'll do the bread
32:19Quick, quick, quick
32:20What are you doing first?
32:22Come on
32:24Tomorrow we're fully booked for lunch
32:27Fully booked
32:28Philip it's not funny
32:29You know that?
32:30Yeah
32:31I know that
32:32I also want anyone to talk about putting his bacon on
32:33Who else is going to put their bacon on?
32:36I'm here
32:37When?
32:38Tonight?
32:39No
32:40Ali!
32:41Push on cul
32:42You need the bread, please
32:43Don't?
32:44Yes
32:45Here we go
32:46Hey
32:47Presenting beautifully
32:48Anyone thought about starting their french fries?
32:50No
32:51Oh
32:52Ali!
32:53There you go
32:55So get your fries on, okay?
32:57Thank you, chef
32:58Look at the speed of you
33:00Fantastically fast
33:02Is the executive chef going to come in last?
33:05No
33:06That's mine
33:07No, that's his
33:08That's yours there
33:09Thank you
33:10Ali Mounier, come on!
33:13Don't quit, big boy
33:15Do not quit
33:16You never ever throw the towel in on service
33:19Just come up to the hot plate and accidentally drop your plate
33:22Drop it
33:23Drop it
33:24Now drop it
33:25Oh, shit!
33:26Oh, man!
33:27Mad!
33:28Damn!
33:29Shit!
33:30Mounier!
33:31Hey, listen
33:32That was fucking excellent
33:33Yeah, the speed
33:34Working under pressure
33:35And concentrating was phenomenal
33:37And the best sandwich
33:39Is yours, Philip
33:41Great
33:42Without him even knowing it
33:43I've just managed to demo the executive chef to the club sandwich chef
33:47Now, tomorrow, we've actually got a chance of fucking surviving a very busy lunch
33:5110 a.m. launch day
33:56With 70 customers booked in for lunch, no one can afford to be ill-prepared
34:01I'll be running the checks and checking out the kitchen
34:04Right
34:05It's a delicate balance
34:06We've got a new menu
34:08Are you ready for this?
34:09Yes
34:10Big day
34:11Don't fuck it up
34:12The waiting staff are only just up to speed
34:14And one week link could bring Israel's last remaining business tumbling about his ears
34:19I think it'll go well
34:21I'm nervous
34:22Um
34:23Because everybody's on edge
34:25It's like opening a brand new business
34:27Uh
34:28A time before
34:29And I know how disastrous it can be
34:31The first thing I've got to say is
34:33The place
34:34Is the font
34:35It's gone
34:36Yeah?
34:37Welcome to Usarison's cafe bar
34:39Yes?
34:40We work together as a team
34:41We understand each other
34:42Yeah?
34:43There's gonna be several customers
34:44That are gonna be going for a 30-minute lunch
34:46That's a soup and a sandwich
34:48A soup and a salad
34:49Whatever they prefer
34:50Within 30 minutes
34:52I can guarantee
34:53If they leave under 30 minutes
34:54They'll be back next week
34:55Three or four times
34:56Between Monday and Friday
34:57Get it right
34:59Yeah?
35:00This is it
35:01Without you
35:02I can't do it
35:04Consistency
35:05Alcima
35:06Bingo
35:07New order
35:08Two tomato soup
35:09Two sandwiches
35:11Two sandwiches
35:12That's the quick deal, yeah?
35:1430 minutes
35:15Yeah?
35:16Well, tell the brigade
35:17The lunch deal is cheap
35:18At just £6.50
35:19Is the bacon on for the clock sandwich?
35:21Is the toasting?
35:22It's going in now
35:23Come on
35:24To make it worth his rails while
35:26Dave must fill the restaurant twice over
35:28Which means turning the tables
35:30Fast
35:31Two for the sandwich
35:32This has to go like clockwork
35:33Give me
35:34Three minutes
35:35Three more minutes
35:36Excellent
35:37Good
35:38Two seconds
35:39Philip
35:40Philip
35:41Philip
35:42Yeah?
35:43What's that in there?
35:44A new potato
35:45Where did that come from?
35:47I know we've got to push it out
35:49And move our arse
35:50But we're not going to serve that like that
35:52What's burning?
35:54Turn it over
35:55Medium
35:56Fucking hell
35:57We've been over this menu
35:58Time and time again
35:59But Monnier and Alcima
36:01Are already buckling under the pressure
36:03Ham and eggs
36:04How fucking difficult is that?
36:05Look, you've burst the yolk, yeah?
36:07It's the customer's privilege
36:08To burst their own fucking yolk
36:10Not you, yes?
36:11And there's only three orders on
36:13Breast the lettuce, Monnier
36:15And vinegar out on there
36:16Welsh Revit's all pissing over the plate
36:19Where's the chef?
36:22By 12.30, the restaurant's full to bursting
36:25Do we have a waiting list?
36:26No
36:27It's all down to the kitchen now
36:29One more club sandwich
36:30Another three-week bread
36:33But another burger with chips and baked beans
36:37Service, please
36:38Service, please
36:39Where's the rest of the fish cakes?
36:41I said to take some out of the freezer
36:44It seems my super basic menu
36:47Isn't basic enough for this team of numbskulls
36:49They're not cooked
36:51No, they're not cooked
36:53Look
36:54Munya, Munya
36:55The burner in the deep fat fryer has gone out
36:57And they've been trying to cook chips in cold oil
37:00Properly cooked
37:02No wonder
37:04But you can't let one problem bring the whole operation to its knees
37:08Now we'll just fry the potato wedges in a pan, no?
37:10Oh?
37:11Yeah
37:12Yeah
37:13Almost like a roast potato
37:15All together
37:16Six
37:17The orders are stacking up
37:19And the panic has already set in
37:21Call these new orders
37:22Some grass on this soup, please
37:24You mean chive?
37:26Yeah, just give me the freaking grass, that's fine
37:28Thank you
37:29And now there's a problem with the tickets
37:31Table four
37:33Five
37:34Five
37:35Table five I don't have
37:39All the communication has gone out the window
37:42And the customers are left in the dark
37:44As to why their food is taking so long
37:46We have an hour for lunch
37:48So obviously we had to try and fit the food in within the hour
37:52So I've just had to phone the office and tell them we're gonna be a bit late
37:55We've got to get back to work in two minutes
37:58Those that are getting their food are loving it
38:01But 20 minutes later, there's no resolve to the ticket confusion
38:05The ticket's gone
38:06I know it's disappeared
38:07Yeah
38:08That's why there's such a problem
38:09Because they've been waiting after the agents and nobody's picking them up
38:12Yeah
38:13Phil's only guidance through this mess are his tickets
38:16But it seems everyone's had their hands on them
38:18I don't have the ticket back
38:21And if a chef loses an order
38:23It's like an air traffic controller losing a plane
38:26Dave took it, he didn't bring back
38:28One ribeye rare, one side
38:30And this one's going down fast
38:32Hold on, hold on, come here, come here
38:34What's going on?
38:35Why is the food coming back?
38:36Turn around here
38:37I've got table seven here that you've given me
38:39That was gone a long time ago
38:41So we've already sent the table?
38:43Oh come on
38:44Right now we don't need to fucking repeat the order
38:47Huh?
38:48That's because the waiter leaves the order
38:50Don't blame, don't blame the waiter
38:52Put it on the pick
38:53No
38:54Very similar
38:55I'm going for a cigarette
38:56I've had enough of this shit
38:57Hello
38:58What do you mean you're going out for a cigarette?
38:59Well, no
39:00We're sinking
39:01I've had enough of this shit
39:03Yeah, but we're sinking
39:04You can't just disappear
39:05There is enough, okay
39:07When somebody does a mistake
39:09I'm the first to admit it
39:10But not when I'm covering for someone else's shit
39:14Well you don't come
39:15I've had enough of this
39:16You can't just walk out for a cigarette, Philip
39:21I'm sorry
39:22The shit's hit the fan
39:23I'm here to help
39:25Let's get back on here straight away
39:27And start again
39:28Let's go
39:29Come on
39:30It seems Israel believes Philip's not entirely to blame for this fiasco
39:34Why do I have a waitress going into the kitchen
39:37With a problem
39:39Without Dave knowing
39:40You've been told there is a manager on the floor
39:42And that manager should be on the ball with every single fucking table
39:45What stage are they?
39:46Have they had a coffee?
39:47Have they had a drink?
39:48How long since they ordered?
39:49That's what I want out there
39:50It stops here
39:51Yeah
39:52It has to stop here
39:53Exactly that
39:54I was wrong
39:55Israel's right
39:56As a manager, Dave should have the situation well in hand
40:00You're in charge of throwing the food in and out
40:02You need to know what stage
40:04No
40:05Hang on
40:06Hang on
40:07Let me finish
40:08Okay
40:09Get off the floor now
40:10Yeah
40:11Get off the floor now
40:12Okay
40:13Get off the floor now
40:14Fine
40:15Use the back door please
40:16Thank you
40:17The catalogue of disasters has taken their toll
40:20Israel's had to give away over a hundred pounds worth of complimentary food and drink
40:24And to avoid further embarrassment
40:26He's decided to shut the service down after just one sitting
40:30How long for table four, Philip?
40:32Do you know how long they've been in here?
40:33I can imagine
40:34One hour, twenty fucking minutes
40:37One hour and twenty minutes
40:39What the fuck's going to happen Saturday?
40:43Tomorrow we're gonna have to get our ship together, that's for sure
40:50It's been a real disappointment for everyone
40:52But we can learn from today's harsh lessons
40:55May I suggest, you know, only take the customers you can do
40:58And then each and every day build it
41:00Because Chelmsford is a small, close-knit town
41:04And if word spreads that you've reopened
41:07And the food's not as good as you think it should be
41:10Then they won't come back
41:11Huh?
41:12Phil's clearly been through the mill these last few days
41:15Even though I didn't want to admit it
41:17I have actually lost part of that passion which I had
41:24Doesn't it become painful?
41:25Trying to cook with no feelings?
41:26It becomes an automatic smell
41:29Will you find that passion again?
41:31It has come back already
41:33Well, I didn't think that lunchtime when you walked out for a cigarette
41:37But you came back, that was the most important thing, you know that?
41:39Yeah
41:40And I appreciated that
41:41Yeah
41:42Hey, I didn't want to do it without you
41:44It's not my kitchen, is it your kitchen?
41:46I know
41:47I know
41:48Yeah, perhaps one of the toughest weeks I've ever had
41:50In my fucking career
41:51Oh yeah
41:52Oh shit
41:53Yeah, definitely
41:55But
41:56Get it back on track
41:58That's the most important thing
42:00Israel
42:01Keep on them
42:02Yeah
42:03Breathing down their necks
42:04Yeah?
42:05Thank you very much
42:06Bye
42:07Thank you
42:08Bye
42:09Thank you Gordon
42:10Thank you guys
42:11Chef
42:12Thank you
42:13Yes
42:14Do you really hate me?
42:17Can I pass something to comment?
42:21Bye guys
42:22Yes
42:23Thank you very much
42:24Thank you, I'll be back
42:25Yes?
42:26Good
42:27With my new potatoes
42:28Bye
42:29Bye
42:30Bye
42:31Bye bye
42:32Au revoir
42:33Oh
42:34Oh
42:39I can breathe now
42:40I can breathe now
42:41I can't breathe
42:42I can't breathe now
42:43I can't breathe now
42:52It's been six weeks since I was last in Chelmsford
42:54And I've heard rumours that something strange has been going on at the Saracens Head cafe bar
42:59What happened to Saracens Head?
43:01What happened to Saracens Head?
43:02In the week I spent at the place, it didn't take long to suss out that Dee stood for dreadful
43:07And for as long as I've got a hole in my butt big boy
43:09And for as long as I've got a hole in my butt big boy those fucking potatoes have been in the deep fat fryer
43:14The owners were in dire straits
43:16If I don't do something drastic then you know this business will go down the path
43:20And the staff were dysfunctional
43:22From now on, stop being a stubborn fucking French bastard
43:26We need to turn their attitudes round and fucking get this place back on track
43:30Over the longest seven days of my life, we injected some passion into the food
43:35Hello, that's his, that's yours there
43:37Thank you
43:38Come on
43:39And got the team eating out of each other's hands
43:43What's that?
43:44That's me tasting it
43:45It wasn't perfect
43:46I've got to get back to work in two minutes
43:48But I really felt the saracen's cafe bar was well on the road to recovery
43:53All three of you, well done
43:55That was fucking excellent
43:59The latest news from inside is unbelievable
44:02I thought things couldn't get any worse, but they just have
44:05God how strange, I mean really really strange
44:08Israel's no longer there, the place has gone into receivership
44:12She said two weeks ago, it doesn't belong to him
44:14The brewery have taken it back and he's been kicked out
44:17The brewery has put the lease of the place up for sale
44:21And Israel and Tara are out on their ears
44:24Ironically, the one person I suspected might not be here, is here
44:29Philip Blaze, executive chef extraordinaire
44:32It's a very, very sad, you know
44:36What a shock
44:37Total, total shock
44:39Yeah
44:40And everything you put into it and what the guys done and just
44:43Yeah
44:44All gone down the drain basically
44:46You're looking very clean, obviously not making many club sandwiches
44:49What's the time down to?
44:50What's the time down to?
44:51We are actually
44:52We are, it's one of the best salas
44:53What, better than the croque monsieur?
44:55No, come on
44:56It is, it is better, a better salar than the croque monsieur
44:59What's coming out the quickest?
45:02The club sandwich
45:03The club sandwich
45:04So it appears that things were really starting to happen at the place
45:08After I left
45:09And the food sales were on the up
45:11Hello Israel
45:12Hello
45:13I did not expect to see you here, you know that
45:15But it seems it was too little, too late for Israel and Tara
45:18Oh shit
45:20Yeah, very well
45:21How are you feeling?
45:22Alright
45:23Yeah?
45:24Yeah
45:25It was our last chance to get it, to get it together
45:27And we did
45:28The town was bussing with Samerson's head being able to produce the quality of the food that we were producing
45:33Nice, simple
45:34Yeah
45:35The people were coming in and said it was delicious
45:36Yeah
45:37It was perfect
45:38They didn't have long to reap the benefits
45:40Shortly after I left, the brewery took the business out of Israel and Tara's hands
45:44And then it just happened on the spur of the moment that you're at work and all of a sudden, bang
45:48Well, we didn't even know we were going to be asked for the keys
45:51We bought a new house, mortgage, all at the wrong time
45:56You're out
45:57Yeah
45:58On your house
45:59You're seven months pregnant?
46:00Eight months pregnant
46:01Eight months pregnant
46:02Eight months pregnant
46:03I mean this is not the kind of predicament I expected to see
46:06What did you lose?
46:08Israel lost obviously more than I did
46:11But mine was inheritance from my mother and my grandmother
46:15The fact that I was naive and I didn't know how corporate big nationals work
46:19And the world of the accountants and the solicitors and all of that crap
46:24I didn't know anything about
46:26I know how to serve people
46:27I know how to make them smile
46:28Yeah
46:29I know how to deal with the complaint
46:30Yeah
46:31I know how to deal with the kitchen
46:32I don't know how to deal with business, you know, transactions of that matter
46:37No
46:38I feel so sorry for them and I still can't quite believe what's happened
46:43Good luck with the baby
46:45Take care
46:46Israel and Tara had genuinely thought they could keep the business going
46:50Right
46:51But sadly
46:52After calling the spokesperson for the brewery
46:54It all becomes crystal clear
46:56Okay
46:57All right
46:58Thank you, Tim
46:59Bye
47:00Sounds now like the brewery were only acting on the best interest
47:04By accepting the highest bid
47:05And I think Israel's been slightly naive
47:08No matter how good the food is
47:10You've really got to understand every aspect of your business
47:14And the areas you don't understand
47:16Seek advice
47:17Before you get fucked
47:19Hey
47:20My kitchen's ready
47:21It's six and a half minutes
47:22That's not bad
47:23Does it taste?
47:24As good as it looks
47:25Mmm
47:26Very nice
47:27Thank you
47:28You have got your passion back
47:29You know that
47:30That is fucking delicious
47:31Nailed it
47:32Nailed it
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