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00:04It's out one Sunday.
00:06We were just coming over the little bridge.
00:10And I just looked at the first sales sign.
00:12Straight away I just said, I'm going to buy a grandchild tomorrow.
00:16I want to make it into a five-star hotel.
00:20And I want to put Yorkshire on the map.
00:27We wanted to create something that felt unique.
00:34It's like a posh guest house.
00:36Are you well? Yeah.
00:38Everybody's your friend in Yorkshire.
00:39How are you? I am.
00:49No one would expect a hotel like this in a valley in the middle of Yorkshire.
00:57We see ourselves with the Gotchesters, the Riggs, the Glen Eagles.
01:02We want to even be higher than them.
01:04Oh, no. Welcome to the country hall.
01:08Oh, my God.
01:10We are a Yorkshire team.
01:11We've got that Yorkshire grit about us.
01:13It's number one. It really is.
01:15The experience, the people.
01:18It's fabulous.
01:20Yoo-hoo!
01:22The feeling.
01:41Good afternoon.
01:42How are you?
01:43I'm good. How are you today?
01:44Very good.
01:44Good.
01:45So we have the lovely Phil Dixon, Francis McMay, coming in.
01:49Pushing the boundaries on exceptional service is at the heart of the Grantly Hall ethos.
01:56Champagne sorted. Ben's going to help me.
02:02Let's pop it carefully on the seat for now.
02:04Just lie the glasses down.
02:05Pulling out all the stops for some serious hotel regulars is lifestyle manager Paul.
02:11It's important that we're absolutely on point, still delivering exactly what the guest expects.
02:16But when they come back to us on repeat occasions, that relationship develops.
02:23The relationship as a friend develops more and more.
02:25We call it a Yorkshire five-star welcome.
02:28Arriving at the hall by car is always a memorable experience.
02:32But it's not the only way to get here.
02:35Yep. Here we go.
02:39Amongst its 38-acre grounds is the hotel's very own helipad.
02:44Fortunately, I don't wear a toupee yet, so it stays in place pretty well.
02:50It's a smooth landing for Francis McVeigh and partner Phil Dixon,
02:54who are here to celebrate four years since they first met.
03:00Oh, amazing.
03:01I'm always saying no to champagne.
03:03It's a little anniversary trip.
03:06Oh, thank you.
03:06Happy anniversary.
03:07Thank you very much.
03:10Nice to be home.
03:12Phil Dixon and Francis McVeigh, they come all the time.
03:15I've known them for, you know, for three years.
03:17They're absolutely fantastic.
03:18They're part of our family, you know.
03:20We need to ensure that the staff actually are sharper than ever.
03:23You know, whenever they come here, we have to even be in top form.
03:28Big Bart?
03:29Yeah.
03:30We come to Grantley Hall when we want to switch off and relax.
03:34It's our switch off place.
03:36Come through, we'll get you checked in.
03:37You do feel like you're part of the family of Grantley.
03:40Yeah.
03:42Welcome back.
03:43They genuinely care about us.
03:45We genuinely care about them.
03:46Every staff member wants to do something special for you.
03:51And it's lovely.
03:55For their romantic escape, the lovebirds are residing in the Royal Suite.
04:01Typically costing £4,500 a night, it's set across two floors.
04:10I don't really know why I'm following it.
04:12Well, I'm leading you off to your room because you know this hotel as well as I do.
04:16Happy anniversary, dear.
04:19They are very pretty.
04:22It's certainly a far cry from Finn and Frances' first date.
04:26You took me for this amazing meal.
04:28Yeah.
04:29And I'm just a Nottingham girl at heart, so I was like, oh, there's a slug of lettuce around the
04:32corner, so we'll just go there.
04:34And ten Jagerbombs later...
04:36You ended up passed out on the floor and we can't remember anything of you.
04:39Right.
04:40I know.
04:42It's just my best friend.
04:44We do everything together, so we drive to work together, we work together.
04:48We obviously live together.
04:50We just are, aren't we?
04:51Two peas in a pod.
04:52We have a gift for you as well, for both of you.
04:55Don't forget to take them home with you as well.
04:56Thank you very much.
04:57All right, happy anniversary.
04:59Happy anniversary.
05:01Phil and Frances will be celebrating in style later,
05:04attending an exclusive champagne dinner, curated by culinary maestro Sean Rankin,
05:10chef patron of the hotel's flagship restaurant.
05:18We are the Michelin star restaurant of Bradley Hall.
05:21You know, with that comes a lot of pressure.
05:22Morning, sir.
05:23How are you?
05:23Good to see you.
05:25You well?
05:25Good, thanks. Morning, sir.
05:26I guess it'll be a lot of money, you know, to come here.
05:29You know, their expectations are high and we have to deliver every night.
05:31Great.
05:32Well, your big start.
05:33Today, Sean and his team face an added challenge.
05:37Crafting a bespoke dining experience for a prestigious champagne house.
05:42Nice pint, yeah.
05:43We have a special event tonight.
05:44The House of Krug.
05:46Hopefully, we're going to be the ambassador for Krug champagne.
05:49We're doing a dinner party for 21 guests all together.
05:52Three from the champagne house.
05:54We've created a menu round the tasting notes, round the champagne.
05:57But Krug this year have realised they want to do something with carrots.
06:01In all things, carrots.
06:03So, we've created a lobster dish and we've got about three or four different elements of carrots.
06:06So, carrot puree, cooked up carrots.
06:08Yeah, you know, really nice menu tonight for them.
06:11Really attention to detail is key.
06:15You know, we're running really, really strict.
06:17To be recognised by such a renowned estate, we've positioned Grantley as a top destination for champagne lovers.
06:23So, there's no margin for error.
06:28We're sitting 21 down at the same time tonight.
06:30So, it's going to be quite pressured.
06:32You might see a few spoons getting flown around the kitchen, as it were.
06:36What are you kidding?
06:37Our main ambition really is to try and get all the food out, you know, on point, hot and at
06:42the table at the same time.
06:43So, it's going to be...it'll be a tough one tonight.
06:49Yeah, nice sauce.
06:51While Grantley's guests enjoy the hotel's five-star luxury, there is another side of the business hidden away from view.
07:01Maintaining the hall's immaculate appearance is a small army of skilled tradespeople responsible for the upkeep of every corner of
07:10the hotel.
07:12Maintenance teamwork is never, ever done.
07:15Every day brings up a different challenge just through natural usage.
07:19Things need to be repaired.
07:20You never, ever get to the euphoria of her saying, right, tools down, guys, everything's done.
07:28We are a Yorkshire team, and we have Yorkshire values, and we've got that Yorkshire grit about us.
07:34But the team's work goes far beyond day-to-day repairs.
07:39Basic joinery work.
07:40In the maintenance yard, a special project is taking shape.
07:46This is my first coffin, and I don't expect to make another one.
07:50The hotel is preparing for one of the biggest events of their autumn season, and one that they've never attempted
07:57before.
07:58Well, somebody mentioned, are we doing anything for Halloween?
08:00So I sat down with the team and said, well, if we're going to do it, we're going to really
08:03push the boat out.
08:04And I think that's what we're wanting to try and deliver now.
08:06It's something that's really magical, that's different, and that raises the bar for the team.
08:11We took the gamble, despite me not really liking Halloween myself.
08:16It's now up to interior and ambience manager Marek and right-hand woman Shelley to deliver.
08:23It needs to be massive. It must be that we're going to be talking about us.
08:27It needs to be crazy, it needs to be wild, it needs to be loud.
08:31A lot of colours, a lot of props, obviously a lot of pumpkins, and I have amazing ideas in my
08:38head.
08:39Colin, it's a little bit too light for the vampires.
08:42Why have you got a customer?
08:44Once the lid goes on, you won't see the sun.
08:46No, looking really good, Colin. Amazing.
08:48It needs filling up now.
08:50It's going to be painted black with a big cross on the top.
08:54Gently, don't break it.
08:56Oh, my tomatoes.
08:57So, head that end.
08:58Yes, I know the paper.
09:00It's not my first time in the coffin.
09:04Oh, wow.
09:05Oh, it's perfect.
09:12Get out, out, out, out, out.
09:13Out, out, out.
09:15Quick, out.
09:16I need to do a repair job.
09:18Panicking for nothing.
09:19That's OK, it's cosmetic.
09:20Thank you, young man.
09:21It's cosmetic, the break.
09:24The coffin's not the only work of art the team are creating.
09:27Right, I'm going to put it straight back into the container, mate.
09:30It takes out to work.
09:33This is just a trial.
09:34We'll make it tidier than this, but Marek always throws us challenges.
09:38Is it not too tall?
09:41No.
09:41We joke about this, we've been Marek'd.
09:43For some reason, I think it's too tall.
09:45Well, we'll just check the measurements, but I'm sure it'll be fine.
09:48There's not a day goes by of any week where he's not got something that he's...
09:53Can I just tell you about?
09:54We've got to unravel his ideas and make them into feasible projects.
09:59On the day, if you could just dress that centrepiece in.
10:02We've not been beaten yet, let's put it that way.
10:04Are you ready?
10:08The latest trend is to have a champagne wall and a wedding.
10:10It would try that for this time, Marek.
10:12And how difficult was that?
10:14When the guest rings the bell, the hand comes through with the champagne flute,
10:18but the hand will be dressed as a, you know, a horror hand.
10:21Oh, hello.
10:23Finally, friendly human.
10:24The biggest possible issue with Halloween is that it can look like a children's Halloween party.
10:31And we still want it to have some of that Grantly Hall magic.
10:35We're going to have to try and look for a lot of things,
10:39and then try and make it that it still looks classy.
10:44Just a few days remain to bring Marek's vision to life,
10:47before more than 200 guests descend on Grantly.
10:51Halloween is a great opportunity to get a team to work together.
10:54It's imperative.
10:55Because then people feel part of a team, and there's stories out of it.
10:58And I'm trying to establish a culture that, you know,
11:02people have collected connections between them.
11:04So it's fantastic.
11:05It's great.
11:06Great.
11:06Do not have to be so tight.
11:08Oh, we're tight, Marek.
11:09Well, I'm just saying, I trust you.
11:11You've got to have something that excites you,
11:14and this sort of work is what makes me tick.
11:17Can you have a good champagne, please?
11:20My heart is going like crazy.
11:23But yeah, super excited.
11:25Yeah, I like it.
11:26Very well done, guys.
11:28Time's against us now.
11:29It's going to be tight,
11:30but I'm confident that we'll get there in the end.
11:35Yeah, let's start to go.
11:36Coming up...
11:37All to plan.
11:38Snacks have gone.
11:38Bread's gone.
11:40Failures not on the menu for Sean Rankin and his team.
11:43I said on a tray, lined up.
11:45I didn't say throw it in.
11:46I like the warty ones.
11:48And can Marek and Shelley work their magic
11:50to conjure up a spellbinding Halloween?
11:53Oh, wow.
11:54I wouldn't fancy carving that one.
12:09Tonight, Chef Sean Rankin and his team are preparing for an intimate and exclusive champagne dinner.
12:16I'll do a touch of vinegar in that, yeah?
12:19Sure.
12:20It's a ticketed event, so we invite our regular guests to enjoy the beautiful champagne with us.
12:27One of the world's most celebrated champagne houses will be presenting their rare vintage cuvées
12:32alongside Sean's bespoke fine-dine menu.
12:38My love of cooking started, well, a long time ago now.
12:42I used to help my mum cook in the kitchen when I was, sort of, ten, eleven, twelve years old.
12:46I'd make the Yorkshire pudding mix and then I'd make apple pies with her on an afternoon on a Sunday.
12:50At the ripe age of sixteen.
12:52I left school, went straight to London and did an apprenticeship.
12:56Some five-star hotels, Mayfair, Ritz, Savoy.
13:00Having established himself as a much sought-after chef and restaurateur,
13:03in 2018, Grantley Hall Managing Director Richard Sykes offered Sean the chance to bring his gastronomic talents to Yorkshire.
13:12Richard said, you know, I'd like you to take over the fine dining at Grantley Hall.
13:16We started work on everything you see in here.
13:20All the chairs were handmade in Brighton.
13:22The tables were done locally in York.
13:24The attention was really on every single detail.
13:27The china is the best china from France.
13:29The cutlery is hand-dipped in Sheffield silver.
13:33We set the ethos being 30 to 40-mile radius around the area.
13:37I'm trying to find producers, trying to grow everything, forage everything.
13:42That's the philosophy of the restaurant.
13:43And that's where I came up with the idea of Taste of Home.
13:46Eight years later, the restaurant continues to play a pivotal role in Richard's vision for the hotel's future.
13:53Hi Richard, how are you?
13:55I'm very good, Neil.
13:55Yeah, good to see you.
13:56Still got lobster on there, doing well?
13:58Yeah.
13:59Out of Whitby, local as always.
14:01The Michelin star is one of our proudest achievements, so it sets the bar.
14:07But like everything here, we need more.
14:09We want more.
14:10We've invested a lot of time and effort, and Sean's time in particular, to really look at every touchpoint.
14:16We're wanting a second star.
14:17We're striving for that.
14:20How many more do you need?
14:21It's not the only accolade Sean's chasing.
14:25Tonight, the champagne brand will be judging if Sean is worthy of becoming one of their coveted chef ambassadors.
14:31And it's not just the food under inspection.
14:38Our goal is always making perfect setting.
14:41They will start with iron the tablecloth, steaming the clothes.
14:45I will be very careful with the glass and the design.
14:50So they're going in one, four, five, one, three.
14:54Where's my sketch?
14:55Mark.
14:56Yes, please.
14:57Okay, so we need to go from this side, please.
15:02Imagine the guests now.
15:03Move that.
15:05I don't like the visual anyway.
15:07I'm sorry, guys.
15:07No.
15:08Absolutely not.
15:09Not happy at all.
15:10We discover imperfections, so that way we try to cover up imperfections on the tablecloth with this draping, but it's
15:17just awful.
15:18We're going to be late in a few minutes, but we're going to deliver 100%.
15:22But if we want to be good, we want to be the best.
15:26So, simple as it is.
15:28Did the tables be measured already?
15:29It's great.
15:31It's going to be measured, okay?
15:32Perfect.
15:33So, I'm using this ruler to make sure the actual spacing between plate and table is absolutely equal on every
15:39single setting.
15:40Each setting needs to be absolutely perfect and measure equally, so the guests don't feel any difference.
15:46Good.
15:47Making sure everything's in court should be very pretty.
15:51Okay, let's practice serving.
15:55And the next person.
15:57Perfect.
15:58Perfect.
15:58We're trying to synchronize, to do the elegant movements.
16:03Sometimes the guests actually mentioning it looks like a ballet.
16:07In a room like Sean Rankin restaurant, you want to truly enjoy and admire what is in front of you.
16:16Amazing.
16:17That looks beautiful.
16:27The next one.
16:28Yeah, you'll see the signs.
16:29Yeah, I'm always confused.
16:31I know.
16:33We're going to need a lot of pumpkins.
16:35Grantly's first ever Halloween extravaganza is on the horizon.
16:40The farm's just around the corner.
16:41I'm really happy that we're using them because obviously a local farm, you know, using the local businesses obviously is
16:47part of Grantly, so a family-run business like us.
16:50Okay, here we are at the pumpkin patch.
16:53Fantastic.
16:54Hopefully lots to choose from.
16:56Tasked with delivering an event that's nothing short of spectacular, Marek and Shelley need a bumper order of pumpkins to
17:03dress the hotel.
17:05Yeah.
17:06Yeah.
17:08Morning.
17:09Morning.
17:10And this is your little pumpkin?
17:11Yeah, this is Jemima, our little daughter.
17:14James Johnson runs the farm with partner Emily, who's brought along their baby Jemima.
17:20We've been farming here since 1933 as a family.
17:24So the flower field opened up two years ago and it's a way of getting people down to the farm
17:28so we can talk to them about how we farm, the produce that we do.
17:33So one of the key things that we do a farm is about regenerative agriculture and diversity is key.
17:38We're all about making circular systems and being able to donate them is a fantastic thing.
17:42Marek can eat pumpkin soup for the next six months.
17:47As you can see, we've got all sorts of different varieties in here.
17:50We've got some great little warty ones.
17:52We've got yellow ones, white ones.
17:53Look at this.
17:55Unfortunately.
17:56That's a monster.
17:57I don't think I'll be able to.
17:5830 kilos at least.
18:00Oh, wow.
18:01Gorgeous.
18:02Wow.
18:02I wouldn't fancy carving that one.
18:04One particular pumpkin has caught Marek's eye.
18:08The snowballs are lovely.
18:09That's beautiful.
18:09Is that one of those are called?
18:10Yes, they're the snowballs.
18:12I like the warty ones.
18:13Yeah.
18:14Oh, it's very Halloween-y.
18:16Yeah.
18:16Yeah.
18:17Yeah.
18:18I think we just need to get picking then, Marek.
18:21Should we take you into the patch to see where they're all grown?
18:23Yeah, absolutely.
18:24In my opinion, we're going to go approach this completely organic.
18:27OK.
18:28So just replicate what you did on the display.
18:30They look stunning, beautiful.
18:32So pick up what you think is the best for us.
18:34Just a real mix, shape, sizes, colours, gnarliness.
18:38As much as diversity as possible.
18:40Exactly.
18:40Thank you very much for having us.
18:42That was amazing.
18:42Yeah, it was absolutely amazing.
18:43I love this connection.
18:45You know, it's Yorkshire organic.
18:47Superb.
18:48Superb.
18:49With the pumpkins ordered, the race to make Grantley's first ever Halloween party a success is on.
18:56I have my favourite pumpkin.
18:59Her name is Penelope.
19:01Let's get Penelope back to Grantley Hall.
19:03I'm going to say yes to that.
19:10Yeah, she'll be diced celeriac as well.
19:14Back in the Sean Rankin kitchen, the team are gearing up for tonight's champagne dining event.
19:21So if you get like a pan now, we'll portion it out and then we can put it together.
19:27OK, so tonight we've got a private event tonight for the House of Crew.
19:32Really important guest list this evening.
19:35Monica, do you want to start the briefing please?
19:36Of course.
19:37So we've got 21 guests arriving at 6.30 today.
19:40I work with Chef Sean for past 20 years.
19:42So we completely understand our dynamics.
19:46Understand what is needed in the restaurant, the discipline, the passion.
19:49We know the expectation and how each other works.
19:53So we're starting with lobster, following then with the turbot, then venison and finish with the apple.
20:02Good. Have a good night. Thank you.
20:06We are ten minutes away from the party coming in.
20:09All ready. All good. We hope.
20:12The guests are here.
20:14Among them, Grantley regulars Phil and Francis celebrating four years together.
20:19And all the way from France, the Champagne House representatives.
20:23Wine manager Jérôme gets the evening underway.
20:26It's a quick intro because I will disturb you more after.
20:30But I would like to welcome the chef Sean and thank you very much to all of you for tonight.
20:35Thank you very much. Thank you, Chef.
20:41The team are primed to begin service as soon as Chef gives the word.
20:48What I did do when I built this kitchen in the restaurant, we put TV cameras into the dining room.
20:55It allows us really to control the service in the kitchen together.
20:59So the timing is absolutely on point all the time.
21:03Yeah, let's start to go.
21:04Check if we can get done now on plates.
21:08Monica, you ready?
21:10Go.
21:11Let's go.
21:12So we have a peeprazzola for you, which stays in spices for a week.
21:18Then another week in red wine and then we let it dry for six to eight weeks.
21:23Yeah, yeah, all good, all to plan. Snacks have gone, bread's gone.
21:27Next course is going to be lobster.
21:29I'm really happy to share with you a new edition of Cru Groset.
21:34Sean has prepared the menu around the tasting notes of the champagne.
21:38I like the fact that it's traditional French style on a white tablecloth.
21:42Everybody together, for me, it's wine heaven.
21:45Once the guests tuck into their first course, the clock starts ticking.
21:49Have your bisque gone hot? I said on a tray, lined up. I didn't say throw it in.
21:54Sean and his team have one shot to deliver the lobster bisque at the exact perfect moment.
22:00Elliot, are we going?
22:01Yeah, we're going.
22:0220-minute timer.
22:04Please.
22:04Can I get a wipe on this plate, please?
22:06Please.
22:07Right, we need to work fast now, yeah?
22:08Please.
22:09That's always a plate stauncher.
22:11Yeah, start to go.
22:12Take off it.
22:14Grab your bisque.
22:14There is an amount of pressure every day.
22:16It's based around, you know, customers' expectations.
22:19Making sure the food, the quality, the consistency is there.
22:23It'll never go away.
22:25But that's exciting, and that's what drives you, and that's what keeps you going.
22:27So we've paired the rosé with the simple carrot.
22:32So we've decided to combine the carrot with lobster.
22:35So lobster cooked in smoked butter.
22:38Alongside, you have a lobster bisque, which we've made from the shells, with some heat
22:42sea herbs and a little bit of lobster oil.
22:44So please enjoy.
22:49Well done, Elliot, yeah?
22:51Yeah.
22:52So far, it's all going very well.
22:55They're going to have to try and get a nice spoonful onto each plate, you know what
22:59I mean?
22:59So about like that, okay?
23:01As the evening draws to a close, Sean hopes the team's efforts will be enough to secure
23:07him the coveted champagne ambassadorship.
23:12Yeah, all good.
23:13Yeah, it went really smoothly, you know, as we try and take the risk out of everything
23:17to make sure that, you know, we're on point all the time.
23:19So main course is done.
23:20Dessert now, and then that's a wrap.
23:23Gone, I would say, 80% good.
23:26To be fair, the team did very, very well.
23:29I think the only mistake they did, so they went to the wrong side of the table first,
23:35which obviously guests are not going to even realise, however we realise, everywhere.
23:40So that's how we are.
23:42Coming up...
23:43It's top secret.
23:44...a very special proposal puts the team to the test.
23:48Just pop it just underneath that.
23:50Follow me, follow me.
23:52And will Marek's outlandish Halloween plans come back to haunt him?
23:57I'm absolutely sucking words.
24:06So, erm, this is the hub of the business.
24:09It's where all the magic starts.
24:11And lifestyle manager Paul Bolton needs to channel his inner Paul Daniels for his next trick.
24:17I've been contacted by one of our regular VIP guests, who has tasked me with putting together a proposal package
24:27for him.
24:28He is proposing to his partner.
24:31The VIP wanted to sprinkle his proposal with Grantley magic.
24:35He's none other than regular guest, Phil Dixon.
24:40It's spinning.
24:41A few ideas.
24:43Erm, my thoughts are we will do a bit of a flash mob event in the Royal Suite, so we'll
24:50arrange private dining in the room.
24:52It's very important we don't let the cat out of the bag and spoil the whole thing, because that would
24:57be very embarrassing.
25:01Can you see everybody?
25:03Yes, thank you.
25:06Paul's ambitious plan spans nearly every department.
25:11We're assembling head of departments for food and beverage generally, the operations team.
25:16And he's called a team meeting to help organise the secret proposal.
25:21I wanted to just run through what has been discussed with him.
25:25Dressing the room is for in-room dining.
25:28Stakes are high.
25:29We've got to get it right.
25:30They both are very, very important people to us.
25:33We want them to be absolutely confident that if they wish to book their wedding with us, that they have
25:39confidence that we can deliver.
25:41There are going to be 13 musicians altogether with the string quartet.
25:46It's top secret.
25:54Is that 200?
25:56No, some more.
25:58Oh, right.
25:58Oh, my God.
26:00So where are we going to put them?
26:01As the Halloween party draws closer, Marek and Assistant Shelley have an ambitious plan to transform the hotel.
26:09A lot of pumpkins, all different sizes.
26:13Marek will have the time of his life talking to them all, stroking them all.
26:17And then we'll try and find homes for them.
26:20The white ones, they're coming.
26:22My favourite, they're coming.
26:25No balls, they're coming.
26:27Farmer James has arrived with a special delivery.
26:32This sort of order is really nice, plus it's great to be able to be supporting local.
26:37Shelley!
26:38Yes?
26:40There's a lot of this design, I don't like it.
26:42The strange ones.
26:44Gnarly ones?
26:45No.
26:46Gnarly ones are good, because it's Halloween.
26:48I'm not touching them.
26:49It's going to be beautiful.
26:51It's going to be amazing.
26:52It's going to be spectacular.
26:53It's going to be...
26:54Wow!
26:55I'm going to relax now.
26:56That's going to be my zen.
26:58I love you.
26:59Thank you so much for this weather, for James, for Shelley Leslie.
27:04Universe thanked, now the hard work begins.
27:07Like in the heat of Terminal 5.
27:17Decorating Grantley's 38-acre grounds will be no mean feat.
27:22We are progressing, I can feel it.
27:24We are progressing in the right direction.
27:26We're getting there.
27:26Never a dull day at Grantley Hall.
27:28Always something different to do.
27:30We need to keep on getting Marek to use his brain with concepts.
27:35This was not even his idea, but he's embarked on it, and the guy's getting crazy about it.
27:40I cannot wait to welcome the guest tomorrow.
27:43Still a lot to do, but we have broken the back of it.
27:48Good job.
27:48Good job.
27:49Let's go.
27:49Wow.
27:50She's nailing this project.
27:52Nice.
27:55Phil Dixon is back at Grantley, ready to spring a big surprise on unsuspecting partner Francis.
28:02Playing Cupid is lifestyle manager Paul.
28:06So, the ring for today, for the big proposal, is here.
28:12Slightly nerve-racking, looking after something for such an important proposal.
28:17I think it's quite special to be part of it and to be tasked by a really super chap to
28:24make the magic happen for him and his partner.
28:28So, I'm really excited about it.
28:30Hey, they're in the bath.
28:31Downstairs, Phil and Francis are all checked in and enjoying some drinks.
28:35I'm very hungry now.
28:37Bring it up.
28:39Operation Proposal is well underway.
28:41At the end of the day, we're going to hope she says yes.
28:49In the hotel's spa and wellness facility.
28:52We need some spooky music.
28:54The countdown to Grantley Hall's first ever Halloween party has begun.
28:59It's more like you're in a gang.
29:01And the ghoulish transformation doesn't stop at the hotel.
29:04So, you're going to make me look like Victoria Beckham?
29:06I'll smoke the...
29:07Yeah, yeah.
29:08Tell your baby.
29:09Yes.
29:09What are you going for?
29:11I'm going to be a ghostly bride.
29:12You can be my ghostly groom.
29:15It's an unusual assignment for the spa team.
29:18Good job we've got the professionals doing this.
29:20Wowzers.
29:22Wow.
29:23I love it.
29:24Thank you so much.
29:26Do you know this is the only time that we can work?
29:36Halloween, welcome.
29:37So, you're the main figures for Halloween in your bar areas.
29:40My team and I have been creating some incredible spooky desserts.
29:44Across all departments, the Grantley team are working hard to ensure everything is perfect for the big night.
29:51So, the key is just to do kind of a...
29:55There we go.
29:56That's it.
29:56Take it out of the way.
29:58Oh.
29:59Perfect.
30:00Smashed it.
30:01Thanks.
30:03Outside, it's time to spookify Grantley grounds.
30:08Mission.
30:09Michael on the bridge.
30:11Welcoming the guest.
30:12The first miniature stage in the Grantley Hall.
30:15And despite the challenging Yorkshire weather...
30:18I'm absolutely soaking wet.
30:20..there's no dampening Marek's spirit.
30:24Spin the batteries again around the pole and press it twice.
30:27You press it twice.
30:28Yeah.
30:29Awesome.
30:29Yeah.
30:30Perfect.
30:38Tonight, the team are helping Grantley regular Phil spring an elaborate surprise proposal on girlfriend Frances.
30:47So, just pop it just underneath there.
30:51Marcus.
30:51Marcus, how are you doing?
30:52Hi, Marcus.
30:53Nice to meet you.
30:54Behind the scenes, a posse of singers, musicians and florists are arriving in the service yard.
31:01Follow me.
31:02Follow me.
31:03Which signals all systems go for lifestyle manager Paul and the rest of the team.
31:08So, if you'd like to get whatever you need, and we'll sneak up there.
31:13There will be florists going in and various other teams going into the room.
31:16So, next stage is the actual run-through with the artists.
31:20We've got to smuggle the musicians in without anybody seeing them.
31:24And the florist, obviously, we've got to crack in and really get the room set very quickly.
31:32The team have less than 60 minutes to dress the two-storey royal suite and position the performers.
31:39That makes me proud to see the different teams working together, pulling out all the stops for something like this.
31:46It was just incredible to be part of.
31:48So far, everything is absolutely going to clockwork as planned.
31:52Florists are here. Musicians are here.
31:54Saint Louis are here.
31:56That's here.
31:57I'm not letting that out of my sight.
31:59They're out of my pocket.
32:00The flash mob of singers and musicians need to rehearse without disturbing the other guests.
32:07There's chairs coming. There's chairs coming.
32:10Literally two minutes.
32:11Looking great.
32:12Just do that moment of chaos while everything gets ready.
32:15But it's fine. It's all good.
32:16It's all good. We do this all the time.
32:18But we're okay.
32:19It's all going to be in, like, 15 minutes.
32:21It's like we were never here.
32:22It's very special.
32:23I think I know the guests from pretty much day one.
32:26So, day for me, like, family.
32:28She has no idea whatsoever, generally.
32:31So, it's very, very exciting.
32:33Moment of truth.
32:34My God, where's the ring?
32:36Okay, consensus of opinion here.
32:38Ladies in the house.
32:39Box shut.
32:40Box open or box shut?
32:41Shut.
32:42Shut.
32:43I'm a shut, can I go?
32:44Okay, shut it is.
32:46Meanwhile, in the bar...
32:48What are you having?
32:49Family than usual.
32:50Obstress.
32:50Yeah, Obstress.
32:52It's imperative we get it right, because this could be the biggest wedding booking
32:57that we've had at Grantley Hall.
32:59Time has come.
33:02Rock and roll.
33:03Coming up...
33:04The pressure.
33:05The pressure is on Carla.
33:07Marek races to set the stage for Grantley's Halloween debut.
33:13Nobody will notice.
33:14But I can see it.
33:16And will the team's biggest surprise yet go off without a hitch?
33:20You're literally the best thing that's ever happened to me.
33:30The pressure.
33:32The pressure is on Carla.
33:33It's two hours to go before the doors open for the first ever Grantley Hall Halloween party.
33:41And then another side.
33:43No, it needs to be on the other side.
33:45The whole team are working tirelessly to transform the reception area so guests are greeted with a spooky surprise.
33:57What is this frame on the left?
33:59Can we have this frame here?
34:01The suppliers that have set the room, the set designer have done the most amazing job.
34:06Then it's been adding little bits of fairy dust basically.
34:10In reception, Colin and Greg's champagne wall is nearly complete.
34:14That barn was full, eh?
34:16It's not, is it?
34:17Oh.
34:19Paul!
34:23Welcome back, sir.
34:24Good to see you.
34:24Hi, mate.
34:25How are you doing?
34:25You OK?
34:25Yeah, not bad, thanks.
34:27Where's Jordy?
34:28Oh, guess who it is?
34:28Oh, it's Paul.
34:29Paul!
34:30Amazing, right?
34:31Amazing.
34:31Outside, the guests are arriving.
34:34Halloween.
34:35Yeah, 200 people are attending.
34:37It's going to be an amazing event, performance, great show.
34:39Great for the county, great for Grand Lay.
34:44Credit, credit, credit to the family here.
34:48Alex, where are you?
34:49Yes, Marie, come come in.
34:51Hello?
34:52No, no, no, no, Alex.
34:55The technique must be different.
34:56Right, so...
34:57We need to pass the message to ops teams,
34:58and when they're going to be passing the champagne,
35:00they need to go from the top to bottom.
35:02I don't like this because they're driving us.
35:04Which?
35:05Well, this one.
35:06Nobody will notice.
35:07But I can see it.
35:08I know, but what are you going to...
35:09You can't paint it black?
35:10You can't do anything on it?
35:11No, sorry.
35:11We need to paint them.
35:12We need to paint them.
35:13Please, can you help me?
35:15You know the skeleton?
35:16This is kind of like a mushroomy collar.
35:20Yeah.
35:20Can I have it as close as possible in the nail varnish?
35:25So...
35:25Because I need to paint him a little bit.
35:29I never cut the shortcuts.
35:31There's no excuse for me.
35:32Sorry.
35:32Put it this way.
35:33It has to be done 100%.
35:35It needs to be perfect.
35:36And this is good collar.
35:37I can't believe it.
35:39Shelly said, yeah, we can leave it.
35:42Are we ready?
35:43Okay.
35:44I'm going to go and get the guests.
35:45Okay?
35:46Yeah.
35:47The scene is set for VIP guest Phil Dixon's romantic surprise for girlfriend Frances.
35:54This is the biggest proposal we have done at Grantley Hall.
35:57And it's a proposal that we've got to get absolutely right.
36:00We're having a bit of a nightmare with a party who have clearly just been a bit over-exuberant with
36:06the alcohol.
36:07And lifestyle manager Paul has invented an alibi to get them to the royal suite without Frances suspecting.
36:14So, I have taken the liberty of moving your table to your room.
36:20I hope you don't mind, but we just didn't want to spoil your evening.
36:26The team have done all they can, and now all eyes are on Phil to make the moment unforgettable.
36:32I assume the cat is kind of out the bag now.
36:38So, without me welling up too much, you are literally the best thing that's ever happened to me.
36:45So, will you do the mass honour of being my husband?
36:49Why? Why?
37:03Did I deliver the proposal of your dreams?
37:09You're asking me that because you know you did.
37:11Yes!
37:20I think I just kept crying every two minutes or like yelping every time a flash mob another thing came
37:25out.
37:26Oh my God!
37:36It was just perfect. Like, you did really good.
37:39I did really good.
37:49We all actually had the tears in our eyes. It was very emotional.
37:53And like, especially for me, because obviously like, I've seen the relationship growing throughout the few years.
37:59So, it was fantastic.
38:06Thank you very much.
38:07I know! I'm like...
38:10How?
38:11Well done.
38:13Thank you very much.
38:16Fran, congratulations.
38:21Very warm now.
38:23Oh my God!
38:24Everything went absolutely as it should do.
38:27The timings were perfect.
38:28The performers were unbelievable.
38:30Absolutely hit the nail on the head.
38:32More importantly, Fran said yes.
38:34Yes!
38:36Well, the only thing is like...
38:50I'm excited now to take my jacket off, chill, and go and have a beer, and enjoy the rest of
38:56my evening.
39:09Nearly there. Homeward bound now. Nearly spook o'clock.
39:13I love the colours.
39:14Yeah.
39:15That was a good shout.
39:16The witching hour is drawing near.
39:21You're not as tired as I thought, to be fair, but as usual, the team will pull together.
39:26After weeks of meticulous planning, lavish spending, and an entire hotel transformation, the doors to Grantley's first ever Halloween bash
39:35are finally open.
39:42Look at this. I've never seen it with these colours. Absolutely fantastic.
39:47We have a night to remember here.
39:55The vibes are amazing.
39:59It's amazing. Oh my God, they've pulled all the stops over. It's fabulous.
40:03It's a mix of ages, from young to old. It's fantastic.
40:08As a youngster, never celebrated it, so I was a bit sceptical when the team said, should we do a
40:14Halloween day?
40:15Since we've opened, we're taking risks.
40:17Halloween is a gamble. In the UK, people still don't quite get it.
40:21With the party in full swing, it looks like that gamble is paying off.
40:26If it works, then we'll build on the reputation for the next two, three, four, five years.
40:34And then we'll be the place to spend Halloween.
40:42Hello! How are you doing?
40:44I'm welcome.
40:46Scary, scary.
40:47Marek and the team may have bewitched the guests.
40:50But have they done enough to impress Grantley founder, Valeria?
40:55I love you.
40:57What do you think?
40:58It's just fantastic. It's amazing.
41:01I've been so excited about today.
41:04It's just wonderful.
41:06I love you so much. I love you.
41:08We are surrounded by good people.
41:11Yes, we are. That's the most important thing.
41:15Enjoy.
41:15With Valeria's wholehearted approval.
41:18Super happy.
41:20Valeria Sykes love it.
41:22The owner of the hotel is over the moon.
41:25I can dance, dance, dance.
41:27Will MD Richard feel the same?
41:30So I've turned up here as a guest tonight.
41:33And it's one of the proudest moments since opening Grantley.
41:36Because it's not only good, it's great.
41:38And it's above what I expected.
41:40I never say that.
41:42And I've not been involved with it.
41:43So a very, very special night for me.
41:45This is world class.
41:47And I'm actually adding so much value and learning from it.
41:50Big part of the family.
41:52It's about giving our normal customers a different experience.
41:57And that's what Grantley is all about.
41:58It's about having a bit of fun and doing something different.
42:01I love you guys. You are amazing.
42:07Such a relief.
42:09Such a happiness.
42:11Honestly.
42:13Over the moon.
42:14The night has been a resounding success.
42:17But the bar has been raised for the sequel.
42:21Well, like everything we do at Grantley, this is a tester.
42:23So next year, we'll have bells and whistles.
42:26It will be different.
42:27It will be better.
42:28Yes, we are winning.
42:35Next time.
42:36I'm nervous for the guests.
42:38A new arrival to the Grantley Gardens turns heads.
42:42Up to the back.
42:43Up to the back.
42:44Slow.
42:44Slow.
42:45Tell him slow.
42:45Stop, stop, stop, stop, stop.
42:46They're paying a lot of good money to have a peaceful morning.
42:50And it's sadly not a peaceful morning.
42:52And a couple jet in from across the pond to say,
42:55I do.
42:56Oh my gosh.
42:59Wedding days are always pressurised environments.
43:01Can the team create a wedding day that dreams are made of?
43:07I turn around.
43:08And we're back at Grantley Hall next Thursday at 8.
43:12Ben Fogel's travelled all corners of the world but never explored China.
43:16That's all about to change.
43:18Brand new Easter Monday at 9.
43:20Endgame is fast approaching for Helen next on 5.
43:23It's an explosive finale of our brand new drama, The Teacher.
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