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Yorkshire's Poshest Hotel Grantley Hall Season 1 Episode 2
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FunTranscript
00:04It's out one Sunday.
00:07We were just coming over the little bridge.
00:11And I just looked at the first sales sign.
00:13Straight away, I just said, I'm going to buy a grandchild tomorrow.
00:17I 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.
00:35It's like a posh guesthouse.
00:37Are you well?
00:38Yes.
00:38Everybody's your friend in Yorkshire.
00:40How are you?
00:41Hi, yes.
00:42Good to see you.
00:50No one would expect a hotel like this in a valley,
00:53in the middle of Yorkshire.
00:58We see ourselves with the Dutchessers, the Riggs, the Glen Eagles.
01:03We want to even be higher than them.
01:05Oh, no!
01:06Welcome to Bentley Hall.
01:09Oh, my God.
01:10We are a Yorkshire team.
01:12We've got that Yorkshire grit about us.
01:14It's number one.
01:15It really is.
01:16The experience, the people.
01:19It's fabulous!
01:21Yoo-hoo!
01:22The feeling.
01:42Good afternoon.
01:43How are you?
01:44I'm good.
01:44How are you today?
01:45Very good.
01:45Good.
01:46So we have the lovely Phil Dixon, Francis McMay, coming in.
01:50Pushing the boundaries on exceptional service
01:53is at the heart of the Grantly Hall ethos.
01:57Champagne sorted.
01:59Ben's going to help me.
02:02Let's pop it carefully on the seat for now.
02:04Just lie the glasses down.
02:06Pulling out all the stops for some serious hotel regulars,
02:10his lifestyle manager, Paul.
02:12It's important that we're absolutely on point,
02:14still delivering exactly what the guest expects.
02:17But when they come back to us on repeat occasions,
02:22that relationship develops,
02:23that relationship as a friend develops more and more.
02:26We call it a Yorkshire five-star welcome.
02:29Arriving at the hall by car is always a memorable experience,
02:32but it's not the only way to get here.
02:36Yep, here we go.
02:39Amongst its 38-acre grounds is the hotel's very own helipad.
02:45Fortunately, I don't wear a toupee yet,
02:47so it stays in place pretty well.
02:51It's a smooth landing for Francis McVeigh and partner Phil Dixon,
02:55who are here to celebrate four years since they first met.
03:01Oh, maybe.
03:02Maybe say no to champagne.
03:04It's a little, uh, anniversary trip.
03:06Oh, thank you.
03:07Happy anniversary.
03:08Thank you very much.
03:11Nice to be home.
03:12Phil Dixon and Francis McVeigh, they come all the time.
03:16I've known them for, you know, for three years.
03:18They're absolutely fantastic.
03:19They're part of our family, you know.
03:21We need to ensure that the staff actually are sharper than ever.
03:24You know, whenever they come here, we have to even be in top form.
03:28Big Bart?
03:29Yeah.
03:31We come to Grantley Hall when we want to switch off and relax.
03:35It's our switch off place.
03:37Come through, we'll get you checked in.
03:38You do feel like you're part of the family of Grantley.
03:41Yeah.
03:42Yeah.
03:43Come by.
03:44They genuinely care about us.
03:46We genuinely care about them.
03:47Every staff member wants to do something special for you.
03:52And it's...
03:53It's...
03:53It's lovely.
03:56For 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.
04:13Well, I'm leading you off to your room because you know this hotel as well as I do.
04:17Happy anniversary, dear.
04:20They are very pretty.
04:23It's certainly a far cry from Phil and Frances' first date.
04:27You took me for, like, this amazing meal.
04:29Yeah.
04:30And I'm just a Nottingham girl at heart, so I was like,
04:32oh, there's a slug of lettuce around the corner, so we'll just go there.
04:34And ten Jager bombs later...
04:36You ended up passed out on the floor and we can't remember anything.
04:40Right.
04:41At the end of the nursery.
04:42It's just my best friend.
04:45We do everything together, so...
04:46We drive to work together, we work together, we obviously live together.
04:51We just are, aren't we?
04:52Two peas in a pod.
04:53Can we have a gift for you as well, for both of you?
04:55Don't forget to take them home with you as well.
04:57Thank you very much.
04:57All right, happy anniversary.
04:59Happy anniversary.
05:01Phil and Frances will be celebrating in style later,
05:05attending an exclusive champagne dinner
05:07curated by culinary maestro Sean Rankin,
05:10chef patron of the hotel's flagship restaurant.
05:19We are the Mission Star restaurant at Bradley Hall.
05:22You know, with that comes a lot of pressure.
05:23Morning, sir.
05:24How are you?
05:24Very good, thanks.
05:25Good to see you. You well?
05:26Morning, thanks. Morning, sir.
05:27I 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.
05:32Great. Well, you'll make a start.
05:34Today, Sean and his team face an added challenge,
05:38crafting a bespoke dining experience for a prestigious champagne house.
05:43We have a special event tonight, the House of Krug.
05:46Hopefully, we're going to be the ambassador for Krug Champagne.
05:50We're doing a dinner party for 21 guests altogether,
05:53three from the champagne house.
05:55We've created a menu round the tasting notes, round the champagne.
05:58But Krug this year have realised they wanted to do something with carrot,
06:02in all things carrots.
06:03So we've created a lobster dish
06:05and we've got about three or four different elements of carrots,
06:07so carrot puree, pickled carrots.
06:09Yeah, you know, really nice menu tonight for them.
06:12Really attention to detail is key.
06:16You know, we run it really, really strict.
06:18To be recognised by such a renowned estate,
06:20we've positioned Grantley as a top destination for champagne lovers.
06:24So there's no margin for error.
06:28We're sitting 21 down at the same time tonight,
06:31so it's going to be quite pressured.
06:33You might see a few spoons getting thrown around the kitchen, as it were.
06:37Are you kidding?
06:38Our main ambition really is to try and get all the food out,
06:40you know, on point, hot and at the table at the same time.
06:44So that's going to be... It'll be a tough one tonight.
06:50Yeah, nice sauce.
06:51While Grantley's guests enjoy the hotel's five-star luxury,
06:56there is another side of the business hidden away from view.
07:02Maintaining the hall's immaculate appearance
07:04is a small army of skilled tradespeople
07:07responsible for the upkeep of every corner of the hotel.
07:13Maintenance team work is never, ever done.
07:15Every day brings up a different challenge.
07:18Just through natural usage, things need to be repaired.
07:21You never, ever get to the euphoria of her saying,
07:25right, tools down, guys, everything's done.
07:29We are a Yorkshire team and we have Yorkshire values
07:31and we've got that Yorkshire grit about us.
07:34But the team's work goes far beyond day-to-day repairs.
07:40Basic joinery work.
07:41In the maintenance yard, a special project is taking shape.
07:46This is my first coffin.
07:48I don't expect to make another one.
07:51The hotel is preparing for one of the biggest events
07:54of their autumn season
07:55and one that they've never attempted before.
07:59Well, somebody mentioned,
08:00are we doing anything for Halloween?
08:01So I sat down with the team and said,
08:03well, if we're going to do it,
08:03we're going to really push the boat out.
08:05And I think that's what we're wanting to try and deliver now.
08:06It's something that's really magical,
08:09that's different and that raises the bar for the team.
08:13We took the gamble,
08:14despite me not really liking Halloween myself.
08:17It's now up to interior and ambience manager Marek
08:20and right-hand woman Shelley to deliver.
08:23It needs to be massive.
08:24It must be that we're going to be talking about us.
08:28It needs to be crazy.
08:29It needs to be wild.
08:30It needs to be loud.
08:31A lot of colours, a lot of props.
08:34Obviously a lot of pumpkins
08:36and I have amazing ideas in my head.
08:40Colin, it's a little bit too light for the vampires.
08:43You've got a customer.
08:44Once the lid goes on, you won't see the sun.
08:47No, looking really good, Colin.
08:48Amazing.
08:49It needs filling up now.
08:51It's going to be painted black with a big cross on the top.
08:55Gently.
08:56Don't break it.
08:57Oh, my tomato.
08:58So, head that end.
08:59Yes, I know the better.
09:01This is not my first time in the coffin.
09:05Oh, wow.
09:06Oh, wait!
09:12Get out, out, out, out, out.
09:14Out, out, out.
09:15It's gone through it.
09:16Quick, out!
09:16What?
09:17I need to do a repair job.
09:19I'm panicking for nothing.
09:20That's okay.
09:21It's cosmetic.
09:21Thank you, young girl.
09:22It's cosmetic, the break.
09:24The coffin's not the only work of art the team are creating.
09:28Right.
09:28I'm going to put it straight back into the container, mate,
09:30so it's out to wear.
09:34This is just a trial.
09:35We'll make it tidier than this, but Marek always throws us challenges.
09:39Is it not too tall?
09:41No.
09:42We joke about this, we've been Marek'd.
09:44For some reason, I think it's too tall.
09:46Well, we'll just check the measurements, but I'm sure it'll be fine.
09:49There'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?
09:55We've got to unravel his ideas and make them into feasible projects.
09:59On the day, if you can just dress that centrepiece in.
10:03We've not been beaten yet.
10:04Let's put it that way.
10:05Are you ready?
10:08The latest trend is to have a champagne wall and a wedding.
10:11It looked right up when it started, Marek.
10:13And how difficult was that?
10:15When the guest rings the bell, the hand comes through with the champagne flute,
10:18but the hand will be dressed as, you know, a horror hand.
10:21Oh, hello.
10:23Finally, friendly human.
10:25The biggest possible issue with Halloween
10:29is that it can look like a children's Halloween party,
10:32and 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
10:48before more than 200 guests descend on Grantly.
10:52Halloween is a great opportunity to get the team to work together.
10:55It's imperative, because then people feel part of a team
10:58and there's stories out of it.
10:59And I'm trying to establish a culture that, you know,
11:03people have collected connections between them.
11:05So it's fantastic.
11:06It's great.
11:06Great.
11:07Do not have to be so tight.
11:09What are we tight, Marek?
11:10Well, I'm just saying, I trust you.
11:12You've got to have something that excites you,
11:14and this sort of work is what makes me tick.
11:18Can you have a good champagne, please?
11:20My heart is going like crazy.
11:24But yeah, super excited.
11:26Yeah, I like it.
11:27Very well done, guys.
11:29Time's against us now.
11:30It's going to be tight,
11:30but I'm confident that we'll get there in the end.
11:35Yeah, let's have to go.
11:37Coming up...
11:38All to plan.
11:38Snacks have gone.
11:39Bread's gone.
11:40Failures not on the menu for Sean Rankin and his team.
11:44I said on a tray lined up.
11:46I didn't say throw it in.
11:47I like them all, two ones.
11:49And can Marek and Shelley work their magic
11:51to conjure up a spellbinding Halloween?
11:53Oh, wow.
11:55I wouldn't fancy carving that one.
12:07Tonight, Chef Sean Rankin and his team are preparing for an intimate and exclusive champagne dinner.
12:14I'll do a touch of vinegar in that, yeah?
12:17Sure.
12:17It's a ticketed event, so we invite our regular guests to enjoy the beautiful champagne with us.
12:25One of the world's most celebrated champagne houses will be presenting their rare vintage cuvées
12:30alongside Sean's bespoke fine-dine menu.
12:36My love of cooking started, well, a long time ago now.
12:39I used to help my mum cook in the kitchen when I was, sort of, ten, eleven, twelve years old.
12:44I'd make the Yorkshire pudding mix and then I'd make apple pies with her on an afternoon on a Sunday.
12:48At the ripe age of sixteen.
12:50I left school, went straight to London and did an apprenticeship.
12:54I was from five-star hotels, Mayfair, Ritz, Savoy.
12:57Having established himself as a much sought-after chef and restaurateur,
13:01in 2018, Grantley Hall Managing Director Richard Sykes offered Sean the chance to bring his gastronomic talents to Yorkshire.
13:10Richard said, you know, I'd like you to take over the fine dining at Grantley Hall.
13:14We started work on everything you see in here.
13:17All the chairs were handmade in Brighton.
13:19The tables were done locally in York.
13:22The attention was really on every single detail.
13:24The china is the best china from France.
13:27The cutlery is hand-dipped in Sheffield silver.
13:31We set the ethos being 30 to 40-mile radius around the area.
13:35I'm trying to find producers, trying to grow everything, forage everything.
13:39That's the philosophy of the restaurant.
13:41And that's where I came up with the idea of Taste of Home.
13:44Eight years later, the restaurant continues to play a pivotal role in Richard's vision for the hotel's future.
13:51Hi Richard, how are you?
13:52I'm very good, Neil.
13:53Yeah, good to see you.
13:54Still got lobster on there, doing well?
13:56Yeah.
13:57Out of Whitby, local as always.
13:59The Michelin star is one of our proudest achievements, so it sets the bar.
14:04But like everything here, we need more.
14:07We want more.
14:08We've invested a lot of time and effort, and Sean's time in particular, to really look at every touchpoint.
14:14We're wanting a second star.
14:15We're striving for that.
14:18How many more do you need, Bill?
14:19It's not the only accolade Sean's chasing.
14:22Tonight, the champagne brand will be judging if Sean is worthy of becoming one of their coveted chef ambassadors.
14:29And it's not just the food under inspection.
14:35Our goal is always making perfect setting.
14:38They will start with iron the tablecloth, steaming the cloths.
14:43I will be very careful with the glass and the design.
14:48So they're going in one, four, five, one, three.
14:51Where's my sketch?
14:53Correct.
14:54Yes, please.
14:55Okay, so we need to go from this side, please.
14:59Imagine the guests now.
15:01Move that.
15:02I don't like the visual anyway.
15:04Sorry, guys.
15:05No.
15:06Absolutely not.
15:07Not happy at all.
15:08We discover imperfections, so that way we try to cover up imperfections on the tablecloth with this draping, but it's
15:15just awful.
15:16We're going to be late in a few minutes, but we're going to deliver 100%.
15:20But if we want to be good, we want to be the best.
15:24So, simple as it is.
15:25Do the tables have been measured already?
15:28It's correct.
15:29It's going to be measured, okay.
15:30Perfect.
15:31So, I'm using this ruler to make sure the actual spacing between plate and table is absolutely equal on every
15:37single setting.
15:38Each setting needs to be absolutely perfect and measure equally, so the guests don't feel any difference.
15:44It's good.
15:45It's making sure everything's in court.
15:47It should be very pretty.
15:48Okay, let's practice serving.
15:53And the next person.
15:55Perfect.
15:56Perfect.
15:56We're trying to synchronize to do the elegant movements.
16:00Sometimes the guests actually mentioning it looks like a ballet.
16:05In a room like a restaurant, you want to truly enjoy and admire what is on the front of you.
16:14Amazing.
16:14That looks beautiful.
16:24The next one.
16:26Yeah, you'll see the signs.
16:27Yeah, I'm always confused.
16:28I know.
16:30We're going to need a lot of pumpkins.
16:33Grantly's first ever Halloween extravaganza is on the horizon.
16:37The farm's just around the corner.
16:39I'm really happy that we're using them because obviously a local farm, you know, using the local businesses obviously is
16:44part of Grantly, so a family-run business like us.
16:48Okay, here we are at the pumpkin patch.
16:51Fantastic.
16:52Hopefully lots to choose from.
16:54Tasked with delivering an event that's nothing short of spectacular, Marek and Shelley need a bumper order of pumpkins to
17:01dress the hotel.
17:02Yeah.
17:03Yeah.
17:05Morning.
17:06Morning.
17:07And this is your little pumpkin?
17:09Yeah, this is Jemima, our little daughter.
17:12James Johnson runs the farm with partner Emily, who's brought along their baby Jemima.
17:17We've been farming here since 1933 as a family.
17:21So the flower field opened up two years ago, and it's a way of getting people down to the farm
17:26so we can talk to them about how we farm, the produce that we do.
17:31So one of the key things that we do a farm is about regenerative agriculture and diversity is key.
17:36We're all about making circular systems and being able to donate them is a fantastic thing.
17:40Marek can eat pumpkin soup for the next six months.
17:44As you can see, we've got all sorts of different varieties in here.
17:48We've got some great little warty ones, we've got yellow ones, white ones.
17:51Look at this.
17:53Unfortunately, our...
17:54That's a monster.
17:55I don't think I'll be able to.
17:56Ferticulus at least.
17:58Oh, wow.
17:59Gorgeous.
18:00Wow.
18:00I wouldn't fancy carving that one.
18:02One particular pumpkin has caught Marek's eye.
18:05Oh, the snowballs are lovely.
18:07That's beautiful.
18:07Yeah.
18:07Is that one of those are called?
18:08Yes, they're the snowballs.
18:09I like the warty ones.
18:11Yeah.
18:11I did like...
18:12Oh, it's very Halloween-y.
18:13Yeah.
18:14Yeah.
18:15I think we just need to get picking then, Marek.
18:18Shall we take you into the patch to see where they're all grown?
18:20Yes.
18:20Yeah, absolutely.
18:22In my opinion, we're going to go approach this completely organic.
18:25Okay.
18:25So, just replicate what you did on the display.
18:28They look stunning, beautiful.
18:30So, pick up what you think is the best for us.
18:32Just a real mix.
18:33Shape, sizes, colours, gnarliness.
18:36As much as diversity as possible.
18:37Exactly.
18:38Thank you very much for having us.
18:39That was amazing.
18:40Yeah, it's absolutely amazing.
18:41I love this connection.
18:42You know, it's Yorkshire organic.
18:45Superb.
18:45Superb.
18:46With the pumpkins ordered, the race to make Grantley's first ever Halloween party a success
18:51is on.
18:54I have my favourite pumpkin.
18:57Her name is Penelope.
18:59Let's get Penelope back to Grantley Hall.
19:01I'm going to say yes to that.
19:09Yeah, it should be diced celeriac as well.
19:12Back in the Sean Rankin kitchen, the team are gearing up for tonight's champagne dining
19:17event.
19:19So, if you get like a pan now, we'll portion it out and then we can put it together.
19:24Okay, so tonight we've got a private event tonight for the House of Crew.
19:30A really important guest list this evening.
19:32Monica, do you want to start the briefing please?
19:34Of course.
19:35So, we've got 21 guests arriving at 6.30 today.
19:38I work with Chef Sean for past 20 years.
19:40So, we completely understand our dynamics, understand what is needed in the restaurant,
19:45the discipline, the passion.
19:47We know the expectation and how each other works.
19:51So, we're starting with lobster, following then with the turbot, then venison and finish
19:58with the apple.
19:59Good.
20:00Have a good night.
20:04We are ten minutes away from the party coming in.
20:07All ready.
20:07All good.
20:08We hope.
20:10The guests are here.
20:12Among them, Grantley regulars Phil and Francis, celebrating four years together.
20:17And all the way from France, the Champagne House representatives.
20:21Wine manager, Jérôme, gets the evening underway.
20:24It's a quick intro, because I will disturb you more after.
20:28But I would like to welcome the Chef Sean and thank you very much to all of you for tonight.
20:33Thank you very much.
20:34Thank you, Chef.
20:38The team are primed to begin service as soon as Chef gives the word.
20:46What I did do when I built this kitchen in the restaurant, we put TV cameras into the
20:52dining room.
20:53It allows us really to control the service in the kitchen together.
20:57So, the timing is absolutely on point all the time.
21:01Yeah, let's start to go.
21:02Check if you can get done now on plates.
21:06Monica, you ready?
21:07Yeah.
21:09Let's go.
21:10Let's go.
21:10So, we have a peepersola for you, which stays in spices for a week, then another week in
21:17bread wine, and then we let it dry for six to eight weeks.
21:21Yeah, yeah, all good.
21:22All to plan.
21:22Snacks have gone.
21:23Bread's gone.
21:24Next course is going to be lobster.
21:26I'm really happy to share with you a new edition of Cru Groset.
21:31Sean has prepared the menu around the tasting notes of the champagne.
21:36I like the fact that it's traditional French style on a white tablecloth.
21:40Everybody together, for me, it's wine heaven.
21:43Once the guests tuck into their first course, the clock starts ticking.
21:47Is your bisque on horse?
21:48Yes.
21:49I said on a tray, lined up.
21:51I didn't say throw it in.
21:52Sean and his team have one shot to deliver the lobster bisque at the exact perfect moment.
21:58Elliot, are we going?
21:59Yeah, we're going.
22:0020-minute timer.
22:02Please.
22:02Can I get a wipe on this plate, please?
22:04Please.
22:05Right, we need to work fast now, yeah?
22:06Please.
22:07That's not what a plate's done, Chef.
22:08Yeah, start to go.
22:09Take off it.
22:11Grab your bisque.
22:12There is an amount of pressure every day.
22:14It's based around, you know, customers' expectations.
22:17Making sure the food, the quality, the consistency is there.
22:21It'll never go away.
22:22But that's exciting, and that's what drives you, and that's what keeps you going.
22:25So we paired the rosé with the simple carrot.
22:30So we decided to combine the carrot with lobster.
22:32So lobster cooked in smoked butter.
22:36Alongside, you have a lobster bisque, which we've made from the shells,
22:39with some heat sea herbs and a little bit of lobster oil.
22:42So please enjoy.
22:47Well done, Elliot, yeah?
22:49Yeah.
22:50So far, this would, all going very well.
22:53They're going to have to try and get a nice spoonful onto each plate,
22:57you know what I mean?
22:57So about like that, OK?
22:58Great.
22:59As the evening draws to a close, Sean hopes the team's efforts
23:03will be enough to secure him the coveted champagne ambassadorship.
23:10Yeah, all good.
23:11Yeah, it went really smoothly, you know, as we try and take the risk out of everything,
23:15to make sure that, you know, we're on point all the time.
23:17So main course is done.
23:18Dessert now, and then that's a wrap.
23:19Gone, I would say 80% good.
23:23To be fair, the team did very, very well.
23:26I think the only mistake they did, so they went to the wrong side of the table first,
23:33which obviously guests are not going to even realise, however we realise, I realise.
23:38So that's, that's how we are.
23:40Coming up...
23:41It's top secret.
23:42A very special proposal puts the team to the test.
23:46Just pop it just underneath that.
23:48Follow me, follow me.
23:50And will Marek's outlandish Halloween plans come back to haunt him?
23:55I'm absolutely sucking words.
24:04So, this is the hub of the business, it's where all the magic starts.
24:08And lifestyle manager Paul Bolton needs to channel his inner Paul Daniels for his next trick.
24:15I've been contacted by one of our regular VIP guests, who has tasked me with putting together a proposal package
24:25for him.
24:25He is proposing to his partner.
24:29The VIP wanted to sprinkle his proposal with Grantley magic, his none other than regular guest, Phil Dixon.
24:37Head spinning, a few ideas.
24:41My thoughts are, we will do a bit of a flash mob event in the Royal Suite.
24:47So, we'll arrange private dining in the room.
24:50It's very important we don't let the cat out of the bag and spoil the whole thing,
24:54because that would be very embarrassing.
24:59Can you see everybody?
25:01Yes, thank you.
25:02Hello.
25:04Paul's ambitious plan spans nearly every department.
25:09We're assembling head of departments for food and beverage generally, the operations team.
25:14And he's called a team meeting to help organise the secret proposal.
25:18I wanted to just run through what has been discussed with him.
25:23Dressing the room is for in-room dining.
25:26Stakes are high, we've got to get it right.
25:28They both are very, very important people to us.
25:31We want them to be absolutely confident that if they wish to, to book their wedding with us,
25:36that they have confidence that we can deliver.
25:38There are going to be 13 musicians altogether.
25:41Only.
25:42With the string quartet, it's top secret.
25:52Dad's still hungry.
25:54No, some more.
25:55Oh, right.
25:56Oh, my God.
25:57So, where are we going to put them?
25:59As the Halloween party draws closer, Marek and Assistant Shelley have an ambitious plan to transform the hotel.
26:07A lot of pumpkins.
26:09All different sizes.
26:11Marek will have the time of his life talking to them all, stroking them all.
26:15And then we'll try and find homes for them.
26:18The white ones, they're coming.
26:20My favourite, they're coming.
26:23Snowballs, they're coming.
26:25Farmer James has arrived with a special delivery.
26:30This sort of order is, is really nice.
26:32Plus, it's great to be able to, for Grant the Hall to be supporting local.
26:35Shelley.
26:36Yes.
26:37There's a lot of, these designers don't like it, the, the strange ones.
26:42Gnarly ones.
26:44Gnarly ones are good.
26:45It's Halloween.
26:46I'm not touching them.
26:47It's going to be beautiful.
26:48It's going to be amazing.
26:50It's going to be spectacular.
26:51It's going to be, wow.
26:53I'm going to have a relax now.
26:54That's going to be my zen.
26:56I love you.
26:57Thank you so much for this.
26:57The weather, for James, for the Shelley Leslie.
27:02Universe thanked.
27:03Now the hard work begins.
27:05Like in the, like in the, here to the terminal five.
27:15Decorating Grantley's 38 acre grounds will be no mean feat.
27:20We are progressing.
27:21I can feel it.
27:22We are progressing in the right direction.
27:24We're getting there.
27:24We're getting there.
27:24Never a dull day at Grantley Hall.
27:26Always something different to do.
27:28We need to keep on getting Marek to use his brain with concepts.
27:33This was not even his idea, but he's embarked on it and the guy's getting crazy about it.
27:37I cannot wait to welcome the guest tomorrow.
27:41Still a lot to do, but we have broken the back of it.
27:46Good job.
27:46Let's go.
27:47Wow.
27:48She's nailing this project.
27:50Yeah.
27:50Nice.
27:53Phil Dixon is back at Grantley, ready to spring a big surprise on unsuspecting partner,
27:59Francis.
28:00Playing Cupid is lifestyle manager, Paul.
28:04So the ring for today, for the big proposal, is here.
28:09It's slightly nerve-wracking looking after something for such an important proposal.
28:15I think it's quite special to be part of it and to be tasked by a really super chap
28:21to make the magic happen for him and his partner.
28:25So I'm really excited about it.
28:28Hey, they're in the bar.
28:29Downstairs, Phil and Francis are all checked in and enjoying some drinks.
28:33I'm Barry Hall right now.
28:35Bring it out.
28:36Operation Proposal is well underway.
28:39At the end of the day, we're going to hope she says yes.
28:46In the hotel's spa and wellness facility.
28:50We need some spooky music.
28:52The countdown to Grantley Hall's first ever Halloween party has begun.
28:57It's more like you're in a gang.
28:58And the ghoulish transformation doesn't stop at the hotel.
29:02So you're going to make me look like Victoria Beckham?
29:04Yeah, yeah.
29:06Is it a baby?
29:06Yes.
29:07What are you going for?
29:08I'm going to be a ghostly bride.
29:10You can be my ghostly groom.
29:12It's an unusual assignment for the spa team.
29:16Good job we've got the professionals doing this.
29:18Wowzers.
29:20I love it.
29:22Thank you so much.
29:24Do you know this is the only time that we can...
29:33Halloween, welcome.
29:35So you're the main figures for Halloween in your bar areas.
29:38My team and I have been creating some incredible spooky desserts.
29:42Across all departments, the Grantley team are working hard to ensure everything is perfect for the big night.
29:49So the key is just to do kind of a...
29:53There we go, that's it.
29:54Take your hand away.
29:57Oh, perfect.
29:58Smashed it.
29:59Thanks.
30:01Outside, it's time to spookify Grantley grounds.
30:06Mission.
30:07Michael on the bridge.
30:09Welcoming the guest.
30:10The first miniature stage in the Grantley Hall.
30:13And despite the challenging Yorkshire weather...
30:16I'm absolutely sucking wet.
30:18..there's no dampening Marek's spirit.
30:21Spin the batteries again around the pole and press it twice.
30:25You press it twice.
30:26Yeah.
30:26Awesome.
30:27Yeah.
30:28Perfect.
30:36Tonight, the team are helping Grantley regular Phil spring an elaborate surprise proposal on girlfriend Frances.
30:45So just pop it just underneath there.
30:49Marcus, how are you doing?
30:50Hi Marcus.
30:51Nice to meet you.
30:52Behind the scenes, a posse of singers, musicians and florists are arriving in the service yard.
30:59Follow me.
31:00Follow me.
31:01Which signals all systems go for lifestyle manager Paul and the rest of the team.
31:06So if you'd like to get whatever you need and we'll sneak up there.
31:11There will be florists going in and various other teams going into the room.
31:14So next stage is the actual run through with the artists.
31:18We've got to smuggle the musicians in without anybody seeing them and the florist.
31:22Obviously we've got to crack in and really get the room set very quickly.
31:30The team have less than 60 minutes to dress the two story royal suite and position the performers.
31:37It makes me proud to see the different teams working together, pulling out all the stops for something like this.
31:43It was just incredible to be part of.
31:46So far everything is absolutely going to clockwork as planned.
31:50Florists are here. Musicians are here.
31:52Salos are here.
31:54That's here.
31:55I'm not letting that out of my sight, out of my pocket.
31:58The flash mob of singers and musicians need to rehearse without disturbing the other guests.
32:05There's chairs coming. There's chairs coming. Literally two minutes.
32:09It's looking great. Just that moment of chaos while everything gets ready, but it's fine.
32:14It's all good. We do this all the time. But we're okay.
32:17It's all going to be in like 15 minutes. It's like we were never here.
32:20It's very special. I think I know the guests from pretty much day one.
32:24So they for me like a family.
32:26She has no idea whatsoever generally. So it's very, very exciting.
32:31Moment of truth. My God, where's the ring?
32:34Okay. Consensus of opinion here. Ladies in the house.
32:37Box shut. Box open or box shut?
32:39Shut. Shut.
32:40I'm a shot. Can I go? Yeah.
32:42Okay. Shut it is.
32:44Meanwhile, in the bar...
32:45What are you having?
32:47Family's unusual.
32:47No stress.
32:50It's imperative we get it right.
32:52Because this could be the biggest wedding booking that we've had at Grantley Hall.
32:57Time has come.
33:00Rock and roll.
33:01Coming up...
33:02The pressure. The pressure is on Carla.
33:04Marek races to set the stage for Grantley's Halloween debut.
33:11Nobody will notice.
33:12But I can see you.
33:13And will the team's biggest surprise yet go off without a hitch?
33:17You're literally the best thing that's ever happened to me.
33:28The pressure. The pressure is on Carla.
33:31It's two hours to go before the doors open for the first ever Grantley Hall Halloween party.
33:39And then on the other side.
33:41No, it needs to be on the other side.
33:43The whole team are working tirelessly to transform the reception area so guests are greeted with a spooky surprise.
33:54What is this frame on the left?
33:57Can we have this frame here?
33:59The suppliers that have set the room, the set designer have done the most amazing job.
34:04Then it's been adding little bits of fairy dust basically.
34:08In reception, Colin and Greg's champagne wall is nearly complete.
34:13Well, I thought it was full length.
34:14It's not a bit.
34:15Oh.
34:21Welcome back, sir. Good to see you.
34:22Hi, mate. How are you doing? You OK?
34:23Yeah, not bad, thanks.
34:25Where's Jordy?
34:26No, I guess it is.
34:26Oh, it's Paul.
34:27Amazing, right? Amazing.
34:29Outside, the guests are arriving.
34:32Halloween.
34:33Yeah, 200 people are attending.
34:35It's going to be an amazing event, performance, great show.
34:38Great for the county.
34:39Great for Grantley.
34:42Credit, credit to the family here.
34:46Alex, where are you?
34:47Yes, Marek, I'm coming.
34:49Hello?
34:50No, no, no, no.
34:51Alex.
34:53The technique must be different.
34:54So we need to pass the message to the ops team.
34:56So when they're going to be passing the champagne, they need to go from the top, bottom.
35:00I don't like this because they drive me nuts.
35:02Which?
35:03No, this one.
35:04Nobody will notice.
35:05But I can see it.
35:06I know, but what are you going to do?
35:07You can't paint it black.
35:08You can't do anything on it.
35:09No, sorry.
35:09We need to paint them.
35:10We need to paint them.
35:11Please, can you help me?
35:13You know the skeleton?
35:14This is kind of like a mushroomy collar.
35:18Can I have it as close as possible in the nail varnish?
35:23So, because I need to paint him a little bit.
35:26I never cut the shortcuts.
35:28But there's no excuse for me.
35:30Sorry.
35:30Put it this way.
35:31It has to be done 100%.
35:33It needs to be perfect.
35:34And this is good collar.
35:36I can't believe it.
35:37Shelly said, yeah, we can leave it.
35:40Are we ready?
35:41Okay.
35:42I'm going to go and get the guests.
35:43Okay?
35:44Yeah.
35:45The scene is set for VIP guest Phil Dixon's romantic surprise for girlfriend Frances.
35:52This is the biggest proposal we have done at Grantley Hall.
35:55And it's a proposal that we've got to get absolutely right.
35:58We're having a bit of a nightmare with a party who have clearly just been a bit over-exuberant with
36:04the alcohol.
36:05And lifestyle manager Paul has invented an alibi to get them to the royal suite without Frances suspecting.
36:12So, I have taken the liberty of moving your table to your room.
36:18I hope you don't mind, but we just didn't want to spoil your evening.
36:24The team have done all they can, and now all eyes are on Phil to make the moment unforgettable.
36:30I assume the cat is kind of out the bag now.
36:36So, without me welling up too much, you are literally the best thing that's ever happened to me.
36:43So, will you do the mass honour of being my husband?
36:47Wife!
36:48Wife!
37:06Wife!
37:07Wife!
37:08Wife!
37:09Wife!
37:13Wife!
37:14Wife!
37:18Wife!
37:20Wife!
37:20Wife!
37:23Wife!
37:24Wife!
37:25Wife!
37:27Wife!
37:28Wife!
37:34It was just perfect, like you did really good, you did really good.
37:47We all actually had the tears in our eyes, it was very emotional and like especially
37:51for me because obviously like I've seen the relationship growing throughout the few years
37:57so it was fantastic.
38:04Thank you very much.
38:05I know, I'm like, I was like, how?
38:10Well done, thank you very much.
38:14Fran, congratulations.
38:18Very warm now.
38:21Oh my God, everything went absolutely as it should do.
38:25The timings were perfect, the performance were unbelievable, absolutely hit the nail
38:29on the head.
38:30More importantly, Fran said yes.
38:32Yes!
38:33Ha ha ha!
38:34We'll be all over the next time.
38:36Thank you very much.
38:48I'm excited now to take my jacket off, chill and go and have a beer and enjoy the rest
38:53of my evening.
39:07Nearly there, homeward bound now.
39:09Nearly spook o'clock.
39:10I love the colours.
39:12Yeah.
39:12That was a good shout.
39:14The witching hour is drawing near.
39:19Not as tired as I thought, to be fair, but as usual all the team have pulled together.
39:24After weeks of meticulous planning, lavish spending and an entire hotel transformation,
39:30the doors to Grantley's first ever Halloween bash are finally open.
39:40Look at this.
39:41I've never seen it with these colours.
39:43Absolutely fantastic.
39:45We have a night to remember here.
39:53The vibes are amazing.
39:57It's amazing.
39:58Oh my God, they've pulled all the stops, so it's fabulous.
40:01It's a mix of ages, from young to old, it's fantastic.
40:06As a youngster, never celebrated it, so I was a bit sceptical when the team said, should
40:11we do a Halloween day?
40:13Since we've opened, we're taking risks.
40:15Halloween is a gamble.
40:16In the UK, people still don't quite get it.
40:19With the party in full swing, it looks like that gamble is paying off.
40:24If it works, then we'll build on the reputation for the next two, three, four, five years,
40:31and then we'll be the place to spend Halloween.
40:40Hello!
40:41How are you?
40:42I'm welcome.
40:43Scary, scary.
40:45Marek and the team may have bewitched the guests, but have they done enough to impress Grantley
40:50founder Valeria?
40:54What do you think?
40:56It's just fantastic.
40:57It's amazing.
40:59I've been so excited about today.
41:02It's just wonderful.
41:04I love you so much.
41:05I love you.
41:06You know that.
41:06We are surrounded by good people.
41:09Yes, we are.
41:09That's the most important thing.
41:11We are.
41:12Enjoy.
41:13With Valeria's wholehearted approval.
41:16Super happy.
41:18Valeria Sykes love it.
41:20The owner of the hotel is over the moon.
41:23I can dance, dance, dance.
41:25Will MD Richard feel the same?
41:28So I've turned up here as a guest tonight, and it's one of the proudest moments since opening
41:33Grantley, because it's not only good, it's great, and it's above what I expected.
41:38I never say that, and I've not been involved with it, so a very, very special night for me.
41:43This is world-class, and I actually, you're adding so much value and learning from it.
41:48Big part of the family, thank you.
41:50It's about giving our normal customers a different experience, and that's what Grantley's all about.
41:56It's about having a bit of fun and doing something different.
41:58I love you guys.
42:00You are amazing.
42:06Such a relief, such a happiness, honestly, over the moon.
42:12The night has been a resounding success, but the bar has been raised for the sequel.
42:19Well, like everything we do at Grantley, this is a tester, so next year we'll have bells
42:23and whistles.
42:24It will be different.
42:24It will be better.
42:26Yes, we are winning.
42:33Next time...
42:34I'm nervous for the guests.
42:36A new arrival to the Grantley Gardens turns heads.
42:40What's the back?
42:41What's the back?
42:42Slow, slow.
42:42Tell him slow.
42:43Stop, stop, stop, stop, stop.
42:44They're paying a lot of good money to have a peaceful morning, and it's sadly not a peaceful morning.
42:50And a couple jet in from across the pond to say, I do.
42:54Oh my gosh.
42:57Wedding days are always pressurized environments.
42:59Watch ticket as always.
43:01Can the team create a wedding day that dreams are made of?
43:05Can I turn around?
43:06Yeah.
43:08I turn around.
43:09Yeah.
43:14I turn around.
43:18Yeah.
43:21I turn around.
43:22Yeah.
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