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Yorkshire's Poshest Hotel Grantley Hall Season 1 Episode 2
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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 grandchildren 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 guest house.
00:37Are you well?
00:38Yeah.
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 in the middle of Yorkshire.
00:58We see ourselves with the Dorchesters, the Riggs, the Glen Eagles.
01:03We want to even be higher than them.
01:05Oh, no.
01:07Welcome to Bentley Hall.
01:09Oh, my God.
01:10I know.
01:11We 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.
01:19That is 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 nothing.
01:45Good.
01:46So, we have the lovely Phil Dixon, Francis McMay, coming in.
01:50Pushing the boundaries on exceptional service is 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 a seat for now.
02:05Just lie the glasses down.
02:06Pulling out all the stops for some serious hotel regulars is lifestyle manager, Paul.
02:12It's important that we're absolutely on point, still delivering exactly what the guest expects.
02:17But when they come back to us on repeat occasions, that relationship 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, but it's not the only way to get here.
02:36Yep.
02:36Here we go.
02:39Amongst its 38-acre grounds is the hotel's very own helipad.
02:45Fortunately, I don't wear a toupee yet, so it stays in place pretty well.
02:51It's a smooth landing for Francis McVeigh and partner Phil Dixon, who are here to celebrate four years since they
02:57first met.
03:01Oh!
03:01Remember saying no to champagne?
03:04It's a little 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.
03:29Thank you, Bart.
03:30Yeah.
03:31We come to Grantly 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 Grantly.
03:41Yeah.
03:42Yeah.
03:42Yeah, come by.
03:44They genuinely care about us, we genuinely care about them.
03:47Every staff member wants to do something special for you and it's lovely.
03:57For their romantic escape, the lovebirds are residing in the Royal Suite.
04:01Typically costing four and a half thousand pounds a night, it's set across two floors.
04:11I 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 this amazing meal.
04:29Yeah.
04:30And I'm just a Nottingham girl at heart, so I was like, oh, there's a slug of letters around the
04:33corner, so we'll just go there.
04:34Yeah, and ten Jägerbombs later and then...
04:36You ended up passed out on the floor and we can't remember anything.
04:40What?
04:41I don't know.
04:42It's just my best friend.
04:45We do everything together, so we drive to work together, we work together, we obviously live together.
04:51We just are, aren't we?
04:52Two peas in a pod.
04:53We have a gift for you as well, for both of you.
04:56Don'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, attending an exclusive champagne dinner
05:07curated by culinary maestro Sean Rankin, chef patron of the hotel's flagship restaurant.
05:18We are the Michelin star restaurant of Grantley 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.
05:25You well?
05:26Morning, thanks.
05:26Morning, sir.
05:27Our guests pay 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.
05:33Well, shall we make a start?
05:34Today, Sean and his team face an added challenge.
05:38Crafting a bespoke dining experience for a prestigious champagne house.
05:43That's fine, yeah.
05:43We have a special event tonight, the House of Crune.
05:47Hopefully we're going to be the ambassador for Crude Champagne.
05:50We're doing a dinner party for 21 guests all together, three from the champagne house.
05:55We've created a menu around the tasting, you know, around the champagne.
05:58But Crude this year have realised they want to do something with carrots, in all things
06:03carrots.
06:03So we've created a lobster dish and we've got about three or four different elements of
06:07carrots, so carrot puree, put up 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, we position Grantley as a top destination for
06:23champagne lovers.
06:24So there's no margin for error.
06:29We're sitting 21 down at the same time tonight, so 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, you know, on point, hot,
06:42and 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.
06:52While Grantley's guests enjoy the hotel's five-star luxury, there is another side of
06:57the business hidden away from view.
07:02Maintaining the hall's immaculate appearance is 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 just through natural usage.
07:20Things need to be repaired.
07:21You never ever get to the euphoria of her saying, right, tools down guys, everything's done.
07:29We are a Yorkshire team, and we have Yorkshire values, and we've got that Yorkshire grit about us.
07:35But the team's work goes far beyond day-to-day repairs.
07:39Basic 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 of their autumn season,
07:55and one that they've never attempted before.
07:59Somebody mentioned, are we doing anything for Halloween?
08:01So I sat down with the team and said, well, if we're going to do it, we're going to really
08:04push 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, that's different, and that raises the bar for the team.
08:12We took the gamble, despite me not really liking Halloween myself.
08:17It'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 people are going to be talking about us.
08:28It needs to be crazy. It needs to be wild. It needs to be loud.
08:31A lot of colours, a lot of props, and obviously a lot of pumpkins, and I have amazing ideas in
08:38my head.
08:40Colin, it's a little bit too light for the vampires.
08:43Why have you got a customer?
08:44Once the lid goes on, you won't see the sun.
08:47No, looking really good, Colin. Amazing.
08:49Just needs filling up now.
08:51It's going to be painted black with a big cross on the top.
08:55Gently, don't break it.
08:57Oh, my tomatoes.
08:58So, head that end.
08:59Yes, I know the better.
09:01It's not my first time in the coffin.
09:05Oh, wow.
09:09WHISTLE BLOWS
09:10Get out, out, out, out, out.
09:14Out, out, out.
09:16Quick, out.
09:17I need to do a repair job.
09:19I'm panicking for nothing.
09:20That's OK, it'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, I'm going to put it straight back into content.
09:30It's a dynamite, so 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 could 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 while at a wedding.
10:11It would grow up on this side, 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 a, you know, a horror hand.
10:21Oh, hello. Finally, throw the human.
10:25The biggest possible issue with Halloween is 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.
10:56Because then people feel part of a team and 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. It's great. Great.
11:07Do not have to be so tight.
11:09We'll be 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?
11:21My heart is going like crazy.
11:24But, yeah, super excited.
11:26Yeah, I like it. Very 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 start to go.
11:37Coming up...
11:38All the plan.
11:38Snacks have gone, bread's gone.
11:40Failures not on the menu for Sean Rankin and his team.
11:43I said on a tray lined up.
11:46I didn't say throw it in.
11:47I like the warty ones.
11:49And can Marek and Shelley work their magic
11:51to conjure up a spellbinding Halloween?
11:54Oh, 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.
12:40I 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 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, in 2018,
13:03Grantley 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, the tables were done locally in York.
13:22The attention was really on every single detail.
13:25The 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.
13:40That'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, you know, achievements.
14:02So it sets the bar.
14:05But like everything here, we need more, we want more.
14:08We've invested a lot of time and effort, and Sean's time in particular,
14:12to really look at every touchpoint.
14:14We're wanting a second star, we'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.
14:45And the design.
14:48So they got me in one, four, five, one, three.
14:51Where is my sketch?
14:53Marek?
14:54Yes, please.
14:55OK, so we need to go from this side, please.
14:59Imagine the guests now.
15:01Move that.
15:03I 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,
15:14but it looks just 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, as simple as it is.
15:26Do the tables be measured already?
15:28It's correct.
15:29It's going to be measured, OK.
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 measured equally so the guests don't feel any difference.
15:45It's making sure everything's in court.
15:47It should be very pretty.
15:48OK, let's practice serving.
15:53And the next person.
15:55Perfect.
15:56We're trying to synchronise to do the elegant movements.
16:01Sometimes the guests actually mentioning it looks like a ballet.
16:04In a room like Schoenranken Restaurant, you want to truly enjoy and admire what is in front of you.
16:14Amazing.
16:15That looks beautiful.
16:24The next one.
16:26Yeah, you'll see the signs.
16:27Yeah, I'm always confused, I know.
16:30We're going to need a lot of pumpkins.
16:33Grantley'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.
16:43You know, using the local businesses, obviously, is part of Grantley.
16:46Yes.
16:46So a family-run business like us.
16:48OK, 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,
16:58Marek and Shelley need a bumper order of pumpkins to dress the hotel.
17:02Yeah.
17:04Yeah.
17:05Morning.
17:06Morning.
17:07And this is your little pumpkin.
17:09Yeah, this is Jemima, our little daughter.
17:11James Johnson runs the farm with partner Emily, who's brought along their baby Jemima.
17:18We've been farming here since 1933 as a family.
17:22So 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 off our is about regenerative agriculture and diversity is key.
17:35We'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...
17:53That's a monster.
17:55I don't think I'll be able to.
17:5630 kilos at least.
17:58Oh, wow.
17:59Gorgeous.
18:00Wow.
18:00I wouldn't have fancy carving that one.
18:02One particular pumpkin has caught Marek's eye.
18:05Out of snowballs and lovely.
18:07That's beautiful.
18:07Yeah.
18:07Is that one of those are called?
18:08Yes, they're the snowballs.
18:10I like the warty ones.
18:11Yeah.
18:11I do like this.
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?
18:20Yeah, 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.
18:33Shapes, 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 was absolutely amazing.
18:41I love this connection, you know.
18:43It's Yorkshire organic.
18:45Superb.
18:45Superb.
18:46With the pumpkins ordered, the race to make Grantley's first ever Halloween party a success is 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 event.
19:19So, if you get like a pan now, we'll portion it out and then we can put it together.
19:25OK, so tonight we've got a private event tonight for the House of Crew.
19:30Really 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, so we completely understand our dynamics,
19:43understand what is needed in the restaurant, the 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 with the apple.
19:59OK, good. Have a good night, thank you.
20:04We are ten minutes away from the party coming in, yeah.
20:07All ready, all good, we 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 very much, chef.
20:54We're just ready to control the service in the kitchen together.
20:57So, the timing is absolutely on point all the time.
21:01Yeah, let's have to go.
21:02Yeah, we're good.
21:02Check out if you can get done now on plates.
21:06Monica, you ready?
21:07Yeah.
21:09Let's go.
21:10Let's go.
21:24Next course is going to be lobster.
21:27I'm really happy to share with you a new edition of Cru Groset.
21:32Sean 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.
21:41For me, it's wine heaven.
21:43Once the guests tuck into their first course, the clock starts ticking.
21:47Have your bisque gone hot?
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 always a place, don't you?
22:08Yeah.
22:09Start to go.
22:09Grab 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've paired the rosé with the simple carrot.
22:30So, we've 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.
22:53We're going to have to try and get a nice spoonful onto each plate, you know what I mean?
22:57So, about like that, OK?
22:59As the evening draws to a close, Sean hopes the team's efforts will be enough to secure him the coveted
23:06champagne ambassadorship.
23:10Yeah, all good.
23:11Yeah, went really smoothly, you know, as, you know, 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, dessert now, and then that's a wrap.
23:20Gone, I'll 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 how we are.
23:40Coming up...
23:41It's top secret.
23:42..a very special proposal puts the team to the test.
23:46Just pop it just underneath there.
23:48Follow me, follow me.
23:50And Will Marek's outlandish Halloween plans come back to haunt him.
23:55Oh, Mum's talking his fucking words.
24:03So, erm, this is the hub of the business, it's where all the magic starts.
24:09And 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
24:19who has tasked me with putting together a proposal package for him.
24:25He is proposing to his partner.
24:29The VIP wanted to sprinkle his proposal with Grantley Magic
24:33is none other than regular guest Phil Dixon.
24:37Head spinning, a few ideas.
24:40Erm, my 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.
25:08We are assembling head of departments for food and beverage generally,
25:13the operations team.
25:15And he's called a team meeting to help organise the secret proposal.
25:19I 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,
25:34if they wish to book their wedding with us,
25:36that they have confidence that we can deliver.
25:38There are going to be 13 musicians altogether.
25:41Ordinary.
25:42With the string quartet, it's top secret.
25:52That's 200.
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,
26:02Marek and Assistant Shelley have an ambitious plan to transform the hotel.
26:07A lot of pumpkins, all 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 are coming, my favourite, they're coming.
26:23No balls, they're coming.
26:25Farmer James has arrived with his special delivery.
26:29This sort of order is really nice,
26:32plus it's great to be able to be supporting local.
26:35Shelley?
26:36Yes?
26:37It's a lot of...
26:39This Daniel don't like it, the strange ones.
26:42Gnarly ones?
26:43No.
26:43Gnarly ones are good, because it's Halloween.
26:46I'm not touching them.
26:47It's going to be beautiful, it's going to be amazing,
26:50it's going to be spectacular, it's going to be...
26:51Wow!
26:53I'm going to have a relax now.
26:54That's going to be my zen.
26:56I love you, thank you so much for the sweater,
26:58for James, for the Shelley Leslie.
27:02Universe thanked, now the hard work begins.
27:05How it's in the...
27:06Like in the...
27:08Heater of Terminal 5.
27:15Decorating Grantley's 38-acre grounds will be no mean feat.
27:20We are progressing, I can feel it.
27:22We are progressing in the right direction.
27:24We're getting there, we'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
27:36and the guys are getting crazy about it.
27:38I cannot wait to welcome the guests tomorrow.
27:41Still a lot to do, but we have broken the back of it.
27:46Good job, let's go.
27:48Wow, she's nailing this project.
27:50Yeah, nice.
27:53Phil Dixon is back at Grantley, ready to spring a big surprise on unsuspecting partner Francis.
28:00Playing Cupid is lifestyle manager Paul.
28:04So the ring for today for the big proposal is here.
28:10Slightly nerve-racking 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 bath.
28:29Downstairs, Phil and Francis are all checked in and enjoying some drinks.
28:33I'm Barry Hall right now.
28:35Bring it up.
28:37Operation Proposal is well underway.
28:39At the end of the day, we've got to hope she says yes.
28:46In the hotel's spa and wellness facility...
28:50We need some spooky music.
28:52..the countdown to Grantley Hall's first ever Halloween party has begun.
28:57That's more like you're in a gang.
28:58..and the ghoulish transformation doesn't stop at the hotel.
29:02So you're going to make me look like Victoria Beckham?
29:04Yeah, yeah.
29:06Tell your baby.
29:07Yes?
29:07What are you going for?
29:09I'm going to be a ghostly bride.
29:10You can be my ghostly groom.
29:12It's an unusual assignment for the spa team.
29:15Good job we've got the professionals doing this.
29:18Wowzers.
29:19What?
29:21I love herbs.
29:22Thank you so much.
29:24Do you know this is the only time that we...
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
29:45to 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. Take your hand away.
29:56Oh, 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.
30:14And despite the challenging Yorkshire weather...
30:16I'm absolutely soaking wet.
30:18There's no dampening Marek's spirit.
30:21Spin the batteries again around the pole and press it twice.
30:24You press it twice?
30:26Yeah.
30:26Awesome.
30:27Yeah.
30:28Perfect.
30:36Tonight, the team are helping Grantley regular Phil...
30:39...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
30:56are arriving in the service yard.
30:59Follow me.
31:00Follow me.
31:01Which signals all systems go for lifestyle manager Paul
31:04and the rest of the team.
31:06So if you'd like to get whatever you need,
31:09and we'll sneak up there.
31:11There will be florists going in
31:12and 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
31:20without anybody seeing them,
31:22and the florist.
31:22Obviously we've got to crack in
31:24and really get the room set very quickly.
31:30The team have less than 60 minutes
31:32to dress the two-storey royal suite
31:34and position the performers.
31:37It makes me proud to see the different teams
31:40working together, pulling out all the stops
31:42for something like this.
31:43It was just incredible to be part of.
31:46So far, everything is absolutely going to clockwork
31:49as 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
32:01without disturbing the other guests.
32:05There's chairs coming.
32:06There's chairs coming.
32:08There's chairs coming.
32:08Literally two minutes.
32:09Looking great.
32:10Just do that moment of chaos while everything gets ready,
32:13but it's fine.
32:13It's all good.
32:14We do this all the time.
32:15But we're okay.
32:17It's all going to be in like 15 minutes.
32:19It's like we were never here.
32:20It's very special.
32:21I think I know the guests from pretty much day one,
32:24so they, for me, like family, so...
32:27She has no idea whatsoever, genuinely.
32:29So it's very, very exciting.
32:31Moment of truth.
32:32My God, where's the ring?
32:34Okay, consensus of opinion here.
32:36Ladies in the house.
32:37Box shut.
32:38Box open or box shut?
32:39Shut.
32:40Shut.
32:40I'm a shot.
32:41Can I go here?
32:42Okay.
32:43Shut it is.
32:44Meanwhile, in the bar...
32:46What are you having?
32:46I'm in the usual.
32:47That's the rest.
32:48Yeah, it's the best.
32:50It's imperative we get it right,
32:52because this could be the biggest wedding booking
32:55that we've had at Grantley Hall.
32:57Time has come.
33:00Rock and roll.
33:01Coming up...
33:02The pressure.
33:03The 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
33:16go off without a hitch?
33:17You're literally the best thing that's ever happened to me.
33:28The pressure.
33:30The pressure is on Carla.
33:32It's two hours to go before the doors open
33:34for 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
33:45to transform the reception area
33:47so 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,
34:02the set designer,
34:02have done the most amazing job.
34:04Then it's been adding little bits of fairy dust, basically.
34:08In reception,
34:09Colin and Greg's champagne wall is nearly complete.
34:12That barn was full length.
34:14It's not a bit.
34:15Oh.
34:17Paul.
34:21Welcome back, sir.
34:22Good to see you.
34:22Hi, mate. How are you doing? You OK?
34:23Yeah, not bad, thanks.
34:25Where's Jordy?
34:26No, guess who 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.
34:37Great for the county, great for Grand Les.
34:42Credit, credit to the family here.
34:46Alex, where are you?
34:47Yes, Marie, come come in.
34:49Hello?
34:50No, no, no, no.
34:52Alex.
34:53Technique must be different.
34:54Right, so...
34:55We need to pass the message to ops teams,
34:56and when they're going to be passing the champagne,
34:58they need to go from the top-bottom.
35:00I don't like this because they drive me nuts.
35:03Which?
35:03No, this one.
35:04Nobody will notice.
35:05But I can see it.
35:06I know, but what are you going to...
35:07You can't paint it black?
35:08You can't do anything on it?
35:09No, sorry, we need to paint them.
35:10We need to paint them.
35:11Please, can you help me?
35:13You know the skeleton?
35:14It's kind of like a mushroomy collar.
35:18Can I have it as close as possible in the nail varnish?
35:23Because I need to paint him a little bit.
35:26I never cut the shortcuts.
35:29There's no excuse for me, sorry.
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?
35:42Okay, I'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, and it's a proposal that we've got to get
35:56absolutely right.
35:57We'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.
36:13So, 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! Wife!
37:01Did I deliver the proposal of your dreams?
37:07You asked me that because you know how you did.
37:09Yes!
37:18I think I just kept crying every two minutes, or like yelping every time a flash mob another thing came
37:23out.
37:24Oh my God!
37:34It was just perfect. Like, you did really good.
37:37You did really good.
37:39You did really good.
37:42You did really good.
37:47We all actually had the tears in our eyes.
37:49It was very emotional.
37:51And like, especially for 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...
38:07I was like...
38:09How?
38:10Well done.
38:11Thank you very much.
38:14Fran, congratulations.
38:16Thank you very much.
38:16Thank you very much.
38:19Very warm now.
38:21Oh my God.
38:22Everything went absolutely as it should do.
38:25The timings were perfect.
38:26The performers were unbelievable.
38:28Absolutely hit the nail on the head.
38:30More importantly, Fran said yes.
38:32Yes!
38:33Yes!
38:33Yes!
38:34Yes!
38:34Yes!
38:48I'm excited now to take my jacket off, chill and go and have a beer and enjoy the rest of
38:54my evening.
39:07Nearly there.
39:08Homeward bound now.
39:09Nearly spook o'clock.
39:10I love the colours.
39:12Yeah.
39:13That was a good shout.
39:15The witching hour is drawing near.
39:19You're not as tired as I thought, to be fair.
39:22But as usual, all the team have pulled together.
39:23After weeks of meticulous planning, lavish spending and an entire hotel transformation, the doors to Grantley's first ever Halloween bash
39:33are finally open.
39:40Look at this. I've never seen it with these colours. Absolutely fantastic.
39:45We have a night to remember here.
39:53We have five-star amazing.
39:57It's amazing.
39:59Oh, my God.
39:59They've pulled all the stops out.
40:00It's fabulous.
40:01It's a mix of ages from young to old.
40:03It's fantastic.
40:06As a youngster, never celebrated it.
40:09So I was a bit sceptical when the team said, should we 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.
40:32And then we'll be the place to spend Halloween.
40:40Hello.
40:41How are you doing?
40:42I'm welcome.
40:44Scary, scary.
40:45Marek and the team may have bewitched the guests.
40:48But have they done enough to impress Grantley founder, Valeria?
40:53I love you.
40:54What do you think?
40:55I love you.
40:56It's just fantastic.
40:58It'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, you know that.
41:06We are surrounded by good people.
41:09Yes, we are.
41:09That's the most important thing.
41:11Yes, we are.
41:13Enjoy.
41:13With Valeria's wholehearted approval.
41:16Super happy.
41:18Valeria Sykes love it.
41:20The owner of the hotel is over.
41:22At the moment I can dance, dance, dance.
41:25Will MD Richard feel the same?
41:28So I've turned up here as a guest tonight.
41:31And it's one of the proudest moments since opening Grantley.
41:34Because it's not only good.
41:35It's great.
41:36And it's above what I expected.
41:38I never say that.
41:40And I've not been involved with it.
41:41So a very, very special night for me.
41:43This is world class.
41:45And I'm actually adding so much value and learning from it.
41:48Big part of the family.
41:50It's about giving our normal customers a different experience.
41:55And that's what Grantley is all about.
41:56It's about having a bit of fun and doing something different.
41:59I love you guys.
42:00You are amazing.
42:06Such a relief.
42:08Such a happiness.
42:10Honestly, over the moon.
42:13The night has been a resounding success.
42:15But the bar has been raised for the sequel.
42:19Well, like everything we do at Grantley, this is a tester.
42:21So next year we'll have bells and whistles.
42:24It will be different.
42:25It 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.
42:40Up to the back.
42:41Up to the back.
42:42Slow.
42:42Slow.
42:43Tell him slow.
42:43Stop, stop, stop, stop, stop, stop.
42:45They're paying a lot of good money to be here, to have a peaceful morning.
42:48And 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.
42:59Plastic it as always.
43:01Can the team create a wedding day that dreams are made of?
43:05Can I turn around?
43:06Do you see a new event?
43:06Yeah.
43:06Oh my gosh.
43:07Yeah.
43:07Yeah.
43:08Yeah.
43:08Yeah.
43:14Yeah!
43:22Yeah, yeah.
43:23Yeah, yeah.
43:23Yeah!
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