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00:00Welcome to Florida.
00:02Florida life, nothing quite like it.
00:04Home to theme parks, golden tans and 400,000 Brits.
00:08I absolutely love it here.
00:10Who've made the Sunshine State their new home.
00:13This is what sold me off. Yeah.
00:15Like, cos it's stunning.
00:16Who wouldn't want to live here like this?
00:18They've swapped drizzly winters and gas bills for new careers
00:22and seemingly endless fun in the sun.
00:24Cheers, Biggers!
00:26It's our little piece of paradise.
00:28Get it right and life in Florida can be like a dream come true.
00:32Every evening do this with your glass of wine.
00:35But getting here and staying here takes hard work.
00:38I do pinch myself every day.
00:41Grits. We've just lost the starboard motor.
00:44And determination. Good job. Well done.
00:46These are the Brits who've made their own Escape to Florida.
00:54Today on Escape to Florida...
00:59We're in the heat of the kitchen now.
01:01This is where the magic happens.
01:03Will pub owner Martin's Fish and Chips pass the taste test?
01:06We've got somebody coming in to do a review today for us.
01:09Get all the staff in there every time they bring one out.
01:12Make sure they look the same every single time.
01:16Who's there?
01:16Who's there?
01:17Hi. Hi. Do you remember me?
01:18Dance school owner Sarah helps out husband Scott with walkies.
01:23No, no, no, no. Over here.
01:25You're so fast.
01:30I need some more tongs for this one.
01:31And chefs Anthony and Michelle have the opportunity to kick start their private catering business.
01:37We've got some high profile people coming to this event.
01:40That would be great to be able to blow this one out of the park and get more business.
01:50In the heart of sunny central Florida sits the city of Claremont.
01:56With a population of 50,000 and a vibrant British community.
02:02It's home to old and born Martin and wife Beverly.
02:06Hi guys. How was that?
02:08It was amazing.
02:09They made the move to Florida in 2019.
02:13Timing felt right.
02:14And we said, listen, let's go on a journey and see where it takes us.
02:17Five months ago, they opened their new pub, the best of British.
02:22Did I think I would be running a pub 10 years ago? Absolutely not.
02:25And certainly not in Florida.
02:26I enjoy it. I enjoy speaking to people.
02:28I was a car dealer for many years, so, you know, that comes from that as well.
02:32Launching the business took all their life savings.
02:36I've put about a quarter of a million into getting this business right.
02:40It was a huge worry.
02:43It was a huge risk taking on this place.
02:47With running costs totalling $15,000 a month,
02:51Martin has tried lots of big ideas to keep customers coming through the door.
02:56We have to really make an effort.
02:58There's always a lot of attractions for people when they come here on holiday or for locals.
03:02We have to work out ways of becoming a destination for people.
03:05You've always got to be thinking and kind of reinventing yourself.
03:08It's called Big Or Go Home, isn't it?
03:09You've got to put everything into it.
03:11His team play a key role in helping him reach those goals.
03:15No, it's still out that gym.
03:18Namely, handyman Jimmy and his wife Anne, the pub's manager from County Durham.
03:23It's always cock-eyed when he does it.
03:25If you've got a dicky eye, it looks okay.
03:28Yeah.
03:28Anne and Jimmy are well known around here because they're very good at what they do.
03:32They're vital to how this pub feels and how this pub runs.
03:37Anne and Jimmy moved to Florida in 2008 to run a property management company.
03:42We were green, naive.
03:45I'd never cut grass in my life.
03:46I'd never looked after pools.
03:48But we did it.
03:49There's one thing about me and Jimmy, we will always work.
03:52And nothing frightens us.
03:54Like, we'll try anything, anything new.
03:57Today, Martin and Anne's focus is firmly on the kitchen.
04:01We're in the heat of the kitchen, though.
04:02This is where the magic happens.
04:05Since day one, it's been Martin's goal to make this the place that people come for proper British fish and
04:11chips.
04:14A lot of places do beer batter and things like that.
04:16We decided not to do that.
04:18We just kept it simple.
04:19Plus beer costs a lot.
04:21How long does that take then, Julie?
04:22I think nailing the fish and chips is a personal pride thing.
04:27You can go and buy fish and chips at thousands of places around here.
04:31But they're not real.
04:32They're not authentic.
04:33They're frozen.
04:34We wanted just to make it as real as it should be.
04:36And I think we've done really well with that.
04:38It took a long time.
04:39To check the fish and chips meet the standards Martin and Anne demand.
04:44Looks good that, Julie.
04:48Regular taste tests are all part of the routine.
04:52The batter is perfect because a lot of places you go, the batter is just too thick.
04:56This is just absolutely, absolutely perfect.
04:59That's really nice.
05:00I worked in a chippy for eight years over in England, so a good chippy as well.
05:05So we're no good fish and chips.
05:07Our standard is really high for these fish and chips and none of them go out unless they're spot on.
05:12And we're so proud of them.
05:15Anne's expertise on fish and chips will be especially important today as the pub has a local journalist coming to
05:22visit.
05:22We've got somebody coming in to do a review today for us who's very influential in the area.
05:29But Martin won't be here as he has a meeting about another idea to increase the pub's profile.
05:35I think we're going to have a lot of these going out today.
05:38Just keep them all on point.
05:39Get all the staff in there every time they bring one out.
05:41Make sure they look the same every single time.
05:43Yep.
05:44And we're on to a winner.
05:44So he's out of Anne's hair and she's in charge.
05:49Martin just comes up with all these crazy ideas.
05:52The actual running of it, day to day.
05:55To be honest he's a nuisance when he's in there.
05:57So it's better when he's on the other side.
06:01Today it's all on Anne to make sure the pub's fish and chips get a five star review.
06:13Just outside Orlando is the community of celebration.
06:18Built by the Walt Disney Company in the mid-90s as a classic take on small town America.
06:26And it's home to Belfast-born Sarah and her husband Scott.
06:31Pop your class until in the morning, close it, air fry, done.
06:35We absolutely love our air fry.
06:37We actually never knew about it until we went back to Belfast about two years ago.
06:40It's just not a big thing in America.
06:43Sarah came to Florida in 2011 and met Scott eight years later.
06:49He told me that he was from Pittsburgh and I said,
06:51well that's no good, you're no good, you don't live in Florida.
06:54He booked a flight ten days later, came back, took me on a date.
06:56And then I think I got this letter.
06:58He said, Oma Anam, that's Irish for my soul mate.
07:01And that was the day that I knew then.
07:05I was like, oh my God, he has Googled Irish.
07:08Six years ago we wrote this and I've kept it ever since on my desk.
07:12The couple married in 2022 and daughter Saoirse arrived ten months later.
07:18Somehow we have one child but enough toys for an entire primary school.
07:24Elementary school, Scott, you're in America.
07:26And Patch the dog completes the family.
07:29Sit, paw.
07:31Good boy.
07:32Jump, jump.
07:34Go down.
07:35There you go.
07:36Patch was the first love of my life before I met Sarah so she inherited him.
07:41But yeah, he's about ten years old and he's a riot.
07:45And five, and six, and seven.
07:48Sarah runs an Irish dancing school.
07:50One, and two, and three, and four.
07:53I am the owner and the founder of my own Irish dancing school.
07:59I basically teach six days a week.
08:00And then when I'm not teaching I'm taking weekends to fly to attend executive meetings for the Irish dance organization.
08:07Or judge Irish dance competitions all over the world.
08:10Her work not only keeps her busy and gives the family an income, but also inspired Scott to rethink his
08:18career.
08:19I was working corporate and I hated it.
08:22Love dogs.
08:23So one thing led to another and I started this business and now dogs are a much, much bigger part
08:29of my life than I ever thought they would be.
08:32Scott now runs a dog walking company.
08:35Not that Sarah was entirely convinced by his new venture.
08:39Scott said he was buying the business.
08:40I didn't want him to.
08:41Back home in the UK and Ireland, I don't feel like people would pay anyone to walk their dog.
08:46So I didn't really know that it was a thing here until Scott was like, this is what I'm doing.
08:51And then when I did more research I was like, it's actually quite big in America.
08:54People really want to pay to get their dog walked.
08:57So I was like, okay, maybe, you know, you're onto something here.
08:59Five years later and business is booming.
09:03I'm taking a look at our schedule for the day.
09:07It's hectic.
09:07In a normal day, we're doing sometimes 70, 80 different pet visits with anywhere from 6 to 10 to 12
09:15different team members out and about in the community doing those visits.
09:19The number of clients that we have, we're probably around 2,000 now.
09:24Scott's company employs 24 staff and holds a prized Disney World deal, walking the dogs of visiting holidaymakers.
09:33In a given hour, I'm probably receiving 5 to 10 different change requests or, you know, some emergency has come
09:41up and somebody needs their dog looked after or someone's flight was cancelled.
09:45So things are changing constantly, which means I need to be in constant communication with our staff as well.
09:50Oh, here's Todd calling me.
09:52Hey, what's happening, brother?
09:54What's going on, man?
09:56Scott's employee, Todd, brings bad news. A staff member failed to show up.
10:01I tried to call her 50 times from 7.30 on and I texted her.
10:06I don't know if there's anyone available to take them instead.
10:11With what we do, if we miss an appointment or if we're late to walk dogs, all of a sudden
10:16you're talking about impacting someone's life very drastically.
10:19All it takes is one upset pet owner to start spreading negative feedback and, I mean, you could be out
10:26of business.
10:27All right, dude.
10:28All right, man.
10:29I'll talk to you later.
10:30You got it, bud.
10:31Scott's team is a person short, but he has a plan.
10:34I just got off the phone with Todd and we have some staff that are no showing today.
10:40So we're going to have to go take care of some dogs if we can grab Sorka and take her
10:44with us.
10:45Okay, she'll love that.
10:45With his business's reputation at risk, it's time for the whole family to step up and get walking some dogs.
10:53Who's your favourite dog?
11:03The city of Orlando.
11:05With its 14 theme parks, it's a magnet for British holidaymakers and expats like Nottingham-born Anthony and his wife,
11:14Michelle.
11:15I've got my English bread.
11:18Anthony escaped to Florida 42 years ago.
11:21I came here in 83, one.
11:23I was 18 in England, getting in trouble.
11:25And my mum was living over here and she says, I'm going to send you a ticket.
11:29And it's been a really good move for me.
11:31Coming to the Sunshine State allowed him to pursue his passion for food and become a chef.
11:38You can cut the green onion for me.
11:40Actually, the dill.
11:41You can chop up the dill.
11:43Where he now runs the kitchens of a high-end hotel.
11:46I've been an executive chef for 24 years.
11:49I worked in Miami in a smaller hotel.
11:51It was 200 rooms.
11:54When I moved to Orlando, Westgate, that was 1,800 rooms.
11:58So a big difference.
12:00Anthony met and married fellow chef Michelle, but she took some winning over.
12:05I was warned to stay far from Anthony because I was told that he was like a girl's man.
12:14I wish those rumours were not true.
12:17Anthony has always been a nice person, so I don't know where those rumours came from.
12:24Together, they ran a catering business as a side hustle to help fund their Florida lifestyle.
12:30We've always liked working together.
12:32The business did very well.
12:33A lot of celebrity events, concerts, weddings and grand openings.
12:40But in 2019, the couple had to put their catering plans on hold as life threw them a far greater
12:47test with a cancer diagnosis.
12:49It was a weird kind of cancer between my skull pressing down on my brain.
12:56They had to cut from the front of my forehead all the way behind my hair loop, all the way
13:03here, lift this part over and take it out.
13:09They removed most of it, and the rest of it was burnt out with radiation.
13:16Michelle fought the cancer.
13:18Michelle fought the cancer.
13:18She won.
13:19It took a lot of strength to go through that.
13:22And now Michelle has recovered.
13:24It's time for the pair to get their catering dream back on track.
13:29Michelle's cancer is in remission, so I'm thinking that it's a good time to see if we can progress to
13:35get Mecca on our own again.
13:37I am looking forward to that.
13:39Coming out of chemo, ringing that bell was a very joyful feeling.
13:44It makes me realize that every day you wake up, you just want to appreciate who you have beside you,
13:52appreciate life.
13:54And their first step towards rebuilding their business begins today.
13:59I'm super excited to go at it again, to meet new clients, and having our business up and running again.
14:06They've got an important meeting lined up with fellow Brit Justine, who's part of the British American Business Council.
14:13At the end of this meeting, we're hoping to secure the catering for her event.
14:18And I'm hoping to impress them and therefore get more business.
14:23With the future of their catering company resting on this meeting, it's time for Anthony and Michelle to get their
14:30game faces on.
14:35In the picture-perfect central Florida town of celebration,
14:42Belfast-born Sarah is in a rush.
14:45Scott's running eight, so he's unhappy.
14:47A no-show from one of Scott's dog walkers means the family have to cover the work themselves.
14:53Yeah, we try to be on time.
14:55Luckily, Fiona and Snowball are very understanding, so I think they'll be happy to see us regardless.
15:00You can start running if you want. You want to start running?
15:02No.
15:04Get my workout in for the day.
15:07Luckily, the client is in celebration, so it's only a short walk to save the day.
15:12Who's that?
15:13Hi. Hi. Do you remember me?
15:15Fiona's so excited.
15:16We've known these dogs from when they were eight weeks old.
15:19They know us so well.
15:20Who's that, Snowball?
15:21Who's that?
15:21Hi, Snowball.
15:23Hi. Come here.
15:25Isn't she so fluffy?
15:27Whenever we're out on a walk, each of our visits is between 20 and 30 minutes.
15:31And the typical visit cost would be about $20 per visit.
15:36It kind of adds up when you're doing 70, 80 of those a day.
15:40Walking dogs in Florida brings risks that are very different compared to those in the UK.
15:46I know Sorka say, look out for alligators.
15:49Don't go near the water.
15:50Yeah, we're near one of the lakes in celebration here, which is again another thing we've got to be wary
15:56of.
15:57There are alligators in these waters.
15:59When I moved to the town first, I remember opening the little town newspaper and there was like a death
16:04notice for a dog.
16:05An alligator ate the dog.
16:06And this was just a warning to the people of the town, please keep your dogs leashed, don't let them
16:10out.
16:10Because it's so dangerous if they go to the lake for water, an alligator could come out at any time
16:15and eat them.
16:17Alligators avoided, it's time for Scott to let the dog's owners know how the walk is going.
16:22Have a sit.
16:23Hi Miss Grace, Fiona and Snowball had a great walk today.
16:29It's all part of the service.
16:32One of the important things that we do is send updates to our clients just to let them know that
16:36the dogs have been on their walk and we will add some photos that we took of the pups and
16:42we send our message.
16:45Running two businesses in one household...
16:48Here, Snowball, do you want a treat? Come here.
16:50..has made a work-life balance hard.
16:52With my work, I'm when the kids are off school, so I'm always afternoon and evenings.
16:58And the majority of Scott's work is morning.
17:02We're always so exhausted at the end of the day, like, when you run a business, you never leave it
17:07behind you and it's so tough to just try to leave everything in the back burner and say, OK, this
17:11is about us.
17:12And that's the downside of running a business because your life's already consumed by that and now you have a
17:16beautiful child to take care of and there's just so many, so many parts to it all.
17:20Oh, no, no, no, no. Over here.
17:22The half-hour walk nearing its end.
17:26These are two very strong girls.
17:28When they know they're going home, when we turn the corner to go back, they will pull you in.
17:33You're so fast.
17:34Sarah's trip back to the house is much quicker than Saoirse and Scott's.
17:38Where did mummy go? The doggies pulled me.
17:41Oh, no. Where'd the treat go?
17:43Snowball wants more treats, but we don't have any left.
17:45Now they're back home, the dogs are keen to see their owner, Miss Grace.
17:50Miss Grace is a very special client because she has been with us from the very start.
17:54She was one of our first clients that we met.
17:57Miss Grace isn't doing so well and sometimes she's in bed all day and one of her dogs will stay
18:01by her side and will not move.
18:03How are you feeling? You feeling OK?
18:05Feeling OK.
18:07Yeah.
18:07Tired, you know, from being in the hospital.
18:10So you just got out of the hospital yesterday, was it?
18:13Yesterday afternoon.
18:15I'm feeling better.
18:16Good, good, good.
18:17You know.
18:18Is there anything we can do before we go or anything else?
18:26I'm not able for that.
18:30I haven't seen Miss Grace since before I got pregnant with Saoirse, which was two years ago.
18:35She looks frail and old and I just, like, I just got so upset.
18:43He's not just a dog walker, you know, it's so important what Scott does for families.
18:48Her two dogs are like her two kids and we're taking care of them when she's in need.
18:52So it really, really hit home, like, how important his job is.
18:57But with other dogs waiting to be walked, the family are off to their next appointment.
19:02Drive, drive, drive, drive, drive.
19:03Down the big hill, down the big hill.
19:06Beep, beep.
19:06Nice stop.
19:12In Clermont, pub owner Martin has left manager Anne in charge.
19:19Two coffees, two water, crumpets and two traditional.
19:23$53.48, darling.
19:26And orders are rolling in for their signature of fish and chips.
19:30There you go, sir, enjoy.
19:32Need some salt and vinegar?
19:34Yeah, very much so.
19:36Anything else?
19:37That'll do it, I see my mushy peas.
19:39Yeah, mushy peas are there.
19:41We're really busy, kitchen's busy, and it's just keeping on top of all the little things,
19:46keeping everything up so it's all top notch.
19:49Today, there's an extra motivation to stay sharp.
19:53A local journalist is on the way to write about the pub.
19:56We have someone coming in to give us a review, hopefully a really good one.
20:01In this day and age, with social media and everything, you get a bad review and you're really done.
20:09Luckily, Anne is not alone on this shift.
20:12She is server Chris from Barking to help.
20:15Oh, what happens to the hourglass figure?
20:19More like a keg now, isn't it?
20:22Chris came to the States in 1997.
20:25Here we go, into battle.
20:27Where he worked for a cruise ship company.
20:30I would hire the singers and dancers and teach the shows, create the shows for 27 ships.
20:36Now he brings a touch of glam to the best of British.
20:40Hold it.
20:40Yeah, that's it.
20:41Do it that way.
20:42Our Chris is just, he's just amazing.
20:46He has this knack, he just makes everybody feel welcome.
20:51I love working with him.
20:52Me and him do a lot of shifts together.
20:54And honestly, he is daft as a box of frogs.
20:57I love it, thank you.
21:02Things we do to sell a pint of beer.
21:05As the boss.
21:06Right, Chris, we need to get cracking now.
21:09Anne is delegating the task of handling the journalist to Chris.
21:13And I've got that lady coming down to review the place.
21:16Martin's normally used to sort these reviewers out.
21:18He's really good with it, but he's not going to be down to date.
21:21So, it's all on you, all on you.
21:24I've got every faith in you, Chris.
21:26Oh God, I thought it was going to be a really quiet Saturday.
21:29I work the most with Anne.
21:32Anne is the workhorse, she's the foundation.
21:35I always feel confident when she's around,
21:37because whatever the situation is, we're going to deal with it together.
21:41It's not just fish and chips and pulling pints for Anne and Chris.
21:45They've got the adjoining shop to manage too.
21:48Come on, Chris, let's get this tick taken out.
21:50Where customers can buy British brands and have an afternoon tea.
21:54Here's your tea, my darlings.
21:57You'll never get it served like this ever again.
22:00Hopefully.
22:02And if you do, we're really sorry.
22:05I love it, isn't it?
22:06We have a real, real good lab.
22:09Chris, he's found his place.
22:10He's just coming into his own here.
22:13Are they scones or scones?
22:14Scones.
22:15I think it's a scone.
22:16No, they're scones.
22:17Sounds more like a scone.
22:18They're scones in here.
22:19They're scones, OK?
22:23With time ticking on, Anne and Chris still have plenty to prepare before the journalist arrives.
22:39In downtown Orlando, Chef Anthony and wife Michelle are working to rebuild their catering company after a six-year break.
22:47We've got the British flag and the American flag.
22:50If that was our host, we would have three flags, British, American and Jamaica.
22:55And Jamaica, yeah.
22:57They've come to the home of British businesswoman Justine to talk about a possible catering job.
23:03Hello.
23:03Justine?
23:04Yes, pleasure to meet you.
23:05This is my wife, Michelle.
23:06Hi, Michelle, how are you?
23:07Pleasure to meet you.
23:08Come in, please.
23:09Welcome.
23:12Justine is a fellow Brit, originally from London.
23:15Yeah.
23:15I've lived in Florida the majority of my life.
23:18We moved here when I was nine.
23:19Let's have a seat and we'll chat about events and catering.
23:24She runs a number of businesses.
23:27I own my own international marketing firm.
23:30I do a lot of consultancy with local companies, but also with international companies.
23:34So I've worked with many British companies looking to expand into Florida as a market.
23:38I wanted to speak to you about an event that we're doing next week at my house here.
23:44Very relaxed, but very high-end.
23:46I would like some canapes and probably about ten people or so.
23:51The event that we're hosting is the board members of the new British American Business Council,
23:56each of whom is quite influential in their own careers.
24:00With Justine's network a potential gold mine of new clients, Anthony is keen to get his menu spot on.
24:07Do you have any idea what kind of food you're looking for?
24:10British American is absolutely perfect.
24:11Okay.
24:12I'm going to throw some ideas at you and you tell me what you're interested in.
24:16All right.
24:17Mini beef wellingtons.
24:18I love it.
24:18Grilled vegetable skewers.
24:19Okay.
24:20Cocktail shrimp.
24:21British cocktail shrimp.
24:23Yes.
24:23Not the American version.
24:24Not the American version.
24:25All right.
24:25Yes.
24:26So far we're 100 out of 100.
24:28What about something sweet?
24:30Okay.
24:31I think I might be able to get some British desserts actually.
24:34Sticky toffee pudding.
24:35Sticky toffee pudding.
24:36That's a good one.
24:37That's a good one.
24:38All right.
24:39So I think what we need to do is take a look at the kitchen.
24:44Okay.
24:45And see what we have to work with.
24:48The menu appears to have gone down well with Justine.
24:51I was impressed with Anthony's menu.
24:54He's very calm.
24:55You want a calm chef.
24:56They're not all calm.
24:57He suggested everything.
24:58I didn't really need to give him much input and he came with a very good variety of different
25:03choices for us.
25:04Now she can outline her vision on how the event should run.
25:09We can certainly put some of the canapes on the island here and then maybe pass some
25:15of the others.
25:16So kind of a mix between both.
25:18In a kitchen he's never used before, Anthony needs to make sure everything is up to his
25:23standards.
25:24You've got two ovens here.
25:26Yes.
25:26The microwave if you need it over there.
25:28Some of the cooking will be done prior to travel.
25:30I want that fresh appeal to it so finishing most things off over there is definitely a
25:35must to be able to get the best bang for what we're doing.
25:39You've got the stove here.
25:40Yeah.
25:40Ovens are great.
25:41Fridge, that's all the space we need.
25:42Okay.
25:43That works out really well.
25:45Anthony, now happy with the kitchen, has a suggestion.
25:49Generally at something like this, what I would like to do is not do everything at one time.
25:54As the hot foods are coming out, once they come out of the oven, I would have this one
25:58passing them to you.
25:59It's not all at one time.
26:00Right.
26:01People are seeing different things.
26:02They get to enjoy one thing at a time.
26:04Love it.
26:05Meeting over.
26:06Wow.
26:07That went really well.
26:09She's a very nice lady.
26:11I think it's going to be a really great event.
26:13They've now got a week to pull it all together to impress Justine and her well-connected guests
26:19and turn it into more catering jobs for their relaunch company.
26:24She's got some high profile people coming to this event.
26:27That would be great to be able to blow this one out of the park and get more business.
26:37In Claremont, with owner Martin away at a business meeting, manager Anne is in charge
26:42of the pub.
26:45Hello, my darling.
26:46She and server Chris…
26:47I feel like I'm working in the co-op when I do this.
26:51…are both rushed off their feet.
26:53And to add to the stress, a journalist is coming to write about the pub, but there's
26:58still no sign of her arrival.
27:00We've got this person who's going to be reviewing and that I'm starting to get a little nervous
27:06about.
27:06She could arrive at any moment, so Chris is staying vigilant.
27:10I'm going to do one last swoop of the bar and make sure the tables are cleaned and set
27:16and ready for action.
27:19While Chris keeps an eye out for the journalist, Anne's busy preparing some new additions to
27:24the menu.
27:26Today we're actually launching Bob's Barks and Bites.
27:29So we're going to do one of each of the dog menu, just to see how it looks in the
27:34bowl.
27:35So we'll do the breakfast first.
27:36So that's a scrammy egg, a bit of sausage, bit of bacon, some beans and a toast.
28:06So, essentially, a full English for doggies.
28:10And this one is Churchill's Chow.
28:13So it's basically bangers and mash, but made with rice instead of mash for the dogs.
28:18And then we'll ask if they want gravy on or not, because gravy's okay for them as well.
28:23I think it'll do well, because a lot of people, when they come with their dogs, they say,
28:26oh, is there anything I can buy for them?
28:29So now they've got an option to have some food with their best mate as well.
28:36And like any good pub meal, there's always room for a pudding.
28:40Sharon, can you pass us the whipped cream, please?
28:42This is our cheese and ham ice cream.
28:44It's made specifically for dogs.
28:46Proper recipe.
28:47So it's safe for them.
28:51And a bit on the top.
28:53So there you go.
28:55Pips pudding.
28:57Doggy heaven.
28:59While Anne works on doggy delicacies in the kitchen, in the bar, the journalist has arrived.
29:06Hello.
29:07Good afternoon.
29:08Nice to meet you.
29:09I'm Sharon Keeble from the Claremont Sun newspaper.
29:11Oh, welcome.
29:13We've been expecting you.
29:14Sharon's also British and hails from Cheshire.
29:18Today I'm expecting to meet probably quite a lot of English people,
29:21just to get an idea of what the pub is like and what they offer.
29:27Chris wants to give Sharon a good idea of what the best of British is all about
29:32and starts by introducing her to one of owner Martin's many creative touches.
29:36This is Lucy.
29:38Lucy, our boss.
29:40Now, as far as I know, she's around 75 years old.
29:44Wow.
29:45That is amazing.
29:46We'll see her passing all the time and this is such a popular road.
29:51It really is.
29:51Yeah.
29:52You've got so many holidaymakers down here.
29:54So many.
29:55So, normally when I go to a viewer place, I love to find out the best bits about it, the
30:01best food in this case.
30:02Oh, Marmite.
30:04Yes.
30:04I've seen that in ages.
30:05Yes.
30:06Sharon is keen to try the fish and chips, but first wants to know what makes them so special.
30:11We do haddock and we do cod and the chips are proper English chips, not fries.
30:18One lady, that's pretty much her job is making the chips.
30:21Wow.
30:22So you make the chips?
30:23Oh, yeah.
30:23It's not frozen.
30:25The hand cut chips.
30:27To the bar here.
30:27Chris's best sales pitch over, Sharon heads to the bar.
30:31Would you like to order some food?
30:32I would love to order your fish and chips, please.
30:35Can you take a cut of that?
30:36Have it.
30:38But will Chris's efforts and the fish and chips be enough to seal a five-star review?
30:47In Orlando, Chef Anthony and wife Michelle are prepping the food for their first catering event together since 2019.
30:56So this is the mint sauce for the lamb chops.
31:00After Michelle's battle with cancer, now in remission, the couple are focused on making the most of every opportunity.
31:07Well, it's real late last night.
31:09It was actually close to midnight before we finished trying to get everything ready because you never know what's going
31:13to happen the next day.
31:14And see, that was done for ten people.
31:16And as you can see, it's two poolers full of food.
31:21There's a lot that goes into it.
31:23Positive feedback from client Justine's event could be the key to rebuilding their business.
31:28Always looking to make a big impact, but especially this one with Justine as her social networking can help launch
31:38the company again.
31:39Anthony has gone beyond the agreed menu for tonight's event with a surprise dish of his own.
31:46These are the mini bread and butter pudding.
31:49I'm going to warm them up at Justine's and finish them off there.
31:52And that will serve the custard.
31:53While speaking to Justine in our meeting, I realized that Justine seems to have a sweet tooth.
31:58So we added a few extra items that are not on the menu.
32:01Those are treats for Justine.
32:04Everything packed.
32:06Ready to come.
32:08Are you ready?
32:10Yeah, yeah, I'm ready.
32:12I am ready, ready, ready, ready, ready.
32:17Nervous?
32:19No, I'm not nervous.
32:22There's no reason to be ready.
32:23We have a very good thought system for each other.
32:26I can tell when something's wrong with Michelle.
32:29And even if she doesn't want to talk about it, I can tell there's something wrong and I'll ask her.
32:32And sometimes she'll say, okay, or it'll take some time and then she'll say what it is.
32:37I'm not nervous at all.
32:40I still think we are early.
32:45But listen, the chef is never late, he's always on time.
32:52With two hours until the event starts, Anthony is eager to get into the kitchen.
32:58Timing is everything.
32:59You can't be late for events.
33:01You can't have the food come out late and you can't be too early because then the food is not
33:06being served at its best.
33:07So it has to be spot on the timing.
33:09Being here two hours earlier allows me to time manage myself to get the rest of the prep and cooking
33:16done.
33:17We have about 13 different hors d'oeuvres mini desserts that we're doing today.
33:21Four cold and the rest are hot.
33:24We'll be cooking those throughout the evening.
33:27With so many dishes, Anthony has hired a server, Archie, to help him and Michelle at the event.
33:34How are you doing in silverware?
33:35Not like this.
33:36Okay.
33:37You know how to fold it so you can put the silverware in it.
33:39Archie is here to pass the hors d'oeuvres.
33:42It folds over.
33:46This is Michelle's first time back working in the kitchen since her cancer remission.
33:51Me and Michelle are working really well together.
33:53She's catching back on.
33:55She hasn't been doing this for a long time, so it's going well.
33:59With 20 minutes to go until the event starts, will they have enough time for the final touches to be
34:04added?
34:06The prawn cocktail?
34:07Yeah.
34:07All right.
34:07And this is the sandwich, right?
34:09Yeah.
34:09I need a couple of, I need some more tongs for this one and this one.
34:12Before the first guest arrives.
34:14Yes, sir.
34:15Thank you, sir.
34:16Thank you, sir.
34:17Thank you, sir.
34:20Thank you, sir.
34:30Sarah from Belfast and daughter Sorsha are lending a hand with husband Scott's dog walking business.
34:38And the next appointment has Sorsha very excited.
34:45Khabibbe.
34:46So now we're headed to see one of our favorite dogs, Khabibbe.
34:49Sorka loves Khabibbe, so we always love seeing her.
34:52Wow.
34:52Good girl.
34:54Are you ready?
34:56Come on.
34:57Ring the doorbell.
34:59Who do you hear?
35:00Who's that?
35:01Khabibbe.
35:02Yeah.
35:03Oh, hi.
35:05Look who is Sorsha.
35:08Hi, Khabibbe.
35:09Can we say hi?
35:10I know.
35:11She's very excited.
35:12Give her kisses.
35:13Very excited.
35:14Come on.
35:14Do you want to go for a walk with Sorsha?
35:17Yeah.
35:17Come on.
35:18Look at her.
35:19Look, look, look.
35:19We'll have to get that Khabibbe into your thing.
35:22She's jumping on her mommy's leg.
35:23That's Khabibbe's mommy.
35:24Khabibbe's mom, Jill, is a very successful real estate agent and she travels a lot.
35:30She's out of the home a lot.
35:31Our service is so important to her.
35:33Aw, Khabibbe's giving you kisses.
35:35She gets to go on her walks and it's such a relief knowing that she's so well taken care
35:39of.
35:40They'll come over three times a day.
35:42They come over at breakfast time.
35:44They'll come over at lunch time and dinner time.
35:46And each time they come over, I get an update with photos and what she's done during the walk.
35:52And so it's really, really vital to me to see this.
35:55With Khabibbe kitted out for her walk...
35:58Here we go.
36:00Come on, Khabibbe, you ready for your car ride?
36:03How about your dog walk?
36:04Well, less of a walk, more of a drive.
36:08Now you hold her nice and tight.
36:10Good girl.
36:10Great girl, Saoirse.
36:12Good.
36:12Here we go.
36:15Okay, put her on the grass and we'll let her do some peepees.
36:18Can you give Khabibbe a clap?
36:19Can she want to the potty, please?
36:21Very good.
36:22Good girl.
36:22Any time me and Scott go back to the UK and Ireland, we always think, would your business work over
36:27here?
36:27I think there is like a smaller market for it and it's starting to become a thing.
36:32But I don't think, there's absolutely no way it would be the same scale.
36:35We're definitely in the right place for this type of business in Celebration Florida.
36:39Here you go.
36:40Hold on tight, okay?
36:43Khabibbe's smaller size makes her the perfect dog for Saoirse to begin learning the family trade.
36:48Here we go.
36:52She's huffing and puffing like it's really hard work.
36:55Are you huffing and puffing?
36:56Is this a hard job?
36:57Are you tired?
36:58Are you sweating?
36:59She's like whoosh.
37:01It's a great way to get her outside and keep her entertained and, you know, get her energy out.
37:05She loves dogs and Khabibbe's the perfect size for a two-year-old.
37:09Yeah, it's an absolutely wonderful wanting moment for our family just being out, helping the community and Scott's business.
37:14He's making money for us, so it's a lovely wee moment for all of us walking dogs, especially when it's
37:20so close to home.
37:21The dog walk over.
37:24Let's take our wee outfit off.
37:25Come on.
37:26Let's take our wee outfit off, Saoirse.
37:29Knacking it off.
37:30Good girl.
37:32Oh, in she goes.
37:35The family are finished for the day.
37:38Thank you so much, Jill.
37:40Say bye.
37:41Come on, Saoirse.
37:43Now it's time for a well-earned ice cream.
37:47They're right here.
37:48This is perfect.
37:49Now we'll park your car.
37:51And they've been joined by Sarah's mum Eileen, who's over visiting from Northern Ireland.
37:56I don't like marshmallows, but I like the chocolate.
37:58And her own dog, Patch.
38:00Very happy worker.
38:02She's been paid for the day in rainbow sprinkles and vanilla ice cream, so she's happy.
38:07Where's the door open?
38:07That's up.
38:08Patch, look what you're getting.
38:11Never in a million years did I imagine my life in Florida.
38:14Fourteen years later, I'd still be here married with a family and a dog.
38:18And my own successful business and Scott's dog walking business.
38:22America, without a doubt, is the land of dreams and opportunity.
38:26And the opportunities that I am afforded here would never be an option back home.
38:32Never, never, never.
38:33The lifestyle, the weather.
38:35I love it.
38:41In downtown Orlando, Chef Anthony and wife Michelle are ready to serve.
38:48It's British.
38:50And just in the nick of time, because client Justine's guests have started to arrive.
38:56Hello.
38:57Hello.
38:57How are you doing?
38:58How are you doing?
38:58All right.
38:58How are you doing?
38:59You could see.
39:02Justine is hosting the event for a newly formed council she is part of, which supports British
39:07companies in Florida.
39:08Thanks so much.
39:10Hello, Sean.
39:11How are you?
39:12Good, thank you.
39:14I think you know these gentlemen here.
39:17With all the guests here, Justine can introduce the catering team.
39:22So thrilled today, because our private chef is Anthony, who's from Nottingham.
39:27And along with his wife Michelle, they're relaunching their catering companies.
39:31Thank you both.
39:32Hello.
39:32Hello.
39:33He has done a combination of both British and American foods for us.
39:37Thank you for inviting us to come over and give a little sampling of what we can do.
39:41So on the table here in front of us, these are the cold foods from prawn cocktails to finger sandwiches.
39:47Archie, who's working with us, will be passing around some hot hors d'oeuvres.
39:50And I appreciate your feedback.
39:53Enjoy yourself.
39:54And now the feast can begin.
39:56What do we got here?
39:58We've got women's food.
40:00Yeah, really well-eating.
40:01Appreciate it.
40:04Mmm.
40:05That's lovely.
40:06Prone cocktail.
40:07I've had one of them for a long time.
40:10I can tie it.
40:11It's a delicious prone cocktail.
40:13Is this New Zealand lamb?
40:14Or is it Welsh lamb?
40:16It's New Zealand lamb.
40:18There you go.
40:18I've lived in Orlando for over 20 years.
40:22Mmm.
40:22Oh, just nice out here.
40:24But you can't get a proper lamb chop here.
40:26Homemade mint sauce, it was delicious.
40:29It's not only the hot hors d'oeuvres that are getting positive feedback.
40:33Very nice.
40:34I can have about four or five of those.
40:36I'll be happy.
40:38Anthony is looking to crown the evening with a surprise thank you dish for Justine.
40:43So this was not on the menu, but I made mini bread and butter puddings with custard.
40:48Delicious.
40:49Yes.
40:50Oof.
40:51I like custard, so let's get lots.
40:52Bread and butter.
40:53Oh, it's bread and butter pudding.
40:54Oh my God, delicious Anthony.
40:56Oh, it's beautiful.
40:56So I think that Anthony and Michelle have done an amazing job.
40:59I mean, the food was delicious.
41:01I think I ate too much of it.
41:02That would be the only issue that I'd have, but I saw everybody really enjoying it.
41:06Does this mean Justine will call on their catering services again?
41:11Perhaps he could cater some of the future events that we're doing.
41:15Mm-hmm.
41:15Because obviously we could do American food.
41:17But he could do British food.
41:19Yeah, yeah.
41:19I know, I love that.
41:19It makes it very versatile.
41:21That's so good.
41:22Excellent.
41:23Well, cheers.
41:24I think we've found a new shoe.
41:25Yeah, we need.
41:26It isn't only Justine whose eyes in giving Anthony and Michelle more business.
41:31So what's the secret?
41:32The secret.
41:33Where do you buy the hands from?
41:35Yes.
41:36We do use caterers for lots of events.
41:39And now I've met Anthony, I know that we can go high-end catering because I loved it.
41:45It's been a successful evening for the couple.
41:48This event, I don't think it's going to be better.
41:51I've already had three or four guests that are here tonight talk to me about something in the future.
41:56Definitely a big win.
41:57I put on a few pounds though.
41:59Then I've done my job.
42:03With Michelle taking her first steps back into the kitchen.
42:06I enjoyed working with Anthony today.
42:09And I enjoy the fact that I actually see people went back with third, not only second.
42:16The future is looking full of promise.
42:19It's going to be good to get back in the driving seat again and take the business where it needs
42:23to go.
42:2820 miles away, pub owner Martin is out at a business meeting.
42:33And while he's been away, it's gone to the dogs.
42:36Hey guys.
42:38And manager Anne couldn't be happier.
42:41This is Boomer.
42:43Thank you ladies for bringing them over.
42:44The new dog menu is live and it's already drawing a strong crowd.
42:49Hey Boomer.
42:51He's showing you his best side there.
42:53While Anne focuses on the four-legged guests, server Chris is aiming to earn the pub five stars with journalist
43:00Sharon's review.
43:02Here we go.
43:03Oh wow.
43:04Finally.
43:05That looks delicious.
43:06You enjoy the dog.
43:08Thank you so much.
43:12The chips look like proper chips.
43:21I like real English chips.
43:25Really good.
43:26The fish and chips have hit the spot.
43:29But will the dogs be as pleased with their menu options?
43:31Is it good for you?
43:34Is it good for you?
43:34A little Winston Churchill?
43:36Don't eat Jack's food.
43:38It's good for you.
43:39I think we're pretty happy.
43:41This is quite what they've been in a long time.
43:44They love you.
43:46And what about the dessert?
43:48Do you want some ice cream?
43:50Oh.
43:52Here we go.
43:56Boomer loves the ice cream so what more can we ask for?
44:00The dog menu was a real success and a lot of people have said that they're going to come back
44:04and bring their dogs.
44:05With her meal finished, Sharon's ready to head off.
44:09I've really enjoyed myself.
44:11Thank you so much for showing me around.
44:13I love the place.
44:14It's so English.
44:16The food was delicious.
44:19That fish was lovely.
44:20Yes.
44:21I am so glad.
44:22And next time, it most probably won't be quite as chaotic.
44:27It's definitely a typical pub atmosphere.
44:31It is quirky.
44:32There's a lot going on.
44:34But, you know, as Brits, we are quite mad anyway, aren't we?
44:38Now the big moment.
44:40How many stars will Sharon give the pub?
44:43Six.
44:44Am I allowed a six?
44:46It was that good.
44:47With the pub's fish and chips winning praise, Anne sees this as just the beginning.
44:53So we're five months down the road now.
44:55It's gone even better than I could ever have expected.
44:59We're doing all these events and they seem to work.
45:02It's just getting better and better every day.
45:04It's just a dream come true.
45:34ganz normal, I tell you,
45:36We're going to start from this area,
45:36You