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00:00dreams are made of when we first came over it was lovely it was a dream we
00:05thought maybe when we're 60 we can retire we don't wrap it up this is
00:09paradise here but I know from personal experience opening a business abroad is
00:14one of the hardest things you can do I've taken 25 years of shit yeah you've
00:20got to bounce it off it would really hurt me to have to say we can't make a
00:25success of it in the aftermath of a crippling recession across Europe
00:30countless Brits are trapped abroad this is getting worse it's not getting any
00:35better if you want to see me angry I'll be angry I have lines engrained in my face
00:40for a reason been there done that and worn a t-shirt with so many Brits in crisis
00:48this is going to be tough you're starting to me off your party is gonna end with
00:55you disappearing six-foot under
01:11franguola Spain Sun sand sea and concrete nestled in the heart of the Costa del
01:17Sol it's been a mecca for sun-seeking Brits since the 1960s it is classic Brits
01:24abroad territory a quarter of the locals are expats
01:31franguola is one of the only towns in Spain that's actually seen an increase in
01:34tourists since the recession one and a half million Brits visited last year so
01:41this should be a dream location for any restaurant the town seafront is packed
01:47full of busy thriving restaurants except this one noticeably empty
01:53Mayfair's run by South Londoner Pat and a Spanish husband of 45 years Jack
01:59a life sentence no you're lucky you have me you ain't telling me
02:04you know
02:04Brit Pat met Jack on a whirlwind holiday romance on the Costa del Sol in the 60s they married and
02:11originally settled in the UK
02:13we're not already know I'll come back with at 72 Jack still likes to think he's one of the lads
02:26but his eccentric ways are driving wife Pat crazy we've got a fridge it doesn't work so it's good
02:33full up with tools and boxes and it's a disaster after running a successful restaurant in London Pat
02:40and Jack relocated to Spain 28 years ago to open family restaurant Mayfair with the two children
02:46Marie and John in tow it's like a second home when the family come over everybody we all meet up
02:54there
02:55but this family restaurant is stuck in a time warp and has hardly changed since it first opened it's
03:01just retro 1975 it's a bit grubby bit dirty everything is odd old-fashioned they eat once
03:07and they don't come again this all comes out the freezer straight in the microwave anything you can
03:13think of is in here I mean look at that that's what ten years old the family's words of warning
03:20are falling on deaf ears why do you have to freeze so much souls why can't you make all the
03:25baby
03:25baits is fresh we're we're we're we're in the kitchen why not I'm gonna think I'm thick
03:36since the recession Mayfair's lost 30,000 pounds a year when we first came over it was lovely it was
03:43a
03:43dream we thought maybe now when we're 60 we can retire but when I go to bed I start to
03:51sleep I
03:52think you know the problem you can take nothing in a whole day and he's here 16
03:57hours a day my father is the reality is that yeah before we even started it's costing us a couple
04:04hundred quid a day just to to be here I don't know what we're gonna do John we'd have to
04:08sell
04:08do something so but if no one was to buy them or put the key in the door and walk
04:12away and lose it no
04:13you couldn't do that
04:27there is a Mayfair restaurant with thousands of Sunseekers right on its doorstep Mayfair
04:35should be raking it in John how are you well and who's this lovely lady I'm Pat Pat nice to
04:41see you my
04:42darling likewise um just walking down here every other restaurant is literally full yeah yeah and
04:47you're empty we have been we've had a few today couple of early lunch right where's the man Jack Jack
04:54the man where is he hey how are you likewise good to see you too likewise but let's sit down
05:00over
05:00there at that round table yeah yeah what are the doors on here for careful that's when it rains so
05:09why can't the doors go on the hinge we gotta connect them to the outside and it's not open so
05:17you just
05:17leave them here yeah right is there any water in that fridge there there's a fridge over there
05:22that's full of rubbish oh Jesus what is that name yeah an Indian turn around Jesus Christ what's an
05:33Indian doing in the bloody freezer where's all this stuff coming from there's films you're never
05:40going to watch it he's full films you know I thought it was a fridge or freezer and then in
05:45the is there somebody else somebody else's to give it to somebody but where are you okay is he okay
05:52yeah he's fine he's just a holder let me uh got another fridge like that no stop there's another
05:58one like that yeah no no no stop show me please oh my god this man's crazy Frankenstein oh my
06:07god
06:08this used to be part of the restaurant he blocked it up so that he could keep his fridges and
06:14freezers
06:14does this work this freezer yeah what about this what's this your lemons yeah how old are they not
06:23yesterday this week yesterday how about yesterday okay what the hell but this is your this is your
06:32restaurant not your dumping hole drinks cases toys I don't know what's up there could be a dead
06:40body this is insane yeah how long has it been like this five six years yeah but day and night
06:46we keep
06:46saying get rid of it get rid of it sell it give it to somebody why do you hold on
06:49to it yeah I'll hold
07:02check they're coming to eat let me let me go wash my hands yeah come on there's shit everywhere I
07:09mean it's just cluttered one big clusterfuck of crap layers of it because of Jack's hoarding they've
07:16had to cut the restaurant in half but screening the rubbish means losing valuable covers Mayfair
07:22hasn't made a profit in five years hardly surprising who wants tapas with a side of tat how much is
07:29the
07:29business losing um I don't know we've been putting money in for two or three years now since I sold
07:36my house in England you sold your house yeah put it in the bank we thought that was going to
07:40be kept
07:41for us for when we retire when we sell this or maybe my bit of dwindled away I know hmm
07:49yeah when's
07:51it gonna stop it's not gonna John would have taken this a few years ago if Jack would have got
07:56out the
07:57way does he listen to anybody I don't think so no don't think so mm-hmm are you happy not
08:04a moment
08:05no because I can see it going down the pan I can see everything going down my heart goes out
08:12to Pat
08:13I need to help but I'm not holding out much hope for the food can I just have a quick
08:17look behind the
08:18bar can you show this tapas counter what's that there is that pork yeah pork it's raw well it's no
08:23problem and after keeping cold none of the chicken yeah but look cooked chicken yeah raw pork yeah they
08:31can't go together I don't I don't care what it's got in there they can't go together
08:41Jesus Christ Jack's tapas counter could cause serious food poisoning
08:49medicine what when they eat the fucking pork there's no way I'm eating a bite until I've seen what the
08:57kitchen's like this is terrible who's in charge of cleaning in here I think they all chip in this is
09:06disgusting and all this a box of moldy oranges in Spain how ironic no no I don't even rock them
09:20very please don't what's in here oh I don't know what the fuck is that pre-cooked spaghetti yeah but
09:26look at the color of it yeah when was that cook don't say yesterday get to them and no no
09:31bullshit
09:31I guess they have in the money well can't you do it fresh yeah shit fucking hell where's that trade
09:38from every week you right now have to stop fucking laughing because this is not fucking funny no no no
09:49no
09:49no no no it's not fucking funny no no hey chef you get your ass over here come here what
09:54is this
09:55chicken cooking yesterday that's cooked yesterday you had a fucking busy day yesterday come on stop
10:02stop bullshitting what's in this one here oh Jesus Christ yeah so fresh goes on top of the old you
10:12can't
10:12buy fresh produce and just stick it on top of the old stuff how much money is he wasting thousands
10:17thousands I think it's no wonder Mayfair's hemorrhaging cash Jack's buying new produce every
10:23day without selling the stock he already has out of the back here Jesus no no no no no no
10:30no no no no
10:31I've discovered a rotting chicken carcass at the back of the fridge are you kidding me are you I mean
10:39seriously are you no no no no stop stop ask chef over there when was that code
10:46it's when I read it for day bullshit come here you come in cook one has been working under Jack's
10:54command for the last 20 years alongside pot washer Leandro he's lying ask him again John
11:00John I'm fucking asking I want the truth he thinks four or five maybe more just tell him my Spanish
11:08isn't very good but tell him if I catch him selling any more food I'm gonna go fucking no no
11:12no mass
11:13comidas okay stop you know stop you should be ashamed in London they put you in prison for this
11:20shit okay yeah but just tell table 11 today's our lucky day they're not getting the fucking food
11:27fuck me there's no way I'm letting this restaurant serve another customer no food I'm sorry until
11:34every inch of it has been cleaned send them away he's done it drinks on the house I said and
11:40sorry for
11:41the inconvenience what else could I say inconvenience I'm amazed you haven't killed anybody I'll tell him
11:48don't do that this better this way but he does it his way and you can't override that so what
11:53can I
11:53say they're saying chickens been roasted two days ago that chicken sat in that fridge for a month
11:59yeah yeah yeah no no no this is not good does he care he does he says what can I
12:13do if your fingers
12:14go off you just made me feel sick sorry yeah fucking hell I've never been into a restaurant and not
12:34eaten so you know I want to come back and I want to eat but I am not eating out
12:39that fucking disgusting
12:39kitchen no chance I'm on the Costa del Sol at the struggling Mayfair restaurant run by Londoner Pat
12:51and her husband Jack yesterday I shut their health hazard of a restaurant down without tasting a thing
13:00I'm hoping that shithole in there is a lot cleaner fingers crossed but who knows I change all the kitchen
13:09wow all the paper all the stuff you can put your hammer in all over touching everything all this
13:16are bleach yeah but it looks it looks very clean yeah but I mean so much better to work in
13:22a clean
13:22environment the tiles look clean the shelves look organized well that's better it's a small step in
13:33the right direction with the kitchen clean I'm now feeling brave enough to taste the selection of Mayfair's
13:38specials first up a tortilla made by cook of 20 years Wan under Jack's strict instruction
13:53sorry Gordon would you like any sauces ketchup brown sauce or anything okay um is that fresh this
14:00morning yeah even potatoes are wrong do you mean was that don't just go in the microwave no it's
14:05just take that fresh that's why all right so it didn't go anywhere near the microwave no it's just made
14:09like that Jesus Christ hey this is a speciality a speciality it's all the maligania which is a
14:18fried fish dish just touch that I mean it's more rubbery than a fucking cock ring sorry I mean it's
14:26not even it's not even crispy is it no it's not slop sorry and that's a speciality I'm afraid that's
14:33your speciality and you're afraid does one ever taste his food no ask him to taste that shit I want
14:40you
14:40to try now is it nice when's cooking is abysmal but it's Jack who's taught him everything he knows
15:04desperate times call for desperate measures so Jack takes control of the kitchen himself but he's
15:10reheating me a two-day-old chicken it's cool anything I make it good so it got roasted and then
15:18heated in
15:19the frying pan yeah instead of a microwave it's fucking dry and it's cold can you get me a teaspoon
15:26please there's a teaspoon just just just taste this sauce no yeah no no forget the culture no no you
15:32listen no no no yeah no taste you taste that first and then we talk oh ah that is that
15:42is nasty try
15:47that please dry chicken he's saying and you put that sauce on it now what's that taste like
15:54salty salty horrible do you think he's gonna enjoy that dad bloody hell it's him oh shit me
16:09Pat this is a joke what was the chicken like disgusting ah it's now clear who's to blame for Mayfair's
16:20woes
16:20Jack's pig headiness means culinary standards have hit rock bottom I'll make a lovely sauce you make
16:26the lovely sauce you tried it you said to Gordon you're salty what's up about being salty John is this
16:33man a dictator is he just telling everybody what to do and yeah but why can't he let them yeah
16:39cook
16:40dad very stubborn I don't know this is desperate Jack won't listen to word anyone says I think we've
16:47served in the bin we've losing hundreds of thousands here dad it's crazy but I'm hoping
16:53daughter Marie might be able to shed some light on this dysfunctional setup what is it with dad's
16:59stubbornness where's that oh he's a bloody he's he's really got a hard head yeah and you think it's
17:04fair on mama me she's just going to motion most of the time she shuts up a lot of the
17:08time just not
17:08to not to hear him she tells him same as my brother my brother's always telling him my brother always
17:13says if I if I was here I'd do it this way no but I do it this way and
17:18they're at each other's throats
17:22war sometimes between them okay thank you two seconds Jack come here for Mayfair to stand a chance of
17:30survival I need to make some big changes around here change number one you you yeah Jack yeah yeah
17:41you do not pass there pass that line yeah in to out or out to in no out yeah okay
17:51fuck off
17:53as it stop there that is it yeah yeah change number two you ever run this place yeah and change
17:59number three you yeah I'm not cooking with a microwave let's go okay it doesn't cross that
18:05line if you cross that line I'm gonna put you in the sea all right it's lunchtime and restaurants
18:13along the strip are filling up I want to see how Mayfair functions without Jack meddling in the
18:18kitchen I'll figure yeah yeah store the microwaves are on the way out no cooking microwave and it's
18:26down to one to prove whether or not he can cook gas on my idea to put Jack front of
18:41house seems to be
18:55working but in the kitchen it's not working they're cooked now it's ten minutes you've heard they're ready
19:05now the fire it's not hot so it's gonna absorb the fat John two seconds please he's putting the chips
19:14in the cold fryer it's not even hot you know he's overcooking the pork but does he want to go
19:19home is
19:19there is a problem here because I take away the microwaves is he taking it out on me personally or
19:23does he
19:24have any passion any gumption any any oomph Juan's worked here for the family for 20 years but it's
19:34like he's given up he doesn't care yeah you need me to tell you that you know this sorry for
19:45you
19:45feel so for him we've warned him five years ago say dad get somebody else pay him off get somebody
19:51else
19:51no no I feel sorry for because we've had it for 20 years he's part of the furniture so if
19:55this
19:55business closes down who's sorry then while I admire Jack's loyalty the restaurant's losing two and a
20:01half grand a month 1,500 of that is Wan's wage and an hour into service I just want some
20:09food he seems
20:10to be on a go slow one can the pilot go on the gas and front of house customers are
20:18losing patience
20:25you know it's absolutely disgraceful rapid before one rapid Valley quick you have to
20:34John's fighting a losing battle and as lunchtime continues what food one has cooked is being sent back
20:43no I'm so sorry no worry no worry it's no yoke
20:46Juan Juan cancel one of the payers cancel we've lost a paella now they've walked off that's 30 40
20:54quid we've lost your parents are paying for this shit look at the bin from today fucking 50 kilos of
21:00weight money gone out the drain what's wrong with that man yeah yeah no that one Jesus Christ that one
21:09as lunch comes to an end customers are leaving without paying and you know his biggest problem
21:16tonight I had to cook without the fucking microwaves and he was screwed he can't cook he cannot fucking cook
21:34I knew the situation was bad I knew it was bad I took out the microwaves we changed three things
21:40tonight yeah yeah and it's been a fucking disaster all three of you just going through the motions
21:46totally you've just given up your business is almost closed John desperately wants to take over the family
22:01business and his parents want to retire I need to talk to him urgently about Mayfair's future
22:16as well as working at the restaurant John also runs his own car rental firm this is me expensive
22:22man cave so this is internet this is the rental car I've had this for 11 years now this is
22:26the hangout
22:27and it's costing me it's cost me up to now nearly 300 grand what 300,000 pound the euros on
22:35the cars
22:35on the cars you put them brand-new I've remortgaged my house I've remortgaged my sister's house I've
22:42remortgaged a studio we've got a little one bedroom studio what and I've mortgaged this I've mortgage I've
22:47got about five mortgages Gordon just for this crap I thought I was gonna take this to help my dad
22:53out
22:5310 years ago because he was struggling and it's just backfired on me I mean are you crazy my foot
22:59in
22:59the beginning it cost me 150 grand when I first started so I put too much in it to not
23:04back out and
23:05it's cost me four grand every month just to be here John I mean I came to you for a
23:09bit of you
23:10know support a little bit of insight but now the penny's dropped I mean it's almost like you know
23:17John what's the matter it's just you sorry yeah it's me life Gordon it's kind of downhill you can't continue
23:32putting money into it 300 grand for a little dumpy shithole like this and you've got nothing to show
23:38for it nothing yeah where the cars where the cars broken it's even worse than I thought this family
23:44have not one but two failing businesses I bought this three years ago this is a car puncher missing
23:52a light what the fuck why did you buy it and it's the worst car you could buy in the
23:57world I know but
23:58why did you find because I needed cars it cost me 70 grand to buy five of these you are
24:03kidding me
24:04look look this is my repair this is what I can afford to repair a car what have you done
24:09stitched it
24:10Frankenstein style this is mine this is mine what this is mine I'll start from scratch my dad gave me
24:1840 grand in cash you took money from dad yeah he gave me 40 grand it's getting worse
24:23John's 40 years old yet he's borrowing cash off his aging parents this is money that should have
24:30gone into saving the restaurant I just mortgaged everything my dad lent me 40 grand and then I
24:34just started from there have you paid him back no right now with your parents running themselves into
24:40the ground the restaurant taking them down they should be in retirement you're 40 years of age John
24:46face the music and start taking some responsibility close the fucking door get rid of the scrap metal and
24:55reduce the debt so much for the support sorry it's now become a lot fucking clearer to why Jack
25:10he's not handing over the business I mean to a Muppet like that I thought this guy was going to
25:17be sort of you
25:18know on my side and someone with a pair of balls that guy needs to find some quickly because right
25:25now time's not his
25:26friend
25:32I'm on the Costa del Sol at the failing Mayfair restaurant yesterday I saw the restaurant at its worst
25:39at the moment I don't have anyone who can cook or even a competent manager I want to help Jack
25:47and Pat
25:47they're good people who've been working all their lives to build a business for their family I can't stand
25:54back and watch it all fall apart I woke up this morning at half past four for the first time
26:02ever
26:02panicking because of the shit mess that you're in I've never felt so vulnerable for a restaurant in
26:11all my life because nobody's together nobody's listening and the only thing we've got connected
26:19it's 350,000 euros of debt I can't start helping you if you're not going to start helping yourself and
26:27realizing the mess we're in I know you may be a little bit upset but I'm sorry the truth hurts
26:32I think you're a really nice guy with a big heart but you've lost your way and my regret is
26:39I didn't
26:39get to meet you earlier because you're a really generous man that's quite rare in this business
26:44but whether you like it or not we have no choice now are you going to change 100% really
26:52I mean
26:53think everything and you 100% right good however there's one thing that hasn't been done in this
26:59fucking restaurant in years do you know what it is clear out yeah that stuff it's exactly that stuff
27:06we are clearing your shit out while the family start clearing out I need to come up with a new
27:16concept for the restaurant if Mayfair is going to start making money they need to outsmart the
27:22competition on the strip bangers and mash gum and steak cottage pie chips and peas 750 I mean I get
27:28embarrassed when I read this shit well how are you well how's your holiday yeah how long are you
27:34here for a week nice what we had to eat so far nice enjoy your holiday shit it's pretty clear
27:51these Brits
27:52abroad aren't looking for Michelin stars we need to appeal to this market but it doesn't mean we have
27:57to serve crap I'd see this down on the beach in Bognor Regis we have to get Mayfair away from
28:04this
28:04shit it's all the same so you got to stand out from the crowd back at the restaurant the clear
28:11out is
28:11underway if I'm to help this restaurant get back on track the family need to show they're willing to
28:17change there's years of shit here but Jack's finding it tough why would you take tiles behind
28:24a fucking you don't need to repair them no no it's not hit they're not going back unbelievable
28:35why don't you sell that picture that cost a lot of money that's not worth yeah 10 euros no way
28:41how
28:41much no wait that one got about 300 euros 300 euros yeah 300 yeah oh stop no yeah nothing is
28:49going on a bit no whether the bitches all these bitches everything is going no no no no no if
28:55he
28:55wants to keep all that crap I'm done I told you the stuff that's littered in this restaurant needs to
29:02be
29:04sold less than 24 hours ago that was a functioning restaurant customers were sat in amongst that shit
29:10the size of the screen 1982 that thing was built sir would you like to buy a telly four hours
29:18in and
29:19we've already freed up valuable space didn't realize the restaurant was this big it looks great down
29:24a nice little area down especially for private parties yeah double size in the restaurant this is
29:31the best day ever and double the size means double the profits where's he going oh in the skip
29:41do I want to buy him no you have to pay me do I want to buy one get one
29:47for free I'll give you
29:49another one you can be another one you little fucker Jack's hoard of junk is gone it'll be sold
29:57with the money going towards the business you okay yeah okay yeah it's my last day in Franguola before I
30:13talk the family through my ideas for the restaurant I urgently need to talk to John he's failed car rental
30:18firm has been propped up by loans from his dad he's the only option to take over the family business
30:24and he needs to step up to the plate last time I borrowed money off my mum or dad God
30:29bless him when
30:30he was alive when I was fucking 12 years of age and there's one thing that got me really rattled
30:35is
30:35that you plowed 35 40 grand your dad's money into that business when you knew deep down inside it was
30:43already in jeopardy and between you and I that's a fucking snake in the grass thing to do yeah and
30:48I think he
30:48needs it a little bit more than you do yeah I think that he deserves it as well so I'm
30:53coming
30:53back after this week and I want to see those cars going yeah we're nice I will step up John
30:58please thank
31:00you let's hope he does back at the restaurant I've got something to show the family turn around guys
31:13selling Jack's junk raised 300 pounds so I've reinvested it and bought a new sign and along with it a
31:24strong new concept for the
31:26family business I never think it in the name that when the chicken shack there has been a phenomenon
31:33over the last three years of shacks if it's the chicken shack a burger shack popping up everywhere
31:39Jack's chicken shack fast food but with a gourmet twist the fried chicken will have a selection of
31:45different appetizing coatings out smart your competition you guys go inside it was hard for
31:57Jack to clear out his junk so to pay him back I've given the restaurant a spruce up yeah I
32:03never think
32:03you know believe me I served for my life I got something different selling fried chicken was still
32:10catering to expats seeking a taste of home but come for food doesn't have to be junk food look
32:15how big it is take a look down there look all those tables with the extra space now the junk
32:22has gone
32:23there is room for an additional 38 covers this could boost turnover by up to 3,000 pounds a week
32:29okay you
32:31okay what are you looking for you medicine no no bags doors in there clean contemporary I'm excited
32:40and for the first time this week trust me the concept's gone down a storm but will the new
32:47menu do the same now when I got here we couldn't even roast the chicken there was no flavor horrible
32:54I want to show them how delicious fried chicken can be buttermilk chicken beautifully seasoned with
33:00garlic powder onion powder smoked paprika using fresh produce bought daily they'll use every
33:06part of the chicken so no more hoarding rotten meat marinated and then beautifully fried crisp
33:15delicious and most importantly it's a simple menu that even this lot can get their head around
33:20oh smash him can't we sit down and eat this no fresh lovely chicken stuff in his face you okay
33:27do you like it Jack after 30 years what do you expect we can't hoard we can't collect we
33:35can't freeze Jack do you like the idea though yeah yeah yeah believe me you sure I never think in
33:41that it's cracking in it I look at those one each the new menu is profit driven with a focus
33:48on upselling
33:50smashy gazpacho from sauces to salads the scope of making money through extras is huge would you like
33:56a salad with that madam you'd like to share a salad with that can I get some salt there you
34:00go
34:00automatically come in and wow this is so cheap but by the time you do those little add-ons yeah
34:05it's
34:05been a tough week however look how far we've come this shack can become the most successful
34:13restaurant on this strip Jack's chicken shack is ready to fly but before it takes off it's time for a
34:32little marketing Jack and John are getting the word out and finally working as a team Jack's chicken
34:40shack don't scare them remember your chicken not a cock Jack's chicken shack and we're just over there
34:47okay okay okay did you tell them we're opening tonight yeah yeah some people say that I don't know
34:53I open tonight what's it called Jack chicken shack Jack's chicken shack come on let's go
35:06mind the cars let's go let's go father and son are making progress I'm hoping tonight John can prove to
35:13his dad that he can really run the family business are you prepared to let go and give your son
35:21a chance
35:22of running this business yeah you have to support him yeah I'm very happy to be with him I think
35:28I can
35:29go in free with such a big night ahead John's not taken any chances he's demoted one to pot washer
35:35and
35:36after interviewing has hired a new chef in his place dad listen please here we go in five minutes
35:46we're opening so be prepared in five minutes huh so be prepared it's early evening tonight's service
35:54will prove to me if the family actually have what it takes to make a success of this restaurant the
36:01junk is
36:02gone it's all hands on deck with daughter Marie helping out front of house the Russians already
36:08full of expectant diners it's a lovely smell I mean from the kitchen lovely food that's right my dear
36:15a new chef Aldamaar is ready to go and fries country fried chicken with hot sauce Caesar salad
36:24on spicy paprika
36:31but front of house John's already made a fatal mistake he's given Aldamaar five big tables all at
36:39once and the kitchen is already under siege thank you seven tables just come on in eight minutes just
36:44stop the orders for five minutes we need to breathe this space in here okay
36:51any more customers have to take a drink outside we are full
36:59no fuck off fuck off five minutes
37:14it's half an hour into service and orders are piling up front of house the cracks are starting to show
37:22we don't know which food is which because they didn't say so we don't know if we've got the
37:26right food we just like eat it because we're hungry
37:32but the evening is about to get a whole lot worse
37:37Lordo that one is bro a morco chicken
37:44Jesus Christ
37:49franguola Spain the launch night of Jack's chicken shack should be in full swing but it's actually
37:54falling apart
37:59John's flooded the kitchen with too many orders and chef Aldamaar has rushed undercooked food into the
38:04restaurant their chickens are coming home to roost
38:09all right one at a time no come in here one at a time undercooked thank you but this man
38:16had nine
38:17tables coming at once you're slamming him okay so back off and support him okay get out but the raw
38:25chicken keeps on coming
38:26you can finish up
38:55that's the third time we stop now no more orders we slow down and we work as a team
39:01okay it's not lost yet big deep breath and we go
39:06again it's coming it's coming don't worry it's coming it's terraza not table it's terraza which is the outside
39:15the problem is that gear chef the promise I said in the gear as the evening continues the
39:22restaurant is finally starting to get back on an even keel look at how many people there is just
39:26but not doing like this and even John starting to show a small pair of cojones the kitchen's finally
39:41running smoothly and the food is able to speak for itself oh my view is fantastic we had to wait
39:47a
39:47little while but what came out was delicious now we've come here and tried this I think you know
39:52we're just hungry it's a good place to come and grab something
40:05well done 700 euros with just over 60 guests the service had issues the kitchen had issues we have
40:16got to stick together yeah what is definite is that this chicken shack can fly well done
40:25thank you hang on in there I get back I want to see less cars on the driveway and I
40:29want to see a
40:30queue outside Jack's chicken shack yeah take care of yourself yes oh man look after yourself Jesus look
40:41God bless take care that was one of the hardest weeks ever I mean ridiculous the good news is for
40:54me that Jack has relinquished control and almost half handed it to John I just hope John stays calm
41:01and embraces the change they've got a product that is ten times better than anything else on this trip
41:08and they've got one of the biggest summers in their life coming up Jesus oh man what a week
41:24it's been four weeks since I was at Jack's chicken shack I'm paying a surprise visit to the restaurants I
41:30want to see whether they've pulled their business back from the brink
41:36I'm hoping John has put money to the business and making his parents relax and he's stepping up to the
41:41plate fingers crossed now from here it looks pretty busy
41:46it's lunchtime and already it's looking promising normally the restaurant would be empty at this time
41:53all right how are you fine how are you well very well I'm so happy to be back you good
42:01you put weight on
42:07right let's catch up inside I've already spotted one old relic Jack couldn't bear to part with
42:12uh what he's behind the bar he's got nowhere near the kitchen now oh no he's behind the bar cleaning
42:18stocking up the fridges and serving drinks
42:20that's what he's serious he's September's retiring good have you poisoned anybody yet no it's all fresh
42:26it's all fresh all fresh sure definitely 100% since I was last here John's hired a familiar sounding replacement
42:35for Wan
42:36one another one wow this is a young one this how are you good how old is this one how
42:43old 26 and does
42:45he know he's gonna be here for 27 years to say we get about to give in to sit down
42:48as much first of all
42:51seriously the place of spotless and organized and spotless I love the layout chicken good
42:57cooked set up all dated labeled and everything good well listen I didn't know I was coming this is not
43:04no no but what's going on I mean it looks great this is normal this is what we the standards
43:09we've
43:10got now think back yeah and the dire mess that we're in yeah remember yeah yeah but the family
43:18aren't out the woods yet with a quarter of a million pounds of debt between them they need
43:22to start turning a profit at its worst Mayfair could make nothing in a day what we're turning a day
43:28now we
43:28could take 800 in one good day and it's 300 in a bad day so it's doing so averaging 500
43:33a day I
43:34think for four or five hundred a day this is excellent news but has John paid his parents back
43:39yet the cars are gone the mechanics took paper you've sold them yeah yeah it's gonna be 3,000 now
43:44no
43:45you're looking away when you look away got that dodgy no no you've got that dodgy dodgy eye again
43:49agreement he's got two months he's gonna be three grand out the gate where did the three grand go
43:54mortgage so didn't go into the business not in this business in my house oh my god the the office
44:01but I have to pay the mortgage for another six years I think so nothing came into the business
44:05no just nothing good at all the most important thing they're going they're gone I'm here now 110
44:11percent every single right seven days a week sounds like John's still one ball short of a full sack
44:17but I hope he's at least stopped his dad meddling in the kitchen no bullshit yes and no
44:23I can smell it from here right yes he's let me take in charge of how the food comes out
44:28the
44:28quantity the quality and the fish everything and and I employ the staff just oh gee every day
44:36every day it's clean you were supposed to be taking a back seat you're meant to be retiring I know
44:41I
44:41don't know I look and drink beer oh for both of you two seconds yeah okay aren't you ready to
44:51sort
44:51of take some time out and retire yeah yeah yeah yeah yeah yeah and that's happening this year yeah
44:56this year this year because November I'll do my paper to the council to have my pension right and I'm
45:03thinking okay good moment no and are you confident that John can step up and take the reins it's a
45:08it's
45:08business I don't want nothing he can take it a lot I work in less nothing to worry not too
45:14much worry
45:14good also have you started hoarding anything no god no no no no no no okay good that's good to
45:24look after each other thank you very much what you've done before I leave there's one final thing
45:31I need to do how much money you got in your pockets nothing there's always there's always paper in front
45:39of your parents it's called a very simple I owe you mum and dad 40 grand sign it and get
45:46it in the
45:46fucking till 40 fucking grand love job in the till it stays until you paid it back he needs to
45:57pay
45:57that okay hey that's his commitment to you yeah kitchen is immaculate thank you well done good job
46:04thank you thank you Jack's chicken chat chat chicken chat yeah sure yeah
46:32I've come down here asking myself why did I do this this is really fucking me off our biggest
46:36seller yeah I've been there done that and worn the t-shirt
46:41do you want to see me angry I'll be fucking angry they're not respecting you because you don't
46:46deserve respect bollocks if I hear you create more problems I will personally throw you in that fucking