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00:00Set in beautiful countryside, cooking fresh local produce,
00:03serving loyal locals as well as the tourists.
00:07A restaurant to die for, surely.
00:10But the glass house is in deep trouble.
00:13Fucking partridge, you...
00:15Fucking all right. Do I tell, yeah?
00:19We're not losing it.
00:21For fuck's sake, Dean.
00:23No, that's them.
00:25The kitchen's in chaos, and the customers are mighty unimpressed.
00:28It was rare. The other half was just about cooked,
00:31and it was so tough, and it was really disappointing.
00:34It's losing money like there's no tomorrow,
00:36and the owner's about to crack up.
00:38I'd rather not be here. I'd burn the bloody place down.
00:41You know, better not put that on camera.
00:43He's at his wit's end, so he's called me in to turn it around.
00:47I've got just one week to do it, and that's a tall order.
00:50Garlic popcorn.
00:52I will save Neil's restaurant. I won't tolerate excuses.
00:55Last night you had bad breath.
00:56No hiding place, and no bullshit.
00:59Make time with you. Pick the floor.
01:01You're talking out your arse.
01:03I'll go anywhere.
01:04You're talking out your fucking restaurant.
01:13Not allowed.
01:14We sometimes do.
01:15Neil Farrell has always dreamt of owning a restaurant,
01:17but in three years since he bought the glass house,
01:19his dream has turned into a nightmare.
01:23He's deep in debt.
01:24So many people are after him for money
01:26that he's turned his mobile phone off.
01:28He could go mad, and he may even go bust.
01:32When it's your own place, and it's your own money,
01:34and you're the one that's, you know, walking the tightrope,
01:38it's very different, and that's my problem,
01:41that we haven't worked out which road we're taking.
01:45At least he's had the sense to call me in for help.
01:47But if Neil's going to pull this one out of the fire,
01:50he's got to take some tough decisions.
01:52I can't do that for him.
01:53But of course I can encourage him.
01:55First stop, the kitchen,
01:56to see if the chefs know what they're doing.
02:00The head chef's 37, like me.
02:02He trained at Claridge's before my time.
02:05He's on 25 grand a year, so he'd better be good.
02:09About the same amount as you did the other day.
02:12Until he says I can call him Gordon, he's Mr Ramsey.
02:15Harry Ramsey.
02:16He thinks that there might be some confusion with Harry Ramstons.
02:21First I need to watch him cook,
02:22and see how he runs his kitchen.
02:24Everyone's nervous that they're going to call him Mr Ramston.
02:30Morning.
02:31Mr Ramsey.
02:32Extremely pleased to meet you.
02:33Likewise. First name?
02:34Richard.
02:35Richard.
02:35Where do you think it's going wrong?
02:37It's a very difficult question.
02:38We've been a bit of heads against many a time.
02:41What we're doing wrong, should we turn it into a pizzeria?
02:44Is that what people want?
02:46It's got to the stage now where I just feel it ain't working,
02:50and I'm questioning my ability.
02:53To control his team and inspire them,
02:56the head chef's got to believe in himself.
02:58Ready?
03:00Otherwise, forget it.
03:04Two cloths.
03:05Jack, Caesar salad, battered salmon.
03:10Hello?
03:11No communication.
03:12Not a dicky bird.
03:13No one even answers the head chef.
03:15No, no fucking feedback.
03:16No, no, we chef.
03:17No?
03:18I have to ask for it.
03:20Oh, you have to ask for it?
03:21Nine times out of ten.
03:23Craig, you're not lost to words, are you?
03:24No, not at all.
03:25Big hard man like you.
03:26I see a wee oi and how's it going and all that.
03:32Time to test Richard's cooking.
03:34I thought what would be a nice thing to do,
03:36just for today,
03:37is to go upstairs and have a quick bite to eat.
03:39For yourself to go up.
03:40Just, in your hands, you're going to cook for me.
03:43You choose, your favourites, your specialities.
03:46I want three duck cake pudding in.
03:48He's not having those, he's having four fresh ones.
03:51Yeah, I'll cook them.
03:52Of which he's going to eat two.
03:55Richard's proud of his duck cakes with chilli jam.
03:58Exotic?
03:58No, pretentious crap.
04:01They look like scotch eggs.
04:04The camera's bollocks.
04:07And someone's been very lazy in the kitchen
04:10because they've got a bloody bone.
04:16So, I'll save that one for later.
04:19Another of his favourite combos,
04:21braised lamb shank with parsnip crisps.
04:23It's very clumsy.
04:25Clumsy cooking and lazy elements.
04:28The oil on these stink.
04:31But it has been shaved for about three or four weeks.
04:34The whole meal would set you back nearly 30 quid.
04:37Way too much.
04:39Hey, guys.
04:41The food was disappointing.
04:43Sadly, I did choke, obviously, the salt of the law,
04:46but that was stuck at the back of my throat.
04:48But, however, you know, I'm glad it was me,
04:50not a paying customer.
04:52A restaurant owner's best investment
04:53will always be in the chef.
04:55And if you haven't got that sort of major asset
04:57downstairs in the kitchen, then forget it.
04:59The guy's got to be a motivator, he's got to be a leader,
05:01he's got to make you money, he's got to bring customers back.
05:04And clearly, from what I've seen so far,
05:05Neil hasn't got that in Richard.
05:08That's pretty obvious.
05:13Next job, to see how Richard runs in the brigade
05:16on a busy night.
05:17Good head chefs get the best out of their team,
05:19no matter what.
05:21Ian was a waiter but got bored serving food.
05:24So now he's trying to cook it instead.
05:28Ian's girlfriend, Claire, only works here part-time,
05:30as the main job is running a bookshop.
05:32I suspect she's only here because she's going out with Ian.
05:34I've got wild animals that have nibbled out of it, but nothing.
05:40Randall, the kitchen porter,
05:42thinks we're related because we're both from Scotland.
05:44Donuts.
05:46Richard, do you taste this?
05:51Craig, Craig's in year two at Catering College.
05:53He looks pretty clueless to me, but let's hope he proves me wrong.
06:00A good team will always turn out good food, whatever the pressure.
06:05It's one of the busiest nights of the year, Saturday at half term,
06:09so it's a perfect test.
06:12What is that?
06:14There are 106 customers booked.
06:16If they're happy, they'll spend an average of 30 quid each, plus wine,
06:20and the glass house will take over four grand.
06:24But their biggest problem is coping with lots of orders.
06:27Fucking dumb fucks upstairs are up.
06:29That's what's with their arse.
06:30It's the second fucking call away from a non-existent table.
06:33Well, kitchen.
06:35Neil did tell me when the pressure's intense,
06:37the kitchen collapses into chaos.
06:39And do you know what?
06:41It's true.
06:41Someone answer me?
06:42Someone have a look in the oven?
06:43He ends up giving meals away.
06:45Things soon go from bad to very ugly.
06:48No, it's not fucking all right.
06:50Do I at all, yeah?
06:53What happened?
06:54It's full of fat.
06:56It's horrible.
06:57It hasn't been trimmed.
06:59Fat's fat, yeah.
07:01It's exactly what it is.
07:02Yeah.
07:03Take it to Richard.
07:04Jay, get on the phone now.
07:05Find out where this fish was going.
07:08See, that's where it's going.
07:09The whole thing's gone pear-shaped.
07:12Everyone's running around like headless chickens.
07:15Eye off the ball.
07:17And just a massive breakdown in communication.
07:21Fucking partridge.
07:23I need a bigger piece of sea bass to do it.
07:25Give a side order that's gone up and needs to come back,
07:28and that needs to be cooked some more.
07:29Do you want this fucking partridge cooking more?
07:33For fuck's sake.
07:34I need another partridge, Claudius.
07:37Yeah?
07:38Randall, have you just been reading the right cheque?
07:41It's really grim.
07:43My apologies, Chef.
07:4436 have had that status.
07:45We've had the order in for 40 minutes.
07:47Yes.
07:47I'm glad I'll say.
07:48That's not good enough.
07:50Where is that big cheque?
07:51Where's the big cheque?
07:52You break your fucking balls, and you're really good for it.
07:57Yeah.
07:57Do you know what?
07:58I fucking lie.
08:00Let's go to the rescue.
08:01I'll tell you how you can rescue me, Mr.
08:03I'll fucking buy it off me.
08:05Fucking buy it off me, mate.
08:07Then you'll do me the biggest fucking favour.
08:11You could.
08:16I think someone's about to piss his pants.
08:19I think it's just gone there.
08:24Today, from what I've seen so far,
08:26it's going to be bloody hard to turn this place around in a week.
08:30A month possibly.
08:31But now it's inquest time.
08:32There's no question where to start.
08:34That cocky chef.
08:36Left plate.
08:37Yeah.
08:3711, chips.
08:40It was going well.
08:42Huh?
08:43Ten past nine.
08:45Went outside.
08:47Have a quick chat with customers,
08:49and all of a sudden,
08:50I started seeing this food coming back.
08:52Huh?
08:53Where do you think you rode down?
08:56Fuck off me not using the guys properly.
08:58But the guys just fucking let go as normal.
09:01The things were coming down.
09:03They just went fucking chaotic.
09:06Say every fucking Saturday we've ever done
09:09was exactly the same.
09:10Maybe I just shouldn't give a shit.
09:12Maybe I should just say,
09:14fuck you, give us your money, thanks very much.
09:16Then it wouldn't bother me,
09:18and I could go home,
09:19and it wouldn't matter if I've got a shit restaurant,
09:21because there's loads of them out there,
09:22and the owners are driving around in bloody Porsches.
09:24I'm driving a shitty Astrovan,
09:26and I'm fucking close to tears.
09:28Do you know what?
09:29I think Neil would rather throw himself in Lake Windermere
09:32than actually turn around and be the bad guy with his staff.
09:38It's not all kitchen's fault,
09:39but the kitchen's the engine room.
09:42Yeah.
09:43Right, Richard?
09:45If we're not firing all pistons,
09:46then we're not on the ball.
09:49Craig?
09:50Yeah?
09:51Come here.
09:52Did you get elderberry on one?
09:53Yeah, come in.
09:53The chef's asking you a question.
09:55What was his question?
09:57The question was,
09:58what happened at 20 past nine,
09:59where did we go?
10:00We were fucking motoring.
10:02You look like a sack of shite.
10:16Well, at least I have the bollocks to apologise to him.
10:18Yeah?
10:19He's standing there bawling his fucking eyes out.
10:25Yeah, take your fucking hat off.
10:34We've hit rock bottom.
10:36Don't get upset.
10:39Huh?
10:40Hey.
10:41I'm telling you,
10:42I don't want you to get upset.
10:44The team will need a real boost
10:45if we're going to get back on track.
10:48It was all going so fucking well.
10:49But there's still some problems to tackle.
10:54It's my second day in the Lake District,
10:56trying to save the Glass House restaurant.
10:58And I tell you what,
10:59it's an uphill struggle.
11:03Next battle, hygiene.
11:05This place is about as clean as a puppy's litter tray.
11:08This secret film was taken last week.
11:10They knew I'd sent someone to check around,
11:12but they didn't know it was Mark Sargent,
11:14my head chef at Claridge's.
11:16And they didn't know he had a camera hidden in his hat.
11:22Yeah.
11:24Cool.
11:24Plastic containers.
11:25They instantly tell me the food's not as fresh as it should be.
11:28Even the head chef's not sure.
11:30Rather than you than me, mate.
11:34This kitchen is filthy.
11:36Straight from the dirty floor,
11:38into the pesto.
11:40It's supposed to be a kitchen,
11:41not a building site.
11:43Gordon's going to have their bollocks with us.
11:47Morning.
11:48Let's go.
11:49Jesus, look at the shit on the left.
11:51Is that clean every night?
11:52The cardinal rule of cooking.
11:54Your kitchen must be clean.
11:56And by clean, I mean spotless.
11:58The normal clean down, Richard,
12:00what, every Saturday night after service?
12:02We do it throughout the week.
12:04But you must have one big clean in the week, now?
12:05Just don't have the time.
12:08Randall, don't bullshit.
12:09It's not bullshit.
12:10The end of the night,
12:11the last thing I want to do is look up.
12:13End of the night.
12:14Mate time.
12:16Clean kitchen, clean food.
12:20Lazy kitchen porter, P45.
12:24Randall.
12:28But it's not just up to the kitchen porter.
12:30Everyone should be responsible.
12:32But they're not.
12:35You've got to trust the brigade that you're paying.
12:38And secondly, you know,
12:39bring them on, evolve them,
12:40make them talented.
12:42Keeping hold of them,
12:43motivating them,
12:44evolving them,
12:45increasing their responsibilities,
12:47working on them.
12:48Let me think how much time
12:49we spend to go in the kitchen all day long.
12:51Yeah.
12:51It looks like a second family, isn't it?
12:53It's exactly that.
12:53What we spend is the first family
12:54if we spend more time to go in the kitchen
12:56than we do at home.
12:56We have bloody families.
13:04Nothing more I can do
13:05until we finish.
13:08Time for Neil.
13:09I do wish he'd turn on his mobile phone,
13:12grow some bollocks
13:12and act like a bloody boss.
13:15There are too many customers
13:17to cope with on Saturday nights.
13:18But the rest of the week,
13:19the place is deserted.
13:21That's partly because no one can find it.
13:24When I walked past for the first time,
13:27coming down here from the right-hand side,
13:29I had no idea where the restaurant was.
13:31Yeah.
13:32And here we should have
13:34a nice prominent sign.
13:36Glass house restaurant
13:37with a menu board,
13:38beautifully lit.
13:39And whether you want to put
13:40some little bloody neon lights
13:41or nice fancy lights around it
13:43is an attraction.
13:44Right.
13:44And that lit.
13:45See that sign there?
13:46The glass house.
13:47Yeah.
13:47And with a new logo
13:48and a new printing,
13:49just something that, you know,
13:53speaks value.
13:54Right.
13:54Yeah?
13:56Because it looks too comicky.
13:58It doesn't even say we're a restaurant,
13:59does it?
13:59It doesn't say you're a restaurant.
14:00Exactly.
14:01I want to see a bloody
14:02telephone number on there.
14:03Cheese salad.
14:04Cheese salad.
14:05Duck cakes.
14:06Now for the menu.
14:07A well-written menu
14:08should entice customers inside.
14:09At best, this one is confusing.
14:12At worst, it's just bizarre.
14:14I don't want to read popcorn.
14:16Right?
14:17Where the fuck did that come from?
14:20So, it's something...
14:21The vegetarians always say
14:22that they've got no...
14:23There's no crunch
14:24or no body in any of the dishes.
14:26They've got no palate.
14:27What are you worrying about a vegetarian for?
14:28Yes!
14:29For God's sake.
14:30Vegetarianism is on the decline.
14:32Lunch menu.
14:33Two starters,
14:33two main courses
14:34and two puddings.
14:35Yeah, I'm just wondering
14:36how many people
14:37are going to come in
14:38for a two-course lunch.
14:40Yeah.
14:41But we're going to look
14:42at the menus
14:42of the two-course
14:43and if that's hearty,
14:44rustic,
14:45country-fried food,
14:47then trust me.
14:47Because I know you don't want
14:48to let go of the sandwiches.
14:49I totally understand.
14:49I want to let go.
14:50I just don't want to let go
14:51of the revenue.
14:51I serve sandwiches.
14:53I've got no problem
14:53serving a lobster roll,
14:55suckling pig sandwich.
14:56Yeah.
14:56I've got no problem...
14:57A beautiful beef sandwich.
14:59I've got no problem
15:00serving sandwiches whatsoever.
15:04OK, guys.
15:05Craig?
15:06Yeah?
15:07Open mackerel sandwich.
15:08Worked down.
15:09Good, mate.
15:10Like the seasoned.
15:11With a clean kitchen,
15:12we can improve the food.
15:13Good.
15:13And I can find out
15:14exactly how the team works.
15:18Thyme flowers?
15:20Gently, man.
15:20Because they're very,
15:21very, very fine.
15:22And then, Craig?
15:24Yeah.
15:25Taste it.
15:26There's your spoon.
15:27Craig looks scared stiff
15:28of making a mistake.
15:30He'll have to change that
15:31if he wants to be a chef.
15:32Less salt?
15:33We haven't put it in yet.
15:34Good.
15:35Up.
15:35Salamand?
15:36Yeah.
15:36If it's not a hot pan,
15:37what happens to the fish in the pan?
15:39It won't cook.
15:40Yeah, well, not only that,
15:41it's marred,
15:41but it'll boil,
15:42so we've got no colour on it.
15:43Two more round the outside
15:44and one in the centre.
15:45Ian's got some bad habits,
15:46but he's only been cooking
15:47for three months
15:48and I think he may make it
15:49one day.
15:51How do you know?
15:52The whole thing's changing colour
15:53and it gets halfway.
15:55What does that mean?
15:55Turn it over.
15:56Turn it over?
15:56Exactly.
15:57But we're just going to finish
15:57it on the bottom.
15:58Okay.
15:59Good.
15:59Good question.
16:00You're a very, very good cook.
16:03Yeah?
16:03I don't know.
16:04Anyone ever told you that before?
16:07This restaurant is going to be
16:08better than the DLT.
16:09Yeah.
16:10Up.
16:11And over.
16:12Good.
16:14How's your sandwich?
16:15Like a cat that's got the cream in it.
16:18No?
16:19Different from a BLT?
16:21That's better than a BLT.
16:22Not as good as a Big Mac.
16:24Not as good as a Big Mac.
16:42It's a big one to me so they get shouted out once and then I have to probably check the
16:46ticket again.
16:47Put it together in your own mind then just jot it down.
16:49Saturday night's quite hard when all the checks are coming on.
16:52And I do kind of lose where I'm at and how many steaks I've got on order and how many.
16:57But when it goes quiet it's kind of like it's difficult to motivate yourself.
17:01That's what Richard said, yeah?
17:03Randall, is that your third one?
17:05Second.
17:06Second one.
17:07Jesus.
17:10Neil's finally agreed to a new lunch menu.
17:13Simple, fresh food for a tenner, including the new mackerel sandwich.
17:17We've just had a taste of each other's as well.
17:20This is excellent.
17:21Good.
17:22I'm glad you enjoyed it.
17:23Come again.
17:23At last, some happy customers.
17:25We've got a restaurant full of happy people.
17:27Fantastic.
17:28Chive, small amount.
17:30Ian.
17:31Treat it with a bit of love, you care.
17:34Place it in there gently, yeah?
17:36Yeah.
17:37And don't throw it in.
17:40My God, the kitchen suddenly sounds as if it's running well.
17:44One salmon, one sausage.
17:46Yeah.
17:47Wait.
17:48Random.
17:49Sweep the floor, please.
17:51Done it already.
17:52You've done it already?
17:52Well, it's full done.
17:53I want to sweeten it.
17:54Flour everywhere.
17:55Yeah?
17:55And I didn't see you do it anyway.
17:57What time was that?
17:58What time was that?
18:01When you've got your own raising just here.
18:03It's dirty.
18:03Let's go.
18:04Nice one.
18:04There you go.
18:05Claire, can you let me know when that breakfast happened?
18:08Three minutes, Claire.
18:09Three minutes on the front.
18:11Within 30 seconds, every section of the kitchen is talking to one another.
18:14Good.
18:16Claire.
18:17Everyone in the team is responding, but Rich is not working with them.
18:21Do you want him to help you?
18:23I'm waiting for the sauce to come under.
18:25No, that's all I've got.
18:26Are you sure?
18:27Yeah.
18:27This is what I want to get established.
18:29Quiet lunch, not really that busy.
18:31I just want to see us working together even more now.
18:33I know there's nothing for you to do right now, but there's...
18:36Yeah.
18:37Yeah.
18:37I know it's painful, but get in doing something for you.
18:41Please?
18:41Yes, Chef.
18:43And you?
18:44Hey.
18:44Oh.
18:46Ask him.
18:47Can I do anything for you, Richard?
18:48Yeah.
18:48What do you need doing?
18:49Sotches, where are they?
18:50Mashed?
18:50Ready to be sourced?
18:51What can I do?
18:52Yeah.
18:52That's what I want to bring as we're getting together.
18:53Even Richard said to me, the guy that's got no man management skills, he's been watching
18:57you and the way you are with the guys.
18:59Yeah.
18:59And you're bringing out the best in them.
19:01Yeah.
19:01You're bringing out the hunger.
19:02That's what you're paying 25 grand a year for.
19:04I know.
19:04I'm not being funny or pissing around with 25 grand a year.
19:07I know.
19:07That's a lot of money.
19:08But I've been stupid with them.
19:09I've been cradling them.
19:10My head was too far up my bloody arse to realise what the hell was going on.
19:15Neil needs to get his head out his arse and focus on his job, keeping customers happy
19:20and making sure they spend their money.
19:22The roasted pepper and tomato, the spatio...
19:24He needs his customers to bypass the cheap early supper menu that runs till 7.30 and eat
19:29a la carte.
19:30And that's how he'll pay off his debts and rebuild his reputation.
19:35Let me just tell you something.
19:3715 portions of apple cake, 15 portions of fondant and 15 portions of bloody gratin dauphinoise.
19:42Five nights a week is 125,000 pound a year turnover.
19:47On three items out of nearly 20 on a menu.
19:51Yeah?
19:54The last table just arrived.
19:56It said they were early, 15 minutes early.
19:57So I want to make sure that Neil doesn't give them the early supper menu because we're going
20:02to find out whether or not they're here for a bargain or not.
20:04And I want to sell the a la carte, not the cheapo menu.
20:07Because they look like they've got a bit of money.
20:10Now you've got two menus on today.
20:11You've got the a la carte menu and we've also got the early supper menu.
20:14So you've got lots to choose from.
20:18When that table just arrived, we said they were really early.
20:2120 minutes early.
20:22They're booked at 7.30.
20:24So therefore, don't give them the cheap menu.
20:27The table of four?
20:28Yeah, just sat down.
20:30Right.
20:30What did you give them?
20:31I gave them both.
20:32Yeah.
20:32Damn.
20:33Will he never learn?
20:35Neil must work the tables, not worry about the kitchen.
20:38If he only focused, you'd do a fine job.
20:41Do you know what?
20:41You are a phenomenal salesman.
20:44You've got the most amazing wine cellar.
20:46You can take an order.
20:47You can take an order.
20:48And you can cane it on the wine.
20:50And the better the food, the more money they're going to spend on wine.
20:55After three days, things are looking up.
20:58The guys upstairs are starting to get the basics.
21:00But my big worry is the kitchen.
21:02Richard just isn't earning his 25 grand.
21:05I'm sorry for saying it, but the guy shows no form of inspiration.
21:09So if he's not inspired, you know, these young guys are going to dwindle away.
21:15Make sure Little Kingdom, yeah?
21:16Control it.
21:19It's the biggest problem in the glass house, but Neil just won't face the facts.
21:23I'm going to have to show him how well the kitchen can run without his head chef.
21:29Don't take this the wrong way, but I want you to take the night off tonight.
21:31And I want you to take the night off.
21:34Now, I'd love both of you to have dinner together.
21:41Don't have to eat here, do we?
21:44Yes.
21:45Don't say cheese.
21:46Yes, you are.
21:47When was the last time you guys had dinner together?
21:50Truthfully, without any bullshit.
21:51I went to go out about two and a half years ago.
21:53Two and a half years ago.
21:54Yeah, well, hey, hello.
21:55Two and a half years ago.
21:56And when was the last time you sat in it here?
21:59No?
21:59Never done it.
22:00Can we do it?
22:01No, we can do it.
22:03There's only one condition that this takes place.
22:05The kitchen downstairs don't know about it.
22:07And I need a bit of support from you guys as well.
22:09Yeah?
22:10This would be too exciting.
22:12I've sent Richard home.
22:13The team may not be up to this.
22:14And if it goes wrong, I may look a right tosser.
22:18Yeah.
22:18Yeah.
22:19We had an absolute nightmare night last night.
22:21I left you together for two hours and it was the biggest shithole in Britain.
22:25Yeah?
22:25I'm going to rectify that.
22:26Yeah.
22:27You're on the hot plate.
22:28You're going to be running the kitchen.
22:29Okay?
22:30And then, if it's going really well, I want you to run the kitchen for half an hour.
22:33And God forbid, if it is going that well, yeah, scratch your head, scratch your bollocks.
22:38I'm not interested.
22:39I want you to run the kitchen.
22:40Yeah.
22:41For half an hour.
22:42Yeah?
22:42Right.
22:42Maybe from 1.30 to 2 o'clock in the morning.
22:45I don't know yet.
22:46Let's just really work for each other.
22:49Yeah.
22:50Let's not lose the plot.
22:51And let's show him, your chef, that you guys are more talented than he believes you are.
22:58Yeah.
22:59Tell you what, why don't you, thank you, why don't you host the meeting?
23:05Yeah?
23:05Blair, two seconds.
23:06Yeah.
23:07That's good.
23:08Right, mate, I'm shutting up.
23:09Okay?
23:10You host the meeting.
23:11You call the shots.
23:12Right?
23:13Soup.
23:14Got soup.
23:15Pumpkin.
23:16Pumpkin soup, yeah.
23:17By the way, it's on your section.
23:18Fish pie with peas.
23:2012.
23:21We've got 12.
23:21And we've got one more downstairs, need be.
23:2313.
23:24Suckling pig.
23:24How long?
23:25Comes out in the oven about eight minutes.
23:27Okay.
23:27That's fine.
23:28Apple and almond cake.
23:29Yeah, sure I did.
23:30Pretty good.
23:31Okay.
23:31Really well done.
23:32Yeah, little panel back, not little kiss, though.
23:34It's wicked.
23:35Lovely.
23:36So I'm going to be okay, and we're going to prove to them, especially Richard, that we can
23:42do it without him, yeah?
23:43Don't worry.
23:44Don't worry about it.
23:47Okay, Claire?
23:48Yeah, no worries.
23:50Ready?
23:50Yeah.
23:53Table 37 has arrived, and it's gone 7.30, so they'll definitely get the other cart menu.
23:58Mm-hmm.
23:59Yeah.
24:00Two man, one salmon, yes?
24:02Basket salmon, only with salmon.
24:04Cheers, mate.
24:07Bye.
24:08Cheers, Cocker.
24:09I can only pray that Neil tastes the difference in the food.
24:11Then, over a nice glass of wine, he can give Richard what for.
24:15Into the centre of the cutter.
24:16Think about what you're doing.
24:17Don't rush it.
24:18Craig?
24:19Yeah?
24:19What are you doing?
24:21Labelling this tub.
24:22Labelling this tub.
24:23How about looking at the food and show a little bit of interest in what you're doing?
24:25Okay?
24:27Yes, sir.
24:27A little bit of asparagus, and just glaze that round.
24:31Thank you very much, sir.
24:33This is extremely amazing.
24:35Yeah.
24:36Have you tried better that tart?
24:37No.
24:37That's right.
24:38It's in the way.
24:38I'll try some.
24:40If you don't eat that soon, mate, I am.
24:43I told you I've had a sexual experience downstairs in the kitchen for the last three, four days.
24:50Well done.
24:51Well done.
24:53Don't send it, Randall.
24:54Don't send it.
24:56Salmon, salmon, salmon.
24:58Wash the hot fat.
25:00Well done.
25:02Good, good, good, good.
25:04I'm proud of you, good.
25:05Randall, away table 34, please.
25:09When he's gone, are you going to be able to instill what he's instilled in the room?
25:14He is now in charge of the kitchen, everybody.
25:15Right.
25:16Right.
25:19How many lamb on order, Ian, please?
25:22One lamb, one moose pig, one dauphinoir.
25:24Good.
25:27Watch.
25:30You've got to sustain it now forever.
25:32No, I know.
25:33Do you know what I mean?
25:34I am shitting myself to produce this food.
25:38I am really, really fucking scared.
25:43But I'll die trying.
25:46It's been a lot better than last night so far, yeah.
25:48Awesome.
25:49Yeah.
25:50Is that not because Richard's not here?
25:56I'm not going to say.
25:57What do you mean, you're not going to say?
25:58We won't have a job if we say that.
26:01Let me ask you, you've got a pair of bollocks.
26:03Has it gone well without Richard?
26:05It's gone smooth.
26:09So I can show the restaurant owner, Neil, how strong the kitchen is without it.
26:13I think the team have done a bloody good job.
26:15But will Neil agree?
26:17Table 37.
26:18I thought the food was absolutely fantastic.
26:21I'd like to come down and meet you and the rest of the team.
26:23Are they local or in the oven?
26:27Up.
26:32That's table 37.
26:33Well done.
26:35I mean that.
26:36Well done.
26:37Are you responsible for that food?
26:39Neil looks delighted.
26:41But has he had the bollocks to read Richard the riot act?
26:44No, seriously, guys.
26:46It really was nice.
26:47It was absolutely beautiful.
26:48You did what tonight?
26:50We all did it intense, good, made us all do.
26:53We all just kept stocking sections.
26:54Yeah.
26:55We all worked together as a team and we all really clubbed together.
26:59It was great.
26:59You let me down tonight?
27:01No, we've done you proud, I think.
27:02I thought we went very well down here, went smoothly and everything.
27:05Very professional.
27:07Tonight, for the first time in such a long time,
27:11I went and had a meal that I can't complain about at all.
27:18Can't.
27:20It's fucking sex on a plate, guys.
27:23Remember, you're my boys, my girls.
27:26At the end of the time, mine.
27:30But I need to know in the next two days what you're going to do in the shop.
27:33Jesus Christ, I don't know, Richard.
27:35I fucking don't know.
27:36If you want to go and sit in a bookshop doing fuck all for the rest of your life,
27:40that's your decision.
27:42I said it was your decision when you wanted to buy it.
27:45Well, you know, the bookshop's good for my degree.
27:47I can get my degree there.
27:51Got me by the sharp and curlies there, chef.
27:54The team performed bloody well tonight, without Richard.
27:59And Neil should look really close at that, because that is a bad investment.
28:08I'm more than halfway through my week at the glass house.
28:10The good news is the kitchen team are doing really well.
28:14Last night, they cooked without their head chef, Richard, and did a great job.
28:19But Richard's still struggling, and Neil, the owner, isn't tough enough to get rid of him.
28:24Do you think he takes advantage of you, because you're such a nice guy to work with?
28:29Sometimes, yeah, but then I think everyone takes advantage of me.
28:32He gets paid that amount of money every month, and it's a bloody good salary,
28:36but there doesn't seem to be any onus on, you know, evolving.
28:40Let's get better.
28:41He's got to make money.
28:42This is your livelihood.
28:43I know it is.
28:43This is your lease, your livelihood, your family, your money, and if this goes...
28:49They've all buggered off and got a new job, and you're sat here in the shit.
28:56Myself, I've never put Richard back in the kitchen.
28:59Without him, it's a happier place, serving better food, but it's Neil's decision.
29:04Do you now realise how much talent is in here?
29:07Yeah, the guys I've got and what I was saying to them last night,
29:10at the end of the day, we are a family and we've got to work it out.
29:14But you're the leader, you're the big guy, the big inspiration.
29:17I want them to come on.
29:19So if this slides back down, they'll slide back down.
29:22No, they'll slide back down.
29:25My next challenge, to relaunch the menu by the end of the week
29:28so the glass house can start to win back its customers.
29:31Maybe Richard will finally show me he can run the kitchen.
29:34As far as I'm concerned, it's his last chance.
29:37For the team, it's another opportunity to prove themselves.
29:40Yeah, good.
29:41And that's the most important thing about being a talented cook, you know that?
29:44Having that inner strength to turn around and say, no, stop.
29:47That's not good enough.
29:48And what are we talking about yesterday?
29:50Mistakes staying where?
29:51In the kitchen.
29:52In the kitchen, every time.
29:54And the minute you break that cardinal's rule,
29:55you start sending those mistakes because you think the chef won't see it,
29:59I'm going to pain your arse, you know that?
30:00Yeah.
30:02And, you know, like you said...
30:04The first step of the relaunch is to cut down the menu.
30:06I just want to give a little bit of a twist on there.
30:07And when I went through the menus last night, late last night,
30:1185 to 90 dishes.
30:13Yeah.
30:14How on earth we get to control that, you know, over, you know...
30:19It's a lot of gear on there, and no, I've not actually sat down and counted it.
30:24Uh-huh.
30:24If the menu's reduced, and we've got six starters, six main courses,
30:27and five or six puddings, we're going to sell more of them.
30:30Yeah.
30:30And so, the more we sell of them, the cheaper it comes to make.
30:34Yeah.
30:34Especially when we're doing the lamb shanks.
30:35Yeah.
30:36I personally don't want to see frozen but lovely in brackets next to chips.
30:39If you don't put that, then the buggers turn around and go,
30:41it's a lovely meal, but I can't believe your chips are frozen.
30:43No, you're the only restaurant I've ever, ever come across that writes frozen but lovely.
30:47Hot fat.
30:50Vegetables in.
30:50As well as reducing the menu, we have to make sure the food's top quality.
30:55That's the team's job.
30:56What we hadn't done was coloured them in, I don't know.
30:57So we roast them...
30:59Main course, local lamb.
31:01I've no doubt Claire can improve on the fatty lamb shank I had when I first ate it here.
31:05That's what we're looking for there.
31:07Right.
31:07Exactly what we're looking for.
31:08But I want it all the way round.
31:10All right.
31:10Not just on the top.
31:11All right, then we're going to make some bread and butter pudding.
31:13The bread and butter pudding they used to serve here was pure stodge.
31:16My version should be perfect for the new menu.
31:19I put Craig in charge of the recipe.
31:21I hope to God he's up to it.
31:22What do you flavour it with this time?
31:25Vanilla.
31:26Baileys.
31:27Baileys.
31:27So as it cooks...
31:28The whole thing is not becoming dry.
31:31Yeah?
31:31Okay, there we go.
31:33And my spies told me last week that we didn't even wash this lettuce for Caesar salad.
31:38I don't want hands in there yet.
31:39And a dish they could become famous for?
31:41A classic Caesar salad.
31:43That's one for a year.
31:44So it's live.
31:45Guys, look at the contour of the plate going round.
31:49So we're putting the top part of the salad around the outside of the plate.
31:52We're going to lightly glaze the warm egg in the centre.
31:58Parmesan.
31:59Crispy bacon.
32:00Crispy bacon.
32:01And then nice crispy croutons around the outside.
32:04There you go.
32:05The new glass house.
32:07Caesar salad.
32:08Pass the fingers off.
32:09Look.
32:11Here.
32:12Wipe it.
32:14A brand new menu and a fresh start.
32:17If all goes well, tonight we'll see the glass house reborn.
32:2470 local people have been invited to try the new food.
32:28Everything, everywhere, has got to be just right.
32:31And I mean right.
32:31I mean perfect.
32:35Don't take this the wrong way.
32:36Yeah?
32:37And I mean don't take this the wrong way.
32:38Okay, yeah, go on.
32:38Last night you had bad breath.
32:40Okay.
32:40Yeah?
32:41And when we're standing there talking to customers and you're trying to sell them something,
32:44yeah, it doesn't smell good.
32:47Even Richard seems to realise the importance of tonight's launch.
32:51Listen, I'm fired up.
32:53It's fucking going to work.
32:55Yeah?
32:55Yeah.
32:56Let's scream it.
32:57Let's fucking shout, chef.
32:58When I call a check out.
33:00Yeah?
33:00Wait for the end of the check.
33:02Yes, chef.
33:03Yes?
33:04Yeah.
33:04Yeah, come on.
33:05Oui, chef.
33:06Oui, chef.
33:07Looking at reducing the menu, Richard, and having slashed the prices,
33:12this is not an expensive dish to put together, is it?
33:14No, not at all.
33:16I've designed the menu specially for Richard.
33:18Everything's cooked in advance, so there's no chance.
33:20It's a mistake.
33:21And the haddock cost absolutely nothing this morning.
33:24What was it, 70 pounds a pound?
33:25Yeah?
33:26Yeah.
33:27And it smells lovely.
33:30Sex on a spoon.
33:33Who have we got in that we know tonight?
33:36I've got a tabling of all the people locally that have the B&Bs for bed and breakfast.
33:39There's quite a few in the media.
33:41We've got one of the head guys from the tourism.
33:44They want to contact you, so make yourself available.
33:47I'm going to recharge my mobile, which I turned off many months ago.
33:55Hallelujah.
33:56Neil's behaving like a proprietor with balls, proud of his restaurant.
34:00Are you all right?
34:01Yeah, I'm fine.
34:02He's even booked the guests in shifts, so there's less pressure on the kitchen.
34:06Progress at last.
34:07How are you doing?
34:08We've just got everybody in by the eight o'clock, so we've got 25 minutes.
34:12This is easy.
34:14Hello.
34:15Hello.
34:15We have never met.
34:18And in two minutes' time, our silence starts.
34:23Claire.
34:24Yes?
34:25If the kitchen's quiet, everyone can concentrate.
34:28Then it should be impossible to confuse orders.
34:32Glasses can be made, aren't we?
34:34Yes, Jack.
34:37Oh, no, come on.
34:40Randall.
34:41Randall.
34:42Come here.
34:44We're supposed to be working together on this, aren't we?
34:46Richard's calling out orders, and you're tipping cutlery upside down.
34:49Get at least wait until he's finished first, no?
34:52So once he's finished talking to his brigade, yes, we can give him an answer.
34:56Well, this lamb's definitely better off the bone.
34:58It really is.
35:00It's melting.
35:00It's got parsnip.
35:01Roast parsnip.
35:02Your favourite.
35:04It's really good.
35:06Very, very smooth, so hopefully touch wood, rest the night, it'll be even better.
35:11Ian, by swap tables, you still have three Caesar salad.
35:16One pressed ham.
35:17Richard's back in charge of the kitchen.
35:19There's only food to reheat, and Salad's the dress.
35:22Quick, quick, quick, quick.
35:23Let's eat.
35:28The dressing's missing, that's all.
35:31Apart from that, it looks lovely.
35:32Do you mind if we start?
35:33Do we start?
35:34Two pieces of panchette, please.
35:38Ian's distraught, but it is Richard's job to check everything before it leaves the kitchen.
35:43Let's not move.
35:44You're not your toes.
35:45Now.
35:46Yes.
35:47Good lads, good lads.
35:48Come on.
35:49Let's not go down, guys.
35:51He's starting.
35:52Lift.
35:53He's making a lot of noise.
35:54Two lamb.
35:55At the front.
35:55But he's not leading the team.
35:57Quick, quick, quick.
35:58Great, chef.
36:00Nail table's 49, 21 next.
36:03Orders are piling up again.
36:04Chef, we've got to speed this up.
36:07We're looking bad.
36:08Not tonight, please.
36:10Not tonight.
36:10We're not losing it.
36:12Oh, for fuck's sake.
36:15Come on, Randall.
36:16Quicker.
36:19Five fish pies.
36:20Two, three, four, five, six.
36:22Six total.
36:24Two at the front, Claire.
36:2615.
36:27No.
36:28That's 10.
36:28Don't really know what the hell's going on in there, but, you know, let me just say,
36:32for the last three or four minutes, being in there, it looks shocking.
36:37Where's the check on, Claire?
36:3949.
36:39It's up in the top.
36:40No, don't.
36:41Go.
36:4249, yeah?
36:43You got the number?
36:43They really have managed to fuck it up properly.
36:46Again.
36:47And they don't have to cook anything except dress the salad and talk to each other.
36:51They can't even do that.
36:52So, uh, this is a fucking embarrassment.
36:55Wait.
36:56One second.
36:56Listen.
36:57Yeah, that's fine.
36:58Take one.
36:58She's a salad out, please.
37:00Where's the chef?
37:01Yes.
37:02She's a salad out.
37:02Change table number to 51.
37:05Where's the chef?
37:0651.
37:07Next.
37:07I'm not taking any prisoners anymore.
37:10I'm seriously not.
37:12People don't pull away.
37:14They're out of here.
37:14Because I'm not fucking about.
37:17I won't.
37:18Table 12.
37:20What's that there for, Rich?
37:21Free comment.
37:22Neil may say he won't take prisoners, but surely he can see Richard can't cut it.
37:26But instead of plucking up the courage to sack his chef, he moans about my Caesar salad.
37:32You don't get any to all?
37:33I think it's too big.
37:35Too big?
37:36In comparison to what you serve it?
37:38Yeah, I know what we were serving, but the sauce with that is absolutely beautiful.
37:40The dressing room is very rich.
37:42Absolute pants.
37:43Total bollocks.
37:44That is a proper Caesar salad done.
37:47What I haven't done is crush the lettuce and the shit I saw last week with cooked jumping
37:52on the salad and squashing it.
37:54Let me finish.
37:55Squashing the salad up the side of the bowl and you're telling me that's too big.
37:59That is fresh salad, beautifully washed, and I haven't even put my hands in it to dress
38:03it.
38:03I've let it dress itself in the bowl.
38:05So what you're telling me is absolute bollocks.
38:08And I'm ready for a fucking argument.
38:11Right now.
38:12You're talking out your ass.
38:13If you want an argument, you're talking out your ass.
38:15Can we go outside and I'll go anywhere.
38:17You're talking out your fucking ass.
38:19You're talking out your ass.
38:21There's no point talking to me.
38:23He's going to use that language for the restaurant.
38:24Oh, ready?
38:29Amazing.
38:30He's got big enough bollocks to stand up to me, but he can't tell his own chef,
38:34who's paid 25 grand a year at this time he took his P-45.
38:41We survived the evening, but only just.
38:44I shouldn't care, but I do like these guys and I want the place to be a success.
38:49Right, now there's a fish pie here.
38:52I am so distraught with Richard tonight.
38:54He couldn't organise it, couldn't control it.
38:57And you know what?
38:59He had nothing to bloody cook.
39:08It's my last day at the glass house.
39:10Three.
39:11It's red tree time.
39:13Yeah?
39:13How far is it from here?
39:15Two in the corner.
39:16About two minutes.
39:17Yeah.
39:17The most important thing now is to tell the real workers they've done a great job.
39:21I didn't think I was actually capable of doing the sweets until you actually came.
39:26But now I think that I'm just starting to get the hang of it.
39:30And we will keep the standards up because you've really done a lot for the kitchen and you've done a
39:35lot for me personally as well.
39:37You've done it for yourself.
39:38All I've done is drawn it out of you.
39:39Got it in here.
39:40Yeah, yeah, that's it.
39:41You've done it.
39:42So I felt like today when I had my little time with myself, I just couldn't help but just stand
39:48there and just go, bloody hell, this is me.
39:52I've had any sleep.
39:53You haven't had any sleep?
39:54No.
39:54Just last night?
39:55No.
39:56My God.
39:57Why didn't you be sleeping?
39:58Just a dream.
39:59Just a rush of the job.
40:01A rush of the job?
40:02Oh, yeah.
40:03A bit of inspiration I get from you.
40:05You honestly haven't slept?
40:06No.
40:07Honestly, I haven't.
40:07Bloody hell, Randall.
40:09This is not an SAS course.
40:10You know that.
40:11Randall, got to get some sleeping, boy.
40:13So fired up he hasn't slept?
40:15God, maybe we are related after all.
40:18Wood, wood, wood, wood, wood, wood, wood, wood, wood, wood, wood.
40:21So, you have a natural touch with food.
40:23Do you know that?
40:25You walk around the kitchen like a ballerina.
40:28Just the way you position yourself, you're agile, you're on your toes.
40:32And I still can't believe you've been cooking for three months.
40:35Yeah.
40:36Touch yourself.
40:37Just get it.
40:38Yeah, a little bit of vibrant touch.
40:38I'm really going to miss Claire.
40:40Because your strength over the last seven days has been inspirational.
40:44I think I'm going to sell my shop.
40:46And I'm going to get it back into the kitchen as soon as possible.
40:50I think that's a good idea.
40:54Gordon Ramsay thinks I'm a really good chef.
40:58Oh, my God.
41:03Neil had a word.
41:04Well, you guys have a word every night after service.
41:06What did he say last night?
41:07He gave me the options.
41:08Three options.
41:09And took the third one.
41:13What were the options?
41:15Well, one to leave, two to take a pay cut and drop down the ladder, and three to stay, work
41:21my arse off, develop the guys, carry on with what we've been doing over the last few days
41:25and go for it.
41:27Are you confident that you can become the new glasshouse chef?
41:33Yeah.
41:35Truthfully, how long will you give him to pull his socks up?
41:37A month.
41:38A month, yeah.
41:40Yeah.
41:41Just promise me one thing.
41:42Yeah.
41:43You make the fucking decision and you stick to it.
41:45I want more than anything in my heart for Richard to prove me wrong.
41:50And I hope he does.
41:53Never let your mistakes leave your kitchen.
41:58Randall, I want you to hang that up with a bit of pride and passion.
42:03And I want that to replace that disgusting, dingy, horrible, yellow, smelly clock downstairs.
42:09Come home.
42:10Hey.
42:12Who's that, chef?
42:14Fantastic.
42:17Three months have passed since I've spent a week at the glasshouse restaurant trying to
42:20rescue it from disaster.
42:23Menu looks nice.
42:24Nice and small.
42:26Now I'm back to see what, if anything, has changed.
42:29Hello, Neil.
42:30Hello, Mr Ramsey.
42:31How are you?
42:31How are you?
42:32Good to see you.
42:32You're well?
42:33Yeah, I'm fine, thanks.
42:34You look a lot more relaxed.
42:35You look a little more...
42:36You look happier.
42:37I'm a different person to the one that was here.
42:41It's a different, Neil, to the first person you saw when you came in.
42:44And I'm more confident.
42:46You know, I mean, you came in and you highlighted things that I kind of knew that they were there,
42:50but they were buried in the back of my head.
42:52You know, you brought them all to the forefront.
42:55And I'm glad you did that.
42:56But God, what a week, though.
42:57I mean, we went through a rollercoaster event.
42:59It was a hell of a week.
42:59We had our highs and our lows.
43:01Things were really grim when I first came here.
43:03Sadly, I did.
43:04And by grim, I mean catastrophic.
43:06That was stuck at the back of my throat, but however.
43:09The pitch is calling out orders and you're tipping cutlery upside down.
43:12I'm going to cane your arse, you know that.
43:15Not tonight, please.
43:16Not tonight.
43:17The kitchen team came into their own when I gave head chef Richard the night off.
43:22Good, good, good, good.
43:23I'm bloody good.
43:24Let me ask you.
43:25You've got a pair of bollocks.
43:26Has it gone well without Richard?
43:28It's kind of smooth.
43:31I'll die trying.
43:33You're talking out your arse.
43:34Can we go outside?
43:34I'll go anywhere.
43:35You're talking out your fucking arse.
43:37You hated my Caesar salad.
43:39I didn't hate your Caesar salad.
43:41It was just too bloody big.
43:42I'll still stand by that.
43:44The big question.
43:45Yeah.
43:46Who's the chef?
43:47Richard.
43:48Richard is still here?
43:49Yes.
43:49He's downstairs?
43:50He's downstairs.
43:50And he's nervous, so be nice to him, yeah?
43:53Right, be nice.
43:54Morning, guys.
43:55Good morning, Gordon.
43:57How are you, Richard?
43:57Very well, yeah.
43:58You well?
43:58Yeah, sound.
44:00One thing I have noticed, as soon as I walked into the kitchen,
44:02is how these plastic containers start creeping back out everywhere.
44:05Look at all them along there.
44:07Yeah.
44:08They're back.
44:09The new dishes that you've involved and put on the menu, what are they?
44:13We're doing a talagio pomegranate risotto.
44:17Mm-hmm.
44:18That sounds intriguing.
44:19So we've got a crunchy pomegranate seeds mixed in risotto.
44:24Yeah.
44:25Sounds fucking revolting.
44:28Oh, fuck me.
44:30Welcome back.
44:31This is a new dish that we put on.
44:33Tell me about it.
44:33That's a puff pastry.
44:35Yeah, we've got some red onion over there.
44:38We've got put goat cheese on top of that.
44:40Nice sea-crazed cooking more.
44:43And we sold about seven when we put it first on.
44:46Ian, what have you been doing new and exciting?
44:48Tell me.
44:49Got a toffee fruit crumble on now.
44:51Toffee fruit crumble?
44:52Yeah.
44:52Sounds good.
44:53Crumble.
44:54With crème fraîche, you know you can't.
44:55That sounds really nice.
44:56It's winds in the middle.
44:57Latest trick.
44:58I mean, absolutely beautiful.
45:01I thought Ian had real talent.
45:03I'd give him a job in one of my kitchens any day.
45:05And his girlfriend.
45:08And where's my sweetheart, Claire?
45:10Where is she?
45:12She had a problem selling the shot.
45:14Couldn't get out of it.
45:16And she comes in at weekends, gives us a left at weekends, keeps her hand in.
45:21It's a shame.
45:22She's a big loss.
45:25And my fellow Scott Randall.
45:27He's gone too.
45:28Sad.
45:30This is risotto, tallagio cheese, flat-leafed parsley, and pomegranate.
45:41It'd be nice to win him over.
45:46Neil's hung in there, but it can't have been easy.
45:49It's gone closer to the wire than I'd realised.
45:52How close were you to closing the door?
45:54Very close.
45:55Worst thing for me was, like, not being able to pay the guys.
45:58At one stage, I didn't think I'd be able to pay them.
46:01You know, and I think these guys, they put the effort in, they put the graft in, they've done everything
46:04there, and they've always been behind you.
46:07And it's like, suddenly, you can't put any money in the pocket.
46:10And it's been a constant struggle.
46:12But it's like, now, I can actually say to myself, well, I'm going to start reaping the rewards.
46:16And I will do.
46:18You know, and I'm a lot more positive about it.
46:20In fact, January's been fantastic.
46:22Weekends have been busy.
46:23You know.
46:24There is a difference in the food, you know.
46:25Presentation.
46:26It just looks slick.
46:28It tastes, you know, tasty.
46:31Well, thank you.
46:34You're still a bugger.
46:35Still not convinced about my pomegranate risotto.
46:37That's the thing about that one on the train on the way back, because that beats my fucking head in
46:42that one.
46:43It's been a pleasure today.
46:45It's been of interest.
46:46Keep it up.
46:47Yes.
46:48There's lots to celebrate.
46:51Turnovers up 20% and rising.
46:53The rest is building a good reputation and going from strength to strength.
46:57You never know.
46:58Neil's nervous breakdown might never happen.
47:01When you come back, just buck on to someone else's name.
47:06That's it now.
47:07Every bloody name in the books will be going, a guy sounding funny on the phone.
47:10I'm telling you, it's Gordon.
47:14God, I really hope they succeed.
47:17And I really hope they do well.
47:18But any chef that comes up with a risotto finished with bloody pomegranates needs a kick up the arse.
47:24Again.
47:27Pomegranates in a fucking risotto.
47:29They must be off their fucking rocket.
47:33Oh.
47:33Oh.
47:34Oh.
47:34Oh.
47:34Oh.
47:34You