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00:00made of. When we first came over, it was lovely, it was a dream. We thought maybe when we're
00:0560 we can retire. We don't want to wrap it up, this is paradise here. But I know from
00:10personal experience, opening a business abroad is one of the hardest things you can do. You're
00:17playing at it and you've got no idea what he's doing. It would really hurt me to have
00:23to say we can't make a success of it. In the aftermath of a crippling recession across
00:28Europe, countless Brits are trapped abroad. This is getting worse, it's not getting
00:33any better. It's never going to work is it? I have lines ingrained in my face for a reason.
00:39With so many Brits in crisis, it was never going to be easy. You're starting to me
00:46off. Your party is going to end with you disappearing. Six foot under.
01:01Man. Shit. It's the oldest thing.
01:10Nestled high up in the Andalusian mountains is the picturesque village of Galsing. 40 minutes
01:18from the Costa del Sol, this is the real Spain. Hola. Hola. Hola. Hola, grumpy . Oh shit. Hola.
01:32This is virgin territory for me. For the first time ever, I've been called in to help a brand
01:37new restaurant. La Granada Divino has only been open for eight weeks, but already it's
01:45on the verge of collapse. Wow. Wow. The restaurant is the brainchild of a couple from Oxfordshire,
01:52Architect Milan. That's a good gin and tonic one. And his wife, former model, Gina. We never
01:57dreamt of opening a restaurant, but we were opportunists. We just went for it. And there were other people
02:03that said, well, okay, well, we thought of that too. But then again, I thought about going
02:08to bed with Jessica Alba and Angelina Jolie. Not going to happen though.
02:16In January this year, they set about converting a four-story townhouse into a restaurant, investing
02:2170 grand, their entire retirement fund. We had a little nest egg and what it was earning
02:27in the bank was so low. We said, yeah, why not? I've designed a lot of restaurants in the
02:32past. I've never actually owned one. Um, but we're going to, this is going to be an adventure.
02:41And the way the couple recruited their head chef, Neil, wasn't exactly conventional either.
02:46We had seen him at a Christmas fair and he had some delicious little blocks of pâtés on
02:52cocktail sticks. I was like, well, these are, these are damn good.
02:56Excuse the language. Different to what you normally eat here.
03:01British expat Neil has worked in some of London's top restaurants. So employing him should have
03:05been a recipe for success. Service.
03:08But Gina and Milan haven't just made him head chef.
03:12They also expect him to manage the restaurant, a job he's never done before.
03:17This is massive for me. I've got a chance to do something special here.
03:21And that's why I've thrown everything into it.
03:27This should be La Granada's honeymoon period, but the customers aren't biting.
03:31They're losing nearly four grand a month and the owners are blaming the chef.
03:35Someone came up to us and said,
03:39the swordfish was dreadful.
03:42They don't go to you anymore. Well, they should come.
03:44Well, they do. But you're not there.
03:47I'm not there. I'm here 13 hours a day.
03:51With sky-high losses like these,
03:53Granada could be forced to close its doors
03:55just eight weeks after opening.
04:00This is a first for me.
04:02Entering a new business that's only been functioning for eight weeks.
04:05It must be pretty dire in there
04:08if they've got it so wrong so early.
04:12It's the beginning of the summer season.
04:15This is when restaurants and tourist spots need to be full
04:17to see them through the lean winter months.
04:21Wow. What a place.
04:23I mean, honestly, it's in the middle of nowhere.
04:25From the outside, it looks like a block of flats.
04:30Anybody in? Hello?
04:37Man. Where is everybody?
04:41Hello?
04:44Stairs after stairs.
04:46Hello.
04:47Hi.
04:47This is my wife.
04:48Gina, how are you?
04:49Very well, thank you.
04:50Nice to meet you.
04:51Good to see you, too.
04:52Can I have a look at the eyes?
04:53Sorry, I just...
04:54Oh, yes, I know.
04:54Sunblasted.
04:55Unless you want to put them on,
04:56your eyes are hurting?
04:57No, they're not. They're fine. Absolutely.
04:59What a quaint town.
05:00This place is gorgeous.
05:01It is.
05:01And what is it?
05:02What style?
05:02Are we Spanish classic tapas?
05:04What are we?
05:05We want a bit of Spanish feel,
05:06but we also want to get away from it
05:08because actually everyone comes here
05:09and they get a little bit fed up
05:11of eating Spanish food all the time.
05:13Stop it.
05:14They do.
05:15Stop it.
05:15One of the most prolific cuisines
05:16No, we do get. That's why we're doing pizzas.
05:18Because actually...
05:19You do pizzas?
05:19We do pizzas. Absolutely.
05:21Wow, I just saw something in the corner of my eye.
05:23Thank God for that thing over there.
05:24The lift.
05:25Doesn't work.
05:25Say that again?
05:25Doesn't work.
05:26But with all these staircases,
05:27wouldn't that be number one on your priority?
05:29It was number one on the priority.
05:30Try and get somebody here to fix it.
05:32This is Spain.
05:33Let's blame Spain for a minute.
05:35Where are you going?
05:35There's another floor?
05:36Yeah, there's another floor.
05:37Oh, stop.
05:37You are kidding me.
05:38You poor girl.
05:39Seriously?
05:40Wow.
05:41Hello, ladies.
05:42Hello.
05:43Uh, were you airlifted in?
05:47What have you got coming for main course?
05:49Chicken kebabs.
05:50Chicken kebabs.
05:52Kebabs, pizzas.
05:53Who's the genius behind this menu?
05:56Tell me about the chef.
05:58The chef's from Spain?
05:59Uh, Neil Brown is English.
06:01He's worked, from what I understand, at Scott's of Mount Street.
06:05And then he took over the fifth floor restaurant at Harvey Nichols.
06:08Okay, so...
06:09But that was some time ago, you see.
06:11Yeah, but he has a pedigree.
06:11I mean, he has a pedigree.
06:12Well, that's where he went from.
06:13And he was the old head chef of Harvey Nichols.
06:16Yeah.
06:16Yeah.
06:16And Scott's.
06:17Yeah.
06:18Yeah.
06:18One of our difficulties is we're dealing with somebody who's actually been terribly fixed in his attitude.
06:23He's very stubborn.
06:24He's very, you know, big issue.
06:27You butt your heads with the chef.
06:28Yeah.
06:29But it's your restaurant, not his.
06:30I know, but there's an issue there.
06:34Issues or not, I want to taste his food before I meet the chef.
06:38What would you recommend?
06:39Fish cake.
06:40Fish cake.
06:40I also recommend try the kebab.
06:42The kebab.
06:43Ooh.
06:43Because lots of people have the kebab.
06:45Okay.
06:45Okay, thank you.
06:47I'm always sort of anxious when I see nothing Spanish on the menu.
06:52However, let's wait and see.
06:53Gordon's gone for a terrine.
06:56Then he's gone for risotto, lentil salad, fish cake, and then a steak.
07:01It's hungry.
07:04First up from the bowels of the building is Neil's country pate, the dish that got him the gig as
07:09head chef in the first place.
07:11Presentation's ghastly.
07:12I mean, it's like something out of the 80s.
07:14Shocking.
07:17Taste of nothing.
07:19It's sad.
07:20I'm on the verge of depressingly sad.
07:23I'm cooking Gordon's risotto from scratch.
07:26I just tasted the rice I cooked this morning, and it's overcooked.
07:30And there's no fucking way I'm going to send him overcooked rice.
07:3440 minutes later, my second course arrives.
07:37That was a long time for the risotto.
07:38Is that normal?
07:42No.
07:42No?
07:43It's like something out of a Barbie's doll's house.
07:47I don't mind waiting for a risotto, but waiting 40 minutes and then getting it undercooked is just not on.
07:53Next, something very hard to get wrong.
07:56A salad.
07:58That is terrible.
08:00I mean, the amount of money that chef must spend on A's box of vinegar is ridiculous.
08:07Just on that alone per week, he could fix the fucking lift.
08:10The steak?
08:12Si.
08:12Ribeye.
08:14Ribeye.
08:1623 euros a portion.
08:19I mean, that's London prices, so, you know, it's got to be good.
08:22The steak, sort of, it's quite tough.
08:27But it's all this cafetal.
08:29I mean, there's a guy in the kitchen down there cooking like he's got a brigade of 25 chefs.
08:33You know, he's not at Scott's.
08:35He's not at Harvey Nicks, you know, with 2,000 people waiting to eat every day.
08:39It's a one-man band by the sounds of things.
08:43What a mess.
08:46London prices in rural Spain at a start-up.
08:49Shocking.
08:51Time to meet this Harvey Nicks head chef who can't even prep a salad.
08:56Food was slow, service was hideous, the setting was stunning.
09:02Well, one out of three, ain't bad.
09:04And when was the first time you saw this?
09:07Balsamic.
09:07On a plate.
09:08I first saw it at Scott's.
09:10Scott's, when?
09:11That was in 94.
09:1294.
09:13And we're now 2014.
09:15We are.
09:16So that's when that shit was done, back then.
09:19Has this place been built as a temple for your ego?
09:23Help me understand why holding your knife.
09:25You all right?
09:25Sorry, yeah.
09:26No, it's all right.
09:27When you start picking that up and stabbing that out of it, if it makes you feel...
09:31I like fiddling with knives.
09:32You like fiddling with knives.
09:33Yeah, they're my friend.
09:34That's your friend?
09:35Yeah.
09:36You can't be as delusional as the owners.
09:39A little bit out there and fucking...
09:41A little bit bargeau.
09:43But from a chef-to-chef's point of view, if you're in that bracket, I'm fucked.
09:51Wow.
09:54Obviously, I didn't agree with everything he said.
09:57But no, it's not nice to be told, is it?
09:59That I'm outdated and I'm fucking delusional.
10:02So, uh, watch this space.
10:09This chef struggled to serve just me.
10:12I want to see how he copes when the place gets busy.
10:14So tonight, I've invited in 50 locals.
10:17Oh, here comes the vinegar.
10:20Ah, damn.
10:2250 is the minimum number of covers they're going to have to turn over every day
10:26if this restaurant is going to make a profit.
10:29But Neil seems a bit nervous.
10:31You all right?
10:32You seem a bit tetchy.
10:33You seem a little bit on edge.
10:35During service, this is what I'm like.
10:36Right.
10:37Someone's happy I'm here.
10:39So, um, are we the same age?
10:4166?
10:42No, 1970, I was born.
10:431970?
10:44Yeah.
10:45Fucking hell, Neil.
10:46Jesus Christ.
10:48Wow.
10:49Finally, I've met a chef.
10:50You've met a chef to what?
10:51That looks older than me.
10:52That's actually younger than me.
10:53First time in my life.
10:54Yeah.
10:57Neil has two people to help him in the kitchen, but you'd never know it.
11:03Why don't you ever, like, ask him for help?
11:04You seem to be doing everything, and these guys are, like, chopping salad.
11:08Sorry?
11:08He can cook, right?
11:09Not under pressure.
11:11Not under pressure?
11:14It's Neil's performance under pressure I'm worried about.
11:18Sure enough, before long, his refusal to delegate means that he's starting to cut corners.
11:25That's not water in the risotto, is it?
11:27Yes, it was.
11:28Why are you putting water in the risotto?
11:31Is this a bad night for you, or are you always this sensitive?
11:34I'm not sensitive.
11:35No?
11:36No.
11:36Can't they do that, Neil?
11:38No, it's just it.
11:39They can't dip prawns?
11:40Yeah, but it's just taking too fucking long.
11:41Takes too long.
11:46This is unreal.
11:46Oh, I've never, ever seen anything quite as bad as this.
11:49This guy's just a control freak, letting those two cooks do nothing.
11:53Now there's two chefs standing watching him.
11:55He wouldn't even let them dip a prawn in a fryer.
12:00While Neil cooks his 30-dish menu all by himself downstairs, Gina is sipping rosé upstairs,
12:07oblivious to the carnage in the kitchen.
12:10Have you ever spent a night on service and actually watched the service?
12:13I've never watched him service.
12:15Oh, that's extraordinary.
12:16I've never seen anything so disorganized in my entire life.
12:20His domain is the kitchen.
12:21You found a chef and built the restaurant around the chef and you're scared to go in the kitchen.
12:26A little bit, yeah.
12:27Why didn't you just go and rent a restaurant for a week and play upstairs, downstairs for a week
12:31before opening and getting some form of experience?
12:34Because it seemed like a bloody good idea and I think we can make it work.
12:40Wow, that's going to be our team.
12:42Two hours into the evening and only half the diners have had their food.
12:47Sorry you're waiting for your main course.
12:49I know it's rude, but may I suggest you start?
12:51Are you going to eat it while it's hot?
12:53That's exactly what I'd say.
12:55Otherwise, by the time they get theirs, yours is going to be cold.
12:59Wow.
13:01In the kitchen, Neil's so far behind that he's completely lost the plot on the orders.
13:06Calm down.
13:08So that Dorado's been sat there now.
13:12Ten minutes and it's cooked.
13:15You think that's overcooked?
13:16I think it was cooked to perfection ten minutes ago.
13:19But whilst that's sat here now, getting soft and limp, it should be upstairs.
13:24My big question is, are you going to send the overcooked Dorado?
13:28That's the big question I've got.
13:31I'm serving it.
13:32You're serving it.
13:33Wow.
13:34What would you do?
13:35Would you start again?
13:36I wouldn't have cooked it unless they called a table, Neil.
13:41But all I'm going to ask you is that, you know, is it your best?
13:43Now you're not.
13:45Right, move.
13:47Fucking hell.
13:49Now I'm fucked.
13:58Neil's drowning while the plates stack up.
14:03Sorry.
14:05But this shipwreck of a service isn't over yet.
14:09Did you just put that burger in the microwave?
14:11It's heated through, yes.
14:12Just having a busy night, that's all.
14:16Can you cook better at home?
14:18Yes.
14:20Yes.
14:21Would you come back?
14:23Nope.
14:29I've never seen a chef perform the way you've just performed across the last three hours,
14:34cooking for 48 guests.
14:35You're in way over your head.
14:37The menu's way, way too complicated, and it doesn't suit, and the locals aren't biting.
14:42And you've got no idea what he's doing.
14:45And yet I turn my back, and there's a fucking burger in the microwave.
14:50Well, thank you for telling us.
14:52And I'm listening to you.
14:54You know that.
14:54I've listened to you.
14:55No, I don't.
14:55Now I'm listening to you.
14:57I'm listening to you.
14:58That's great.
14:59That's good.
14:59You're telling me.
15:01This is insane.
15:02We are a brand new restaurant heading on course for a fucking car crash.
15:10I'm in Andalusia.
15:12And for the first time ever, I'm trying to fix a restaurant that's only just opened.
15:17Owners Gina and Milan have plowed their entire pension pot into the La Granada Divina.
15:23But with the losses they're already making, their money would have been far better off in the bank.
15:29They've built the whole business around a chef who, on the evidence of last night's service, can't hack it.
15:35It's starting to ring serious alarm bells.
15:38I'm uncertain to why you opened this business.
15:41What is the game?
15:42Well, it was actually to make some money.
15:44To make some money.
15:45Thank goodness for that.
15:46Gina, what was it?
15:47To make some money.
15:49To make some, okay.
15:49So it's not a vanity project.
15:51No, you must be joking.
15:52Why would it be?
15:53Seriously?
15:53Seriously.
15:54Yeah.
15:55I felt, having met you for the first time, that both of you were seriously just taking the piss out
16:01of me.
16:01Thinking I'm going to come here with a magic wand and, hey, there's your new restaurant.
16:05Things don't work like that.
16:07Opening a business is incredibly difficult.
16:10Yeah.
16:10And I have lines ingrained in my face for a reason due to hard work to get successes off the
16:16ground.
16:16And whilst you're sat there with your rosé and your kebabs and your risotto, underneath, it's crumbling.
16:23I agree.
16:25It's a brand new business.
16:27I know.
16:28I'm unconvinced with the chef.
16:29We just believed he could do it.
16:31Who did the background check?
16:36You didn't do any correct background checks.
16:39It was naive.
16:40I admit I was naive.
16:41If you can't do the correct due diligence, then I will.
16:47Oh, oh, oh.
16:51Gene and Milan have told me that Neil was head chef at Scott's and Harvey Nicks.
16:55So, I'm going to check in with a couple of industry insiders.
16:58First, Dave Massey, an experienced chef and restaurateur who worked at Harvey Nicks at the time Neil was there.
17:04Good afternoon.
17:04Hi, David.
17:05It's Gordon.
17:06How are you?
17:06I'm very well.
17:07How are you?
17:08I just want you to cast your mind back a few years ago to a chef called Neil Brown.
17:14That name does ring a bell, yeah.
17:15What was he employed as?
17:17He worked for me.
17:18He worked on the fish section.
17:20He was never like a sous chef or a head chef for you?
17:23No.
17:23No.
17:23Any insight to his character?
17:25Any traits that you can remember?
17:28He always took me being a bit morose.
17:30You know, he always looked like he'd got the world on his shoulders.
17:33His shoulders, yeah.
17:34Even back then, he couldn't take criticism.
17:36Nice.
17:38Things aren't looking good for head chef Neil.
17:41Is it Adrian?
17:42It is, yes.
17:43Now I want to hear what Adrian Martin, who worked with Neil at Scott's, has to say.
17:47There's rumours over here that he was the head chef at Scott's.
17:50What position...
17:52Yeah, well, that's what I thought.
17:53I just wanted to double check.
17:54Is he head chef material?
17:57I would not say head chef material because he hasn't got the knowledge to cope with difficult
18:02situations and high pressure.
18:04Hmm, that's interesting.
18:06What I need to work out right now, is it Neil that's full of shit or is it Gina Roland
18:09that
18:09are dining out and the fact that their chef is the ex-head chef at Scott's.
18:13And even back then, they said he wasn't head chef material and he struggled with criticism.
18:18So, it's all fucking unfolding.
18:21Get down!
18:23At least Neil's stress levels in the kitchen now make sense.
18:28He's not a head chef, let alone a restaurant manager.
18:31Look at me!
18:33But before I write him off, I need to hear, chef to chef, what he has to say for himself.
18:39Let's be really frank.
18:41You weren't running those kitchens.
18:44I never said I was running those kitchens.
18:46The owners portray and they put it out there.
18:49Well, they shouldn't be doing that because that's where I cut my teeth and my CFE and does
18:55not say that I was running those kitchens.
18:57OK, so they're lying.
19:01This is a first for me.
19:04OK.
19:04Eight weeks after you've opened a restaurant, I get called in.
19:09Yeah.
19:09There's a reason for that.
19:10I want to hear it from you.
19:12Well, the reason was the fact that the owners are not happy with their chef.
19:17Right.
19:18Neil, you know, I've worked for some fuckers.
19:21Right.
19:21Psychos.
19:23But you can't be beaten by the system.
19:26Last night was fucking horrendous.
19:30Maybe I've overcomplicated the menu.
19:32Maybe, as you said, I've fucked myself up.
19:37It has to work.
19:38But it's not working, Neil.
19:40You can't do it all.
19:42There was a turning point in my career.
19:44If I didn't start delegating, I got told that I'd kill myself.
19:52Seriously?
19:53Simple as that.
19:55And they said, it's all very well knowing how to cook.
19:58But if you don't know how to talk, fucking get out.
20:02Got it?
20:03Got it.
20:05I'll see you later.
20:07Cheers, Gordon.
20:12Things have to change.
20:13They have to improve.
20:15As soon as possible.
20:21I actually feel sorry for Neil.
20:22I mean, it's sad to see, but he's on the verge of becoming a broken man.
20:28It's a cry for help, and you can see he's desperate.
20:30But if he doesn't change, and he won't accept criticism, then he has to fucking go.
20:36But first, there's something I need Gene and Milan to understand once and for all.
20:40Now, we can't sell this place on this chef running Scots, Harvey Knicks, associated with great restaurants.
20:48He wasn't actually running to those renowned restaurants in London.
20:51You understand that?
20:54Yeah, I mean, head chef, however that came about, I leave that open.
20:59I just want to clear the air with that.
21:01For La Granada to survive, this lot need to stop pointing fingers and start pulling together.
21:06Now, write down, whose fault is it that we're in this mess?
21:14Whose fault is this?
21:16Neil's fault, Gina's fault, and Milan's fault.
21:19For fundamental lack of communication.
21:24Gina.
21:25Ours as a team.
21:26Ours as a team.
21:28All right, I say mine.
21:30Well, I love your honesty.
21:33Because you own the place, it doesn't mean to say you are running the place.
21:37You've never worked, ever worked in the kitchen.
21:40Yeah.
21:41You wouldn't go down to the kitchen, and yet you think you're qualified to tell a chef of 20 years,
21:47you know, what food he cooks.
21:49But I disagree with you, because I feel that I know what the public wants.
21:54Right, and I do not want to piss on your bonfire.
21:58They're not happy with the food.
22:00Interesting.
22:01Fine.
22:02They're not going to tell you the truth to your face.
22:06I respect Gina Milan's honesty, but I still think they don't understand the pressure they're putting Neil under
22:11by expecting him to execute a massive menu and run the restaurant.
22:16So today, Gina will become a chef.
22:19You look great.
22:20And Milan, front of house.
22:22I'm hoping that stepping into Neil's shoes for a service will be a wake-up call for both of them.
22:28I want you to take an hour off.
22:30Milan is in charge.
22:32Vali, I'm scared with that.
22:34What do you mean you're scared?
22:36First table's two minutes away.
22:38Good luck.
22:41Gina is used to cook in for a family of six.
22:43So with exactly that number of customers in for lunch, this should be a doddle.
22:49Can I bring you a menu?
22:49No.
22:50I'll bring you a menu.
22:51She and Milan expect Neil to cater for ten times as many and manage the restaurant at the same time.
22:57I need a thing to do the veg.
23:00Neil.
23:01Neil.
23:02Below stairs, Neil and his new commie chef are struggling to communicate.
23:06It's difficult for me.
23:07What's difficult for you?
23:08Talking?
23:09Yeah, getting it.
23:10Why?
23:11No, it's just because I normally do it for myself.
23:13I'm playing the rocket.
23:14It's...
23:15Open your fucking eyes.
23:17I'm learning.
23:18Man!
23:19Oh, dear, oh, dear.
23:21Where the effing hell is the ice?
23:23Your back's all sweating.
23:25Upstairs, architect Milan's ignorance about the workings of his restaurant is already showing.
23:31Got this linen shirt on from India and linen doesn't breathe quite.
23:35No, she's...
23:36Wasn't quite expecting this.
23:36Always a surprise, but there we are.
23:38The six diners have now been waiting 40 minutes for their lunch.
23:43No, no, I'd just like to apologise for the horrendous delay.
23:46We have a new chef downstairs who's experiencing the kitchen for the very first time, but bear with us.
23:55Let's go.
23:55Neil, you can tell Gina to speed up a bit.
23:57OK.
23:58As he wishes.
23:59You can tell Gina to speed up a bit.
24:01All right, then.
24:01Come on, Gina.
24:02Let's get moving.
24:03Gina, speed up!
24:07Milan, try and hold the bowl straight, please, because it's slopping all over the place.
24:13Right, sauce, let's go.
24:14Go and get service, please, Neil.
24:16Two hours later, and the diners are finally able to eat.
24:20There it is.
24:21It's finally here.
24:22I hope I've made my point.
24:24Do you fully understand how difficult this kitchen, this menu, this organisation is?
24:32I do understand.
24:33With six customers.
24:34Because if there's one thing that I've learnt since I've been here, you two are guilty
24:40of asking too much from him.
24:43You, open up.
24:44I was trying today.
24:46I was trying.
24:46Yeah, you were chatting.
24:47I was trying.
24:48I was chatting.
24:48There was words coming out.
24:49I did say when I came in here, didn't I, Neil?
24:51Doesn't anyone talk in here?
24:52I'm not used to this, because I'm a real chatterbox.
24:54I would like you to commit to getting that lift fixed.
24:59It will transform the smoothness of service beyond belief.
25:04I agree.
25:05I want to do that.
25:06Okay.
25:06Six covers.
25:07Thank God, it was only six.
25:11Neil can't do this menu anymore.
25:15I'm definitely...
25:15But just when I thought Gina and Milan were getting behind their chef...
25:18He can't.
25:19...have to make changes.
25:20Their time on the front line seems to have given them other ideas.
25:24You know, no-one is irreplaceable.
25:27Rain in Spain stays mainly in the plain.
25:32I'm in Galsing, attempting to help start up La Granada de Vino.
25:36The rain in Spain stays mainly in the plain.
25:42Owners Gina and Milan are thinking of sacking their head chef after just eight weeks.
25:47If Neil's to stand a chance of keeping his job, he needs to start controlling his kitchen.
25:52Streamline his menu and update the food.
25:55So, we're going to run a special tonight.
25:57Something a little bit more simpler.
25:58It's going to be a roast chicken, fresh gremalata and some homemade gnocchi.
26:02So, the idea of this tonight is serving two guests, four guests, six guests, eight guests.
26:06And it's going to be served table side.
26:08This is designed to get you out of the shit.
26:10Right.
26:11Right.
26:12Seasoned inside.
26:13All these little trimmings of the ham on.
26:15Yeah?
26:16Really nice.
26:17Yeah?
26:18Sharing plates are something I use in my kitchens to serve customers fast and turn over more tables.
26:24Parsi stalks.
26:25Just the stalks.
26:26Yeah?
26:26And then, a little bit of ham on.
26:29Okay?
26:29Now we're getting posh.
26:31Chicken stuffed, seasoned.
26:33A bird this size.
26:34Literally, 15 minutes.
26:35Ham on off.
26:36Nice and crispy.
26:37Right.
26:37Yeah?
26:38Chicken back in.
26:39An hour.
26:4065 minutes.
26:42So, it's out with the old expensive cuts of steak and in with local, seasonal, well-priced produce.
26:48You've got such a tiny kitchen that everything you buy, you need to make money on.
26:53Now, chicken.
26:55This is for four.
26:57This sharing plate for four costs just seven pounds to make, but will go on sale for 38.
27:03That's an 80% profit.
27:05And the most important thing for me, there's not a...
27:10Insight.
27:10Insight.
27:13You know, Neil needs to relax.
27:15I mean, the guy's, you know, 45 and, you know, it's like a coil that's been wound up for the
27:21last 25 years by the industry.
27:23And then, of course, you've got Milan on that shoulder and Gina on that shoulder.
27:27So, the guy's about to explode.
27:28So, he needs to open up, have some fun with it.
27:33I reckon it would be easier to shuck an oyster than loosen up this uptight chef.
27:37But here goes.
27:39You are one miserable bastard.
27:41And I swear to God, the only thing that's missing from you is an earpiece.
27:46Because you look like a bouncer.
27:49Great head chefs delegate, communicate, and find time to mix with their customers.
27:55Hello.
27:55Good evening to the Grada Divina.
27:57How are you today, sir?
27:59The only thing missing there was a fucking coughing on your shoulders.
28:03I don't know.
28:04What do you mean?
28:04You all right?
28:05I've got to bury this stiff and I'll be back in a minute.
28:07You have to line up.
28:10You can do it.
28:11Hello, sir.
28:11How are you doing?
28:12Have you had a nice day today?
28:14What have you been up to?
28:15Have you, er...
28:17Fucking hell.
28:17We just got here.
28:18It's going to take some time.
28:18Well, now you've gone all fucking Ross camp.
28:20You've got all these enders on me.
28:21It's going to take some time.
28:22How are you doing?
28:22How are you doing?
28:23You all right?
28:23Yeah.
28:24All right.
28:24Albert Square.
28:24Fish and chips times two.
28:26Right.
28:27Fuck me.
28:28Hit me again.
28:30And smile.
28:32Hello.
28:33How are you today?
28:34Oh, my...
28:34Oh, fuck's sake.
28:35What have I done now?
28:36No, but it's like you're a fucking old people.
28:38Hello.
28:39You all right?
28:39Change your commode.
28:40Fancy another piss?
28:43All right.
28:44He's hiding from me now.
28:46Are you ready?
28:49Okay.
28:50Look at me.
28:51I'm looking at you.
28:51Yeah.
28:53Welcome.
28:53Good to see you.
28:54Hi.
28:54How are you doing?
28:55Yeah, very well.
28:55I'm more excited you're here for dinner.
28:56Now, first time here?
28:58It certainly is.
28:59So, this is a quaint, family-run, romantic little restaurant.
29:03And I would love to even choose for you, maybe recommend some dishes.
29:08Or, maybe, yeah, come down to the kitchen, have a quick look round and, you know, we can
29:12talk about what you'd like to eat.
29:13Right.
29:14Come on.
29:14So, let's engage.
29:15Engage, engage.
29:1630 seconds in, 30 seconds out.
29:17I'll be back in one moment.
29:18Excuse me.
29:19Have you two got two minutes?
29:20Yeah.
29:20And would you bring your dear wife with you as well?
29:22Of course.
29:24What I'm trying to do, I'm trying to get this bulldog to finish the wasp and smile.
29:29Off we go.
29:30Hiya.
29:30How you doing?
29:31Good.
29:31Yeah, nice to see you.
29:33So, you've come to my restaurant to give us a try.
29:35We have.
29:36So, you've come to my restaurant.
29:38Welcome.
29:39It's so good to see you.
29:40You're in for a treat tonight.
29:42Start again.
29:44Hiya.
29:44Hi.
29:44How you doing?
29:45My name's Neil.
29:46Good evening, Neil.
29:48My name's Danny.
29:49Good, good.
29:49I'm so happy that you've come to my restaurant tonight.
29:52Enjoy your time and I will see you later on.
29:54Take care.
29:58Okay.
29:58Yeah, here's the thing.
30:01You have an amazing opportunity of stepping into a great role running this business.
30:07You need to embrace that.
30:09Yeah?
30:10Gotcha.
30:11Have fun with it.
30:12Tow the line.
30:13Yeah.
30:14Set the tone with the staff.
30:15Have fun with them.
30:16Work hard.
30:17Play hard.
30:18I think after 25 years in the kitchen, you deserve it.
30:22It's time to introduce my new sharing plate concept to the public.
30:27Boasted chicken.
30:29Roasted.
30:30Roasted.
30:30It looks like boasted.
30:32For this evening to work, Neil's going to have to demonstrate he can embrace change.
30:37Again, if she does it, she's not going to get it right every time, but she needs to learn.
30:40And delegate.
30:43Outside there, other side of the net, and talk to them.
30:46Okay.
30:46Quick.
30:49Excellent.
30:55You said yesterday that they can't cook.
30:58So far, so good, right?
31:00Yes.
31:00Good.
31:01Excellent.
31:02The chicken is like a very Spanish way.
31:05Upstairs, Emily is pushing the special like a seasoned pro.
31:08And so for every four, it's a complete chicken.
31:12So it's very nice.
31:13And the serving staff are reaping the benefits.
31:16Already, the sharing plates are reducing trips up and down the stairs by half.
31:20Okay.
31:21Three.
31:22Let's go.
31:23I'll do that.
31:23Downstairs for the first time since opening, Neil's allowing all hands to be on deck.
31:28Service.
31:29Chicken.
31:30Table eight.
31:31Hello.
31:32Slowly.
31:33Slowly.
31:34Take your time.
31:35Look at me.
31:35Head up.
31:36Smile.
31:37Table eight.
31:38Three.
31:38Let's go.
31:40One chicken special in two minutes.
31:42By keeping it simple and working together, Neil and his team have served 40 customers in
31:47two hours.
31:48Half the time it took him when I first arrived.
31:50Table eight.
31:51Off you go.
31:51Run upstairs.
31:52It's fine.
31:52Let that rest down.
31:53It's finally time to unleash the new improved Neil on his unsuspecting public.
31:57Want you to go upstairs now.
31:58Glide across the dining room.
32:00Smile.
32:04How are you getting on with your chicken?
32:12Absolutely delicious.
32:14We've all had some.
32:14Yes, yes.
32:15All well.
32:16Nice to see you.
32:17Cheerio.
32:20Much better than last week.
32:22I tried the steak last week and that wasn't very good, but this week it hasn't proved
32:26a lot.
32:28This is going to be on the menu.
32:29I'll be here a lot more often.
32:37Two chicken.
32:38Fantastic.
32:38Well done.
32:39Good job.
32:4050% of our customers tonight have had chicken.
32:43The Spanish love sharing.
32:45Sharing is caring.
32:47Now shout it at him.
32:51Don't worry about that.
32:52You can shout that at him.
32:54Sharing is caring.
32:55Thank you very much.
32:56He needs to cook from the heart.
32:57He needs to relax with the word simplicity and understand asking for help is not a sign
33:03of weakness.
33:03But he has a good team around him.
33:05He's got some great hard working individuals that are locals that are desperate to stay
33:09in that job.
33:10So the jeopardy is huge.
33:13He just needs to step up now and understand that easing the load on his shoulders will make
33:20him a better chef, which will make that restaurant perform more consistently.
33:28Last night, the locals showed there is a market for simpler, more honestly priced food.
33:33And La Granada made over £700, the first profit it's made since opening.
33:39But sharing plates are just the start of this restaurant's reincarnation.
33:43Now, I need to make Neil understand that it's time to get rid of the rest of his outdated,
33:48over complicated menu.
33:51You strip.
33:52Strip.
33:53Strip what?
33:54Get rid of all the pretentiousness in this kitchen.
33:58I thought you wanted me to strip.
33:59You're fucking kidding me aren't you?
34:00That's why he's a bit fucking not.
34:01What are they over there?
34:03What is that?
34:04So, there you go.
34:07Couscous.
34:08That is going fucking bang.
34:10I don't care.
34:11Honestly.
34:12Where's the vinegar?
34:15I've put together a template that you need to individualize and make it yours.
34:23Four starters, four main cores, and a couple of desserts.
34:27And that is it.
34:28This is about structure.
34:30And this has to function with or without you.
34:33Can you do it?
34:35Of course I can do it.
34:38It's a big challenge, but it's for him to see.
34:42And when he sees the result on the plate, he's going to understand that I'm not just a cook.
34:48I am head chef material.
34:52Gina and Milan may still be unconvinced about their head chef's future,
34:55but it's their restaurant and they need to sell it.
34:59Let's go.
35:00With nearly two million Brits visiting the Costa del Sol every summer.
35:04One each.
35:06They need to entice some of them away from the coast and up into the hills to their restaurant.
35:11These have been prepared in our new restaurant, Gauss Inn.
35:14And by the way, we do little things for little people too.
35:17Little things for little people.
35:19Excuse me.
35:20Children are welcome.
35:22Are you English?
35:22French?
35:23German?
35:24Norwegian?
35:24Okay, yeah.
35:26Forget the German.
35:27Are you English?
35:28Are you French?
35:28French, the Spanish Inquisition.
35:30Push the restaurant.
35:31And the restaurant only.
35:32How long are you here for?
35:33Four days.
35:34Four days.
35:35Restaurant, restaurant, restaurant.
35:35Just enough time to get up to the restaurant.
35:37Fantastic chef.
35:39Delighted to see you.
35:40Thank you very much.
35:41You two are a dynamic duo.
35:45I want a great restaurant.
35:47That needs character.
35:48That needs working out.
35:49And you two, combined, have a great personality.
35:54I'll see you back at the restaurant.
35:58Today's the day for La Granada Divina's rebirth.
36:03Now that Milan understands the pressure of serving food over four floors,
36:07he's finally got round to fixing the dumb waiter.
36:12And for the past 24 hours, Neil has been working furiously to put his stamp
36:15on his new simplified menu.
36:20But his future at the restaurant still hangs in the balance.
36:23Has he done enough to persuade the owners he can protect and grow their investment?
36:29Wow.
36:30I'm going to lift my chin off my chest.
36:33That's fantastic.
36:34Visually, what do you think?
36:35Fantastic.
36:36Beautiful.
36:36Yeah.
36:40Gone are the kebabs, pizzas and Scottish steaks.
36:42In their place is an exciting modern European menu with sharing plates at its heart.
36:48The weight off our shoulders downstairs in the kitchen with one six-top,
36:52all-having chicken is a dream.
36:54A dream, yeah.
36:56From a start of asparagus, poached egg, Serrano ham and manchego cheese
37:00to a mane of pan-fried sea bream with lemon and coriander salad.
37:04Neil has taken fresh local produce and added flair and theatre.
37:08Prawns, stir-fried with chorizo.
37:11Fantastic.
37:12Yeah.
37:12Flatbread, handmade, hand-rolled.
37:14Mmm, yum.
37:16This is food to die for.
37:20Yeah, appetising.
37:21And it's absolutely what we were aiming to do.
37:24And didn't know how to do it.
37:25And didn't know how to do it.
37:27One more thing.
37:29Oh!
37:29Oh, you're here!
37:31Oh, Milan!
37:36To make service quicker and more efficient
37:38and to give them time to do a proper service,
37:41that needs to be working.
37:42On that subject about service,
37:45if there's one thing we need to establish,
37:47you are the head chef.
37:48I am.
37:49Template, menu, yours.
37:50But if there's one person that we need elevating,
37:53I think Emily should be given the role of the restaurant manager.
37:57Really?
37:58And more importantly, you really suit this restaurant.
38:01Yeah, she does.
38:01Oh, thank you very much.
38:04You're bringing in a lovely Spanish charm
38:06that needs to be looked after.
38:08Oh, I didn't expect a minute.
38:10Well, congratulations.
38:12Can I just have two minutes with the owners and Neil?
38:16How do you two feel?
38:17I mean, can you embrace this and support him?
38:20Absolutely.
38:20Before this exercise, we had doubts, yes?
38:23Yeah.
38:23But now you've actually come out of it,
38:25I think you can do it.
38:27Your input is going to be critical.
38:30Yeah, absolutely critical.
38:31But there needs to be a condition.
38:32No more bitching.
38:33No more picking on each other.
38:35And constructive, constructive criticism.
38:37Yeah.
38:38And we need to understand that we are brilliant together.
38:42Yep.
38:42And lost individually.
38:45It's my last day at La Granada Divino.
38:48For the past week, I've been struggling to fix the relationship between its owners and head chef.
38:54Now that Jean and Milan have given Neil and the new menu their vote of confidence,
38:57I'm finally in a position to find out whether this brand new restaurant has a future.
39:03Big nights.
39:04Big, big, big nights.
39:05Very big night.
39:06Take a menu.
39:08First of all, one menu, simple.
39:10It would be nice tonight if we can have starter, sharing plate, dessert.
39:16Something you all need to know.
39:17There's a very special guest coming tonight.
39:19I've invited the top local food critic.
39:23And he's coming tonight for dinner.
39:26Right, okay.
39:27Do you know who he is?
39:28Not really.
39:29No, I've never met him in my life.
39:30No, but I don't.
39:31So, every guest tonight, you treat as a food critic.
39:34Right.
39:34Every plate you send out, treat as a food critic and your best plate.
39:39And if you're not happy with it, what do you do?
39:41Don't send it.
39:42Don't send it.
39:42Right.
39:43I'm glad that Neil's getting a second chance.
39:46I just hope the diners of Gaussing will give this restaurant the same opportunity.
39:50Wow.
39:51I always have a spare jacket.
39:52And I think I'd like to give you this to wear for service tonight and to keep order.
39:56I want you looking like a chef.
39:57Yeah.
39:58Yeah.
39:58Great.
40:00Cheers, mate.
40:01Right.
40:02Are we ready?
40:02We are ready.
40:03Yes.
40:04We're only as good as a team.
40:06Yes.
40:07Good luck.
40:13Tonight, for the first time ever, La Granada is fully booked.
40:17New menu, very special.
40:19With 60 locals and Brits driving up from the coast for dinner.
40:23This is make or break.
40:25Neil and his team need to be doing these numbers every night throughout the summer for the restaurant
40:29to survive its crucial first year.
40:32Tortilla for nine.
40:34Nice.
40:35Good.
40:36Mesa 10, Julio, por favor.
40:38For sharing plates, I've taken the heat off Neil in the kitchen.
40:41Gambas, listo.
40:43There you go.
40:44Bang.
40:47And the new menu seems to be going down well with the locals and owners alike.
40:57The atmosphere is buzzing, but it's going to take more than that to impress Andalusia's top food critic,
41:02who unbeknown to the staff, just sat down for dinner.
41:07And we're having some room for pudding, yeah?
41:09Yeah.
41:10Exactly.
41:11Let's go.
41:13Yeah?
41:14Julio, cut the chicken.
41:16Don't fuck it.
41:17Cut it nicely.
41:18Hey, he's tearing that away like a fucking dog with a bone.
41:21Right.
41:21Get your standards back a little bit.
41:23Do you understand?
41:24Yes, Chef.
41:25Remember, there's a food critic in the building.
41:28I don't know where he or she is.
41:30Just over an hour into service, there's a problem.
41:32The sharing plates have run out.
41:35No more chicken.
41:36No more chicken.
41:37Sold out.
41:43Emily is now pushing individual dishes from the rest of the menu,
41:46but this is ramping up the pressure on Neil and his team.
41:55Come on a plate, Neil.
41:56On a plate, they can start dressing.
41:59Four tables on all at the same time now.
42:01We've got to open up, yeah?
42:02And talk.
42:03Under pressure, rather than communicating with his team,
42:06he retreats into bad old habits.
42:08Look, look.
42:09One slice of fucking butter in his hand,
42:11he's putting bits of shit all over it.
42:13Oh, God.
42:14What a mess.
42:17No more sharing plates and we fucking sink to oblivion.
42:23Come here, you.
42:23Hey, come here.
42:24Come here.
42:25Come here.
42:26Hold it on.
42:27Stop.
42:28Stop.
42:29Come here, you.
42:31No.
42:32No, no.
42:32Come here.
42:33You're running upstairs.
42:34You've got your fucking head back in the oven.
42:37He runs out like that, okay?
42:39What is missing?
42:41Eggs.
42:42And look where the fucking eggs are.
42:44And look where they are.
42:45Literally in front of him.
42:47It's just going to pot now.
42:49Enough's enough.
42:49And you need to get focused.
42:52Okay.
42:57Neil's lost control.
42:58There's a prime example of how not to cook.
43:00You know, the guy's got to conduct with his brigade.
43:03Right now he's just, you know, blinkers back on again.
43:06Not a good sign.
43:10Sir, let's have a look.
43:11With a food critic in the house, I need the head chef eye-backed to turn this service around
43:16and prove he can run this restaurant when I'm not here.
43:18Stand back.
43:20Cook, perfect, execute.
43:22They should be doing it.
43:24And you should be behind them.
43:25Like a good head chef.
43:27Behind your brigade.
43:28Not in front of them.
43:29Okay?
43:30Let's go.
43:38Are you sending two tables at once?
43:40Or is this one main course, Neil?
43:41I'm sending two at once.
43:42Fantastic.
43:53And I watched two main courses take three times as long as that when I first arrived here.
44:00That is eight main courses.
44:02One and a half minutes.
44:03Mesa uno.
44:05Mesa uno.
44:05Por favor.
44:05Mesa uno.
44:06Mesa uno.
44:08Fuck me.
44:09Right.
44:10Tonight, Neil has turned over double the numbers of covers he normally does.
44:14And even his harshest critics seem to approve.
44:17Well done.
44:18Yeah.
44:19Neil, I'm impressed.
44:22Gina and Milan may be happy.
44:24But for tonight to be a resounding success, the food critic needs to be equally impressed.
44:29I think, without a shadow of a doubt, it's the best restaurant now in Galcine.
44:32The thing I really noticed was the prices.
44:34I mean, main course is mostly 11, 12 euros.
44:37The lamb chops were extremely tender.
44:41Very, very good.
44:41I think it's a really good start.
44:43I'm quite excited about the place.
44:45Tonight, you gave birth to a new menu.
44:47You're the head chef.
44:48You ran it with your restaurant manager.
44:50And it was a vast improvement for the first time I walked in here.
44:53And the buzz upstairs was incredible.
44:55It was.
44:5552 guests averaging 35 euros per head.
44:59That's 1,800 euros tonight.
45:02So, I think that's a bloody good sign.
45:06I feel like I've let myself down a little bit.
45:08Why?
45:09It didn't go as smoothly as...
45:13It's never going to be smooth.
45:14You've got to stop beating yourself up.
45:16It's not a problem.
45:18You've got to stop beating yourself up and give yourself credit where due.
45:21Yeah.
45:21Okay.
45:22In one week, he's made some big changes.
45:24And, you know, you can just see that he is growing in stature.
45:28Less defensive.
45:29A lot more open.
45:30And a lot more friendlier.
45:32I strongly believe that he has the makings of a great, reliable, solid head chef.
45:37If he just relies on his team around him to prop him up and make him look good.
46:02I've shouted at a few customers before.
46:04Fucking pricks.
46:05We have thought about getting rid of Joe.
46:07He's such a hard person to work with.
46:09Don't look at me like that, you freak.
46:12Don't look at me like that, you freak.
46:13You can't speak to Joey.
46:15You're starting to fuck me off.
46:16He's a miserable bastard.
46:18Your party is going to end with you six foot under.
46:21It's never going to work, is it?