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00:00When we first came over, it was lovely. It was a dream.
00:03We thought maybe when we're 60, we can retire.
00:06We don't want to wrap it up. This is paradise here.
00:09But I know from personal experience,
00:11opening a business abroad is one of the hardest things you can do.
00:16You spend 20 years grafting.
00:18I've come down here, asking myself, why did I do this?
00:21It would really hurt me to have to say we can't make a success of it.
00:27In the aftermath of a crippling recession across Europe,
00:30countless Brits are trapped abroad.
00:32This is getting worse. It's not getting any better.
00:35You want to see me angry? I'll be f***ing angry.
00:38Been there, done that, and worn a T-shirt.
00:41With so many Brits in crisis,
00:44the challenge is tougher than ever.
00:47You're starting to f*** me off.
00:50Your party is going to end with you disappearing.
00:53Six foot under.
01:06Southwest France, a mecca for surfers, foodies,
01:09and since the 1950s, British expats.
01:14Over 400,000 Brits now call France their home,
01:18with 47,000 making the leap across the Channel last year alone.
01:22And I can see the appeal.
01:26I came here as a 21-year-old without a pot to piss in,
01:30and this country is incredible.
01:33They are perfectionists, and they're good at it.
01:36But how good is it for me to be back in France in a British car?
01:41I mean, it doesn't get any better than this.
01:44I'm on my way to Cap Breton, near Bear Ritz,
01:47to meet expats Tim and Debbie Wall,
01:49who emigrated to France 28 years ago.
01:51We met in 1986.
01:53Stuck it out all this time.
01:56Having met as holiday reps, they got married six years later.
02:00I'm a firm believer in love at first sight.
02:02You know, I said, that woman's familiar.
02:04To this day, I knew.
02:07Embracing French culture,
02:08Tim and Debbie opened three ski restaurants in the Alps.
02:12But when children Sam and Jasmine came along,
02:15they decided to set up home near the beaches of Bear Ritz.
02:19Hoping to replicate the mounting formula,
02:22Tim launched Le Dec three years ago
02:24in the port town of Cap Breton.
02:26So this is it, Le Dec in all its glory.
02:29Sun's shining, we're on the port.
02:31The rest is empty at the moment,
02:32but hopefully it might get busier later on.
02:37With an international menu aimed at surface,
02:39Tim sunk every penny of profit from his mountain restaurants
02:42and his entire life savings into Le Dec.
02:46Three or four grand for the sign, I think I paid out.
02:48And then a few chairs, tables and what have you.
02:51You're looking at probably eight grand.
02:52A pergola, 20 grand.
02:54And it adds up really quickly.
02:57Despite Tim spending close to a million euros,
02:59the restaurant is losing 50 grand a year.
03:04Yeah, I'm always there.
03:05I look at every dish that goes out
03:07and I like it served, you know, my way.
03:09And I like it to be consistent as well.
03:11I think that's important.
03:12With the business sinking,
03:14Tim's consumed with keeping Le Dec afloat.
03:17It dominates our life and even for the children.
03:20And I, that's not what our priority was supposed to be.
03:28I'm dying to meet the owners of this restaurant
03:31that brought a concept from the mountains down to the beach
03:34that hasn't worked.
03:36Le Dec.
03:37Oi, slow down!
03:42It's mid-afternoon.
03:44The restaurant has no idea I'm turning up today.
03:46Are you kidding me?
03:48And the colour of this thing.
03:50Wow.
03:51Le Dec.
03:53Somebody is decked out.
03:54Look at the size of this place.
03:56There's not a customer in sight.
03:59Bonsoir.
03:59Bonsoir.
04:00Qu'est-ce qui se passe là ?
04:01Euh, c'est non qu'est-ce qui?
04:02Ah bon?
04:03Non.
04:03Vous êtes français?
04:04Non, vous êtes français.
04:06Oh, you're French?
04:07Non.
04:07Oh, you're not?
04:08Where are you from?
04:08England.
04:09Oh, Jesus.
04:10Take me for a little tour around.
04:12Take me through this.
04:13Who painted the place?
04:14We've done a few years before I came,
04:15so I couldn't answer all these questions.
04:17Oh!
04:19Is this a joke?
04:20We live up there.
04:22You've got bunk beds at Le Dec.
04:23Who is that up there?
04:24That's Steve, head chef.
04:26What?
04:27Now, this is a first.
04:28A head chef roosting in the rafters.
04:31It's coming down.
04:31Hello, sorry.
04:32Did I disturb you?
04:33No, that's all right.
04:34Steve.
04:35Steve.
04:35Yeah.
04:36You look like a sack of shit on a hot day.
04:38Tell me about it.
04:39Jesus Christ.
04:40I live in there.
04:41Take me up there.
04:42You really want to go?
04:43Yeah.
04:43It's like I've just been introduced to the French Shrek.
04:47You don't live up here.
04:48I live in there.
04:50You live where?
04:51In there.
04:51I don't want to tell you in my room.
04:52This is a restaurant.
04:53Yeah, we live above the restaurant.
04:56Chef Steve's not the only inhabitant.
04:58As opening time approaches, more of the restaurant's workers crawl out the woodwork.
05:02Hello.
05:04Hello.
05:06And the swarm of staff doesn't end there.
05:09Nice to meet you.
05:10Nice to meet you, too.
05:11How you doing?
05:12Good to see you.
05:13Why just being punked?
05:14Was this real?
05:14People who live up there?
05:15Yeah, so there's eight of us that live up there and then...
05:17There's eight of you sleeping upstairs?
05:19I don't know this.
05:20I don't know the way.
05:21With only an hour to go before the evening service, the staff tuck into a leisurely late lunch.
05:27Who's that for?
05:28Staff.
05:29What's that?
05:29Chocolate mousse.
05:30Mousse chocolate.
05:30Oh, chocolate mousse?
05:31So no main cause?
05:32Yeah, they're just steak.
05:33Oh, steak.
05:35Followed by chocolate mousse.
05:36What kind of steak is it?
05:37What have we got?
05:37It's entrecote.
05:38Oh, entrecote.
05:39Oh, wow.
05:40Nice.
05:41Wow.
05:44Fucking hell.
05:4625 euros a head.
05:50Ladies having a coffee.
05:52So the staff are spending and eating more and losing more than the actual customers are buying.
06:00I can't believe owner Tim allows his staff to eat into the profits.
06:04Wow.
06:05Look what the stall brought in.
06:07You must be Tim.
06:08Yes.
06:09Hi.
06:10Not bad.
06:11I'll tell you later on in a couple of weeks.
06:12Yeah?
06:13Yeah.
06:13Wow.
06:13So, tonight's menu.
06:15Let's roll it off.
06:15It's a grilled ribeye steak with hand-cut fries and beautiful salad tomato.
06:19Finished with a mousse and chocolate.
06:20That's not for the customers.
06:21That's the staff.
06:21They're not even steak, are they?
06:23Yeah, they are.
06:23You must be joking.
06:24Are you not on steak?
06:27Is there a beer on steak?
06:28You're taking the piss, aren't you?
06:30But it seems that the spoilt, overfed staff aren't the biggest problem.
06:34Sorry, is that frozen there?
06:35I just heard the rattle.
06:36What is that?
06:37Red mullet.
06:39Frozen red mullet.
06:40Yeah.
06:41And we're fucking 10 metres from the water.
06:44You're eating fresh steak, chocolate mousse is on the way out.
06:47The customers are paying for frozen fish.
06:49That doesn't quite make sense for me.
06:50And as the executive chef, how in the fuck do you allow those staff to eat that?
06:55The reason we did it tonight is because you've turned up and we did it really quickly.
06:58It was a quick...
06:58Oh, so it's my fault.
06:59No, no, I don't say it's your fault.
07:00No, no, we just said it.
07:01No, no, no.
07:01I turned up.
07:02Let's cut the shit for one minute.
07:04My staff don't eat fucking ribeyes.
07:06Okay.
07:07My staff don't normally, though, do they?
07:09Any chance, Steve, can you look at me or...
07:10No?
07:12Is your...
07:13Hey, Steve.
07:15A bit of respect from chef to chef would be nice.
07:17Respect?
07:17I'm trying to talk to him.
07:18Yeah.
07:19And he disappears.
07:20Steve.
07:21Steve, come back, mate.
07:22Come on.
07:26A grumpy chef, crippling debt, spoilt staff, it's not a happy ship.
07:33I'm not eating all bloody day.
07:35I can't believe it.
07:36You're having steak.
07:38Now it's my turn to test out the menu.
07:40It feels like it's run for the staff, not for customers.
07:43There's a big difference.
07:44However, it's early days.
07:49And Tim seems on edge.
07:50He seems a little bit nervous.
07:51He's going to eat as he's been seen.
07:54Fuck's sake.
07:55Tim's mammoth menu has over 40 international dishes.
07:59First up, a French classic.
08:02Come on there, en croute.
08:04Discussive.
08:05En crudest.
08:06It's just eating pastry.
08:07Baked, never.
08:08It's deep, that's right.
08:10Greasy, shitty oil.
08:13Brought this back.
08:14He's obviously not got his appetite.
08:16It's all a lot food for one person, so...
08:17Can you get on the mains then, please?
08:19320.
08:19You want them all the mains at once?
08:21Get it out, because you're going to be busy.
08:24Next, the Ledeck burger.
08:26It's all raw.
08:28It's like ice cold raw.
08:32Put your finger in there.
08:34It won't bite.
08:35Yeah.
08:36The chef may be fucked up with me,
08:37but that's closer to a steak tartare than a burger.
08:41Aye, aye, aye.
08:42He said it's not cooked through.
08:45Because we're in France, we're allowed to do that,
08:47because it's not England.
08:48We're allowed to cook it that way.
08:50I'm just telling you,
08:51because there's a certain thing to be honest.
08:53There's a difference between pink and stone-cold raw.
08:56However, I'm hoping that he can't cock up
08:58the house speciality, the Ledeck fish salad.
09:02The scallops don't taste fresh.
09:03They taste frozen.
09:05And the prawns smell.
09:06But even the mussels, the mussels aren't even clean.
09:08They've all got the beards on there.
09:10Where are the prawns from?
09:12I think they are frozen,
09:16but they're frozen on board,
09:17directly from the, what's it?
09:18Right.
09:19Just around the corner in Argentina.
09:21Just around the corner in Argentina.
09:22I mean, are we literally 10 metres from the sea?
09:28I'm shocked.
09:29Tim claims to be a hands-on owner.
09:31So how can he allow Chef Steve to send out such terrible food?
09:36With slop like this,
09:38it's no wonder the local tourists and residents
09:40aren't coming here to eat.
09:43I need to see the place in action.
09:45I've invited along 60 covers tonight.
09:48The place will still only be half full,
09:50but it's double the number they usually serve.
09:52How will the crew of Ledeck cope?
09:55How does the kitchen work?
09:56Who does what?
09:57Stewie on the cook.
09:58If I help him, we help.
09:59So Stewie cooks.
10:01Well, I'm on the pass.
10:02So you're the last line of defence?
10:04Yeah, hopefully.
10:05What is that one?
10:05Is that home?
10:07That's the deck fish.
10:08Another T-Wall special.
10:12This is not our menu.
10:13This is not your menu?
10:14No, it's not my menu.
10:16This is, this is, probably, T-Wall's menu.
10:19No, let's change it.
10:20No support.
10:21Wow.
10:22Now it's starting to add up.
10:24Tim, T-Wall to his staff,
10:25is the one responsible for the mishmash of Ledeck's menu.
10:29Not Chef Steve.
10:32As the orders flood in,
10:33the chefs are struggling to get the food out fast enough.
10:36240, where's 240, please?
10:39220 is here.
10:40Come in now.
10:40220, that's it.
10:41That'll do.
10:42Some diners have now been waiting for 45 minutes,
10:45and Tim tries to take command.
10:48Just try and doll it up a bit.
10:49With what?
10:50What?
10:51No, no, you're the chefs.
10:52Take that out.
10:53Just get it out.
10:54This is not acceptable, I'm telling you now.
10:56Where's the fucking parsley?
10:57Get some parsley on here.
10:59And just smile and get your hooters out.
11:01This is unacceptable.
11:03You're always running around like a blue-ass fly.
11:05When it's busy, yeah, everyone does, yeah.
11:07Everyone doesn't, but you do.
11:10It's total chaos, and with more customers arriving,
11:13the kitchen runs out of food.
11:16They're waiting 45 minutes,
11:17and then we get to them, and they say,
11:19oh, sorry, you haven't got your food.
11:21But don't take any more orders until we check, then.
11:23The kitchen clearly can't cope with the amount of orders,
11:26but Tim still isn't listening.
11:28Have you got one burger left?
11:29Can you make one burger?
11:30That's the idea of running out.
11:31There's no one left.
11:32We tell you we have got, we haven't got,
11:34you have to listen, and then tell everybody else.
11:37I just can't believe we've got no fucking meat.
11:40In spite of the lack of food,
11:42Tim keeps letting more customers through the doors.
11:45We should have reserved that, really,
11:47but I have a policy never to refuse anybody,
11:49but there are limits sometimes.
11:52With the kitchen on its knees,
11:53Tim sends manager Chris out to buy more meat.
11:57Just go to the Pitti Pesheri,
11:59borrow some food off, then.
12:00They always come to us.
12:02From a rival restaurant.
12:05No one's working together,
12:06but more importantly,
12:08Tim's just grabbing business.
12:09So if you can't do it,
12:11and you can't maintain a standard,
12:12then just don't bother.
12:14This is really fucking me off.
12:15Our biggest seller...
12:16Get out of the kitchen, Tim, now.
12:17We know about the meat.
12:18Don't tell me to get out of the kitchen, Steve.
12:19Yes, I need to finish the meat.
12:27I'm starting to think
12:28the deck's biggest problem
12:30is its overbearing owner.
12:47I've just arrived, right?
12:48My first fucking day,
12:50and I'm speechless.
12:52Okay.
12:52I've never seen a fucking crazy,
12:54headless chicken owner
12:55like you in all my life.
12:57Who took the walk-ins
12:58when you've got more and more people coming in?
13:00If you know you can't do them,
13:01what's the first thing you should say?
13:02But I hate refusing people.
13:04Right, okay.
13:05When you're losing money...
13:06Sure.
13:07I want to take people in.
13:08If you're the owner
13:09and you're ramming them up
13:10and you're still throwing customers in there
13:11and they can't cope with it,
13:14you're just fucking them even harder.
13:17And you went out tonight...
13:18Yes, I know.
13:19Looking for duck breasts.
13:21Yeah.
13:21No, I mean, can I just say
13:23how fucked up does that sound?
13:25Oh, yeah, it's meant.
13:26The menu is fucking way too big.
13:29No, I agree.
13:30I'm lost of words.
13:32Well, Tim, it's your menu, basically.
13:35That's you, so...
13:36I'm going to play it out now.
13:38That's not my menu.
13:39So you need to answer this question, Tim.
13:41About this question, please.
13:42I'm not in the kitchen.
13:43I'm not a chef.
13:44Yeah.
13:45But you dictate half the menu.
13:47I do dictate, yeah.
13:48The menu is 100% you.
13:51All over the place.
13:53Scatty.
13:57Tim's not honest with himself.
13:58Because he's lived in France for 30 years,
13:59he thinks he knows France.
14:01Well, he fucking doesn't.
14:02Not even serve shit food like that.
14:04The restaurant was half full tonight.
14:05Half full.
14:06And it was a dire, dire performance.
14:19I'm in Camp Breton, southwest France,
14:22helping British expat restaurant owners Tim and Debbie Wall.
14:26Their million-euro restaurant is losing 50 grand a year
14:29and tearing the family apart.
14:32I've just been blinkered, basically.
14:36And I've been blaming her
14:37and I want to spend time with the kids.
14:38I do want to spend time with the kids.
14:40But you're not spending time with them
14:41because you're here phoning up there the whole time, Tim.
14:44I don't think you realise quite how much you spend here
14:47thinking about there.
14:48Well, we need to put it right.
14:50We need to put it right.
14:52What a beautiful house.
14:54Tim and Debbie have spent years building up the business.
14:56But aside from Ledeck's losses,
14:58they've got huge loans out on their other restaurants.
15:02I've been going through the books
15:04and I'm genuinely alarmed.
15:06It's beginning to look like
15:08a pretty precarious financial house of cards.
15:11Who reigns it in financially?
15:13Who's the person that referees whether or not, you know,
15:16you put a million euros into something
15:18you don't know that much about?
15:21I just see a project and I just think,
15:23yeah, I'll go for that.
15:25I don't really think about the money.
15:28What I'm trying to say is that looking at the loans
15:30set against the turnover,
15:32set against the commitment,
15:34and I don't know if the loss is only going to be 50 grand
15:36based on where we're going for staff.
15:38That's what I'm worrying.
15:39So I am looking closer at it.
15:42Here, home-wise, there's an asset, right?
15:43And I've been down that line
15:44where my house has to go against the business
15:46to get the first business off the ground
15:47and all that shit takes place.
15:49Oh, yeah, yeah, we've got...
15:49But all this goes under,
15:51they're going to come grabbing the asset.
15:53This is home.
15:54So it goes even further.
15:55Yeah.
15:56Much further.
15:58I don't think it will fail.
16:00You don't think it will...
16:01No, Tim.
16:03It's not funny, all right?
16:04I'm not laughing.
16:05I don't think it's saying...
16:06I've got...
16:07Tim, you know,
16:08from owner's leases to ridiculous rent,
16:11you know, I've been there, done that,
16:12and worn a T-shirt.
16:14If we're not careful,
16:16this thing is going to screw everything.
16:18Yeah.
16:19Big time.
16:21Should LeDec go under,
16:23they could lose their family home
16:24and everything they've worked so hard for.
16:28I'm going to get out of there.
16:29I'll see you later.
16:31Okay.
16:33We'll have to chat about that, then.
16:36We've got to get rid of it.
16:37You're not going to...
16:37You're not up for it now.
16:39Such a change in what you're doing.
16:41Don't you think you're up for it?
16:43Of course I am.
16:46It doesn't matter.
16:47You can walk away from it.
16:49But we don't need to walk away.
16:51But we do, Tim,
16:52because this is getting worse.
16:54It's not getting any better.
16:56It really isn't.
16:57It's a big challenge, yeah.
16:59But I've listened.
17:01I'm willing to...
17:02I'm willing to try and change.
17:09I'm not sure I'm getting through to Tim,
17:11but I'm hoping that he's at least listening to his wife.
17:14She is an amazing woman.
17:15You know that?
17:16Debbie is absolutely...
17:17You know, she's a bedrock.
17:19I need that, because I'm a little bit wild.
17:21You're a little bit wild?
17:22So...
17:23Is the Pope a Catholic?
17:24Yeah, yeah, yeah.
17:25You're not wild.
17:25You're nuts.
17:26Yeah.
17:26You're gone.
17:27So I'm starting to calm me down a bit now.
17:30Oh, really?
17:32If the business is to survive,
17:34I need Tim to stop obsessively micromanaging things
17:37and start thinking about the bigger picture.
17:40So I've brought him to Hosegore Lake,
17:42just 10 minutes away from the deck,
17:43where they've been cultivating oysters
17:45for the last 100 years.
17:49What I might you say is right.
17:50A lot isn't.
17:52Some of what isn't.
17:52Well, I'm going to do this.
17:54I'm going to turn it around,
17:55with or without your help.
17:56I'd appreciate your help.
17:58I think, with the staff,
18:01experience the experience,
18:02they're not particularly experienced.
18:05Tim, the business is in the shit.
18:07Yeah.
18:07And you walk in there,
18:09there's no problem.
18:10And then when one little issue,
18:11you flip and you go crazy.
18:13Yeah.
18:13But they're not learning from that.
18:14They're just getting worse.
18:15They don't have any freedom,
18:16and you're removing their inspiration.
18:19Yeah.
18:19And you have to run it behind
18:22and oversee it as opposed to being in thick.
18:24And you don't know the difference
18:25because you enjoy that level of madness
18:27and being all over every little thing.
18:29I can see that in you.
18:31Your wife, once you're at home,
18:32spend a little bit more quality time with the kids,
18:34and you seem to be this guy
18:36that's performing the same way as he was 10 years ago,
18:39and things have to change.
18:41Well, yeah.
18:42If you can prove to me that you can be a boss,
18:46then I'm committed to change and to help you.
18:48Well, I can.
18:49I mean, just in the T-shirt,
18:50I brought a shirt tonight.
18:51It's wet through.
18:51But I even...
18:53This isn't...
18:54I wouldn't wear, on a Friday and Saturday night,
18:56I wouldn't wear a T-shirt.
18:57I'd wear a shirt.
18:58Look the part.
18:58What the fuck are you talking about?
18:59No, I think it's...
19:00Well, it's all...
19:01It is all about...
19:02A wet T-shirt?
19:03No, well, my shirt.
19:05I brought a shirt in, but...
19:07I'm just saying that you need to look the part as well.
19:11You need certain characters,
19:12and I am professional.
19:15Jesus Christ!
19:16I don't know what you're...
19:18You don't know what I'm saying?
19:19Don't run around all the time.
19:22Are you going through a midlife crisis?
19:24No.
19:24No.
19:26Sunglasses, white belt, pink trousers, five cars.
19:29I've had them as...
19:30No.
19:30I've got rid of the nice car.
19:31No, I mean, you're quite a good-looking guy.
19:33You're funny and witty,
19:34but you are going through a midlife crisis.
19:36Why don't you just go and buy a Harley
19:37rather than a Ledeck?
19:38Spend ten grand on a fucking Harley.
19:44No, but how am I going to get through to him?
19:46How...
19:46How on earth am I going to get through to him?
19:50In denial, doesn't like criticism,
19:53and thinks he's a good boss.
19:55It's fucking hard work.
19:57I mean, real hard work.
20:04I'm not sure I'll ever crack Tim,
20:06but I do have a plan.
20:08For the last three years,
20:09Tim's been micromanaging every aspect of the restaurant,
20:11but I want to liberate the staff
20:13to see what they're capable of.
20:16There's not a good restaurant in France
20:18where the chef isn't in control of the menu.
20:21Right, let's have a catch-up.
20:22Two seconds.
20:22You're looking sweaty and you're looking busy.
20:25Yes.
20:26If Steve's going to be in charge of the food,
20:28he needs to step up to the plate,
20:30get rid of the frozen crap,
20:31and acquaint himself and his team
20:33with the great local food on offer.
20:36When was the last time you were at the market?
20:38Seriously now?
20:38Last year.
20:39Last year.
20:41Steve, are you ready to retire?
20:43I have lost a little bit of passion.
20:45I have lost my little drive that I used to have.
20:48Right.
20:48And I need that back.
20:49I just want to fuck off to the market now.
20:51I just want to open your eyes
20:52and open your eyes.
20:53And if you haven't been there for a year,
20:54then you're in for a fucking shock.
20:56Let's go.
20:57Will you continue prepping?
20:58Yeah.
21:02Situated just 100 metres around the harbour,
21:04Cap Breton's fishermen sell their catch
21:06twice a day at the market.
21:09Locally caught fresh fish,
21:10such as hake, monkfish and John Dory,
21:13cooked well,
21:13can command big prices in the restaurant.
21:17Tonight, I want Steve
21:18and his sous-chef Stewie
21:19to create a locally caught fish special
21:21and prove that they can run the kitchen
21:23without Tim.
21:25How's it going?
21:26How's it going?
21:26Very good.
21:27Thank you, my friend.
21:28Always.
21:29Hello.
21:29Stephen, the big chef of the deck.
21:32Do you speak French, don't you?
21:33Not long.
21:34What?
21:38Steve can't even speak French,
21:40which is the classic expat scenario.
21:43You've got to make an effort with these guys
21:44and the fish here is incredible.
21:46So why would the locals go into the deck
21:48and eat and pay for frozen shit
21:50when they can get fresh stuff,
21:51you know, in their own back garden?
21:56Do you know what the fish are in French?
21:58Monkfish in French.
21:59Monkfish.
22:01Plot.
22:02Plot.
22:03I know it.
22:03I do know it.
22:04John Dory.
22:04John Dory in French.
22:06Saint-Pierre.
22:07Skate.
22:09Aida...
22:09Ray.
22:10Aida...
22:11Demond, ask the gentleman.
22:13Look, I...
22:14S'il vous plaît.
22:15Ask him.
22:15We are in France, right?
22:17Yes, I know that.
22:17I'm sorry.
22:18Excusez-moi.
22:19Excusez-moi.
22:20Merci.
22:20Merci beaucoup.
22:21Putain.
22:27You look like a fish out of water.
22:29I can't fish out of water.
22:31I do know the product.
22:33Right.
22:33I'm not going to get shot down like the scapegoat for this place.
22:37I'm sorry.
22:37Scapegoat for where, sorry?
22:38The deck?
22:39For the deck, yeah.
22:39Okay.
22:40I'm sorry.
22:40Now, the only reason I'm on your case is because I can't quite believe what I'm seeing.
22:44Ten years in France and can't be bothered to have a conversation, you don't deserve to be here.
22:49If you are the person in charge, then I need to hear your voice a little bit.
22:52I want it to change.
22:54I want change.
22:55Then I need to hear you, then.
22:56I need to hear you.
23:00There's no doubt Steve's lost his mojo under Tim's suffocating regime.
23:04But now, with fresh fish in the bag, I'm hoping to breathe new life into him and into the menu.
23:11In.
23:12Generous to the garnish.
23:13Always generous to the garnish.
23:15To inspire Steve and Stewie to create their own dishes, I've cooked a line-caught dorad on a bed of
23:20green beans and piperard.
23:23Your ham.
23:25Your fish.
23:27This is on your doorstep.
23:31This business is only going to survive if you start embracing what's happening locally, because that's why they come to
23:37these destination ports.
23:39I want both of you working on your special.
23:41Let's go.
23:46On tonight's menu, Steve and Stewie have created their own specials that capture French flavour and should reel in the
23:52punters.
23:54Steve's chosen to cook sole with green beans and lentils.
23:58It just looks like it's fitting with the port, right?
24:02While Stewie's cooked a curried monkfish with a mango rocket and bean sprout salad.
24:07Something really exciting about monkfish is light.
24:10I love it.
24:10Quite robust.
24:11And it's a fish that is in abundance here.
24:13This is bought from the port?
24:15Mm-hmm.
24:15Yeah.
24:16You need to supply us with bites so we can go out there every day.
24:18I supply with frigging mopeds if you do stuff like this.
24:22Tim's shocked by how good the food is, but I've got another surprise at my sleeper tonight.
24:27You.
24:27That's right, the owner.
24:28You're staying out of the kitchen.
24:29Because watching you last night run around there like a headless chicken did nothing for anybody.
24:35That's it.
24:36Bang.
24:37You're barred from the kitchen.
24:38OK?
24:42It's early evening.
24:44Bonjour.
24:45Bonjour.
24:46Good evening.
24:47For the first time ever, Tim's not in control of the restaurant or the menu.
24:52Who's taking care of them here tonight?
24:54Well, we've got the two gals.
24:55They've got two sections.
24:57Here we go.
24:58Dead man walking.
24:59Watch out.
25:02OK, well, I have one of the special things.
25:05Special things of the day.
25:07I have the monkey.
25:08Yeah, that one.
25:09I'm a soul man.
25:12I feel like a useless tool here at the moment.
25:14I'm getting numb.
25:18Good.
25:18First table in, one special.
25:19A good sign.
25:20Hopefully the sign of things to come.
25:24Two monk, two soul.
25:26Nice.
25:27So, four main courses.
25:29Yeah, at the sixth top.
25:31Good.
25:31On this road, we'll be sold out.
25:34That's the point.
25:35I need to get the right frame of mind here.
25:38But control freak Tim is finding tonight's change is hard to swallow.
25:44I get, well, I've just, I'm...
25:45No, no, you're in the kitchen.
25:46You can talk from there.
25:47I'm not in the kitchen.
25:47Well, that's fine, yeah.
25:48I've not got, I'm not getting a good vibe for the beginning of the service.
25:51The restaurant is not in Portsmouth.
25:55We're in Cap Breton.
25:57From an owner's point of view, you should embrace that.
26:03Two monk.
26:05With the kitchen a tin-free zone.
26:08How many soul left, Siri?
26:09Four.
26:10Four.
26:10Good.
26:11So we sold six.
26:12The local fish specials are flying out.
26:17I'm enjoying it a lot.
26:18It's very, very nice.
26:20Javier, service please.
26:22Olive supply.
26:28I'm enjoying it.
26:28It's very good.
26:29A good combination.
26:31It was very, very nice.
26:35Chris, how many have we got left then?
26:37All right, that's it.
26:38Both sold out?
26:39Both of them, yeah.
26:40Sold and monkfish.
26:42Wahoo.
26:43Excellent.
26:44Any idea how happy that makes me?
26:46And I'm not, I don't even own the place.
26:49I know it sounds a bit weird, but trust me.
26:56Tonight's service has been a success without Tim interfering.
26:59So why is the owner sulking?
27:03Now, you look like a little lost lamb that's walking around with his head in the sand.
27:08I just feel a bit distant from the team as if, you know, he's the boss, keep away.
27:11It's kind of, the contact doesn't seem there.
27:16Yeah, I mean, I'm a bit of a control freak.
27:18A bit.
27:19But, yeah.
27:20You overindulge in their little world because you've got 30 years' experience and you know all their jobs better than
27:28them combined.
27:29And, unfortunately, you don't.
27:30And if we continue to do this on a daily basis, game over.
27:34That is it.
27:35Understand it quickly.
27:37Yeah.
27:38And please, before it's too fucking late.
27:40Yeah.
27:46Certainly not going to sink.
27:47We're going to turn it around and sort it out.
27:52I need a drink.
27:56I'm in France, the country that taught me my trade, helping the deck restaurant.
28:01Last night's service proved to me that the kitchen works better with our owner Tim's constant interference.
28:09Debbie, how are you?
28:10Hi.
28:11Good to see you there.
28:13But despite the obvious improvements, Tim's struggling with the changes.
28:17He's very proud.
28:18He is.
28:19He's proud of what he's got and he thinks he knows what people want and how he can get there.
28:25The sacrifices he's making right now, sorry, aren't quite worth it for that business if he's not prepared to listen.
28:31What's more important, that restaurant's future or the family togetherness at this stage?
28:35He doesn't have to be at home all the time, but when he is, he's got to be there 100%.
28:39Then you need to be honest.
28:41You need to stand up to Tim and you've got to stop bullshitting yourself, the young chef behind you, and
28:46stop.
28:46Stop going along with it because it's not just Tim.
28:50That's the issue I've got.
28:51He just feels good.
28:52No, no, we'll do that.
28:52We'll tweak that.
28:53We'll get there.
28:53We'll get there.
28:54But in fact, he needs to perhaps lose it and just have someone say, look, you can't do this.
29:00You can't do it.
29:01You can't put a plaster on it.
29:02No.
29:02The problem just gets worse.
29:04It is.
29:04It's getting worse.
29:05Shall I tell you what I learned through a crisis?
29:07Was to work smarter, not harder.
29:09Yeah.
29:09I need your help to get that message through to him.
29:13It's clear that Tim will only properly delegate if he really believes in his staff.
29:17I want to prove to him that they've got what it takes.
29:22Using local oysters from the nearby lake, I'm challenging the team to devise a range of modern oyster dishes
29:27and accompanying cocktails.
29:29Four stunning restaurant-orientated cocktail oysters and four stunning foodie oysters.
29:36But let your imagination go, yeah?
29:38And create something wild.
29:39Passion!
29:41What?
29:41Passion.
29:42They have passion.
29:44They just need to be let off the lead.
29:47Do we have an oyster knife?
29:48I don't think we do.
29:50Fuck me.
29:52Can I ask one question?
29:53Can he not be in the fucking kitchen, please?
29:56There's...
29:56Mark the language.
29:57There's breaking news.
29:59I want you to do something you haven't done in years.
30:00Oh, God.
30:02Yeah?
30:02Take Debbie out for dinner.
30:04Yeah.
30:04Not in your own restaurant.
30:05No.
30:06When was the last time you took...
30:07I could have put a shirt on.
30:08Tim Ladick.
30:09I thought they were just very...
30:10No, no, no.
30:11Seriously, fuck off with him.
30:13Where am I going to go?
30:14To a restaurant, you knobhead.
30:17Where else are you going to go?
30:18Honestly, is he always like that?
30:21Jesus.
30:23Deb!
30:29Oh, one each.
30:30So, when you explain it to Tim,
30:32you've got in charge of one, yeah?
30:33Yeah.
30:33Sort it out, yeah?
30:38We could use the cucumber
30:39and make, like, a radish for the cucumber.
30:42Whilst I help the team,
30:43take the knife, clean,
30:45and then just pop it open.
30:46Oh, something.
30:47I hope Debbie can help Tim to see the light.
30:50I just think we ought to have more time together.
30:53That'll only happen, Tim.
30:54If you can set up our restaurants
30:58to have that time off.
31:01This control freak.
31:02No.
31:03I'm just...
31:04This staring eyes.
31:06You don't need to be...
31:06I'm not even...
31:07We don't do things together.
31:10You know, we don't have fun.
31:11The kids say,
31:12Mum, what did you see in Dad?
31:15I know.
31:16We all deserve a little bit more of the real team.
31:20Well, no, that's the thing.
31:21No, don't give me the bullshit.
31:23No, I'm not.
31:24You are.
31:25Sometimes it happens.
31:27As Debbie works on Tim,
31:29the team are working on their oysters.
31:34The good news is the staff seem motivated.
31:36I mean, they love the idea
31:37of the nice, fresh oysters
31:38and they're active.
31:40You know, for me,
31:42you know, Tim's missed a trick.
31:43He's half a control freak
31:44and half worried about
31:46staff coming up with better ideas
31:47than he's got already in his mind
31:48and we need to get rid of that shit.
31:52Nice.
31:53Nice, nice, nice.
31:54I'm impressed.
31:55Unhindered by Tim,
31:56the team have delivered.
31:57I just hope he can see the potential.
32:01What's wrong, monsieur and madame?
32:02Two covers, please.
32:03This place looks fucking empty.
32:04It doesn't look very busy.
32:05Welcome.
32:07Just have a little look at that.
32:09I mean, this is lovely.
32:10Yeah.
32:10I like this.
32:11I do like the look of this.
32:12I've been trying to get him
32:13to do tempura on the fish for ages.
32:17I'm fired up now, Gordon.
32:19I'm fired up
32:19because I've had a good chat with Deb.
32:22OK.
32:23I'm fired up.
32:24It's all right when you're here doing this,
32:25but I've been let down.
32:27Excuse me.
32:27I didn't do this.
32:28No, but I've been let down.
32:29Ten minutes.
32:30Seriously,
32:30because I need to talk to you lot.
32:32Taking the piss.
32:34Despite the team's best efforts,
32:36Tim seems agitated.
32:38I'm just impressed
32:39with that level of creativity,
32:40seeing that little bit of flair.
32:42However.
32:43Where does it come from?
32:43I think that's what's upsetting.
32:44It's like...
32:45Really?
32:46Yeah.
32:46Fucking hell.
32:47Yeah.
32:48Yeah.
32:48Yeah, well.
32:49Don't get upset about the flair.
32:50I'm not upset.
32:51No, no, no.
32:51I'm just upset.
32:52It's lovely,
32:52but we like that already.
32:55You can talk to me.
32:56You can tell me exactly what you want to do.
32:57If you've got ideas,
32:58give me ideas.
32:59We need to change the menu for that.
33:01Well, I'm prepared to change the menu.
33:03Give me ideas.
33:03OK.
33:04Look at that.
33:05What an idea.
33:06You know, fantastic.
33:08Tim, boys,
33:09it should be on the menu.
33:10I can't have you,
33:11you and you,
33:12standing behind the fucking bar
33:13because if I'm selling shit like that
33:14and you guys are the first point of contact,
33:17I'm telling you,
33:18don't go behind the fucking bar.
33:19You're behind the bar
33:20every fucking day
33:22standing behind the bar.
33:23I don't want to see you
33:24and your fucking scruffy lungs
33:25behind the bar
33:26if it's a decent restaurant.
33:28That's what I don't want.
33:29All right?
33:30That's what I'm not happy about
33:31if you want me to get it out.
33:34That's what I'm not happy about.
33:35If you want to see me angry,
33:36I'll be fucking angry.
33:38I don't want it.
33:39And I've told you a hundred times
33:40and you still fucking do it.
33:43What do I do?
33:44What do I do?
33:45What do I do?
33:46What do you do
33:47when you tell people a hundred times?
33:48You sack them.
33:48You get rid of them.
33:50That's what you do.
33:51And I'm contemplating that now.
33:53I really am.
33:53I've fucking said it loads of times.
33:55Tim, Tim.
33:56You paid a good wage.
33:57You well looked after.
33:58I love you all.
33:59I love you all.
34:00But I can only give you so many chances.
34:01I really can.
34:02I really, really can.
34:03That is fucking brilliant.
34:06That is brilliant.
34:07The staff are visibly shocked
34:09by Tim's reaction.
34:10As am I.
34:12This wasn't done by me.
34:13This was done by your staff.
34:14Giving them a little bit of freedom
34:16is surprising what they can do.
34:18Being there to support them
34:19and pick up the pieces
34:20when we make mistakes
34:21is part of mentoring.
34:23Mentoring.
34:23And there's a big difference
34:24between mentoring staff
34:25and controlling staff.
34:27You've got to give them
34:28the chance to grow
34:29and support at the same time.
34:31Except everyone's getting pissy,
34:32frustrated,
34:33because we haven't got the business.
34:36But that's not the staff's fault.
34:37And I think sometimes
34:38you wear that on their sleeve
34:41because it's not their fault.
34:42Whether they're scruffy,
34:44that's not the crux
34:45of why this business
34:46isn't working.
34:47And I think you burden them
34:48with that.
34:48And it's not the issue.
34:50Is there anything else,
34:51finally?
34:51Because we've got a lot to do
34:52and tomorrow is one hell of a day.
34:55Let me tell you.
34:56Tim, say goodnight to your team.
34:58Goodnight.
34:59Goodnight.
35:02Have you got the car key?
35:03Uh, yeah.
35:11Tim's a very pent-up,
35:13tough cookie
35:14and a very tough nut to crack.
35:16And I think tonight
35:17was the first sign
35:18that it's getting to him
35:19because he's losing power.
35:21He's got to stop strangling the staff
35:23and run this place like a business
35:26and be a proper boss.
35:27That was a little bit aggressive.
35:29How would you like it?
35:30Put yourself in their position.
35:32Well, I'd be out.
35:32Tim's just come in and show you.
35:33I can't be bothered with this.
35:34I can't be bothered with this.
35:36Is that what you...
35:36I'd be gone already.
35:37If I was working for me,
35:39I'd be...
35:39I'd fuck off already.
35:40So, doesn't that tell you something?
35:42It does, yeah.
35:42Do you want people to work for you?
35:43Do you want to have nobody
35:44work for me?
35:44No, because I'm a business person.
35:46I'm entrepreneur.
35:47They're not entrepreneurs.
35:48And that's what it's all about.
35:48They're not respecting you
35:49because you don't deserve respect.
35:51Bollocks.
35:51Tim, when you're going...
35:53You're not here.
35:53You're this way,
35:54you're that way,
35:54you're that way.
35:55I do see it
35:56because you're the same with me.
35:57I've just told him.
35:58Why do you think I went off?
35:59The same problem.
36:00And now you've got it
36:00all off the check.
36:01Have you not?
36:03West France,
36:04trying to stop
36:05expat restaurant Ledeck
36:06from sinking.
36:09On a mission,
36:10look positive,
36:11and...
36:12Second advantage, yeah.
36:13Owner Tim
36:14has been obsessively
36:15micromanaging his team
36:16for years.
36:17Last night,
36:18the staff really showed
36:19they've got talent.
36:20But Tim seems upset
36:22that they've done it
36:23without him.
36:24How are you both?
36:26Fine.
36:26Yeah, good.
36:27Yeah, yeah.
36:28Good.
36:28Shall we go to the dining room?
36:30Yeah.
36:30Yeah, a little bit of space.
36:31I hope he's put his pride aside
36:33and can finally ring in the changes.
36:36I've realised
36:36that I've been coming in
36:37like a tornado,
36:38Tornado Tim,
36:39flying in here
36:40and just going off
36:42saying this and that
36:43and not really
36:44communicating with you.
36:45So it's not all your fault.
36:46I'm aware of that.
36:47I know I've got to improve
36:49and I think it will
36:50have a positive effect
36:51on how the business runs.
36:52Everybody happy?
36:53Yeah.
36:53Yeah?
36:54Glad to hear it.
36:54Tim is finally starting to change
36:56and it's time
36:57his restaurant did the same.
36:59All this white,
37:00all this white,
37:01leave this contrasting dark,
37:04all these walls white.
37:06Yeah.
37:07I know you can paint.
37:08Yeah, no worries.
37:10And he's even learning
37:11to delegate,
37:12leaving the staff
37:13to execute the new vision.
37:15I don't know about white.
37:18Off-white?
37:20I just hope this time
37:21he thanks his staff.
37:29It's my final day
37:30in Camp Breton.
37:31The front of house staff
37:32have given the place
37:34a facelift.
37:37Now Steve and his team
37:38need to take ownership
37:39of the new menu.
37:41Steve, you want to do
37:42a chocolate mousse?
37:43Yeah?
37:43Don't eat it.
37:45No, no, it's on your menu.
37:47And today we have a ribeye
37:48with a mousse au chocolat.
37:51This restaurant
37:51has struggled
37:52to pull in the punters.
37:53A new smaller menu
37:55focused on local fish
37:56and seafood
37:57should reel them in.
37:59Are you happy with that?
38:00I am, yeah.
38:00Yeah.
38:01OK, so a touchless avocado
38:01next time.
38:02It looks lovely.
38:03Yeah?
38:04Yeah.
38:04Very nice indeed.
38:05The difference
38:06from the beginning
38:07of the week
38:07is night and day.
38:13Before the new Ledeck cart's off,
38:15I have something
38:16to show Tim and Debbie.
38:17Now, welcome to Ledeck.
38:22Gone is the big pink zob.
38:28Let's head over to the bar.
38:31Wow.
38:32Now, we have brought in
38:34the local business
38:35and this is your new oyster bar.
38:38So you'll work
38:39in association with him.
38:40He'll push his oysters,
38:42give you a percentage
38:42and supply.
38:44And then when you're finished,
38:45he goes back to his farm
38:47and you've got no outlay.
38:48But oysters
38:49aren't the only addition
38:50to tonight's menu.
38:52Bloody hell.
38:53Menu.
38:54Menu Ledeck.
38:56Ledeck is now
38:58a fish-based restaurant
38:59with a much simpler menu.
39:01And that is your template.
39:04That's not added to,
39:05that's not multiplied by four.
39:07Good enough
39:08to get them in.
39:11Oh, no.
39:12Oh, you're happy.
39:13I thought you were going
39:14to start going off on me,
39:14though.
39:15You're just starting to shout.
39:16You're happy.
39:17Good.
39:18Tim's on board
39:19with the changes,
39:20but it's his staff
39:21who've put in all the hard work,
39:23transforming the restaurant.
39:26And I'm just absolutely,
39:27well, I'm absolutely gobb.
39:32Gobsmacked and touched, really.
39:38I want to shake you
39:39and embrace you, mate.
39:42Yeah.
39:43Embrace it.
39:43How do I want?
39:44Nice to meet you.
39:46Come on.
39:49And Chris.
39:52Let's get ready then, yeah?
39:58I'm glad that Tim's happy,
40:00but the deck's future
40:01still hangs in the balance,
40:02and tonight's service
40:03is just the beginning.
40:06OK, guys,
40:07first three or four tables
40:08just arrived, OK?
40:08Oyster bars in.
40:10As the guests arrive,
40:11Tim's role is front of house,
40:14whilst behind the scenes,
40:15the kitchen is getting
40:16to grips with a new menu.
40:18Excellent.
40:18And duck as well, yeah?
40:19Stevie, open up now.
40:21We're live.
40:22OK.
40:22Lift it up.
40:23Get your team together.
40:24OK?
40:24Good man.
40:28The kitchen cracks on,
40:30but I'm worried that Tim's
40:31threatening to fall back
40:32into his old habits.
40:35As Tim is taking
40:36these reservations,
40:37is he crossing them off?
40:39Can you tell him
40:40that when we see people down,
40:42he needs to cross them off?
40:42Otherwise,
40:43we've got no reference
40:43where we're going.
40:45He's letting customers in
40:46without checking the bookings.
40:48I don't know where we are,
40:49who's in, who's out,
40:51and we have to be.
40:52Two at all.
40:53Yeah, exactly.
40:54So we know where we are.
40:55Sure, yes.
40:56Yeah.
40:59Behind the scenes,
41:00the kitchen's getting
41:00to grips with a new menu.
41:02Come on, guys.
41:03No, no, stop.
41:04I've got it three times.
41:05Down.
41:06Don't keep on pushing
41:07shit on shit, guys.
41:08Service, please.
41:10What have I got?
41:11Just a tuna.
41:12Come on.
41:13And a duck salad.
41:13Tuna and fish, yeah.
41:15Tuna and a duck salad.
41:17Not tuna and fish.
41:18None of you are scaring me now.
41:21With more and more
41:22customers arriving...
41:24They've got three starters.
41:26They've got three starters.
41:27Hey, guys,
41:27three-twenty starters.
41:29The kitchen hits a problem.
41:31They've misread the order
41:32and forgotten to send out
41:33four starters.
41:35One main tartar.
41:37Yeah.
41:38And then the rest
41:38are back to starters.
41:39All right, so he's...
41:41OK, coming now.
41:42Quick as you can, Elliot.
41:43Elliot, quick as you can.
41:44There's a mistake
41:45in the dining room, please.
41:47They've got a line under
41:48so there's rest those starters out.
41:50But now Steve's in charge
41:51of the menu.
41:51It's his chance
41:52to take control.
41:54All right, that one is all together.
41:55That one's twenty.
41:56It's just gone through, guys.
41:58All together with the
41:59maigran, I think, yeah?
42:00But as Steve works
42:01to turn the problem around,
42:03Tim sings intent
42:04on creating another one.
42:07I thought the crab might be
42:08a little bit small,
42:09just to touch the crab.
42:10Anyone saying
42:10I'm complaining about that?
42:11No.
42:11Come here, let me show you something.
42:12Let me show you something.
42:12He's fixating on the small portion
42:14size of the crab starter.
42:16Crab, crab, crab.
42:17Six euros.
42:17Yes, six euros.
42:18Stop fucking around now
42:19because I'm going to lose it with you.
42:20Yeah, OK.
42:20I am going to lose it with you.
42:21No one's complained about it.
42:23He said, I think the crab's
42:23a bit too small.
42:24Over-interfering.
42:25Yes.
42:26Out, run as a boss.
42:27Out, run as a boss.
42:29I need to nip this in the butt
42:30before it gets out of hand.
42:33If I hear you create more problems
42:35when there's no fucking problems,
42:36I will personally
42:37throw you in that fucking paw.
42:39Look at me.
42:40I promise you.
42:47This kind of dish is very nice.
42:49The fish is good with the mango.
42:51It's a good mix.
42:53French specialty.
42:54Yeah.
42:55The best one.
42:55It's really good.
42:57Pretty.
42:58Perfect.
42:59I'll come back again.
43:02Blimey.
43:03Even the French customers
43:04are impressed.
43:05Four, ten, next,
43:06two, the mudfish,
43:08one salt coming.
43:09And Tim started
43:10to manage his restaurant
43:11like a proper boss.
43:13How many are you?
43:15I mean, I'm going to have
43:15to check that with the kitchen
43:16because I've been pretty busy today.
43:18See if I can get four more
43:19because I might have
43:19had a couple of no-shows.
43:20With extra walk-ins
43:21wanting a taste of the new menu,
43:23he's even managing
43:24to check in with the kitchen.
43:25You've got everything left?
43:27Yeah, mudfish is gone.
43:27Okay.
43:28Two fives and three twos to get.
43:32The penny's dropping big time.
43:34Fish cooks ten times quicker than me.
43:36So, you know,
43:37we just pushed out an eight top
43:39and eight main courses
43:40cooked within three minutes.
43:41Extraordinary.
43:42And they've sold over 160 oysters
43:44within the first hour.
43:45That's major stuff.
43:46For the first time
43:47in this port,
43:48the deck is becoming French.
43:53Last two tables.
43:54You have a big push.
43:55Yeah.
43:56Make sure they go out
43:56exactly the same
43:57as the first two tables, yeah?
44:03Last table, guys, yeah?
44:09Well done.
44:15How are you feeling?
44:18Um...
44:18I feel a bit drained, actually,
44:19after the, uh...
44:21after the service,
44:22and, uh...
44:23Mm-hmm.
44:23It's all that nervous energy,
44:24and...
44:2585 in the restaurant,
44:2630 in the Oyster Bar,
44:271,600 euros on food,
44:30600 euros on drink,
44:32over two grand,
44:33one service.
44:34That's what we've done.
44:35Two grand.
44:37Two grand on one service.
44:38This time a week ago,
44:39last Friday,
44:39we were a grand for the whole day.
44:41The potential is huge.
44:43Yeah.
44:43Honestly,
44:44if you can't abide by the rules
44:46and stick to that plan
44:48and support the team,
44:50I promise you,
44:52you must walk away.
44:54Sell the business.
44:55Yeah, yeah.
44:56No, no, there's, uh...
44:57There's none of that.
44:58We're gonna be...
44:59Yeah.
44:59Going forward.
45:00Good.
45:01Tim Ledeck.
45:02Tim Ledeck, we're keeping it, yeah?
45:04Look after each other.
45:06Spend quality time with the family.
45:08Yeah.
45:08Yeah?
45:09And let your business run.
45:11Yeah.
45:11Good to see you.
45:12Au revoir.
45:13Au revoir, Sherry.
45:14Thanks so much.
45:14I'm not kissing you, but...
45:15I really...
45:16Thanks.
45:16I do not want to kiss me.
45:19Watch out.
45:20Yeah, I see.
45:22Fucking hell.
45:26Tim Ledeck.
45:48I've never seen anything so disorganized in my entire life.
45:52Now I'm fucked.
45:53You're playing at it, and you've got no idea what he's doing.
45:57It would really hurt me to have to say we can't make a success of it.
46:01Not nice to be told, is it?
46:02That I'm fucking delusional.
46:04This is insane.
46:05We are a brand new restaurant on course for a fucking car crash.