- 11 hours ago
Category
📺
TVTranscript
00:05Hundreds of restaurants open in Britain every year but over two-thirds close in the first 12
00:10months. The Walnut Tree in Abergavenny has been one of Britain's most famous restaurants for
00:15nearly 40 years. Set in beautiful Welsh countryside is the proud holder of a covered Michelin star.
00:23It owes its outstanding reputation to this man, Franco Terruccio. He was one of the first celebrity chefs.
00:36People came from far and wide to taste his food and he was said to take over 30,000 pounds
00:41a week.
00:45Three years ago, Francesco Mattioli, another Italian, bought the Walnut Tree.
00:50I know him well. He's managed some of London's best restaurants.
00:54I need an answer, guys. So he should know what he's doing. I've come to find out how,
00:59in just three years, he's managed to mess it all up.
01:03Good morning, sir. How are you? How are you? All right.
01:05Man, you're losing weight again. No, I'm not losing weight.
01:08What's the smallest numbers you've done in three years?
01:11Zero. Is it for lunch?
01:12For dinner once. It was a Thursday night.
01:17Michelin star? Michelin star. And it didn't happen. Simple as that.
01:21Shit. And, yeah, that was bad.
01:26Every kitchen just has to have a head chef running it.
01:29Since Francesco lost his, he's been trying to do the job himself.
01:33It's, uh, I'll take this. Are you going to serve it? Yes, because... Jesus.
01:39Cook, serve, cook, serve, cook, serve.
01:43It's a big mistake. Francesco's not a trained chef and he shouldn't even be in the kitchen.
01:48Keep on going.
01:50He should be out in the dining room charming his customers.
01:53Hello, Jordan. How are you? All right?
01:55After all, there are more staff in the bloody kitchen than there are customers in the dining room.
02:00And not one of them seems to be doing anything.
02:02So you're just cooking potatoes here? Yeah.
02:04There's a huge section and all you're cooking is spuds.
02:07Yeah.
02:08You're out of order. Yes.
02:11Francesco doesn't trust anyone to do anything.
02:14Right, Bill, only 11 and 12 right now.
02:18Octopus.
02:20Another three, he said. Ciao. All the best. Thank you very much. After you.
02:26Talk about a headless chicken. No wonder he's lost weight and customers.
02:31You're working like a donkey. I mean, you're hit everywhere and trying to run it.
02:35Overall, you're the most amazing house. You can charm the pants off anyone and you can sell good wine.
02:41In the short period of time I've been in here today, one thing I've come to terms with is
02:46got to get out of the kitchen. The walnut tree got a Michelin star after Francesco had been here
02:51for a year. That's given to a restaurant on the back of the consistency, the freshness of the
02:57ingredients, keeping it seasonal and the individual flair of the chef.
03:01But Francesco has lost the chef who won the award. If the standards have slipped,
03:06the inspectors will soon take away that precious Michelin star. Time to check out the food.
03:10Because I saw lunch today from the kitchen, I'm going to go in the dining room now and have a
03:17bite
03:18to eat. And I'd like you, not to present the menu, but to show me three dishes, what represents the
03:24walnut tree in. With a Michelin star, you can charge top-notch prices, but only if you provide top-notch
03:31food.
03:32I'm pretty content anyway.
03:36Porcini and parma ham lasagna was always a favourite here.
03:40Boring. Very boring.
03:44You've got to move on, you've got to search and you've got to evolve, develop and create
03:48excitement constantly when you're charging these prices.
03:58Main course, fish stew. Thank you.
04:01But the mussels haven't even been cleaned.
04:03When you serve mussels in a self-contained stew, they've got to be cleaned, because when you're
04:09serving them like this, you can hear at the bottom, there's a lot of grit and sand. So it's just
04:16like eating
04:17a bowl of clay, seasoned with sand, that is constantly grinding between your teeth.
04:2728 pound a main course, and somewhat taking the meat.
04:33Because if someone served that in my restaurant, I'd go fucking berserk.
04:40OK, I asked you earlier for your best, the best, the best of Wales. The big build-up was for
04:47the
04:47classic Italian fish stew. And sadly, when it arrived, everything in that dish was overcooked.
04:54And while you piss off for a three-hour break, to style your hair and to have a kip, clean
05:00the
05:00fucking mussels. So we've hit rock bottom.
05:03OK. Welcome to the real world. Tomorrow, we're going to pick ourselves back up and start off with a clean
05:10slate.
05:16Famous walnut tree restaurant. It's got all sorts of problems, but it does still have a Michelin style.
05:23You don't get that without a top chef. But Francesca's lost his. We need to find another one, fast.
05:29Head chef criteria. Head chef criteria. Young, enthusiastic, firm, ambition.
05:35Someone to keep you out of the kitchen. So just ride. Something that will keep me out of the kitchen.
05:40Hello, Ross. Good day, Mr. Ramsay. We've got a list of ingredients. We're just going to ask you to go
05:44through and cook up something very simple. Yeah. Thanks for the surprise, lads.
05:49That's all right. Always a surprise with me. Salary. Starting salary.
05:55I always say 23. Always an interesting question when you interview a young chef.
05:59What salary are you looking for? I'll tell you within 30 seconds. Of course.
06:03Yeah, what they're about. What would you be happy with as a starting salary?
06:06I'd be happy with 30. 30 as a starting salary? Fuck off out of it.
06:12Do you want me to write it or do you know how to write English?
06:15No, you probably write English better than me. Yeah, well, I'll write it down. You phone it through,
06:19but you pay for it, okay? It's expensive. But it's very hard just to go in there and just cook.
06:25Yeah, and just do it. Um, 15 minutes? Yeah. Yeah.
06:28I'd be interested to see if he uses all the ingredients, whether he puts the clams or the haddock
06:32with, um, the onions or he does a nice tomato, um, rocket salad. Yeah.
06:38Something plain and simple. Your mother could like that.
06:43It's just eating raw pasta. Yeah, boring. Sort of kind of thing I'd expect the Missies to do.
06:49Yeah, I thought it was a little bit plain, Jane, boring, and certainly not worth 30 grand a year,
06:54that's for sure. No, but like, that's the ingredients you were given.
06:57Don't start blaming your tools. No, no, no. No? No.
07:00Take it on the chin. I wouldn't have changed it.
07:04Next up is Santo Russo, second in command at the Holiday Inn in Swindon.
07:10Could be a bandito. Could be a big bandito. Let's shoot the bandito.
07:15What do you think, Maria? Mafia.
07:16Mafia.
07:18Santo, go on, take a seat. Um, very well experienced man?
07:23Yeah. Yeah?
07:25Yeah, I like cooking.
07:26You like cooking, yeah, I can see that, yeah. What do you know about the walnut tree?
07:29Nothing.
07:30Nothing at all?
07:31Nothing at all.
07:31You don't know anything about the history, uh, the reputation?
07:34No.
07:35Uh, the Michelin star?
07:36No.
07:37No, so, what, if you don't know anything about the walnut tree, why did you come for the job?
07:46Because I say it's time for me to change.
07:48Right. Um, and what's the current menu at the Swindon?
07:52We have some steak.
07:54Yeah.
07:54Gammon, chicken, and a lot of microwave.
07:58A lot of?
07:59Microwave.
08:00Microwave.
08:00Microwave.
08:03Think of something magical, keep it simple, um, and enjoy it.
08:09Okay, thank you.
08:15And, what I'm thinking, wow, what kind of flavour I wanna, I wanna come up with, you know?
08:26And, let's see.
08:37Very rare a joke like that can cook.
08:40Very rare.
08:45It's a fantastic one.
08:50And, does this explain what they are, please?
08:52Yes.
08:53This, uh, I call it pasta fresca.
08:56Pasta fresca?
08:57Pasta fresca.
08:58Fresh pasta with vongole and salata.
09:04With the lemon juice.
09:05Mm-hmm.
09:06Just nice and clean.
09:09That is pepper.
09:10Black pepper, yeah.
09:11Black pepper.
09:12Enjoy.
09:12Thank you very much.
09:13I felt like sneezing there, all that pepper everywhere.
09:19Jesus Christ.
09:20Look, that's just a pint of stodge.
09:23There's nothing in there, is there?
09:26It's sad.
09:27Yeah.
09:28It's sad to see something.
09:29There's also a countryman, country fellow.
09:33Yeah, I found it, yeah, miles away from what we wanted.
09:37Yeah, yeah.
09:37Um, and, um, a little bit embarrassing, really.
09:41Yeah.
09:41Because it was below average.
09:43Yeah.
09:4723,000 pounds, and I wouldn't even pay him 23,000 lira.
09:51Even with the Michelin star, it's going to be hard to find a head chef in the middle of Wales.
09:55But I'm still banning Francesco from the kitchen right now.
09:58It's wasting water.
09:59Where's Francesco?
10:01Yes, sir.
10:01I really would appreciate it if you don't come anywhere near the kitchen.
10:04I know, uh, how stubborn you are.
10:10Don't dare step over that line.
10:12Stay that side.
10:19This way, I'll get to know the team better.
10:22Blakey's the most junior.
10:23He's just come off the building site because the weather's too cold.
10:27Spike, he's here on work experience.
10:30Kevin's a waiter and handyman.
10:33He's been here since the old days and knew the walnut tree in its prime.
10:36Hello, Kevin.
10:37Hello, Gordon. How are you?
10:37Yeah, um, obviously with an excellent local boy.
10:40Oh, very local.
10:40From, uh, Abergavenny.
10:42Yes, I am.
10:43Do you like a laugh in a joke, or...?
10:45No, I just, you know, I just love hard work.
10:48Definitely.
10:48Are you going to be evil like we all year now?
10:50I'm going to be evil.
10:54I'm going to be evil.
10:55Gary's a local boy, very ambitious and keen to get on.
10:58But Francesco says he's not a team player.
11:02So that's my secret.
11:04I'll stay back on there.
11:06Put a padlock on that.
11:11And Stefano's the most experienced chef.
11:14Francesco won't let him run the kitchen, but I don't want to see what he's made of.
11:17So I'm going to put him in charge.
11:19It's a normal lunch service.
11:21And Francesco's wife, Enrica, has brought some friends in for a bite to eat.
11:25The kitchen's in your hands now.
11:26You've got to come out.
11:27You've got to start talking and start.
11:29You're propelling the brigade and bringing it together.
11:31Let's go.
11:32Jack on.
11:32No, no.
11:33Turn around and address the brigade.
11:36That's it.
11:37Jack on.
11:38One tortelli di zucca.
11:40One chicken plus chips for four kids.
11:43One crab, one endive.
11:45To follow, one loin of pork, two chicken, and one rocket.
11:48I need some chips for these chickens, yeah?
11:53Constance, too quiet.
11:54The only person I can hear now is Gary.
11:56And you're running to the kitchen.
11:57Let's go.
11:58Okay.
11:58Garnish, Blakey.
12:00Where the fuck's Blakey?
12:03Blakey.
12:04What are you doing?
12:065DR, yes.
12:09I need an answer, guys.
12:10No wonder Francesco's back in the kitchen.
12:11His family are still waiting for their lunch.
12:15Everything's out there now.
12:17Everyone's standing staring at their food and two people haven't got it.
12:20Come on.
12:25Come on, Steph.
12:26Let's go.
12:27This is a fucking disaster.
12:29Okay.
12:30Chicken how long?
12:32Stefano, how long?
12:33Chips.
12:35You know this is for the boss's wife, you know that.
12:39Touch it.
12:39If it's stone cold, yeah?
12:41Get another one in.
12:44Hey, he owns the place and I'm not going to serve that.
12:46Let's go.
12:47Look for the chicken, Gary.
12:50Chicken.
12:52Ready?
12:53Let's go.
12:54Bring it together then, let's go.
12:57Nice and hot this time.
12:59Send it.
13:01The food is late and cold.
13:03Stefano can't organize chips for a four-year-old.
13:06Okay, right.
13:07Come here.
13:07Just stop everybody, yeah?
13:08I mean stop.
13:09Come here, you.
13:09Come here.
13:10Shut up.
13:11Shut up.
13:12I'm talking.
13:13That was a disaster, complete disaster.
13:16The food's standing, hanging around the past, nothing happening.
13:19And you're over there and then just, you know, I'm sorry but it's not good enough.
13:22You're not, nothing's coming out.
13:24Okay.
13:24Stop now.
13:25Okay.
13:25You take over and see if we can pull ourselves together a little bit and get ourselves out
13:30of the ship.
13:30Because in 15 minutes, this place is going to be the biggest shithole in Wales.
13:33You, shut it, okay?
13:35Back in your corner and listen to what's going on.
13:37Do you hear what I said?
13:38Yeah.
13:38Do it.
13:39Right, let's go.
13:40A little clear down.
13:42Yeah, clear down first.
13:44Okay, Gary, you know where we are, yes?
13:46And the grill.
13:47You decide exactly what you want doing in your mind.
13:49Two minutes before you dress, you turn around and address the brigade and tell them exactly what you want.
13:52Yeah.
13:52Yeah.
13:53One braised beef, one venison sausage, one grill, one tuna, Wade.
14:00Where, where, where, where, where?
14:02Let's keep it together.
14:03Hey, where's that team?
14:04And I don't want it back in here telling us we can't fucking do it again, okay?
14:07So, a bit of teamwork now, yeah?
14:09If they can't hear you, then don't scream for that, okay?
14:12Because we're not a one-man band.
14:16Check on, two covers.
14:17One pigeon, one oysters, the follow, one ribeye, one duck.
14:23Next to go, can you get all the scallops?
14:25One duck salad, one risola.
14:26All right.
14:27And a sandinilla, please.
14:31Gary's a real arrogant little fucker, but at least he can speak,
14:34unlike Stefano, they can't even run a fucking bath, let alone a fucking kitchen.
14:38I need the tuna bake first off you, please, Spike.
14:41And Blake, you've got three chips, yeah?
14:43Yeah.
14:43Can we eat three chips and one tomato salad, please?
14:45Wait.
14:46Yeah.
14:49Good.
14:49Good.
14:50Well done.
14:51Good.
14:52Okay, well done.
14:53Well done.
14:53Hey, main course, it's bloody difficult to get out like that, you know that.
14:55Well done, yes?
14:58How'd it go for you?
15:01Thank you for being honest.
15:02I thought it went terrible.
15:05Huh?
15:06Really bad.
15:07You really do have a problem talking to individuals, you know that?
15:09And today was a disaster.
15:12Yeah?
15:14I'm sorry.
15:15It really was a disaster.
15:17If you ever get your own restaurant one day, make sure you haven't got any more than
15:20fucking five seats because you won't be able to manage, you know that?
15:24And so we've got to now work on this in the next couple of days and stop you being a
15:27cook
15:27and look at the important role of becoming a chef.
15:37There are still problems in the kitchen, but I just don't understand why there are so few customers.
15:46These days they serve around 300 customers a week.
15:49The previous owner, Franco, used to serve 800.
15:52I'd love to know what happened to the missing 500.
15:59Have you heard of the walnut tree?
16:00Yes.
16:01Oh, yeah.
16:01When was the last time you were there?
16:03It was Franco's last meal.
16:05Just before he worked, it was wonderful.
16:07Yeah.
16:08Have you ever heard of the walnut tree?
16:10It's overpriced.
16:11Overpriced.
16:12And how many times were you there?
16:14Oh, very, very frequently when he was there because he was open all hours.
16:18He would turn up at 11 o'clock at night and be assured of a very good welcome.
16:23Do you think he's missed now?
16:23Now that he's no longer there?
16:25I think so.
16:26They're not as good.
16:29Not recently since it's been taken over, no.
16:31No.
16:32Since Francesca took over the walnut tree, nine new restaurants have opened nearby.
16:35If people think his place is too expensive, they've got plenty of cheaper alternatives.
16:41Morning, ladies.
16:42So we've been there when Franco.
16:44Mm-hmm.
16:45He seems to be everyone's favourite in Abergavenny.
16:47Franco and Anne, they always seem to be the darlings of Abergavenny.
16:50Yet no one's been since Francesca took over three years ago.
16:55Yeah, well, I came to sort of ask some locals about the walnut tree in Abergavenny and I
17:01end up finding Ainsley Harry's book, £3.60.
17:04Jesus Christ, he's going to be pissed off when he finds out, £3.60.
17:07Can't believe it's so fucking expensive.
17:13Still, maybe there's a lesson to be learned from Ainsley's book.
17:16If your customers won't pay top whack, cut your prices.
17:20Otherwise, they'll eat elsewhere.
17:21Look, when you come down to the Plateau of Freedom Air, you think, Jesus, is that a typing error?
17:26£70.
17:26It is somewhat a little bit intimidating because it's so expensive, which puts people off.
17:31And have we gone up in price over the last three years?
17:33Have we got more and more expensive?
17:35Yeah, probably the Plateau of Freedom Air was £55, £60.
17:39£60, wasn't it?
17:39£60.
17:41And then I push it to £65 and only in the last two months I put it to £70.
17:45Because the price of the fish is going up and up.
17:49As usual, Francesco thinks he knows best, but I won't give him a bollocking in front of his team.
17:55Anyway, just now, I've got other fish to fry.
17:59There's still no head chef.
18:01So far, I think Stefano and Gary are the best candidates.
18:05But Francesco just won't consider them.
18:09He's got to be realistic. He's in the middle of Wales, not London.
18:14And if we don't find anyone as good as Gary, or we don't find anyone as good as Stefano,
18:17then we're going to look at what we've got internally.
18:25Well, no, I think we need somebody really from outside.
18:30Inside, internally, I can only be the one.
18:34Francesco just doesn't see it, but Gary and Stefano have talent, and I'm going to show him.
18:40The only way I'll get him to try their food is to make him believe that I've cooked it.
18:45Really important tomorrow night.
18:46Big night for you.
18:50Francesco doesn't believe that you're capable of becoming the chef.
18:53I think you are. It's your half hour.
18:55So have you thought about your dishes?
18:57I think of an oyster starter, with like a herb crust of gratin on the top.
19:02Mm-hmm.
19:02For a main course, I was thinking of meat of some sort, like a fillet with some shallots.
19:07Mm-hmm.
19:08It's so important. We'll do service.
19:09Then at the end of service, we'll sit them down, and bang, you let rip.
19:12Sure.
19:12Fuck, you let rip. Big time.
19:15Right, Stefano, let's go.
19:19The crap in the kitchen about the delegation, the lack of direction.
19:23Yeah, we can work on that. That's workable.
19:24But this is your half hour of magic.
19:28All right.
19:30Think about it.
19:31Yeah.
19:31And make sure you utilise that time, and come up with something magical.
19:35Then we'll sit him down for dinner, and we'll say, eat the following.
19:38This is me. This is me on a plate.
19:41Yeah?
19:42All right.
19:42Hard on material. How do you say erection in Italian?
19:46Erection.
19:47Ereccione.
19:48Ereccione.
19:49Ereccione.
19:50OK. Ereccione.
19:51Demani.
19:52OK.
19:53Grazie.
19:54Grazie.
19:55Ereccione.
19:56Fuck me.
19:57It's a posh word for an erection.
20:00As well as preparing their meals, Gary and Stefano must do their normal kitchen duties.
20:04Straight away, Stefano starts working with the team, but Gary, he's only interested in his own meal.
20:11Even I think that's too ambitious.
20:15Err, Gary.
20:17Two seconds.
20:19You've had a bit more time on your hands this morning to get ready.
20:21Yes, sir.
20:22He hasn't done anything for tonight, so we swap over, yeah?
20:24OK.
20:25So once all this vegetable's cooked, then I want you in the kitchen.
20:27Sure.
20:27Concentrate on tonight's service.
20:28Concentrate on the canapé for tomorrow night.
20:30Yeah.
20:30And then you take two hours?
20:33Yeah.
20:33Enough?
20:34Yeah.
20:34Yeah?
20:35Two hours to be organised for tonight, yeah?
20:37OK.
20:38I really thought Gary had great potential to be a good head chef, but quite honestly,
20:44he doesn't give a fuck about his team, he just cares about himself.
20:48And selfish individuals don't make great head chefs.
20:56Francesco and Enrico think I'm the chef tonight.
20:58If Gary and Stefano haven't prepared, it'll be my reputation that suffers.
21:03What's in here?
21:05Breadcrumbs, cheese, parmesan cheese, parsley.
21:08Tastes nice?
21:08Yeah.
21:09Tastes great.
21:10And Stef, what have you got?
21:12Uh, ravioli.
21:14Mm-hmm.
21:15Tortellini.
21:16Mm-hmm.
21:16With duck.
21:17Stopping nosy, go.
21:19Yeah, you concentrate on your own food.
21:20Stopping nosy.
21:21Got a little rivalry there.
21:22Oh, yeah.
21:23It's not a competition at all, don't be silly.
21:26OK, inside is what?
21:27It's a duck and chestnuts.
21:29Duck and chestnuts, yeah.
21:31Stefano's duck and chestnut ravioli shows real imagination.
21:35No, I like the, um, the sweet.
21:38You feel, you can taste something sweet, that's nice.
21:42Chestnuts.
21:44I like the ways presented.
21:46And Francesco approves of Gary's oysters.
21:49Very nice.
21:51Stefano, Gary, look, so far so good.
21:55Clean place, for me, it's a sign of, yeah, happiness, yes?
21:59It's a clean place, good.
22:04For the main course, Gary's cooked fillet steak and Stefano sea bass.
22:08Nice, both of you, well done.
22:11Happy?
22:12A lot of them, yeah.
22:13Happy?
22:14Yeah.
22:15No, it's not coming to talk to me yet.
22:16Right, go, Kevin, whatever you do, don't drop those.
22:19OK, well done, guys, yes?
22:21I like the colours, I'm sure I like the taste.
22:25OK, um, Stefano, we're ready with the pancakes.
22:29You're happy now, aren't you?
22:30Hey, I've never seen you so happy, yeah?
22:33It's about bloody time, huh?
22:38Hi, guys, Stefano.
22:41Thank you?
22:41Sir.
22:42Yes?
22:42Yes?
22:43Supper?
22:44Supper.
22:44I really like the ravioli.
22:47Of duck and chestnut?
22:48Yes.
22:50And I liked everything else.
22:52Interesting.
22:52For me, yes, I would say most of the dishes were exciting.
22:56I was interested in the ravioli, which, again, I found it exciting and very good, very nicely done.
23:02And the beef?
23:03And the beef, I would have liked a half a dauphinoise underneath the beef.
23:07Some form of potatoes.
23:08Some form of potatoes that would have banged the dishes up and balanced it out.
23:12Don't take this the wrong way, but I didn't cook any dish.
23:14Right.
23:16Oysters, beef, sorbet was his menu 24 hours ago, yes?
23:21Duck ravioli, sea bass, and pancakes were Stefano's.
23:25And because they weren't been interviewed during the week, because I think Francesca doesn't think
23:29they're good enough, I wanted them to cook three dishes each for you both to have dinner tonight.
23:34So I didn't touch anything.
23:35Thank you very much for your comments.
23:38OK, Gary, two seconds, Stefano.
23:42Well, that was interesting tonight, yeah?
23:44All the dishes that you both done, he said, was capable of going on the menu.
23:48Oh, great.
23:48Because for me, it went very well for both of you.
23:50It came up trumps.
23:51And if he wasn't going to consider you for the job, then I was.
23:54A tree.
23:55Francesco, the owner, has been stubbornly resisting my suggestions.
23:59We still need to find a head chef.
24:01And with a £70 main course on the menu, I'm determined to make him lower his prices.
24:06If it continues being as quiet as it is, are you going to look to try and bring the prices
24:14down a touch to create something new about the walnut tree to get people back in here?
24:20No, I don't want to go down on the cheap side, because there is a...
24:24Have you got any fucking choice?
24:26I'm not talking about asking you to open the doors and become a happy eater.
24:29Yeah.
24:30They spent 37 years getting the business to where it is today.
24:33Of course.
24:33You're spending three years, and it's sadly on the decline.
24:36What I'm trying to say is you bring a new traffic coming through the door,
24:39and you tweak the prices to establish the confidence.
24:43And once you've got the confidence, then over a period of five or six years,
24:46yes, you turn the volume up on the justification of what you're doing.
24:49I'm not convinced.
24:50I always say I'm not convinced.
24:51I'm sorry.
24:53It's me.
24:53That's me.
24:53You shouldn't be so stubborn.
24:55Try it.
24:57Just...
24:57Jesus Christ!
24:59If you've got the food, and those customers are coming through the door,
25:03and they're generating sales, the asset...
25:05Is the wine.
25:06Is the wine.
25:06Which, who can sell that?
25:08Me.
25:08Excellent.
25:09So the chances are far greater to do it that way than to do it the way you're doing it
25:13currently?
25:15In a way, yes.
25:16Yes.
25:17Fucking hallelujah.
25:18Welcome back.
25:19Welcome back.
25:21Where the fuck have you been?
25:23Where have anybody gone?
25:27Please try it.
25:29I'll do it.
25:29I'll do it, mate.
25:30Please?
25:31No problem.
25:32Thank God, Francesco's finally agreed to one of my ideas.
25:37And there's more good news.
25:38At last, a candidate for the head chef's job with a good pedigree.
25:42Are you well?
25:43Yeah.
25:43And you feel now at the age of 26 that you've worked,
25:45and the last two establishments as a sous chef,
25:47you're now ready for your first head chef's job.
25:49Yeah.
25:50I'm sort of getting to the point where I'm in the kitchen.
25:53I've got my own ideas, the way I want to run things.
25:57Okay.
25:58Obviously, some butter mushrooms, rocket, gorgonzola, grain mustard, garlic,
26:02fresh tagliatelle, Parmesan cheese.
26:05See you in 15 minutes.
26:06Thank you, Spencer.
26:09A bed of tomato salad, the tagliatelle of mushroom,
26:12sort of like carbonara, almost, the Laguini.
26:15And I'm thinking, like, like Rockford and rocket salad sat on top.
26:22If I've got time.
26:25You only expect Aingeley to come in in 12 minutes and shower the timer.
26:35Spencer Ralph has travelled all the way from London.
26:37This would be his first head chef's job.
26:39But he has worked in a Michelin-starred restaurant.
26:43You look strong.
26:45Impressionist.
26:45Yeah.
26:45Yes.
26:46I like the idea of being 26.
26:47Someone young, someone vibrant, someone you can push.
26:50Certainly.
26:50Yeah, definitely so.
26:51So, at 26, if he's not hungry now, when?
26:55He's never going to be here.
26:56Yeah.
26:58It's a rocket and tomato salad.
27:00Mm-hm.
27:00With mushroom carbonara and poached haddock.
27:05Mm-hm.
27:06Thank you very much.
27:07It looks neat.
27:08Yeah.
27:08Yeah.
27:11Mm-hm.
27:12Flea was there.
27:13Mm-hm.
27:14I'm going to tell you, it looks nice.
27:17It's not, um, it looks beautifully cooked.
27:18It's not stuck together.
27:19It's not congealed.
27:22He's listened to the brief.
27:25He's kept it simple.
27:26Yeah, yeah.
27:27What he has shown in the last 15 minutes, the guy can cook.
27:29No, the flavours are there.
27:30The flavours are there.
27:31Exactly that.
27:32All right.
27:32Sit down, Spencer.
27:34How do you feel running an establishment, um, with a Michelin star?
27:39It's a little bit daunting, you know, to do it the first time.
27:42To scare you?
27:43Yeah, a little bit, but I'm also, you know, it's what I've always sort of aimed for.
27:47It's always what I wanted, you know, and I sort of feel confident as well as scared at the same
27:52time.
27:52Thank you very much.
27:53I hope Spencer accepts the job.
27:55If you can start work soon, there's a slim chance the walnut tree
27:58can save its Michelin star.
28:01Almost everyone is looking happier.
28:02And it's so important to find the right person to gel with those two guys, especially Gary,
28:08because there you've got one little ballsy Rottweiler that really wants this job,
28:12and you're not prepared to give him the opportunity.
28:16I hope we found a great head chef.
28:19Now I want to change the atmosphere in the dining room.
28:22It's too cold and formal.
28:24We need to bring back some of the rustic charm that people loved in the old days.
28:31Let's hope Francesco agrees.
28:33The first reaction I would say, you know, we're flexible.
28:38In the kitchen, I want to see more energy and more get up and go.
28:42Stay on focus.
28:43So when Gary wants to say something to you, you're up here listening, ready to say yes or no,
28:46not on the floor.
28:47Cockroaches live on the floor.
28:48You're not a fucking cockroach.
28:50Even with that hairstyle, you're still not a cockroach.
28:52Hang on.
28:53She locks in first.
28:55Lightly seasoned.
28:56Everyone needs to know when the food's good enough to leave the kitchen, even Blakey.
29:02I saw you taste nothing lunchtime.
29:04Cooking in and out of the microwave like an absolute fucking donkey, but not cooking.
29:07You weren't actually tasting anything.
29:08You're just pressing buttons, taking that out and putting it onto the plate.
29:11It's got the Michelin star, this establishment.
29:13You're going to have to learn how to taste properly and understand what a balance of flavour is about.
29:16We're going to make a shepherd, you know that?
29:19Yeah.
29:19If it kills me, we're going to make a shepherd, you know that?
29:21It's good.
29:21How the fuck how, I don't know, but I'm thinking about it now, yeah?
29:25Kevin's been here years, so he can tell me if the atmosphere is more like it used to be.
29:30This looks nice.
29:32And it's just breaking it up and it's not just a dull old boring.
29:36Yeah, less starchy.
29:37It's been like it for years.
29:38Less clinical.
29:39Have you done any?
29:39Oh, yeah.
29:40Yes.
29:40Yes, we'll go through.
29:42Yep.
29:42Apparently, people used to come for lunch and stay for hours, spending even more money.
29:47We need to get back that relaxed family feeling.
29:50God, what a difference.
29:51Big difference.
29:52And cosy, which is the most important thing, and that's what was missing.
29:55Welcome in it.
29:55Yeah, more welcome in it.
29:57Looks fantastic.
29:58Kevin's done a great job redecorating.
30:00We need one last touch to restore those old traditions, if Francesca will agree to it.
30:05And do you know what I think the entrance needs?
30:07A picture of you and Franco.
30:10No, the old generation, pass it on to the new generation.
30:13I think Francesca's finally seen the light.
30:18But it's been a tough few days and the team could do with a night off.
30:24Kevin's been trying to get us all down to his locals since I arrived.
30:27Now I see why.
30:29I'm too sexy for my shit, too sexy for my shit.
30:35I'm murder, you know what I mean.
30:39I've heard of the naked chef, but this is the first time I've ever seen a naked waiter.
30:44I'm too sexy for this song.
30:52Day six, and despite the hangovers, it's straight back to business.
30:57Today's a big day.
30:59The walnut tree is 40 years old this month and Francesco's thrown a party.
31:05I think you should invite Franco and Anne, the previous owners.
31:09They're a vital part of the restaurant's history.
31:11There is one thing I want you to do for me, which you're not going to like.
31:15I know you're not going to like because you're going to disagree, but I really think it's important.
31:20I want you to bring Franco back and I want you to talk to him.
31:25I can see already in your face you don't want to do it.
31:27I don't have to say anything, my inspiration says everything.
31:29The first minute Franco walks in here, it will silence the rumours and it will cut the
31:35bullshit out and it will start encouraging the locals to come back.
31:39The message is telling him that you want to maintain what he's built.
31:43That's what I'm fighting for.
31:45I'm fighting for the reputation of the one and three more than mine.
31:51Franco and Anne, we're here for 37.
31:54Yes, Francesco's been here for three.
31:5637 plus three is 40.
31:58Yeah, massive celebration, huge celebration, 40 years of history.
32:02I'm going to put it back on the map, lift it and alongside that, I think there's 80, 90
32:07guests coming along. We're going to have some really nice exciting canapes.
32:10Stefano, can you quenelle?
32:13Can you quenelle? Give me an answer straight away.
32:16Don't take two-week holiday in between.
32:17Not that nice, but...
32:18Not that nice. We're going to learn again.
32:19Right, let's watch as quick as you can.
32:22In, twist the spoon round.
32:23Before it cools down, yeah?
32:24Before it cools down.
32:27And then heat the chocolate boost. Back of the palm of your hand again.
32:30Yeah, and then it slides off.
32:33Yeah.
32:35Okay, Stefano, go.
32:37Go first.
32:39Not bad, not bad, not bad, not bad. For the first time, not bad.
32:42Not bad. A little bit too much on there.
32:44Right, again, again.
32:46Over the last few days, I've realised that Stefano is really talented.
32:50It's a shame he's just so shy.
32:52In, in, and out.
32:55Oh, that's good. That's very good.
32:58Right, in, and out, too slow.
33:02Oh, that's good.
33:03And again.
33:05Hey.
33:05Hey, come here.
33:06Don't throw the talent so early. In and out again.
33:09So fast, Stefano's beating you.
33:11On the other hand, Gary thinks he's a dog's bollocks, but he's not nearly as good a cook.
33:16Yeah, Gary, if you want me somebody, if you want me so kind, please, don't put yours next to mine.
33:23Stay there.
33:26And I've done, I've got this hat made specially. Now you're at home. Now you can cook your heart out,
33:32your hair's perfect, all nice and spiky, and all the girls, never give any, still want to shag you.
33:39Tonight's party is make or break for Francesco. He's on the verge of going bust,
33:43and he must start filling the restaurant again.
33:47A bit, you know, it's obviously, it's going to be a very emotional evening for, for me,
33:53and the rest of the customer that's going to come here, and for one, especially, Franco Tarusco and Anne.
34:00Work it. Work them.
34:02I will.
34:02It's your place this time, and you're proud to show this off.
34:05Well, certainly, Anne.
34:06After all this, yes.
34:09Francesco's invited 80 of the great and good of Ape Goveni.
34:13Everyone's just got to love everything, and if they tell all their friends the food is as good as ever,
34:18then Francesco could soon serve 800 people a week, just like the good old days.
34:23Right, just running through me, running through me.
34:24Do the mumble like a crazy woman.
34:26What was that?
34:27Ricotta, Ricotta Tart.
34:29And that's the fire.
34:33Get out of there, get out of there.
34:35Try an enchilada with the fish and buckle on the hang on bar.
34:41I love how you dance it on the bar.
34:43I love how you dance it on the bar.
34:43I love how you dance it on the bar.
34:45Is it going well?
34:47Yeah.
34:48What's the feedback?
34:50They're all loving it.
34:51They're all loving it, yeah?
34:53We've all been waiting for Franco and Anne to arrive.
34:56Hopefully, this will prove that Francesco is carrying on the traditions they established at the walnut tree.
35:13I'm very glad that you came here, both of you, and, er...
35:14I'm very glad that you came here, both of you, and, er...
35:30to celebrate this special event for both of us.
35:35For all of us.
35:36It's a pleasure.
35:36Shall we do it together?
35:37Yes.
35:38Happy birthday.
35:39Happy birthday.
35:42I wish I was 40.
35:55It's been a terrific night.
35:57I just hope it marks the start of the walnut trees revival.
36:01I just wanted to say thank you very much, everybody, because, er, without you, it wouldn't have happened,
36:07and, er, I really appreciate your hard work.
36:13Thank you, guys.
36:14Thank you, of course.
36:17On my final day, another breakthrough.
36:20Spencer's accepted the head chef's job.
36:22Okay, Spencer.
36:23Thank you very much indeed.
36:25Bye.
36:26Bye for now.
36:27Have you sounded excited?
36:28Yes, very much so.
36:29Yes.
36:30And I'm excited to see.
36:31Yeah, fantastic.
36:32That's quite, er, refreshing.
36:34It's a relief, yeah.
36:35Yeah, I was very happy, very happy.
36:37Excellent.
36:38Good.
36:39There's only one more thing Francesco needs to sort out.
36:43With Spencer arriving as head chef, there can only be one second chef.
36:47Stefano or Gary.
36:49One can stay, but one must go.
36:52Gary's so ambitious, I'm not sure he'd give Spencer the support he needs.
36:56How would you feel if you brought in a new head chef now?
36:59Well, I mean, like I said before, I'm not upset about it, but if Francesco feels the need to do
37:05it,
37:05then I'm going to learn for whoever comes in, if they've got something to teach me.
37:08But then again, if they're no good or if they're just as slow or awkward to whip with the Stefano,
37:14I'm just going to push on and still get ahead of them and prove him wrong, pretty much.
37:19And so even if a new chef came in...
37:20I'm still going to give him a run for the money, yeah.
37:22Yeah.
37:24What Spencer needs in a number two is a chef who combines teamwork and cooking ability.
37:30A new chef may be arriving.
37:33Right.
37:33Yeah.
37:34It is clearly obvious that both you and Gary can't stay.
37:39One of you will have to go.
37:43And I think you should stay.
37:49And when the new head chef arrives, I think it's going to be a good recipe for success.
37:55But we need to keep that authenticity of that Italian style, that rustic feel of the walnut tree.
38:01That's you.
38:03I don't know what will happen.
38:06You want to stay here, don't you?
38:08Well, I would like to stay here.
38:11Something change here.
38:15It's a hard decision.
38:17Though Gary and Stefano both have things going for them,
38:19I'm convinced Stefano would make a better second chef.
38:22But will Francesco agree?
38:23I doubt it.
38:24Well, that was interesting.
38:25Yeah.
38:26One thing I have learned over the last few days is they can't work together.
38:31Total impossibility.
38:33Definitely, definitely not.
38:34But they can cook and they can put food on the plate.
38:39But coming together as a team, they haven't got enough respect for one another.
38:42But one will have to go.
38:44One definitely has to go.
38:45My big concern is Gary is not a team player.
38:48But someone like Stefano would sit and be a great number two.
38:52You've worked with them both, yeah?
38:53Which one would you have to get rid of?
38:55Well, in this case, I have to go for Gary.
38:59At last, Francesco and I agree on something.
39:01Stefano should stay at Spencer's number two and Gary should go.
39:06I'll leave Francesco to sort that one out.
39:10I'm off.
39:13Hi, guys.
39:14Hi.
39:15You guys, continue talking.
39:17All right.
39:18Yes, don't stop.
39:19You stay at the kitchen.
39:21Please.
39:22Yeah.
39:22Now, continue working on those customers.
39:24Yes, I will.
39:25Keep on talking to Franco.
39:26By the means.
39:27Yeah.
39:27Good man.
39:28I'll be back in a month's time.
39:29Okay.
39:32Just before I go, one little present.
39:35Yes.
39:35A special gift.
39:36One of those filthy, barnacled mussels they serve me on my first day.
39:41Bye, guys.
39:41See you in a month's time.
39:42Thanks a lot.
39:43Bye.
39:47A month ago, I spent a week here trying to turn things around.
39:51And let me tell you, it was a hell of a week.
39:56I found a renowned restaurant going bust.
39:59Boy.
40:03It needed a new head chef.
40:05Very rare a joke like that can cook.
40:08Very rare.
40:09Hard graft in the kitchen.
40:12You, shut it, okay?
40:13Back in your corner and listen to what's going on.
40:16Do you hear what I said?
40:17Do it.
40:17Cheaper food.
40:19Jesus.
40:20Is that a typing error?
40:2070 quid.
40:21And more customers.
40:23It was in danger of losing its illustrious reputation.
40:26Not to mention its precious Michelin star.
40:28You've got the Michelin star, this established one.
40:30You're going to have to learn how to taste properly.
40:31You don't understand what a balance of flavour is about.
40:35Now I'm back to see what's changed.
40:37The 2004 Michelin Guide was published a few weeks ago.
40:40Sadly, the walnut tree lost its star.
40:42Yeah, very well.
40:43Sorry to hear about the Michelin star.
40:44Yeah.
40:44Big blow, that one.
40:46We're getting it back.
40:47We're going to get it back.
40:49Could you go see the bunnies?
40:51Yeah.
40:51Spencer.
40:52Yeah.
40:54Spence has been here for two weeks, but with no head chef for nearly a year, it was pretty
40:58obvious they'd lose their star.
41:00Hi, Spence.
41:01Morning.
41:02You okay?
41:02Yeah, not so bad.
41:03Cheers.
41:03Selling down?
41:05Yeah, steadily.
41:05Stelling.
41:06I'm not going over.
41:07So now the question is, does Spencer have the ambition to win it back?
41:11What about the Michelin star?
41:12I think it's less pressure because now I just want to get back and over again.
41:15No, you can really stamp your mark on it.
41:18You can now rebuild it and take the praise for it down the line as opposed to...
41:24Yeah, at least I can say then it's mine and I've not taken it over.
41:27And gives you a chance to change things as well.
41:29Yeah.
41:30I think it's nothing set in stone now.
41:31Yeah.
41:35Nice.
41:35Very good.
41:36Huh?
41:36Looking very clean, very vibrant and...
41:38Good.
41:39Table 15.
41:40Yes.
41:40That looks lovely, huh?
41:41Two salmon lunch, two no starters, two roast beef, one fish cake, one lasagna.
41:45They're all lunch.
41:46That's a small one, yeah?
41:47Small lasagna.
41:48Has he managed to stay out of the kitchen?
41:50Um, yes.
41:52And he hasn't come in with his jacket on?
41:53Not yet.
41:55That's good news.
41:56You don't want him back in the kitchen, do you?
41:58No, no, no.
41:58That's why I've made desserts more difficult.
42:00So he doesn't know what he's doing.
42:02Yeah.
42:02That's why I had to change the menu straight away.
42:03One soup, one mozzarella, two chicken, both lunch.
42:07Three.
42:07It's rude, eh?
42:08Hey, vivant, vibrant, action, hey.
42:12No?
42:13Yeah.
42:13Kevin, sorry, come back.
42:14Chatting, um, communication.
42:18And then just a drizzle of lemon oil in the circle.
42:21Fantastical.
42:21Of course, it's fantastic.
42:22Food's looking nice.
42:24Food is looking nice and we're improving every day.
42:26So it feels more together already in that short period of time
42:29because he's commanding the kitchen.
42:31They follow him.
42:32That's the most important thing.
42:34I'm surprised to see Gary's still in the kitchen.
42:37I thought he was too ambitious to fit in.
42:40Have you been told off yet?
42:42Uh, no.
42:44I can't fucking wait to hear how that goes down.
42:46You know that.
42:46Well, now we're gonna.
42:47Actually, I was late.
42:48I was late for work.
42:49You were late.
42:50And did he give you a bollocking?
42:51Oh, yes.
42:51He came me to the floor and beat me up.
42:53Fantastic.
42:55Fantastic, fantastic.
42:57It turns out Stefano's the one to leave.
42:59He said he's found the change he's hard to take.
43:03I'm quite jealous of Spencer because he's allowed to do everything.
43:10And there's things that I couldn't even think about when I just arrived.
43:15And, uh, that's one of the things that makes me go away because it's painful for me to,
43:25to see what's going on.
43:28I wonder how Gary feels about Stefano's decision to leave.
43:32So, um, Stefano's leaving.
43:36Yeah.
43:37Was that you who pushed him out?
43:38No, it wasn't me who pushed him out, no.
43:40I see it as if, um, Spencer's been given the opportunity to do whatever he likes.
43:44Change the menu, rearrange the kitchen.
43:46He's been given all the opportunities and to be able to go ahead with it.
43:49Yeah, which is a bit of a surprise.
43:50Which is a bit of a surprise.
43:51Uh, Francesco never let Stefano do any of that.
43:53He always had a say in what was going on and how, how everything developed.
43:57Yeah.
43:58And I see Spencer doing all these different things now.
44:01And I see Stefano, how hard it was for him to actually take control of the kitchen.
44:06It was difficult.
44:07Does that upset you?
44:09It hasn't upset me so much.
44:10I think it's upset Stefano more than me.
44:11But you were stronger than Stefano.
44:13Yeah, some of us got to survive and the others.
44:16Sorry there's no room.
44:18I'm genuinely sorry that Stefano's leaving.
44:21But I'm thrilled Francesco's back where he belongs.
44:25Charming the customers.
44:27The dining room is busy and vibrant, just like the old walnut tree.
44:31Now I want to make sure you put this on the wall.
44:33Look, a nice little momentum.
44:34So when the customers come through, they can see those four happy, smiling faces.
44:38Yeah, yeah.
44:40There is a new force in the kitchen, in other words.
44:42A new, and a new force outside because that's, that's where I belong.
44:47Being outside and be able to explain and be confident in what I'm explaining to the customers.
44:53Regain that confidence that was once lost.
44:56Bye-bye.
44:57Thank you very much.
44:58Arrivederci.
45:04I really do hope that this place gets back to where it was.
45:08It's a phenomenal restaurant.
45:10You've got a great owner, beautiful dining room, great kitchen.
45:15And let's get it back on track.
45:18Yeah.
45:19And Spence, what do you want to do over the next two years?
45:21What's your ambition at the walnut tree over the next two years?
45:23To beat the reputation it had before.
45:25You're 26 years of age.
45:27I was 26 when I got my first HF job.
45:31And now at the age of 37, 11 years on, it was the most important job in my entire life
45:35at the age of 26.
45:36So, good luck.
45:39Ciao, ciao.
45:39Ciao.
45:41Thank you guys.
45:42Yes.
45:43See you later.
45:43Bye guys.
45:44The future's definitely looking brighter for Francesco.
45:46If he sticks to what I told him, he can make the walnut tree famous again and win back that
45:50Michelin star.
45:51We'll see you later.
45:53So, that's all my patience.
45:53We.