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00:00made of when we first came over it was lovely it was a dream we thought maybe when we're 60
00:06we can retire we don't know wrap it up this is paradise here but i know from personal experience
00:11opening a business abroad is one of the hardest things you can do i've taken 25 years of shit
00:18yeah you've got to bounce it off in the aftermath of a crippling recession across europe countless
00:25brits are trapped abroad you want to see me angry i'll be angry been there done that and worn a
00:31t-shirt
00:33with so many restaurants in crisis it was never going to be easy you're starting to me off
00:41your party is going to end with you disappearing six foot under
00:57the costa blanca home to 130 000 british expats so it's no surprise that many restaurants in
01:04these parts cater for the classic brit abroad morning gents how are we are we well what do we have
01:11chips
01:12and chips and a pint of lager
01:16this area has been hard hit by spain's worst recession in 50 years
01:20a quarter of restaurants have closed down and many of those that survive are struggling
01:28i'm on my way to the sleepy village of el poblez just inland from the bustle of the coast
01:36it's home to calcutta's restaurant and bar a family-run business
01:44i'm on my way to meet the calcutta family now the parents like a lot of expats moved to spain
01:50to retire and live the absolute dream they set up a business for the kids to run
01:56unfortunately sounds like the kids are running the business into the ground
02:07former london cabby del calcutta and his wife sue emigrated to spain 10 years ago with their three
02:12children 34 year old joe terry 31 and daughter ruby who's just 19. we moved to spain because london
02:23was getting too hectic and having a spanish father and i could have been born in spain anyway so i
02:28always
02:28wanted to see what it was like and here we are with local jobs in short supply del and sue
02:34invested
02:34their retirement fund into calcutta's so that their close-knit family could enjoy life in the sun
02:39and bring in an income ex-carpenter joe runs the bar little sister ruby helps out front and back of
02:47house while the kitchen is manned by self-taught chef terry a liter of beer in there i don't like
02:53cooking to set recipes i like just throw stuff in but be this bit that sometimes it comes out good
02:58sometimes it don't this is the breakfast burger i think it was joey's i think it was joey yeah not
03:09very not very no not very no
03:15del and sue wanted calcutta's to be run as a restaurant but brothers joe and terry had other
03:20ideas thank you banana clark yes mate now he is a good customer of mine he drinks two bottles of
03:27gin a
03:28day if i had ten of him we'd be all right with joe and terry intent on running the place
03:33as a bar
03:34the food has been neglected i don't eat a lot in there because i don't like food it's not very
03:40good
03:40microwave it better you don't do so much you know you can't make people come to your place
03:48but it's not just the menu that's offensive i've shouted at a few customers before i don't mean to
03:54but you're a long time and i bust your balls freaks once or twice between ruby and i we have
04:03thought
04:03about maybe getting rid of joe he's such a loose cannon he's such a hard person to work with
04:09the business is hemorrhaging 10 000 pounds a month and the family hasn't taken a wage in over a year
04:15now only one summer season stands between them and closure that'd be a kelcootis when those notches
04:24for sue and del who invested their faith as well as their cash in their kids it would be the
04:28end of
04:28their dream of a family life in the sun we really can't support ourselves pay our mortgage and three
04:36adults as well you know there's only there's only so much you can do if it fails then i've let
04:42my
04:43parents stand you know i mean and they've been so good to give us this opportunity i just made me
04:47feel like i'm gonna cry it'd be devastating for me to feel like i've done that to my parents
05:01hola kelcootis restaurant
05:06straight down
05:09del and sue have called me here to get their kids out of this dire situation and turn this boozy
05:14bar
05:14back into a functioning restaurant so nice to see you can we have a little catch on yeah sure yeah
05:19sure no problems now um good to see you both how did they get into this scenario they don't have
05:29any
05:29business acumen at all do they no idea giving gin and tonics away like this four or five drinks out
05:35of a bottle of gin there was no profit that's crazy it will go under this place without a doubt
05:39joey seems joey's in complete denial that it won't happen but it will happen yeah it will happen when
05:44was last time you sat them both down and you know give it to them i've told them i've told
05:49them i've told
05:50to listen to me and and they just um i don't know they they just lack responsibility yeah they
05:55shouldn't be leaning on their parents when they're 30 something they have to change and if they don't
06:00change i don't know where it will end really i need to see for myself what's really going on inside
06:17kelkutis good to see you what's your name is ruby ruby hi guys hello mate you all right yeah
06:24well thank yourselves yeah not bad charming welcome jesus christ what a place it says grill on the sign
06:33but there's not much grilling going on around here it looks more like a pub let's take a seat yeah
06:39all right ruby you all right for a minute yeah we'll just have a little chat what a gorgeous little
06:44square yeah it's blinding ain't it show about idiots show about idiots yeah do they just come and drink
06:49or well a lot of people do come and drink yeah yeah because you've got bar and grill outside yeah
06:54what's the menu what is that we've got hypnotists coming down we've got to try and do people
07:00ain't coming for the food so we're trying to do other things you've got what so a hypnotist
07:03coming down what to make the food taste good yeah here are times people so they won't know shit
07:09is it that bad no it ain't that bad it's just we just don't know why people ain't coming in
07:13it's
07:13just calf grub isn't it so who's in charge oh good question i like to think me he likes to
07:19think
07:19him and she likes to think her seriously that's one of the troubles it's one of the troubles you've
07:23got and and and the fact that we drink as well right and what does what do you mean you
07:27drink
07:27we drink a lot not when you're working you don't know in the evening we'll have a couple of beers
07:31well as we're closing up we start to drink yeah well the minute customers start seeing you slightly
07:36pissed yeah throw away drinks it is bad it ain't just a glass of beer at the end of the
07:41night
07:42we drink i'll drink every stuff it's about 48 and i'll drink about maybe 10 to 15 of them a
07:47night
07:48last thing i'd ever do is get pissed in front of my team ever that's understandable yeah
07:55understandable disgraceful more like i'm not sure if these numbers are pissed or just taking the piss
08:02but i'm going to take my life in my hands and try the food
08:06montaditos de lomo let's go for an entrecourt mediterranean best one no i can't have one of
08:10them what do you mean i can't have one of them because we were selling entrecouts and the quality
08:14went right down so we got rid of them okay so entrecouts off the menu we haven't got any salmon
08:18either you've got no salmon either no i've got i've got swordfish you've got swordfish salad and chips
08:23um chicken kiev yeah let's go for the kiev yeah and a swordfish okay thank you swordfish and chips
08:33first up one of terry's specials an amuse bush of pork and toast
08:38ah
08:41pork's dry bland greasy fingers crossed the chicken kiev it's gonna taste a lot better than that
08:48oof jesus
08:51i got no kievs don't even say that no you go and tell him mine tell him there ain't no
08:57kievs
08:57i'll go and tell him
09:00i haven't got any chicken kievs left i'm out of chicken kievs so no entrecourt
09:05no salmon no kievs keep the swordfish and let's try one of those gourmet burgers
09:09i'll have a taste of everything yeah yeah and then we'll have a chat at the end right okay
09:16what are you doing in there what am i doing yeah getting a burger bun
09:21the burger bun as well burger bun as well jesus christ with half the menu missing and most of it
09:29from the deep freeze no wonder no one's coming here to eat it's easy for him to say you've got
09:33to have
09:33all this fresh stuff and all that but if you've ever got the tray keeping the fridge full of fresh
09:37stuff don't make any sense does it if you're just going to throw it away
09:44terry standing there staring at me eating makes me nervous
09:46all right i'll uh do you want a bite do you want a bite would you like a glass of
09:51wine me a meal
09:52uh do you know i'd love a glass of red yeah like a spanish red please yeah do you want
09:56that our stuff or do you want the better stuff where is it from first
10:00uh well it comes from this bottle
10:08oh that thing well
10:13yeah you might want a couple of serviettes yeah cheers
10:17and the sick bag have you got one oh that's that's a bit sore
10:21have you tasted it yet yeah do you like wine no we think it's a bit bit moody isn't it
10:26oh jesus yeah tastes like fucking diesel gone wrong and that's 250 at last 230. 230. chinese dentist
10:38you know that cockney accent the swagger the charm and they're quite funny underneath all that
10:42but they're forgetting the most important point i don't think any of them have got a grasp on the
10:46business that is what you call a classic fucking idiot abroad
10:52now that they've dished me up their dross it's time for me to serve them some home truths
10:59when's the last time this was cleaned out
11:02what is that pittsorallo ham that's got to go in the bin oh
11:06fucking hell it smells smell that what does that smell of it smells like
11:11shit it smells like fucking cheese just smell that
11:15how old is that the library's to go in the bin tell you the food's a joke and you think
11:22i've just
11:22spent three hours on a plane to come and eat a frozen burger it looks fucking dreadful yeah it's
11:26embarrassing well he laughs you laugh i'm not laughing i'm not laughing it's embarrassing isn't it
11:30it is embarrassing exactly what you've just said he's right of course are you guys serious yeah of
11:35course we are we don't wrap it up this is paradise here but what worries me more than the food
11:40is what's going on in your fucking minds last time i was in spain i came back to meet my
11:45old man
11:47because he came to spain and drank himself stupid six months later he killed himself and you two
11:55whether you like or not just drink yourselves into an early grave and you know the sad thing is
12:00you both fucking know it oh we don't know it
12:05fuck me
12:12start throwing this away ain't i yeah throw the fucking lot to help
12:15all that shit don't throw the bacon i'll have a sandwich out of that
12:24i'm on the costa blanca at the kilkutti's family restaurant
12:29after joe and terry's performance yesterday i'm questioning whether they even deserve my help
12:35and so are they makes you think doesn't it
12:41he's right i'm overweight red-faced alky
12:46that's all we need to do stop drinking but this is about the whole family not just the boys
12:57if there's any chance of keeping the family dream alive i need to see if there's any talent at all
13:02buried inside the south london lager louts
13:06i've been to the local market to buy fresh ingredients and i'm going to challenge terry
13:10to cook fresh versions of the frozen crap he served me yesterday morning morning good
13:17what i want to have a little word with you for first of all
13:19then can you just put that down and shut the fuck up for two seconds yeah let me have a
13:22little
13:22word with you i want to see what you guys are really like yeah without the
13:26bullshit whatever you said yesterday you got your opinion he does good his food's not bad
13:30she's a puppy i've got my opinion uh he cooked me frozen food what do you want me to say
13:35about
13:36that no that's fair enough right that's fair enough so can i just come to the next point
13:39i can organize your kitchen i'm glad you can organize a kitchen and can you cook fresh food i can
13:44yeah
13:44good there you go i've pressed gang 15 brave local expats to come in for lunch paying customers
13:50who should be calcutta's target market i also want to see how cocky gobshite joe copes with
13:56the busiest service he's ever had we've got grilled salmon cooked on a plancha with a garlic and parsley
14:03sauce fresh squid fresh we've got some fresh squid as well as well we've got the fresh calamari
14:10i'm sorry i missed the first bit well i've got squid yeah you don't speak no spanish you don't speak
14:16no spanish how long you've been it looks like all orders in this establishment come with a free
14:20side dish of backchat three four five six seven eight nine perfect let's crack on with that cheers guys
14:27right terry we've got three platos combinados de squid tres cuatro platos combinados de salmon
14:31on it does patos combinados de entrecote media cha la carne valetio
14:39terry tells me he's been working as a cook for the last six years time for him to put his
14:43money
14:44where his mouth is so you've got chicken care for the burger yes yeah and fresh salmon and squid as
14:51well right the fresh squid yeah i've got in here but it needs to be cleaned in it oh of
14:55course it does it
14:56doesn't come clean does it fresh squid right fresh squid okay okay what i'm not going to do is wipe
15:00your
15:00ass and start doing it for you no no i wouldn't expect this is basically we're frying squid and
15:03we're cooking burgers i've never made a chicken kiev in my life you've got to start somewhere you've
15:12always got to start somewhere that's what you can do tell how do you know these things exactly he didn't
15:17learn everything day did he yeah do you know what i mean he's got he's got better in mind as
15:21well
15:22but he couldn't go and run a four color printer like you used to do of course you could be
15:25go and make our wood box window like i used to do in a fucking day looks more like a
15:31cornish pasty
15:31doesn't it i'm sure it'd be lovely
15:38ruby what are you doing just a few little salads inside
15:49so that pan's dirty i've just brought you some fresh steaks come on all right terry yeah all right
15:56so we get the fucking steaks out the pan yeah all right look at the pan we'll get the pan
15:59fucking clean and we get it hot and we'll get her in there please okay please okay jesus christ
16:14my god this is a restaurant not the bingo i've seen better service in a high street kebab shop
16:24the salmon's good but it could do with some accompaniments other than lettuce and tomato and onion
16:29and the wine it's got a nice film on it mark's had a tent probably about four
16:38the squid i would have liked it with more olive oil a bit more oil maybe we do generally supply
16:45the
16:45oil there because the customers had it to taste you see oh my god we was putting salt on it
16:50then we
16:50stopped putting salt on it because people were saying it was too salty or not salty enough what happened
16:54to the customer is always right one complaint and joe has lost it pricks but you have to bite your
17:01tongue oh yeah the job ain't it you know i mean i know what you're like this means and ways
17:04you're
17:04talking to people i cannot believe the way you just spoke to those customers i don't know what
17:10niceberg salad is i don't know what caesar salad is bullshit no bullshit the customers are trying to
17:16give him positive feedback i know that's what one of the things we argue about the most he talks to
17:20customers like he's the governor joe's running around like a headless chicken i mean all over
17:26the place the guy is like some normal support i mean i wouldn't trust him with my dog let alone
17:30customers he turns his head in the game ruby's got a head down but you know joe's just like a
17:35loose cannon
17:39dell and sue are late arrivals for lunch i've invited them along to witness first hand joe's unique style
17:45of customer service i'm not sure they deserve to be hollered out across the dying room but they're
17:56not the only ones getting short shrift from hothead joe
17:59i just seems upset so i'm just asking why yeah well i think i thought we didn't have no breakfast
18:09i don't have breakfast i don't have breakfast then come in here oh you know what i mean
18:13fuck about i can't not not eat for four days and go to a restaurant and say i'm still hungry
18:17you know
18:18no fucking dinner look at that joe's now insulted a table of regulars so terry's had to leave his post
18:25in the kitchen to try and calm things down didn't have no breakfast this morning so he wanted a
18:32bigger plate hey muffled he didn't have no amurto is it but amurto's hombre it's done joe's a liability
18:39but just when i thought things couldn't get any worse i discover that one of the customers has
18:44unearthed a far more serious problem who cleans this place who cleans this place turn around what is
18:53that that's been planted there i reckon i mean that's been planted i reckon i could have been
18:56planted there stay there don't move i'm not going anywhere excuse me madam yes neve sorry the owner
19:05yeah he just said that that's been planted that could well have been planted i came out of the
19:10ladies toilet no but even accusing you i'm so sorry i went up to not accusing you and i saw
19:14that there
19:14what they're there what they're right there i'm i i didn't plant it no of course okay we are not
19:21even attempting to accuse you i'm just no i'm not saying there's anybody there on the kind of
19:25bullshit that this guy's coming out with because that's all yesterday that's it i'll tell you what
19:29listen listen to me can you listen to me please yeah i will listen to you can i just apologize
19:32to
19:32need first you should not be coming out the bathroom and witnessing that shit i brought it to his
19:37bathroom is is loaded okay i'll have a look into that okay yeah okay yeah of course yeah yeah my
19:44apologies okay my apologies i'm sorry my love oh look cool if i see cockroaches they're on the floor
19:49yeah and they're dead and that is a one or two once in a blue moon they don't end up
19:54there
19:54i'm beginning to tire of this joker he's got an excuse for everything
20:02but as if that's not bad enough joe's now allowed local bar fly keith to serve customers
20:08drinks on the terrace joe joe so this this this is not all okay yeah i'll take that i'll i'll
20:15come
20:16outside when i'll get a second piece yeah i know you want to help but you can't i'm sorry keith
20:20jesus christ as long as you know just tell keith to fucking sit down they're about to let a drunk
20:25go out and serve alcohol to customers what a mess what a mess what a fucking mess
20:34he's coming in here and just just just shut up i mean keith just shut up you know what he's
20:39like
20:39yeah well why do you have to do it i'm just gonna ball you you can shut up as well
20:41don't keep on and on
20:44it's obvious that joe's the biggest problem in this failing family restaurant so i'm taking little
20:49sister ruby aside to get her take on it the business is in a mess i know it is and
20:55it's pulling you
20:55down and it's pulling your brothers down and it's telling them into whether you like it or not
21:00alcoholics and i'm deeply concerned even when my dad are concerned and it's not the way to live
21:07it's not right and you're young you've got your life in front of you you're a smart girl
21:13and you've got to you've got to live your life and this is not the way to do it
21:16if terry i can have a conversation i'll say look we we shouldn't be doing this we should be doing
21:20this
21:20but with joey you just can't speak to joey you've seen it you can't speak to joey and he always
21:26thinks he's right and that's yeah it's hard to work with him nobody likes working with him because
21:30of that because he's got such a strong personality and there's no telling him you just can't tell
21:35him what's up but i want to make this work understand that what do you want out of that
21:40business for it to succeed because there's nothing else for us here apart from that i mean there's no
21:46workaround if if this doesn't work that's it that's it for us here we just we need it to work
21:56ruby has confirmed just what i suspected if i'm to have any chance of turning kilkutis around
22:02i have to start with joe joe two seconds please but his family needs to hear this too
22:13what did you see what did i see oh yeah seriously what did you see well i said i see
22:18a fairly
22:19successful afternoon right and who told you that that's what i said i see right why are you so
22:25deluded joe i don't want to piss on your bonfire you cook for 15 people today the two at the
22:30bar
22:30didn't eat their food the two in that corner there said it was dry this table winding you up and
22:35you
22:35took the bait and you started getting negative why are you in the hospitality business if you can't
22:40take criticism well i can i'm learning i've taken it now for you and i well i've taken 25 years
22:45of
22:46shit yeah you've got to bounce it off you should not be serving customers you need to be under somebody
22:51who's going to tell you when to get to work when to finish when to stop when to go for
22:54piss because
22:56right now you can't run a bath you can't even run yourself i don't know why because you think you're
23:01in
23:01spain you can take your foot off the gas of a fucking party no i don't think that oh do
23:05you know
23:05what young man your party is going to end with you disappearing six foot under what about what your
23:12parents have been telling you yeah okay what they've been telling me as well so why don't you listen to
23:15them because they do exactly the same what we're not working not dare you listen golden listen what you
23:23said to me yesterday that's their generation they've got the right to fucking slow down you haven't
23:32you're proud of that are you no i'm not i'm not i don't i don't want to be like this
23:37i told them
23:38to hate you may not come when i'm going to come work now i'm looking at it in there and
23:42of course
23:43it ain't gonna work it's never gonna work is it can i just have two minutes on my own with
23:50this one
23:50oh yeah should you take some fresh air please talk to me
24:02what the fuck are you doing i'm fucking up i'm fucking up
24:08fucking disgraceful ain't it 34 years of age mother and you're behaving like a 60 year old
24:13alcoholic i know i know i feel fucking ashamed of myself to realize i feel ashamed
24:21i've seen my little sister coin as well that breaks my heart it's your way or the highway
24:25she's not even she's given up like they all have are you fit to run yeah i want to i
24:34want to i'm not
24:35convinced
24:49i don't want to do this
25:04i'm on the costa blanca trying to help south londoners del and sue save their children's failing
25:09restaurant if they don't succeed here where are they going to go they're going to come home to me
25:15i don't want my three kids in their 30s now living with me again i want all three siblings
25:20to prove to their parents that their investment in the restaurant and faith in their children
25:24wasn't misplaced we have to move forward totally agree and we have to turn the corner yes before we
25:31do that i think there's something that ruby terry and joe want to say yeah mum dad this letter is
25:38coming straight from my heart i admit i've beaten the root cause of a lot of family issues and i'm
25:43deeply
25:43sorry i'm now telling you now this is the time i will make you proud of me oh my love
25:47always joe
25:49what can i say thank you let's keep hold of that i'm well i'm never gonna keep it forever thank
25:55you
25:56you have a go you're welcome i really hope that once and for all we can show you that we
26:02can really
26:02make this work and prove to you that you have kids to be proud of because i know this hasn't
26:07always
26:08been the case um thanks again for everything love you both thank you darling thank you jerry
26:15go on ruby you're up
26:19dear mum and daddy i'm waiting i can't wait here i'm writing this because we don't think that we
26:25should we show you just too much we appreciate all that you've done for all three of us if it
26:30hadn't
26:30been for you we wouldn't be where we are now also i'd like to say sorry for all this i've
26:34put you
26:35through over the years none of us deserve you to you the best parent that anyone could ever wish for
26:39i promise to do my best from now on and make this work i love you to bring it back
26:43thank you ruby oh
26:44thank you guys thank you all of you that's so lovely just just please make it work just make it
26:50work and
26:51that's you know we're proud we're all together we're all together we're so strong family hug
26:57you know they love you and you do you know they love you but they don't always show it do
27:03they
27:03because you know they just sort of jog on but i really really feel this is going to be the
27:08turning
27:09point for them which is what it's all about for us well it has to be the turning point if
27:13they don't
27:14turn now they're never going to turn and and yeah this is uh last chance saloon
27:22they've got june july august to make it because if they don't make it across these next three months
27:30they're screwed i mean big time i think i found them
27:35quite possibly at their worst moment they need to get their together fast
27:42calcutis needs a total reinvention which means getting rid of their pre-packaged pathetic excuse
27:47for pub grub instead i'm going to give them a rustic spanish menu using fresh local produce
27:55today's only the second time that terry has cooked from fresh so i'm giving him a crash course
28:00in how to prepare a simple new menu of tapas this is just a very basic spanish yeah fish stew
28:08it's about
28:08utilizing everything in the fridge like that yeah that's right then from there look in in there
28:15and what's going all that flavor all that flavor exactly that the fascinating thing with you is
28:20you've overcome a massive barrier here you speak fluent spanish yeah so while you're not embedding
28:26yourself in that culture and just getting up to speed it's a big advantage yeah it's not mega
28:31expensive that's what i like about it it's suitable for everyone terry's showing me he's got potential
28:36all i need now is for joe to be able to sell this fish stew to the customer a little
28:41bit of bite to
28:42it isn't it yeah honest opinion i don't like all that seafood but that's just me no hold on stop
28:47there seafood i call it seafood yeah right red mullet sea bream and muscle we're in spain whether you
28:54like it or not look at me yeah i'm looking get used to it there's a good profit margin to
28:58be made on
28:59tapas because it's cheap to make but there's serious money to be made on wine what would you serve with
29:04that i don't know because i don't need that i drink mine i don't know i'm thinking probably
29:08probably nice red wine what have i got here do you want to try the better wine i got i'll
29:12show
29:12you what i've got describe it first come here describe the better wine you've got
29:17oh yeah i can't you can't no right so you haven't drunk it before no you've never tasted that wine
29:23not
29:23this one no okay you can take a small sip no take a small small sip yeah you don't just
29:28you don't
29:28have to swallow it roll it around the mouth spit it out no not back in the glass fucking ow
29:35man you're
29:37such a pig i meant in the bin but if the leak is empty oh now you drink it again
29:42oh no come on let's go
29:46if the kilkutis are ever going to make serious money they're going to have to get serious about
29:49the food and drink they serve i want to inspire them to understand that a bit of passion and a
29:56lot
29:56of hard work can pay dividends kike da costa has three michelin stars and an extensive waiting list
30:04for a table i've arranged for the kilkuti trio to work a full lunch service
30:11what's the one thing that's missing in your restaurant discipline discipline on a scale of one
30:18to ten how much discipline is missing ten ten ten eleven eleven quick cover it up after a quick
30:28public change it's time to meet the maitre d hey how are you are you well terry you can take
30:34the geezer
30:35out of south london but can you take the south london out the geezer we're about to find out you're
30:40going to work the dining room you're going to work the kitchen and dining room and you are going to
30:43be
30:44standing next to the chef yes if i was you yeah okay i'd start shitting yourself i'm a bit
30:49chef in there is he in yeah of course let's go come on let's go thank you
31:01terry's learning about the care and attention required to produce top quality food
31:07look how organized and calm and everyone working together like clockwork and they communicate
31:13i feel if i would if i was to do that maybe another two or three times i'd have it
31:17down to a tee
31:19tuck your shirt in jesus christ in the dining room joe is about to attempt his first michelin
31:24staff service i didn't see that yeah lunch here costs 140 pound a head having waited weeks
31:30these lucky diners are about to be served by joe ladies first
31:42when you get to the table you have to give elegance to the dish
31:47you should come and just throw this room exactly not like a donkey being let loose
31:52on the beach i thought that's pretty good one one built in a tie let me know this little by
31:57little
31:57little by little i left this a little by little is good but uh doing well and quick better
32:08you enjoying it no i'm enjoying it yeah how many times you use the microwave
32:11zero no how many times you had your hands in the freezer
32:16terry's learning from the master himself i'm not expecting him to become a michelin-starred
32:20chef but i am hoping he'll be inspired it's not just about the creativeness of the food
32:25this creativeness of the serving the food and how it looks aesthetically
32:30i've asked the costa sommelier to give joe a master class in wine
32:38the markup on every bottle at this exclusive establishment is substantial
32:42so it's crucial joe learns how to appreciate wine and how to sell it
33:00how was that that was good this gentleman showed me now you've got to put the put the mark of
33:04the
33:05glass the crystal to facing the customer you never pour that into the glass you take the cup
33:09couple away explain the wine nothing when he poured the glass did he throw the bottle at the end or
33:14no
33:15he didn't spit the cork out or nothing any customers like keith hanging around no i'm not up and see
33:20they've made it through lunch relatively unscathed you're sweating like a pig don't know don't
33:26not in front of the customers oh shit that's a pillar that's a pillar that's a pillar don't do your
33:33shit out it's breaking news how was that for you brilliant brilliant experience what did you learn it
33:40was just clinical and precise work it just went perfect teamwork everyone's got their own tasks
33:46brilliant everyone's got their own tasks everyone listening to everyone else everybody listens to
33:49everybody else and no shouting no flapping patience yeah dedication discipline and passion
33:55yeah yes we can do this can't we you can do it we're really up for it
34:12today's the day we launched the new menu and it's time to give the restaurant a new lease of life
34:16too
34:18junk in the old bar paraphernalia has allowed me to give calcutties back what they've always wanted
34:23a family-run restaurant oh look at this oh it's so beautiful oh look at the pickies of the family
34:43oh look at this it's just so lovely i can't speak it's just wonderful it's absolutely wonderful
34:49oh what do you think it's great it's great it's the way it should be right tonight we're relaunching
34:55as calcutties tapas terry's been working hard to perfect my pared down menu of fresh calamari tortilla
35:02prawns with chili and of course the traditional spanish fish stew
35:10i've stocked their shells with a selection of high quality spanish produced wines
35:13which even joe should be able to sell big night how you feeling a bit nervous because confident as
35:21well i think we can do this good don't get over confident table one where is it over there
35:25table five there good work together yeah okay
35:34with the restaurant fully booked for the first time since they opened mum sue stepped out of retirement
35:39to lend a hand spread it cut it in full spread it cut it in full local real car both
35:46the restaurant
35:46and patio terrace are filling up fast fledging sommelier joe is pushing the wine but he's already
35:52forgotten that this is a restaurant he hasn't taken a single food order can you ask joe to move his
35:58ass i need some orders in the kitchen that's 15 minutes here that's what i was to say lots of
36:01drinks and there's nothing in the kitchen so he needs to push them yeah he needs to push it even
36:04there's a tapas or whatever get the orders out have a taste of that it's lovely thank you gordon's just
36:09asked me for you to start pushing them yeah i'm gonna go right now even if it's only some tapas
36:14yeah
36:14i'm gonna go right now because we're waiting to roll in the kitchen yep i'm gonna go right now cool
36:17thank
36:18you and watch me go and smash the life out of this i'll tell you what i've got i've got
36:23a nice fish stew
36:24it's a nice bit of spice fresh brain we can smell it coming that is handsome bit of tucker do
36:30you want to try
36:31a bit of that as well do it for two perfect we'll leave it at that for now fish stew
36:35for two chili prawns
36:37tapu of lamb as well i need some bowls for the soup please hey hey hey hey hey come here
36:43stand up
36:43yeah mum's here we're here to help you you shout them to the floor so i'm gonna shout at you
36:48look at us and
36:48talk to us look at me properly like family joe yes big deep breath composure yeah yeah i'm
36:54good i'm good i'm good yeah get behind him he's always starting to panic if they start panicking
36:58we're gonna get screwed one fish stew and one lamb going to e7 overcompensating for his early
37:07mistake joe is now taking food orders far too quickly and piling the pressure on terry i need
37:13another squid then for e4 okay you're not about to throw this down the pan are you i've been with
37:17you
37:17all fucking night you've got to keep those standards all them lot started fucking up orders and
37:20take them to one table so you have to stay in control
37:28started off well uh terry's starting to lose it and uh just stressing everybody out
37:35terry's doing brilliant yeah it gets a little bit sloppy sometimes um but by and large you know the
37:40guy's in a great job he's focused half the family are sailing yeah and one of them's cracking
37:45it begins with j tonight i've invited along a vip guest the influential mayor of el poblets
37:56in a spanish village like this his patronage is crucial
38:02but joe's keeping him waiting who's taking the mayor's order who's taking it who's going to be
38:08tell you i'll take it i'll take it when he's ready i'm just joe look at me look you're you're
38:13you're starting to me off do you know you're just acting like a slob like day one again
38:17i asked you politely who is taking his order i will take thank you so sorry no it's not even
38:23my
38:23restaurant but i seem to care more about the mayor than you do right let's do this
38:34one fish stew gone four gazpacho for the mayor okay four gazpacho for the mayor right that's the
38:40three prawns one lot of lamb the mayor's finally been served and the family have eventually found
38:48their rhythm it's really really fantastic it's very good it's very good i'm surprised
39:04bingo the tapas are going down a storm and so is the new improved wine with a markup of nearly
39:1050
39:10percent it should be very profitable but some of their old regulars aren't happy to pay 15 pence
39:17more glass yeah of course she wants to know how much these short measures are yeah these short
39:23measures are 250. no we're doing the special menu we've got the fresh food in and it complements it
39:30for for purely that reason no problem thank you guys thanks for your patience
39:35amazingly joe's kept his call with the customer one of these days he might even pass charm school
39:44it's been a long night but this family has come an awful long way in a week
39:5361 customers 45 in the restaurant 15 on the terrace you sold out the lamb went
40:00yeah she was flying how's the wine wine went well anyone complain about the prices yeah one table did
40:07one table yeah out of 20 tables yeah no yeah yeah and if you start going back because one
40:13table complained and you start changing everything because you want to keep him happy that's not your
40:17customers yeah okay yeah you either move forward and embrace change yes or go back to the shitty old
40:22ways and just pull it's not happening no we can't go back no we can't go back
40:30tough week honestly i didn't think we're going to get there um yeah
40:36you know the family back together can the restaurants sustain that pressure i hope so
40:42they have to maintain their standards and understand that they're going forwards not backwards
40:49they better not let me down not least because i'm coming back to check up on them
41:02it's a month since i was last at kilkutis i'm paying them a surprise visit to make sure they
41:07haven't slipped back into their old bad habits and crucially to see if they're now making any money
41:13quarter past one in the afternoon i'm hoping for a busy day
41:21not so busy a bit nervous about this one to be honest
41:26i just hope there are a few more customers inside
41:32hello everybody hey how are we doing well nice and busy good to see you
41:37well how are you thank you you good yeah good you look well i feel well happy to see me
41:43yeah
41:46so truthfully no yeah it's been good let's uh let's catch up ruby i'll leave you to it when i
41:51first met
41:52the kilkuti siblings they hadn't made a profit in nearly a year and equally couldn't afford to pay
41:57themselves a wage how's the business doing is it now making money oh of course it is yeah well
42:04we're we're starting to get paid that's that's the best thing for us you know are you drinking
42:09and working at the same time no no by the time you actually sit down and got five minutes stop
42:13and
42:13have a cigarette or have a can of coke or something it's midnight with little spare time
42:19to indulge their drinking el tel must be doing something right in the kitchen
42:25hello hello hello hello how are you you good yeah good good to see you good
42:30the food looks good i'm enjoying it a lot actually it's nice to be in here doing a bit of
42:34proper
42:35cooking obviously we're doing some of our own stuff now as well a bit of variation to it that menu
42:38is
42:39there just as a template no exactly yeah i mean now we're doing like the ribs for example we're
42:43selling so many ribs now we're selling loads of ribs and it's a cheap cut as well the ribs
42:46so you can get a proper return on there as well yeah of course no are you getting up to
42:49speed are you
42:49yeah moving forward yeah when me and ruby are here together are we cracking it out we really are
42:54yeah we really are any kievs in the freezer no no no calamares los quesos the kids really
43:01seem to be on track now i'm dying to see the two people who called me here in the first
43:06place
43:06good yeah hello mate how are you well yeah very good let's uh let's uh see now first of all
43:13um how
43:15are you uh we're really pleased actually good yes we're really pleased we're really pleased for the
43:21kids yeah they've made a positive effort it's been the greatest thing i could just cry now thinking
43:26about it because they have changed and also they're a lot happier because they're they i mean they're still
43:31working hard yeah but they're working less hours um and it's just much more rewarding for them yeah
43:37give me a little insight to the numbers roughly i mean where are we trading on a week on a
43:41week basis
43:42probably around about 3 000 euros average each week good from losing 3 000 euros a week
43:49to making 3 000 euros is a huge improvement and the crucial summer season has only just begun
43:55at this rate they'll be able to keep going not just through the summer but into next year let's see
44:01what he really knows fill his glass up with cheap i've got one last test for joe to see if
44:07he really
44:07can tell quality wine from plain old plonk mr sommelier yeah yeah hmm darling that's that's rank that's the ass
44:21shit so you do know your wine that's right yeah that's right it is that's that i wouldn't even use
44:30that for cooking that is terrible that's the old stuff that's the old stuff now have a sip and then
44:36give me a little spill on this one here we go oh real full bodied you can taste the real
44:43good start
44:44griping that i'd like to i could have that with some of them ribs tails just done that's the most
44:50important
44:50thing because listen literally a month ago a you were just pushing crap out there and expect people
44:54to drink it i like the fact that you've you've got hold of something tangible that can make
44:58this business some decent money
45:02bye-bye take care it's good news it looks and sounds like calcutta's is on track for a very busy
45:09successful summer terry's on form cooking well and adding to the menu which i love
45:15but it all hinges on the attitude of joe because that's the guy that can make it
45:20or destroy it and hopefully calcutta's can finally make money
45:25hola my job here is done
45:28you