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00:02Isha in the home counties full of stockbrokers ladies who lunch and golfers
00:1035,000 rounds of golf are played every year on Isha's more place golf course that should
00:16be more than enough to keep the attached restaurant full but none of the golfers
00:19ever go nor does anyone else I've never seen such a sorry-looking dining room
00:28I have just a week to turn the place around and that's a tall order
00:33Jesus Christ almighty monstrosity um first impressions yeah um yeah I'll turn it into
00:39an open prison for young offenders because it looks fucking ghastly my god I think this could
00:44be my toughest job yet I've come to try out the food more purple everywhere but the place is
00:54deserted
00:54Have you ever been lonely looks like I'm dining alone not a good sign
01:04God knows what they're going to serve me
01:07The camembert?
01:08Deep-fried camembert have I gone back in time?
01:12Dear lord for what I'm about to receive may I not be poisoned for the fourth time in four months
01:19Amen
01:21Jesus
01:23Here among the rancid fish fingers
01:27That's disgusting thank God I've got some wine to wash it down
01:31God dear oh dear
01:33It absolutely stinks
01:35It's caught
01:38Where is everybody?
01:41Still
01:41At least I can be sure no one's watching me
01:44Still at least I can be sure no one's watching me
02:00Is the meal alright then?
02:01Mmm
02:01This duck tastes like it grew up in the 1970s
02:04It's not exactly fucking tender
02:06Is it popular the dish?
02:07The duck a l'orange?
02:09Not really
02:10No
02:10Have a little taste
02:14It's quite tough no?
02:15It's really difficult to eat yeah
02:17I know
02:17You sure we always put it out?
02:19No
02:19Are you going to swallow?
02:20No that's the moment
02:22Water?
02:24It's still in there
02:25Mhmm
02:26You're still chewing
02:30Oh my god
02:31Don't swallow it
02:37Horrible food
02:38No wonder this place is in trouble
02:44Clueless
02:46Clueless
02:46Completely clueless
02:48But on the verge of being embarrassing
02:57So what do you think about your meal tonight?
02:59In English or in French?
03:01In English
03:01I'm lost for words
03:04Almost
03:05Merda
03:10Well at least I wasn't poisoned
03:11So I've come back to meet the owners of this 1970s nightmare
03:16Richard
03:16Try to be nice
03:18Huge place
03:21Richard Hodgson and Nick Whitehouse have sunk all their money into this place
03:25And it's been a disaster
03:28It's like an old country house hotel isn't it?
03:32Historically it was someone's house
03:33This empty room will be costing them nearly £100 an hour for staff and overheads
03:38Very potential
03:39It's fantastic
03:40It's got character
03:41It does
03:41It used to be a successful Bernie Inn in the days when stakes were posh
03:45They used to do 200, 250 covers a day here
03:48Ballet parking
03:49It was probably the last time he took his real money wasn't it?
03:52It was probably the only restaurant on the High Street
03:53Yeah, absolutely
03:54Aren't they ashamed to be still serving the same food from the Bernie Inn days?
03:59And who's got the food background?
04:01Neither of us two
04:02None of us
04:03Our background is drink
04:05Right
04:05I spent 15 years in the licensed trade
04:08Richard sacrificed everything to buy this place
04:10If I can't help him, his family could be homeless
04:13I should have done this in my 20s when I didn't have children and didn't have a huge mortgage and
04:18everything else
04:19We both sat there and thought, shall we do it, shan't we do it, and a few dark nights
04:23And we thought maybe it's a bit risky and there's a lot of risk involved for us both
04:26Nick's put everything he's got into the business as well
04:30Running a restaurant is completely different from selling drinks
04:33No wonder the kitchen is such a nightmare
04:38Herve was the French head chef when they took over
04:41But no one liked his cooking, including me
04:47We gave people some shocking experiences, I think it's safe to say
04:51Well, we taught them what the extremes were like
04:54People can be quite emotional about food and you've ruined my life, that type of thing
04:58I know how they feel
05:00Engine room, kitchen
05:03Let's meet the rest of the kitchen team
05:06Mark Robinson calls himself the executive chef, whatever that means
05:11So you were head chef somewhere else before we came here?
05:13I trained as a chef and then became very disillusioned
05:17I went off and got an IT and business degree
05:20Gave up cooking for a business degree, doesn't sound very passionate about food to me
05:26He was brought in to sort things out, but all he's done is spend thousands of pounds on microwaves and
05:31fryers
05:32And piss her way off
05:33Come on strawberry French man
05:41And he said he doesn't like you
05:44There are two people in the dining room
05:46Let's see if their lunch is as bad as my dinner
05:50Almost everything seems to be deep-fried
05:52And the oil smells like it hasn't been changed for months
05:55When you walk through the restaurant, the first thing you can smell is like a tainted sort of
05:58Fried smell
05:59Fried smell
06:00Almost a little bit like hospital food
06:02Yes
06:07Chef, why is there anchovy fillets in the saladisoise?
06:14How many new potatoes around?
06:16Only one
06:17One new potato?
06:18Yeah
06:19Fucking hell, for £9.50
06:20Any olives?
06:22No
06:22Nothing's ready here
06:24No beans cooked, no eggs cooked
06:26What the fuck is going on?
06:27Are we just in this shit because we've got two customers for lunch?
06:29This kitchen is a nightmare
06:31Mark was brought in to update the food
06:34But I can't see what he's done
06:37How can he get away with a menu like this?
06:39And how would you describe the style of the food?
06:45It's the a la carte stuff that we do
06:49It's very much, here's a steak and three sauces you can have with it
06:54It's not a massive detraction for what they were serving before here
06:58And three sauces are what?
07:00Brandy and mushrooms, stilton and bacon
07:04And a peppercorn
07:06Jesus
07:08Those three sauces sound a little bit burning-ish
07:10Well, they are
07:10I mean, this is the thing
07:11It's a bit, it's a bit 1976
07:13You can say that again
07:14A little nuke sauce
07:17Straight out in the microwave
07:19Stilton and mushrooms
07:19It's an insult to cooking
07:21Oh, in the bag
07:22Damn
07:23No wonder we need so many fucking microwaves
07:28Herve?
07:29Thank fuck I'm not hungry
07:31Sorry
07:32Parsley?
07:33Hey, come on
07:33It wouldn't be the same without parsley
07:34Come on, get it on there
07:35There you go
07:36There you go
07:37Good old Bernie
07:38I know you love your parsley
07:41And so far, they need a fucking rock up their ass
07:43Because if they continue the way they are doing now
07:45It's gonna go down like a sack of shit
07:48And quite frankly, I don't think they actually care about customers
07:50And every dining room needs to care about customers
07:53Otherwise, they don't come fucking back
07:58The food's stuck in the 70s
08:00Mmm, Bisto
08:02As usual, there are no customers
08:05Today, how many's booked for lunch?
08:07None
08:07Nothing
08:08And tonight?
08:09None
08:10So...
08:11To have someone come in to look at the restaurant
08:12It's either here or TGI's
08:14Fucking hell
08:15I'd rather go to TGI's
08:17Mark Robertson, the executive chef
08:19Should be tearing his hair out
08:20Free range
08:21But he's taking the day off
08:22Chickens
08:22You look different now, your whites
08:25You look like a monk on leave
08:29Thanks
08:30I'm going to play golf later
08:31Oh, easy
08:32I'm going to play golf
08:34We're supposed to be running an empty restaurant to get it off the ground
08:38To get it moving towards something semi-decent
08:42Not fucking around on a golf course
08:44At least he knows there's something wrong
08:46Because he's hired a new head chef
08:47Now there are three
08:49Talk about too many cooks
08:51One's a joke, Frenchman
08:53The other's stuck in the 70s
08:55I hope Andy trails from the 21st century
08:58You've really got your work cut out there
08:59I know
09:00And you can't go in with all guns blazing
09:02Booting them all in the ghoulies within the first 24 hours
09:04You'll have no one left
09:05I know, I know
09:06How would you play this situation?
09:08Narrow the menu down to begin with
09:10Yeah
09:10Start off really simple
09:12Yeah
09:12And look what's going on locally
09:15Andy looks promising
09:17But I have to show him what he's up against
09:19What is that, Andy?
09:21Huh?
09:21It looks like something out of another tea
09:24What is that?
09:26Jesus
09:27Right painful
09:28It looks like a dehydrated silicone implant
09:31Actually, it's a microwave frozen deep-fried burger
09:35What is that?
09:36Is this salad?
09:37Looks like a plate of worms
09:39Kind of breaks my heart when I see this shit
09:40You know that
09:41No mate, do you think that's nice?
09:43Yeah
09:43It's not bad
09:44Yeah, it's not bad
09:44Andy's worked at some really good places
09:46He's going to need all his experience
09:48I know
09:49It's instantly
09:50Some bologna sauce
09:52In a jar
09:53They don't use that though, do they?
09:54I wouldn't like to say
09:55We'll ask our executive chef Mark on that one
09:57French dressing
09:58He's as shocked as I am
09:59By all this ready-made packet food
10:00Lazy cooking
10:01And it's more expensive than making it fresh
10:04And you smell that
10:05That's what the smell is
10:06Downstate the dining room
10:07Yeah
10:07I mean on a Sunday
10:09I bet you can smell that
10:09All over the building
10:10Jesus Christ
10:11Right down here
10:12No one was no fucking customers
10:17Hervé
10:18Yes
10:18You're being a little fucker again
10:21How can we have a Frenchman here
10:22We're buying French dressing
10:24Little fucker
10:26I'm impressed so far with Andy
10:28He seems keen to make changes
10:29And this
10:31Yeah, this is what I want to get away from
10:33This is
10:33And they put it on the menu
10:34Is Brussels pate
10:35Brussels with chicken
10:36Yeah, it's just plastic crap
10:38Yeah
10:39Now they're definitely left on the burning in
10:40Fucking hell
10:42Frozen Yorkshire pudding
10:44Oh lovely
10:45Andy could be the chef I'd be looking for
10:47And that means I can get out of the kitchen
10:48And work with the owners
10:51It looks like a deceased bridge tub
10:53Why spend £10,000 painting the building a horrible colour
10:56And nothing on improving the food
10:59The reason for doing it was to show people
11:01That the place had changed hands
11:02That it was very different
11:03At night though
11:04We lighted up with purple lighting
11:05It looks fantastic
11:06But it has probably alienated some of our old core business
11:10The most important thing is to focus on the food
11:12And get the food up to where it should be
11:14What we should be offering local
11:15How we should be selling the food
11:19And bringing in a bit of a bargain
11:22I'm taking Richard down the high street
11:23To find out where his ex-customers are eating
11:26I can't believe how close together all the Russians are
11:29Yeah
11:29Really really
11:30On one high street
11:31Isha's made up of wealthy city types
11:33Ladies at lunch
11:35And surprisingly thousands of Americans
11:37Who work for a big conglomerate in the area
11:40And red peppers
11:41Yeah
11:41It's absolutely packed
11:42Yeah
11:43Lady there
11:44Actually drinking champagne
11:45Yeah
11:45That's been bad
11:4715
11:4715
11:4720 quid
11:48But he's churning all the time
11:49You know
11:50That's a good example
11:51Yeah
11:51Very good
11:53Richard's a businessman
11:53And I want him to see how much money these places are taken
11:57There are 23 restaurants on the high street
11:59So competition is fierce
12:02But I bet most people don't even know there's a restaurant at More Place
12:06Quick challenge
12:06We're going to ask a family
12:08We're going to stop them and say
12:09Have you heard of More Place?
12:11Yeah
12:11Do you know what it is?
12:12Do you know where it is?
12:13Come and try us
12:14For lunch
12:15Have you heard of More Place?
12:17No?
12:18Have you heard of More Place?
12:19Unfortunately not
12:20You haven't
12:21Have you heard of More Place?
12:22Yeah
12:22Up the road there?
12:23Have you been?
12:24Have you used the place before?
12:25No, I don't know the colour of it
12:26You don't?
12:26It strikes you as being an idol
12:28Another purple building there
12:29It's a funeral door
12:30You didn't copy that, did you?
12:32More Place?
12:33Yes
12:33Well, before they painted it
12:35It's a strange colour
12:35Right
12:36You're not a fan of the colour?
12:37No
12:37If we paint it differently tomorrow
12:39Would you come back next week?
12:40Yeah
12:40There they go
12:42I've got that
12:44I've got two brushes
12:45You can have one of them
12:46And I'll have the other
12:47So in a survey on the colour
12:51I think this trip's opened his eyes to the potential of his own restaurant
12:54It's given me an idea for the new menu
12:57The plan is to give the restaurant a new direction
12:58And get people talking about More Place
13:01The deep-fried shit has to go
13:03And the parsley round the plates
13:05And the chopped tomato
13:06And that's fucking 70's crap at its best
13:10Gordon, I have no desire to spend the rest of my working day smelling of fat
13:14There's thousands of Americans that live locally
13:18That is the most amazing market to tap into
13:20There's no reason why you can't have not an American themed restaurant
13:24But an American influence
13:25But get the place famous for two or three dishes
13:27Sure
13:28When someone's driving past
13:30Oh, Christ, look
13:30There's more place
13:31You know, they've got the best burger in Asia
13:33Yeah
13:33Who gives a shit?
13:34It's a talk point
13:35Whether it's the best burger, whether it's the best chowder
13:37Yeah
13:37It doesn't matter
13:38But as usual, Mark has a problem
13:40My concern is how that would go down with
13:45Any of the older clientele that have got to come in
13:47Is that keeping the business afloat?
13:50No
13:50No, there you go
13:51No disrespect
13:52I've gone into restaurants before
13:53Where everyone's been nervous about the existing old
13:55Farty, boring bastards that sit there
13:58And take a two week holiday in between courses
14:00And dribble throughout
14:02The Viagra coming with a coffee
14:03No
14:04We're looking for new, vibrant, young, exciting customers
14:07That are going to be loyal to this place for the next ten years
14:10Can we fuck off in the kitchen now?
14:11Absolutely
14:12Fucking hell
14:15Stay focused
14:16One Direction
14:17American style cafe
14:18Upbeat, friendly service
14:20Bloody good food
14:21And stick to it
14:22And if Mark bangs on again
14:24About the justification
14:25To why I should accept
14:26That he cooks 99% of his food
14:28In a fucking deep fat fryer
14:29And to why they spent
14:30What?
14:31Twelve and a half thousand pounds?
14:32On six fucking microwaves
14:33I'll put one up his ass sideways
14:38Why don't we do a couple of burgers up for
14:40Richard and Nick
14:41My Organic Burger
14:42Made with totally fresh ingredients
14:44Is miles away from Mark
14:45Deepfied Crab
14:46Nothing wrong with the burger
14:48When he's done that
14:49Lovely
14:51Oh
14:53Oh
14:53Okay
14:54Welcome to proper cooking
14:56And it's cheaper to make than bought in silicon implants
14:59Tomato chutney
15:01It's a nice raw cherry tomato chutney with shallots
15:04Put a little bit of parmesan on
15:07Toast on
15:08The celebration burger
15:10Lovely
15:13So far
15:14Nick and Richard have shown
15:15Little interest in the food they're serving
15:24What's the verdict?
15:25What's the verdict?
15:28That's fantastic
15:29It is
15:30It's awesome
15:31Absolutely
15:32Brilliant
15:32And that's just
15:33That's the talking point
15:34That is
15:34I ate at More Place
15:36And the burgers are awesome
15:37You've got to go there and have one
15:38Fresh
15:38And because burgers are traditionally so badly done
15:43What an opportunity to really excel
15:46I can almost see them counting the money they could make with my American theme
15:50Burgers and corned beef hash
15:51Pecan pie
15:52Peach melba
15:53And smoked haddock chowder
15:55The most important thing about this particular soup
15:57Is that you know
15:58They turn up in the morning
15:59Clam chowder made up
16:00We're using potatoes
16:01Clam juice
16:01Thicken it
16:02We've got a little step further
16:04And poached some quail's eggs
16:04Then pour the chowder
16:07Over the halet
16:08Over the clams
16:10The quail eggs full nice and runny inside
16:13It's lovely
16:14When you take a spoon
16:15And then you go
16:16Fuck it up
16:16It's moist
16:18The food is really coming together
16:19This is the corned beef hash
16:21With holidays finished with corned beef mustard
16:23It's not difficult at all
16:25It's an exception
16:26Really not
16:30Finally we're getting somewhere
16:31Now all we need
16:32Is some customers
16:3635,000 golfers use this place
16:38Every bloody year
16:39You know that
16:40And there's a
16:41Small percentage of them
16:42Actually get in
16:43To that bloody restaurant
16:44So the idea now
16:45Is going round there
16:46Stalking them a little bit
16:47On the green
16:48And ask them to taste
16:49This amazing food
16:50I'm taking Kim
16:51One of the waitresses
16:52And Andy
16:53To entice them in with the food
16:54Morning sir
16:55How you doing?
16:56What's like a quick burger?
16:58Sir, there we are
16:59Thank you very much
17:00What's this in Adolf?
17:02This is Adolf Andy
17:03I'm the chef in the restaurant
17:04At one place
17:05Are you?
17:06We haven't been in that place
17:07For three years
17:08Four years John
17:08I used to come down
17:09On a Sunday
17:10And we booked a breakfast
17:11And we had our tea booked
17:13And they just took so long
17:14To get their breakfast out
17:15That's interesting
17:16Well we had to tea off
17:18And they had to leave
17:19The breakfast
17:19And I haven't been in there since
17:20Nick and Richard
17:21Can't keep an empty restaurant
17:22Going forever
17:23We have to fill the dining room
17:25And make customers come back
17:26This is a beautiful
17:27Mini hamburger
17:28With a nice fresh
17:29Tomato chutney on top
17:31Charcoal grilled
17:33Would you be so kind
17:33To have a quick taste
17:34And just give us a little insight
17:35Yeah, pleasure
17:36What do you think?
17:37This is gorgeous
17:38My wife's going to go mad now
17:39Look, you spilled it all down your jumper
17:41Pecan pie
17:41I wonder how many of these golfers
17:42Are ex-customers
17:44Toast the brand here
17:44Yeah
17:45Just trying to get people
17:46Into the restaurant
17:47Trying to buy good food
17:48Is there a theme to your menu?
17:50Chowder
17:51Great burgers
17:52Corned beef hash
17:53Beautiful roast
17:56Nickerbocker Glories
17:57Would you come back
17:57To the restaurant?
17:58Oh, we certainly would
17:59Cheers
17:59Thank you very much
18:02There are three days of the year
18:03When all restaurants
18:04However bad
18:04Are full
18:05New Year's Eve
18:07Valentine's Night
18:07And Mother's Day
18:09What are you doing on Mother's Day?
18:11That's a good point
18:12It's Mother's Day this Sunday
18:14And it could be make or break
18:15For more place
18:16Or maybe book a table for Mother's Day
18:17How's this weekend?
18:19Sunday
18:19Pecan pie
18:20It's slightly heavier on the run
18:22Which makes it a little bit special
18:23This is nice
18:24Yeah
18:25Possibly try us out one day
18:26We will try you out
18:27Definitely
18:30Three down
18:3134,997 to go
18:35Hopefully we've enticed some disgruntled customers back
18:38And made some new converts
18:39My next task
18:40To sort out the waiters
18:44It's Friday night
18:45And time is running out for practicing on customers
18:48All nine of them
18:51It's Andy's night off
18:52And so Mark's running the kitchen
18:55Yeah
18:55I just want them squared up
18:58Peter
18:58It's not square
18:59Just square them up
19:00So why is he in the dining room?
19:02I just want them straight
19:03Tonight
19:04I want to see if the waiters can push the new menu
19:06On a bed of spinach topped with a fried egg
19:09Oh
19:09Well that's it
19:10That sounds great actually
19:11It is nice
19:12I tried it yesterday
19:13Did you?
19:14I've changed my mind already
19:15Well done Kim
19:15One corned beef hash
19:17Let's butter on the spinach next time
19:19Okay
19:19Quick
19:20Smok
19:20Haddock chow
19:21Which is a soup
19:23It's with
19:24With
19:24With
19:25With
19:25Come on Peter
19:27He's got
19:28Haddock fish
19:29He's got
19:29He's got
19:30He's got
19:31What was that egg?
19:33No
19:35The customers know more than him
19:36Can I have the camembert
19:38Two of those
19:39Oh God
19:39They've ordered the camembert
19:41That's it
19:42Please
19:43Just okay
19:44Jack looks so shy
19:46I'm not sure he can walk and talk at the same time
19:48Like your fucking security guard
19:49Never mind sell the new menu
19:51There you go
19:53That's it
19:53How was your stuff
19:55Is that me caught?
19:58No
19:58Now things are going wrong in the kitchen as well
20:00Mark can't even make the deep fried camembert
20:02It's frozen
20:03And I thought it was his speciality
20:07Okay
20:07Please do more
20:11They better
20:12I mean it's melting but they're full of fat now
20:14If it's under ripe cheese then it's gonna be a lot harder to get running
20:17Yeah
20:17Even if it's frozen it's never gonna go running because it's not ripe
20:21Now the chef's gone into the dining room
20:23That's pretty much one member of staff for every two customers
20:28And there are no vegetables at the main course
20:30And they need my help to serve them
20:32How are they ever gonna manage with more than nine customers?
20:36Everything they've touched so far this evening
20:38It's fucking overcooked, undercooked, unripened, deep fried camembert
20:45And um
20:48I'm really worried
20:49This dining room will be full on Sunday
20:51There could be as many as a hundred and fifty customers
20:53We don't stand a chance
20:57And if it continues to go like it is now
20:59There'll be more fucking camembert inside the pot plants
21:02Shocking
21:03I mean really fucking shocking
21:07Dining room
21:08Absolute crucial
21:09We can't do without you
21:10And you can't do without us
21:12And we've got to establish that teamwork
21:13And we've got to come together as a team
21:16And think together as a team
21:18And then never forget the most important person
21:20Is the customer
21:22So it's a very straightforward exercise
21:24Nick and I are gonna arrive
21:27In the dining room
21:28For the first time
21:29We've got a table booked for 1.30 for lunch today
21:31Ready?
21:33Sit me down, present the menu
21:35And sell me this restaurant
21:37Peter's been here for 15 years
21:39So he should know what he's doing
21:42Good afternoon
21:43Mr Whitehurst, nice to see you
21:45Mr Ramsey
21:47Long time to see you, I've got a nice table for you
21:49Yeah
21:49Well, you can't fault his enthusiasm
21:52Still all sparkling for both of you
21:55Sparkling
21:55I'll have a beer actually
21:57Kim's been a waitress for five years
21:59She's charming, but has no real training
22:01A beer, bitter
22:03Bitter, okay
22:03The lamb perhaps?
22:05The lamb?
22:06Yeah, I'm not too part of that
22:07Sack's only been here a week
22:08He knows nothing
22:10Really nothing
22:11Where's it from, the lamb?
22:13I'm not too sure
22:14Oh, soup of the day
22:16What's that?
22:17Not too sure either
22:18I'm sorry
22:19And may I have some water cloth?
22:20Still sparkling
22:21Yes, still
22:22Still
22:23Fresh oil
22:25Fresh oil
22:25Oh God
22:27Fresh oil from the pond on the 9th green
22:29I would like you all to test
22:30They have less than 48 hours to master the new menu
22:33And be able to sell it to the customers
22:35It seems like it's got bits of mussels in it
22:37It's not actual fish, is it?
22:39I'm not sure
22:39Right
22:40It's seafood
22:41It seems seafood soup
22:43It's got some white fish there
22:45It's got cockles
22:46Cockles
22:48Cockles
22:50This is going to be harder than the kitchen
22:52I used to work as a waiter
22:53And I'm sure I can show them how it's done
22:56Smoked haddock chowder
22:57Beautiful creamy soup garnished with flakes of oat smoked haddock
23:00Finished with a wonderful poached quail egg
23:03So
23:03Nice beef chowder
23:04Beef chowder?
23:05Definitely not
23:06We also have a special on today
23:07Clam chowder
23:08The chowder
23:09The chowder is a very nice platter
23:11It's a very nice taste
23:13Platter?
23:13Platter, no
23:14Nice short descriptive idea with a special
23:16Clam chowder
23:17Very strong tasting
23:19I'm turning fucking grey
23:20Don't have to read the menu
23:21Go for the menu
23:21I'll give the menu to you
23:23There you go
23:24Okay, hold on a minute
23:24Let me just see what we've got
23:25Last time
23:25Sharp tasting
23:27Got a special twist to it
23:28As we put quail's egg in it
23:30Quail's egg in it
23:31Much better
23:32Quail's egg in it
23:32Really good
23:33Even my pubes are going grey
23:35Garnished with the oaks of haddock
23:37Flake
23:38Sorry, garnished
23:39Can you cook?
23:43No
23:44This whole thing is theatre
23:45And this restaurant has to become a showcase
23:47And each and every customer is going to eat in here on Sunday
23:49Gearing up for a bloody busy day
23:51Has to remember you
23:52Yes
23:52And if they remember you
23:53And we've served good food
23:54Boy, are they going to come back
23:55And one last chance for Zach
23:57Here we go
23:58I'm ready
23:59This one I can feel in my bones
24:00I can see how relaxed you are
24:01You're looking good
24:02You're cool
24:03You're dude
24:03BAM!
24:04Give it to me
24:05The smoked haddock chowder
24:06Is a very nice dish
24:08It has a nice creamy, fishy
24:10Garnished with flakes
24:11And a nice smoked haddock in the middle
24:15It's been selling like hotcakes
24:18It would be funny
24:19If it wasn't for Mother's Day
24:20Oh shit
24:21We've only had like two days to prepare though
24:23So it's like
24:24Oh fucking hell
24:25You've got two days to prepare
24:26One fucking speech
24:27I've got 24 hours to get a fucking restaurant ready
24:30Zach
24:32Zach
24:32Zach
24:33Without any customers
24:35It was all a bit pointless
24:38There are three days of the year
24:39When every restaurant should be full
24:41Even purple ones
24:42New Year's Eve
24:44Valentine's Day
24:45And Mother's Day
24:46And Sunday
24:47Is Mother's Day
24:49Richard and Nick
24:50Have been taking bookings
24:51Trying to claw back some money
24:53Table plan
24:54Good news is what?
24:55We've got 11 books
24:56No, we've got quite a bit more than that
24:59But
24:59Hit me with it
25:01181
25:02Shit
25:02Confirmed
25:03I should be pleased
25:04But I'm terrified
25:05I thought we'd struggle with 150
25:07But 181?
25:08It's making me feel worried slightly
25:10A bit ambitious
25:10A bit ambitious, yeah
25:13But just, you know
25:14What we're trying to do
25:15And turning this place around
25:16And taking up a division
25:18Yeah
25:18And getting customers in here
25:19And what worries me
25:21Is that, you know
25:22They're still not turned on
25:24I think they're putting off more than they can chew
25:26With the amount of covers they want to do
25:28I'm as worried as Andy
25:29But I have an idea
25:31Roast chicken
25:32Just like your mother used to make
25:33But with a twist
25:35Carved at the table
25:36To take pressure off the kitchen
25:38You've cut a chicken before?
25:40No
25:40You've cut a chicken before?
25:41No
25:42You've cut a chicken before?
25:44Many, many years ago
25:45Many, many years ago
25:47Rich?
25:47At home, of course
25:48Everyone's going to learn
25:49Including the owners
25:51One chicken each
25:51JC, you thought you were coming down here
25:53For a round of golf
25:54No, you're not
25:54I want you to do a chicken
25:55You ready?
25:56I brought in JC
25:57One of my best maitre d's
25:59He knows everything there is to know about service
26:02And about calving a chicken
26:03I mean, one of the so classic
26:06Yeah, cutting
26:07We do
26:08First, cut off the legs
26:12Then separate the drumstick from the thigh
26:15Next, cut along the breast bone
26:17Keep the knife close to the carcass
26:19And take off the breast
26:20I will leave the skin myself
26:22I think it's nice also to leave the skin
26:24And the customer can do what you want
26:26So we do one breast, one leg
26:29Turn the chicken over
26:30And remove the succulent oyster underneath
26:32That's a nice little piece of meat
26:34What are you doing on Sunday?
26:36Yeah, exactly
26:37And for the next four hundred Sundays
26:39Four pound fifty an hour
26:41No, no, we'll push the bugs out this time
26:43Four seventy-five
26:44Mum's got talent, come on
26:46Time for everyone to practice
26:48First time for you?
26:49First time for me
26:49Yeah?
26:50Chicken virgin
26:51Walk up the arse
26:52Walk up the arse
26:53Which is the arse?
26:55The legs off first
26:57And then you go on to the breast
26:59The chicken has to be carved in three minutes
27:01Or the rest of the food will have gone cold
27:03It doesn't look like a chicken
27:05It just looks like a bit of bone
27:06And you cut the leg beautifully
27:08Cut the drum off
27:09You've got the thigh there
27:10Yeah, look, that's great
27:11That's brilliant
27:12You're just having problems with the breast
27:13Yeah
27:15Tomorrow they'll have to carve in front of the customers
27:16And it'll have to look better than this
27:24It looks like the fucking foxes attacked it
27:30The chickens are coming on
27:32And it'll be so nice to have chickens carved at the table
27:34And getting the waiters to take some pressure off our fucking shoulders on Sunday
27:37With gratin dauphinoise in a bowl on the table
27:40Yeah, yeah
27:40And fresh peas because it's just coming to season
27:42Yeah, perfect
27:43And so that's the major selling point for the dining room
27:46Yeah, absolutely
27:46And pecan pie
27:47Instead of being positive about Mother's Day
27:49Mark's worrying about
27:50Old customers who are expecting the 1970s menu he's already sent out
27:54The people that have booked have seen this
27:56Yeah
27:57As long as they know they're going to get the beef, lamb, chicken
27:59The saving grace is they may have seen the menu
28:01But they haven't fucking tasted it
28:02Yeah, absolutely
28:03So that's one big fucking relief for me straight away
28:05I really want Mark to be right behind the changes
28:08With respect to how many we've got booked
28:09We're going to be in the shit big time
28:11Yeah
28:11And if we can entice 25% of these customers on Sunday to return
28:15You know
28:16Well, we've got them
28:17Yeah, you've got them
28:18The simple truth is that Nick and Richard have got greedy and overbooked
28:22Yeah
28:22They have to learn to care for their customers
28:24Do you think you're both now capable of running a restaurant?
28:28As you've said before and as we've not made any bones about
28:31We're not food experts, we're not restaurant operators
28:33Our backgrounds drink
28:36So we've undoubtedly got lots and lots to learn
28:38No, I think we need to be in here
28:40Certainly in the short to medium term we need to keep to building our capability
28:43If you are going to go up a division and take it from strength to strength, you have to get
28:48firmer
28:49I have to do it every day
28:50Because there's a part of me that thinks, Christ, you nasty bastard
28:53And now that you guys are physically hands-on
28:56I mean really hands-on
28:57It'd be so good to keep control of it
28:59Hold tight to those fucking reins
29:01If Richard and Nick are serious about getting stuck in, we could still get through Mother's Day
29:06I'm going to take them at their word and give them some real work to do
29:11I really wish I could repaint the building for tomorrow
29:14But at least I can do something about the inside
29:16When you walk in here, the first thing you look at you think, Christ, what are they?
29:19A little bit disorientated because you're confused to where the rest of it is
29:22At the moment, the customers are in danger of getting lost on the way into the dining room
29:26Walk through, down to the right
29:29And then when you come into here, there's such a lovely area here
29:31And what I was thinking, see all these plants that side there
29:34Yeah
29:34Let's get this over here, a little bit of screen
29:36Yeah
29:37Maybe one of those little Indian screens
29:39Sectioned off
29:40And it just gives a nice, smooth, clear flow-through
29:43If you don't catch them, they often feel, they often mill around here
29:46It's like, it's almost a barrier
29:48Disorientated
29:48Come through this door
29:49Walk in
29:50First thing you see, horrible, plastic co-ground
29:54So the area outside the restaurant is just as important as inside
30:05Very warm
30:05Very warm
30:06It's even more intriguing now than it is when you walk through to the...
30:08No, no, sir
30:09What do you think?
30:10Wow, beautiful entrance
30:10Excellent
30:11Where's the restaurant?
30:11Oh, it's just down here onto the right
30:12There's that natural little snake
30:14Follow it
30:15Yeah, you can follow it
30:15Everything is ready for Mars Day
30:17Just one last test to see if Richard can carve the chicken in less than three minutes
30:22Three minutes
30:26How are you feeling?
30:28Have you started?
30:29No, not yet
30:30How am I feeling?
30:31Yeah
30:31Overwhelmed
30:32Well, we've started
30:33Right
30:35We've started
30:42Have you ever practised it?
30:45Only at home
30:45Only?
30:46Every hour of every minute of every day
30:48One minute to go
30:53He's done it
30:54Richard's ready to face his customers
30:56Been here before
30:58Two minutes twenty
30:59Well done
31:01Can I just say that we've got fifty roast chickens for tomorrow
31:04To sell
31:05Fucking let me think
31:06That's a hundred legs that could go into someone's lap
31:09Morning guys
31:16The big day has arrived
31:17And if you're going to give the diners a Mother's Day to remember
31:19We'd better get cracking
31:21Andy, how many chickens are you going in?
31:23Six chickens
31:24Down that
31:25Down that oven there
31:26I've got a chicken in there
31:27And then I've got that whole tray of chickens here
31:29As well as roast chicken
31:31Andy's cooking a rib-eyed beef with all the trimmings
31:33And Hervé
31:34He's in charge of the Yorkshire puddings
31:37Hervé
31:39You cannot make Yorkshire pudding like this
31:42Fucking hell
31:43Not exactly how your mother made them
31:45They're like bullets
31:47Maybe you have to cook them longer as well
31:49Yeah
31:49And hotter
31:50To start off with
31:51Just to get them rising
31:52Morning
31:53You've got fifteen chickens
31:55It would be nice if you could do ten of them
31:58What, me personally?
31:59Yeah
31:59Thanks for that
32:00I'm going to start to think about chicken
32:05Okay, here we go
32:06That way
32:09Yorkshire puddings
32:11Whee
32:13What do you reckon?
32:15Fifty-fifty
32:19Fingers crossed
32:21If my Yorkshire puddings rise
32:22The kitchen will be almost ready
32:24Okay, Peter
32:25Just one last pep talk for the waiters
32:27I just want you to stop crashing around
32:30Move around the dining room like a ballerina
32:33And see that wonderful floor out there
32:35You just treat that like it's Swan Lake
32:37Gliding in and out of all the tables
32:41If we get this right, more plays will really take off
32:44If not, we'll offend half the mothers in Isha
32:51Oh, we shouldn't be under this pressure on fucking Mother's Day
32:58Quick look
32:59Okay, just stay there two seconds
33:01No, no, no
33:02No, no, no
33:03No, no, no
33:04Does it get out of the way you're blowing on them
33:05And knock them down?
33:05Look at everybody standing here
33:07Away from my fucking Yorkshire
33:08Fuck off out of here
33:15Regis
33:18Oh, fucking hell
33:22One more look, one more look
33:23Just in case I was imagining things
33:25Ready?
33:25Watch
33:28Woohoo!
33:30Regis
33:32You're having a best burger bun
33:35There we go
33:39Right, come here please
33:41Zero, zero, zero
33:44Okay, Regis
33:45Yeah
33:45Look, that's what I'm trying to explain
33:47That's the Yorkshire pudding
33:49That's a pile of shit
33:51Yes?
33:52Right, where's that French little fucker?
33:54Come here
33:54Erve
33:56End of story
33:59Okay, 50 minutes to go
34:00First table's arriving at 12 o'clock
34:02Quarter
34:03Andy, do you want to leave from the kitchen?
34:04Yeah
34:04Okay
34:06Starters
34:06Smoked haddock chowder
34:08It's a creamy fish soup
34:10Garnished with oak smoked haddock
34:12Main courses
34:12Roast chicken
34:13Carved at a table
34:14That's down to you guys
34:15Push the chicken
34:17Traditional roast beef
34:18With Yorkshire puddings
34:32Yorkshire puddings
34:33Right behind them
34:34Give them a little bit of support
34:36Because I think the kitchen's pretty much set
34:37We're there
34:38But dining room's still
34:39A little bit apprehensive
34:43Hookings have been staggered over two sittings
34:45So we'll be working for six hours straight
34:48Use this one for the keys
34:50After Zach's performance with the chowder
34:52I've put him on bar duty
34:54You want to die, okay?
34:56Kim, Nick, Richard and Peter
34:58Will be working the floor
35:00Andy's in charge of the kitchen
35:01With Hervé
35:02As his right-hand man
35:04You've got three minutes over here
35:06How many is it? Four?
35:07How many is the chicken?
35:08Four of four
35:09And the executive chef?
35:10Well, yeah
35:11He's in charge of crockery
35:13Okay, you've got three chowder balls up there
35:15Happy Mother's Day
35:16Happy Mother's Day
35:18Homemade wall place burger
35:20It's a thick beef burger
35:21With a charred grilled bun
35:23And it tastes brilliant
35:24It will do Nick the world of good
35:26To meet some customers
35:27The burgers are selling well
35:29But at the moment
35:30Not enough chicken
35:31Just two or three of you
35:32Want the chicken
35:33And we'll bring out your table
35:34And cover for you
35:35The table
35:35How come you're not selling the chicken, huh?
35:37It's not one to try
35:39Go on
35:39We want to go for a break
35:42They actually sell one chicken
35:43The rest of the dining room
35:44We'll start to see
35:45Sort of a little bit of excitement
35:46A little bit of magic happening
35:47Around the table
35:48So they'll all start ordering
35:49Which then, within an hour
35:50Will run out
35:51Which is exactly what we need
35:53Now there's a nice burst
35:54Coming out of the room
35:56Sounds
35:56Sounds
35:56Really
35:58Happy
35:59Here he comes
36:00Give it to me
36:02Four chicken
36:03Chicken for four
36:04Well done
36:05Well done
36:06Big boy
36:06Whole rice chicken
36:08After all my doubts
36:09It's Peter who sold the first chicken
36:12Spring chicken
36:13That's not you then
36:14Sure enough
36:15Soon everyone wants one
36:18It's a mutant chicken
36:20It's a mutant chicken
36:21My goodness me
36:23What's the idea of doing it at the table
36:25To get the chicken on the table
36:27It's quite a lot of chicken
36:28How do you feel about having a chicken count at the table?
36:30Different?
36:33Makes you feel a bit more hungry
36:34Makes you feel a bit more hungry
36:35Can't find the knuckle
36:37Right, pick up the drumstick
36:39What's that bit?
36:40I've never seen that bit
36:42It's nice, isn't it?
36:46It's nice
36:46Yeah, that's fine
36:49You're doing the fucking chicken
36:50Relax
36:51There's only a chicken
36:54Everybody's rising to the occasion
36:56And the first sitting's going really well
36:59Take two
37:00Second spell
37:02There you are
37:03Thank you
37:04Thank you
37:04It's great to see the dining room full
37:07And feel the buzz
37:08Oh, thank you so much
37:09Lovely
37:10But on the second sitting
37:12The overbooking's causing a problem
37:14There are just too many people
37:20There's a table of 19
37:21And a table of 15
37:22And a table of 14
37:23Pretty much
37:24Coming at the same time
37:25And it's not very good
37:26When you've got like 48 people all at once
37:28Because it's sharp to the kitchen
37:32Nick and Richard have to learn a cardinal rule
37:34Put the customers first
37:36Make them feel really special
37:38And build a sense of loyalty
37:40I don't expect to come out for a family meal
37:42And have to wait as long as this
37:44It's not a question of fast food
37:46It's a question now
37:46We've been here an hour and a half
37:47And we've had a starter
37:48That's it
37:49I'm not having a lot of explanation
37:50Other than
37:52We've been really busy
37:53Yeah
37:54We've kept cheerful, haven't we?
37:55Except for Colin
37:56Still
37:56Yeah, we are
37:57We learn and we don't come back again
37:58That's good
37:59Have you ever had a chicken craft at your table?
38:02No
38:02Well, I've not done this many times
38:04Kim's trying her best
38:05But charming the customers just won't work
38:07They want to eat
38:09At least you know it's fresh though
38:12Another bottle of wine
38:13Another bottle of wine
38:15Remember, unhappy customers destroy reputations
38:19I mean, how the fuck can you cook for nearly 50 people at one time?
38:23Yeah?
38:23Certainly
38:30The food was very good
38:31Yeah
38:31The rest of it
38:32The structure, the organisation
38:35I'm sorry mate
38:36You've done Apple
38:36I'm practical waiting stuff
38:37I mean the girl's done her best
38:39But you know, she's the only one on her own
38:41The guys in the black shirts and everything
38:43That were the managers
38:44Yeah
38:45They were sitting down
38:46Talking to their mates in the conservatory there
38:48And they only left two people serving everybody else in here
38:52I mean
38:53I'd like to say goodbye
38:54For our bill
38:54We're still waiting
38:55We're still waiting
38:57Let's hope Richard and Nick learn their lesson
38:59The dining room's empty now
39:01But it's been full for the first time in a long time
39:03And the vast majority of customers went away happy
39:08One chicken left
39:11Bravo
39:13Well done
39:14Thank you
39:15Yes?
39:16Happy?
39:18Yeah, it's good working with Andy
39:20Yeah?
39:21Will you use my recipe for Yorkshire puddings?
39:24I'm a bloody French
39:25I know you're a bloody French
39:27I don't do Yorkshire puddings
39:28I don't mind you up at the last minute
39:30Thank you everyone's mad
39:31Oh, come on
39:32We've got to the end of the day
39:33We've got to have some fisticuffs before it goes
39:35Everyone performed in the kitchen
39:37Even Mark
39:38It wouldn't be right
39:39It's an easy target at the end of the day
39:41Well, Mark's not an easy target
39:42Yeah, I am
39:43You know, you said earlier, didn't you
39:44You've got a lot of materials away
39:45No, no
39:46I just love it when you put that executive chef before your name
39:48Hey
39:48Did I?
39:49Hey
39:50Aw
39:51Did I?
39:52And the waiters did a great job
39:54I'm really impressed with the way everyone pulled together
39:58That was fantastic
39:59And you were running around crazy today like proud cock
40:02Wow, this is full
40:03This is heaving, this is buzzing
40:05Hey, I'm running it
40:06And happy as Larry
40:07Since we started
40:08We've never had a day like we've had today in here
40:11And do you know what?
40:13A quarter to twelve?
40:14Lunchtime
40:15I didn't think you were going to do it
40:15Because I didn't think any of you were good enough to do it
40:18One complaint was the fact that the food was taking too long
40:22And the rest of the complaints were just customers arriving again
40:26Still not happy with that bloody colour
40:29Huh?
40:31That purple monstrosity
40:32Huh?
40:34Let's hope we put more plays back on the map
40:39Where is everybody?
40:41It felt more like a rest home
40:43Today how many food for lunch?
40:44No
40:44Nothing
40:45The food was deep-fried, microwaved or out of a packet
40:48That's fucking 70s crap at its best
40:51Too many cooks and not one of them any good
40:55Perfect, thank fuck I'm not hungry
40:57And I met possibly the worst waiter in the world
41:00Oh, Zach, I'm fucked
41:02I mean really fucking shocking
41:04But by the end of the week things had started to improve
41:09Now I'm back to see what's changed
41:12Oh shit
41:13It's still purple
41:14Apart from the horrible colour
41:16My biggest problem was with the executive chef
41:18I couldn't see the point
41:20You put weight on?
41:21I'm actually a lot of stone actually
41:23And you're not wearing a chef's jacket
41:24That's even better news
41:25But at least he's staying out of the kitchen
41:27I want to get hold of Andy
41:28Missing you already
41:29Yeah, right
41:31It's the first day of Andy's new menu
41:33Morning guys
41:34Good morning
41:35Ciao
41:36Herbie, how are you?
41:38Still happy as ever
41:39Miserable fucker
41:40How are you?
41:41You well?
41:42Andy, how are you?
41:43Very good, thanks
41:43How many new dishes got going on tonight?
41:46Chicken Maryland
41:46Six starters
41:48I've taken some of your ideas
41:50I've taken some of your ideas
41:50And added some of my own ideas as well
41:52But yeah, it's got the haddock chowder
41:55The ward off salad that we've done on Mother's Day
41:57Burger, how's that going?
41:59Yeah, it's going very well
42:00Very well
42:00Oh, here he is
42:01You want the choice of potato
42:03You've got mashed potato and chips only
42:05Yeah, that's it
42:05That's it
42:06Yeah
42:07Don't start bringing in your sauté potatoes
42:10And stuff like that Peter
42:12In the 15 years he's worked here
42:13Peter's never seen so many changes
42:16Peter, still good to see you being the ultimate pain in the arse
42:19These look nice
42:20Christ almighty
42:21Nice little apple tarts
42:23Do you mind if I taste one?
42:24Yeah, sure
42:25How much does it cost to make?
42:26A pound?
42:27Yeah, if that
42:28Peter, apple tart
42:30Crispy
42:30I hope he can taste the difference in the fresh food
42:33Oh, delicious
42:35Isn't that better than that frozen shit
42:36You used to serve a month ago?
42:38Lovely
42:39This place just not only looks different, but it smells different
42:41You think so?
42:42Yeah, it just smells sort of
42:44Fresh
42:44Fresh, yeah
42:45The front's still purple
42:47Well, Wren wasn't doing a day, was it?
42:49Well, no, that's true
42:49That's true, that's true
42:51Are the staff causing any problems?
42:54Hervé, he seems to be working out right
42:57It's a bit negative
42:58But once you show him how to do something
42:59And see, you get him on your way of thinking
43:01Yeah
43:02Then he can see the improvements
43:04Have you bought Mark yet?
43:06Yeah, today
43:07Oh, good
43:09How's Zach doing?
43:10Smoke had a chowder
43:11Look at him over there
43:12Give it to me
43:13Sell it to me
43:14If I remember it correctly
43:14It's a creamy fish soup
43:17Garnished with flakes of oaked haddock
43:19And a nice quail egg in the middle
43:20My God
43:22He can do it
43:23Let's hope Andy doesn't change the menu too soon
43:25Thanks, Zach
43:26OK
43:26New menu
43:28A new start
43:29Andy's exactly what this place needs
43:31More place burger
43:32We have seared salmon
43:34And it's on a champ mash
43:36It cooked for 181 guests on Mother's Day
43:38And everyone went away happy apart from a table of 19
43:42I hope Richard and Nick have learnt from that
43:44It's all twos, threes, fours, sixes
43:46There's no 19s or anything like that
43:48It's all nice, good easy stuff
43:51How many cooked?
43:5127
43:52Whether there's 20 customers or 200
43:54The service has got to match the food
43:56Let's keep it nice for tonight
43:58One last thing
43:59It really breaks my heart
44:00When I've put sauce and everything on the plate
44:04And the waiters come along
44:05And they throw all the plates up their arms
44:07If the sauce is nice and thick
44:09But sometimes the sauce is a bit soft
44:12Not Bernier
44:13No thick sauces
44:15There's no parsley
44:16There are no tomatoes
44:18Don't thicken them all up with a bit of cornflip
44:20Not a fucking Bernier
44:21No!
44:22Two chicken Marylands
44:24One french fries, one veg
44:26Thank you
44:27We've got a new head chef who started about four weeks ago
44:31Hopefully he'll stay
44:32It's good to see Nick engaging with customers
44:34I'll throw my best
44:37Andy, what do you recommend I have for dinner?
44:39I quite like the lamb
44:41I like the side of the salmon as well
44:44Special
44:44Yeah
44:45Have we sold any yet?
44:46Yeah, we've sold...
44:47We've sold three
44:48There we go
44:53The waiters look like they're enjoying their jobs
44:55And getting excited about the new food
44:58Service!
45:00Nice buzz tonight
45:01Yeah
45:01Yeah, really nice buzz
45:03Presentation looks nice
45:04Yeah
45:05It's simple, unfussy
45:07I've never been a big fan of fried leeks
45:09But that's a garnish
45:10Are you both happy so far with this sort of
45:13Not American restaurant, but the theme side to the food?
45:17Happy, yes
45:18Yeah
45:18I'd love to see far more bums on seats
45:20I think the biggest thing for me has been
45:23We've actually got someone in the kitchen that cares as much as we do about the business
45:26Yeah
45:27The staff said on Sunday
45:28It was probably the first time they'd ever taken food out that they knew wasn't coming back
45:33Yeah
45:34They said the starters are a knockout
45:36Thank you
45:37They've got a real asset in Andy
45:40We never ever pretended to be restaurateurs, we're not
45:44You two guys that have got the potential to go all the way
45:47Provided you remove yourself from the best mate scenario with the staff
45:52And start tightening the screws a little bit
45:54You guys are smart, Tim's smart
45:58Then I get Friar Tuck walking in with a fucking scruffy t-shirt on and a pair of jeans
46:02Look at him now at that table
46:04Just, you know, even if you could just send him upstairs and say
46:06Look, fuck off out of here
46:07Go and get a shirt on because you do look like a sack of shit
46:11I'm totally in agreement with you
46:13This is about discipline, Richard
46:15And it's very hard to implement discipline when you're so close to these guys
46:18Yeah
46:19The restaurant's not full every night, but Turno is already up 20%
46:24Superb
46:24Thank you
46:26100 guests going through a day, six days a week
46:29Turning, you know, 18, 20 grand a week, alone
46:32I swear to God, you guys have got a fucking gold mine on your hands
46:36Can I just show you one more thing?
46:37I know, don't
46:38No, no, I want to show you how to play fucking golf
46:41Oh, just the one more thing
46:44Would you like me to put some Klimfilm on the pond?
46:46So when it splashes in there, we don't hear it
46:48Thank you
46:49It's great to see the dying room busy
46:51And the restaurant making money at last
46:53If Nick and Richard can attract as many customers as they get on their golf course
46:56Then more plays can be a big success
46:59I didn't know they were going to be so bright like that
47:01So you can actually see them whisk through the air
47:03Do they float?
47:05We'll see
47:06We'll see
47:07We'll see
47:08We'll see
47:08You're welcome
47:08I left