Kitchen Nightmares (2007–2014): Season 2, Episode 5 - Black Pearl - full transcript

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(birds twittering)
(gentle music)

- [Gordon] People dream
about owning a restaurant

in a quaint town like this.

Set in beautiful countryside,
cooking fresh, local produce.

Serving loyal locals as
well as the tourists.

A restaurant to die for, surely.

But when I first visited
the Glass House,

it was in deep trouble.

(dishes clattering)

- Fucking partridges.

- Fucking all right, do
how I tell you, yeah?



We're not losing it.

Oh, for fuck sake.

- 15.
- No, that's them.

- [Gordon] The
kitchen was in chaos

and the customers were
mighty unimpressed.

- It was rare, the other
half was just about cooked

and it was so tough and it
was really disappointing.

- [Gordon] It was losing
money by the second.

And the owner was
about to crack up.

- I'd rather not be here, I'd
burn the bloody place down.

You know, better not put
that on camera.

- [Gordon] He was at
his wits end

so he called me in to
turn it around.

I had just one week to do it
and that was a tall order.



Garlic popcorn?

Don't take this the wrong way.

I was determined to
save Neil's restaurant.

Last night you had bad breath.

No feeble excuses, no hiding
place and no bullshit.

You're talking out your arse.
- Can we go outside,

out near the car park?
- I'll go anywhere.

You're talking out
- Rather than in the middle

- of your fucking arse.
- of the restaurant?

(knives scraping)

(air swooshing)

(thuds loudly)
(knives clinking)

- We're not allowed.
- We sometimes do. (laughs)

- [Gordon] Neil Farrell
has always dreamt

of owning a restaurant.

But in three years since
he bought the Glass House,

his dream has turned
into a nightmare.

He's deep in debt.

So many people are
after him for money

that he's turned his
mobile phone off.

He could go mad and he
may even go bust.

- When it's your own place,
and it's your own money,

and you're the one that's, you
know, walking the tightrope,

it's very different and
that's my problem.

That we haven't worked out
which road we're taking.

- [Gordon] Never sure.

At least he's had the sense

to call me in for help.

But if Neil's gonna pull
this one out of the fire,

he's gotta take some
tough decisions.

(guests laughing)

I can't do that for him but
of course I can encourage him.

First stop, the kitchen,

to see if the chefs
know what they're doing.

The head chef's 37, like me,

he'd trained at Claridge's
before my time.

He's on 25 grand a year
so he'd better be good.

- About the same amount
as you did the other day.

Until he says I can call
him Gordon, he's Mr Ramsay.

- First, I need to
watch him cook

and see how he runs his kitchen.

Morning.

- Mr Ramsay, extremely
pleased to meet you.

- Likewise, first name?
- Richard.

- Richard.

Where do you think it's
going wrong, truthfully?

- It's a very
difficult question.

We've beat our heads against,
many a time.

What we doing wrong?

Should we turn it
into a pizzeria?

Is that what people want?

It's got to the stage now where
I just feel it ain't working

and I'm questioning my ability.

- [Gordon] To control his
team and inspire them,

the head chef's got to

believe in himself.
- Quick, ready?

- Otherwise, forget it.
- Got cloths, Jay?

(dishes clattering)

- [Richard] Two cloths.

Check, Caesar salad,
battered salmon.

(Gordon scoffs)

- Hello, no communication.
- Check two soup, one parfait,

and a ham sandwich for five.
- Not a dicky bird.

No one even answers the
head chef, bad news.

No oui, Chef, no?

Nothing?
- I have to ask for it.

- Oh you have to ask for it.

- [Richard] Nine
times out of 10.

- [Gordon] Time to test
Richard's cooking.

I thought what would
be a nice thing to do,

just for today, for me
to go upstairs

and have a quick bite to eat.

- For yourself to go up?

- Yeah, just your
favourites, your specialties.

- I want three duck
cake putting in.

He's not having those, he's
having four fresh ones.

- Sound, yeah I've took
them other ones.

- [Richard] Of which he's
gonna eat two.

- [Gordon] Richard's proud of
his duck cakes with chilli jam.

Exotic, no.

Pretentious crap.

They look like scotch eggs,

Big camel's bollocks.

And someone's been very
lazy in the kitchen,

'cause I've got a bloody bone.

Insane.

I'll save that one for later.

Another of his
favourite combo's,

braised lamb shank with
parsnip crisps.

It's very clumsy.

Clumsy cooking and
lazy elements.

The oil on these stink.

I bet it hasn't been changed
for about three or four weeks.

The whole meal would set
you back nearly 30 quid.

Way too much.

Hey guys.
- Hello.

- The food was disappointing.

Sadly, I did choke,
obviously sods law

but that was stuck at
the back of my throat

but however, you know, I'm
glad it was me,

not a paying customer.

A restaurant owners'
best investment

will always be in the chef.

And if you haven't got
that sort of major asset

downstairs in the kitchen,
then forget it.

The guy's gotta be a motivator,
he's gotta be a leader,

he's gotta make you money,
he's gotta bring customers back

and clearly, from what
I've seen so far,

Neil hasn't got that in Richard.

That's pretty obvious.

(upbeat music)

Next job, to see how
Richard runs his brigade

on a busy night.

Good head chef's get
the best out their team,

no matter what.

Iain was a waiter but
got bored serving food,

so now he's trying to
cook it instead.

Iain's girlfriend, Claire,

only works here part time

as her main job is
running a bookshop.

I suspect she's only here 'cause
she's going out with Iain.

- I thought wild animals

would have nibbled at it,
but nothing.

- [Gordon] Randal, the
kitchen porter

thinks we're related because
we're both from Scotland.

- [Randal] Richard, can
you taste this?

- [Gordon] Craig, Craig's in
year two at catering college.

He looks pretty clueless to me

but let's hope he
proves me wrong.

A good team will always
turn out good food,

- Three eggs please.
- whatever the pressure.

- Three dauphinois here.
- Right.

- [Gordon] It's one of the
busiest nights of the year,

Saturday at half term.

So it's a perfect test.

(plates clashing)

- Slower going!
- What is that?

- [Gordon] There are 106
customers booked,

if they're happy, they'll
spend an average

of 30 quid each, plus wine,

and the Glass House will
take over four grand.

But their biggest problem is
coping with lots of orders.

- Fucking dumb fucks upstairs.

Their heads must be
up their arses.

That's the second
fucking call away

for a non existent table.

- Number 12.

Thought we were having three.
- From kitchen.

- [Gordon] Neil did tell me,
when the pressure's intense

the kitchen
collapses into chaos.

And do you know what?

It's true.

- Someone answer me, someone
have a look in the order.

- [Gordon] He ends up
giving meals away.

Things soon go from bad
to very ugly.

- Ready, Ready, Ready, Ready.

- No it's not fucking all
right, do how I tell you, yeah?

- What happened?

- It's full of fat.

Customer said it was horrible.

- It hasn't been trimmed.

Take it to Richard.

- Jay get on the phone now!

Find out where this
fish was going.

- Hello, I've got an extra
sea bass, where's it going?

- The whole things
gone pear shaped.

Everyone's running around
like headless chickens,

eye off the ball,

and just a massive
breakdown in communication.

- Fucking partridge, you.
(sighs)

I need a bigger piece of
sea bass doing,

we have a side order that's
gone up, needs to come back,

and that needs to be
cooked some more.

- You want this fucking
partridge cooking more?

For fuck sake.

I need another partridge,
Claire.

- Yeah.

- Randal, have you just been
reading the right check?

- It's really grim.

- My apologies, Chef, 36
haven't had their starters.

- We've had the order in
for 40 minutes?

- Yes, around that I would say.

- That's not good enough.

- Where's that big check?
- Partridge under, Chef.

- Where's the big check?

- You break your fucking balls

and you really go for it.

Yeah, and do you know what?

Fucking why?

There's no rescue.

I'll tell you how you
can rescue my restaurant,

fucking buy it off me.

Fucking buy it off me, mate.

Then you'll do me the biggest
fucking favour you could.

(Gordon laughs)

- I think someone's
about to piss his pants.

I think he's just gone now.

(plate's clinking)

(knife thuds)

I've been at the Glass House
restaurant in Ambleside

for just a day.

From what I've seen so far,
it's gonna be bloody hard

to turn this place
around in a week.

A month possibly, but
now it's inquest time,

and there's no question of
where to start.

That cocky chef.

- Next please!
- Yeah.

- Table 11, chips.

- It was going well.

Huh?

10 past nine, went outside,

had a quick chat with
the customers

and all of a sudden I started
seeing this food coming back.

Huh?

Where do you think
it broke down?

- Fucked up, me not
using the guys properly.

But the guys just
fucking let go as normal.

- But things were coming down

and they just went
fucking chaotic.

- Say every fucking
Saturday we've ever done,

it was exactly the same.

- Maybe I just
shouldn't give a shit.

Maybe I should just say,
"Fuck you, give us your money,

"thanks very much."

Then it wouldn't bother me

and I could go home and it
wouldn't matter

if I've got a shit restaurant,

'cause there's loads of
them out there

and the owners are driving
round in bloody Porsches.

I'm driving a shitty Astra van

and I'm fucking close to tears.

- Do you know what?

I think Neil would rather throw
himself in Lake Windermere

than actually turn round and
be the bad guy with his staff.

(Gordon huffs)

It's not all kitchen's fault,

but you know, the
kitchen's the engine room.

- Yeah.
- Huh, Richard?

- Yeah, if we're not
firing pistons

and we're not on the ball.

Craig.
- Yeah?

- Come here.
- Elderberry on one.

Yeah, coming.

- The chef's asking
you a question.

- What was the question?

- The question was, what
happened at 20 past nine.

Where did we go?

We were fucking mows rigged.

You looked like a sack of shite.

- Well at least have the
bollocks to apologise to him.

- Yeah.
- He's standing there

bawling his fucking eyes out.

- I'll go and check on him.
- Yeah.

Take your fucking hat off.

We've hit rock bottom.

Don't get upset.
- I told him off.

- Huh, hey?

I'm telling you I don't
want you to get upset.

The team will need a real boost

if we're gonna get
back on track.

It was all going so
fucking well.

But there's still some
problems to tackle.

(upbeat music)

It's my second day in the
Lake District,

trying to save the Glass
House Restaurant.

And I tell you what,
it's an uphill struggle.

Next battle, hygiene.

This place is about as clean
as a puppy's litter tray.

This secret film was
taken last week.

They knew I'd sent someone
to check around

but they didn't know it
was Mark Sergeant,

my head chef at Claridge's.

And they didn't know he had
a camera hidden in his hat.

(pan banging)

- [Mark] Ga, plastic containers.

They instantly tell me

the food's not as fresh
as it should be.

Even the head chef's not sure.

Rather you than me, mate.

This kitchen is filthy.

Straight from the dirty
floor into the pesto.

It's supposed to be a
kitchen not a building site.

(blender whirs)

Gordon's gonna have
their bollocks for this.

- Morning, let's go.

Jesus, look at the
shit under there.

Is that cleaned every night?
- Wasn't me.

- The cardinal rule of cooking.

Your kitchen must be clean.

And by clean, I mean spotless.

The normal clean down, Richard,
is what?

Every Saturday night
after service?

- [Richard] We do it
throughout the week.

- [Gordon] But you must have
one big clean in the week, no?

- [Randal] Just don't
have the time.

- [Gordon] Randal,
don't bullshit.

- It's not bullshit.

The end of the night,

the last thing I want to
do is look up.

- End of the night, make time.

Clean kitchen, clean food.

Lazy kitchen porter, P45.

(men laughing)
- Randal.

- But it's not just up
to the kitchen porter.

Everyone should be
responsible, but they're not.

You gotta trust the
brigade that you're paying.

And secondly, bring them on,
evolve them.

Make them talented.
- Yeah.

- [Gordon] Keeping hold
of them, motivating them,

evolving them, increasing
their responsibilities,

working on them.

When you think how much
time you spend together

in the kitchen all day long.
- Yeah.

- And it looks like a
sack of pandy, doesn't it.

- It's exactly that.

What we spend is a first hand,

because we spend more time
together in the kitchen

than we do at home with
our bloody family.

(upbeat music)

- Drink?
- Ta.

Nothing more I can do
till they finish.

(axe thuds)

Time for Neil.

I do wish he'd turn on
his mobile phone,

grow some bollocks and
act like a bloody boss.

There are too many customers

to cope with on Saturday nights.

But the rest of the week
the place is deserted.

That's partly because
no-one can find it!

When I walked past for
the first time,

coming down here from the
right hand side,

I had no idea where the
restaurant was.

- Yeah.

- And here, we should have
a nice, prominent sign.

Glass House Restaurant,
with a menu board,

beautifully lit and
whether you want to put

some little bloody neon lights,

or nice fancy lights around it

it's an attraction.
- Right.

- And that lit, see
that sign there

with the Glass House?
- Yeah, yeah.

- [Gordon] And with a new
logo and the new printing,

just something that, you know,

speaks value.
- Right.

- Yeah?

- [Neil] It doesn't even say
we're a restaurant, does it?

- No, it doesn't say you're
a restaurant, exactly.

I wanna see a bloody
telephone number on there.

- Caesar salad, yeah.
- Caesar salad.

- Duck cakes.

- Now for the menu.

A well written menu should
entice customers inside.

At best, this one is confusing.

At worst, it's just bizarre.

I don't wanna read popcorn.
- Garlic popcorn.

- Where the fuck did
that come from?

- Something, the
vegetarians always say

that they've got no,
there's no crunch or no body

in any of the dishes.

- They've got no palate.

What are you worrying
about a vegetarian for?

- Yes!
- For God's sake.

Vegetarianism is on the decline!

Lunch menu.
- Mm hmm.

- Two starters, two main
courses and two puddings.

- Yeah, I'm just wondering
how many people

are gonna come in for a
two-course lunch.

- Yeah, but we're gonna
look at the menu's

that are two-course and
if it has hearty,

rustic, countrified food,
then trust me.

Because I know you don't
wanna let go of the sandwiches

and I totally understand.

- I wanna let go, I just don't
wanna let go of the revenue.

- Okay guys, Craig?
- Yeah.

- [Gordon] Open
mackerel sandwiches.

Work down, good man.

Lightly season.

With a clean kitchen,
we can improve the food.

And I can find out exactly
how the team works.

Thyme flowers?

Gently now 'cause they're
very, very, very fine.

And then, Craig?
- Yeah?

- [Gordon] Taste it,
there's your spoon.

Craig looks scared stiff
of making a mistake.

He'll have to change that
if he wants to be a chef.

Less salt?
- No, a bit more salt, yeah.

- I haven't put it in yet.
- Good.

- Salavand?
- Yeah?

If it's not a hot pan,

what happens to this
fish in the pan?

- It won't cook.

- Yeah, not only that, smart,

but it boils, so we got
no colour on it.

Two more round the outside
and one in the centre.

Iain's got some bad habits

but he's only been
cooking for three months

and I think he may
make it one day.

- How'd you actually know
when to turn them over?

- How d'you know?

The whole thing's
changing colour

and if it gets halfway,
what does that mean?

- Turn it over.
- Turn it over, exactly.

But we're just gonna
finish it on the bottom.

- Okay.
- Good, good question.

You're a very, very good cook.

Yeah?
- I don't know.

- Anyone ever told
you that before?

This restaurant is gonna
be better than a BLT.

- Yeah.
- Up and over.

- Okay.
- Yeah?

Different from a BLT?
- Yeah.

- Not as good as a Big Mac.

- Not as big as a,
(laughs) you fucker!

I'll brain you, you know that.

Okay.

In a well run kitchen,
everyone makes a contribution.

But Richard hasn't even
asked his team

what they think the
problems are.

Craig, what's your weak
point in the kitchen?

- It's when I get a lot
of orders on.

I don't have them in
front of me,

so, they get shouted out once

and then I have to probably
check the ticket again.

- Put it together in
your own mind

and then just jot it down.

- Saturday night's quite hard

when all the checks
are coming on

and I do kind of lose
where I'm at

and how many steaks
I've got on order

and how many.
- Mm Hmm.

- But when it goes
quiet, it's kind of like,

it difficult to
motivate yourself,

it's difficult--

- That's what Richard said,
yeah.

Randal, is that your third one?

- Second.
- Second one.

(Richard laughs)
Jesus.

Neil's finally agreed to a
new lunch menu.

Simple, fresh food for a tenner,

including the new
mackerel sandwich.

- That's lovely.

- We've just had a taste
of each others as well.

- This is excellent.

- [Neil] Good, I'm glad
you enjoyed it.

- We'll come again.

- At last.
- Thank you very much.

- [Gordon] Some happy customers.

- We got a restaurant
full of happy people.

- Fantastic.

Chives, small amount.

- Iain, treat it with
a bit of love and care.

Place it in there gently, yeah?

- Yeah.
- And don't throw it in.

Shh!

My God, the kitchen
suddenly sounds

as if it's running well.
- Onion risotto, five,

one salmon, one sausage.

Check.
- Wait.

- Check.
- Claire can you let me know

when that bread is happening.
- Yeah.

Three minutes, Claire.
- That's fine, that's fine.

- Fantastic.
- Three minutes on the front.

- Within 30 seconds,

every section of the kitchen's
talking to one another.

Good!

- [Richard] Claire,
starter's gone

with one salad.
- Everyone in the team

is responding, but Richard's
not working with them.

Do you want him to help you?

- I'm putting the
sausages under, lamb, no,

it's all I've got to do.
- Are you sure?

- Yes.
- Yeah?

This is what I wanna get
established, quiet lunch,

not really that busy.

I just wanna see us working
together even more now.

I know there's nothing
for you to do right now,

but there's--
- Yeah.

- Yeah?
- Yeah.

- I know it's painful, but get
him doing something for you.

Please?
- Yes, Chef.

- Thank you.
- I'm on board.

- And you?

Hey, (lips pop) ask him.

Can I do anything for you,
Richard?

- Yeah.

What do you need doing?
- Okay.

- Sausage, where are they?

Mash, red onion sauce,
what can I do?

- Yeah.
- Come on,

bring the brigade together.

- Even Richard said to me,

the guy that's got no
man management skills,

he's been watching you

and the way you are
with the guys.

- Yeah.
- And you're bringing out

the best in them.
- Yeah.

- You're bringing
out the hunger.

- That's what you're paying
him 25 grand a year for!

- I know that.

- I'm not being funny or
pissing around

but 25 grand a year's a
lot of money.

- But I've been stupid with
them, I've been cradling them.

My head was too far up
my bloody arse

to realise what the
hell was going on.

- I can't, with the chair.
- I can put them by the bar.

- [Customer] Yes if you
would please.

- [Gordon] Neil needs to
get his head out of arse

and focus on his job.

Keeping customers happy

and making sure they
spend their money.

- The roasted pepper
and tomato gazpacho is--

- He needs his customers

to bypass the cheap,
early supper menu

that runs till 7:30,

and eat a la carte.

And that's how he'll
pay off his debts

and rebuild his reputation.

Let me just tell you something.

15 portions of apple cake,

15 portions of fondant

and 15 portions of
bloody gratin dauphinois,

five nights a week is 125,000
pound a year turnover.

Hey, on three items out of
nearly 20 on a menu, yeah?

The last table that's
just arrived.

Said they were early, 15
minutes early.

So I wanna make sure that
Neil doesn't give them

the early supper menu,

because we're gonna
find out whether or not

they're here for a
bargain or not.

And I wanna sell the a la carte,

not the cheapo menu

'cause they look like
they've got a bit of money.

- [Neil] Now you've
got two menus on today.

You've got the a la carte menu

and we've also got the
early supper menu.

So you've got lots to
choose from.

- Table (grunts), that
table just arrived

and said they were really
early, 20 minutes early.

They're booked at 7:30.

So therefore, don't give
them the cheap menu.

- The table of four?

- Yeah, just sat down.
- Right.

- What did you give them?

- I gave them both.
- Yeah, damn.

Will he never learn?

Neil must work the tables,
not worry about the kitchen.

If he only focused, he'd
do a fine job.

Do you know what?

You are a phenomenal salesman.

You've got the most
amazing wine cellar,

and you can take an order,
you can take an order,

and you can cane it on the wine!

And the better the food,

the more money they're
gonna spend on wine.

(gentle music)

After three days, things
are looking up.

The guys upstairs are
starting to get the basics.

But my big worry is the kitchen.

Richard just isn't an
inspirational leader.

It's the biggest problem
in the Glass House

but Neil just won't
face the facts.

I'm gonna have to show him

just how well his
kitchen can run

without his head chef.

- Don't take this the wrong way,

but I want you to take
the night off tonight.

And I want you to take
the night off.

Now, I'd love both of you
to have dinner together.

- Right.

Don't have to eat here do we?

(men laughing)

- Yes.
- Dodge it is!

- Yes you are.

When was the last time you
guys had dinner together?

Truthfully, without
any bullshit?

- We went to Gwellan about
two and a half years ago.

- Two and a half of years ago?

No okay, hello?

Two and a half years ago.

And was the last time
you sat and ate here?

- No?
- Never done it.

- [Gordon] Can we do it?

- Yeah we can do it.
- Thank you.

There's only one condition
that this takes place,

that the kitchen downstairs
don't know about it.

And I need a bit of support
from you guys as well.

- Okay.
- No problem.

- Because it will be
too exciting.

I've sent Richard home.

- Yeah.
- Yep.

- The team may not
be up to this.

And if it goes wrong, I
may look a right tosser.

- Yeah.
- Yep.

- Now we had an absolute
nightmare night last night.

I left you together
for two hours

and it was the biggest
shit hole in Britain.

Yeah?
- Yeah.

- We're gonna rectify that .
- Yeah.

- You on the hotplate, you're
gonna be running the kitchen.

Okay, and then if it's
going really well,

I want you to run the
kitchen for half an hour,

and God forbid, if it is
going that well,

yeah, scratch your head,
scratch your bollocks,

I'm not interested.

I want you to run the kitchen,

- Yeah.
- for half an hour.

Yeah?
- Alright.

- Maybe from 1:30 to two
o'clock in the morning.

I don't know yet.

Let's just really work
for each other.

- Yeah.
- Let's not lose the plot.

And let's show him, your chef,

that you guys,
- We can do it.

- are more talented than
he believes you are.

- Yeah.
- Okay?

- So we're all gonna be okay

and we're gonna prove to them,

especially Richard, we can
do it without him, yeah?

Don't worry, don't
worry about it.

- Okay, Claire?

- Yeah, no worries.
- Yes?

Ready?
- Yeah.

- Table 37 has arrived

and it's gone 7:30

so they'll definitely
get the a la carte menu.

Two lamb, one salmon, yeah?

Pass me the salmon, I'll
do the salmon.

- Cheers, mate.

- Aye, cheers, cocker.

- I can only pray

that Neil tastes the
difference in the food,

and over a nice glass of wine,

he can give Richard what for.

(pan sizzles)

- In the centre of the cutter,

think about what you're
doing, don't rush it.

Craig?
- Yeah?

- What're you doing?

- [Craig] Just
labelling this tub.

- [Gordon] Labelling this tub?

How about looking at the food

and show a little bit of
interest in what you're doing?

Okay?
- Beautiful.

- [Gordon] Pea, leek tart and
a little bit of asparagus,

and just glaze that round.

- Thank you very much, sir.

This is fucking amazing.

Can I try a bit of that tart?

- No, piss off, it's all mine.

- [Neil] Let me try some!

(Richard laughs)

If you don't eat that soon,
mate, I am.

- [Richard] I told you,
I had a sexual experience

downstairs in the kitchen for
the last three, four days.

- Well done, well done.
- Okay.

- Salmon?
- Don't send it, Randal,

don't send it.

- [Craig] Seven dishes of--

- Salmon, salmon on.
- Yes.

Thank you.
- Watch the hot fat.

Really good.
- Thank you.

- Well done.
- Thank you.

- Good, good, good, good,

and bloody good.
- Okay, Randal?

- Yes.
- Away, table 34 please.

- When he's gone, are you
gonna be able to instil

what he's instilled in them?

- He is now in charge of
the kitchen everybody.

- Alright, great.
- I'll go out this way.

- Cloths there, Iain.
- How many lamb on order,

Iain, please?

- One lamb, one roast pig,
one dauphinois.

- [Gordon] Good.

Watch.

- You've got to sustain it now,
forever.

- No, I know.
- Do you know what I mean?

- I am shitting myself
to produce this food.

I am really, really
fucking scared.

But I'll die trying.

- It's been a lot better
than last night so far, yeah.

- I'll say!
- Yeah.

And is that not because
Richard's not here?

(staff laugh)

- I'm not gonna say anything.
- What do you mean,

you're not gonna say?

- [Claire] We won't have
a job if we say that!

- Alright, let me ask you,
you got a pair of bollocks.

Has it gone well
without Richard?

- It's gone smooth.

(all laugh)

(Knife thuds)

- From a monetary point of view,

and you know, and I look at
that not just a shit name,

and like last night when
you were all having a drink,

that's why I had to go away.

- Do you want a hand
with that plate,

quickly, to get 'em out, yeah?

- Don't worry, here we go.

- Table 37 thought the food
was absolutely fantastic.

They'd like to come
down and meet you

and the rest of the team.

(staff laugh)

- Chaps.

- That's table 37.
- Nice.

- Table 37, yeah.
- Well done.

- Cheers, Rich.

- I mean, well done.

You were responsible
for that food.

- [Gordon] Neil looks delighted

but has he had the bollocks
to read Richard the riot act?

- Thank you very much.
- No, seriously, guys,

it really was nice.

It was absolutely beautiful.

- [Richard] Who did
what tonight?

- We all did it in turns.
- Yeah, we all did it.

- Gordon made us all do, we all
just kept swapping sections.

- Yeah, it went well.
- We all worked together

as a team and we all--
- and sorta like--

- And we all really clubbed
together and it was great.

- Tonight, for the first
time in such a long time

I went and had a meal that
I can't complain about,

at all, I can't.

It was fucking sex on a plate,
guys.

Remember, you're my boys,
my girls.

At the end of the time, mine!

But I need to know in
the next two days

what you're gonna do
with your shop.

- Jesus Christ, I don't know,
Richard.

I fucking don't know.

- Do you wanna go and
sit in a bookshop

doing fuck all for the
rest of your life,

that's your decision.

I said it was your decision when

you wanted to buy it.

- But you know the bookshop's
good for my degree.

I can get my degree there.

- Gotta be by the shop
and could lose ya.

(Claire laughs)

- [Gordon] The team performed
bloody well tonight,

without Richard, and Neil should
look really closely at that

because that is a
bad investment.

I'm more than halfway through
my week at the Glass House.

The good news is the kitchen
team are doing really well.

Last night, they cooked without
their head chef, Richard,

and did a great job.

- And put these in.

- But Richard's
still struggling,

and Neil, the owner, isn't
tough enough to get rid of him.

Do you think he takes
advantage of you

because you're such a
nice guy to work with?

- Sometimes, yeah.

But then I think everyone
takes advantage of me.

- He gets paid that
amount of money,

every month.
- Yeah, I know.

- And it's a bloody good salary.

But there doesn't seem
to be any onus

on, you know, evolving,
let's get better.

- It's gotta make money,

it's a business.
- It's your livelihood.

- Yeah, I know it is.
- This is your lease,

your livelihood, your family,
your money

and if this goes tits up,
- If this goes, yeah.

- They've all buggered off

and got a new job.
- Yes, I know that.

- And you're sat here,
- Yeah.

- in the shit.

- So you're taking a bit
out for service, yeah?

- [Gordon] Myself, I'd
never put Richard

back in the kitchen.

Without him, it's a happier
place, serving better food,

but it's Neil's decision.

Do you now realise how
much talent is in here?

- Yeah, the guys I've got,

and what I was saying to
them last night,

at the end of the day
we are a family

and we've gotta work it out.

We're all gonna have problems.

- But you're their leader.

You're the big I,
- Yeah, I'm Dad.

- the big inspiration.
- I'm Dad.

I want them to come on,
responsibly.

- So this slides back down,
they'll slide back down,

they're not--
- No, it's not

gonna slide back down.

- My next challenge.

To relaunch the menu
by the end of the week,

so the Glass House can start
to win back its customers.

Maybe Richard will finally
show me he can run the kitchen.

As far as I'm concerned,

it's his last chance.

For the team, it's another
opportunity to prove themselves.

You started it?
- Yeah.

- Good.

And that's the most
important thing

about being a talented
cook, do you know that?

- [Iain] Yeah.

- Having that inner
strength to turn around

and say, "No, stop,
that's not good enough."

And what did we talk
about yesterday?

Mistakes staying where?
- In the kitchen.

- In the kitchen, every time.

And the minute you break
that cardinal rule,

you start sending
those mistakes,

'cause you think the
chef won't see it,

and I'd cane your arse,
you know that?

- Yeah, right.

- [Gordon] And, like he says.

First step of the relaunch
is to cut down the menu.

Give it a little bit of a
twist on there.

- [Richard] Yeah.

- And when I went through
the menus last night,

late last night, 85
to 90 dishes.

- [Richard] Yeah.

- How on earth we get to
control that, you know?

Over, you know.

- It's a lot of gear on there

and no, I've not actually
sat down and counted it.

- If the menu's reduced,

and you've got six
starters, six main courses

and five or six puddings,

we're gonna sell more of them.

- Yeah.
- Yep.

- And so the more we
sell of them,

the cheaper it comes to make.
- Yeah.

- [Gordon] Especially when
you're doing the lamb shanks.

- [Neil] Yeah.

- Hot fat, vegetables in.

As well as reducing the menu,

we have to make sure
the food's top quality.

That's the team's job.

What we haven't done
is colour them enough.

So we roast them in an attempt.

Main course, local lamb.

I've no doubt Claire can improve

on the fatty lamb shank I
had when I first ate here.

That's what we're
looking for there.

- [Claire] Right.

- [Gordon] That's exactly
what I'm looking for.

- [Claire] Okay.

- [Gordon] But I want
it all the way round.

- Okay.
- Not just on the top.

Hurry up, then we're gonna m

some bread and butter pudding ,
yes?

The bread and butter pudding

they used to serve here
was pure stodge.

My version should be
perfect for the new menu.

I've put Craig in
charge of the recipe

and hope to God he's up to it.

What do we flavour it
with this time?

- Vanilla.
- Baileys!

- Baileys.

- So as it cooks, the whole
thing is not becoming dry, yeah?

Splash it in and there we go.

And my spies told me last week

that we didn't even
wash this lettuce,

on the Caesar salad.

Here, I don't want
hands in there yet.

And the dish they could
become famous for,

a classic Caesar salad.

That's one for Iain.

Then we dress that
salad so it's live.

Look at the contour of
the plates going round.

So put the top part pf the salad

around the outside of the plate.

In the centre, Parmesan,
crispy bacon

and then nice crispy
croutons around the outside.

There you go, the new
Glass House Caesar salad.

Ah, fingers off!

Look, here wipe it!

(gentle music)

A brand new menu and
a fresh start.

If all goes well tonight,

we'll see the GlassHouse reborn.

70 local people have
been invited

to try the new food.

Everything, everywhere
has got to be just right

and I mean right.

I mean perfect.

Don't take this the wrong way

- Yeah.
- And I mean don't take this

the wrong way.
- Yeah, yeah, go on.

- But last night you
had bad breath.

- Okay.
- Yeah?

And when we're standing
there talking to customers

and you're trying to sell
them something, yeah,

it doesn't smell good.

Even Richard seems to realise

the importance of
tonight's launch.

- Listen, I'm fired up.

It's fucking gonna work.

Yeah?
- Yeah.

- Let's scream it, let's
fucking shout, "Chef"

when I call a check out, yeah?

Wait for the end of the check,
yes, Chef!

- Yes?
- Yeah.

Come on, oui, Chef!

- [Staff] Oui, Chef!

- Looking at reducing the menu,
Richard,

and having them
slash the prices,

this is not an expensive
dish to put together, is it?

- No, not at all.

Fresh fish, seasonal veg.

- I designed the menu
specially for Richard.

Everything's cooked in advance

so there's no chance
of a mistake.

And the haddock cost
absolutely nothing his morning.

What was it, 70 pence a pound,
yeah?

- [Richard] Yeah.

- [Gordon] And it smells lovely.

- Sex on a spoon.

- And who have we got
in that we know tonight?

- I've got a table in of
all the people locally

that run B and Bs, bed
and breakfasts.

There's quite a few
in the media.

- Yeah , good.

- We've got one of the
head guys from tourism.

- They wanna contact you,

so make yourself available.

- I'm gonna recharge my mobile

which I turned off
many months ago.

- [Guest] Thank you.

- [Gordon] Hallelujah,
Neil's behaving

like a proprietor with balls,
proud of his restaurant.

- You.
- You alright?

- Yeah, I'm fine.

- [Gordon] He's even
booked the guests in shifts

so that there's less
pressure on the kitchen.

Progress at last.

- How you doing?

- We've just got everybody in

by the eight o'clock so
we've got 25 minutes.

This is easy.
- Away desserts.

- Hello!
- Hello.

- [Neil] We've never met.

- And in two minutes time,
our hour's silence starts.

Claire?
- Yeah?

- Yes.

If the kitchens' quiet,
everyone can concentrate.

Then it should be impossible
to confuse orders.

- Mash needs to be made up, hey.

- Yes, Chef.
- Partridge?

- [Richard] I got one parfait,
one of the new risotto.

- Oh no, come on, Randal!

Randal?
- Chef?

- Come here!

We're supposed to be working
together on this, aren't you?

- Chef.

- Richard's calling out orders

and you're tipping
cutlery upside down.

Can it at least wait till
he's finished first, no?

So once he's finished
talking to his brigade,

yes, so we can get on
with our stuff.

- [Woman] Oh, this lamb's
definitely better off the bone.

Really is.
- Yes.

- It's melting on your mouth.

- Not parsnip?
- Roast parsnip,

your favourite.

- That is really good.

- Very, very smooth, so,

hopefully touch wood,
rest of the night

it'll be even better.

- Iain?
- Yeah.

- They've swapped tables.

You still have three Caesar
salad and one pressed ham.

- [Gordon] Richard's back
in charge of the kitchen.

There's only food to
reheat and salads to dress.

- Dress that one, yeah?
- Serve it quick.

- The dressing's missing,
that's all.

Apart from that it looks lovely.

Do you mind if we start,
you may start.

- Two pieces of pancetta please.

- [Gordan] Iain's distraught.

But it is Richard's
job to check everything

before it leaves the kitchen.

- No, I'm a bit depressed.
- Start moving, on your toes.

Now!

Yes.
- Yeah.

- Good lad, good lad.

Come on, let's not go down,
guys,

it's starting.

Lift.

Randal, 12.

- [Gordon] He's making
a lot of noise.

- Two lamb, at the front.

- [Gordon] But he's not
leading the team.

- Quick, quick, quick.

- Ready, Chef.

- Neil, tables 49 and 21, next.

- [Gordon] Orders are
piling up again.

- Chef, we got to speed
things up, we're looking bad.

Not tonight, please,
not tonight.

- [Richard] We're not losing it.

Ah, for fucks sake.

Come on, Randal, quicker.

Five fish pies, two,
three, four, five, six.

Six total, two at the front,
Claire.

15.
- No, that's them.

- Don't really know what
the hell's going on in there

but you know, let me just say,

for the last three or
four minutes, being there,

it looks shocking in there.

- Where's the check gone,
Claire?

- [Claire] 49, it's
up in the top.

- Go, 49, yeah?

Have you got the number?

- They really have managed to
fuck it up properly, again.

And they don't have to
cook anything

except dress the salad
and talk to each other.

They can't even do that.

So this is a fucking
embarrassment.

- Wait, one second, listen.

- Yeah, that's fine.
- Take one

Caesar salad out please.

- Oui, Chef?
- Yes.

- Caesar salad out.
- Change table's number to 51.

- Yeah.
- Oui, Chef, 51.

- And I'm not taking
any prisoners any more.

I'm seriously not.

If people don't pull their
weight, they're out of here.

Because I'm not fucking about.

I want, table 12.

- What's that there for, Rich?

Neil may say he won't
take prisoners,

but surely he can see
Richard can't cut it?

But instead of plucking up
the courage to sack his chef,

he moans about my Caesar salad.

Not gonna eat it all?

- I'm finding it's too big.
- Too big?

In comparison to what
you were serving?

- Yeah I know what we
were serving.

But the sauce with that

it's absolutely beautiful,
the dressing,

but it's very rich.

- Absolutely pants,
total bollocks.

That is a proper Caesar salad,
done.

What I haven't done is
crush the lettuce.

And the shit I saw last week,

with cooks jumping o the salad
- I'm not--

- And squashing it, no,
let me finish.

Squashing the salad up
the side of the bowl,

and you're telling me
that's too big?

That's fresh salad,
newly washed,

and I haven't even put my
hands in it to dress it.

I've let to dress
itself in the bowl.

So what you're telling
me is absolute bollocks.

And I'm ready for a
fucking argument.

Right now.

You're talking out your arse.
- If you want an argument,

if you want an argument.

- You're talking

out your arse.
- Can we go outside

and have it in the car park?
- I'll go anywhere

You're talking out
- Rather than in the middle

- your fucking arse.
- of the restaurant?

Can you stop talking

for just a minute?
- You're talking

out your arse.

- There's no point
talking to him

if he's gonna use that
language in the restaurant.

- [Gordon] Oh, really?

Amazing, he's got big enough
bollocks to stand up to me

but he can't tell his own chef

who's paid 25 grand a year,

that it's time he took his P45.

- Yes.
- And it could never go quiet.

- [Gordon] We survived
the evening but only just.

- [Neil] Lovely meeting you.

- [Gordon] I shouldn't care
but I do like these guys

and I want the place to
be a success.

- [Claire] Right, there's
a fish pie here.

- I am so distraught with
Richard tonight.

He couldn't organise it,
he couldn't control it,

and do you know what?

He had nothing to bloody cook.

(gentle music)

It's my last day at
the Glass House.

Craig, it's red tree time.

- Coming with you?
- Yeah?

How far is it from here?

- Just round the corner,

about two minutes.
- Yeah?

The most important thing now,

is to tell the real workers
they've done a great job.

- I didn't think I was
actually capable

of doing this week
until you actually came.

But now I think that
I've, I'm just starting

to get the hang of it.

And we will keep the
standards up

because you really done
a lot for the kitchen,

and you done a lot for
me personally as well.

- You've done it for yourself.

All I've done is drawn it
out of you, that's all.

You got it in here and out.

- That it, that's where--
- You've done it.

- Say I feel it today when I
had my little time to myself.

I just couldn't help but
just stand there

and just go, "Bloody hell,
this is me."

- I haven't had any sleep.

- You haven't had any sleep?
No, no.

- Since last night?
- No.

- My God, why didn't you sleep?

- Just adrenaline, just the
rush of the job sometimes.

- The rush of the job?

- Yeah, inspiration I
get from you.

- You honestly haven't slept?

- No, I haven't slept, no.

- Bloody hell, Randal.

This is not as SAS course,
you know that?

Randal, gotta get some sleep,
big boy.

So fired up he hasn't slept?

God, maybe we are
related after all.

Wood, wood, wood, wood,
wood, wood, through.

You have a natural touch
with food, do you know that?

You walk around the
kitchen like a ballerina.

Just the way you
position yourself.

You're agile, you're
on your toes.

And I still can't believe

you've been cooking for
three months.

- Right.
- Touch of salt.

Just to get it.
- Okay.

- I'm really going to
miss Claire.

'Cause your strength
over the last seven days

has been inspirational.

- I think I'm gonna
sell my shop.

And I'm gonna get back into the
kitchen as soon as possible.

- [Gordon] I think
that's a good idea.

- Gordon Ramsay thinks
I'm a really good chef!

Oh my God!

- Neil had a word, well
you guys have a word

every night after service.

What did he say last night?

- He gave me the options,
three options,

and I took the third one.

- What were the options?

- Well, one, to leave,

two, to take a pay cut
and drop down the ladder,

and three, to stay,
work my arse off,

develop the guys, carry
on what we've been doing

over the last few days
and go for it.

- Are you confident that
you can become

the new Glass House chef?

- Yeah.

- [Gordon] Truthfully,
how long will you give him

to pull his socks up?

- A month.
- A month, yeah?

- Yeah.

- Just promise me one thing.
- Yeah?

- You make the fucking
decision and you stick to it.

- I want more than
anything in my heart

for Richard to prove me wring.

And I hope he does.

- [Gordon] To convince
Neil of his worth,

Richard's come up with a
brand new signature dish.

- This is risotto with palagio
cheese and pomegranate.

- So you've got crunchy
pomegranate seeds.

- [Richard] Yeah.

- Mixed in risotto?
- Yeah.

- Sounds fucking revolting.

(men laugh)

Oh, fuck me.

Never let your mistakes
leave your kitchen.

Randal, I want you to
hang that up

with a bit of pride and passion

and I want that to replace
that disgusting, dingy,

horrible, yellow, smelly
clock downstairs.

- Coming!
- Hey!

(clock clangs)

- How's that, Chef?
- Fantastic.

(Knife thuds)

- A year ago, I spent a week
at the Glass house Restaurant

trying to rescue it
from disaster.

Signs everywhere!

Sign there, sign there,
sign there.

Last time I came,
couldn't even see a sign.

Two courses, 12 pound 50.

Now I'm back but is it just
the signs that have changed?

Hello, where is he?

(men laugh)

- How are you?
- Yeah, very well thank you.

- Had no problem
finding the place.

- Did you not?

- You're looking well!

You're looking very well.

- I'm very happy.
- Fantastic.

- Got myself a set of bollocks.

- How big?

- Huge, absolutely huge, mate.

- First thing I noticed outside,

was just how attractive
the prices were.

- Considering the prices
have been slashed,

we've had a lot more
people through the doors.

- Fantastic.
- You know?

And for the first time
in four bloody years,

I'm actually enjoying
going round the tables,

chatting to people.

- You sound like an owner.
- Yeah.

- A proud owner, someone
who's on the ball,

knows his customers and
enjoys the job.

- It's the bollocks,
I'm telling you.

A world of difference.

- A big difference from
last time we met.

Things were really grim
when I came here.

And by grim, I mean
catastrophic.

Sods law but that was stuck
at the back of my throat.

The whole place was a shambles.

And you're tipping
cutlery upside down.

You're talking out your arse.
- Can we go outside

and have it in the car park?
- I'll go anywhere.

You're talking out
- Rather than in the middle

- your fucking arse.
- of the restaurant.

- Treat it with a bit of love.

Head chef, Richard,
was desperate

to gain respect from his team.

- Remember, you're my
boys, my girls, mine.

- [Gordon] But his
future as a leader

of the Glass House kitchen
was in serious doubt.

- It's starting!

- [Gordon] How long
will you give him

to pull his socks up?

- A month.

- [Gordon] I certainly didn't
think Richard had it in him

to tempt the customers back.

- Oh for fucks sake.

I'll die trying.

- [Gordon] And the big
question, who's the chef?

- Got Richard still down there.

- Richard?
- Your mate.

Richard Collins, head chef,
yeah.

- Fantastic, so you kept him?

- Yeah, yeah.

(door knocks)

- [Gordon] Right, be nice.

Chef.
- How you doing?

You alright?
- Yeah, very well thank you,

yourself?

You look different?

- Do I?
- Lost weight?

You've got burns on your arms,

you've got short sleeved jacket,

you're caked in shit everywhere,

that means you've been grafting.

- Changing this, yeah.

But no, it's been some
graft this August.

- Hello!
- Book shop gone?

- Book shop gone.
- Yes.

- Books sold.
- All gone?

- All gone.

- Nice to see second chef,
Claire, is still in the kitchen.

But fellow Scot, Randal
and trainee chef, Craig,

have moved on.

That's beautiful salmon, there.

- [Richard] Yeah,
it's fantastic.

- Junior chef, Iain, however,

is now running his own section.

A wise move on Richard's part.

And you look like a chef
that's been in the kitchen

for 10 years now.

- Yeah, I'm getting there.
- Running around, huh.

Whole kitchen smells nice.

Mm, food.

So, Neil seems pretty
confident in Richard.

Me, I'm gonna keep an
open mind on this one.

I'll soon find out
how good he is

when the food starts going out,

and I'm gonna put him
under pressure.

When I first got here,

a busy Saturday like tonight

would cause complete
meltdown in the kitchen.

Time to see if things
really have changed.

- Tonight, they're all nervous,

'cause Gordon's down there.

- I did give Richard a
lot of grief last time,

so tonight I'm gonna give him
chance to get his own back.

And for the next three hours,

I'm gonna be your commie.

- My personal?
- Your personal commie.

You tell me what section
you want me to run,

tell me where you want to go,

you're the chef, you decide.

- The fire please.

- [Gordon] His biggest
problem was communication.

If he can order a hard
arse like me around,

he's definitely got it licked.

- Give me a time, Iain,

on fillet of beef, well done,
medium well, chef's special.

- [Gordon] But it's not long
before the shit hits the fan.

- It's not right.

Fucking hell!
- What's the matter?

- Risotto's fucked.

- [Gordon] Some of it's
cooked and some of it's raw.

- Fucking typical.

I can't serve this first
celery risotto for 10 minutes.

It's fucked.

Right, start from scratch.

- Would that have gone
out if I wasn't here?

- No.
- Truthfully?

- It was, no.

You can't send shit
out like that

because if you send shit out

it takes the restaurant down.

And I don't wanna do
that anymore.

- Right, risotto, 18.

Fucking rock and roll.

- [Gordon] Richard seems
to be exercising

some quality control at last.

- No one's had a bad
risotto tonight.

We knew we'd made a mistake
but nobody else did.

The risotto, finish it.

- Communication had definitely,
definitely improved.

There's only one member of
his team he's not talking to.

- Chicken please.
- I'm fucking bored!

I'm bored.

Richard, you don't like me
as your commie chef, do you?

What else can I do?

- What else can you do?

Go downstairs, get me
some baby carrots,

I need some more doing.
- Need some more doing?

- Well I will do by
the end of the evening.

- Yes, Chef.

Top shelf, carrots.

17 years experience in a kitchen

and he's got me peeling carrots.

I still don't really like
the way this guy cooks

but the food and service
has definitely got better.

- Nice?

Gone up a notch, yeah?

- I like to think so,
like to think so.

- But you can see a difference,
yeah?

- Yeah, no, I feel a
difference as well.

- [Gordon] And the people
that count seem happy.

- I had the lamb and that
was really nice.

Didn't really need to
use the knife on that,

it just fell apart.

- Three of us had the
fillet of beef,

that was beautiful.

- I had the goat's cheese
to start with.

Delicious as usual.

- [Gordon] Customer numbers
are up by a whopping 30%

and in spite of a significant
reduction in prices,

Neil's takings have
increased by 20%.

- Final order, one goat's
cheese, follow.

- [Gordon] I've got to
hand it to Richard,

he's succeeded in
building a strong brigade.

But next week it's all change.

Claire and Iain,
Richard's two key players,

are leaving the Glass House

to broaden their
experience in London,

to work in my restaurant.

I think an apology
may be in order.

I didn't mean to pinch
your staff Richard,

do you know that?

- Hey, Gordon, I'm more than
happy for you to have them.

- As a head chef, you'll be
happy to see them progress.

- Too right.
- And guess what,

when they walk into the kitchen,
guess what I'm gonna say?

You're mine, you're all
fucking mine.

(men laugh)
(table bangs)

- That's my Ricky
Gervais moment.

- You, you, you, you, you,

you're mine!
- Oh, here we go.

- [Gordon] As good a talent
spotter as Richard is,

so far, Iain and Claire's
only replacement is Gareth,

who until six weeks ago
was a bouncer.

At least he'll be able to deal

with any aggro in the kitchen.

No lines?

- [Richard] Check on, one
Caesar salad, one parfait.

- [Gordon] So can Richard
muster the balls

to inspire a brand new brigade

who will take the Glass House
from strength to strength?

I still have my doubts.

I fucking asked you
tonight, at six o'clock,

to tell me what to do
as a commie.

And for the first tome--
- Oh, come on!

- Hold on, hold on, hold on,

whether you told me to
sweep the fucking floor,

or roast the fillet of
beef, whatever you wanted,

you came back to me and told
me to peel fucking carrots.

And that pissed me off
because I wanted to see you

standing fucking strong
within your own brigade,

telling me what to do!

And you didn't do it.

So next time you get
the opportunity,

you fucking take it.

- I missed my opportunity.

- 'Cause I'm not
fucking coming back.

(Richard laughs)

- Is that a promise, Gordon?

- I promise.

Future plans?

- Future plans?

Do you know, just to carry
on and improve and improve.

Just not to sit, not just
to stand still.

Because you stand still,
you get complacent

and you get a little bit fed up,
you know.

Apathy sets in and that's
what had happened last time.

- So it's not gonna be long

before you start
driving a Porsche?

- Ah, we'll wait and see,
you know.

I think I'll keep my Astra van.

Everyone goes on about it now,

so I'm stuck with an
Astra van for life.

- Well done.
- Cheers, man.

- I really mean that.
- Thank you.

- Well done.

And I'm really happy now.
- Good.

- Well done.
- Thank you very much.

(gentle music)

Initial reaction when
the programme went out

was I hated the lot of you.

Why did I swear more
than Gordon?

I went in the bank the next day,

old dear standing next to me,

"Well I won't be going
the Glass House anymore.

"Your language is disgusting."

I said, "Well bugger off
and eat somewhere else!"

- Walking round Tesco's

and this guy's mouth
just dropped open.

"Are you a Chef?"

- Literally every table

was Caesar salad, Caesar
salad, Caesar salad, you know.

And pomegranate bloody risotto.

- Hey can you remember
that order we got?

- The Scottish guy.

"Can I order two
pomegranate pizzas."

But yeah we got everyone
asking for that.

We actually put it back
on as a special

and it sold really well.

(Richard laughs)

(metallic scraping)