Kitchen Nightmares (2007–2014): Season 2, Episode 6 - J Willy's - full transcript
Gordon visits a barbecue joint in South Bend, Indiana that is being run into the ground by owner John, who is oblivious to the restaurant's failings. Co-owners Rick and Tricia are also frustrated with John's inability to run it properly.
- When I first arrived,
The Walnut Tree was in trouble.
Stop now okay, you take over
and see if we can pull
ourselves together a little bit
and get ourselves out
of this shit.
Because in 15 minutes,
this place is going to be the
biggest shithole in Wales.
The head chef had quit
and the kitchen was a joke.
Cockroaches live on the floor,
you're not a fucking cockroach,
even with that hairstyle,
you're still not a cockroach.
The customers had fled and
the owner was so broke,
he had to sell his house.
So he asked me to help him out.
I had just one week to
find out what happened
and to turn it around.
You, shut it okay back
in your corner
and listen at what's going on,
do you hear what I said, do it.
I was determined to
show the owner
where he was going wrong.
Welcome back, where
the fuck have you been?
And do everything I
could to help him.
And if he doesn't cut
his prices and listen,
well quite frankly he's
on his own, fuck it.
Hundreds of restaurants
open in Britain every year,
but over two thirds close
in the first 12 months.
The Walnut Tree in Abergavenny
has been one of Britain's
most famous restaurants
for nearly 40 years.
Set in beautiful
Welsh countryside,
it's the proud holder of
a coveted Michelin star.
It owes its outstanding
reputation to this man,
Franco Taruschio, he was one
of the first celebrity chefs
- Peach terrine is
ready Bill is it?
- Yeah.
- Right.
- [Gordon] People came from
far and wide to taste his food
and he was said to take
over 30,000 pounds a week.
Three years ago, Francesco
Mattioli another Italian
bought The Walnut Tree.
I know him well, he's
managed some of
London's best restaurants.
- Need an answer guys.
- [Gordon] So he should
know what he's doing.
I've come to find out
how in just three years,
he's managed to mess it all up.
Good morning sir.
- How are you, all right.
- Mate you're losing
weight again.
- No I'm not losing weight.
- What's the smallest numbers
you've done in three years?
- Zero.
- Is it for lunch?
- For dinner, once, it
was a Thursday night.
- Michelin star.
- Michelin star
and it did nothing,
simple as that.
And yeah that was bad.
- [Gordon] Every kitchen
just has to have a head chef
running it.
Since Francesco lost his,
he's been trying to do
the job himself.
- [Francesco] I'll take this.
- [Gordon] Are you
gonna serve it?
- [Francesco] Yes because.
- [Gordon] Jesus.
Cook serve, cook serve,
cook serve.
It's a big mistake, Francesco
is not a trained chef
and he shouldn't even be
in the kitchen.
- [Francesco] Keep on going.
- [Gordon] He should be
out in the dining room,
charming his customers.
- [Francesco] How are
you all right?
- After all, there
are more staff
in the bloody kitchen
than there are customers
in the dining room and
not one of them
seems to be doing anything.
So you're just cooking
potatoes here.
- Yeah.
- A huge section
and all you're cooking is spuds,
you're out of order.
- Yes.
- [Gordon] Francesco doesn't
trust anyone to do anything.
- [Francesco] Right peel
on 11 and 12 right now.
- Octopus.
- Another three he said.
All the best, thank you
very much, after you.
- [Gordon] Talk about
headless chicken.
No wonder he's lost
weight and customers.
You're working like a donkey,
I mean you're here, everywhere
and trying to run it overall.
You have the most amazing house,
you can charm the
pants off anyone
and you can sell good wine.
In the short period of time
I've been in here today,
one thing you have come
to terms with
is you've gotta get out
of the kitchen.
The Walnut Tree got a
Michelin star
before Francesco has been
here for a year.
That's given to a
restaurant on the back of
the constituency, the
freshness of the ingredients,
keeping it seasonal and the
individual flair of the chef.
But Francesco's lost the
chef who won the award.
If the standards have slipped,
inspectors will soon take away
that precious Michelin star.
Time to check out the food.
Because I saw lunch
today from the kitchen,
I'm going to go in the
dining room now
and have a bite to eat.
And I'd like you not to
present a menu,
but to show me three
dishes what represents
The Walnut Tree Inn.
With a Michelin star, you
can charge top notch prices
but only if you provide
top notch food.
- I'm pretty confident
he'll like it.
- Puschini and parma ham lasagna
was always a favourite here.
Boring, very boring.
You've gotta move on and
search and you've gotta evolve,
develop and create the
excitement constantly
when you're charging
these prices.
Main course, fish stew.
- [Man] Thank you.
- But the mussels haven't
even been cleaned.
You serve mussels in
a self contained stew,
they've gotta be cleaned
because when you're serving
them like this, you
can hear at the bottom,
there's a lot of grit and sand.
So it's just like eating
a bowl of clay,
seasoned with sand.
That is constantly grinding
between your teeth,
28 pound a main course and
someone taking the mickey.
'Cause if someone served
that in my restaurant,
I'd go fucking beserk.
Okay, I asked you earlier
for your best,
the best of Wales.
The big build up was for the
classic Italian fish stew
and sadly when it arrived,
everything in that dish
was over cooked.
And while you piss off
for a three hour break,
to style your hair and
to have a kip,
clean the fucking mussels.
So we've hit rock bottom,
welcome to the real world.
Tomorrow, we're gonna
pick ourselves back up
and start off with a
clean slate.
It's my second day in Wales
where I'm trying to
help the owner
save the famous Walnut
Tree restaurant.
It's got all sorts of problems,
but it does still have
a Michelin star
and you don't get that
without a top chef.
But Francesco's lost his,
we need to find
another one fast.
Head chef criteria.
- [Francesco] Head
chef criteria,
young, enthusiastic.
- Ambitious.
- Ambition.
- [Gordon] Someone that'll
keep you out the kitchen.
- [Francesco] Somebody who
keeps me out of the kitchen.
- Hello Ross.
- Mr. Ramsey.
- We've got a list of
ingredients.
We're just going to ask
you to go through them
and cook up something
very simple.
- Thanks for the surprise lads.
- It's alright
- Always a surprise with me.
Salary, starting salary.
- [Francesco] Starting
salary was 823.
- Always an interesting question
when you're
interviewing a young chef,
what salary are you looking for.
And that'll tell you
within 30 seconds
what they're about.
What would you be happy
with as a starting salary.
- I'd be happy with 30.
- 30 as a starting salary,
fuck off out of it.
15 minutes, yeah.
- Yeah.
Be interesting to see if he
uses all the ingredients,
whether he puts the
clams with the haddock,
or he does a nice tomato,
a rocket salad.
- Something plain and simple,
your mother could make that.
- It's just eating raw pasta.
- Yeah, boring, this is
sort of the kind of thing
you expect the missus to do.
Yeah I thought it was a
little bit plain Jane boring
and certainly not worth
30 grand a year,
that's for sure.
- No but like that's the
ingredients you give me.
- [Gordon] Don't start
blaming your tools.
- No, no, no.
- No, take it on the chin.
- I wouldn't have
changed it now.
- [Gordon] Next up
is Santarosso,
second in command at the
Holiday Inn in Swindon.
- Could be a bandito.
- Could be a big bandito.
Let's shoot the bandito.
What do you think.
Santo, Gordon, take a seat.
Very well experienced man.
- Yeah, yeah I like cooking.
- You like cooking, yeah
I can see that, yeah.
What do you know about
The Walnut Tree?
- Nothing, nothing at all.
- Nothing at all.
You don't know about the
history, the reputation.
- No.
- The Michelin star.
- No.
- No, so,
if you don't know anything
about The Walnut Tree,
why did you come for the job?
- Because it's time for
me to change.
- [Gordon] And what's the
current menu at the Swindon?
- We have some steak, gammon,
chicken
and a lot of microwave.
- A lot of, microwave.
- Microwave, microwave.
- [Gordon] Think of something
magical, keep it simple
and enjoy it.
- Okay, thank you.
And I'm thinking wow,
what kind of flavour I
wanna come up with.
And let's see.
- Very rare a jerk like
that can cook, very rare.
- [Santo] It's a fantastic one.
- And just explain what
they are please.
- Yes, this is I call
it pasta fresca.
- Pasca fresca?
- Pasta fresca,
fresh pasta, (foreign language).
- Thank you.
- With the lemon juice,
just nice and clean.
- That is pepper.
- Red pepper yeah.
- Thank you.
- Thank you very much.
- Felt like sneezing with
all that pepper around.
Jesus Christ, look that's
just a pile of stodge,
there's nothing in
there is there?
- He said (mumbles)
- Yeah I found it, miles
away from what we wanted
and a little bit
embarrassing really
because it was below average.
23,000 pounds, I woudn't
even pay him 23,000 lira.
Even with the Michelin star,
it's going to be hard to
find a head chef
in the middle of Wales
but I'm still banning Francesco
from the kitchen, right now.
Wasting water, where
is Francesco?
- Yes sir.
- I really would appreciate it
if you don't come
anywhere near the kitchen.
I know how stubborn you are.
Don't you dare step over
that line, stay that side.
Thank you.
This way, I'll get to
know the team better.
Blake, he's the most junior,
he just come off a building site
because the weather's too cold.
Spike, he's here on
work experience.
Kevin's a waiter, and handyman,
he's been here since
the old days
and knew the Walnut
Tree in its prime.
Hello Kevin.
- Hello Gordon, how are you?
- Yeah very well, obviously
with that accent, local boy.
From Abegavenny.
- Yes, do you like a
laugh and a joke?
- No, I just love hard work,
definitely.
- Evil like your.
- I can be evil.
Gary's a local boy, very
ambitious and keen to get on.
But Francesco says he's
not a team player.
- That's my secret, I'll
stick that down there,
put a padlock on that.
- [Gordon] And Stefano's
the most experienced chef.
Francesco won't let him
run the kitchen,
but I wanna see what
he's made of.
So I'm gonna put him in charge.
It's a normal lunch service,
and Francesco's wife Enrica
has bought some friends in
for a bite to eat.
Kitchen's in your hands now,
you've gotta come out,
you gotta start talking
and start propelling the brigade
and bringing them together.
Let's go.
No, no, turn around and
address the brigade.
- One tortelli di zucca, one
chicken, one chips for kids,
to follow one loin of pork,
chicken and one rocket.
- Need some chips for
these chickens yeah.
- Come on Stef, too quiet,
the only person I can
hear now is Gary
and you're running the kitchen,
let's go.
Where the fucks Blakey?
Blakey, what are you doing?
- I need an answer guys.
- No wonder Francesco's back
in the kitchen, his family
are still waiting for
their lunch.
Everything's out though now,
everyone's standing
staring at their food
and two people haven't got it,
come on.
Come on Stef let's go,
well this is a fucking disaster.
Stefano how long?
- [Stefano] Chips?
- Yeah.
- Minute all right.
- This is for the boss'
wife you know that.
Nice and hot this time, send it.
The food is late and cold,
Stefano can't organise
chips for a four year old.
Okay right come here,
just stop everybody yeah
stop, come here you, come
here, shut up, shut up
while I'm talking.
That was a disaster, a
complete disaster,
the food's standing
hanging around the pass,
nothing happening.
And you're over there and just,
I'm sorry but it's
not good enough,
nothing's coming out okay.
Stop now, you take over and
see if we can pull ourselves
together a little bit and
get ourselves out of the shit
because in 15 minutes, this
place is gonna be the biggest
shit hole in Wales.
You, shut it okay, back
in your corner
and listen to what's going on.
Did you hear what I said?
- Yeah.
- Do it, right let's go.
A little clear down,
yeah a clear down first.
Okay you know where we are yes?
- Grill.
- Have you decided exactly
what you want doing in mind.
Two, address you turn
around address the brigade
and tell them exactly
what you want yeah.
- One braised beef, one
venison sausage,
one grill, one tuna away.
- Where, where, where?
- On a tray.
- [Gordon] Let's keep
it together,
work as a team and I don't
want him back in here
telling us we can't
fucking do it again okay,
so a bit of team work now yeah.
If they can't hear you then
let them spoon for that okay.
'Cause we're not a one man band.
- Check on two covers,
one pigeon, one oysters,
follow on one rib-eye, one duck.
Next to go, can you go
with the scallops,
one cooked salmon
and one grazola
can you send them out please.
- Gary is a real
arrogant little fucker
but at least he can speak,
unlike Stefano
that can't even run a
fucking bath,
let alone a fucking kitchen.
- I need a two plate first
off you please, this way.
And Blakey you got
three chips yeah.
- [Blakey] Yeah.
- [Gary] We need three chips
and one tomato salad please.
- Good, well done, good.
Okay well done, well done,
eight main courses,
bloody difficult
to get them out like that
you know that,
well done yes.
How did it go for you?
- It never worked.
- [Gordon] Thank you
for being honest,
I thought it went terrible.
- I do as well.
- Really bad, you really
do have a problem talking
to individuals you know that.
And today was a disaster.
So we've gotta now work on
this in the next couple of days
and stop you being a cook and
look at the important role
of becoming a chef.
There are still problems
in the kitchen,
but I just don't understand
why there's so few customers.
These days they serve
around 300 customers a week.
The previous owner
Franco used to serve 800,
I'd love to know what
happened to the missing 500.
Have you heard of The
Walnut Tree?
- Yes.
- When was the last time
you were there?
- It was Franco's last
meal, just before he went.
- Yeah, have you ever
heard of The Walnut Tree?
- Overpriced.
- Overpriced.
And how many times have
you been there?
- Oh, very, very frequently
when he was there
because he was open all hours.
You could turn up at 11
o'clock at night
and be assured of a
very good welcome.
- [Gordon] Do you think
he's missed now?
Now he's no longer there?
- I think so, they're
not as good.
- Not recently since
it's been taken over no.
- [Gordon] Since Francesco
took over The Walnut Tree,
nine new restaurants have
opened nearby.
If people think his
place is too expensive,
they've got plenty of
cheaper alternatives.
Morning ladies.
- So we've been there
when Franco.
- He seems to be everyone's
favourite in Abegavenny,
Franco and Anne, they
always seem to be
the darlings of Abegavenny,
yet no-ones been since Francesco
took over three years ago.
Yeah well I can came to
sort of ask some locals
about The Walnut Tree
in Abegavenny
and I end up finding
Ainsley Harriott's book,
three pounds 60.
Jesus Christ he's gonna be
pissed off when he finds out
at three pounds 60,
can't believe it's so
fucking expensive.
Still, maybe there's a
lesson to be learnt
from Ainsley's book.
If your customers won't
pay top whack,
cut your prices otherwise
they'll eat elsewhere.
Jesus, is that a typing error,
70 quid.
It is somewhat a little
bit intimidating
because it's so expensive
which puts people off.
Have we gone up in price
over the last three years,
have you got more and
more expensive.
- Yeah probably the plato
fruits de mer was 55, 60, 60.
And I push it to 65 and
only in the last two months
I put it to 70 because
the price of the fish
is going up and up.
- [Gordon] As usual, Francesco
thinks he knows best.
But I won't give him a
bollocking in front of his team.
Anyway, just now I've
got other fish to fry.
There's still no head chef,
so far I think Stefano and Gary
are the best candidates.
But Francesco just won't
consider them.
He's gotta be realistic,
he's in the middle of Wales,
not London.
- [Francesco] Straightforward.
- And if we don't find
anyone as good as Gary
or we don't find anyone
as good as Stefano then
we've gotta look at what
we've got internally.
- Well, no I think we need
somebody really from outside,
inside, internally I can
only be the one.
- Francesco just doesn't see it,
but Gary and Stefano have talent
and I'm gonna show him.
The only way I'll get
him to try their food
is to make him believe
that I've cooked it.
Really important tomorrow,
it's your half hour, so have
you thought about your dishes?
- I think have an
oyster starter,
like a herb crusty
gratin on the top.
For a main course I was thinking
a meat, some sort of fillet
with some shallots.
- So important, we'll do service
then at the end of service,
we'll sit them down and bang,
you let rip.
Fuck do you let rip big time.
Right Stefano let's go.
The crap in the kitchen
about the delegation,
the lack of direction,
we can work on that,
that's workable.
But this is your half
hour of magic.
We'll sit him down for dinner,
then we'll say eat the
following, this is me,
this is me on a plate yeah.
Hard on material, how do
you say erection in Italian?
- Erection (foreign language).
- Okay (foreign language).
(foreign language) fuck me,
posh word for an erection.
As well as preparing
their meals,
Gary and Stefano must do
their normal kitchen duties.
Straight away, Stefano
starts working with the team
but Gary, he's only
interested in his own meal.
Even I think that's
too ambitious.
Gary, two seconds,
you've had a bit more time
on your hands this morning
to get ready, he hasn't
done anything for tonight
so swap over yeah okay.
So once all these
vegetables are cooked,
then I want you in the kitchen,
concentrate on
tonight's service,
concentrate on the canape
for tomorrow night.
And then you take two hours,
enough, yeah.
Two hours to get organised
for tonight yeah.
I really thought Gary had
great potential
to be a good head chef.
But, quite honestly, he doesn't
give a fuck about his team
he just cares about himself.
And selfish individuals
don't make great head chefs.
Francesco and Enrica think
I'm the chef tonight.
If Gary and Stefano
haven't prepared,
it'll be my reputation
that suffers.
What's in here?
- Breadcrumbs,
cheese from the cheese, parsley.
- Tastes fine.
- Yeah, it tastes quite good.
- And Stef what have you got?
- Ravioli (mumbles)
- Stop being nosy Gary,
yeah you concentrate on
your own food,
stop being nosy, got a
little rivalry there.
Hey it's not a hard competition
at all don't be silly.
Okay inside is what?
- It's duck and chestnut.
- Duck and chestnuts yeah.
Stefano's duck and
chestnut ravioli
shows real imagination.
- No I like the sweet, you
can taste something sweet
that is nice.
- [Francesco] Chestnuts, I
like the way it is presented.
- [Gordon] And Francesco
approves of Gary's oysters.
- Very nice.
- Stefano, Gary, look.
So far so good, clean plates,
for me it's a sign of happiness
yes, clean plates good.
For the main course,
Gary's cooked fillet steak
and Stefano sea bass.
Nice both of you, well done,
happy?
Happy, still can't even
talk to me yet, right, go,
Kevin whatever you do
don't drop those.
Okay well done guys, yes.
- Red wine sauce.
- [Enrica] I like the colours
and I'm sure I'll
like the taste.
- I've never seen you
so happy yeah.
It's about bloody time.
Hi guys, Stefano.
Okay, yes.
- Yes, super?
- Super.
- [Enrica] I really
liked the ravioli.
- Of duck and chestnut?
- Yes,
and I liked everything else.
- Interesting.
- For me, yes,
I would say most of the
dishes were exciting.
I was impressed with the ravioli
and again I found it
exciting and very good,
very nicely done.
- [Gordon] And the beef?
- And the beef, I would have
liked half a dauphinoise
underneath the beef.
- Some form of potatoes.
- Some form of potatoes
that would have bunged
the dishes up
and balanced it up.
- Don't take this the wrong way
but I didn't cook any dish.
Oysters, beef, sorbet was
his menu, 24 hours ago yes.
Duck ravioli, sea bass and
pancakes was Stefano's.
And because they weren't
being interviewed
during the week because I
think Francesco
didn't think they're
good enough.
I wanted them to cook
three dishes each
for you both to have
dinner tonight,
so I didn't touch anything.
Thank you very much
indeed for your comments.
- Thank you.
- Thank you.
- Gary, two seconds, Stefano.
Well that was
interesting to know.
All the dishes that
you both done,
he said was capable of
going on the menu.
- [Stefano] Oh great.
- 'Cause for me it
went very well.
Both of you came up trumps
and if he wasn't gonna
consider you for the job
then I was.
It's day four, I'm halfway
through my time
at The Walnut Tree.
Francesco, the owner has
been stubbornly resisting
my suggestions, we still
need to find a head chef
and with a 70 pound
main course on the menu,
I'm determined to make
him lower his prices.
If it continues being as
quiet as it is,
are you gonna look to try
and bring the prices down
a touch to create something
new about the Walnut Tree
to get people back in here?
- No I don't wanna go down
on the cheap side because.
- Have you got any
fucking choice?
I'm not talking and asking
you to open the doors
and become a happy eater.
They spent 37 years
getting the business
to where it is today.
You're spending three
years and it's sadly,
on the decline.
What I'm trying to say is
you bring a new traffic
coming through the door
and you tweak the prices
to establish the confidence.
And once you've got
the confidence,
then over a period of
five or six years
yes you turn the volume up
on the justification of
what you're doing.
- Not convinced, I will
say I'm not convinced
sorry, it's me.
- [Gordon] You shouldn't be
so stubborn, try it, just.
- Gordon, Gordon.
- Jesus Christ.
If you've got the food and
those customers
are coming through the door
and they're generating sales,
the asset is the wine.
Which, who can sell that?
- Me.
- Excellent.
So the chances are far
greater to do it that way
than to do it the way
you're doing it currently.
- [Francesco] In a way yes, yes.
- Fucking hallelujah,
welcome back.
- [Francesco] Welcome back.
- Where the fuck have you been?
Fuck me, please try it.
- I do, I'll do it.
- Please.
- No problem.
- Thank God Francesco's
finally agreed
to one of my ideas.
And there's more good news,
at last,
a candidate for the
head chef's job
with a good pedigree.
And you feel now the age of 26
that you've worked in the
last two establishments
as a sous chef, you're
now ready for your first
head chef's job.
- Yeah I'm sort of
getting to the point
where I'm in the kitchen,
I've got my own ideas,
the way I wanna run things.
- Okay, button mushrooms,
rocket, gorgonzola,
green mustards, garlic,
see you in 15 minutes.
Thank you Spencer.
- Bed of tomato salad,
with a tagliatelle of mushroom
sort of a carbonara almost
with a linguine.
And then I'm thinking
a light rock,
rocket salad sat on the
top, if I've got time.
- [Gordon] Spencer
Ralph has travelled
all the way from London,
this would be his first
head chef's job
but he has worked in a
Michelin starred restaurant.
He looks strong.
I like the idea of be 26,
someone young,
someone vibrant,
someone you can push.
- Yeah definitely so.
So at 26 if he's not hungry now,
when?
- He's never gonna be.
Thank you.
- It's a rocket and
tomato salad.
With mushroom carbonara
and poached haddock.
- [Gordon] Thank you.
It looks neat.
- Flavour is there.
- Tagliatelle looks nice,
it looks beautifully cooked,
it's not stuck together,
it's not congealed.
He's listened to the brief,
he's kept it simple.
What he has shown in the
last 15 minutes
the guy can cook.
- The flavours are there.
- The flavours are there,
exactly that.
Sit down Spencer.
How do you feel running
the establishment
with a Michelin star.
- It's a little bit daunting
to do it the first time.
- Does it scare you?
- Yeah a little bit but also,
it's what I've always
sort of aimed for,
it's always what I wanted.
I sort of feel comfortable
as well as scared
at the same time.
Thank you very much.
- Thank you.
With a Michelin guide due
out in a month's time,
I really hope Spencer
accepts the job.
- Spencer.
- If he can start soon,
there's just a slim chance
The Walnut Tree
can save its coveted star.
Almost everyone is
looking happier.
It's so important to find
the right person to gel
with those two guys,
especially Gary.
Because there you've got
one little ballsy Rottweiler
that really wants this job
and you're not prepared to
give him the opportunity.
- No.
- [Gordon] I hope we've
found a great head chef.
Now, I want to change the
atmosphere in the dining room,
it's too cold and formal.
We need to bring back
some of the rustic charm
that people loved in
the old days.
Let's hope Francesco agrees.
- The first reaction
obviously no
but I'm flexible.
- In the kitchen, I
want to see more energy
and more get up and go.
Stay on focus so if Gary
wants to say something to you,
you're up here listening
ready to say yes or no,
not on the floor, cockroaches
live on the floor,
you're not a fucking cockroach.
Even with that hairstyle,
you're still not a cockroach.
Hang on, shallots in
first, lightly seasoned.
Everyone needs to know
when the food's good enough
to leave the kitchen,
even Blakey.
I saw you taste nothing
at lunch time,
cook in and out of a microwave
like an absolute fucking donkey.
If you aren't actually
tasting anything,
you're just pressing buttons,
taking it out and put
it on the plate.
It's got a Michelin
star this establishment,
you're gonna have to learn
how to taste properly
and understand what a
balance of flavours is about.
We're gonna make a chef
of you, do you know that?
If it kills me, we're
gonna make a chef
of you do you know that?
How the fuck how I don't know
but I'm thinking
about it now yeah.
Kevin's been here years
so he can tell me
if the atmosphere's
more like it used to be.
Now this looks nice.
- It is, it's breaking it up
and it's not just a dull,
old boring.
- [Gordon] Less starchy.
- It's been like it for years.
- Have you done any, oh yeah.
- Yes, yes.
- [Gordon] Apparently people
used to come for lunch
and stay for hours.
Spending even more money,
we need to get back that
relaxed family feeling.
God what a difference.
- Big difference.
- And cosy which is the
most important thing
and that's what was missing.
- Welcoming.
- Yeah more welcoming.
Looks fantastic, are we
gonna be ready on time?
- We will be yes.
- [Gordon] The dining
room needs one last touch
to restore the old
traditions put in place
by its previous owner.
And do you know what I
think the entrance needs?
A picture of you and Franco.
No, the old generation
passing it on
to the new generation.
I think Francesco's
finally seen the light.
But it's been a tough few days
and the team could do
with a night off.
Kevin's been trying to get
us all down to his local
since I arrived, now I see why.
♪ I'm too sexy for my shirt ♪
♪ Too sexy for my shirt ♪
- [Gordon] I've heard of
the naked chef,
but this is the first
time I've ever seen
a naked waiter.
♪ Catwalk, yeah ♪
♪ Doing a turn on the catwalk ♪
♪ I'm too sexy for this song ♪
(cheering)
- Day six and despite
the hangovers,
it's straight back to business.
Today is a big day,
The Walnut Tree is 40
years old this month
and Francesco's
throwing a party.
I think he should invite
Franco and Anne,
the previous owners.
They're a vital part of
the restaurant's history.
There is one thing I
want you to do for me,
which you're not gonna like,
I know you're not gonna like
because you're gonna disagree
but I really think is important.
I want you to bring Franco back
and I want you to talk to him.
I can see already in your
face you don't wanna do it.
- I don't have to say anything,
my expression says
everything I think.
- The first minute Franco
walks in here,
it'll silence the rumours and
it'll cut the bullshit out.
And it'll start encouraging
the locals to come back.
The message is telling him
that you want to maintain
what he's built.
- That's what I'm fighting for,
I'm fighting for the reputation
of The Walnut Tree
more than mine.
- Franco and Anne were
here for 37, yes.
Francesco's been here for
three, 37 plus three is.
- 40.
- 40 yeah, massive celebration
huge celebrations, 40
years of history.
We're gonna put it back
on the map, lift it
alongside that I think there's
80 or 90 guests coming along.
We're gonna have some really
nice, exciting canapes.
Stefano can you put out?
Can you put out, give me
an answer straightaway,
don't take a two week
holiday in between.
- Not that nice but I can.
- Not that nice
well you're gonna learn again.
Right, watch, quick as you can.
In, twist the spoon around.
- Before it cools down yeah.
- Before it cools down,
and then heat the
chocolate mousse.
Put it on the back of the
palm of your hand again.
Yeah and then it slides off.
Okay, Stefano, go.
Not bad, not bad, not bad, not
bad for a first time not bad.
A little bit too much
on there, again, again.
Over the last few days
I've realised that Stefano
is really talented.
It's a shame he's just so shy.
In and out.
It's good, that's very good,
right Gazza.
In and out, too slow, again.
Come here, don't throw
the towel in so early,
in and out again.
So far Stefano's beating you.
On the other hand, Gary
thinks he's the dog's bollocks
but he's not nearly
as good a cook.
Please don't put yours in mine.
Coming through, stay there.
I got this hat made
special do you know that.
Now you're at home, now you
can cook your heart out,
your hair's perfect, all
nice and spiky
and all the girls know
that you're ready,
still wanna shag you.
Tonight's party is make
or break for Francesco.
He's on the verge of going bust
and he must start filling
the restaurant again.
Are you nervous?
- A bit,
it's gonna be a very
emotional evening for me
and the rest of the customers
that is gonna come here.
And for one specially,
Franco and Anne.
- Work it, work them.
- I will.
- It's your place this time,
and you're proud to
show this off.
- Certainly am after
all these years.
- [Gordon]
Francesco's invited 80
of the great and good
of Abegavenny.
Everyone's just got to
love everything
and if they tell all
their friends
that the food is as
good as ever,
then Francesco could soon
serve 800 people a week
just like the good old days.
Right just run it through
me, run it through me.
What were that, ricotta,
ricotta tart.
- [All] Stefano.
- Get out there, get
out, get out, get out.
- [Francesco] Take it on board.
- Lots of from lots of people.
- Good, we're going well?
- Yes.
- What's the feedback.
- They're all loving it.
- They're all loving it yeah.
We've all been waiting for
Franco and Anne to arrive.
Hopefully this will prove
that Francesco's carrying on
the traditions they
established at The Walnut Tree.
- Hi boss.
- How are you?
- I would love to but as I'm
going out to dinner tonight.
- No problem.
I'm very glad that you
came here, both of you
to celebrate this special
event for both of us.
For all of us.
- Thank you.
- Shall we do it together?
- Yes.
- Happy Birthday.
- Happy Birthday.
- I wish I was 40.
- [Gordon] It's been a
terrific night,
I just hope it marks the start
of The Walnut Tree's revival.
- I just wanted to say thank
you very much everybody
because without you it
wouldn't have happened.
And I really appreciate
your hard work, thank you,
thank you all.
And Gordon of course.
- [Gordon] The
following morning,
a phone call to Spencer Ralph
brings another break through.
- Hi Spencer it's Francesco
here from The Walnut Tree.
How are you?
Okay Spencer, thank you
very much indeed.
- He's accepted the job
as head chef.
And he sounded excited?
- Yes, very much so, yes
and I'm excited to see.
- That's quite refreshing.
- It's a relief yeah.
Yeah, he was very happy,
very happy.
- [Gordon] Excellent, good.
There's only one more thing
Francesco needs to sort out.
With Spencer arriving
as head chef,
there can only be one second
chef, Stefano or Gary.
One can stay but one must go.
Gary's so ambitious,
I'm not sure he'd give
Spencer the support he needs.
How would you feel if he
bought in a new head chef now?
- Well I mean like I said before
I'm not upset about it
but if Francesco feels
the need to do it then
I'm gonna learn
from whoever comes in, if
they've
got something to teach me.
But then again, if
they're no good
or if they're just a stall
or awkward to work with
as Stefano was, I'm
just gonna push on
and still get ahead of them
and then prove him
wrong pretty much.
- [Gordon] And so even
if a new chef came in.
- I'm still gonna give them
a run for their money yeah.
- Under Franco.
What Spencer needs in
a number two,
is a chef who combines
teamwork and cooking ability.
It is clearly obvious
that both you and Gary
can't stay, one of you
will have to go.
And I think you should stay.
- Well to say that.
- And when the new head
chef arrives,
I think it's gonna be a
good recipe for success
but we need to keep that
authenticity of that Italian
style
that rustic feel of The
Walnut Tree, that's you.
- I don't know I will
learn from them.
- [Gordon] But you want
to stay here don't you?
- Well I would like
to stay here,
if something change here.
- It's a hard decision.
Though Gary and Stefano both
have things going for them,
I'm convinced Stefano would
make a better second chef,
but will Francesco agree?
I doubt it.
Well that was interesting.
- Yeah.
- One thing I have learned
over the last few days
is they can't work together,
total impossibility.
Definitely, definitely not
but one will have to go.
- One definitely has to go.
- My big concern is Gary
is not a team player
but someone like Stefano
would sit and be a
great number two.
You've worked with them both,
which one would you have
to get rid of?
- Well in this case,
I have to go for Gary.
- [Gordon] At last, Francesco
and I agree on something.
Stefano should stay as
Spencer's number two
and Gary should go.
- [Spencer] One soup, one
mozarella and two chicken.
- [Gordon] Spencer has bought
new hope to the kitchen.
I'm convinced he'll improve
the standard of food.
Has he managed to stay out
of the kitchen?
- Yes.
- And he hasn't come
in with his jacket on?
- Not yet.
- Woo, that's good news.
But there's also a huge
disappointment.
Disillusioned with
all the changes,
Stefano with his unique
Italian influence has quit,
leaving Gary to slither quick
into the role of second chef.
Was it you who pushed him out?
- No it wasn't me that
pushed him out no.
I see it as if Spencer's
been given the opportunity
to do whatever he likes.
- [Gordon] Does that upset you?
- It hasn't upset me so much,
I think it's upset
Stefano more than me.
- But you were stronger
than Stefano.
- Yes, some of us have
gotta survive
and the others, sorry
there's no room.
- The head chef's arrival has
created a new buzz in the area
and business is
already picking up.
But just a couple of
weeks later, bad news.
The Walnut Tree Inn has lost
its precious Michelin star.
Sorry to hear about the
Michelin star.
Big blow that one.
- We'll get it back.
- [Gordon] Change is a foot,
but is it too little, too late?
Some time ago, I spent
a week in Wales
at The Walnut Tree trying
to turn its fortunes around.
Let me tell you, it was a
hell of a week.
You shut it okay.
The Walnut Tree was
desperately trying to cling on
to its Michelin star.
- Gordon, yeah but Gordon.
- Jesus Christ.
But it had two big problems.
No head chef, boring,
very boring.
Don't dare step over that
line, stay that side.
And a stubborn Italian owner,
Francesco.
I can see already in your
face you don't wanna do it.
His overpriced,
unimaginative food
was putting the customers off.
Is that a typing error, 70 quid.
- Parma ham, one duck well done.
- The arrival of Spencer
Ralph as head chef
brought renewed hope to
the beleaguered kitchen.
- Move, be more vibrant, action.
Looks lovely yeah.
But getting Francesco to
lower his prices
was like putting canines
from a sabre tooth tiger.
And if he doesn't cut
his prices and listen,
well quite frankly he's
on his own, fuck it.
All that was in December 2003.
Hello Kevin, I'm just hoping
that the transformation of
The Walnut Tree
runs deeper than a coat
of white wash.
Good to see, I'm a lover
you know what I mean
on the catwalk.
And that Francesco has
finally acted
on some of my advice.
- How are you?
- Yeah good to see you.
- Good to see you too.
- Again, how's business?
- It's been precarious,
one day you do two, one
day you do 70,
you can't predict it.
- And today how many
is for lunch?
- Eight.
- Oh dear and tonight?
- Tonight, eight, nine.
- So business is
depressingly static.
I'm surprised because
Sepncer's clearly had
a positive influence on
the quality of the food.
And Francesco claims to
have dropped his prices.
So why are the people of
Avegavenny still not flocking in
to eat at The Walnut Tree?
- I'm still under the impression
that it's very high priced
in comparison, we've got some
super restaurants around here.
- [Gordon] Interesting.
- That knock you into a cold.
- I did think about going there
and then I had a few
reports back
that they said oh it was okay
but it was a big average.
And it was a bit expensive
for what you were getting.
You've gotta come up with
something a lot better
haven't you to encourage people.
- Encourage them.
- Everywhere around
here now has to be good
or people won't patronise it,
they won't be ripped
off, not in Abegavenny.
- I think everyone thinks
its expensive of course.
- For some bizarre stubborn
reason, clearly obvious,
he hasn't bought his prices down
to sort of encourage
everyone on this high street
to get back in there
and see how good it is.
Francesco's always been
a hard nut to crack
so I'm gonna present him
with some hard facts.
I thought I'd got you to
understand the importance
of creating traffic, a
healthy business
and a positive cash flow.
68% of everybody that
I spoke to this morning
won't go anywhere near the place
because it's rumoured to
be too expensive.
We need the customers.
- I think I can't lower
the price down more than
what I can, what I've done
so far because.
- Your main courses are
five pounds more expensive
than anywhere else
within a 10 mile radius.
For some bizarre reason
in your mind,
you think that you have to
lower standards
to bring the prices down.
- I can't lower my
standards more than this.
- No, you don't have to
lower the standards down.
It's clearly obvious to why
they're not coming back in here
because it's too
fucking expensive.
- How do you want me
to juggle it?
- Flexibility.
- And we've been flexible.
We've been flexible.
- Bullshit.
- No, there's no bullshit no.
- Well next time I go down
the high street of Abegavenny
you fucking come with me
and walk with me.
- I'm not interested to
listen to them,
I'm not interested at all.
- Well that's wrong.
- No it's not wrong.
- That attitude stinks.
- I'm proud of what I am,
I'm proud.
Please if you want to
come, the door is open,
and if you don't
wanna come fine.
- I'm gonna paint with Kevin.
Francesco's still
peddling the wrong way
down a one way street.
But his business is on the edge
and he's clearly too scared to
take his feet of the peddles.
- When you drive a Ferrari,
you drive a Ferrari,
you don't drive a Chinquecento.
- I'm confident Spencer's
a talented head chef.
But he could be doing
more to help Francesco
bring his prices down.
He won't listen, I wanna spend
a little bit of time with you
and have a look at two examples.
Now they look expensive.
- They are.
- Why don't you cook one,
tell Francesco I'll
pay for it okay.
No, I don't want you to
give me a fucking hard time,
I'll buy the dish okay.
- [Francesco] All right yeah.
- [Gordon] I'm going to
illustrate just how easy it is
with his most expensive starter.
Griddled scallops and baby
vegetables are on the menu
at nearly 14 pounds.
That's a phenomenal portion.
- [Spencer] It's a huge portion.
- Already I know I could
take one scallop out
and cut the rest into three.
- I would say there
are key dishes
that are my flamboyant dishes.
I like to go and get
ingredients that you know
just for me to enjoy myself.
- But it's not about
you, it's not about me
and it's not about him,
it's about what.
- Customers.
- Customers, that's right.
And without them, we're what?
- Not working.
- We're fucked.
And the reason why we
don't sell any puddings
is because the starters and
main courses are too big.
Spencer needs to start
being a bit more caring
with his dishes.
By cutting the enormous
scallops into three
instead of two, I can
use one less.
So we'll serve this to
Francesco okay.
And I'm using big vegetables
instead of poncy baby ones.
They're not only tastier
and a lot cheaper,
they'll give this dish
that rustic Italian feel
that Spencer's current
menu is lacking.
Celeriac, and you've got
some nice wild mushrooms
from out in the garden.
And there's not a baby
veg in sight.
All this without any
compromise in quality.
A little seasoning on there,
a little bit of lemon juice.
You'd never feel hard
done by there would you?
Now I know we've used
two big scallops.
This new dish can go on the menu
at a significantly lower price
without any loss in
profit for Francesco.
And if he sells just one more
as a result of this price drop
then he's already made money.
Okay, got two minutes?
- [Francesco] Yes sir.
- I've got something I
want you to taste please.
- [Francesco] Yes sir.
- [Gordon] Does the
portion look small?
- No looks big.
- Looks big.
We're one scallop less already.
We've got rid of the baby veg,
the dish has been taken down
by four pounds in
cost per portion.
I would love you to go upstairs
and put this on the menu
at nine pound 50 for tonight.
No?
- [Francesco] No.
- What we're trying to do
is highlight the easiness
or the flexibility you can
now restructuring your menu
cheaper without going
down in quality,
'cause that's what pissed
me off this morning.
Because you said I bring
my prices down,
I'm going down in quality.
And I've just proved to you,
from a chef's point of view.
- From your chef point of view.
But I got in my pocket, the
scallops at that price can sell.
I can sell double that.
- You're missing my point.
- No, no, I'm.
- You're missing a point.
I'm trying to help you.
- Yeah but you're picking
on the most expensive
bloody things
that there is on the menu.
- That's right.
- I don't have any
problem to sell it.
I don't have any problem
to sell it Gordon.
- Let me just tell you why.
- I don't have my.
My first order was the scallops.
So what you're telling me,
that I'm doing something
fucking wrong, no,
I'm not doing fucking
anything wrong.
If we can put the price down,
I said I'd take your
concept inside my self.
- You haven't taken a
fucking thing
'cause you're so
fucking stubborn,
you're not interested.
I'm just trying to explain,
you're in the middle of
fucking Wales.
- If you're drinking Chabley
you're not drinking
the house wine.
If you're buying Mercedes,
you're not buying a Fiat.
- Are you stupid?
- No I'm not.
- Are you thick or something?
- No I'm not.
- You are.
- No, what you're telling me.
- So the future of The
Walnut Tree is rosy,
and you've got nothing
to worry about,
that's what you're saying.
- I don't want the future
of The Walnut Tree
being rosy after
three and a half years
that I'm here.
I want the future of The
Walnut Tree to be progressive.
- He's clearly happy with
what he's got.
If that's all he has got,
then it's not gonna work,
he needs to wake up.
Nothing is sinking in.
If this doesn't succeed.
- I don't blame you Gordon.
- I don't want you to blame me.
- No I don't blame you.
- Say what you like,
I tried my best but
nothing is working.
- And I do appreciate it.
- It's like talking
to a fucking breeze block.
- Well then you are the same
because you don't understand
what I'm doing here.
- I'm the same as you?
- No.
- Now you're dreaming
even more now.
I'm the same as you?
- No mate, no.
- Kiss my bollocks.
I think like you?
- You've done an exercise.
- I think like you?
Let's change the subject.
I'll fuck off home and
you continue struggling,
let's leave it like that.
- [Francesco] Fine.
- Stubborn fucker.
- [Gordon] Fuck me, are
you Italian aren't you.
The Walnut Tree was in trouble.
Stop now okay, you take over
and see if we can pull
ourselves together a little bit
and get ourselves out
of this shit.
Because in 15 minutes,
this place is going to be the
biggest shithole in Wales.
The head chef had quit
and the kitchen was a joke.
Cockroaches live on the floor,
you're not a fucking cockroach,
even with that hairstyle,
you're still not a cockroach.
The customers had fled and
the owner was so broke,
he had to sell his house.
So he asked me to help him out.
I had just one week to
find out what happened
and to turn it around.
You, shut it okay back
in your corner
and listen at what's going on,
do you hear what I said, do it.
I was determined to
show the owner
where he was going wrong.
Welcome back, where
the fuck have you been?
And do everything I
could to help him.
And if he doesn't cut
his prices and listen,
well quite frankly he's
on his own, fuck it.
Hundreds of restaurants
open in Britain every year,
but over two thirds close
in the first 12 months.
The Walnut Tree in Abergavenny
has been one of Britain's
most famous restaurants
for nearly 40 years.
Set in beautiful
Welsh countryside,
it's the proud holder of
a coveted Michelin star.
It owes its outstanding
reputation to this man,
Franco Taruschio, he was one
of the first celebrity chefs
- Peach terrine is
ready Bill is it?
- Yeah.
- Right.
- [Gordon] People came from
far and wide to taste his food
and he was said to take
over 30,000 pounds a week.
Three years ago, Francesco
Mattioli another Italian
bought The Walnut Tree.
I know him well, he's
managed some of
London's best restaurants.
- Need an answer guys.
- [Gordon] So he should
know what he's doing.
I've come to find out
how in just three years,
he's managed to mess it all up.
Good morning sir.
- How are you, all right.
- Mate you're losing
weight again.
- No I'm not losing weight.
- What's the smallest numbers
you've done in three years?
- Zero.
- Is it for lunch?
- For dinner, once, it
was a Thursday night.
- Michelin star.
- Michelin star
and it did nothing,
simple as that.
And yeah that was bad.
- [Gordon] Every kitchen
just has to have a head chef
running it.
Since Francesco lost his,
he's been trying to do
the job himself.
- [Francesco] I'll take this.
- [Gordon] Are you
gonna serve it?
- [Francesco] Yes because.
- [Gordon] Jesus.
Cook serve, cook serve,
cook serve.
It's a big mistake, Francesco
is not a trained chef
and he shouldn't even be
in the kitchen.
- [Francesco] Keep on going.
- [Gordon] He should be
out in the dining room,
charming his customers.
- [Francesco] How are
you all right?
- After all, there
are more staff
in the bloody kitchen
than there are customers
in the dining room and
not one of them
seems to be doing anything.
So you're just cooking
potatoes here.
- Yeah.
- A huge section
and all you're cooking is spuds,
you're out of order.
- Yes.
- [Gordon] Francesco doesn't
trust anyone to do anything.
- [Francesco] Right peel
on 11 and 12 right now.
- Octopus.
- Another three he said.
All the best, thank you
very much, after you.
- [Gordon] Talk about
headless chicken.
No wonder he's lost
weight and customers.
You're working like a donkey,
I mean you're here, everywhere
and trying to run it overall.
You have the most amazing house,
you can charm the
pants off anyone
and you can sell good wine.
In the short period of time
I've been in here today,
one thing you have come
to terms with
is you've gotta get out
of the kitchen.
The Walnut Tree got a
Michelin star
before Francesco has been
here for a year.
That's given to a
restaurant on the back of
the constituency, the
freshness of the ingredients,
keeping it seasonal and the
individual flair of the chef.
But Francesco's lost the
chef who won the award.
If the standards have slipped,
inspectors will soon take away
that precious Michelin star.
Time to check out the food.
Because I saw lunch
today from the kitchen,
I'm going to go in the
dining room now
and have a bite to eat.
And I'd like you not to
present a menu,
but to show me three
dishes what represents
The Walnut Tree Inn.
With a Michelin star, you
can charge top notch prices
but only if you provide
top notch food.
- I'm pretty confident
he'll like it.
- Puschini and parma ham lasagna
was always a favourite here.
Boring, very boring.
You've gotta move on and
search and you've gotta evolve,
develop and create the
excitement constantly
when you're charging
these prices.
Main course, fish stew.
- [Man] Thank you.
- But the mussels haven't
even been cleaned.
You serve mussels in
a self contained stew,
they've gotta be cleaned
because when you're serving
them like this, you
can hear at the bottom,
there's a lot of grit and sand.
So it's just like eating
a bowl of clay,
seasoned with sand.
That is constantly grinding
between your teeth,
28 pound a main course and
someone taking the mickey.
'Cause if someone served
that in my restaurant,
I'd go fucking beserk.
Okay, I asked you earlier
for your best,
the best of Wales.
The big build up was for the
classic Italian fish stew
and sadly when it arrived,
everything in that dish
was over cooked.
And while you piss off
for a three hour break,
to style your hair and
to have a kip,
clean the fucking mussels.
So we've hit rock bottom,
welcome to the real world.
Tomorrow, we're gonna
pick ourselves back up
and start off with a
clean slate.
It's my second day in Wales
where I'm trying to
help the owner
save the famous Walnut
Tree restaurant.
It's got all sorts of problems,
but it does still have
a Michelin star
and you don't get that
without a top chef.
But Francesco's lost his,
we need to find
another one fast.
Head chef criteria.
- [Francesco] Head
chef criteria,
young, enthusiastic.
- Ambitious.
- Ambition.
- [Gordon] Someone that'll
keep you out the kitchen.
- [Francesco] Somebody who
keeps me out of the kitchen.
- Hello Ross.
- Mr. Ramsey.
- We've got a list of
ingredients.
We're just going to ask
you to go through them
and cook up something
very simple.
- Thanks for the surprise lads.
- It's alright
- Always a surprise with me.
Salary, starting salary.
- [Francesco] Starting
salary was 823.
- Always an interesting question
when you're
interviewing a young chef,
what salary are you looking for.
And that'll tell you
within 30 seconds
what they're about.
What would you be happy
with as a starting salary.
- I'd be happy with 30.
- 30 as a starting salary,
fuck off out of it.
15 minutes, yeah.
- Yeah.
Be interesting to see if he
uses all the ingredients,
whether he puts the
clams with the haddock,
or he does a nice tomato,
a rocket salad.
- Something plain and simple,
your mother could make that.
- It's just eating raw pasta.
- Yeah, boring, this is
sort of the kind of thing
you expect the missus to do.
Yeah I thought it was a
little bit plain Jane boring
and certainly not worth
30 grand a year,
that's for sure.
- No but like that's the
ingredients you give me.
- [Gordon] Don't start
blaming your tools.
- No, no, no.
- No, take it on the chin.
- I wouldn't have
changed it now.
- [Gordon] Next up
is Santarosso,
second in command at the
Holiday Inn in Swindon.
- Could be a bandito.
- Could be a big bandito.
Let's shoot the bandito.
What do you think.
Santo, Gordon, take a seat.
Very well experienced man.
- Yeah, yeah I like cooking.
- You like cooking, yeah
I can see that, yeah.
What do you know about
The Walnut Tree?
- Nothing, nothing at all.
- Nothing at all.
You don't know about the
history, the reputation.
- No.
- The Michelin star.
- No.
- No, so,
if you don't know anything
about The Walnut Tree,
why did you come for the job?
- Because it's time for
me to change.
- [Gordon] And what's the
current menu at the Swindon?
- We have some steak, gammon,
chicken
and a lot of microwave.
- A lot of, microwave.
- Microwave, microwave.
- [Gordon] Think of something
magical, keep it simple
and enjoy it.
- Okay, thank you.
And I'm thinking wow,
what kind of flavour I
wanna come up with.
And let's see.
- Very rare a jerk like
that can cook, very rare.
- [Santo] It's a fantastic one.
- And just explain what
they are please.
- Yes, this is I call
it pasta fresca.
- Pasca fresca?
- Pasta fresca,
fresh pasta, (foreign language).
- Thank you.
- With the lemon juice,
just nice and clean.
- That is pepper.
- Red pepper yeah.
- Thank you.
- Thank you very much.
- Felt like sneezing with
all that pepper around.
Jesus Christ, look that's
just a pile of stodge,
there's nothing in
there is there?
- He said (mumbles)
- Yeah I found it, miles
away from what we wanted
and a little bit
embarrassing really
because it was below average.
23,000 pounds, I woudn't
even pay him 23,000 lira.
Even with the Michelin star,
it's going to be hard to
find a head chef
in the middle of Wales
but I'm still banning Francesco
from the kitchen, right now.
Wasting water, where
is Francesco?
- Yes sir.
- I really would appreciate it
if you don't come
anywhere near the kitchen.
I know how stubborn you are.
Don't you dare step over
that line, stay that side.
Thank you.
This way, I'll get to
know the team better.
Blake, he's the most junior,
he just come off a building site
because the weather's too cold.
Spike, he's here on
work experience.
Kevin's a waiter, and handyman,
he's been here since
the old days
and knew the Walnut
Tree in its prime.
Hello Kevin.
- Hello Gordon, how are you?
- Yeah very well, obviously
with that accent, local boy.
From Abegavenny.
- Yes, do you like a
laugh and a joke?
- No, I just love hard work,
definitely.
- Evil like your.
- I can be evil.
Gary's a local boy, very
ambitious and keen to get on.
But Francesco says he's
not a team player.
- That's my secret, I'll
stick that down there,
put a padlock on that.
- [Gordon] And Stefano's
the most experienced chef.
Francesco won't let him
run the kitchen,
but I wanna see what
he's made of.
So I'm gonna put him in charge.
It's a normal lunch service,
and Francesco's wife Enrica
has bought some friends in
for a bite to eat.
Kitchen's in your hands now,
you've gotta come out,
you gotta start talking
and start propelling the brigade
and bringing them together.
Let's go.
No, no, turn around and
address the brigade.
- One tortelli di zucca, one
chicken, one chips for kids,
to follow one loin of pork,
chicken and one rocket.
- Need some chips for
these chickens yeah.
- Come on Stef, too quiet,
the only person I can
hear now is Gary
and you're running the kitchen,
let's go.
Where the fucks Blakey?
Blakey, what are you doing?
- I need an answer guys.
- No wonder Francesco's back
in the kitchen, his family
are still waiting for
their lunch.
Everything's out though now,
everyone's standing
staring at their food
and two people haven't got it,
come on.
Come on Stef let's go,
well this is a fucking disaster.
Stefano how long?
- [Stefano] Chips?
- Yeah.
- Minute all right.
- This is for the boss'
wife you know that.
Nice and hot this time, send it.
The food is late and cold,
Stefano can't organise
chips for a four year old.
Okay right come here,
just stop everybody yeah
stop, come here you, come
here, shut up, shut up
while I'm talking.
That was a disaster, a
complete disaster,
the food's standing
hanging around the pass,
nothing happening.
And you're over there and just,
I'm sorry but it's
not good enough,
nothing's coming out okay.
Stop now, you take over and
see if we can pull ourselves
together a little bit and
get ourselves out of the shit
because in 15 minutes, this
place is gonna be the biggest
shit hole in Wales.
You, shut it okay, back
in your corner
and listen to what's going on.
Did you hear what I said?
- Yeah.
- Do it, right let's go.
A little clear down,
yeah a clear down first.
Okay you know where we are yes?
- Grill.
- Have you decided exactly
what you want doing in mind.
Two, address you turn
around address the brigade
and tell them exactly
what you want yeah.
- One braised beef, one
venison sausage,
one grill, one tuna away.
- Where, where, where?
- On a tray.
- [Gordon] Let's keep
it together,
work as a team and I don't
want him back in here
telling us we can't
fucking do it again okay,
so a bit of team work now yeah.
If they can't hear you then
let them spoon for that okay.
'Cause we're not a one man band.
- Check on two covers,
one pigeon, one oysters,
follow on one rib-eye, one duck.
Next to go, can you go
with the scallops,
one cooked salmon
and one grazola
can you send them out please.
- Gary is a real
arrogant little fucker
but at least he can speak,
unlike Stefano
that can't even run a
fucking bath,
let alone a fucking kitchen.
- I need a two plate first
off you please, this way.
And Blakey you got
three chips yeah.
- [Blakey] Yeah.
- [Gary] We need three chips
and one tomato salad please.
- Good, well done, good.
Okay well done, well done,
eight main courses,
bloody difficult
to get them out like that
you know that,
well done yes.
How did it go for you?
- It never worked.
- [Gordon] Thank you
for being honest,
I thought it went terrible.
- I do as well.
- Really bad, you really
do have a problem talking
to individuals you know that.
And today was a disaster.
So we've gotta now work on
this in the next couple of days
and stop you being a cook and
look at the important role
of becoming a chef.
There are still problems
in the kitchen,
but I just don't understand
why there's so few customers.
These days they serve
around 300 customers a week.
The previous owner
Franco used to serve 800,
I'd love to know what
happened to the missing 500.
Have you heard of The
Walnut Tree?
- Yes.
- When was the last time
you were there?
- It was Franco's last
meal, just before he went.
- Yeah, have you ever
heard of The Walnut Tree?
- Overpriced.
- Overpriced.
And how many times have
you been there?
- Oh, very, very frequently
when he was there
because he was open all hours.
You could turn up at 11
o'clock at night
and be assured of a
very good welcome.
- [Gordon] Do you think
he's missed now?
Now he's no longer there?
- I think so, they're
not as good.
- Not recently since
it's been taken over no.
- [Gordon] Since Francesco
took over The Walnut Tree,
nine new restaurants have
opened nearby.
If people think his
place is too expensive,
they've got plenty of
cheaper alternatives.
Morning ladies.
- So we've been there
when Franco.
- He seems to be everyone's
favourite in Abegavenny,
Franco and Anne, they
always seem to be
the darlings of Abegavenny,
yet no-ones been since Francesco
took over three years ago.
Yeah well I can came to
sort of ask some locals
about The Walnut Tree
in Abegavenny
and I end up finding
Ainsley Harriott's book,
three pounds 60.
Jesus Christ he's gonna be
pissed off when he finds out
at three pounds 60,
can't believe it's so
fucking expensive.
Still, maybe there's a
lesson to be learnt
from Ainsley's book.
If your customers won't
pay top whack,
cut your prices otherwise
they'll eat elsewhere.
Jesus, is that a typing error,
70 quid.
It is somewhat a little
bit intimidating
because it's so expensive
which puts people off.
Have we gone up in price
over the last three years,
have you got more and
more expensive.
- Yeah probably the plato
fruits de mer was 55, 60, 60.
And I push it to 65 and
only in the last two months
I put it to 70 because
the price of the fish
is going up and up.
- [Gordon] As usual, Francesco
thinks he knows best.
But I won't give him a
bollocking in front of his team.
Anyway, just now I've
got other fish to fry.
There's still no head chef,
so far I think Stefano and Gary
are the best candidates.
But Francesco just won't
consider them.
He's gotta be realistic,
he's in the middle of Wales,
not London.
- [Francesco] Straightforward.
- And if we don't find
anyone as good as Gary
or we don't find anyone
as good as Stefano then
we've gotta look at what
we've got internally.
- Well, no I think we need
somebody really from outside,
inside, internally I can
only be the one.
- Francesco just doesn't see it,
but Gary and Stefano have talent
and I'm gonna show him.
The only way I'll get
him to try their food
is to make him believe
that I've cooked it.
Really important tomorrow,
it's your half hour, so have
you thought about your dishes?
- I think have an
oyster starter,
like a herb crusty
gratin on the top.
For a main course I was thinking
a meat, some sort of fillet
with some shallots.
- So important, we'll do service
then at the end of service,
we'll sit them down and bang,
you let rip.
Fuck do you let rip big time.
Right Stefano let's go.
The crap in the kitchen
about the delegation,
the lack of direction,
we can work on that,
that's workable.
But this is your half
hour of magic.
We'll sit him down for dinner,
then we'll say eat the
following, this is me,
this is me on a plate yeah.
Hard on material, how do
you say erection in Italian?
- Erection (foreign language).
- Okay (foreign language).
(foreign language) fuck me,
posh word for an erection.
As well as preparing
their meals,
Gary and Stefano must do
their normal kitchen duties.
Straight away, Stefano
starts working with the team
but Gary, he's only
interested in his own meal.
Even I think that's
too ambitious.
Gary, two seconds,
you've had a bit more time
on your hands this morning
to get ready, he hasn't
done anything for tonight
so swap over yeah okay.
So once all these
vegetables are cooked,
then I want you in the kitchen,
concentrate on
tonight's service,
concentrate on the canape
for tomorrow night.
And then you take two hours,
enough, yeah.
Two hours to get organised
for tonight yeah.
I really thought Gary had
great potential
to be a good head chef.
But, quite honestly, he doesn't
give a fuck about his team
he just cares about himself.
And selfish individuals
don't make great head chefs.
Francesco and Enrica think
I'm the chef tonight.
If Gary and Stefano
haven't prepared,
it'll be my reputation
that suffers.
What's in here?
- Breadcrumbs,
cheese from the cheese, parsley.
- Tastes fine.
- Yeah, it tastes quite good.
- And Stef what have you got?
- Ravioli (mumbles)
- Stop being nosy Gary,
yeah you concentrate on
your own food,
stop being nosy, got a
little rivalry there.
Hey it's not a hard competition
at all don't be silly.
Okay inside is what?
- It's duck and chestnut.
- Duck and chestnuts yeah.
Stefano's duck and
chestnut ravioli
shows real imagination.
- No I like the sweet, you
can taste something sweet
that is nice.
- [Francesco] Chestnuts, I
like the way it is presented.
- [Gordon] And Francesco
approves of Gary's oysters.
- Very nice.
- Stefano, Gary, look.
So far so good, clean plates,
for me it's a sign of happiness
yes, clean plates good.
For the main course,
Gary's cooked fillet steak
and Stefano sea bass.
Nice both of you, well done,
happy?
Happy, still can't even
talk to me yet, right, go,
Kevin whatever you do
don't drop those.
Okay well done guys, yes.
- Red wine sauce.
- [Enrica] I like the colours
and I'm sure I'll
like the taste.
- I've never seen you
so happy yeah.
It's about bloody time.
Hi guys, Stefano.
Okay, yes.
- Yes, super?
- Super.
- [Enrica] I really
liked the ravioli.
- Of duck and chestnut?
- Yes,
and I liked everything else.
- Interesting.
- For me, yes,
I would say most of the
dishes were exciting.
I was impressed with the ravioli
and again I found it
exciting and very good,
very nicely done.
- [Gordon] And the beef?
- And the beef, I would have
liked half a dauphinoise
underneath the beef.
- Some form of potatoes.
- Some form of potatoes
that would have bunged
the dishes up
and balanced it up.
- Don't take this the wrong way
but I didn't cook any dish.
Oysters, beef, sorbet was
his menu, 24 hours ago yes.
Duck ravioli, sea bass and
pancakes was Stefano's.
And because they weren't
being interviewed
during the week because I
think Francesco
didn't think they're
good enough.
I wanted them to cook
three dishes each
for you both to have
dinner tonight,
so I didn't touch anything.
Thank you very much
indeed for your comments.
- Thank you.
- Thank you.
- Gary, two seconds, Stefano.
Well that was
interesting to know.
All the dishes that
you both done,
he said was capable of
going on the menu.
- [Stefano] Oh great.
- 'Cause for me it
went very well.
Both of you came up trumps
and if he wasn't gonna
consider you for the job
then I was.
It's day four, I'm halfway
through my time
at The Walnut Tree.
Francesco, the owner has
been stubbornly resisting
my suggestions, we still
need to find a head chef
and with a 70 pound
main course on the menu,
I'm determined to make
him lower his prices.
If it continues being as
quiet as it is,
are you gonna look to try
and bring the prices down
a touch to create something
new about the Walnut Tree
to get people back in here?
- No I don't wanna go down
on the cheap side because.
- Have you got any
fucking choice?
I'm not talking and asking
you to open the doors
and become a happy eater.
They spent 37 years
getting the business
to where it is today.
You're spending three
years and it's sadly,
on the decline.
What I'm trying to say is
you bring a new traffic
coming through the door
and you tweak the prices
to establish the confidence.
And once you've got
the confidence,
then over a period of
five or six years
yes you turn the volume up
on the justification of
what you're doing.
- Not convinced, I will
say I'm not convinced
sorry, it's me.
- [Gordon] You shouldn't be
so stubborn, try it, just.
- Gordon, Gordon.
- Jesus Christ.
If you've got the food and
those customers
are coming through the door
and they're generating sales,
the asset is the wine.
Which, who can sell that?
- Me.
- Excellent.
So the chances are far
greater to do it that way
than to do it the way
you're doing it currently.
- [Francesco] In a way yes, yes.
- Fucking hallelujah,
welcome back.
- [Francesco] Welcome back.
- Where the fuck have you been?
Fuck me, please try it.
- I do, I'll do it.
- Please.
- No problem.
- Thank God Francesco's
finally agreed
to one of my ideas.
And there's more good news,
at last,
a candidate for the
head chef's job
with a good pedigree.
And you feel now the age of 26
that you've worked in the
last two establishments
as a sous chef, you're
now ready for your first
head chef's job.
- Yeah I'm sort of
getting to the point
where I'm in the kitchen,
I've got my own ideas,
the way I wanna run things.
- Okay, button mushrooms,
rocket, gorgonzola,
green mustards, garlic,
see you in 15 minutes.
Thank you Spencer.
- Bed of tomato salad,
with a tagliatelle of mushroom
sort of a carbonara almost
with a linguine.
And then I'm thinking
a light rock,
rocket salad sat on the
top, if I've got time.
- [Gordon] Spencer
Ralph has travelled
all the way from London,
this would be his first
head chef's job
but he has worked in a
Michelin starred restaurant.
He looks strong.
I like the idea of be 26,
someone young,
someone vibrant,
someone you can push.
- Yeah definitely so.
So at 26 if he's not hungry now,
when?
- He's never gonna be.
Thank you.
- It's a rocket and
tomato salad.
With mushroom carbonara
and poached haddock.
- [Gordon] Thank you.
It looks neat.
- Flavour is there.
- Tagliatelle looks nice,
it looks beautifully cooked,
it's not stuck together,
it's not congealed.
He's listened to the brief,
he's kept it simple.
What he has shown in the
last 15 minutes
the guy can cook.
- The flavours are there.
- The flavours are there,
exactly that.
Sit down Spencer.
How do you feel running
the establishment
with a Michelin star.
- It's a little bit daunting
to do it the first time.
- Does it scare you?
- Yeah a little bit but also,
it's what I've always
sort of aimed for,
it's always what I wanted.
I sort of feel comfortable
as well as scared
at the same time.
Thank you very much.
- Thank you.
With a Michelin guide due
out in a month's time,
I really hope Spencer
accepts the job.
- Spencer.
- If he can start soon,
there's just a slim chance
The Walnut Tree
can save its coveted star.
Almost everyone is
looking happier.
It's so important to find
the right person to gel
with those two guys,
especially Gary.
Because there you've got
one little ballsy Rottweiler
that really wants this job
and you're not prepared to
give him the opportunity.
- No.
- [Gordon] I hope we've
found a great head chef.
Now, I want to change the
atmosphere in the dining room,
it's too cold and formal.
We need to bring back
some of the rustic charm
that people loved in
the old days.
Let's hope Francesco agrees.
- The first reaction
obviously no
but I'm flexible.
- In the kitchen, I
want to see more energy
and more get up and go.
Stay on focus so if Gary
wants to say something to you,
you're up here listening
ready to say yes or no,
not on the floor, cockroaches
live on the floor,
you're not a fucking cockroach.
Even with that hairstyle,
you're still not a cockroach.
Hang on, shallots in
first, lightly seasoned.
Everyone needs to know
when the food's good enough
to leave the kitchen,
even Blakey.
I saw you taste nothing
at lunch time,
cook in and out of a microwave
like an absolute fucking donkey.
If you aren't actually
tasting anything,
you're just pressing buttons,
taking it out and put
it on the plate.
It's got a Michelin
star this establishment,
you're gonna have to learn
how to taste properly
and understand what a
balance of flavours is about.
We're gonna make a chef
of you, do you know that?
If it kills me, we're
gonna make a chef
of you do you know that?
How the fuck how I don't know
but I'm thinking
about it now yeah.
Kevin's been here years
so he can tell me
if the atmosphere's
more like it used to be.
Now this looks nice.
- It is, it's breaking it up
and it's not just a dull,
old boring.
- [Gordon] Less starchy.
- It's been like it for years.
- Have you done any, oh yeah.
- Yes, yes.
- [Gordon] Apparently people
used to come for lunch
and stay for hours.
Spending even more money,
we need to get back that
relaxed family feeling.
God what a difference.
- Big difference.
- And cosy which is the
most important thing
and that's what was missing.
- Welcoming.
- Yeah more welcoming.
Looks fantastic, are we
gonna be ready on time?
- We will be yes.
- [Gordon] The dining
room needs one last touch
to restore the old
traditions put in place
by its previous owner.
And do you know what I
think the entrance needs?
A picture of you and Franco.
No, the old generation
passing it on
to the new generation.
I think Francesco's
finally seen the light.
But it's been a tough few days
and the team could do
with a night off.
Kevin's been trying to get
us all down to his local
since I arrived, now I see why.
♪ I'm too sexy for my shirt ♪
♪ Too sexy for my shirt ♪
- [Gordon] I've heard of
the naked chef,
but this is the first
time I've ever seen
a naked waiter.
♪ Catwalk, yeah ♪
♪ Doing a turn on the catwalk ♪
♪ I'm too sexy for this song ♪
(cheering)
- Day six and despite
the hangovers,
it's straight back to business.
Today is a big day,
The Walnut Tree is 40
years old this month
and Francesco's
throwing a party.
I think he should invite
Franco and Anne,
the previous owners.
They're a vital part of
the restaurant's history.
There is one thing I
want you to do for me,
which you're not gonna like,
I know you're not gonna like
because you're gonna disagree
but I really think is important.
I want you to bring Franco back
and I want you to talk to him.
I can see already in your
face you don't wanna do it.
- I don't have to say anything,
my expression says
everything I think.
- The first minute Franco
walks in here,
it'll silence the rumours and
it'll cut the bullshit out.
And it'll start encouraging
the locals to come back.
The message is telling him
that you want to maintain
what he's built.
- That's what I'm fighting for,
I'm fighting for the reputation
of The Walnut Tree
more than mine.
- Franco and Anne were
here for 37, yes.
Francesco's been here for
three, 37 plus three is.
- 40.
- 40 yeah, massive celebration
huge celebrations, 40
years of history.
We're gonna put it back
on the map, lift it
alongside that I think there's
80 or 90 guests coming along.
We're gonna have some really
nice, exciting canapes.
Stefano can you put out?
Can you put out, give me
an answer straightaway,
don't take a two week
holiday in between.
- Not that nice but I can.
- Not that nice
well you're gonna learn again.
Right, watch, quick as you can.
In, twist the spoon around.
- Before it cools down yeah.
- Before it cools down,
and then heat the
chocolate mousse.
Put it on the back of the
palm of your hand again.
Yeah and then it slides off.
Okay, Stefano, go.
Not bad, not bad, not bad, not
bad for a first time not bad.
A little bit too much
on there, again, again.
Over the last few days
I've realised that Stefano
is really talented.
It's a shame he's just so shy.
In and out.
It's good, that's very good,
right Gazza.
In and out, too slow, again.
Come here, don't throw
the towel in so early,
in and out again.
So far Stefano's beating you.
On the other hand, Gary
thinks he's the dog's bollocks
but he's not nearly
as good a cook.
Please don't put yours in mine.
Coming through, stay there.
I got this hat made
special do you know that.
Now you're at home, now you
can cook your heart out,
your hair's perfect, all
nice and spiky
and all the girls know
that you're ready,
still wanna shag you.
Tonight's party is make
or break for Francesco.
He's on the verge of going bust
and he must start filling
the restaurant again.
Are you nervous?
- A bit,
it's gonna be a very
emotional evening for me
and the rest of the customers
that is gonna come here.
And for one specially,
Franco and Anne.
- Work it, work them.
- I will.
- It's your place this time,
and you're proud to
show this off.
- Certainly am after
all these years.
- [Gordon]
Francesco's invited 80
of the great and good
of Abegavenny.
Everyone's just got to
love everything
and if they tell all
their friends
that the food is as
good as ever,
then Francesco could soon
serve 800 people a week
just like the good old days.
Right just run it through
me, run it through me.
What were that, ricotta,
ricotta tart.
- [All] Stefano.
- Get out there, get
out, get out, get out.
- [Francesco] Take it on board.
- Lots of from lots of people.
- Good, we're going well?
- Yes.
- What's the feedback.
- They're all loving it.
- They're all loving it yeah.
We've all been waiting for
Franco and Anne to arrive.
Hopefully this will prove
that Francesco's carrying on
the traditions they
established at The Walnut Tree.
- Hi boss.
- How are you?
- I would love to but as I'm
going out to dinner tonight.
- No problem.
I'm very glad that you
came here, both of you
to celebrate this special
event for both of us.
For all of us.
- Thank you.
- Shall we do it together?
- Yes.
- Happy Birthday.
- Happy Birthday.
- I wish I was 40.
- [Gordon] It's been a
terrific night,
I just hope it marks the start
of The Walnut Tree's revival.
- I just wanted to say thank
you very much everybody
because without you it
wouldn't have happened.
And I really appreciate
your hard work, thank you,
thank you all.
And Gordon of course.
- [Gordon] The
following morning,
a phone call to Spencer Ralph
brings another break through.
- Hi Spencer it's Francesco
here from The Walnut Tree.
How are you?
Okay Spencer, thank you
very much indeed.
- He's accepted the job
as head chef.
And he sounded excited?
- Yes, very much so, yes
and I'm excited to see.
- That's quite refreshing.
- It's a relief yeah.
Yeah, he was very happy,
very happy.
- [Gordon] Excellent, good.
There's only one more thing
Francesco needs to sort out.
With Spencer arriving
as head chef,
there can only be one second
chef, Stefano or Gary.
One can stay but one must go.
Gary's so ambitious,
I'm not sure he'd give
Spencer the support he needs.
How would you feel if he
bought in a new head chef now?
- Well I mean like I said before
I'm not upset about it
but if Francesco feels
the need to do it then
I'm gonna learn
from whoever comes in, if
they've
got something to teach me.
But then again, if
they're no good
or if they're just a stall
or awkward to work with
as Stefano was, I'm
just gonna push on
and still get ahead of them
and then prove him
wrong pretty much.
- [Gordon] And so even
if a new chef came in.
- I'm still gonna give them
a run for their money yeah.
- Under Franco.
What Spencer needs in
a number two,
is a chef who combines
teamwork and cooking ability.
It is clearly obvious
that both you and Gary
can't stay, one of you
will have to go.
And I think you should stay.
- Well to say that.
- And when the new head
chef arrives,
I think it's gonna be a
good recipe for success
but we need to keep that
authenticity of that Italian
style
that rustic feel of The
Walnut Tree, that's you.
- I don't know I will
learn from them.
- [Gordon] But you want
to stay here don't you?
- Well I would like
to stay here,
if something change here.
- It's a hard decision.
Though Gary and Stefano both
have things going for them,
I'm convinced Stefano would
make a better second chef,
but will Francesco agree?
I doubt it.
Well that was interesting.
- Yeah.
- One thing I have learned
over the last few days
is they can't work together,
total impossibility.
Definitely, definitely not
but one will have to go.
- One definitely has to go.
- My big concern is Gary
is not a team player
but someone like Stefano
would sit and be a
great number two.
You've worked with them both,
which one would you have
to get rid of?
- Well in this case,
I have to go for Gary.
- [Gordon] At last, Francesco
and I agree on something.
Stefano should stay as
Spencer's number two
and Gary should go.
- [Spencer] One soup, one
mozarella and two chicken.
- [Gordon] Spencer has bought
new hope to the kitchen.
I'm convinced he'll improve
the standard of food.
Has he managed to stay out
of the kitchen?
- Yes.
- And he hasn't come
in with his jacket on?
- Not yet.
- Woo, that's good news.
But there's also a huge
disappointment.
Disillusioned with
all the changes,
Stefano with his unique
Italian influence has quit,
leaving Gary to slither quick
into the role of second chef.
Was it you who pushed him out?
- No it wasn't me that
pushed him out no.
I see it as if Spencer's
been given the opportunity
to do whatever he likes.
- [Gordon] Does that upset you?
- It hasn't upset me so much,
I think it's upset
Stefano more than me.
- But you were stronger
than Stefano.
- Yes, some of us have
gotta survive
and the others, sorry
there's no room.
- The head chef's arrival has
created a new buzz in the area
and business is
already picking up.
But just a couple of
weeks later, bad news.
The Walnut Tree Inn has lost
its precious Michelin star.
Sorry to hear about the
Michelin star.
Big blow that one.
- We'll get it back.
- [Gordon] Change is a foot,
but is it too little, too late?
Some time ago, I spent
a week in Wales
at The Walnut Tree trying
to turn its fortunes around.
Let me tell you, it was a
hell of a week.
You shut it okay.
The Walnut Tree was
desperately trying to cling on
to its Michelin star.
- Gordon, yeah but Gordon.
- Jesus Christ.
But it had two big problems.
No head chef, boring,
very boring.
Don't dare step over that
line, stay that side.
And a stubborn Italian owner,
Francesco.
I can see already in your
face you don't wanna do it.
His overpriced,
unimaginative food
was putting the customers off.
Is that a typing error, 70 quid.
- Parma ham, one duck well done.
- The arrival of Spencer
Ralph as head chef
brought renewed hope to
the beleaguered kitchen.
- Move, be more vibrant, action.
Looks lovely yeah.
But getting Francesco to
lower his prices
was like putting canines
from a sabre tooth tiger.
And if he doesn't cut
his prices and listen,
well quite frankly he's
on his own, fuck it.
All that was in December 2003.
Hello Kevin, I'm just hoping
that the transformation of
The Walnut Tree
runs deeper than a coat
of white wash.
Good to see, I'm a lover
you know what I mean
on the catwalk.
And that Francesco has
finally acted
on some of my advice.
- How are you?
- Yeah good to see you.
- Good to see you too.
- Again, how's business?
- It's been precarious,
one day you do two, one
day you do 70,
you can't predict it.
- And today how many
is for lunch?
- Eight.
- Oh dear and tonight?
- Tonight, eight, nine.
- So business is
depressingly static.
I'm surprised because
Sepncer's clearly had
a positive influence on
the quality of the food.
And Francesco claims to
have dropped his prices.
So why are the people of
Avegavenny still not flocking in
to eat at The Walnut Tree?
- I'm still under the impression
that it's very high priced
in comparison, we've got some
super restaurants around here.
- [Gordon] Interesting.
- That knock you into a cold.
- I did think about going there
and then I had a few
reports back
that they said oh it was okay
but it was a big average.
And it was a bit expensive
for what you were getting.
You've gotta come up with
something a lot better
haven't you to encourage people.
- Encourage them.
- Everywhere around
here now has to be good
or people won't patronise it,
they won't be ripped
off, not in Abegavenny.
- I think everyone thinks
its expensive of course.
- For some bizarre stubborn
reason, clearly obvious,
he hasn't bought his prices down
to sort of encourage
everyone on this high street
to get back in there
and see how good it is.
Francesco's always been
a hard nut to crack
so I'm gonna present him
with some hard facts.
I thought I'd got you to
understand the importance
of creating traffic, a
healthy business
and a positive cash flow.
68% of everybody that
I spoke to this morning
won't go anywhere near the place
because it's rumoured to
be too expensive.
We need the customers.
- I think I can't lower
the price down more than
what I can, what I've done
so far because.
- Your main courses are
five pounds more expensive
than anywhere else
within a 10 mile radius.
For some bizarre reason
in your mind,
you think that you have to
lower standards
to bring the prices down.
- I can't lower my
standards more than this.
- No, you don't have to
lower the standards down.
It's clearly obvious to why
they're not coming back in here
because it's too
fucking expensive.
- How do you want me
to juggle it?
- Flexibility.
- And we've been flexible.
We've been flexible.
- Bullshit.
- No, there's no bullshit no.
- Well next time I go down
the high street of Abegavenny
you fucking come with me
and walk with me.
- I'm not interested to
listen to them,
I'm not interested at all.
- Well that's wrong.
- No it's not wrong.
- That attitude stinks.
- I'm proud of what I am,
I'm proud.
Please if you want to
come, the door is open,
and if you don't
wanna come fine.
- I'm gonna paint with Kevin.
Francesco's still
peddling the wrong way
down a one way street.
But his business is on the edge
and he's clearly too scared to
take his feet of the peddles.
- When you drive a Ferrari,
you drive a Ferrari,
you don't drive a Chinquecento.
- I'm confident Spencer's
a talented head chef.
But he could be doing
more to help Francesco
bring his prices down.
He won't listen, I wanna spend
a little bit of time with you
and have a look at two examples.
Now they look expensive.
- They are.
- Why don't you cook one,
tell Francesco I'll
pay for it okay.
No, I don't want you to
give me a fucking hard time,
I'll buy the dish okay.
- [Francesco] All right yeah.
- [Gordon] I'm going to
illustrate just how easy it is
with his most expensive starter.
Griddled scallops and baby
vegetables are on the menu
at nearly 14 pounds.
That's a phenomenal portion.
- [Spencer] It's a huge portion.
- Already I know I could
take one scallop out
and cut the rest into three.
- I would say there
are key dishes
that are my flamboyant dishes.
I like to go and get
ingredients that you know
just for me to enjoy myself.
- But it's not about
you, it's not about me
and it's not about him,
it's about what.
- Customers.
- Customers, that's right.
And without them, we're what?
- Not working.
- We're fucked.
And the reason why we
don't sell any puddings
is because the starters and
main courses are too big.
Spencer needs to start
being a bit more caring
with his dishes.
By cutting the enormous
scallops into three
instead of two, I can
use one less.
So we'll serve this to
Francesco okay.
And I'm using big vegetables
instead of poncy baby ones.
They're not only tastier
and a lot cheaper,
they'll give this dish
that rustic Italian feel
that Spencer's current
menu is lacking.
Celeriac, and you've got
some nice wild mushrooms
from out in the garden.
And there's not a baby
veg in sight.
All this without any
compromise in quality.
A little seasoning on there,
a little bit of lemon juice.
You'd never feel hard
done by there would you?
Now I know we've used
two big scallops.
This new dish can go on the menu
at a significantly lower price
without any loss in
profit for Francesco.
And if he sells just one more
as a result of this price drop
then he's already made money.
Okay, got two minutes?
- [Francesco] Yes sir.
- I've got something I
want you to taste please.
- [Francesco] Yes sir.
- [Gordon] Does the
portion look small?
- No looks big.
- Looks big.
We're one scallop less already.
We've got rid of the baby veg,
the dish has been taken down
by four pounds in
cost per portion.
I would love you to go upstairs
and put this on the menu
at nine pound 50 for tonight.
No?
- [Francesco] No.
- What we're trying to do
is highlight the easiness
or the flexibility you can
now restructuring your menu
cheaper without going
down in quality,
'cause that's what pissed
me off this morning.
Because you said I bring
my prices down,
I'm going down in quality.
And I've just proved to you,
from a chef's point of view.
- From your chef point of view.
But I got in my pocket, the
scallops at that price can sell.
I can sell double that.
- You're missing my point.
- No, no, I'm.
- You're missing a point.
I'm trying to help you.
- Yeah but you're picking
on the most expensive
bloody things
that there is on the menu.
- That's right.
- I don't have any
problem to sell it.
I don't have any problem
to sell it Gordon.
- Let me just tell you why.
- I don't have my.
My first order was the scallops.
So what you're telling me,
that I'm doing something
fucking wrong, no,
I'm not doing fucking
anything wrong.
If we can put the price down,
I said I'd take your
concept inside my self.
- You haven't taken a
fucking thing
'cause you're so
fucking stubborn,
you're not interested.
I'm just trying to explain,
you're in the middle of
fucking Wales.
- If you're drinking Chabley
you're not drinking
the house wine.
If you're buying Mercedes,
you're not buying a Fiat.
- Are you stupid?
- No I'm not.
- Are you thick or something?
- No I'm not.
- You are.
- No, what you're telling me.
- So the future of The
Walnut Tree is rosy,
and you've got nothing
to worry about,
that's what you're saying.
- I don't want the future
of The Walnut Tree
being rosy after
three and a half years
that I'm here.
I want the future of The
Walnut Tree to be progressive.
- He's clearly happy with
what he's got.
If that's all he has got,
then it's not gonna work,
he needs to wake up.
Nothing is sinking in.
If this doesn't succeed.
- I don't blame you Gordon.
- I don't want you to blame me.
- No I don't blame you.
- Say what you like,
I tried my best but
nothing is working.
- And I do appreciate it.
- It's like talking
to a fucking breeze block.
- Well then you are the same
because you don't understand
what I'm doing here.
- I'm the same as you?
- No.
- Now you're dreaming
even more now.
I'm the same as you?
- No mate, no.
- Kiss my bollocks.
I think like you?
- You've done an exercise.
- I think like you?
Let's change the subject.
I'll fuck off home and
you continue struggling,
let's leave it like that.
- [Francesco] Fine.
- Stubborn fucker.
- [Gordon] Fuck me, are
you Italian aren't you.