Kitchen Nightmares (2007–2014): Season 5, Episode 8 - Burger Kitchen: Part 2 - full transcript
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(upbeat music)
- I'm wrestling with a
titanic restaurant
sinking into a
financial black hole.
Right now The Granary is the
biggest shit-hole in Hampstead.
The clueless owner's an
entrepreneur, not a
restaurateur.
- This is how I run my fucking
restaurant, it's not true.
- That's why you're in the
shit you fucking fat idiot.
- No it's not!
- [Gordon] There's a
couple of young offenders
in the kitchen.
- Witness intimidation, assault.
- [Gordon] And the Head Chef
is more like a parole officer
who just can't cope.
- I really can't be
bothered with them.
I don't like this and I
don't want to do it, mate.
- [Nigel] Why did he walk out?
- Why are you asking me?
(dramatic music)
(blades whooshing)
(calm music)
We're in rural Hampshire
where I've just bought a really
nice, tiny country cottage,
and from a chef's point of view,
here you have some of
the most amazing produce
anywhere in Britain so
I'm really looking forward
to a nice, laid-back
British country lunch.
I'm heading for The Granary.
A huge 200 seater restaurant
owned by businessman and
property
entrepreneur Nigel Nedew.
He thinks his glam,
upmarket eatery
should be earning him a fortune.
- To my mind we've invested
in all the right things.
It's a beautiful place.
The quality of the food is
good, we've got great chefs.
No, I'm at a bit of a loss,
to be honest,
to understand why the
place isn't busier.
- [Gordon] Nigel's
dream project is failing
and it's an all too
familiar tale in my trade.
Running a successful business
doesn't mean you can
run a restaurant.
- I've found myself in
the thick of it really
and just basically doing
the best I can.
We do feel vulnerable, I mean,
it's like who do you turn to?
You can only keep digging
deeper and deeper yourself,
but, you know, I suppose it was,
well, that's why we
turned to Gordon.
- Here we are.
Despite haemorrhaging
four grand a week,
Nigel likes the finer
things in life
and he's offered to
show me the area.
Are you a good pilot?
- I'm not bad, I'm not bad.
- [Gordon] Fuck me.
(helicopter blades whir)
(upbeat music)
- [Nigel] Can I just tell you
about the area where
we are here?
- Uh huh.
- Gordon, this is a very
nice, very affluent area.
- [Gordon] There seems to be
so many swimming pools here.
Nigel convinced himself the
wealthy Hampshire locals
would flock to a flash,
exclusive dining club.
So he opened one in 2003
and it cost up to two
grand to join.
For the first night
Nigel invited celebrity
guests like Jordan.
- We thought we'd cracked it,
the launch was so
incredibly well attended
and everyone was so excited
by what was happening,
the feedback was, wow, this
is the most amazing place,
we're all going to be
coming here,
and then none of them did.
- [Gordon] When Nigel's
playboy project went bust
he dropped the joining fee,
reopened as The Granary,
but it was too late,
it's local reputation was
shot to pieces.
- Just down here to the
left here, Gordon,
this is the restaurant.
- [Gordon] Okay.
- [Nigel] The, the kind
of cream building there
with the nice lawn,
that's The Granary.
- Yeah, it looks absolutely
beautiful from here.
My god, it's so big.
Just describe the style
of the restaurant, Nige.
- We call it, sort of
modern British.
- [Gordon] Nigel recruited
local boy Martin White
to create his vision of
a modern British menu.
So I'm expecting some
updated British classics
using home-grown produce
from this Head Chef.
- I especially love British food
and I don't think there's
enough of it around these days,
Toad in the Hole, Steak and
Kidney Pudding, Cornish Pasties.
- [Gordon] But Martin's
got a hidden past,
he served six months for
drug offences,
and cooking was his salvation.
- Went back into training
literally in the prison kitchens
and there was some really
good, chef prison officers
who took me under their
wing and, you know,
I just kept out of trouble,
and when I got out, you know,
I went straight back to work.
- [Gordon] Because of his past,
Martin wants to help
other teenage tearaways.
He has two on his cookery
apprentice scheme.
Cocky Pete is 18 and
is known to the police.
- I've done a few naughty things
and I got in trouble
with the law
and now I've obviously
found my godsend
which happens to be cooking,
which I'm very proud of doing
and I enjoy it a lot
and I'm with a good team
here at The Granary.
- [Gordon] His partner
in crime is mouthy Paul,
nickname Chav.
He's 19 And been arrested more
times than he can remember.
- Job definitely saved me,
it felt like,
yes, this is, this is
fucking brilliant isn't it,
I'm actually doing
this for myself.
- They're great lads, they
do, you know, they work hard,
they're really keen to learn
and Martin's brought
them on fantastically.
My biggest worry
probably is that
unless things get a lot better
I wouldn't be able to
keep 'em on anyway.
- [Gordon] Nigel can only afford
to stay open another six months
because he's already
invested two million quid.
Despite knowing nothing
about private members clubs,
Nigel spent a fortune
turning The Granary
into a swanky dining venue.
Fucking hell.
- We were aiming for sort
of Monty's or Soho House.
- [Gordon] What is
that on there?
- [Nigel] Leather.
- Leather walls?
- Yeah.
- Bloody hell.
You were aiming for Monty,
that's the private club?
- The sort of feel, yeah.
- Rich and sumptuous and?
- Yeah.
- God.
- This is the Coach House
dining and function room.
- I have to say, I know
I've only been here
three or four minutes,
it's fucking stiff, no?
- Do you think it's too stiff?
- It feels stuffy.
- Nigel's got a thin skin and
doesn't take criticism well.
- We're proud of what
we've done here.
We get nothing but compliments
about the interior of
the building
and the decor and everything,
and he's just come in and
rubbished the whole place,
not a thing here he likes.
- Nigel's joining me for lunch
to discuss his
so-called British menu.
It's packed with 60 dishes
from around the world.
Do you get involved with
the food at all?
- [Nigel] Yeah, I discuss
it obviously with Martin.
- Incredibly, Nigel's fiercely
proud of this silly menu.
So I'm gonna be brutally
honest with him.
I'm going to have
the shark steak
topped with tomato salsa
and mozzarella.
- [Waitress] Okay.
- Must be a bit of a Hampshire
thing going on there.
Shark steak.
My starter appears to
be from Africa.
And this is Moroccan Chicken?
Wrapped in filo paste, and
what's modern British in that?
- What is modern
British on that?
Nothing.
- It's a bit spicy
though isn't it?
- [Nigel] Well, it's Moroccan.
- [Gordon] You seem
upset, what's the matter?
You seem uptight?
- I'm just waiting for
you to slate the meal
like you've slated
everything else
since you've come in the place.
- Oh, dear, this is Nigel's idea
of a modern British classic,
cheesy shark.
What was the chef smoking
when he came up with that one?
- Have you tried it?
- Well, that is fucking ghastly.
- [Nigel] There's a surprise.
- Now, don't go all
defensive, I don't like it.
How's your lamb?
- Beautiful.
- Honestly, really, do you
think the food is good?
- Yeah, of course I do.
- You're playing with
me aren't you?
- No, I think you're
taking the piss Gordon,
that's what's happening.
- Sorry, shark and mozzarella.
- Sorry.
- Is disgusting.
- Let me go through your menu,
let's see what you put together.
It's easy to take the piss
out of other people's stuff.
- We're going through
my menu now?
The shark's half a
centimetre thick.
It's cooked and then gratinated,
so it's cooked twice.
It arrived with a plate
full of water
so the fish was overcooked
before it even got
anywhere near my mouth.
So why are you trying
to be smart?
If I said to you it
tasted shit, accept it.
Not a great start.
I want to try Nigel's
favourite, fillet of beef.
- This is cooked by Peter.
As you know what a great
experience it is
at just 18 years old
to be cooking
for one of the best chefs
in the, in the world.
- Maybe we should ask Nigel
what I'm gonna think
about it before we go.
- I know what you're
going to think about it
before you even try.
- Thank you.
- [Nigel] How did you
find your steak?
- It looked like someone
was sick on my plate.
- [Nigel] There you
go, that's what I mean.
- And apart from that the
steak was cooked nicely.
- Well, at least I could
say this, you know,
it can only get better
from here, can't it?
- Uh, Christ, yeah, definitely.
Nigel's kidding himself
the food is great
and clearly doesn't
want my advice.
I just hope the Head Chef
isn't as pompous as his boss.
How are you, good to see you,
and this is?
- Paul.
- Paul, nice to see you.
- Hello, Peter.
- Peter.
I had lunch with Nigel.
Sadly, very disappointing.
- [Martin] In which way?
- I just found it old-fashioned,
very boring and when
you say modern British.
- Yeah?
- Where was the beef from?
- Where's the beef from, It's,
no, it's not British, no.
- [Gordon] The steak was
cooked nicely.
Pink, it didn't need all
the gunk around there.
- Okay, and was the shark
cooked okay for you?
- Oh, it was watery
and overcooked.
- [Martin] You thought it
was overcooked?
- Where is it actually from?
- Well, it'd be south sea,
Indian Ocean I believe.
- And you buy it, guys,
do you want to listen or?
- Yeah, we are listening.
- Show some respect.
- Are you just gonna stand
around and piss your pants.
I'm trying to have a
chat but it's.
- Sorry, sorry, Gordon, speak,
show some fucking respect,
all right?
- Sorry.
- Sorry, Gordon, carry on.
- Can't stand up or?
What I'm trying to get
through is modern British.
It's hard to identify anything
substantially modern British.
So I'm here to help.
- Okay.
- This man hasn't
understood that yet.
I didn't enjoy my lunch, it
doesn't need to be that fancy.
- [Martin] It's probably
over the top, yeah.
- And it is on the verge
of being pretentious,
too much style and
insufficient flavour.
The Granary, it's an
amazing location,
but everything about it
is fucking wrong.
The teenage asbos, they're
so full of themselves
it's fucking embarrassing.
The decor's flash and
pretentious,
and the food, well, it can't
be any more further away
from modern British.
No wonder the fucking
locals aren't coming.
Entrepreneur turned restaurateur
Nigel Nedew's massive restaurant
is in deep financial trouble.
His Head Chef Martin
runs an apprentice scheme
for out of control
teenage tearaways.
The Granary has a
capacity for 200,
but on a busy night they're
serving an average of 40 people.
It's unsustainable.
To survive we've got to
fill this place.
Now, before I do
anything I need to see
if they can cope when it's busy,
so tonight I've got 90
locals coming in for dinner
and I want to see how
they all handle pressure.
- Yeah, no, it was, done 60
last night Mark, was it 60?
61, just me and Pete over here?
- And the place is capable
of doing, what, 200?
- Yeah, I think we can
do that quite easily.
Especially with the
garden as well,
no reason why we
couldn't do more.
- [Gordon] How many
hours a week are you on?
- This week's probably
about 60 to 65.
- [Gordon] Good, healthy.
- Could call it that.
(laughing)
- Well, the harder you work
the more fucking trouble
you stay out of, surely?
- Yeah, so it's all good really.
- [Gordon] I need to
know how Head Chef
come probation officer,
Martin, and his lads
cope with lots of diners.
- Two Moroccan Chicken, one
soup, one Parma ham ricotta.
- [Gordon] Martin's
fiddly foreign dishes
take ages to get out
of the kitchen.
- [Paul] Worcester sauce.
- [Martin] A prawn and sweet n'
sour.
- [Gordon] We're only 30
minutes into the service
and some of the food is
being sent back cold.
- All right, Pete, so
we've got to do this again.
Service please.
- [Gordon] The restaurant
is filling up,
but Martin is struggling
to keep up with the orders.
- Right, I need one Brie
and one crevette starter,
that's table 14, they
haven't had their starters,
table 14, Brie and crevettes.
- [Customer] We've been here
since five, still waiting--
- [Customer] Yeah, is that
gonna be done, what's going on?
- Service has got off
to a really bad start,
customers are complaining,
there's one table there
that have been waiting
for two hours.
Food's been served twice
and they are really
seriously pissed off.
Nigel can't afford a
restaurant manager
and runs the front of
house himself.
His lack of experience is
causing chaos.
- [Waitress] Boys, have
you got 22 on there.
- I was wondering if
there was any chance
we might get our starters?
- Yeah, sorry, we're
having a meltdown in there.
- It's not good fish, no,
it's a mullet,
they've crossed it out,
it's a mullet.
This has got to be the
worst day of my entire life
to be honest.
- What did you do to help
this gentleman?
- We've taken his meals
off the bill.
- [Customer] Been here
three hours and we got,
what is the time now,
I don't know?
- Quarter to eight.
- [Customer] Yeah, we
got here at five o'clock.
- Right.
- Joke, isn't it?
- [Gordon] Martin said
he could cope with 200.
But I've proved he
can't even cope
with half of that tonight.
- It's never happened before
and I'm not happy about it.
It's really been stitched up
tonight, I'm not doing this.
Nige, I'm not doing
any more mate.
- Well, who's
stitching who here?
You can pull it back together,
can't you?
- I really can't be bothered,
Gordon.
I don't like this and I
don't want to do it, mate.
I didn't want to do it
in the first place Nige.
I'm out of it.
- Martin, let's get this done.
- No, I'm going.
- [Nigel] Let's get this done,
We've got a lot of people
in there, mate.
- [Martin] I'm not doing
it, mate, this is bollocks.
- What's going on?
Neither Martin nor Nigel
accept responsibility for the
mess and want a scapegoat.
Unsurprisingly, Nigel
sees an opportunity
to get his own back.
- [Martin] Really been
stitched up tonight.
- [Nigel] I know we've
been stitched up.
- I'm not happy about it.
- Oh come on, that's dreadful.
- [Nigel] We've never had
a fucking night light this,
Gordon, I swear to god.
- Lads, let's talk.
- I've got four.
- [Nigel] Have we ever had
a night like this before?
- Why are you shouting,
why are you shouting?
- Why have you done this to us?
- Why have I what?
- Why did you do this
to us tonight?
We've never had a
night like this,
never since we've been open.
- Don't be so
ridiculous will you.
Shit food, fucking red
mullet frozen from Thailand.
The fact that we're
not performing,
the servers are all
over the place,
the customers are
fucking complaining.
- [Nigel] Why did they
book 90 people
without giving us any notice.
- There's still 50 you
haven't even fucking served,
so what are you
blaming me for this?
- [Nigel] Still, there's
50 haven't been served.
We haven't even had a chance.
- Go and count now how
many's on the service.
Go and count and come back.
- [Nigel] We didn't
get a chance.
- You're a weak man
'cause you just pick on--
- [Nigel] Oh, fuck off Gordon,
don't call me a weak man.
- [Gordon] You're a weak man.
- [Nigel] Who the fuck
do you think you are?
- Why don't you open your eyes,
get your head out of your arse
and try to look at your
business objectively.
- [Paul] How long on
the crevettes?
- They clearly can't cook
the existing menu,
they're struggling.
There's nearly 60 customers
still on the board,
they've barely cooked 25,
30 main courses,
and all of a sudden I'm to
blame because they're busy
and they're not handling it.
Thankfully Martin sees sense
and he's back in the kitchen.
You can get this back together.
- Yeah, we'll do it,
we'll do it.
- They may have come at
the fucking same time,
but Jesus Christ.
Come on.
- No, no, we'll do it mate,
no worry.
Just had a funny five
minutes there,
I felt like I was
letting myself down,
letting the team down, and
then if I was to walk out
I'd be letting them down
even more, and myself,
and I wouldn't live with myself
if I'd have done that, so.
- Not the sort of night
I'd like to repeat,
to be honest with you, it's
really quite devastating
to have to go round to
every single customer
in the place and apologise.
I don't know,
I know what he's doing
and I realise the reason
for why he did it tonight,
you know, he need to see
what would happen
if we were pushed past
breaking point I think.
- Well, let's just confirm
something shall we,
everybody, yeah?
You're fucked, yeah?
One thing we should never
do is fucking give up,
no matter how fucking
hard it gets out there
we never give up.
'Cause if we give up the
customer suffers.
And let's be honest, this
business is in trouble
and if this doesn't work
they're all out of a
fucking job.
That's a big responsibility,
you know that?
- I do, yeah.
- Yeah, huge.
And we'll get it right, okay?
- Okay.
- The Granary doesn't attract
enough locals to survive.
Before I can work out a
solution I need to know why.
Have you been to The Granary?
- I have.
- And can you tell me
a little bit about it?
- It's a nice setting,
rubbish service.
- Yeah, it used to be a club
for private members only
but that didn't really
last that long.
- So it has a bad
reputation locally.
- Well, nobody ever goes there,
so I think if it was any good
all the people in the
village would go there.
- It's the things that I
heard about it
just sounded a bit out of
my league to be honest.
A bit too expensive, I'm afraid.
- Private before wasn't it?
- Yeah, and a little
bit off-putting.
- Yeah.
- Yeah.
- It's nice to go
into a restaurant
and try different
bits and pieces,
but I think they sort of
went a bit over the mark,
like with the shark and, and
things like that, you know.
People do want to try
different things
but I don't think that
works really.
- [Gordon] It's clear, Nigel's
silly pretensions of grandeur
have alienated the locals.
Exclusive clubs won't
work round here.
When you've a reputation
this bad the only thing to do
is create a delicious,
traditional menu
the locals can't resist.
Hampshire's awash with
independent farmers
producing fantastic
British staples
so I'm going to use that
fantastic produce
to help turn The Granary around.
Now, I've got to come
up with a menu
that Martin can cope with
that will seriously
appeal to the locals,
it's as simple as that.
(upbeat music)
This morning I'm taking the
lads to a local vegetable farm
to get them passionate about
using fresh ingredients.
This is vital if I'm ever
going to turn them into chefs.
Beetroot, yeah?
Okay, so, perfect size
we're looking for
is just above, yeah, a golfball.
This lot have only ever seen
their veg wrapped in clingfilm.
Come on Paul, put some
welly in there.
Pete, have you got anything yet?
- No. (laughs)
- [Gordon] No, oh, you're such
a, you're such a wimp, uh?
Instead of nicking cars
you're nicking carrots.
(laughing)
These reprobates are
going to learn how to cook
with the very stuff they're
pulling out of the ground.
Martin, excited?
- [Martin] Superb, yeah,
brilliant.
- Amazing, a completely
different
take on vegetables, yeah?
I was also a bit of a
teenage tearaway
and crashed a car
whilst uninsured.
Cooking was my salvation then,
so I want to encourage
these lads in their careers.
I've got something in
common with you guys,
I started off in a very similar
position to both of you,
and you can stay focused.
And, like I said, my worry
is you stepping off that line
and fucking it up.
At the time when you got into
trouble what did you turn to?
- I suppose cooking,
I never wanted to be a
footballer
when I was a little kid.
Like, my mum and dad have
always got me enthusiastic
about food and trying new
things and that.
- Yeah, watching you both work,
the potential was phenomenal.
You don't have to be chippy
and you've got to stay excited
and Martin keeps you guys
on the straight and narrow?
- Yeah, he makes us know
that we can make
something of ourselves.
- Martin and his boys didn't
cope with 90 last night.
I'm going to show them tonight
how they can easily
serve that number.
It's a great British classic.
Roast Pork.
Each table gets its own joint
along with out
freshly picked veg.
This could really pull
in the locals
and ease the pressure
in the kitchen.
With the large tables
in for dinner tonight
I want to try
something different.
Loin of pork, shoulder
of pork, belly of pork,
gratin dauphinoise, and we
just cook for the table.
Where's the pork from?
- [Martin] Hope it's British.
- Yeah, fucking down the road,
yeah, that's right, Romsey.
(upbeat music)
There's 90 in again tonight,
but service should be
easier is everyone
as helping themselves.
And I'm letting the lads
loose on the public.
- Go in there my big, brave boy.
- Gloucester Old Spot.
- Gloucester Old Spot Pork.
- Reared in Hampshire.
- Reared in Hampshire.
(giggling)
- You just went silent there.You
just went silent there.
In here, a mouth bigger than
the fucking Isle of Wight.
Out there, yeah, you
just go silent.
You weren't nervous out
there were you?
- No, I was, shitting myself
would be the correct terms.
- [Gordon] There's 1,700
quid in the till
and even touchy Nigel has
to admit I've got it right.
- Gordon's taken some of the
heat off us with his specials,
which has accounted for quite
a lot of the big tables.
- One good night won't
save The Granary,
only large numbers can do that.
I swear to god we've got a
fucking mountain to climb.
We are losing big time,
And tonight we're 82,
let's be honest,
if we pushed ourselves we
could have been a 150 tonight.
But there is a fucking
amazing bond in here, yeah,
and I was very fortunate enough
to work under Marco's
wing for three years,
and I went in there at 19 and
I got my fucking arse kicked.
And I went in there at the time
because things were going
slightly pear shaped at home,
so I lost myself, yeah?
If we're gonna do this
then fucking concentrate.
Everyone's got problems,
troubled past,
fucking shit to deal with,
but if you can let
your work shine
the shit takes care of itself.
The Granary's menu is changing.
But Nigel's inexperience
means front of house
service is dismal.
Today I've brought in
some birds for the lads.
I use their amazing eggs myself.
Yeah, underneath, yeah?
Underneath its breast,
that's it, nice.
Old Cotswold Legbars, they
are phenomenal,
okay, look after them.
You'll be surprised on the
amount of eggs they produce.
- They're fucking ugly
things though aren't they,
they are ugly?
- Right now these hens
are homeless.
This is a test to improve
Nigel's management skills.
He must build a hen house
by delegating work to
his waitresses.
- Nigel's going to give the
instructions, read them out.
Soon as it's together we
can release the chickens,
put them inside, yes?
I know entrepreneurs like
Nigel are strong individuals,
but to be a successful
front of house manager
you must be a team player.
- That's definitely up the
other way whatever happens.
Like that, that's it.
- They're roof panels.
- [Nigel] What are?
Those sides?
These are roof panels?
- Yep.
They're all waiting
for instruction
yet you're only
talking to yourself.
- I'm reading.
- Yeah, to them.
- No, I've got to
understand it first,
what am I gonna tell them
before I understand it?
- [Gordon] With his
prickly attitude
it's clear Nigel's no
team player.
- It's easy ain't it?
Fucking flat pack anchor, it
doesn't fucking fit does it?
- This is a worry ahead
of tonight's service
Just over 100 booked so if
that's how confident he is
at delegating a chicken
pen being put together,
what the fuck is he
going to be like
running the dining room?
I think Nigel's arrogance
means he can't take any
constructive criticism.
Nigel's management remains
a big headache,
but tonight's service is looming
and I have to teach the lads
a couple of British classics,
starting with
mushrooms on toast.
So we're sautéing the mushrooms.
Now, what are those chickens
producing out there,
what have we got?
- Eggs.
- Eggs.
- Excellent, beautiful eggs,
yeah?
So, on top of the mushrooms
we're going to have the most
amazing poached egg, yeah?
How long does it take to
softly poach an egg, Paul?
- Three minutes.
- Yeah, three, three and
a half minutes.
Just finish with a little
bit of mustard, yeah?
And go.
I think I've spotted
great potential in Pete.
I'm trusting him to cook the
locally sourced calves liver.
And just turn it over, good.
It's really important to cook
it quickly here, good, nice.
Liver on, yeah?
Bacon, little sprig
of watercress.
Liver and bacon.
All we've done is three
or four dishes
that are tasting naturally.
Really fucking focus
on that tonight, yeah?
That's a big ask
and a massive responsibility
on your shoulders, yeah?
And when the fucking shit
hits the fan I'm here,
but don't fucking lose it, okay?
- I won't lose it.
- Okay?
This is a crucial test of my
strategy to save The Granary.
Tonight we've got 100 booked,
including a party of 48
air traffic controllers
from the local airport.
(rock music)
♪ I got the hot style ♪
- [Gordon] These professionals
know how to avert disaster.
I only hope I can do the same.
The kitchen's ready, but
Nigel and his waitresses
can't afford to screw
up in the restaurant.
I think the communication has
gotta be a lot better tonight.
The large party out there is 48,
don't bring them all in
together, make it work.
We need the tickets quickly,
okay?
- Okay.
- All right, yeah.
- Big test, let's go, good luck.
Nigel, what's the matter?
- Don't know, nothing
I'm aware of, honestly.
- No, but you were
flapping around
and looking like
you're fucking--
- [Nigel] No, I was just
getting the girls
organised into their teams.
- Okay, you've got a
young staff there
and they're not controlled.
Who's controlling them?
- Me.
- Good, do it.
- Right, okay.
- Let's go.
(calm music)
- So far very, very smooth,
very nice, very relaxed.
- [Gordon] Nigel, how are you?
Are the last tables
sitting down, the 50?
- I'd better go and check
with the girls.
- [Gordon] Okay, good,
it'd be nice to get
some of the orders in now, yeah?
Yeah, so they don't all
get swamped at once, yes?
- All right, mate, Pete, have
you got the full mushrooms on?
Yeah, lovely.
- [Gordon] The starters
for the air traffic
controllers are ready.
Service please.
Yeah, get going, yeah?
Unfortunately, the
waitress has taken
some food to the wrong table
and Nigel doesn't spot it.
- Two of us have got a starter
and nobody else has yet
got a starter
so where's the rest of
the food coming from?
Do we eat it now or do we not?
- [Gordon] Other customers are
sending their starters back.
- Touch that.
- 19.
- It's stone fucking cold.
Nigel's job is simply
to make sure
the waitresses do what
they're told.
- I'm now doing table 21, okay?
All you want to take
at this precise moment
is four mushrooms, okay?
That's 21.
- [Gordon] Martin
says explicitly
the mushroom dish is
for table 21,
but the waitress serves
it to the wrong table,
right under Nigel's nose.
- [Nigel] Anya, 21 he said.
- It went missing.
- [Gordon] Nigel knows a
table mistake has been made.
- [Nigel] This is not
what chef told you,
now take it to the
table he told you, yeah?
- [Gordon] But because
he's inexperienced,
Nigel doesn't make the waitress
take the dish to the
correct table,
making a fraught
situation even worse.
- [Nigel] Chef told you 21.
- The service is, either
the cooking or the service,
something is wrong, this
is absolutely appalling.
- Front of house has
really screwed us over.
- Yeah, it's been
screwed in that room.
It's been screwed in that room.
- Come on, you've got
to talk to me big boy.
- Yeah, okay, okay,
I'm going on 14.
- Thank you've got a team here
waiting for orders,
come on Mart.
- [Martin] Right,
four forks going.
- [Gordon] Thank you,
don't go flat on me.
- Right, can I have straight
away, shush, everyone.
No, Sean five trout
straight away,
five trout from over there, go.
- [Gordon] Martin has
stepped up to the challenge,
but someone else hasn't.
- Okay, yeah, I need
breathing exercises I think.
- Just settle down, just relax.
- Do you want to sit
down for a minute?
- Yeah, can do.
- I'm not going back in there
till I've had a cigarette,
honestly, too stressed mate.
- [Gordon] It's a disaster,
Nigel's panicked and
lost control.
At least the new dishes
have gone down well.
- It's very nice.
It's taken forever to arrive,
it's completely all
over the place
but it's great food
now it's come.
In my eyes the buck stops
with the boss.
There's no way I'm going to
let Nigel get away with it,
he must accept responsibility.
That was unbelievable.
It was fucking embarrassing.
What went wrong?
Let me ask you first, you
own the place.
Truthfully now.
- I don't fucking know
is the honest answer to
what happened.
- [Gordon] You don't know?
- It was a, listen, two people
went to the wrong tables.
Now, I know for a
fact that Anya,
regardless of what
table she was told,
went and put it where she
fucking liked.
I don't know why she
did that but she did it.
That's all I know.
- Yeah, that's all you know.
I don't think you're capable
of fucking a running bath
Let alone a restaurant.
- [Nigel] Yeah?
- You're employing cheap
labour, no fucking training.
- Cheap labour?
- [Gordon] And you expect
them to get up to speed.
When was the last time
you trained a waitress?
- Enough.
I've got to go and look
after my customers.
This is nonsense, right?
I've told him what happened,
I've told him what
fucking happened.
- Talk to me.
- Why, 'cause you don't listen.
I'm in denial, I do
this all the time,
this is how I run my fucking
restaurant, it's not true.
- That's why you're in the
shit you fucking fat idiot.
- Don't call me fat, you're
a twat, do you know that?
- [Gordon] You stupid
jumped up idiot.
- You stupid fucking
silly little (bleep)
- This is how you run your
business is it?
- [Nigel] You're a
fucking nob, ah, fuck off.
- Are you gonna walk away now?
- Go and talk to my customers.
Go and talk to the fucking
regulars out there.
See if they've ever seen
a service like this?
- [Gordon] And what are
they gonna say to me?
- Go and ask a regular.
- You are the best host
in fucking Hampshire?
- Probably, some of them.
- Are you that fucking blind?
- I'm not saying that, that
there isn't massive improvements
that can't be made here,
but if you think that
this is the way I run it
and I can't run this,
you're wrong.
So fuck it, I've done my bit.
I don't need to talk
about this any more.
- Un-fucking-believable.
Last night Nigel's
lamentable leadership
caused a mid-air collision
for a party of air
traffic controllers.
But he denied responsibility.
Nigel's arrogance could
close The Granary for good.
Will he listen to me?
- Gordon may have found
me arrogant, but that,
in truth that would
only be a reaction
to the way he was treating me.
You know, when you've invested
four years of your life,
a huge amount of money,
into creating something
it's very personal.
I won't be spoken to
in that way,
even if it is Gordon Ramsay.
- The most important thing
is to get this right.
And sometimes when you
get defensive
on the back of criticism
it's almost as if you
can't take it.
All I want to see is some
form of maturity
in dealing with it,
and I'm not expecting
you to like what I say,
but let's agree to disagree
for now, draw a line
and move on.
- Right.
- Have you thought about
getting a restaurant manager
full time, 'cause I think
you need help.
We have issues with service
that needs to be controlled.
- I take your point, I mean,
you know,
I'm not a professional
restaurant manager.
You know, at the moment
I'm doing the best I can.
All I want to do is make the
place as good as it can be.
- Uh huh, okay.
I need a trick to lure the
locals back in,
who've been put off by The
Granary's exclusive reputation.
A fun event for parents and
kids could get them back.
We need to find a way to
get them out of the house
with their kids and come
and visit The Granary.
Have you seen what's
produced locally here?
- No.
- From the best tomatoes
to the best garlic
to the best mushrooms.
Why can't we have a
food fare day,
a way of announcing
that you're here?
- [Martin] Brilliant, I think
that's a fantastic idea.
- Yeah.
- Let's go, time's not
our friend right now.
- I'll get right on it.
(upbeat music)
- [Gordon] Within 12 hours
the food fare is underway.
Instead of shark steaks we've
got great Hampshire produce.
The fare's designed to
secure future bookings
for the new look Granary.
The only exclusive thing here
is a petting zoo for the kids.
- I'll tell you what it's
lacking is cheese on toast.
- Really, I've gotta, I'm
gonna try that.
- I am sure it's mild, I'll
just give you a little bit.
- Right, Nige, happy?
Yeah?
- I'm absolutely over
the moon, this is a hub.
You've caught me pinching
all the chilli dips,
they're amazing.
- Do try our Piccalilli.
- [Gordon] Regular fun
food events like this
will get families filling
up the gigantic Granary
and help to establish a
more friendly reputation
for the restaurant.
- Absolutely amazing.
- [Gordon] I really
want to fire up
these young chefs
with a challenge.
They must create a salad using
Hampshire root vegetables,
the winner will go on
my new menu.
- [Pete] A bit of colour
for the plate.
- Okay, good, so, eggs,
tomatoes,
look at the colour of
those yolks, lovely.
- [Pete] Yeah, beautiful.
- Okay, Paul's looking nervous,
he's starting to sweat.
- Me?
- His gel's running.
- [Paul] I'm starting to
sweat and sweat as well.
- I'm ready to rock 'n' roll.
- [Gordon] Right, what are they?
- Beetroot and roast parsnip
salad with chopped walnuts
and an English mustard dressing.
- [Gordon] What is it Paul?
- Mine is an egg and rocket
salad served with parsnip chips.
- [Gordon] Sean, what is it?
- Pan-fried parsnips in honey
and oil with a carrot coulis.
- Did you blanch them
first in boiling water?
- Yeah, I blanched them first.
- And then roasted, okay Mart,
I like all three of them.
And you?
- [Martin] They're
all very good.
- And do you know what?
Let's get the customers
having a taste as well.
(upbeat music)
Forks down, describe what it is.
- This is the honey
roasted parsnips.
- [Gordon] At last these boys
have had a chance to shine.
Their enthusiasm can only
improve the menu further.
Whose dish is best?
- Which one would you prefer
to order off the menu?
- [Customer] The second one.
- What's that?
- The second one.
- Peter's?
- Yes.
- Excellent.
- Five to one.
Congratulations.
- Thank you very much.
- Good, good good good.
- Just literally off the top
of my head come up with that,
and for them all to like
it as well is,
well, amazing really.
- What flavour have we
got here then?
- Smoked haddock and
leek potato.
- The stress of running a
failing business
has meant Nigel has taken
himself far too seriously,
he needs to relax and
drum up some new business.
How many bookings have
you got so far?
- So far from today?
- Yes?
- I don't know, the
girls have got the book,
but they're filling up fast.
- Okay, not enough, yeah?
Go upstairs.
- Yeah.
- Put this on, come down.
- You are joking me.
- Put this on. (laughs)
Have some fun with the
kids, relax a little bit,
I want to see you relaxed, yes,
- You are joking.
- Okay, off you go, yeah, go.
And, hey, get some more
reservations, yes?
Nigel, move your arse, yeah?
(audience laughs and applauds)
I always thought Nigel
was clucking mad.
- [Nigel] Well, there you go,
I mean, a chicken wouldn't
lie about good food would he?
- No. And he's trying
his hand as well.
- So, when would you
want to come in?
You know, me and Gordon have
been sort of at it like that.
But, you know, I do
understand the reasons
and I know he's very,
very passionate
and, you know, this is the proof
of how much he's
putting into this
to make sure that people
know about The Granary,
so, no, I just want to
get on board with it,
you know, get the job
done properly.
- It seriously, honestly
does look like
the penny has dropped.
He has got up to speed
with understanding the
importance of his locals,
get them on your side,
they're customers.
Without them you're fucked.
(child cries)
- [Nigel] I'm sorry.
(calm music)
- It's my last day.
Tonight we re-launch the
family friendly Granary.
I'm going to finally nail
Nigel's silly
pretensions of grandeur.
- Just think, people used to pay
two grand a year to come here.
Now, yeah, they don't
have to pay anything.
There you go.
- Wow.
Is that my new logo, the big,
fat chicken?
- No, I didn't say fat
chicken, that's a cock.
- Thanks very much.
- And that's what you've
been all fucking week.
I'm unconvinced that the
kitchen problems
are completely fixed
But the menu must change
for tonight's launch.
I've remodelled it with down
to earth British recipes,
like this new broad bean
and ham hock starter.
Fresh parsley and some
fresh chives, yeah?
And then just lift it up there.
So, and, look, it looks
like something, again,
straight out of the garden.
The haddock main is pan fried
then topped with a caper sauce,
all designed to make life
in the kitchen much easier.
Basically this is a nut
brown butter and,
look, on, over the haddock.
Again, I'm just
trying to keep it
as simple as possible, yeah?
If these guys fuck up tonight,
yeah, it's your fault.
I'm here with you and I'm
here with them,
but they've got to use their
own common sense as well,
you know that?
Pete's come a long way
but I have my doubts
about his boss, Martin.
Has he got his priorities right?
- It's difficult
sometimes 'cause, yeah,
sometimes obviously you're
trying to be a Head Chef
at all times, but at
the same time
you're trying to be a
father figure
stroke probation
officer to them,
and when you're trying to do
both sometimes it's difficult.
- I'm also worried about Nigel.
So I'm going to make sure
he gets some help
with the service.
Who is going to volunteer
to work alongside Nigel
and lead all three dining rooms?
Someone that's over everything.
- Yeah, I'll do it.
- Good, happy with that, Nigel?
- Yeah, yeah, top choice.
- So, okay, what's funny Pete?
- Nothing.
- [Gordon] Go on,
share the joke.
Go on.
- It's just--
- You may be 18 years of age
but you're not that fucking
old to get kicked out, okay?
- Yeah.
- So fucking calm down, yeah?
And show a little bit of
fucking respect, yeah,
and let your cooking
do the talking.
Okay, focus, enjoy it and
fucking put your heads down.
Don't go silent on me.
Do not go silent on me,
'cause when you're silent
they're silent.
Got to control it, come out of
the traps, and those orders,
I need in quick, okay?
Good, let's go.
- [Martin] Go boys,
are you ready?
- Yeah, yeah.
- Yeah.
(rock music)
- [Gordon] It's a
totally new menu.
Martin must rise to
the challenge
and keep these lads in line.
He seems overconfident to me.
- A couple of hours
it'll be all over
and we'll be sitting outside
smoking a big fat cigar.
Okay, two fish cakes and
a beetroot salad
to go to table 4 please.
- Out front Nigel is in control
with Laura keeping
him on his toes.
Okay, how is
everybody out there?
- Yeah, it's been good really.
- Well done.
Sean, stand by to go out
and carve the pork, yeah?
In and out.
The dining rooms are
much more relaxed,
just right for eating
with the whole family,
with the salads a
storming success.
- We've got lovely food,
and the kids have all
enjoyed themselves.
Have you enjoyed it?
- Yeah.
- Yeah!
- But in the kitchen
Martin's more like a
lily-livered probation officer
than an assertive head chef.
Come on, Martin, pick
it up a little.
- Yeah, lovely. No
Well, if I shout all the
time and scream
people don't listen to me, so.
- And no one's asking
you to scream and shout
and look like an idiot,
I'm just trying to--
- Yeah, I know, yeah, I know.
- It's just it's all running it
like we're on Blackpool beach
trundling along with a
fucking Cornetto.
Oh, dear.
Looks like Martin's
already given up
because he seems to have sunken
and he's not inspiring
any of the cooks,
and it's a great shame
because in 15 minutes time
the guy's going to be
up to his neck in shit
and he'll start
complaining and whinging.
Yeah, we can't, we can't
serve that Mart.
I mean, they're gonna
throw it back before you.
- [Martin] I'm not
happy with it.
- [Gordon] No chance.
- Come on, I need
starters for table 11,
they've been waiting a
very long time.
Kitchen's got, they've
got themselves
in a bit of a pickle there.
They are backed up there, yeah?
So, I'm sorry, the rest
will be coming out
just in a couple of minutes.
- Martin isn't directing his
chefs, I've got to step in.
Come on Paul, help them put
them on the plate as well.
Come on Mart, you've got
to get talking to them,
tell them what to do.
When I say you've gone
flat as a pancake, man,
I really mean it.
The customers are backing
up, we're in the shit and.
- There's too many hot starters,
Gordon.
- Oh, come on, don't, don't
give me that limp dick excuse.
- There is, I can't, I--
- There's a fishcake
and mushrooms on toast.
- Yeah, I know that.
- The soup's in a container.
- Yeah, but when they're
ordering eight of them--
- [Gordon] And can you shut
up a minute please, yeah?
- [Martin] They're not
ordering any--
- [Paul] You're not helping
us, you're giving us all this.
- Sorry?
- You're not helping us.
- Say that again.
- Ah, fuck off.
- Did you just tell
me to fuck off?
- No.
- Is that the thanks you get?
But listen, let me just tell
you something to your face.
I know you think it's cocky
and smart and fucking hard.
- No, it's nothin' to
do with that,
I was just in a heated moment.
- I'm talking to Martin
and you shout all over me,
and you're saying, well,
all you'll hear is shouting.
You've got a lot to learn.
This is what happens when
the kitchen's not committed.
I've got a chef that tells me
that two hot starters
is too much.
One fishcake to reheat,
mushrooms on toast,
and the chippy little
(bleep) in the corner
shouting his mouth off, yeah?
You think someone would show
a little bit more balls
than that, wouldn't you?
- [Pete] Will you just
calm down and listen.
- Yeah, but it's not
making the work any easier.
- [Pete] I know, but with
you two arguing
and not getting on
with the working,
just concentrate on the work,
yes?
- Martin has lost his
grip over the kitchen,
but I was right to put
my trust in Pete
who's shown he can deal
with pressure.
- [Pete] Right, well
done lamb, medium lamb.
- Okay, have you got
eight pork in there?
- Yes, eight pork loin,
there you go,
that's table 18, that's eight.
- Right, it's stone cold.
That's the third dish I've
sent back now out of three.
My egg was completely rock hard,
my Yorkshire pudding was black.
It's a shame.
I was getting excited
about tonight.
(calm music)
- [Gordon] This is
heartbreaking.
Martin couldn't cope
with the numbers
and he didn't handle his
kitchen tearaways well either.
I'm speechless.
- Yeah, it hasn't gone
too well at all.
Hasn't gone too well at all.
- I still think you could
have rose to the mark,
I still think you could have
come out with the traps, bang.
I'm seriously disappointed.
- I was disappointed
with the way--
- I turned round and said,
you know, you went quiet,
you didn't delegate, you
didn't drive it,
you didn't force it,
and you sunk.
From a chef to chef's
point of view
let's have a little bit
more balls together.
- Alright, yeah, I am, I'm
fucking gutted, it didn't work,
I will take full
responsibility for it,
it didn't work for me
tonight, I wasn't, you know,
no disrespect to anyone,
it just didn't work for me.
- The menu?
- There was too, too
much going in the ovens.
- Do you want to go back
to the old shit?
- No, I don't.
- Well, okay, that's good news.
- I'm really pleased with
what you've brought in,
I'm really pleased with it.
- Gordon, we're gonna
get this right,
you know, we'll make it
work, we will make it work.
When you get back here
you're gonna see us firing
on all four cylinders.
- We're going to be in here
first thing tomorrow morning
and we're gonna have
sit down meeting,
we're gonna discuss the menu,
we're gonna get this
place rolling.
Swear to god, if it
bloody kills me.
- It's such a fucking
shame and so frustrating.
I honestly thought that
both Nigel and Martin
were gonna turn that
business around,
but on the back of that
performance, no chance.
But I hope for the sake of
everybody employed by The
Granary
that I'm wrong.
But I'm not holding my
fucking breath,
'cause that was embarrassing.
(calm music)
It's been six weeks now since
I was last at The Granary,
and when I left them they
had the perfect,
locally sourced, real
rustic British menu,
but the problem was that
Martin couldn't actually cope
with the large numbers it
was gonna take
to make The Granary
work financially.
So I hope the hell that
guy's got his act together.
Right, what in the fuck
am I gonna blamed for now?
Here we go.
Has Nigel gone back to
his old arrogant ways?
Can I come in?
- You can.
- Excellent, how are you?
- Very good, thanks.
- Yeah, good to see you.
- Very nice to see you too.
- Are you well?
- Yeah, very good, thank you.
- Good, I like that sound,
customers in the background,
kitchen busy.
- Busy.
- How many's booked for lunch?
- [Nigel] We've got
about 45 today for lunch.
- 45 for lunch.
Now, that's good, in the
middle of Hampshire, yes.
- [Nigel] That's very
good for us, very good.
- Money in the till, yes or no?
- Yeah. It's, it's picking up.
I mean, we're, er, we're already
a bit busier than we were.
- [Gordon] Staffwise
are you okay?
- Pretty good, couple of
serious changes.
Martin's leaving.
- How you going?
- How are you you?
I've been very well
thank you, how are you?
- I'm very well thank you.
- [Gordon] Yeah, well, you
look calm, you look relaxed.
- Yeah, oh, I am, yes.
- In comparison to the
last time I saw you.
Yeah?
- [Martin] Well, I've got
some staff now, so, you know.
That makes my life a lot easier.
- [Gordon] What's this
I heard you're leaving?
- Yes, I've, decided to move on.
A lot of it's down to you,
really, you made me realise that
maybe I should start up a
government funded workshop.
Working with guys between
the ages of 14 and 16.
- Hey, Pete, how are you buddy?
- I'm fine, how are you?
- Yeah, very well thank you.
One's missing, Chav,
where is he?
- Chav, he decided he wanted
to do a bit of travelling
and he's gone to work with
an old trainee of mine
who's got a hotel in
the Lake District now.
- [Gordon] Pete, focusing?
- Excellent, yeah, you know,
even more focused than he was.
I know he had his moments, but,
yeah,
he's really knuckled down.
- Everything's relaxed.
But I haven't forgotten the
disastrous last service.
I'll see tonight if
they've improved.
But what about the food?
Okay, right, I'm hungry.
Have we got a spare
little table for?
- Your usual table, sir?
- Yeah, let's get the
usual table, yeah.
- Okay.
- Let's go back, now,
it would be nice to
actually sit and have lunch
and not be blamed for
anything this time.
Look at that, local lamb.
I'm nervous about my lunch.
These guys are really busy
today, but the menu's promising.
- [Nigel] All fits in
now doesn't it?
- [Gordon] Great news.
Music to my ears, yeah?
- Thank you.
- Can I just say, you're
one stubborn fucker.
Cor, dear, oh, dear!
- It takes a while
to completely change your
thinking doesn't it, but.
- Yeah, lovely, that looks nice.
I've ordered a new dish,
local mullet broth.
That's lovely, that, it's
like a little Minestrone.
Listen, this is delicious.
- [Nigel] Excellent.
- Listen, yeah, this is
a million miles better,
I'm telling you.
Lovely.
And without Martin, you know,
it's all down to you now,
you know, it's all on
your shoulders.
- You know, I'm happy with it,
I've still got a
great team here.
- And a million dollar question.
Even in front of 25
ladies having lunch,
would you accept that
you were wrong?
- Can I say it quietly?
- [Gordon] You can say it as
loud or as quiet as you wish.
- I was wrong.
- You were wrong. (laughs)
Wow, look at that.
The food's changed and
Nigel's attitude as changed.
So, yes, great news all round.
He's a little bit
more humble now
and it looks like he's got
rid of all those little dreams
on the private bar and
all that crap,
it's back to humble cooking
in a humble building.
And the red mullet, who's
idea was that then Mart?
- The red mullet, it was my idea
but Pete cooked the red
mullet for your lunch.
- Hope you liked it.
- It was delicious.
There was one problem with it,
and don't take this personally,
yeah,
the portion was too small.
- Oh. (laughs)
- I wanted more! (laughs)
I wanted more.
- Happy really, happy 'cause
he's happy for a change.
- The real test is to come.
Can Martin and the team
deal with a busy night.
I'm asking customers
to write comment cards
to see if The Granary has
restored its battered
reputation.
Locals, would you be so
kind to fill out
a customer comment card.
Would you be so kind to fill
out a customer comment card
and just tell us exactly
what you think?
- [Martin] Service please.
- [Gordon] And more importantly,
for me and the restaurant,
please be honest
And your criticisms are crucial.
- So fried liver and a
well done lamb please.
- There you go, just give
us a line on the back
and tell me exactly
what you think.
Nervous about the comment cards?
- No, not at all.
- No, good, I like that
level of confidence.
- [Martin] Lamb,
plaice and faggots.
(jazzy music)
- They're loving the food.
Hopefully if we can keep
the act together
on the service as well
we'll be fine.
- Seems very well organised
in there, nice and calmly run,
the boys are working
really well.
But now for me the most
important part
is the customer comment cards,
that's what I can't
wait to read.
Thank you, good, bad,
should I be nervous?
- Scared.
- Scared?
First customer comment card.
Really nice cooked food.
Great to see local produce.
Service friendly, relaxed,
wonderful atmosphere.
Well, smile then, bloody hell!
- [Martin] Hooray!
- The second one, very tasty,
very well cooked, yeah,
always a pleasure.
Atmosphere, ambience,
cosy and warm.
I'd rather like the young chef,
can I have him cook me a steak.
What?
- [Pete] Is there a
contact number on there?
- I wrote it you fucking dumbo.
(laughing)
Good news, locals love it,
great feedback from the
comment cards
and what more could you ask for?
Good, honest local
produce cooked simply.
That's it, The Granary is
graced by the locals finally.
Service, lovely, warm,
friendly service.
I'm very happy.
Overall, atmosphere cosy,
I'm coming back.
- Hooray!
- Hooray!
- Much better than
Gordon's food.
- Does it really say that?
- Yeah.
- Yeah!
- Jesus Christ.
I wrote it.
- No you didn't.
- I know I didn't.
- Yeah!
- Last one.
Nice soup, sexy bread,
tender pork.
Good, atmosphere, warm,
cosy and welcoming.
That is enough, yeah!
(clapping)
Finally, well done.
---
(upbeat music)
- I'm wrestling with a
titanic restaurant
sinking into a
financial black hole.
Right now The Granary is the
biggest shit-hole in Hampstead.
The clueless owner's an
entrepreneur, not a
restaurateur.
- This is how I run my fucking
restaurant, it's not true.
- That's why you're in the
shit you fucking fat idiot.
- No it's not!
- [Gordon] There's a
couple of young offenders
in the kitchen.
- Witness intimidation, assault.
- [Gordon] And the Head Chef
is more like a parole officer
who just can't cope.
- I really can't be
bothered with them.
I don't like this and I
don't want to do it, mate.
- [Nigel] Why did he walk out?
- Why are you asking me?
(dramatic music)
(blades whooshing)
(calm music)
We're in rural Hampshire
where I've just bought a really
nice, tiny country cottage,
and from a chef's point of view,
here you have some of
the most amazing produce
anywhere in Britain so
I'm really looking forward
to a nice, laid-back
British country lunch.
I'm heading for The Granary.
A huge 200 seater restaurant
owned by businessman and
property
entrepreneur Nigel Nedew.
He thinks his glam,
upmarket eatery
should be earning him a fortune.
- To my mind we've invested
in all the right things.
It's a beautiful place.
The quality of the food is
good, we've got great chefs.
No, I'm at a bit of a loss,
to be honest,
to understand why the
place isn't busier.
- [Gordon] Nigel's
dream project is failing
and it's an all too
familiar tale in my trade.
Running a successful business
doesn't mean you can
run a restaurant.
- I've found myself in
the thick of it really
and just basically doing
the best I can.
We do feel vulnerable, I mean,
it's like who do you turn to?
You can only keep digging
deeper and deeper yourself,
but, you know, I suppose it was,
well, that's why we
turned to Gordon.
- Here we are.
Despite haemorrhaging
four grand a week,
Nigel likes the finer
things in life
and he's offered to
show me the area.
Are you a good pilot?
- I'm not bad, I'm not bad.
- [Gordon] Fuck me.
(helicopter blades whir)
(upbeat music)
- [Nigel] Can I just tell you
about the area where
we are here?
- Uh huh.
- Gordon, this is a very
nice, very affluent area.
- [Gordon] There seems to be
so many swimming pools here.
Nigel convinced himself the
wealthy Hampshire locals
would flock to a flash,
exclusive dining club.
So he opened one in 2003
and it cost up to two
grand to join.
For the first night
Nigel invited celebrity
guests like Jordan.
- We thought we'd cracked it,
the launch was so
incredibly well attended
and everyone was so excited
by what was happening,
the feedback was, wow, this
is the most amazing place,
we're all going to be
coming here,
and then none of them did.
- [Gordon] When Nigel's
playboy project went bust
he dropped the joining fee,
reopened as The Granary,
but it was too late,
it's local reputation was
shot to pieces.
- Just down here to the
left here, Gordon,
this is the restaurant.
- [Gordon] Okay.
- [Nigel] The, the kind
of cream building there
with the nice lawn,
that's The Granary.
- Yeah, it looks absolutely
beautiful from here.
My god, it's so big.
Just describe the style
of the restaurant, Nige.
- We call it, sort of
modern British.
- [Gordon] Nigel recruited
local boy Martin White
to create his vision of
a modern British menu.
So I'm expecting some
updated British classics
using home-grown produce
from this Head Chef.
- I especially love British food
and I don't think there's
enough of it around these days,
Toad in the Hole, Steak and
Kidney Pudding, Cornish Pasties.
- [Gordon] But Martin's
got a hidden past,
he served six months for
drug offences,
and cooking was his salvation.
- Went back into training
literally in the prison kitchens
and there was some really
good, chef prison officers
who took me under their
wing and, you know,
I just kept out of trouble,
and when I got out, you know,
I went straight back to work.
- [Gordon] Because of his past,
Martin wants to help
other teenage tearaways.
He has two on his cookery
apprentice scheme.
Cocky Pete is 18 and
is known to the police.
- I've done a few naughty things
and I got in trouble
with the law
and now I've obviously
found my godsend
which happens to be cooking,
which I'm very proud of doing
and I enjoy it a lot
and I'm with a good team
here at The Granary.
- [Gordon] His partner
in crime is mouthy Paul,
nickname Chav.
He's 19 And been arrested more
times than he can remember.
- Job definitely saved me,
it felt like,
yes, this is, this is
fucking brilliant isn't it,
I'm actually doing
this for myself.
- They're great lads, they
do, you know, they work hard,
they're really keen to learn
and Martin's brought
them on fantastically.
My biggest worry
probably is that
unless things get a lot better
I wouldn't be able to
keep 'em on anyway.
- [Gordon] Nigel can only afford
to stay open another six months
because he's already
invested two million quid.
Despite knowing nothing
about private members clubs,
Nigel spent a fortune
turning The Granary
into a swanky dining venue.
Fucking hell.
- We were aiming for sort
of Monty's or Soho House.
- [Gordon] What is
that on there?
- [Nigel] Leather.
- Leather walls?
- Yeah.
- Bloody hell.
You were aiming for Monty,
that's the private club?
- The sort of feel, yeah.
- Rich and sumptuous and?
- Yeah.
- God.
- This is the Coach House
dining and function room.
- I have to say, I know
I've only been here
three or four minutes,
it's fucking stiff, no?
- Do you think it's too stiff?
- It feels stuffy.
- Nigel's got a thin skin and
doesn't take criticism well.
- We're proud of what
we've done here.
We get nothing but compliments
about the interior of
the building
and the decor and everything,
and he's just come in and
rubbished the whole place,
not a thing here he likes.
- Nigel's joining me for lunch
to discuss his
so-called British menu.
It's packed with 60 dishes
from around the world.
Do you get involved with
the food at all?
- [Nigel] Yeah, I discuss
it obviously with Martin.
- Incredibly, Nigel's fiercely
proud of this silly menu.
So I'm gonna be brutally
honest with him.
I'm going to have
the shark steak
topped with tomato salsa
and mozzarella.
- [Waitress] Okay.
- Must be a bit of a Hampshire
thing going on there.
Shark steak.
My starter appears to
be from Africa.
And this is Moroccan Chicken?
Wrapped in filo paste, and
what's modern British in that?
- What is modern
British on that?
Nothing.
- It's a bit spicy
though isn't it?
- [Nigel] Well, it's Moroccan.
- [Gordon] You seem
upset, what's the matter?
You seem uptight?
- I'm just waiting for
you to slate the meal
like you've slated
everything else
since you've come in the place.
- Oh, dear, this is Nigel's idea
of a modern British classic,
cheesy shark.
What was the chef smoking
when he came up with that one?
- Have you tried it?
- Well, that is fucking ghastly.
- [Nigel] There's a surprise.
- Now, don't go all
defensive, I don't like it.
How's your lamb?
- Beautiful.
- Honestly, really, do you
think the food is good?
- Yeah, of course I do.
- You're playing with
me aren't you?
- No, I think you're
taking the piss Gordon,
that's what's happening.
- Sorry, shark and mozzarella.
- Sorry.
- Is disgusting.
- Let me go through your menu,
let's see what you put together.
It's easy to take the piss
out of other people's stuff.
- We're going through
my menu now?
The shark's half a
centimetre thick.
It's cooked and then gratinated,
so it's cooked twice.
It arrived with a plate
full of water
so the fish was overcooked
before it even got
anywhere near my mouth.
So why are you trying
to be smart?
If I said to you it
tasted shit, accept it.
Not a great start.
I want to try Nigel's
favourite, fillet of beef.
- This is cooked by Peter.
As you know what a great
experience it is
at just 18 years old
to be cooking
for one of the best chefs
in the, in the world.
- Maybe we should ask Nigel
what I'm gonna think
about it before we go.
- I know what you're
going to think about it
before you even try.
- Thank you.
- [Nigel] How did you
find your steak?
- It looked like someone
was sick on my plate.
- [Nigel] There you
go, that's what I mean.
- And apart from that the
steak was cooked nicely.
- Well, at least I could
say this, you know,
it can only get better
from here, can't it?
- Uh, Christ, yeah, definitely.
Nigel's kidding himself
the food is great
and clearly doesn't
want my advice.
I just hope the Head Chef
isn't as pompous as his boss.
How are you, good to see you,
and this is?
- Paul.
- Paul, nice to see you.
- Hello, Peter.
- Peter.
I had lunch with Nigel.
Sadly, very disappointing.
- [Martin] In which way?
- I just found it old-fashioned,
very boring and when
you say modern British.
- Yeah?
- Where was the beef from?
- Where's the beef from, It's,
no, it's not British, no.
- [Gordon] The steak was
cooked nicely.
Pink, it didn't need all
the gunk around there.
- Okay, and was the shark
cooked okay for you?
- Oh, it was watery
and overcooked.
- [Martin] You thought it
was overcooked?
- Where is it actually from?
- Well, it'd be south sea,
Indian Ocean I believe.
- And you buy it, guys,
do you want to listen or?
- Yeah, we are listening.
- Show some respect.
- Are you just gonna stand
around and piss your pants.
I'm trying to have a
chat but it's.
- Sorry, sorry, Gordon, speak,
show some fucking respect,
all right?
- Sorry.
- Sorry, Gordon, carry on.
- Can't stand up or?
What I'm trying to get
through is modern British.
It's hard to identify anything
substantially modern British.
So I'm here to help.
- Okay.
- This man hasn't
understood that yet.
I didn't enjoy my lunch, it
doesn't need to be that fancy.
- [Martin] It's probably
over the top, yeah.
- And it is on the verge
of being pretentious,
too much style and
insufficient flavour.
The Granary, it's an
amazing location,
but everything about it
is fucking wrong.
The teenage asbos, they're
so full of themselves
it's fucking embarrassing.
The decor's flash and
pretentious,
and the food, well, it can't
be any more further away
from modern British.
No wonder the fucking
locals aren't coming.
Entrepreneur turned restaurateur
Nigel Nedew's massive restaurant
is in deep financial trouble.
His Head Chef Martin
runs an apprentice scheme
for out of control
teenage tearaways.
The Granary has a
capacity for 200,
but on a busy night they're
serving an average of 40 people.
It's unsustainable.
To survive we've got to
fill this place.
Now, before I do
anything I need to see
if they can cope when it's busy,
so tonight I've got 90
locals coming in for dinner
and I want to see how
they all handle pressure.
- Yeah, no, it was, done 60
last night Mark, was it 60?
61, just me and Pete over here?
- And the place is capable
of doing, what, 200?
- Yeah, I think we can
do that quite easily.
Especially with the
garden as well,
no reason why we
couldn't do more.
- [Gordon] How many
hours a week are you on?
- This week's probably
about 60 to 65.
- [Gordon] Good, healthy.
- Could call it that.
(laughing)
- Well, the harder you work
the more fucking trouble
you stay out of, surely?
- Yeah, so it's all good really.
- [Gordon] I need to
know how Head Chef
come probation officer,
Martin, and his lads
cope with lots of diners.
- Two Moroccan Chicken, one
soup, one Parma ham ricotta.
- [Gordon] Martin's
fiddly foreign dishes
take ages to get out
of the kitchen.
- [Paul] Worcester sauce.
- [Martin] A prawn and sweet n'
sour.
- [Gordon] We're only 30
minutes into the service
and some of the food is
being sent back cold.
- All right, Pete, so
we've got to do this again.
Service please.
- [Gordon] The restaurant
is filling up,
but Martin is struggling
to keep up with the orders.
- Right, I need one Brie
and one crevette starter,
that's table 14, they
haven't had their starters,
table 14, Brie and crevettes.
- [Customer] We've been here
since five, still waiting--
- [Customer] Yeah, is that
gonna be done, what's going on?
- Service has got off
to a really bad start,
customers are complaining,
there's one table there
that have been waiting
for two hours.
Food's been served twice
and they are really
seriously pissed off.
Nigel can't afford a
restaurant manager
and runs the front of
house himself.
His lack of experience is
causing chaos.
- [Waitress] Boys, have
you got 22 on there.
- I was wondering if
there was any chance
we might get our starters?
- Yeah, sorry, we're
having a meltdown in there.
- It's not good fish, no,
it's a mullet,
they've crossed it out,
it's a mullet.
This has got to be the
worst day of my entire life
to be honest.
- What did you do to help
this gentleman?
- We've taken his meals
off the bill.
- [Customer] Been here
three hours and we got,
what is the time now,
I don't know?
- Quarter to eight.
- [Customer] Yeah, we
got here at five o'clock.
- Right.
- Joke, isn't it?
- [Gordon] Martin said
he could cope with 200.
But I've proved he
can't even cope
with half of that tonight.
- It's never happened before
and I'm not happy about it.
It's really been stitched up
tonight, I'm not doing this.
Nige, I'm not doing
any more mate.
- Well, who's
stitching who here?
You can pull it back together,
can't you?
- I really can't be bothered,
Gordon.
I don't like this and I
don't want to do it, mate.
I didn't want to do it
in the first place Nige.
I'm out of it.
- Martin, let's get this done.
- No, I'm going.
- [Nigel] Let's get this done,
We've got a lot of people
in there, mate.
- [Martin] I'm not doing
it, mate, this is bollocks.
- What's going on?
Neither Martin nor Nigel
accept responsibility for the
mess and want a scapegoat.
Unsurprisingly, Nigel
sees an opportunity
to get his own back.
- [Martin] Really been
stitched up tonight.
- [Nigel] I know we've
been stitched up.
- I'm not happy about it.
- Oh come on, that's dreadful.
- [Nigel] We've never had
a fucking night light this,
Gordon, I swear to god.
- Lads, let's talk.
- I've got four.
- [Nigel] Have we ever had
a night like this before?
- Why are you shouting,
why are you shouting?
- Why have you done this to us?
- Why have I what?
- Why did you do this
to us tonight?
We've never had a
night like this,
never since we've been open.
- Don't be so
ridiculous will you.
Shit food, fucking red
mullet frozen from Thailand.
The fact that we're
not performing,
the servers are all
over the place,
the customers are
fucking complaining.
- [Nigel] Why did they
book 90 people
without giving us any notice.
- There's still 50 you
haven't even fucking served,
so what are you
blaming me for this?
- [Nigel] Still, there's
50 haven't been served.
We haven't even had a chance.
- Go and count now how
many's on the service.
Go and count and come back.
- [Nigel] We didn't
get a chance.
- You're a weak man
'cause you just pick on--
- [Nigel] Oh, fuck off Gordon,
don't call me a weak man.
- [Gordon] You're a weak man.
- [Nigel] Who the fuck
do you think you are?
- Why don't you open your eyes,
get your head out of your arse
and try to look at your
business objectively.
- [Paul] How long on
the crevettes?
- They clearly can't cook
the existing menu,
they're struggling.
There's nearly 60 customers
still on the board,
they've barely cooked 25,
30 main courses,
and all of a sudden I'm to
blame because they're busy
and they're not handling it.
Thankfully Martin sees sense
and he's back in the kitchen.
You can get this back together.
- Yeah, we'll do it,
we'll do it.
- They may have come at
the fucking same time,
but Jesus Christ.
Come on.
- No, no, we'll do it mate,
no worry.
Just had a funny five
minutes there,
I felt like I was
letting myself down,
letting the team down, and
then if I was to walk out
I'd be letting them down
even more, and myself,
and I wouldn't live with myself
if I'd have done that, so.
- Not the sort of night
I'd like to repeat,
to be honest with you, it's
really quite devastating
to have to go round to
every single customer
in the place and apologise.
I don't know,
I know what he's doing
and I realise the reason
for why he did it tonight,
you know, he need to see
what would happen
if we were pushed past
breaking point I think.
- Well, let's just confirm
something shall we,
everybody, yeah?
You're fucked, yeah?
One thing we should never
do is fucking give up,
no matter how fucking
hard it gets out there
we never give up.
'Cause if we give up the
customer suffers.
And let's be honest, this
business is in trouble
and if this doesn't work
they're all out of a
fucking job.
That's a big responsibility,
you know that?
- I do, yeah.
- Yeah, huge.
And we'll get it right, okay?
- Okay.
- The Granary doesn't attract
enough locals to survive.
Before I can work out a
solution I need to know why.
Have you been to The Granary?
- I have.
- And can you tell me
a little bit about it?
- It's a nice setting,
rubbish service.
- Yeah, it used to be a club
for private members only
but that didn't really
last that long.
- So it has a bad
reputation locally.
- Well, nobody ever goes there,
so I think if it was any good
all the people in the
village would go there.
- It's the things that I
heard about it
just sounded a bit out of
my league to be honest.
A bit too expensive, I'm afraid.
- Private before wasn't it?
- Yeah, and a little
bit off-putting.
- Yeah.
- Yeah.
- It's nice to go
into a restaurant
and try different
bits and pieces,
but I think they sort of
went a bit over the mark,
like with the shark and, and
things like that, you know.
People do want to try
different things
but I don't think that
works really.
- [Gordon] It's clear, Nigel's
silly pretensions of grandeur
have alienated the locals.
Exclusive clubs won't
work round here.
When you've a reputation
this bad the only thing to do
is create a delicious,
traditional menu
the locals can't resist.
Hampshire's awash with
independent farmers
producing fantastic
British staples
so I'm going to use that
fantastic produce
to help turn The Granary around.
Now, I've got to come
up with a menu
that Martin can cope with
that will seriously
appeal to the locals,
it's as simple as that.
(upbeat music)
This morning I'm taking the
lads to a local vegetable farm
to get them passionate about
using fresh ingredients.
This is vital if I'm ever
going to turn them into chefs.
Beetroot, yeah?
Okay, so, perfect size
we're looking for
is just above, yeah, a golfball.
This lot have only ever seen
their veg wrapped in clingfilm.
Come on Paul, put some
welly in there.
Pete, have you got anything yet?
- No. (laughs)
- [Gordon] No, oh, you're such
a, you're such a wimp, uh?
Instead of nicking cars
you're nicking carrots.
(laughing)
These reprobates are
going to learn how to cook
with the very stuff they're
pulling out of the ground.
Martin, excited?
- [Martin] Superb, yeah,
brilliant.
- Amazing, a completely
different
take on vegetables, yeah?
I was also a bit of a
teenage tearaway
and crashed a car
whilst uninsured.
Cooking was my salvation then,
so I want to encourage
these lads in their careers.
I've got something in
common with you guys,
I started off in a very similar
position to both of you,
and you can stay focused.
And, like I said, my worry
is you stepping off that line
and fucking it up.
At the time when you got into
trouble what did you turn to?
- I suppose cooking,
I never wanted to be a
footballer
when I was a little kid.
Like, my mum and dad have
always got me enthusiastic
about food and trying new
things and that.
- Yeah, watching you both work,
the potential was phenomenal.
You don't have to be chippy
and you've got to stay excited
and Martin keeps you guys
on the straight and narrow?
- Yeah, he makes us know
that we can make
something of ourselves.
- Martin and his boys didn't
cope with 90 last night.
I'm going to show them tonight
how they can easily
serve that number.
It's a great British classic.
Roast Pork.
Each table gets its own joint
along with out
freshly picked veg.
This could really pull
in the locals
and ease the pressure
in the kitchen.
With the large tables
in for dinner tonight
I want to try
something different.
Loin of pork, shoulder
of pork, belly of pork,
gratin dauphinoise, and we
just cook for the table.
Where's the pork from?
- [Martin] Hope it's British.
- Yeah, fucking down the road,
yeah, that's right, Romsey.
(upbeat music)
There's 90 in again tonight,
but service should be
easier is everyone
as helping themselves.
And I'm letting the lads
loose on the public.
- Go in there my big, brave boy.
- Gloucester Old Spot.
- Gloucester Old Spot Pork.
- Reared in Hampshire.
- Reared in Hampshire.
(giggling)
- You just went silent there.You
just went silent there.
In here, a mouth bigger than
the fucking Isle of Wight.
Out there, yeah, you
just go silent.
You weren't nervous out
there were you?
- No, I was, shitting myself
would be the correct terms.
- [Gordon] There's 1,700
quid in the till
and even touchy Nigel has
to admit I've got it right.
- Gordon's taken some of the
heat off us with his specials,
which has accounted for quite
a lot of the big tables.
- One good night won't
save The Granary,
only large numbers can do that.
I swear to god we've got a
fucking mountain to climb.
We are losing big time,
And tonight we're 82,
let's be honest,
if we pushed ourselves we
could have been a 150 tonight.
But there is a fucking
amazing bond in here, yeah,
and I was very fortunate enough
to work under Marco's
wing for three years,
and I went in there at 19 and
I got my fucking arse kicked.
And I went in there at the time
because things were going
slightly pear shaped at home,
so I lost myself, yeah?
If we're gonna do this
then fucking concentrate.
Everyone's got problems,
troubled past,
fucking shit to deal with,
but if you can let
your work shine
the shit takes care of itself.
The Granary's menu is changing.
But Nigel's inexperience
means front of house
service is dismal.
Today I've brought in
some birds for the lads.
I use their amazing eggs myself.
Yeah, underneath, yeah?
Underneath its breast,
that's it, nice.
Old Cotswold Legbars, they
are phenomenal,
okay, look after them.
You'll be surprised on the
amount of eggs they produce.
- They're fucking ugly
things though aren't they,
they are ugly?
- Right now these hens
are homeless.
This is a test to improve
Nigel's management skills.
He must build a hen house
by delegating work to
his waitresses.
- Nigel's going to give the
instructions, read them out.
Soon as it's together we
can release the chickens,
put them inside, yes?
I know entrepreneurs like
Nigel are strong individuals,
but to be a successful
front of house manager
you must be a team player.
- That's definitely up the
other way whatever happens.
Like that, that's it.
- They're roof panels.
- [Nigel] What are?
Those sides?
These are roof panels?
- Yep.
They're all waiting
for instruction
yet you're only
talking to yourself.
- I'm reading.
- Yeah, to them.
- No, I've got to
understand it first,
what am I gonna tell them
before I understand it?
- [Gordon] With his
prickly attitude
it's clear Nigel's no
team player.
- It's easy ain't it?
Fucking flat pack anchor, it
doesn't fucking fit does it?
- This is a worry ahead
of tonight's service
Just over 100 booked so if
that's how confident he is
at delegating a chicken
pen being put together,
what the fuck is he
going to be like
running the dining room?
I think Nigel's arrogance
means he can't take any
constructive criticism.
Nigel's management remains
a big headache,
but tonight's service is looming
and I have to teach the lads
a couple of British classics,
starting with
mushrooms on toast.
So we're sautéing the mushrooms.
Now, what are those chickens
producing out there,
what have we got?
- Eggs.
- Eggs.
- Excellent, beautiful eggs,
yeah?
So, on top of the mushrooms
we're going to have the most
amazing poached egg, yeah?
How long does it take to
softly poach an egg, Paul?
- Three minutes.
- Yeah, three, three and
a half minutes.
Just finish with a little
bit of mustard, yeah?
And go.
I think I've spotted
great potential in Pete.
I'm trusting him to cook the
locally sourced calves liver.
And just turn it over, good.
It's really important to cook
it quickly here, good, nice.
Liver on, yeah?
Bacon, little sprig
of watercress.
Liver and bacon.
All we've done is three
or four dishes
that are tasting naturally.
Really fucking focus
on that tonight, yeah?
That's a big ask
and a massive responsibility
on your shoulders, yeah?
And when the fucking shit
hits the fan I'm here,
but don't fucking lose it, okay?
- I won't lose it.
- Okay?
This is a crucial test of my
strategy to save The Granary.
Tonight we've got 100 booked,
including a party of 48
air traffic controllers
from the local airport.
(rock music)
♪ I got the hot style ♪
- [Gordon] These professionals
know how to avert disaster.
I only hope I can do the same.
The kitchen's ready, but
Nigel and his waitresses
can't afford to screw
up in the restaurant.
I think the communication has
gotta be a lot better tonight.
The large party out there is 48,
don't bring them all in
together, make it work.
We need the tickets quickly,
okay?
- Okay.
- All right, yeah.
- Big test, let's go, good luck.
Nigel, what's the matter?
- Don't know, nothing
I'm aware of, honestly.
- No, but you were
flapping around
and looking like
you're fucking--
- [Nigel] No, I was just
getting the girls
organised into their teams.
- Okay, you've got a
young staff there
and they're not controlled.
Who's controlling them?
- Me.
- Good, do it.
- Right, okay.
- Let's go.
(calm music)
- So far very, very smooth,
very nice, very relaxed.
- [Gordon] Nigel, how are you?
Are the last tables
sitting down, the 50?
- I'd better go and check
with the girls.
- [Gordon] Okay, good,
it'd be nice to get
some of the orders in now, yeah?
Yeah, so they don't all
get swamped at once, yes?
- All right, mate, Pete, have
you got the full mushrooms on?
Yeah, lovely.
- [Gordon] The starters
for the air traffic
controllers are ready.
Service please.
Yeah, get going, yeah?
Unfortunately, the
waitress has taken
some food to the wrong table
and Nigel doesn't spot it.
- Two of us have got a starter
and nobody else has yet
got a starter
so where's the rest of
the food coming from?
Do we eat it now or do we not?
- [Gordon] Other customers are
sending their starters back.
- Touch that.
- 19.
- It's stone fucking cold.
Nigel's job is simply
to make sure
the waitresses do what
they're told.
- I'm now doing table 21, okay?
All you want to take
at this precise moment
is four mushrooms, okay?
That's 21.
- [Gordon] Martin
says explicitly
the mushroom dish is
for table 21,
but the waitress serves
it to the wrong table,
right under Nigel's nose.
- [Nigel] Anya, 21 he said.
- It went missing.
- [Gordon] Nigel knows a
table mistake has been made.
- [Nigel] This is not
what chef told you,
now take it to the
table he told you, yeah?
- [Gordon] But because
he's inexperienced,
Nigel doesn't make the waitress
take the dish to the
correct table,
making a fraught
situation even worse.
- [Nigel] Chef told you 21.
- The service is, either
the cooking or the service,
something is wrong, this
is absolutely appalling.
- Front of house has
really screwed us over.
- Yeah, it's been
screwed in that room.
It's been screwed in that room.
- Come on, you've got
to talk to me big boy.
- Yeah, okay, okay,
I'm going on 14.
- Thank you've got a team here
waiting for orders,
come on Mart.
- [Martin] Right,
four forks going.
- [Gordon] Thank you,
don't go flat on me.
- Right, can I have straight
away, shush, everyone.
No, Sean five trout
straight away,
five trout from over there, go.
- [Gordon] Martin has
stepped up to the challenge,
but someone else hasn't.
- Okay, yeah, I need
breathing exercises I think.
- Just settle down, just relax.
- Do you want to sit
down for a minute?
- Yeah, can do.
- I'm not going back in there
till I've had a cigarette,
honestly, too stressed mate.
- [Gordon] It's a disaster,
Nigel's panicked and
lost control.
At least the new dishes
have gone down well.
- It's very nice.
It's taken forever to arrive,
it's completely all
over the place
but it's great food
now it's come.
In my eyes the buck stops
with the boss.
There's no way I'm going to
let Nigel get away with it,
he must accept responsibility.
That was unbelievable.
It was fucking embarrassing.
What went wrong?
Let me ask you first, you
own the place.
Truthfully now.
- I don't fucking know
is the honest answer to
what happened.
- [Gordon] You don't know?
- It was a, listen, two people
went to the wrong tables.
Now, I know for a
fact that Anya,
regardless of what
table she was told,
went and put it where she
fucking liked.
I don't know why she
did that but she did it.
That's all I know.
- Yeah, that's all you know.
I don't think you're capable
of fucking a running bath
Let alone a restaurant.
- [Nigel] Yeah?
- You're employing cheap
labour, no fucking training.
- Cheap labour?
- [Gordon] And you expect
them to get up to speed.
When was the last time
you trained a waitress?
- Enough.
I've got to go and look
after my customers.
This is nonsense, right?
I've told him what happened,
I've told him what
fucking happened.
- Talk to me.
- Why, 'cause you don't listen.
I'm in denial, I do
this all the time,
this is how I run my fucking
restaurant, it's not true.
- That's why you're in the
shit you fucking fat idiot.
- Don't call me fat, you're
a twat, do you know that?
- [Gordon] You stupid
jumped up idiot.
- You stupid fucking
silly little (bleep)
- This is how you run your
business is it?
- [Nigel] You're a
fucking nob, ah, fuck off.
- Are you gonna walk away now?
- Go and talk to my customers.
Go and talk to the fucking
regulars out there.
See if they've ever seen
a service like this?
- [Gordon] And what are
they gonna say to me?
- Go and ask a regular.
- You are the best host
in fucking Hampshire?
- Probably, some of them.
- Are you that fucking blind?
- I'm not saying that, that
there isn't massive improvements
that can't be made here,
but if you think that
this is the way I run it
and I can't run this,
you're wrong.
So fuck it, I've done my bit.
I don't need to talk
about this any more.
- Un-fucking-believable.
Last night Nigel's
lamentable leadership
caused a mid-air collision
for a party of air
traffic controllers.
But he denied responsibility.
Nigel's arrogance could
close The Granary for good.
Will he listen to me?
- Gordon may have found
me arrogant, but that,
in truth that would
only be a reaction
to the way he was treating me.
You know, when you've invested
four years of your life,
a huge amount of money,
into creating something
it's very personal.
I won't be spoken to
in that way,
even if it is Gordon Ramsay.
- The most important thing
is to get this right.
And sometimes when you
get defensive
on the back of criticism
it's almost as if you
can't take it.
All I want to see is some
form of maturity
in dealing with it,
and I'm not expecting
you to like what I say,
but let's agree to disagree
for now, draw a line
and move on.
- Right.
- Have you thought about
getting a restaurant manager
full time, 'cause I think
you need help.
We have issues with service
that needs to be controlled.
- I take your point, I mean,
you know,
I'm not a professional
restaurant manager.
You know, at the moment
I'm doing the best I can.
All I want to do is make the
place as good as it can be.
- Uh huh, okay.
I need a trick to lure the
locals back in,
who've been put off by The
Granary's exclusive reputation.
A fun event for parents and
kids could get them back.
We need to find a way to
get them out of the house
with their kids and come
and visit The Granary.
Have you seen what's
produced locally here?
- No.
- From the best tomatoes
to the best garlic
to the best mushrooms.
Why can't we have a
food fare day,
a way of announcing
that you're here?
- [Martin] Brilliant, I think
that's a fantastic idea.
- Yeah.
- Let's go, time's not
our friend right now.
- I'll get right on it.
(upbeat music)
- [Gordon] Within 12 hours
the food fare is underway.
Instead of shark steaks we've
got great Hampshire produce.
The fare's designed to
secure future bookings
for the new look Granary.
The only exclusive thing here
is a petting zoo for the kids.
- I'll tell you what it's
lacking is cheese on toast.
- Really, I've gotta, I'm
gonna try that.
- I am sure it's mild, I'll
just give you a little bit.
- Right, Nige, happy?
Yeah?
- I'm absolutely over
the moon, this is a hub.
You've caught me pinching
all the chilli dips,
they're amazing.
- Do try our Piccalilli.
- [Gordon] Regular fun
food events like this
will get families filling
up the gigantic Granary
and help to establish a
more friendly reputation
for the restaurant.
- Absolutely amazing.
- [Gordon] I really
want to fire up
these young chefs
with a challenge.
They must create a salad using
Hampshire root vegetables,
the winner will go on
my new menu.
- [Pete] A bit of colour
for the plate.
- Okay, good, so, eggs,
tomatoes,
look at the colour of
those yolks, lovely.
- [Pete] Yeah, beautiful.
- Okay, Paul's looking nervous,
he's starting to sweat.
- Me?
- His gel's running.
- [Paul] I'm starting to
sweat and sweat as well.
- I'm ready to rock 'n' roll.
- [Gordon] Right, what are they?
- Beetroot and roast parsnip
salad with chopped walnuts
and an English mustard dressing.
- [Gordon] What is it Paul?
- Mine is an egg and rocket
salad served with parsnip chips.
- [Gordon] Sean, what is it?
- Pan-fried parsnips in honey
and oil with a carrot coulis.
- Did you blanch them
first in boiling water?
- Yeah, I blanched them first.
- And then roasted, okay Mart,
I like all three of them.
And you?
- [Martin] They're
all very good.
- And do you know what?
Let's get the customers
having a taste as well.
(upbeat music)
Forks down, describe what it is.
- This is the honey
roasted parsnips.
- [Gordon] At last these boys
have had a chance to shine.
Their enthusiasm can only
improve the menu further.
Whose dish is best?
- Which one would you prefer
to order off the menu?
- [Customer] The second one.
- What's that?
- The second one.
- Peter's?
- Yes.
- Excellent.
- Five to one.
Congratulations.
- Thank you very much.
- Good, good good good.
- Just literally off the top
of my head come up with that,
and for them all to like
it as well is,
well, amazing really.
- What flavour have we
got here then?
- Smoked haddock and
leek potato.
- The stress of running a
failing business
has meant Nigel has taken
himself far too seriously,
he needs to relax and
drum up some new business.
How many bookings have
you got so far?
- So far from today?
- Yes?
- I don't know, the
girls have got the book,
but they're filling up fast.
- Okay, not enough, yeah?
Go upstairs.
- Yeah.
- Put this on, come down.
- You are joking me.
- Put this on. (laughs)
Have some fun with the
kids, relax a little bit,
I want to see you relaxed, yes,
- You are joking.
- Okay, off you go, yeah, go.
And, hey, get some more
reservations, yes?
Nigel, move your arse, yeah?
(audience laughs and applauds)
I always thought Nigel
was clucking mad.
- [Nigel] Well, there you go,
I mean, a chicken wouldn't
lie about good food would he?
- No. And he's trying
his hand as well.
- So, when would you
want to come in?
You know, me and Gordon have
been sort of at it like that.
But, you know, I do
understand the reasons
and I know he's very,
very passionate
and, you know, this is the proof
of how much he's
putting into this
to make sure that people
know about The Granary,
so, no, I just want to
get on board with it,
you know, get the job
done properly.
- It seriously, honestly
does look like
the penny has dropped.
He has got up to speed
with understanding the
importance of his locals,
get them on your side,
they're customers.
Without them you're fucked.
(child cries)
- [Nigel] I'm sorry.
(calm music)
- It's my last day.
Tonight we re-launch the
family friendly Granary.
I'm going to finally nail
Nigel's silly
pretensions of grandeur.
- Just think, people used to pay
two grand a year to come here.
Now, yeah, they don't
have to pay anything.
There you go.
- Wow.
Is that my new logo, the big,
fat chicken?
- No, I didn't say fat
chicken, that's a cock.
- Thanks very much.
- And that's what you've
been all fucking week.
I'm unconvinced that the
kitchen problems
are completely fixed
But the menu must change
for tonight's launch.
I've remodelled it with down
to earth British recipes,
like this new broad bean
and ham hock starter.
Fresh parsley and some
fresh chives, yeah?
And then just lift it up there.
So, and, look, it looks
like something, again,
straight out of the garden.
The haddock main is pan fried
then topped with a caper sauce,
all designed to make life
in the kitchen much easier.
Basically this is a nut
brown butter and,
look, on, over the haddock.
Again, I'm just
trying to keep it
as simple as possible, yeah?
If these guys fuck up tonight,
yeah, it's your fault.
I'm here with you and I'm
here with them,
but they've got to use their
own common sense as well,
you know that?
Pete's come a long way
but I have my doubts
about his boss, Martin.
Has he got his priorities right?
- It's difficult
sometimes 'cause, yeah,
sometimes obviously you're
trying to be a Head Chef
at all times, but at
the same time
you're trying to be a
father figure
stroke probation
officer to them,
and when you're trying to do
both sometimes it's difficult.
- I'm also worried about Nigel.
So I'm going to make sure
he gets some help
with the service.
Who is going to volunteer
to work alongside Nigel
and lead all three dining rooms?
Someone that's over everything.
- Yeah, I'll do it.
- Good, happy with that, Nigel?
- Yeah, yeah, top choice.
- So, okay, what's funny Pete?
- Nothing.
- [Gordon] Go on,
share the joke.
Go on.
- It's just--
- You may be 18 years of age
but you're not that fucking
old to get kicked out, okay?
- Yeah.
- So fucking calm down, yeah?
And show a little bit of
fucking respect, yeah,
and let your cooking
do the talking.
Okay, focus, enjoy it and
fucking put your heads down.
Don't go silent on me.
Do not go silent on me,
'cause when you're silent
they're silent.
Got to control it, come out of
the traps, and those orders,
I need in quick, okay?
Good, let's go.
- [Martin] Go boys,
are you ready?
- Yeah, yeah.
- Yeah.
(rock music)
- [Gordon] It's a
totally new menu.
Martin must rise to
the challenge
and keep these lads in line.
He seems overconfident to me.
- A couple of hours
it'll be all over
and we'll be sitting outside
smoking a big fat cigar.
Okay, two fish cakes and
a beetroot salad
to go to table 4 please.
- Out front Nigel is in control
with Laura keeping
him on his toes.
Okay, how is
everybody out there?
- Yeah, it's been good really.
- Well done.
Sean, stand by to go out
and carve the pork, yeah?
In and out.
The dining rooms are
much more relaxed,
just right for eating
with the whole family,
with the salads a
storming success.
- We've got lovely food,
and the kids have all
enjoyed themselves.
Have you enjoyed it?
- Yeah.
- Yeah!
- But in the kitchen
Martin's more like a
lily-livered probation officer
than an assertive head chef.
Come on, Martin, pick
it up a little.
- Yeah, lovely. No
Well, if I shout all the
time and scream
people don't listen to me, so.
- And no one's asking
you to scream and shout
and look like an idiot,
I'm just trying to--
- Yeah, I know, yeah, I know.
- It's just it's all running it
like we're on Blackpool beach
trundling along with a
fucking Cornetto.
Oh, dear.
Looks like Martin's
already given up
because he seems to have sunken
and he's not inspiring
any of the cooks,
and it's a great shame
because in 15 minutes time
the guy's going to be
up to his neck in shit
and he'll start
complaining and whinging.
Yeah, we can't, we can't
serve that Mart.
I mean, they're gonna
throw it back before you.
- [Martin] I'm not
happy with it.
- [Gordon] No chance.
- Come on, I need
starters for table 11,
they've been waiting a
very long time.
Kitchen's got, they've
got themselves
in a bit of a pickle there.
They are backed up there, yeah?
So, I'm sorry, the rest
will be coming out
just in a couple of minutes.
- Martin isn't directing his
chefs, I've got to step in.
Come on Paul, help them put
them on the plate as well.
Come on Mart, you've got
to get talking to them,
tell them what to do.
When I say you've gone
flat as a pancake, man,
I really mean it.
The customers are backing
up, we're in the shit and.
- There's too many hot starters,
Gordon.
- Oh, come on, don't, don't
give me that limp dick excuse.
- There is, I can't, I--
- There's a fishcake
and mushrooms on toast.
- Yeah, I know that.
- The soup's in a container.
- Yeah, but when they're
ordering eight of them--
- [Gordon] And can you shut
up a minute please, yeah?
- [Martin] They're not
ordering any--
- [Paul] You're not helping
us, you're giving us all this.
- Sorry?
- You're not helping us.
- Say that again.
- Ah, fuck off.
- Did you just tell
me to fuck off?
- No.
- Is that the thanks you get?
But listen, let me just tell
you something to your face.
I know you think it's cocky
and smart and fucking hard.
- No, it's nothin' to
do with that,
I was just in a heated moment.
- I'm talking to Martin
and you shout all over me,
and you're saying, well,
all you'll hear is shouting.
You've got a lot to learn.
This is what happens when
the kitchen's not committed.
I've got a chef that tells me
that two hot starters
is too much.
One fishcake to reheat,
mushrooms on toast,
and the chippy little
(bleep) in the corner
shouting his mouth off, yeah?
You think someone would show
a little bit more balls
than that, wouldn't you?
- [Pete] Will you just
calm down and listen.
- Yeah, but it's not
making the work any easier.
- [Pete] I know, but with
you two arguing
and not getting on
with the working,
just concentrate on the work,
yes?
- Martin has lost his
grip over the kitchen,
but I was right to put
my trust in Pete
who's shown he can deal
with pressure.
- [Pete] Right, well
done lamb, medium lamb.
- Okay, have you got
eight pork in there?
- Yes, eight pork loin,
there you go,
that's table 18, that's eight.
- Right, it's stone cold.
That's the third dish I've
sent back now out of three.
My egg was completely rock hard,
my Yorkshire pudding was black.
It's a shame.
I was getting excited
about tonight.
(calm music)
- [Gordon] This is
heartbreaking.
Martin couldn't cope
with the numbers
and he didn't handle his
kitchen tearaways well either.
I'm speechless.
- Yeah, it hasn't gone
too well at all.
Hasn't gone too well at all.
- I still think you could
have rose to the mark,
I still think you could have
come out with the traps, bang.
I'm seriously disappointed.
- I was disappointed
with the way--
- I turned round and said,
you know, you went quiet,
you didn't delegate, you
didn't drive it,
you didn't force it,
and you sunk.
From a chef to chef's
point of view
let's have a little bit
more balls together.
- Alright, yeah, I am, I'm
fucking gutted, it didn't work,
I will take full
responsibility for it,
it didn't work for me
tonight, I wasn't, you know,
no disrespect to anyone,
it just didn't work for me.
- The menu?
- There was too, too
much going in the ovens.
- Do you want to go back
to the old shit?
- No, I don't.
- Well, okay, that's good news.
- I'm really pleased with
what you've brought in,
I'm really pleased with it.
- Gordon, we're gonna
get this right,
you know, we'll make it
work, we will make it work.
When you get back here
you're gonna see us firing
on all four cylinders.
- We're going to be in here
first thing tomorrow morning
and we're gonna have
sit down meeting,
we're gonna discuss the menu,
we're gonna get this
place rolling.
Swear to god, if it
bloody kills me.
- It's such a fucking
shame and so frustrating.
I honestly thought that
both Nigel and Martin
were gonna turn that
business around,
but on the back of that
performance, no chance.
But I hope for the sake of
everybody employed by The
Granary
that I'm wrong.
But I'm not holding my
fucking breath,
'cause that was embarrassing.
(calm music)
It's been six weeks now since
I was last at The Granary,
and when I left them they
had the perfect,
locally sourced, real
rustic British menu,
but the problem was that
Martin couldn't actually cope
with the large numbers it
was gonna take
to make The Granary
work financially.
So I hope the hell that
guy's got his act together.
Right, what in the fuck
am I gonna blamed for now?
Here we go.
Has Nigel gone back to
his old arrogant ways?
Can I come in?
- You can.
- Excellent, how are you?
- Very good, thanks.
- Yeah, good to see you.
- Very nice to see you too.
- Are you well?
- Yeah, very good, thank you.
- Good, I like that sound,
customers in the background,
kitchen busy.
- Busy.
- How many's booked for lunch?
- [Nigel] We've got
about 45 today for lunch.
- 45 for lunch.
Now, that's good, in the
middle of Hampshire, yes.
- [Nigel] That's very
good for us, very good.
- Money in the till, yes or no?
- Yeah. It's, it's picking up.
I mean, we're, er, we're already
a bit busier than we were.
- [Gordon] Staffwise
are you okay?
- Pretty good, couple of
serious changes.
Martin's leaving.
- How you going?
- How are you you?
I've been very well
thank you, how are you?
- I'm very well thank you.
- [Gordon] Yeah, well, you
look calm, you look relaxed.
- Yeah, oh, I am, yes.
- In comparison to the
last time I saw you.
Yeah?
- [Martin] Well, I've got
some staff now, so, you know.
That makes my life a lot easier.
- [Gordon] What's this
I heard you're leaving?
- Yes, I've, decided to move on.
A lot of it's down to you,
really, you made me realise that
maybe I should start up a
government funded workshop.
Working with guys between
the ages of 14 and 16.
- Hey, Pete, how are you buddy?
- I'm fine, how are you?
- Yeah, very well thank you.
One's missing, Chav,
where is he?
- Chav, he decided he wanted
to do a bit of travelling
and he's gone to work with
an old trainee of mine
who's got a hotel in
the Lake District now.
- [Gordon] Pete, focusing?
- Excellent, yeah, you know,
even more focused than he was.
I know he had his moments, but,
yeah,
he's really knuckled down.
- Everything's relaxed.
But I haven't forgotten the
disastrous last service.
I'll see tonight if
they've improved.
But what about the food?
Okay, right, I'm hungry.
Have we got a spare
little table for?
- Your usual table, sir?
- Yeah, let's get the
usual table, yeah.
- Okay.
- Let's go back, now,
it would be nice to
actually sit and have lunch
and not be blamed for
anything this time.
Look at that, local lamb.
I'm nervous about my lunch.
These guys are really busy
today, but the menu's promising.
- [Nigel] All fits in
now doesn't it?
- [Gordon] Great news.
Music to my ears, yeah?
- Thank you.
- Can I just say, you're
one stubborn fucker.
Cor, dear, oh, dear!
- It takes a while
to completely change your
thinking doesn't it, but.
- Yeah, lovely, that looks nice.
I've ordered a new dish,
local mullet broth.
That's lovely, that, it's
like a little Minestrone.
Listen, this is delicious.
- [Nigel] Excellent.
- Listen, yeah, this is
a million miles better,
I'm telling you.
Lovely.
And without Martin, you know,
it's all down to you now,
you know, it's all on
your shoulders.
- You know, I'm happy with it,
I've still got a
great team here.
- And a million dollar question.
Even in front of 25
ladies having lunch,
would you accept that
you were wrong?
- Can I say it quietly?
- [Gordon] You can say it as
loud or as quiet as you wish.
- I was wrong.
- You were wrong. (laughs)
Wow, look at that.
The food's changed and
Nigel's attitude as changed.
So, yes, great news all round.
He's a little bit
more humble now
and it looks like he's got
rid of all those little dreams
on the private bar and
all that crap,
it's back to humble cooking
in a humble building.
And the red mullet, who's
idea was that then Mart?
- The red mullet, it was my idea
but Pete cooked the red
mullet for your lunch.
- Hope you liked it.
- It was delicious.
There was one problem with it,
and don't take this personally,
yeah,
the portion was too small.
- Oh. (laughs)
- I wanted more! (laughs)
I wanted more.
- Happy really, happy 'cause
he's happy for a change.
- The real test is to come.
Can Martin and the team
deal with a busy night.
I'm asking customers
to write comment cards
to see if The Granary has
restored its battered
reputation.
Locals, would you be so
kind to fill out
a customer comment card.
Would you be so kind to fill
out a customer comment card
and just tell us exactly
what you think?
- [Martin] Service please.
- [Gordon] And more importantly,
for me and the restaurant,
please be honest
And your criticisms are crucial.
- So fried liver and a
well done lamb please.
- There you go, just give
us a line on the back
and tell me exactly
what you think.
Nervous about the comment cards?
- No, not at all.
- No, good, I like that
level of confidence.
- [Martin] Lamb,
plaice and faggots.
(jazzy music)
- They're loving the food.
Hopefully if we can keep
the act together
on the service as well
we'll be fine.
- Seems very well organised
in there, nice and calmly run,
the boys are working
really well.
But now for me the most
important part
is the customer comment cards,
that's what I can't
wait to read.
Thank you, good, bad,
should I be nervous?
- Scared.
- Scared?
First customer comment card.
Really nice cooked food.
Great to see local produce.
Service friendly, relaxed,
wonderful atmosphere.
Well, smile then, bloody hell!
- [Martin] Hooray!
- The second one, very tasty,
very well cooked, yeah,
always a pleasure.
Atmosphere, ambience,
cosy and warm.
I'd rather like the young chef,
can I have him cook me a steak.
What?
- [Pete] Is there a
contact number on there?
- I wrote it you fucking dumbo.
(laughing)
Good news, locals love it,
great feedback from the
comment cards
and what more could you ask for?
Good, honest local
produce cooked simply.
That's it, The Granary is
graced by the locals finally.
Service, lovely, warm,
friendly service.
I'm very happy.
Overall, atmosphere cosy,
I'm coming back.
- Hooray!
- Hooray!
- Much better than
Gordon's food.
- Does it really say that?
- Yeah.
- Yeah!
- Jesus Christ.
I wrote it.
- No you didn't.
- I know I didn't.
- Yeah!
- Last one.
Nice soup, sexy bread,
tender pork.
Good, atmosphere, warm,
cosy and welcoming.
That is enough, yeah!
(clapping)
Finally, well done.