Million Pound Menu (2018–…): Season 1, Episode 1 - Epoch and ShrimpWreck - full transcript

I'm Fred Sirieix.

I've worked

in the restaurant industry

for 25 years.

Right now,

the UK's restaurant scene

is the envy of the world.

And all it takes

is one great idea to make

a fortune on the high street.

But has the next generation



of restaurants

got what it takes to become

a multi-million pound business?

Over the next six weeks,

here, in Manchester,

the food capital of the north,

twelve of the most exciting

new restaurant ideas

are in with a chance

of a life-changing investment

from some of the UK's

most respected investors.

These are the men and women

who can turn an idea



into a national brand.

We're looking at putting

a lot of money into

the absolute best concept.

This is the kind of model

that you dream of.

If I find the right operator,

I'll be fighting for it.

[Fred] Each week,

the investors will give

the people behind

two great, new food ideas

a unique opportunity...

Ah, this is brilliant.

[Fred] Their own

pop-up restaurant.

Right, rock-and-roll, man.

[Fred] They'll have

just three days to prove...

Nobody seems to know

the table numbers.

[Fred] ...they've got

what it takes...

It's a disaster.

[Fred] ...to make it

on the high street.

When you start to rush,

that's when you start

to make more mistakes.

-There's a big backlog.

of customers at the door.

-[woman] Yeah, yeah, yeah.

What are you gonna

do about it?

If I was to invest,

it will take

£500,000 to £750,000.

Time to make some dough.

[Fred] After the three days,

will the investors walk

back into the restaurant...

[sighs]

...and make them an offer?

It's a £600,000 lunch.

We are not gonna leave

without an investment.

I'm sorry. Your time is up.

The doors are open

for business.

Welcome to Million Pound Menu.

What does is take

to create a smash-hit

restaurant business?

Great food?

Certainly.

Great people?

Most definitely.

But first,

you need a great idea.

Get it right,

and you could change

the way people eat,

and make a lot of money

in the process.

[narrator] The UK spends

over £33 billion a year

on eating out.

And while conditions

may be challenging

on the high street right now,

investors are still on the hunt

for new ideas strong enough

to get the customers queuing.

[man] This is our signature

fettuccine Alfredo.

It's gonna blow your mind.

[narrator] The men and women

behind some of the most

successful businesses

on the high street...

This is our signature dish,

braised beef ragu.

...have met to hear ideas

from the next generation

of restaurant entrepreneurs...

[woman] Wholesome Junkies

is vegan junk food

with a wholesome twist.

I can see a Papa Fritz

in Germany, Berlin.

[narrator] ...who think

their concept

is worth big money.

We require an investment

of £225,000 to help us open

the first of, hopefully,

many great co-outlets.

[narrator] Over 400 people

competed for the chance

to run a trial pop-up

to prove their idea

deserved investment.

Conceptually,

it's very simple to do.

It's very Instagrammable.

I have to say that I thought

the branding sucked.

[narrator]

The panel chose the two ideas

with the strongest food,

brand and business plan.

I can't think of anywhere

where this will not be popular.

[narrator] Then, the investors

each had to decide

whether they wanted

to pursue the opportunity.

The food offered

is really strong.

It screams fun.

And I'd love to see it

in Manchester.

My name is Ewen Hutchison,

and I am the owner and founder

of ShrimpWreck.

[narrator] The first idea

to get the investors excited...

A self-trained chef

who believes his shrimp burgers

could be the new fast food.

I'm putting this together

to ask for an investment

of £100,000

to open up

our first restaurant.

Thank you.

There's possibly

a very good reason

why no-one's done

that mid-market very well,

between your cheap local

fish and chip shop

and your slightly higher end

fish offerings.

He, obviously, can work out

of a very small premises,

which we all agree

cuts down on the risk.

My name's David Page.

I was chief executive

of Pizza Express.

And I am an investor

in restaurants.

I'd like to go

and taste the food.

It looks brilliant.

ShrimpWreck

is extremely simple.

If you've got

a much more

extensive menu,

there are many more areas

to go wrong.

So, if you've got shrimp

in a bun, you can get it

for a very low price.

It tastes brilliant.

It's got massive

roll-out potential.

I'm always keen

to check out

any rising talent.

So, yeah, I'd be in.

[narrator] Next, an idea

for a restaurant serving

exclusively British produce.

Welcome to Epoch.

Our main aim

is to bring together

the best British farmers,

wine producers, and craftsmen

in order to bring you

the most unique

British experience possible.

[narrator] Ruth and Emily need

a sizable £600,000 to open

their fine dining restaurant.

I think these two young women

are absolutely great.

I would love to see more women

succeeding in the industry.

And I would love to go see

what they do in Manchester.

I am Lydia Forte.

I work for my family business,

which is Rocco Forte Hotels.

Luxury hotels

are often considered

a bit old-fashioned

and a bit behind the times,

and I think it's great

to be able to offer something

which is exciting and new,

and bring in

a totally new clientele

to the space.

Going forward, we have to get

the next generation ready,

so I would love to go

and check their food out,

and their wines as well.

My name is Atul Kochhar.

I have eight restaurants

of my own.

When I look

at some of the young people

who are coming up

with fantastic concepts,

and they don't have

any know-how of running

the restaurant,

I think that's where

people like me come in.

We partner with them

because we appreciate

their talent,

we see their energy,

we see their burning desire

to succeed.

And I feel that

if I like the concept,

I would want to invest

£1 million.

[narrator] The first ideas

have been chosen,

one high street,

one high end.

Two investors are interested

in each idea.

Epoch and ShrimpWreck

could both end up

with a major investment

or both walk away

with nothing.

[Fred] Manchester has one of

the most dynamic food scenes

in the UK.

The number of restaurants

have doubled

in the last five years,

and now, two new restaurants

are about to open for business.

They've got just three days

to make a big impression.

Get it right,

and it could change

their lives.

[narrator] The two ideas

will take over identical

existing restaurant sites,

just 100 yards apart.

Today, Ewen and Ruth

and Emily are about to see

their new restaurants

for the very first time.

[Ewen] This is unreal.

It's a proper menu,

not just written in chalk

on a board.

Yeah, this looks really cool.

[narrator]

Over the last month,

they've worked

with the designer

to bring their

restaurant brand to life.

It's exactly

what I had in mind, as well.

Love it.

Last night,

it all sort of hit me.

To be able

to just come into

this environment

and to be able to pitch my idea

to these investors is amazing.

This is happening.

This is it.

Here you go, mate.

Always good to know

where the whisks are.

You have to know

where the whisks are.

[narrator]

Twenty-seven-year-old Ewen

borrowed £3,000

from his parents

to start ShrimpWreck

18 months ago.

[Ewen] I hated my job.

I just went, "Sack this,"

and quit,

and then I bought myself

a griddle and a fryer,

'cause that's all I could

really afford at the time.

[narrator] Now, Ewen wants

£100,000 to start

his first restaurant,

and kick off his dreams

of a high street chain.

You know, I was looking

at the market,

and it's not being done.

I need to do it soon,

before someone else

does it.

And that...

That's now.

[narrator]

Ruth Hansom and Emily Lambert

were working together

at the Ritz,

when they dreamt up Epoch.

Unlike ShrimpWreck,

it's never traded.

But now, for the next

three days, it will be

their names on the door.

-Oh, my God.

-Isn't that cool.

[Emily] This is amazing.

[Ruth] It's real.

Oh, my God. It's gorgeous.

All the planning

and now seeing it,

like, all here,

and doing it

with, like, my best friend

is just amazing.

[narrator] Chef Ruth is 22.

And Emily, a sommelier,

just 20.

But they've already worked

at one of the best hotels

in the world.

How I actually

got into the industry

is entering a competition

through school.

I did that when I was 16.

Came to London

for the national final.

I ended up then, deciding,

"Oh, I want to be a chef."

Absolutely pitched

out of North Yorkshire.

It's like,

"Mom, I'm moving

to London."

Got on a train at 16,

and I've been in London

ever since.

Oh!

I'm Emily. I'd just turned 17,

and I got offered a position

on the Ritz Academy.

And I started in the

restaurant, and then I just

kind of found a love for wine,

and just,

the bespoke personal service

the Ritz offered.

[Ruth] I think

the hardest thing

about this industry

might be the hours.

And there's

a lot of things you miss,

like Christmas.

Like, I've not been home

for Christmas

for the past five years,

but it is worth it.

Oh, I'm so excited!

-Yeah.

-Oh!

Morning.

-[Ruth] Hey!

-How are you?

-Good. Thank you.

-Ruth, how are you? I'm Fred.

-Nice to meet you.

-Nice to meet you.

-Hi.

-Hey, Emily. How are you?

-Nice to meet you.

-Lovely to meet you.

Are you okay?

Can I take my coat off?

[Emily] Yes, of course.

Please, let me take it for you.

-Oh, that's very kind of you.

-In the role already.

-Thank you very much.

-Very good.

-How are you feeling?

-Yeah, good.

Just getting relaxed, I think.

Just about.

Because I remember,

at your age, being 20,

working in a

three Michelin star restaurant

and opening my own place

was a dream of mine.

[Ruth] We're so excited.

It's everything now.

We've quit our jobs

-to pursue this.

-You have quit your job?

Yeah.

If you quit an establishment

like the Ritz to pursue this,

you've got to be

pretty confident.

So, tell me, what is

the experience going

to be like

for a guest coming in

through that door?

We want it to kind of

be very homely.

We just want to give you

really good food,

really good wine,

and make sure

that comes together.

What you've told me now

just requires

incredible organization,

incredible timing

and communication

-between the kitchen

and the front.

-Yeah.

But we know each other,

and we can,

even just with a look,

we can kind of, like...

[chuckles] Tell what she's

saying, you know.

Listen, girls, I think I better

let you get on with it,

'cause you are so busy.

-I better start cooking

some food.

-Good luck.

-Thank you. Nice to meet you.

-Take care. See you later.

-Thank you so much.

-Thank you.

[narrator] Halfway

through day one,

ShrimpWreck and Epoch

have each brought

a core team with them,

and they're busy prepping.

Tomorrow, in just 24 hours,

the investors will be arriving

for lunch.

Do you want to have

a wee gander?

[narrator]

So, tonight, they will open

to the Manchester public

for their one and only

practice run.

[Fred] I'm very excited.

The two restaurants

are getting ready

for their soft launch.

Soft launch

is a very well-known

and established practice

in the restaurant industry.

For both of them,

it's their chance to do

one dry run

before the investors

turn up tomorrow.

It's gonna allow them

to iron all the creases out.

It's gotta be smooth.

[Ewen] In ShrimpWreck,

Ewen wants to deliver

a sit-down

restaurant experience,

so he's decided to offer

eleven items.

Almost double his usual menu.

His mains, the shrimp bun,

fish finger sarnie,

and fish tacos

will all sell for £7,50 each.

[Ewen] That's the shrimp bun.

-[Fred] Yeah.

-Here, we've got

the fish finger sarnie.

How many covers have you got?

Sixty-one tonight.

Sixty-one?

-You're joking?

-No.

Well, you've got

your work cut out.

-We'll be okay.

-[chuckles]

[Fred] I really like

Ewen's concept.

The question for me is,

can he translate

that street food sensation

into a restaurant?

Does he have what it takes

to run an operation,

to pay attention to details

and keep 61 customers happy

all at the same time?

Do you want me to just

pop some butter in?

-Yep.

-All right.

[narrator]

Ruth and Emily believe

they'd need £600,000

to get Epoch set up

and cover costs for a year

before it makes a profit.

But with fine dining like this,

nothing comes cheap.

Most of the smaller dishes,

for example, the cauliflower,

the eel, and the scallop

are between £15 and £18.

The main courses are

£20 to £27.

We want to support

British suppliers,

the small-scale people

who are gonna find it hard

to sustain themselves.

So, for example,

the scallops are hand dived,

it's not dredged.

And the grouse,

for example, is £26,

which people might think

is crazy.

But it's a bird

that's only available

for three months of the year,

and that's why we've come

to these prices.

[narrator] These dishes

sound expensive,

but there's a real appetite

for Epoch's style of food

and wine.

The fine dining sector

is one of the fastest-growing

markets in the UK.

[Ewen] Right, I'm gonna

get started on the fish.

[narrator] Experienced

waiting staff from Manchester

are joining

the restaurant teams to help

with tonight's service.

-How are we doing?

-Ewen.

-Jo. Nice to meet ya.

-Sal.

-Sal.

-Nice meeting you.

Sorry. My name's Emily.

Lovely to meet you.

-Emily. I'm Ron.

Nice to meet you.

-I'm Vesh.

It's lovely to meet you.

[narrator] With hours to go,

both restaurants are holding

a staff briefing

to tell everyone about the menu

and how things should run.

[Ewen] Basically, the food.

The shrimp bun,

that's this one here.

They're kind of...

They're presented

like open sandwiches.

Tacos are grilled.

And the fish finger sarnie

is kind of just pretty

self-explanatory.

[Ruth] Okay, so this dish

is a scallop dish.

So you've got

the raw scallop,

obviously.

And then, this is raw,

so the tartar

is mixed with buttermilk

and chives.

-What's tartar?

-Tartar, like beef tartar.

Like, it's raw and diced.

[chuckles]

This is pretty new

to me as well, so...

[chuckles] Ask me questions

if you like, and I'll try

and answer them.

[Ruth] This one

is the smoked eel.

[man] So, is this all cold?

I don't really like fish,

or cold fish.

[man] Well, chacun a son gout,

as they say.

-[Ron] What?

-[man] Oh, it's, "each

to their own taste," in French.

-It's British in here, though.

-Oh, sorry.

[servers laugh]

Wow. They only talked

about the food and the wine.

They were perfect at that.

We just wanted to say

thank you so much,

and we're really excited

for tonight.

It's gonna be amazing.

The thing that they failed

to do is talk about

how the restaurant

is going to run tonight.

What's gonna happen

when the customers

go through that door?

What happen when they sit down?

I mean, these are very simple

but very crucial

pieces of information

for the team.

I have no idea

what's going to happen

in here.

Good evening.

Hi, how are you?

Welcome to Epoch.

How are we all?

Hey, guys.

How are we doing?

-Not too bad.

-Yeah.

From my own experience,

I know how stressful

a first night can be.

Three fish tacos,

veggie nuggets

-and a buffalo prawns.

-[man] Yeah.

[Fred] We all think

it's romantic and fun...

-Hey, guys, are you okay?

-[Fred] ...it's not.

It's like a battle.

It's blood, sweat and tears.

[narrator] Tonight will be

no gentle introduction.

Soft launches

are for half-priced food...

Would you like to have a look

at the wine list at all?

...so both restaurants

are fully booked twice over.

[woman] Two veggie burgers.

If you need

anything else at all, guys,

just give me a shout.

[man] Welcome to Epoch.

[narrator]

After just an hour open,

Epoch is running behind.

Guys, guys, I'm gonna

get stressed in a second.

John, have you swapped pads?

Well, I had to...

I moved down there

and forgot about...

Oh, shit, was that me?

[Ruth] They've only took

one table's orders.

They're in the shit now.

Emily looks stressed.

[waitress] Sorry.

If you need to jump on

and take orders, do it,

because people are waiting.

Yeah. There's only one order

been placed and a lot

of people see it,

so if somebody doesn't start

taking orders, we're gonna get

slammed in here.

So somebody needs to take

some orders.

We should not be stressing

this much.

One more sole.

-How are you doing, Vesh?

-I'm fine, yeah.

Can you do water

on the end table?

-Table one.

-Table one. Okay.

-Table one, tap water, please.

-Yeah.

-How's it going?

-Nobody seems to know

the table numbers.

-Really?

-Someone's just shouting drinks

at me, and then I make them.

Then, which customers get what?

I'm sorry. D, could you

take down two red wine glasses

on table two for me,

and I'll follow you

with the red wine.

-No, no, do your thing.

-[laughs] Sorry.

-Two red wine glasses.

-Yeah.

And that's the water

that you asked for.

And do I need to bring

the red wine

out to table one?

Uh, to table...

No, this one is for table two.

[Fred] There is a rule

in restaurants.

Only ever give one job

at a time to one person.

Emily just gave two

in the space of ten seconds.

Not good.

-Need some more drinks?

-[woman] Let's find out.

[Fred] So did you deliver

this water to the right table?

[waitress] I hope so.

I'm gonna guess that...

-And where are you going

on this one?

-I don't know.

Okay, go like that.

[waitress] Three more scallops,

yeah?

[waiter] The truffle...

I'm going to explain that.

[Ruth] Are you taking this

to table eight?

[Emily] Yeah, yeah, yeah.

[Emily] No, no, no,

not table eight.

Not table eight.

Their food's been outstanding,

but front of house service,

it's just appalling.

The food itself,

and the combinations,

the flavors were really good.

[customer] I know it's their

first time this evening,

but I'd be upset

paying full price

with this service.

Not the food.

The food, it was lovely.

-Two grouse.

-[John] Where to?

Right. You are going to...

[Ruth] I don't know

what table it is because

it doesn't say anything.

Ewen, we've got another check.

Two veggie buns,

buffalo shrimp.

That's it.

[narrator] Ewen's

about to road test ShrimpWreck

before the investors' lunch

tomorrow.

-Would you like spicy?

-Yeah, yeah.

Buffalo?

Hey, guys. Here you go.

[Ewen] So we've got

a sharing plate

and the buffalo prawns.

Delicious.

[customer] Even somebody

who doesn't like fish

would like that

fish finger butty.

It was just gorgeous.

It was really, really good.

-[Fred] How are you, Ewen?

-I'm good.

-Are you happy?

-Yeah, really happy.

We seem to have everything

under control.

[Fred] How many covered

so far?

I couldn't even know.

Should I know?

[both laughing]

No, just to think about

how many you have now

and how many more to come.

Yeah, that's a good idea. Just

maybe I'll go

and count them out now.

Despite my worries,

it's going very well in here,

simply because the concept

is so simple.

And they've got it sussed out

in this kitchen.

[call bell dings]

[Emily] I'm so sorry.

Were you not happy

with the service?

-Between the first main

and the last was an hour, so...

-Yeah.

First main and the last main

was an hour?

I was hoping it was gonna go

a lot smoother than it did.

I think I tried to take on

too many roles.

Instead of looking after one

of the stations, which I did,

I should have been more

taking a managerial role,

making sure

everything was smooth

coming from the kitchen

to the restaurant.

You did, kind of,

back yourselves up a bit.

-At the beginning.

-Yeah.

We need to hit

the ground running.

It's been quite tough

as best friends, actually.

because you can see each other,

like, struggling,

and you just want to go

and, like, give them a big hug.

And obviously you can't.

You gotta stay professional.

[Fred] Today, Epoch

and ShrimpWreck

are preparing for a lunch

that could change

their lives.

The investors are coming,

and they want to know

two things.

One, is the food good enough?

And two, can they be trusted

as people?

Will they deliver?

Have they got what it takes?

[Ewen] You know,

they're here because

they like the concept.

So I just need to put

across that I can do the job,

and that's what we're working

towards just now,

making sure

it all runs smoothly.

Next, you wanna do the butter?

I'm feeling

quite good today, actually.

Maybe a little more nervous,

but, uh...

Excited as well.

[narrator] They may be young,

but Ruth and Emily have already

made history,

and that's why they've

chosen their name.

[Ruth] Epoch

actually means the start

of a historical period.

So, within our professions,

we both think

we're kind of helping to,

I don't know,

get the ball rolling

with moving women forward

in the industry.

She was the first female

to ever win Young National

Chef of the Year.

Presentation

is absolutely everything.

I was actually the first

female sommelier ever

at the Ritz,

since 1906,

so I'm very proud

of saying that.

It's nice to kind of hope

you change people's views,

on women in hospitality.

And I think

it's mainly being told

we can't do it is why

-we want to do it even more.

-[chuckles]

Biggest drive, yeah.

No, no, no.

No cutlery on any tables,

just the butter knife.

[narrator]

Over the next few days,

the investors will test

the restaurants'

customer service

and business plans.

But their private lunch today

is all about the food.

Epoch is hosting

Michelin star restaurateur

Atul Kochhar,

who's looking to expand

his UK restaurant portfolio.

I became the first

Indian chef to get

a Michelin star, in 2001,

and have never looked back.

I am actually looking

to invest in new concepts,

but also the new cuisines.

For example, last five years

we have been crazy

about casual dining.

But I do believe that

people would want to go back

to fine dining.

Amazing food,

fantastic service,

great wine list.

But what people don't realize,

that it's very

investment-heavy business.

If I'm looking

for a restaurant in London,

I need to have

a million pounds in my pocket

before I open my mouth.

[narrator] Joining him,

international five-star

hotelier Lydia Forte,

with hotels in London,

Edinburgh, and across Europe.

For them to impress me,

I need to see that the quality

of the food,

and the wine list

they are offering

is excellent.

I also want to see

that they're organized

and that they've thought

this pop-up through properly,

and that they can deliver

a certain level of service.

[Atul] Their CVs read

like a dream, to be honest.

And they both believe

in British food

and British wines.

It has never been done before.

[Lydia] If I find a concept

I think is really great,

I'll be fighting for it.

It's hard to find

really good concepts.

[Atul] I'm not here

for gambling, I'm here for

the next great business idea.

-Hi. Miss Forte?

-Hi. Yes.

-Hello.

-Hi. Lydia.

-Lovely to meet you.

-[Atul] Hello.

[Emily]

If you'd like to follow me,

I'll take you to your table.

[narrator] Lunch today

could mean the difference

between Epoch opening

as a full-time restaurant

or Emily and Ruth

looking for new jobs.

-Here's the menu for you.

-Thank you very much.

[Emily] Everything

is locally-sourced.

So, for instance,

peppercorn isn't British,

so we dehydrate horseradish

and use that

as a peppery alternative.

[narrator] On today's menu,

scallops, grouse, sole

and lamb loin,

all paired with exclusive

English wines.

[Lydia] What's one

of the dishes that really

defines your concept?

-Defines Epoch?

-[Lydia] Yeah.

I would probably say

the grouse.

Because it's

kind of game season.

It's quite traditional

and quite important.

-[Lydia] I really like grouse--

-Yeah.

-...and it's actually very--

-[clicks tongue]

-It's very gamey.

-It's quite hard to do well,

-so I'd be interested

to try that.

-[Emily] Yeah.

Absolutely. I second that.

Love it.

-Scallop as well.

-Scallop is lovely.

I'm gonna send the scallops

with the Hindleap,

and then I'll also give you

the Gusbourne pinot noir,

which goes really well

with the grouse

and the truffle.

Would you ever consider

not having a purely British

wine list?

I don't think I would

because then it completely

takes away from our concept.

[Atul] The concept

you stand for.

We're gonna do what we do well,

and we're gonna

change the dishes

to match the wines.

-She's lovely.

-Lovely.

-How she--

-And lots of product knowledge.

-Lots of knowledge,

really passionate.

-Really passionate.

[narrator] In ShrimpWreck,

Ewen is preparing for his

make-or-break investor lunch.

I need to make sure the food

is as good as it always is.

That's the first priority

for me.

[narrator] On his guest list,

one of Britain's

most successful investors,

David Page.

He's grown some of the UK's

biggest brands,

including Pizza Express,

Gourmet Burger Kitchen

and Franco Manca.

[David] What we like doing

is getting involved

in businesses that have

very low pricing

and very high quality,

so they are quite easy to run.

And we have lots of customers

because of that.

There is a straight-line graph

in the UK,

it's called number of units

you can open in the UK,

and it's entirely driven

by price.

So if your Happy Meal

is 99p,

you can open 2,500,

3,000 stores in the UK.

If you are an Ivy,

and you are

£50 or £60 a head,

you can possibly open

a maximum of 30.

[narrator] Joining him

is Scott Collins,

co-founder of burger

and cocktail group MEATliquor.

I think

in this financial climate

when people are going out

more than ever

they look for value for money,

and that will be

the food, the drink,

the service.

I'm interested in ShrimpWreck

because he thinks he can open

a restaurant for £100,000.

If he can,

it's quite a good trick,

so I'm looking forward

to learning that.

-Hello Ewen.

-[Ewen] Hi, I'm Ewen.

-David.

-[Ewen] Nice to meet ya.

-How are you doing?

-Scott. Scott.

-How are you?

-I'm good, I'm good.

Come take a seat over here.

-Best table in the house.

-[David] Good.

[Ewen] [laughs] Yes.

So, we've got our menu here.

The three mains

that we do in the van,

are the shrimp bun,

the fish tacos,

the fish finger sarnie.

And we do squid,

and we also do buffalo prawns.

And everything that you do here

is exactly the same recipe

as what you do from the van?

[Ewen] Yes.

[narrator]

On today's lunch menu,

a sharing platter for two.

[waitress]

Got some fries for you.

So you've got

your fish finger

sandwiches,

your two mini shrimp buns,

squid, tacos

and a buffalo sauce

as well.

I'll just grab you

some side plates as well.

Squid first, I reckon.

[Scott] Perhaps, on that,

but I wouldn't use a dip.

-Which one did you have?

-I didn't. I had a bite.

-Oh, you didn't.

-I had it blind.

[both laughing]

-It's a good thing I like salt.

-Christ.

Good thing I like salt.

-[Scott] It's just your doctor

that doesn't.

-No.

And has this got

not any salt on it?

-Presumably chili,

or something?

-That's Cajun spice.

Cajun spice, is it? Oh.

[Ewen] Put a sharing plate on

so they can try a bit of the...

The whole lot of the menu.

And, uh,

I'm sure they'll enjoy it.

Can I say that's so salty

-I'm not going to have

any more of it?

-Yep.

-Wow!

-Thank you.

So we have the grouse,

uh, pickled blackberries,

some roasted chestnuts,

celery.

And then I've kept the sauce

quite light, but with the wine.

[Lydia] That's beautiful.

Beautifully cooked.

Beautifully presented.

That's the way to cook it.

-[Ruth] Did we pour sauce

on the grouse?

-[Emily] Yeah.

Did I?

I did. Definitely.

I can't remember.

It doesn't look like I did.

[Emily] So leave it.

[Ruth] Just check,

I don't know.

[Emily]

It's very quiet over here.

-I mean--

-Was there supposed to be

gravy with that or...

Uh, yes,

I think the sauce was--

-[Atul] Oh, that was...

-Yeah.

Very gentle. Okay.

Wold you...

Would you like some more?

-Can I just grab a bit more?

-Yes, of course.

[Atul] Just want to

try it a bit.

Could we have

a little more sauce?

They were like,

"Is there any gravy on it?"

I was like, "There is."

Fight through it.

Genuinely surprised

by how good this is.

It's attention to detail,

the flavor, the texture,

the combination of ingredients.

Very, very accomplished

cooking.

[Ruth] How was everything?

[laughs nervously]

Chef, that dish was amazing.

-It was really delicious.

-Amazing.

Only one complaint,

it was too small.

-[Lydia] Oh, no!

-[both chuckling]

First impressions of Epoch,

it actually blew me away.

I was so impressed

by how young they both are,

yet, the quality

of food, and the quality

of the whole offering,

including the wine they have

managed to present.

I wouldn't blink if I saw that

food in a two Michelin star

restaurant tomorrow.

You become a chef

because you want to make

somebody happy,

like, above everything.

Um, so to actually see

that initial reaction

is super important.

She might be 22,

but she cooks like somebody

who's 45.

Her understanding,

her depth, her precision

is just mind-boggling,

to be honest.

I'm blown away.

-Thank you.

-Thank you, girls.

As a customer,

you couldn't have

a better experience.

As an investor,

it is still very possible

that it doesn't stack up.

I've got issues with everything

I've tasted so far.

Some of them aren't positive.

[Scott] That has got

too much salt on.

-The taco is... That is just--

-[David] Yeah, it's terrible.

[Scott] Supermarket bought.

And this, I can't taste

anything but salt.

-And these aren't

sweet potatoes, right?

-[David] Who prepared that?

[Ewen] Uh...

-Have... Have you tried it?

-Come over and...

The, uh...

Do you think the quality

of the fish and the prawns that

you've got are really good?

-[Scott] And the cooking,

of it--

-Mmm-hmm?

[David] What's happened there?

-It's very, very salty.

-Mmm-hmm, yeah.

[David] And it dominates,

actually, the quality

of the ingredient.

Is that how you'd like it?

It's not.

This is all new

to me, you know.

I'm not...

I'm not a trained chef.

[David] I was disappointed

when I took my first mouthful.

It was such a powerful taste

for me,

that it rather destroyed

my palate for everything else

I had during the whole meal.

[Scott] I mean, the guy

is relatively new

to the business.

You know, he could have

fallen at the first hurdle,

but he didn't.

He seemed open

to criticism,

which was just as well.

Thanks very much for your time.

[Ewen]

They were a bit disappointed

by a couple of dishes.

It was

a few negative comments,

but they were such easy tweaks.

And I'm willing to work

with it,

if it means...

...being more successful,

having more successful

business.

It's easy fixes.

[Fred] The investors

have now tried the food.

Very good feedback

for Ruth and Emily.

I'm afraid,

not so good for Ewen.

[narrator]

Tomorrow lunchtime,

the restaurants will open

to the public again,

and the investors will watch

their every move.

But Ruth and Emily

and Ewen still have

more work to do today.

[Fred] They have

a high-powered meeting

with the investors

to review the financials

and the business plan.

The figures have to stack up,

otherwise it might well be

game over tonight.

[narrator] Over half

of all new restaurants

fail within

the first two years,

so Ruth and Emily need to prove

they are worth the £600,000

they are asking for.

[Lydia] It could be

the greatest lunch

I've ever had,

but if the financials

don't add up,

then it's a no for me.

[narrator] As the investors

are in competition

with each other,

they'll each have

an hour alone

with the operators

to interrogate

their financial plans.

I think the biggest concern

about both of them

would be the inexperience.

But, I guess, that's where

people like me come in.

And we can help them,

mentor them,

and run the business

with them, for them,

but, you know,

if they don't make mistakes,

they're not gonna grow.

I went through your deck.

One thing, obviously,

is missing, is the financials.

Okay?

What average spends

would you see for lunch

versus for dinner?

In a realistic world.

About 65, 70 for lunch,

and then around 90 for dinner.

So 70 for lunch

is quite a lot

even for Mayfair.

And how would you

break it down then,

that £70 for lunch?

About £40 for food, roughly,

and about £20 for beverage.

Okay, so that's

a glass and a half,

and a coffee.

-No coffee.

-No coffee. Oh, yeah.

Not... Not British.

Their brand name

is not well-known

and we would probably

have to put a lot

into marketing them.

But, I think

their story is sellable,

and I think we can make

something out of that.

If we were to go forward,

would you be investing?

-As in?

-Would you have any money

to invest in the place?

-Yeah, definitely.

-[Atul] Financially.

Obviously, it'd be

something we can discuss,

I think we've both

got money that...

Like, obviously, depending

on what was offered,

we can find or...

What we have already

could be expanded on.

When my business partner

asked me to invest,

I was penniless,

but I re-mortgaged my house,

and I put 50,000

in the business.

And I know how much

it can motivate a person

to keep that place going

because it means...

That's the livelihood,

that's all you have.

[narrator] At the end

of the meeting,

the investors can choose

to spell out the offer

they'll make

if, and only if, they decide

to invest tomorrow.

The way that I would invest

if the experience tomorrow

really goes well,

and after a lot more thought

on our side,

to bring you in

to one of our luxury

five-star hotels.

You would get

full-time salaries,

and on top of that

we would pay you a small fee

for the brand and the concept.

And then we would offer

a percentage of profits.

And our expected return

would have to be, ideally,

within about three years,

because, obviously,

we could be investing

half a million in it.

That would be, more or less,

the type of offer

that we'd want to make.

Yeah, that's

such an exciting offer.

Definitely something

that we would be interested in.

I'm very positive

about them now,

as of today.

I think a huge amount rests

on how they perform tomorrow.

Going forward...

If I was to invest in this,

I think you're looking

at easily £750,000.

Okay? It will take

about that much.

But that's the level

of investment I would feel

comfortable going with you two.

You feel comfortable with that?

-Thank you.

-Thank you.

I'm really looking

forward to tomorrow,

to see how you work

with a roomful of people.

Tomorrow's service would be

the deciding factor for me.

Every business, whether it's

a coffee shop or

three Michelin star restaurant,

if they cannot be consistent,

they will not survive.

[Lydia] If Atul and I

are both interested,

I think our offers

would both be

quite different.

And...

It remains up to

Emily and Ruth to decide,

you know, which offer

interests them most.

Let's see.

A lot to play for tomorrow.

Atul potentially offering,

like, £750,000...

-It's, yeah, amazing.

-Um...

Obviously, then we have to put

money in ourselves as well,

but is that worth it?

Does that make us

want it more?

Lydia's offering, obviously,

everything, salary--

[Emily] I can't

even comprehend it.

Like, pinch me.

It's so surreal.

We have to smash tomorrow now.

Well, the pressure is on.

But I'm so proud of you, okay?

-Okay, you, too.

-Okay, I love you.

[narrator]

Now, it's Ewen's turn.

He's asking for £100,000.

After serious problems

with the food earlier,

his business plan

will need to be convincing.

-Hiya.

-How are you doing?

I'm okay.

Um...

As you can tell, I was really

looking forward to lunch.

In the first bite

it was rather a shock horror,

-because it somehow

destroyed the--

-Uh-huh.

The over-salted squid.

Um...

You know, [stammers]

I'm not focusing on

these negative things,

that, you know,

have been brought up.

And I want to tweak

a couple of things.

See the customers' reaction,

if they're still enjoying

the food

as much as they did

the first night.

These figures, I've spent

a lot of time with them.

My very first restaurant,

that cost 250,000.

My last restaurant

cost 450,000.

I'd be surprised if anyone

could open a restaurant

for £100,000.

I've got genuine interest

in him,

whether it's helping him or

going into business, we'll see

in the next 24 hours, I guess.

-Pleasure's all mine.

-Thanks.

-Cheers, mate.

-See you later on.

I've made a lot of mistakes,

and I'd be very happy

to share them with him.

And they're probably worth

a lot of money because they

lost me a lot of money.

What is your net food cost?

Shrimp bun, for example.

It costs me 1,80. £1,80.

-To construct the whole thing?

-Yeah.

-And then we, uh--

-And you sell it at 7,50.

-[Ewen] Yeah.

-Here.

Actually, you normally sell it

at 6,50, don't you?

-[Ewen] In the trailer, yeah.

-Right.

-Yeah.

-No, that's good.

That's a good margin, yeah.

[narrator]

Scott and David will need

more convincing tomorrow

if they are to even think

about an offer.

[David] I always like

to invest in things

that I actually like to eat.

The issue is, he's actually got

quite a successful operation

doing what he's doing.

And I don't really--

If he's got

a successful operation,

why should I tell him

to unspice his calamari?

In various... All the companies

I've got,

I've got co-shareholders who

will be saying to me,

on my shoulder,

"Hang on, you had... You didn't

enjoy the first meal,

why did you even go back

for a second round?"

And I would say, well,

you know, one meal...

One shot is not enough.

You've got to give

somebody two shots.

Shit, not everyone's

gonna like your food.

-See you tomorrow.

-Thank you very much.

Yeah, yeah. yeah.

I've said, you know,

I'll tweak

a few things for tomorrow,

'cause that's all they are,

little, little things

that just need

a bit of changing.

And he might be

blown away tomorrow.

Fucking hell. It's not over.

[chuckles]

[Fred] It's the third

and final day for the teams

behind Epoch and ShrimpWreck.

Now, they have to prove

they can run a restaurant

for full-paying customers.

The investors

are coming in for lunch,

and they will sit

and watch their every move

before deciding whether

to invest or not.

For Epoch, it might well be

a fight to the death

between Lydia and Atul.

However, they've

got to show their class.

They've got to

show that they can keep

their cool under pressure.

-Hi, girls. How are you?

-[Emily] Hello.

-Really good. How are you?

-[Fred] Yeah, very Good.

Thank you.

So, how was your meeting

yesterday?

-Very exciting.

-They really, really

loved our concepts.

So, do you feel energized

after this meeting?

Yeah, definitely.

I think it picked us

back up from Monday.

Monday was hard,

and you had to lick

your wounds.

-[Emily] Yeah.

-But, today,

you're feeling good.

-[Emily] Yeah.

Until about four o'clock today,

we have to give everything.

There's a plan B

for everything.

-If this happens, then

we need to do this, so...

-Right.

It's gotta be running

like a Swiss watch.

-[mimics watch ticking]

-[Emily chuckles]

Very good, very good.

I mean, anyway,

the proof is in the pudding.

We have to see the service.

-Good luck.

-[Emily] Thank you.

This service could, like,

change our lives, you know.

If we have an amazing service,

and everything goes smoothly

and well,

there's a potential

that they are gonna offer.

And if not, then we're back

to the drawing board.

Hi, everyone.

Hi.

Can I just have

a quick word with you?

Let's just go stand

over here.

Just to let you know,

-a lot does depend on today.

-Yeah.

You guys have to be the ones

that are running the show

on a day-to-day basis,

and so I have to feel

that you're capable of that.

And, obviously, I know

you have great experience,

-but you both are really young,

so that is a concern for me.

-Mmm-hmm. Yep.

[Lydia] I am really

nervous for them.

I haven't slept a bit

all night, actually.

I would love to bring them in,

but I genuinely cannot,

unless they can manage

their operations

to a five star

luxury hotel standard.

Like, literally,

that's put on pressure

too much now.

We've quit our jobs.

We've, literally, left

everything for this.

We have five hours

to completely impress them.

I love you all

and I wish us all the best.

Okay.

-Mmm.

-Okay.

-[Fred] How are you, Ewen?

-I'm very good.

So, how did it go yesterday?

It was an emotional day,

like, up and down.

But, today, we've put

much more time into

the mix of the squid,

and they just said

it was a bit too overpowering.

What do you mean,

in terms of the spices or--

In terms of

the spice and the salt.

In Glasgow, they like it hot.

Apparently.

I'm more than happy

to change it.

And if it helps anything,

then, yeah,

we'll just run with it.

It's a good attitude to have.

Whatever I take away from this,

it's only going to

come out positive,

so I'm looking forward

to the service.

Well, you deserve

to succeed, Ewen.

Good luck for today.

-Cheers.

-Take care.

See you in a bit.

-Everything's ready over here?

-Yeah.

[narrator] Today, they open

for lunch to the public.

-Welcome to Epoch.

-[woman] Thank you.

Do the water first.

Put the water on the table.

[narrator] And the investors

will want to see if they can

handle a restaurant

full of paying customers.

-You need to get the cutlery

down now, straightaway.

-[Ron] Yeah.

[Emily] Because... Look,

they're doing the dishes now.

It's almost created.

So, there's a shrimp bun

with no bacon, that's this one.

[narrator] At ShrimpWreck,

Ewen's hoping the investors

will see

how much the public

love his food.

When you get in bed

with an operator,

you've got to make sure

that the food offer stays

the same or improves.

I'm hoping the food

will be better this time.

[Emily] Hello.

Very good afternoon.

How are you doing?

[narrator] After their

chaotic soft launch,

Epoch are about to charge

£60 a head for lunch.

Atul and Lydia will expect

to see a first-class operation

to match those prices.

[Atul] I want to

see the service.

I want to see how they will

perform under stress.

Needs to be faultless.

[Lydia] I really want to see

an efficient service.

This is a lot of pressure,

but every day in service

is going to be

a lot of pressure.

Hi. Good afternoon.

-[man] Can I grab your coat?

-Yes, please.

-Hello.

-Thank you.

-If you'd like to follow me.

-[Lydia] Thank you.

So you've got

roasted baby beetroot,

a beetroot puree.

The discs here

are pickled beetroot

and then beetroot crisps.

-On table five--

-Yeah.

Still water

and two glasses

of sparkling wine.

[Lydia] Things look,

more or less, under control.

[Atul] Mmm.

Is that everything, guys?

And what about drinks?

Do you want drinks?

[narrator] Shrimpwreck

is fully booked today,

with 50 covers

due through the door.

It's very, very nice.

It tastes fresh.

We've got their

sharing platter.

We just wanted a bit

of everything.

Yeah, it's really tasty.

[Ewen] So they've ordered

buffalo prawns.

Let's see if they like

the sort of tweak

we've done on that

to lower the heat.

And we've got

ShrimpWreck chowder

and a shrimp bun,

and some of the squid to start.

Right, I'm gonna go

to the agitator.

That looks

completely different from

what I just...

Much better.

He's tempered the heat

and put less on.

-It's good. That's nice.

He listened.

-Mmm-hmm.

Once again,

the actual ingredient,

the base ingredient

is fantastic.

-It's so fresh.

-Yeah, it's good.

Comments card on the table.

You vet that,

see what they say?

"Go easy on the salt."

Quality of service,

friendliness of staff,

speed of service,

appearance of staff

and value for money

was all very good.

[Emily] Can I get

table nine away?

-Yeah, we're going now.

-Yeah.

One lamb, one turnip, mate,

you've got cutlery down.

[narrator] At Epoch,

lunch is about to be served.

I just need you

floating around,

topping up water,

asking if there's

empty dishes,

-taking them.

-I'll do orders now.

[Ruth] Check we have cutlery.

I need cutlery everywhere.

-[Ruth] Good afternoon.

-Good afternoon.

So, we've got some

Smith's Smokery eel,

roasted baby beetroots,

beetroot puree.

And you've got some

horseradish mayonnaise as well.

-That's beautiful, thank you.

-Beautiful.

-We need some cutlery.

-You need some?

-Cutlery.

-That would be helpful.

Yeah. No cutlery here.

-Let's see how long it takes

someone to--

-Yeah, let's not say anything.

-Maybe that's mean, but--

-No, well--

-No-one's noticed yet.

-Absolutely.

[Lydia] If I had

two potential investors

who could make

such a difference,

really give them

what they want,

in my restaurant, I would be

watching them like a hawk.

My view has always been that

if we are sitting

and waiting,

it's not a good time.

Thanks.

Thank you.

So far...

Not luxury standards.

[Joe] Emily, can I have

a quick word?

Okay,

the investors' starters, they

were waiting for a while

'cause nobody

gave them any cutlery.

-Okay.

-It's okay, don't worry now,

everything's fine.

-We just gotta keep

checking on them.

-No, no, no we're... Okay.

You've got a lot stored on

them. Just gotta keep

your eye on the ball.

Stop touching me,

stop touching me. Thank you.

Can you just walk around

and help them, please.

Absolutely.

[Emily] Thank you.

Okay, Ron, what's happening

with the investors?

-Are they having wine

in this course, or not?

-Yes.

-They are?

-A taster, yeah.

Can you do it

for me now, please?

Thank you.

Thank you.

So the next dish we have

is the megrim sole.

-Beautiful.

-This is something

we didn't have,

so we're trying something

a bit different.

So I'll bring

the meat plate round as well.

-Does look nice,

I have to say.

-It does look great.

Thank you.

Thank you very much.

Thank you.

Thank you very much.

-Sorry.

-My fault.

No, no, no, no.

My fault entirely.

[Lydia] Well, it is

and isn't your fault.

Should have had a tray.

Should have...

-Anyway, not slick. Not slick.

-All right, go for it.

The food came out

pretty quickly,

and everyone was very happy

with the quality.

Nothing slipped there.

The service in the restaurant

was a little bit shoddy.

The fact that Emily and Ruth

were both so involved

in the service

means that there is no-one

casting a beady eye

over all of the operations.

[waitress] Hey, guys,

who is having chowder?

-We are sharing.

-Sharing, right. I'll grab

extra side plates, then.

-Enjoy. Thank you.

-[David] Thank you.

I just think the whole thing

is over-extended, probably

because he wants to do this.

-Is that more of it?

-That's really good, yeah.

You see,

I'm much more interested

in the actual, basic product.

The basic product

is absolutely amazing.

And it's all the other stuff

on top of it.

Sometimes it works,

sometimes it doesn't.

The ingredient

quality is brilliant,

the bun is brilliant.

And, almost, he shouldn't do

anything other than that.

'cause it's absolutely

fantastic.

I think that he's extended his

menu to appeal to a restaurant,

and I don't think

it's worked very well.

I'm still relatively undecided.

At the moment, I can't...

You know, I can't give

a verdict.

[Scott] And with all

the best ideas in the world,

there's still no guarantee

it will work.

But this...

It's more than a germ

of an idea.

It's a good start.

Cheers. Thank you.

As per

financially investing,

I'm still thinking.

[narrator] Lunch is over,

now the pressure

is on the investors.

They have to decide

whether the idea is worth

their money.

I'm a bit conflicted,

and, now,

I have to go away and...

...really think hard.

-Thank you so much

for the lovely meal.

-Thank you so much.

-And the service, thank you.

-Thank you so much.

The lunch at Epoch was great.

It's not without

teething trouble, to be honest.

Uh, the food was amazing,

service...

a bit all over the place,

in my opinion.

And at this stage,

while it's not a deal-breaker,

it's very important.

I want to go away

and think about it.

I am not too sure

at the moment

till the time I have done

my own maths.

-How was service?

-It was good, yeah. Smooth.

-Look, well, that's it.

It's the end of the three days.

-Yeah.

You came in for one thing,

and one thing only,

-securing an investment.

-Yep.

-But now, it's up to them.

The pressure is on them.

-Mmm-hmm.

-I've given them a deadline.

-Yeah.

-So I've given them an hour

on the clock.

-Yeah.

In one hour, hopefully,

they will come back

through that door,

and make you an offer.

You know, I've done

what I could have.

We'll just have to wait

and see now.

[narrator] Ewen came here

looking for £100,000.

If David or Scott don't return

with an offer of investment

by 6:30,

he'll walk away with nothing.

How do you feel?

[stammers] Nervous.

This hour is... [chuckles]

Is really dragging.

Dragging on.

It's a crazy feeling.

It's like it's just been...

It's been like a little bubble,

the last few days.

Yeah.

Just with, potentially,

such a massive outcome.

[sighs heavily]

Ewen...

I'm sorry, but...

-I don't think they're coming.

-Mmm. Doesn't look like it.

No.

Tried my best, eh?

Obviously, a bit disappointed.

but, you know, it is

what it is, and... [chuckles]

I'll still... [stammers]

I'll make it happen.

Keep working towards it.

I'll make it happen.

[David] What he's done,

is taken a very good

street van operation,

and the advancement

to restaurant level

hasn't really worked.

Plus, the fact

my first impression was...

My first bite was poor.

It was a poor impression.

And it never really

recovered from that.

If, maybe, my first bite

had been brilliant,

I'd chose another dish,

it might have affected

my whole outlook.

[narrator] He won't

commit money,

but Scott does have ideas

to help Ewen grow.

I'm not ready to invest

in Ewen right now,

but further down the line

there's definite potential.

Meanwhile, I'm gonna, I think,

get him more experience.

see him inside various

different kitchens,

which I'm happy

to help with.

It's gonna help him

broaden his horizons.

And then, in three

to six months, who knows,

then there may be

an investment forthcoming.

[narrator] It's half-past 7:00,

and now, it's Emily

and Ruth who have to wait.

Atul and Lydia have a deadline

of eight o'clock

to walk through the door,

and make

their investment offer.

If they both come back,

Ruth and Emily

will have to choose

between competing investors.

[Emily] Tummy

is, like, turning.

-What about you?

-Yeah, same.

Yeah?

[sighs]

[Emily] I'm so nervous.

[Fred] Are you?

[Emily] Yeah.

Are you, Ruth?

Yeah, I'm fine.

I'm just a little bit tense.

I mean, you've done...

You've done incredibly well.

I mean, these three days

has been a roller coaster,

haven't they?

Yeah, definitely.

There's been lots

of ups and downs.

But to come this far,

you know what I mean,

it's a bit like

climbing Everest.

And you're 20.

Not many people would do that.

It's remarkable.

I would have never done that

when I was your age.

I wouldn't have done it.

-Is your heart vibrating?

-Okay, hold my hand.

Just don't squeeze it

too tight.

[Emily] Sorry.

Atul. Hello.

-Were you getting worried?

-[Fred] Yes.

Just a little bit.

We'd like to clarify.

Good to see you.

Hello, ladies, how are you?

[Emily] Good.

[Ruth] A lot better now.

Yeah. [laughs]

-Good to see you.

-Great to see you.

Well, I think that we have to

wait a couple of seconds

-'cause Lydia could

still come in.

-Okay.

And I think it's only fair.

It's absolutely fair.

I better put my jacket

on my chair,

just in case she does.

[Lydia] It was

a really close call for me.

What worried me,

at the end of the day,

was the quality

of the service

in front of house.

I just couldn't risk

doing something

that was less than 100%.

-[Fred] So you came here--

-Yes.

[Fred] You must have an offer.

-I do.

-Let's hear it.

Let me say that it's been

an amazing experience

to get to know

both of you,

over two meals.

It was really impressive.

All that puts a massive smile

on my face.

It will be a joy

to be able to work with you.

So, I'm happy

to make you an offer.

I'm happy to invest

anything between £750,000

to a million pound.

But it will be

a lot of hard work, girls.

-Sorry.

-[Atul] It's okay.

[Atul] Don't make me cry, okay?

-That wouldn't be good.

-[Emily] This one never

has emotions.

But, yeah, this is,

like, so surreal.

Thank you so much.

You're very welcome.

I don't even think

I can explain how I am

feeling right now.

I, literally, am, like,

so lost for words.

Thank you so much

for believing in us.

I'm happy that you're happy

to be my partner.

It's a big moment

for me, too.

I just don't want to cry,

that's all.

Don't make me cry.

I look horrible.

Come here, come here.

Let me give you a hug.

I'm feeling very happy,

to be honest.

I really wanted to work

with these two young ladies.

[Fred] Oh!

My ethos has always been

supporting new people

coming into the industry,

and giving them

all the right things

that they can have,

to be honest.

I've got a strong feeling

that this pair will be

the shining light

for a very long time to come.

[all] Cheers!

[Fred] Well done.

To your future, girls.

-To your future.

-Thank you.

Amazing. Unheard of.

One million pound!

One million pound!

Can you believe it!

Just goes to show,

in this industry,

doesn't matter

how young you are,

if you put your mind to it,

you can do it.

So, who's the boss?

Um, I guess we all take

control of our different areas.

-It might sound a bit of a--

-Cop out?

Do you know what's happening

with all these people?

-Are they all waiting?

-Yeah, they're all waiting.

Oh, shit, the, uh,

fries are off.

We are running

a little bit behind.

-Don't cry.

-No, I'm not.

No.