Ramsay's Kitchen Nightmares (2004–2014): Season 1, Episode 3 - The Walnut Tree - full transcript

Contains strong language throughout.

You take over. See if we can pull ourselves together

because in 15 minutes this is going to be the biggest shithole in Wales.

'The head chef's quit and the kitchen's a joke.'

You're not a fucking cockroach, even with that hairstyle.

'The owner is so broke he's had to sell his house

so he's asked me to help.'

'I've only got one week to turn things around'.

You, shut it. Back in your corner and listen to what's going on!

'I'll show the owner where he's going wrong...

Welcome back. Where the fuck have you been?



..and do everything I can to help him.'

If he doesn't cut his prices, he's on his own. Fuck it.

'Hundreds of restaurants open in Britain every year

but over two thirds close within 12 months.'

'The Walnut Tree in Abergavenny has been one of Britain's most famous restaurants for 40 years.'

'It's the proud holder of a Michelin star.'

'It owes its outstanding reputation to this man, Franco Taruschio.'

'He was one of the first celebrity chefs.'

Fish terrine is ready, Bill, is it?

'People came from far and wide to taste his food

and he took over £30,000 a week.'

'Three years ago Francesco Mattioli, another Italian, bought the Walnut Tree.'

'He's managed some of London's best restaurants,

so he should know what he's doing.'



'I've come to find out how, in just three years,

he's managed to mess it all up.'

How are you? All right?

You're losing weight again.

No, I'm not.

What's the smallest numbers you've done?

Zero.

For lunch?

For dinner. It was Thursday night...

< Michelin star.

Michelin star, and it didn't happen.

Shit.

Yeah, that was bad. >

'Every kitchen just has to have a head chef running it.'

'Since Francesco lost his, he's been trying to do the job himself.'

I'll take this. >

Are you gonna serve it?

Yes...

< Jesus!

Cook, serve, cook, serve, cook, serve.

'It's a big mistake.'

'Francesco's not a trained chef and shouldn't be in the kitchen.'

'He should be out in the dining room charming his customers.'

'There are more staff in the bloody kitchen than there are customers

and not one of them seems to be doing anything.'

You're just cooking potatoes? A huge section just cooking spuds?

You're out of order.

'Francesco doesn't trust anyone to do anything.'

Bill on 11 and 12, right now. >

Octopus.

Another three, he said.

Ciao. All the best.

'Talk about headless chicken.'

'No wonder he's lost weight - and customers.'

You're working like a donkey and trying to run it overall.

You're an amazing host, you can charm the pants off anyone.

The short period of time I've been in here today,

one thing you have to do is get out of the kitchen.

The Walnut Tree got a Michelin star after Francesco had been here a year.

It's given on the back of the consistency, freshness of ingredients

keeping it seasonal and the individual flair of the chef.

'But Francesco's lost the chef who won the award.'

'If standards have slipped, the inspectors will remove the Michelin star.'

Because I saw lunch today from the kitchen,

I'm going to go in the dining room and have a bite to eat.

I'd like you not to present the menu

but show me three dishes which represent the Walnut Tree.

'With a Michelin star you can charge top-notch prices

but only if you provide top-notch food.'

I'm pretty confident he'll like it.

'Porcini and Parma ham lasagne was always a favourite here.'

Boring.

Very boring.

You've got to move on. You've got to search and evolve,

develop, create excitement when you're charging these prices.

'Main course - fish stew.'

'But the mussels haven't even been cleaned.'

You serve mussels in a self-contained stew.

They've got to be cleaned because at the bottom is a lot of grit...

and sand.

So it's just like eating a bowl of clay

seasoned with sand

that is constantly grinding between your teeth.

£28 a main course.

They're somewhat taking the mickey.

Cos if someone served that in my restaurant, I'd go fucking berserk.

OK, er,... I asked you earlier

for your best. The best... The best of Wales.

< The big build-up was for the classic Italian fish stew

and when it arrived, everything in that dish was overcooked.

And while you piss off for a three-hour break to style your hair and have a kip,

clean the fucking mussels.

So we've hit rock bottom.

< Welcome to the real world.

< Tomorrow we're gonna pick ourselves back up

and start off with a clean slate.

'It's my second day in Wales

where I'm trying to help the owner save the Walnut Tree.'

'It's got all sorts of problems but still has a Michelin star.'

'You don't get that without a top chef.'

'Francesco's lost his. We need to find another one fast.'

Head chef criteria.

Young, enthusiastic...

Ambitious. >

Someone to keep you out of the kitchen.

Hello, Ross.

G'day, Mr Ramsay.

We've got a list of ingredients. We'd like you to cook something simple.

Thanks for the surprise, lads.

Always a surprise with me.

'Salary?'

'Starting salary, we say 23.'

Always interesting to ask a young chef what salary he's looking for.

It'll tell you quickly what they're about.

< What would you be happy with as a starting salary?

I'd be happy with 30.

30 as a starting salary?

Fuck off out of here.

D'you want me to write it, or do you know how to write English?

You write English better than me.

But you pay for it. It's expensive. >

But it's very hard just to go in there and just cook.

15 minutes? Yeah?

Be interesting to see if he uses all the ingredients, clams with the haddock

or he does a nice tomato and roquette salad.

Something plain and simple. Your mother could make that.

It's just eating raw pasta.

< Yeah. Boring.

Something I'd expect the missus to do.

A little bit plain, boring, certainly not worth 30 grand a year.

No, but that's the ingredients you were given.

Don't blame your tools.

No, no, no. I'm willing to change it now.

'Next up is Santo Roso,

second in command at the Holiday Inn in Swindon.'

Could be a bandito.

Could be a big bandito.

Let's shoot the bandito.

What do you think?

Mafia!

Santo. Gordon. Take a seat.

Erm... Very well experienced man?

Yeah. Yeah, I like cookin'.

I can see that.

What do you know about the Walnut Tree?

Nothing.

You don't know about the history, the reputation, the Michelin star?

No.

So... what...

If you don't know anything about it, why did you come for the job?

Because it's time for me to change.

And what's the current menu at the Swindon?

We have some steak, gammon, chicken.

And a lot of microwave.

A lot of...?

Microwave.

Think of something magical. >

Keep it simple...

Oh, yeah.

..and enjoy it.

I'm thinking "Wow!"

What kind of flavour I wanna come up with.

And let's see.

'Very rare a jerk like that can cook.'

Very rare.

It's a fantastic work.

And just explain what they are, please.

Yes, this is, er... I call it pasta fresca.

Pasta fresca - fresh pasta.

With vongole insalata. >

< Thank you.

With lemon juice. Just nice, clean..

< What's all... That is...

Black pepper, yeah.

I felt like sneezing, all that pepper.

Jesus Christ!

It's just a pile of stodge.

There's nothing in there, is there?

It's sad.

It's sad to see someone who's also a countryman, a countryfellow...

I found it miles away from what we wanted.

< Yeah.

And, er, a little bit embarrassing, really, cos it was below average.

£23,000? I wouldn't even pay him 23,000 lira. >

'It's going to be hard to find a head chef in Wales

but I'm still banning Francesco from the kitchen right now.'

Where's Francesco? Don't come anywhere near the kitchen.

I know how stubborn you are. >

Don't dare step over that line.

Thank you.

'I'll get to know the team. Blakey's the most junior.'

'He's just come off the building site because it's too cold.'

'Spike is on work experience.'

'Kevin's a waiter and handyman. He's been here since the old days.'

Hello, Kevin.

Hello, Gordon. How are you?

Local boy, from Abergavenny?

Yes. Do you like a laugh and a joke?

No, I just love hard work. Definitely.

You could be evil, like we all hear.

I could be evil!

'Gary's a local boy. Very ambitious and keen to get on.'

'But Francesco says he's not a team player.'

So that's my secret.

That'll stay down there. Put a padlock on that.

'Stefano's the most experienced chef.'

'Francesco won't let him run the kitchen

but I want to see what he's made of.'

'It's lunch and Francesco's wife has brought some friends in for a bite to eat.'

Kitchen's in your hands now.

You gotta start talking, propelling the brigade. Let's go.

< Turn round and address the brigade.

< That's it.

One tortelli de zucca, one chicken plus chips for four kids,

one crab, one endive.

To follow, one loin of pork, two chicken and one rocket.

I need some chips for these chickens

Too quiet. The only person I can hear is Gary, and you're running the kitchen.

Where the fuck's Blakey?

< Blakey? What are you doing?

'No wonder Francesco's back in the kitchen.'

'His family are still waiting for their lunch.'

< Everything's out there now.

< Everyone's staring at their food and two people haven't got it.

Come on, Stef, let's go. This is a fucking disaster.

OK. Chicken, how long?

< Stefano, how long?

Chips...

< This is for the boss's wife, you know that?

Touch it. It's stone cold.

Get another one in.

He owns the place and I'm not gonna serve that.

How long for the chicken, Gary?

Chicken?

< About four minutes.

Bring it together, let's go.

Nice and hot this time. Send it.

'The food is late and cold.'

'Stefano can't organise chips for a four-year-old.'

< OK, just stop, everybody. Come here, you.

Shut up! Shut up, I'm talking.

That was a disaster. Complete disaster.

The food's hanging around, nothing happening,

and you're over there. It's not good enough. Nothing's coming out.

Stop now, you take over and see if we can pull ourselves together

and get ourselves out of this shit, because this is going to be the biggest shithole in Wales.

You, shut it. Listen to what's going on. Did you hear what I said?

Right, let's go. Clear down first.

OK, Gary, know where we are, yes?

Erm... the brill...

Decide what you want doing, address the brigade, tell them exactly what you want.

One braised beef, one venison sausage, one brill, one tuna away.

Where, where, where, where...

On the tray.

Let's keep it together. Work as a team. >

A bit of teamwork now, yeah?

If they can't hear you, don't scream for that, OK? >

We're not a one-man band. >

Two covers, one pigeon, one oysters, to follow, one rib-eye, one duck.

Next to go, one scallops, one salmon, one bresaola and a San Daniele, please.

Gary is a real arrogant little fucker but at least he can speak, unlike Stefano,

that can't run a fucking bath, let alone a fucking kitchen.

Three chips, yeah?

Three chips and one tomato salad.

Good. Well done. Good.

OK, well done. Eight main courses. It's bloody difficult to get out.

How did it go for you?

Not very well.

< Thank you for being honest. I thought it went terrible.

Really bad. You really do have a problem talking to individuals.

And today was a disaster.

Yeah?

< Sorry, it really was a disaster.

If you get your own restaurant, make sure you have no more than five seats

because you won't be able to manage. You know that?

We've got to work on this and stop you being a cook

and look at the important role of becoming a chef.

'There are still problems in the kitchen

but I don't understand why there are so few customers.'

'These days they serve around 300 customers a week.'

'The previous owner, Franco, used to serve 800.'

'I'd love to know what happened to the missing 500.'

Have you heard of the Walnut Tree?

Yes.

When was the last time you went?

Franco's last meal.

It was wonderful.

Heard of the Walnut Tree?

It's overpriced.

How many times were you there?

Very frequently when he was there.

You could turn up at 11pm and be assured of a very good welcome.

Do you think he's missed now?

I think so. They're not as good.

Not since it's been taken over, no.

'Since Francesco took over, nine restaurants have opened nearby.'

'If people find him too expensive,

there are plenty of cheaper alternatives.'

So we've been there when Franco...

They seem to be everyone's favourites in Abergavenny, Franco and Anne, >

yet no-one's been since Francesco took over three years ago.>

I came to ask some locals about the Walnut Tree and Abergavenny

and I end up finding Ainsley Harriott's book for £3.60.

He'll be pissed off it's £3.60. Can't believe it's so fucking expensive!

'Still, maybe there's a lesson to be learnt from Ainsley's book;

if your customers won't pay top whack, cut your prices,

otherwise they'll eat elsewhere.'

Plat aux fruits de mer - "Jesus! Is that a typing error? 70 quid?"

It's so expensive, which puts people off.

Have we gone up in price over the last three years?

Probably the plat aux fruits de mer was 55-60.

60, wasn't it? >

And I push it to 65 and in the last two months I put it to 70

because the price of the fish is going up and up.

'As usual, Francesco thinks he knows best

but I won't give him a bollocking in front of his team.'

'Anyway, I've got other fish to fry.'

'There's still no head chef.'

'So far Stefano and Gary are the best candidates.'

'But Francesco just won't consider them.'

'He's got to be realistic - he's in the middle of Wales, not London.'

If you don't find anyone as good as Gary or Stefano,

we're gonna look at what we've got internally.

(SIGHS) Well...

No, I think we need somebody, really, from outside.

Internally, I can only be the one.

'Francesco just doesn't see it

but Gary and Stefano have talent and I'm going to show him.'

'I'll have to make him believe I've cooked their food.'

Really important tomorrow, big night for you.

Francesco doesn't think you're capable of becoming a chef, I think you are.

Have you thought about your dishes

Thinking of an oyster starter with a herb gratin on the top.

For a main course I was thinking of meat, a fillet with some shallots.

At the end of service we'll sit them down and bang! You let rip.

Fuck. You let rip, big time.

Right, Stefano, let's go.

The crap in the kitchen about the delegation, the lack of direction,

that's workable, but this is your half hour of magic.

Think about it and make sure you utilise that time

< and come up with something magical.

We'll sit him down and we'll say "Eat the following. This is me."

"This is me on a plate." Hard-on material. How do you say erection in Italian?

Erection? Erezione.

Erezione. OK. Erezione. Domani.

Grazie.

Erezione. >

Fuck me. That's a posh word for an erection. >

'Gary and Stefano must also do their normal kitchen duties.'

'Stefano starts working with the team but Gary is only interested in his own meal.'

'Even I think that's too ambitious.'

Er, Gary, two seconds.

You've had a bit more time on your hands.

He hasn't done anything, so we swap over.

Once the vegetables are cooked, I want you in the kitchen.

Concentrate on tonight's service and the canapes, you take two hours?

Two hours to get organised for tonight.

I really thought Gary had potential to be a great head chef

but he doesn't give a fuck about his team,

and selfish individuals don't make great head chefs.

'Francesco and Enrica think I'm the chef tonight.'

'If Gary and Stefano haven't prepared, it'll be my reputation that suffers.'

What's in here?

Bread crumbs, Parmesan cheese, parsley.

Tastes nice.

Tastes quite nice.

And Stef, what have you got?

Ravioli... or tortellini, filled with duck...

Stop being nosy, Gary. Concentrate on your own food.

A little rivalry. It's not a competition, don't be silly.

OK, inside is what?

It's duck and chestnut.

'Stefano's duck and chestnut ravioli shows real imagination.'

I like the, er, the sweet. You can taste something sweet. That's nice.

The chestnuts. >

I like the way it's presented.

'And Francesco approves of Gary's oysters.'

'Very nice.'

Stefano, Gary, look.

So far so good. Clean plates - for me, it's a sign of happiness.

Yes? Clean plates. Good.

'For the main course, Gary's cooked fillet steak

and Stefano, sea bass.'

Nice. Both of you. Well done.

Happy?

Happy?

Yep.

Whatever you do, don't drop those.

'Well done, guys.'

I like the colours. I'm sure I'll like the taste.

OK, Stefano, get ready with the pancakes.

< You're happy now. I've never seen you so happy.

< Yeah? It's about bloody time.

< Hi, guys. Stefano...

OK?

Yes.

Supper?

Supper.

I really liked the ravioli and I liked everything else.

For me, I will say most of the dishes were exciting.

I was impressed in the ravioli, which I found exciting,

very nicely done.

< And the beef?

I would have liked half a dauphinois underneath,

potatoes that would have balanced it up.

Don't take this the wrong way, but I didn't cook any dish.

Oysters, beef, sorbet was his menu 24 hours ago.

Duck ravioli, sea bass and pancakes was Stefano's.

Because they weren't being interviewed during the week,

I wanted them to cook three dishes each for you both.

Thank you very much indeed for your comments.

Thank you. Thank you.

Gary, two seconds. Stefano...

That was interesting tonight. All the dishes you'd both done

he said could go on the menu.

It went very well, both of you came up trumps

and if he wasn't going to consider you for the job, then I was.

'It's day four.'

'I'm halfway though my time here.'

'Francesco has been resisting my suggestions.'

'We still need to find a head chef

and with a £70 main course on the menu, I want to make him lower his prices.'

If it continues being as quiet as it is...

are you gonna look to bring the prices down a touch

to create something new about the Walnut Tree to get people back?

I don't wanna go down on the cheap side because...

Have you got any fucking choice?

I'm not asking you to become a Happy Eater.

They spend 37 years getting the business to where it is today,

you're spending three years and it's on the decline.

You bring new traffic through the door and tweak the prices

to establish the confidence, and once you've got the confidence,

then yes, you turn the volume up on the justification of what you're doing.

Not convinced.

< You shouldn't be so stubborn.

Try it! Just...

Gordon...

Jesus Christ! If you've got the food and those customers are coming in,

the asset...

Is the wine.

Who can sell that?

Me.

The chances are far greater to do it that way

than the way you're doing it currently.

In a way, yes.

Fucking hallelujah! Welcome back.

Welcome back!

Where the fuck have you been?

In Abergavenny.

Fuck me.

Please try it.

I'll do it, mate. No problem.

'Thank God. Francesco's finally agreed to one of my ideas.'

'More good news - at last, a candidate for the head chef's job

with a good pedigree.'

You feel at 26, after two jobs as sous chef, you're ready for your first head chef's job?

I'm getting to the point where I've got my own ideas

the way I wanna run things.

OK, button mushrooms, rocket, gorgonzola, green mustard,

garlic, tagliatelle, Parmesan cheese.

See you in 15 minutes. Thank you, Spencer.

Bed of tomato salad, a tagliatelle of mushroom,

like a carbonara, with the linguine,

and I'm thinking like a light Roquefort and rocket salad sat on top.

If I've got time!

Don't expect Ainsley to come in and shout the time at me.

CHOPPING

'Spencer has travelled all the way from London.'

'He has worked in a Michelin-starred restaurant.'

'FRANCESCO: He looks strong.'

I like the idea of being 26, someone young and vibrant who you can push.

Definitely so. If he's not hungry now, when?

< He's never going to be it.

Thank you.

It's a rocket and tomato salad

with mushroom carbonara and poached haddock.

Thank you.

< It looks neat.

Flavour's there.

Tagliatelle looks nice, looks beautifully cooked, not congealed.

He's listened to the brief.

He's kept it simple.

What he has shown is the guy can cook.

The flavours are there.

< Sit down, Spence.

How do you feel running an establishment with a Michelin star?

It's a little bit daunting, the first time...

Does it scare you?

Yeah, a little bit, but it's what I've always aimed for,

it's always what I wanted.

I sort of feel confident as well as scared.

'I hope Spencer accepts the job.'

'If he can start soon there's a chance the restaurant can save its Michelin star.'

'Almost everyone is looking happier.'

You need the right person to gel with those two guys.

Gary's a ballsy Rottweiler who wants this job and you won't give him the opportunity.

'I hope we've found a great head chef.'

'Now I want to change the atmosphere in the dining room.'

'It's cold and formal. We need the rustic charm people loved in the old days.'

'Let's hope Francesco agrees.'

My first reaction, I would say no.

But I'm flexible.

'In the kitchen I want to see more energy.'

If Gary wants to say something, you're up here, listening, not on the floor.

Cockroaches live on the floor. You're not a cockroach, even with that hairstyle.

Shallots in first. Lightly seasoned.

'Everyone need to know when the food's good enough to leave the kitchen.'

I saw you taste nothing at lunchtime.

In and out of the microwave like a fucking donkey, but you weren't tasting anything.

You'll have to learn how to taste and understand what the balance of flavour's about.

We're gonna make a chef of you. If it kills me. You know that?

How the fuck how, I don't know.

'Kevin's been here years so he can tell me if the atmosphere is like it used to be.'

This looks nice.

It is, it's breaking it up, it's not just dull and boring...

It's been like it for years.

Have you done any...

Yes.

'People used to come for lunch and stay for hours, spending even more money.'

'We need to get back that relaxed, family feeling.'

Cosy, which is the most important thing. That was missing.

'Kevin's done a great job redecorating.'

'We need one last touch to restore those old traditions, if Francesco will agree.'

The entrance needs a picture of you and Franco.

The old generation passing on to the new generation.

'I think Francesco's finally seen the light.'

'It's been a tough few days and the team could do with a night off.'

'Kevin's ben trying to get us down to his local since I arrived - now I see why.'

# Too sexy for my shirt Too sexy for my shirt

# I'm a model, you know what I mean

'I've heard of the Naked Chef but this is the first time I've seen a naked waiter.'

# I'm too sexy for this song #

CHEERING

'Day six and, despite hangovers, it's straight back to business.'

'The Walnut Tree is 40 years old this month

and Francesco's throwing a party.'

'I think he should invite Franco and Anne.'

'They're a vital part of the restaurant's history.'

There is one thing I want you to do for me, which you won't like,

but I really think is important.

I want you to bring Franco back and I want you to talk to him.

I can see you don't want to do it.

My expression says everything, I think.

The minute Franco walks in here it'll silence the rumours

and it'll cut the bullshit out and start encouraging the locals to come back.

You're telling him you want to maintain what he's built.

I'm fighting for the restaurant's reputation more than mine.

Thank you.

Franco and Ann were here for 37, Francesco's been here for three,

37 plus three is...?

40.

Massive celebration. 40 years of history.

We're going to put it back on the map. There's 80 or 90 guests coming.

< Gonna have some nice, exciting canapes.

Stefano, can you quenelle? >

Can you quenelle? Give me an answer straight away.

Yes. Not that nice, but I can.

You're going to learn. Watch.

In, twist round...

Before it cools down.

Before it cools down.

Heat the mousse with the back of your palm

and then it slides off.

Not bad, not bad, not bad. For a first time, not bad.

Too much on there. Again.

'Over the last few days I've realised Stefano is really talented.'

'It's a shame he's so shy.'

In... and out. That's good.

Right, Gazza.

In and out. Too slow. Missed it.

And again.

Come here. In and out again.

So far Stefano has beaten you. >

'Gary thinks he's the dog's bollocks but he's not nearly as good a cook.'

Don't put yours next to mine.

Any coming through? Stay there.

I got this hat made specially.

Now you can cook your heart out, your hair's perfect,

and all the girls in Abergavenny still want to shag you.

'Tonight's party is make or break for Francesco.'

'He's on the verge of going bust and he must start filling the restaurant'

Are you nervous?

A bit. It's gonna be a very emotional evening

for me and the rest of the customers that's gonna come here.

For one especially, Franco Taruschio and Ann.

Work it. Work them.

It's your place and you're proud to show this off.

'Francesco's invited 80 of the great and good of Abergavenny.'

'Everyone's just got to love everything.'

'If they tell their friends the food's as good as ever,

Francesco could soon serve 800 people a week.'

Run it through me.

Ricotta..

That? Ricotta. Ricotta.

Ricotta by Stefano.

Get out there!

MUSIC & CHAT

Lots of help from lots of people.

What's the feedback?

They're all loving it.

'We've all been waiting for Franco and Ann to arrive.'

'Hopefully this will prove Francesco's carrying on

the traditions they established at the Walnut Tree.'

(CONVERSATION IN ITALIAN)

I would love to but as I'm going out to dinner tonight...

MUSIC & LAUGHTER

CLANGING OF GLASS

I'm very glad that you came here, both of you,

to celebrate this special event for both of us.

< For all of us.

It's a pleasure.

Shall we do it together?

< Happy birthday.

ALL: Happy birthday!

I wish I was 40!

To Franco.

< Not this way!

POP!

'It's been a terrific night. I hope it marks the start of the Walnut Tree's revival.'

I want to say thank you very much, everybody, because without you it wouldn't have happened

and I really appreciate your hard work. Thank you.

And Gordon, of course.

'On my final day, another breakthrough.'

'Spencer's accepted the head chef's job.'

OK, Spencer, thank you very much indeed.

Bye. Bye for now.

He sounded excited.

Yes, very much so. I'm excited too.

That's quite refreshing.

It's a relief, yeah. He was very happy.

Excellent. Good.

'There's one more thing for Francesco to sort out.'

'With Spencer arriving, there can only be one second chef,

Stefano or Gary. One can stay but one must go.'

'Gary's so ambitious, I'm not sure he'd give Spencer support.'

How would you feel with a new head chef?

Well, like I said before, I'm not upset about it

but if Francesco feels the need to do it, I'll learn from whoever comes in.

Then again, if they're no good or are just as awkward to work with as Stefano,

I'm just going to push on,

I can still get ahead of them, prove him wrong.

If the new chef came in...

I'll give them a run for their money.

'What Spencer needs in a number 2 is a chef who combines teamwork

and cooking ability.'

A new chef may be arriving.

It is clearly obvious that both you and Gary can't stay.

One of you will have to go.

< And I think you should stay.

Well, I... I'll have to see that.

When the new head chef arrives, I think it will be a good recipe for success.

But we need to keep that Italian style, that rustic feel of the Walnut Tree.

That's you.

Don't know what will happen.

< You want to stay here, don't you?

Well, I would like to stay here if something change here.

'It's a hard decision.'

'Though Gary and Stefano both have things going for them

I'm convinced Stefano would make a better second chef.'

That was interesting.

One thing I've learnt is they can't work together.

A total impossibility. Definitely not.

But... they can cook and they can put food on the plate,

but as a team, they haven't got enough respect for one another.

One will have to go.

One definitely has to go.

Gary's not a team player but someone like Stefano would be a great number 2.

< Which one would you have to get rid of?

Well, in this case, I have to go for Gary.

'At last Francesco and I agree on something.'

'Stefano should stay as Spencer's number 2 and Gary should go.'

'I'll leave Francesco to sort that one out.'

'I'm off.'

Bye, guys.

You guys continue talking, yes?

You stay out of the kitchen, please.

Continue working on those customers.

Keep on talking to Franco.

I'll be back in a month's time.

Before I go, one little present.

'A special gift, one of those filthy barnacled mussels they served me on my first day.'

See you in a month's time. >

Ciao!

ALL: Bye!

< Grazie.

'It's February and I'm revisiting the Walnut Tree Inn.'

'I spent a week here trying to turn things around.'

'It was a hell of a week.'

Jesus Christ!

'I found a renowned restaurant going bust.'

Boring.

Very boring.

'It needed a new head chef.'

It's rare a jerk like that can cook.

'Hard graft in the kitchen.'

You, shut it. Back in your corner and listen to what's going on.

'Cheaper food...'

Jesus! 70 quid?

'And more customers.'

'It was in danger of losing its reputation,

not to mention its precious Michelin star.'

You'll have to learn about the balance of flavours.

'Now I'm back. The 2004 Michelin Guide was published a few weeks ago'

'Sadly, the Walnut Tree lost its star.'

Sorry to hear about the Michelin star. Big blow, that one.

We'll get it back.

Could we go and see the boys?

Spencer.

Parma ham...

'Spencer's been here two weeks but with no head chef for a year,

they were bound to lose their star.'

Are you well?

Not too bad, cheers.

Settling down?

Yeah, steadily.

'Does Spencer have the ambition to win it back?'

What about the Michelin star?

There's less pressure now...

You can really stamp your mark on it. You can... now rebuild it...

and take the praise for it down the line, as opposed to...

Then I can say it's mine and I've not taken it over.

Gives you a chance to change things as well.

Nice. >

Very good.

Looking very clean, very vibrant. >

Table 15.

Duck looks lovely. >

Two salmon lunch, two roast beef, one fishcake, one lasagne.

< Has he managed to stay out of the kitchen?

Um... yes.

He hasn't come in with his jacket on?

Not yet.

You don't want him back in the kitchen, do you?

I made the desserts more difficult so he doesn't know what he's doing.

One soup, one mozzarella, two chicken. Both lunch.

Moving, vivant, vibrant, action!

You know.

Shouting, communication.

Drizzle lemon over it in a circle.

< Fantastico. Food looking nice?

Yes, and we're improving every day.

It feels more together already because he's commanding the kitchen.

They follow him. That's the most important thing.

'I'm surprised to see Gary still here.'

'I thought he was too ambitious to fit in.'

Have you ben told off yet?

Er.... no.

I can't fucking wait to hear how that goes down.

Actually, I was late for work.

Did he give you a bollocking?

Yes, he pinned me to the floor and beat me up.

Fantastic.

'It turns out Stefano's the one to leave.'

'He said he's found the changes hard to take.'

'I'm quite jealous of Spencer

because he's allowed to do everything.'

'And things I couldn't even think about when I'd just arrived.'

That's one of the things that makes me go away because...

it's painful for me to see what's going on.

'I wonder how Gary feels about Stefano's decision.'

So, um... Stefano's leaving.

Yeah.

Was that you who pushed him out?

No, it wasn't me.

Spencer's been given the opportunity to do whatever he likes.

Change the menu, rearrange the kitchen.

He's been given all the opportunities.

Francesco never let Stefano do any of that.

He had to say how everything developed.

I see Spencer doing all these things

and I see how hard it was for Stefano

to take control of the kitchen.

< Does that upset you?

I think it's upset Stefano more than me.

But you were stronger than Stefano?

Some of us have got to survive and the others... sorry, there's no room.

'I'm sorry Stefano's leaving

but I'm thrilled Francesco's back where he belongs, charming the customers.'

'The dining room's vibrant, just like the old Walnut Tree.'

Put this up so the customers see those four happy, smiling faces.

Yep. Yeah.

There is a new force in the kitchen.

And a new force outside, because that's where I belong.

'Being outside and be able to explain and be confident in what I'm explaining.'

Regain that confidence that was once lost.

Thank you very much. Arrivederci.

I really hope that this place gets back to where it was.

It's a phenomenal restaurant.

You've got a great owner, beautiful dining room, great kitchen.

And let's get it back on track, yeah? >

Spence, what's your ambition at the Walnut Tree over the next two years?

To beat the reputation it had.

You're 26. I was 26 when I got my first head chef's job.

And now, at the age of 37, it was the most important job of my life aged 26

so good luck.

Ciao-ciao.

Ciao.

Thank you, guys.

'The future's looking brighter for Francesco.'

'If he sticks to what I told him,

he can make the Walnut Tree famous again and win back that Michelin star.'

# I eat antipasta twice / Just because she is so nice, Angelina

# Angelina, the waitress at the pizzeria

# I get zuppe and minestrone Just to be with her alone, Angelina

# Angelina, the waitress at the pizzeria #

'Next week:'

It looks fucking ghastly.

Oh, Jesus!

That's fucking '70s crap at its best.

I've got a fucking ulcer.

What is that? Looks like worms.

Why do I have to eat this shit?

Get me out of this fucking place.

Intelfax Subtitles Phil Dooley

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