1 00:00:05,160 --> 00:00:07,460 Owner parts restaurant is in dire straits. 2 00:00:08,700 --> 00:00:11,820 New owner Sue Ray has sunk everything into it. 3 00:00:15,060 --> 00:00:17,100 The customers are nowhere to be seen. 4 00:00:18,600 --> 00:00:25,500 The kitchen's down to two staff and 5 00:00:25,500 --> 00:00:27,240 the money has nearly run out. 6 00:00:28,120 --> 00:00:30,020 I'm going in to identify the problem. 7 00:00:31,630 --> 00:00:38,570 I'll find out if the market's there, if the team are pulling 8 00:00:38,570 --> 00:00:42,390 together, and if the head chef is chewed up enough. 9 00:00:46,070 --> 00:00:49,670 I've got just one week to turn this restaurant into a viable business. 10 00:00:50,010 --> 00:00:52,470 The honeymoon's over. I've got to start making profit now. 11 00:01:01,480 --> 00:01:06,340 next to its posh neighbors ilkley and skipton sits sylvan a little working 12 00:01:06,340 --> 00:01:13,120 town yet to make its mark on the culinary map of britain lots of fish 13 00:01:13,120 --> 00:01:19,720 quite a quaint little place little small yorkshire town owner parts wine bar and 14 00:01:19,720 --> 00:01:23,320 basement restaurant on the high street was taken over by its current owner just 15 00:01:23,320 --> 00:01:28,560 over a year ago in her time sue ray has sold everything from donkey rides to 16 00:01:28,560 --> 00:01:29,560 cavity wall installation 17 00:01:32,490 --> 00:01:36,750 But the restaurant business is totally new to her, and so far, the locals 18 00:01:36,750 --> 00:01:38,250 biting. Good afternoon. 19 00:01:38,550 --> 00:01:39,429 Good afternoon. 20 00:01:39,430 --> 00:01:40,430 Two? Two, yes. 21 00:01:40,750 --> 00:01:42,210 Hi, nice to meet you. Likewise. 22 00:01:42,550 --> 00:01:43,550 So how's it going? 23 00:01:43,670 --> 00:01:44,670 A bit quieter today. 24 00:01:44,950 --> 00:01:45,950 How many are you having for lunch? 25 00:01:46,150 --> 00:01:47,150 About two. 26 00:01:47,250 --> 00:01:48,430 Two, I'm ready. That's it. 27 00:01:48,970 --> 00:01:50,310 And last night? 28 00:01:50,730 --> 00:01:53,310 Last night, I think we did only two again. 29 00:01:53,650 --> 00:01:54,650 That's all. 30 00:01:54,770 --> 00:01:57,050 Two customers the whole night? Two customers the whole night, yeah. 31 00:01:57,270 --> 00:01:59,350 Unfortunately, it's a start of death. 32 00:02:00,030 --> 00:02:01,030 Absolute death. 33 00:02:01,680 --> 00:02:05,100 The stark truth is that two -thirds of restaurants don't survive past their 34 00:02:05,100 --> 00:02:06,018 first birthday. 35 00:02:06,020 --> 00:02:09,580 And as things stand, food's in danger of adding to those statistics. 36 00:02:11,580 --> 00:02:15,780 At the last resort, she's placed all her trust in a 21 -year -old head chef. 37 00:02:16,260 --> 00:02:20,720 Together, they believe that fine dining will guarantee Bonaparte a brighter 38 00:02:20,720 --> 00:02:24,200 future. It's like being an artist, you know what I mean? You just start from 39 00:02:24,200 --> 00:02:27,920 nothing and create something, so I think that's why I love being a chef. 40 00:02:28,840 --> 00:02:33,180 From a humble start five years ago washing dishes, Tim has had a meteoric 41 00:02:33,760 --> 00:02:37,500 Obviously I would like a couple of restaurants, maybe three. 42 00:02:38,100 --> 00:02:42,300 Being Leeds and London, New York, you know, wherever, just big cities. 43 00:02:42,640 --> 00:02:46,020 So that's my main ambition, and obviously to make a lot of money. 44 00:02:46,480 --> 00:02:49,200 Tim's ultimate dream is to become a TV chef. 45 00:02:49,400 --> 00:02:52,600 You put Parmesan through this, sir. But for now, he's embracing his first 46 00:02:52,600 --> 00:02:54,100 opportunity to run his own kitchen. 47 00:02:56,040 --> 00:02:57,860 And how did you find Tim? He found me. 48 00:02:58,120 --> 00:03:00,980 He knew I'd been struggling with chefs and lack of them. 49 00:03:01,560 --> 00:03:02,560 And he's very ambitious. 50 00:03:02,920 --> 00:03:04,840 He must be fucking good if he's the head chef at 21, though. 51 00:03:05,120 --> 00:03:06,700 Either that or he's a fucking good bullshitter. 52 00:03:08,380 --> 00:03:10,320 Tim. Pleasure to meet you, sir. Light wine. 53 00:03:10,760 --> 00:03:11,920 And? Pleasure, Lee. 54 00:03:12,180 --> 00:03:14,120 Lee. So you're the head chef? Yeah. 55 00:03:14,460 --> 00:03:17,200 And you're the... Well, you obviously will be the second chef. There's only 56 00:03:17,200 --> 00:03:18,198 of you. 57 00:03:18,200 --> 00:03:19,200 Busy lunch? 58 00:03:19,240 --> 00:03:20,300 No. No? 59 00:03:20,760 --> 00:03:23,680 Absolutely not. No. I didn't think so. Were you standing there twiddling your 60 00:03:23,680 --> 00:03:24,679 thumb? 61 00:03:24,680 --> 00:03:25,680 No? 62 00:03:25,980 --> 00:03:28,820 Sue's food takings are a dismal £200 a week. 63 00:03:29,160 --> 00:03:32,620 She should be clearing at least ten times that, but she's not even covering 64 00:03:32,620 --> 00:03:35,640 Tim's wages, let alone food costs and overheads. 65 00:03:36,900 --> 00:03:39,160 Chef can't get excited unless there's customers to cook for. 66 00:03:39,360 --> 00:03:41,820 I'll never know how good they are unless there's any customers in the fucking 67 00:03:41,820 --> 00:03:42,820 restaurant. 68 00:03:44,140 --> 00:03:45,140 Tim, how many's booked? 69 00:03:46,000 --> 00:03:46,999 None, Gordon. 70 00:03:47,000 --> 00:03:47,799 Nothing at all? 71 00:03:47,800 --> 00:03:49,760 No. Chances of walk -in, perhaps? 72 00:03:51,200 --> 00:03:52,780 Don't want to put you on a little bit of pressure tonight. 73 00:03:53,100 --> 00:03:54,860 Right. It's five to six. 74 00:03:55,600 --> 00:04:00,840 I want you to get out on the street, go knock on a few doors, and invite some 75 00:04:00,840 --> 00:04:01,840 locals to dinner. 76 00:04:01,920 --> 00:04:07,060 Get your coats on and fuck off with some customers. If the customers won't come 77 00:04:07,060 --> 00:04:10,320 in on their own free will, these two young chefs are going to have to go and 78 00:04:10,320 --> 00:04:11,320 drag them in. 79 00:04:12,660 --> 00:04:19,180 Fine dining requires the ultimate in presentation, surroundings and service. 80 00:04:20,980 --> 00:04:24,440 But most of all, it requires faultless food. 81 00:04:26,080 --> 00:04:28,040 You just need the people coming in now. 82 00:04:28,680 --> 00:04:33,240 It's like a big cake. You've got all the ingredients and you can mix it. You've 83 00:04:33,240 --> 00:04:35,540 just got to find the right consistency to make it right. 84 00:04:36,380 --> 00:04:41,700 The reputation of this place can't be that great. 85 00:04:42,200 --> 00:04:46,060 Even with free food from the fine dining menu on offer, they've only managed to 86 00:04:46,060 --> 00:04:47,400 pull in 11 guests. 87 00:04:48,360 --> 00:04:50,800 For any head chef, this would be a walk in the park. 88 00:04:55,380 --> 00:04:56,380 Where do the tickets go? 89 00:04:56,760 --> 00:04:59,560 Well, I just put them there because we never really get enough to worry about 90 00:04:59,560 --> 00:05:01,220 it. Oh, not me. That's fine. 91 00:05:01,600 --> 00:05:02,740 Who's doing what? Who's doing the fish? 92 00:05:03,080 --> 00:05:04,039 I'll do the fish. 93 00:05:04,040 --> 00:05:05,040 And what would you like to do tonight? 94 00:05:06,480 --> 00:05:07,500 I'll do venison. 95 00:05:07,740 --> 00:05:09,660 I'm trying to think. How do you organise your kitchen? 96 00:05:10,300 --> 00:05:13,000 Lee, take care of the hot starters. I'll do the cold starters. You do the fish, 97 00:05:13,000 --> 00:05:13,679 I'll do the meat. 98 00:05:13,680 --> 00:05:14,820 We'll jump on to the puddings together. 99 00:05:15,240 --> 00:05:19,280 Lee will stand here and I'll do this one. When I'm not doing anything, then 100 00:05:19,280 --> 00:05:20,860 just jump on and help him out. Do you know how to organise? 101 00:05:22,770 --> 00:05:26,010 Within reason. Within reason. Okay, here we go. Where did you put red barley? 102 00:05:27,630 --> 00:05:31,450 With the first orders in, now I can really see what's going on in the 103 00:05:35,770 --> 00:05:36,729 What was that? 104 00:05:36,730 --> 00:05:38,050 I touched a loaded bowl. 105 00:05:39,990 --> 00:05:41,690 You're going to send the bread first, aren't you? Yeah. 106 00:05:42,990 --> 00:05:46,450 Never mind fine dining. They can't even get the bread right. 107 00:05:46,790 --> 00:05:47,790 It's fucking frozen. 108 00:05:47,930 --> 00:05:48,930 Get it back in the oven. 109 00:05:50,910 --> 00:05:52,210 Are the pigeons ready? Yes. 110 00:05:52,600 --> 00:05:55,460 We're about to put them in the bin, because the bread's frozen, pigeon's a 111 00:05:55,580 --> 00:05:57,820 and the fucking bread's not even out there. 112 00:05:59,860 --> 00:06:02,520 And if you talk about packing cabbage once more, I'm going to ram up your 113 00:06:02,520 --> 00:06:05,920 OK? Can we... Everything you turn around in. 114 00:06:06,620 --> 00:06:07,559 Yeah, let's go. 115 00:06:07,560 --> 00:06:10,920 Even when the kitchen's busy, you should be looking to get the starters out 116 00:06:10,920 --> 00:06:12,620 within ten minutes of receiving the order. 117 00:06:13,020 --> 00:06:14,020 Thank you very much. 118 00:06:14,060 --> 00:06:17,240 These poor souls have waited half an hour for their pigeon breast with 119 00:06:17,240 --> 00:06:18,240 ravioli. 120 00:06:19,540 --> 00:06:21,020 And that's not the only problem. 121 00:06:21,550 --> 00:06:22,550 Tim, you made a revelation? 122 00:06:22,630 --> 00:06:23,630 Yeah. 123 00:06:24,210 --> 00:06:25,149 It's burnt. 124 00:06:25,150 --> 00:06:26,690 You don't taste that, do you? No. 125 00:06:27,350 --> 00:06:28,350 Smell it then. 126 00:06:29,150 --> 00:06:30,670 You honestly can't taste that burnt? 127 00:06:31,730 --> 00:06:33,170 But now you point it out. 128 00:06:33,410 --> 00:06:39,370 Yeah. This is really worrying. A head chef who can't even taste his own food's 129 00:06:39,370 --> 00:06:42,870 burnt. He's not going to win any prizes for his control of the kitchen either. 130 00:06:43,570 --> 00:06:45,110 And there's only two of them in here. 131 00:06:47,599 --> 00:06:48,599 Okay, 132 00:06:48,720 --> 00:06:49,379 can you hear that? 133 00:06:49,380 --> 00:06:52,920 Can you hear it? Hold on, hold on. They're buzzing in the background. 134 00:06:52,920 --> 00:06:55,320 veg in the microwave that should have gone with the main course four minutes 135 00:06:55,320 --> 00:06:56,320 ago. 136 00:06:58,360 --> 00:07:01,480 Come on, Tim. Get the fucking things out. 137 00:07:03,320 --> 00:07:05,720 For some, an hour's wait is just too much. 138 00:07:07,520 --> 00:07:10,940 Desperate to keep her staff costs down, Sue has got her hands full running the 139 00:07:10,940 --> 00:07:11,940 bar upstairs. 140 00:07:12,140 --> 00:07:15,480 and seems blissfully unaware of the farce that's taking place in the 141 00:07:17,000 --> 00:07:18,160 The kitchen's a disaster. 142 00:07:19,480 --> 00:07:20,820 A disaster beyond belief. 143 00:07:21,040 --> 00:07:24,700 The blind leaving the blind, the left arm not knowing what the right arm's 144 00:07:24,700 --> 00:07:31,140 doing. You want 50, 60 seats filled down there, and they've got 11 customers in 145 00:07:31,140 --> 00:07:33,500 for dinner, and up to their eyeballs in shitter. 146 00:07:33,980 --> 00:07:35,860 I mean, real shit. 147 00:07:37,380 --> 00:07:41,180 Everything's going in the... For some bizarre reason, they think that ring 148 00:07:41,470 --> 00:07:44,030 the sort of ultimate fine dining experience. 149 00:07:44,410 --> 00:07:47,630 I don't understand what the hell's going on there. 150 00:07:48,070 --> 00:07:50,270 I don't know. All I know is I'm not making money. 151 00:07:50,910 --> 00:07:53,430 So I don't know what the actual weather's coming for. 152 00:07:53,930 --> 00:07:56,690 But it's Sue's business, and she should be in charge. 153 00:07:59,810 --> 00:08:01,130 Look at the fucking mess. 154 00:08:01,850 --> 00:08:02,850 Huh? 155 00:08:03,470 --> 00:08:05,630 I haven't seen such hard work, really, I think, yet. 156 00:08:06,050 --> 00:08:07,050 No. 157 00:08:07,450 --> 00:08:09,270 Doesn't make you feel good, does it? No, not really. 158 00:08:12,300 --> 00:08:15,960 I've got just one week to make a constructive impact on Bonaparte. 159 00:08:16,980 --> 00:08:21,020 But by day two, I'm clutching at straws to find any positives to build on. 160 00:08:22,820 --> 00:08:25,160 Sue lacks focus and has clearly lost control. 161 00:08:25,520 --> 00:08:27,920 The kitchen's such a tip, it's a health hazard. 162 00:08:28,140 --> 00:08:31,980 And worst of all, the head chef and his mate just aren't up to scratch. 163 00:08:33,000 --> 00:08:34,260 I must be missing something. 164 00:08:35,720 --> 00:08:36,960 Um, gentlemen. 165 00:08:38,080 --> 00:08:39,080 Tim, sing the dish. 166 00:08:40,340 --> 00:08:41,539 Scallops. Scallops. 167 00:08:41,900 --> 00:08:42,900 Can't wait to do it. 168 00:08:43,140 --> 00:08:46,040 Nearly every successful restaurant has a dish that is renowned for. 169 00:08:46,300 --> 00:08:50,060 I'm hoping that by cooking his, Tim will produce something truly memorable, 170 00:08:50,260 --> 00:08:53,600 something truly worthy of a place on a fine dining menu. 171 00:08:56,340 --> 00:08:58,060 Let's go. Thinking for this, which is? 172 00:08:58,780 --> 00:09:02,460 Um, scallops with, uh, deep fried salmon and black pudding with charcoal and 173 00:09:02,460 --> 00:09:03,460 layers. Mm -hmm. 174 00:09:04,200 --> 00:09:05,200 Certainly looks okay. 175 00:09:08,740 --> 00:09:09,740 What do you think? 176 00:09:10,480 --> 00:09:11,480 Ooh. 177 00:09:15,089 --> 00:09:16,089 It's got to be thick. 178 00:09:18,090 --> 00:09:20,390 He's only gone and given me a rancid scallop. 179 00:09:24,190 --> 00:09:25,450 Someone get him a drink. 180 00:09:25,910 --> 00:09:26,910 Shit. 181 00:09:27,890 --> 00:09:29,010 How can you eat that? 182 00:09:29,890 --> 00:09:32,130 If you knew they were off, what didn't you say? 183 00:09:32,370 --> 00:09:33,329 No, I didn't. 184 00:09:33,330 --> 00:09:34,550 I didn't know they were off. 185 00:09:35,450 --> 00:09:36,750 They're fucking minging. 186 00:09:38,410 --> 00:09:39,530 Do you not taste that? 187 00:09:39,870 --> 00:09:40,930 I do now, yeah. 188 00:09:41,470 --> 00:09:42,510 Took a while to help. 189 00:09:45,190 --> 00:09:48,310 I know what it means. I feel sick myself now. 190 00:09:49,910 --> 00:09:52,330 It's, um... It's grim. 191 00:09:52,890 --> 00:09:53,890 It's fucking grim. 192 00:09:54,590 --> 00:09:55,630 And it's out of order. 193 00:09:56,790 --> 00:09:58,610 Well, I didn't realise it was fucking off. 194 00:09:59,370 --> 00:10:01,910 So, I suppose it's my fault, really. 195 00:10:04,230 --> 00:10:05,270 That could kill someone. 196 00:10:07,490 --> 00:10:08,490 That's the bottom line. 197 00:10:11,760 --> 00:10:15,320 In the two days I've spent at Bonaparte, I've witnessed total incompetence in 198 00:10:15,320 --> 00:10:18,980 the kitchen, total lack of direction from the management, and last but not 199 00:10:18,980 --> 00:10:21,940 least, they've tried their best to kill me with a rotten scallop. 200 00:10:23,200 --> 00:10:24,620 What the fuck are you playing at? 201 00:10:26,800 --> 00:10:29,500 Sorry. Well, it's not about being fucking sorry. 202 00:10:29,820 --> 00:10:32,560 You shouldn't be in a fucking kitchen if you don't know what's right and what's 203 00:10:32,560 --> 00:10:35,660 wrong in that sense. This is basic fucking cooking, you know that? 204 00:10:37,100 --> 00:10:40,680 I need to check if there's any more surprises lurking in Tim's kitchen. 205 00:10:41,260 --> 00:10:42,260 Let's have a look in here. 206 00:10:43,840 --> 00:10:44,840 Where are they from? 207 00:10:45,540 --> 00:10:48,320 Uh, I don't know. That's the day. Would you use them today? 208 00:10:48,640 --> 00:10:50,720 No. No, so what the fuck are they doing in the fridge? 209 00:10:52,940 --> 00:10:55,900 It looks like rabbit shit, that one. Just some lentil. 210 00:10:56,640 --> 00:10:59,120 Oh, this one's stuck to the fucking glass. 211 00:10:59,680 --> 00:11:03,180 Yeah, it looks like a feet turd that's been infected with ants. 212 00:11:03,980 --> 00:11:07,800 We've got fucking fur on fucking potatoes. When's that from? 213 00:11:08,140 --> 00:11:09,140 I can't tell you. 214 00:11:09,600 --> 00:11:10,600 What are we doing with them? 215 00:11:10,910 --> 00:11:13,430 Throw them in bin. Throw them in bin. But you keep them in the fridge for two 216 00:11:13,430 --> 00:11:14,430 days before you throw them in bin. 217 00:11:15,710 --> 00:11:19,350 No, but you see what I'm trying to get at? Yeah. Does it make fucking sense? 218 00:11:19,350 --> 00:11:23,190 or no? No. It's all this fucking fridge is jam -packed with shit, and we're 219 00:11:23,190 --> 00:11:25,410 standing here saying, I'm going to put them in bin. I'm going to put them in 220 00:11:25,410 --> 00:11:27,130 bin. Get them in the fucking bin! 221 00:11:28,470 --> 00:11:30,810 This whole kitchen is disgustingly filthy. 222 00:11:32,070 --> 00:11:35,710 In allowing things to fester, Tim's putting through his business at risk. 223 00:11:36,190 --> 00:11:39,050 Fucking hell. Can we get that one cleaned out as well, yeah? Yes. 224 00:11:39,740 --> 00:11:42,520 Just one bad thing can contaminate a whole fridge. 225 00:11:42,920 --> 00:11:44,780 Tim may as well just chuck money out the window. 226 00:11:45,820 --> 00:11:48,020 A health inspector would have a field day. 227 00:11:49,140 --> 00:11:51,620 Do you know what? I'm fucking gobsmacked. You know that? 228 00:11:52,140 --> 00:11:55,160 I've got a good fucking mind to get a hold of fucking Sue and just tell her to 229 00:11:55,160 --> 00:11:56,840 fucking close the paper. You know that? 230 00:11:57,080 --> 00:11:58,680 Because this is the fucking pit. 231 00:11:59,040 --> 00:12:00,040 You should be ashamed. 232 00:12:02,400 --> 00:12:03,319 Rock bottom. 233 00:12:03,320 --> 00:12:05,960 I've never seen anything like this in my entire fucking life. You know that? 234 00:12:06,420 --> 00:12:07,880 Because this is the fucking... 235 00:12:09,810 --> 00:12:11,250 Embarrassment. To catering. 236 00:12:12,270 --> 00:12:14,750 Let alone fucking ringed -out fine dining. 237 00:12:16,070 --> 00:12:17,070 Let's move, huh? 238 00:12:18,870 --> 00:12:21,690 Not the best start it could have been, were it? To be honest. 239 00:12:22,490 --> 00:12:24,810 Fucking... Like, sort it out. 240 00:12:25,050 --> 00:12:26,050 Sort it out. 241 00:12:27,850 --> 00:12:29,730 The pitch is becoming painfully clear. 242 00:12:30,210 --> 00:12:32,550 Tim's completely unqualified to do this job. 243 00:12:32,850 --> 00:12:36,590 He's blagged his way in and Sue's been naive enough to take him on. 244 00:12:38,099 --> 00:12:43,100 When you do put so much, like, hard work into creating stuff and then you don't 245 00:12:43,100 --> 00:12:45,920 use it, then you get bored. 246 00:12:46,140 --> 00:12:47,119 That's what I've done. 247 00:12:47,120 --> 00:12:50,340 Like footballers playing, we know football, innit? They just run around, 248 00:12:50,340 --> 00:12:52,400 the point? They'll sit on their arses after a while, won't they? 249 00:12:52,640 --> 00:12:53,640 That's how it is. 250 00:12:55,240 --> 00:12:59,160 All this ingredient's in there, and no customer's presented to. 251 00:12:59,600 --> 00:13:02,460 And yet none of them have been communicating with each other, you know, 252 00:13:02,460 --> 00:13:05,640 got to go tomorrow, can we turn that into a fish pie, can we do something 253 00:13:05,640 --> 00:13:06,559 it? But no. 254 00:13:06,560 --> 00:13:07,680 The blind eating the blind. 255 00:13:07,940 --> 00:13:12,500 And every bloody ingredient in that fridge is money. Your money. 256 00:13:13,620 --> 00:13:16,260 Sue has no idea what's going on in her own kitchen. 257 00:13:17,440 --> 00:13:22,220 Key to any successful restaurant is regular communication between management 258 00:13:22,220 --> 00:13:23,220 the head chef. 259 00:13:24,420 --> 00:13:26,780 I really need to get these two talking. 260 00:13:27,220 --> 00:13:30,260 My daughter just had a word with me and said she's not very impressed. 261 00:13:30,860 --> 00:13:35,360 We need to keep the place clean and everything tidy, otherwise I can be... 262 00:13:35,600 --> 00:13:36,600 Food. 263 00:13:36,720 --> 00:13:38,080 In which case, I'm out of business. 264 00:13:38,920 --> 00:13:39,920 And you're out of a job. 265 00:13:40,100 --> 00:13:43,160 I realise that. Yeah, I know. And I've technically had to take it on board as 266 00:13:43,160 --> 00:13:44,160 well. 267 00:13:46,080 --> 00:13:49,760 Well, I just knew she had to stick her R in. She wasn't going to say, I told you 268 00:13:49,760 --> 00:13:50,780 so, but that's what she was doing. 269 00:13:51,620 --> 00:13:55,120 Yeah? Fair enough. She has a little dick, so what the fuck, eh? You know 270 00:13:55,120 --> 00:13:56,120 mean? 271 00:13:56,940 --> 00:13:59,640 Relations between Tim and Sue clearly aren't healthy. 272 00:14:01,780 --> 00:14:03,040 Lee? Yeah? 273 00:14:03,580 --> 00:14:04,580 Goggles? 274 00:14:04,600 --> 00:14:08,930 Gloves? Before we do any fucking cooking in here now, I want the place 275 00:14:08,930 --> 00:14:10,170 absolutely spotless. 276 00:14:10,490 --> 00:14:13,590 Goggles on, please. That's it, show me, you handsome bastard. 277 00:14:15,410 --> 00:14:17,450 It's not just the kitchen that's at fault here. 278 00:14:17,810 --> 00:14:22,230 Any clued -up restaurateur knows it's damn stupid to attempt fine dining in a 279 00:14:22,230 --> 00:14:25,030 basement, let alone one that's beneath a busy bar. 280 00:14:29,690 --> 00:14:34,490 Sue's panic is obvious when you see the weird mix of fine dining menus and... 281 00:14:34,760 --> 00:14:38,360 with crappy handwritten boards advertising TV name cabarets. 282 00:14:39,440 --> 00:14:42,180 Bonaparte's image has clearly confused potential customers. 283 00:14:42,720 --> 00:14:46,460 She was trying to think to do too many things, to be all things to all people. 284 00:14:47,200 --> 00:14:51,840 So she was trying to have, you know, live music and have an internet cafe. 285 00:14:53,360 --> 00:14:57,760 And also the impression that you got when you came in was she'd be shuffling 286 00:14:57,760 --> 00:14:59,240 around in her leggings and her slippers. 287 00:15:00,580 --> 00:15:03,600 I don't think she's going to attract the people that she wants to attract. 288 00:15:04,400 --> 00:15:06,340 Not as nice as the one that filmed across the road. 289 00:15:08,880 --> 00:15:12,980 The newly opened competition just 200 yards away has been fully booked since 290 00:15:12,980 --> 00:15:15,400 opened, so the pundits are definitely out there. 291 00:15:16,980 --> 00:15:21,100 It's time to find a clear identity for Bonaparte and make a clean start. 292 00:15:22,580 --> 00:15:24,400 Valentine's night is just four days away. 293 00:15:25,640 --> 00:15:29,020 It's one of the most important nights of the wrestling calendar, and it can make 294 00:15:29,020 --> 00:15:30,020 or break a new venture. 295 00:15:30,580 --> 00:15:33,970 If we're going to reinvent Bonaparte's image, We've got to do it now. 296 00:15:34,730 --> 00:15:38,650 But will Sue accept the drastic change of direction I'm about to propose? 297 00:15:40,890 --> 00:15:45,070 It's clearly not going to work at the fine dining experience. 298 00:15:45,470 --> 00:15:47,490 Does Tim know how much pressure you're under financially? 299 00:15:47,830 --> 00:15:48,830 I say flippantly. 300 00:15:48,850 --> 00:15:51,190 You know, I'll end up going bankrupt if you're not careful, but he doesn't 301 00:15:51,190 --> 00:15:52,190 realise how true that is. 302 00:15:52,450 --> 00:15:56,070 Yeah. I mean, how close are you in real terms? 303 00:15:56,330 --> 00:15:57,330 In real terms? 304 00:15:57,530 --> 00:15:58,610 Um, probably. 305 00:16:00,630 --> 00:16:01,890 I've got probably... 306 00:16:02,200 --> 00:16:04,140 Three months, maximum. 307 00:16:04,740 --> 00:16:05,740 Jesus. 308 00:16:05,900 --> 00:16:09,480 You know, I'm willing to take constructive criticism. It's not 309 00:16:09,520 --> 00:16:13,720 Otherwise we'd have more people in. The basics are wrong. I mean, the basics are 310 00:16:13,720 --> 00:16:15,780 so, so wrong. And, you know, it's embarrassing. 311 00:16:16,160 --> 00:16:19,880 It's got to go back to comfort, rustic, easygoing food. 312 00:16:20,100 --> 00:16:24,060 It's got to become more of a bistro, because the place oozes that kind of 313 00:16:25,600 --> 00:16:29,540 I know Sue's convinced, but I'm going to flush out Tim's pretensions to fine 314 00:16:29,540 --> 00:16:30,620 dining once and for all. 315 00:16:31,120 --> 00:16:34,400 And he's providing with evidence that he can't fail to take on board. 316 00:16:35,380 --> 00:16:36,700 Gentlemen. Tim? 317 00:16:37,100 --> 00:16:41,380 Right, this is a sea of scallops with a baby black pudding, with a nice 318 00:16:41,380 --> 00:16:45,340 Hollandaise cayenne pepper sauce, and a bit of deep -fried parmesan. 319 00:16:45,600 --> 00:16:47,360 It looks like potato, but I'm not sure. 320 00:16:47,580 --> 00:16:48,580 First time you had a scallop? Mm. 321 00:16:49,120 --> 00:16:50,640 And this is a beef and ale pie. 322 00:16:51,480 --> 00:16:53,560 I'll have a bit of beef. I'm a patient. 323 00:16:53,860 --> 00:16:54,860 Patient. 324 00:16:54,980 --> 00:16:55,980 Mm. 325 00:16:56,200 --> 00:16:57,580 Yeah? Beautiful. 326 00:16:58,000 --> 00:16:59,520 The scallops and the black pudding. 327 00:17:00,010 --> 00:17:01,010 And the parma ham. 328 00:17:01,250 --> 00:17:02,310 How much do you pay for that? 329 00:17:02,550 --> 00:17:03,770 Well, I wouldn't pay a lot, would you? 330 00:17:04,770 --> 00:17:08,650 Well, I don't know. It's got up to there anyway, hasn't it? So, £8 .50. £8 .50? 331 00:17:09,630 --> 00:17:10,810 What, for the one portion? 332 00:17:11,190 --> 00:17:12,430 And what would you pay for the pie? 333 00:17:12,710 --> 00:17:14,510 Oh, about £8. About £8. 334 00:17:15,470 --> 00:17:16,470 £7 .95. 335 00:17:16,530 --> 00:17:18,869 Oh, what a fire off. An £8 .95. Well done. 336 00:17:19,690 --> 00:17:20,990 Which one would you prefer? 337 00:17:21,490 --> 00:17:23,030 Well, I like the pie, personally. 338 00:17:23,480 --> 00:17:26,020 Well, I like the meat. I'm definitely a meat lover. 339 00:17:26,339 --> 00:17:27,339 Thank you. Gentlemen. 340 00:17:27,460 --> 00:17:28,840 Thank you. One nil, you fucker. 341 00:17:30,280 --> 00:17:33,740 Tim needs to learn a few basic restaurant rules. 342 00:17:34,660 --> 00:17:37,560 If you don't know your market, you'll never get bums on seat. 343 00:17:37,940 --> 00:17:39,540 I would probably go with this one. 344 00:17:40,000 --> 00:17:41,800 Two fucking nil. Next, please. 345 00:17:42,040 --> 00:17:42,899 Have you got two seconds? 346 00:17:42,900 --> 00:17:44,340 Here's another one. Have you got two seconds? 347 00:17:44,560 --> 00:17:46,160 Restaurants without customers will go bust. 348 00:17:46,520 --> 00:17:47,620 You don't like scallops? 349 00:17:48,960 --> 00:17:50,280 Three nil, you fucker. 350 00:17:51,100 --> 00:17:52,100 Excuse me. 351 00:17:52,330 --> 00:17:56,770 Put another way, Tim needs to start producing food that people of Silsom 352 00:17:56,770 --> 00:17:57,770 be able to resist. 353 00:17:58,210 --> 00:18:00,450 That is gorgeous, sir. I would pay that for that. 354 00:18:00,990 --> 00:18:05,450 You wouldn't pay £8 .95 for that? In the major cities, yeah, I'd expect it. 355 00:18:05,770 --> 00:18:08,670 But that is very, very reasonable and delicious. 356 00:18:09,590 --> 00:18:10,569 Are you listening? 357 00:18:10,570 --> 00:18:11,529 I am listening. 358 00:18:11,530 --> 00:18:12,489 Be through. 359 00:18:12,490 --> 00:18:14,030 That's where we're going. Yeah, fine dining. 360 00:18:20,660 --> 00:18:21,820 Who's going in for it? 361 00:18:26,260 --> 00:18:28,320 It's not bad news, you know that? It's fucking good news. 362 00:18:28,640 --> 00:18:30,820 Yeah, and it's clear, huh? 363 00:18:31,420 --> 00:18:32,480 The writing's on the wall. 364 00:18:33,380 --> 00:18:35,520 She'd come to the end of the tiller up there, that's pretty obvious. 365 00:18:35,960 --> 00:18:37,080 She's had enough, huh? 366 00:18:37,400 --> 00:18:38,400 Yeah. Is that clear? 367 00:18:38,520 --> 00:18:43,220 Yeah, it's clear. And you're fucking cocky with her, you know that? Yeah. And 368 00:18:43,220 --> 00:18:44,480 she pays your fucking salary. 369 00:18:44,680 --> 00:18:45,539 Are you mad? 370 00:18:45,540 --> 00:18:46,560 How much have you put in here? 371 00:18:46,840 --> 00:18:48,580 Nothing. Yeah, not a fucking penny. 372 00:18:49,340 --> 00:18:50,680 Not a single penny. 373 00:18:50,960 --> 00:18:52,140 But you've taken from it, haven't you? 374 00:18:52,400 --> 00:18:54,660 Yep. So now it's time to give back. Absolutely. 375 00:18:55,000 --> 00:18:57,880 And not cooking for egos. Get rid of it. 376 00:18:58,780 --> 00:19:00,140 Back to basics. You know that. 377 00:19:00,700 --> 00:19:05,480 What I want you two to do, just to confirm that you do know the basics, 378 00:19:05,480 --> 00:19:08,120 the same time, cook me a fucking omelette. 379 00:19:08,440 --> 00:19:12,020 Show me something that I can eat and be happy with. 380 00:19:13,940 --> 00:19:17,160 An omelette is probably one of the first things you learn to cook at Kate and 381 00:19:17,160 --> 00:19:18,160 Polly. 382 00:19:21,620 --> 00:19:22,900 When's the last time you cooked an omelette? 383 00:19:23,300 --> 00:19:24,300 I haven't cooked one before. 384 00:19:25,660 --> 00:19:27,280 I've never cooked an omelette before. 385 00:19:27,840 --> 00:19:29,040 Oh, don't be stupid. 386 00:19:29,260 --> 00:19:30,260 I haven't. 387 00:19:41,480 --> 00:19:42,480 Look inside. 388 00:19:43,060 --> 00:19:44,060 What does that tell you? 389 00:19:45,320 --> 00:19:47,760 Um, like, overcooked. 390 00:19:48,200 --> 00:19:49,139 Can't it? 391 00:19:49,140 --> 00:19:50,440 It tastes like fucking rubber. 392 00:19:50,920 --> 00:19:51,920 We're both overcooked. 393 00:19:52,060 --> 00:19:53,060 That was a bit. 394 00:19:53,220 --> 00:19:54,220 By any standard. 395 00:19:56,720 --> 00:19:57,720 You're a head chef. 396 00:19:59,360 --> 00:20:00,820 You're taking the piss, you know that. 397 00:20:06,220 --> 00:20:07,860 You are taking the piss, you know that. 398 00:20:08,060 --> 00:20:09,060 Yes, got it. 399 00:20:11,720 --> 00:20:12,720 Gives you nothing back. 400 00:20:13,600 --> 00:20:17,580 And the whole idea of telling him off is to sort of help train him and educate 401 00:20:17,580 --> 00:20:19,620 him, but... Clearly. 402 00:20:20,320 --> 00:20:21,720 Not used to being told what to do. 403 00:20:23,680 --> 00:20:26,120 Right, make me another omelette. Fuck it, let's go. 404 00:20:29,300 --> 00:20:33,780 Any chef's worthy soul should be able to source good quality ingredients at a 405 00:20:33,780 --> 00:20:34,780 good price. 406 00:20:36,480 --> 00:20:38,960 The locals already think boner parts is too expensive. 407 00:20:39,420 --> 00:20:40,920 They want value for money. 408 00:20:41,420 --> 00:20:45,840 For Sue to start making any sort of profit, Tim needs to be clever about 409 00:20:45,840 --> 00:20:46,840 buys. 410 00:20:47,380 --> 00:20:49,080 I have two red bacon sandwiches, please. 411 00:20:49,560 --> 00:20:50,560 And two cups of tea. 412 00:20:50,800 --> 00:20:53,940 He needs to wake up to the real world. 413 00:20:54,800 --> 00:20:58,000 He's clearly in need of some inspiration for his new bistro -style menu. 414 00:20:58,480 --> 00:20:59,620 Thanks, Dennis. Thank you. 415 00:20:59,920 --> 00:21:00,920 Let's go with that one. 416 00:21:01,100 --> 00:21:04,040 Don't spit it on those new trainers, will you? No, I'm trying not to. The 417 00:21:04,040 --> 00:21:05,040 Chinese tongues. 418 00:21:05,100 --> 00:21:06,780 Tonight, we've got a table of four in. 419 00:21:07,000 --> 00:21:12,200 I want you to buy starter, main course and pudding. 420 00:21:12,680 --> 00:21:13,680 20 quid. 421 00:21:13,800 --> 00:21:15,100 Five quid per head. 422 00:21:15,300 --> 00:21:17,180 I want to see how clever you are with that money. 423 00:21:17,440 --> 00:21:18,440 Right. 424 00:21:22,150 --> 00:21:23,310 Morning. Morning. 425 00:21:23,650 --> 00:21:24,650 Morning. Good morning, love. 426 00:21:25,190 --> 00:21:26,270 I'm making French onion soup. 427 00:21:26,610 --> 00:21:30,850 No, we're making some French onion soup today, so we're looking for some, like, 428 00:21:30,890 --> 00:21:34,530 got a rustic, like, baguette. Are we doing this baguette here in this window 429 00:21:34,530 --> 00:21:35,149 that bit? 430 00:21:35,150 --> 00:21:36,150 Let's have a look at that. 431 00:21:36,190 --> 00:21:37,710 Can I have a look at that? 432 00:21:38,050 --> 00:21:41,070 Clearly, Tim's never bought anything from a market before in his life. 433 00:21:42,470 --> 00:21:43,470 Discount for the trade? 434 00:21:43,690 --> 00:21:45,010 Any discount for the trade? 435 00:22:02,210 --> 00:22:05,210 Tim's menus are packed with expensive fish and meat cuts. 436 00:22:05,430 --> 00:22:09,350 He needs to open his eyes to the tasty, less expensive options on offer. 437 00:22:10,730 --> 00:22:12,010 What's that next to the pig's head? 438 00:22:13,210 --> 00:22:14,210 What is that there? 439 00:22:16,310 --> 00:22:17,310 That's oxtail. 440 00:22:17,590 --> 00:22:19,570 Oxtail. You ever used oxtail before? No. 441 00:22:19,770 --> 00:22:21,030 What would you do with a braising steak? 442 00:22:22,090 --> 00:22:23,770 I don't know, really. Maybe barbecue. 443 00:22:24,410 --> 00:22:27,190 We quite like on barbecue, you know, when she gets them going on. 444 00:22:27,410 --> 00:22:29,270 Braising steak means fucking braising. 445 00:22:29,890 --> 00:22:32,590 So it's telling you what to do with it. So what would you do with it? Braise it. 446 00:22:32,710 --> 00:22:33,710 Like a stew. 447 00:22:33,790 --> 00:22:35,370 You can't put that on a fucking barbecue. 448 00:22:35,870 --> 00:22:36,870 You can put it with some chicken breast. 449 00:22:37,410 --> 00:22:38,590 Some nice chicken breast, pal. 450 00:22:39,310 --> 00:22:41,450 There you go. Look, he's shown you. It's nice. Check it. 451 00:22:41,750 --> 00:22:42,750 Have a look. 452 00:22:43,730 --> 00:22:44,730 How much is it? 453 00:22:45,520 --> 00:22:46,960 How much is chicken per breast? 454 00:22:47,980 --> 00:22:49,120 £1 .12. 455 00:22:49,580 --> 00:22:51,500 That's a lot less than I get from my butcher. 456 00:22:51,720 --> 00:22:53,300 Is it? Your butcher's more expensive? 457 00:22:53,580 --> 00:22:56,320 Yeah. Four of them, please. 458 00:22:56,540 --> 00:22:59,820 Any discount for trade? Discount for trade, how much was it? 459 00:23:00,220 --> 00:23:01,220 £4 .12. 460 00:23:01,340 --> 00:23:02,340 £4 .12. 461 00:23:02,980 --> 00:23:03,799 That's my boy. 462 00:23:03,800 --> 00:23:05,000 That was it for me. 463 00:23:05,200 --> 00:23:06,560 Cheers. Can I have a bill, please? 464 00:23:06,780 --> 00:23:07,880 A receipt. 465 00:23:08,260 --> 00:23:09,260 With the AT. 466 00:23:09,300 --> 00:23:10,300 With the AT. 467 00:23:11,300 --> 00:23:12,300 You'd come again, yeah? 468 00:23:12,480 --> 00:23:14,320 Absolutely. The more they see you? 469 00:23:14,780 --> 00:23:18,380 The more banter you have with them, the more bargains you get with them, and the 470 00:23:18,380 --> 00:23:19,400 cheaper it becomes, you know that? 471 00:23:20,240 --> 00:23:21,360 Yeah. Yeah. 472 00:23:21,900 --> 00:23:22,900 Oh, definitely. 473 00:23:22,940 --> 00:23:25,160 Then the restaurant starts to make a bit of fucking money. Yeah. 474 00:23:25,900 --> 00:23:26,900 Get the picture? 475 00:23:26,980 --> 00:23:28,360 Yeah, I get it. Thanks fuck for that. 476 00:23:30,800 --> 00:23:31,800 How much do we spend? 477 00:23:32,100 --> 00:23:34,700 Just over 12 quid. 12 quid, fantastic. For four portions. 478 00:23:34,960 --> 00:23:35,960 Brilliant. Okay. 479 00:23:36,040 --> 00:23:37,040 French onion soup? 480 00:23:37,060 --> 00:23:39,100 It costs 75 pence to make a portion. 481 00:23:39,320 --> 00:23:40,560 Okay. How much does it go on the menu for? 482 00:23:42,060 --> 00:23:44,220 You times it by four. And that should cover everything. 483 00:23:44,680 --> 00:23:47,000 $2 .95 for a bowl of soup. And we've made money on that. 484 00:23:47,420 --> 00:23:49,380 And one thing we're not going to do with the ingredients we bought this morning 485 00:23:49,380 --> 00:23:50,380 is waive anything. 486 00:23:50,780 --> 00:23:51,780 We waive nothing. 487 00:23:53,680 --> 00:23:57,120 With the Valentine's and Strava gowns are just two days away, I'm under no 488 00:23:57,120 --> 00:23:58,460 illusions as to what we're up against. 489 00:23:58,960 --> 00:24:02,140 Fucking limp dick in the kitchen, you know that? Go get some fucking energy. 490 00:24:02,500 --> 00:24:05,720 Fucking 21, for God's sake. You should be getting fucking 12 hard -ons a day. 491 00:24:06,300 --> 00:24:07,580 Not one a fucking month. 492 00:24:08,220 --> 00:24:09,019 Let's go. 493 00:24:09,020 --> 00:24:10,040 Lee's got a bit of now. 494 00:24:10,580 --> 00:24:13,300 But I've got to hold Tim's hand every step of the way. 495 00:24:13,880 --> 00:24:15,020 Are you sure you want to be a chef? 496 00:24:15,440 --> 00:24:17,100 Yeah. You are, yeah? In. 497 00:24:17,420 --> 00:24:20,880 Right into the centre. This is our one chance to see if Tim can cope with his 498 00:24:20,880 --> 00:24:22,240 new beetroot -style food. 499 00:24:22,440 --> 00:24:27,340 Turn the knife out, put it back in, and bring it to the edge there. 500 00:24:27,760 --> 00:24:28,920 Yeah? Yep. 501 00:24:29,600 --> 00:24:30,600 Gently, gently, gently. 502 00:24:31,780 --> 00:24:33,500 Make love to it, don't fuck it. 503 00:24:34,920 --> 00:24:35,920 Outside leaves. 504 00:24:36,280 --> 00:24:37,360 Yeah? What do we do with them? 505 00:24:37,620 --> 00:24:39,580 You throw them away. Yeah, we usually throw them away, yeah. 506 00:24:40,640 --> 00:24:44,220 But before we let him loose on the paying customers, I've asked him to cook 507 00:24:44,220 --> 00:24:46,940 four special people in the privacy of their own home. 508 00:24:47,500 --> 00:24:49,860 What I haven't told him is for his own family. 509 00:24:50,600 --> 00:24:52,000 You'd like to stir it into it? 510 00:24:52,420 --> 00:24:56,320 No, you leave it dangling on top so it gets perfect. Of course you let it 511 00:24:56,320 --> 00:24:57,480 fucking stir inside. 512 00:24:58,140 --> 00:25:01,280 We've got soup, chicken, lemon meringue pie. Yeah. 513 00:25:02,200 --> 00:25:03,580 Let's go and surprise mum and dad, shall we? 514 00:25:03,900 --> 00:25:06,720 Let's go round to their house and you cook their tea. 515 00:25:06,920 --> 00:25:09,750 OK. Do we need a jus, a sauce for the chink here? 516 00:25:10,810 --> 00:25:14,790 Um... I don't really know. I'm asking you. 517 00:25:15,010 --> 00:25:16,670 I don't think so. 518 00:25:16,890 --> 00:25:20,630 Good. The center is the sauce. The garlic sauce. 519 00:25:20,890 --> 00:25:21,890 Fuck you now. 520 00:25:23,210 --> 00:25:25,370 Hallelujah. We don't need a jus. 521 00:25:25,590 --> 00:25:26,710 We don't need any jus. 522 00:25:26,910 --> 00:25:27,910 Woo! 523 00:25:30,350 --> 00:25:31,930 Hello, Madge. How are you? 524 00:25:32,270 --> 00:25:35,190 Surprise. I hate to use Tim's folks as guinea pigs, but... 525 00:25:35,560 --> 00:25:39,380 With the three -course meal already prepared, all Tim needs to do is reheat 526 00:25:39,380 --> 00:25:41,080 soup and cook the Kievs. 527 00:25:44,460 --> 00:25:48,980 This should be a walkover, even for him. 528 00:25:51,520 --> 00:25:58,520 He was always in the kitchen of the boy, wanting 529 00:25:58,520 --> 00:25:59,459 to help bake. 530 00:25:59,460 --> 00:26:00,720 Because he loves talking about it, doesn't he? 531 00:26:00,940 --> 00:26:02,140 Yeah, yeah. 532 00:26:02,760 --> 00:26:06,220 But then he decided whilst he was at school that that's what he wanted to do. 533 00:26:06,600 --> 00:26:08,540 And he got himself a job in a kitchen. 534 00:26:08,860 --> 00:26:12,620 And it just went on from there. He told me that he was going to be a chef and he 535 00:26:12,620 --> 00:26:15,440 was going to the good food show to meet Gary Rhodes. 536 00:26:15,660 --> 00:26:16,660 And off he went. 537 00:26:17,160 --> 00:26:18,720 Fantastic. Look what's happened. Yeah. 538 00:26:21,240 --> 00:26:25,860 Burn it. Don't burn it. 539 00:26:26,380 --> 00:26:27,380 There we go. 540 00:26:32,080 --> 00:26:33,059 Sorry to keep you waiting. 541 00:26:33,060 --> 00:26:34,220 That's quite all right. He's ready. 542 00:26:36,280 --> 00:26:38,420 Let's not forget, Tim is a head chef. 543 00:26:51,820 --> 00:26:53,540 Don't forget your croutons. 544 00:27:02,429 --> 00:27:03,429 Ladies first. 545 00:27:04,630 --> 00:27:06,270 Some French onion soup. 546 00:27:07,510 --> 00:27:08,510 Minus the croutons. 547 00:27:09,130 --> 00:27:10,550 What are we going to do with this? Ah, 548 00:27:12,190 --> 00:27:13,190 look at that. 549 00:27:13,910 --> 00:27:17,030 Superb. Torched on the outside and pink in the middle. 550 00:27:17,570 --> 00:27:21,110 As for the lemon meringue pie, you'll get a better reception if you threw it 551 00:27:21,110 --> 00:27:22,110 them. 552 00:27:24,650 --> 00:27:28,210 Tim's family wouldn't dream of criticising him, but the paying 553 00:27:28,210 --> 00:27:30,070 Valentine's night won't be as forgiving. 554 00:27:33,100 --> 00:27:35,000 We've got 44 booked for Saturday night. 555 00:27:36,000 --> 00:27:37,000 Mm -hmm. 556 00:27:37,040 --> 00:27:38,340 And you fucked it for four. 557 00:27:38,900 --> 00:27:40,360 What chance have we got for 44? 558 00:27:42,920 --> 00:27:44,520 I'm now starting to shit myself. 559 00:27:51,580 --> 00:27:53,420 It's my fourth day at Bonaparte. 560 00:27:53,900 --> 00:27:57,960 Tim's first attempt at cooking a simplified bistro meal may have 561 00:27:57,960 --> 00:28:00,860 granny, but he and I both know the awful truth. 562 00:28:01,660 --> 00:28:03,560 It was a spectacular flop. 563 00:28:05,040 --> 00:28:06,700 You're paid as a head chef, aren't you? 564 00:28:07,300 --> 00:28:09,640 Yeah. Do you think you should be a head chef? 565 00:28:11,320 --> 00:28:12,279 Not really. 566 00:28:12,280 --> 00:28:13,280 Thank fuck for that. 567 00:28:14,640 --> 00:28:15,640 Don't start crying. 568 00:28:15,880 --> 00:28:16,379 I'm not. 569 00:28:16,380 --> 00:28:17,920 Well, you look like you're about to fucking bubble. 570 00:28:22,220 --> 00:28:24,760 OK, so you're delighted with that, are you? Bookings for tomorrow night at 571 00:28:24,760 --> 00:28:26,760 Valentine's Cabaret are piling in. 572 00:28:27,420 --> 00:28:29,120 With the restaurant nearly booked to capacity. 573 00:28:29,760 --> 00:28:33,280 I'm trying my hardest to stay positive. That's fine, Mr Lowe. I'm sure he'll 574 00:28:33,280 --> 00:28:34,280 enjoy it. 575 00:28:34,840 --> 00:28:38,460 But with just a day to go, it'll take more than high -energy drinks for these 576 00:28:38,460 --> 00:28:39,460 people to pull it off. 577 00:28:40,160 --> 00:28:43,080 When someone's been told off, the first thing you do in the kitchen is come back 578 00:28:43,080 --> 00:28:44,080 at 100 miles an hour. 579 00:28:45,400 --> 00:28:48,540 This guy disintegrates every time you tell him something. He just disappears 580 00:28:48,540 --> 00:28:54,320 into oblivion and loses all sense of concentration, that little short span 581 00:28:54,320 --> 00:28:54,919 he has. 582 00:28:54,920 --> 00:28:57,480 Why don't you swap the roles around tomorrow? Why don't you become the sous 583 00:28:57,480 --> 00:28:59,000 and Lee becomes the head chef for tomorrow night? 584 00:29:02,960 --> 00:29:03,960 No answer. 585 00:29:04,080 --> 00:29:07,080 Whatever you want to do, guys. It's your fucking kitchen! 586 00:29:08,940 --> 00:29:10,360 You're supposed to say, bollocks, no. 587 00:29:10,760 --> 00:29:11,840 I'm the fucking chef. 588 00:29:12,120 --> 00:29:14,020 My name's Tim Gray. It's me on the menu. 589 00:29:14,340 --> 00:29:15,340 No? 590 00:29:17,900 --> 00:29:18,900 Yes or no? 591 00:29:19,240 --> 00:29:20,240 Yes. 592 00:29:20,440 --> 00:29:21,720 Oh, Jesus. 593 00:29:24,320 --> 00:29:26,840 Maybe it's me. I should try the softly, softly approach. 594 00:29:28,020 --> 00:29:29,540 We've got a big night Saturday night. It's full. 595 00:29:29,800 --> 00:29:32,380 And it's the first time since you've both been here that the place is full. 596 00:29:32,970 --> 00:29:36,070 Okay, and while I'm here, you're not shafting me as well at the same time, 597 00:29:36,070 --> 00:29:37,170 know that. We're going to work together. 598 00:29:37,810 --> 00:29:41,510 Over the next 15 -20 minutes, I want you both to think of something really 599 00:29:41,510 --> 00:29:45,590 simple, menu -wise. Three starters, three main courses and three puddings. 600 00:29:48,370 --> 00:29:52,910 By passing some of the decision -making back to Tim, I'm hoping to build up his 601 00:29:52,910 --> 00:29:56,770 confidence and instil some pride in his food. It's hard to write a simple menu 602 00:29:56,770 --> 00:30:00,730 when you've had your head up your arse for so long doing, trying to make. 603 00:30:01,529 --> 00:30:02,770 fancy, silly food. 604 00:30:03,010 --> 00:30:06,270 That's the kind of stuff we're going for, innit? So, what have they come out 605 00:30:06,270 --> 00:30:12,590 with? Main courses, liver and onions, mashed potato, macaroni cheese, fish and 606 00:30:12,590 --> 00:30:14,590 chips, mushy peas, Lancashire hot pot. 607 00:30:15,350 --> 00:30:16,350 Lancashire hot pot, okay. 608 00:30:17,010 --> 00:30:18,210 And you come up with the idea together? 609 00:30:18,730 --> 00:30:22,170 Yeah, well, we just flipped through some books and thought, what's simple? And, 610 00:30:22,210 --> 00:30:25,350 you know, basically thought, what did we used to have at school? What did we 611 00:30:25,350 --> 00:30:28,970 like at school? And not forgetting, where are we? We're still in Yorkshire. 612 00:30:33,659 --> 00:30:34,700 We're getting there. 613 00:30:35,280 --> 00:30:36,280 We're getting there. 614 00:30:37,120 --> 00:30:40,780 In devising this new menu, I'm aiming to take most of the pressure off Tim and 615 00:30:40,780 --> 00:30:41,780 Lee during service. 616 00:30:42,460 --> 00:30:45,860 90 % of the food can be prepared and perfected a day in advance. 617 00:30:46,680 --> 00:30:47,619 Let's go. 618 00:30:47,620 --> 00:30:49,960 Show me you can handle two pans at once. 619 00:30:50,220 --> 00:30:53,380 As long as it's made well, it can't fail to be a hit with a customer. 620 00:30:55,180 --> 00:30:58,540 There should be 15 things going on there all at the same time. Coordination, 621 00:30:58,620 --> 00:30:59,700 understanding, medium. 622 00:31:00,520 --> 00:31:03,000 Pink, is it well done? Onions, roasted, bang. 623 00:31:03,660 --> 00:31:07,760 In short, Bonaparte's new bistro menu is designed to be idiot -proof. 624 00:31:08,080 --> 00:31:12,960 Yeah, that'll definitely identify them as vegetarians, yeah? So far, 625 00:31:15,400 --> 00:31:19,900 Tim's attitude towards Sue has been that of a stroppy teenager, rather than a 626 00:31:19,900 --> 00:31:21,340 respectful and supportive employee. 627 00:31:22,120 --> 00:31:26,680 We're going to go on tomato soup, rocket tomato soup, yeah, and some little 628 00:31:26,680 --> 00:31:29,340 cheese. That's probably a first, he's actually come first. 629 00:31:29,580 --> 00:31:31,920 I've had to run down and shake all the time. 630 00:31:32,480 --> 00:31:33,480 I need this. 631 00:31:33,580 --> 00:31:36,580 And they, oh, yeah, yeah, yeah, yeah, it'll come later. I say, I need it now. 632 00:31:36,860 --> 00:31:40,060 Basically, you just put them through some butter, push them up. 633 00:31:40,840 --> 00:31:42,060 Dave seems a lot better. 634 00:31:42,360 --> 00:31:44,660 I don't know what he's been doing to him down there, but he's certainly 635 00:31:44,660 --> 00:31:45,660 improving. 636 00:31:48,340 --> 00:31:51,240 In the week I've been here, I've hardly seen Tim or Lee. 637 00:31:51,640 --> 00:31:53,300 sample or season anything they've made. 638 00:31:54,720 --> 00:31:57,540 No wonder their tasteless food is failing to woo the customer. 639 00:31:57,940 --> 00:32:01,660 Everything we do in this kitchen has to be tasted. 640 00:32:01,900 --> 00:32:06,520 I don't care if it's a fucking bread roll, a lemon meringue pie, or chicken 641 00:32:06,520 --> 00:32:09,180 Kiev. You have got to start tasting things. 642 00:32:10,760 --> 00:32:13,320 From now on, bland is off the menu. 643 00:32:13,580 --> 00:32:17,580 And to teach these two a lesson they'll never forget, I'm resorting to dirty 644 00:32:17,580 --> 00:32:18,580 tactics. 645 00:32:19,000 --> 00:32:21,100 You know what a medium steak tastes like, yes? 646 00:32:22,420 --> 00:32:29,360 Does that taste like a sirloin, T -bone steak, or is it a rump steak? 647 00:32:30,980 --> 00:32:32,400 Sirloin. Sirloin. 648 00:32:33,400 --> 00:32:35,060 It tastes like sirloin. 649 00:32:35,520 --> 00:32:38,040 Here we go. Now for the pork. 650 00:32:38,340 --> 00:32:39,340 Open up. 651 00:32:40,300 --> 00:32:44,080 Okay. Tell me whether it's medium or is that well done? Medium. 652 00:32:44,700 --> 00:32:47,620 And? Well done. Well done. None of you got that right. 653 00:32:48,270 --> 00:32:49,370 Yes? Yes. 654 00:32:51,710 --> 00:32:55,790 Pork. Pork and fucking lamb. Fucking hell. 655 00:32:56,170 --> 00:33:02,410 You don't realise until someone blindfolds you and feeds you that your 656 00:33:02,410 --> 00:33:05,510 so... non -active. 657 00:33:06,610 --> 00:33:07,990 Could have been worse. 658 00:33:08,310 --> 00:33:09,710 Could have been chicken. 659 00:33:10,010 --> 00:33:12,170 We would have looked like fucking idiots. 660 00:33:15,010 --> 00:33:16,190 Oh, shit! 661 00:33:17,310 --> 00:33:19,490 Tim's had a week of non -stop grief from me. 662 00:33:19,930 --> 00:33:23,150 Put the bowl down. 663 00:33:23,850 --> 00:33:26,290 This boy has really tested my patience. 664 00:33:27,110 --> 00:33:28,830 All right, Hank, how do we know they're ready now? 665 00:33:30,610 --> 00:33:36,430 And I really don't know if any of it's sunk in. 666 00:33:37,110 --> 00:33:39,150 Do what I'd love to do. Get it on. 667 00:33:46,159 --> 00:33:50,360 But with more than 40 guests expected in just over two hours time, he'll soon be 668 00:33:50,360 --> 00:33:51,700 tested to his absolute limits. 669 00:33:54,400 --> 00:33:56,100 Oh, no, 670 00:33:56,920 --> 00:33:58,040 don't tell me. It was the mud. 671 00:34:01,200 --> 00:34:02,480 Can't even take a fucking penalty. 672 00:34:02,680 --> 00:34:06,260 I'll say this for Tim. He's no quitter, and I don't want to see him fail. 673 00:34:06,580 --> 00:34:09,880 But now he's got to prove he's master of his own kitchen. 674 00:34:10,139 --> 00:34:11,820 We're not leaving this as a draw, you know that? 675 00:34:12,699 --> 00:34:14,440 Hey, in cooking... 676 00:34:14,830 --> 00:34:15,830 Nobody draws. 677 00:34:15,889 --> 00:34:20,310 Ever. One thing's for sure. Tonight, he'll either sink or swim. 678 00:34:21,210 --> 00:34:22,210 Whoa! 679 00:34:22,670 --> 00:34:23,670 Yeah! 680 00:34:25,650 --> 00:34:27,710 Woo! Another two upstairs. 681 00:34:29,389 --> 00:34:33,130 Possibly. Okay, good news. Good news. Another two. So we're up to 48 now. 682 00:34:33,429 --> 00:34:36,590 Sue's never had so many bookings. She's having to move furniture out. 683 00:34:37,170 --> 00:34:38,670 To fit more tables in. 684 00:34:40,610 --> 00:34:41,610 You happy with that? 685 00:34:42,480 --> 00:34:44,580 Chicken Kiev with roasted vine tomatoes. 686 00:34:44,880 --> 00:34:46,860 T -bone steak with homemade chips. 687 00:34:47,380 --> 00:34:51,620 Because there's so many involved for dinner, I wouldn't stall them upstairs 688 00:34:51,620 --> 00:34:53,760 too long. You're really going to dump us in it big time. 689 00:34:54,060 --> 00:34:56,719 Cron cocktail, three -bean salad with mustard dressing. 690 00:34:56,980 --> 00:34:57,980 What do you think? 691 00:34:58,020 --> 00:35:02,980 Ooh, very big trip. Yes, I like it. I hardly dare say it, but this place has 692 00:35:02,980 --> 00:35:04,080 a real buzz about it. 693 00:35:07,060 --> 00:35:08,060 There's one thing missing. 694 00:35:08,540 --> 00:35:10,120 What do you like on all your menus? 695 00:35:11,299 --> 00:35:13,940 Oh, his name's not on it. Ah, bingo! 696 00:35:15,040 --> 00:35:17,920 Where should we put that, on the back or...? I don't want my name on it. 697 00:35:18,360 --> 00:35:22,900 We work as a team and it's a giant effort and bistro, you know, that's it. 698 00:35:23,240 --> 00:35:26,240 That's the most gentle thing you've said to me all fucking week, you know that. 699 00:35:28,040 --> 00:35:29,040 Thank you. 700 00:35:30,960 --> 00:35:34,020 Every decent restaurant in the country is full on Valentine's night. 701 00:35:35,560 --> 00:35:38,280 The competition down the road is packed to the rafters. 702 00:35:38,700 --> 00:35:39,700 And for once... 703 00:35:39,820 --> 00:35:40,820 So is Bonaparte. 704 00:35:42,820 --> 00:35:46,060 In a small town like Silsom, business thrives on word of mouth. 705 00:35:46,780 --> 00:35:49,360 And if tonight's a disaster, it could break through. 706 00:35:49,880 --> 00:35:53,700 I have got this fear that we will not be able to cope with the numbers. 707 00:35:54,400 --> 00:35:56,200 Especially when he's saying that 11's busy. 708 00:35:56,760 --> 00:35:57,920 I don't think so. 709 00:35:59,040 --> 00:36:00,340 So we'll see what he's made of. 710 00:36:01,740 --> 00:36:03,420 Tim has got to get this right. 711 00:36:03,700 --> 00:36:05,680 Two soups, two chicken. 712 00:36:05,940 --> 00:36:08,560 OK, six o 'clock, first order's in. 713 00:36:10,049 --> 00:36:11,230 Okay. Hello, chef. 714 00:36:11,550 --> 00:36:12,870 Yes. Well, what is it? 715 00:36:13,510 --> 00:36:14,990 Scott, first order in. 716 00:36:15,770 --> 00:36:18,330 Hey, are we going to let the kitchen board call out the tickets or are you 717 00:36:18,330 --> 00:36:19,049 to call them out? 718 00:36:19,050 --> 00:36:20,050 Come on. 719 00:36:20,090 --> 00:36:23,990 On order, two soup, two chicken, one creme brulee, one fecal tart. 720 00:36:24,470 --> 00:36:25,308 Please, chef. 721 00:36:25,310 --> 00:36:26,950 Let's go. Soup's made. Get it on to boil. 722 00:36:28,010 --> 00:36:29,010 God, they put some water in it. 723 00:36:29,570 --> 00:36:30,570 Please. 724 00:36:30,990 --> 00:36:32,250 Something's burning. What's that burning? 725 00:36:32,590 --> 00:36:35,690 It's on the air. It's on the grill thing. It's not the crouton, is that? 726 00:36:35,710 --> 00:36:36,710 it's not the crouton. 727 00:36:37,070 --> 00:36:38,110 Don't burn the crouton. 728 00:36:38,590 --> 00:36:39,590 Not burning. 729 00:36:40,270 --> 00:36:41,029 Soup's on, yeah? 730 00:36:41,030 --> 00:36:42,170 Yeah. Pan on for the chicken? 731 00:36:42,410 --> 00:36:43,209 Not yet. 732 00:36:43,210 --> 00:36:46,210 No, I think we should put the pan on first, yeah? Start the chicken, and as 733 00:36:46,210 --> 00:36:47,970 they're eating the soup, the chicken's cooking, yeah? 734 00:36:48,930 --> 00:36:53,770 Are you all right, yeah? Yeah. First order in, it's upstairs, you're okay. 735 00:36:53,790 --> 00:36:55,550 the pan's on for the chicken, yeah? 736 00:36:57,510 --> 00:36:58,590 Don't burn the croutons. 737 00:37:00,150 --> 00:37:01,150 Okay? 738 00:37:01,730 --> 00:37:02,970 All right, how long for that soup? 739 00:37:04,930 --> 00:37:05,930 45 seconds. 740 00:37:06,050 --> 00:37:07,050 45 seconds. 741 00:37:11,620 --> 00:37:13,500 Oh, fuck off, will you? Hey. 742 00:37:13,840 --> 00:37:15,280 What the fuck are you doing? 743 00:37:15,620 --> 00:37:16,620 Out of the way. 744 00:37:17,800 --> 00:37:18,800 Young man. 745 00:37:20,180 --> 00:37:21,180 What are you doing? 746 00:37:23,240 --> 00:37:24,240 Slow down. 747 00:37:24,460 --> 00:37:25,460 Talk to him. 748 00:37:26,080 --> 00:37:27,840 Lee, can you send the two food, please? 749 00:37:28,100 --> 00:37:29,100 Wait. 750 00:37:30,560 --> 00:37:31,800 Look at the croutons. 751 00:37:33,640 --> 00:37:34,640 Charcoal again. 752 00:37:35,340 --> 00:37:38,740 Oh, God, it's the first fucking order. 753 00:37:40,790 --> 00:37:41,669 What's the matter? 754 00:37:41,670 --> 00:37:42,670 Nothing. 755 00:37:43,350 --> 00:37:47,170 You're cooking like an absolute twat, you know that. Yeah. Just take your 756 00:37:49,030 --> 00:37:53,150 Big deep breath and talk to Lee a little bit. You're just on your own, spinning 757 00:37:53,150 --> 00:37:57,310 around, round and round and just creating a fucking bedlam. Yeah. 758 00:37:57,530 --> 00:37:58,468 Calm down. 759 00:37:58,470 --> 00:37:59,470 Get yourself organized. 760 00:37:59,670 --> 00:38:01,010 Yes. And control yourself. 761 00:38:01,370 --> 00:38:04,530 Now fucking come back to me a little bit. Come back to me a bit, yes? 762 00:38:05,950 --> 00:38:06,950 I'm back. 763 00:38:07,170 --> 00:38:08,170 Fucking... 764 00:38:09,620 --> 00:38:13,160 Go on Timmy, fresh start or we're going to go down like a sack of shit. 765 00:38:14,640 --> 00:38:17,720 That's better, Lee. Look at him, look. Hey, nice and bright. 766 00:38:18,300 --> 00:38:19,300 Give us a smile. 767 00:38:20,620 --> 00:38:22,860 It's well done, isn't it? Yeah. Yeah, come on, Ian. 768 00:38:24,740 --> 00:38:25,800 The worst. 769 00:38:26,560 --> 00:38:27,720 Two minutes to the bed, Lee. 770 00:38:29,100 --> 00:38:31,140 Can I have two ovals out of there, mate, please? 771 00:38:32,600 --> 00:38:35,040 On order, three prawn cocktail, one soup. 772 00:38:35,799 --> 00:38:40,320 One sirloin medium, one T -bone medium, one sirloin medium. So don't rush the 773 00:38:40,320 --> 00:38:41,320 start. 774 00:38:41,340 --> 00:38:42,860 Got a lot of stuff to get on here. 775 00:38:43,840 --> 00:38:44,960 Yeah, immediately. 776 00:38:45,320 --> 00:38:46,320 Yeah. 777 00:38:49,920 --> 00:38:53,980 How long for the veg? One and a half? Yeah. 778 00:39:00,160 --> 00:39:01,300 Almost sending them yet? 779 00:39:01,580 --> 00:39:02,580 Yeah mate, yeah. 780 00:39:03,940 --> 00:39:08,160 On order, one prawns, one beans. One Kiev, one sirloin, well done. 781 00:39:08,620 --> 00:39:10,140 One lemon, one brulee. 782 00:39:14,360 --> 00:39:17,320 Right, Scotty, can I have two ovals out, mate, please? 783 00:39:18,120 --> 00:39:19,120 Good. 784 00:39:19,500 --> 00:39:20,960 Now you're talking to the whole brigade now. 785 00:39:21,500 --> 00:39:23,140 Now you're talking to the team, which is fantastic. 786 00:39:23,700 --> 00:39:24,700 Keep it going, yeah? 787 00:39:25,520 --> 00:39:29,780 When you stop talking, we're going to go down, yeah? 788 00:39:30,020 --> 00:39:33,380 Yeah. Hey, it's not quite right, but at least it's moving, yeah? Yeah. 789 00:39:34,120 --> 00:39:37,720 Medium with salad. That's a medium on its own without salad. And that's a 790 00:39:37,780 --> 00:39:38,780 yeah, without salad. 791 00:39:39,520 --> 00:39:42,260 Keep it together, yeah? Yeah. Yeah? 792 00:39:42,540 --> 00:39:45,720 Let's not get nervy. The food was excellent. 793 00:39:46,160 --> 00:39:47,660 Yeah, very enjoyable. 794 00:39:48,100 --> 00:39:52,700 It's what we expected to have, really. It was really tasty and really 795 00:39:52,740 --> 00:39:53,549 It was nice. 796 00:39:53,550 --> 00:39:54,590 How many more to come, please, Sue? 797 00:39:55,030 --> 00:39:56,030 There's another four. 798 00:39:56,250 --> 00:39:59,870 Four. I overbooked, actually. The local competition tonight has got 46 books. If 799 00:39:59,870 --> 00:40:01,190 we do this last four, we've beaten them. 800 00:40:01,450 --> 00:40:02,450 Yeah? Yeah. 801 00:40:02,690 --> 00:40:04,990 Does that not just lift the morale up a little bit? Yeah? 802 00:40:05,770 --> 00:40:09,170 Feeble, medium, medium, medium, medium, and a chip. Ladies and gentlemen. 803 00:40:09,430 --> 00:40:10,430 Yeah. 804 00:40:10,490 --> 00:40:11,490 Showtime. 805 00:40:11,590 --> 00:40:15,950 Cabaret. I'd like to introduce Tom Sawyer. After Tom Cocktail, get some 806 00:40:15,950 --> 00:40:17,350 on, yeah? Call service, please. 807 00:40:17,690 --> 00:40:19,130 Coffee. Get away. 808 00:40:20,570 --> 00:40:21,570 One. 809 00:40:22,910 --> 00:40:25,590 T -bone steak, medium, and 150 here, please. 810 00:40:25,890 --> 00:40:29,430 And that's all going to table 12. 811 00:40:31,450 --> 00:40:38,230 When it's brown, it's cooked. When it's black, it's cooked. 812 00:40:44,110 --> 00:40:45,250 What's the pastry, please? 813 00:40:46,110 --> 00:40:48,450 Pies. Veg, sir. Veg, sir. 814 00:40:53,320 --> 00:41:00,280 Beautiful. Two sirloins, medium. 815 00:41:00,700 --> 00:41:02,920 Not finished yet, but, yeah, well done. 816 00:41:05,780 --> 00:41:09,220 Tim the Grand and Grandad are celebrating their 44th wedding 817 00:41:11,440 --> 00:41:15,420 At last, Tim can repay them for the rubbish he served up a couple of nights 818 00:41:15,420 --> 00:41:17,320 with a delicious, well -cooked meal. 819 00:41:19,660 --> 00:41:21,040 It was lovely, that. 820 00:41:26,819 --> 00:41:30,600 Did it? Yeah. Hey, you hear what Grandad said? Walk back memory. 821 00:41:36,680 --> 00:41:42,000 You really surprised me tonight. And I'm really seriously over the moon that you 822 00:41:42,000 --> 00:41:43,000 didn't fuck it. 823 00:41:43,020 --> 00:41:44,060 I'm serious, though. Yeah. 824 00:41:44,460 --> 00:41:48,700 Because the first 15 minutes at 6 o 'clock, you acted like the biggest twat 825 00:41:48,700 --> 00:41:49,700 Britain. You know that. 826 00:41:49,840 --> 00:41:51,820 All over the shop. And you pulled it back together. 827 00:41:52,080 --> 00:41:53,460 And that wasn't me, that was you. 828 00:41:54,300 --> 00:41:56,400 And the feedback from them out there has been brilliant. 829 00:41:56,720 --> 00:41:59,660 What does that tell you? What does that put in there? 830 00:41:59,920 --> 00:42:06,660 And these stupid fucking illusions of grandeur. All this stupid fine dining 831 00:42:06,660 --> 00:42:07,760 crap that you're trying to do. 832 00:42:08,200 --> 00:42:09,200 It's gone. 833 00:42:09,220 --> 00:42:10,220 Do you understand? 834 00:42:10,380 --> 00:42:12,140 Yeah. Exactly where you are now. 835 00:42:12,440 --> 00:42:14,960 Yeah, yeah. Totally understand. Do you understand what you're capable of doing 836 00:42:14,960 --> 00:42:16,320 within this restaurant? 837 00:42:16,560 --> 00:42:19,700 Yes. Stop trying to take it beyond something you're never going to be. 838 00:42:19,960 --> 00:42:22,220 You'll fuck the restaurant and you'll fuck yourself. 839 00:42:22,780 --> 00:42:23,780 Big time. 840 00:42:24,160 --> 00:42:25,740 To never forget tonight. 841 00:42:30,780 --> 00:42:31,780 Tonight, 842 00:42:32,320 --> 00:42:34,920 Sue's takings are a record £2 ,000. 843 00:42:39,360 --> 00:42:43,260 I thought the guys downstairs were absolutely brilliant. 844 00:42:44,170 --> 00:42:48,190 It's up to you now not to allow it to go back to where it was. 845 00:42:48,490 --> 00:42:49,490 I've been too soft. 846 00:42:49,690 --> 00:42:51,130 You have to be, yes, exactly. 847 00:42:51,390 --> 00:42:54,450 And I'm glad you're saying it because that's what I was going to say next. 848 00:42:54,690 --> 00:42:59,670 And I've also allowed him to have his head too. 849 00:42:59,950 --> 00:43:06,230 Yes. I also think you've been confused to what you want because you haven't... 850 00:43:06,560 --> 00:43:12,520 been focused on one direction for the restaurant because you've been jumping 851 00:43:12,520 --> 00:43:15,400 over the place. And that's part of the panic. And that's wrong. 852 00:43:15,740 --> 00:43:19,580 And now tonight, clearly evident exactly what you need to do from this day 853 00:43:19,580 --> 00:43:22,880 onwards. And if he changes anything, I'll kick his nuts. 854 00:43:26,120 --> 00:43:30,180 When I arrived at Bonaparte a month ago, it literally had no customers. 855 00:43:31,840 --> 00:43:33,540 Head chef Tim Gray was a liability. 856 00:43:38,000 --> 00:43:39,580 Real life feels fucking awful. 857 00:43:40,040 --> 00:43:43,080 He couldn't even cook an omelette. You're taking the piss, you know that? 858 00:43:44,200 --> 00:43:48,280 In one gruelling week, we transformed Bonaparte from a failing fine dining 859 00:43:48,280 --> 00:43:50,280 restaurant into a buzzing beef throat. 860 00:43:52,700 --> 00:43:57,360 With Tim sending out quality food to nearly 50 contented customers on 861 00:43:57,360 --> 00:43:58,360 Valentine's night. 862 00:44:01,480 --> 00:44:05,800 But since I left, Sue's given Tim two written warnings over his attitude. 863 00:44:07,040 --> 00:44:10,580 Now I'm back, unannounced, to find out what is going on. 864 00:44:12,660 --> 00:44:16,560 Turn that fucking thing off. My God. 865 00:44:17,220 --> 00:44:18,220 What's going on? 866 00:44:18,740 --> 00:44:19,740 Chilling. 867 00:44:19,920 --> 00:44:21,940 Chilling? It's Friday night. 868 00:44:22,220 --> 00:44:23,620 It's 7 .30. How many's booked? 869 00:44:23,860 --> 00:44:26,260 Four. Four. And you got the music blaring away? 870 00:44:26,620 --> 00:44:27,620 Yeah, I'm just... Wesley. 871 00:44:27,820 --> 00:44:28,880 He's upstairs on bar. 872 00:44:29,200 --> 00:44:32,180 He's in a bar. What the fuck is that in there? 873 00:44:32,440 --> 00:44:34,740 Mussels. You're not serving them, are you? 874 00:44:34,980 --> 00:44:37,090 Yeah. What are the fridges like? 875 00:44:39,010 --> 00:44:42,110 My God, what is that sitting there? 876 00:44:45,230 --> 00:44:46,810 There's mould and fur. 877 00:44:47,770 --> 00:44:49,730 Dear, oh dear, so you haven't changed, have you? 878 00:44:50,310 --> 00:44:51,690 Oh, fucking hell. 879 00:44:52,190 --> 00:44:56,250 A whole week drumming into their thick skulls, and it comes to this. 880 00:44:56,670 --> 00:44:57,830 Holy fuck! 881 00:44:59,050 --> 00:45:01,050 This is a living fucking nightmare! 882 00:45:02,550 --> 00:45:06,540 Nobody in this place is taking control, and in this state... A health inspector 883 00:45:06,540 --> 00:45:08,500 would close them down without a second thought. 884 00:45:10,260 --> 00:45:13,780 Sir, I've got to show you this because it's part of your responsibility, and 885 00:45:13,780 --> 00:45:14,780 this is your gas. 886 00:45:14,860 --> 00:45:15,860 There you go. 887 00:45:15,960 --> 00:45:18,720 You didn't see this, did you? No, I didn't, actually. 888 00:45:18,980 --> 00:45:24,040 To be fair, Mr Tim, it was doing OK. It seemed to be OK for the first three 889 00:45:24,040 --> 00:45:25,220 days, and then it went. 890 00:45:25,840 --> 00:45:27,060 This is not right. 891 00:45:27,300 --> 00:45:31,200 This is fucking miles away. This is a nightmare, you know that? Because 892 00:45:31,200 --> 00:45:34,420 more loss on top of more loss and more loss and more moles. 893 00:45:35,200 --> 00:45:39,220 That's what worries me, because you need to touch that, you need to rub your 894 00:45:39,220 --> 00:45:43,300 finger on that, you need to go to a chip, you need to season something, you 895 00:45:43,300 --> 00:45:46,260 your finger in the tomato soup, and then they're all fucked. 896 00:45:46,480 --> 00:45:49,800 You've just contaminated the whole place, and that's what really worries 897 00:45:49,920 --> 00:45:53,300 This kitchen is not fit to cook a fucking thing in. 898 00:45:53,520 --> 00:45:54,520 Right now. 899 00:45:55,620 --> 00:45:57,120 And that's your problem. 900 00:45:58,240 --> 00:45:59,620 I think I better just close. 901 00:46:01,420 --> 00:46:03,420 And put due to refurbishment. 902 00:46:04,700 --> 00:46:06,580 And you should bang out at Grey 3. You know that? 903 00:46:08,580 --> 00:46:10,840 I've been giving him another chance and another chance. 904 00:46:11,880 --> 00:46:16,900 I can't tolerate that. It's going to end up... It's a professional suicide, 905 00:46:17,020 --> 00:46:18,020 isn't it? 906 00:46:20,700 --> 00:46:22,180 It's common, as simple as that. 907 00:46:22,740 --> 00:46:27,640 I don't honestly think he did it deliberately. I don't think he's a nasty 908 00:46:27,640 --> 00:46:30,820 of work. I just think he lives in a Walter Mitty world. I begin to think 909 00:46:30,820 --> 00:46:32,940 just convinced himself, to be honest. 910 00:46:34,700 --> 00:46:41,660 To go from Valentine's Day evening to this is... 911 00:46:41,660 --> 00:46:45,360 It's not even funny, there's just something wrong with that. 912 00:46:45,580 --> 00:46:46,580 There really is. 913 00:46:47,780 --> 00:46:48,940 Valentine's Day are good, man. 914 00:46:49,180 --> 00:46:54,840 I don't think I've gone home to bed or whatever feeling in a better, happier 915 00:46:54,840 --> 00:46:55,840 state of mind. 916 00:46:56,420 --> 00:46:59,200 And tonight I don't think I could go to bed in a worse one. 917 00:46:59,900 --> 00:47:03,960 It's beyond recognition, really, isn't it, how fucking stupid that... 918 00:47:05,390 --> 00:47:06,850 Like someone can be, you know what I mean? 919 00:47:08,110 --> 00:47:09,110 It's a dog one. 920 00:47:11,490 --> 00:47:13,030 Who is that someone to? 921 00:47:13,290 --> 00:47:14,290 Oh, that would be me. 922 00:47:15,230 --> 00:47:16,230 Pretty much. 923 00:47:17,510 --> 00:47:18,510 Yeah. 924 00:47:19,910 --> 00:47:24,370 Well, at least the bar's busy. That is one saving grace. But really, thank God 925 00:47:24,370 --> 00:47:28,570 she closed that kitchen down because it was fucking disgusting. I mean, really 926 00:47:28,570 --> 00:47:30,170 appallingly bad. 927 00:47:31,690 --> 00:47:32,690 Shockingly bad. 928 00:47:33,230 --> 00:47:34,690 Just let me get on with it. 929 00:47:35,270 --> 00:47:36,270 It'd be a damn sight better. 930 00:47:37,530 --> 00:47:44,330 Before you rang me up, all aggressive, I was getting on with your 931 00:47:44,330 --> 00:47:49,610 fine, I was respecting you, giving all the gentlemanly, bloody stuff I could 932 00:47:49,690 --> 00:47:51,890 and then you went and shot it down fucking pack. 933 00:47:52,250 --> 00:47:53,610 No, don't tell it on me. 934 00:47:53,890 --> 00:47:56,910 If a floor is filthy... I don't want to tell you what you do, because it doesn't 935 00:47:56,910 --> 00:47:58,410 matter anymore. The floor was filthy. 936 00:47:58,810 --> 00:47:59,788 Does it matter? 937 00:47:59,790 --> 00:48:00,790 Yeah, it does. 938 00:48:00,810 --> 00:48:02,030 I think we've established that. 939 00:48:02,290 --> 00:48:03,790 Look. Yeah. Yeah? 940 00:48:04,330 --> 00:48:06,170 Fuck the fucking plot, that's worse.